bluuebunny/crossref_metadata_2025 huggingface dataset:
NONENZYMATIC BROWNING KINETICS IN AN INTERMEDIATE MOISTURE MODEL SYSTEM: EFFECT OF GLUCOSE TO LYSINE RATIO
Authors: WARMBIER H. C. , SCHNICKELS R. A. , LABUZA T. P.
Published: August 2006

An intermediate moisture model food system containing casein, glucose, glycerol, oil, microcrystalline cellulose and water, was used to study nonenzymatic browning. The initial molar ratio of glucose to available lysine was varied from one‐half to five. The model food system samples were prepared to 0.52 water activity and were stored in sealed cans at 45°C and analyzed periodically. The browning was followed by determining pigment accumulation, glucose utilization, and loss in FDNB‐available lysine. The rate of pigment formation followed zero order kinetics after an initial short induction period. This rate increased linearly as the initial molar ratio of glucose to available lysine increased from one‐half to three. Above this ratio the rate did not change. The initial rate of glucose utilization and available lysine loss obeyed first order kinetics, and increased as the initial molar ratio of glucose to available lysine increased from one‐half to five. This work shows that in the presence of glycerol, the initial condensation reaction is not the rate controlling step for pigment production.
QUANTITATIVE ANALYSIS OF ALDEHYDES, ESTERS, ALCOHOLS AND ACIDS FROM CITRUS OILS
Authors: BRADDOCK R. J. , KESTERSON J. W.
Published: August 2006

Actual amounts of octanal, decanal, dodecanal, tetradecanal, geranial and neral in various coldpressed citrus oils were determined by quantitatively preparing and analyzing the 2,4‐dinitrophenylhydrazone derivatives. These major and other minor carbonyl components in citrus oils were separated and isolated using a combination of column and thin‐layer chromatography of the derivatives. Differences in aldehyde composition include nearly equal amounts of octanal and decanal in Valencia orange oil and significantly less decanal than octanal in Pineapple, Hamlin and Temple orange oil. Tangerine oil has nearly equal amounts of octanal and decanal, but lesser quantities than the orange oils. Valencia essence oil, manufactured commercially by decantation from the aqueous essence phase recovered during juice evaporation, contained almost twice as much decanal as octanal. Coldpressed oils generally showed higher aldehyde/ester ratios than essence oils. The higher ester contents of the essence oils accounted for a more juice‐like aroma of the latter. Quantitative chemical analyses of total aldehydes, esters, alcohols and acids of eight types of citrus oils were performed. These analyses illustrated basic compositional differences in the oxygenated components of orange, mandarin, grapefruit and essence oils.
EFFECT OF SOME PHENOLIC COMPOUNDS ON THE OXIDATION OF 4‐METHYL CATECHOL CATALYZED BY AVOCADO POLYPHENOLOXIDASE
Authors: KAHN VARDA
Published: August 2006

The degree of browning produced from the oxidation of 4‐methyl catechol by Lerman and Fuerte avocado PPO was affected by the presence of various phenol‐type compounds which could not, by themselves, act as substrates for the enzyme. P‐coumaric acid, protocatechuic acid and p‐cresol arrested the development of dark‐colored o‐quinones, while phloroglucinol, orcinol and resorcinol markedly increased their formation. Similar relative effects were obtained with PPO of either avocado source.
LIPID AUTOXIDATION IN RICE
Authors: SOWBHAGYA C. M. , BHATTACHARYA K. R.
Published: August 2006

When stored at room temperature in the dark, neither peroxide nor total carbonyls rose in raw lightly‐milled rice during 3 yr but parboiled rice became rancid in a few months. The rate of autoxidation was greatly increased when the samples were stored in thin layers in open dishes at a high temperature, but the effect of temperature was greater in raw rice than in parboiled rice. Exposure to light hastened the autoxidation in raw rice at room temperature; it had relatively less effect in parboiled rice or at a high temperature. A high (normal) moisture content delayed the onset of oxidation in lightly‐milled parboiled rice and delayed as well as suppressed it in raw rice, and vice versa. Surprisingly powdered raw rice autoxidized nearly as fast and as much as parboiled whole rice; but in parboiled rice grinding had only a moderate effect. The degree of milling had a dramatic effect on the autoxidation process in raw rice: unmilled rice was very stable, but the rate of oxidation increased sharply with increasing milling. In contrast, the degree of milling had little effect in parboiled rice. The reported presence of antioxidants in raw rice and their destruction in parboiled rice as well as the changed disposition of fat in the latter seem to be implicated with these results.
MYOFIBRIL FRAGMENTATION AND SHEAR RESISTANCE OF THREE BOVINE MUSCLES DURING POSTMORTEM STORAGE
Authors: OLSON DENNIS G. , JR. F. C. PARRISH , STROMER M. H.
Published: August 2006

Samples were removed from bovine longissimus (L), semitendinosus (ST) and psoas major (PM) muscles at 1, 2, 3, 6, 7, 10 or 13 days postmortem stored at 2°C or 25°C. Myofibril fragmentation index (MFI) and Warner‐Bratzler (W‐B) shear‐force values were determined on steaks from each muscle. Myofibril fragmentation index (MFI) was determined quantitatively by measuring the absorbance of a myofibril suspension. It was observed that MFI increased during postmortem storage for L and ST, but increased only slightly for PM. These results paralleled those changes in myofibrils observed with phase and polarized light microscopy. Both MFI and W‐B shear‐force values changed greatly from 1 to 3 days postmortem with a lesser change occurring after 3 days in L and ST muscles. In PM muscle, however, only a slight change in MFI and W‐B shear‐force occurred during postmortem storage. Elevated storage temperature (25°C) caused an accelerated change in both MFI and W‐B shear‐force in L and ST muscles; however, storage temperature had little effect on PM muscle. L and ST muscles responded similarly to postmortem storage, but PM muscle was characteristically different from the L and ST muscles. These findings demonstrate the differences and similarities of muscles to postmortem storage and further elucidate the role of myofibrillar proteins in meat tenderness.
THE NUTRITIONAL QUALITY OF PROTEINS IN SORGHUM
Authors: HARDEN M. L. , STANALAND R. , BRILEY M. , YANG S. P.
Published: August 2006

Phase one of a twephase project identified lysine and threonine as the first and second limiting amino acids of sorghum in rats. Supplementation of L‐lysine. HCl at the 0.4% level to sorghum diets fed to rats at the 10% protein level (N ± 6.25) resulted in increased weight gain; the addition of threonine caused further gain. No improvement in weight gains of rats was noted when methionine, tryptophan or isoleucine was added. In Phase two, when the proteins in sorghum were compared with those in corn or wheat as the sole source of dietary protein at the 8.0% crude protein level, nutritional values of the proteins were found to be similar. With soybean oil meal supplementation and fed at the 8.0% crude protein level, no significant differences in nutritive value of any of the diets were noted The biological value of the proteins in sorghum can be improved by supplementation with selected amino acids and by combining with other food sources.
COMPARATIVE PROTEIN VALUE OF SEVERAL VEGETABLE PROTEIN PRODUCTS FED AT EQUAL NITROGEN LEVELS TO HUMAN ADULTS
Authors: VEMURY MERL YN K. D. , K/ES CONSTANCE , FOX HAZEL M.
Published: August 2006

The objective of the current study was to determine the protein nutritional value of several vegetable protein products processed to resemble ground beef. The test products were soy protein products, each made by slightly different extruded methods of industrial processing using basically either the defatted soy flour or the soy concentrate protein and a blended wheat protein product. Ground beef and dried whole egg were used as comparative control proteins. The human metabolic study was 32 days in length. Nine subjects were fed 4.Og N from the test products plus 0.8g N from the basal diet. Caloric intake was adjusted to maintain normal body weight. The test products were assigned at random. The protein nutriture of the subjects was evaluated by the nitrogen balance technique. Fasting venous blood samples were taken at the beginning and end of each experimental period. Results showed that the mean nitrogen balance of subjects fed extruded defatted soy flour protein, extruded soy concentrate protein and blended wheat protein products were—1.16,—1.31 and ‐0.99, respectively, as compared to the standard controls beef and egg, which were—0.42 and ‐0.34, respectively. There was a significant difference in the nitrogen balance of the standard controls and the test products but not among them. Wheat protein product which was supplemented with lysine had significantly better apparent digestibility than the soy protein products. Mean blood constituent data show that a11 values of ail subjects were within the normal range throughout the study with the exception of triglyceride for a few individuals. The egg diet resulted in a significant rise in the blood triglyceride levels over values when other diets were fed. Blood cholesterol values tended to be higher when egg, beef or normal diets were fed than when the vegetable protein diets were consumed.
APPLICATION OF HIGH‐VELOCITY LIQUID JETS TO INJECTION OF CURING FLUIDS
Authors: ROBERTSON G. H. , BEERY K. E.
Published: August 2006

This work treats the use of high velocity liquid jets as a means of adding desired constituents to the interior of food materials. Specifically, curing fluids were injected into pork legs. The technique was successful in penetrating all tissue types encountered when jets were formed at 4200 psi through a 0.254 mm orifice. Duration of each jet pulse was 0.48 sec. Pork legs pumped to 30% by either a jet in contact with the leg or by multineedle injection were visually and organoleptically indistinguishable.
DESIGN AND OPERATING PARAMETERS FOR A CONTINUOUS CENTRIFUGAL FLUIDIZED BED DRIER (CFB)
Authors: HANNI P. F. , FARKAS D. F.
Published: August 2006

The objective of this work was to demonstrate the feasibility of a continuous centrifugal fluidized bed drier constructed from a perforated horizontal cylinder rotating inside a plenum with air blowing across the cylinder perpendicular to its axis of rotation. This paper describes a prototype unit and presents details of solutions to construction and instrumentation, and operating problems encountered in reducing the concept to practice.
SHRINKAGE IN DEHYDRATION OF ROOT VEGETABLES
Authors: SUZUKI KANICHI , KUBOTA KIYOSHI , HASEGAWA TSUTOMU , HOSAKA HIDEAKI
Published: August 2006

The shrinkage in dehydration of root vegetables such as carrots, potatoes, sweet potatoes and radishes was investigated. The samples were dried in flowing hot air. The surface areas were measured by photographing the samples. Three drying models were postulated for the formulation of the relation between the changes of the surface area and the moisture contents. The uniform drying model, which in the case of drying is that the shrinkage in volume equals the volume of water lost by the evaporation, agreed with the measured values during the early stages of the drying. The core drying model by assuming the formation of the dried layer at outer side of material was better in agreement with the experimental results. The semicore drying model, which is the intermediate model between the uniform and the core drying model, and the empirical equations of the shrinkage were also considered.
CLARIFICATION OF CITRUS JUICES WITH POLYGALACTURONIC ACID
Authors: BAKER ROBERTA.
Published: August 2006

Polygalacturonic acid (PGA), dissolved by neutralization with KOH, rapidly clarified lime, lemon, grapefruit, orange, and apple juices, orange and grapefruit pulp wash liquors, and lemon peel juice. In 1 hr turbidity was reduced to 5% or less of its original value in orange, grapefruit, and lemon juices, 12% in lime juice, 8% in grapefruit pulp wash liquor, and 11% in lemon peel juices. Turbidities of apple juice and orange pulp wash liquor were reduced to 30 and 38%. Optimum PGA concentration ranged from 75‐500 ppm. Clarification was pH dependent, with different commercial preparations differing in pH optima. Optimal pH for clarification varied directly with PGA molecular weight.
DETERMINATION OF A FLAME STERILIZATION PROCESS FOR APRICOT HALVES IN 303 × 406 CANS
Authors: LEONARD SHERMAN , MARSH G. L. , YORK G. K. , HEIL J. R. , WOLCOTT T. , COGGINS S.
Published: August 2006

Canned apricots are an acid product and therefore require a thermal treatment sufficient to control only the outgrowth of spoilagecausing microorganisms. Using a flame process simulator, apricot halves in 303 × 406 cans received levels of thermal treatment which reduced the number of microorganisms to below the commercially achieved level without inactivating polyphenoloxidase. When the flame process was modified to inactivate polyphenoxidase also, the level of lethality was significantly higher, and, at the same time, thermal degradation (Co) was less than what is normally achieved in the commercial agitating steam or boiling water processes. In‐can processing temperatures in the commercial flame sterilizer were successfully measured.
PHYSICO‐CHEMICAL CHARACTERIZATION OF PEANUT HULL AS A POTENTIAL FIBER ADDITIVE
Authors: CHILDS E. , ABAJIAN A.
Published: August 2006

Dried, ground peanut hulls were found to contain 34.56% lignin, 39.42% cellulose, 73.98% acid detergent fiber and 86.16% neutral detergent fiber. The hulls bound 2‐3g HOH/g sample, exchanged 1.55 meq cations/g sample, and bound 2.28 + 0.87 μM sodium taurocholate/ 100 mg sample.
RECOVERY OF ESSENTIAL OIL AND SUSPENDED SOLID MATTER FROM LEMON‐PROCESSING WASTEWATER BY VOLATILE‐SOLVENT EXTRACTION AND EMULSION FLOTATION
Authors: EARHART JONATHAN P. , KING C. JUDSON
Published: August 2006

Essential oil and suspended solid matter can be recovered from lemon‐processing wastewater by combined extraction and emulsion flotation with a volatile solvent. This approach provides a potentially valuable product and at the same time renders the wastewater more suitable for biological oxidation.
THE FATE OF AFLATOXINS IN THE PREPARATION OF PROTEIN CONCENTRATES AND ISOLATES FROM CONTAMINATED PEANUT AND COTTONSEED FLOURS
Authors: STOLOFF LEONARD , TRUCKSESS MARY , MARTINEZ WILD A
Published: August 2006

With the assistance of the laboratories of six major soybean protein producers, simulated commercial protein concentrate and isolate processes were applied to aflatoxin‐contaminated peanut and cottonseed flours to determine the fate of the aflatoxins. Processes for producing, concentrate by washing the flour at the protein isoelectric point (pH 4.5) were ineffective in separating the aflatoxin from the products, but a process using an aqueous alcohol wash accomplished a 90% reduction in the aflatoxin level of the concentrate compared to the flour. Processes for producing isolate by protein dissolution in alkali and its recovery by precipitation at the isoelectric point resulted in some aflatoxin loss but an increase in the aflatoxin concentration associated with the protein isolate compared to the original flour. However, a process applying carbon adsorbent to the alkaline solution accomplished a 90% reduction in the aflatoxin level of the isolate.
PROOXIDANT AND ANTIOXIDANT EFFECTS OF ASCORBIC ACID AND METAL SALTS IN A β‐CAROTENE‐LINOLEATE MODEL SYSTEM
Authors: KANNER JOSEPH , MENDEL HAVA , BUDOWSKI PIERRE
Published: August 2006

The interacting effects of ascorbic acid and metal ions on carotene oxidation were studied in an aqueous carotene‐linoleate solution at pH 7. Ascorbic acid at concentrations up to 10—3 M was a prooxidant. Fe3+ and, to a lesser extent Co2+, acted synergistically with ascorbic acid, the prooxidant effect increasing with metal concentration. Cu2+ formed a prooxidant system with ascorbic acid only at low metal concentration, but as the copper concentration was raised, inversion of activity occurred and the copper‐ascorbic acid system exerted a stabilizing action on carotene. Prooxidant effects were enhanced and antioxidant effects weakened in the presence of added lmoleate hydroperoxides. The latter were unstable in the presence of ascorbic acid and especially ascorbic acid + Cu2+. Ascorbic acid itself became unstable in the presence of Cu2+. Oxygen depletion, brought about by the rapid oxidation of ascorbic acid, may be partly responsible for the carotene‐stabilizing effect of the Cu*+‐ascorbic acid couple. It is postulated that additional stabilization results from the radical‐scavenging properties of copper or of a copper chelate formed by ascorbic and/or dehydro‐ascorbic acid.
EFFECT OF WHEAT FLOUR AND ITS STARCH AND GLUTEN COMPONENTS ON LIPID METABOLISM IN CHOLESTEROL‐FED RATS
Authors: RANHOTRA G. S. , LOEWE R. J. , PUYAT L. V.
Published: August 2006

In short‐term studies, substitution of dietary sucrose (50%) with wheat flour or its starch component caused, in hypercholesteremic young male rats, an appreciable decrease in fasting serum cholesterol levels; patent flour showed a more pronounced such effect than high‐extraction flour. Liver cholesterol levels were also greatly reduced in flour‐fed rats. Substitution of dietary sucrose with wheat gluten substantially reduced the liver accumulation of cholesterol, triglycerides and phospholipids but lowering effect on serum lipids was mostly observed under the condition of partial, rather than complete, substitution of sucrose with gluten.
CHARACTERIZATION OF THE CHLOROGENIC ACID BINDING FRACTION IN LEAF PROTEIN CONCENTRATION
Authors: LAHIRY N. L. , SATTERLEE L. D. , HSU H. W. , WALLACE G. W.
Published: August 2006

Leaf protein concentrate (LPC) haa been shown to have the phenolic acid, chlorogenic acid, bound to its protein molecules. Bound chlorogenie acid creates off color problems in foods containing LPC as an ingredient and also possibly lowers the digestibility of LPC by inhibiting the rate of trypsin attack on the protein. A buffer, containing 2.5% NaCl‐1 mM mercaptoethanol‐40 mM phosphate, effectively removed 69% of the chiorogenic acid from LPC. LPC, with the majority of its chlorogenic acid removed, had an enhanced in vitro protein digestibility and an amino acid pattern very similar to that of the original LPC. A series of small molecular weight proteins were found to be the chlorogenie acid binding fraction in LPC.
EFFECT OF POSTMORTEM STORAGE AND CALCIUM ACTIVATED FACTOR ON THE MYOFIBRILLAR PROTEINS OF BOVINE SKELETAL MUSCLE
Authors: OLSON DENNIS G. , PARRISH F. C. , DAYTON W. R. , GOLL D. E.
Published: August 2006

Myofibrils isolated from bovine longissimus (L), semitendinosus (ST) and psoas major (PM) muscles at‐death and at 1, 2, 3, 6 and 10 days postmortem storage (2 and 25°C) were analyzed with sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. One of the subunits of troponin, troponin T, disappeared from L and ST muscle during postmortem storage at 25°C, and concurrently a 30,000 dalton component appeared. Storage of muscles at 25°C accelerated these changes in myofibrils from L and ST muscles, but SDS polyacrylamide gels of PM muscle changed little during storage at either 2 or 25°C. Crude preparations of a Ca2+‐activated factor (CAF) were isolated from bovine L, ST and PM muscles. Total CAF activity was high and similar in L and ST muscles, but PM muscle contained less than half the total CAF activity of L and ST muscles. Incubation of purified CAF with myofibrils isolated from at‐death muscle caused Z‐disk degradation and disappearance of troponin T and the simulataneous appearance of a 30,000 dalton component. That incubation of purified CAF with purified troponin caused degradation of troponin‐T to a 30,000‐dalton component indicates that the 30,000‐dalton component in whole myotibrils originates from troponin‐T. The effects of CAF on Z‐disk and troponin‐T degradation and the relative total activity of CAF in L, ST and PM muscles are similar to the effects of postmortem storage in myofibril fragmentation, myotibrillar protein degradation and WB shear force values. These parallel effects indicate that the limited and. specific proteolysis of myofibrillar proteins is caused by a Ca2+‐activated factor endogenous to the muscle cell.
MICROBIOLOGICAL GROWTH AND pH EFFECTS ON BOVINE TISSUE INOCULATED WITH Pseudomonas putrefaciens, Bacillus subtilis, OR Leuconostoc mesenteroides
Authors: OCKERMAN HERBERT W. , CAHILL VERN R.
Published: August 2006

Sterile bovine muscle tissue was inoculated with microorganisms which were selected to change the tissue pH. Alterations of muscle characteristics could then be tentatively assigned to microbiological growth or to the pH variations produced by these organisms. Water binding, tenderness and juiciness were influenced by the pH alteration associated with these organisms while color, flavor, off‐flavor and general acceptability were influenced by both total number of the specific organisms and pH alterations caused by these organisms.
PREPARATION AND EVALUATION OF MUNG BEAN PROTEIN ISOLATES
Authors: THOMPSON LILIAN U.
Published: August 2006

The suitable conditions established for the preparation of mung bean protein isolate (MI‐I) were extraction at pH 9 and 25°C for 20 min using a 1:15 mung bean flour to solvent ratio, followed by precipitation at pH 4. MI‐I had aboCt 92% protein (dry basis) and a high amount of lysine but was limiting in methionine and cystine. It had a cream color and very high solubility at pH above and below the isoelectric point. When added as a protein supplement to wheat flour, MI‐I resulted in decreased dough and bread quality which can partly be offset by addition of sodium stearoyl‐2‐lactylate. Breads with MI‐I at 10% level were acceptable and had 41% higher protein content and 73% higher PER than the unsupplemented bread. MI‐l is comparable to a commercially available soy protein isolate and shows promise as a nutritional and functional ingredient in many food products.
UTILIZATION OF TOMATO PROCESSING WASTES
Authors: KRAMER AMIHUD , KWEE W. H.
Published: August 2006

Tomato cannery wastes, although high in moisture, contain a good proportion of protein (20–22%). An alkaloid, tomatine, was found in quantities up to 0.5% in leaves to practically nothing in the fully ripe tomatoes. The vines and stems had a protein content of 14–21% dry weight basis. A process for totally utilizing tomato cannery waste was developed where the waste was chopped, wet‐milled, alkalized and the presscake containing two‐thirds of the solids, 10% protein, could be used as cattle feed and one‐third of the solids, ≤60% protein, was precipitated by acidification as a tomato protein concentrate (TPC). The bulk of the protein (78%) is precipitated at pH 4.8,14% at pH 4.0, and 8% at 3.5 pH. The concentrate can be extracted with acetone to form ≤85% protein isolate plus a tomato flavor and pigment residue.
ENZYME INACTIVATION BY AN IMMOBILIZED PROTEASE IN A PLUG FLOW REACTOR
Authors: BLISS FRANK M. , HULTIN H. O.
Published: August 2006

Streptomyces griseus protease was immobilized to porous glass and characterized kinetically. The immobilized protease was then used in a plug flow reactor to inactivate enzymes in solution at low concentrations. The glass‐bound protease was effective against fungal glucose oxidase and partially effective against soluble S. griseus protease. Some enzymes were more efficiently inactivated by plain or silanized glass without enzyme, presumably due to adsorption. Less tomato pectin methylesterase was inactivated by glass‐bound protease than by plain glass. This is most likely due to masking of adsorption sites by the immobilized protease.
FUNCTIONAL PROPERTIES OF A SOY CONCENTRATE AND A SOY ISOLATE IN SIMPLE SYSTEMS.
Authors: HUTTON C. W. , CAMPBELL A. M.
Published: August 2006

Nitrogen solubility index and percent water absorption of a soy protein concentrate and isolate were evaluated as a function of pH and temperature. Although solubility and water absorption tended to increase as pH of the dispersion increased from 5.0 to 7.0 and as temperature increased from ambient to 90°C, pH and temperature effects were interdependent. The concentrate was less soluble and less responsive to changes in pH and temperature than was the isolate. Response surfaces for the concentrate and isolate, particularly those for water absorption, differed in shape.
FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: EFFECT OF PROCESSING
Authors: TORNBERG E. , HERMANSSON A. ‐M.
Published: August 2006

In order to evaluate the emulsifying characteristics of a protein the effect of processing of a protein stabilized soybean oil‐in‐water emulsion on the creaming stability of the emulsion was investigated. Three protein systems were used, namely soybean protein isolate, sodium caseinate and whey protein concentrate (WPC). The effects of four different types of emulsifying equipment, an ultra‐turrax, a Sorvall omnimixer, a valve homogenizer and an ultrasonic apparatus were studied. It was found that the type of emulsifying apparatus, the emulsifying time and intensity had a marked influence on the properties of the protein stabilized emulsions. It was demonstrated for all the types of apparatus and proteins used, that by increasing emulsifying intensity and time better emulsions, when characterized by the creaming method, are obtained up to a certain limit whereupon there is nothing to be gained by an additional increase of these factors. The necessary emulsifying intensity and time to obtain a certain stability range differed considerably according to the various proteins investigated as well as environmental conditions. This intensity‐time dependence may be considered as an emulsifying characteristic of the protein.
SORGHUM TORTILLAS: PROCESS AND PRODUCT ATTRIBUTES
Authors: RIZLEY N. F. , SUTER D. A.
Published: August 2006

Tortillas were made from different sorghum types, employing the basic process for making corn tortillas. A textural comparison study between corn and intermediate endosperm sorghum tortillas was conducted employing tensile testing methods using an Instron Universal Testing Machine. Corneous and intermediate endosperm sorghum grains were found to produce tortillas similar to those made from corn, although processing conditions of time, temperature, and lime dose required to give acceptable tortillas were varied. The corneous textured endosperm produced sorghum tortillas having grainy characteristics not exhibited by the intermediate endosperm product. Sorghum tortillas became darker when higher doses of lime were added, and dilute citric acid was used to achieve pH change during grain neutralization. Greater tensile strength and stretchability were observed in the intermediate endosperm sorghum tortillas than in the corn product, indicating greater flexibility and possible reliability. No significant difference was found between the acceptability of intermediate endosperm sorghum and corn tortillas. Sorghum tortillas had greater protein content than corn tortillas.
EMULSIFICATION, FOAMING AND PROTEIN SOLUBILITY PROPERTIES OF DEFATTED SOYBEAN, PEANUT, FIELD PEA AND PECAN FLOURS
Authors: MCWATTERS KAY H. , CHERRY JOHN P.
Published: August 2006

Defatted soybean, peanut, field pea and pecan flours were blended as 8% suspensions (w/v) with distilled water and characterized for emulsion and foam capacity, emulsion viscosity, protein solubility, and gel electrophoretic properties. Flour suspensions were evaluated for these properties at their natural pH, at pH 4.0, 8.2 and after a two‐step sequential adjustment from the natural pH to 4.0 to 8.2. Maximum functionality of suspensions was noted as follows: (a) soybean flour, very thick mayonnaise‐like emulsions (> 160,000 cps) and egg white‐type foams at natural pH; (b) peanut flour, semi‐thick mayonnaise‐like emulsions (70,880 cps) and thick egg white‐type foams after two‐step adjustment to pH 8.2; (c) field pea flour, semi‐thick mayonnaise‐like emulsions (66,240 cps) and medium‐thick foams after adjusting the pH directly to 8.2; and (d) pecan flour, very thick mayonnaise‐like emulsions (> 160,000 cps) after two‐step adjustment to pH 8.2. Protein solubility seems to be more closely associated with improved quality of emulsions and foams formed than with increased quantity of oil or air that could be bound by flour suspensions. Data from gel electrophoretic studies suggested that the major seed storage proteins were important in functionality tests, although other seed constituents, such as carbohydrates, may be equally involved.
DETERMINATION OF VITAMIN C (L‐ASCORBIC ACID AND DEHYDROASCORBIC ACID) IN FOOD BY MANUAL AND AUTOMATED PHOTOMETRIC METHODS
Authors: PELLETIER OMER , BRASSARD RENE
Published: August 2006

L‐ascorbic acid (AA) plus dehydroascorbic acid (DHAA) in foods were determined manually and with an automated sample processor according to the principles of the 2,4‐dinitrophenylhydrazine method of Pelletier [J. Lab. & Clin. Med. (1968), 72: 674] for biological materials but with modifications that rendered the methods simpler and applicable to foods. These methods eliminated interference from reductones (arising from sugars during food processing) and of diketogulonic acid (a product of the oxidation of DHAA). Sucrose in a concentration 30,000 times that of AA did not affect the vitamin C assay values. Fructose and glucose, in concentrations respectively 417 and 1668 times that of AA, increased the vitamin C values by only 2–3%. Since a higher range of concentrations of fructose and glucose together gave rather constant increase (8%) in vitamin C values, possible interference from the sugars in noncitrus fruits was eliminated by incorporating a mixture of these sugars in the solutions of standards and samples. Comparisons of vitamin C values in food between the proposed procedures and a modification of the widely used method of Roe [J. Biol. Chem. (1961b) 236: 1611] showed agreement (±5%) for 70% of the foods analyzed. Values were approximately 10% lower by the proposed procedures in the remaining samples. These differences were attributed to the greater specificity of the new methods. Precision of the new procedures was generally within a coefficient of variation of 6% and values (mean of 4 assays on different days) obtained with an automatic sample processor and with manual analyses agreed within 3%.
CHEMICAL EFFECTS OF SMOKE‐PROCESSING ON FRANKFURTER MANUFACTURE AND STORAGE CHARACTERISTICS
Authors: SINK J. D. , HSU L. A.
Published: August 2006

Frankfurters were made by standard commercial practices except for the smoke treatment which involved four different methods: solid smoke‐aerosol, liquid smoke‐aerosol, liquid smoke‐external dip, and liquid smoke‐internal mix. For control purposes, frankfurters were prepared without any smoke treatment. All frankfurters were packaged and stored at 5°C with samples removed for analyses weekly for 3 wk. Method of smoke application did affect the processed weight of the frankfurters. Liquid smoke‐aerosol treatment produced the heaviest franks; the liquid smoke‐internal mix application produced franks lighter in weight than the other treatments including the nonsmoked control. Smoke treatment had no significant effect on the fat or total volatile nitrogen (expressed on a fat‐free basis) content of the franks. However, it did affect the amounts of moisture, phenol, FFA and TVN as well as the pH and TBA values. The use of the liquid smoke‐external dip significantly lowered the nitrite content of the franks when compared to all other treatments which were not different from each other. As the phenol content increased, pH decreased. Generally, storage had no effect on the frankfurter properties evaluated in these studies. However, pH was seen to drop then rise again whereas the amount of FFAs rose then fell during the 3‐wk period.
USE OF MECHANICALLY DEBONED MEAT IN GROUND BEEF PATTIES
Authors: CROSS H. R. , STROUD JAMES , CARPENTER Z. L. , KOTULA A. W. , NOLAN THOMAS W. , SMITH G. C.
Published: August 2006

Palatability of cooked patties from seven formulations of ground beef patties containing 0 −30% of added mechanically deboned beef was characterized. Frozen patties were broiled 9 min on an electric grill at 230°C to a “medium” degree of doneness and served to a 7‐member trained panel. Mean panel ratings for overall acceptability were greater for patties containing 5, 10, 15 and 20% MDB than for the control (0% MDB). Patties containing 25 and 30% MDB had significantly lower flavor and acceptability ratings than control. As the percentages of added MDB increased, panel ratings for tenderness and juiciness increased. The amount of detectable connective tissue decreased significantly as the percentage of added MDB increased.
EFFECT OF EXPOSURE OF MEAT AND POULTRY TO CHLORINATED WATER ON THE RETENTION OF CHLORINATED COMPOUNDS AND WATER
Authors: CUNNINGHAM H. M. , LAWRENCE G. A.
Published: August 2006

Pieces of beef, pork and poultry were immersed for 2, 6 and 24 hr in 100 times their weight of water containing 200 ppm chlorine labelled with 36C1. Within 2 hr over 50% of the chlorine had reacted with the meat. Most of the products of chlorination were water‐soluble and had leached into the water but small amounts of chlorinated lipids and water‐soluble chlorinated compounds were found in the meat. These ranged from 2–3% of the total 36C1 present at 2 hr to 6–8% at 24 hr. Meat treated with chlorinated water was found to increase much more in weight than meat treated with unchlorinated water. Chicken skin was found to absorb more water than lean or fat and increased in weight by 130% after 2 hr in chlorinated water.
SYSTEMS FOR CENTRALIZED PREPACKAGING OF PORK LOIN CHOPS
Authors: SMITH G. C. , CARPENTER Z. L.
Published: August 2006

Effects of crust‐freezing of wholesale loins, mechanical cleaving, freezing‐frozen storage of prepackaged chops, and simulated transportation conditions on appearance of pork loin chops during retail display were determined. Surface discoloration was increased and overall appearance was decreased by crust‐freezing prior to mechanical cleaving and by freezing‐frozen storage (−34°C for 10 days) of prepackaged chops. At retail display intervals of 1 and 3 days, chops which had been crust‐frozen with liquid nitrogen, cut with a power cleaver, packaged, frozen, transported and displayed were most extensively discolored and had the lowest overall appearance scores. The most satisfactory system for cutting and distribution of pork loin chops, to minimize surface discoloration and to maximize overall appearance scores, consisted of bandsaw cutting of fresh (not crust‐frozen) loins and retail packaging followed by either immediate display or by simulated transportation and subsequent display. Freezing‐frozen storage of prepackaged chops, in an attempt to prolong storage‐life temporarily, was not feasible. Expected retail caselife was not affected by crust‐freezing, mechanical cleaving or simulated transportation conditions to the extent that was associated with freezing‐frozen storage of prepackaged chops.
ANTIOXIDANT ACTIVITY OF SOYBEAN FLOUR AND DERIVATIVES–A REVIEW
Authors: HAYES R. E. , BOOKWALTER G. N. , BAGLEY E. B.
Published: August 2006

Soybean flour and various derivatives, with different natural, interacting primary antioxidants and synergists can stabilize lipids in formulated foods. Soybean flour has been shown to be a basic source of such antioxidant compounds as isoflavone glycosides and their derivatives, phospholipids, tocopherols, amino acids and peptides. There may be some antioxidant impact from aromatic amines and sulfhydryl compounds. Successful efforts have been made to concentrate the antioxidant activity in soy flour by aqueous extraction and by extraction with various organic solvents. Residual antioxidant activity has been reported in food systems containing soy protein concentrates, isolates and textured vegetable protein. Soy protein hydrolyzates have antioxidant activity which is associated with free amino acids and lower molecular weight peptides.
INFLUENCE OF pH AND NaCl ON THE GROWTH OF YEASTS ISOLATED FROM HIGH ACID FOOD PRODUCTS
Authors: SMITTLE RICHARD B.
Published: August 2006

The interacting effects of NaCl, pH and preconditioning on the growth of Saccharomyces bailii and Saccharomyces acidifaciens isolated from high acid foods were determined. Increased concentrations of NaCl depressed the growth of all yeasts. Hydrochloric acid used as an acidulant in the absence of NaCl permitted growth over a broad pH range (6.5 – 3.5). Growth response to acetic acid adjusted media demonstrated a similar trend except for greater growth suppression at pH 3.5. Acid and NaCl concentration had a strong interacting effect. Increased concentrations of NaCl shifted the pH optimum for growth to a lower pH in both acid treated broths and eliminated growth at pH 6.5; 6.0% NaCl and pH 6.5 −5.5; 9.0% NaCl. Preconditioning of cultures on YM agar slants adjusted to pH 4.5 with acetic acid and 6.0% NaCl demonstrated no advantage to the cells for growth in the presence of NaCl and acetic acid.
PREPARATION AND PROPERTIES OF ACID‐SOLUBILIZED WHEAT FLOUR
Authors: FUNG C. P. , FONG A. S. , LAM A. S. M. , LEE G. , NAKAI S.
Published: August 2006

Simultaneous solubilization of protein and starch in wheat flour was attempted by heating in a dilute acid. Autoclaving a 10% flour suspension in 0.1N HC1 at 121°C for 15 min solubilized more than 90% of the flour solids. The hydrolysate was further treated with activated carbon to eliminate an objectionable wheat flavor. Gel filtration chromatography and SDS‐polyacrylamide gel electrophoresis suggested the possible degradation of protein to at least three peptide fractions of 53,500, 30,000 and < 11,700 daltons without yielding free amino acids and detectable destruction of essential amino acids. A high temperature Biogel P‐2 chromatography indicated an intensive starch degradation yielding 18.7% glucose, 11.3% maltose, 37%oligosaccharides (3–7 glucose units) and 33% higher polymer (8–20 glucose units). The solubilized flour had an apparent viscosity similar to that of pasteurized skim milk and better foamability than those of casein and soybean.
RECOVERY OF BACTERIAL ENDOSPORES FROM A METAL SURFACE AFTER TREATMENT WITH HYDROGEN PEROXIDE
Authors: NEAL N. D. , WALKER H. W.
Published: August 2006

Spores of Bacillus cereus NRRL 3476 and of Clostridium sporogenes ATCC 7995 (PA 3679) were inoculated onto stainless steel surfaces. After the spores had dried on the surface, the surface and spores were exposed to 9.2% hydrogen peroxide for sufficient time to achieve a two‐log reduction in the number of viable cells. The number of surviving spores was determined by pouring the agar media directly onto the stainless steel surface and incubating for appropriate lengths of time. When spores of B. cereus or PA 3679 were treated with hydrogen peroxide, their recovery was enhanced if the pH of the recovery medium was adjusted to pH 7.3. Further increase in recovery occurred if 0.5% soluble starch was added to the recovery medium for B. cereus and if 5 μM of glutathione/ml was added to the recovery medium of PA 3679. Temperatures of incubation in the range of 28‐36°C had no influence on recovery.
EFFECT OF Ca2+ ON CHANGES IN MYOFIBRILLAR PROTEINS OF BOVINE SKELETAL MUSCLE
Authors: CHENG CHIN‐SHENG , PARRISH F. C.
Published: August 2006

The effects of Ca2+ on the integrity of myofibrils and their proteins were studied by isolating myofibrils from minced at‐death bovine longissimus muscle samples treated with 1 mM Ca2+ and 10 mM oxalate and stored at either 2°C or 23°C. Myofibrils were isolated from treated and control samples at various postmortem times and characterized with SDS‐polyacrylamide gel electrophoresis. In addition, myofibrils were isolated from treated and control samples at various postmortem times and extracted with Hasselbach‐Schneider (H‐S) solution and with 1 mM Tris, pH 8.5. These extracts were characterized with SDS‐polyacrylamide gel electrophoresis. Myofibrils isolated from postmortem muscle samples treated with Ca2+ showed more rapid degradation of troponin T and the concurrent appearance of a 30,000‐dalton component during postmortem storage than did control and oxalate samples. Proteins extracted from myofibrils increased during postmortem storage with both H‐S and Tris solutions. The salt soluble proteins of Ca2+ treated samples showed more 30,000‐dalton component and α‐actinin compared with control and oxalate samples. In essence, the extent and nature of changes in myofibrils and in extracted proteins were dependent upon Ca2+ availability. Storage of muscle samples at room temperature accelerated all these changes. Postmortem modifications in myofibrillar proteins were interpreted as being consonant with the hypothesis that proteolysis of myofibrils is caused by a Ca2+ ‐activated factor endogenous to the muscle fiber.
A RAPID METHOD FOR THE DETECTION OF PSE AND DFD PORCINE MUSCLES
Authors: HONIKEL KARL O. , FISCHER CHRISTINE
Published: August 2006

Results of tests made on 253 porcine muscles showed that 1 hr after death PSE and DFD muscles contain low levels of adenosine triphosphate (ATP) and high levels of inosine monophosphate while in normal muscles high concentrations of ATP and low amounts of inosine monophosphate are observed. The deamination of the adenine moiety can be measured by the changes in the absorption ratio at 250 and 260 nm. This ratio (called R) amounts to 0.78–0.80 for pure adenine nucleotide solutions and to 1.68–1.70 for pure inosine monophosphate and inosine in aqueous solutions at neutral pH. Preparation of acidic extract of muscles containing the nucleotides and the measurement of the 250/260 nm ratio of absorbances is a fast procedure: 3–4 min after receiving the sample the R values can be calculated. Together with pH1the R value allows a very reliable differentiation of normal, PSE and DFD muscles.
ANTHOCYANINS OF MANGOSTEEN, Garcinia mangostana
Authors: DU C. T. , FRANCIS F. J.
Published: August 2006

Mangosteen rinds contain a substantial amount of red pigment. The major pigment is cyanidin‐3‐sophoroside, and a minor pigment is cyanidin‐3‐glucoside.
EFFECT OF BAKING METHODS ON THE FATTY ACID COMPOSITION OF POTATOES
Authors: MAGA J. A. , TWOMEY J. A. , COHEN M.
Published: August 2006

Only minor differences in overall relative fatty acid composition were noted among four varieties of potatoes baked by microwave and conventional methods. However, the relative percent total unsaturated fatty acids were consistently lower in the microwave products as compared to conventionally baked potatoes regardless of variety. In addition, the relative percent trans fatty acids was 2.5–4 times higher in the microwave process compared to the same varieties baked conventionally.
MYOGLOBIN OXIDATION IN GROUND BEEF: MECHANISTIC STUDIES
Authors: GOVINDARAJAN SUNDARAM , HULTIN H. O. , KOTULA ANTHONY W.
Published: August 2006

Antioxidants, citric acid and ascorbic acid did not affect the initial slow oxidation of myoglobin but extended the time before rapid oxidation began. NaCl increased the initial rate of pigment oxidation. Lipid extracted from freshly ground, lean beef increased the rate of myoglobin oxidation when added to freshly ground lean beef while lipid extracted from ground beef stored for 7 days did not. Added linoleic acid was more effective than trilinolein in promoting myoglobin oxidation. Lipase and lipoxygenase enhanced the rate of pigment oxidation while phospholipase A inhibited it. Oxalate inhibited both lipid and myoglobin oxidation and reversed the pro‐oxidant capacity of Fe+2. EDTA also inhibited lipid oxidation but promoted myoglogin oxidation.
USE OF A RAPID MUSCLE PROTEIN SOLUBILITY TECHNIQUE TO PREDICT BEEF MUSCLE YIELD AS A FUNCTION OF TIME, TEMPERATURE, SALT AND PHOSPHATE
Authors: HWANG P. T. , ADDIS P. B. , ROSENALJ J. R. , NELSON D. A. , THOMPSON D. R.
Published: August 2006

An improved muscle protein solubility method has been developed which has two distinct advantages over the traditional method: it requires much less time and may be conducted at room temperature. The pre‐ or post‐rigor sample is homogenized in a Brinkman Polytron in 25 ml buffer and is centrifuged. The supernatant is decanted and soluble protein determined as in the traditional method (biuret). Comparable results were obtained for old vs new method for samples of porcine longissimus muscle which encompassed a wide range of sarcoplasmic and myofibrillar protein solubilities. The new method can also be applied with accuracy equivalent to the traditional method for the determination of solubility in cooked meat samples. A four‐factor response surface experimental design (central composite) was utilized to evaluate the role of process variables and product ingredients on the cooking losses of USDA Utility grade biceps femoris muscle. The factors were cooking time (0.5–12.0 hr), temperature (55–85°C), NaCl (0–4%), and Na tripolyphosphate (0–0.5%):Shrink was determined on ground 25‐g samples by calculating the free moisture lost (as a percentage of total moisture) after centrifugation in Wierbicki tubes. Sarcoplasmic and myofibrillar protein solubility were determined on the same samples by the rapid solubility technique. Stepwise regression was used to tit a multiple polynomial equation to shrink loss and protein solubility (P < 0.001). The results indicated that cooking temperature was decisively the most important factor controlling yield and protein solubility. Shrink and protein solubility were nearly independent of time in the center point regions of the experiment which are, based on the type of design (central composite), the most accurate areas for prediction. Previous studies have demonstrated that the major tenderization reactions in beef are dependent both on time and temperature. Therefore, these findings suggest that improved yield in commercial thermal processes is possible by selecting long‐time, low‐temperature treatments since protein solubility and, therefore, yield are primarily functions of temperature and are relatively independent of time at a given temperature.
CATALYSIS OF LIPID OXIDATION: A STUDY OF MULLET (Mugil cephalus) DARK FLESH AND EMULSION MODEL SYSTEM
Authors: FISCHER J. , DENG J. C.
Published: August 2006

The dark flesh of mullet (Mugil cephalus) was compared with beef muscle for total iron, total hemoprotein, and total nonheme iron. Mullet dark flesh contained 57.3 ppm iron, over twice the amount in beef, 26.0 ppm. Total possible nonheme iron content of mullet dark flesh ranged from 56–75%, compared to 11–29% for beef. In a linoleate emulsion model system, mullet dark flesh homogenate was analyzed for heme and nonheme iron activity as lipid oxidation catalysts. Addition of ascorbic acid, EDTA, and cyanide, at different pH levels, indicated the nature of the catalyses. Of the additives, cyanide yielded the strongest inhibition on a molar basis. Based on the criteria of other researchers, these data suggest that heme iron is the major catalyst of lipid oxidation in mullet flesh. The rates of O2 uptake by mullet dark flesh homogenate and by Fe/EDTA increased with increasing acidity, rather than exhibiting a previously reported peak at pH 5.5. The latter appears to be a phenomenon of limited occurrence rather than a general test criteria. In light of this finding, the nature and nomenclature of biological nonheme iron is discussed.