bluuebunny/crossref_metadata_2025 huggingface dataset:
FUNCTIONAL PROPERTIES OF VARIOUS FIBERS: PHYSICAL PROPERTIES
Authors: PARROTT MARIE E. , THRALL BERNICE E.
Published: August 2006

To investigate differences among fiber sources, physical profiles of 12 fiber types were determined based on particle size, hydrated volume expansion, water‐holding capacity (with respect to ionic strength and pH) and temperature effects. Each fiber was characterized by distinctly different functional or physical properties. In most cases, dry density was found to be directly proportional to hydrated density. The responses to pH effects, varying ionic strength, and mono‐ and divalent cations proved to be highly individualized. Exposure of fiber types to increased temperatures resulted in enlarged, elongated particles and structural damage. Thus, individual fiber responses to possible processing conditions should be taken into consideration when selecting a fiber source. The variability here might also serve to explain the variability often noted when physiological effects of plant fibers are evaluated.
FACTORS AFFECTING THE AUTOXIDATION OF LIPIDS IN MECHANICALLY DEBONED FISH
Authors: SILBERSTEIN D. A. , LILLARD D. A.
Published: August 2006

Hemoglobin, myoglobin, total heme pigments, and nonheme iron concentrations were measured in phosphate buffer (pH 7.1) extracts of mechanical and hand deboned mullet, Mugil cephalus, to determine the factors which induce a greater prooxidant activity in mechanically deboned fish. Mechanical deboning increased the hemoglobin and nonheme iron contents but had very little influence on the amount of myoglobin in the deboned fish flesh. Oxygen uptake studies using oleic acid as a substrate revealed that the hemoprotein content had an influence on the prooxidant activity of the buffer extracts of the deboned fish. Studies using purified myoglobin and hemoglobin as prooxidants indicated that myoglobin had a greater catalytic effect than hemoglobin on the oxidation of oleic acid. It was concluded that, in addition to the concentration of total heme pigments, the hemoglobin to myoglobin ratio should be considered when determining the influence of hemoproteins on the oxidative stability of deboned fish.
TEXTURED COTTONSEED AND SOY FLOURS: A MICROSCOPIC ANALYSIS
Authors: TARANTO M. V. , CEGLA G. F. , BELL K. R. , RHEE K. C.
Published: August 2006

Texturized products were produced from defatted native and denatured (steam heated) glandless cottonseed and soy flours with a modified Wenger X‐5 laboratory extruder. Products were examined with light, transmission electron and scanning electron microscopy. A specific structural relationship between the protein and insoluble carbohydrate fractions in the extrudates was found. Products were composed of a protein matrix of varying uniformity in which the insoluble carbohydrates were dispersed to varying degrees depending upon the raw material. The cottonseed products were found to possess rough and pitted structures, while the soy products possessed smooth and continuous structures. At the resolutions of light and transmission electron microscopes, no protein structures resembling fibers were found in either soy or cottonseed products. However, fibrous structures were observed in the scanning electron photomicrographs.
DENSITY SEPARATION OF PROTEIN FROM OAT FLOUR IN NONAQUEOUS SOLVENTS
Authors: CLUSKEY J. E. , WU Y. V. , WALL J. S.
Published: August 2006

Protein and carbohydrate fractions in oat flour were separated on the basis of density using nonaqueous solvent systems. Optimum solvent densities and solvent:flour ratios for maximum yield of protein fraction were determined. Fractions with over 70% protein content can be separated; however, they represent only about 40% of the protein available in the flour. The carbohydrate fraction contains about 10% protein, with approximately half the protein available in the flour remaining in this fraction. Functional properties of the protein fractions such as hydration capacity, emulsifying activity, emulsion stability and nitrogen solubilities were determined.
COPRECIPITATION OF CHEESE WHEY WITH SOYBEAN AND COTTONSEED PROTEINS USING ACID AND HEAT TREATMENT
Authors: THOMPSON LILIAN U.
Published: August 2006

Soybean‐ and cottonseed‐whey protein coprecipitate isolates (SIW and CIW) and coprecipitate concentrates (SCW and CCW) were all prepared using heat treatment (95°C, 15 min) at acidic pH (4.6). Soybean and cottonseed protein isolates (SI and CI) and concentrates (SC and CC) and whey protein concentrate (WC) were also prepared under similar conditions for comparison with the coprecipitates. In general, the coprecipitation resulted in acidulant savings (7–9% for SIW and CIW, 51–68% for SCW and CCW), higher nitrogen yields (24–29% for SIW and SCW, 10–17% for CIW and CCW), higher protein scores, lighter color, slightly higher solubility, lower water and fat absorption and emulsifying capacities compared with separate precipitation of the oil‐seed proteins. The whipping properties decreased in the coprecipitate isolate but increased in the coprecipitate concentrate of soybean and cottonseed. Compared with a commercial soy isolate, all coprecipitates had lower solubility, emulsifying and whipping capacities but equivalent water and fat absorption capacities.
STABILITY OF ALPHA‐ AND GAMMA‐TOCOPHEROL: Fe3+ AND Cu2+ INTERACTIONS
Authors: CORT W.M. , MERGENS W. , GREENE A.
Published: August 2006

Both alpha‐ and gamma‐tocopherol are degraded by Fe2+ and Cu2+. Ascorbic acid and EDTA completely inhibit the Cu2+ oxidation but only ascorbic acid completely prevented the Fe3+ oxidation although EDTA and citric acid gave some protection. On the other hand pure tocopherols, undiluted, were stable to air and light over a period of years.
BEEF THAWING AND COOKERY METHODS.
Authors: MOODY W. G. , BEDAU CAROLA , LANGLOIS B. E.
Published: August 2006

Steaks and roasts from Angus and Simmental crossbred steers were evaluated by a nine‐member panel, and sample cores were sheared on the Instron Universal Testing Device equipped with a Warner‐Bratzler shear head. The meat was subjected to five different thawing and cooking methods and two storage periods. There was a difference (P < 0.01) in microbial numbers (log counts) found on the roasts due to incubation temperature (37°C vs 7°C) and time in storage (fresh, 5 months and 10 months). The fresh roasts had higher (P < 0.01) mean log counts. Slightly higher total cooking losses were observed for the roasts than for the steaks. The highest Instron shear values for both roasts and steaks were recorded for the microwave‐thawed and cooked meat. Overall panel satisfaction for both cuts of meat was positively correlated with flavor, juiciness and tenderness. Storage time was negatively correlated with flavor. Breed had no significant effect on flavor, juiciness, tenderness, overall satisfaction or shear values. Differences (P < 0.025) were found between the microwave and conventionally cooked meat, with the microwave‐cooked meat having the greatest cooking losses.
INFLUENCE OF LIQUID NITROGEN, LIQUID CARBON DIOXIDE AND MECHANICAL FREEZING ON SENSORY PROPERTIES OF GROUND BEEF PATTIES
Authors: SEBRANEK J. G. , SANG P. N. , RUST R. E. , TOPEL D. G. , KRAFT A. A.
Published: August 2006

Ground beef patties were formulated with 20% fat, formed on a pattie machine at 113g each (4/lb) and frozen either by liquid nitrogen or liquid carbon dioxide in a cryogenic tunnel at ‐74°C or by a walk‐in mechanical freezer at ‐29°C. Composition, TBA numbers, shrinkage and taste panel scores evaluated at 0, 30, 60, 90 and 120 days after manufacture showed a significant reduction in quality for the mechanically frozen patties when compared with the cryogenic methods. There was no difference between liquid nitrogen and liquid carbon dioxide for quality retention by ground beef patties.
MICROSTRUCTURAL COMPARISONS OF THREE COMMERCIAL FRANKFURTERS
Authors: THENO D. M. , SCHMIDT G. R.
Published: August 2006

Three commercially available brands of beef and pork frankfurters were compared by light and scanning electron microscopy for protein matrix structure and fat distribution within the sausages. One brand had a coarse protein matrix structure, large fat droplets and some large pieces of intact muscle, while a second brand had a more uniform fat and protein distribution with some visible muscle fragments present. A third brand of frank had uniformly small fat droplets evenly distributed in a protein matrix. Scanning electron micrographs show this frank to be a true meat emulsion. These observations show the wide variation between the microstructure of acceptable commercial frankfurters.
COMPOSITION, QUALITY AND MICROBIOLOGY OF DRY‐CURED HAMS PRODUCED FROM PREVIOUSLY FROZEN GREEN HAMS
Authors: KEMP JAMES D. , LANGLOIS B. E. , FOX J. D.
Published: August 2006

Four groups of 15 hams each were divided as follows: Group 1 was placed in cure while frozen. Groups 2, 3 and 4, respectively, were placed in cure after thawing at 3°C, 15°C or in running water at 38°C. After curing 4 wk at 3–4°C and salt equalization at 13°C for 4 wk, they were smoked 24 hr at 38°C and aged 3 mo. at 24°C. Hams were sliced, evaluated for color and odor, cooked, evaluated by a palatability panel and sheared for tenderness; lean was analyzed for moisture, salt and nitrite. Various microbial counts were made on surface and core samples at different processing periods. Group 1 had the least weight loss with no differences between groups 2, 3 and 4. Color, aroma, general appearance and palatability scores and nitrite content were similar for all hams. Shear values were lower for the semimembranosus muscle in group 1. Other shear values were similar. Group 1 was lower in salt and higher in moisture than groups 2, 3 and 4, with no differences among the latter three groups. No bacteria of public health significance were detected in or on hams before curing or after 3 mo aging. Freezing and storage seemed to cause injury to some microbial species and resulted in failure to recover selected pathogens and some nonpathogens from thawed hams. Higher initial surface counts were obtained from hams thawed before curing than from hams cured frozen. Hams cured frozen had higher surface counts after curing than hams thawed before curing. The results probably are related to the lower salt and higher moisture levels of hams cured frozen, as well as to the method used to thaw the hams.
PREVENTION OF POST STORAGE GREENING IN TABLE STOCK POTATO TUBERS BY APPLICATION OF SURFACTANTS AND ADJUVANTS
Authors: POAPST P. A. , PRICE I. , FORSYTH F. R.
Published: August 2006

The addition of adjuvants to sprays of aqueous emulsions of Tween (polysorbate) surfactants reduced the concentration of the Tween required to prevent greening; thus they increased the practicality of using Tweens 60, 65 and 80 which are broadly accepted food additives. Conspicuous among adjuvants found were certain plant acids. These were lactic, glycolic, d‐tartaric, L‐ascorbic, glyoxylic, gluconic, α‐ketoglutaric, D‐isoascorbic and citric acids. The principal mode of action of the adjuvants was to decrease the permeability of the adhering surfactant film towards CO2 transfer. This action and its duration was a function of the Tween and its concentration, and the adjuvant and its concentration.
PIGMENTS OF MIRACLE FRUIT, Synsepalum dulcificum, Schum, AS POTENTIAL FOOD COLORANTS
Authors: BUCKMIRE R. E. , FRANCIS F. J.
Published: August 2006

The red anthocyanin pigments of Miracle fruit, Synsepalum dulcificum, Schum were extracted, purified by ion exchange, and concentrated for use as a food colorant. The pigment preparation, when added to carbonated water and carbonated sugar solutions, provided an orange red solution with stability comparable to that of anthocyanins from other sources. At pH 1.0, in water, the ratio of the extinction coefficient of the pigment preparation compared to that of FD&C Red No. 2 was 2.03. At pH 2.8 and 3.0 the ratios were 1.2 and 0.85, respectively. When the pigment preparation was added to model systems containing acetic, tartaric, citric and malic acids, pigment degradation was most rapid with malic acid.
SENSORY QUALITIES OF SELECTED CANNED FOODS SUBJECTED TO SHORT–TERM STORAGE
Authors: HAYAKAWA KAN‐ICHI , TIMBERS GORDON E. , STIER ELIZABETH F.
Published: August 2006

Canned asparagus cut, corn kernels, peas and apple slices were produced from respective frozen products, which were obtained from a local frozen food packer. Commercial processing procedures were followed for this production. Immediately after the production, the canned foods were randomly divided into five different lots and initiated storage at ‐29, 2, 4.5, 21 or 38°C for slightly over 1 yr. During this storage, the products were sampled at five different dates and subjected to the evaluation of overall sensory quality by a flavor panel. For this evaluation, those stored at ‐29°C were used as reference samples to determine flavor difference scores. It was generally observed that samples stored at 38°C deteriorated at considerably faster rates as compared to those stored at the lower temperatures. The storage at 2, 4.5 or 21°C did not result in severe loss of the quality during the entire test period. Changes in the flavor difference scores may be mathematically represented with polynominal functions of storage time and temperature according to the regression analysis of data collected.
ASYMMETRY IN FREEZE‐DRYING
Authors: ZARKARIAN J. ALEKSONIS , KING C. JUDSON
Published: August 2006

This paper describes what is meant by asymmetric freeze‐drying and reports experimental observations of the phenomenon. Current mathematical models of freeze‐drying cannot account for asymmetry. This theoretical deficiency is corrected by the development and solution of a freeze‐drying theory termed the asymmetrically‐retreating‐ice‐front (ARIF) model. An extension of the well‐known uniformly‐re‐treating‐ice‐front (URIF) model, the ARIF theory accounts for heat flux through the frozen region and for unequal heat fluxes to different sample faces. The ARIF theory is able to predict temperatures and moisture fractions during drying, total drying times, and degrees of ice‐core asymmetry which agree reasonably well with experimental results.
TEXTURAL PROPERTIES OF AMYLOSE SPONGES
Authors: Q A. TORRES , SCHWARTZBERG H. G. , PELEG M. , RUFNER R.
Published: August 2006

Sponges were prepared by freezing and thawing of amylose gels. The sponges had a characteristic “leafy’ structure reminiscent of the fleshy part of some seafoods. The mechanical properties of the sponges were evaluated by uniaxial compression. It has been found that the true stress‐strain relationship of the sponge could be described by σ= E1ε+ E2εn, where σ and ε are the true stresses and strains, E1, E2, and n are constants. It has been suggested that the first component is the elastic contribution of the sponge and the second component is the contribution of structural compaction which becomes dominant at large deformation levels. The effects of consecutive compressive cycles as well as amylose concentration and freezing methods were also evaluated in terms of mechanical parameters. Explanation of the latter has been suggested in terms of the deformation mechanism of sponges.
CONTINUOUS DIFFUSION‐EXTRACTION METHOD TO PRODUCE APPLE JUICE
Authors: BINKLEY C. R. , WILEY R. C.
Published: August 2006

The continuous stepless counter‐current De Danske Sukkerfabrikker diffusion apparatus originally developed to recover sugar solids from sugar beets was studied as a physical procedure to recover apple juice. This procedure was compared with apple juice recovery using a Willmes press which is an example of a batch mechanical pressing operation. Crinkle‐cut apple slices 3 mm in thickness were introduced into the diffuser and heated from 55–75°C. The cell sap containing soluble nutrients was diffused through the apple cell membrane and extracted by heated potable water flowing under the force of gravity. The diffusion‐type juice soluble solids yields were 13.47% higher than those for the press‐type juices and resulting extracted pomace was low in waste‐soluble solids. Sensory comparisons between the pressed and diffusion juices showed preference for the pressed product.
HISTAMINE IN SAUERKRAUT
Authors: TAYLOR STEVE L. , LEATHERWOOD MATTHEW , LIEBER ELLEN R.
Published: August 2006

A survey of 50 samples of sauerkraut obtained at the retail level revealed an average histamine content of 5.06 mg/100g. The histamine content ranged from 0.91 mg/100g to 13.0 mg/100g. Such histamine levels are considerably lower than the level of 100 mg/100g which has been associated with outbreaks of food poisoning. Based on this survey, commercially available sauerkraut should be considered a low risk product for the development of symptoms of histamine toxicity.
INHIBITION OF GLYCOALKALOID FORMATION IN POTATO TUBERS BY THE SPROUT INHIBITOR, MALEIC HYDRAZIDE
Authors: MONDY NELL I. , TYMIAK ADRIENNE , CHANDRA SUBHASH
Published: August 2006

In each of 2 yr potato plants were sprayed with the sprout inhibitor, maleic hydrazide (MH‐30) 4 wk prior to harvest of the tubers and the tubers were analyzed for glycoalkaloid content after storage at 4.5°C for varying periods of time. Tubers from plants treated with MH were significantly lower in glycoalkaloid content than the controls. The Kennebec variety was higher than the Katahdin variety in glycoalkaloid content and the glycoalkaloid content increased with increased storage time.
ACCEPTABILITY OF ONE‐HOUR ROLLS MADE WITH SWEET WHEY AS THE LIQUID INGREDIENT
Authors: McNAUGHTON J. P. , McMURTRAY T. , SUDDUTH J. , JONES S. , WANG E.
Published: August 2006

The purpose of this study was to test overall acceptance, texture and general appearance of 1‐hr buttermilk rolls formulated by substituting sweet liquid whey for buttermilk. Three recipes of rolls with 100% buttermilk (B), 50% buttermilk and 50% whey (BW), and 100% whey (W) as the liquid ingredient were tasted by 11 panelists on four occasions. No difference existed for general acceptance or appearance in any treatment roll, but W rolls received a more favorable rating for texture (P ≤ 0.05) than BW or B rolls. Liquid whey incorporated into rolls could improve diets high in carbohydrate, alleviate pollution, and conserve energy and water for bread and cheese industries.
SHEAR FORCE MEASUREMENTS ON COOKED MEAT FROM SHEEP OF VARIOUS AGES
Authors: BOUTON P.E. , HARRIS P.V. , RATCLIFF D. , ROBERTS D.W.
Published: August 2006

Force‐deformation curves have been obtained, using a Warner‐Bratzler shear device, for meat, from sheep of various age groups ranging from 2–3 months to 6–8 yr, cooked at 60 or 80°C. The sheep carcasses were pelvic hung, within 1 hr of slaughter, to avoid possible prerigor shortening of the selected muscles. The initial yield force values appeared to reflect changes in the myofibrillar structure since they were increased by cooking at 80°C and were little affected by animal age. On the other hand the difference between the peak and initial yield force values were more indicative of connective tissue changes since they significantly increased with animal age and decreased with cooking at 80°C. Peak shear force values tended to increase with animal age thus indicating that, when prerigor shortening effects were avoided, tenderness decreased with age.
PREDICTING PROTEIN EFFICIENCY RATIO BY THE CHEMICAL DETERMINATION OF CONNECTIVE TISSUE CONTENT IN MEAT
Authors: LEE YU BANG , ELLIOTT JAMES G. , RICKANSRUD DAVID A. , HAGBERG ELRO Y C.
Published: August 2006

The influence of connective tissue content on amino acid composition and rat PER was studied in an attempt to develop a regression equation for predicting PERs of meat from the simple chemical analysis of collagen. Collagen content was highly correlated to essential amino acid content and rat PER with correlation coefficients of ‐0.99 and ‐0.98, respectively. The developed regression equation, PER = ‐0.02290 (collagen content) + 3.1528, effectively predicted rat PER within ± 0.2 units when tested on various meat ingredients. These results indicated that the chemical determination of collagen content can be employed to provide a rapid, inexpensive and easily adaptable assay for the estimation of protein quality of meat. Mechanically deboned red meat had a reasonably good PER (2.65) and only a moderate level of collagen (19%); whereas, partially defatted chopped beef showed wide variation in PER as well as in collagen content with different processors. Both raw and cooked mechanically deboned chicken also showed good PERs, 3.0 and 2.6, respectively.
ANTIBOTULINAL ROLE OF ISOASCORBATE IN CURED MEAT
Authors: TOMPKIN R. B. , CHRISTIANSEN L. N. , SHAPARIS A. B.
Published: August 2006

The effect of antioxidants, reducing agents, and a chelating agent were tested in perishable canned cured meat. Isoascorbate, ascorbate, and cysteine enhance the antibotulinal effect of nitrite in perishable canned cured meat. It was determined that this effect was not due to the antioxidant or reducing properties which these compounds possess. The data indicate that they enhance the effect of nitrite by sequestering a metal ion(s) in the meat. It is suggested that nitrite (nitric oxide) reacts with a cation dependent material within the germinated botulinal cell and blocks a metabolic step which is essential for outgrowth. Enhancement of nitrite by isoascorbate, and similar compounds, may be due to preventing repair of damaged material or formation of new cation dependent material.
EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE TENDERNESS AND pH
Authors: BOUTON P. E. , FORD A. L. , HARRIS P. V. , SHAW F. D.
Published: August 2006

The tenderness of muscles from sides of beef which had received one of three different electrical stimulation treatments was compared with that of muscles from unstimulated control sides. Comparisons were also made between muscles from stimulated and unstimulated sides suspended by the Achilles tendon or by the sacro‐sciatic ligament. The maximum stimulation voltage applied was 110v d.c. Stimulation caused a marked increase in the tenderness of muscles which were removed from the carcasses 22‐24 hr after slaughter. Muscles from stimulated sides had significantly lower pH values at 1, 4 and 24 hr after slaughter than muscles from control sides.
RELATIONSHIP OF THYROID ACTIVITY TO DISTRIBUTION OF FAT IN RABBIT CARCASSES
Authors: MCBRIDE T. M. , CRAMER D. A.
Published: August 2006

The effects of exogenous administration of T4 and a combination of T4 and Synovex (12.5 mg progesterone and 1.25 mg estradiol) on the distribution of fat in rabbit carcasses have been studied. The results demonstrate that increasing thyroid activity will cause production of leaner rabbits that contain adequate amounts of intramuscular fat. Further, implantation of estrogenic hormones tend to stimulate growth and counteract the depressed weight gains in treated rabbits. A possible T4‐Synovex interaction is indicated. Rabbits receiving both hormones had the lowest amount of waste fat and the highest amount of intramuscular fat of all treatment groups.
DIFFERENCE IN POLYGALACTURONASE COMPOSITION OF CLINGSTONE AND FREESTONE PEACHES
Authors: PRESSEY R. , AVANTS J. K.
Published: August 2006

The composition of polygalacturonase activity and the solubility of pectin were compared in clingstone and freestone peaches. At the unripe stage, all varieties of both types of peaches had low levels of water‐soluble pectin and virtually no polygalacturonase activity. Ripe clingstone peaches had exopolygalacturonase activity and essentially insoluble pectin. Ripe freestone peaches had exopolygalacturonase and endopolygalacturonase activity and high levels of water‐soluble pectin. These differences in composition of polygalacturonases may account for the markedly different textural characteristics of the two types of peaches.
COMPRESSION CREEP BEHAVIOR AND SYNERESIS WATER OF AGAR‐AGAR AND ACTOMYOSIN GELS
Authors: NAKAYAMA T. , KAWASAKI M. , NIWA E. , HAMADA I.
Published: August 2006

Typical hydrogels of food material were characterized on creep behavior and syneresis water. An autographic creep meter, consisting of a balance and two parallel plates, was designed for agar‐agar and actomyosin gels. In the case of agar‐agar gel, instantaneous modulus was independent of applied stress level up to 19000 dyne/cm2, but from retardation modulus the critical boundary of linear viscoelastic region was estimated to be 7600 dyne/cm2 in stress and 0.020 in strain. A large amount of syneresis water came out during the creep run. In the case of actomyosin gel, the critical boundary of linear viscoelastic region was 5700 dyne/cm3 in stress and 0.107 in strain. And even over the boundary, syneresis water was negligible during the creep run. Much syneresis water from the agar‐agar gel was due to both the smaller linear viscoelastic region and the easiness of water movement in the gel. Namely, the line width of the proton NMR spectrum of agar‐agar gel was narrower than that of actomyosin gel.
RAPID DETECTION OF SALMONELLAE IN FOODS BY MEMBRANE FILTER‐DISC IMMUNOIMMOBILIZATION TECHNIQUE
Authors: SWAMINATHAN B. , DENNER J. M. , AYRES J. C.
Published: August 2006

A membrane filter‐disc immunoimmobilization technique was developed for rapid detection of salmonellae in foods. The method involved concentrating bacteria from the selective enrichment culture of a food sample by membrane filtration. The membrane filter, with the entrapped bacteria, was inverted and placed on the surface of a semi‐solid selective medium contained in a 100 × 15 mm plastic Petri plate. A paper disc impregnated with Salmonella polyvalent flagellar antiserum was placed on the surface of the semi‐solid agar approximately 2.5 cm from the nearest edge of the membrane filter. The plate was incubated at 37° C under high humidity. Motile salmonellae, if present in the sample, grew and migrated in the semi‐solid medium. When the moving front of motile salmonellae came into contact with the diffusing flagellar antiserum, an antigen‐antibody reaction occurred resulting in the immobilization of salmonellae. The formation of a line of immobilization indicated the presence of salmonellae in the sample. A semi‐solid medium containing dulcitol, proteose peptone, brilliant green, and novobiochin as the major functional components was found to be more efficient than semi‐solid modifications of Salmonella‐Shigella agar and Hektoen enteric agar for the detection of salmonellae in foods by the membrane filter‐disc immunoimmobilization procedure. The new method, when applied to the detection of salmonellae in raw meats and poultry, was found to give good correlation with the conventional cultural method.
STABILITY OF CONCORD GRAPE (V. labrusca) ANTHOCYANINS IN MODEL SYSTEMS
Authors: CALVI J.P. , FRANCIS F.J.
Published: August 2006

An anthocyanin extract was prepared by treating Concord grape filter trim with methanol acidified with 0.01% citric acid. The extract was concentrated to provide an aqueous extract for testing as a colorant for beverages. The concentrate was freeze‐dried on a dextran carrier for use with a dry beverage mix. The stability of the anthocyanins in beverages with added glucose or sucrose was not pH dependent over the range from pH 2.8—3.6. Presence of ascorbic acid increased the pigment degradation rate. 5‐hydroxymethyl‐Zfurfural (HMF) did not accumulate on storage in sufficient amounts to affect appreciably the degradation rate. D2 1 2 and z values were determined under aerobic conditions for several systems. The calorimetric “a/” L' function correlated well with anthocyanin content at higher storage temperatures. The pigment was very stable in carbonated beverages, jelly and dry beverage base mix.
ETHANOL INHIBITION OF Staphylococcus aureus AT LIMITED WATER ACTIVITY
Authors: SHAPERO M. , NELSON D. A. , LABUZA T. P.
Published: August 2006

The effectiveness of ethanol as an antimicrobial agent in model systems at limited water activity (aw) was tested. The effectiveness of ethanol against Staphylococcus aureus was a function of a, and test medium, but the antimicrobial effect was more than from just the a, lowering ability of ethanol. The results indicate that in a, lowered foods, low concentrations of ethanol (2‐4%) have a specific antimicrobial effect, thus making it a. useful agent to be used in conjunction with other humectants.
THERMALLY INDUCED GELATION OF THE 12s RAPESEED GLYCOPROTEIN
Authors: GILL T. A. , TUNG M. A.
Published: August 2006

Scanning electron microscopy (SEM) and rheological characterization were used to study gelation of the 12s rapeseed glycoprotein. Dispersions at pH 4 readily self‐associated on heating with gelation at 4.5% protein concentration and measurable thickening at 1% protein. The SEM studies revealed a progression in three dimensional ordering and a decrease in pore size as pH was increased from 6 to 10. At pH 4, the gel was amorphous and readily reverted to a sol. Gel strength was affected by changes in pH and sodium chloride concentration, the strongest gels being formed at high pH and ionic strength. Aging the dispersion in the cold prior to thermally induced gelation increased apparent viscosity. Urea and dithiothreitol had little effect on gelation although 0.15M dithiothreitol gels were less elastic in nature, suggesting intermolecular disulfide bonding may have a role in matrix formation. Selective reduction alkylation prevented gelation but the content of e‐amino groups of lysine was unchanged indicating that modification of some other functional group essential for gelation had preferentially occurred. Gel formation in the rapeseed protein system is obviously a complex phenomenon which may involve covalent, ionic, disulfide, hydrophobic and hydrogen bonding. The presence of a high level of carbohydrate (12.9%) suggests the possibility of protein‐carbohydrate interaction during gel formation.
INFLUENCE OF BUTTERFAT CONTENT ON METHYL KETONE RETENTION DURING SPRAY DRYING AS DETERMINED BY HIGH PRESSURE LIQUID CHROMATOGRAPHY OF 2,4‐DINITROPHENYLHYDRAZONES
Authors: REINECCIUS G. A. , ANDERSON H. C. , FELSKA B. J.
Published: August 2006

The retention of a homologous series of saturated n‐methyl ketones during the spray drying of milk systems of different fat contents was examined. Retention of the ketones increased with molecular weight, particularily in the fat‐free system. The addition of fat up to 21% (solids basis) improved retention. At higher fat contents, retention of the methyl ketones was diminished. Results suggest that the dispersed fat droplets serve as a reservoir for the ketones thereby lowering their vapor pressure and inhibiting their diffusion to the droplet surface. An increased loss of ketones at higher fat contents may be due to the fat forming a second continuous phase providing a diffusion pathway for the ketones to the drying surface.
INCREASING SHELF LIFE BY CARBON DIOXIDE TREATMENT AND LOW TEMPERATURE STORAGE OF BULK PACK FRESH CHICKENS PACKAGED IN NYLON/SURLYN FILM
Authors: SANDER EUGENE H. , SOO HONG‐MING
Published: August 2006

Simulated commercial bulk pack, whole chickens were subjected to conventional ice pack and three modified atmospheric, vacuum and two levels of CO2 within a Nylon/Surlyn film, storage environments. Pathogenic and nonpathogenic microbial growth, void space gas composition (except ice pack) and off‐odor development were monitored on samples stored at 1.1°C. Polynomial regression analysis of aerobic growth curves revealed that the lag phase was extended to 8‐10 days by using a CO2 addition rate of 3.61 × 10‐4 and 7.22 × 10‐4 m3/kg, respectively. The transition from lag to log phase appeared when the residual level of CO, in the void space reached 15‐55%. Following initial replacement of the air in the pouch with 95% CO2, the growth of anaerobic microorganisms was limited by the presence of CO2. The growth of potential pathogens, salmonella, coliforms, Staphylococcus aureus and Clostridium perfringens in the presence or absence of CO2 was negligible at 1.1°C. Off‐odor development can be detected when the colony forming units (CFU) numbers reach 106/g of body weight. Carbon dioxide restricts the growth of most objectionable putrefactive off‐odor bacteria; lactic acid organisms are encouraged by its presence on the surface of the sample and in the pouch void space. A recommended usage rate of 7.22 × 10‐4 m3 CO2/kg of body weight extends shelf life quality to 27 days at 1.1°C.
EFFECT OF LEVEL OF STRUCTURED PROTEIN FIBER ON QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT PATTIES
Authors: LYON C.E. , LYON B.G. , TOWNSEND W.E. , WILSON R.L.
Published: August 2006

Mechanically deboned chicken meat (without skin) and chicken (with skin) were combined with 15 or 25% structured protein fiber (SPF) to subjectively and objectively evaluate the quality of patties. Proximate composition, water‐holding capacity, color, texture, and cooking loss were objectively determined. Products were characterized by the Quantitative Descriptive Analysis sensory technique. Raw patties containing 15% SPF had a higher water‐holding capacity than patties with 25% SPF. Cooked patties with 25% SPF required significantly more force to shear, exhibited higher cooking losses, and were characterized as more chewy and elastic, less moist, and more desirable than 15% SPF patties. Textural properties of patties containing mechanically deboned poultry meat were improved by adding 25% SPF; however, cook yield was greater for patties with 15% SPF.
DEVELOPMENT OF INDICES FOR SORTING IRANIAN PISTACHIO NUTS ACCORDING TO FLUORESCENCE
Authors: FARSAIE A LI , MCCLURE W. F. , MONROE R. J.
Published: August 2006

Study of the excitation and emission spectra of Iranian pistachio nuts was made in order to develop an index for sorting aflatoxin contaminated nuts. The method is based on previous work which discovered that nuts emitting bright‐greenish‐yellow (BGY) fluorescence under LW‐UV light had a high probability of aflatoxin contamination. Six different indices were tested; I4 9 0, I4 9 0 I4 7 0, I4 9 0, I4 2 0, with excitation at 360 nm; and I4 9 0, I4 9 0 I4 5 0, I4 9 0 I5 5 0, with excitation at 420 nm (I = fluorescence intensity at indicated wavelengths). Tests clearly indicated that BGY fluorescent nuts can be separated from other nuts by electronic methods.
VITAMIN COMPOSITION OF FRESHLY HARVESTED AND STORED POTATOES
Authors: AUGUSTIN JORG , JOHNSON S. R. , TEITZEL C. , TOMA R. B. , SHAW R. L. , TRUE R. H. , HOGAN J. M. , DEUTSCH R. M.
Published: August 2006

The major US potato varieties grown in various locations were analyzed for their contents in water‐soluble vitamins both at harvest time and during subsequent storage. Compositional ranges of each vitamin were quite large. Only a few varietal and location effects were detected. In the case of ascorbic acid, what appeared to be a location effect could likely have been the result of differences in harvest time of the samples. Prolonged storage had little overall effect on thiamine and riboflavin. It resulted in a sharp initial decrease in ascorbic acid, significant decreases in niacin and folic acid, and a significant and large increase in Vitamin B6. Storage temperature in the range of 38°‐45°F did not affect the vitamin composition, nor did reconditioning of the tubers at room temperature following cold storage.
PROPERTIES OF OGI POWDERS MADE FROM NORMAL, FORTIFIED AND OPAQUE‐2 CORN
Authors: ADENIJI AYODEJI O. , POTTER NORMAN N.
Published: August 2006

Ogi powders were made from normal corn, corn plus lysine and tryptophan, and opaque‐2 corn by grinding, steeping, fermenting, supplementing and drum drying. Compositional, nutritional, organoleptic, and storage properties of the powders were determined. Processing did not decrease protein content of the corn but total and available lysine were significantly reduced. Tryptophan levels were more stable to processing and in two of the powders increased, probably due to fermentation. All powders were acceptable to a Nigerian taste panel when made into ogi porridge, and storage of powders at 30°C for 18 wk caused only small changes in acceptability. The nutritional quality of the powders as judged by PER values, however, was substantially decreased by processing. The data suggest that supplementation with lysine and other amino acids following rather than preceding drying may be beneficial.
FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: RELATIVE SWEETNESS
Authors: SHAH N. O. , NICKERSON T. A.
Published: August 2006

A sensory panel of 11 judges determined the relative sweetness of lactose/glucose/galactose mixtures simulating hydrolyzed lactose syrups in a semi‐model system similar to unflavored ice cream mix. The hydrolyzed syrups were evaluated at two levels of substitutions (25% and 50%) of the sucrose in the control mix, which contained 15% sucrose. A paired‐comparison method was used, and the samples were served at 4.5 ± 0.7°C. The equisweetness point was determined graphically. The data showed a synergistic sweetness effect. A small amount of lactose enhanced sweetness, e.g. less sucrose was needed for equisweetness when 25% of the sucrose was replaced with 70%‐hydrolyzed lactose syrup than with 100%hydrolyzed syrup.
SWEETENING OF SOFT DRINKS WITH MIXTURES OF SUGARS AND SACCHARIN
Authors: HYVÖNEN LEA , KOIVISTOINEN PEKKA , RATILAINEN ANNI
Published: August 2006

Low‐calorie citrus base and cola‐type soft drinks were prepared using 10% sucrose isosweet sugar‐saccharin mixtures as sweeteners. The proportion of saccharin in the mixture, in which the aftertaste of saccharin was not noticed, was determined by an experienced taste panel. The equality of the sweetness of mixtures and 10% sucrose in the drinks was determined by the forced‐choice paired comparison method. The noticeable differences between mixture‐sweetened and sucrose‐sweetened drinks were checked in the triangle test. The preferences of the drinks were tested by rank order and hedonic scaling tests. The test drinks were also compared with corresponding commercial beverages as well. In consumer tests it was checked, whether the mixture‐sweetened drink was distinguishable from the sucrose‐sweetened one in a normal condition of drinking, using single sample test. In consumer tests preferences were also tested by ranking. The following conclusions were drawn. To avoid aftertaste the proportion of saccharin in the sugar‐saccharin mixture cannot be higher than 0.3% for sweetening cola‐type and 0.4% for citrus‐type soft drinks at the sweetness level of 10% sucrose. The test soft drinks sweetened with mixtures of sugar and saccharin were judged as good as or better than the corresponding conventional drinks on the market. Depending on the sugar component of the mixture the energy content of the drinks was 50‐70% lower than that of the isosweet sucrose‐sweetened one.
STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE
Authors: SAVELL J.W. , DUTSON T.R. , SMITH G.C. , CARPENTER Z.L.
Published: August 2006

The right sides of five steers were electrically stimulated with 50 impulses of 0.5‐1.0 set duration, 100 volts (machine setting), 5 amps, 50‐60 cycles per set, producing an approximate 440 volt potential difference between electrodes; the left sides were used as untreated controls. Longissimus muscle samples were removed 20‐24 hr postmortem from both sides of each carcass for palatability, cookery and sarcomere length determination as well as for light and electron microscopy. Steaks from electrically stimulated sides were less juicy, more tender and more flavorful, had less organoleptically detectable connective tissue and lower shear force values, and sustained greater cooking losses than did samples from control sides. Mean sarcomere length did not differ significantly between control and electrically stimulated samples. Light micrographs of electrically stimulated samples revealed contracture bands throughout the myofibers along with stretched areas on either side of the contracture bands. Electron micrographs also showed contracture bands along with physical disruption of the myofibrils on either side of the bands. These data suggest that electrical stimulation (performed in the manner described here) may improve tenderness by physical disruption and the formation of contracture bands and not by prevention of cold shortening.
COMPONENTS OF VITAMIN B6 IN TURKEY BREAST MUSCLE
Authors: BOWERS JANE A. , CRAIG JEAN
Published: August 2006

Extracts of raw and cooked turkey breast muscle were chromatographically separated into pyridoxine, pyridoxal, and pyridoxamine fractions. Those fractions, in addition to an extract for total vitamin B6, were assayed microbiologically. Pyridoxine and pyridoxal contents were higher in the raw than in the cooked muscle; the pyridoxamine level was higher in the cooked muscle. No significant differences were found in the sum of the three forms of vitamin B6 or total vitamin B6 between cooked and raw muscle.
EFFECT OF MECHANICAL INJURY ON THE LIPID CONTENT AND QUALITY OF POTATOES
Authors: MONDY NELL I. , KOCH ROBERT L.
Published: August 2006

Bake King or Katahdin potatoes that were injured by bruising and/or wounding were compared with control tubers for crude lipid, phospho‐lipid content and fatty acid composition. Both bruised and wounded tubers showed marked signs of discoloration at the time of analysis. The crude lipid content of both bruised and wounded tissue was significantly lower than the controls and the phospholipid content followed the same trend as the crude lipid. The fatty acid composition of the bruised tissue was similar to that of the control, but in the wounded cortical tissue the phospholipid showed an increase in saturated fatty acids and a decrease in unsaturated.
SENSORY EVALUATION OF BETANINE AND CONCENTRATED BEET JUICE
Authors: PASCH J. H. , von ELBE J. H.
Published: August 2006

Betalaine pigments extracted from red table beets (Beta vulgaris L.) have been employed as color additives frequently since the Federal Food and Drug Administration prohibited the use of FD&C Red No. 2 and No. 4. The contribution of betanine and beet juice concentrate to the flavor of buffered solutions and gelatin dessert was assessed by sensory tests. Results of triangle tests indicated betanine to be flavorless while concentrated beet juice had a flavor which can be successfully masked when added to flavored gelatin dessert powders.
EFFECT OF PH ON THE GROWTH OF Clostridium botulinum IN CANNED FIGS
Authors: ITO KEITH A. , CHEN JOHN K. , SEEGER MARCIA L. , UNVERFERTH JAY A. , KIMBALL RICHARD N.
Published: August 2006

Fresh figs were pureed, the puree mixed with one of three syrup variables (water, light or heavy syrup), the pH adjusted at 0.1 pH intervals from 4.6 to 5.4, and the tubes inoculated with a composite of 5 type A and 5 type B. C. botulinum spores at 2 inoculum levels (102 or 106 spores/tube). Anaerobic incubation was at 30°C for almost 1 yr. The results of our experiments show that maintenance of pH 4.9 or below in this product will prevent the outgrowth of C. botulinum spores. An inoculated pack utilizing commercial procedures confirmed these results.
ACCELERATED PORK PROCESSING: FRANKFURTER EMULSION PROPERTIES
Authors: STILWELL D. E. , MANDIGO R. W. , WEISS G. M. , CAMPBELL J. F.
Published: August 2006

Considerable research has been conducted in recent years on the accelerated method of pork processing, the processing of pork without carcass chilling. A limited amount of information exists regarding the emulsion properties of tissues handled in this manner. Alternate sides from 48 pork carcasses were processed in either an accelerated or conventional manner. Lean and fat tissue from the sides was incorporated in a standard frankfurter emulsion. Proximate analyses of the frankfurters prepared from the two forms of processed pork revealed no significant differences. Similarly, no differences were found for normal or severe cookout of finished frankfurters. Differences in emulsion stability values were not significant for total ml of loss per 100g emulsion (6.35 and 5.69, respectively, for accelerated and conventional). Accelerated processed frankfurters possessed greater (P < 0.01) gel/water loss (4.89 ml/g). than conventionally processed pork frankfurters (4.61 ml/g). The accelerated processed pork resulted in less fat loss (P < 0.05) than did the conventionally processed franks; and the accelerated pork emulsion percent solids (0.84 ml/g) was higher (P < 0.01) than the conventionally processed pork frankfurters (0.38 ml/g). No significant difference was obtained for emulsification capacity of the lean pork tissue that had undergone accelerated or conventional processing prior to use in frankfurter production.
CONCORD GRAPE PIGMENTS AS COLORANTS FOR BEVERAGES AND GELATIN DESSERTS
Authors: CLYDESDALE F. M. , MAIN J. H. , FRANCIS F. J. , DAMON R. A.
Published: August 2006

A dry powdered pigment extract was prepared from Concord grape juice sludge by methanol extraction, concentration and spray drying. The extract was added to a cherry flavored beverage mix and a strawberry flavored gelatin dessert mix. The former was packed in foil/paper pouches and the latter in polyethylene/paper pouches. Both were stored at −29°, 4.4°, 24°, 38°C and 38°C with 90% RH. All were evaluated for color, flavor and pigment stability and rated against samples containing Red No. 2. All samples were less stable for color than those containing Red No. 2. Samples stored at temperatures up to 24°C had considerable pigment breakdown after 12 wk of storage but still showed acceptable color. Pigment stability was greatly increased with nitrogen flushing, and decreased with storage at 38°C and even more at 34°C and 90% RH. The pigment extract imparted a flavor, which could be detected by triangular panels, but it was quite acceptable.
SPRAY DRYING ANTHOCYANIN CONCENTRATES FOR USE AS FOOD COLORANTS
Authors: MAIN J. H. , CLYDESDALE F. M. , FRANCIS F. J.
Published: August 2006

Spray‐dried powders from three anthocyanin sources were prepared as food colorants. The sources were cranberry press cake, Concord grape juice filter trim and Roselle calyces. The first two were extracted with 95% ethanol, 0.01% citric acid mixture and the third was a water extract prepared in Trinidad. All three were concentrated (10:1) in a vacuum pan and chilled prior to filtering. A carbohydrate carrier (Morrex 1918) was added to obtain a 30% total solids mixture and the product was spray dried. Air outlet temperatures of 90°C were suitable for production of anthocyanin concentrates of suitable bulk density with a minimum of anthocyanin degradation.
AN ANION EXCHANGE RESIN TREATMENT FOR IMPROVING THE TASTE OF COTTAGE CHEESE WHEY
Authors: HELBIG N. B. , CHAN S. Y. , NAKAI S. , RICHARDS J. F.
Published: August 2006

The characteristic salty taste of cheese whey was attributed mostly to CaCl2, based on flavor evaluation of individual salts which conform to the milk salt composition. The removal of chlorides using anion exchange resins was investigated to reduce the salty taste of cottage cheese whey. Strongly basic anion exchangers, Rexyn 201 and 202 were more efficient in chloride removal than weakly basic exchangers, Amberlites 45, 68 and 98. Rexyn 202 was preferred to 201 due to requirement of a smaller volume of regenerant. Rexyn 202 regenerated with NaOH alone caused 70% destruction of riboflavin. Rexyn 202 prevented this destruction when regenerated with NaOH then with phosphoric acid; however, the extent of flavor improvement was unsatisfactory although significant. The regeneration of Rexyn 202 with NaOH then with gluconic acid demonstrated best results in terms of flavor improvement. The flavor close to that of the conventional two‐resin method was obtained by this method with almost no losses of Ca and riboflavin from cottage cheese whey compared to 70% and approximately 30% losses of Ca and riboflavin, respectively by the conventional cation‐anion exchange process. Significant flavor improvement of cottage cheese whey was achieved by the single resin column method for desalting, which is simpler than the conventional ion exchange methods using both cation and anion exchange resins.