bluuebunny/crossref_metadata_2025 huggingface dataset:
Neutral Lipids Traced Through the Beverage Alcohol Production Process
Authors: O'PALKA JACQUELYNN , EIDET IRENE , JACKSON LARRY L.
Published: August 2006

Changes in lipids were traced from the malt through the beverage alcohol (bourbon) production process to the dried distiller's grain with solubles (DDGS). Changes in lipid composition previously observed during the fuel alcohol production process also occurred during beverage alcohol production but to a lesser extent. The levels of triacyl‐glycerols fell while free fatty acid levels rose chiefly at the stage of mashing and distillation. Little or no free fatty acid degradation occurred during drying. Minor quantities of fatty acid ethyl esters (4–5%) were formed during fermentation.
Variability of Selected Components in Mechanically Separated Beef
Authors: YOUNG LOUIS L. , SEARCY G. K. , BLANKENSHIP L. C. , SALINKSY J. , HAMM DOUGLAS , WILSON R. , WILLIS B. W.
Published: August 2006

Samples of ground beef muscle tissue (B) and mechanically separated beef (MSB) were analyzed for proximate components (moisture, protein, fat and ash), cholesterol, purine bases and nucleic acids. The MSB samples consistently contained 30 percent or less fat and I4 percent or more protein but they exhibited wide variations in the content of other components. These variations were largely related to plant‐to‐plant differences (input materials and equipment, in most cases). Variances attributable to sampling were less than 20% of the total. The analysis indicated that it might be possible to control these variances in nonproximate components by careful selection of input materials.
Effects of Tumbling at Various Speeds on Some Characteristics of Restructured Cured Beef
Authors: GHAVIMI BAHMAN , ALTHEN T.G. , ROGERS R.W.
Published: August 2006

The effects of different tumbling speeds (5, 10, 15, and 20 rpm) during 12 hr intermittent tumbling (10 min/hr) on the characteristics of a restructured cured beef product were studied. There were no differences (P>0.05) among the various treatment means for yield, Hunter color scores, voids between chunks of meat, handling‐ability or Allo‐Kramer shear values. Meat tumbled at 15 and 20 rpm had higher (P<0.05) Instron values than the meat tumbled at 5 or 10 ‘rpm. However, 20 rpm produced more (P<0.05) extracted protein on the meat surface than 5 rpm. In summary, 5, 10, and 15 rpm produced satisfactory products, although 15 rpm had greater binding ability.
Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum
Authors: FOEGEDING E. A. , RAMSEY S. R.
Published: August 2006

Meat batters containing either 0.5% or 1% iota carrageenan (IC, kappa carrageenan (KC) or xanthan gum (XG) were investigated. Rigidity changes during heating and Instron texture profile analysis indicated textural properties of batters. All treatments exhibited a decrease in water‐holding ability (WHA) from 55–70°C. Addition of IC increased WHA, rigidity at 70°C, force‐to‐fracture and true shear strain. KC increased rigidity at 70°C and was most effective at increasing hardness. XC decreased all textural parameters measured. Gums were specific in affecting textural and WHA properties.
Effect of Modified Atmosphere Blending on the Oxidative Stability and Color of Frozen Mechanically Separated Poultry Meat
Authors: McNEILL JOHN , KAKUDA YUKIO , FINDLAY CHRIS
Published: August 2006

The effect of blending mechanically separated poultry meat under several modified atmospheres was investigated. Treatments included vacuum, nitrogen, nitrogen containing carbon monoxide (I%, 5% and 10%) and an unblended control. The blended and control meats were sealed in gas impermeable plastic pouches and stored at −10°C for 7 months. Oxidative stability was evaluated at monthly intervals by monitoring the appearance of malonaldehyde using HPLC. Surface color determined with a HunterLab color difference meter was also used as a critereon of frozen storage quality. The modified atmosphere treated meats were found to be more stable than the control (P < 0.05). Meats blended with atmospheres containing CO were redder (P < 0.01) than the control, vacuum or nitrogen blended samples.
Application of 2‐Thiobarbituric Acid Reaction to Exudates of Frozen and Refrigerated Meats
Authors: TOMÅS MABEL C. , FUNES JORGE
Published: August 2006

Lipid oxidation in frozen and refrigerated meats was followed by application of the TBA test to their deproteinized exudates obtained by meat centrifugation and TCA addition. Use of meat‐exudate avoided drastic treatments which could alter 2‐thiobarbituric acid reactive substance (TBARS) content. Differences in the absorption spectra of the extracts assayed by Tarladgis and modified Matsushita reactions are described. Recovery factors of malonaldehyde (MAL)‐injected meats were lower than those in which an intimate contact was not allowed. The modified Matsushita reaction gives better results than the Tarladgis reaction in determine TBA numbers in meat exudates.
Characterization of Quality Deterioration in Yellowfin Tuna
Authors: GILL T.A. , THOMPSON J.W. , GOULD S. , SHERWOOD D.
Published: August 2006

The spoilage pattern of thawed yellowfin tuna carcasses was examined. After five days storage at 10° and 18°C, bacterial counts were low (< 103) although visible softening of the flesh was apparent. Direct measurement of ethanol as an indicator of pre‐process spoilage also failed to reflect differences among carcasses which were aged for up to five days. Analysis of nucleotides by high performance liquid chro‐matography suggested that the ratio of inosine monophosphate (IMP) to other nucleotides may be a valuable indication of spoilage time where the IMP ratio decreased linearly with time after thawing. Average recoveries of adenosine monophosphate, inosine monophosphate, inosine and hypoxanthine were 50%, 75%, 64% and 92%, respectively, from spiked tuna which had been cooked at 122°C for 67 min.
Freeze‐Texturized Maine Shrimp Protein Extract
Authors: YANG TOM C.S.
Published: August 2006

Coagulated protein obtained from alkali extraction and acid precipitation from an abundant and inexpensive Maine Shrimp (Pandalus borealis) was packed in disc and cylindrical containers and freeze textured. A more pronounced fibrous formation was found at lower freezing rates, and the samples were harder. While disc samples exhibited randomized fibrous alignment, cylindrical samples had a continuous fiber development along their longitudinal axis which, at lower freezing rates, was similar to red meat muscle alignment; in case of higher freezing rate, the fiber simulated that of the poultry meat. Choosing a freezing rate would rely on the natural counterparts to be simulated. Morphological examination had depicted significant differences which contributed to the variations in texture, moisture, and color.
Enzymatic Lipid Peroxidation in the Gonadal and Hepatopancreatic Microsomal Fraction of Cultivated Mussels (Mytilus edulis L.)
Authors: MUSGRAVE MELINDA A. , GOULD STEPHEN P. , ABLETT RICHARD F.
Published: August 2006

An active lipid peroxidizing enzyme system was investigated in microsomal fractions isolated from the gonad and hepatopancreatic tissue of live cultivated mussels. Enzyme‐mediated lipid peroxidation was detected in gonad microsomes and was shown to be dependent upon the presence of NADH, ADP, and Fe3+ ions. A marked increase in the peroxidizing capacity of gonadal microsomes was observed following lipid emulsion loading. Fresh microsomes prepared from hepatopancreatic tissue showed no detectable levels of lipid peroxidizing activity. However, freeze‐thaw treatment of microsomes from both gonadal and hepatopancreatic tissues resulted in an initiation of activity in the hepatopancreatic tissue and increased the existing activity of the gonad microsomes.
Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Changes in Granular Cheddar Cheese
Authors: LIN J.C.C. , JEON I.J. , ROBERTS H.A. , MILLIKEN G.A.
Published: August 2006

Effects of some commercial food grade enzymes on the proteolysis and textural changes in granular cheese were studied. A neutral protease and lipase/protease combination‐treated cheese samples showed significantly higher proteolysis than control samples at two ripening temperatures. However, lipase treatment alone had little effect on proteolysis. Cheese with a culture/enzyme mixture showed faster production of total free amino acids, with gross proteolysis similar to that of controls. Various non‐linear correlations were observed between total amino acid production and gross proteolysis. Statistical analysis indicated that gross proteolysis measurements may directly reflect texture development as well as levels of proteolysis, whereas the total free amino acids relates less to the texture development. Multiple regression equations were developed for the relationship.
Prediction of Vitamin C Retention of Potato Strips Blanched in Water
Authors: LUNA JULIO A. , GARROTE RAUL L.
Published: August 2006

A model based on the mathematics of diffusion was developed to predict the retention of vitamin C of potato strips blanched in water. The vitamin C loss mechanism is by diffusion in unsteady state, considering the losses caused by enzymatic action or thermal degradation to be negligible. The apparent diffusion coefficient of vitamin C in potato is supposed to be constant with the concentration, and variable with the temperature according to equation Da= Da0 exp (− Ea/Ra T), in which Da0 and Ea are experimental values different in the 25–65°C and 65–100°C temperature ranges. The model determines adimensional average temperatures and vitamin C average concentration as a function of blanching time, at 66, 77 and 88°C, in straight cut potato strips of 9.5 × 9.5 × 96, 11 × 11 × 96 and 13 × 13 × 96 mm, with heat transfer coefficients ∞, 1000 and 300 W/m20C, respectively. The model was verified using published data.
Quality Changes of Vine‐Ripened Tomatoes within the Postharvest Handling System
Authors: SHEWFELT R. L. , PRUSSIA S. E. , RESURRECCION A. V. A. , HURST W. C. , CAMPBELL D. T.
Published: August 2006

Quality characteristics of fresh‐market tomatoes were monitored throughout the postharvest handling system to determine the nature and extent of color and firmness changes at component handling steps. Greatest changes in hue and chroma were observed during simulated warehouse ripening and storate (12.5°C). Greatest changes in color value (lightness) and firmness were noted during simulated retail ripening and storage (21°C). Tomatoes harvested at carlier stages of maturity tended to maintain firmness longer and remained lighter as the hue changed from pink to red than those harvested at later stages. Shipping of tomatoes at the ‘pink’ stage or beyond requires modification of handling techniques to slow ripening starting at the packing house.
Anthocyanins in Fruits of Vaccinium Uhginosum L. (Bog Whortleberry)
Authors: ANDERSEN ØYVIND M.
Published: August 2006

Anthocyanin pigments were isolated from fruits of Vaccinium vliginonosum L. (bog whortleberry) by a combination of droplet countercurrent chromatography and semi‐preparative high‐performance liquid chromatography. Fifteen pigments were identified by chromatographic, spectral and chemical properties. The major pigment, malvidin‐3‐glucoside, accounted for 35.9% of the total pigment content. The relative proportions of the remaining anthocyanins were determined.
Effect of Blanch Temperature on Kinetics of Thermal Softening of Carrots and Green Beans
Authors: BOURNE MALCOLM C.
Published: August 2006

Cut green beans and diced carrots were blanched at 100°C and 74°C then canned and processed for 5 min to 300 min at 100°C. In every case the rate of thermal softening was consistent with the two substrate first‐order kinetic theory of thermal softening of vegetable tissue. The low temperature blanch caused some changes in the apparent firstorder rate constants for both substrates, but the major difference was a much higher intercept of the extrapolated substrate SS line on the firmness axis. We define SS at zero process time as the “thermal firmness value” because it is a good indicator of what the firmness of the vegetable will be after canning.
A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage
Authors: AGUILERA J. M. , BALLIVIAN A.
Published: August 2006

Control and roasted (80°C), dry black beans (Phaseolus vulgaris) were stored for 9 months at 8, 10, 12, and/or 14% moisture content and 8.5°, 25°, and 40°C. Similarly, beans heated in a solid‐to‐solid roaster to 51°, 61°, 72.3°, 80°, 85.5°, 89.5°, lO1°, and 111°C were maintained at 8% moisture and 25°C. Final hardness increased with moisture content and temperature. Hardening at 8.5° and 25°C proceeded initially almost linearly reaching a constant value after 4 to 6 months while at 40°C it was sigma‐shaped. A pseudo‐zero order kinetic model fitted for initial rates had an activation energy of 6–11.8 kcal/mol. The hardening rate at 25°C paralleled the shape of the sorption isotherm.
Characteristics of a Chocolate Beverage from Germinated Chickpeas
Authors: DE TONELLA MARIA LUZ‐FERNANDEZ , BERRY JAMES W.
Published: August 2006

A chocolate flavored beverage was developed using germinated chickpeas (Cicer arietinum). The formulation included the legume at a level of 10% along with sugar, cocoa, salt, vegetable oil and water as main ingredients. Beverage prepared from germinated chickpeas showed reduced viscosity and improved consistency when compared with a control formulated from ungerminated chickpeas. A reduction of 15% in starch occurred during germination and probably accounted for most of the observed decrease in viscosity. The acceptability of the beverage was established by sensory evaluation. A paired preference test indicated no significant difference between germinated chickpea beverage and a commercial chocolate milk.
Interaction Between Polyethylene Laminated Cartons and Aseptically Packed Citrus Juices
Authors: MANNHEIM C.H. , MILTZ J. , LETZTER A.
Published: August 2006

The quality of citrus juices aseptically packed into laminated cartons and glass jars was evaluated at three temperatures. Model solutions were used to elucidate effect of contact surface on components in the product. The extent of browning and loss of ascorbic acid was found to be greater in cartons than in glass. The d‐limonene content of the juices in cartons was reduced by about 25% within 14 days of storage due to absorption by the polyethylene. Sensory evaluation showed a significant difference after 10 – 12 wk between juices packed in glass and cartons stored at ambient temperatures.
Photodegradation of Carotenoids in a Vegetable Juice System
Authors: PESEK C. A. , WARTHESEN J. J.
Published: August 2006

The kinetics of carotenoid photodegradation in a vegetable juice system were studied by exposing samples in glass vials to 230 ft‐c of light at 4°C. Carotenoids were analyzed using HPLC at selected times during an 8‐day period. Color changes were monitored using a Gardner colorimeter. Degradation reactions fit a first‐order kinetic model. Lycopene degradation was about one‐fifth that of α‐carotene and β‐carotene with rate constants of 0.061. 0.273 and 0.309 day−1. respectively. Colorimeter results showed a significant decrease in “yellowness” that correlated with the loss of α‐ and β‐carotene (r2= 0.97).
Statistical Calibration of instruments Using Water Activity Determination As An Example
Authors: SAGUY ISRAEL , DREW BRUCE
Published: August 2006

An example is given of a method for establishing the confidence limits for the calibration of an electronic instrument utilized in measuring water activity. The method consists of the inverse use of a regression line with associated Working‐Hotelling‐Scheffe bounds for the true line and the construction of limits suitable for repeated use of the derived calibration. Interval estimates are given for the Kaymont‐Rotronics Hydroskop DT, calibrated with vapor pressure manometer measurements of equilibrated salt solutions as standards. The statistical approach has general applicability and should be applied routinely for all calibration problems.
DSC Study of the Thermophysical Properties of Aqueous Liquid and Semi‐Liquid Foodstuffs at Freezing Temperatures
Authors: LOVRIĆ TOMISLAV , PILIŽOTA VLASTA , JANEKOVIĆ AUGUST
Published: August 2006

Differential scanning calorimetry (DSC) was used to study the thermophysical properties and phenomena occurring in aqueous liquid and semi‐liquid foodstuffs at freezing temperatures. Investigations were carried out with fruit juice concentrates, sauces, soups and spinach purée. The phase transitions such as glass transition, irruptive recrys‐talization (devitrification), ante‐melting transition and melting are faithfully reflected by DSC curves. Besides depending on the temperature, these phenomena depend primarily on the mass fraction of water, and the fraction of other components in the dispersion system. The temperatures of phase transitions (solidification and melting), the latent heat of fusion (ΔH) and specific heat also depend on the same factors.
Corrosion Characteristics of Soldered Sideseam Tinplate and Welded Sideseam ECCS Plate Cans Using Organic Acid Model Systems
Authors: HARDY K.M. , DAVIS D.R.
Published: August 2006

A model system of six organic acids and water was prepared using two pH ranges and two nitrate levels and packed in soldered sideseam tinplate and welded sideseam enameled cans. Can vacuum, Fe and Pb content were determined after 8‐months storage at room temperature and at 38°C. The ECCS plate cans had lower can vacuums and lower solution Fe content than the tinplate cans. Polygalacturonic acid (PGA) was an aggressive corrosive agent in both can types. Water, PGA and malic acid solutions contained the highest concentrations of Pb.
Comparative Study of a DNA Hybridization Method and the Conventional Culture Procedure for Detection of Salmonella in Foods
Authors: FLOWERS R. S. , MOZOLA M. A. , CURIALE M. S. , GABIS D. A. , SILLIKER J. H.
Published: August 2006

A commercial DNA hybridization assay (DNAH) for rapid detection of Salmonella in foods was compared to the conventional culture procedure. The DNAH method employed preenrichment, selective, and post‐enrichment steps (44°hr) prior to performing the assay (4hr). Confirmation of positive DNAH assays was accomplished using standard culture methods for isolation of Salmonella. More than 1,600 samples were tested, representing 23 food types and including naturally contaminated, artificially inoculated, and uninoculated foods. Based on the data generated, the DNAH method was as productive as the standard culture method for detection of Salmonella in all foods and was significantly better than the culture method for certain foods.
Isolation of Sn‐α‐Monolinolein from Soybean Oil and Its Effect on Oil Oxidative Stability
Authors: MISTRY BEHROZE S. , MIN DAVID B.
Published: August 2006

SN‐α‐monolinolein was isolated from refined. bleached and deodorized soybean oil by silicic acid column chromatography and low temperature fractional crystallization. The concentration of this compound in soybean oil was 0.01%. The compound was identified by a combination of infrared. mass and NMR spcctrometry. The effect of SN‐α‐monolinolein on the oxidative stability of soybean oil was determined by measuring peroxide values and volatile compounds formation by gas chromatography. It had prooxidant activity in soybean oil.
Terpene Reduction in Cold‐Pressed Orange Oil by Frontal Analysis‐Displacement Adsorption Chromatography
Authors: FERRER O. J. , MATTHEWS R. F.
Published: August 2006

Five adsorbents were studied for their ability to remove terpenes from cold‐pressed Valencia orange oil by frontal‐analysis displacement adsorption chromatography. Only the potable solvent 95% aqueous ethanol was used in the process; columns were dry‐packed to eliminate the use of hexane. The most successful studies were carried out using silica gel and Florisil. Adsorptive capacities of 4.4 and 2.0g oil/g adsorbent were achieved for silica gel and Florisil, respectively. Compositions of the oil fractions were determined by gas chromatography and peaks identified by mass spectrometry. Silica gel provided products with the lowest terpene level and the highest oxygenated compound content. The terpene content of the product considered best was reduced to one fifth and one seventh of the original level for Florisil and silica gel, respectively, and had higher oxygenated compound levels than either 10‐fold or 25‐fold orange oil concentrates.
Mobility of Water in Sucrose Solutions Determined by Deuterium and Oxygen‐l7 Nuclear Magnetic Resonance Measurements
Authors: RICHARDSON SHELLY J. , BAIANU ION C. , STEINBERG MARVIN P.
Published: August 2006

The molecular mobility of water associated with sucrose was determined by deuterium (2H) and oxygen‐17 (17O) high‐field Nuclear Magnetic Resonance (NMR) spectroscopy. Systems of sucrose and water or deuterium‐oxide over the solids concentration range of 5 to 80% were studied. Supersaturation to 70% sucrose in deuterium oxide was included. The relation between 17O and 2H NMR measurements and sucrose concentration indicated three regions of successively decreasing water mobility upon increasing solute concentration. Solutesolvent and solute‐solute interactions via hydrogen bonding are suggested as the mechanism to explain the observed decrease in water mobility. The water showed rapid rotational mobility according to NMR correlation times. which ranged between 9.5 and 100 psec depending on the hydration values used.
Hydrolytic Stability at Intermediate pHs of the Common Purine Nucleotides in Food, Inosine‐5′‐monophosphate, Guanosine‐5′‐monophosphate and Adenosine‐5′‐monophosphate
Authors: SHAOUL ORLY , SPORNS PETER
Published: August 2006

When the purine nucleotides, inosine‐5′‐monophosphate (IMP), guanosine‐5′‐monophosphate (GMP) and adenosine‐5′‐monophosphate (AMP) were subjected to canning temperatures (121°C) at pHs between 3 and 8, extensive phosphate bond hydrolysis to the corresponding nucleoside occurred. The half life for hydrolysis at pH 5 was 63, 41, and 51 min for IMP, GMP, and AMP, respectively. Rates of hydrolysis were even greater at pH 3 because both hydrolysis of the phosphate bond and the glycosidic bond occurred simultaneously. An Arrhenius plot of data collected at different temperatures illustrated that the nucleotides were very stable at room temperature. Half lives for IMP, GMP, and AMP were estimated to be 36, 19, and 40 yr, respectively, at 23°C and a pH of 5.
Selenium in Foods Produced and Consumed in Greece
Authors: BRATAKOS MICHAEL S. , ZAFIROPOULOS THEODORE F. , SISKOS PANAYIOTIS A. , IOANNOU PANAYIOTIS V.
Published: August 2006

The total selenium within a wide variety (315 food items) of Greek foods was determined fluorimetrically. Rich selenium sources were the proteinaceous foods such as fish, meat, bread, and spaghetti. Butter, oils, vegetables, and fruits were poor sources. The selenium content of Greek foods was lower than that of many other countries and resembled more closely that of British foods. From available food consumption data and values in this study, it was estimated that the daily selenium intake of Greeks was 110 μg.
Sterilization of Ground Prepacked Indian Spices by Gamma Irradiation
Authors: MUNASIRI M.A. , PARTE M.N. , GHANEKAR AS. , SHARMA ARUN , PADWAL‐DESAI S.R. , NADKARNI G.B.
Published: August 2006

Prepacked ground Indian spices which included pepper. turmeric, chilli, and coriander were found to be heavily contaminated with bacteria and molds. The total bacterial counts ranged between 105–107. whereas total fungal counts ranged between 102–106. Red chilli was found to be the most contaminated spice. The bacterial population consisted mainly of spores. A dose of 10 kGy was found to be effective in destroying these microbes in prepacked spices without affecting their quality attributes. To eliminate mold contamination a dose of 5 kGy was sufficient. During a six‐month storage study of irradiated and unirradiated spices, the irradiated spices were found to retain their quality.
Cognitive Set and Food Acceptance
Authors: SIEGEL STEPHEN F. , RISVIK EINAR
Published: August 2006

A consumer panel was randomly divided into two groups. Each group was asked to rate the acceptance of an almond nut dairy bar on five consecutive days and to complete a 30‐item questionnaire about their current physical state. For the positive group, all the statements were positive (e.g., “I feel great”), while for the negative group all the statements were negative (e.g., “I feel tired”). Acceptance ratings of the dairy bars were significantly higher for the positive group than for the negative group but questionnaire responses did not change over the five days of the experiment.
Effects of Fatty Acids on the Oxidative Stability of Soybean Oil
Authors: MISTRY BEHROZE S. , MIN DAVID B.
Published: August 2006

Effects of 0, 0.5, and 1.0% levels of stearic, oleic, linoleic or linolenic acid or octadecane on the oxidative stability of soybean oil were determined by a combination of peroxide values and measurements of volatile compounds and oxygen in the headspace of samples by gas chromatography. These fatty acids showed similar prooxidant activities which were not statistically different at α= 0.05. However, octadecane which had the same number of carbons as stearic, oleic, linoleic or linolenic acid but no carboxylic group, did not show prooxidant activity.
Composition of Polar Lipids of Alphonso Mango (Mangifera Indica) Kernel
Authors: HEMAVATHY J. , PRABHAKAR J.V. , SEN D.P.
Published: August 2006

Total kernel lipids (TL) in Alphonso mango (Mangifera indica) extracted amounted to 11.6% of the dry kernel. The TL consisted of 96.1% neutral and 3.9% polar lipids which comprised 2.9% glycolipids and 1.0% phospholipids. At least six glycolipids and six phospholipids were identified. Acyl‐monogalactosyldiacylglycerol, monogalactosyldiacylglycerol, and digalactosylmonoacylglycerol were the major glycolipids, while acylated stearyl glucoside, monogalactosylmonoacylglycerol and digalactosyldiacylglycerol were present in small quantities. The phospholipids consisted of: phosphatidic acid, phosphatidylcholine and phosphatidylinositol as major phospholipids and minor amounts of phosphatidylglycerol, phosphatidylethanolamine and lysophosphatidylethanolamine. The fatty acid composition of these different glycolipids and phospholipids was determined.
Enzymatic Determination of Trimethylamine and Its Relationship to Fish Quality
Authors: WONG K. , Gill T.A.
Published: August 2006

An enzymatic procedure was developed to determine trimethylamine (TMA) in fish muscle extracts. The method utilized TMA dehydrogenase extracted and purified from Hyphomicrobium X and gave excellent correlations with the pick acid and HPLC methods. The minimum detectable TMA level was 0.05 μmoles. The entire enzymatic procedure required 15–20 min to complete. The method may be used in the laboratory as a spectrophotometric analysis or may be used semi‐quantitatively as a visual color comparison test outside the laboratory. The method greatly simplifies the procedures for TMA determination and enables the estimation of microbiological quality of fish with very little laboratory equipment.
Impact of Infrared Broiling on the Thiamin and Riboflavin Retention and Sensory Quality of Salmon Steaks for Foodservice Use
Authors: TAKAHASHI Y. , KHAN M.A.
Published: August 2006

Salmon steaks were broiled using infrared radiation and compared to convection oven baking. Total percent cooking losses of moisture and fat content were not significantly different. Samples broiled by infrared oven retained 87.2% and 92.6% of thiamin and riboflavin content, respectively. There were no significant differences for vitamin retention by both methods. Appearance and color of salmon steaks baked in the convection oven were rated significantly higher than infrared broiled samples. Tenderness and juiciness scores for infrared broiled steaks were significantly higher than those for convection oven baked steaks. There were no significant differences in panel scores for odor, flakiness, flavor and overall acceptability of steaks prepared by both methods.
Muscle Protein Structure‐Function Relationships and Discrimination of Functionality by Multivariate Analysis
Authors: LI‐CHAN E. , NAKAI S. , WOOD D. F.
Published: August 2006

Functional (gel strength, cook loss, emulsifying, fat and water binding capacities) and physicochemical properties of mince and salt‐extractable proteins were analyzed. Factor analysis identified three principal components which accounted for over 75% of data variance and distinguished between mechanically and hand‐deboned meat and fish samples. Stepwise discriminant analyses classified samples with good, intermediate and poor functionality. Regression analyses yielded equations to predict functionality from physicochemical properties. Generally, samples with superior thermally induced functionality possessed (1) higher protein, lower fat and pH in the mince; (2) higher solubility and sulthydryl and lower hydrophobicity in unheated salt‐extractable proteins; and (3) greater decrease in solubility and increase in hydrophobicity after heating.
Effect of Water on the Production of Cooked Beef Aroma Compounds
Authors: LEOD GLESNI MAC , AMES JENNIFER M.
Published: August 2006

Aroma compounds isolated from cooked fresh ground beef, freeze‐dried, defatted and rehydrated to 58% and 17% water, respectively, were less meaty and contained higher relative concentrations of hydrocarbons, ketones, lactones, esters, benzenoids, pyrroles, pyridines and thiazol(in)es (58% H2O), and of aliphatic ketones, lactones, esters, aliphatic sulfur compounds, pyrroles and pyrazines (17% H2O) than those obtained from untreated beef. Maximum production of volatiles at water activity (aw)˜0.7, described previously for a model simulated meat flavor system, did not occur. Suggested contributory components to the meatier aroma analyzed from untreated beef were 2‐methyl‐3‐(methylthio)furan, 3‐(and 2‐)methylcyclopcntanones, cyclopent‐2‐enones and cyclohex‐2‐enones.
Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Some Chemical, Physical, and Sensory Effects on Frozen Beef Patties
Authors: MOLINS R. A. , KRAFT A. A. , WALKER H. W. , RUST R. E. , OLSON D. G. , MERKENICH K.
Published: August 2006

Chemical, physical, and sensory effects of 0.4% sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and three commercial phosphate blends were studied in frozen beef patties over a 90‐day storage period at −20°C. Addition of phosphates significantly (P<0.05) increased pH, soluble orthophosphates, Hunter color a values, cook yields and overall acceptability scores. Phosphate addition did not affect (p>0.05) proximate analysis, texture, and flavor scores. Hunter L (lightness) and b (yellowness) values were also unaffected by phosphates. Overall quality of patties, as measured by thiobarbituric acid (TBA) numbers and cooking yields, was improved by all phosphates. There were indications that phosphates interfered with the distillation TBA test.
Effects of Commercial Food Grade Enzymes on Free Fatty Acid Profiles in Granular Cheddar Cheese
Authors: LIN J.C.C. , JEON I.J.
Published: August 2006

Commercial food grade enzymes (Neutrase, calf lipase and NaturAge) were incorporated into cheese at various concentrations and ripened at 7° and 13°C. Gas chromatographic analysis indicated that free fatty acid (FFA) production increased significantly (p<0.05) with lipase and high level NaturAge. Neutrase had little effect on FFA production but showed synergistic effects with lipase. The short‐chain FFA profiles were similar among control, Neutrase‐ and NaturAge‐treated cheeses. Significant correlations (p<0.05) between C8 and C14, C16 or C18:1 and total free fatty acids were observed in all tested samples. Total concentrations of C4 and C6 may be a good indicator of flavor development during cheese ripening. Cheese with a medium level of NaturAge, ripened at 13°C for 4 wk, showed profiles of FFA similar to those of the control cheese ripened at 7°C for 12 wk.
Effects of Germination on the Proximate Composition and Nutritional Quality of Winged Bean (Psophocarpus tetragonolobus) Seeds
Authors: KING RICHARD D. , PUWASTIEN PRAPASRI
Published: August 2006

Winged beans were germinated using the between paper technique. The nonprotein nitrogen was found to increase gradually and the protein nitrogen content to decrease. A slight decrease in the lipid content was also observed. Trypsin inhibitor activity was uneffected by germination. However, lipoxygenase activity was found to decrease; 77% of the original activity was lost after 120 hr. These changes are compared to the changes in proximate composition of other legumes during germination. Following a decrease in the amino acid composition of the seeds after 48 hr of germination, significant increases in the concentrations of cysteine, aspartic acid, and histidine were found after 72 hr incubation.
Isolation and Partial Characterization of Phytic Acid‐Rich Particles from Great Northern Beans (Phaseolus vulgaris L.)
Authors: REDDY N. R. , PIERSON M. D.
Published: August 2006

Phytic acid‐rich particles were isolated from a combined density fraction (CDF) of Great Northern beans. CDF contained more than 80% of the total phytic acid, and 70% of the total crude protein and substantial amounts of certain minerals. CDF had phytic acid in both water soluble and water insoluble forms. An isolate containing phytic acid‐rich particles was prepared from CDF using a Tris‐base solution. The phytic acid‐rich isolate contained 26.6% phytic acid, 34.3% protein, 30.0% total carbohydrates, 0.6% calcium, 2.1% magnesium, and 0.3% potassium. Chemical analysis and fractionation of CDF indicated that the water insoluble form of phytic acid in Great Northern beans was present as a salt of calcium‐magnesium‐potassium in association with proteins.
Volatile Compounds of the Wax Gourd (Benincasa hispida, Cogn) and a Wax Gourd Beverage
Authors: WU CHUNG‐MAY , LIOU SHU‐ER , CHANG YUNG‐HO , CHIANG WENCHANG
Published: August 2006

The volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage were isolated by the Likens‐Nickerson method and identified by Kovats indices and mass spectra. The major compounds identified in the gourds were E‐2‐hexenal, n‐hexanal and n‐hexyl formate; however, 2,5‐dimethylpyrazine, 2,6‐dimethylpyrazine, 2,3,5‐trimethylprazine, 2‐methylpyrazine, and 2‐ethyl‐5‐methylpyrazine were the major compounds in the wax gourd beverage.
Amino Acid Profiles of Common Cultivated Mushrooms Including the Identification of N‐(N‐γ‐L‐Glutamyl‐3‐Sulfo‐L‐Alanyl)Glycine in Flammulina velutipes
Authors: OGAWA TADASHI , OKA YOSHIKO , SASAOKA KEI
Published: August 2006

Amino acid profiles of nonprotein nitrogen (NPN) and protein nitrogen (PN) fractions of common cultivated mushrooms were determined. Free amino acids in the NPN fractions were generally characterized by the predominant occurrence of alanine and amino acids metabolically related to the glutamic acid family and also by the common presence of unique nonprotein amino acids, such as saccharopine, cystathionine and ethanolamine. A novel glutathione analog, N‐(N‐γ‐L‐glutamyl‐3‐sulfo‐L‐alanyl)glycine, was found in Flammulina velutipes. The proportion of the NPN to the total nitrogen was relatively high and large amounts of the NPN were made up of free amino acids and related compounds. Protein amino acids in the NPN and PN fractions accounted for about 65% of the total nitrogen, suggesting that a practical nitrogen‐protein conversion factor for the mushrooms may be considered to be about 4 on the average.
Rheological Properties of Tomato Concentrates as Affected by Particle Size and Methods of Concentration
Authors: TANGLERTPAIBUL T. , RAO M. A.
Published: August 2006

Shear rate‐shear stress data were obtained on tomato concentrates made from juices that were produced using finisher screen openings (FSO): 0.020, 0.027, 0.033, and 0.045 in. In general, the apparent viscosity of the concentrates at a shear rate of 100 set‐1 increased with increase in FSO. However, concentrates made from juice using a 0.027 in FSO had the highest apparent viscosity. Magnitudes of yield stress of concentrates increased in direct proportion to FSO. Apparent viscosities of concentrates made by evaporating tomato juice were lower than those obtained either by evaporating the serum or by reverse osmosis concentration of the serum.
Effect of Moisture on the Thermal Behavior of Strawberries Studied using Differential Scanning Calorimetry
Authors: ROOS YRJÖ H.
Published: August 2006

Differential scanning calorimetry was used to determine the thermal transitions in fresh and freeze‐dried strawberries and the moisture dependence of these transitions. The freeze‐dried strawberry samples had a glass transition at 30–60°C, and the melting endotherm of the dried products was similar to that for freeze‐dried sugars. The glass transition temperature of humidified samples was a linear function of the water activity; it decreased with increasing moisture content. Ice was found to melt at a moisture content of 21.4% or above. The melting of ice in strawberries was similar to that in sugar solutions and fruit juices.
Squeezing Flow Viscosimetry of Peanut Butter
Authors: CAMPANELLA O. H. , PELEG M.
Published: August 2006

The rheological characteristics of peanut butter were determined in two types of lubricated squeezing flow tests, one based on constant deformation rate and the other on deformation under constant stress (creep). Elongational flow was observed in both types of tests. When the flow regime was not governed by viscoelastic effects, peanut butter could be described as a power law fluid with consistency on the order of 70–200 KPa and flow index of 0.5–0.7.
Apparent Heat Transfer in a Forced Convection Oven and Properties of Baked Food
Authors: SATO HIDEMI , MATSUMURA TSUNEO , SHIBUKAWA SHOKO
Published: August 2006

Parameters for expressing the heating performance and baking results of sponge cakes dependent on heating performance in a forced convection oven were studied. The heating performance of a forced convection oven may be expressed by the apparent heat transfer coefficient which was measured at various air temperatures and velocities. Both the air velocity and temperature of the circulating air affected the apparent heat transfer coefficient in a forced convection oven and determined the final properties of the baked food. The effects of these parameters on sponge cakes baked in the forced convection oven were observed.
Isolation of a Caffeine‐Resistant Mutant of Aspergillus parasiticus
Authors: BUCHANAN ROBERT L. , ZAIKA LAURA L. , KUNSCH CHARLES A. , PURCELL CLEMENT J. , MERTZ SARAH E.
Published: August 2006

A caffeine‐resistant mutant of Aspergillus parasiticus NRRL 2999 was isolated and subsequently designated strain BCR1. The mutant strain grew in the presence of > 8 mg/mL caffeine, while growth of the parent strain was delayed by 1 mg/mL and inhibited by 2 mg/mL. Strain BCR1 produced abundant amounts of aflatoxin only when cultured in media containing caffeine. Residual caffeine analyses indicated that caffeine‐resistance in BCR1 was not due to the metabolic elimination of caffeine.
Characterization of Solution Properties of Four Iron Sources in Model Systems by Solubility Studies and IR/VIS Reflectance Spectrophotometry
Authors: EYERMAN L. S. , CLYDESDALE F. M. , HUGUENIN R. , ZAJICEK O. T.
Published: August 2006

The hydrolysis of iron and the effect of aging on the resolubilization of iron hydroxides under simulated gastric pH conditions were measured and spectroscopy was evaluated as a predictor of these changes. Model systems of ferrous sulfate (FeZSO4), ferric sulfate (Fe2(SO4)3), ferric chloride (FeCl3) and hydrogen‐reduced elemental iron (HRFe), with and without ascorbic acid, were analyzed at intervals over 10 wk storage for both soluble iron and iron resolubilized from insoluble iron hydroxide polymers. Irreversible hydrolysis, resulting in polymers with ordered structures, occurred in the FeSO4 and HRFe systems. Spectra of air‐dried precipitates correlated with solution behavior of iron providing a possible predictive technique. Added ascorbic acid increased the levels of soluble iron in all systems.
Determination of the Yield Stress of Semi‐Liquid Foods from Squeezing Flow Data
Authors: CAMPANELLA O. H. , PELEG M.
Published: August 2006

The yield stress of tomato paste, ketchup, mustard, and mayonnaise was determined from the thickness vs time relationships of squeezed samples having constant area under constant force. The results were virtually independent of the force imposed and the initial thickness of the samples. The readings were in agreement with values determined from shear flow using a coaxial viscometer.
Effect of Extrusion Cooking on in Vitro Protein Digestibility of Sorghum
Authors: FAPOJUWO O. O. , MAGA J. A. , JANSEN G. R.
Published: August 2006

Extrusion variables including moisture (15 and 2.5%), temperature (50°, 125° and 200°C) and screw speed (50, 125 and 200 rpm) of two low tannin sorghum varieties extruded with 0, 2 and 4% calcium hydroxide were studied. Protein digestibility was determined by in vitro pepsin assay. Extrusion improved digestibility from 45.9 to 74.6% and 43.9 to 68.2% for the two varieties, respectively. Temperature was the key extrusion variable that influenced digestibility. Screw speed and moisture did not have significant effects. Alteration of pH before extrusion further improved digestibility.
Effect of maturity and processing on the trypsin inhibitor and oligosaccharides of soybeans
Authors: LIU KESHUN , MARKAKIS PERICLES
Published: August 2006

Immature soybean seeds are used as human food, but they contain antinutritional factors. The trypsin inhibitory activity (TIA) increased slightly in soybean cv Beeson‐80 but remained unchanged in cv Pella, as maturation advanced. Steaming or cooking for 20 min, as commonly practiced, fully eliminated TIA in immature seeds. Soaking (24 hr) plus cooking (20 min) was necessary for the complete disappearance of TIA in mature seeds. Sucrose, raffinose and stachyose concentrations increased significantly with maturation. Steamed or cooked immature seeds contained considerably smaller quantities of raffinose and stachyose, sugars associated with flatulence, than similarly treated mature seeds.
Microbial Production of Citric Acid by Solid State Fermentation of Kiwifruit Peel
Authors: HANG Y.D. , LUH B.S. , WOODAMS E.E.
Published: August 2006

A solid‐state fermentation method was developed for the production of citric acid from kiwifruit peel by Aspergillus niger NRRL 567. This method produced about 100g citric acid per kg of kiwifruit peel fermented in the presence of 2% methanol at 30°C in 4 days. The yield was more than 60% based on the amount of fermentable sugar consumed.
Protective Effect of Milk on Mineral Precipitation by Na Phytate
Authors: PLATT S.R. , NADEAU D.B. , GIFFORD S.R. , CLYDESDALE F.M.
Published: August 2006

Sodium phytate was added to milk with and without the addition of Fe or Zn and the solubility of the endogenous Ca and added Fe or Zn was not affected. However, when these experiments were repeated with a model system containing CaCl2 at the same calcium concentration as milk, the addition of Na phytate caused a significant precipitation of each of these minerals. These results suggest that milk exerts a protective effect on the phytate induced precipitation of these minerals and thus their potential bioavailability.
Effects of Induced Low‐Temperature Stress on Raw Peanuts
Authors: SINGLETON J. A. , PATTEE H. E.
Published: August 2006

Peanuts were exposed to low temperatures before they were dried to simulate temperature abuse. Samples were exposed to temperatures ranging from 0°C to −6°C. Visual examination of exposed samples revealed a glossy appearance around the edges and on the central surface of the cotyledons. A comparison of volatile profiles from exposed samples (0°C to −6°C) showed increased concentrations of acetaldehyde and ethanol with decreased temperatures. Conductivity was a measure of the electrolytes in the leachate from exposed samples and reflected the extent of membrane leakage. Concentrations of organic carbon and inorganic ions increased with decreased temperatures. Evidence of increased acetaldehyde and ethanol concentrations indicated anaerobic respiration was involved in quality deterioration of freeze damaged peanuts.
Interactions in Protein/Polysaccharide/Calcium Gels
Authors: BERNAL V.M. , SMAJDA C.H. , SMITH J.L. , STANLEY D.W.
Published: August 2006

Protein‐polysaccharide‐calcium gels were prepared using combinations of crude myofibrillar protein, whey protein concentrate, sodium alginate, methylcellulose, low methoxyl pectin, carrageenan and CaCl. The nature of the interactions taking place in the gels and the effect of freezing or heating on viscosities and water losses were investigated. In most cases the stability of the gels was increased by freezing and lowered by heating. Myofibrillar protein with added whey protein concentrate formed stronger gels with the polysaccharide gums than did the myofibrillar protein extract alone. With the exception of methylcellulose gels, electrostatic interactions seemed to be the main forces involved in the formation and stability of the gels.
Color of Black Salami Sausage: Dissociation of Heme from Myoglobin and Hemoglobin
Authors: SLINDE ERIK
Published: August 2006

Dissociation curves determined spectrophotometrically for myoglobin and hemoglobin in citric acid buffers showed that the heme groups dissociated from the proteins at pH‐values comparable to those normally found in dry sausages. The extent of dissociation parallelled the degree of denaturation of the proteins as measured by differential scanning calorimetry. Extraction of newly prepared black salami sausage mince with phosphate buffer removed all pigments, which could not be extracted from ripened sausage with pH of about 4.5. This was in agreement with the solubility properties of the hydrophilic pigments myoglobin and hemoglobin, and the hydrophobic properties of the heme pigment. These experiments showed that the color of black salami sausage was due to heme.
Modification of the Schricker Nonheme Iron Method to Minimize Pigment Effects for Red Meats
Authors: RHEE K. S. , ZIPRIN Y. A.
Published: August 2006

A calorimetric nonheme iron assay procedure for meat was modified to avoid pigment effects in determining the nonheme iron content of red meats. The modification consisted of mixing the red meat sample with NaNO2 before incubation with an acid mixture to minimize the breakdown of heme pigments into nonheme iron, and inclusion of a second blank for the brownish color of the incubated liquid phase, in addition to the reagent blank.
Retro‐Aldol Related Degradations of 2,4‐Decadienal in the Development of Staling Flavors In Fried Foods
Authors: JOSEPHSON DAVID B. , LINDSAY ROBERT C.
Published: August 2006

2,4‐Decadienal was degraded to 2‐octenal and ethanal by a watermediated alpha/beta double bond hydration, retro‐aldol condensation reaction series. Subsequently, similar degradation of 2‐octenal resulted in the formation of hexanal and ethanal. Two other significant compounds were tentatively identified as either 3‐keto‐t 4‐decenal and 3‐keto‐c 4‐decenal or anti and syn 2‐carboxyaldehyde‐5‐pentyl‐2,5‐dihydrofuran. The rate of retro‐aldol related degradations of 2,4‐de‐cadienal in aqueous model systems was independent of oxygen, but was greatly accelerated with heat. Decreases in concentrations of 2,4‐decadienal isomers and some increases in hexanal and 2‐octenal were noted in staling deep‐fat fried chicken and fish during holding for 3 days at 6°C.