bluuebunny/crossref_metadata_2025 huggingface dataset:
Changes in Sucrose, Fructose and Glucose Content of Frozen Strawberries with Thawing
Authors: SKREDE G.
Published: August 2006

Free sugar composition of strawberries during thawing and up to 5‐hr after‐thaw storage was studied. Sucrose content of drained fruits and juice decreased by 70% whereas fructose and glucose content increased during thawing at 4 °C. Total free sugar content remained constant. Sucrose degradation caused by invertase activity in the strawberry fruit rather than by sucrose synthase activity or acid hydrolysis was demonstrated. The sucrose inversion was more pronounced in drained fruits than in juice. Sucrose inversion also occurred when fruit was thawed by a current of air, microwave heating, or 35 °C water, but to a lesser extent. The 5‐hr holding period after thawing resulted in comparable sugar composition with all thawing procedures. For best preservation of the free sugar composition a fast thawing method should be chosen.
Ultrafiltration of Acid Whey in a Spiral‐Wound Unit: Effect of Operating Parameters on Membrane Fouling
Authors: KUO KUN‐PEI , CHERYAN MUNIR
Published: August 2006

Membrane fouling by acid (cottage cheese) whey could be minimized by appropriate pH adjustment and removal of insoluble particulates. Acidifying pasteurized whey to pH 2 or 3 followed by conventional centrifugal clarification (e.g. 5000g for 20–30 sec) significantly improved flux over that of unadjusted whey. Neutralizing whey to pH 7 was also just as effective provided resulting insoluble particles could be removed efficiently. Operating at 50°C was slightly more beneficial than 40° or 30°C. High flow rates were beneficial only if transmembrane pressure was below some critical value (about 50 psig or 350 kPa in this case). At pressures higher than this, high flow rates significantly increased fouling rates. After prolonged operating time, neither flow rate nor pressure appeared to have a significant effect, due perhaps to a change in the mode of fouling from surface deposition to pore adsorption.
Capsule‐Packed Freezing of Cooked Rice and Glutinous Rice Cakes
Authors: MITSUDA H. , KAWAI F. , YAMAMOTO A. , UENO S.
Published: August 2006

Cooked rice and commercial glutinous rice cakes were frozen by a capsule‐packed freezing method we developed, then stored. Characteristics of samples frozen by this new method were compared with those of samples frozen in deep freezers (–20°C and –50°C), or chilled in an ordinary (5°C) or Cold Fog refrigerator (0°C). Texturometer measurements, glucoamylase digestion, and X‐ray diffraction analysis of specimens thawed to room temperature indicated that the samples prepared by our new method were superior to those frozen in conventional freezers or chilled in refrigerators. Simulation experiments in a program freezer showed that rapid freezing and adequate tempering were characteristic of our capsule‐packed method.
Improved Salmonella Species Recovery from Nonfat Dry Milk Pre‐enriched Under Reduced Rehydration
Authors: ANDREWS W. H. , WILSON C. R. , POELMA P. L.
Published: August 2006

Recovery of Salmonella species from nonfat dry milk was performed by the method of the Association of Official Analytical Chemists (AOAC), in which a 25‐g sample is rapidly rehydrated in 225 ml of sterile distilled water. Recovery was improved by swirling pre‐enriched samples at an initial 1:2 sample/water ratio and diluting 60 min later to a final 1:9 sample/water ratio before incubation at 35°C. In a second improved method, 25‐g samples were gently added to 225‐ml volumes of sterile distilled water and allowed to soak undisturbed for 60 min at room temperature before incubation. Direct comparison of the AOAC and soak methods showed that 16 and 62 Salmonella‐positive samples, respectively, were detected by each of these methods. Sensitivity of the soak method did not decrease during analysis of four 100‐g samples or a single 375‐g sample as compared with analysis of fifteen individual 25‐g samples.
Measurement of Taste Intensity and Degree of Liking of Beverages by Graphic Scales and Magnitude Estimation
Authors: GIOVANNI MARIA E. , PANGBORN ROSE MARIE
Published: August 2006

Graphic scaling (GS) and magnitude estimation (ME) of hedonic and intensity responses to 4–30% sucrose in lemonade and 0–16% fat in milk gave similar conclusions about the beverages, but GS was simpler to perform and responses were influenced less by numerical and contextural effects. More restricted ranges were used for ME than for GS, and for hedonic than for intensity responses. Good reproducibility was obtained, except for GS of hedonic responses to lemonade, which were bimodally distributed. Use of a higher sucrose reference (R) in lemonade decreased ME values, and increased the intensity exponent from 0.651 when R was 4% sucrose to 0.973 when R was 10% sucrose. Individual intensity exponents varied from 0.068–0.372 for milk, and from 0.146–1.075 for lemonade when R was 4% sucrose, and from 0.373–2.635 when R was 10% sucrose.
Effects of Product Formulation, Processing, and Meal Composition on In Vitro Estimated Iron Availability from Cereal‐Containing Breakfast Meals
Authors: CARLSON B. L. , MILLER D. D.
Published: August 2006

The effects of breakfast cereal composition, breakfast cereal processing, and breakfast meal composition on relative iron availability from breakfast meals were estimated using an in vitro method. Addition of wheat bran and germ to cereals and meals reduced iron availability. Presweetening caused a slight increase in iron availability. Comparisons among meals containing cereals that were similar except for type of processing showed that processing may affect iron availability. Addition of orange juice to breakfast meals caused a dramatic enhancement of iron availability. Ascorbic acid fortified apple and grape juice increased iron availability but the effect was small compared with the orange juice effect. Studies with purified organic acids showed that ascrobic and citric acids present in the juices caused the observed enhancement of iron availability. Citric acid was a more potent enhancer than ascorbic acid.
Evaluation of a Rapid Impedimetric Procedure for the Quantitative Estimation of Coliforms
Authors: FIRSTENBERG‐EDEN RUTH , KLEIN CORBETT S.
Published: August 2006

A selective coliform medium (CM), developed for the impedimetric detection of coliforms, produced better impedance signals than conventional media. The selectivity of CM was better than that of lauryl tryptose broth (LTB) and violet red bile agar (VRBA). The applicability of CM to the quantitative impedimetric detection of coliforms in meat was tested and compared with most probable number and VRBA plate counts. Approximately 90% of the typical VRBA colonies did not produce gas when tested in brilliant green bile broth (BGB). Therefore, the VRBA counts were corrected by the percentage of colonies which produced gas in BGB for each sample. A correlation coefficient of 0.90 was obtained between the impedimetric test and corrected VRBA plate counts using a combined total of 91 meat samples tested by two different laboratories.
Comparison of HPLC and Mouse Bioassay Methods for Determining PSP Toxins in Shellfish
Authors: SULLIVAN JOHN J. , SIMON MARTHA G. , IWAOKA WAYNE T.
Published: August 2006

Paralytic shellfish poisoning (PSP) toxins in shellfish were analyzed and quantified using both a high pressure liquid chromatographic (HPLC) technique and the standard AOAC mouse bioassay. Good correlation between the two assays was obtained at or below the limit of 80 μg toxin/100g, while at higher levels of toxicity, the HPLC technique tended to underestimate total toxicity slightly. Advantages and disadvantages of both techniques are discussed.
Two Effects of Sodium Chloride Causing Softening of the Texture of Canned Snap Beans
Authors: VAN BUREN J. P.
Published: August 2006

The effect of NaCl on the texture of canned snap beans was studied with leached and nonleached pods. Pectin and Ca solubilization were also measured. NaCl promoted softening both during cooking and apart from cooking. The cooking effect was accompanied by increased pectin solubility. The noncooking effect was accompanied by increased Ca solubility.
Heat‐Induced Changes in Free Amino Acids on Manufacturing Heated Pulps, Purées and Pastes from Tomatoes
Authors: OKITANI AKIHIRO , KIM SEUNG‐YEOL , HAYASE FUMITAKA , CHUNG TAE‐YUNG , KATO HIROMICHI
Published: August 2006

The effect of heating on the free amino acid composition of processed tomato products, heated pulps, purées and pastes was examined. The major components of the fresh pulp were glutamic acid, γ‐aminobutyric acid, aspartic acid, glutamine and asparagine. The heating process caused about a 40% loss of the total amino acids, which was attributable mostly to decreases in glutamic acid, glutamine and aspartic acid. Neither aromatic amino acids nor basic amino acids decreased in this process. Additional low temperature heating applied to the heated pulp to manufacture purées and pastes caused less effects than the high temperature heating used to prepare the pulp.
A New Model for Describing the Water Sorption Isotherm of Foods
Authors: CHIRIFE JORGE , BOQUET REINALDO , FONTÁN CONSTANTINO FERRO , IGLESIAS HÉCTOR A.
Published: August 2006

This work investigated the applicability in the food area of a new sorption equation recently developed by Ferro Fontán et al. (1982). The equation may be written, 1n (γ/aw) =α (m)‐r, where, γ, α and r are parameters to be determined, m is the moisture content, and aw is water activity. It was found that the three parameter equation is able to describe the water sorption isotherm of 18 different foods in an extensive range of aw (up to about 0.95) with only 2–4% error (average) in the predicted moisture contents. Foods examined comprised, among other, oilseeds, starchy foods, and proteins.
Formation of N‐Nitrosamines in Gid‐deed
Authors: EL‐MABSOUT Y. E. , GRAY J. I. , ZYLEMA B. , MANDAGERE A. K.
Published: August 2006

Gid‐deed is a traditional Libyan food product which is prepared in most households by heavily salting lamb meat and then sun‐drying. Nitrates and nitrites are not intentionally added to the product, although nitrate may be present as an impurity in the salt and thus incidentally added in the salting step. In this study, presumptive N‐nitrosamine levels in gid‐deed samples prepared with rock salt, refined salt, refined salt plus nitrite, and refined salt plus nitrate are reported. Similarly, four gid‐deed samples prepared in Libya were also analyzed. The content of free proline and sarcosine was also determined since these amino acids have been implicated as precursors of N‐nitrosopyrrolidine and N‐nitrosodimethylamine, respectively.
Retardation by Glandless Cottonseed Flour of Lipid Oxidation and Discoloration in Raw Ground Beef Containing Salt
Authors: RHEE KI SOON , SMITH GARY C. , RHEE KHEE CHOON
Published: August 2006

Salt (NaCl) was added to raw ground beef at levels of 0, 0.5, 1, 2 or 3% of the weight of the meat and defatted glandless cottonseed flour (GCF) was added at 0 or 3% levels. Patties were made with these mixes and stored for 3 or 6 days at 4°C or for 30 or 60 days at –20°C. Lipid oxidation (TBA values) in samples stored at 4° and –20°C and discoloration in samples stored at 4°C were determined. In samples made with salt only, TBA values within each storage period for each storage temperature increased with increasing salt levels up to 2%; increasing salt from 2 to 3% decreased TBA values. GCF markedly reduced TBA values at each salt level. Discoloration of samples stored at 4°C was also decreased by GCF.
Laboratory Scale Production of Winged Bean Curd
Authors: KANTHA S. SRI , HETTIARACHCHY N. S. , ERDMAN J. W.
Published: August 2006

Procedures for the preparation of 100% winged bean or mixed winged bean‐soybean curd employing the essential steps of soy curd production have been developed and optimized. Use of magnesium chloride, gluconodelta lactone, acetic acid and calcium sulfate as coagulants was investigated. The results showed that while curd formation was not facilitated by acetic acid, sticky and less cohesive curds could be formed with magnesium chloride and gluconodelta lactone. Calcium sulfate precipitation resulted in a semi‐solid and appreciably cohesive curd from winged bean. Winged bean curd had very low hardness value in comparison to soy tofu. Curd products prepared from five ratios of winged bean‐soybean mixtures indicate that 50:50 and 25:75 winged bean‐soybean combinations by weight resulted in satisfactory products.
On Sodium Chloride Action in the Gelation Process of Low Density Lipoprotein (LDL) from Hen Egg Yolk
Authors: WAKAMATU T. , SATO Y. , SAITO Y.
Published: August 2006

Gelation of 40% LDL solution with 1~10% NaCl was inhibited during frozen storage at −20°C and −25°C. Frozen storage of LDL solutions with more than 4% NaCl at −30°C, −40°C and −60°C induced the gelation, whereas gelation was inhibited by addition of 1 and 2% NaCl at temperatures lower than −30°C. Differential scanning calorimetry analyses revealed that when NaCl acts as an inhibitor of gelation, it increased the unfrozen water in the LDL solutions through formation of LDL‐water‐NaCl complex where the water is hardly frozen; and when it acts as an accelerator of gelation, it promoted removal of water from the complex.
Statistical Evaluation of Water Activity Measurements Obtained with the Vaisala Humicap Humidity Meter
Authors: FAVETTO GUILLERMO , RESNIK SILVIA , CHIRIFE JORGE , FONTAN CONSTANTINO FERRO
Published: August 2006

The objective of this study was to determine the suitability, precision and accuracy of the Vaisala Humicap electric hygrometer for aw measurements in the range 0.752‐0.974 (at 25°C). Results of the statistical evaluation indicated that this hygrometer, when calibrated and operated as described here, provides a convenient and fast means of aw measurement having adequate accuracy and precision for most food applications.
Thermal Stability of Folic Acid and 5‐Methyltetrahydrofolic Acid in Liquid Model Food Systems
Authors: DAY B. P. F. , GREGORY J. F.
Published: August 2006

The effects of temperature, iron and ascorbate fortification, and oxygen concentration on the stabilities of folic acid (FA) and 5‐ methyltetrahydrofolic acid (5‐CH3‐THF) were examined in liquid model food systems. Small retort pouches were used as reaction vessels and the model systems were processed at 100°C, 120°C, and 140°C. A cation‐exchange procedure was devised to provide sample extract purification before quantitation using high‐performance liquid chromatography (HPLC). FA and S‐CH3‐THF were found to be very stable under these conditions. Lactose, protein, iron and ascorbate were all found to be capable of reducing the oxygen partial pressure within the model systems, thereby enhancing the stability of FA and 5‐CH3‐THF. FA and 5‐CH3‐THF degradation was not zero or first order but possibly second order as a result of limiting oxygen concentrations.
Changes in Chemical Constituents of Kiwifruit During Post‐Harvest Ripening
Authors: MATSUMOTO SHINJI , OBARA TETSUJIRO , LUH B. S.
Published: August 2006

Kiwifruit (Actinidia chinensis Planch, Hayward cultivar) were ripened at 20°C under a stream of water‐vapor saturated air containing 5 ppm ethylene gas. A remarkable rapid softening in the texture and rising of the soluble solids were observed in 24 hr. The total acidity, starch and amylose content decreased during ripening. Both fructose and glucose increased from 2.7% to 5.0% after 5 days of ripening. Sucrose content increased from 0.45% to 2.22% on the second day, then decreased to 1.19% after 5 days. No significant change in chlorophyll and total solids were observed throughout the experiment. There were stepwise decreases in the L and bL values during ripening. The ascorbic acid content decreased from 210 to 190 mg per 100g fresh fruit after 5 days of ripening.
Determination of Total Glycoalkaloids (TGA) in Dehydrated Potatoes
Authors: MONDY N. I. , PONNAMPALAM R.
Published: August 2006

A method was developed to optimize TGA extraction for dehydrated potato products. Maximum TGA content was obtained from uncooked dehydrated powder with hydration ratio (powder:water) of 1:4 (by weight) for the freshly prepared powder. Powders prepared from precooked potatoes required a hydration ratio (1:5) for optimum TGA extraction. For powders that were stored for 4 months, 1 hr of hydration was necessary for maximum TGA extraction. In all varieties tested the TGA content of powders was slightly less than the fresh tissue but these differences were not statistically significant. However, significant varietal differences were observed. The Chipbelle and Katahdin varieties were significantly higher in TGA content than Rosa and Pontiac varieties.
Production and Quality of Cheddar Cheese Manufactured from Whole Milk Concentrated By Reverse Osmosis
Authors: AGBEVAVI T. , ROULEAU D. , MAYER R.
Published: August 2006

Pasteurized whole milk was concentrated by reverse osmosis (RO) on a pilot plant scale. The retentate was then used to produce cheddar cheese following the traditional method but using 50% less starter and 60% less rennet. The biochemical composition of the RO cheese was close to that of ordinary cheddar. The resulting non uniformity of the fresh curd as well as the granular texture of the cheese were probably due to the high lactose content of the retentate. Contamination of the milk from bacteria already present in the reverse osmosis system caused the high coliform level of the cheese.
Characterization of Shrimp Lipids
Authors: JOHNSTON J. J. , GHANBARI H. A. , WHEELER W. B. , KIRK J. R.
Published: August 2006

Edible shrimp (Penaeus aztecus) tissue contains approximately 1.2% extractable lipids, the majority of which are phospholipids. Data from the gravimetric quantitation of lipid classes isolated by column chromatography indicated that phosphatidyl choline was the predominant phospholipid and cholesterol the predominant neutral lipid in edible shrimp tissue. Fatty acid distribution data indicated that sphingomyelins contained the greatest percent by weight of unsaturated fatty acids while cholesterol esters contained the greatest proportion of saturated fatty acids. Enzymatic hydrolysis followed by gas liquid chromatography of phosphatidyl choline, phosphatidyl ethanolamine, and phosphatidyl serine indicated that fatty acids located at the β position were more highly unsaturated than those at the α position.
Dye Binding Properties of Chitin and Chitosan
Authors: KNORR DIETRICH
Published: August 2006

Chitin (β (1°4)‐N‐acetyl‐D‐glucosamine) and chitosan (deacetylated chitin) are currently available in large quantities as waste products and by‐products of the shellfish industry. Their potential as carriers for food additives was studied. Significant correlations were found between dye concentration ranging from 0.2–1.6 mg dye (FD&C Red No. 40) per g chitin or chitosan and dye‐binding capacity of chitin or chitosan. Within a pH range of 2.0–7.0, dye‐binding capacity of chitin was stable. Chitosan gelled below a pH of 5.5 and could not be evaluated but its dye‐binding capacity was constant between pH 7.0 and 5.5. Above pH 7.0 dye‐binding capacity decreased for chitin as well as for chitosan but between pH 2.0 and 6.0 no dye was released from dyed chitin containing 0.77 mg dye/g chitin.
Characterization of Lupine Proteins
Authors: OOMAH B. D. , BUSHUK W.
Published: August 2006

Proteins of eight cultivars of two lupine species (Lupinus albus and L. angustifolius) were examined by several procedures. Differences in protein solubility between the species and among varieties within a species were observed. Defatting of the lupine flour altered protein solubility. Amino acid compositions of total protein and protein fractions showed only minor differences between the species and among varieties within a species (except for cv. Kali). Sodium dodecylsulfate polyacrylamide gel electrophoresis patterns of protein fractions revealed both qualitative and quantitative differences between species and among varieties.
Gas Chromatographic Determination of Butylated Hydroxyanisole, Butylated Hydroxytoluene and Tertiarybutyl Hydroquinone in Soybean Oil
Authors: MIN DAVID B. , SCHWEIZER DENISE
Published: August 2006

Oils containing different levels of the most common phenolic antioxidants, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiarybutyl hydroquinone (TBHQ) from 0–200 ppm were analyzed by a new gas chromatographic method. The antioxidants in oils were isolated by nitrogen gas purging, collected on Tenax GC coated with polymetaphenoxylene, and then separated and quantitated by gas chromatography. This method requires neither extraction of antioxidants from oil nor derivatization of antioxidants. The correlation coefficients (r) between gas chromatographic peak heights or peak area and their concentrations in oils were 0.99 for BHA, BHT, and TBHQ. This simple gas chromatographic method can determine as little as 10 ppm pf BHA, BHT, or TBHQ in oils in an hour.
Gas‐Particle Heat Transfer Coefficient for the Fluidization of Different Shaped Foods
Authors: VAZQUEZ A. , CALVELO A.
Published: August 2006

Gas‐particle heat transfer coefficients for the fluidization of diced potatoes and potato strips were measured in a batch fluidized bed in which wet particles were dried under constant rate period conditions. Thus, the surface temperature of particles was equal to the wet‐bulb temperature of the air. The minimum fluidization voidage and velocity were also measured as well as the bed expansion characteristics. Results are expressed through Colburn's factor, as a function of a modified Reynolds number and an Archimedes number, allowing for the correlation of data for different shaped foods (potato cubes and strips, peas, etc.) into a single equation.
Processing Properties of Pork as Affected by Electrical Stimulation, Post‐Slaughter Chilling and Muscle Group
Authors: SWASDEE R. L. , TERRELL R. N. , DUTSON T. R. , CRENWELGE D. D. , SMITH G. C.
Published: August 2006

Left sides of 30 slaughtered pigs were electrically stimulated (ES); right sides were not stimulated (NES). Sides were placed in a conventional cooler (24 hr) or blast freezer (3 hr) or showered with a brine solution (15.8% salt, ‐5.6°C for 3 hr). Twenty‐four hr postmortem, picnic shoulders were removed, dissected into four muscle groups and determinations made for certain processing properties. ES decreased (P < 0.05) pH values for predominantly white muscles, increased (P < 0.05) juice loss during cooking for shank muscles and decreased (P < 0.05) percentages of salt‐soluble protein (SSP) for both predominantly red and shank muscles. Other muscle properties were not affected by ES. Rapid initial chilling did not affect (P > 0.05) processing properties of muscle groups.
Effect of Osmotic Agents and Concentration on Fruit Quality
Authors: BOLIN H. R. , HUXSOLL C. C. , JACKSON R. , NG K. C.
Published: August 2006

Osmotic syrups can be reconcentrated and reused for osmotic water removal through at least five complete cycles without adversely affecting the fruit being concentrated, even though the properties of the osmotic medium do change. Syrup penetration rate into a fruit piece was faster with high fructose corn syrup (HFCS) than sucrose. Taste panel evaluation indicated that overall, sucrose was preferred as an osmotic medium over HFCS.
Effect of Cooking on Cholesterol Content of Patties Containing Different Amounts of Beef, Textured Soy Protein and Fat
Authors: RHEE KI SOON , SMITH GARY C.
Published: August 2006

Ground beef patties were prepared to contain 0, 10, 20 or 30% rehydrated textured soy protein (TSP) and 8, 16 or 27% fat. Patties were cooked from the frozen state on a rack in a preheated oven at 177°C to an endpoint internal temperature of 75°C. The cholesterol content of raw ground beef patties decreased as the amount of TSP increased and also decreased as the fat content decreased from 27 to 16 or 8%. At initial fat levels of 8 and 16%, there were no significant differences in cholesterol retention (per‐patty basis) during cooking among patties with initial TSP (rehydrated) levels of 0, 10, 20 and 30%; at an initial fat level of 27%, however, patties containing TSP (10, 20 or 30%) retained substantially higher (P < 0.05) amounts of cholesterol when cooked than did those without TSP.
Size Distribution of High Weight Species in Pectin Fractions from Idared Apples
Authors: O'BEIRNE DAVID , VAN BUREN JEROME P.
Published: August 2006

The apparent MW of two apple pectin fractions were investigated using gel permeation chromatography. Both fractions behaved similarly on Sephadex G–200, Sepharose 6B, and Bio Gel 50m. Seventy percent of galacturonic acid residues eluted in a continuous distribution in the range 12.5 million to 1 million Daltons. Ten percent lay above this range, twenty percent below. These high weight species (possibly aggregates) do not appear to be artifacts of the extraction and handling procedures used, and may reflect an intrinsic property of some pectic substances.
A Study on the Growth Potential of Staphylococcus aureus In Boletus edulis, A Wild Edible Mushroom, Prompted by a Food Poisoning Outbreak
Authors: LINDROTH S. , STRANDBERG E. , PESSA A. , PELLINEN M.J.
Published: August 2006

A dish of Boletus edulis, a wild edible mushroom, in vinegar caused staphylococcal food poisoning in 13 of 35 diners in a restaurant. Enterotoxicosis was confirmed by detection of toxins A and D in the dish. Staphylococcus aureus growth potential in B. edulis was studied by inoculating fresh and frozen and thawed bolete with S. aureus strains VTTE 530, 757, 793 and 805 and storing for 3 days at 15 and/or 21°C. Essentially no staphylococcal growth was observed in frozen and thawed mushrooms contaminated with strains 530, 793 or 805 and stored at 15 or 21°C. In fresh B. edulis the same strains showed slight growth at 21°C. Frozen and thawed bolete inoculated with strains 530 and 757 (isolated from mushroom soup, nonenterotoxigenic) supported staphylococcal growth in 2 days at 21°C from a level of 4.8±104 and 5.4±103 to 2.0±106 and 7.0±107 cfu/g, respectively. Enterotoxin was not detected in these samples.
A Headspace Gas Chromatographic Method for the Rapid Analysis of Ethanol in Canned Salmon
Authors: HOLLINGWORTH THOMAS A. , THROM HAROLD R.
Published: August 2006

A rapid, simple method using a headspace sampling technique and gas chromatographic detection has been developed for the analysis of ethanol in canned salmon. This method was used to analyze canned salmon samples of four species of Pacific salmon (sockeye, pink, coho, and chum) for ethanol content. The highly significant correlation between ethanol content and sensory classification of decomposition in canned salmon found in previous work using different analytical methodology was confirmed in this study (r = 0.92, p < 0.001, Pearson's correlation; r = 0.95, p = 0.001, Spearman's correlation). This relationship has potential practical application for the confirmation of an initial sensory classification of the product.
A Simple Method for Evaluating Textural Changes of Frozen Fish Minces
Authors: KNORR DIETRICH , REGENSTEIN JOE M.
Published: August 2006

A simple and objective method for the evaluation of fracture force of frozen fish minces is presented. Fracture force determinations during frozen storage of red hake (Urophycis chuss) minces indicated a relative coefficient of variation of 4.7% and a significant correlation between fracture force data of frozen samples and force of compression data of thawed samples. No significant changes of fracture force of frozen samples have been observed between 2 and 45 days of storage, but fracture force increased five times between 45 and 90 days of frozen storage.
Thiobarbituric Acid Values and Glutathione Perioxidase Activity in Meat from Chickens Fed a Selenium‐Supplemented Diet
Authors: DeVORE V. R. , COLNAGO G. L. , JENSEN L. S. , GREENE B. E.
Published: August 2006

Selenium glutathione peroxidase (SeGSHpx) was assayed in breast and leg muscle from chickens fed a basal (0.09 ppm Se) and a Se‐supplemented (0.31 ppm Se) diet. The same muscles were ground and made into 50g patties and stored 4 days at 4° C. TBA values were determined on the stored patties. SeGSHpx activity was higher (p < 0.05) in muscles from the Se‐supplemented chickens than in muscles from the non‐Se supplemented birds. The higher SeGSHpx activity was accompanied by lower (p < 0.05) TBA numbers in the stored chicken patties.
A Modified Sample Preparation Method for Measuring Meat Tenderness by the Kramer Shear Press
Authors: LEE Y. B.
Published: August 2006

Tenderness of steaks and diced meat was evaluated by sensory panel, Wainer‐Bratzler shear press and modified Kramer shear press which employed coarse grinding of meat through a food chopper and shearing duplicate 20g samples of ground meat by the Kramer shear device. Highly significant (P < 0.01) correlation coefficients of ‐0.88 and ‐0.80 were obtained for the steaks and diced meat, respectively, between sensory score and modified Kramer shear value. A correlation value of 0.90 between W‐B shear values and modified Kramer shear values was also highly significant. The results strongly indicate that the modified sample preparation method is a simple, reliable and versatile method which is less influenced by experimental variables and is applicable to almost any kind of meat products.
Influence of Storage Times After Cooking on Warner‐Bratzler Shear Values of Beef Roasts
Authors: WILLIAMS J. C. , FIELD R. A. , RILEY M. L.
Published: August 2006

Fifty longissimus and 49 biceps femoris roasts were cut from five Choice‐grade steer carcasses and used to evaluate differences in Warner‐Bratzler shear values at different times after cooking. Five longissimus roasts and four or five biceps femoris roasts were cut from both sides of each carcass. Roasts were cooked to an internal temperature of 71°C then wrapped in aluminum foil and chilled (4°C) for 2, 24, 48, 72 or 168 hr prior to shear analysis. No differences in shear values by carcass side or by length of chill after cooking existed for biceps femoris roasts. Longissimus roasts were more tender when taken from the left side and when chilled for 2 hr vs longer chill periods. Roasts chilled for 24, 48, 72 or 168 hr had similar shear values. Cores taken from the medial portion of the longissimus roasts had lower shear values than cores taken from the central or lateral portions. Longissimus roasts were always more tender than roasts from the biceps femoris muscle and they were less variable in tenderness.
Yields, Proximate Composition and Mineral Content of Finfish and Shellfish
Authors: ANTHONY JANE E. , HADGIS PAULINE N. , MILAM RHONDA S. , HERZFELD GUDRUN A. , TAPER L. JANETTE , RITCHEY S. J.
Published: August 2006

Yields of edible flesh, proximate composition, and mineral content were determined in two samplings of six finfish and four shellfish from the Chesapeake Bay region. Although there was considerable variation, most species have high protein (above 20%), low fat (less than 5%) and are relatively good sources of macrominerals, including calcium, phosphorus, magnesium and potassium. The ratio of sodium to potassium ranged from 1:4 to 1:15. These species, particularly the shellfish, are excellent sources of the trace elements, including copper, iron, zinc and manganese. Minerals are very high in certain shellfish.
Extracellular Protease from Pseudomonas marinoglutinosa: Some Properties and Its Action on Fish Actomyosin
Authors: VENUGOPAL V. , ALUR M. D. , LEWIS N. F.
Published: August 2006

A bacterium isolated from Indian mackerel (Rastrelliger kanagurta) and identified as Pseudomonas marinoglutinosa, was found to produce appreciable amounts of extracellular protease when grown in nutrient medium. This enzyme which degraded several proteins, was found to be most active against mackerel myofibrillar proteins. The optimum temperature and pH range for enzyme activity were 50°C and 7–8 respectively. Treatment of mackerel actomyosin with the protease at 0–2°C for 4 days resulted in degradation of the protein as assessed by release of tyrosine, loss in Mg++‐dependent ATPase activity and changes in SDS‐polyacrylamide gel electrophoretic patterns.
Thermal Properties of Beef Loaf Produced in Foodservice Systems
Authors: MC PROUD LUCY M. , LUND DARYL B.
Published: August 2006

There is a lack of information on thermal and other properties of foods, especially food mixtures. Physical properties of beef loaf prepared following formula and procedures used in alternate foodservice systems were determined: heat capacity (0.88 cal/g°C uncooked, 0.91 heated to 60°C) moisture content (72.1% uncooked, 66.2% heated), thermal conductivity (0.40 w/cm°C uncooked, 0.47 heated), fat (17.6% uncooked, 13.0% heated) and density (1.00 g/cm3 uncooked and 0.70 heated). The surface heat transfer coefficient for a forced convection oven was also determined (62 w/ m2°C.) Times to heat beef loaves to specified ending temperatures in a forced convection oven at 163°C and 176°C were calculated. There was less than 1 min difference in calculated heating time required to reach the desired end temperature. The actual times to reach ending temperature show very good agreement with the calculated times.
Improvement of the Functionality of Soy Protein by Introduction of New Thiol Groups through a Papain‐catalyzed Acylation
Authors: SUNG HSIEN‐YI , CHEN HSIEN‐JER , LIU TIN‐YIN , SU JONG‐CHING
Published: August 2006

A novel papain‐catalyzed acylation between N‐acetyl‐L‐homocysteine thiolactone (AHTL) and terminal or side‐chain amino groups of soy protein resulted in covalent introduction of new sulfhydryl groups and the improvement of protein functionalities. Acylation was carried out with 10% soy protein, 1% AHTL and 0.1% papain (w/v) in the presence of L‐cysteine and EDTA as activators for papain, and incubated at pH 10.0 and 20°C for 8 hr. It was proposed that acylation was a two‐step process, involving fast transthioesterification to form an acyl thioenzyme, and a subsequent aminolysis step between the acyl thioenzyme and the amino groups of protein yielding peptide or isopeptide linkages. Solubility, emulsifiability, foamability and some Theological properties of the modified soy protein increased with increase in degree of acylation. Only foam stability decreased.
Kinetics of Oxidation of Potato Chips under Constant Temperature and Sine Wave Temperature Conditions
Authors: LABUZA T. P. , BERGQUIST S.
Published: August 2006

Lipid oxidation in potato chips at 30, 37 and 45°C followed zero order kinetics as measured by peroxide value (PV). An Arrhenius plot of log k versus (T°K)‐−1 snowed slight underprediction at low temperatures. Data from constant conditions were used to predict the extent of this free radical reaction under a sine wave temperature fluctuation (25/45°C with a 24 hr period). Predictions of effective rate constant, temperature and extent were found to agree to within 3.5% of the actual results up to a PV of 7 where bimolecular oxidation occurred. The sine wave condition entered the bimolecular oxidation sooner than was observed under steady data for the same effective temperature.
Improvement of the Functionalities of Soy Protein Isolate through Chemical Phosphorylation
Authors: SUNG HSIEN‐YI , CHEN HSIENI‐JER , LIU TIN‐YIN , SU JONG‐CHING
Published: August 2006

A method of chemical phosphorylation was developed to modify soy protein so as to improve its functional properties. The reaction was carried out by incubating soy protein isolate and cyclic sodium trimetaphosphate in an aqueous solution at pH 11.5 and 35°C for about 3 hours. The reactions ensued were the phosphoesterification of serine residues and the phosphoramidation of lysine residues in soy protein. The phosphorylated soy protein isolate prepared there‐from exhibited much improved functional properties in terms of aqueous solubility, water‐holding capacity, emulsifiability and whippability. The nutritive bioavailability of soy protein isolate was not impaired by phosphorylation.
HPLC Determination of Caffeine and Theobromine in Coffee, Tea, and Instant Hot Cocoa Mixes
Authors: BLAUCH JOAN L. , TARKA STANLEY M.
Published: August 2006

Popular brands of instant and ground coffee, instant and bag tea, and instant hot cocoa mixes were prepared according to manufacturer's directions and analyzed for caffeine and/or theobromine content. After extraction into boiling water, the methylxanthines were separated by high performance liquid chromatography using a reverse phase C18 column and a mobile phase of acetonitrile and water (8:92, v/v). Caffeine content ranged from 32.4–35.0 mg/cup in instant tea, 30.2–67.4 mg/cup in bag tea, 1.0–7.8 mg/cup in instant hot cocoa mixes, 46.7–67.6 mg/cup in instant coffee, and 93.0–163.5 mg/cup in ground coffee. Theobromine concentrations ranged from 1.4–2.3 mg/cup in instant tea, 1.2–4.4 mg/cup in bag tea, and 39.5–79.5 mg/cup in instant hot cocoa mixes.
Iron Binding by Sodium Alginate
Authors: BERNER LOUISE A. , HOOD LAMARTINE F.
Published: August 2006

Sodium alginate was dispersed in iron chelate solutions and incubated for 10 min. The alginate was precipitated with acetone and the iron in the supernatant measured. Bound iron was calculated. The effects of pH, iron: alginate ratio, chelator, and competing cation on iron binding by alginate were determined. Binding increased as the pH decreased and as the iron:alginate ratio increased; the chelator used (EDTA, NTA, ascorbic acid, citrate) affected complexing. Binding decreased in the presence of calcium. In vitro iron availability studies indicated that alginate‐iron complexes are disrupted during digestion.
Influence of Temperature, pH, Water Activity and Antifungal Agents on Growth of Aspergillus flavus and A. parasiticus
Authors: HOLMQUIST G. U. , WALKER H. W. , STAHR H. M.
Published: August 2006

Effect of temperature, pH, water activity, and nine antifungal agents on growth of Aspergillus flavus and A. parasiticus was determined on Sabouraud‐Dextrose Agar and on corn. Maximal growth of the two molds occurred at 33°C, the highest temperature used, pH of 5.0 and aw of 0.99. At 15°C, growth was observed at aw of 0.95 but not 0.90. Slight growth was observed at an aw, of 0.85 at 27°C and 33°C. Nine antifungal agents (Botran, Orthocide, Poly‐ram 80, Topsin‐M, Thiram, Imazalil, sodium propionate, sodium sulfite and DDVP) were tested for inhibition of growth. Activity of the antifungals increased as the aw was decreased. All antifungals showed inhibitory activity, but Imazalil and DDVP were the most effective agents at the lowest concentrations.
Composition of Serum and Sensory Evaluation of Cooked‐Frozen‐Thawed Scrambled Eggs at Various Salt Levels
Authors: FEISER G. E. , COTTERILL O. J.
Published: August 2006

The effect of 0.0–1.0% salt on the amount and composition of serum expressed from cooked‐frozen‐thawed scrambled eggs at pH 6.8 and 7.6 was determined. Serum volume decreased with increasing concentration of salt but the total solids, protein, ash, lipids, sodium, chloride, potassium, iron and phosphorus levels in the serum increased. Some of the globulins and livetins were absent in DISC gel electrophoretograms at all salt concentrations while lipovitellin, ovomacroglobulin and albumen bands were more intense at levels above 0.4%. Sensory evaluation indicated that cooked‐frozen‐thawed‐reheated scrambled egg was more intense in saltiness than fresh scrambled egg with equal amounts of added salt.
Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage
Authors: BILINSKI E. , JONAS R. E. E. , PETERS M. D.
Published: August 2006

The effects of gutting, bleeding, and delay of chilling on the deterioration of the quality of dogfish during iced storage were investigated. The rapid chilling of dogfish prevented the formation of ammonia and trimethylamine in the muscle for at least 12 days; however, the deterioration of flavor, texture, and autolytic changes tended to limit iced storage time to 8–10 days. The changes in muscle lipids presented no serious problem during this period of iced storage. Gutting retarded the sensory changes and bleeding was effective in decreasing the occurrence of blood staining of the subcutaneous muscle.
Packaging Film Permeability in Conjunction with Sodium Nitrite, Potassium Sorbate or Lactic Acid Starter Culture for Control of Clostridium sporogenes (PA3679) Growth in Sliced Bologna
Authors: CHANG CHIA‐WEI , SEBRANEK JOSEPH G. , WALKER HOMER W. , GALLOWAY DEANE E.
Published: August 2006

A sliced bologna was prepared and inoculated with Clostridium sporogenes (PA3679), packaged in films ranging in oxygen permeability from 0.1 cc/m2/24 hr to 120 cc/m2/24 hr and stored at 5°C, 15°C or 25°C. Subsequent bologna preparations included either 156 ppm sodium nitrite, 0.26% potassium sorbate or a lactic acid starter culture. Water activity, pH, TBA number and PA3679 counts were monitored during 28 days of storage. TBA numbers increased in packages with over 60 cc/m2/24 hr permeability but PA3679 counts did not change as a function of packaging film. Nitrite and sorbate were equally effective as inhibitors. At 15°C and 25°C, the lactic acid culture allowed the least PA3679 growth. Oxygen permeability did not alter any inhibitory effects even when increased TBA numbers resulted from using an oxygen‐permeable film.
Nutrient Retention in Pork, Turkey Breast and Corned Beef Roasts after Infrared and Convective Heat Processing
Authors: UNKLESBAY N. , DAVIS M. E. , KRAUSE G.
Published: August 2006

Roasts were heat processed by infrared and convection to compare the effects of these alternate heating methods upon nutrient retention. In addition to proximate analyses, nutrients analyzed included: thiamin, riboflavin, seven fatty acids, 18 amino acids, ammonia, sodium, phosphorus and iron. Convective heating of turkey breast and corned beef produced a higher product yield. Few significant differences between heat processed samples were revealed. After convection heating of corned beef, riboflavin was significantly higher (P < 0.05) than after infrared heating. Similarly, arachidonic acid (C20:4) was higher in turkey breasts. After infrared heating of pork, aspartic acid, threonine, serine were lower than after convective heating; ammonia was higher.
Effect of Electrical Stimulation on the Tenderization of Mutton by Aging
Authors: MØLLER A. J. , BOUTON P. E. , HARRIS P. V. , JONES P. N.
Published: August 2006

The effect of high voltage electrical stimulation (800V RMS, 10 ms pulse width, 14.3 Hz for 90 sec) on the tenderization due to aging of meat at 0— 1°C has been studied by obtaining Warner‐Bratzler shear force deformation curves of cooked longissimus dorsi and semimembranosus muscles from young and old sheep. For muscles restrained from myofibrillar shortening stimulation did not result in any significant improvement in shear parameters nor was the aging process affected. For muscles able to shorten, stimulation produced a substantial reduction in shear force values to the level obtained for restrained muscle. Shear force measurements on samples pressure‐heat treated, to minimize myofibrillar strength, indicated that major structural changes in connective tissue, due to electrical stimulation, were unlikely.
Alkaline Extraction of Protein from Spent Honey Bees
Authors: RYAN J. K. , JELEN P. , SAUER W. C.
Published: August 2006

Adult honey bees killed after honey harvest were analyzed and evaluated as a raw material for protein extraction. Bees collected were 49.8% crude protein, 7.54% total lipid, and 27.1% reducing sugar (moisture‐free basis). Whole bees were homogenized, body proteins solubilized in alkali, chitin removed by filtration, and protein recovered by acid precipitation. Amount of protein solubilized by NaOH addition varied from negligible without alkali (pH 6.1) to 93% of body crude protein with severest treatment at pH 11.2. With alkali extraction at pH 10.5 and acid precipitation at pH 5.5, 59% of total solids were found in the precipitate and 41% remained in the supernatant. The precipitate was 66.3% crude protein, 9.4% total lipid and 7.9% ash. Heads, thoraces and abdomens were separated and each separately extracted (pH 10.5) and precipitated (pH 5.5). Amino acid analyses of heads (70.1% protein), thoraces (54.9% protein) and abdomens (36.6% protein) permitted evaluation of protein quality. Thorax protein was most homogeneous for amino acids analyzed, and all were nutritionally limited by sulfur containing amino acids.
Compositional Analysis of Whey Powders Using Near Infrared Diffuse Reflectance Spectroscopy
Authors: BAER R. J. , FRANK J. F. , LOEWENSTEIN M. , BIRTH G. S.
Published: August 2006

Compositional analysis data for 47 whey powders (including sweet whey, acid whey, demineralized delactosed whey and whey protein concentrates) were correlated with near infrared reflectance (NIR) measurements. The most useful wavelengths for determining constituent concentrations were chosen from 19 pre‐selected wavelengths by using linear regression analysis. Results indicate that samples to be used for NIR calibrations should be similar in composition and should represent a limited range of constituent concentrations. Individual NIR calibrations need to be developed for each type of whey powder to be analyzed.
Test for Susceptibility of Fermented Vegetables to Secondary Fermentation
Authors: FLEMING H. P. , McFEETERS R. F. , THOMPSON R. L.
Published: August 2006

A simple test is described for determining completeness of vegetable fermentations. Brines of fermented vegetables are adjusted to pH 4.5, inoculated with selected fermentative yeasts in culture tubes, overlaid with petrolatum, and incubated. Fermentation is indicated by separation of petrolatum from the brine due to gas production by the yeasts. Nutrient supplementation of fermented vegetable brines required to support gas production by yeasts and growth of lactic acid bacteria was determined. Absence of fermentable carbohydrate was the indicated reason for brines not being susceptible to secondary fermentation.
Effect of Prerigor Pressurization on the Retail Characteristics of Beef
Authors: KOOHMARAIE M. , KENNICK W. H. , ELGASIM E. A. , DICKSON R. L. , SANDINE W. E.
Published: August 2006

Loin steaks were obtained from eight utility cows and ground beef from the bottom round of four choice steers. One side was randomly assigned to be prerigor pressurized (PRP) and the other side served as control (CON). Steaks and ground beef were displayed under simulated retail conditions for 5 and 3 days, respectively. PRP significantly improved lean color of the steaks for the first 4 days of display period. PRP steaks were significantly less discolored at the 5th day. No significant difference for any of the measured traits was observed for samples of ground beef. PRP had no detrimental effect on the case‐life of steaks or ground beef.
Effect of Electrical Stimulation on the Microflora of Meat
Authors: OCKERMAN H. W. , SZCZAWINSKI J.
Published: August 2006

Electrical stimulation caused an initial reduction in pH and in aerobic plate count (APC) of a mixed microflora inoculated beef tissue (50 ± 10g, M. sternocephalicus) but reduction in microflora became less significant during aerobic product storage to 14 days at 0–2°C. Electrical stimulation also reduced the APC of samples stimulated before inoculation but the reduction was not large enough to be significant. Both electrical stimulation and levels of NaCl or NaNO2 in the culture media reduced microbial count from beef tissue, but the interactions were not significant, indicating that a synergistic effect did not occur under these experimental conditions.