bluuebunny/crossref_metadata_2025 huggingface dataset:
EFFECT OF ESSENTIAL MINERALS ON CADMIUM TOXICITY. A Review
Authors: FOX M. R. SPIVEY
Published: August 2006

Cadmium (Cd) is a toxic element that has no known beneficial effects in living organisms. At levels several‐fold above the average intake of 50 μg/day for man in the U.S., Cd can interfere with the metabolism of the essential elements iron, calcium, zinc, manganese and copper. Antagonism of the first two elements has been observed in man and the last three in experimental animals only. When Cd was fed to young Japanese quail at levels ranging from 0.78 to 80 mg/kg diet, Cd was markedly concentrated in duodenal tissue at the lowest intake levels. Maximal duodenal Cd concentrations were obtained with 20 mg Cd/kg diet. Dietary Cd caused decreased concentrations of essential mineral elements in duodenal and other tissues. A major effect of high levels of dietary Cd appears to be interference with absorption of essential minerals. Excess dietary intakes of essential minerals can either decrease or eliminate some of these effects of Cd, as well as result in decreased Cd concentrations in the kidney, a target organ for Cd accumulation and functional damage. Environmental toxicants such as Cd cannot be completely avoided. It is important, therefore, to define low intake levels of essential nutrients at which toxicity of Cd is exacerbated and high intake levels of essential nutrients at which toxicity of Cd is minimized.
COLOR STABILITY OF BETANIN
Authors: von ELBE J. H. , MAING IL‐YOUNG , AMUNDSON C. H.
Published: August 2006

Some chemical and physical factors were evaluated for their effects on stability of betanin in model systems and in beet juice. Results indicate that the stability of betanin color is pH sensitive and generally is less than that of artificial dyes. The color of betanin is most stable between pH 4.0 and 6.0. Thermostability of betanin was pH dependent and was greatest between pH 4.0 and 5.0. The half‐life of betanin at pH 5.0 and 100°C was 14.5 min, and increased in an unprotected model system to 1150 min at 25°C. The rate at which betanin degraded in model systems was affected by air and/or light. The cumulative effect of these two conditions was a reduction in the half‐life of betanin by 28.6%. The half‐life of betanin in beet juice at pH 5.0 was greater than in model systems. Despite limited stability of betanin in model systems, there are many foods in which betanin could be used as a colorant. Foods to be colored with betanin should have a pH between 4.0 and 7.0, be exposed to low temperatures and be protected from air and/or light to achieve maximum color stability.
SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS. Effects of Cooking on the Cellular Structure of Cotyledons in Rehydrated Large Lima Beans
Authors: ROCKLAND LOUIS B. , JONES FRANCIS T.
Published: August 2006

The scanning electron microscope was used to make a photographic comparison between the cellular characteristics of raw, partially cooked, and completely cooked, water‐soaked as well as quick‐cooking beans. The cooking process involved gelatinization of starch granules contained within integral cell units and concurrent dispersion of intercellular components of the middle lamella which facilitated separation of intact cells without rupture of cell walls. Mechanical stresses due to starch gelatinization, protein denaturation, swelling and heat convection may have promoted cell separation. Except for differences in the rates at which these processes progressed there were no conspicuous differences between the structural characteristics of the water‐soaked beans and the quick‐cooking beans.
RELATIONSHIPS AMONG TITRATABLE ACIDITY, pH AND BUFFER COMPOSITION OF TOMATO FRUITS
Authors: PAULSON K. N. , STEVENS M. A.
Published: August 2006

Relationships among pH, titratable acidity (TA) and buffer composition of tomato fruits were studied using analytical data, from 25 divergent accessions, and from previous work. Citric and malic acids, and phosphate account for about 93% of the TA of tomatoes. An increase in phosphate concentration results in a decrease in [H+], whereas an increase in citric and malic acids increases [H+] These relationships probably exist because of differences in the origins of phosphate and the two acids. Variation in phosphate concentration can be of practical value in efforts to maintain a safe processing pH in low sugar, low acid varieties because phosphate has a relatively large effect on [H+] with a minimal effect on TA.
STARCH AND PECTIC SUBSTANCES AS AFFECTED BY A FREEZE‐THAW POTATO GRANULE PROCESS
Authors: OORAIKUL B. , PACKER G. J. K. , HADZIYEV D.
Published: August 2006

Changes in total content and fractions of pectic substances and starch were studied in a freeze‐thaw process for potato granule production consisting of peeling, steam cooking, hot mashing, freezing and thawing, pre‐drying, granulation, drying, cooling and sifting. Pectic substances in raw potatoes (expressed as mg uronide/netted Gem 100g dry wt) were 202.4 for water soluble and only 80 for the calgon‐soluble fractions. Water soluble pectic substances increased sixfold after cooking, and calgon‐soluble fraction about threefold. Little change was observed in either fraction due to subsequent granule processing steps. There was no indication that pectic substances present in the extracellular matrix could have influenced the processing steps in granule production. Total starch comprised 68.4%/dry wt of raw potato, decreasing slightly after cooking, increasing up to the pre‐drying step and stabilizing at a level of 83.7%. In contrast, free water‐soluble starch, depended on the processing steps, being lower in cooked unmashed potatoes than in conditioned raw potatoes. Mashing slightly increased starch content while pre‐cooling to 5.5°and freezing to −20°C with subsequent thawing to room temperature substantially decreased starch content. Mechanical forces applied in subsequent steps brought about some increase while in the final product the content was related to particle size of the granules. The percentage of broken cells in cooked potatoes mashed at various temperatures appears to be dependent on the free extracellular starch present in cell binding matrix. Broken cell counts were substantially decreased when mashing was performed immediately after cooking at high temperature or when the mash was frozen and thawed. In the latter case determination of Blue Value Index suggested that a decrease in cell binding strength of the matrix occurred due to soluble starch retrogradation.
AMINO ACID, FATTY ACID AND PROXIMATE COMPOSITION OF SNOW CRAB (Chionoecetes bairdi)
Authors: KRZECZKOWSKI RICHARD A. , STONE FREDERICK E.
Published: August 2006

The proximate analysis and fatty acid content of the lipids were determined on four separate types of cooked snow crabmeat plus composite samples of the cooked meat and a commercially canned product. The amino acid, sodium and potassium content were determined on a commercially canned product. These results show that snow crabs contain a considerable amount of meat (33.7%) which is high in protein (18.8%) and nutrition. The fatty acid content is over 50% polyunsaturated. Fatty acid 20:5 was the predominant acid (26.0–30.0%) followed by 18:1 (17.0–19.3%), 22:6 (15.0–16.6%) and 16:0 (12.5–13.5%). Amino acid content is similar to dungeness and Chesapeake Bay blue crab meat.
HEAT STABILITY OF CHICKEN ACTOMYOSIN
Authors: YOUNG LOUIS L.
Published: August 2006

The heat sensitivity of chicken actomyosin was determined under varying conditions of the pH and ionic environment and in the presence and absence of various additives. The emulsifying capacity of the protein was used as the index of heat damage. As the pH of the solvent was increased above 8.5, the stability of the protein increased. It was more stable in 0.6M KC1 than in 0.2M KCl. Up to 6% sucrose significantly improved the stability. Polyphosphates were beneficial in stabilizing the actomyosin. This information should facilitate development of methods of heat pasteurizing mechanically deboned chicken meat.
COMPARATIVE SENSORY EVALUATIONS OF TWO CULTIVATED MUSHROOMS: A. bisporus AND A. bitorquis
Authors: ABBOTT JUDITH A. , VAN ANTONIO JAMES P.
Published: August 2006

Comparative sensory evaluations were made between sauteed mushrooms of commonly cultivated Agaricus bisporus and related A. bitorquis, being considered for cultivation, to determine whether nontrained persons could distinguish them, which was preferred, and how they differed. Modified triangle tests showed the species distinguishable. Half the correct responses preferred A. bisporus; 1/3, A. bitorquis. A texture profile panel found A. bitorquis firmer, crisper and chewier. Comments on flavor indicated that A. bitorquis had a stronger flavor than A. bisporus.
DIFFERENTIATION OF PERFECTION, ALSWEET AND ALASKA VARIETIES BY TOTAL STARCH AND AMYLOSE CONTENT
Authors: THERAVUTHI W. , JOHNSON C. E. , von ELBE J. H.
Published: August 2006

The USDA grading system assigns different quality attributes according to two types of peas, wrinkled and smooth skinned. Since crosses between these types exist which exhibit characteristics of both types, a method of identification between types is needed to apply the correct grading standards. Perfection, Alsweet and Alaska varieties were evaluated for percent starch and amylose content in starch within sieve size classification or tenderometer value grouping. Perfection peas are easily differentiated from Alsweet and Alaska peas of similar sieve size or tenderometer values by their high amylose content. Alsweet has the lowest percent amylose in starch; however, there exists an overlap in content between Alaska and Alsweet varieties making differentiation uncertain. Results indicated that differentiation was possible between Alaska and Alsweet within sieve size or tenderometer values on the basis of total starch content. The Alaska variety has a higher total starch content compared to the Alsweet variety.
INFLUENCE OF ODOR SOURCES ON THE ODOR AND FLAVOR OF BEEF
Authors: BORTON R. J. , OCKERMAN H. W. , VAN STAVERN B. D. , HADDEN J. P.
Published: August 2006

Research was conducted to determine the influence of odor sources present in the vicinity of meat during slaughter, storage, shipping and handling, on the odor and flavor of beef. In most cases, outside samples and ground composites scored higher in off‐flavor intensity than did inside samples. Fat sample results were similar but exhibited greater variation. Odor scores followed a similar pattern. Ammonia was found the easiest source of odor and flavor to detect; cigarette smoke, butts and ashes, automobile exhaust, kerosene and paint were also easily detected. Spoiled meat could be detected as imparting an off‐odor and off‐flavor, but the source was not easily identified. Other variables (e.g., silage, soap, rancid grease) showed little evidence of causing off‐flavor or off‐odor to the meat. The influence of storage time and exposure pre‐ or post‐rigor seemed negligible in most cases.
A Reasearch Note VITAMIN B6 IN PORK MUSCLE COOKED IN MICROWAVE AND CONVENTIONAL OVENS
Authors: BOWERS JANE A. , FRYER BETH A. , ENGLER PAMELA P.
Published: August 2006

Loin sections of pork muscle were heated to 75 or 85°C internal temperatures in microwave or conventional electric ovens. Cooking losses and time, percentage moisture and total vitamin B6 were determined. Cooking time was longer, total cooking loss less and moisture content greater for pork cooked in an electric oven than for that cooked in a microwave oven. Differences in vitamin B6 due to type of oven or internal temperature were small and not significant when calculated on a cooked weight basis. When calculated on a dry weight basis samples cooked in the conventional oven contained more vitamin B6 than did those cooked by a microwave oven.
EFFECT OF MAILLARD CONDENSATION WITH D‐GLUCOSE ON THE HEAT STABILITY OF BOVINE SERUM ALBUMIN
Authors: MORALES MARGIOL Y , DILL C. W. , LANDMANN W. A.
Published: August 2006

A Maillard complex of bovine serum albumin and D‐glucose was prepared by equilibrating a freeze‐dried mixture of the protein and sugar at 52% relative humidity followed by heating at 55°C for 18 hr. No visible brown pigmentation was observed in the resulting powder. An 80% reduction in free amino groups was measured during the heating period. Solutions of the protein and the protein‐sugar complex were heated for 30 min at temperatures ranging from 60–100°C. The heated albumin was insoluble at the isoelectric pH while the albumin‐glucose complex maintained solubility over a pH range of l‐7. Increases in levorotation due to heat treatment were similar for the protein and the protein‐sugar complex. These results indicate that the complexing of bovine serum albumin with D‐glucose increases the stability of the protein by protection against precipitation of the denatured molecules rather than protection against changes in internal configuration.
FURTHER STUDIES OF POSTMORTEM AGING EFFECTS ON CHICKEN ACTOMYOSIN
Authors: WOLFE F. H. , SAMEJlMA K.
Published: August 2006

The ATP dissociation of natural actomyosin from chicken breast and leg muscle at 0 and 168 hr postmortem was studied by ultracentrifugal and viscometric methods. Superprecipitation behavior and ATPase activities were also examined. The results demonstrate that postmortem aging of muscle has no effect on the dissociation of actin and myosin, and are incompatible with the hypothesis that the actin‐myosin interaction undergoes a “weakening” during postmortem aging.
DEGRADATION OF MYOFIBRILLAR PROTEIN COMPONENTS DURING POSTMORTEM AGING OF CHICKEN MUSCLE
Authors: SAMEJIMA K. , WOLFE F. H.
Published: August 2006

A 30,000 dalton protein is produced from chicken muscle fibrils as a result of postmortem aging. The myofibrils of fresh muscle homogenates incubated at a temperature of 40°C for 4 hr at pH 5.4 also develop this band. Purified myofibrils treated in this manner show no changes in electrophoretic pattern. Changes in ATPase activities of myofibrils as a function of pH are unrelated to the development of the 30,000 band. Electrophoretic patterns of natural F‐actin prepared from aged muscle also exhibit a 30,000 band, suggesting that this band may be associated with thin filaments.
PROTEIN CONTENT AND AMINO ACID COMPOSITION OF TISSUE COMPONENTS IN DEVELOPING BARLEY
Authors: POMERANZ Y. , ROBBlNS G. S. , GILBERTSON J. T.
Published: August 2006

Four hulled barleys were harvested at five stages of development. Freezedried kernels were separated into the husk tissues (lemma and palea), germ and germ‐free caryopsis. During maturation kernel weight increased about 21/2‐fold mainly due to the increase in the caryopsis. The husks of the immature kernel contained over 12% of the barley N but only 2% of the mature. Germ size and N contents increased so that germ N of the mature kernel was double that of the immature. The main changes in the proteins of the husks were increases in serine and glycine, and decreases in glutamic acid, proline and phenylalanine. In the caryopsis there were decreases in lysine, arginine, aspartic acid, tlueonine, glycirie, alanine and methionine; and increases in glutamic acid and proline. Husk proteins are characterized by relatively high concentrations of lysine, aspartic acid, serine, glycine, alanine and valine; the germ proteins are rich in arginine; and the caryopsis proteins contain the highest (among the barley components) concentrations of glutamic acid, proline, sulfur‐containing amino acids and phenylalanine.
ACID‐SENSITIVE SOY PROTEINS AFFECT FLAVOR
Authors: ANDERSON ROBERT L. , WARNER K.
Published: August 2006

The acid‐sensitive fraction (ASF) is easily removed from other soy proteins because it precipitates from 1 M NaC1 at pH 4.5. This precipitation provides the basis for an ASF assay. An ASF‐containing sample series was compared by disc gel electrophoresis with an analogous series after ASF elimination. These two series were also evaluated by a trained 12‐member taste panel. Six prominent and several minor proteins throughout the gels and unresolved protein near the top of the gels appear to be associated with ASF. Disc gel electrophoresis reveals that the water‐extractable proteins, the acid‐precipitated curd and the whey proteins contain ASF. Its removal significantly increased flavor scores; the most noticeable change is a decrease in the intensity of grassy‐beany flavor. Evidently ASF has a greater affinity for grassy‐beany flavor compounds than do non‐ASF proteins.
ISOLATION AND CHARACTERIZATION OF A β‐FRUCTOFURANOSIDASE FROM PAPAYA
Authors: CHAN HARVEY T. , KWOK SIMON C. M.
Published: August 2006

An invertase in papaya was extracted, partially purified and characterized. Substrate specificity studies showed the enzyme to be a β‐fructo‐furanosidase. The enzyme has a pH optimum of 4.6 and a temperature optimum of 40° C. The Km of the enzyme, with sucrose as a substrate, was 7.7 mM. Heat inactivation of papaya invertase was biphasic, and the kinetics of both phases were first order. The activation energies for the thermal inactivation of the two phases were 33.5 kcal and 53.6 kcal. The enzyme's apparent molecular weight as determined by gel filtration was 275,000.
MICROBIOLOGICAL EVALUATION OF COCONUT AND COCONUT PRODUCTS
Authors: KAJS THERESA M. , HAGENMAIER R. , VANDERZANT C. , MATTIL K. F.
Published: August 2006

The shell of coconuts contained large populations of various microbial types. Acinetobacter, Enferobacteriaceae, Flavobacterium, Micro‐bacterium, Micrococcus species and yeasts and molds predominated. Aseptically removed meats or water of high‐quality undamaged coconuts, contained few of no microorganisms. Spray‐dried and intermediate moisture products prepared from coconut skim milk contained low levels of viable microorganisms (3,100–13,000, mean 6,600/g). Bacterial counts of these products changed little during storage for 90–120 days at either 21 or 35°C. No increase in population took place at 35°C for 25 days when five microbial species were inoculated individually into an intermediate moisture product with a moisture level of 30.7%.
AN ECONOMIC ANALYSIS OF COTTONSEED WHEY PROCESSING
Authors: LAWHON J. T. , HENSLEY D. W. , CATER C. M. , MATTIL K. F.
Published: August 2006

The economics of processing the whey‐type liquids from protein isolation from cottonseed flour to recover constituents of value and simultaneously remove a serious water pollution threat were investigated. Two processing systems were evaluated for use with wheys from two protein isolation procedures. System 1 consisted of ultrafiltration (UF) membrane processing followed by reverse osmosis membrane processing. System 2 consisted of UF processing followed by concentration of UF permeate by vacuum evaporation. Hypothetical whey plants evaluated were sized to process wheys from protein isolation plants producing 7,000,000 lb of storage protein isolate annually by either the Selective Precipitation Procedure (Process B) or the Two‐Step Extraction Procedure (Process C). System 1 showed a slightly higher profitability than System 2. Process C whey processing proved to be more profitable than Process B whey processing. However, economically attractive annual rates of return on total capital invested before income taxes were obtained in each instance. These were 25.7% and 40.7% for System 1, Processes B and C, respectively.
FATE OF POST‐COOKING MICROBIAL CONTAMINANTS OF SOME MAJOR MENU ITEMS
Authors: MAXCY R. BURT
Published: August 2006

The growing complexity of institutional feeding systems presents challenges for protection against post‐cooking microbial contamination. Satellite feeding systems, which commonly involve prolonged holding of cooked foods, increase the potential hazards originating from microbial contaminants. To study the fate of post‐cooking contaminants, Escherichia coli, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus and Clostridium perfringens were grown as broth cultures and applied to the surfaces of foods. Cooking relatively heavily contaminated ground meat reduced the natural microbial load to a very low count. The resistant flora consisted of vegetative cells and Bacillus spores. The count in the cooked food did not increase after each step in the sequence of treatments involving freezing, warming and holding warm or at room temperature for as much as six hours. Surface inoculated meat loaf and peas were held at 50° or 60°C for up to 2 hr with periodic plate counts using selective media to determine the fate of the specific bacteria being studied. Survival of surface inocula was attributed to surface evaporation cooling the lodgment of bacteria. Covering food with a polyethylene film retarded surface evaporation and increased destruction of surface contaminants.
SENSORY TESTING OF PEN‐REARED SALMON AND TROUT
Authors: OSTRANDER J. , MARTINSEN C. , LISTON J. , McCULLOUGH J.
Published: August 2006

Pen‐reared, pan‐sized salmon and trout available locally were evaluated by a trained and a consumer panel. The trained panel determined differences of baked samples on odor, texture, moistness and flavor and visual differences for flesh color, fiber structure, and brownness along the lateral tine. Highly significant differences were detected among samples for texture, flavor, color and fiber structure. Consumer evaluation of two salmon samples and a trout sample indicated no significant differences in preference among the three samples. However, the results suggest that aquaculturists must pay more attention to the organoleptically desirable features of the fish they raise.
MICROBIOLOGICAL EVALUATION OF BLUE CRAB PROCESSING OPERATIONS
Authors: Y B. RA , WEBB N. B. , SPECK M. L.
Published: August 2006

Special and claw meat products from the blue crab produced in the commercial processing plants in North Carolina had relatively poor shelf life. These products had high initial total anaerobe and psychrotroph counts. Many of the samples were positive for presumptive Vibrio parahaemolyticus, even though many samples did not have coliforms (in 0.2g sample). The presence of presumptive V. parahaemolyticus and high numbers of aerobic plate counts, total anaerobes and psycbrotrophs in these samples was probably from improper cooking of the raw crabs and post‐heat‐treatment contamination of the cooked crabs. The results suggested that coliforms may not be suitable to indicate proper plant sanitation and product contamination. Crab meat produced under sanitary conditions had lower numbers of total anaerobes and psychrotrophs; these products had relatively long shelf life. The results of these studies indicated that to produce products having longer shelf life the commercial plants will have to adopt proper sanitary practices. The main objective will be to prevent post‐heat‐treatment contamination to reduce the initial bacterial load in the products, especially with the anaerobes and psychrotrophs.
PREFILTRATION OF COTTAGE CHEESE WHEY TO REDUCE FOULING OF ULTRAFILTRATION MEMBRANES
Authors: LEE D. N. , MERSON R. L.
Published: August 2006

To improve membrane performance and extend the interval between cleanings, a two‐step ultrafiltration process is proposed consisting of prefiltration with an open‐pored membrane followed by normal ultrafiltration. Three to fourfold increases in permeation rate were observed in laboratory‐scale experiments when whey was prefiltered through ultrafiltration membranes of graded porosity to remove microorganisms and protein complexes. It is postulated that fouling occurs when the larger whey constituents settle on the membrane in a lattice network which fills in and is coated over with smaller, sheet‐forming whey proteins such as β‐lactoglobulin. Fouling substances were studied with scanning electron microscopy and identified by sodium dodecyl sulfate gel electrophoresis.
BOVINE MUSCLE COOKED FROM THE FROZEN STATE AT LOW TEMPERATURE
Authors: VOLLMAR E. KARLA , HARRISON DOROTHY L. , HOGG MARGARET G.
Published: August 2006

Top round roasts (1.35 kg) were oven roasted (OR, 94° C), cooked in oven film bags (OFB, 94°C) or in a slow cooker (SC, 85°C) to 60° or 70°C, or cooked in OFB or in SC 10 hr. Total cooking losses and palatability of meat and related objective measurements were similar for all cooking methods. OFB and SC roasts cooked in less (P < 0.05) time and appeared more well‐done (P < 0.05) than OR roasts cooked to the same end point. Heat penetration was slower when the meat's internal temperature was below 0°C than when between 0° and 70°C. After 70°C, heat penetration was reduced markedly. For OFB and SC roasts cooked to 70°C, generally the longer the internal temperature was between 55° and 7°C, the less tender and mealy the product; when cooked 10 hr, the longer the internal temperature was between 55° and 7°C, the lower were the cooking losses and mealiness scores.
FROZEN COOKED MEAT ANTIOXIDANT: IMPROVED ACTION OF SODIUM TRIPOLYPHOSPHATE WITH LEMON JUICE CONCENTRATE
Authors: HAYMON L. W. , BROTSKY E. , DANNER W. E. , EVERSON C. W. , HAMMES P. A.
Published: August 2006

Enhanced antioxidant action was observed for the combination of sodium tripolyphosphate (STP) and lemon juice concentrate (LJC) in frozen meat products. The STP/LJC antioxidant was evaluated in beef products (patties, steak and meat loaf) and soy extended products which were cooked, then frozen. Storage trials of the precooked frozen meat products were conducted with unrestricted oxygen at ‐18°C. AU of the products were reheated from the frozen state with microwave ovens. The reheated cooked products made with STP/LJC antioxidant were statistically preferred to other antioxidant treatments and controls as judged by expert taste panels. The antioxidant activity was monitored by expert flavor panels and thiobarbituric acid number (TBA). The sodium tripolyphosphate and lemon juice concentrate have been made into a dry free flowing food ingredient for use in the meat industry (U.S. Patent 3,875,313, April 1, 1975).
RHEOLOGICAL PROPERTIES RELATED TO BREAD FRESHNESS
Authors: BASHFORD LEONARD L. , HARTUNG T. E.
Published: August 2006

Correlation of taste panel evaluations of bread freshness with parameters derived from standard rheological tests was explored. Results sup port the possibility that a rheological test could be standardized to be a valid predictor of bread freshness.
ISOLATION AND IDENTIFICATION OF 3,3′,5,5′‐TETRA‐BIS‐(TERTBUTYL)‐STILBENEQUINONE FROM EDIBLE OIL WITH ADDED BHT
Authors: LEVENTHAL BEATRICE , DAUN HENRYK , GILBERT SEYMOUR G.
Published: August 2006

The formation of derivatives of 2,6‐di‐tert‐butyl‐4‐methylphenol (BHT) used as an antioxidant in edible oil was investigated. Commercial oil containing BHT was heated at 190°C for 262 hr and extracted with acetonitrile. A yellow substance was isolated at the level of 7 ppb, purified by multiple thin‐layer chromatography, and identified as 3,3′,5,5′‐tetra‐bis‐(tert‐butyl)‐stilbenequinone. No published data were found on the presence of this substance in heated edible oil.
INFLUENCE OF COOKING ON TOXIC STRESS METABOLITES IN SWEET POTATO ROOT
Authors: CODY M. , HAARD N. F.
Published: August 2006

Microwave and bake cooking operations destroyed approximately 90% of the ipomeamarone in sweet potato roots. 4‐ipomeanol was more heat stable than ipomeamarone, although it also decreased substantially as a result of normal cooking. These findings are contrary to a previous report which indicated that these toxins were not destroyed by cooking.
THE CHEMISTRY AND CELL BIOLOGY OF THE VACUOLAR PROTEINS OF SEEDS
Authors: DIECKERT JULIUS W. , DIECKERT MARIL YNE C.
Published: August 2006

Ultrastructural, cytochemical and immunochemical evidence obtained using different plant families supports a suggested model for the biosynthesis of the storage proteins of seeds. Aleurins of the legumin type are proposed to be homologous. The proposed homologues are usually hexamers or tetramers of a disulfide bridged subunit of the A‐S‐S‐B type. The large observed variations in amino acid composition of the proposed homologues imply they are liberal proteins; i.e., large variations in the amino acid sequence of the subunits do not cause lethal effects nor change the function of the protein. The list of proposed legumiu homologues includes the legumins, glycinin, arachin, edestin and cocosin. Some unnamed cottonseed proteins also seem to qualify.
MASS TRANSFER AND KINETIC CHARACTERISTICS OF A COLLAGEN‐β‐GALACTOSIDASE (Aspergillus niger) REACTOR
Authors: BARNDT R. L. , WANG S. S. , LEEDER J. G.
Published: August 2006

As a prelude to an eventual pilot plant scale‐up of the collagen‐β‐galaotosidase system, mass transfer, kinetic, pH and temperature profiles were completed. The diffusional studies proved useful in elucidating the role of internal and external mass transfer in the collagen system. External mass transfer was negligible for a residence time in the range of 41.2 to 4.1 × 10−3 min or a flow rate of 48–495 ml/min. Internal transport influence increased with increasing film thickness. A thin film (0.4 mil or 10.16 × 10−3 mm) produced the highest activity per gram of complex. It is not advisable to use a film thinner than 0.4 mil with a bench‐top reactor since the film will lack sufficient mechanical strength. Separate pH and temperature profiles were obtained with respective optima being 3.5 and 55°C. An activation energy of 10.7 kcal/mole was calculated by means of an Arrhenius plot. A kinetic study showed that the Michaelis constants for both the immobilized and soluble β‐galactosidase were similar, 0.066 and 0.060M, respectively.
PROTEIN CONCENTRATE FROM NORMAL AND HIGH‐LYSINE CORNS BY ALKALINE EXTRACTION: COMPOSITION AND PROPERTIES
Authors: WU Y. VICTOR , SEXSON K. R.
Published: August 2006

Protein concentrates and by‐products produced by alkaline extraction from ground corn having normal and high contents of lysine were analyzed for amino acid composition, protein, starch, fat, ash, fiber and various neutral carbohydrates A high‐lysine concentrate contained 65% protein (nitrogen × 6.25) with 4.7g lysine and 4.0g total sulfur amino acids per 16g nitrogen recovered. The minimum nitrogen solubility of the concentrates was 3–5% near pH 5.5. The protein concentrates has good functionality relative to their emulsifying activity, emulsion stability and hydration capacity.
DEATH KINETICS OF PATHOGENS IN A PASTA PRODUCT
Authors: HSIEH FU‐HUNG , ACOTT K. , LABUZA T.P.
Published: August 2006

The death kinetics of Salmonellae anatum NF3 and Staphylococcus aureus 196E were determined as a function of temperature and water activity (aw). Death kinetics were measured in a solid medium composed of a semolinaegg dough which was mixed at constant temperature in a Brabender Farinograph bowl. First order death kinetics were found at all conditions. The results showed that a maximum in resistance to heat occurred in the range of aw of 0.75–0.80 for both organisms with a four‐ to tenfold increase in resistance respectively. These results show that to insure safety from pathogens, intermediate moisture food components may have to be pasteurized before mixing to the lower aw.
EFFECT OF GLYCOALKALOIDS AND PHENOLICS ON POTATO FLAVOR
Authors: SINDEN S. L. , DEAHL K. L. , AULENBACH B. B.
Published: August 2006

The principles of the flavor profile method were used to establish the relationship between the flavor of potatoes and their total glycoalkaloid and total phenolic contents. Tuber tissues from the seven potato clones that had glycoalkaloid contents in excess of 14 mg/100g were rated as bitter by the taste panel. The correlation between glycoalkaloid contents and bitterness ratings for the 13 clones included in the study was highly significant (r = 0.93). Tissues that had glycoaikaloid contents in excess of 22 mg/100g also produced a mild to severe burning sensation in the mouth and throat. The intensity of the burning sensation was highly correlated (r = 0.97) with glycoalkaloid contents. The correlations between phenolic contents and either bitterness or burning ratings were not significant.
EFFECT OF GLYCEROL ON NONENZYMATIC BROWNING IN A SOLID INTERMEDIATE MOISTURE MODEL FOOD SYSTEM
Authors: WARMBIER H. C. , SCHNlCKELS R. A. , LABUZA T. P.
Published: August 2006

Maillard browning is one of the main chemical reactions causing deterioration and shortening shelf life of intermediate moisture food (IMF) systems. The purpose of this research was to study Maillard browning in an IMF model system containing casein, glucose and the liquid humectant glycerol. The kinetics of pigment production, glucose utilization and loss of DNP‐available lysine were studied as a function of temperature, moisture content and water activity. It was found that the factors which control reactant (glucose and available lysine) utilization also control end‐product (brown pigment) accumulation. The rate of the Maillard browning pigment production, after an initial induction period, follows zero order kinetics. The initial loss rate of both glucose and available lysine, however, follows first order kinetics. Exceedingly large nutritional (available lysine) losses occur before brown discoloration is appreciable. Slightly greater than one mole of glucose reacts per mole of lysine made unavailable. Based on this, nutritional losses may be relatively easily estimated by monitoring the loss of specific reducing sugars. The Maillard browning reaction proceeds 33 times faster at 45°C than at 2S°C, with the maximum rate occurring at 0.4–0.5 aw. This is an aw range considerably lower than the 0.65–0.75 aw range usually found for maximum browning in dehydrated foods. The downward shift in the aw maximum for browning is because glycerol being liquid has water‐like properties and increases reactant mobility and/or solubility at aw's below which most water soluble reactions occur very slowly.
PREDICTION OF WATER ACTIVITY LOWERING ABILITY OF FOOD HUMECTANTS AT HIGH aw
Authors: SLOAN A. ELIZABETH , LABUZA THEODORE P.
Published: August 2006

Equations for prediction of the awlowering effect of humectants in a complex IMF food system were investigated in the range 0.98–0.81 water activity. Three equations have previously been used to predict awlowering effect of simple solutes in solution, but have never been tested in an IMF system. In addition, two equations were derived, a linear slope method and a graphical procedure. Four commonly used food humectants were incorporated into a model IMF system and the resulting aw's measured. The measured results were compared to the predicted values of these equations. The linear slope method was shown to be the most accurate of the five equations studied. It is simple and requires only the initial awand moisture content of the system along with a predetermined slope value for the moisture sorption isotherm for each humectant. The Ross derivation also provides a relatively accurate method of predetermining the final a, in this range.
EVALUATION OF ANTIMICROBIAL AGENTS IN A MICROBIAL CHALLENGE STUDY FOR AN INTERMEDIATE MOISTURE DOG FOOD
Authors: ACOTT K. , SLOAN A. E. , LABUZA T. P.
Published: August 2006

Various microbial inhibitor systems were studied for their effectiveness in a semgmoist dog food formulation. The effectiveness was measured as inhibition of the natural contaminants Aspergillus glaucus and Staphylococcus epidermidis and of an inoculated challenge organism, Aspergillus niger. The study was carried out at aw 0.85 and 0.88 and at pH 5.4 and 6.3 giving a total of 108 systems. It was found that very few compounds alone or in combination could prevent growth of all three organisms. The only FDA approved additive that was effective alone was propylene glycol.
IDENTIFICATION OF VACUUM STEAM‐DISTILLED AROMA COMPOUNDS IN THE PRESS JUICE OF ARCTIC BRAMBLE, Rubus arcticus L.
Authors: KALLIO HEIKKI
Published: August 2006

The present study is concerned with the steam‐distilled, volatile aroma compounds in the press juice of arctic bramble, Rubus arcticus L. More than 60 of over 200 components were identified by means of glass capillary gas chromatography‐mass spectiometry systems. The total amount of the compounds identified in the press juice was 70–80 ppm. The main aroma component was 2,5‐dimethyl‐4‐methoxy‐2,3‐dihydro 3‐furanone. Smaller amounts of 2,5‐dimethyl‐4‐hydroxy‐2,3‐dihydro‐3‐furanone were also found in the juice. The compounds identified, which cover about 90% of the total aroma concentrate, included further, 11 aliphatic alcohols, 8 aliphatic acids, 8 aliphatic esters, 12 are matic compounds, 9 non aromatic terpenes, 9 aliphatic carbonyls (including acetoin, diacetyl and diacetone alcohol), 2 lactones and one nitrogen‐containing compound, ethyl nicotinate. The most abundant compounds in the press juice were 2,5‐dimethyl‐4‐methoxy‐2,3‐dihydro‐3‐furanone, acetoin, acetaldehyde, 2‐heptanol, a pentenol (evidently trans‐3‐penten‐1‐ol), acetic acid, ethyl acetate, ethanol, linalool, 3‐methyl‐2‐buten‐1‐ol and cis‐3‐hexen‐1‐ol. All these compounds exceeded 1 ppm in the fresh press juice. The aroma composition of cultivated berries was compared with that of wild berries from a different source.
PSYCHOMETRIC ANALYSIS OF FOOD AROMAS BY PROFILING AND MULTIDIMENSIONAL SCALING
Authors: MOSKOWITZ HOWARD R. , BARBE CHARLES O.
Published: August 2006

Panelists evaluated 20 commercial food aromas by two procedures: Profiling and estimation of overall qualitative dissimilarity. The scaling procedure of magnitude estimation was used for each task. Profiling produced unique signatures of attributes for each aroma, and illustrated variations in quality. Estimates of qualitative dissimilarity were treated as‘inter‐stimulus’ distances, and the method of multidimensional scaling was used to develop geometrical maps in which both aromas and descriptor terms were placed. These maps revealed that (a) aromas and descriptors (one's concept of an‘ideal’ aroma) were fairly close to each other for fruit aromas, but often diverged for meats; (b) a pictorial representation of the qualitative dissimilarity (and similarity) of aromas and descriptors can be easily produced; and (c) individuals perceive qualitative differences in aromas in similar ways.
COMPARISON OF THE SWEETNESS OF GLUCOSE AND FRUCTOSE WITH THEIR RING‐THIO ANALOGS
Authors: LlNDLEY M. G. , SHALLENBERGER R. S. , WHISTLER ROY L.
Published: August 2006

5‐Thio‐α‐D‐glucopyranose and 6‐thio‐β‐D‐fructopyranose are shown to be significantly sweeter than α‐D‐glucopyranose and β‐D‐fructopyranose, respectively, when tasted in crystalline form. In solution, only the thio analog of glucose is significantly sweeter than its parent sugar. The mutarotational formation of a nonsweet tautomer of thio‐fructose in solution probably accounts for its fall in sweetness intensity. Reasons for the greater sweetness intensity of these thio analogs are proposed. 5‐Thio‐β‐D‐fructofuranose is shown to be essentially tasteless.
ON THE STATISTICAL ANALYSIS OF INOCULATED PACKS
Authors: ROSS EDWARD W.
Published: August 2006

This presents new theoretical and practical results derived from the author's (1974) paper on calculating 12D from inoculated packs. The theoretical portion compares methods for estimating the number of surviving organisms and shows that the Halvorson‐Ziegler formula is approximately derivable from the theory given previously. The more practical part shows several examples of what may hapen if the organism death kinetics are shifted‐rather than simple exponential. A new test procedure is outlined that should lead to more reliable estimates of 12D than are now obtained.
DETECTION OF VARIOUS NONMEAT EXTENDERS IN MEAT PRODUCTS
Authors: LEE Y. B. , RICKANSRUD D. A. , HAGBERG E. C. , FORSYTHE R. H.
Published: August 2006

The stacking sodium dodecylsulfateacrylamide gel electrophoresis method was evaluated for the qualitative detection of various vegetable proteins in meat products An additional study was also conducted to determine the influence of milk powder, casein, whey protein and egg white proteins on the previously reported electrophoretic procedure for the quantitation of meat and soybean protein content. Soybean, cottonseed flour, cottonseed protein concentrate and peanut protein concentrate exhibited their own unique electrophoretic patterns and were clearly identified when they are added to meat proteins singularly or in various combinations. It was also shown that meat and soybean protein can be successfully identified and quantitated in the presence of milk powder, casein, whey and egg white by employing the described electrophoretic method.
OBJECTIVE EVALUATSON OF TEXTURE OF MINCED BLACK ROCKFISH (Sebastes spp.) DURING FROZEN STORAGE
Authors: PATASHNIK MAX , MIYAUCHI DAVID , KUDO GEORGE
Published: August 2006

Objective measurements (shear values and drip loss) were made to characterize changes in texture of frozen binder‐modified blocks of minced black rockfish as a part of a continuing study. Effect of variation in water content on sensory texture scores of washed‐modified blocks was also determined. Objective measurements correlated with sensory evaluation of texture of fillets and minced products. Varying moisture content of the washed‐modified product up to 4.5% above normal moisture content did not significantly affect texture, but lowering it to 1.6% below significantly reduced texture scores. Washing minced flesh before freezing into blocks resulted in higher shear values and cooked drip. Addition of a binder containing NaCl and sodium tripolyphosphate resulted in improved texture and lower shear values and cooked drip.
PROCESSING APPROACHES FOR LIMITED FREEZE DRYING
Authors: KING C. JUDSON , CARN RONALD M. , JONES RUSSELL L.
Published: August 2006

Methods are presented whereby “limited” freeze drying can be carried out to leave behind a predetermined and uniform moisture content (e.g., in the range 8–14%), so as to make the product suitable for compression. Experiments with mist‐rewetting of fully freeze‐dried products show a relatively uneven moisture content and, for beef, a tendency for browning. Desorption equilibrium data are presented for beef and turkey, including moisture contents and temperatures of interest for limited freeze drying. Two approaches for implementing limited freeze drying commercially were tested and evaluated. One involves modification and control of operating conditions of ordinary freeze dryers, while the other involves use of a hydrating salt as a humidity‐regulating water‐uptake medium in a circulating‐gas apparatus. Both methods give a quite satisfactory product in small‐scale tests. The hydrating‐salt process should provide a simpler and more self‐regulating situation for quality control of final moisture content, as well as giving more rapid drying rates.
PALATABILITY AND VISUAL ACCEPTANCE OF DARK, NORMAL AND PALE COLORED PORCINE M. LONGISSIMUS
Authors: TOPEL D. G. , MILLER J. A. , BERGER P. J. , RUST R. E. , PARRISH F. C. , ONO K.
Published: August 2006

Pork loins from carcasses weighing 68–75 kg were compared for quality characteristics. A total of 120 loins, with equal numbers of pale and watery, normal and dark colored loins, were evaluated. Pale chops had a significantly higher cooking loss than normal or dark colored chops. The consumer panel scored the pale chops significantly lower in organoleptic acceptability than normal or dark chops. The trained panel gave a similar rating for the organoleptic evaluation. When the consumer panel selected pork chops from a retail display case, the normal colored chops received the highest rating and the pale, watery chops the lowest. The pale chops were the most unstable and developed a greenish‐gray cast after 2–3 days' storage. The normal colored chops had significantly more intramuscular fat and less protein than either pale or dark chops.
REVERSE OSMOSIS SEPARATIONS AND CONCENTRATIONS OF FOOD SUGARS
Authors: PEREIRA EIDA N. , MATSUURA TAKESHI , SOURIRAJAN S.
Published: August 2006

The physicochemical criteria approach offers a means of predicting quantitatively reverse osmosis separations of D‐glucose, D‐fructose, sucrose, maltose and lactose in aqueous solutions using porous cellulose acetate membranes. The presence of a small quantity of pectin in aqueous sucrose solution increases its viscosity and decreases its mass transfer coefficient during reverse osmosis. Reverse osmosis data with aqueous sucrose feed solutions containing small quantities of CaCl2 show that the latter does not exist as an independent entity in such solutions. A set of process design calculations is illustrated for reverse osmosis concentration of food sugars in aqueous solutions using a typical cellulose acetate membrane.
The assay of conjugable oxidation products applied to lipid deterioration in stored foods
Authors: PARR L. J. , SWOBODA P. A. T.
Published: August 2006

A new analytical procedure, determining oxidation products of polyenoic fatty acids, is applied to both fresh and stored foods and fats. the extent of deterioration of the extracted lipid is measured by changes in the ultraviolet spectrum resulting from the chemical reaction steps of the assay–the results are compared with the traditional peroxide value. In the assay not only hydroperoxides of polyenoic fatty acids but also hydroxy and carbonyl compounds derived from them, yield ‘conjugable oxidation products’ which are measured together and expressed as the ‘C.O.P. value’. At the same time an ‘oxodiene value’ independently determines the unsaturated carbonyl compounds. Another feature of the assay is that is distinguishes between the oxidation products derived from dienoic fatty acids and those of more highly unsaturated polyenoic fatty acids and this is measured by the ‘C.O.P. ratio’.

For possible greater convenience in quality control, a quicker procedure is also described in which only the final spectrum derived from the conjugable oxidation products is measured.
Sensitization of heat‐damaged spores of Clostridium botulinum, type B to sodium chloride and sodium nitrite
Authors: JARVIS B. , RHODES ANNETTE C. , KING SUSAN E. , PATEL M.
Published: August 2006

Spores of Clostridium botulinum type B (NCTC 7273) were sensitized to the inhibitory action of 2.5% and 3.5% w/w NaCl by heating at 85, 90 or 95°C at pH 6.0 and pH 6.5. Spores heated at 70 or 80°C were not significantly sensitized to these concentrations of NaCl but they were sensitized to 4.5% and 5.5% NaCl. A significant salt‐nitrite interaction was observed only at NaCl levels of 4.5% and above. Heat‐shocked spores and spores heated through a ‘1‐D process’ at 70 or 95°C were more sensitive to nitrite heated in meat or in culture medium (121°/10 min) than to unheated nitrite added after heating. However, no differences in sensitivity to the heated nitrite (Perigo factor) were observed with spores heated at 70 and 95°C.
Comparison of methods of freshness assessment of wet fish
Authors: BURT J. R. , GIBSON D. M. , JASON A. C. , SANDERS H. R.
Published: August 2006

Samples of cod were obtained from different fishing grounds at different seasons. They were stored in boxes with ice for periods of up to 20 days. At regular intervals measurements by Torry Fish Freshness Meter and Intelectron Fish Tester V and determinations of hypoxanthine and tri‐methylamine concentrations were made.

Linear relationships with length of time of storage were established and calibrations with sensory tests are presented.

Ground and seasonal effects were found in the relationships with days of storage and with sensory assessment. the amounts of spoilage measured by the different tests are correlated.
Prediction of the effect of temperature on water sorption isotherms of food material
Authors: IGLESIAS H. A. , CHIRIFE J.
Published: August 2006

An empirically modified two‐parameter multilayer adsorption equation is shown to take into account the effect of temperature on the water sorption isotherms of some food materials. Characteristic parameters of the sorption equation for each food tested are presented.

The equation should be of value in predicting the shelf life behaviour of food products at different storage temperatures.