bluuebunny/crossref_metadata_2025 huggingface dataset:
Comparison of methods of freshness assessment of wet fish
Authors: BURT J. R. , GIBSON D. M. , JASON A. C. , SANDERS H. R.
Published: August 2006

Samples of cod were obtained during four commercial fishing trips and stored in boxes and in bulk storage. After landing, freshness assessments were made by a sensory panel, two instrumental methods—Torry Fish Freshness Meter and Intelectron Fish Tester V—and two chemical methods—the determination of hypoxanthine and trimethylamine indices.

The results from the chemical methods were in close agreement with those previously obtained on experimental fish. the instrumental methods were strongly affected by the type of storage.
The histochemical demonstration of soya products in foodstuffs
Authors: FLINT F. O. , LEWIN Y. A.
Published: August 2006

A histochemical staining method for showing the carbohydrate constituents of plant tissue was applied to dried soya bean, textured soya proteins and commercial meat and cereal products containing soya. A description including photomicrographs of the cellular material characteristic of soya bean and its products follows. This shows the incorporation of cellular elements in textured soya products and in foodstuffs to which material of soya origin had been added.
Methylamino acids as indices in meat products
Authors: RANGELEY W. R. D. , LAWRIE R. A.
Published: August 2006

A method is suggested for determining the 3‐methylhistidine and N′‐methyllysine content in meat and meat products using an ion exchange chromatography technique. 3‐methylhistidine tires showed less variation within a sample than titres of N′‐methyllysine. Concentrations of both 3‐methylhistidine and N′‐methyllysine in beef, lamb, pork and whale hydrolysates are given. In beef and lamb, the 3‐methylhistidine concentrations have a mean value 6–0 (±0.7) mg/gN. the concentrations in pork varied between 5 and 56 mg/g N, an increase in concentration being related to an increase in age, whilst those of whalemeat were consistently high (° 300 mg/gN), A dipeptide of 3‐methylhistidine and β‐alanine, as found in whalemeat extracts, appears to be present in pork and can readily be removed from both pork and whale by a prior washing procedure. the levels of the residual, protein‐bound 3‐methylhistidine are then similar to those found in beef and lamb. Interspecies variation in N′‐methyllysine is less marked. 3‐methylhistidine and N′‐methyllysine were absent from the non‐meat proteins analysed.

The similar interspecies value for the 3‐methylhistidine bound to actin and myosin is tentatively suggested as an index of meat content in meat products.
Microbial profile of dehydrated cured mutton mince from raw material to the finished product
Authors: SANKARAN R. , THANGAMANI R. , LEELA R. K. , PARIHAR D. B. , NATH H.
Published: August 2006

Total plate count, thermophiles, coliforms, staphylococci, streptococci and moulds of dressed carcasses brought from the local slaughterhouse and at different stages in the preparation of pre‐cooked dehydrated mutton mince were studied. the sources of contamination and necessary precautions to be adopted are discussed.
Effect of suspending and plating media on the recovery of Salmonella gallinarum following freezing and thawing*
Authors: RACCACH M. , JUVEN B. J.
Published: August 2006

Salmonella gallinarum suspended in distilled water was frozen at a rate of 22°C/min, 86% of the cells were inactivated, as determined from differences in numbers of colony‐forming units observed on TSA medium before and after freezing. About 35% of the viable survivors were injured, as determined by their failure to form colonies on a minimal plating medium (MA) but their success on a ‘complete’ medium (TSA). Following 1 hr incubation of the frozen‐thawed cells in water or in 0.3 mM monopotassium phosphate, the percentage survival was reduced from 14 to 8% whereas in selenite cystine or tetrathionate broths, the percentage of survivors was reduced to about 3%. Higher recoveries of the frozen‐thawed cells were obtained when nonselective suspending media such as nutrient broth and lactose broth were employed.

The possibility of obtaining better recovery by the addition of specific compounds to plating media was investigated. Filter‐sterilized catalase or vitamin‐free hydrolyzed casein, when added to the minimal agar medium improved the recovery of frozen‐thawed S. gallinarum by 32 and 34% respectively. Sodium pyruvate, heat‐sterilized catalase or ethylenediaminetetraacetic acid had no significant effect, but the addition of haemin or cysteine reduced the rate of recovery by 48 and 57% respectively.
The occurrence and growth of Clostridium spp. in vacuum‐packed bacon with particular reference to Cl. perfringens (welchii) and Cl. botulinum
Authors: ROBERTS T. A. , SMART J. L.
Published: August 2006

Presumptive Clostridium spp. were detected in 234 of 263 25 g samples of vacuum‐packed bacon, sixty‐four of which contained Cl. perfringens and eleven Cl. botulinum (ten confirmed as type B and 1 type A). Growth of presumptive Clostridium spp. occurred in vacuum packs stored at 15°, 20° and 25°C but growth of Cl. perfringens or Cl. botulinum never occurred. Growth of clostridia was not related to any particular curing process, though some of the results suggested that the role of nitrate in their control should be further investigated.

In one subsequent batch of unsliced collar bacon, of twenty‐six 175 g samples, nineteen contained Cl. botulinum type A.
Changes in quality of cassava roots during storage
Authors: BOOTH R. H. , de BUCKLE T. S. , CARDENAS O. S. , GOMEZ G. , HERVAS E.
Published: August 2006

Changes that occurred during the storage of fresh cassava roots and their effect upon acceptability of the roots both for human consumption as a fresh vegetable and for animal feed purposes are reported. During storage there was a rapid accumulation of total sugars accompanied by a small decline in starch content. In those roots showing internal discolouration and deterioration the percentage of sucrose declined very dramatically. Although roots softened during storage they required a longer cooking time for human consumption. In most cases roots remained of acceptable eating quality over an eight‐week period although none of the stored roots were as good as freshly harvested roots. All stored roots had a sweet flavour and frequently an uneven texture not present in fresh roots. Cassava intake by pigs was lower for stored than for freshly harvested roots: this reduction was more marked for sweet than for bitter varieties which suggests that hydrocyanic acid content is not the only factor limiting consumption, texture and organoleptic changes may also be important. Despite all the changes that occurred during storage the feeding quality of cassava meal in rat feeding trials was not noticeably affected, thus for practical purposes the preparation of cassava meal for diets for domestic animals, notably chicken and pigs, might eliminate the limitations observed in texture and eating quality of stored roots.
Comparison of methods of freshness assessment of wet fish
Authors: CONNELL J. J. , HOWGATE P. F. , MACKIE I. M. , SANDERS H. R. , SMITH G. L.
Published: August 2006

Two sensory methods (General Appearance and Raw Odour) and two instrumental methods (Torry Fish Freshness Meter and Intelectron Fish Tester V) were tested on Aberdeen and Hull Markets. the variability of each method, comparisons between the methods and the time required to carry them out under market conditions were obtained. the instrumental methods (particularly the averaging version of the Torry instrument) are the most economical to operate.
A review of microwaves for food processing
Authors: SALE A. J. H.
Published: August 2006

Ideas for the application of microwave heating to the processing of food are reviewed. A selection has been made of ideas for pasteurizing, sterilizing, defrosting, dehydrating, cooking and other applications that are described in the literature. Several are discussed to illustrate particular aspects and characteristics of microwave processing, and to try and show some reasons for the successes and failures.

Microwave heating on its own has led to few commercially successful processes; however, when combined with conventional sources of heat, microwave heating appears to have greater potential, and has led to several successful processes.
The construction of grading schemes based on freshness assessment of fish
Authors: SANDERS H. R. , SMITH G. L.
Published: August 2006

Standard acceptance sampling schemes can be modified for use in grading, where grades are defined by one or two boundaries and a percentage permitted to fall below the lower boundary. Schemes are constructed to grade fish by freshness, using sampling by attributes or by variables, where the method of assessment is Raw Odour. When another method of testing, such as the Torry Fish Freshness Meter, is used, it is not sufficient in the attributes scheme to convert to new grade boundaries; the corresponding percentages falling below the grade boundaries for the new test must be determined. The procedures for deriving a scheme are not restricted to grading offish, but may be applied to any similar quality control situation.
The use of bromelain in the hydrolysis of mackerel and the investigation of fermented fish aroma
Authors: BEDDOWS G. G. , ISMAIL M. , STEINKRAUS K. H.
Published: August 2006

A fish hydrolysate was produced from homogenized mackerel using bromelain to increase the rate and extent of proteolysis. Measurement of the extent of hydrolysis and conversion of insoluble to soluble nitrogen compounds after 1, 2, 3, 5 and 14 days of incubation at 38°C showed that a hydrolysate having some of the characteristics of an oriental fish sauce could be formed from mackerel within this period with a net protein conversion rate of over 75%, but it was necessary to include a 24 hr incubation period prior to the addition of salt.

The technique was used for the investigation of the causative agents of aroma production in the mackerel homogenate. Assuming that the proteolysis was still carried out by the protease, the mackerel homogenate was subjected to heat treatment, or mixed with antibiotics, or TGA prior to addition of bromelain. These treatments caused the loss of some of the constituents (associated with oriental fish sauce aroma) which suggests that with mackerel, micro‐organisms play a significant role in aroma development. The method could be used for the investigation of sauces prepared from oriental fish; as the causative agents of aroma production might well be different. The bacteria, involved with mackerel could easily produce harmful products which were not investigated.
The connective tissues of fish VIII. Comparative studies on hake, cod and catfish collagens
Authors: YAMAGUCHI K. , LAVÉTY J. , LOVE R. M.
Published: August 2006

Some properties of the collagens of myocommata and skin from three species of fish are described. The musculature of hake separates readily into flakes because of intrinsic weakness in the connective tissue. The corresponding tissue of catfish is unusually strong and holds the musculature together under almost all conditions, while that of cod has properties intermediate between the other two. Skin is stronger than myocommata, thickness for thickness, but the order of strength between species is still hake < cod < catfish.

The acid‐soluble collagen of hake in citrate buffer has the highest thermal denaturation temperature of the three species (19.4° compared with 13–4° for catfish) and the highest content of imino acids. It also has the highest proportion of stable mfra‐molecular crosslinks.
Flavonols and flavones in food plants: a review†
Authors: HERRMANN K.
Published: August 2006

In this review the qualitative and quantitative occurrence of flavonols and flavones, particularly in fruit and vegetables, are considered. They occur practically in all plants. Their formation normally depends on light so that they are mainly concentrated in the outer tissues. the concentration of flavonols in free standing leaves exceeds that in other parts of the same plant considerably, except in onions.

Flavonols act as antioxidants and protect the ascorbic acid from auto‐oxidation, for example in fruit juices. On the other hand, flavonols can lead to discolourations. Beneficial effects on the human organism have also been described.
Effect of calcium ions and low‐methoxyl pectin on the drained weight of grapefruit segments
Authors: KOPELMAN I. J. , MIZRAHI S. , SCHAB R.
Published: August 2006

The admixture of low‐methoxyl pectin and calcium ions, and its effect on the final drained weight (FDW) in a well‐controlled system of grapefruit segments, were studied.

The increased FDW in the presence of the above admixtures is mainly attributable to formation of a gel layer which settles on and between the segments and increase the FDW both directly and through reduction of water outflow.
Meat quality and protein quality
Authors: BENDER A. E. , ZIA M.
Published: August 2006

Samples of meat of good and poor eating quality were assayed biologically for protein quality and analysed for connective tissue content. the low quality meat had NPU 69 and 23.6% connective tissue; the high quality meat had NPU 82 and 2.5% collagen.
Microbial succession in experimental soy sauce fermentations
Authors: YONG F. M. , WOOD B. J. B.
Published: August 2006

Conditions for the small‐scale preparation of soy‐sauce are described. the first stage of the fermentation, growing the mould Aspergillus oryzae on a mixture of soy beans and wheat flour, followed standard procedures. In the second stage, the soy mash or moromi stage, a variety of conditions were tested. Results showed that a two‐step fermentation occurs, first lactic acid bacteria, then yeast growing in the mash. Good yeast growth in the very salty mash depends upon the provision of acidic conditions.
INFLUENCE OF WATER CONTENT ON THE STABILITY OF MYOGLOBIN TO HEAT TREATMENT
Authors: HÄGERDAL BÄRBEL , MARTENS HARALD
Published: August 2006

The effect of heat treatment on a model protein, sperm whale myoglobin, at various water contents has been investigated at neutral pH. Samples ranging from solid preparations of 3% water content to dilute solutions of 99.6% water content have been examined. Differential scanning calorimetry (DSC) has been used for the heat treatments as well as for analyzing the effect of the heat treatments on the protein samples. At water contents below 30% only a certain fraction of the heat‐treated protein sample underwent irreversible transitions. This fraction of the protein sample increased linearly with the amount of water present during the heat treatment. Above 30% water content the entire protein sample underwent irreversible transitions. The heating rate was shown to influence the transition temperature as well as the apparent transition heat. Possible applications in food technology and food processing of the DSC technique used are discussed.
SYNERGISTIC TOXICITY OF FOOD ADDITIVES IN RATS FED A DIET LOW IN DIETARY FIBER
Authors: ERSHOFF BENJAMIN H.
Published: August 2006

Immature male rats were fed a purified, low‐fiber diet to which were added supplements of 2% sodium cyclamate, 2% FD&C Red No. 2 and 4% polyoxyethylene (20) sorbitan monostearate individually or in combination. Whereas supplements of any one of the three food additives indicated above had little if any deleterious effect, combined supplements of sodium cyclamate and FDK Red No. 2 resulted in a marked retardation in weight increment, an unthrifty appearance of the fur, alopecia and extensive diarrhea with watery and mushy stools Concurrent administration of all three food additives indicated above resulted in a further retardation in weight increment and death of all test animals within an experimental period of 14 days. The deleterious effects obtained on the latter diet could be largely counteracted by the concurrent administration of various dietary fiber‐containing materials. Blond psyllium seed powder was particularly potent in this regard. The protective factor or factors therein was distinct from any of the known nutrients and from cellulose per se.
The protein of intermediate moisture meat stored at tropical temperature IV. Nutritional quality
Authors: OBANU Z. A. , BIGGIN RUTH J. , NEALE R. J. , LEDWARD D. A. , LAWRIE R. A.
Published: August 2006

The effect of storage at 38°C on the nutritional value of the proteins of intermediate moisture (i.m.) meat was studied by both rat bioassay and chemical methods. Freshly prepared i.m. meat was always of similar nutritional quality to fresh meat but, if complexing reactions occurred that led to insolubilization in 3% sodium dodecyl sulphate/1%β‐mercaptoethanol then a marked decrease in both net protein utilization (NPU) and protein efficiency ratio (PER) was found. As these complexing (crosslinking) reactions normally occur quite readily in i.m. meats stored at tropical temperature it is desirable, if the nutritional value of these meats is to be maintained during storage, that means be found to inhibit them.
PROXIMATE ANALYSIS, PROTEIN QUALITY AND MICROBIAL COUNTS OF QUICK‐SALTED, FRESHLY MADE AND STORED FISH CAKES
Authors: VALLE F. R. DEL , URGES H. BO , HAAS R. , GAONA H.
Published: August 2006

With the purpose of evaluating quick‐salted fish cakes as a food, proximate chemical analyses, protein quality (Protein Efficiency Ratio and Net Protein Utilization) and bacterial counts of cakes, freshly made and stored for 18 months at an ambient tropical temperature, were de termmed. The cakes were found to contain an average of 30% protein, 60% salt and 10% moisture. Freshly made cakes were found to be superior, and 18‐month‐old cakes slightly inferior to casein, in both PER and NPU values Finally, total plate and halophilic counts of freshly made cakes, already low (9,000 and 12,000/g, respectively), were found to decrease to ahnost zero after 18 months. Considering present U.S. Recommended Daily Allowances for high quality protein foods, it was calculated that each 450‐g cake, costing $0.44, would be sufficient to cover the daily protein needs of three adults or possibly two adults and two young children. The average daily protein cost for each adult would be $0.15.
WATER BINDING OF COOKED FISH IN COMBINATION WITH VARIOUS PROTEINS
Authors: KARMAS ENDEL , TURK KATHERINE
Published: August 2006

Water binding of cooked fish was determined in combination with (a) sodium, calcium, potassium and isoelectric form of soy protein isolate; (b) sodium and calcium whey protein concentrate; and (c) sodium caseinate. The sodium proteins were added at 0%, 2%, and 5% level, the other proteins at 0% and 2% level. Water binding was determined with a gravimetric adaptation of the filter paper press method. All proteins increased the water binding of cooked fish. The fresh and 2‐yr old samples of sodium soy proteinate were significantly better water binders than the same proteinate aged for 8 yr. The ions associated with the soy and whey proteins did not affect the water binding significantly. Sodium soy proteinate and sodium caseinate were both better water binders than the sodium whey proteinate.
MICROBIOLOGY AND TECHNOLOGY OF THE PEPPERONI PROCESS
Authors: PALUMBO S. A. , ZAIKA L. L. , KISSINGER J. C. , USDA J. L. SMITH
Published: August 2006

A pilot plant process was developed for the production of pepperoni as a fully dry, fermented sausage. The process included: (a) aging in which salted (3% NaCl) meat was held for 10 days at 5°C to encourage the growth of micrococci and lactobacilli; (b) fermentation at 35°C and 85% relative humidity (RH) during which the lactobacilli fermented the sugar and lowered the pH, and the micrococci reduced nitrate to nitrite; and (c) drying at 12°C and 65% RH to about 50% of starting weight. Chemical analyses of the commercial pepperoni yielded the following data: (1) pH ranged from 6.1–4.7: (2) moisture. from 17.0–30.9%: (3) fat, from 38.1–5–2.5%; (4) water activities ranged from 0.87–0.80; and (5) all had moisture/protein (M/P) ratios < 1.6/1.0, the maximum recommended for pepperoni. The microflora of commercial samples varied, both in bacterial count and type. Pilot plant products had lower moisture and fat contents than commercial products, pH values of 4.7–4.9, and viable microflora almost exclusively lactobacilli. The M/P ratios of the pilot plant products were also < 1.6/1.0.
CRYSTALLIZATION KINETICS OF ALPHA LACTOSE
Authors: THURLBY J. A.
Published: August 2006

Rates of lactose crystallization from solutions of constant alpha lactose concentration were determined at temperatures of 15–50°C. Commercially produced crystalline lactose was used as the seed material. Surface integration rather than diffusion of alpha lactose to the crystal surface was the rate controlling step under the experimental conditions. Correlations suitable for exploratory design of commercial crystallizers are given.
DOUGH CONDITIONERS FOR 12% SOY‐FORTIFIED BREAD MIXES
Authors: BOOKWALTER G. N. , MEHLTRETTER C. L.
Published: August 2006

Dough conditioners in waxy solid and fluid forms were prepared by (1) reactions of starch or lactose with glycerol or propylene glycol; (2) alkoxylation of polyol glycosides with ethylene oxide or its mixture with propylene oxide; and (3) transesterification with methyl esters of oleic, stearic or palmitic acid or triglyceride mixtures. Dry mixes of these experimental dough conditioners were prepared by chilling and grinding the waxy conditioners to powder form and blending with defatted soy flour. Grinding of the waxy products was facilitated by incorporation of up to 10% fully hydrogenated soybean oil flakes (HSF). Fluid conditioners were added directly and blended with soy flour. When tested at the 0.5% level in 12% soy‐fortified wheat bread, functional properties were the same whether the experimental dough conditioners were added to the bread formula either by dissolving in water or as a dry mix with the soy flour and wheat flour. Baking results were not affected by the incorporation of up to 10% HSF with the waxy products. The 12% soy‐fortified bread containing waxy or fluid dough conditioner had substantially improved loaf volume, grain and crumb color when compared to control bread with no conditioner. FDA approval of these new dough conditioners for food use has not yet been obtained.
A SIMULATED FRUIT GEL SUITABLE FOR FREEZE DEHYDRATION
Authors: LUH NANCY , KAREL MARCUS , FLINK JAMES M.
Published: August 2006

Acceptance of new food resources may be achieved by simulation of traditional foods. Sodium alginate gels may be used to produce a desirable fruit‐like texture useful as a base for fabricated nutrient‐controlled foods. A two‐step gelation process has been used to produce fruit‐like textured products. These products can be flavored as desired and utilized without further processing to simulate fresh fruit pieces, or they may be either frozen and thawed, or freeze dried and rehydrated without loss of desirable texture. The freeze‐dried materials rehydrate rap idly and when incorporated into food products such as yogurt, the rehydrated material compares favorably with rehydrated freeze‐dried fruits or currently available commercial fruit yogurts.
THERMAL INJURY AND RECOVERY OF Saccharomyces cerevisiae
Authors: STEVENSON K. E. , RlCHARDS L. J.
Published: August 2006

This investigation was undertaken to determine the effect of mild heat treatments on the survival, injury and recovery of Succharomyces cerevisiae. Cells of S. cerevisiae strain Y‐25 were grown in yeast extract‐malt extract, harvested, by centrifugation, washed 2X, and suspended in 0.1M phosphate buffer at pH 7.0. Cell suspensions were heated in a water bath at various temperatures and survivors were determined by plating on Plate Count Agar (PCA) and Potato Dextrose Agar (PDA) with or without acidification. The heated suspensions were stored at room temperature (20–22°C) and sampled at various periods to monitor the recovery of injured cells. Using the system described above, heat‐injured cells of S. cerevisiue were not recovered when plated on PCA or PDA immediately after heating. Heat‐injured cells were recovered on the plating media after storage in buffer at room temperature, but 5–7 days were required for maximum recovery. Initially, the rate of recovery on PCA was greater than on PDA; this was not attributable to the differences in pH of the media, but apparently was due to nutritional factor(s). Resting cells of S. cerevisiae did not undergo a comparable recovery when heated and stored in either water or buffer.
EFFECTIVE HEAT CAPACITIES FOR THE FREEZING AND THAWING OF FOOD
Authors: SCHWARTZBERG HENRY G.
Published: August 2006

Based on a modified form of the freezing point depression equation we have derived a set of rigorous, broadly applicable equations for effective heat capacity during the freezing and thawing of foods and biological materials. The equations have been integrated with respect to temperature, thereby providing a set of useful equations for enthalpy during freezing and thawing. The validity and utility of the equations are demonstrated using data from the literature. Methods for adjusting the equations to account for changes in water content and fat content are presented. The enthalpy equations are useful for calculating heat‐transfer loads during freezing and thawing, and the heat capacity equations can be advantageously used in differential equations for calculating freezing and thawing heat‐transfer rates.
A PROCESS FOR THE PURIFICATION OF LUTEIN‐FATTY ACID ESTERS FROM MARIGOLD PETALS
Authors: PHILIP THOMAS , BERRY JAMES W.
Published: August 2006

A process for the purification of lutein‐fatty acid esters from marigold petals based on isopropanol precipitation is described. This procedure removed over 65% of the lipids from marigold extracts. The precipitated fraction contained 51.3% lutein esters, and a second precipitation from isopropanol‐petroleum ether (80 + 20) gave a product over 65% pure. The precipitated lutein esters were soluble in vegetable oil to the extent of 20% (w/w) at 60°C and were miscible with vegetable oil above 80°C. Lutein esters produced yellow to orange color in foods (Model system), and hue range can be extended to red by the addition of synthetic FDA‐approved carotenoids.
CHANGES IN TRYPSIN INHIBITORY ACTIVITY IN SOME SOYBEAN VARIETIES DURING MATURATION AND GERMINATION
Authors: COLLINS J. L. , SANDERS G. G.
Published: August 2006

Trypsin inhibitory activity (TIA) of 4 varieties (var) of soybeans was measured. Values (mg/g soybean) represent TIA extracted under conditions employed and are equivalent to a weighed amount of crystallized soybean trypsin inhibitors (TI). As the beans matured, the amount of TIA in the extract increased Dare variety had the sharpest increase, 13.4‐27.5 mg/g. Mean mdg of TI for Kanrich was 22.5; Verde, 21.7; Soylima, 17.5; and Dare, 21.8. Dehulled beans held 2.5 min in boiling water had 97–98% of the extractable TIA destroyed. Rinsing beans in water removed up to 10.2% TIA. Removing the testa from unrinsed beans reduced TIA up to 4.3%. Decorticated, rinsed cotyledons remined 50.9% (Soylima) to 80.6% (Verde) of the extractable TIA. Beans which were soaked, germinated 3 days and rinsed twice daily lost up to 13.2% TIA.
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.). Ascqrbic Acid
Authors: R JOSEPH KANNE , MENDEL HAVA
Published: August 2006

Two active carotene‐bleaching fractions were separated from aqueous pepper extract, one a protein and the other a low‐molecular weight compound. The low‐molecular weight compound was identified as ascorbic acid, accompanied by dehydroascorbic acid according to the rate of migration upon TLC and specific chemical reactions. The behavior of this low‐molecular fraction also fitted ascorbic acid and dehydroascorbic acid with regard to the effect on carotene oxidation and the changes in bleaching activity brought about by the addition of EDTA, changes in pH and in the concentration of the fraction.
SENSORY EVALUATION AND PROTEIN VALUE OF BEEF AND BEEF‐COTTONSEED BLENDS
Authors: MOLONON BETH R. , BOWERS JANE A.
Published: August 2006

Textured cottonseed flour (TCF) was added to ground beef at levels of 15 and 30%. Effects on chemical and sensory properties were determined by compositional analysis and sensory evaluation of cooked beef patties. Protein quality was evaluated by rat feeding studies. Although ooking losses and cooking time, moisture and protein contents were inaffected by TCF, fat content was greater for 100% beef patties, and Gardner redness values decreased while yellowness increased with increased TCF. Increasing TCF decreased beef flavor and aroma and increased cereal flavor and aroma. Texture, similar for 100 or 85% beef patties, was mealier for patties containing 70% beef, and 100% beef patties were juicier. Growth (measured by protein efficiency ratios) was supported at a higher rate by beef blends than by casein, and net protein ratios, similar for 100 or 85% beef blends, were lower for the 70% blend. Digestibility of all treatments was excellent.
HOSPITAL CHILL FOODSERVICE SYSTEMS: ACCEPTABILITY AND MICROBIOLOGICAL CHARACTERISTICS OF BEEF‐SOY LOAVES WHEN PROCESSED ACCORDING TO SYSTEM PROCEDURES
Authors: BUNCH W. L. , MATTHEWS M. E. , MARTH E. H.
Published: August 2006

Preparation and service of food as practiced in hospital chill food‐service systems were simulated. Beef‐soy loaves, containing 25% rehydrated textured soy crumbles and 75% ground beef, were baked to 60°C in a convection oven operating at 121 ± 8°C; stored chilled at 5 ± 3°C for 24, 48 or 72 hr; portioned; held chilled at 5 ± 1°C for 2 hr, and then heated in a microwave oven for 55 set to achieve an internal temperature of 80°C just before the products were evaluated by a consumer panel. Overall acceptability scores for the final product were almost identical, regardless of the length of chilled storage at 5 ± 3°C. Viable bacteria remained in the center of product after the loaves were heated to 60°C, stored at 5 ± 3°C for 24–72 hr, portioned, held chilled at 5 ± 1°C for 2 hr, and portions heated to 80°C.
TIME‐TEMPERATURE INFLUENCE ON MUSCADINE GRAPE JUICE QUALITY
Authors: FLORA L. F.
Published: August 2006

Muscadine grape juice was heated in water baths or an autoclave at temperatures of 21, 46, 71, 96 and 121°C for times varying from 0–360 min. The ratio of spectrophotometric absorbances at 520 and 420 nm and tristimulus “a” correlated highly with panel scores (r = 0.982 and 0.953, respectively). Anthocyanin content, A520/A420 ratio, and tristimulus “a” value of juices decreased while lightness (“L”) and tristimulus “b” value increased with prolonged heating. Juice color became unacceptable as A520/A420 dropped below 3.4 or tristimulus “a” dropped below −22. Color damage from heating progressed in a roughly logarithmic fashion from 46°C to 121°C with a Q10 rate change factor of approximately 1.4. Temperature rather than total heat Input had the greater effect on color changes. Aroma changes preceded unacceptable color changes In the heated juices.
COMPRESSIVE FAILURE PATTERNS OF SOME JUICY FRUITS
Authors: PELEG M. , BRITO L. GÓMEZ , MALEVSKI Y.
Published: August 2006

Compressive tests of cylindrical specimens of mangos, melons, papayas, pineapples and watermelons were performed using an Instron Universal Testing Machine. The compressive failure occurred in various patterns which were characteristic of the different types of fruits. The failure patterns themselves tended to change as ripeness progressed. The compression test was accompanied by weight losses due to liquid extraction. These losses could reach the order of 35–70% depending on the fruit and its maturity stage. For most fruits, as ripeness progressed, the shape of the force‐deformation curve also changed showing smaller deformation prior to failure and the appearance of a distinct phase in which the liquid expression was probably the dominant factor. The apparent strength of the specimens, calculated on the basis of the original cross‐sectional area, was a function of the specimen diameter. The latter, in the case of watermelons, could also affect the general shape of the force‐deformation curve.
RELATIONSHIP BETWEEN FERMENTATION TIME AND BLOATER‐TYPE DAMAGE OF BRINED CUCUMBERS
Authors: SHOUP JERRY L. , CUNIGLIO JOSEPH J. , GEORGE BENJAMIN F.
Published: August 2006

The loss in percent recovery of usable slicing stock due to bloater damage and other physical changes during uncontrolled natural fermentation was monitored for 30 days of cucumber brine storage. Large size cucumbers were brined in 10‐gal containers and covered with a salt brine calculated to equilibrate at 25° salometer‐60:40 cucumber‐brine ratio. The weight loss, firmness, cure, color and percent recovery were determined on five replicate tanks at 2‐day intervals from 0–30 days brine storage. There was a 10% loss in weight and 28% loss in firmness after the first 2 and 6 storage days respectively. The internal color appeared normal and the salt stock was 95% cured after 6 and 10 days respectively. Percent recoveries declined for the first 14 days with a cumulative loss well over 60%. Brine CO2 peaked at approximately 4 and 14 storage days with corresponding 24 and 30% lossess in recovery respectively.
ACCELERATED SHELF‐LIFE TESTING OF AN INTERMEDIATE MOISTURE FOOD IN AIR AND IN AN OXYGEN‐FREE ATMOSPHERE
Authors: WALETZKO P. , LABUZA T. P.
Published: August 2006

An intermediate moisture food at water activity 0.85 was stored in air and an oxygen‐free atmosphere at 25, 35 and 45°C. Various modes of deterioration were studied including rancidity, nonenzymatic browning, vitamin C loss, and organoleptic panel evaluation. It was found that all modes of deterioration deviated from an Arrhenius relationship of log (rate) vs °K−1 when higher temperature data were projected to lower temperature. These projections underestimate the true shelf life which is of benefit to the processor. This deviation may be due to mechanism changes, but most likely is a result of the heterogeneity of the system. The major mode of organoleptic deterioration was related to browning. Lysine and vitamin C losses were also very rapid. A special low oxygen scavenger web film increased shelf life significantly.
EFFECT OF COTTONSEED AND SOY PRODUCTS ON THE GROWTH OF Clostridium perfringens
Authors: KOKOCZKA P. J. , STEVENSON K. E.
Published: August 2006

The objective of this research was to investigate the effect of cottonseed and soy products on the growth of Clostridium perfringens. Cultures of C perfringens were inoculated into liquid media and enumerated on egg yolk‐free tryptose‐sulfite‐cycloserine agar. In autoclaved media containing cottonseed or soy products as the sole source of protein, there were no significant differences in generation times due to the protein sources. However, a significant difference (p < 0.001) was observed between the generation times of C. perfringens strains ATCC 3624 and NCTC 8238. In another series of experiments, C. perfringens ATCC 3624 was grown in autoclaved media containing ground beef, chicken or turkey, alone or in combination with cottonseed and soy products. The substitution of one‐half of the meat protein with cottonseed protein resulted in significant increases in generation times (decreases in growth rates) when compared to meat alone. Also, the carbohydrate fractions of cottonseed products retarded the growth of C. perfringens. Substitution with soy protein did not significantly affect the generation times. The results of this investigation show that cooked cottonseed and soy products added to meat systems have a variable effect on the growth of C. perfringens.
COMPARATIVE EFFECTS OF LIGHT AND ETHEPHON ON THE RIPENING OF DETACHED TOMATOES
Authors: PAYNTER VALERIE A. , JEN JOSEPH J.
Published: August 2006

Detached mature green tomatoes were subjected to illumination from Gro‐lux light source (max 675 nm) and/or ethephon treatments and ripened under controlled conditions. The color, texture and flavor parameters of the fruits from the mature green to the senescent stage of maturation were analyzed. The most striking effect of the treatment was on the color development of the fruit. Light treated samples reached lower reflectance (L), higher a/b values and a twofold increase in total carotenoids compared to fruits ripened in the dark. Ethephon advanced the color development of the fruit but had little effect on the final level of pigment concentration and L or a/b values. The final percent lycopene level of ripe tomatoes was not appreciably affected by either treatment. Senescent fruits, which continued to received light treatment, exhibited reductions in both a/b values and carotenoid levels. Decreases in firmness of the fruits were observed as a result of either light or ethephon treatment with the combined treatment giving the most noticeable effect. Other ripening characteristics including total solids, soluble solids, titratable acidity and pH of the puree were not significantly affected by either treatment.
CHARACTERISTICS OF CONCORD GRAPE POLYPHENOLOXIDASE INVOLVED IN JUICE COLOR LOSS
Authors: CASH J. N. , SISTRUNK W. A. , STUTTE C. A.
Published: August 2006

The factors affecting postharvest color losses in Concord grapes were investigated, with emphasis on the extraction, partial purification and characterization of naturally occurring enzymes that may be involved. Color losses were accelerated in Concord juice by the crude enzyme extracted from the grapes. Catechol was oxidized more rapidly than other o‐dihydroxyphenols, although pyrogallol, caffeic acid and dl‐DOPA were good substrates for the crude polyphenoloxidase (PPO). The optimum activity was in the pH range 5.9–6.3 and at temperatures 25–30°C. Kinetic data for the crude enzyme showed a Michaelis constant of 67 mM of catechol at pH 6.0. Effective inhibitors were Na2S2 O5, dithiothreitol, phenylhydrazine, cysteine and others. Peroxidase (PRO) activity of the crude extract was very low in ripe Concord grapes. Anthocyanin pigment degradation by the crude enzyme extract was dependent on maturity of the grapes. The most rapid degradation of pigment occurred when crude enzyme from ripe grapes was added.
EFFECT OF FREEZING ON THE MECHANICAL PROPERTIES OF LAMB LOIN CHOPS
Authors: SUTER D. A. , MARSHALL W. H. , DUTSON T. R. , CARPENTER Z. L.
Published: August 2006

The effect of freezing on the mechanical properties of lamb chops was evaluated. Fresh and frozen lamb chops (20 pairs) were cooked, cooled and tested in a constant loading rate, pneumatically operated testing machine with output fed into an X‐Y plotter. Core samples (1.27 cm diam) from the longissimus dorsi muscle of the cooked lamb chops were sheared at the rate of 5 cm/min by use of a Warner‐Bratzler shearing device in the testing machine. From the force‐deformation curves, the following values were determined: (1) force, stress, deformation and strain at point of inflection, bioyield and rupture points; (2) area under the curve; (3) apparent modulus of elasticity; and (4) secant modulus. The values for apparent modulus of elasticity, deformation, strain, secant modulus and area under the force‐deformation curve to the point of inflection were significantly (P < 0.05) different for fresh and frozen chops. Analysis of force data and stress values indicated that these values were not influenced significantly by freezing and subsequent frozen storage.
EFFECT OF ANTEMORTEM ENVIRONMENTAL TEMPERATURES ON POSTMORTEM GLYCOLYSIS AND TENDERNESS IN EXCISED BROILER BREAST MUSCLE
Authors: LEE YU BANG , HARGUS GARY L. , HAGBERG ELROY C. , FORSYTHE RICHARD H.
Published: August 2006

The effects of heat stress (38°C), cold stress (4°C) and extreme cold stress (−20°C) before slaughter on the tenderness and postmortem glycolysis of the excised chicken breast muscle were studied. Heat stress significantly (p < 0.05) increased the toughness of breast muscle. Though statistically not significant, cold stress also adversely affected the tenderness. The heat‐stressed birds showed higher zero hr glycogen, higher zero hr pH and significantly (p < 0.05) lower ultimate pH than the controls. The cold‐stressed birds showed intermediate values in these parameters. Highly significant correlations were observed between shear value and each of these three parameters. Glycolysis rate and final moisture content were minor factors which affected the muscle tenderness to a limited extent. The slightly elevated lactatedehydrogenase and creatine phosphokinase activities in serum and breast muscle of stressed birds failed to account for any variations in tenderness.
ENZYMIC LIPID PEROXIDATION IN MICROSOMES OF CHICKEN SKELETAL MUSCLE
Authors: LIN TZONG‐SHIN , HULTIN HERBERT O.
Published: August 2006

An enzymic system for the oxidation of microsomal lipids in the presence of Fe+3, ADP and NADPH or NADH has been demonstrated in the microsomal (sarcoplasmic reticular) fraction of chicken skeletal muscle. Heat, deoxycholate, chelating agents and butylated hydroxyanisole inhibited the oxidation.
A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE
Published: August 2006

A multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, is used to describe the water sorption behavior of a great variety of foods and food components. Characteristic parameters of the sorption equation, for each of the products tested, were computed. A comparison was made between Halsey's equation and Henderson's classical one. Literature data for 220 food isotherms, comprising 69 different materials, were utilized to compare both equations. It was found that in most cases Halsey's equation has a better fit than Henderson's.
CHEMICAL AND ENZYMATIC MODIFICATIONS OF COLLAGEN: THE EFFECT OF CROSS‐LINKING ON THE ENZYME‐BINDING CAPACITY OF COLLAGEN
Authors: LIN P. M. , GIACIN J. R. , LEEDER J. G. , GILBERT S. G. , WANG S. S.
Published: August 2006

The effect of structural modifications on the enzyme‐binding capacity of collagen has been studied using p‐galactosidase (E. coli K1 2) immobilized to collagen membranes. The immobilization process employs simple and inexpensive techniques to bind the enzyme to collagen through direct protein‐protein interaction. The tertiary structure of the collagen matrix was modified by cross‐linking with the difunctional reagent, glutaraldehyde, or by a natural cross‐linking process associated with aging. Such modifications were found to markedly reduce the enzyme (β‐galactosidase)‐binding capacity of collagen films. The deleterious effect of cross‐linking on the binding capacity of collagen was shown to be completely reversed by proteolytic enzyme treatment of aged films but only partly so for glutaraldehyde‐treated films.
FACTORS INFLUENCING COOKING LOSSES FROM MEAT
Authors: BOUTON P. E. , HARRIS P. V. , SHORTHOSE W.R.
Published: August 2006

Cooking losses from cold‐shortened muscle samples with normal (5.4‐5.8) pH, cooked at 80°C are significantly (P < 0.001) greater than those obtained from stretched muscle samples of the same fiber length. Cooking losses increased in samples as length of muscle fibers decreased. The effect of muscle fiber length on cooking losses decreased with longer cooking times. Samples of nearly identical dimensions but different fiber lengths showed significantly greater losses when fibers were less than 4 cm long. The crosssectional area of muscle samples was shown to have nearly as large an effect on cooking loss as muscle fiber lengths. From measurements of internal temperatures it was shown that sample size determined rate of heating and thus had a major effect on cooking loss.
THE INFLUENCE OF DELAY CHILLING AND HOT BONING ON TENDERNESS OF BOVINE MUSCLE
Authors: WILL P. A. , HENRICKSON R. L
Published: August 2006

The removal of muscle and muscle systems before initial chilling of the bovine carcass has been investigated in recent years to determine the feasibility of this processing method as a future alternative to conventional fabrication. One important consideration relating to the delay chilling process is the tenderness attribute of eating quality. This investigation was initiated to examine meat tenderness as related to three delay chilling periods. Twelve USDA choice grade Angus steer carcasses were assigned at random to three holding periods. One side of each carcass was randomly assigned to be delay chilled at 16°C for 3, 5 or 7 hr before fabrication into muscle and muscle systems. The remaining side was likewise processed into muscle and muscle systems following chilling at l.l°C for 48 hr. Meat tenderness was objectively estimated by the use of the Warner‐Bratzler Shear, Nip Tenderometer, and Rotating DuII Knife Tenderometer. Subjective evaluation of meat tenderness was by a trained panel. The muscles utilized in this investigation were the biceps femoris, longissimus dorsi, and semirnembranosus. Differences among shear force and penetration values between chill and delay chill treatments were, small, averaging less than 1.65 kg and 0.18 cm respectively. Shear force and penetration measurements taken by mechanical instruments, therefore led to the conclusion that no major differences attributed to meat tenderness existed between beef fabricated 48 hr postmortem at l.l°C, and that held 3, 5 or 7 hr postmortem at 16°C. Detectable variations registered by the trained tenderness panel were small between the two treatments, supporting the findings indicated by mechanical instruments that the boning of beef 3, 5 or 7 hr postmortem before chilling provides beef of satisfactory tenderness.
EFFECT OF SALT, PHOSPHATES AND OTHER CURING INGREDIENTS ON SHRINKAGE OF LEAN PORK MEAT AND THE QUALITY OF SMOKED PROCESSED HAM
Authors: WIERBICKI EUGEN , HOWKER JOHN J.
Published: August 2006

Whole, lean hams were ground and thoroughly mixed with curing ingredients, NaNO2 (150 ppm), NaNO3 (600 ppm), sodium ascorbate (275 ppm) and sodium erythorbate (275 ppm); sodium chloride (l‐10%) and ‐sodium tripolyphosphate (0.15‐.9%) or equivalent amounts of sodium pyrophosphate. The meat with the additives was analyzed for meat shrinkage using the centrifugal tube method. It was shown that: (a) the curing ingredients NaNO2 NaNO3 sodium ascorbate and sodium erythorbate have little effect on meat shrinkage; (b) addition of 1 ‐ 3% salt reduced the meat shrink from 34 to 14%, followed by a plateau at 3‐5% salt additions and a continuous increase of the meat shrink with the increase of the salt addition from 5 to 10%; (c) addition of 0.3% TPP with 3‐S% salt decreased the meat shrink to 5%; (d) the equivalent addition of PP (0.217%) was equally effective; and (e) no significant effect on the meat shrink was observed by increasing the TPP addition above 0.3%. Cut‐and‐formed smoked, cured ham containing 3% salt, 0.3% TPP (or 0.217% PP) and the other curing ingredients was as acceptable as the ham with 0.5% TPP (or 0.362% PP). The product with 0.3% TPP had equally good color, flavor and texture and was as resistant to rancidity development (TBA‐values) during refrigerated storage as the product with 0.5% TPP. Therefore, based on these data, the presently allowed use by USDA of 0.5% TPP in cure hams can be reduced to a maximum allowance of 0.3%.
NUTRITIONAL COMPARISONS BETWEEN A soy‐BASED MEAT ANALOG AND GROUND BEEF IN THE UNHEATED AND HEATED STATES
Authors: HEGARTY P. V. J. , AHN P. C.
Published: August 2006

The nutritional profile of a commercially available meat analog and ground beef (30% fat) was compared in the unheated and heated state. Protein quality of the meat analog was relatively high; methionine was the limiting essential amino acid. Heating to temperatures used in cooking did not greatly affect the amino acid profile or biological value of the meat analog or ground beef. The meat analogs had a higher proportion of polyunsaturated fatty acids, and a higher concentration of potassium, calcium, phosphorus and sodium than the ground beef. The meat analogs also contained some fiber. pH values of the unheated meat analogs and ground beef were similar. Shrink values were less for the analogs than for the ground beef.