bluuebunny/crossref_metadata_2025 huggingface dataset:
Anthocyanin Pigments in Tinto Cão Grapes
Authors: LIAO F. W. H. , LUH B. S.
Published: August 2006

SUMMARY: The anthocyanin pigments present in the skins of Tinto cão grapes were extracted with 0.1% HCI in methanol. The pigments were purified by Dowex 50 W‐X4 cation exchange resin, and separated into individual pigments by two‐dimensional paper chromatography with n‐butanol‐acetic acid‐water (4:1:5, v/v) and acetic acid‐water‐HCI (15:82:3, v/v) as solvent systems. Partial acid hydrolysis revealed the number of sugar molecules in each pigment. Acyl components and sugar moieties were identified through acid hydrolysis and spectral measurement.

The Rf measurement of the pigments and their hydrolysis products, together with the alkaline degradation of the aglycone, confirmed the chemical structures of the anthocyanins as malvidin 3‐monoglucoside, peonidin 3‐monoglucoside, cyanidin 3‐monoglucoside, petunidin 3‐monoglucoside, petunidin 3‐monoglucoside acylated with caffeic acid, malvidin 3‐monoglucoside acylated with caffeic acid, malvidin 3‐monoglucoside acylated with p‐coumaric acid, peonidin 3‐monoglucoside acylated with p‐coumaric acid, and cyanidin 3‐monoglucoside acylated with caffeic acid.

Malvidin and peonidin were not present in the original sample. They were formed during the extraction and purification procedures. Malvidin 3‐monogfucoside and malvidin 3‐monoglucoside acylated with p‐coumaric acid were the dominant anthocyanins present in Tinto‐cao grapes.
Water‐Soluble Flavor and Odor Precursors of Meat. 3. Changes in Nucleotides, Total Nusleosides and Bases of Beef, Pork and Lamb During Heating
Authors: MACY ROBERT L. , NAUMANN H. DONALD , BAILEY MILTON E.
Published: August 2006

SUMMARY: Studies were made of the influence of heating on nucleotides and total purine nucleosides and bases of beef, pork and lamb muscle. lnosinic acid was the predominant nucleotide in all three species and it was degraded by heating. Adenylic acid increased during cooking in meat from all three species. Cytidylic, uridylic and guanylic acids were present in relatively low concentrations in meat from all three species and changed little during cooking. A rapid method for estimating total nucleotides resulted in greater variation than a specific method for measuring individual nucleotides.
Water‐Soluble Flavor and Odor Precursors of Meat. 4. Influence of Cooking on Nucleosides and Bases of Beef Steaks and Roasts and Their Relationship to Flavor, Aroma and Juiciness
Authors: MACY ROBERT L. , NAIJMANN H. DONALD , BAILEY MILTON E.
Published: August 2006

SUMMARY: Cooking resulted in significant increases in adenylic acid, total purine nucleosides and bases of 80 beef roasts of eight different cuts. It decreased the contents of inosinic acid, guanylic acid and sum of individual nucleotides (adenylic, cytidylic, uridylic, inosinic and guanylic acids) in these samples. Significant differences were also found between the various constituents of raw and cooked samples of the beef cuts.
Physical and Chemical Characteristics of Free and Stretched Rabbit Muscle
Authors: BUCK E. M. , STANLEY D. W. , COMISSIONG E. A.
Published: August 2006

SUMMARY: Shear strength, sarcomere length and protein solubility were studied in rabbit longissimus dorsi allowed to pass through rigor in free and stretched physical states. Stretched muscles were significantly more tender as evidenced by lower shear values. They also exhibited significantly longer sarcomeres as compared to their paired controls allowed to pass through rigor without restraint. Greater amounts of total protein were extracted from stretched muscles in all trials except one. Significantly greater amounts of actomyosin were extracted from stretched muscles in all trials. The actomyosin results were unexpected since it has been suggested by several workers that actomyosin formation is directly related to toughness in muscle. Some possible explanations for the results obtained in this study are discussed.
SOYBEAN WHEY PROTEINS‐RECOVERY AND AMINO ACID ANALYSIS
Authors: RACKIS J. J. , HONIG D. H. , SESSA D. J. , CAVINS J. F.
Published: August 2006

SUMMARY– About 14 million Ib of soybean whey protein of high biological value is disposed of as waste based on estimated production figures for soybean concentrates and isolates. An estimated 5–7% annual increase in consumption poses serious waste disposal problems and alternates should be sought. By simulated commercial procedures, yield and protein content of soybean whey were determined. Whey solids account for 2–28% of original nitrogen in dehulled, defatted flakes. Whole whey protein was prepared by dialysis, and whey was also fractionated by heating into heat‐coagulable and supernatant proteins. Whole whey protein has a good balance of essential amino acids when compared with a system followed by the Food and Agricultural Organization of United Nations based on hen's egg protein. Heat‐coagulable and supernatant proteins varied greatly: heat‐coagulable fractions had 42% of the sulfur amino acid content but 181% of the tryptophan content of hen's egg protein; supernatant protein had 142% of the sulfur amino acid content but only about 60% of the isolevcine, valine, leucine and tryptophan content of hen's egg protein. All three whey protein fractions would be suitable for addition to feeds.
USE OF ULTRAFILTRATION/REVERSE OSMOSIS SYSTEMS FOR THE CONCENTRATION AND FRACTIONATION OF WHEY
Authors: FENTON‐MAY ROUALEYN I. , HILL CHARLES G. , AMUNDSON CLYDE H.
Published: August 2006

SUMMARY– Existing ultrafiltration/reverse osmosis technology provides a means of fractionating and concentrating cheese whey into liquid fractions containing a variety of protein: lactose ratios. These ratios may range from about 1:8 (raw whey) through 3:5 (a “skim milk equivalent”) to 2:1 or higher. If a two‐ or three‐stage ultrafiltration system were used with water injection between stages, a product with a protein:lactose ratio of 20:1 could be obtained. The exact protein:lactose ratio in the concentrate stream is a function of the permeability and selectivity characteristics of the membrane, and the system design and operating conditions. Some of the sanitation problems associated with the introduction of these new unit operations in the dairy and food processing industries are also treated at length.
PREPARATION OF SOYBEAN CHEESE USING LACTIC STARTER ORGANISMS. Effects of Mold Ripening and Increasing Concentrations of Skim Milk Solids
Authors: SCHRODER D. J. , JACKSON H.
Published: August 2006

SUMMARY– Soybean cheeses were prepared from blends of skim milk powder and soybean milk in which the skim milk powder contributed 0, 25, 50 and 75% of total dry weight. The amount of skim milk had little effect on the flavor of the finished cheese, due to the dominating effect of the beany flavor of the soybeans. Similarly, the skim milk had little effect on the texture of the finished cheese, indicating that only a small amount of fibrous matter from the soybeans is necessary to impart a mealy texture to the product. Mold ripening resulted in desirable changes in texture, but these were offset by the development of bitter flavors.
REVERSE OSMOSIS OF COTTAGE CHEESE WHEY. 1. Influence of Composition of the Feed
Authors: PERI C. , DUNKLEY W. L.
Published: August 2006

SUMMARY– Permeation rate, retention, and solute flux during reverse osmosis of whey and whey fractions were compared using two types of cellulose acetate membranes. When the feed solutions contained no molecules larger than lactose, concentration polarization had little influence on performance except at the highest available driving force (applied pressure minus difference between osmotic pressures of the feed and permeate = 37.8 atm). With the more complex feeds (whey and deproteinized whey), both concentration polarization and fouling of the membrane occurred. Concentration polarization decreased both permeation rate and retention. Fouling decreased permeation rate, but its influence on retention was variable and depended principally on the feed, the solute, and the available driving force. Proteins and other macromolecules in whey had a greater influence on performance during reverse osmosis than smaller solute molecules. With whey as feed, maximum permeation rates were achieved at low available driving forces (10‐12 atm), and were similar for the two types of membranes (about 1 ml/cm2*sec). Increasing the available driving force increased retention and therefore reduced solute flux. Choice between the two membranes requires a compromise between extent of desalting and loss of lactose in the permeate.
EVALUATION OF OLEIC SAFFLOWER OIL IN FRYING OF POTATO CHIPS
Authors: FULLER G. , GUADAGNI D. G. , WEAVER M. L. , NOTTER G. , HORVAT R. J.
Published: August 2006

SUMMARY– A recently introduced variety of safflower, UC‐1, produces an oil in which oleic:linoleic acid ratios of ordinary safflower oil are reversed, giving an oil with iodine value 90. This oil was compared with cottonseed oil and hydrogenated vegetable oil (HVD) for frying potato chips. After accelerated storage at ambient temperature under fluorescent light, the quality of chips fried in oleic safflower oil was ranked equal to that of chips fried in hydrogenated oil, Chips fried in either oil were more stable than those fried in cottonseed oil. Effect of propyl gallate antioxidant was negligible.
EFFECT OF SOME CHEMICAL COMPOUNDS ON THE BUFFERING CAPACITY OF HORSEHAIR CRAB (Erimacrus isenbeckii) MUSCLE DURING INTERMOLT STAGES
Authors: MOTOHIRO T. , INOUE N.
Published: August 2006

SUMMARY– Calcium, phosphoric acid, hexosamine and amino acids were determined in horsehair crab muscle during the intermolt stages, to study possible variations in the buffering capacity. The calcium contents varied from 1.1–2.2 mg/g throughout the intermolt cycle; phosphoric acid and hexosamine level varied in a similar way to the calcium content and the amino acid level was almost constant. The buffering capacity of horsehair crab muscle was also shown to vary throughout the intermolt stages. It was strong in papercrab muscle and weak in hardcrab muscle. The organic and inorganic reserves affected the buffering capacity, so that removal by washing with water resulted in a weakening of the buffering capacity.
ACCURACY OF PREDICTING OCCURRENCE OF GREENING IN TUNA BASED ON CONTENT OF TRIMETHYLAMINE OXIDE
Authors: YAMAGATA M. , HORIMOTO K. , NAGAOKA C.
Published: August 2006

SUMMARY– To predict green tuna after cooking, a practical measurement to select green tuna using 100 pieces of iced and clipper‐frozen yellowfin tuna was discussed. The most suitable sampling portions, the lowest level of trimethylamine oxide (TMAO) and the total trimethylamine content (TTMA) in tuna muscles were examined. It was recognized that the prediction of green tuna after cooking would be possible by determining TTMA content at the superficial layer of the central dorsal raw muscle (E portion). The lowest level of TMAO‐N was 8–9 mg%, and that of TTMA‐N was 11–12 mg% in an iced and 9 mg% in a clipper‐frozen green tuna. The predictive measurement accuracy was 96% on the lowest level of TMAO‐N or TTMA‐N.
SALT CURE AND DRYING‐TIME AND TEMPERATURE EFFECTS ON VIABILITY OF Trichinella spiralis IN DRY‐CURED HAMS
Authors: ZIMMERMANN W. J.
Published: August 2006

SUMMARY– An official USDA dry‐cure ham processing procedure was evaluated for efficacy in devitalizing trichinae. The procedure consisted basically of a 40‐day salt cure followed by 10 days of drying at 95° F or above. Within the cure period, marked loss of viability was noted only for trichinae in muscle with brine concentrations approaching 8%. The drying temperature was the critical factor in devitalizing trichinae. 28 days' cure followed by 6 days of drying at 98° F destroyed viability of all parasites regardless of brine concentration. Other effective drying time‐temperature combinations included: 125° F‐4 days; 70° F‐35 days and 40°F‐190 days.
ADIATION SENSITIVITY AND BIOCHEMICAL CHARACTERISTICS OF MICROFLORA OF BOMBAY DUCK (Harpodon nehereus)
Authors: KUMTA U. S. , MAVINKURVE S. S.
Published: August 2006

SUMMARY– The microbial flora of unirradiated and irradiated (0.5 Mrad) Bombay duck (Harpodon nehereus) was differentiated into organisms as spoilers and non‐spoilers based on ability to liquify gelatin; ferment glucose; and produce indole, H2S and urease. In spoiling unirradiated fish, there was a predominance of Vibrio, Aeromonas and Proteus spp while Micrococci and Achromobacter spp were the major surviving groups in irradiated Bombay duck stored for 15 days at 10°C. The predominant spoilers, Proteus vulgaris and Aeromonas hydrophila, produced large amounts of TMA and TVBN and were radiation sensitive as indicated by D10 values of 8.6 and 5.4 Krad respectively. Micrococcus luteus was relatively biochemically inert and radiation resistant, the D10 value being 88 Krad.
EFFECT OF OXYTETRACYCLINE AND CHLORTETRACYCLINE ON SURVIVAL OF THE TREMATODE Heterophyes sp. IN THE FLESH OF MULLET CAUGHT IN BRACKISH EGYPTIAN WATERS
Authors: HAMED M. G. E. , ELIAS A. N.
Published: August 2006

SUMMARY– Mullet, Mugil cephalus, caught from brackish Egyptian waters, serve as an intermediate host for Heterophyes parasite which renders such fish hazardous to health. The objective of this work was to show the effectiveness of antibiotics, used to prolong the storage life of fresh fish, as parasiticides. To achieve this, both whole mullet and small portions of infected mullet tissue were dipped in oxytetracycline (OTC) and chlortetracycline (CTC) solutions of different concentrations ranging from 30–4000 ppm. The rate of parasite destruction, very slow at low concentrations of either antibiotic, increased at much higher concentrations of antibiotic. However, a concentration of antibiotic sufficiently high to destroy the parasite completely cannot be used for the preservation of fresh fish because of the high concentration of antibiotic in the fish tissue after treatment. Although these findings are negative, they have a place in the literature.
EXTRACT RELEASE VOLUME (ERV) RESPONSES WITH ASEPTIC AND INOCULATED PORK
Authors: MILLER LINDA S. , PRICE J. F
Published: August 2006

SUMMARY– The extract‐release volume (ERV) phenomenon, previously reported as a reliable rapid indicator of bacterial spoilage in meat, was observed for pork muscle obtained aseptically and for that inoculated with pure and mixed cultures of bacteria over a 20‐day storage period at 2° and 10°C. ERV values obtained using pork longissimus dorsi muscle were found to be inversely related to bacterial numbers regardless of population type (homogeneous or heterogeneous) of the microorganisms. The correlations between ERV and bacterial numbers did not denote reliable prediction of the bacteriological quality of pork by ERV. Under conditions of mixed culture sample contamination the correlation between ERV and bacterial numbers was much higher than for pure culture sample contamination with psychrophilic, anaerobic, or acid‐producing bacteria. Minor initial differences in ERV between control (aseptic) and inoculated samples indicated that ERV responded to growth of the bacteria rather than to their presence per se. Differences in ERV that were attributable to sample source (animal differences) by analysis of variance test indicated there was a wide range of hydration capacities in pork longissimus dorsi muscle samples. This disparity minimized the significance of the influence of bacterial growth on the ERV response for practical applications. Contrary to the usual ERV response observed with meat spoiled under refrigerator conditions, ERV was found to increase with storage time and bacterial growth when pork was contaminated with a putrefactive anaerobe (Clostridium perfringens) and stored at 35°C. Though pH appeared to influence the magnitude of the changes observed in ERV, decreases in ERV with bacterial growth or storage time could not be explained solely as a pH effect.
COTTAGE CHEESE SHELF LIFE AND SPECIAL GAS ATMOSPHERES
Authors: SCOTT C. R. , SMITH H. O.
Published: August 2006

SUMMARY– Cottage cheese samples were stored at 3–4°C for 10–12 days in special all‐glass containers with purified carbon dioxide, nitrogen and air atmospheres. Shelf‐life quality of the cheese was measured by taste panel scoring and by bacterial counts of the top centimeter of product. Carbon dioxide slightly decreased the bacterial counts but it produced an acid or tart cheese. Nitrogen did not significantly decrease the bacterial counts nor affect the taste of the cheese.
FLAVOR QUALITY OF EXPLOSION PUFFED DEHYDRATED POTATO. 3. Contribution of Pyrazines and Other Compounds to the Toasted Off‐flavor
Authors: SAPERS G. M. , OSMAN S. F. , DOOLEY C. J. , PANASIUK O.
Published: August 2006

SUMMARY– Potato volatile concentrates were prepared from samples of explosion puffed and conventionally dehydrated potatoes by steam distillation, extraction of distillates with diethyl ether and solvent evaporation and were analyzed by GLC. Peak heights of ten components were associated with the intensity of a toasted off‐flavor produced by the puffing process. Four of these and two additional minor components were found to have pyrazine‐like aromas; two components had aromas characteristic of the thermal degradation of dry proline‐glucose mixtures and two components had burnt aromas. 2‐Methylpyrazine, 2, 5‐dimethylpyrazine, furfural, 5‐methylfurfural, benzaldehyde, and phenylacetaldehyde were identified by mass spectrometry and retention time. An ethylmethylpyrazine, an ethyldimethylpyrazine, and trimethylpyrazine were tentatively identified by mass spectrometry. These results suggest that the toasted off‐flavor is due to the presence of alkylpyrazines, compounds derived from proline, products of sugar pyrolysis, and products of Strecker degradation reactions.
USE OF SONIC AND ULTRASONIC MEASUREMENTS ON BOVINE BONE TO ESTIMATE CHRONOLOGICAL AGE
Authors: DAVIS C. E. , FINNEY E. E. , MASSIE D. R.
Published: August 2006

SUMMARY– Sonic and ultrasonic measurements were made on bovine bone to explore their possible value in objectively determining chronological age of a beef animal carcass. The sonic resonant frequency of the bone and the transmission rate of an ultrasonic pulse through the bone were measured on the right large metacarpal bone of slaughtered beef animals of different ages of the same breed. Thirty‐four bones from animals approximately 6, 12, 18, 24, and 30 months of age were measured. The simple correlation coefficient between animal age and the sonic resonance parameter, (FLP was 0.875 and between age and the ultrasonic velocity parameter, (cm/μsec)2 was 0.866.
IDENTIFICATION AND CHARACTERIZATION OF SOME OXIDIZING ENZYMES OF THE MC FARLIN CRANBERRY
Authors: CHAN HARVEY T. , YANG H. Y.
Published: August 2006

SUMMARY– Enzyme extracts were prepared from acetone powders with and without phenol‐binding agents such as polyethylene glycol (PEG) and polyvinylpyrrolidone (PVP) and buffered PVP. The acetone‐PVP combination was found most effective in reducing the polyphenolic content of the enzyme extract. Highest specific activity was obtained by using a buffered PVP extract. The pH optimum of cranberry peroxidase activity was 6.0. Heat inactivation of cranberry peroxidase was determined to follow first order kinetics. There was 90% destruction at 70, 80, and 90°C requiring 9.40, 1.60, and 0.47 min of heat treatment, respectively. Activation energy for the thermal inactivation of cranberry peroxidase was observed to be 37.2 kcal/mole. Guaicol, o‐phenylene diamine (OPDA), and pyrogallol were tested for their sensitivity to cranberry peroxidase with OPDA determined as most sensitive. The pH optimum for catalse activity was found to range from 7.5 to 9.2. Kinetics for the heat inactivation of cranberry catalase was observed not to be of the first order nor zero order. Approximately 50% of the catalase activity was inactivated after heating for 17, 1.8, and 0.6 min at temperatures of 50, 60, and 70°C, respectively. The pH optimum for cranberry polyphenolase activity was determined to be 7.0. Heat inactivation of cranberry poly‐phenolase was found to follow first order kinetics. There was 90% destruction at 50, 60, and 70°C requiring 15.85, 7.05, and 1.37 min of heat treatment, respectively. The activation energy for the inactivation of cranberry polyphenolase was observed to be 27.7 kcal/mole.
THE β‐N‐ACETYLGLUCOSAMINIDASE ACTIVITY OF EGG WHITE. 1. Kinetics of the Reaction and Determination of the Factors Affecting the Stability of the Enzyme in Egg White
Authors: DONOVAN J. W. , HANSEN L. U.
Published: August 2006

SUMMARY– Enzymatic activity of β‐N‐acetylglucosaminidase, which occurs naturally in chicken egg white, was characterized to establish conditions suitable for routine assay for this enzyme in egg products. A variation in enzyme content of approximately 3‐fold was observed in individual fresh eggs. The enzyme has a pH optimum between 3.0 and 3.4, and a Km of approximately 0.6 mM for the substrate p‐nitrophenyl‐N‐acetyl‐β‐D‐glucosaminide. Activation energy for hydrolysis of this substrate is 10.7±0.8 kcal/mole. The enzyme is stable for at least several hours at ambient temperature from pH 6.8 to approximately 8.8. Above pH 8.8, inactivation is first order with respect to time. Enzyme activity in shell eggs decreases fairly rapidly at ambient temperature; loss of activity probably results from increase in pH of egg white, which occurs normally upon loss of carbon dioxide. Eggs held at 4°C retain activity much longer.
THE β‐N‐ACETYLGLUCOSAMINIDASE ACTIVITY OF EGG WHITE. 2. Heat Inactivation of the Enzyme in Egg White and Whole Egg
Authors: DONOVAN J. W. , HANSEN L. U.
Published: August 2006

SUMMARY– The kinetics of the heat inactivation of β‐N‐acetylglucosaminidase in egg white and whole egg at neutral pH is first order in the temperature range 58–62°C. Rate constants for enzyme inactivation by heat are reported for both egg white and whole egg. The activation energy for heat denaturation is 91 kcal/mole in egg white and 73 kcal/mole in whole egg. Reduction of enzymatic activity upon heating can be used as an indication of whether egg white or whole egg has been maintained at the time‐temperature combinations approved for pasteurization by the U.S. Department of Agriculture. This test should be useful as a process control tool.
CHARACTERISTICS OF PROGENY OF ETHYLENE OXIDE TREATED Clostridium botulinum TYPE 62A SPORES
Authors: SAVAGE R. A. , STUMBO C. R.
Published: August 2006

SUMMARY– Spores of Clostridium botulinum Type 62A were exposed to a mixture of 12% ethylene oxide (ETO) and 88% dichlorodifluoromethane to determine if the ETO resistance, toxin producing ability and spore producing ability would be retained in progeny of successive generations exposed to ETO. D values for the spores exposed to 700 mg per liter of ETO, at 40°C and 47% relative humidity, showed that there was no significant difference in ETO resistance through four successive generations of survivors. Toxin producing ability of the various generations was shown to be qualitatively similar by injecting mice intraperitoneally with culture supernatants. Microscopic examination of the different generations revealed no difference in rate or extent of spore production. Therefore, according to these criteria, there appeared to be no adaptations or mutations caused by four ETO exposures.
EXTRACTABILITY OF COCONUT PROTEINS
Authors: SAMSON S.J A. S. , KHAUND R. N. , CATER C. M. , MATTIL K. F.
Published: August 2006

SUMMARY —Studies were made on nitrogen (protein) solubility of coconut meal in aqueous media over a range of pH's. The point of minimum solubility was found at pH 3.9 and nitrogen solubility increased toward the acidic and basic sides. Coconut proteins displayed a markedly different pH‐nitrogen solubility profile in salt solutions, showing minimal solubility at acidic pH's (pH 3), a sharp rise of solubility and a maximum at neutrality. Coconut meal prepared from fresh coconuts with and without testa removed, from parings and from a sample of sun‐dried copra showed comparable solubility characteristics. However, meal prepared from commercial desiccated coconut showed low solubility, even under acid and alkaline conditions (pH 2 and 10). The most efficient solvent‐to‐meal ratio was found at 20:1 (v:w) for a single extraction, and a two‐step 15:1 process for multiple extractions. Extractions using salt solutions show that the efficiency of extraction is greatly dependent upon pH; concentrations 0.25M effect maximum extraction. Osborne classification studies of coconut meal indicate that 90% of the proteins would be classified as albumins and globulins.
STORAGE STABILITY OF CSM: INCREASING FAT TO 6% IN CORN‐SOY‐MILK BLENDS
Authors: BOOKWALTER G. N. , MOSER H. A. , BLACK L. T. , GRIFFIN E. L.
Published: August 2006

SUMMARY —CSM is a high‐protein food supplement for infants and preschool children; it consists of partially gelatinized corn meal, toasted soy flour and nonfat dry milk and is fortified with vitamins and minerals. The original CSM formulation contained only 2% fat. Storage stability characteristics were determined for CSM blends containing as much as 6% fat. The fat sources tested were corn germ, full‐fat soy flour, refined soybean oil, expeller crude corn oil and a combination of high‐fat corn meal with full‐fat soy flour. Tests for changes in flavor, free fatty acids, peroxide values and available lysine were made on blends stored at 120°F for 56 days, 100°F for 6 months and 77°F for 1 year. Higher fat content was associated with improved palatability. Flavor scores declined at about the same rate under all test conditions. In experimental blends containing crude corn oil, palatability varied with the particular sample tested. One sample of crude corn oil was satisfactory while another caused off‐flavors in the blends.
SPECIFIC GRAVITY DETERMINATION WITH A UNIVERSAL TESTING MACHINE
Authors: HULSEY R. G. , NELSON P. E. , HAUGH C. G.
Published: August 2006

SUMMARY —A rapid, precise technique for determining specific gravity of fruits and vegetables was developed. The method utilized a universal testing machine. The effects of crosshead speed, choice of standard density fluid and weight measurements were studied and optimized. A standard sphere of known volume and weight was used to compare this method with other techniques now used. In addition to using the standard sphere, tomatoes were studied to evaluate the efficiency of this method. Calculation of specific gravity involved determining fruit volume and weight. Other volume measurement techniques investigated proved inaccurate or too time‐consuming. An Instron universal testing machine was used in measuring the buoyancy force of a fruit submerged in a standard density fluid. The buoyancy force is directly related to the fruit volume. Error analysis showed relatively low sensitivity to errors in weight measurement, but was influenced mainly by errors in determining the fluid density. This error was minimized by use of high‐density fluids; thus, saturated salt brines and high‐density organic fluids were used for the experimental work.
COMPUTER EVALUATION OF IRRADIATION PROCESSES IN CYLINDRICAL CONTAINERS WITH GAMMA SOURCES
Authors: PUROHIT K. S. , MANSON J. E. , ZAHRADNIK J. W.
Published: August 2006

SUMMARY —A numerical technique is presented for evaluating food irradiation processes using cylindrical gamma sources. Dose rate distributions obtained by dividing a container into finite concentric rings permit the use of a nonuniform initial spore load distribution and the determination of both number and distribution of survivors. The double integral giving dose rates was computed using several methods. The computations gave survivors significantly different from those obtained by using approximations given in literature. Accurate evaluations require utilization of dose rate distributions in radial and axial directions.
THEORETICAL EVALUATION OF COMBINED IRRADIATION AND THERMAL PROCESSES IN CYLINDRICAL CONTAINERS WITH GAMMA SOURCES
Authors: PUROHIT K. S. , MANSON J. E. , ZAHRADNIK J. W.
Published: August 2006

SUMMARY —A digital computer technique is presented for studying combined effects of heat and radiation in food sterilization, using steam retorts and cylindrical gamma sources. Temperature and dose rate distributions in cylindrical containers are computed using numerical methods. Distributions due to preliminary treatments–survivor and degree of spore sensitization–are inputs to subsequent treatment. The heat‐radiation sequence was studied using data available, which indicates no synergism. This additive combination served as control to demonstrate synergism for radiation‐heat sequence. Synergy, as influenced by irradiation exposure time, source strength, thermal process time and retort temperature was studied.
EFFECT OF RADURIZATION ON SHEAR RESISTANCE AND FRAGMENTATION OF CHICKEN MUSCLE
Authors: WHITING R. C. , RICHARDS J. F.
Published: August 2006

SUMMARY —Excised pectoralis muscles of chicken received radurizing doses of γ‐radiation at varying times post‐mortem to determine the effect on shear resistance, myofibrillar fragmentation (F‐ratio) and pH. Irradiation doses between 0.1 and 0.3 Mrad produced decreases in F‐ratio and increases in shear resistance. The magnitude of the changes was directly proportional to the duration of postmortem aging prior to irradiation. Muscle pH subsequent to irradiation between 2 and 12 hr post‐mortem was not significantly affected by any of the dose‐time treatment combinations. Shear resistance and F‐ratio changes were strongly correlated on an average basis (r =+ .857; n = 6) but not on an individual sample basis.
PALATABILITY OF BONELESS FRESH PORK HAM AND LEG OF LAMB PREPARED BY INTERRUPTED COOKING PRIOR TO FROZEN STORAGE
Authors: KORSCHGEN BERNICE M. , BALDWIN RUTH E.
Published: August 2006

SUMMARY –Boneless fresh pork hams and legs of lamb were scored acceptable or above in palatability when prepared by the “roasteak’ procedure, involving preroasting to 44°C, slicing and chilling or freezing for as long as 6 months before grilling. Significant differences in means for flavor and juiciness indicated that an antioxidant dip (sodium tripolyphosphate‐sodium ascorbate) is advisable for pork roasteaks subjected to freezing, but no such advantage was noted for antioxidant treatment of lamb roasteaks. Although there were differences in tenderness due to muscle within roasteak slices, meat from both muscles of both species was acceptable to the panel in this attribute. Total cooking losses for the roasteak method were higher than for one‐step roasting.
AN EMULSION METHOD FOR RAPID DETERMINATION OF FAT IN RAW MEATS
Authors: MOREAU J. R. , LAVOIE M. T.
Published: August 2006

SUMMARY –There is a need for a rapid, safe, precise and practical method for determining fat in raw meats, while insuring sample representativeness. The method developed consists of preparing an emulsion from the meat to be analyzed, and purposely breaking down a portion by heating under alkaline conditions to separate the fat which is measured in graduated Babcock bottles. A good correlation was found between this method taking about 10 min and Salwin's method (Babcock technique) taking about 20–25 min as well as the official ether extraction method taking about 24 hr. The new method seems applicable to samples varying between 4 and 40% fat. It also permits the analysis of large samples of almost any desirable or practical size by analyzing a homogeneous aliquot of a prepared emulsion. It also applies directly to the analysis of meat emulsions prepared in the manufacture of sausage products, for quality control purposes.
VACUUM PACKAGING OF LAMB. 1. Microbial Considerations
Authors: REAGAN J. O. , JEREMIAH L. E. , SMITH G. C. , CARPENTER Z. L.
Published: August 2006

SUMMARY –Paired loins from 148 lamb carcasses were utilized to determine the subsequent case‐life of chops from loins that had been stored in vacuum packages. Bacterial samples which were obtained from the surface of the longissimus muscle were used to evaluate the retail case‐life of loin chops. Longer periods of storage in vacuum packages were associated with higher initial psychrotrophic counts for subsequent loin chops. Comparisons between vacuum packaged loins that were stored at 0°C vs. 7°C indicated that storage temperatures of 7°C were more favorable for psychrotrophic bacteria growth and thus resulted in decreased subsequent case‐life for chops from these loins. 8 days appears to be a reasonable maximum period for the storage of loins in vacuum packages. Fresh chops that were fabricated 8 days postmortem and displayed immediately exhibited an advantage of 1½1/4 days of increased case‐life in comparison to those chops from loins which were vacuum packaged 8 days postmortem, stored under vacuum for 8 days, fabricated and subsequently displayed. The average case‐life of fresh chops was 3½1/2 days when stored in a retail case at 0°C. The results of the present study indicate that vacuum packaging of lamb loins may be feasible; however, unless low storage temperatures are maintained and the storage interval is short, the retail case‐life of chops will be reduced.
QUALITY TRAITS ASSOCIATED WITH CONSUMER PREFERENCE FOR BEEF
Authors: JUILLERAT M. E. , KELLY ROBERT F.
Published: August 2006

SUMMARY –Consumer preferences for beef attributes are not closely related to grade. From a consumer viewpoint, however, they should be if grades are used. Such relationships will be found and quantified through rasearch relating consumer preferences to beef variables. In this study, consumer preferences were related to selected beef characteristics, including indicators of tenderness, juiciness and flavor. Steaks from top rounds of 176 steers were divided into three or four classes for each characteristic and evaluated in pairs by a 950‐family consumer panel. Paired comparisons were used and analysis made to obtain maximum‐likelihood estimates of the probability that a given class would receive top rating when ranked. Probability sets were calculated for each characteristic and were found quite similar. The sets were approximately as follows: .30, .26, .23, .21 for four classes and .40, .32, .28 for three. The order from highest to lowest was usually that expected by food scientists. When ether extract and shear were combined in analysis, the set was almost identical to the above for four classes. Descriptive grades are suggested by these results, for there is a probability of from .60 to .70 that the consumer in this study will give top ranking to a class of steak other than what present grades and meat scientists consider “best”. The major application of this research is in the development of hypotheses for future research. These hypotheses will be concerned with how discerning consumers are, how consumer tastes differ, what characteristic–or group of characteristics–can best be used to describe beef and whether grading can be meaningful if done by carcass vs. by muscle, cut or some grouping of muscles or cuts.
EFFECTS OF HETEROTROPHIC AND AUTOTROPHIC GROWTH CONDITIONS ON THE COMPOSITION OF Chlorella sorokiniana
Authors: MILLER R. L. , WICKLINE HAZEL E. , RICHARDSON B.
Published: August 2006

SUMMARY –The effects of heterotrophic and autotrophic growth conditions on the composition of Chlorella are discussed in relation to the potential food value of algae. Cells from the two culture modes differ appreciably in proximate analysis and elemental composition; however, fiber content and vitamin andamino acid composition are essentially unchanged. On this basis it appears that heterotrophic algae, which are less expensive to produce, can be used to examine the acute toxicity problem with bacteria‐free cells. In addition, heterotrophic algae may also be used to predict results that would be obtained with autotrophic material in studies of processing techniques designed to improve protein quality and digestibility.
TEMPERATURE CYCLING EFFECTS ON BACTERIAL GROWTH. 1. Pseudomonas fluorescens
Authors: HOWELL A. J. , SAFFLE R. L. , POWERS J. J.
Published: August 2006

SUMMARY –Although temperatures occurring in nature are constantly fluctuating, virtually all research involving temperature effects on organisms has been carried out at constant temperatures. An investigation was made to determine the effect mild cycling of temperature has on certain species of bacteria. The effect of constant and cycled‐up or cycled‐down temperatures was determined for Pseudomonas fluorescens. A thermal gradient‐bar proved to be a rapid, efficient method for determining these effects, affording a wide range of temperatures with only a few degrees difference between two consecutive temperatures. Cycling effects appeared to be dependent upon the organism and whether or not the temperature was above or below the optimum growth temperature. In general, the cycled‐down growth responses appear to be greater than those for the cycled‐up responses. At temperatures both above and below the optimum, the cycled‐down organisms produced greater growth responses than the cycled‐up organisms. The constant values are only a small amount greater than the cycled‐down values.
LIPIDS OF CURED CENTENNIAL SWEET POTATOES
Authors: WALTER WILLIAM M. , HANSEN ARTHUR P. , PURCELL ALBERT E.
Published: August 2006

SUMMARY –Lipids isolated from cured Centennial sweet potatoes were identified and quantitated by a combination of column and thin layer chromatography. These lipids were shown to consist of 42.1% neutral lipids, 30.8% glycolipids and 27.1% phospholipids. Triglycerides and steryl esters were the major lipids of the neutral fraction. Among the phospholipids, phosphatidyl ethanolamine, phosphatidyl choline and phosphatidyl inositol were the most abundant. Galactolipids and the steryl glucosides were also present. The predominant fatty acids were stearic, palmitic, oleic, linoleic and linolenic.
MINOR CONSTITUENTS OF WHISKY FUSEL OILS.
Authors: NISHIMURA K. , MASUDA M.
Published: August 2006

SUMMARY —Basic, phenolic and lactonic fractions of the fusel oils obtained from Japanese and Scotch whiskies were analyzed mainly by means of gas‐liquid chromatography coupled with mass spectrometry. Two picolines, three lutidines, two ethyl pyridines, α‐isopropyl and 2‐methyl‐5‐ethyl pyridines, quinoline, 2‐ and 6‐methyl quinolines, eight pyrazines, guaiacol and its three alkyl derivatives, phenol, two ethyl phenols, o‐isopropyl phenol, two cresols, 2,6‐xylenol, eugenol, o‐hydroxy acetophenone, 2‐hydroxy‐5‐methyl acetophenone, γ‐nonalactone, cis‐ and trans‐3‐methyl‐4‐hydroxy caprylic acid γ‐lactone and five furan compounds were found in Japanese or Scotch whiskies. Origins of these compounds are discussed.
CHANGES IN CARBOHYDRATES OF ALFALFA DURING ARTIFICIAL DRYING
Authors: MILI°C B. Lj. , VLAHOVI°C M. N.
Published: August 2006

SUMMARY —The present study was undertaken to examine the effect of different temperatures and duration of artificial drying treatment of herbage tissue on changes of some carbohydrates, lignin and methoxyls. Significant changes were established with seven of ten constituents examined. The contents of monosaccharides, disaccharides, starch and hemicellulose were lower in the samples of dehydrated alfalfa than in the samples of fresh herbage tissue under all experimental conditions. Protopectin content was lower in all samples of dried alfalfa, except when samples of fresh herbage tissue were dried at extremely high temperatures to a final moisture level below 4%. On the contrary, the content of free galacturonic acid was higher in all samples, except under the latter mentioned conditions. Cellulose content decreased in the herbage tissue during artificial drying, except when drying was conducted at higher temperatures and longer periods; that is, when the herbage tissue was dried to a moisture level below 7%. The contents of pectin, lignin and methoxyls did not show regularity of quantitative change during the artificial drying of herbage tissue. Duration of temperature was one of the main factors, other than temperature, affecting the change in constituents and was directly related to the final moisture level of dried herbage tissue.
BOVINE MUSCLE TENDERNESS AS RELATED TO PROTEIN SOLUBILITY
Authors: DIKEMAN MICHAEL E. , TUMA H. J. , BEECHER GARY R.
Published: August 2006

ABSTRACT— The longissimus (modest degree of marbling) from forty beef ribs selected 48–56 hr post‐mortem was used in two trials. Trial I involved A, C and E maturity ribs (10 each classification). Each rib was subjectively scored for texture (fresh) and adjacent longissimus samples were removed for the determination of protein solubility (fresh) and tenderness. Tenderness (cooked muscle) was measured with a Warner‐Bratzler shear and taste panel. Protein solubilities were determined using 0.154M Krebs‐Ringer‐Bicarbonate buffer, 0.2M KCl + 0.01M K phosphate buffer, 1.1M Kl + 0.1M K phosphate buffer, and 0.03M K phosphate buffer. Trial II involved 10 A maturity ribs. The 0.2M KCl, 1.1M Kl and 0.03M K phosphate buffers as described for trial I were used for protein extraction. Additionally, sarcomere length was measured in formalin. Multiple regression equations were developed to predict tenderness in trial II. Protein solubilities were not significantly different between the carcass maturity groups although there were trends toward increased solubility as maturity increased. Tenderness tended to decrease from A to E maturity indicating a negative relationship between protein solubility and tenderness. Several significant negative correlations between protein solubility and tenderness were found in trial I (A maturity group) and trial II. Additionally, several significant negative correlations between texture and solubility were calculated. Correlations within the C and E maturity groups were variable and showed no definite trends. Multiple regression analyses showed that a combination of protein solubilities, texture score and sarcomere length accounted for 88% of the variation in shear force and 72% of the variation in taste panel tenderness.
EFFECTS OF DRY AND MOIST HEAT ON SELECTED HISTOLOGICAL CHARACTERISTICS OF BEEF SEMIMEMBRANOSUS MUSCLE
Authors: REID HELEN CHARLENE , HARRISON DOROTHY L.
Published: August 2006

ABSTRACT— Samples of raw and heat‐treated beef semimembranosus muscle were examined histologically to determine how deep‐fat frying, oven roasting, oven braising and pressure braising to 70°C affected histological characteristics of the muscle. A panel of three persons used an ocular micrometer to measure muscle fiber width, observed color and type of connective tissue and distribution of fat and estimated quantity of connective tissue of 475 histological sections. Differences among heat treatments in muscle fiber width and relative proportion of straight and wavy connective tissue were not significant. However, there was a significantly (P<0.05) larger quantity of granular tissue in deep‐fat fried, pressure braised, and oven braised samples than in oven roasted samples. Intact fat cell walls were observed in both raw and heated samples.
EFFECT OF HEAT ON THE FLAVORING COMPONENTS OF MAPLE SIRUP:
Authors: UNDERWOOD J. C.
Published: August 2006

ABSTRACT— Portions of a distinctively flavored commercial maple sirup were heated by autoclaving at 15 psig (250°F) for 1.5 and 4 hr. A GLC flavor profile of the treated and untreated sirups showed that 25 components in their flavor fractions changed in relative amounts. In the light colored original sirup, acetol and compounds related to lignin (vanillin, syringaldehyde, dihydroconiferyl alcohol) predominated. As the sirup was heated, carbohydrate breakdown products began to appear and then to predominate (acetol, furanones, cyclotene, and HMF). As the carbohydrate degradation products increased the sirup darkened in color and became acrid in flavor; at this point vanillin began to decrease. From this preliminary study it would seem possible, after identifying all the compounds in the profile, to produce various levels of different flavor in maple sirup by a regulated heat process. The need is indicated for a complete study of the production of maple flavorants by heat, starting with a flavorless sap concentrate.
ORGANIC ACID PROFILES OF THERMALLY PROCESSED, STORED SPINACH PUREE
Authors: LIN Y. D. , CLYDESDALE F. M. , FRANCIS F. J.
Published: August 2006

ABSTRACT— Deaerated spinach puree was packed into TDT tubes, flushed with nitrogen and sealed. The tubes were divided into batches and processed with an Fo = 4.9 at temperatures ranging from 240–300°F with 10°F increments. Analyses were carried out immediately after processing and after storage for 3 months at 75°F in the dark. Organic acids were analyzed by means of an Automatic Organic Acid Analyzer (AOAA) with confirmation by paper chromatography. Oxalic acid showed poor resolution on the AOAA; therefore, a chemical method was used for analysis. pH measurements were taken and color measured on a Hunterlab Model D25 Color Difference Meter. Catalase determinations were done on the stored samples. After processing, the greatest changes were noted at 240°F, with only minor changes above 280°F. Acetic and pyrrolidone‐carboxylic acid (PCA) showed the most change after processing. After storage, the concentration of acids, color and pH was similar for all packs and all proved catalase negative. During storage succinic, PCA and acetic acids showed the greatest increase with the latter two increasing the most at higher temperatures. Also, during storage α‐ketoglutaric acid disappeared and pyruvic, glutaric, oxaloacetic and malonic acids were formed at all processing temperatures.
EFFECT OF GAMMA IRRADIATION ON THE POSTHARVEST PHYSIOLOGY OF FIVE BANANA VARIETIES GROWN IN INDIA
Authors: THOMAS PAUL , DHARKAR S. D. , SREENIVASAN A.
Published: August 2006

ABSTRACT— Gamma irradiation to 20–40 krad inhibits the ripening changes in preclimacteric bananas without affecting the fruit quality. Both fruit maturity at harvest and post‐irradiation storage temperature markedly influence the response to irradiation. The optimum dose and the maximum tolerable dose varied among the five varieties screened. Ability of the banana fruit to withstand higher doses of gamma irradiation depends on the physiological status of the fruit at time of irradiation. Irrespective of varietal differences, irradiation of preclimacteric bananas to doses above 50 krad resulted in severe skin discoloration and fruit splitting. Irradiation under anoxia did not markedly reduce the radiation injury, suggesting that factors other than ozone formed during irradiation in air may contribute the radiation damage. Fruits on the climacteric could tolerate up to 200 krad but no effect on ripening rate was observed. Ethylene or 2,4‐D could reverse irradiation‐induced inhibition of ripening in bananas. Irradiation seems to decrease the sensitivity of banana fruit to the ripening action of exogenously added ethylene.