bluuebunny/crossref_metadata_2025 huggingface dataset:
Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans (Phaseolus vulgaris)
Authors: SILVA C. A. B. , BATES R. P. , DENG J. C.
Published: August 2006

Soaking and cooking treatments: were evaluated to establish the relationship of various regimes to the development of cooked bean texture and flavor of black beans (Phaseolus vulgaris L.). A salt combination soaking solution was most effective in promoting bean softening during cooking, compared to no soaking or a distilled water soak. A high correlation was observed between objective and sensory texture scores. An Instron puncture force of.150g (0.14 cm probe, 5 cm/min) accurately defined the “eating‐soft” limit of texture acceptability.
Influence of Pre‐Soaking on Black Bean Cooking Kinetics
Authors: SILVA C. A. B. , BATES R. P. , DENG J. C.
Published: August 2006

Soaking of black beans (Phaseolus vulgaris L.) and the subsequent effect on cooking kinetics was investigated. Unsoaked beans and beans soaked in water or a salt combination solution were water cooked at temperatures of 90–135°C. Bean softening did not follow first order kinetics. Using DT values (defined as cooking times necessary to reach an “eating‐soft” texture: Instron puncture force of 150g), softening activation energies (Ea's) for unsoaked, water, and salt combination soaked were 19.1, 31.3, and 38.9 Kcal/mole, respectively. Z values were calculated as 17, 22 and 36C°, respectively. These relationships suggest ways of safely reducing cooking time and energy expenditures.
High Temperature Drying: Effect on Spaghetti Properties
Authors: DEXTER J. E. , MATSUO R. R. , MORGAN B. C.
Published: August 2006

The characteristics of spaghetti produced from two high temperature (HT) drying cycles, one featuring HT at the initial stages of drying (HT‐A) and one featuring HT during the latter stages of drying (HT‐B) were compared to spaghetti produced by low temperature (LT) drying. Both HT cycles had the advantage of greatly reduced drying time. In addition HT‐A spaghetti exhibited much enhanced color intensity compared to LT spaghetti. Although HT‐A spaghetti cooking properties were marginally inferior to LT spaghetti, cooking quality was still satisfactory. Spaghetti from HT‐B was equal to or better than LT spaghetti in color quality while also exhibiting improved strand strength and superior cooking properties.
Some Biochemical Changes in Sarcoplasmic Depleted, Intact Beef Muscle Inoculated with Pseudomonas frari
Authors: YADA R. Y. , SKURA B. J.
Published: August 2006

Twenty‐four hour postmortm intact bovine Longissimus dorsi muscle strips were (1) washed to remove sarcoplasmic fluid, or (2) left intact, and were either uninoculated or inoculated with Pseudomonas fragi ATCC 4973 to evaluate the effect of decreased concentration of sarcoplasm on bacterial growth and subsequent spoilage during storage at 4°C for 12 days. Washing removed the majority of the water‐soluble components of the muscle. Significantly (P < 0.01) higher growth rates were observed on intact muscle than on washed muscle. Increased extractability of water‐soluble and salt‐soluble proteins was observed in intact inoculated (II) muscle as growth of P. fragi progressed. Alterations in SDS‐gel electrophoretic patterns of water‐soluble, salt‐soluble, urea‐soluble and urea‐insoluble proteins were evident in the II muscle. Relatively little change in nonprotein nitrogen, water‐soluble and salt‐soluble protein content occurred in washed inoculated (WI) muscle with increased bacterial growth. Only minor changes in the SDS‐gel electrophoretograms of the salt‐soluble proteins from the WI tissue were apparent.
Palatability of Meat from Mule Deer
Authors: BRITTIN H. C. , ARMES C. L. , RAMSEY C. B. , SIMPSON C. D.
Published: August 2006

To determine the palatability of meat from mule deer, a 10‐member trained sensory panel evaluated meat from seven mule deer harvested in Texas. Beef rib roast and venison rib roast, loin steaks and semimembranosus steaks, and ground meat patties (beef, venison, venison/beef, and venison/pork) were evaluated. Venison contained much less fat than beef. Beef was more palatable than venison except for tenderness. The main difference in palatability was that venison was less juicy than beef. Mixing ground venison with beef or pork increased the palatability of venison to that of ground beef.
Bentonite‐Water Dispersions Simulate Foodservice Energy Consumption of Sausage Patties
Authors: UNKLESBAY N. , UNKLESBAY K. , BUERGLER D. , STRINGER W.
Published: August 2006

A research project was initiated to determine if bentonite‐water dispersions could simulate energy consumption of two sizes of sausage patties during convective heat processing. Based on sausage patty composition, a mixture containing 18.2% bentonite and 81.8% water was used. Procedures simulated those reported for three different oven loads of sausage patties. Energy consumption was monitored throughout heat processing and was expressed as watt hours per oven load and per pan. No significant differences were found between sausage and bentonite patties for the energy consumption required for each oven load. For this food product, bentonite‐water dispersions were found to be effective food models which could substantially reduce food costs for research activities.
Use of Antisera to Heat‐Stable Antigens of Adrenals for Species Identification in Thoroughly Cooked Beef Sausages
Authors: HAYDEN ALONZA R.
Published: August 2006

Rabbit antisera to heat‐stable antigens of equine, porcine, ovine and avian (turkey and chicken) kidney/adrenals were used in agar‐gel diffusion experiments to detect the presence of flesh from these species in thoroughly cooked beef sausages adulterated at the 10,5 and 1% levels. Mammalian adrenal antigens were detected in beef sausages at the 5% level; avian kidney/adrenal antigens were detected at the 10% level of adulteration. Species cross reactivity was observed between bovine and ovine adrenals antigens and between turkey and chicken kidney/adrenal antigens. This method can be used to determine species of origin of thoroughly cooked beef sausages.
A Re‐Evaluation of the Products of Gamma Irradiation of Beef Ferrimyoglobin
Authors: WHITBURN KEVIN D. , HOFFMAN MORTON Z. , TAUB IRWIN A.
Published: August 2006

Quantitative analysis of the interactions of ·OH and eāq̄ with ferri‐myoglobin in neutral aqueous solution provides a basis for evaluating earlier studies of the radiolysis of myoglobin. γ‐radiolysis of deaerated solutions in which either ·OH or eāq̄ predominates leads to the formation of both deoxymyoglobin and ferrimyoglobin peroxide. Correction for a post‐irradiation thermal process allows radiation‐induced composition changes to be separately investigated. Depending on the radical system under consideration, a specific steady‐state composition is reached at moderate doses that involves the ferri, deoxy, and ferri‐peroxide forms of the myoglobin. Aeration of irradiated solutions quantitatively converts the deoxymyoglobin to oxymyoglobin. Radiolysis of oxygenated solutions containing N2O generates only ferrimyoglobin peroxide. Earlier studies on the radiolysis of ferrimyoglobin have been reevaluated in light of novel features that have emerged in this investigation.
Investigation into the Formation of N‐Nitrosamines in Heated Chicken Frankfurters
Authors: GRAY J. I. , BUSSEY D. M. , DAWSON L. E. , PRICE J. F. , STEVENSON K. E. , OWENS J. L. , ROBACH M.C.
Published: August 2006

Chicken frankfurters, prepared with various levels of sodium nitrite (0, 20, 40, 60, 100, and 156 ppm) were heated either in a microwave oven, boiled or broiled and then analyzed for N‐nitrosamines. As expected, “apparent” N‐nitrosamine levels increased with increasing concentrations of sodium nitrite. The effect of the various heating procedures on N‐nitrosamine formation was inconclusive, due possibly to the low levels of “apparent” N‐nitrosamines present. The two most common N‐nitrosamines present appeared to be N‐nitrosodimethylamine and N‐nitrosomorpholine. However, only in the frankfurter samples prepared with 156 ppm nitrite was the presence of N‐nitrosomorpholine confirmed by mass spectrometry.
Heat‐Induced Aggregation of Egg White Proteins as Studied by Vertical Flat‐Sheet Polyacrylamide Gel Electrophoresis
Authors: MATSUDA TSUKASA , WATANABE KENJI , SATO YASUSHI
Published: August 2006

Heat‐induced aggregation of proteins in egg white was investigated by a vertical flat‐sheet polyacrylamide gel electrophoretic method. The fractional and step‐wise aggregation of egg white proteins was caused by heating. Even with a heating time of 120 min, ovalbumin and globulins Al and A2 failed to aggregate in egg white (pH 7 and 9) at 70°C, and ovotransferrin and ovomucoid also did not aggregate in egg white at 60°C (pH 9) and 76°C (pH 7 and 9), respectively. The ovoinhibitor was much more unstable than ovomucoid under heat‐treatment, and the time dependency of heat‐induced aggregation of flavoprotein was greater than those of the other proteins in egg white.
Effect of Maillard Reaction on Some Physical Properties of Ovalbumin
Authors: KATO YASUKO , WATANABE KENJI , SATO YASUSHI
Published: August 2006

Ovalbumin freeze‐dried with or without the addition of glucose was stored at 50°C and 65% relative humidity to study the effect of the Maillard reaction on some physical properties of ovalbumin. In the early stage of the reaction in which ovalbumin‐glucose complexes were formed, there were soluble types of monomer and aggregates of which α‐helix and available lysine contents were gradually decreased with length of storage and degree of aggregation. These compounds were characterized by properties possessing a marked resistance towards destruction of conformation and coagulation. With progress of the reaction, ovalbumin‐glucose complexes changed to insoluble forms having higher particle weight and breakdown products.
Storage Proteins of Glandless Cottonseed Flour
Authors: ZARINS Z. M. , CHERRY J. P.
Published: August 2006

The salt‐soluble storage protein isolate of defatted glandless cottonseed flour was separated by gel filtration column chromatography into six fractions (I to VI). Column and thin‐layer gel filtration showed that these fractions had molecular weights of >600,000, 280,000, 127,000, 63,500, 10,700, and <2,000, respectively. Treating fraction I protein with dilute alkali dissociated a component that migrated upon gel filtration with fraction VI. Both fractions I and VI were yellow and the color intensified at alkaline pH, suggesting the presence of bound flavonol and gossypol pigments. Because of its large size and low (16.6%) protein content, fraction I was thought to be fragments of membrane and aleurone gram globulins. Gradient polyacrylamide gel electrophoresis (PAGE) showed that the proteins in each fraction being completely recovered from column chromatography were represented in the pattern of the initial isolate. The proteins in fractions II and III have similar ammo acid compositions, except that III is low in methionine, cystine and tryptophan and II is low in tyrosine and phenylalanine. The amino acid composition of fraction I was also similar to fractions II and III, while unique patterns were noted for fractions V and VI. Fraction VI was rich in lysine and arginine.
In Vitro Binding of Vitamin B‐6 by Selected Polysaccharides, Lignin, and Wheat Bran
Authors: NGUYEN L. B. , GREGORY J. F. , BURGIN C. W. , CERDA J. J.
Published: August 2006

Previous research has suggested that dietary fiber can reduce the bioavailability of certain micronutrients by ionic binding or physical entrapment. In this study, the ability of eight purified polysaccharides, lignin, and wheat bran to bind B‐6 vitamers was examined in vitro using equilibrium dialysis under physiological conditions. The polysaccharides used were cellulose, hydroxypropyl cellulose, carboxymethyl cellulose, methyl cellulose, citrus pectin, xanthan gum, sodium alginate, and gum arabic. No significant binding was detected when pectin was dialyzed to equilibrium at, 0.5, 0.75, and 1% levels in the presence of 0.1 or 0.1 mM pyridoxine, pyridoxamine, or pyridoxal. When 1% wheat bran, lignin, and the test polysaccharides were incubated overnight with 0.1 mM pyridoxine prior to dialysis, to allow for any slow binding process to occur, no in vitro binding of pyridoxine by any of the test materials could be observed on equilibrium dialysis. These results are consistent with findings of in vivo experiments which showed that cellulose, pectin, and bran did not significantly decrease the bioavailability of vitamin B‐6 when fed to the rat and/or the chick.
Acid Proteinases from Antarctic Krill, Euphausia superb: Partial Purification and Some Properties
Authors: KIMOTO K. , THANH V. V. , MURAKAMI K.
Published: August 2006

The presence of neutral and alkaline proteinases in the extract from Antarctic krill, Euphausia superba was confirmed. In addition to these enzymes, acid proteinases were found in the extract from E. superba and the two major acid proteinases, A and B, were purified 80–140 fold. The molecular weights of acid proteinases A and B were estimated by gel filtration on Sephadex G‐100 to be approximately 45,000 and 64,000, respectively. The optimal pH of enzymes A and B was 3.0 toward hemoglobin. They were partially inhibited by acid proteinase specific reagents: diazoacethyl‐DL‐norleucine methylester (DAN) and 1,2epoxy‐3‐(p‐nitrophenoxy) propane (EPNP). However, enzyme B was less sensitive to pepstatin while enzyme A was inhibited by pepstatin like almost all other acid proteinases.
Investigations of the Great Northern Bean (Phaseolus vulgaris L.) Starch: Solubility, Swelling, Interaction with Free Fatty Acids, and Alkaline Water Retention Capacity of Blends with Wheat Flours
Authors: SATHE S. K. , IYER V. , SALUNKHE D. K.
Published: August 2006

The solubility and swelling of Great Northern bean (Phaseolus vulgaris L.) starch was both temperature and pH dependent. Acetylation of starch decreased the solubility while oxidation increased the solubility as a function of temperature. Solubility of purified starch was highest at pH 6.0. Over a temperature range 60–90°C, acetylation increased swelling while oxidation reduced it. Both acetylation and oxidation resulted in reduced swelling of starch over a pH range 2–10. Addition of fatty acids (palmitic, stearic, and linoleic) to the purified starch reduced the Brabender Amylograph viscosity and raised the gelatinization temperature of starch. Replacement of wheat flours by starch increased the alkaline water retention capacity to a similar extent for the two flours tested.
Stability of Precured Beef Blends
Authors: OCKERMAN H. W. , CRESPO F. LEON
Published: August 2006

Preblends of lean beef were prepared using 20% water, 75 ppm nitrite, 3 or 6% salt (based on raw meat wt.) and stored at – 10, 0 and 15°C for 3 days. The nitrite levels in preblends were drastically reduced at 15°C storage temperature; but, after the initial loss following nitrite addition, the residual nitrite remained almost unchanged for products stored at 0 and – 10°C. Samples stored at 15°C increased in microbial numbers during storage and neither 3% nor 6% salt prevented this increase. Samples at both salt levels stored at 0°C or – 10°C did not show a significant change in bacterial numbers during storage. Salt and storage temperature had a significant effect on TBA values, with 6% salt resulting in higher TBA values than 3% salt and storage at 15°C resulting in higher TBA values than storage at 0 or −10°C.
Effect of pH on TBA Values of Ground Raw Poultry Meat
Authors: CHEN T. C. , WAIMALEONGORA‐EK C.
Published: August 2006

Hand‐deboned raw broiler meat was ground through a meat grinder and adjusted to pH values of approximately 3, 5, 7, and 9. The prepared samples along with the controls were covered and stored at 2–4°C. The 2‐thiobarbituric acid (TBA) values of the samples were measured immediately after sample preparation and during refrigeration storage for a period of 14 days. The pH values affected the lipid oxidation of ground raw meat as measured by the TBA test. The lower the pH values, the stronger pro‐oxidant affect. Adjusting the pH values of ground raw poultry meat to neutral or alkaline slowed the increase in TBA values.
Studies on Degradation of Different Types of Caseins and Proteins by Lactobacilli
Authors: SINGH JASJIT , KAUL AJAY
Published: August 2006

Since little information is available on the role of Lactobacilli in the degradation of casein species (other than cow casein) and non‐milk protein substrates, this study was undertaken to gather information on degradative ability of lactobacilli on different protein substrates. Progressive enhancement in the liberation of tyrosine with an increase in incubation period was recorded in all the cultures. As regards the degradative ability of lactobacilli on protein substrates of nondairy origin, an increasing trend in proteolysis rate was noted up to 10 days. Results are of interest on account of faster degradation of certain protein substrates of nondairy origin by lactobacilli which contribute significantly to texture and flavor development in cultured milk‐based foods.
Application of Reflection Photometry to the Measurement of Milk Coagulation
Authors: HARDY JOËL , FANNI JACQUES
Published: August 2006

The kinetics of milk coagulation can be observed by reflection photometry using a color difference meter. The lightness increases after rennet addition. Visible clotting appears when lightening starts to slacken. Slope of the lightness curves plotted versus time‘after renneting depends on temperature, nature and concentration of enzyme. When calcium chloride is added to the milk, a shoulder can be observed on the curve. This shoulder depends on the salt concentration. Attempts are made to explain the mechanisms of light diffusion by milk under coagulation.
Temperature Dependence of Effective Diffusion Coefficient for Total Solids During Washing of Cheese Curd
Authors: BRESSAN JUAN A. , CARROAD PAUL A. , MERSON R. LARRY , DUNKLEY WALTER L.
Published: August 2006

The temperature dependence of the effective diffusion coefficient of total solids from small curd cottage cheese was estimated by fitting batch washing data at several temperatures (25°C, 35°C, 50°C, and 58°C) to a previously developed mass transfer model. The model was based on spherical geometry of curd particles. The correlation for diffusivity was found to be Deffective= (0.0658T + 1.72) × 10−6, where Deffective is in cm2/sec and T is in °C.
Innocuous Alterations in Preserved Onions, Allium cepa L.
Authors: FERNANDEZ M. , VEGA F. A.
Published: August 2006

In the outer layers of pickled or canned onions there appears, at times, yellow colorations or deposits of yellow substances. The pigment has been identified as quercetin, a normal component of onion skins; this alteration is furthermore found to be totally innocuous.
Effect of Surface Active Agents on Water Activity of IM Food Solutions
Authors: ALZAMORA S. M. , CHIRIFE J. , FONTÁN C. FERRO
Published: August 2006

Some recent literature results indicate that the water activity (aw) of intermediate moisture food model solutions increased as the surface tension decreased by addition of surfactants. Consequently, it was suggested that in the processing of intermediate moisture foods, ingredients which result in the reduction of surface tension should be avoided to attain low aw. The results obtained in this work do not confirm those reported by Chen and Karmas (1979); instead it is concluded that the effect of surface tension on the aw of food solutions is such that it needs not be considered, at least for the large majority of research or development applications in the food area.
Water Activity Determination with the Proximity Equilibration Cell
Authors: McCUNE T. D. , LANG K. W. , STEINBERG M. P.
Published: August 2006

The objective was to develop a new method for water activity (aw) determination. A reference material (circle of filter paper) of known sorption isotherm was equilibrated to the sample. Sorption isotherm data for this paper were obtained by equilibrating for 24 hr to each of six salt slushes; these data were described well by a linear equation relating moisture content to log (1 − aw). This equation served as the calibration curve. Results showed that this new method (1) does not require a vacuum, (2) gives a linear calibration equation, (3) is applicable over the aw range from 0.40–0.98, and (4) with minor replication can bring the standard deviation of the mean to less than ± 0.01.
Penetration of Sodium Tripolyphosphate into Fresh and Prefrozen Peeled and Deveined Shrimp
Authors: TENHET VICKIE , FINNE GUNNAR , II RANZELL NICKELSON , TOLODAY DON
Published: August 2006

The distribution of sodium tripolyphosphate (STP) in peeled and deveined shrimp tails after treatment was investigated using P32 labeled STP. Fresh and frozen brown (Penaeus aztecus) and fresh and frozen white (Penaeus setiferus) shrimp were used in the study. Shrimp were treated in solutions of either 0.5%, 1%, 5%, or 10% STP that had been prepared using P32 labeled STP diluted with “cold” STP. The duration of treatment was either 20 sec, 1 min, 5 min, or 20 min. When shrimp were treated in 0.5% and 1% STP solutions, a phosphate concentration gradient was evident in the shrimp muscle. After such treatments, STP was shown to accumulate on the surface of the muscle preventing further STP uptake. At higher STP concentrations (5% and 10% solutions) prolonged time treatments overcame the concentration gradient as STP became equally distributed through the shrimp muscle (4.8 mm). No difference in the STP penetration mechanism between fresh and prefrozen treated shrimo was evident.
Phosphorous Levels in Peeled and Deveined Shrimp Treated with Sodium Tripolyphosphate
Authors: TENHET VICKIE , FINNE GUNNAR , II RANZELL NICKELSON , TOLODAY DON
Published: August 2006

Using volumetric and spectrophotometric methods for the determination of phosphorous, untreated shrimp were shown to have high and variable phosphorous content. When peeled and deveined shrimp were treated with 0.5% and 1.0% sodium tripolyphosphate (STP) solutions, the STP uptake was shown to be low. At these low treatment concentrations the phosphorous content in the treated shrimp did not exceed the range of natural phosphorous found in untreated shrimp. When higher treatment concentrations were used, treated thrimp could be identified. The stability of STP in treated shrimp during frozen storage was investigated using a P32 STP isotope. After 2 wk of frozen storage at –26°C only 12% of the total activity could be attributed to STP. At the same time, pyrophosphate was present at a level of 25% and orthophosphate at 27%. During further frozen storage, the STP concentration remained at approxinately 12%, pyrophosphate dropped down to as low as 2% while orthophosphate gradually increased reaching 45% of total activity at the end of 10 wk storage period.
Production and Evaluation of Pea Protein Isolate
Authors: SUMNER A. K. , NIELSEN M. A. , YOUNGS C. G.
Published: August 2006

Laboratory and pilot plant processes were developed for producing pea protein isolate from field peas. Sodium proteinate and isoelectric products containing up to 90% protein were obtained by alkaline extraction and precipitation at the isoelectric point. Drying was carried out by freeze, spray and drum processes. Chemical analysis, functional properties, color and flavor of the dried isolates compared favorably with their soy counterparts. Generally, the sodium proteinates exhibited more functionality than isoelectric isolates. Drum drying decreased the nitrogen solubility index and increased water absorption. Freeze‐ and spray‐drying resulted in isolates with the highest emulsification and water absorption values. Spray drying produced the best foaming, color and flavor properties.
Fiber in Breakfast Cereals
Authors: BAKER DORIS , HOLDEN JOANNE M.
Published: August 2006

Ready‐to‐eat breakfast cereals were surveyed and their fiber contents were determined by the neutral‐detergent fiber (NDF) method (AACC first approval method 32–20). The samples were bought in local markets except for 135 samples representing 15 brands that were obtained directly from the manufacturer. Eighty‐one brands of cereal totaling 410 samples were tested. Average NDF values ranged from 0–31%. The distribution of average NDF values indicates that 75.3% of the brands contained less than 5% fiber. Nested analysis of variance of fiber values shows that more than 99% of the variance can be attributed to differences among brands.
Evaluation of New Methods for the Assessment of Used Frying Oils
Authors: PARADIS A. J. , NAWAR W. W.
Published: August 2006

Three methods recently introduced for quality assessment of frying oils were compared. These were: column chromatography of polar components, dielectric constant measurement, and GLC of triglyceride dimers. For a given frying operation all three methods correlated well with each other and with time of frying, while large differences were obtained for samples of unknown history. The dielectric readings were found to represent a net balance of opposing effects from two groups of compounds. The GLC method was found to be simpler and more specific than the column technique.
Electrical Stimulation and Hot Boning: Cooking Losses, Sensory Properties, and Microbial Counts of Ground Beef
Authors: CONTRERAS SONIA , HARRISON DOROTHY L. , KROPF DONALD H. , KASTNER CURTIS L.
Published: August 2006

Six batches of ground beef, approximately 10, 15, or 20% fat, were fabricated from flanks (lean and fat trim) of electrically stimulated‐hot boned (ESHB) or conventionally chilled (CC) beef sides. Patties (2.5 × 7.6 × 8.2 cm) from each batch were modified broiled for 35 min at 177°C. Generally, ESHB and CC products were comparable in cooking and sensory properties and in microbial counts of raw products. ESHB products had slightly higher cooking losses, more intense beef flavor, and were slightly juicier than CC products. Small differences between ESHB and CC products more often were attributable to fat content than to processing treatment (ESHB or CC).
Electrical Stimulation and Hot Boning: Color Stability of Ground Beef in a Model System
Authors: CONTRERAS SONIA , HARRISON DOROTHY L.
Published: August 2006

Lean and fat trim of flanks from electrically stimulated, hot boned (ESHB) or conventionally chilled (CC) beef sides were used to fabricate six batches of ground beef with three levels of fat (ESHB 10, 15, or 20% fat; CC 10, 15, or 20% fat). Raw samples were evaluated for color stability in a model system, pH, and microbial counts. After 4 hr exposure to radiant energy, percentage reflectance for 630 – 580 nm, HunterLab spectrophotometer a values, HunterLab a/b ratios, and visual color scores indicated the ESHB samples were more (P < 0.05) sensitive to metmyoglobin formation, had slightly lower pH, and had lower microbial counts than did CC samples.
Sensory Analysis of Taste‐Active Components in the Extract of Boiled Snow Crab Meat
Authors: HAYASHI T. , YAMAGUCHI K. , KONOSU S.
Published: August 2006

A synthetic extract, prepared from 44 pure chemicals on the basis of the analytical data on the leg meat extract of the boiled snow crab, Chionoecetes opilio, satisfactorily reproduced the taste of the natural extract except for a slight lack of body and mildness. A series of taste panel assessments on synthetic extracts prepared by omitting or adding extractive component(s) were carried out by a triangle difference test and changes in taste profile were assessed. Only 12 components, Ala, Arg, Glu, Gly, glycine betaine, AMP, CMP, GMP, Na+, K+, Cl−, and PO43‐, were found to contribute more or less toward producing the characteristic taste of the snow crab.
Influence of Freezing and Thawing on the Release of Cytochrome Oxidase from Chicken's Liver and from Beef and Trout Muscle
Authors: BARBAGLI C. , CRESCENZI G. SERLUPI
Published: August 2006

The process of freezing and thawing animal tissues causes a remarkable release of cytochrome oxidase from mitochondria. The activity of cytochrome oxidase in extracts of tissues after freezing and thawing increases by 15 times in chicken's liver, by 2.5 times in trout, and by 4 times in beef muscle, as compared to extracts of unfrozen samples. These results suggest that the measurement of cytochrome oxidase activity can be used to develop a rapid and simple method which could allow distinguishing between unfrozen and frozen and thawed tissues.
Causes of Browning in Pear Juice Concentrate During Storage
Authors: CORNWELL C. J. , WROLSTAD R. E.
Published: August 2006

Pear juice was treated with cation exchange resin, PVPP, XAD‐4, oxygen, and various resin combinations. Samples were concentrated and increases in browning measured during storage at 37°C. Analytical determinations included α‐amino nitrogen, total phenolics, metal ions, ascorbic acid, and dehydroascorbic acid. While XAD‐4 and PVPP were more effective in lowering phenolic content and reducing initial color, cation exchange treatment removed amino acids and was most effective in preventing browning and providing flavor stability. Addition of glycine to cation‐exchange treated samples restored browning rates. Reductone formation during storage resulted in an apparent increase in ascorbic acid. It was concluded that Maillard browning reactions predominated during storage.
Degradation of Phytic Acid in Oncom (Fermented Peanut Press Cake)
Authors: FARDIAZ D. , MARKAKIS P.
Published: August 2006

Peanut press cake was fermented with Neurospora sitophila, Rhizopus oligosporus, a Neurospora strain isolated from Indonesian oncom, and mixed cultures of these molds. The phytic acid content of the uninoculated cake was 1.36% on a dry basis, but decreased rapidly during fermentation. Oncom prepared with R. oligosporus contained the least amount of phytic acid (0.05% after 72 hr of fermentation), while oncom prepared with the Indonesian strain of Neurospora contained the greatest amount of it (0.70%). Penta‐, tetra‐, tri‐, di‐ and mono‐phosphates of inositol, as well as inorganic phosphate and inositol, were found in the fermenting cake.
Fractionation and Characterization of Edible Tallow
Authors: BUSSEY D. M. , RYAN T. C. , GRAY J. I. , ZABIK M. E.
Published: August 2006

Tallow or fractionated tallow could be utilized as suitable replacements for expensive imported fats. Detergent (aqueous) fractionation is applicable to beef tallow and involves the addition of water containing an inorganic salt (Na2SO4) and a surface active agent, sodium dodecyl sulfate (SDS), to a partly crystallized oil. Centrifugation yields olein and stearin layers. Investigation of four principal process variables revealed that olein production was maximized with (1) 5 hr of crystallization, (2) minimum stirring during crystallization, (3) subsequent addition of SDS to fractions, and (4) a 4:1 electrolyte to detergent ratio. A comparison with olein yields for current fractionation methods for tallow revealed that the modified procedure was rrore efficient.
Predicting Concentrations of Individual Sugars in Dry Mixtures by Near‐Infrared Reflectance Spectroscopy
Authors: GIANGIACOMO R. , MAGEE J. B. , BIRTH G. S. , DULL G. G.
Published: August 2006

To support research in nondestructive quality evaluation of fruits and vegetables, near infrared reflectance spectroscopy was used to measure concentrations of fructose, glucose, and sucrose in model systems intended to represent the major constituents of dried apple tissue. Spectra (950‐1850 nm) of a series of known samples were recorded, and multiple linear regression techniques were used to relate the concentrations of each sugar to reflectance measurements at selected wavelengths. Reflectance measurements at 3 computer‐selected wavelengths for each sugar were used to predict the concentrations in an independent set of samples. Correlation coefficients for actual vs predicted values were 0.995 for fructose, 0.994 for glucose, and 0.986 for sucrose, while the respective standard errors computed as variation from the regression lines were 1.48%, 1.39%, and 1.44%.
Changes in Free Amino Acid and Total Nitrogen Concentrations During Maturation of Muscadine Grapes (V. rotundifolia)
Authors: MARCY J. E. , CARROLL D. E. , YOUNG CLYDE T.
Published: August 2006

Free amino acids, ammonia and total nitrogen were followed during maturation of berries of Carlos and Noble muscadine grapes (V. rotundifolia). Chemical analysis was done on deseeded berries. Ammonia decreased in the berries of both cultivars during maturation. Total nitrogen content fluctuated and was not significantly correlated with maturity in either cultivar. Threonine (THR) and histidine + gamma aminobutyric acid (HIS + GABA) were the predominant free amino acids in both cultivars at an immature berry stage. At full berry maturity, arginine (ARG) was the predominant amino acid in Carlos, having increased over 100‐fold during the sampling period while ARG, alanine (ALA), THR, and HIS + GABA accounted for 72.3% of the total free amino acids. ALA was the predominant free amino acid in mature berries of Noble and accounted for 30.4% of the total free amino acids. Of the additional cultivars sampled only at their normal harvest date, berries of Pride, Magnolia and Regale contained nearly equal amounts of ARG and ALA as the predominant amino acids. Mature Dixie berries had twice as much ALA (29.8%) as ARG (12.8%). In general, the free amino acids in berries of muscadine grapes were found in concentrations similar to those reported in the literature for V. vinifera and V. labrusca cultivars. However, the large increase in proline concentration reported to occur during maturation of berries of V. vinifera cultivars was not found in any of the muscadine cultivars examined.
Comparison of Microbiological and Radiometric Assays for Determining Total Folacin in Spinach
Authors: KLEIN BARBARA P. , KUO CHERYL H. Y.
Published: August 2006

Several commercially available forms of spinach were analyzed for total folacin content by the microbiological assay using Lactobacillus casei and a radiometric assay. Types of products included frozen uncooked, fresh raw, microwave and conventionally cooked fresh and creamed strained spinach. Folacin content ranged from 0.62 mcg/g for strained spinach to 2.50 mcg/g for uncooked frozen spinach, when assayed microbiologically. With the radiometric assay, folacin values were significantly higher (P<0.05) than with the L. casei assay. The microbiological assay appears more suitable for determination of total folates in complex food matrices than the radioassay.
Effects of Potassium Sorbate Alone and in Combination with Sodium Chloride on the Growth of Salmonella typhimurium 7136
Authors: LaROCCO KATHLEEN A. , MARTIN SCOTT E.
Published: August 2006

The effects of potassium sorbate alone and in combination with 2 or 3% sodium chloride (NaCl) on the growth of Salmonella typhimurium ATCC 7136 were examined. Growth studies were performed in tryptic soy brogh (adjusted to a final pH 6.3) at 22°C for 15 days and 35°C for 48 hr without shaking. A dual plating procedure was employed to monitor growth (tryptic soy agar) and development of injury in the cell population (Levine's eosine methylene blue agar + 2% NaCl + 0.05% sodium desoxycholate). The difference between these two plate counts served as a measure of the number of injured organisms. It was found that combinations of sorbate and NaCl were more effective in the inhibition of S. typhimurium than sorbate alone under the conditions and variables studied. No injury was observed in the cell population as determined by our assay procedure. The combination of 3% NaCl + 0.3% potassium sorbate was the most effective in inhibiting growth of S. typhimurium at either storage temperature.
Effect of Hemicellulose on Viscosity of Rice Flour
Authors: MOD ROBERT R. , NORMAND FLOYD L. , ORY ROBERT L. , CONKERTON EDITH J.
Published: August 2006

Effects of water‐soluble bran and endosperm hemicelluloses on Brabender viscosity curves of intact and hemicellulose‐free rice flour were examined over the complete cooking and cooling curves. Amylograph curves of long‐ and medium‐grain rice flour with added bran hemicellulose showed no difference; both had lowered viscosity. Similarly, addition of a ferulic acid‐containing polysaccharide isolated from bran hemicellulose to the intact rice flour also lowered viscosity. This complex polysaccharide may, therefore, be responsible for at least part of the viscosity reduction upon addition of the bran hemicellulose. Amylograph curves of long‐ and medium‐grain rices were different when endosperm hemicellulose was added back to the intact flour. When hemicelluloses were completely removed and increasing amounts added back, changes in viscosity correlated with the amounts of added hemicellulose.
Potential Fallacy of Correlating Hedonic Responses with Physical and Chemical Measurements
Authors: TRANT AILEEN SONTAG , PANGBORN ROSE MARIE , LITTLE ANGELA C.
Published: August 2006

Perceived intensity (strength) and hedonic responses (like/dislike) were obtained from 29 judges for three sensory systems: color in orange juice, oral viscosity of apricot nectar, and sweetness in lemonade. Intensity functions were directly related to concentration of the additives in each system, and were positively correlated (p < 0.001) with corresponding instrumental analysis—Hunter a values for orange juice, Brookfield viscosity at 30 rpm for apricot nectar, and refractive index of lemonade. Intensity judgments were stable for individuals and for the group from the beginning to the end of the 7‐wk study. In contrast, hedonic responses varied extensively among judges, showed changes in direction for some judges from the beginning to the end of the study, and the group means showed an inverse or no linear correlation with the corresponding instrumental values. Intensity and hedonic responses are distinct behaviors which exhibit different functions with stimulus concentration, usually linear for the former and cubic for the latter. In most sensory‐instrumental comparisons, linear correlation can be applied validly only to perceived intensity, within the linear portion of the usually sigmoidal curve but not to cubic or quadratic preference, acceptance, or hedonic responses.
Production and Isolation of an Antibiotic from Monascus purpureus and its Relationship to Pigment Production
Authors: WONG HIN‐CHUNG , KOEHLER PHILIP E.
Published: August 2006

The cultural conditions and isolation methods for Monascidin A, an antibiotic from Monascus purpureus, are reported. A static liquid culture medium consisting of yeast extract (0.8%) and glucose (10%) is most suitable for antibiotic production in that most of the pigments accumulated within the mycelium while the antibiotic dissolved in the culture medium. Silica gel adsorption chromatography was used to separate major pigment components from the biologically active fractions, using an eluting solvent of benzene: methanol:chloroform (30:10:9, v/v/v). Further purification using silica gel TLC plates developed with benzene:methanol:chloroform (30:20:9, v/v/v) separated the active fractions into two components, a fluorescent yellow pigment and the pale yellow antibiotic. The dose response of Bacillus subtilis to the purified antibiotic was determined and the minimum effective dosage was about 1.5 μg per 6 mm paper assay disc.
Effect of pH and Ascorbic Acid on Iron Valence in Model Systems and in Foods
Authors: NOJEIM S. J. , CLYDESDALE F. M.
Published: August 2006

The effect of pH and ascorbic acid on the ionization and valence state of iron was investigated. Elemental iron, ferrous sulfate, ferric ortho phosphate, and sodium ferric EDTA were added, with and without ascorbate, 10 phthalate buffers of pH 2.7, 4.2, and 6.2. Total ionic, ferrous and ferric iron were analyzed by the bathophenanthroline method. A 4‐wk study showed the greatest amount of ionization and conversion to the ferrous valence occurring at pH 2.7, the least at pH 6.2. Ascorbic acid aided ionization at all pH values and favored the ferrous valence state at pH 2.7. Actual percent ionization and conversion to the ferrous valence in foods were compared to predictions derived from the model systems. The chemical changes of iron added to cranberry juice, tomato juice, and a chemically leavened biscuit dough followed the same trends observed in the phthalate buffers. Though not quantitatively, pH can be used to predict trends of chemical changes in iron added to foods.
Factors Influencing Radiation Resistance of Vegetative Bacteria and Spores Associated with Radappertization of Meat
Authors: MA K. , MAXCY R. B.
Published: August 2006

The influence of some factors involved in radappertization of meats on the radiation resistance of two isolates of Moraxella‐Acinetobacter (M‐A), Microcodes radiodurans, Escherichia coli, and Bacillus cereus spores was determined. Combinaton of subfreezing temperature and lyophilization increased the resistance of vegetative cells and showed M‐A isolates to be most resistant. Cells lyophilized in ground beef were less resistant than cells lyophilized in a commercial culture medium. A preirradiation heat treatment prior to lyophilization sensitized the cells to radiation. No appreciable difference in resistance was found with the presence of up to 8% sodium chloride during irradiation of M‐A and M. radiodurans. The radiation resistance of B. cereus spores was not affected by changes in temperature, drying, or suspending medium to the same extent as were the vegetative cells. B. cereus spores were more resistant at ambient temperature than at ‐30 ± 10°C. All these factors must be considered in assessing the magnitude of radiation resistance of various organisms, be cause there is no predictable pattern of radiation resistance.
Regulation of Aflatoxin Biosynthesis: Induction of Aflatoxin Production by Various Carbohydrates
Authors: ABDOLLAHI A. , BUCHANAN R. L.
Published: August 2006

The ability of various compounds to induce aflatoxin biosynthesis by Aspergillus parasiticus was investigated by initially culturing the organism in a peptone basal medium that does not support aflatoxin production, and then transferring the organism to a replacement medium containing the test compound. Ribose, xylose, glucose, fructose, sorbose, mannose, galactose, maltose, sucrose, raffinose, and glycerol induced aflatoxin production. This induction of aflatoxin production was blocked when cycloheximide was incorporated into the replacement medium. Aflatoxin biosynthesis was not induced by lactose, lactic acid, sodium pyruvate, oleic acid, citric acid, sodium acetate, α‐methyl‐D‐glucoside, 3‐0‐methyl‐D‐glucoside, cAMP, or cGMP. The results suggest that the synthesis of one or more of the enzymes responsible for aflatoxin formation is regulated by the availability of specific readily‐metabolizable carbon sources.
Ascorbic Acid Retention in Retort Pouched Green Beans
Authors: CHEN T. ‐S. , GEORGE W. L.
Published: August 2006

The L‐ascorbic acid (AA) retention in and sensory quality of green beans processed under home‐canning conditions in retort pouches and metal cans were compared. Green beans processed in cans retained slightly more AA than that processed in the pouches, possibly due to overprocessing of the pouched product. Metal cans offered better AA retention in the green beans than the retort pouches during 11 wk of storage at 21°C, due mainly to a higher rate of AA degradation occurring in the pouched product during the first week of storage. Sensory evaluation showed that the retort pouched beans were significantly better (p < 0.05) than the canned green beans in flavor, texture, and overall acceptance, but not in color.
Nutritive Quality of Fermented Sorghum
Authors: AU PAUL M. , FIELDS MARION L.
Published: August 2006

The relative nutritive value (% RNV) of sorghum fermented at 25°C and at 35°C increased significantly (P < 0.05) over the % RNV of the control. During the consecutive 7‐day fermentation at 25°C, time had no effect on the % RNV. The highest % RNV (56.45%) was achieved at the end of 1 day. Fermentation at 35°C was influenced by the time, with the highest % RNV (61.11%) obtained at the end of 7 days. Available lysine and methionine increased substantially (P < 0.01) over the control when sorghum was fermented at 25°C or 35°C for 4 days. Sorghum fermented at 25°C and at 35°C had methionine contents of 25.68 and 26.79 mg/g N, respectively, whereas the control contained only 11.25 mg/g N. Lysine levels were 33.2 and 34.5 mg/g N in sorghum fermented at 25°C and at 35°C, respectively, whereas the control contained 9.1 mg/g N. None of the available B‐vitamins studied was altered significantly in the fermented samples.
Campylobacter fetus ssp. jejuni: Recovery Methodology and Isolation from Lamb Carcasses
Authors: STERN NORMAN J.
Published: August 2006

Campylobacter fetus ssp. jejuni has increasingly been implicated as the causative agent in human cases of gastroenteritis. The first account of C. jejuni isolation from red meats—lamb carcasses—is reported. Recovery of Campylobacter from meat surfaces was tested as follows: selective agar plates consisted of tryptic soy agar, 5% lysed defibrinated horse blood, 10 mg/L vancomycin, 2500 units/L polymyxin B, 5 mg/L trimethoprim lactate, and 15 mg/L cephalothin (Keflin; VPTK: plates). These VPTK plates were incubated at 35°C for 72 hr in a gas atmosphere of 5% O2, 10% CO2, and 85% N2. With these selective elements, recovery from meat surfaces inoculated with a calculated 32 Campylobacter cells per cm2 was accomplished in 5 of 5 replicate tests. At levels of 3.2 and 0.3 cells of Campylobacter per cm2, recoveries were accomplished in 2 of 5 replicate tests at each inoculum level.
Effects of Certain Electrical Stimulation Parameters on Quality and Palatability of Beef
Authors: McKEITH F. K. , SMITH G. C. , SAVELL J. W. , DUTSON T. R. , CARPENTER Z. L. , HAMMONS D. R.
Published: August 2006

Grain‐finished steers and heifers (n=390) were slaughtered in a commercial plant and assigned to one of five groups: (a) electrical stimulation (ES) immediately after exsanguination, (b) ES immediately before evisceration, (c) ES immediately after evisceration, (d) ES immediately after splitting, and (e) untreated (not ES). ES consisted of either 150 or 550 volts for either 1 or 2 mm. Electrically stimulated carcasses had more youthful, brighter colored lean and less “heat‐ring” than untreated (not ES) carcasses. Steaks from electrically stimulated carcasses had (P<0.05) lower shear force values, were more tender, had less panel‐detectable connective tissue and higher overall palatability ratings than did steaks from untreated (not ES) carcasses. Steaks from carcasses receiving 550‐volt ES usually had more youthful, brighter colored lean and lower shear force values, were more tender, had less panel‐detectable connective tissue and higher overall palatability ratings than steaks from carcasses that received 150‐volt electrical stimulation. Quality and palatability traits of carcasses electrically stimulated for 1 mm were not different from those of carcasses receiving 2 mm of electrical stimulation. Electrical stimulation at different stages in the slaughter‐dressing sequence did not evoke differential responses in quality or palatability factors.