bluuebunny/crossref_metadata_2025 huggingface dataset:
Studies on Seed Peroxidase Phaseolus vulgaris cv, Haricot
Authors: KERMASHA S. , METCHE M.
Published: August 2006

Phaseolus vulgaris cv, haricot seed peroxidase was extracted and partially purified. The precipitation of an active peroxidase fraction with solid ammonium sulfate (at 35‐90% saturation) increased its activity by a factor of 3. The pH for optimum activity was 5.4. The addition of 4 μm hydrogen peroxide increased the activity 92‐fold; however, enzyme activity was decreased by higher concentrations of this reagent. Carbonyl compounds resulting from peroxidase activity were isolated as their dinitrophenylhydrazones and then purified by preparative TLC. Subsequent GC‐MS analysis revealed that acetone was the principal carbonyl compound resulting from enzyme activity.
Effect of Phytate and Other Myo‐Inositol Phosphate Esters on Lipase Activity
Authors: KNUCKLES B.E.
Published: August 2006

The effects of phytate and other myoinositol phosphate esters (containing one or more phosphate groups) on lipase activity were evaluated by an in vitro procedure. Porcine pancreatic lipase was treated with four concentrations of phytate (0–4 mM) and myo‐inositol‐2‐monophosphate (0–12 mM). The lipase was also treated with six myoinositol phosphate ester fractions (4 mM) isolated from hydrolyzed phytate. The enzyme was incubated (0.5 hr) with the esters prior to addition of substrate and measurement of fatty acid production. Phytate at 4 mM and 1‐2‐MP at 12 mM caused significant inhibition of lipase, 14.5% and 8.2%, respectively. The isolated inositol phosphate ester fractions caused significant decreases in lipase activity. The decrease in enzymatic activity was highly correlated (r = 0.980) with degree of inositol phosphorylation.
Permeability and Solubility of d‐Limonene Vapor in Cereal Package Liners
Authors: MOHNEY S.M. , HERNANDEZ R.J. , GIACIN J.R. , HARTE B.R. , MILTZ J.
Published: August 2006

Studies were carried out on the solubility and permeability of limonene vapor in two cereal package liners. The effect of limonene partial pressure on the permeation rate and permeability coefficient was determined over a concentration range of 0.3 to 7 ppm (wt/v). The equilibrium sorption concentration and solubility coefficient of limonene in the liner films were also determined by a microbalance gravimetric technique. Data obtained provided information necessary for the estimation of the storage quality of a packaged fruit‐flavored cereal product whose quality is related to the retention of volatile aroma constituents within the package headspace.
Enzymatic Hydrolysis of Whole Bovine Blood and Its Relationship to Some Colligative Properties
Authors: DUARTE F.J. , ARROYO O. , BERISTAIN C.I. , ARGAIZ A. , GARCIA H.S.
Published: August 2006

Hydrolysis of whole bovine blood with papain was studied, relating degree of hydrolysis (DH), with time, at temperatures ranging from 30°C to 60°C, pH 7 to 9, substrate concentrations of 4.5 to 8%, and enzyme concentrations of 2 to 8% with respect to the substrate. The effect of DH on the freezing point depression, water activity, and viscosity was evaluated. Freezing point depression is a suitable method to monitor the progress of hydrolysis, since it is easy to measure, and has good correlation with the conventional pH‐stat technique.
Identification of Microbial Isolates from Vacuum‐Packaged Ground Pork Irradiated at 1 kGy
Authors: EHIOBA R. M. , KRAFT A. A. , MOLINS R. A. , WALKER H. W. , OLSON D. G. , SUBBARAMAN G. , SKOWRONSKI R. P.
Published: August 2006

Bacterial cultures from irradiated (1 kGy) and nonirradiated, vacuum‐packaged ground pork held at 5°C were isolated and characterized over a 12‐day storage period. The initial flora of the meat was composed mostly of Pseudomonas sp. and Enterobacter sp. Although the microflora of nonirradiated samples gradually shifted from Gram‐negative to Gram‐positive microorganisms, 76% of the isolates were characterized as Gram‐negative at the onset of spoilage (9 days at 5°C). In contrast, the irradiated ground pork microflora was mainly Gram‐positive (66%) shortly after irradiation and increased to 97% after 9 days at 5°C. A total of 720 isolates were identified to genus.
Differences in Color, Texture, and Flavor of Processed Meat from Red Swamp Crawfish (Procambarus clarkii) and White River Crawfish (P. acutus acutus)
Authors: MARSHALL G. A. , MOODY M. W. , HACKNEY C. R.
Published: August 2006

Red swamp crawfish (Procambarus clarkii) and white river crawfish (P. acutus acutus) were evaluated for differences in texture, color and flavor of meat and hepatopancreas. A significant difference between species was not detected by sensory evaluation using triangle tests. Analysis of Instron Kramer shear force values showed no significant difference in meat texture. Color analysis of meat and hepatopancreas by Hunterlab colorimeter showed highly significant differences (P < 0.0005) in L‐values and a‐values between the species.
Changes in Composition of Mussels due to Thermal Processing
Authors: CASALES M. R. , DEL VALLE C. E. , SOULE C. L.
Published: August 2006

The time‐temperature conditions required to achieve different Fo values at the slowest heating point of canned mussels were determined. The influence of the various temperature histories on the composition and sensory attributes of canned mussels in brine was studied. The changes in protein or amino acids contents were found to be similar and therefore, a choice among the different processes could not be justified by them.
Comparison of Pond‐Raised and Wild Red Drum (Sciaenopsocellatus) with Respect to Proximate Composition, Fatty Acid Profiles, and Sensory Evaluations
Authors: JAHNCKE MICHAEL , HALE MALCOLM B. , GOOCH JANET A. , HOPKINS J. STEPHEN
Published: August 2006

The proximate composition, fatty acid profiles, and the sensory characteristics of pond‐raised red drum were compared to wild red drum. The proximate compositions and sensory characteristics were similar for pond‐raised and wild red drum. The major difference between samples was in the fatty acid profiles. The pond‐raised red drum had higher linoleic acid and lower docosahexaenoic acid concentrations than the wild fish samples. The eicosapentaenoic acid concentrations were similar in both pond‐raised and wild red drum.
On the Adequacy of Methods for the Quantitative Determination of Reactive Lysine in the Free Form or in Small Peptides
Authors: DESROSIERS T. , BERGERON G. , PARENT G. , SAVOIE L.
Published: August 2006

Reactive lysine determination in mixtures containing lysine in the free form or in small peptides by the l‐fluoro‐2,4‐dinitrobenzene (FDNB) procedure is complicated by the fact that both amino groups of lysine can react with FDNB. Quantitative conversion of lysine to its copper salt, followed by reaction with FDNB, has been reported. However, the present study demonstrated that copper complexation was incomplete, even when alanine was added to better protect the free α‐amino group of lysine. The FDNB procedure would, therefore, be of questionable value for the determination of reactive lysine in protein hydrolysates.
Effect of Calcium Chloride and Alum on Fermentation, Desalting, and Firmness Retention of Cucumber Pickles
Authors: BUESCHER R. W. , BURGIN C.
Published: August 2006

The effects of CaCl2 in cucumber pickle fermentation and storage brines on fermentation, desalting and retention of mesocarp firmness after processing were determined. Also, the influence of post‐desalting treatments with alum and CaCl2 on firmness of processed pickle was evaluated. Fermentation and desalting were unaffected by CaCl2 treatment of fermentation brines. However, exposure of pickles to CaCl2 during fermentation and brine storage substantially reduced softening after processing. Post‐desalting treatment with alum and/or CaCl2 of pickles not previously exposed to CaCl2 also reduced softening. Retention of firmness was maximized in pickles processed from fermentation and storage brines containing CaCl2 and treated with alum or CaCl2 after desalting.
Bread Formulation Designed for the Elderly Using Response Surface Methodology
Authors: PAYTON S. B. , BALDWIN R. E. , KRAUSE G. F.
Published: August 2006

The effects of five levels of acid whey, a Torula yeast product and low fat processed American cheese on the flavor of bread were evaluated by an experienced sensory panel. From these data, response surface contour plots were drawn, and a formula was indentified which resulted in a bread with characteristics that were liked by 50 individuals 65 years of age or older. This formula. increased the calcium, thiamin and riboflavin content by 1.2, 2.0 and 1.2 times, respectively, over that of the best‐liked commercial bread.
Constraints to Quality Optimization in Aseptic Processing
Authors: SAGUY ISRAEL
Published: August 2006

The optimization incorporated constraints, such as health requirements to destroy pathogens, spoilage‐causing microorganisms and enzymes inactivation. Simultaneously, the optimal process had to maximize chemical and sensory attributes, nutrients retention and overall quality. Linear programming was utilized to conform with all the aforementioned constraints and to derive the optimal processing time and temperature. The method offered a straight forward procedure for the optimization of aseptic processing and could be utilized in the implementation of optimal high temperature‐short time processes.
Effect of Cryoprotectants on Frozen Whitefish Fillets
Authors: KRIVCHENIA MARK , FENNEMA OWEN
Published: August 2006

Whitefish fillets (Coregonus cupleaformis) were treated with sodium tripolyphosphate (STP), monosodium glutamate (MSG) or a high‐pH buffer by high pressure injection, then frozen and stored at −12°C. Control samples included untreated fillets stored at −12°C and −60°C, and STP‐dipped fillets (−12°C). Samples treated with STP or high‐pH buffer showed better textural properties (reduced centrifugal drip, cooked drip and firmness) than untreated control samples. High pressure injection of STP was not significantly better and sometimes less effective than surface application. Sensory analysis at 18 wk revealed that STP‐treated samples (−12°C) were significantly preferred over untreated control samples (−12°C) but not over −60°C control samples.
Purification and Characterization of Cathepsin B from the Skeletal Muscle of Fresh Water Fish, Tilapia mossambica
Authors: SHEREKAR S.V. , GORE M. S. , NINJOOR V.
Published: August 2006

Cathepsin B from the skeletal muscle of a fresh water fish Tilapia mossambica was purified 4280‐fold with 9% recovery. The electrophoretic homogeneity of the preparation was established both under native and denatured conditions. The molecular weight of cathepsin B on the basis of its gel filtration profile was 23,500 daltons. The enzyme, an endopeptidase, hydrolysed Z‐arg‐arg‐NNap and Bz‐arg‐NNap, with Km values of 0.57 and 3.23 mM, respectively. Cathepsin B did not display aminopeptidase activity, but cleaved Bz‐arg‐NH2, exhibiting the specificity of a carboxypeptidase. Among protein substrates tested, only azocoll was hydrolyzed at lower pH values. Leu‐peptin, antipain and thiol blockers abolished the enzyme activity completely. The Kcat set‐1 value of fish cathepsin B seemed to be lower than that of mammalian enzyme.
Flavor Profiles of 17 Species of North Atlantic Fish
Authors: PRELL PATRICIA A. , SAWYER F.M.
Published: August 2006

A modified traditional Flavor Profile™ method was used by a trained panel to develop sensory profiles of the cooked muscle of 17 species of North Atlantic fish. Species were characterized for aroma and flavor total intensity, amplitude, order and intensity of character notes, and aftertaste. This information provides a data base for grouping species according to similarities in their characteristics. Flavor data were analyzed by cluster procedures and revealed four distinct groupings characterized by: (1) less than moderate total flavor intensity with a shellfish note; (2) less than moderate total flavor intensity with an earthy note; (3) a moderate flavor intensity with fish oil, gamey and sour notes; (4) high total flavor intensity with fish oil, sour, and stronger gamey notes.
Evaluation of an Accelerated Processing System for Precooked Beef Products
Authors: WEIFFENBACH S.T. , JOHNSON D.D. , WEST R.L.
Published: August 2006

Twelve beef carcasses were used to determine the effects of accelerated processing (hot‐boning) on cooking, palatability and storage characteristics of precooked beef products. The conventional (CS) and the accelerated processed (AS) sides were fabricated into rib roast, strip loin, chuck roll, and pizza topping and products were precooked by convection oven, broiling, water bath or in a steam kettle, respectively. Products from the AS sides had lower cooking losses for strip loin steaks and chuck rolls and shorter cooking times for loin steaks and rib roasts than did product from CS sides. Rib roasts and chuck rolls from both processing systems were very acceptable in tenderness, but AS loin steaks were unacceptable in tenderness. Loin steaks and rib roasts from AS had less off‐flavor than roasts from CS sides.
Effects of Blade Tenderization and Proteolytic Enzymes on Restructured Steaks from Beef Bullock Chucks
Authors: ROLAN T.L. , DAVIS G.W. , SEIDEMAN S.C. , WHEELER T.L. , MILLER M.F.
Published: August 2006

Three studies were conducted to determine the effects of blade tenderization (BT), fungal protease, ficin and papain on sensory ratings, textural properties and frozen storage life of restructured steaks from beef bullock chuck. Neither blade tenderizing of chuck muscles prior to incorporating it into restructured steaks nor the use of 0.05% or 0.10% fungal protease had an effect on the amount of connective tissue or textural properties of the cooked product. The addition of 0.10% fungal protease to restructured steaks increased the frozen storage life of the restructured steaks from 82 days (0%) to 149 days and over 157 days for 0.05%. The addition of ficin and papain had a detrimental effect on texture, flavor and overall satisfaction ratings. The methods tested in the present study are not suitable treatments for reducing the amount of detectable connective tissue in restructured steaks from beef bullock chucks.
Color Characteristics and Functional Properties of Flaked Turkey Dark Meat as Influenced by Washing Treatments
Authors: ELKHALIFA E.A. , GRAHAM P.P. , MARRIOTT N.G. , PHELPS S.K.
Published: August 2006

Effects of potassium phosphate and sodium acetate washing procedures on the composition, color characteristics, and functional properties of turkey dark meat were determined. All evaluations were compared to control thigh and breast tissues. Higher moisture and lower protein, fat and ash (P < 0.05) were found in tissues subjected to washing. Concentration of sarcoplasmic protein was reduced (P < 0.05) by washing. Hunter L, a, and b color values were changed (P < 0.05) to a color similar to breast meat by washing. Washed tissues, due to higher moisture, had less cooking loss in water and their protein solubility values increased with salt concentration. Emulsifying capacity (EC) values were not reduced (P > 0.05) due to washing. Phosphate‐washed tissue stabilized a test emulsion better than the control and acetate/phosphate‐washed thigh tissues.
Relation Between Gelation Behavior of Ground Chicken Muscle and Soybean Proteins and Their Differential Scanning Calorimetric Studies
Authors: SHIGA KATSUJI , KAMI TAKAYASU , FUJII MASAYA
Published: August 2006

The thermal denaturation of ground chicken muscle, soybean protein, and the mixture of both were investigated by differential scanning calorimetry (DSC) under different salt concentration. The relationship between DSC analysis and the properties of heat‐induced gels from these samples were determined. The DSC thermograms of ground chicken muscle showed three endothermic peaks and those of soybean protein showed two peaks. The DSC thermogram of their mixture showed three peaks. When NaCl was added to ground chicken muscle the endothermic peaks shifted to lower temperatures and the rheological values of heat‐induced gels increased. When NaCl was added to soybean protein, the endothermic peaks shifted to higher temperatures and the rheological values of heat‐induced gels decreased.
Descriptive Profile Analysis of Cooked, Stored, and Reheated Chicken Patties
Authors: LYON B.G.
Published: August 2006

A trained panel evaluated off‐flavor development in precooked, stored and reheated chicken patties. Factor analysis of intensity scores on 12 sensory attributes yielded three factors. Calculated Factor I scores increased with storage time and predominantly characterized cooked samples stored 2 and 3 days. Factors II and III characterized fresh cooked product and cooked product stored 0 or 1 day. Canonical Discriminant Analysis (CDA) revealed a spatial configuration that classified storage times according to attribute subsets corresponding to Factor scores. The second and third canonical variables classified samples stored 0 and 1 day differently from other stored samples and probably represented flavor characteristics which were important indicators of flavor change occurring within 24 hours of refrigerated storage.
Functional Properties of Heat‐Treated Egg Yolk Low Density Lipoprotein
Authors: TSUTSUI TOMOMI
Published: August 2006

Egg yolk low density lipoprotein (LDL) was heated at various temperatures from 55°C to 100°C for 5 min and transmission, extractability of lipid, emulsifying property and foaming property of each solution were examined. Transmission of LDL solution decreased for treatments above 60°C and was almost 0 at 75°C. Above 70°C, lipid extractability gradually decreased with increase of treatment temperature. Emulsifying property and apparent viscosity were significantly correlated with the extractability of lipid.
Emulsifying Properties of Food Proteins: Bovine Mi cellar Casein
Authors: HAQUE ZAHURUL , LEMAN JACEK , KINSELLA JOHN E.
Published: August 2006

The capacity of micellar casein isolated from bovine milk to stabilize oil in water (0:w) emulsions was studied. Emulsion surface area per unit mass of protein, i.e., emulsifying activity (EA), was highest at a protein concentration of 1% and o:w ratio of 1:9. The surface concentration of micellar casein was related to the o:w ratio being highest at an o:w of 4:6. Interfacial surface area decreased at pH 6.7 reflecting micellar stability and improved with increasing pH apparently because of destabilization of the casein micelle. Emulsion stability was high when the EA was high. The apparent viscosity of the emulsions was inversely related to EA.
Estimation of Calcium Status in Selected Food Systems
Authors: KEANE LESLEY A. , POTTER NORMAN N. , SHERBON JOHN W.
Published: August 2006

Ionic and total dialyzable calcium in nonfat dry milk, soy protein isolate, and a 50:50 mixture of the two were estimated in dialysates before and after in vitro digestion by HCl/pepsin and pancreatin/bile. Heat pasteurization did not affect % ionic or % total dialyzable calcium, before or after digestion, for the three food systems. Digestion increased % ionic dialyzable calcium for non‐fat dry milk and the mixture, and increased % total dialyzable calcium for all three food systems. After digestion, % total dialyzable calcium did not differ between the milk and the mixture. Soy protein did not bind substantial amounts of calcium from the milk.
Direct Measurement of the Attractive Force Between Individual Cooked Rice Grains of Sticky and Flaky Cultivars
Authors: LEE SEUNG‐JU , PELEG M.
Published: August 2006

The attractive force between juxtapositioned cooked rice grains of five sticky and flaky cultivars was determined using a surface tensiometer. The attractive force between the sticky grains was in the order of 800–1700 dynes and between the flaky ones, 200–1000 dynes. Increase of the water‐to‐rice ratio during cooking, in the range 0.75:1 to 1.9:1, resulted in an increase of the attractive forces. Determination of the amount of solids extracted during cooking in excess water indicated that stickiness was most probably associated with extractability.
Radiation Decontamination of Tea Herbs
Authors: KATUŠIN‐RAŽEM BRANKA , MATIĆ STJEPAN , RAŽEM DUŠAN , MIHOKOVIĆ VLADO
Published: August 2006

The incidence and microbial load of several tea herbs on the retail market are high and decrease approximately in the order: chamomile flowers, mint leaves, linden flowers, and dog‐rose hips. Irradiation is proposed as an adequate decontamination method and the radiosensitivity of contaminating microflora is measured. Combining the knowledge of the initial contamination and the radioresistance of the contaminants, the dose requirement for efficient decontamination can be calculated. The dose satisfying commercial requirements does not exceed 10 kGy. Chemical changes in pharmacologically active components and those essential for the appearance and aroma of tea herbs were investigated. No changes of the yield and composition of ethereal oils, color pigments, polyphenols, and carotenoids were found at doses up to 10 kGy.
Sunflower Protein Concentrates and Isolates’ Low in Polyphenols and Phytate
Authors: SAEED MOHAMMAD , CHERYAN MUNIR
Published: August 2006

Protein concentrates and isolates from sunflower (Helianthus annuus L.), essentially free of polyphenols and/or low in phytate, were prepared from dehulled seeds by a sequential extraction procedure using organic solvents, such as hexane for defatting and acidic butanol for removing polyphenols. Phytate was removed by aqueous extraction and separation at acidic and/or alkaline conditions, depending on the relative solubility of the protein and phytate. Reduced‐phytate concentrates and isolates developed off‐colors unless the polyphenol concentration was less than 0.05%. The protein solubility profile of the reduced‐phytate products was much better than that of the defatted meal, especially below the isoelectric point.
Enhancement of Peptidoglutaminase Deamidation of Soy Protein by Heat Treatment and/or Proteolysis
Authors: HAMADA JAMEL S. , MARSHALL WAYNE E.
Published: August 2006

The limited deamidating ability of B. circulans peptidoglutaminase towards soy protein was increased 27‐fold by protein hydrolysis and altering soy protein conformation by moist heat. Adding disulfide bond reducing agents such as cysteine or sodium sulfite or salts such as NaCl or KC1 to the reaction mixture had little or no effect on deamidation. However, heat treatment at 100°C for 15 min, both before and after Alcalase proteolysis, rendered soy protein very susceptible to amide hydrolysis by peptidoglutaminase.
Thermal Degradation of Flavor Enhancers, Inosine 5′‐monophosphate, and Guanosine 5′‐monophosphate in Aqueous Solution
Authors: MATOBA TERUYOSHI , KUCHIBA MARIKO , KIMURA MASARU , HASEGAWA KIYOZO
Published: August 2006

The mechanism of thermal degradation of inosine 5′‐monophosphate (IMP) and guanosine (GMP) was investigated kinetically in aqueous solution as a function of pH and temperature. The degradation of IMP and GMP followed first order kinetics. The rate constants were considerably affected by pH and temperature. The half‐life times at 100°C were: IMP, 8.7 hr (pH 4.0), 13.1 hr (pH 7.0), 46.2 hr (pH 9.0); GMP, 6.4 hr (pH 4.0), 8.2 hr (pH 7.0), 38.5 hr (pH 9.0). These times were shortened to about one‐third by raising the temperature 10°C. The predominant degradation products were nucleosides and phosphoric acid, indicating that the main reaction of the thermal degradation was the hydrolysis of the phosphoric ester bond in the nucleotides.
Effects of Processing Temperature and Added Antimicrobial Agents on Keeping Quality of Mexican‐Style Sauce
Authors: CHUNG SIEW LIAN , JORGENSEN KAREN V. , PRICE RALPH L.
Published: August 2006

Mexican‐style hot sauce (salsa) was prepared and heated to 63°C 71°C, and 79°C. Seven combinations of antimicrobial agents, utilizing potassium sorbate, 900 ppm; sodium benzoate, 700 ppm; and EDTA, 50 ppm were incorporated into the salsa. Samples of the salsa with a pH ranging from 3.7–3.95 and stored at 31°C (88°F) were taken initially and monthly for 96 days; microbial growth in each was determined using five culture media. Microbes decreased significantly in all samples during the storage period. Increasing the temperature of processing to 79°C and the low pH were most important in reducing microbial numbers.
Molecular Mobilities of Instant Starch Gels Determined by Oxygen‐17 and Carbon‐13 Nuclear Magnetic Resonance
Authors: RICHARDSON SHELLY J.
Published: August 2006

The molecular mobility of both the water component and the starch component of three instant starches was determined by proton decoupled oxygen‐17 (17O) and proton decoupled carbon‐13 (13C) Nuclear Magnetic Resonance (NMR) spectroscopy. The effect of starch concentration and various storage conditions were studied. The molecular mobility of the water associated with each of the instant starches over all concentrations studied as measured by 17O NMR transverse relaxation rates was not much slower than that of free or bulk water. The effect of storage conditions on the molecular mobility and conformation of the starches, as monitored by proton decoupled 17O and 13C NMR, was in most cases small, despite the observed differences in retrogradation among the starches.
Comparison of Four Methods for the Dimethylacetal‐free Formation of Fatty Acid Methyl Esters from Phospholipids of Animal Origin
Authors: CRACKEL R.L. , BUCKLEY D.J. , ASGHAR A. , GRAY J.I. , BOOREN A.M.
Published: August 2006

Fatty acid methyl esters (FAMES) were prepared from phospholipid extracts of beef, pork, lamb, chicken and turkey using four methylating procedures: BF3/methanol, KOH/BF3, direct transesterification with KOH, and a commercial preparation, Meth Prep II. Gas chromatographic analysis of the FAMES revealed the presence of dimethyl acetals (DMAs) in samples methylated with BF3/methanol or KOH/ BF3. These DMAs were evident when samples were analyzed on both polar and non‐polar columns. DMAs were not found in samples derivatized by direct alkali transesterification or by Meth Prep II.
Effect of High Altitude on Copper and Zinc Content of Beef
Authors: MEDEIROS L. C. , FIELD R. A. , MEDEIROS D. M.
Published: August 2006

Copper and zinc content of longissimus (LD) and semimembranosus (SM) muscle from concentrate‐fed steers raised at 549 or 2145m above sea level were compared. Data on younger range‐grazed steers raised at 2145m were also obtained. Copper and zinc content of muscles did not differ by altitude but copper and zinc in muscles from concentrate‐fed steers was greater than that from younger range‐grazed steers (P<0.05).
Effect of Temperature on Collagen Extractability and Kramer Shear Force of Restructured Beef
Authors: STRANGE ELIZABETH D. , WHITING RICHARD C.
Published: August 2006

Collagen extractability and Kramer shear force were measured for raw and heated restructured beef products made with trimmed (epimysium removed) and untrimmed clods (triceps brachii, infraspinatus, and supraspinatus). Collagen extractability was significantly (p < 0.001) higher for untrimmed samples heated at 50°C than for trimmed samples. Kramer shear forces were significantly higher (p < 0.01) for untrimmed than trimmed when raw or heated at 35°C, 45°C, WC, and 55°C. Collagen extractabilities showed no distinct changes with temperature for trimmed samples. Collagen extractability of untrimmed samples increased then decreased as heating temperature increased. Kramer shear forces decreased between 55°C and 60°C for both trimmed and untrimmed samples.
Cholesterol and Fatty Acids in Several Species of Shrimp
Authors: KRZYNOWEK JUDITH , PANUNZIO LAURIE J.
Published: August 2006

The cholesterol value for several species of shrimp from several different geographical locations was determined. The overall average for all the samples was 152 ± 15 mg/100g of edible portion of shrimp. Two samples of Pandalus borealis, Gloucester prawns and Canadian prawns, accounted for the low (136 mg/100g) and the high (186 mg/ 100g) limits, respectively, of the range of cholesterol. All shrimp were low in fat at about 1%. Eicosapentaenoic and docosahexaenoic acids were present at about 30% of the total fatty acids, providing about 0.20g/100g in the edible portion.
Application of Ultrasonic Waves to Detect Sealworms in Fish Tissue
Authors: HAFSTEINSSON HANNES , PARKER KEVIN , CHIVERS ROBERT , RIZVI SYED S.H.
Published: August 2006

The potential of employing ultrasonic waves to detect sealworms embedded deep in the fish musculature was demonstrated. Images were made of sealworm‐infested cod by using both the scanning laser acoustic microscopic technique, as well as the pulse‐echo technique at 10 MHz. Also, attenuation of ultrasound in the frequency range from 1.0 to 12.25 MHz was studied in Atlantic cod (Gadus morhua), haddock (Melanogrammus aeglefinus), ocean catfish (Anarhichas lupus), and the parasitic sealworm (Phocanema decipiens). The difference in the attenuation of ultrasound in sealworms and in fish tissue increased as a function of frequency. The differences between ultrasonic properties (attenuation and backscatter) of fish tissue and seal‐worms was attributable to the high collagen content of the sealworms. The differences were sufficiently large at 10 MHz that sealworms could be detected in over 4 cm thickness of fish tissue.
Chemical Characterization of Sardine Meat Powder Produced by Dehydration with High Osmotic Pressure Resin and Defatting with High Pressure Carbon Dioxide
Authors: FUJIMOTO KENSHIRO , ENDO YASUSHI , CHO SOON‐YEONG , WATABE RITSUKO , SUZUKI YASUO , KONNO MASANORI , SHOJI KAZUO , ARAI KUNIO , SAITO SHOZABURO
Published: August 2006

Oils and fishy odor were extracted from the minced sardine meat with liquid carbon dioxide after dehydration with high osmotic pressure resin. This treatment resulted in higher quality minced sardine meat usable as “Surimi.” The lipids of the minced sardine meat defatted with liquid carbon dioxide was half that of undefatted meats; residual lipids were mainly composed of polar lipids such as phospholipids. Although soluble nitrogen and ATPase activity in sardine meat were decreased by dehydration and defatting, the Kamaboko‐forming ability was present, and its flavor was improved after defatting. Moreover, sardine meat defatted with liquid carbon dioxide had good stability against protein deterioration and lipid peroxidation.
Oxidative Stability and Textural Quality of Restructured Beef Roasts as Affected by End‐point Cooking Temperatures, Storage and the Incorporation of Surimi
Authors: TANCHOTIKUL U. , GODBER J. S. , ARGANOSA G. A. , McMILLIN K. W. , SHAO K. P.
Published: August 2006

Restructured beef roasts containing either 0 or 3.5% surimi were cooked to end‐point internal temperatures of 50, 60, and 70°C to assess treatment effects on textural and oxidative quality after 2 and 5 days of refrigerated (4°C) storage. Surimi did not improve binding, cook yield or sensory tenderness and juiciness. The sensory panel was able to distinguish a slightly more pronounced fishy flavor when surimi was added. End‐point internal temperature had no effect on tensile strength, however, tenderness increased and juiciness decreased with increased endpoint temperatures. Higher end‐point internal temperature enhanced lipid oxidation, which proceeded more rapidly during refrigerated (4°C) storage. Nonheme iron increased with increasing end‐point temperature. During storage, phospholipid content decreased while total lipid remained constant.
Functional Properties of Pre‐rigor Pork: Hot vs Cold Processing of Cooked Shoulders and Hams
Authors: VAN LAACK RIËTTE L. J. M. , SMULDERS FRANS J. M. , VAN ROON PIET S.
Published: August 2006

In two experiments, the effects of processing shoulders and hams, pre‐rigor and post‐rigor, with and without polyphosphates, were compared. Pre‐rigor processing included hot boning of shoulder or ham muscles at approximately 30 min post mortem followed by injection of a deep‐chilled brine (−6°C) within the next 60 min. Except for the brine temperature, the processing procedures were similar for hot and cold processing. Both in shoulder and ham muscles hot and cold processing resulted in a product similar in cooking yield and sensory quality. The present study failed to substantiate that the superior water binding potential of pre‐rigor meat could compensate for the higher cooking loss when using phosphate‐free brines.
Thermal Aggregation of Soybean (Glycine max L.) Sulfur‐rich Protein
Authors: SATHE S. K. , MASON A. C. , WEAVER C. M.
Published: August 2006

The sulfur‐rich protein (SRP) in soybeans aggregated at ≥ 70°C due to thermal denaturation of the protein and subsequent formation of soluble and insoluble aggregates. Aggregation was dependent on heating temperature, time, buffer composition, and the presence or absence of protein modifying agents in the heating buffer. Hydrophobic interactions and disulfide bonds helped stabilize the protein against thermal aggregation while hydrogen bonds and sulfhydryl exchange promoted it. At pH 7.6, 4.5 mg protein/mL, 70°C and 1.0M salt concentration, the rate of thermal aggregation was dependent on the anion type and followed lyotropic series SCN‐> I‐> Br‐> Cl−
Sensory Evaluation of Binding of Vanillin by Fababean Proteins
Authors: NG P. K. W. , HOEHN E. , BUSHUK W.
Published: August 2006

Sensory studies were conducted to estimate the perceived vanillin flavor of protein‐vanillin systems that contained free vanillin and vanillin bound to fababean protein micellar mass (PMM). Nine panelists used the magnitude estimation technique to evaluate vanillin flavor by tasting. A power function was established from a series of different concentrations of vanillin solutions versus their respective sensory estimates of vanillin flavor and used to convert sensory estimates to perceived vanillin concentrations of the vanillin‐PMM slurries. The perceived vanillin in vanillin‐PMM systems was directly related to the free vanillin in the corresponding system as determined by HPLC, indicating that only the free vanillin contributed to the flavor. Thus, instruments can be used to predict human perception of a particular flavorant in a food system of flavor‐protein interactions.
Factors Influencing the Stability of Frozen Kiwifruit Pulp
Authors: VENNING J. A. , BURNS D. J. W. , HOSKIN K. M. , NGUYEN T. , STEC M. G. H.
Published: August 2006

The biochemical, sensory, and quality changes that occur during processing and prolonged frozen storage of kiwifruit pulp were studied. The temperature and processing time during pulp manufacture and freezing are critical factors in determining the % total chlorophyll and color of the frozen pulp. Storage of pulp at acceptable commercial frozen storage temperatures (−18°C or below) for 12 months resulted in a stable color, and a slight decrease in the % total chlorophylls and ascorbic acid. The type of packaging material used and deaeration of pulp did not influence the above findings. The sensory qualities of the pulp were not affected by the storage conditions.
Stability of Anthocyanins in the Skin of Starkrimson Apples Stored Unpackaged, Under Heat Shrinkable Wrap and In‐Package Modified Atmosphere
Authors: LIN T. Y. , KOEHLER P. E. , SHEWFELT R. L.
Published: August 2006

The concentration of cyanidin‐3‐galactoside, cyanidin‐3‐arabinoside, and an unidentified cyanidin arabinoside in the skin of Starkrimson apples stored unpackaged, under in‐package modified atmosphere and in heat shrinkable wrap were determined at 7, 23, and 30 weeks storage. Carbon dioxide levels of higher than 73% in in‐packaged modified atmosphere severely destablized the three anthocyanins. The unidentified cyanidin arabinoside was the most stable anthocyanin in the skin of Starkrimson apples. Cyanidin‐3‐galactoside was more stable in the skin of unpackaged apples than shrink‐wrapped apples.
Production of Microbiologically Stable Apple Juice by Metallic Membrane Ultrafiltration
Authors: BAREFOOT S.F. , TAI H.Y. , BRANDON S. C. , THOMAS R. L.
Published: August 2006

The potential for production of microbiologically stable apple juice by metallic membrane ultrafiltration was assessed. Thermal sterilization treatments caused no detectable changes in membrane performance. Sterile membranes were challenged with approximately 3 × 106 colony forming units per gram of each of three organisms, Pseudomonas diminuta, Bacillus coagulans, and Saccharomyces cerevisiae, suspended in apple puree or peptone. Reductions achieved by ultrafiltration of peptone at operating pressure were 5.1, 7.6, and >9.0 logs for the three organisms, respectively. Reductions of organisms in apple puree were at least 1.5 logs greater. Metallic membranes eliminated yeasts and molds from juice. Apple juice produced from uninoculated apple puree was stable at 20–25°C for 1 yr.
Determination of Potential Migrants from Rubber Gaskets of Commercial Aerosol Valves used in Food Packaging
Authors: KIM HEASOOK , GILBERT SEYMOUR G. , JOHNSON JAMES B.
Published: August 2006

Potential migrants were isolated from gaskets of commercial aerosol valves with methylene chloride using Soxhlet apparatus. A large number of compounds appeared to be curing or processing aids including activators and antioxidants. Several sulfur‐containing reaction products and polynuclear aromatic compounds such as phenanthrene, fluoranthene, and pyrene were also identified. The same type of gaskets were stored in the Freon propellant at room temperature for a prolonged period of time and the amount of identified migrants in the extract was investigated.
Microbial, Compositional, and Other Quality Characteristics of Pecan Kernels Stored at −20°C for Twenty‐five Years
Authors: HAO D. Y. Y. , HEATON E. K. , BEUCHAT L. R.
Published: August 2006

Sensory, microbial, and compositional characteristics of pecans hermetically sealed in cans and stored at −20°C for 25 yr were compared to those of pecans harvested in 1986 and stored at −20°C for 10 mo. Total aerobic and yeast/mold populations were 102−103 CFU/g in stored and 1986 crop nuts. Peroxides were not detected, and no difference in iodine values and free fatty acid contents were observed between 25‐yr‐old and 1986 crop nuts. Although subjective analyses revealed that texture changed during storage, other sensory quality characteristics (color, flavor, appearance) were not different from pecans harvested in 1986. It is concluded that low temperature (−20°C) storage will maintain quality of pecans packaged in hermetically sealed under ambient air in containers for up to 25 yr.
Vitamin E Supplementation of Holstein Steer Diets Improves Sirloin Steak Color
Authors: FAUSTMAN C. , CASSENS R.G. , SCHAEFER D.M. , BUEGE D.R. , SCHELLER K.K.
Published: August 2006

Colorimetric measurements were recorded for sirloin steaks from control and vitamin E‐supplemented (370 I.U./animal/day) Holstein steers. Chroma and Hunter ‘a’ values of steaks from the supplemented group were significantly greater (P&0.01) on days 2, 4, 6, and 8 of 4°C storage. Color difference (ΔE) between the two treatment groups increased from days 0 to 6 and decreased between days 6 and 8.
Assessment of Microbiological Quality of Some Gamma Irradiated Indian Spices
Authors: SHARMA ARUN , PADWAL‐DESAI S.R. , NAIR P.M.
Published: August 2006

Irradiated (10 kGy) and unirradiated pre‐packed whole and ground spices including black pepper, red chilli, and turmeric were examined by six different laboratories for microbiological quality. No colony forming units (CFU) were reported in the largest quantity of irradiated spices used in the study by three out of six laboratories. The other three laboratories reported counts ranging between 0–90 CFU/g in irradiated samples. None of the six laboratories reported the presence of E. coli or B. cereus in the spices exposed to gamma irradiation. These data suggest that a standard plate count of 0–100 CFU/g and a count of zero CFU/g for E. coli and B. cereus be fixed for spices exposed to a 10 kGy dose of gamma rays.
Effects of Chitosan Treatments on the Clarity and Color of Apple Juice
Authors: SOTO‐PERALTA NELLA V. , MÜLLER HORST , KNORR DIETRICH
Published: August 2006

Acid‐soluble and water‐soluble chitosans as fining agents for apple juice were compared to conventional silica sol/gelatin/bentonite treatment. Both chitosans proved equally effective in reducing juice turbidity as compared to control treatments and slightly lighter juices resulted from chitosan treatments. Use of the one step chitosan treatment appeares an attractive alternative to conventional fining processes.
Effects of Sodium Tripolyphosphate on the Physical, Chemical and Textural Properties of High‐Collagen Frankfurters
Authors: LADWIG K.M. , KNIPE C.L. , SEBRANEK J.G.
Published: August 2006

Two high‐collagen meat emulsions were prepared by using two levels of sodium tripolyphosphate (STPP) with samples taken after one to four emulsification passes (EP) through an emulsion mill. Raw emulsions were evaluated for emulsion stability and comminuting temperature increase, whereas yield, color and texture tests were performed on cooked frankfurters. The addition of 0.25% STPP signficantly (p<0.05) improved emulsion stability and consumer cook yield over the control. The number of EP signficantly (p<0.05) increased emulsion temperature. As the number of EP increased, frankfurter color became lighter and less red. Frankfurters with STPP were signficantly (p<0.05) lighter upon reheating. Skin texture scores decreased after three EP.
Thermal Conductivity of Fresh Lamb Meat, Offals and Fat in the Range ‐40 to +30oC: Measurements and Correlations
Authors: PHAM Q. T. , WILLIX J.
Published: August 2006

The thermal conductivity of fresh lamb meat, offals and fat was measured over the temperature range ‐40°C to +30°C using a guarded hot plate apparatus. Simple empirical equations were presented for the conductivity of high‐moisture (65 to 80%) meat and offals. With independently obtained values of physical parameters, several theoretical models were tested to sec if thermal conductivity could be calculated from composition and temperature. Over a wide range of compositions and temperatures, best predictions (in terms of mean, standard deviation and range of errors) were obtained with Levy's modification to the Maxwell‐Eucken equation. Its accuracy was not unduly sensitive to the uncertainties in the values of the physical parameters, the prediction errors remaining in the range ± 10% for all reasonable values of the latter.
Effect of Electrical Charge on Attachment of Salmonella typhimurium to Meat Surfaces
Authors: DICKSON JAMES S. , CROUSE JOHN D.
Published: August 2006

Treating tissue with electrical current was found to affect both the initial attachment and total numbers of attachedSalmonella typhimuriumto meat tissues. When lean tissue was attached to the positive terminal of the power supply operating at 50 volts/125 mA DC, the total number of attached cells increased. There was no effect when the samples were attached to the negative terminal. There was a significant (P<0.05) effect on the percentage of strongly attached bacteria with an increase in treating time. Electrical current was found to increase the percentage of strongly attached cells immediately after the current was applied.
Effects of Collagen and Alkaline Phosphate on Time of Chopping, Emulsion Stability and Protein Solubility of Fine‐Cut Meat Systems
Authors: LADWIG K. M. , KNIPE C. L. , SEBRANEK J. G.
Published: August 2006

Four meat emulsions were prepared with two levels of collagen and alkaline phosphate. Samples were taken at five different chopping temperatures and evaluated for total chopping time, emulsion stability and protein solubility. Adding additional collagen to meat emulsions shortened total chopping time, and decreased emulsion stability but had no effect on protein solubility. The addition of 0.25% sodium tripolyphosphate (STPP) improved emulsion stability but resulted in no significant (p>0.05) change in chopping time or protein solubility. The high‐collagen‐phosphate (HCP) treatment resulted in less fat, gelliquid, solid and total cookout when compared with high‐collagen no‐phosphate (HC) and low‐collagen no‐ phosphate (LC) treatments. Maximum emulsion stability was obtained at 13°C.
Oxidative Effects of Meat Grinder Wear on Lipids and Myoglobin in Commercial Fresh Pork Sausage
Authors: WANOUS MICHAEL P. , OLSON DENNIS G. , KRAFT ALLEN A.
Published: August 2006

Pork ground before and after the replacement of worn meat grinder plates and knives was formulated as commercial fresh pork sausage containing antioxidants and processed into 454‐g chubs. The sausage was frozen at −15°C for 4, 8, 12, and 16 wk and monitored for oxidation after 1 day, 2 wk and 3 wk of postfrozen refrigeration at 1°C. Estimated average grinder metal in sausage was 136 ppb. Meat temperature rise during grinding was higher (P<0.05) with the worn hardware (2.3°C vs 1.6°C). Hunter “a” values were greater (P<0.05) with the sharp than with the worn equipment. 2‐Thiobarbituric acid (TBA) numbers did not differ with equipment state of wear. Significant correlations (P<0.05) indicated in inverse relationship between the oxidation of lipids and myoglobin.
Effect of Processing on Proximate Composition and Mineral Content of Sea Cucumbers (Parastichopus spp.)
Authors: CHANG‐LEE MARIA V. , PRICE ROBERT J. , LAMPILA LUCINA E.
Published: August 2006

The nutrient content, texture and holothurin content of two sea cucumber species were determined for fresh, dried and canned products. Fresh sea cucumber contained 89–91% moisture, 5–6% protein, 0.3% fat, 3% ash and 0.3% carbohydrate; dried sea cucumber contained 2–6% moisture, 61–70% protein, 2–3% fat, 16–24% ash, and 2–3% carbohydrate. Fresh sea cucumber contained 90 mg of holothurin per 100g of tissue. Canned sea cucumber contained moisture and protein levels similar to those generally found in marine finfish. Processing methods for canned sea cucumber resulted in a significant (P<0.01) decrease in potassium and increase in sodium. No significant differences (P<0.01) were found in the texture of canned products made from fresh‐cooked, salted‐cooked and cooked‐dried raw material.
Effect of Soybean Maturity on Storage Stability and Process Quality
Authors: TANTEERATARM K. , WEI L. S. , STEINBERG M. P.
Published: August 2006

Hack and Williams 82 soybeans from four maturation stages were studied for storage stability and process quality. As compared to mature beans, trypsin inhibitor, urease and lipoxygenase (LA) activities were lower in immature seeds, but free fatty acid (FFA) was higher and oil was greener. During storage for six months, LA decreased and FFA increased at a faster rate in immature than in mature soybeans. Crude oil and protein contents were similar, regardless of maturation or storage time. Both 7S and US proteins increased with maturation but the 7S/11S ratio decreased. There was no change in protein during storage.
Objectionable Flavor of Soy Milk Developed during the Soaking of Soybeans and its Control
Authors: MATSUURA M. , OBATA A. , FUKUSHIMA D.
Published: August 2006

Daidzein and genistein, which are responsible for the objectionable flavor of soy milk, increased during the soaking of soybeans, the first step of soy milk manufacturing. The maximum production of these isoflavone compounds occurred at 50°C and at pH 6.0 depending upon the temperature and pH of the soaking water. The production of these substances was strongly inhibited by glucono‐δ‐lactone which was a competitive inhibitor of β‐glucosidascs. It would appear, therefore, that β‐glucosidases were responsible for the production of daidzein and genistein during soaking.
Effect of Packaging Materials on the Chemical Composition of Potatoes
Authors: GOSSELIN BARRY , MONDY NELL I.
Published: August 2006

Russet Burbank and Chieftain potatoes were packaged in either mesh, paper or polyethylene bags and compared in chemical composition after 1, 4, and 8 wk of storage at 20oC. Potatoes were analyzed for weight loss, discoloration, phenols, ascorbic acid, glycoalkaloids and nitrate‐nitrogen. Potatoes packaged in polyethylene were lowest in weight loss, ascorbic acid and nitrate‐nitrogen and highest in discoloration, phenols and glycoalkaloids than those packaged in mesh or paper. Potatoes packaged in paper were lowest in discoloration and phenols and highest in ascorbic acid. There were no significant differences in weight loss, glycoalkaloids or nitrate‐nitrogen between potatoes packaged in mesh on paper.