bluuebunny/crossref_metadata_2025 huggingface dataset:
KINETICS OF QUALITY DEGRADATION: ASCORBIC ACID OXIDATION IN INFANT FORMULA DURING STORAGE
Authors: SINGH R. PAUL , HELDMAN D. R. , KIRK J. R.
Published: August 2006

The use of mathematical computer‐aided simulations of liquid food quality degradation during storage requires the prior knowledge of kinetics of the reaction rates. In this paper a procedure to obtain this type of information is discussed. The objectives of this study were (1) to determine the rates of ascorbic acid oxidation and oxygen uptake in infant formula and (2) to determine the influence of light intensity on rates of ascorbic acid oxidation and oxygen uptake during storage. The quality index studied in this research was reduced ascorbic acid. Infant formula was selected as the model system. The overall reaction of ascorbic acid degradation and oxygen uptake was assumed and confirmed to be a second‐order reaction under limited dissolved oxygen presence in the liquid. The second‐order rate constants were calculated for ascorbic acid degradation and dissolved oxygen uptake in infant formula samples exposed to light in 1‐cm deep exposure cells. These storage experiments were conducted at five light intensities (dark, 1071 lux, 2142 lux, 3213 lux and 4284 lux) and three initial dissolved oxygen concentrations (1.0 ppm, 4.86 ppm and 8.71 ppm). The results indicated that in samples exposed to light, an increase in initial dissolved oxygen content increased the second‐order rate constants.
KINETICS OF OXYGEN UPTAKE IN LIQUID FOODS
Authors: MACK T. E. , HELDMAN D. R. , SINGH R. P.
Published: August 2006

An important consideration in the investigation of liquid food quality degradation by oxidative reactions is the kinetics of oxygen uptake. The purpose of this research was to investigate oxygen uptake rates in a liquid food during storage. A commercially prepared infant formula was used as the model system. The influence of three variables (light intensity, storage temperature and initial concentration of dissolved oxygen) on the rate of oxygen uptake was determined. Results of the study indicated that the oxygen uptake in liquid foods follows fist order rate kinetics during the first 24 hr of storage. In the range of 0–4300 lux, it was found that the rate of oxygen uptake increases linearly with increasing light intensity. The rate of oxygen uptake at three different levels of initial dissolved oxygen from 1 mg/liter to nearly saturation showed that the rate of oxygen uptake increases linearly with increasing initial dissolved oxygen concentration. The influence of temperature on rate of oxygen uptake indicated that the Arrhenius equation could be used to describe the relationship.
REDUCTION OF LIQUID WASTE LOADS IN SWEET CORN PROCESSING BY CHANGING SEQUENCE OF UNIT OPERATIONS
Authors: DOUGHERTY RICHARD H.
Published: August 2006

More than 70% of the BOD generated in liquid waste during sweet corn processing reportedly comes from the cutting, washing and blanching operations. The effects of manipulating these operations on BOD and COD were evaluated. Three different sequences were used in combination with both water and steam blanching techniques under pilot plant conditions. Three replications were performed in 1973 and six replications in 1974. The average BOD/COD ratio was 0.56. Steam blanching yielded significantly lower BOD and COD than did water blanching. When corn was first blanched on the cob and then cut and washed, COD was reduced by approximately 50% from the standard cut/wash/blanch sequence. Succulometer values and soluble solids levels in the product were not significantly affected by type of blanch. However, volumes of expressed liquid from succulometer tests were significantly lower for the blanch/cut/wash sequence than for the other two sequences. Blanching on the cob was probably causing gelation of the starches, thus binding water in the kernels.
DMS LEVELS IN THE AROMA OF COOKED FROZEN SWEET CORN AS AFFECTED BY CULTIVAR, MATURITY, BLANCHING AND PACKAGING
Authors: DlGNAN DENNIS M. , WILEY ROBERT C.
Published: August 2006

Dimethyl sulfide (DMS), measured by gas chromatography, in the aroma of frozen and fresh sweet corn after cooking varied significantly due to cultivars, maturity, blanching techniques and packaging types. DMS was observed to decrease with maturity. Corn blanched on the cob contained more DMS (1.8 μg/ml) compared to corn blanched off the cob (1.3 μg/ml). Corn packaged in paperboard boxes exhibited less DMS (1.0 μg/ml) than corn packaged in either vacuum cans (1.7 μg/ml) or plastic pouches (2.0 μg/ml). Panelists indicated a range of 2.0–4.0 μg/ml DMS in air as being most acceptable in terms of cooked corn aroma.
EXTRACTION OF OLIGOSACCHARIDES DURING COOKING OF WHOLE SOYBEANS
Authors: KU SHUN , WEI L. S. , STEINBERG M. P. , NELSON A. I. , HYMOWITZ T.
Published: August 2006

Raffinose and stachyose present in soybeans have been reported to cause flatulence. The objective of this work was to study the aqueous extraction of whole soybeans during water cooking to determine optimum conditions for maximum removal of oligosaccharides with minimum loss of protein. Chief variables were bean to water ratio (1:3, 1:5, 1:7.5 and 1:10) and pH. Residual oligosaccharides in the soybeans were determined by silylation followed by GLC analysis. During 20 min boiling in water, a 1:10 ratio resulted in 33% oligosaccharide extraction (g per 100g original oligosaccharide) with 1% protein loss (g per 100g original protein) while a 1:3 ratio gave only 7.7% oligosaccharide removal with 0.9% protein loss. When the time was extended to 60 min, a 1:10 ratio resulted in 59% extraction with 2.6% protein loss and 12% total solids loss (g per 100g original soybean solids). With the latter treatment, sucrose fell from 6.5 to 3.0% dry basis and fructose fell from 1.6% to 1.0%. Addition of 0.5% NaHCO3 to the tap water (initial pH 8.1) increased ohgosaccharide removal but trebled protein loss to 6.8% while addition of HCI to initial pH 4.3 gave about the same protein loss and oligosaccharide removal as tap water.
EFFECT OF VARYING FINAL INTERNAL TEMPERATURE ON SHEAR VALUES AND SENSORY SCORES OF MUSCLES FROM CARCASSES SUSPENDED BY TWO METHODS
Authors: HOSTETLER R. L. , DUTSON T. R. , CARPENTER Z. L.
Published: August 2006

A comparison of changes in tenderness in response to heat was made between meat from three animals that had one side suspended from the achilles tendon and the other side suspended from the obturator foramen. There was a decrease in tenderness due to heating muscles to higher internal temperatures as evidenced by higher shear force values and lower sensory panel scores for all muscles, except for shear of the longissimus, biceps femoris, and psoas major and ease of fragmentation for the longissimus and the gluteus medius. Analysis of the regression lines of shear and fragmentation versus mean temperature at a given cooking time indicated there was more toughening due to higher internal temperatures in a majority of muscles that were allowed to shorten than there was in those that had been prevented from shortening. These data indicate that muscles which are tenderized by prevention of shortening are less susceptible to toughening when cooked to greater degrees of doneness.
PALATABILITY AND OTHER CHARACTERISTICS OF REPEATEDLY REFROZEN CHICKEN BROILERS
Authors: BAKER R.C. , DARFLER J. M. , MULNIX E. J. , NATH K. R.
Published: August 2006

To determine the effect of refreezing on broiler carcasses, three separate lots of commercially processed chickens were packaged in polyethylene bags and frozen at ‐18° or ‐30°C. At 2–4 day intervals they were thawed at room temperature for 7–8 hr (to 4°C internal). Random carcasses were removed for testing and the remainder refrozen, up to five times. Tests included taste paneling and visual observations for sliminess and bone discoloration, total moisture, TBA values, shear values and total viable counts. Total drip and total losses were also calculated. Results showed that taste panel scores for tenderness, juiciness, flavor and overall acceptability of roasted breast meat were not affected by five refreezings. Visual observations showed no appreciable increase in sliminess or bone discoloration due to repeated refreezings. Total drip increased but total loss (which included cooking losses) changed little after the first refreezing. Total moisture in the cooked product and shear values for dark meat showed no change, while shear values for light meat decreased. TBA values did not increase over those for the control until after four refreezings. It appears, from the results of this study, that poultry can be safely refrozen several times, providing the meat is handled properly.
ACCEPTABILITY OF PICKLED QUAIL EGGS
Authors: ANGALET S. A. , WILSON H. R. , FRY JACK L.
Published: August 2006

BOBWHITE QUAIL EGGS were pickled in five different egg pickling solutions to test consumer acceptability of pickled quail eggs. A seven‐point hedonic scale for acceptability, excellent (+3) to terrible (–3), was used to evaluate the eggs. Four different groups were used for a total of 129 panelists. Quail eggs from all five recipes were generally well accepted by the taste panelists. 70% or more scored eggs from three recipes as excellent, very good or good: “Kansas Spicy” (74%), “Sweet and Sour” (71%) and “Dill Egg” (71%). The data indicate that pickled quail eggs are an acceptable market product.
SURVIVAL OF Clostridium perfringens IN RUMP ROASTS COOKED IN AN OVEN AT 107° OR 177°C OR IN AN. ELECTRIC CROCKERY POT
Authors: SUNDBERG ALICE DITTMER , CARLIN AGNES FRANCES
Published: August 2006

The objective was to determine the survival of C. perfringens S‐45 in inoculated rump roasts (1.6 kg) cooked in an electric crockery pot set on low or in an electric oven set at 107° or 177°C. Log counts for raw samples from roasts inoculated with C perfringens were 6.30/g for vegetative cells and 3.17/g for spores. Final internal temperatures and cooking times were 81°C and 10 hr for the crockery pot, 85°C and 9 hr for the slow oven, and 77°C and 21/2 hr for the moderate oven. Total cooking losses were 38 and 39% for roasts cooked in the crockery pot or slow oven and were lower, 32%, for roasts cooked in the moderate oven. Each cooking method reduced C perfringens cell counts by at least 3.4 log cycles and spore counts by at least 0.6 log cycle. Analysis of variance indicated that the counts of vegetative cells and spores on the cooked roasts were similar for the three methods of cooking.
CHARACTERISTICS OF FROZEN FRIED CHICKEN PRODUCTS OBTAINED FROM A RETAIL STORE
Authors: L.WANG P. , DAY E. J. , CHEN T. C.
Published: August 2006

Frozen fried chicken products were purchased monthly from a grocery store for 9 months. Two national brands were selected and 10 samples of each were studied. There was a significant difference (P < 0.01) between brands in percentages of meat, coating, bone and edible portions. Brand A contained 9.7% higher meat content than brand B but the coating content was 7.0% lower than the brand B. In general, the moisture and fat contents comprised approximately 49.7% and 14.5% of the edible portions, respectively. The ranges for TBA, peroxide and acid values of the edible portions were 2.1–9.2, 7.0–25.5 and 0.99–2.64, respectively.
A NEW METHOD OF ESTIMATING THERMAL PROCESS TIME FOR A GIVEN F VALUE
Authors: SHlGA IWAO
Published: August 2006

On the basis of the straight‐line relationship between the F value and square of process time divided by 100 (th2· 10−2) found in this work, a new simple method was developed applying the principle of linear interpolation to estimate process time for a given F value, For calculating F value, the following equation was proposed: FZ250= 10(Tr — 250)/z(fh · Bh + fc · Bc). Concepts of functions Bh and Bc, and procedures for preparing tables of values of these functions are described briefly.
GLUTARIC ACID: A POTENTIAL FOOD ACIDULANT
Authors: MERTEN H. L. , BACHMAN G. L.
Published: August 2006

Some physical and chemical properties of glutaric acid which pertain to its potential use as a food acid were studied. Comparisons were made between it and some approved food acids regarding solubility, hygroscopicity, acidity and rate of sucrose inversion. Results reveal favorable chemical and physical properties, making it an attractive prospect for a new food acidulant.
CHEMICAL COMPOSITION OF BUFFALO GOURD, A POTENTIAL FOOD SOURCE
Authors: BERRY J. W. , WEBER C. W. , DREHER M. L. , BEMIS W. P.
Published: August 2006

Various parts of the perennial Buffalo gourd, Cucurbita foetidissima HBK, have been analyzed for crude protein, crude fat, acid detergent fiber, lignin, ash and gross energy content. The embryo, which contains about 48% oil, has a protein content exceeding 70% after oil has been extracted. The content of linoleic acid in the oil ranges from 45–65%. The roots contain more than 55% starch on a dry‐weight basis. The vine forage and fruit pulp have potential as a roughage source for ruminants. This feral plant is well adapted to arid lands and merits further investigation as a possible source of oil, protein and starch.
APPLICATION OF MICROSCOPIC TECHNIQUES TO THE DESCRIPTION OF STRUCTURE OF DEHYDRATED FOOD SYSTEMS
Authors: GEJL‐HANSEN F. , FLINK J. M.
Published: August 2006

A wide variety of optical microscopic techniques are available for elucidation of the structure of materials. Many can be applied by the food scientist for studying the structure of dehydrated food materials and the influence of the structure on physical properties of the food. Also recent developments in scanning electron microscopes and related instruments permit new approaches to the study of food structure. The application of some of these microscopic techniques for studying the structure of dehydrated food materials and of the relationship of the observed structure on some physical properties of the foods will be described by use of a number of selected examples.
EFFECT OF ORDER‐OF‐MIXING ON aw LOWERING ABILITY OF FOOD HUMECTANTS
Authors: SLOAN A. E. , WALETZKO P. T. , LABUZA T. P.
Published: August 2006

The effect of the order‐of‐mixing on four humectants of major concern to the U.S. pet food industry was investigated using a meat‐soy flour model intermediate moisture dog food system. Humectants were added dry or as a solution and the resultant water activities were measured. Both adsorption and desorption curves for pure humectant/water systems were prepared for each humectant. Even though the isotherms of some humectants exhibit a hysteresis effect, there was no significant difference in the final aw achieved as a result of the order‐of‐mixing in the aw range of intermediate moisture food products.
EFFECTS OF THERMAL STRESS AND REDUCED WATER ACTIVITY ON CONIDIA OF Aspergillus parasiticus
Authors: ADAMS GARY H. , ORDAL Z. JOHN
Published: August 2006

Conidia of Aspergillus parasiticus (an aflatoxin producer) were harvested from an agar medium, centrifuged, and resuspended in 0.05% Tween‐80. The suspension was subjected to a thermal stress of 51°C for up to 4 hr. Viability and thermal injury were evaluatd by the use of two plating media, yeast extract agar and yeast extract agar + 10% NaCl. Evidence of injury was demonstrated by the difference in colony counts on the two media. The number of injured cells increased as the heating time continued Colonies from injured conidia developed more slowly than colonies from unheated conidia. The effect of a reduced water activity (aw) was evaluated by comparing the ability of unheated and heated conidia to grow in media of differing water activities. A most probable number technique was used to measure growth. Media of reduced aw limited the ability of injured conidia to outgrow as compared to unheated conidia. Continued storage of injured conidia in media of reduced aw eventually resulted in a loss of colony‐forming ability. Solutes used to lower aw were sodium chloride, glycerol, and sucrose.
DEVELOPMENT OF VOLATILE AROMA COMPOUNDS IN ARCTIC BRAMBLE, Rubus arcticus L.
Authors: KALLIO HEIKKI
Published: August 2006

The formation of volatile aroma compounds of a wild strain cultivated arctic bramble, Rubus arcticus L. was studied during the ripening of the berries in the field. The amount of 2,5‐dimethyl‐4‐methoxy‐2,3‐dihydro‐3‐furanone, which is the most important aroma compound for the berry, increased from 0.2 up to over 20% of the volatiles. The total content of the most appreciable groups, alcohols, acids and esters, varied between 35–66%. The amount of the acids studied, acetic, 3‐methyl‐2‐butenoic, 2‐methylpropanoic, 3‐methylbutanoic and 3‐methyl‐3‐butenoic, increased up to ca 5% during the ripening. The relative amounts of 2‐heptanol, benzylalcohol, cis‐3‐hexen‐1‐ol, 2‐phenyl‐ethanol, 1‐butanol and 1‐hexanol decreased from unripe to over‐ripe samples, whereas tram‐3‐penten‐1‐ol, 3‐methyl‐2‐buten‐1‐ol, linalool, ethanol, α‐terpineol and geraniol increased up to the ripe stage and began to decrease after that. The esters, ethyl acetate, methyl pyruvate, 2‐methyl‐2‐butenyl acetate, benzyl acetate and cis‐3‐hexenyl acetate followed mainly the same pattern as the alcohols mentioned last. The three carbonyl compounds measured were acetone, 2‐heptanone and 2‐methyl‐2‐butenal, of which the last mentioned showed extremely rapid increase until the berries were ripe. The content of acetoin increased drastically during the ripening of the fruit.
A TEST OF THE MUTAGENIC EFFECTS OF SORBITOL ON Drosophila melanogaster
Authors: ABBOTT DAVID M. , BOWMAN JAMES T.
Published: August 2006

This investigation critically examines the genetic effects of sorbitol in Drosophila melanogaster. Tests for the induction of somatic mutations, sex‐linked recessive lethals, and chromosome loss paralleled by appropriate positive and negative controls were performed. In all experiments, sorbitol proved to be nonmutagenic. In fact, the frequencies of exceptions in sorbitol‐treated flies proved to be less than that in untreated controls.
CHANGES IN PHOSPHOLIPIDS IN CHICKEN TISSUES DURING COOKING IN FRESH AND REUSED COOKING OIL, AND DURING FROZEN STORAGE
Authors: LEE W. T. , DAWSON L. E.
Published: August 2006

Chicken pieces were cooked in fresh corn oil and in corn oil previously heated up to 42 hr. Both raw and cooked chicken pieces were also frozen and stored for periods up to 6 months prior to analyses. Phospholipids were separated from muscle and skin, and identified primarily as phosphatidylethanolamine, phosphatidylserine, phosphatidylcholine, sphingomyelin and lysophosphatidylcholine. Total phosphorus content of phospholipids decreased during cooking in fresh corn oil by chemical reactions and/or by rendering fats from muscle. Phosphatidylcholine decreased the most. Use of reheated corn oil accentuated the changes in phospholipids. During frozen storage, phosphorus content of muscle decreased by an amount similar to that which occurred during cooking. Chicken skin contained less total phosphorus than muscle, and increased slightly during the cooking process.
THE INFLUENCE OF TWO KINDS OF PROTECTED LIPID SUPPLEMENT ON THE FLAVOR OF LAMB
Authors: PARK R. J. , FORD ANNE L. , RATCLIFF D.
Published: August 2006

Lambs were fed for 6 wk on diets containing formaldehyde‐protected sunflower seed‐casein or safflower oil‐casein. The flavor of these and conventional lamb were compared by laboratory taste panel and GLC‐olfactory assessment of the flavor volatiles. Both protected lipid diets significantly decreased conventional lamb odor and flavor intensity and imparted‘oily’ odor and flavor characteristics attributed to the presence of abnormally high levels of deca‐2,4‐dienal in the cooked meat. Meat from lambs fed the protected sunflower seed‐casein but not the protected safflower oil‐casein possessed a characteristic ‘sweet’ odor and flavor, attributed to increased amounts of cis‐γ‐dodec‐6‐enolactone in the lipid portions.
QUALITY CHARACTERISTICS OF PORTION CONTROLLED TENDERLOIN STEAKS
Authors: ROBERTS J. E. , FIELD R. A. , BOOREN A. , MEYERS T. G.
Published: August 2006

Steaks from mechanically pressed tenderloins and steaks from paired, unpressed control tenderloins from Good and Choice grade steers were studied. Pressing did not adversely affect overall quality of the tenderloin steaks; however, fibers of the pressed steaks were kinked and compacted when compared to control steaks. No differences in fiber breakage or in sarcomere length were noted. Fat, moisture, lean color, marbling texture, marbling amount, lean texture, lean firmness and moisture on the steak surface were similar in pressed and unpressed steaks, Panel scores for tenderness, juiciness and flavor and Warner‐Bratzler shear values were also similar for pressed and unpressed steaks. Pressed steaks had greater cooking loss, but they were more uniform in size and shape than control steaks.
HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD‐TO‐COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris)
Authors: MOLINA M. R. , BATEN M. A. , GOMEZ‐BRENES R. A. , KING K. W. , BRESSANI R.
Published: August 2006

Whole black beans were heat treated for 2, 5 and 10 mm at 121°C and 10, 20 and 30 mm under steam (98°C). Heat treatments did not affect the physical appearance of the grams but significantly (P < 0.05) decreased the development of the hard‐to‐cook phenomenon in seeds stored at 25°C and 70% RH for 9 months. After 9 months of storage no significant difference (P < 0.05) was found between hardness of cooked beans subjected to the shortest heat treatments and control samples kept at 4°C. Nitrogen solubility in 0.01N NaOH increased significantly (P < 0.05) in all samples as well as solubility in 5% KCl except in samples subjected to the longer heat treatments. Water absorption of the beans was favored by the heat treatments evaluated A high correlation (r = 0.91) was found between the cooked beans hardness value and the lignified protein content of the cotyledon.
Meat loaf type canned products based on milk or plant proteins
Authors: THOMAS M. A. , TURNER A. D. , HYDE K. A.
Published: August 2006

A simple method for the manufacture of meat loaf type canned products, based on milk or plant protein, is described. the process relies on preparing a suitable emulsion of the proteins, fats, water and flavour, followed by retorting to form a suitable gel with chewy characteristics. of all the proteins tested only a low calcium type of milk co‐precipitate was found to be a suitable emulsifier. When combined with a water binder, i.e. textured vegetable proteins, granulated co‐precipitates or wheat proteins, a suitable simulated meat product is formed after retorting, the characteristics of which resemble those of meat in chewiness, sliceability, appearance and flavour. the products can be used sliced in sandwiches, salads or fried. No change was observed after storage for six months at 45°G.

Sensory evaluation of these products in comparison to a commercial sample, based on texturized vegetable protein, showed no significant differences in the degree of general acceptability, but their sliceability was considered better than the control.
Control of thaw rigor by manipulation of temperature in cold store
Authors: McDONALD I. , JONES N. R.
Published: August 2006

Fillets cut from pre‐rigor codling and frozen singly were observed to shrink rapidly whilst thawing. This paper describes a series of experiments investigating this phenomenon of thaw rigor and its control by manipulation of temperature in cold storage.
Biochemical changes in vacuum packaged beef occurring during storage at 0–2°C
Authors: SUTHERLAND JANE P. , GIBBS P. A. , PATTERSON J. T. , MURRAY J. G.
Published: August 2006

Lactic acid, total carbohydrate and alcohol‐precipitable carbohydrate concentrations in vacuum packaged beef stored at 0–2° for nought to nine weeks were generally low, although the fluctuation in concentrations from week to week could be broadly correlated with changes in the proportions of certain groups of microorganisms in the microflora. the changes in the concentrations of these constituents were not considered useful criteria of the overall bacteriological condition of vacuum packaged beef. Certain ninhydrin‐positive compounds in beef increased considerably during storage in vacuum packages, probably mainly peptides and amines. an acidic odour noticeable on opening vacuum packages of beef after storage for three to four weeks or longer was attributed in part to the presence of short chain volatile fatty acids, mainly acetic acid.
Formation of nitrosylmyoglobin in bacon involving lactate dehydrogenase
Authors: CHEAH K. S.
Published: August 2006

When cured bacon was exposed to the air the metmyoglobin (MetMb) induced was reconverted to nitrosylmyoglobin (NOMb) by repacking the bacon in vacuo and storing the packs for 1–2 weeks at 5°C. the experimental evidence suggested that NOMb formation involved MetMb reduction by NADH formed from NAD+ and lactate by lactate dehydrogenase (EC 1.1.1.27). All the components of this system were found to be present in bacon. the observation was supported by experiments showing in vitro NOMb formation using lactate dehydrogenase, NAD+, MetMb and nitrite at pH values normally found in bacon.
Quantitative analysis of food products by pulsed NMR
Authors: HESTER R. E. , QUINE D. E. C.
Published: August 2006

Water contents in the range 1–5% for skim milk powder and 77–81% for cottage cheese curds have been determined quantitatively by pulsed nuclear magnetic resonance methods. The procedures fro establishing optimum operating conditions for a commercial pulsed NMR process analyser are described, and temperature‐dependences of the analytical results are given. For skim milk powders, inegrated measurement times of 72 sec per sample gave a standard deviation of 0.2% water, while at the other end of the range the cottage cheese samples yielded 0.3% standard deviastion in the water content with measurement times of 10 sec per sample. The results demonstrate the versatility of the pulsed NMR technique for analysis of food products over a very wide range of water contents.
Studies of mango processing
Authors: COOKE R. D. , BREAG G. R. , FERBER C. E. M. , BEST P. R. , JONES J.
Published: August 2006

An experimental thin layer drier is described for evaluating foam‐mat drying characteristics. Polyglyceryl stearate was found to be the most effective foaming agent for Alphonso mango puree. A stable mango foam could be prepared using this surfactant without prior concentration of the puree or the use of viscosity increasing additives. the dependence of the drying rate on temperature, foaming agent concentration and air flow rate is reported. A readily re‐hydrateable powder of 2% moisture content could be produced by drying at 70°C for 20 min. This drying rate compares favourably with earlier studies of the foam‐mat drying of citrus concentrate. the vitamin C content of the puree was decreased by 80% during foam‐mat drying, and this powder was less acceptable than a product obtained by spray‐drying.
A method for measuring tomato fruit firmness using a modified shear press
Authors: GORMLEY T. R. , KEPPEL D.
Published: August 2006

Tomato fruit firmness was measured with a modified shear press by compressing individual fruit by 5 mm between two flat surfaces. the system was calibrated with a spring balance and the relationship between applied force and proving ring deformation was linear over the range tested.

The correlation coefficient between tomato fruit firmness as measured by a finger feel panel and the shear press was 0.988. Minimum shear press firmness values for acceptability of fruit for sale at retail level and use in the home were obtained by matching the panel and shear press data.

Tests showed that from fifteen to twenty‐five fruit should be tested per 12‐lb box to get a good estimate of the average firmness of the lot. the spread of firmness values on either side of the mean was considerable in the nineteen lots tested and it is important to quantify this and quote it, in addition to the mean firmness value, to give a complete picture of tomato fruit firmness.

The system described is useful for carrying out firmness tests on tomato fruit cultivars at time of picking and during storage in order to obtain an estimate of potential shelf‐life during wholesaling and retailing.
MICROWAVE AND CONVENTIONAL COOKING IN RELATION TO QUALITY AND NUTRITIVE VALUE OF BEEF AND BEEF‐SOY LOAVES
Authors: ZIPRIN YOLANDA ACACIO , CARLIN AGNES FRANCES
Published: August 2006

Beef or soy flavor of meat loaves containing 0, 15% soy flour or 15% soy concentrate were evaluated after cooking in microwave or in conventional ovens. Also, cooking time, cooking losses, fat and moisture content and thiamine retention were determined. Beef or soy flavor was significantly affected (P < 0.01) by loaf type, but not by oven treatment. Loaves (960g) cooked electronically reached 74°C in 19 min and had consistently higher cooking losses than those cooked conventionally for 78 min. Substitution of 15% soy reduced cooking losses more in loaves cooked in electric than in microwave ovens. Soy had no effect on the fat content, but cooking had a significant (P < 0.01) effect; i.e., 11.5% fat in electronically and 9.6% in conventionally cooked loaves. Thiamine retention was not affected by 15% soy substitution. The average thiamine content, regardless of treatment, was 0.09 mg/100g of the cooked loaves.
UTILIZATION OF LUTEIN AND LUTEIN‐FATTY ACID ESTERS BY LAYING HENS
Authors: PHILIP THOMAS , WEBER CHARLES W. , BERRY JAMES W.
Published: August 2006

The utilization, by laying hens, of lutein‐fatty acid esters from alfalfa, marigold petals, and synthetic lutein dipalmitate was compared with crystalline lutein. The lutein‐fatty acid esters were better utilized by Laying hens than crystalline lutein and the higher solubility of luteinfatty acid esters in lipids compared to lutein may be responsible for their increased utilization. The egg yolk xanthophyll from different diets containing lutein‐fatty acid esters was free lutein indicating that laying hens deacylated the lutein‐fatty acid esters prior to deposition into developing ova. A simple procedure for the color measurement of egg yolks was also developed.
EXAMINATION OF SWISS CHEESE FOR INCIDENCE OF MYCOTOXIN PRODUCING MOLDS
Authors: BULLERMAN L. B.
Published: August 2006

Samples of 11 brands of Swiss cheese were analyzed by plate count for molds capable of growing at 5 and 21°C. Portions of each sample were stored at 5°C and observed for visible mold development throughout a 6‐wk storage period. Representative molds were isolated from counted plates and moldy samples, and identified to genus. Isolates were grown in yeast extract sucrose broth and rice powder corn steep agar cultures at 12°C for 2 wk, and then extracted with chloroform. The extracts were tested for toxicity to 7‐day‐old chicken embryos, and analyzed for the presence of known mycotoxins using TLC. Cheese samples that developed visible mold growth during storage were extracted with acetonitrile. The extracts were examined for the presence of known mycotoxins using TLC. Mold counts ranged < 10 to 1580 colonies/g of surface cheese at 5°C and from < 10 to 5700 colonies/g of surface cheese at 21°C. AlI cheese samules stored at 5°C develoued visible mold growth within 6 wk. Of the 183 molds isolated, 87% were Penicillium species; 93% of the isolates that grew at 5°C were penicillia. Toxicological screening of the mold isolates showed extracts of 34% of all isorates, and 35% of Penicillium isolates were toxic to chicken embryos. Chemical analyses of the culture extracts detected known mycotoxins in 5.5%. Toxins detected were penicillic acid, patulin and aflatoxins. Analyses of moldy cheese stored at 5°C for 6 wk for known mycotoxins showed peniciliic acid in 4 of 33 samples. The isolated penicillic acid was comparable to standard penicillic acid by TLC in three different solvent systems using three different derivatization procedures. UV and IR absorption spectral data supported the TLC data.
IMPROVED ACCEPTANCE AND SHELF LIFE OF FROZEN MINCED FISH WITH SHRIMP
Authors: BABBITT J. K. , LAW D. K. , CRAWFORD D. L.
Published: August 2006

Earlier studies indicated that the incorporation of shrimp (Pundulus jordani) in a fish‐shrimp portion increased the shelf life of machine‐separated fish muscle. This investigation was initiated to determine if shrimp could reduce the undesirable changes known to occur during frozen storage in one particular species of rockfish (Sebasfes melunops). After mixing different ratios of shrimp with minced fish muscle, the portions were frozen at — 34°C for 2 hr, packed loosely in polyethylene bags and held at —18°C until analyzed. The all‐fish portion was found to be unacceptable after 11 wk of frozen storage. Increasing the amount of shrimp in the portion markedly improved the acceptability and shelf‐life stability of the minced fish. This was directly related to the decreased formation of malonaldehyde and peroxides. The beneficial effects of incorporating shrimp with minced fish was attributed to substance(s) extractable in ethanol that exhibited antioxidant properties.
LACTOSE CRYSTALLIZATION: INVESTIGATION OF SOME PROCESS ALTERNATIVES
Authors: THURLBY J. A. , SITNAI O.
Published: August 2006

A number of alternative methods of lactose crystallization, including the commonly used batch tank method, were explored with a view to identifying potential process improvements and to provide a better understanding of the significance of mutarotation under conditions relevant to commercial practice. Results of simulations with various operating conditions are given. A combined process consisting of continuous crystallization at moderate temperature followed by low temperature batch crystallization appears to be the best method for obtaining high yields of lactose from whey ultrafiltrate.
COWPEA POWDERS DRIED WITH METHIONINE: PREPARATION, STORAGE STABILITY, ORGANOLEPTIC PROPERTIES, NUTRITIONAL QUALITY
Authors: ONAYEMI OLADIPO , POTTER NORMAN N.
Published: August 2006

Cowpea (Vigna sinensis) was soaked, dehulled, ground, supplemented with various levels of DL‐methionine, drum dried and the powders evaluated fresh and after storage. Chemical determinations indicated that the protein, amino acid composition, available lysine, methionine retention and thiamine content of the cowpea powders, compared to raw cowpeas, were not appreciably affected by the processing and storage conditions, including 24 wk at temperatures up to 37°C. Fresh and stored powders supplemented with up to 0.6% methionine were evaluated in a traditional main‐moin recipe by a taste panel of members from several African countries and well rated in terms of color, flavor, consistency and overall acceptability. Nutritional studies indicated that drum drying eliminated trypsin inhibitors and that methionine supplementation produced a concentration dependent effect on protein quality as gauged by weight gains of rats and PER values, which increased from 1.64 without methionine supplementation to 2.65 at the 0.6% addition 1eveL At the 0.6% level, however, fatty infiltration of rat livers occurred. This was also evident but much less pronounced at a level of 0.4% added methionine. Cowpea powders stored 24 wk showed reductions in PER values but even at 37°C protein quality, as measured by PER, was largely retained in methionine‐supplemented powders.
EFFECT OF SODIUM ALKALIS AND SALTS ON pH AND FLAVOR OF SOYMILK
Authors: BOURNE MALCOLM C.
Published: August 2006

Sodium hydroxide, sodium carbonate and sodium bicarbonate were added to soymilk made by the “boiling‐water grind” process. NaOH caused a rapid increase in pH; Na2CO3 a moderate increase and NaHCO3 a slight increase in pH. After sterilization in bottles the pH of the soymilks containing alkali decreased, with the decrease least with the NaHCO3 treatment and greatest with the NaOH treatment. The pH of the untreated soymilk did not change during sterilization. An experienced taste panel showed greater acceptability for soymilk adjusted to pH 7.0‐7.5 with NaOH but noted a soapy flavor and gave lower scores for milks with pH greater than 7.5. Soymilks adjusted to pH 7.0‐7.5 with Na2,CO3 or NaHCO3 were disliked by the panel. We theorized that the improved acceptability with NaOH could be due to the increase in sodium ion concentration rather than the change in pH. Soymilks prepared with Na2CO3, NaHCO3, NaNO3, Na2SO4, Na acetate and Na citrate additions at the same levels as that amount of NaOH required to raise the pH to 7.2 were given approximately the same scores by the panel as the NaOH‐treated sample even when the pH was not in the range of 7.0‐7.5. This evidence supports the theory that the sodium ion concentration is the effective mechanism in improving the flavor of soymilk rather than the change in pH.
CONSUMER PREFERENCES FOR VEGETABLES GROWN UNDER “COMMERCIAL” AND “ORGANIC” CONDITIONS
Authors: SCHUTZ HOWARD G. , LORENZ OSCAR A.
Published: August 2006

The present study was designed to provide experimental data which would bear on undocumented claims as to the superior flavor of so called “organic” or “natural” foods. Four vegetables (lettuce, green beans, broccoli greens, and carrots) were grown under three conditions: depleted soil (no additional fertilizer or pesticides); commercially fertilized (plus pesticides), and organically fertilized (manure, no pesticides). Fifty consumer subjects evaluated the four vegetables individually in separate sessions, using a 1 to 9 hedonic rating scale. A fifth evaluation of beans, broccoli and carrots was conducted on vegetables grown under just the commercial and organic conditions, but with products correctly and incorrectly labelled commercial or organic. Analysis of variance indicated no significant differences for lettuce or green beans due to growing conditions. There was a significant preference for the commercial and depleted samples of carrots over the organic sample in the separate sessions, but not in the label study. Organic broccoli was preferred to depleted and commercial samples in the separate sessions study, and to commercial in the label study. In the latter study there was a significant difference for type of vegetable (beans and carrots preferred to broccoli) and for label (organic preferred to commercial). The data indicated that the consumer would not be getting a more acceptable product if organically grown vegetables were purchased.
USE OF EXPANDED COLOR SCALES TO PREDICT CHEMICAL AND VISUAL CHANGES IN SOLUTIONS
Authors: JOHNSON L. E. , CLYDESDALE F. M. , FRANCIS F. J.
Published: August 2006

ABSTRACTS

Cranberry juice cocktail was chosen as a typical red fruit juice. Samples were heated at 65°C to simulate pigment degradation on storage. The heated samples were ranked for color visually and objectively using a Hunter Color Meter, a Gardner Color Meter and a G.E. recording spec‐trophotometer. Most functions of color obtained from the instrument correlated highly with visual color except dominant wavelength, hue, and Hunter and Gardner b. Most instrumental values also correlated well with anthocyanin concentration except the three above. The expanded L, a*, b* scales, which were developed in previous work to eliminate the inversion of tristimulus scales with pigment concentration with dark beverages, also gave very high correlations with visual evaluations and with anthocyanin concentrations.
PRODUCTION OF A BETACYANINE CONCENTRATE BY FERMENTATION OF RED BEET JUICE WITH Candida utilis
Authors: ADAMS J. P. , von ELBE J. H. , AMUNDSON C. H.
Published: August 2006

Recent limitations on the use of artificial red food colorants has prompted extensive research into finding suitable natural red pigments as color additives. Investigations have shown that water‐based concentrates or powders of red beet root (Beta vulgaris) are applicable colorants in some food systems. However, presently available commercial beet preparations have relatively low pigment concentration; therefore, large quantities are required to obtain the desired color strength. Fermentation of ultrafiltered red beet juice by Candidu utilis under partial anaerobic conditions was shown to substantially reduce solids, resulting in a five‐ to sevenfold increase in betacyanine content on a dry basis. A 668% betacyanine content was achieved in the final dry product, The fermentable carbohydrate, nitrates and 80% of the Kjeldahl nitrogen were assimilated by Gmdida utilis after 6.5 hr of fermentation by maintaining the pH at 5.0 with NaOH and HCl solutions. After drying, the product lacked the characteristic beet flavor and aroma and was readily water soluble. This dry betacyanine concentrate may have application as a red food colorant.
EFFECT OF MUSCLE TYPE ON RESIDUAL NITRITE IN CURED MEAT
Authors: LEE S. H. , CASSENS R. G. , FENNEMA O. R.
Published: August 2006

When a cured meat model system was made from white muscle it contained less residual nitrite than if it were made from a red muscle; this effect is due to the lower pH of white muscle. If the pH of red and white muscle is similar then the slightly lower residual nitrite in products made from red muscle probably is due to the greater content of myoglobin in red muscle.
RELATIONSHIP BETWEEN CONTRACTILITY AND SOME BIOCHEMICAL PROPERTIES OF MYOFIBRILS PREPARED FROM NORMAL AND PSE PORCINE MUSCLE
Authors: SUNG S. K. , ITO T. , FUKAZAWA T.
Published: August 2006

Contractility and ATPase activity of myofibrils from normal and PSE porcine muscles were studied Studies were also made on the extractability of proteins from myofibrils isolated from normal and PSE muscles. Normal muscles contracted instantaneously after the addition of Mg2+‐ATP, while PSE muscles contracted in part or did not contract. ATPase activity of myofibrils isolated from muscle having higher pH value was higher than that of myofibrils isolated from muscle having lower pH value. When using either Hasselbach‐Schneider or KI solutions to extract myofibrillar proteins, the proportion of protein extracted was significantly higher for normal muscles when compared to those from PSE muscles.
CYCLIC AMP IN LONGISSIMUS MUSCLE FROM CONTROL AND STRESS SUSCEPTIBLE PIGS
Authors: ONO K. , TOPEL D. G. , ALTHEN T. G.
Published: August 2006

As part of a continuing study to define the etiology of porcine stress syndrome and pale, soft, exudative pork, cyclic AMP (c‐AMP) levels in longissimus muscle from stress susceptible (SS) and control (C) pigs were compared. At 3 min postmortem, levels of c‐AMP were significantly higher for SS than for C pigs; thereafter differences were not significant. Variations in initial levels of glycogen affected lactate, pH and color of the postmortem muscles but did not affect c‐AMP levels. Initial levels of glycogen were higher for SS pigs killed in the morning than for those killed in the afternoon. Results of this study indicate that further study, using greater numbers of pigs, is warranted to establish whether the 3 min postmortem level of c‐AMP can be used as an objective measure of stress susceptibility.
EFFECT OF PROCESSING, DISTRIBUTION AND STORAGE ON Vibro Parahaemolyticus AND BACTERIAL COUNTS OF OYSTERS (Crassostrea virginica)
Authors: THOMPSON C. A. , VANDERZANT C.
Published: August 2006

Levels of V. parahaemolyticus did not increase greatly in most samples of shellstock held for 3 days at 25°C while total bacterial counts frequently increased l–2 logs. The data from nine market surveys indicated that V. parahaemolyticus counts of oysters usually decreased during processing and subsequent storage. On the other hand, Standard Plate Counts increased in the majority of samples after storage at refrigeration temperatures. V. parahaemolyticus counts of composite samples (12 oysters) usually were lower than the mean count of the individual oysters.
ACTIVITY AND STABILITY OF α‐ AND β‐AMYLASE AT TEMPERATURES FROM .4° TO ‐23°C
Authors: HIRANPRADIT SUPANIT , LOPEZ ANTHONY
Published: August 2006

α‐ and β‐Amylase activity were determined at 4°, ‐13°, ‐18° and ‐23°C in model systems and in a sweet potato puree system for different periods of time. In the model systems, commercially purified swine pancreatic ol‐amylase and sweet potatoβ‐amylase at 0, 0.5, 1.0 and 1.5 μg/0.5 ml concentrations were used to react with 0.5 ml of a 2% soluble potato starch substrate for 112 days. In the sweet potato puree system, samples prepared from cured and noncured roots were frozen and stored for 56 days. As an index of amylase activity, accumulated maltose was determined after different periods of storage. Also, the stability of the enzymes as affected by low temperatures was determined in the sweet potato puree. In the model systems, α‐ and β‐amylase showed constant activity at 4°, ‐13°, ‐18° and ‐23°C for different periods of storage, up to 113 days. Amylase activity did increase with enzyme concentration. Both enzymes were active at ‐23°C. In the noncured sweet potato puree system, (α‐ and β‐amylase were active at 4°C for up to 28 days, but were essentially inactive at ‐13°, ‐18° and ‐23°C. In the cured sweet potato puree system, α‐ and β‐amylase were stable for up to 28 days at 4°C. Enzyme stability in samples from noncured roots was not affected for up to 14 days of storage at 4°C, but decreased considerably thereafter. α‐ and β‐Amylase stability in all sweet potato puree samples stored for 56 days at ‐13°, ‐18° and ‐23°C was not affected.
CARBONYL‐PROPYLENE GLYCOL INTERACTIONS IN FLAVOR SYSTEMS
Authors: HEYDANEK M.G. , MIN D. B. S.
Published: August 2006

Variable organoleptic qualities and GC composition of a commercial cherry flavor were traced by GC‐MS to four variable components, benzaldehyde, tolualdehyde and their corresponding propylene glycol acetals. The formation of flavorless acetals was shown to consume 40–70% of the most important cherry flavor components between manufacture and use. The formation of acetals in propylene glycol flavor solvents was investigated with a variety of flavor‐important aldehydes. Acetals are quite stable under neutral and alkaline conditions and are only hydrolyzed by dilute mineral acids or moderate heat treatment. Utilization of flavors containing an unsuspected and unknown amount of acetal in food applications where hydrolysis does not take place can result in variable product flavor quality.
AN AUTOMATED RAPID TEST FOR Escherichia coli IN MILK
Authors: MORAN JAMES W , WITTER LLOYD D.
Published: August 2006

A method was developed to rapidly enumerate Escherichia coli in milk, using a Technicon Auto Analyzer II system. The automated system was used to assay for the presence of glutamate decarboxylase (E.C. 4.1.1.15), which is found only in E. coli and a few other bacterial species that are highly unlikely to be found in milk Coliiorms other than E. coli were shown not to have this enzyme. This system was capable of detecting as few as 50,000 E. coli organisms/ml. The most probable number (MPN) technique was combined with the automated system to quantitate E. coli in milk With pure cultures it was possible to determine the positive and negative MPN tubes in 8 hr, but a 10‐hr incubation was required for the analysis of milk samples. Since the enzyme is specific for E. coli, the nonselective medium trypticase soy broth and the mildly selective medium lauryl tryptose broth were used in the MPN tubes. It was shown that these media allowed the growth of heat‐injured organisms and the detection of organisms that could not be detected using violet red bide agar. The three advantages of this test over the current violet red bile plating procedure are (1) it is more rapid, (2) it is specific for E. coli and (3) it enumerates process‐injured organisms.