bluuebunny/crossref_metadata_2025 huggingface dataset:
Effects of Dissolved Free Oxygen on the Volatile Compounds of Oil
Authors: MIN DAVID B. , WEN JYE
Published: August 2006

The effects of 2.5, 4.5, 6.5, and 8.5 ppm dissolved free oxygen on volatile compounds formation and dissolved free oxygen disappearance in oils during storage were studied. The amount of compounds formed in oil containing 8.5 ppm was double that in oil containing 2.5 ppm oxygen. The rate of oxygen disappearance in oil containing 8.5 ppm was three times as fast as that in oil containing 2.5 ppm oxygen. The rates of dissolved oxygen disappearance and formation of volatile compounds were significantly different for the four levels of dissolved oxygen (P < 0.05). As the initial oxygen concentration in oil increased, the rate of oxygen disappearance and the amount of compounds formed increased. The results indicate that the formation of volatile compounds in oil during storage can be minimized by lowering the oxygen content.
Effect of Iron Sources and Ascorbic Acid on the Chemical Profile of Iron in a Soy Protein Isolate
Authors: RIZK S. W. , CLYDESDALE F. M.
Published: August 2006

The chemical changes in the iron profile of a commercial soy protein isolate resulting from ascorbic acid and iron fortification were examined. An in vitro method was devised to simulate gastrointestinal pH and an “enhancing factor” developed as a potential in vitro indicator of iron bioavailability. Ascorbic acid supplementation of soy protein produced substantial increases in soluble iron at pH 4 and 6. The solubilizing effect of ascorbic acid on iron was concentration and pH‐dependent and contingent upon the exogenous iron source present. The exogenous iron entered a different chemical pool than the endogenous iron, thus raising questions about the concept of a nonheme pool at high levels of exogenous iron.
Rheology Models for Pseudoplastic Soy Systems Based on Water Binding
Authors: URBANSKI G. E. , WEI L.S. , NELSON A. I. , STEINBERG M. P.
Published: August 2006

The objectives were to (1) determine the effects of sucrose, glucose, sodium chloride and soy soluble carbohydrate on flow characteristics of suspensions of polymers, and (2) investigate the relationship between these effects and the quantity of water associated with polymer and solute in the suspension. Polymers were defatted soy flour, soybean sodium proteinate and soybean cell wall material. A strong linear relationship was developed between the ratio of polymer and polymer bound water to solute and solute bound water (P/S) and flow characteristics. The models developed from these relationships held for soy flours containing both polymer and solute. Suspensions with high P/S showed a high degree of pseudoplastic behavior.
Effect of Age, Sex and Strain on the Fatty Acid Composition of Goose Muscle and Depot Fats
Authors: FRIEND D. W. , KRAMER J. K. G. , FORTIN A.
Published: August 2006

The fatty acid composition of muscle and depot fats from four strains of geese was determined by GLC analysis. Differences due to sex and age of goose were not significant (P < 0.01). The major fatty acids of depot fat were oleic (54%), palmitic (22%), linoleic (11%) and stearic (8%). Muscle contained from 4.7–9.6% fat composed mainly of oleic (42%), palmitic (25%), linoleic (14%) and stearic (12%) acids. The muscle fat content of Pilgrim and Hungarian geese was less than that of the Crossbred (P < 0.01) and of the Chinese strain.
Evaluation of Iron Binding Compounds as Inhibitors of Gas and Toxin Production by Clostridium botulinum in Ground Pork
Authors: VAHABZADEH F. , COLLINGE S. K. , CORNFORTH D. P. , MAHONEY A. W. , POST F. J.
Published: August 2006

Iron binding systems (heme iron binding gases alone or with iron binding salts) were evaluated for antibotulinal activity in ground pork. Compared with meat systems containing nitrite or nitrite plus supplemental iron compounds, carbon monoxide (CO) was not antibotulinal. Nitric oxide (NO) treated meats did swell slower, but nitrite was also found in these systems. Thus, neither CO nor NO would be suitable substitutes for sodium nitrite in meat curing. Addition of ferric chloride or myoglobin decreased the antibotulinal effectiveness of nitrite, but samples containing nitrite plus ethylene‐diaminetetraacetate (EDTA) or denatured nitrosylated myoglobin (NOMb) swelled slower. Supplemental iron compounds probably decreased residual nitrite levels in the product, thus permitting botulinal growth, rather than directly stimulating growth by providing iron as an external nutrient.
Factors Affecting the N‐Nitrosothiazolidine Content of Bacon
Authors: PENSABENE JOHN W. , FIDDLER WALTER
Published: August 2006

The analysis of raw and cooked bacon for the presence of N‐nitrosothiazolidine (NTHZ), a recently identified nitrosamine in bacon, indicated that the levels found were unrelated to residual nitrite or refrigerated storage. Raw bacon contained higher levels of NTHZ than either fried, baked, or broiled bacon. Since the total amount of NTHZ in whole raw bacon was higher than that found in fried bacon and its drippings combined, it was concluded that NTHZ was not formed during frying as is N‐nitrosopyrrolidine. The presence of NTHZ in bacon appears to be associated with smokehouse processing.
Inhibition of Lactic Acid Bacteria by Herbs
Authors: ZAIKA LAURA L. , KISSINGER JOHN C. , WASSERMAN AARON E.
Published: August 2006

Increasing concentrations (0.5–8g/liter) of oregano, rosemary, sage, and thyme progressively delayed growth and acid production by Lactobacillus plantarum and Pediococcus acidilactici in a liquid medium. After the bacteriostatic activity was overcome, all four herbs strongly stimulated acid production. The relative inhibitory effect of the herbs toward both microorganisms was oregano ≫ rosemary = sage gt; thyme. L. plantarum was more resistant than P. acidilactici to the toxic effect of the herbs. Organisms from cultures exhibiting delayed fermentation in the presence of sublethal concentrations of an herb, when subcultured into fresh media containing identical herb concentrations, initiated fermentation without delay, indicating development of resistance to the herb's effect. Moreover, bacteria which had acquired a resistance to one herb were also resistant to the other three herbs.
A New Consistency Method for Tomato Products: The Precipitate Weight Ratio
Authors: TAKADA NORIHISA , NELSON PHILIP E.
Published: August 2006

The precipitate weight ratio (PPT) which refers to the weight ratio of precipitate to the initial sample weight after centrifugation was found to be highly correlated with the Bostwick consistency and the efflux viscosity of tomato products. Lower correlation coefficients were found for products containing added ingredients. However, the PPT may be a unique and reliable parameter to evaluate the consistency of tomato products before formulation.
Effect of Baking and Frying on Nutritive Value of Potatoes: Minerals
Authors: MONDY NELL I. , PONNAMPALAM RATHY
Published: August 2006

The effect of conventional baking and frying on the mineral content of Katahdin, Chipbelle and Rosa varieties of potatoes was investigated. The cortex and pith tissues of the tubers were used. Conventional baking reduced the cortical content of potassium, phosphorus, and iron by 10–13%, 4–21%, and 19–31% respectively. In all three varieties, movement of potassium, phosphorus, and iron toward the interior tissues was demonstiated during conventional baking although varieties varied widely in their mineral content. Conventional baking increased the pith content of potassium (14–23%), phosphorus (2–9%), and iron (2–8%). Frying decreased significantly all the minerals in both the cortical and pith areas with the major loss occurring in the cortical area (10–45%).
Shrinkage, Porosity and Bulk Density of Foodstuffs at Changing Moisture Contents
Authors: LOZANO J. E. , ROTSTEIN E. , URBICAIN M. J.
Published: August 2006

Dependable data on bulk density, volumetric shrinkage due to water loss and porosity are needed to model processes such as drying, packaging and storing. Experimental data are presented for all three properties. It is possible to model the water‐loss‐based bulk shrinkage coefficient to obtain a predictive equation based on composition of the foodstuff. From this, a generalized correlation is obtained which predicts bulk shrinkage coefficient knowing only the initial moisture content of the food. Porosities for the foodstuffs considered can be predicted through suitable correlations, but there is no generalized equation spanning all foods.
Date Bars Fortified with Soy Protein Isolate and Dry Skim Milk
Authors: SAWAYA W. N. , KHALIL J. K. , SAFI W. J. , KHATCHADOURIAN H. A.
Published: August 2006

Fortification of plain and chocolate coated date bars with soy protein isolate (SPI) and dry skim milk (DSM) in different proportions (1.5% SPI + 10.5% DSM; 3.0% SPI + 7.0% DSM and 4.5% SPI + 3.5% DSM) resulted in an increase of protein, fat, fiber, ash, Na, K, Ca, Mg, P, Zn, and all the essential amino acids. The chemical score increased from 48 to a range of 83–95. The in vitro protein digestibility (IVPD) values (77.8–81.8%) and calculated protein efficiency ratios (C‐PERs) of the fortified bars (2.40–2.47) were close to the IVPD (90.0%) and C‐PER (2.50) of ANRC‐casein. In general, sensory evaluation indicated no difference in the control and fortified date bars, which were stored up to six months. 1.5% SPI + 10.5% DSM was the optimum level of supplementation in terms of nutritive benefit.
Spaghetti Stickiness: Some Factors Influencing Stickiness and Relationship to Other Cooking Quality Characteristics
Authors: DEXTER J. E. , MATSUO R. R. , MORGAN B. C.
Published: August 2006

Spaghetti was processed in a semi‐commercial scale laboratory press from a range of raw materials, dried by a low temperature (LT) and a high temperature (HT) drying cycle, and assessed for stickiness and other important cooking quality attributes in cooking waters of varying hardness. Cooked HT spaghetti was generally less sticky, more resilient, firmer, and exhibited lower cooking loss than corresponding LT spaghetti. As cooking water hardness increased spaghetti became stickier and cooking loss increased. Stickiness was influenced by cultivar, wheat class, raw material granulation and protein content, but was not related to sprout damage. Stickiness was significantly correlated to cooking loss, cooked weight, degree of swelling, compressibility, recovery, and firmness. However, even when all these factors were included in a step‐up regression less than 50% of the variance in stickiness could be predicted.
Pacific Cod (Gadus macrocephalus): Change in Sensory and Chemical Properties When Held in Ice and in CO2 Modified Refrigerated Seawater
Authors: REPPOND K. D. , COLLINS J.
Published: August 2006

Pacific cod, Gadus macorcephalus, were held in the round in ice and in CO2 modified refrigerated seawater (MRSW), and examined for chemical changes as well as changes in palatability of steamed portions of blocks of fiiets. Sensory evaluation of raw and cooked flesh indicated that the quality of cod was acceptable to 6 days in ice and to 9 days in MRSW. Absorption of salt may present a problem for holding cod in MRSW. Trimethylamine and total volatile acid content was significantly correlated with flavor scores.
Polyethylene Film Packaging of Citrus Fruit: Containment of Decaying Fruit
Authors: BARMORE C. R. , PURVIS A. C. , FELLERS P. J.
Published: August 2006

Decaying grapefruit (Citrus paradisi Macf.) stored under nonventilated conditions caused a substantial reduction in the oxygen and an increase in the carbon dioxide concentrations in the atmosphere. A comparable increase in the internal carbon dioxide concentration of sound fruit in the same container was also observed. Low oxygen caused an increase in the ethanol concentration in the juice of the sound fruit and the development of an undesirable stale flavor. Containment of the decaying fruit in polyethylene film limited the oxygen depletion. Thus, flavor quality of sound fruit from the containers with PE film‐sealed decaying fruit was comparable to that of sound fruit stored in the absence of decaying fruit.
A Simple Nondestructive Method for Determination of Air Content in Polymeric Packages
Authors: GYLYS RITA B. , RIZVI S. S. H.
Published: August 2006

A new nondestructive method of estimating the residual air volume in food packages was developed and compared with the standard destructive technique. The nondestructive method involved enclosing the test package in a nonflexing, plexiglass container and placing this container into a vacuum chamber. Monitoring changes in volume at two vacuum levels and using Boyle's Law, the air content of more than fifty polymeric packages was computed. The difference between the destructive and nondestructive volumes was found to be statistically insignificant.
Use of Vegetable Oils in Pie Crusts
Authors: DREHER M. L. , BERGLUND P. T. , DREHER C. J.
Published: August 2006

Limited research has been reported in the literature on the performance of vegetable oils in pastry. This study evaluated differences in quality between pie crusts prepared with four types of vegetable oils and those prepared with a standard hydrogenated vegetable shortening. Vegetable oils and shortening were evaluated for color, viscosity, free fatty acids, peroxide values and P/S ratio. Pie crusts were evaluated for color, shrinkage, flakiness, and sensory quality. Panelists detected no significant differences in color between vegetable oils or shortening pie crust. Percent shrinkage and flakiness of the crusts were directly related to the P/S ratio. Sensory texture and flavor scores showed no significant difference between vegetable oil crusts but the shortening crust was rated significantly lower in flavor (P ≤ 0.05) than vegetable oil crusts.
Method of Preparation and Sensory Evaluation of Sweet Potato Patties
Authors: HOOVER M. W. , WALTER W. M. , GIESBRECHT F. G.
Published: August 2006

Sweet potato patties were prepared from Jewel and Centennial cultivars which were freshly harvested or cured and stored. The patties were prepared with additions of sugar, starch and other minor ingredients to peeled, cooked sweet potatoes. The resulting mixture was comminuted, heated by steam injection; vacuum cooled and molded into patties. The patties were cooked in peanut oil and evaluated by a sensory panel. The evaluations indicated that patties of acceptable quality could be prepared from either freshly harvested sweet potatoes or from roots that had been cured and stored for up to 6 months.
Sensory Quality of Spaghetti with Meat Sauce After Varying Holding Treatments and Heating in Institutional Microwave and Convection Ovens
Authors: CREMER MARION L.
Published: August 2006

Sensory quality of spaghetti was determined for a freshly prepared sample and after heating in institutional microwave and convection ovens following holding 1 hr chilled; 24 hr chilled; 24 hr frozen; 24 hr frozen, 24 hr chilled. Differences attributable to holding treatment occurred in moistness; in clumping, firmness and chewiness of pasta; and in overall ratings. Samples held 1 or 24 hr chilled had better scores than those held 24 hr frozen or 24 hr frozen, 24 hr chilled. Spaghetti heated in the microwave compared to the convection oven had greater fat separation, clumping, greasiness, firmness, and chewiness.
Tomato Seed Protein Concentrates: Effects of Methods of Recovery Upon Yield and Compositional Characteristics
Authors: LATLIEF SARA J. , KNORR DIETRICH
Published: August 2006

Tomato seed protein concentrates (TSPC) were recovered from ground tomato seeds using alkaline extraction and three different protein coagulants (citric acid, citric acid/hydrochloric acid mixture or hydrochloric acid) at three coagulation temperatures (25°C 60°C or 95°C). The effect of this 3 × 3 protein recovery matrix on protein yield and composition of the freeze‐dried TSPC was studied. No significant effect of protein coagulants on protein yield (TCA/heat coaguable protein) was found but it was significantly higher with samples coagulated at 25°C than when heat coagulation was applied. Coagulation procedures at room temperature resulted in lower moisture, crude fat and ash concentration than heat coagulated samples. Lowry protein content of TSPC was not significantly affected by recovery methods but crude protein content after coagulation with citric acid resulted in significantly higher values of the samples coagulated at 25°C than those at 95°C.
Broccoli Storage: Effect of N6‐benzyladenine, Packaging, and Icing on Color of Fresh Broccoli
Authors: FELT R. L SHEW , BATAL K. M. , HEATON E. K.
Published: August 2006

Broccoli plants and heads were treated with N6‐benzyladenine (BA) as either a preharvest spray (25 or 50 ppm) or a postharvest dip (25 or 50 ppm) with 0.1% Tween 20. BA‐treated and untreated samples were stored at 0–l°C for 10 wk using one of three storage methods ‐ control, icing, or packaging. Subjective color evaluation was the most sensitive measure of color changes during storage. Chlorophyll concentration was a better objective measurement of color changes than instrumental color values. Acceptable broccoli color was noted in iced and packaged samples at 10 wk of storage. Preharvest treatment with BA (25 ppm) resulted in the best color retention in iced and packed samples. Use of a yellowing‐resistant variety and storage treatments (icing and packaging) were the most important factors in improved shelf‐life.
Physical, Chemical, Nutritional and Sensory Properties of Corn‐Based Fortified Food Products
Authors: TONELLA MARIA LUZ , SANCHEZ MANUEL , SALAZAR MARIA GUADALUPE
Published: August 2006

Product formulations and processing methods were developed using seven corn‐based flours. They were fortified with various levels of sesame, chickpea, soybeans, powdered egg, nonfat dry milk, lysine, and methionine. Products were formulated to provide as closely as possible the FAO requirements for essential amino acids and to have acceptable physical, chemical, nutritional, sensory properties and cost. The overall nutritional value was increased at least by 92% as compared to similar existing products. There were no obvious differences in physical properties of the fortified flours and products as compared to commercial counterparts. The protein cost of the fortified products was less than that of food from animal sources; the PER values being the same or higher.
Water Activity and Freezing Point Depression of Aqueous Solutions and Liquid Foods
Authors: LERICI C. R. , PIVA M. , ROSA M. DALLA
Published: August 2006

Water activity (aw) of binary aqueous solutions and liquid foods (skim milk, coffee beverages, peach and tomato juices) at different total solids concentration (by wt).was evaluated, measuring freezing point depression (FPD). The calculated values differed from those obtained by electric hygrometer by less than 0.01 a, units. Water activity was also evaluated in model systems containing ethanol, for which awdetermination by conventional electric hygrometer is not possible.
Development of a Rat Model to Test the Nutritional Equivalency of Traditional vs Fabricated Foods: Cheddar Cheese vs Fabricated Cheddar Cheese
Authors: KOTULA KATHRYN T. , NIKAZY JUDITH N. , MCGINNIS NADINE , BRIGGS GEORGE M.
Published: August 2006

Based on the Food & Drug Administration's proposed 1978 standards for “nutritional equivalency,” we have developed a biological assay designed to test the “nutritional equivalency” of traditional vs fabricated foods using cheddar cheese and fabricated cheddar cheese as examples. Diets were formulated that lacked the FDA proposed vitamin and mineral requirements (riboflavin, vitamins B‐12 and A, calcium, phosphorus, zinc) for cheese substitutes. By adding traditional or fabricated cheddar cheese to such diets, we were able to compare the overall presence and bioavailability of the vitamins/minerals required for nutritional equivalency. Throughout the 28 day test, the fabricated cheddar cheese did not support the growth of male Sprague‐Dawley rats as well as cheddar cheese did.
Essential Elements in Oysters (Caassostrea virginica) as Affected By Processing Method
Authors: LOPEZ ANTHONY , WARD D. R. , WILLIAMS H. L.
Published: August 2006

The purpose of this work was to evaluate the effect of three processing methods currently used in the commercial processing of oysters on the concentration of 15 essential elements in oysters. The processing methods evaluated were: traditional hand shucking, steam tunnel, and retorting. Significant differences were observed in the retention of some of the essential elements as the result of processing.
Effects of Reduced Salt (NaCI) Levels on Sensory and Instrumental Evaluation of Frankfurters
Authors: SOFOS JOHN N.
Published: August 2006

Frankfurters were manufactured with beef‐pork mixtures using commercial procedures and varying levels (2.5%, 2.0%, 1.5%, 1.0%) of two types of NaCl (granulated, flake). Parameters investigated were sensory color, texture, flavor and overall acceptability, and instrumental texture and color during storage at 8°C. Sensory scores for color were acceptable and similar among treatments with varying salt levels, except for products with 1.0% salt. As emulsion stability decreased, however, frankfurter skin color became darker. In general, a reduction in salt by more than 20% (<2.0% salt) resulted in frankfurters of softer and less firm texture. Scores for flavor and overall acceptability were lower (P<0.05) for frankfurters with 1.5% or 1.0% vs 2.5% salt and deteriorated with increasing storage for all salt treatments. Flavor deterioration with storage was more pronounced in products with reduced salt levels (1.5% and 1.0%).
Composition of Broiler Meat as Influenced by Cooking Methods and Coating
Authors: PROCTOR V. A. , CUNNINGHAM F. E.
Published: August 2006

Broiler meat was cooked, by five different cooking methods and analyzed. Cooking methods affected cooking losses as follows: baked < broiled < microwave heated < panfried < pressurized deepfat fried. A coating greatly reduced moisture loss. Protein was highest in breasts, in coated rather than uncoated meat, and in parts microwave heated, deepfat fried and panfried. Crude fat was higher in uncoated thigh meat, cooked by deepfat frying, but the differences in cooking methods were not significant. Higher concentrations of minerals, where significant differences were found, were in poultry after being microwave heated and in uncoated rather than coated meat. Those minerals that were affected by cooking methods on an‘as is’basis included Fe, Mg, Na, and Zn and Fe on a dry weight basis. Those not affected included Ca, P, K, S, Cu, and Mn.
An Approach to Safe Microwave Cooking of Pork Roasts Containing Trichinella spiralis
Authors: ZIMMERMANN W. J.
Published: August 2006

Pork roasts, obtained from pigs experimentally infected with Trichinella spiralis, were cooked at 50% power in four microwave ovens. The attainment of consistently well done roasts is the primary requisite for development of safe cooking methods. Recommendations for cooking of trichinous pork roasts, with adequate margins of safety, are made for each oven.
Comparative Studies on the α and α‐Phosvitin from Hen's Egg Yolk
Authors: ITOH TAKATOSHI , ABE YUTAKA , ADACHI SUSUMU
Published: August 2006

Physico‐chemical properties of α and β‐phosvitin were compared. Considerable difference was observed in amino acid composition. Higher concentrations of carbohydrates were found in the β‐component than in α. The α‐phosvitin was more precipitable with lo‐15 mM Ca ion than β. Phosvitin was so heat resistant that no change was observed on electropherogram by heating below 100°C for 10 min, and no coagulation occurred up to 140°C. About 12% of the phosphorus was liberated from whole phosvitin by heating at 140°C for 10 min. All preparations of phosvitin isolated from six individual eggs and mixed yolk of 57 eggs contained the two components.
Nutrient Composition of Fresh Retail Pork
Authors: MOSS M. , HOLDEN J. M. , ONO K. , CROSS R. , SLOVER H. , BERRY B. , LANZA E. , THOMPSON R. , WOLF W. , VANDERSLICE J. , JOHNSON H. , STEWART K.
Published: August 2006

The nutrient composition of fresh pork was studied in samples from 71 carcasses. On separable lean, nutrient composition was determined for 7 raw retail cuts from one side of each of 11 carcasses, and nutrient retention was determined on the 7 matching cuts from the other side that had been cooked by common household methods. Loins from 60 additional carcasses were analyzed to determine whether USDA grades 1, 2, and 3 and region of production affected nutrient composition. The data indicated that variation in nutrient composition of pork is more dependent on the retail cut within the carcass than either the grade or the region of production of the carcass. Cooking method significantly affected retention of most of the nutrients analyzed.
Evaluation of TBA Methods for Determination of Lipid Oxidation in Red Meat from Four Species
Authors: WILLIAMS J. C. , FIELD R. A. , MILLER G. J. , WELKE R. A.
Published: August 2006

Four methods of TBA analysis were used to study lipid oxidation in cooked longissimus and biceps femoris muscle from 10 antelope, deer, elk and beef animals. Pigment characteristics and total lipid were also evaluated to determine their effect on lipid oxidation. Differences (P < 0.05) existed among species for all TBA methods studied. Differences in pigmentation, percent lipid and phospholipids existed (P < 0.05) among methods of TBA analysis and among species. No one factor was consistently correlated with degree of lipid oxidation for any of the methods or species studied. Beef tended to be higher in percent fat and lower in total pigment and percent hemoglobin than tissue from the other species. Beef also tended to produce TBA numbers which were higher than those from antelope, deer or elk.
Thermal Conductivity of Frozen Beef Liver
Authors: BARRERA M. , ZARITZKY N. E.
Published: August 2006

The thermal conductivity of frozen beef liver has been determined, using a transient method. Since phase change in liver takes place within a wide temperature range, there are limitations in the application of the probe method which has been developed for a system without phase change. For that reason, the experiments have been performed setting limited values for the operational parameters (maximum heating power and measurement time range) in order to minimize errors of measurements. Thermal conductivity data were expressed as a function of temperature and a mathematical model based on Maxwell Eucken's equation has been included for the interpretation of the results.
Interrelationship Between Water Activity, Temperature and 5.5 Percent Oxygen on Growth and Enterotoxin A Secretion by Staphylococcus aureus in Precooked Bacon
Authors: SILVERMAN G. J. , MUNSEY D. T. , LEE C. , EBERT E.
Published: August 2006

The limiting water activity (aw) for the growth of S. aureus A‐100 sealed in cans at an oxygen concentration of 5.5% was 0.87 at 37°C and 0.91% at 20°C, values intermediate to those obtained previously for aerobic and anaerobic storage. Maximum populations attained at 37°C and 20°C were equal and once achieved population levels declined more slowly at 20°C than at 37°C. Enterotoxin A production was detected for population levels exceeding 106 CFU/g bacon and were 100 ng/g bacon at 37°C and 16 ng/g bacon at 20°C. It is suggested that while temperature and oxygen are important considerations, aw, being the main parameter in controlling microbial growth, should be measured directly rather than depending on indirect measurements such as the moisture‐salt ratio.
Effects of Gamma‐Irradiation on Flatulence‐Causing Oligosaccharides in Green Gram (Phaseolus Areus)
Authors: RAO V. S. , VAKIL U. K.
Published: August 2006

Effects of gamma‐irradiation (l–10 kGy) on flatulence‐causing oligosaccharides of green gram were investigated. Irradiation at 2.5 kGy of hydrated seeds caused nearly 20% loss in their total content; but, 50% each of stachyose and raffinose, the two most gas‐forming sugars, was reduced. However, oligosaccharides disappeared completely from germinated (48 hr) seeds, irradiated at 2.5–10 kGy; though α‐galactosidase activity was not changed. When irradiated green gram flour was subjected to enzymic hydrolysis, significantly more reducing sugars were liberated. Quantitative analysis of the breakdown products of raffinose also suggested that radiation treatment stimulated the glycosidic cleavage of higher sugar molecules to simpler, easily digestible sugars. Thus radiation treatment of green gram is effective for elimination of oligosaccharides during germination.
Effects of Germination on Proteins, Raffinose Oligosaccharides, and Antinutritional Factors in the Great Northern Beans (Phaseolus vulgaris L.)
Authors: SATHE S. K. , DESHPANDE S. S. , REDDY N. R. , GOLL D. E. , SALUNKHE D. K.
Published: August 2006

During 5 day germination, the major reserve proteins of the Great Northern bean (Phaseolus vulgaris L.) were substantially hydrolyzed. In vitro trypsin digestion of the extracted proteins up to 4 hr at 37°C indicated that the major storage proteins in germinated and the ungerminated seeds, although substantially hydrolyzed, could not be completely degraded. In vitro susceptibility of the extracted proteins was improved on moist heat treatment (97°C, 30 min). A substantial increase in soluble essential amino acids occurred during germination. Highest decrease in stachyose + raffimose (76.40%) was observed at the end of the third day of germination. Trypsin, chymotrypsin, and α‐amylase inhibitory activities and phytic acid were reduced respectively by 62.9, 73.4, 67.1, and 57.8% after 5 days of germination.
Study on the Complementation of Two Proteins of Low Quality: Black Bean (Phaseolus vulgaris) and Sesame (Sesamun incdicum L.).
Authors: NIELSEN BEATRIZ , HEVIA PATRICIO , BRITO ODOARDO
Published: August 2006

In order to determine the complementary potential of black bean and sesame proteins, female rats were fed diets with 10% protein from black bean, sesame or combinations of these. Data showed that diets with these proteins combined had better quality than either protein alone. Maximum protein quality was observed when the two protein sources were mixed in a 1:l (w/w) ratio. This mixturn had PER and NPR values 2 and 5 times higher, respectively, than those of the black bean protein alone and 61 and 71% of the values of PER and NPR, respectively, obtained with a casein diet. Also, there was no alteration of serum or liver lipids.
Biological and Biochemical Variables Affecting the Relative Values for Growth and Feed Efficiency of Rats Fed Yogurt or Milk
Authors: HITCHINS A. D. , DONOUGH F. E. MC , WONG N. P. , HARGROVE R. E.
Published: August 2006

Stimulation of weanling rat growth by yogurt and related fermented milks was associated with increased feed efficiency (FE) and increased consumption (C). During the 4‐wk bioassay the importance of FE in growth stimulation decreased relative to C. The degree of stimulation depended inversely on the growth performance of the control rats. Stimulation was unrelated to the final pH, lactose content, or bacterial lactase content, but was related to the bacterial content. Lactobaciks buIgaricus could be omitted from the yogurt fermentation or replaced by other bacteria without reducing stimulation. Lactase pretreatment of the control milk improved growth performance.
Two Dimensional Heat Conduction in Food Undergoing Freezing: Development of Computerized Model
Authors: HAYAKAWA KAN‐ICHI , NONINO CARLO , SUCCAR JORGE , COMINI GIANNI , GIUDICE S. DEL
Published: August 2006

A model was developed to simulate two dimensional heat conduction in anisotropic food which was undergoing a freezing process. This model utilized a well verified transient state heat conduction equation. We assumed convective and radiative heat exchanges as well as moisture loss on the boundary surface of food to develop our model. Empirical formulae, whose applicability was verified, were used to estimate the temperature dependent thermophysical property values of food in the model. Since the model is nonlinear, a computer program package was prepared to solve it numerically by applying a finite element method. Sample application of computerized procedure was presented for simulating rectangular or finitely cylindrical food.
Relationship Between Color Evaluation and Chlorophyllian Pigment Content in Dried Parsley Leaves
Authors: BERSET C. , CANIAUX P.
Published: August 2006

Tristimulus calorimetry was used as an analytical method for evaluating the color of different dehydrated parsley samples. The trichromatic data were expressed in the two CIE systems: X, Y, Z, and L* a* b*. The hue function tan−1 b*/a* was highly correlated with visual ranking (r =+0.979) and residual chlorophyll content (r =+0.973). Relating X, Y, and 2 to visual score and pigment determination through simple and multiple regressions also demonstrated good correlations, X and Y being preponderant variables. These correlations provide a fast method to measure the degree of chlorophyll degradation and color quality of parsley leaves during drying and storage. Simple linear regression equations were used to estimate the color of 13 samples of fresh parsley, previously dehydrated in a pilot warm air dryer under different conditions.
Physicochemical Characteristics of Dry‐Roasted Navy Bean Flour Fractions
Authors: LEE J. P. , UEBERSAX M. A. , ZABIK M. E. , HOSFIELD G. L. , LUSAS E. W.
Published: August 2006

Navy beans (Phaseolus vulgaris) were dry roasted in a particle‐to‐particle heat exchanger, dehulled by air aspiration, pin‐milled and air‐classified to yield whole, hull, high protein, and high starch flour fractions. Proximate analysis, color, ENDF, starch, nitrogen solubility indices, and oligosaccharide contents of these flour fractions were determined. Compositional differences were demonstrated among all flour fractions. Stachyose was the major oligosaccharide in all fractions and was highest in the protein fraction. Substituting 10% bean flours for wheat changed water absorption and dough stability for all fractions. Dry roasted navy bean flour fractions appeared to be suitable ingredients for use in appropriate food systems.
Effect of Temperature and Moisture Content on the Kinetics of Trypsin Inhibitor Activity, Protein in vitro Digestibility and Nitrogen Solubility of Cowpea Flour
Authors: PHILLIPS R. D. , CHHINNAN M. S. , MENDOZA L. G.
Published: August 2006

Samples of finely ground cowpea flour containing 7.5%, 19.4% and 25.5% moisture were heated in sealed tubes at 100° 125° and 150°C for periods of 0.5 to 120 min. First order rate constants for losses of trypsin inhibitor activity and nitrogen solubility ranged from 1 × 10−2to 18 min−1and from 4 × 10−2to 8 min−1respectively. In vitro protein digestibility (IVD) increased, then decreased with heating as described by sequential first order kinetics. Rate constants for increase of IVD varied from 0.13 to 12 min−1, while for decrease in IVD the range was 5 × 10−5to 3 × 10−2min−1. Activation energies and relationships between In k and water activity were computed.
N‐Nitrosothiazolidine in Cured Meat Products
Authors: PENSABENE JOHN W. , FIDDLER WALTER
Published: August 2006

Since N‐nitrosothiazolidine (NTHZ) formation in cure‐pumped bacon has recently been linked to the heating‐smoking step in bacon processing, a survey of other smoked cured meat products was conducted, Nitrosothiazolidine was detected in 23 of 70 products, other than cure‐pumped bacon, in concentrations ranging from 1.7 ‐19.0 ppb. No correlation of NTHZ values with either residual sodium nitrite or with product type was found.
Kinetic Models for Moisture Dependence of Ascorbic Acid and β‐Carotene Degradation in Dehydrated Sweet Potato
Authors: HARALAMPU STEPHEN G. , KAREL MARCUS
Published: August 2006

Mathematical models which describe the effect of water activity on the rate of loss of ascorbic acid and β‐carotene in a dehydrated sweet potato system were developed under isothermal storage conditions at 40°C. The p‐carotene model was verified in several batches of sweet potato. It was found that, although the absolute magnitudes of the rates showed differences between batches, the model form remains appropriate for describing the effects of moisture. There fore, the models seem to be general, but model parameters must be identified for each specific system.
Avocado Mesocarp; Browning Potential, Carotenoid Content, Polyphetiol Oxidase, Catalase and Peroxidase Activities: Comparison Between Six Avocado Cultivars
Authors: SHARON‐RABER OSNAT , KAHN VARDA
Published: August 2006

Enzymatic activites (polyphenoloxidase, catalase and peroxidase) and carotenoid content were estimated in the yellow portion of the mesocarp of six avocado cultivars differing in their browning potential. The results do not support our assumption of the existence of an inverse relationship between browning potential and carotenoid content in the tissue.
Analysis for Flavor Residuals in the Mouth by Gas Chromatography
Authors: HUSSEIN M. M. , KACHIKIAN R. , PIDEL A. R.
Published: August 2006

Analyses for trace flavorants in the mouth were performed by extraction of aqueous mouth rinses with methylene chloride, concentration of the extract, and gas chromatographic analysis of the concentrate. Trace flavorants were determined after chewing peppermint‐flavored gum and after rinsing with mouthwashes. The durability of several flavorants in the mouth was compared. The data obtained show that flavorants differ in their retainability in the mouth, as judged from the amount of their residuals. Menthol and anethole are retained longer than most common flavorants. Flavor esters are partially hydrolyzed in the mouth to give the corresponding alcohols. Aldehydes are also affected and produce their corresponding alcohols.
Chemical, Physical and Sensory Attributes of Pre‐ and Post‐Chill Processed Hams and Bellies
Authors: ABU‐BAKAR A. , REAGAN J. O. , WYNNE R. L. , DAVIS C. E. , TOWNSEND W. E. , CARPENTER J. A. , CAMPION D. R.
Published: August 2006

Hams and bellies from 4 control carcasses and 12 conditioned carcasses were evaluated to determine the physical, chemical and sensory characteristics of pre‐ and post‐chill processed hams and bellies. Processing yields, chemical analyses and sensory characteristics of the hams were not significantly affected by processing treatment. Final yields for the control, post‐chill bellies were higher (P < 0.05) than those for pre‐chill bellies. Except for differences in crispness, no differences in sensory attributes were noted for cooked bacon strips. Overall, hams and bellies from conditioned carcasses were comparable to cold processed hams and bellies in each variable evaluated in the study.
Effect of Kosher vs Conventional Processing on Yield Quality, and Acceptability of Broiler Chickens
Authors: MAST M. G. , MACNEIL J. H.
Published: August 2006

Broiler chickens processed in commercial plants using either conventional or kosher procedures were compared for yields and quality attributes. Conventionally processed chicken had greater water uptake during immersion chilling and lost more weight during storage. Due to the salting or “koshering” process, meat and skin of kosher chicken had four to six times as much sodium as nonkosher poultry. Perhaps as a reflection of the higher sodium content, kosher poultry meat generally was rated higher for overall acceptability; however, these differences were not always statistically significant. Breast meat from kosher poultry was also more tender than nonkosher breast, as evaluated by sensory techniques and shear tests. Although generally not significantly different, kosher poultry exhibited slightly higher TBA values and lower microbial numbers than nonkosher poultry.
Effect of Washing on the Nutritional and Quality Characteristics of Dried Minced Rockfish Flesh
Authors: ADU G. A. , BABBITT J. K. , CRAWFORD D. L.
Published: August 2006

Yield and nutritional characteristics of unwashed and washed minced rockfish flesh and fillets were determined. The yield of fillets from whole fish was 26% compared to 43% for minced flesh. Washing minced flesh resulted in a 37% loss of solids. The greatest reductions were found in the ash (80%) and lipid (65%) levels in the washed flesh. Most of the sarcoplasmic proteins were lost during washing, but 77% of the total protein (N × 6.25) was recovered in the washed fraction. Washing minced flesh did not affect the amino acid composition, and PER values for all three fish treatments were higher than the casein reference. The rapid formation of trimethylamine and dimethylamine in the dried fillets and dried minced unwashed flesh may explain the development of off‐flavors in wafers containing 10% dried fish after 8 wk of storage at 30°C.
Water Re‐use in Processing of Pacific Shrimp
Authors: NIELSEN LEE A. , PRICE ROBERT J. , CARROAD PAUL A.
Published: August 2006

A Pacific shrimp (Pandalus jordani) processing plant was instrumented to measure water usage. A water balance was completed which identified fluming as a main user of water and subject to design improvements. Re‐use of water in fluming was investigated in pilot plant simulation to evaluate alternatives to fresh flow usage. A counter current flow system was designed to reduce water usage from 264 gpm to 156 gpm with acceptable microbiological quality.
Sensory and Chemical Evaluation of the Keeping Quality of the Brazilian Freshwater Fish Prochilodus scrofa in Ice Storage
Authors: MAIA EVERARDO L. , RODRIGUEZ‐AMAYA DELIA B. , MORAES MARIA AMELIA C.
Published: August 2006

The keeping quality of the freshwater fish Prochilodus scrofa in ice storage was investigated in two runs. Sensory evaluation of the raw fish reflected the progressive deterioration during storage. Sensory evaluation of the baked fish was less indicative of the state of freshness. None of the chemical analyses utilized (TVN, TBA, FFA, PV, qualitative tests) could be a reliable index of freshness. The keeping time was about 18 days in the first run and 12 days in the second run. Evisceration under commercial conditions did not extend the storage life.
Effects of Salt, Tripolyphosphate and Sodium Alginate on the Texture and Flavor of Fish Patties Prepared from Minced Sheepshead
Authors: AHMED E. M. , CORNELL J. A. , TOMASZEWSKI F. B. , DENG J. C.
Published: August 2006

An attempt was made to develop an acceptable fish patty using minced sheepshead flesh. Deboned and washed sheepshead flesh was mixed with varying proportions of sodium chloride (NaCl), sodium tripolyphosphate (TPP) and sodium alginate (NaAlg). The texture quality of cooked patties was determined by measuring breaking force and sensory acceptability. A regression analysis, performed to measure the effects of NaCl, TPP, and NaAlg as well as to try to determine the optimum combination of ingredients that produced the most acceptable product, showed that all texture responses were significantly influenced by the TPP level (α < 0.05). The breaking force and sensory firmness were strongly influenced by the NaAlg concentration (α < 0.01) which also influenced texture‐preference (α < 0.05).
Magnitude Estimation vs Category Scaling of the Hedonic Quality of Food Sounds
Authors: VICKERS ZATA M.
Published: August 2006

Sixteen “bite and two chew” sounds were evaluated for hedonic quality by 52 subjects using both a magnitude estimation and a category scaling technique. Each subject then evaluated, by the same two scaling methods, the eight sounds they liked most and the eight sounds they liked least. The amount of shift in the subjects' scores produced by the changed sample set was the same for both scaling techniques. Both scaling techniques were also very similar in their reproducibility and variability. The function relating the magnitude estimation data to the category scaling data was linear as contrasted to curvilinear functions shown in other studies. This linearity may be related to the bipolar nature of the magnitude estimation scale.
Interrelationships Among Synergism, Potentiation, Enhancement and Expanded Perceived Intensity Vs Concentration
Authors: VAN DER HEIJDEN A. , BRUSSEL L. B. P. , HEIDEMA J. , KOSMEIJER J. G. , PEER H. G.
Published: August 2006

The interrelationships among the flavor concepts synergism, potentiation, enhancement and expanded perceived intensity vs concentration have been investigated. The synergistic effects of sodium glutamate‐inosine monophosphate, cyclamate‐saccharin and fructose‐saccharin can be considered as a single or double enhancement, depending on whether one or both components influence the taste intensity of its counterpart. The flavor concepts could be studied simultaneously in taste intensity interaction experiments with sucrose, glucose, fructose and xylitol using a special experimental design. Expanded perceived intensity vs concentration can be regarded as self‐potentiation.
Production of Red Water‐Soluble Monascus Pigments
Authors: WONG HIN‐CHUNG , KOEHLER PHILIP E.
Published: August 2006

Water‐soluble and thermal, as well as photo‐stable, red Monascus pigments, were prepared by reacting the extracted pigment with aminoacetic acid and aminobenzoic acid. These modified pigments were compared to those using glutamic acid and gelatin as the modifying agents, showing that the colors and stabilities of these modified pigments were similar. Red pigments extracted from the mycelia could be dissolved in ethanol, propylene glycol, or in gelatin solution and freeze‐dried. These red pigment concentrates or freeze‐dried pigments could also be used as food colorants.
Caffeine Inhibition of Sterigmatocystin, Citrinin, and Patulin Production
Authors: BUCHANAN ROBERT L. , HARRY MOLLY A. , GEALT MICHAEL A.
Published: August 2006

Microbiological medium was used to study the effect of caffeine on sterigmatocystin, citrinin, and patulin production by Aspergillus versicolor, Penicillium citrinum, and Penicillium urticae, respectively. Caffeine inhibited the growth of the three fungal species and decreased sterigmatocystin and patulin production. The effect on citrinin production appeared to be limited to a delay in toxin synthesis. A preliminary examination of P. urticae suggested that caffeine's anti‐mycotoxigenic activity does not involve a generalized inhibition of lipid synthesis.
Oligosaccharide Content of 20 Varieties of Cowpeas in Nigeria
Authors: ONIGBINDE A. O. , AKINYELE I. O.
Published: August 2006

Mature dry seeds of 20 varieties of cowpeas (Vigna unguiculata) grown in Nigeria were analyzed for their sucrose, raffinose and stachyose content. The dry seeds were ground into powder, extracted with 80% ethanolandthe extract analyzed by paper chromatography using a mixture of n‐butanol, ethanol, water and ammonia solution 8:1:2:1 v/v). The results show a progressive decrease in raffinose and stachyose content with dehulling and cooking and an increase in sucrose level after cooking. The average content of the sugars in whole beans on dry weight basis was sucrose 0.8%, raffinose 2.6% and stachyose 3.3%. The average content for dehulled raw beans were sucrose 0.7%, raffinose 1.8% and stachyose 2.4% while in cooked beans it was 1.6%, 1.3%, and 1.8%, respectively.
Effects of Dehydration and Soy Fortification on Physicochemical, Nutritional and Sensory Properties of Ghanaian Fermented Maize Meal
Authors: PLAHAR W. A. , LEUNG H. K. , COON C. N.
Published: August 2006

Fermented maize meal was air dried at 60°C and fortified with defatted soy flour at 0%, 10% and 20% replacement levels on dry basis. The effects on protein quality were determined by chick growth response studies and amino acid analysis, while sensory characteristics were evaluated by triangle and preference tests. Air drying did not affect chick growth response but slightly reduced preference of the meal. The drying caused only 6% and 16% losses in total and available lysine contents, respectively. Soy fortification of air‐dried maize meal at 10% improved sensory preference to the same degree as freshly fermented meals and increased the protein quality significantly over both freeze‐dried unfortified control and air‐dried unfortified meals. Twenty percent soy fortified maize meal had low sensory score although the nutritive value was substantially increased.