bluuebunny/crossref_metadata_2025 huggingface dataset:
EVALUATION OF A THERMAL PROCESS FOR ACIDIFIED CANNED MUSKMELON (Cucumis melo L.)
Authors: NATH NIRANKAR , RANGANNA S.
Published: August 2006

The pH of muskmelon varies from 5.3–6.1 and is required to be lowered to ensure an organoleptically acceptable and microbiologically safe canned product. Thermal process has been evolved on the basis of inactivation of peroxidase and pectinmethylesterase (PME), the heat resistant enzymes, naturally present. The thermal inactivation temperatures equivalent to the time of 1 min at pH 3.8, 4.0 and 4.2 in syrup homogenate of melon pulp adjusted to 20° Brix were 187, 192 and 194.5°F respectively, with z values of 16.7,17.9 and 17.2 respectively. The thermal inactivation time (TIT) of PME at pH 4.2 was 1 min at 191°F with a z value of 21. Hence, processing time required was evolved on the basis of thermal inactivation of peroxidase. The F values of peroxidase found were equivalent to 2SD, 2.9D and 2.8D at pH 3.8, 4.0 and 4.2, respectively. Initial temperature being 170°F, a 4D process at 207°F corresponding to 6.3, 7.6 and 9.3 min respectively for A 2% (401 × 411) cans at pH 3.8, 4.0 and 4.2 respectively ensured inactivation of the enzymes. No microbiological spoilage was observed and the canned product had good color, texture and full flavor.
MINERAL AND WATER‐SOLUBLE VITAMIN CONTENT OF RABBITEYE BLUEBERRIES
Authors: EITENMILLER R. R. , KUHL RUTH F. , SMIT C. J. B.
Published: August 2006

Concentrations of 10 minerals (K, Ca, Mg, Mn, Na, Fe, Zn, Co, Ni and Cu) and 8 vitamins (ascorbic acid, folacin, biotin, riboflavin, thamine, niacin, pantothenic acid and B6) were determined in varieties of Rab‐biteye blueberries (Vaccinium aslzei). The Rabbiteye varieties included Bluebelle, Briteblue, Climax, Delite, Southland, Tifblue and Woodland. Potassium was present in greatest concentration, averaging 974 ppm on a wet weight basis. Calcium and magnesium averaged 59.7 ppm and 55.7 ppm, respectively. Average Zn content was 1.1 ppm and Cu content averaged 0.66 ppm. Co and Ni were not present at detectable levels. Ascorbic acid content averaged 12.6 mg/100g for the 7 varieties. Of the B‐vitamins, niacin was present in greatest quantity, averaging 0.36 mg/100g. Compared to other fruits and vegetables, blueberries cannot be considered an outstanding source of any micronutrient. Studies on the stability of water‐soluble vitamins during UHT pasteurization and subsequent storage of blueberry juice indicated niacin, riboflavin, pantothenic acid, and biotin to be most stable to the pasteurization treatment (200°F for 3 sec). During storage at room temperature and 4°C, niacin, riboflavin and ascorbic acid showed good stability. B6 and free folacin contents and their retention were affected by pasteurization and storage. Retention of B6 and folacin after pasteurization was 66.9% and 36.5%, respectively. After 6‐months storage at ambient temperature, retention of B6 had decreased to 29.3% and free folacin had decreased to 15.9% retention.
EFFECT OF BRINING AND COOKING PROCEDURE ON TENDERNESS OF SPENT HENS
Authors: OBLINGER J. L. , JANKY D. M. , KOBLJRGER J. A.
Published: August 2006

Three experiments were conducted to determine the effects of brining and cooking procedures on the tenderness of spent hens. These experiments included tests on the effect of brining and cooking procedure on 84‐wk‐old hens; effect of brining on the tenderness of 39, 84 and 108‐wk‐old hens; and the effect of force molt or low salt diet as well as brining on the tenderness of meat from 108‐wk‐old hens. Shear values were significantly lower for both light and dark meat from brined hens. Light meat from both brined and unbrined birds was significantly more tender than dark meat. Cooking procedures did not appear to affect tenderness of light meat, but smoked dark meat was significantly more tender than oven‐roasted dark meat. Feeding a low salt diet or force molting did not significantly affect the tenderness of meat from 108‐wk‐old hens.
CONTROL OF Salmonella AND EXTENTION OF SHELF‐LIFE OF BROILER CARCASSES WITH A GLUTARALDEHYDE PRODUCT
Authors: THOMSON J. E. , COX N. A. , BAILEY J. S.
Published: August 2006

Broiler chicken carcasses were inoculated with Salmonella typhimurium (180–360,000 cells per carcass), then, in a simulated commercial chilling process, were prechilled at 18°C in water containing glutaraldehyde. On broilers that had been prechilled for 30 min in 0.5% glutaraldehyde (pH 8.6), then chilled in slush ice for 20 min, salmonellae were eliminated when the inoculum level per carcass was 250 cells, but not when the level was 360,000 cells. Transfer of salmonellae from inoculated to uninoculated carcasses (cross contamination) was prevented by glutaraldehyde at 0.01% or more in the prechill water, when the inoculum level was 200–300 cells per carcass. It was not prevented when the level was 360.000 cells per carcass. A lo‐min urechill in 0.5% alutaraldehvde (pH 8.6) extended‐ carcass shelf‐life at 2°C about 6 days beyond that of controls.
CREAM CHEESE BY ULTRAFILTRATION
Authors: COVACEVlCH H. R. , KOSIKOWSKI F. V.
Published: August 2006

Pasteurized skim milk batches were concentrated by ultrafiltration in an Abcor UF‐22s unit at 50°C to a maximum of 27.6% solids. The UF retentate was standardized with 67–69% fat cream and with ultrafiltrate or water to give a mixture according to cream cheese standards. This was inoculated with lactic acid cultures and processed into hot pack cream cheese according to industrial practices. The resulting cheese showed excellent shelf life and smoothness comparable with standard commercial cream cheese, but with much greater hardness of body. Some advantages noted were: greater efficiency in the utilization of milk solids, flexibility of standardization, and elimination of the whey draining steps. Active cultures were necessary to achieve the proper pH. Slower cultures showed difficulty in overcoming the strong, buffering capacity of the hot‐pack cream cheese retentate.
EFFECT OF TOASTING ON THE NUTRITIVE VALUE OF BREAD
Authors: TSEN CHO C. , EDDY P. R. K. R
Published: August 2006

The nutritive value of bread was significantly reduced by toasting. Rat‐feeding tests showed that the feed conversion ratio, calculated from weight gain and feed intake, was increased, while the protein efficiency ratio of bread was reduced significantly with toasting and with degree toasted. The changes correlated with browning intensities of toasted bread slices. So far as the nutritive value of bread is concerned, toasting, particularly to darkening, is not recommended.
BREADMAKING QUALITY AND NUTRITIVE VALUE OF SPROUTED WHEAT
Authors: RANHOTRA G. S. , LOEWE R. J. , LEHMANN T. A.
Published: August 2006

Adjusting processing parameters such as water absorption, fermentation, mixing and proofing times, heat‐treatment of sprouted flour, and addition of K‐bromate and an emulsifier (no shortening) to a no‐time dough system, permitted addition of 20% 3‐day sprouted wheat flour to produce a white bread of overall good appearance and flavor. The lipid concentration increased during sprouting, but the increase in protein and fiber contents was more substantial. Appreciable increase in lysine, during sprouting, has also been reported; however, determined protein efficiency ratios did not indicate so probably because of destruction of lysine during heat treatment of sprouted flour (to inactivate detrimental enzymes) and during baking. High fiber content of sprouted flour probably also adversely affected lysine availability.
A COMPARISON OF ANALYTICAL AND NUMERICAL METHODS OF PREDICTING THE FREEZING TIMES OF FOODS
Authors: CLELAND A. C. , EARLE R.L.
Published: August 2006

The problem of onedimensional heat transfer in finite slabs of freezing food materials cooled from both sides is considered. The authors’ modification to Plank's equation is compared with a numerical scheme. The paper shows that in the important slab freezing problem a simple formula, based on an approximate analytical solution, is at least as accurate as a complex finite difference formulation, and has some substantial practical advantages.
ACID PRETREATMENT OF AGAROPHYTES PROVIDES IMPROVEMENT IN AGAR EXTRACTION
Authors: MATSUHASHI TETSUJIRO
Published: August 2006

Seaweeds were soaked in an aqueous hydrochloric acid solution of pH 1.0 at a temperature below 20°C. After the acid pretreatment, agar was readily extracted by boiling seaweeds in a neutral pH medium. Agars of the highest gelling properties which had ever been known for each of the species of the seaweeds were obtained by this new simplified method. Process control is reliable and cooking time shortened. The possible mechanism of agar separation in the seaweed tissue is discussed.
THE POLY‐PROTEIN PROCESS: A NEW METHOD FOR OBTAINING LEAF PROTEIN CONCENTRATES
Authors: ANELLI G. , FIORENTINI R. , MASSIGNAN L. , GALOPPINI C.
Published: August 2006

Describes a new process (Poly‐Protein) for obtaining leaf protein concentrates from alfalfa juice by means of polyelectrolytes. Working conditions and the chemical composition of the products are reported. In particular 50L of juice, obtained by pressing 100 kg of fresh alfalfa, gave 1.6 kg of dry green LPC. The product so obtained has a high protein content and is particularly valuable for its several prospective uses in the feed industry.
ESTlMATlON OF DIGESTIBILITY OF MEAT PRODUCTS CONTAINING EXTENDERS
Authors: UCHMAN W. , WHITMORE R. A. , ACKERMAN S. A. , HAPPICH M. L. , SWIFT C. E.
Published: August 2006

Procedures involving pepsin and pepsin‐trypsin digestion of frankfurters were evaluated in efforts to develop a term for “apparent” digestibility to extend applications of estimations of the protein efficiency ratio (PER) of meat food products by ERRC‐APHIS equations. The estimations, termed Est‐PER are based only on amino acid composition. Samples of raw emulsion, cooked frankfurters, and cooked and smoked frankfurters containing all meat, meat extended with soy products, and meat extended with nonfat dried milk were treated with pepsin or pepsin‐trypsin. Their digestibility was determined as % nitrogenous substances and/or % protein digested. Nitrogen digestibility of cooked‐smoked product was also determined by bioassay. Digestibility ranged around 90% with pepsin‐trypsin treatment, whereas digestibility with pepsin treatment was half this and too low for measuring “apparent” digestibility. Pepsin‐trypsin digestibility of cooked and of cooked and smoked frankfurters did not differ; raw frankfurters were significantly less digestible. Average % protein digestibility was somewhat lower than average % nitrogen digestibility on pepsin‐trypsin digestion and more closely approached values for nitrogen digestibility determined by bioassay. Subject to confirmatory studies, the results indicate that % protein digestibility as measured by a procedure involving pepsin‐trypsin digestion may be an acceptable additional term in estimating Est‐PER.
COOKING OF FABRICATED BEEF
Authors: OCKERMAN H. W. , CRESPO F. LEON
Published: August 2006

Buns exerted a major influence on the organoleptic scores received by roasted fabricated beef products. The panel scores indicated that testing with buns gave higher scores with less variability than evaluating the meat only. Cooking with foil caps or cooking with foil caps and thermopins resulted in a more palatable product when evaluated with buns than cooking without caps and pins. Pins were useful if cooking speed is an important factor. Cooking to either a 54.5°C or 60°C final internal temperature produced a more palatable product when evaluated with buns than comparable cooking to 65.6°C final internal temperature. In addition, the 60°C endpoint gives added microbiological protection over that provided by the 54.5°C internal temperature.
USE OF SPRAY LECITHIN FOR CONTROL OF GREENING AND GLYCOALKALOID FORMATION OF POTATO TUBERS
Authors: WU M. T. , SALUNKHE D. K.
Published: August 2006

Spray treatments with four brands of spray lecithin — PAM®, Mazola No Stick®, Cooking ease® and Griddle Mate®— significantly inhibited light‐induced greening and glycoalkaloid formation of potato tubers. Treatment resulted in 93–98% inhibition in chlorophyll formation and 89–98% inhibition in glycoalkaloid formation.
EFFECT OF HEAT ON THE P‐CAROTENE CONTENT OF NIGERIAN PALM OIL
Authors: MUDAMBI SUMATI R. , RAJAGOPAL M. V.
Published: August 2006

Fresh palm oil samples were obtained from the Nsukka local market and analyzed for their β‐carotene content. Portions of the palm oil samples were also heated to 11 temperatures between 138°C and 258°C with an interval of 12°C and the β‐carotene determined. The amount of β‐carotene decreased with an increase in temperature. The destruction of β‐carotene was greater when the oil was heated continuously for 30 min at any given temperature. When palm oil is used as a frying medium, only a very small fraction of the β‐carotene is retained.
RELATION OF FINAL INTERNAL TEMPERATURE TO Clostridium perfringens DESTRUCTION IN BEEF LOAVES COOKED IN A CROCKERY POT OR CONVENTIONAL OVEN
Authors: SUNDBERG ALICE DITTMER , CARLIN AGNES FRANCES
Published: August 2006

Destruction of Clostridium perfringens S‐45 was compared in inoculated beef loaves cooked to 49°, 57°, 66°, or 74°C in an electric crockery pot (CP) or in an oven at 163°C (MO). In loaves cooked to 74°C, aerobic plate counts were lower and total cooking losses were higher in the CP than in the MO. Destruction of C. perfringens was similar for CP and MO methods. Vegetative cell counts were similar in raw meat and in all loaves cooked to 49°C. Cell counts were reduced by 1.4 log10 at 57°C and 2.2 log10 at 66° and 74°C. Spore counts in raw loaves and in loaves cooked to 49° and to 57°C were similar but decreased by 0.5 log10 and 1.2 log10 in loaves cooked to 66° and 74°C, respectively. In beef loaves cooked to a recommended temperature of 74°C (7 hr in the CP on low and 11/2 hr in the MO), too few C. perfringens S‐45 survived to constitute a food poisoning hazard if the meat were eaten immediately.
INFLUENCE OF DIVALENT CATIONS ON POULTRY MEAT EMULSIONS AND SAUSAGES
Authors: WHITING R. C. , RICHARDS J. F.
Published: August 2006

The emulsifying capacity of a 3% NaCl extract of chicken white muscle was decreased by 10 mM CuCl2, slightly increased by FeCl2, and greatly increased by ZnCl2. Calcium and other cation chlorides had no effect. Zinc enhancement was optimum at pH 5.5. At pH values above 4.3,10 mM Cu would not form an emulsion but 1 mM Cu increased emulsifying capacity as pH increased. When 2.2 mM zinc or copper was included in the formulation, the force required to shear sausages prepared from red and white muscle was reduced by half and the water and fat losses on cooking were large. Addition of calcium or iron to the sausage emulsion was less detrimental.
EFFECT OF BIRD TYPE, GROWERS AND SEASON ON THE INCIDENCE OF SALMONELLAE IN TURKEYS
Authors: McBRIDE G. B. , BROWN B. , SKURA B. J.
Published: August 2006

The incidence of salmonellae in 25 turkey flocks of hens, toms and broilers entering a processing plant was investigated by representative sampling of cecae and intestines in each flock. Considerable flock to flock variability was found (0‐72%) with one‐third of the flocks having greater than 10% infection. Variability between flocks from different growers and among flocks from each grower was evident. Certain growers were found to repeatedly ship salmonellae‐infected flocks. There was no difference in the infection levels between the different bird types and the season effect was not significant. This study has shown that it is possible to pinpoint specific salmonellae‐infected flocks that may be contributing to the dissemination of salmonellae in the plant.
KERNEL HARDNESS OF WILD RICE AS AFFECTED BY DRYING AIR TEMPERATURE AND MOISTURE GRADIENT
Authors: WIRAKARTAKUSUMAH M. A. , LUND D. B.
Published: August 2006

Samples of wild rice (38‐40% moisture, wet basis) were dried to 7‐8% moisture using three different drying air temperatures and relative humidities, namely, 110°C‐63% relative humidity, 110°C‐6% relative humidity, and 60°C‐20% relative humidity. Samples were subsequently hulled immediately (hulled hot) or hulled after storing 24 hr at room temperature (hulled cold). Evaluations included determination of hulling efficiency, kernel hardness and degree of gelatinization. Hulling was most efficient when a high drying air temperature was used and when the kernels were hulled immediately after drying. Total yield was not affected by temperature gradient or moisture gradient which the wild rice kernels experienced during drying. Head yield was maximum when wild rice was dried under conditions of a high drying air temperature and low mositure gradient, and when it was hulled hot, immediately after drying. The kernel hardness test confirmed that kernels were harder when dried under high temperature, low moisture gradient conditions. Degree of gelatinization studies confirmed that about 90‐95% of the starch in kernels dried under these conditions was gelatinized. The gelatinization of starch was influenced by both temperature and rate of drying. Susceptibility of kernels to cracking increased with increasing magnitude of moisture gradient within kernels. The best processing conditions for wild rice using criteria previously described consist of drying under high air temperature and a low moisture gradient, and hulling the kernels hot, immediately after drying.
EVALUATION OF BIRD CHILLER WATER FOR RECYCLING IN GIBLET FLUMES
Authors: LILLARD H. S.
Published: August 2006

For tests of the feasibility of recycling water from the bird chiller, water samples from eight points in a commercial processing plant were evaluated by the following criteria: fecal coliform levels, total aerobic counts, salmonellae incidence and levels, BOD and COD. Probably due to a great dilution factor, water from the gizzard splitter was of better microbiological quality for recycling than water from the bird chiller but was higher in level of organic contaminants. If bactericidal treatment is omitted, water from the gizzard splitter would be preferable for recycling to giblet flumes. If bactericidal treatment is used, water from the bird chiller would be preferable because of its lower level of organic contaminants.
PREPARATION AND STORAGE OF SWEET POTATO FLAKES FORTIFIED WITH PLANT PROTEIN CONCENTRATES AND ISOLATES
Authors: WALTER W. M. , PURCELL A. E. , HOOVER M. W. , WHITE A. G.
Published: August 2006

Sweet potato flakes supplemented with soy flour, soy flour plus DL‐methionine, cottonseed flour and wheat gluten flour were prepared. The fortified flakes had higher protein calorie to total calorie ratios but had lower water‐binding capacity than flakes with no supplementary material. The amino acid pattern of soy flour, soy plus methionine and cottonseed flour formulations compared favorably with that of non‐supplemented flakes. Each formulation was stored at 23° and 40°C under nitrogen for 8.25 months. Although the levels of several amino acids appeared to change significantly during storage, only glycine in the gluten formulation linearly decreased. Tyrosine in the soy formulation appeared to increase during storage. Flakes stored at 40°C appeared to develop off flavors and to lose water‐binding capacity.
USE OF PAPAIN IMMOBILIZED ON SPHEROSIL FOR BEER CHILLPROOFING
Authors: MONSAN P. , DUTEURTRE B. , MOLL M. , DURAND G.
Published: August 2006

Papain has been immobilized on Spherosil, a porous silica, by two methods: reaction with glutaraldehyde activated amino groups and direct bonding to acetal groups. Both amino and acetal groups were grafted onto the silica via silane coupling. Best results were given by the second method. This derivative was used on a 1‐L packed bed reactor for continuous processing of beer produced by a fermentor using immobilized Saccharomyces uvarum cells. The papain reactor was effective for on‐line beer chillproofing, as measured by the sensibility of the beer to tannin addition.
THIAMINE, RIBOFLAVIN, NIACIN AND COLOR RETENTION IN CANNED SMALL WHITE AND GARBANZO BEANS AS AFFECTED BY SULFITE TREATMENT
Authors: LUH B S. , KARBASSI MAHMOUD , SCHWEIGERT B S.
Published: August 2006

The sulfite soaking process was applied to canning of dry beans for color improvement. The process involves presoaking California small white (CSW) and Garbanzo beans in water containing 0.05—0.15% sodium bisulfite for 12 hr, followed by thorough washing, blanching, rinsing and canning. Canned CSW and garbanzo beans showed an improvement in color through the sodium bisulfite soaking process. The level of residual SO2 in the canned beans increased as the concentration of NaHSO3 in the soaking water was increased. The residual SO2 content was 3.1‐3.4 ppm in the canned CSW presoaked in 0.15% NaHSO3, and 9.2‐9.8 ppm in the canned garbanzo beans. Data presented in this investigation show the loss of more thiamine at higher concentrations of NaHSO3 (0.10—0.15%). Riboflavin and niacin were largely retained in the NaHSO3 soaking treatment prior to canning.
ENHANCEMENT OF POWDERED SOFT DRINK MIXES WITH ANTHOCYANIN EXTRACTS
Authors: SHEWFELT R. L. , AHMED E. M.
Published: August 2006

Anthocyanin extracts derived from blueberries and red cabbages using two extraction methods, a S02 extraction procedure and a methanol extraction/ion exchange purification procedure, were compared as colorants in powdered soft drink mixes. Total anthocyanins, total flavonols and ascorbic acid retention did not change significantly during 6 wk of storage of the dry mixes at 21°C and 35°C. However, loss of anthocyanins was observed in the reconstituted beverages containing purified methanol extracts during 9 days of storage at 4°C. Degradation of ascorbic acid in the reconstituted beverages containing ion exchange‐purified extracts and the commercial control, proceeded at a rapid rate reaching 95% reduction after 9 days storage at 4°C. SO2 ‐extracted powders exerted a protective effect on ascorbic acid retention during the same period of reconstituted storage. Sensory color evaluation of the products indicated that beverages containing methanol‐derived blueberry extracts were preferred to commercial cherry controls.
FOOD SAFETY HAZARDS ASSOCIATED WITH SCHOOL FOOD SERVICE DELIVERY SYSTEMS
Authors: AVENS JOHN S. , PODUSKA PAUL J. , SCHMIDT F. PIERCE , JANSEN G. RICHARD , HARPER JUDSON M.
Published: August 2006

A study was conducted to compare four school food preparation and delivery systems regarding microbiological content of foods as indicative of potential food safety hazards. Food samples were collected along the preparation and delivery line of each of 10 menu items from 16 total schools representing the four food preparation and delivery systems. Schools and systems were compared on the basis of statistically significant differences in aerobic plate count and relative frequency of improper food temperature and objectionably high indicator bacteria counts. Food preparation and handling abuse was a characteristic of individual schools and was not uniquely characteristic of any particular food preparation and delivery system or systems.
MOLECULAR CHANGES IN THE SALT‐SOLUBLE MYOFIBRILLAR PROTEINS OF BOVINE MUSCLE
Authors: CHENG CHIN‐SHENG , PARRISH F. C.
Published: August 2006

Myofibrils were isolated in a buffered medium by differential centrifugation from at‐death and 1‐, 2‐ and 10day postmortem bovine longissimus muscle. Following isolation, myofibrils were extracted with Hasselbach‐Schneider (H‐S) solution, 0.6M KC1 buffered solution and 1 mM Tris, pH 8,5 solution. Postmortem changes in isolated myofibrils and their protein extracts were characterized with SDS‐polyacrylamide gel electrophoresis. SDS‐polyacrylamide gels showed that H‐S and KC1 buffered solutions extracted thick and thin filament proteins of myofibrils isolated from either at‐death or postmortem muscle samples. Changes in protein extractability with H‐S and KC1 solutions during postmortem storage were difficult to assess. 1 mM Tris solution extracted the thin filament proteins, actin, tropomyosin and troponin, and the thick filament proteins, C‐protein and myosin light chains. α‐Actinin was very resistant to 1 mM Tris, pH 8.5 solution extraction from isolated myofibrils of at‐death muscle, but it was readily extract‐able from isolated myofibrils of postmortem muscle. C‐protein also seems to become more extractable during postmortem aging of muscle. The prominent and distinguishable change occurring in the strong salt‐soluble proteins of the myofibril during postmortem storage of muscle at 2°C was the gradual degradation of troponin T and the concurrent appearance of a 30,000‐dalton component. These results indicated that modifications occur in thick and thin filament proteins during postmortem storage and that these modifications are possibly related to calcium activated factor (CAF).
DETERMINATION OF RESIDUAL SPECIES SERUM ALBUMIN IN ADULTERATED GROUND BEEF
Authors: HAYDEN A. R.
Published: August 2006

Species‐specific antisera were used in agar‐gel precipitin reactions to determine the presence of serum proteins from pig, horse and rabbit flesh in saline extracts of fresh ground beef that contained flesh from these species. Precipitin lines of identity were observed between species serum and extracts obtained from ground beef which contained 1, 3 and 5% species flesh. No reactions were observed with control bovine serum. The results indicated that serum albumin was the major protein detected for each species. This method could be used for the qualitative detection of species adulterants in fresh ground beef.
MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATE
Authors: THENO D. M. , SIEGEL D. G. , SCHMIDT G. R.
Published: August 2006

Samples of the tacky exudate formed on meat surfaces as a result of massaging muscle in the presence of salt and/or phosphate were removed at intervals during 24 hr of massaging and observed using a light microscope. Samples without added salt or phosphate showed broken fibers and fragments from fiber disruption. Samples with salt or phosphate showed both solubilized protein and fragments from fiber disruption. Samples with salt and phosphate showed primarily clouds of solubilized protein. Length of massaging enhanced the effects in all samples.
NUTRITIONAL EVALUATION OF PORCINE GLOBIN USING Tetrahymena pyriformis STRAIN E
Authors: PARMER E. L. , SURAK J. G. , KNAPP F. W.
Published: August 2006

Tetrahymena pyriformis strain E was used to compare the nutritive value of globin before and after peptic hydrolysis. In addition, the nutritive value was determined for shy protein, peanut protein, casein and gluten both as a sole source of nitrogen and combined with globin in isonitrogenous amounts. The nutritive value of casein ranked the highest followed by peanut protein, soy protein, globin and gluten. Peptic hydrolysis of globin, gluten and soy protein increased the cellular growth of T. pyriformis while hydrolysis had no effect on cellular growth when casein or peanut protein were used as the amino acid source. The ranking of nutritive values after peptic hydrolysis was as follows: casein, soy protein, gluten, peanut protein and globin. This indicates a difference in the availability of amino acids from some intact proteins. The nutritive value of globin was increased by blending the globin with other proteins. The Tetrahymena assay with peptic hydrolysis is an excellent procedure for the rapid screening of the quality of individual proteins or blends.
EFFECTS OF STORAGE AND POLYPHOSPHATES ON THE FLAVOR VOLATILES OF CANNED POULTRY MEAT
Authors: RAO CH. S. , DAY E.J. , CHEN T.C.
Published: August 2006

The effects of storage and polyphosphates on the volatile components of canned broiler meat were investigated. The concentrations of hydrogen sulfide, methyl mercaptan, saturated and total carbonyls of both control and polyphosphate‐treated broiler meat increased slightly upon storage. A greater increase in unsaturated carbonyls was observed for the controls than for the polyphosphate‐treated samples. During storage, the general trend of increasing thiobarbituric acid (TBA) values was not affected by the presence of polyphosphates; however, the control samples had the highest TBA values throughout the observation period. All canned samples exhibited a continued increase in free ammonia content as the storage time advanced. Polyphosphates also retarded the formation of free ammonia of canned broiler meat during storage as compared to controls.
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): EFFECT OF ASCORBIC ACID AND COPPER IN A β‐CAROTENE‐LINOLEIC ACID SOLID MODEL
Authors: KANNER JOSEPH , BUDOWSKI PIERRE
Published: August 2006

The carotene‐bleaching activities of ascorbic acid and copper were investigated in a solid model consisting of carotene and linoleic acid adsorbed on powdered cellulose. The effects depended on the water activity (aw) of the system. Ascorbic acid in the presence of Cu++ had very little activity in the dry model but displayed increasing bleaching effects as the aw value of the system was raised. However this bleaching activity in the moist model reached a maximum as the ascorbic acid concentration rose to about 1 μmol/g cellulose, or 1.4 μmol ascorbic acid/mmol linoleic acid. At higher concentrations of ascorbic acid, the bleaching activity decreased and was eventually converted into an antioxidant effect. A peroxidase‐like protein extracted from pepper was also tested in the present model and found to exhibit prooxidant activity, which was little affected by changes in aw. The antioxidant system composed of copper and ascorbic acid at high concentrations was able to overcome the pro‐oxidant effect of peroxidase.
CHANGES IN SOLUBLE AND BOUND PEROXIDASES DURING LOW‐TEMPERATURE STORAGE OF GREEN BEANS
Authors: GKINIS ASTERIOS M. , FENNEMA OWEN R.
Published: August 2006

Storage of green beans at 5°C or ‐4°C significantly affected the distribution of peroxidase fractions. Activity of the soluble peroxidase fraction, extracted with a low ionic strength buffer, decreased while the ionically bound peroxidase fraction extracted with 1M sodium chloride increased with time. This behavior was particularly noticeable at ‐4°C. The covalently‐bound fraction, extracted after treatment with cellulase and pectinase, remained constant during storage at all temperatures. Storage at ‐40°C had no effect on the distribution of the peroxidase fractions. The relative concentrations of isoperoxidases present in each peroxidase fraction changed with storage time; however, no new isoperoxidases appeared and none disappeared as a result of the treatments applied.
ASCORBIC ACID, DEHYDROASCORBIC ACID AND DIKETOGULONIC ACID IN FROZEN GREEN PEPPERS
Authors: MATTHEWS R. F. , HALL J. W.
Published: August 2006

“Total” ascorbic acid (TAA), L‐ascorbic acid (L‐AA), dehydro‐ascorbic acid (DHAA), and diketogulonic acid (DKGA) were determined in fresh green peppers, frozen blanched peppers, and frozen unblanched peppers. L‐AA accounted for 97% of the TAA in fresh peppers. Freezing resulted in a 9.2% decrease of TAA, a 15% decrease in L‐AA, a 5% increase in DHAA and 1% increase in DKGA. Blanching did not affect the ascorbic acid levels of frozen peppers. DHAA remained relatively constant at 10% of the TAA during frozen storage. DKGA increased during frozen storage to 15% of the TAA. L‐AA decreased after 8 months frozen storage (‐18°C) to 75% of the TAA. Unblanched frozen peppers were superior in flavor, texture, and appearance to the blanched frozen peppers.
PHYTATE PHOSPHORUS AND MINERAL CHANGES DURING GERMINATION AND COOKING OF BLACK GRAM (Phaseolus mungo) SEEDS
Authors: REDDY N. R. , BALAKRISHNAN C. V. , SALUNKHE D. K.
Published: August 2006

Phytate phosphorus, calcium, magnesium, zinc and iron were determined in black gram (Phaseolus muizgo) seeds. Phytate phosphorus (P) represents 79%± 0.48 of the total P in black gram seeds. Fifty percent of phytate P had disappeared on the 10th day of germination with a simultaneous increase in the quantities of available inorganic P. After cooking for 45 min, whole seeds and cotyledons did not show any breakdown in the phytate P or losses of minerals after initial leaching, when the beans‐to‐water ratio was 1:4. A positive significant correlation coefficient was found between total P and phytate P in cooked beans and cotyledons. During germination a negative significant correlation coefficient was established between total P and phytate P.
WATER BINDING BY SOY FLOURS AS MEASURED BY WIDE LINE NMR
Authors: OKAMURA T. , STEINBERG M. P. , TOJO M. , NELSON A. I.
Published: August 2006

Water was determined with a wide line NMR instrument. Three soy flours were studied: full‐fat Bonus variety; laboratory, chloroform‐methanol defatted from the same Bonus sample; and commercial, hexane defatted. In case of all three samples, a plot of moisture content vs NMR response at rf 28 db (total water) showed two straight lines; the break occurred at the Bound Water Capacity (BWC). At an instrument setting of rf 0 db (only bound water gives signal), a plot of signal against moisture content, both on a total sample basis, was a triangle; the first increment of water, 3 and 7% for full‐fat and defatted, respectively, did not give a signal and the apex of the triangle gave the BWC which was 27.9% for the full‐fat and 40.5% for the same soy flour after defatting. When laboratory and commercially defatted samples were compared, the ascending curves coincided but their BWC were 40 and 31%, respectively. BWC values obtained from full‐fat readings corrected for oil signal and from commercially defatted flakes were almost the same. Steam heating at 15 psig for 15 min and freezing to a temperature as low as ‐40°C did not change the water binding characteristics of commercial defatted dry flakes.
SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
Authors: VIOLLAZ PACUAL , CHIRIFE JORGE , IGLESIAS HÉCTOR A.
Published: August 2006

Values of the isotherm factor, ∂w/∂X)T, for various dried foods (apple, beef, cod, carrots, fennel, peas, pekanut, potatoes and trout) were calculated and reported as a function of moisture content. The effect of sorption hysteresis on the isotherm factor was also calculated for some foods. It is hoped that these data may be useful for adequately interpreting experimental results on rates of moisture sorption and desorption in dried foods.
HEAT‐INDUCED GELATION OF PEANUT PROTEIN/WHEY PROTEIN BLENDS
Authors: SCHMIDT R. H. , ILLINGWORTH B. L. , AHMED E. M.
Published: August 2006

Whey protein concentrate dispersions formulated at 7.5% or more of protein formed strong gels when heated at temperatures above 80°C. Quantitative gel strength calculated from penetration force data generally increased with heating temperature to 110°C. Increasing pH from 7.0 to 9.0 generally decreased the gel strength of whey protein concentrate. At a total protein concentration of 10%, gel strength was lower when peanut flour protein was 25% or more of a mixture with whey protein. Only weak gels were formed with heating protein blends formulated with peanut protein at greater than 50% of total protein. Sodium chloride (up to 0.5M) and calcium chloride (up to 30 mM) increased gel strength of whey protein and blended systems, but decreased gel strength of dispersions containing only peanut flour. Calcium chloride at 30 mM destroyed gelation ability of peanut flour causing protein precipitation. Gel strength of whey protein increased with moderate cysteine addition and was maximum at a level of 25 mM cysteine. Addition of 100 mM cysteine dramatically reduced whey protein gel strength. Cysteine addition decreased gel strength of peanut flour dispersions and had a varied effect on blended protein systems.
REVRSIBILITY OF NEPHROCYTOMEGALY CAUSED IN RATS BY LYSINOALANINE [Ne‐(DL‐2‐AMINO‐2‐CARBOXYETHYL)‐L‐LYSINE]
Authors: STRUTHERS BARBARA J. , HOPKINS DANIEL T. , DAHLGREN ROBERT R.
Published: August 2006

Sprague‐Dawley rats were fed a diet containing 3000 ppm protein‐bound lysinoalanine (LAL) for 8 wk, and a control diet for a second 8‐wk period. Both ad lib and pair‐fed controls were maintained throughout. Nephrocytomegaly and nephrocalcinosis were scored in a sample of rats taken after 8 wk, and in the remainder of the rats at 16 wk on a scale of 0‐3 (normal‐severe). At the end of 8 wk, cytomegalia scores averaged 1.75 in the LAL‐fed rats. After 16 wk the scores averaged 0.55, a drop of 60% from the 8 wk value. Incidence was reduced from 100% at 8 wk to 37.5% of rats at 16 wk. It is apparent that LAL‐produced nephrocytomegaly is reversible if LAL is removed from the diet.
PORPHYRINS IN MUSCLE AND RED BONE MARROW OF BEEF
Authors: MILLER G. J. , KRUGGEL W. G. , FIELD R. A.
Published: August 2006

A method for the determination of total porphyrins in beef biceps femoris and semitendinosus muscles, in beef red bone marrow and in lamb biceps femoris and semitendinosus muscles is reported. Tissues of decreasing levels of porphyrins were: red marrow, beef biceps femoris, beef semitendinosus, lamb biceps femoris, lamb semitendinosus. Protoporphyrin was the major, if not only, porphyrin present in the muscle and marrow samples.
SEPARATION OF WATER‐SOLUBLE REACTION PRODUCTS OF NITRITE IN CURED MEAT
Authors: SEBRANEK J. G. , CASSENS R. G. , GREASER M. L. , HOEKSTRA W. G. , SUGIYAMA H.
Published: August 2006

A water‐soluble extract was prepared from a cured meat product which had been manufactured with 15N‐labelled nitrite. Fractionation of this extract on Sephadex G‐10 showed one large and one small peak of 15N content, neither of which contained free nitrite. The two 15N containing peaks did not coincide with the ninhydrin positive or ultraviolet absorbing fractions that were eluted. Examination of the labelled fractions for sulfhydryl groups also proved negative and inhibition of Clostridium botulinum was not accomplished by either of the fractions.
VOLATILE CONSTITUENTS OF JACK FRUIT (Arthocarpus heterophyllus)
Authors: SWORDS G. , BOBBIO P. A. , HUNTER G. L. K.
Published: August 2006

Using a combination of gas chromatography and spectrometry, 20 major components from an extract of distillate from jack fruit were identified. Of these, 16 were esters and four aliphatic alcohols. The total absence of terpenoids in jack fruit is unique in the plant kingdom.
A RAPID METHOD FOR ESTIMATING ETHANOL IN CANNED SALMON
Authors: CROSGROVE DONALD M.
Published: August 2006

A gas chromatographic method is described for determining the ethanol content of canned salmon by direct injection of the filtered aqueous juices of this product. Values of zero to a few parts per million ethanol were generally obtained on good quality salmon. Spoiled canned salmon had values as high as several hundred parts per million ethanol.
OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD
Authors: ANG T. K. , FORD J. D. , PEI D. C. T.
Published: August 2006

In freeze‐drying, the quality of the resulting product often determines the attractiveness of the drying process. Therefore, the temperature profiles within the material are as important as the total drying time required. For microwave assisted freeze drying, it has been indicated both experimentally and in theoretical analysis that the maximum applicable constant field strength for beef cubes is 130 v/cm. Beyond this point melting of the ice core and/or overheating in the dried layer will occur. However, the drying time can be further reduced by 20% if a simple preprogrammed stepwise adjustment of the applied field strength is introduced.
METHYLXANTHINE INHIBITION OF AFLATOXIN PRODUCTION
Authors: BUCHANAN R. L. , FLETCHER A. M.
Published: August 2006

The effects of caffeine and theophylline on growth and aflatoxin B1 production by Aspergillus parasiticus NRRL 2999 were studied in AMY medium at pH 4.5. Caffeine levels of 0.5, 1.0 and 2.0 mg/ml decreased aflatoxin production by 86, 96 and 100%, respectively. Theophylline levels of 2.0, 4.0 and 8.0 mg/ml were tested, but only the highest concentration was inhibitory, decreasing aflatoxin production by 54%. Inhibition of growth was noted, but did not completely account for the reduction in aflatoxin production. The data help explain why aflatoxins are not usually isolated from caffeine‐containing commodities, and indicate that aflatoxin synthesis may be regulated by cyclic AMP.
CALCIUM UPTAKE AND ATPASE ACTIVITY BY SARCOPLASMIC RETICULUM OF RED AND WHITE POULTRY MUSCLES
Authors: WHITING R. C. , RICHARDS J. F.
Published: August 2006

Sarcoplasmic reticulum was isolated from P. major (white) and B. femoris (red) and assayed for calcium uptake and ATPase activity. The activities did not decline at 4 hr postmortem (rigor onset) and only slightly decreased with 24 hr aging. The prerigor P. major sarcoplasmic reticulum preparation had the lowest calcium uptake and ATPase activity, and mixtures of this fraction with others resulted in a lower activity than expected from the proportionate composition. Sarcoplasmic reticulum from B. femoris was affected more than that from P. major by decreasing temperatures. Freeze‐thawing the muscles did not destroy calcium uptake ability.
EFFECTS OF VARIED ZINC/COPPER RATIOS ON EGG AND PLASMA CHOLESTEROL LEVEL IN WHITE LEGHORN HENS
Authors: HELWIG L. R. , MULNIX E. J. , REGENSTEIN J. M.
Published: August 2006

In order to test the hypothesis that the zinc to copper ratio is an important factor in determining the plasma level of cholesterol (Klevay, L.M. 1973. Am. J. Clin. Nutr. 26:1060–1068), White Leghorn laying hens were fed normal energy (2764 kcal/kg) and low energy (2470 kcal/kg) practical diets containing varied ratios of zinc to copper. The levels of zinc and copper used were selected such that neither was nutritionally limiting nor toxic. No significant differences were observed between the control diet (fed for 4 wk before commencing the actual experiment) or any of the experimental diets with the cholesterol levels averaging 13.3 mg/g for egg yolk and 84.1 mg% for the plasma examples.
FACTORS AFFECTING THE FORMATION OF NITRATE FROM ADDED NITRITE IN MODEL SYSTEMS AND CURED MEAT PRODUCTS
Authors: LEE S. H. , CASSENS R. G. , WINDER W. C. , FENNEMA O. R.
Published: August 2006

Experiments were designed to determine the effect of the chemical state of myoglobin and presence of ascorbate on the conversion of nitrite to nitrate. In model systems, nitrate was not formed when nitrite was incubated in the presence of either metmyoglobin or ascorbate. However, most of the added nitrite was converted to nitrate when both ascorbate and metmyoglobin were present. It is suggested that ascorbate reduces metmyoglobin to myoglobin, and then, the myoglobin is oxidized simultaneously with nitrite to form nitrate. In cured meat products, a detectable level of nitrate was formed in the absence of ascorbate, but in the presence of ascorbate the level of nitrate formed was greater. The explanation suggested was that endogenous reductants in meat could play the same role as ascorbate in model systems. Such endogenous reductants were responsible for more than half of the nitrate formation in meat products containing sodium ascorbate.
EFFECT OF AGE AND ANATOMICAL LOCATION ON COMPOSITION OF BOVINE BONE
Authors: MELLO F. C. , FIELD R. A. , RILEY M. L.
Published: August 2006

Cervical, thoracic, lumbar and sacral vertebrae, plus rib and femur bones were removed from 13 bovine of a wide age range (89–2783 days) to elucidate changes in bone composition as a function of age and anatomical location. Percent dry matter, ash, calcium and phosphorus increased with age while nitrogen and sulfur decreased. The calcium/phosphorus ratio remained relatively constant during growth. Dry matter, ash, calcium and phosphorus percentages increased from the anterior to the posterior of the vertebral column, while sulfur and nitrogen decreased. Thus, bone ossification advanced from the posterior to the anterior vertebrae. The femur contained the largest proportion of ash, calcium and phosphorus of the six bone types investigated.
TEXTURAL CHANGES IN CANNED APRICOTS IN THE PRESENCE OF MOLD POLYGALACTURONASE
Authors: LUH B. S. , OZBILGIN S. , LIU Y. K.
Published: August 2006

Several factors affecting texture of canned Blenheim apricot halves were investigated. Presence of polygalacturonase from Rhizopus arrhizus resulted in severe texture breakdown during post‐canning storage. The degree of breakdown was proportional to the amount of enzyme added. Apricot halves at optimum ripeness were canned in #303 cans with 36° Brix in‐going sucrose syrup preheated to 24, 60, 75 and 90°C respectively with or without added mold polygalacturonase. Addition of mold polygalacturonase to the cans resulted in rapid softening during the storage period. The samples treated with 36° Brix sucrose syrup at 24, 60, 75°C showed rapid decrease in firmness. The sample canned with 90°C syrup in the presence of mold polygalacturonase showed less softening during storage. Thermal effect on activity of polygalacturonase from the mold Rhizopus arrhizus on pectic acid was determined. Crude enzyme was more heat resistant than the purified enzyme. There was 13.5% residual polygalacturonase activity in the crude extract after heating at 100°C for 20 min.
EFFECTS OF ETHOXYQUIN ON AFLATOXIN–PRODUCING STRAINS OF Aspergillus parasiticus AND A. flavus
Authors: FOUDIN A. S. , LEAICH L. L. , AYRES J. C.
Published: August 2006

Seven isolates of A. parasiticus and A. flavus were grown for 10 days on a semi‐synthetic medium containing 25–150 ppm ethoxquin antioxidant. In isolates producing B and G toxins, aflatoxin B levels increased 5–12 times over that of controls while G toxins decreased 32–97%. The increase in B toxins was not concentration‐dependent, but the decrease in G toxins was. In isolates of A. flavus and A. parasiticus producing only B toxins, aflatoxin levels were depressed or remained unchanged. The effect of 100 ppm ethoxyquin on 15 isolates of A. parasiticus and A. flavus, including some altered in aflatoxin‐producing capability by mutation, was examined. Among wild‐type isolates of A. parasiticus G1 decreased 90% and G2, was completely inhibited; B1 increased 67–1100% and B2 increased 100–300%. Toxin synthesis was decreased 66–95% among wild‐types and mutants of A. flavus and A. parasiticus producing only B toxins. Ethoxquin apparently had little or no effect on mutants which consistently produce very low levels of the aflatoxins. The results indicate that the use of ethoxyquin as a feed additive may aggravate potential mycotoxin hazards in contaminated feedstuffs.
RELATIONSHIP OF WATER ACTIVITY TO MOISTURE CONTENT IN TREE NUTS
Authors: BEUCHAT L. R.
Published: August 2006

Experiments were conducted to determine the effects of moisture and oil content on the water activity (aw) of 13 tree nut meats. Kernels of almond, butternut, Brazil, cashew, Chinese chestnut, filbert, hickory, macadamia, pecan, pignolia, pistachio, and walnut (black and English) were analyzed at 21°C for moisture contents at aw values ranging from 0.12–0.81. Straight‐lined plots showing 0.20–0.80 aw at corresponding moisture levels were constructed from isotherms. Pecan nut meats contaning 63.9–76.3% oil were equilibrated at 0.68 aw and percentage moisture was determined. There was an inverse, directly proportional relationship between values obtained for percentages of moisture and oil. The moisture content of pecan nut meats at 0.68 aw was not directly proportional to the protein content, however, indicating that water‐binding capacity was dependent upon other nonoil constituents in addition to protein.