bluuebunny/crossref_metadata_2025 huggingface dataset:
Comparison of Microwave and Conventional Baking of Potatoes in Relation to Nitrogenous Constituents and Mineral Composition
Authors: KLEIN L. B. , MONDY N. I.
Published: August 2006

The effect of conventional and microwave baking on the contents of total and nonprotein nitrogen, amino acids, and minerals of potato tuber cortex and pith tissues were investigated. Conventional baking reduced the cortical contents of total nitrogen by 4%, the summation of total amino acids by 3%, the summation of free amino acids by 15%, and potassium and iron contents by 15% and 12%. Conventional baking increased the pith contents of total nitrogen by 11%, nonprotein nitrogen by 20%, the summation of total amino acids by 9%, the summation of free amino acids by 8%, and potassium and iron contents by 22% and 23%. Microwave baking increased the cortical contents of total amino acids by 2% and free amino acids by 8%, yet reduced the pith contents of total nitrogen by 16%, nonprotein nitrogen by 18%, total amino acids by 4%, and free amino acids by 17%. Microwave baking had only slight effects on mineral composition. Individual amino acids demonstrated different trends as a result of both cooking methods.
Characterization of Starch and Fiber of Banana Fruit
Authors: KAYISU KALENGA , HOOD LAMARTINE F. , VANSOEST PETER J.
Published: August 2006

Mature green and ripe bananas were analyzed for moisture, protein, starch, sugars, ash, and fiber. Ripe banana fruit contained 1.27% dietary fiber, as determined by the detergent method. Hemicellulose content was higher than that of most fruits and vegetables whereas cellulose and lignin contents were lower. The morphological and physicochemical properties of isolated starch were determined. Starch granules were irregularly shaped, with spheroid and elongated forms predominating. Both the Brabender amylograms and the two‐stage swelling patterns of the starch were similar to those reported for mung bean starch.
Changes in Concentration of Certain Elements During Maturation of Muscadine Grapes (Vitis rotundifolia)
Authors: MARCY J. E. , CARROLL D. E. , CUMMINGS G. A.
Published: August 2006

Changes in percent ash and certain elements were followed during maturation of berries of two cultivars of muscadine grapes (Vitis rotundifolia). Analyses were done on deseeded berries. Percent ash increased significantly during maturation of Carlos berries, but did not increase significantly during maturation of Noble berries. Potassium was the element in highest concentration in both cultivars during maturation and at harvest. Potassium, calcium, phosphorus, and sodium were the major elements found to be significantly correlated with maturation and were found in concentrations similar to those reported in the literature for V. vinifera grapes. Iron, copper, zinc, and manganese were minor components. Four additional muscadine cultivars, sampled only at full maturity, had similar concentrations of elements to those found in ripe berries of Carlos and Noble. The averaged values of ash (%) and elements (ppm) for all six cultivars when sampled at their normal harvest dates are: ash = 0.57; Na = 58.6 (Carlos and Noble only); P = 99.6; K = 1641.0; Ca = 124.2; Mg = 59.2; Mn = 7.2; Cu = 0.5; Zn = 0.5; Fe = 3.0.
Blood α‐Fetoprotein Changes in Rats Fed Aflatoxin B1 and Various Levels of Cabbage
Authors: BOYD J. N. , STOEWSAND G. S.
Published: August 2006

Weanling male Fischer rats were fed semi‐purified diets containing 0, 5, 10, 20, or 30% freeze‐dried ground cabbage for 11 wk. “Control” groups received no aflatoxin B1 (AB1), “Ad lib AB1” groups received 1 ppm AB1 in the diets, and “Meal‐fed AB1” groups received two weekly “meals” of AB1 in 3–5g of purified diet. The amounts of AB1 consumed per week was the same for both AB1 treated groups. Blood levels of α‐fetoprotein (AFP), an onco‐developmental gene product, were in the order: “Meal‐fed AB1” > “Ad‐lio AB1” > “Control.” Inhibition of AFP elevation by cabbage diets in both AB1‐treated groups suggested that this vegetable may produce a hepatocarcinogenic protective effect. This effect has been observed in rats fed cauliflower (Boyd et al., 1979). Inhibition of AFP induction was correlated with increasing levels of dietary cabbage up to 20%. Cabbage diets also resulted in decreased intestinal transit time and increased relative liver weights.
Cellulose, Hemicellulose and Lignin Content of Raw and Cooked Spanish Vegetables
Authors: HERRANZ JOSEFA , VIDAL‐VALVERDE CONCEPCION , ROJAS‐HIDALGO ENRIQUE
Published: August 2006

The content in NDF, ADF, cellulose, hemicellulose, and lignin of 22 raw and 19 cooked vegetables (14 boiled, and 5 fried) widely consumed among the Spanish population was determined according to the method of Van Soest. Cooking generally increases the NDF, ADF and cellulose content on a dry weight basis. Normal size servings of the vegetables were prepared and their NDF, cellulose, hemicellulose and lignin contents calculated. We observed that, with vegetables of common use, a total amount of 15–20 g/day of these fiber components can be obtained; according to current knowledge this implies beneficial physiological effects for a broad human pathology.
A Convenient Surface Plate Method for Bacteriological Examination of Poultry
Authors: THOMAS Y. O. , LULVES W. J. , KRAFT A. A.
Published: August 2006

The surface plate method was compared with the more conventional pour plate method for the enumeration of mesophiles, psychrotrophs, lactobacilli, coliforms, and streptococci on poultry. Surface plates were prepared by drying freshly poured plates at 37°C for 3 days. These plates were stored at 5°C until 4 hr before use when they were re‐dried at 37°C. Pour plates were made using standard methods. The two methods were highly correlated but there was a significant difference between the surface plate and pour plate methods for coliforms and psychrotrophic counts. Higher counts were obtained with the surface plate technique for these organisms.
Effect of Freezing Broiler Drumsticks on Breading Adhesion
Authors: SUDERMAN D. R. , CUNNINGHAM F. E.
Published: August 2006

Broiler drumsticks were used to determine whether freezing poultry parts prior to breading application affected coating adhesion. Fifty fresh drumsticks were compared to 50 frozen/thawed drumsticks. Results showed freezing improved coating adhesion, but not significantly.
Further Studies on the Antibotulinal Effectiveness of Nisin in Acidic Media
Authors: SOMERS E. B. , TAYLOR S. L.
Published: August 2006

The antibotulinal effectiveness of nisin in TPYG broth was increased somewhat by lowering the pH to pH 5.5. The ability of nisin to inhibit the outgrowth of strain 56A spores was markedly increase at pH 5.5 by comparison to its effectiveness at higher pHs observed in previous studies. The increased effectiveness of nisin at pH 5.5 was less notable for the strain 69A, 113B, and 213B spores. The nisin sensitivity of the type E spores was essentially unchanged from that observed in earlier studies at higher pHs. At pH 6, nisin levels of 5000 I.U./ml were insufficient to prevent spore outgrowth by C. botulinum in cooked meat medium. Comparatively, much lower levels of nisin were effective in preventing botulinal outgrowth in TPYG broth at pH 6. The decreased effectiveness of nisin in cooked meat medium may be due to the binding of nisin to meat particles, and this binding is apparently not affected by lowering the pH to pH 6.0.
Sensory, Physical, and Cooking Characteristics of Bacon Processed with Varying Levels of Sodium Nitrite and Potassium Sorbate
Authors: BERRY B. W. , BLUMER T. N.
Published: August 2006

Sensory, physical, and cooking properties were evaluated on bacon processed under commercial operations in four separate plants. Three formulations with various levels of sodium nitrite and potassium sorbate were used: (1) 0 ppm sodium nitrite, (2) 40 ppm sodium nitrite 2600 ppm potassium sorbate, and (3) 120 ppm sodium nitrite. Sliced bacon was evaluated after 10, 30, 50, and 70 days of storage. “Chemical”‐like flavors, prickly mouth sensations, and “sweet aromatic” aromas were found in bacon processed with 40 ppm sodium nitrite and 2600 ppm potassium sorbate. “Microbial” flavors were found in 0 ppm sodium nitrite bacon after 50 and 70 days of storage. Bacon stored for 30 days had less cooking loss and sensory panel scores indicative of more mouth coating with fat than did bacon stored for 10 days. The degree of leanness in bacon strips had more of an influence on textural, physical, and cooking characteristics than did sodium nitrite and potassium sorbate levels.
Mechanically Separated Spleen: Its Composition and Protein Efficiency Ratio
Authors: BITTEL R. J. , GRAHAM PAUL P. , YOUNG R. W. , BOVARD K. P.
Published: August 2006

Beef spleens were freed of undesirable capsular and internal connective tissue by passage through a Beehive Model AU 4171 deboner fitted with a desinewing head. The resulting product (called mechanically separated spleen or MSS) was recovered at a 79% yield and contained 17.0% protein, 2.9% fat and 762 ppm iron. The effect of mechanical separation on protein quality was determined by protein efficiency ratio (PER). Rats fed MSS and whole spleen diets exhibited significantly greater weight gains than those fed casein. PER values for whole spleen (2.4) and MSS (2.3) were not significantly different. The PER value for casein (2.5) was significantly higher than that of MSS but not whole spleen.
Effects of Preparative Processes on the Composition and Functional Properties of Protein Preparations from Candida utilis
Authors: SCHACHTEL ANDREW P.
Published: August 2006

Protein preparations were made from continuously grown Candida utilis cells using processes which included cell disruption, aqueous protein extraction, nucleic acid reduction, protein precipitation and freeze‐ or spray‐drying. The composition of the preparations was in the range 48–57% crude protein and 2–11% RNA, depending on the procedures used for concentrating protein and reducing nucleic acid. Functional properties examined included water‐binding capacity, emulsifying properties, nitrogen and protein solubility, fat absorption, foaming properties, and bulk density. No single yeast preparation was superior to the others in all properties tested. Although heating processes, and in particular heat shocking of cells at 68°C with subsequent incubation at 50–55°C, were generally detrimental to functional properties, no processing procedure always affected all functional properties in the same way. The functional properties of some of the yeast preparations were found to compare favorably with those of the standard reference proteins, soy protein isolate, and sodium caseinate.
Optimization of Cell Disruption for Alfalfa Leaf Protein Concentration (Pro‐Xan) Production
Authors: CARROAD PAUL A. , ANAYA‐SERRANO HUMBERTO , EDWARDS RICHARD H. , KOHLER GEORGE O.
Published: August 2006

Leaf protein concentrate (Pro‐Xan) production requires cell maceration for protein release. Alfalfa cell rupture was studied with a commercial scale vertical hammer mill with respect to feed rate, hammer‐wall clearance, type and number of hammers, agitation rate, energy input, and juice recycle. Degree of cell rupture was measured by comparing the amount of true protein nitrogen liberated by cell maceration to that present in the raw material. Degree of cell rupture, degree of cell rupture per unit of energy input, and mass of protein released were optimized independently with respect to operating parameters by the linear programming technique known as the Simplex method.
Production of Oil and Protein Food Products from Raw Peanuts by Aqueous Extraction and Ultrafiltration
Authors: LAWHON J. T. , MANAK L. J. , RHEE K. C. , LUSAS E. W.
Published: August 2006

Two significant protein isolation techniques (the Aqueous Extraction Process and the Membrane Isolation Process) were combined to obtain a new processing strategy for producing oil and protein food products from raw peanuts. Three varieties of peanuts were processed to obtain either a low‐fat isolate or a full‐fat product and an oil cream using aqueous extraction, centrifugation and industrial ultrafiltration membranes. Proximate and amino acid analyses and nitrogen solubility profiles were made on spray‐dried products. Mean membrane permeation rates achieved exceeded 70 gallons per sq ft per day (gfd). Protein products possessed high nitrogen solubility, a bland taste, and were desirably light in color.
Sensory Textural Properties of Stabilized Ice Cream
Authors: MOORE LISA J. , SHOEMAKER CHARLES F.
Published: August 2006

Vanilla ice cream samples containing five different levels of sodium carboxymethylcellulose (CMC) were evaluated for textural differences using time‐intensity and graphic rating (line‐marking) methods. The time‐intensity method showed significant correlations between CMC concentration and the sensory textural properties of iciness, viscosity, and melting time. The graphic rating tests showed significant correlations between CMC concentration and the sensory textural properties of coldness, iciness, viscosity, and firmness. Comparison of time‐intensity and graphic rating tests for the same textural properties showed significant correlations for iciness and viscosity. This investigation showed time intensity and graphic rating to be complementary methods for the sensory evaluation of the textural properties of a stabilized vanilla ice cream.
Effects of Microwave, Steam and Water Blanching on Freeze‐Dried Spinach
Authors: QUENZER N. M. , BURNS E. E.
Published: August 2006

Microwave energy was demonstrated to be a convenient and effective method of blanching. Compared to steam or water, microwave blanching was superior in retention of ascorbic acid. The texture of rehydrated, microwave blanched spinach was firm, chewy and highly acceptable. Water blanching ruptured the cells and destroyed fine cellular structure as compared to steam blanching which caused less cellular disruption and greater retention of tissue structure. Microwave blanching resulted in coagulated protoplasmic material surrounding the cell walls. Cell and tissue structure remained intact which resulted in h gh rehydration ratios and acceptable textural characteristics. Microwave blanching yielded a superior freezedried product as compared to water and steam blanching.
Essential Elements in Fresh and Canned Tomatoes
Authors: LOPEZ ANTHONY , WILLIAMS H. L.
Published: August 2006

The content of 16 essential elements was determined in fresh and canned tomatoes by atomic absorption spectrophotometry. The elemental content of fresh tomatoes was compared with that of canned tomatoes. All data were analyzed statistically. There were significantly higher amounts of calcium, chloride, cobalt, copper, nickel, sodium, tin, and zinc in canned tomatoes than in fresh tomatoes. There were significantly lower amounts of magnesium, manganese, phosphorus, potassium, and silicon in canned tomatoes than in fresh tomatoes. No significant difference in iron was found between fresh and canned samples. Percentages of the established and estimated RDA's show that fresh and canned tomatoes are relatively good sources of potassium and relatively fair sources of iron. Canned tomatoes are a relatively good source of sodium. Element retention in the canned tomatoes was 77–7,651%.
Fractionated Edible Beef Tallow as a Deep‐Fat Frying Medium for French Fries
Authors: DeFOUW CYNTHIA L. , ZABIK MARY E. , GRAY J. IAN
Published: August 2006

Edible beef tallow fractionated by detergent (SDS) at controlled temperatures, unfractionated tallow, blends of tallow with corn and soybean oil, and a commercial frying oil were compared as deep‐fat frying media. French fries were fried in the oil for 20 consecutive fryings. Oils were tested physically and chemically and French fries were evaluated both objectively and by a taste panel. Results showed that color of the oils became darker and viscosity, peroxide value, and refractive indices increased progressively. Sensory scores showed no significant differences (p < 0.05) in general acceptability in fries prepared with any of the oils, indicating that fractionated tallow does have potential for use as a deep‐fat frying medium.
Factors Affecting the Acceptability of Low‐Nitrite Smoked, Cured Ham
Authors: DuBOSE CYNTHIA N. , CARDELLO ARMAND V. , MALLER OWEN
Published: August 2006

Two experiments were conducted to evaluate the consumer acceptance of samples of cooked, smoked ham which varied in sodium nitrite concentration and to evaluate the importance of two factors hypothesized to affect their acceptability. The first experiment assessed the importance of color to the overall acceptability of smoked ham. Results indicated that satisfactory color in this product can significantly increase its acceptability, even when other attributes (e.g. flavor) of the product are inferior. The second experiment assessed the effect of a warning of the possible dangers of sodium nitrite on the acceptability of the products. Results showed that the warning had no effect on the consumers' acceptance of the product.
Effect of pH and Heat Treatment on the Binding of Calcium, Magnesium, Zinc, and Iron to Wheat Bran and Fractions of Dietary Fiber
Authors: CAMIRE A. L. , CLYDESDALE F. M.
Published: August 2006

The effect of pH and heat treatment on the binding of added food grade sources of calcium, magnesium, zinc, and iron to a standard wheat bran, cellulose, and lignin was investigated. 1% solutions of pectin and guar gum were examined for their ability to bind these metals in aqueous solution. Lignin and pectin was found to have high metal binding capacities. Metal binding to fiber was found to be pH dependent. Toasting had no effect on metal binding by cellulose, but had a significant effect on the binding of metals by lignin and wheat bran. Boiling had a significant effect on the binding of metals by cellulose, lignin, and wheat bran.
Inhibition of Broad Bean Lipoxygenase
Authors: AL‐OBAIDY H. M. , SIDDIQI A. M.
Published: August 2006

The enzyme lipoxygenase (E.C.1.13.1.13) was extracted from broad bean (Vicia faba) and purified 50‐fold. The enzyme reaction was inhibited by phenolic antioxidants, the broad bean coat itself, sulfhydryl compounds, sulfhydryl reagents, and by metal binding agents. The inhibition by metal binding agents could be reversed by the addition of Ca++ and Mn++. Dialysis against 1 × 10−3M cyanide for 24 hr resulted in a complete loss of activity which could be regained by the addition of calcium. The enzyme was completely denaturated by heating at 75°C for 10 sec. A 2‐min blanch of the fresh broad beans in boiling water or steam completely inactivated the enzyme.
Studies on Trypsin and Chymotrypsin Inhibitory Activities, Hemagglutinating Activity, and Sugars in the Great Northern Beans (Phaseolus vulgaris L)
Authors: SATHE S. K. , SALUNKHE D. K.
Published: August 2006

Trypsin and chymotrypsin inhibitory activities, hemagglutinating activity, oligosaccharides, total and reducing sugars were determined in Great Northern beans (Phaseolus vulgaris L.) flour, albumins, globulins, protein concentrates, and protein isolates. The bean flour and the protein concentrates were further evaluated for hydrogen gas prod action following ingestion in rats. The trypsin and chymotrypsin inhibitory activities were reduced in protein concentrates (75.32 and 84.78% reduction, respectively), and protein isolates (97.98 and 85.39% reduction, respectively), Albumins, globulins, protein concentrates, and protein isolates did not contain raffinose and vertascose while stachyose was present (14.69 mg/g) only in the albumins. Protein concentrates were essentially void of flatulence activity. Hemagglutinating activity was absent in albumins, globulins, protein concentrates, and protein isolates, but was present in the beaii flour.
Effect of Cultural Conditions and Media on the Antimicrobial Activity of Streptococcus Thermophilus
Authors: RAO D. R. , PULUSANI S. R.
Published: August 2006

When Streptococcus thermophilus was grown in basal medium with or without fermentable carbohydrate (lactose, glucose or sucrose at 2% level), antimicrobial activity was detected only in the cell‐free medium and cells were free of any antimicrobial activity. Peanut milk, soymilk and basal medium with a fermentable sugar supported the production of antimicrobial compound(s) by S. thermophilus. Milk‐based medium did not appear to be a necessity for such activity. When tested independently, the optimum temperature for maximum production of antimocrobial activity by S. thermophilus in whole milk was 50°C while the optimum time of incubation was 48 hr. An initial pH of 6.0 resulted in maximum antimicrobial activity in basal medium with 2% lactose.
Changes in Tannin, Free Amino Acids, Reducing Sugars, and Starch During Seed Germination of Low and High Tannin Cultivars of Sorghum
Authors: CHAVAN J. K. , KADAM S. S. , SALUNKHE D. K.
Published: August 2006

Seedling growth and changes in tannin, starch, reducing sugars, and free amino acids were determined during germination of low and high tannin seeds of sorghum. The seedling growth was markedly suppressed in high tannin seeds as compared to low tannin seeds. About 73 and 20% tannins were lost during 120 hr germination in high tannin and low tannin seeds, respectively, Accumulation of reducing sugars, free amino acids, and degradation of starch were considerably low in high tannin seeds as compared to low tannin seeds. It is suggested that tannins are responsible for retarding the seedling growth by decreasing the rate of starch and protein degradation in germinating high tannin seeds.
An Enzymic Method for Reducing Curd Formation in Canned Salmon
Authors: YAMAMOTO M. , MACKEY J.
Published: August 2006

An effective method for reducing the formation of curd in canned salmon is described. The process consists of applying an aqueous extract of papaya latex powder to the surfaces of raw salmon segments prior to conventional vacuum seaming and heat sterilization. It is based on the idea that large curd‐forming proteins, once reduced to peptide and polypeptide fragments, will no longer coagulate when heated. A substantial reduction in curd formation was achieved in canned coho and sockeye salmon.
Ascorbic Acid Effects on Bovine Muscle Pigments in the Presence of Radiant Energy
Authors: HARBERS CAROLE A. Z. , HARRISON DOROTHY L. , KROPF DONALD H.
Published: August 2006

Untreated and treated (dipped in ascorbic acid solutions of 0, 0.5, 1.0, or 5.0%) raw psoas major muscle samples were exposed to radiant energy in a model system (500W Hg lamp, 577 nm, 2°± 1°C, 20% 02) with spectral reflectance measured every 30 min. Results varied with reflectance ratios or differences at 572/525, 630‐582, 630/582, or 630‐614 nm. Differences between 0 and 4 hr exposure indicated that ascorbic acid retarded pigment oxidation. The K/S ratio at 572/525 nm indicated that 5% ascorbic acid solution retarded pigment oxidation and protected muscle color most. Ascorbic acid retarded lipid oxidation (TBA values) in muscle stored at −26°C from 3–10 wk; a 5% solution gave the least protection of the solutions tested.
Qualitative Alteration of Phospholipids in Beef Patties Cooked After Vacuum and Nonpackaged, Frozen Storage
Authors: GOKALP H. YUSUF , OCKERMAN HERBERT W. , PLIMPTON RODNEY F. , PENG ANDREW C.
Published: August 2006

Alterations during frozen storage of the phospholipids in high quality and very lean (7.5% fat) beef patties as influenced by vacuum packaging were studied. Meat was obtained from a closely trimmed semimembranosus muscle from a U.S. Choice Grade steer carcass. Ground patties were stored 3 days, 1.5, 3, and 4.5 months at ‐23 ± 1°C. Lipids were extracted after the patties were thawed and cooked. After the 3 days of frozen storage, the vacuum packaged samples indicated the presence of eight different phospholipid classes in decreasing concentration: phosphatidylcholine, phosphatidylethanolamine, sphingomyelin, lysophosphatidylcholine, phosphatidylserine, phosphatidylinositol, lysophosphatidylethanolamine, and diphosphatidylglycerol, in the nonpackaged samples; diphosphatidylglycerol and lysophosphatidylethanolamine were absent. As storage progressed, the amount of certain phospholipid classes, particularly in the nonpackaged samples, declined. After 3 months of storage in both packaged and nonpackaged samples, trace amount of lysodiphosphatidylglycerol became evident.
Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger Patties
Authors: HUFFMAN D. L. , CROSS H. R. , CAMPBELL K. J. , CORDRAY J. C.
Published: August 2006

Utility chucks and Choice plates were coarse ground and mixed to provide raw material with a fat content of about 20%. Four 23 kg meat blocks were assigned, at random, to treatments: (1) control, (2) salt, (3) tripolyphosphate (TPP), and (4) salt and TPP. Each treatment was flaked, blended, and hand formed into logs which were PVC wrapped, freeze‐tempered, pressed, and sliced to a 12 mm thickness. Patties were freezer wrapped and stored for evaluation initially (time) and after 30 and 60 days storage. The entire experiment was replicated three times. Sensory evaluation showed that cohesiveness, flavor, and juiciness of patties containing salt (treatments 2 and 4) were more desirable (p<0.01) than the control or TPP treatments. Differences over the storage period were not significant. Instron values were lower for the control patties than other treatment groups. Patties stored 60 days had higher (P<0.05) TBA values than those evaluated initially or after 30 days of freezer storage.
Effect of Gamma‐irradiation on Lipid Constituents of Autolysing Lamb Liver
Authors: BHUSHAN BRIJ , NINJOOR V. , NADKARNI G.B.
Published: August 2006

Alterations in lipid constituents of lamb liver in response to varying doses (0‐2.0 Mrad) of gamma‐radiation were ascertained in terms of total vitamin A, total phospholipid, and fatty acid content. Radiation exposure at 2.0 Mrad dose resulted in a five‐fold increase in thiobarbituric acid reacting substances (TBRS) measured in terms of malonaldehyde and a 64% rise in carbonyls. The losses in lipid con‐ stituents were marginal. During the course of autolysis significant lipolytic activities persisted in irradiated lamb liver as evidenced by the decline in total phospholipid (50%) and neutral fat levels accompanied by a four‐fold increase in fatty acid content. In irradiated lamb liver undergoing autolysis, a rapid hydrolysis of vitamin A Esters occurred leading to enhanced vitamin A alcohol/ester ratios. A comparison of radiation destruction of vitamin A in model systems, shark liver oil, and lamb liver revealed that similar doses of gamma‐radiation cause more destruction in model systems than in others.
Temperature, pH, and Spore Load Effects on the Ability of Nisin to Prevent the Outgrowth of Clostridium botulinum Spores
Authors: SCOTT VIRGINIA N. , TAYLOR STEVE L.
Published: August 2006

The effectiveness of nisin in preventing the outgrowth of spores of Clostridium botulinum types A, B, and E in TPYG broth was profoundly affected by pH, temperature of heat‐shocking, length of the heat‐shocking period, and spore load. Nisin was considerably more effective at pH 6 than at either pH 7 or pH 8 in limiting the outgrowth of all six tested strains. Heat‐damaged spores were also more sensitive to nisin. Both higher heat‐shocking temperatures in the range 20‐30°C higher than the optimal heat‐shocking temperatures for the particular strain and longer heat‐shocking periods served to lower the levels of nisin required to inhibit spore outgrowth. Nisin was more effective against spore loads of 102spores/ml. than higher spore loads of 103 or 104 spores/ml with all of these variables taken into consideration, the order of sensitivity of the spores of the various strains of C. botulinum was strain 56A < strain 69A < strain 113 B = strain 213 B < strain Beluga E < strain Minnesota E
Beta‐Galactosidase of Streptococcus cremoris H
Authors: JAGOTA S.K. , RAO M.V. RAMANA , DUTTA S.M.
Published: August 2006

Beta‐galactosidase (Beta‐D‐galactosidegalactohydrolase, EC 3.2.1.23) of Streptococcus cremoris H was partially purified by ammonium sulfate fractionation. Only 10% of the protein was recovered as enzyme protein and more than 50% of the enzyme in the crude extract was lost. A 2.6‐fold purification only was achieved. The enzyme was most active at 65°C and recorded an optimum pH at 7.0. Km and Vmax with ortho‐nitrophenyl beta‐D galactopyranoside as the substrate were recorded as 0.384 mM and 12.6 μmoles/mg protein/min. Manganese ions activated the enzyme. The enzyme was strongly inhibited by Hg++, Ca++, Ni++, and Ag+ as well as parachloromercuribenoate.
Effect of Bone Source and Storage on the Role of Mechanically Deboned Pork in Rancidity Development in a Cooked and Smoked Sausage
Authors: OCKERMAN H. W. , HOUBEN J. H. , KROL B. , PLIMPTON R. F. , SCHAD M.
Published: August 2006

The chemical and physical differences found in this study between mechanically deboned pork and hand deboned pork agree with the data reported in the literature except for fatty acid analyses which suggest little difference between these two types of tissue. The type of bone (ham versus vertebrae) had no significant effect on color, flavor, odor or tenderness of the sausage product, but mechanically deboned tissue from vertebrae did not influence color, but did increase rancidity. However, the evaluation panel did not object to this flavor in this type of sausage product. Mechanically deboning tissue significantly darkened the color of the raw material and the finished product. It also decreased the tenderness desirability of the sausage. Type of antioxidant significantly improved external color, but rancid taste was not significantly affected. Color became darker, tenderness desirability decreased, and flavor and odor deteriorated with product storage.
Yield and Quality of Soymilk Processed by Steam‐Infusion Cooking
Authors: JOHNSON L. A. , DEYOE C. W. , HOOVER W. J.
Published: August 2006

Traditional soymilk is boiled for approximately 60 min at 99°C pH 6.7, which reduces trypsin inhibitor (TI) activity by more than 90% to improve nutritional value. We evaluated continuous, direct steam‐infusion cooking that facilitated higher temperatures (99‐154°C) than that traditionally used for cooking soymilk. At temperatures above 120°C in steam‐infusion cooking we observed consistent temperature‐dependent patterns in yields of soymilk, solids, and protein, characterized by an initial decrease, followed by a rise to maximum recovery, then by a final decrease. At 154°C, pH 6.7, maximum recovery occurred at the same point as did adequate in‐activation of TI. As much as 90% of the slurry, 86% of the soybean solids, and 90% of the protein were recovered as soymilk after centrifuging at 1050 × G for 5 min. Under optimum conditions for steam‐infusion cooking the soymilk also retained less than 8% residual TI activity, and less chemical browning. Using traditional cooking methods, about 72% of the slurry, 61% of soybean solids, and 73% of the protein are recovered.
Relative Importance of Perceptual Factors to Consumer Acceptance: Linear vs Quadratic Analysis
Authors: MOSKOWITZ HOWARD R.
Published: August 2006

This paper introduces a new approach to evaluating the relative importance of sensory characteristics to acceptance, using quadratic relations. The analysis illustrates that the relative importance of any specific characteristic cannot be defined as a single number, but depends upon the level of that characteristic as perceived by the consumer, and upon the other sensory factors of the product.
Effect of Microwave and Conventional Cooking on the Nutritive Value of Colossus Peas (Vigna uniguiculata)
Authors: CHUNG S. Y. , MORR C. V. , JEN J. J.
Published: August 2006

The effect of microwave and conventional cooking methods, designed to simulate those used in home meal preparation, upon nutrient retention in Colossus Peas (Vigna uniguiculata) was studied. Neither method resulted in significant changes in the fat, protein, β‐carotene and ascorbic acid content of the peas. Microwave cooking resulted in significantly greater losses of several ammo acids, but resulted in significantly greater retention of thiamin and riboflavin than the conventional treatment. Although each of the mineral components exhibited different magnitudes of loss by the two cooking methods, different due to method of cooking were not significant. Both Fe and Cu were completely retained in the peas cooked by both methods. Both cooking methods (15‐60 min cooking) resulted in 92‐97% loss of trypsin inhibitor.
Factors Influencing Softening of Salt‐Stock Pickles in Air‐Purged Fermentations
Authors: GATES KAREN , COSTILOW RALPH N.
Published: August 2006

Cucumber fermentations in 1‐gal glass jars were purged with air at high rates to study factors influencing softening of the cucumbers and treatments whit h might prevent softening. The cucumbers were softened much mere rapidly and extensively in fermentations purged at 100 ml air/min than at 20 ml air/min. This could not be prevented by initial acidification (up to 0.6% acetic acid) nor by brining at high brim: strength (up to 35° salometer). No soft pickles were found in air‐purged lots treated in any of the following ways: (a) acidified and treated with hypochlorite and then buffered and inoculated with Lactobacillus plantarum (controlled fermentation process); (b) added 1.035% potassium sorbate;(c) used nitrogen for purging for first two days and then air‐purged; and (d) the cucumbers were blanched and inoculated by washing unblanched cucumbers with the brine used to cover them. Pectinolytic enzyme assays were run on most fermentation brines, but enzyme activities were not well correlated with the extent of softening. The results indicate that softening of air‐purged cucumbers is caused by the growth of some oxygen‐dependent, sorbic acid‐sensitive microorganism(s) growing in or on the cucumbers. The first day or two after brining appears to be the most critical in the development of the causative, organism(s).
Air Purgining of Commercial Salt‐Stock Pickle Fermentations
Authors: COSTILOW R.N. , GATES K. , BEDFORD C.L.
Published: August 2006

A total of 28 commercial salt‐stock pickle fermentations were air‐purged with a sidearm purger during two brining seasons. Both air flow rates and purging schedules were varied among the fermentations. Air‐purging was as efficient as nitrogen in preventing the formation of bloaters (hollow pickles) and there was no significant effects of the various treatments used. The average overall quality of the salt‐stock was equivalent to that from nitrogen‐purged tanks. Softening of less than 50 bu of salt stock occurred in one tank, and a few pickles in another tank had soft blossom ends. In both instances, these defects were found in a localized area directly under the purger outlet where dissolved oxygen concentrations were highest. No reason(s) for the occurrence of softening in the two isolated tanks was found. Mach variation was observed among fermentations in dissolved oxygen levels and in the oxygen demand indicated by the rate of depletion of oxygen when the air supply was turned off. However, the demand was usually higher during the first few days after brining than in older brines.
Factors Influencing the Heat Resistance of a Heat‐Resistant Lipase of Pseudomonas
Authors: ADAMS D. M. , BRAWLEY T. G.
Published: August 2006

Pseudomonas spp. MC50 produced an extra‐cellular lipase that was extremely heat resistant at 100–150°C when heated in water or emulsions. The D‐values ranged from 40 min at 100°C to 84 sec at 150°C. The zD‐vallue was 36°C. When heated in water, the lipase exhibited greatest survival at pH 8.5. Below pH 6.5, survival was less than 10% of that at pH 8.5. Survival of lipase heated in emulsions was affected somewhat by the type of oil, corn oil concentration, and type of emulsifier. Type of stabilizer or stabilizer concentration had little effect on lipase survival. Lipase treated with ethylenediaminetetraacetate (EDTA) was fully heat resistant in water; survival declined when lipase was heated in CaCl2 solutions of 3–120 mM.
Residual Amounts of Proteinaceous Additives in Table Wine
Authors: WATTS D. A. , OUGH C. S. , BROWN W. D.
Published: August 2006

Radioactive acetic anhydride was used to label casein, isinglass, egg white, and a pectic enzyme complex. The pectic enzyme was added to three different grape juices which were fermented, bentonite fined and filtered in an approximation of industrial practice. Three wines were fined using isinglass or egg white (red wines) or casein (white wines) applied at three rates each, and finished as above. Residual amounts of each additive were determined by scintillation counting of samples taken at each step. All of the pectic enzyme remained in the finished wines. Residual fining agents decreased with the application rate to levels showing much variation in the red wines and less in the whites.
Model System Studies on N‐Nitrosamine Formation in Cured Meats: The Effect of Slice Thickness
Authors: THEILER R. F. , ASPELUND T. G. , SATO K. , MILLER A. F.
Published: August 2006

A model bacon system has been developed which enables a more reproducible determination of N‐nitrosamines when compared to conventional methods of bacon production. Utilizing this system, the effect of slice thickness and frying time on nitrosopyrrolidine (NPyr) formation has been demonstrated. Short frying periods (3 min/side) result in higher NPyr levels for thinner sliced samples and longer frying periods (5 min/side) result in higher NPyr levels for thicker sliced samples. The level of N‐nitrosamine formed is integrally related to slice thickness and frying time and may be explained when two factors are considered, the rate of N‐nitrosamine formation and the rate of its volatilization.
Lipid Content and Fatty Acid Composition in Bamboo Shoots
Authors: KOZUKUE ETSUKO , KOZUKUE NOBUYUKI
Published: August 2006

Lipids from bamboo shoots (Phyllostachys pubescens), peeled and divided from top to base, were extracted and fractionated into three classes, and each class separated into constituent components by thin‐layer chromatography (TLC). Fatty acid composition and amount of separated lipids were determined. Total lipids (TL) ranged from 800 (top) to 380 mg (base) per 100g fresh weight and the ratio of nonpolar lipids (NPL):glycolipids (GL):phospholipids (PL) was about 17:27:56. The main fatty acids of the three lipid classes were palmitic, linoleic and linolenic acids, but composition was remarkably different among these fractions. The fatty acid composition of triglycerides (TG) was similar to the original NPL. Palmitic acid was almost all located in 1‐, 3‐position, linoleic acid mainly located in 2‐position of TG, while linolenic acid was distributed in each position. Digalactosyl diglyceride (DGDG) and monogalactosyl diglyceride (MGDG) were the main components of GL; the average of the former had about 37% linoleic and 29% linolenic acids, while the latter had about 25% linoleic and 62% linolenic acids. Bamboo shoots contained 9 PL fractions, the major being phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE). PC contained about 48% linoleic, 31% palmitic and 11% linolenic acids, and PE also had the similar tendency as PC.
Formation of Volatile Compounds in Sugar‐Phenylalanine and Ascorbic Acid‐Phenylalanine Model Systems during Heat Treatment
Authors: SECK SOULEYMANE , CROUZET JEAN
Published: August 2006

Formation of volatile compounds during heating at 99°C for 1.8 min of model systems constituted by diluted solutions of sugars (glucose or fructose) or ascorbic acid and phenylalanine was investigated. The results obtained show that furfural is the only one furan derivative formed under these conditions and quantitative data indicate that ascorbic acid is its main precursor. The other derivatives found in tomato juice heated under the same conditions (5‐méthyl furfural, 2‐acetylfuran, 5‐méthyl‐2‐acetylfuran, furfuryl alcohol) are not formed. The formation of phenylacetaldehyde can be explained by Strecker degradation of phenylalanine rather than direct thermolysis of his product. Aromatic hydrocarbons, found in the three model systems studied, are certainly formed by thermal degradation of pheny alanine.
Hard‐to‐Cook Phenomenon in Beans: Effects of Accelerated Storage on Water Absorption and Cooking Time
Authors: JACKSON G. MICHAEL , VARRIANO‐MARSTON E.
Published: August 2006

Black beans stored for 7–14 days at 41°C, 100% RH, required more cooking time than fresh beans and thus paralleled cooking time for beans stored forr more than 1 yr at room temperature. With corrections for solids lost during soaking, water absorption did not differ between fresh and stored beans. The rate of electrolyte leakage was greater from stored beans than from fresh samples, indicating that the cotyledon deteriorated during aging. Bean moisture content was found to be related to cooking time. In general, the higher the moisture content after soaking, the shorter the cooking time. However differences in cooking times between fresh and aged samples persisted regardless of bean moisture content.
Heat Resistance of Sporolactobacillus inulinus
Authors: DOORES STEPHANIE , WESTHOFF DENNIS
Published: August 2006

Sporolactobacillus inulinus was grown on 24 media varying in carbohydrate source and concentration. A heat‐resistant total count (80°C–5 min) and the thermal resistance of the spores isolated from each cell crop were determined. The highest heat‐resistant couunts were obtained when S. inulinus was grown on Sporolactobacillus agar with 2%α‐methyl glucoside. Cells grown in Sporolactobacillus broth with 1%α‐methyl glucoside yielded the most heat resistant spores. D values (decimal reduction times) and z values were determined for each spore crop. Average D values were 53.2 min at 75°C, 19.5 min at 80°C, 6.8 min at 85°C and 5.1 min at 90°C. The average z value was 13.0°C.
Nutritional Improvement of Sorghum by Fermentation
Authors: KAZANAS NURIA , FIELDS M. L.
Published: August 2006

A natural lactic fermentation of ground grain sorghum produced significant increases (P < 0.001) in available lysine/leucine, isoleucine, and methionine. The protein quality, expressed as relative nutritive value, increased significantly (P < 0.001) as a result of fermentation. Niacin and thiamin increased significantly (P < 0.001) and riboflavin also increased (P < 0.05) during the fermentation. Protein and carbohydrate appeared to be more available after the fermentation than before the fermentation. Although the fermentation produced increased availability of nutrients, it did not produce change in the proximate analyses.
Distribution of T‐2 Toxin in Wet‐Milled Corn Products
Authors: COLLINS GEORGE J. , ROSEN JOSEPH D.
Published: August 2006

The distribution of T‐2 toxin in wet‐milled corn products was studied by processing contaminated corn with bench scale wet‐milling equipment. Approximately two‐thirds of the T‐2 toxin initially present was removed by the steep and process water, 4% was found in starch and the remainder was distributed between germ, gluten, and fiber. The toxin concentration in germ ranged from 163–194% of the toxin concentration in the corn from which it was derived, while the T‐2 toxin concentration in starch was 6.6—8.8% of the concentration in corn. The steep water concentration was related to the concentration of T‐2 toxin in the original corn and the human consumption products. This may provide a convenient substrate for toxin assay.
Effect of Heat Treatment on the Flow Properties of Aqueous Guar Gum and Sodium Carboxymethylcellulose (CMC) Solutions
Authors: RAO M. A. , WALTER R. H. , COOLEY H. J.
Published: August 2006

Prolonged heat treatment of 1% (w/v) guar gum and sodium carboxymethylcellulose (CMC) solutions resulted in a permanent loss of their apparent viscosity. The consistency index (K) of the power law model: τ= K γn, indicated well the loss of viscosity. The reduction in K due to heat treatment could be characterized by D and z parameters. The D250 and z values for guar gum were 32 min and 62°F, respectively; the magnitudes for CMC were 7.9 min and 48°F, respectively. These values were obtained from experiments in which the solutions were placed in sealed cans (201 × 304) and subjected to temperatures between 210–260°F. Because the solutions were viscous, corrections were made for heating and cooling lags during heat treatment. Dilutee solution viscosity data showed that heat treatment resulted in lower magnitudes of intrinsic viscosities and interaction coefficients. The activation energy of flow of the heat‐treated solutions was not affected significantly due to heat treatment.
Combining Aqueous Extraction and Membrane Isolation Techniques to Recover Protein and Oil from Soybeans
Authors: LAWHON J. T. , MANAK L. J. , RHEE K. C. , RHEE K. S. , LUSAS E. W.
Published: August 2006

Two relatively new protein isolation techniques (the Aqueous Extraction Process and the Membrane Isolation Process) were combined to obtain a single isolation procedure to produce protein and oil food products from undefatted soybeans. Three lots of soybeans were processed using aqueous extraction, centrifugation and industrial ultrafiltration membranes to obtain either a full‐fat, low‐fat or intermediate‐fat product and an oil cream. Proximate and amino acid analyses, nitrogen solubility profiles, and storage tests were made on spray dried products. Mean membrane permeation rates achieved ranged from 20–42.6 gfd. Protein products possessed high nitrogen solubilities below pH 3.5 and above pH 7, and were desirably light in collor.
Succinylation of Cottonseed Flour: Effect on the Functional Properties of Protein Isolates Prepared from Modified Flour
Authors: CHOI Y. R. , LUSAS E. W. , RHEE K. C.
Published: August 2006

Succinylated cottonseed protein isolates (40% and 54% modification of amino groups of control isolate) were prepared under pilot scale processing conditions. Partial succinylation of cottonseed flour increased the yield of protein isolate in isoelectric precipitation (pH 4.5). The succinylated isolates were more water soluble, less heat‐coagulable in water, and lighter in color as compared to conventional isolates. They also showed improved functional properties including higher oil absorption, emulsion capacity, gel strength, water hydration, water retention, and viscosity. Bulk density was decreased and resulted in fluffy isolates.
Relationship of Survival of Kluyveromyces fragilis at‐19°C to Cellular Fatty Acid Composition
Authors: BOSTIAN M. , GILLILAND S. E.
Published: August 2006

Concentrated cultures of Kluyveromyces fragilis prepared from cells grown in a pepsinized whey medium were frozen at −19°C for 24 hr. The eight strains of K. fragilis included in this study exhibited wide differences in survival. As the percentage of dodecanoic acid in the cells increased, the percentage of survivors after freezing also increased.
Glutathione Peroxidase in Post‐Rigor Bovine Semitendinosus Muscle
Authors: DeVORE V. R. , GREENE B. E.
Published: August 2006

Glutathione peroxidase (GSH‐Px) activity was measured and selenium (Se) values obtained on beef semitendinosus muscles. TBA numbers were determined on stored, ground beef patties prepared from the same samples. Factors affecting the assay and the stability of the enzyme in post‐rigor beef were examined. According to these studies, GSH‐Px activity could be assayed directly from the muscle extract. The enzyme was viable throughout the rigor process and exhibited activity within the expected meat pH range. A statistically significant correlation between GSH‐Px and muscle Se was obtained. The correlation coefficient was only moderately high (0.65). Comparison of the muscle Se values obtained in this study to a suggested minimum for nutritional adequacy in cattle indicated that values for several of the muscles in the present study were similar to or below this minimum value. Studies encompassing the total GSH‐Px system are needed to determine if this system can serve to protect raw beef from oxidative deterioration during storage.