bluuebunny/crossref_metadata_2025 huggingface dataset:
Clinically Recorded Masticatory Patterns as Related to the Sensory Evaluation of Meat and Meat Products
Authors: TORNBERG EVA , FJELKNER‐MODIG STINA , RUDERUS HÅKAN , GLANTZ PER‐OLOF , RANDOW KJELL , STAFFORD DEREK
Published: August 2006

The masticatory pattern of meat and meat products, varying from red meat to sausages of frankfurter type, was registered by ten strain gauges attached to a prosthetic appliance. The deformation rates measured could be as high as 200 ‐ 400 cm/min, which should be compared to the deformation rates of 20 cm/min usually used in instrumental analysis of meat texture. Among the instrumental records of the masticatory pattern the number of chewing cycles was the best single indicator of the sensory impression of meat texture. A highly significant correlation with the sensory evaluations was achieved when a toughness index was formed as a product of the loading rate and the number of chewing cycles. The relevance of this is discussed in the light of failure mechanics of food and a hypothetical neuromuscular control of mastication.
Effects of Free and Bound Chlorogenic Acid on the In Vitro Digestibility of Ribulose Bisphosphate Carboxylase from Spinach
Authors: BARBEAU WILLIAM E. , KINSELLA JOHN E.
Published: August 2006

The effect of free and bound chlorogenic acid on the in vitro digestibility of spinach ribulose bisphosphate carboxylase from spinach or fraction 1 (F‐1) protein was investigated using a pH stat method. The pancreatin digestibility of F‐1 protein was less than that of casein and BSA but greater than 11s soy protein. Noncovalently bound chlorogenic acid increased the initial rate of hydrolysis using both pancreatin and trypsin. Viscosity measurements suggested non‐ covalent binding of chlorogenic acid caused partial unfolding of F‐1 protein making it more susceptible to proteolysis. Covalently bound chlorogenic acid decreased the rates of hydrolysis of F‐1 by both trypsin and pancreatin, and this was correlated with changes in available lysine.
Changes in Fatty Acid Composition of Papaya Lipids (Carica papaya) During Ripening
Authors: CHAN HARVEY T. , TANIGUCHI MYLES H.
Published: August 2006

Lipids from papayas (Carica papaya L.) Solo cultivar at various stages of ripeness were extracted and fractionated into neutral lipids (NL), glycolipids (GL), and phospholipids (FL). The major fatty acids of the three lipid classes at all levels of ripeness were C16:0, C18:1, C18:2, C18:3. NL increased in unsaturation with maturity as indicated in the decrease of the various saturated/unsaturated fatty acid ratios, GL decreased in the ratio of C16:0/C16:1 due to an increase in C16:1 fatty acid with increasing fruit maturity. The remaining fatty acids in GL remained relatively unchanged. The phospholipid fraction increased in unsaturation with maturity due to increases in C16:1 and C18:3 fatty acids.
Compatibility of Gelatin with Broad Bean Globulin in an Aqueous Medium
Authors: ANDERSSON O. , SCHMANDKE H. , POLYAKOV V. I. , GRINBERG V. Ya. , BIKBOV T. M. , DANILENKO A. P. , LEONTJEV A. L. , TOLSTOGUZOV V. B.
Published: August 2006

The phase state of mixture of gelatin and Broad Bean globulins in an aqueous medium has been studied. Phase diagrams were determined which demonstrated the compatibility of gelatin with total globulin and of gelation with 11S globulin of Broad Beans. Results indicate that compatibility of gelatin with total globulin differs only slightly from the compatibility with 11S globulin. The increase in compatibility of gelatin with 11S globulin with increasing ionic strength is particularly interesting. As a consequence it appears possible to extend the region of the one‐phase mixed compositions suitable for the production of mixed gels.
Functional Properties of Dry Milled Fractions From Wild Oats (Avena fatua L.)
Authors: CHANG PETER R. , SOSULSKI FRANK W.
Published: August 2006

When processed into groats, wild oats provided meal, bran and flour fractions which contained 22, 28 and 18% protein, respectively. While nitrogen solubilities were low due to the steam treatments used to inactivate lipase, water hydration capacities of the wild oat products were high. Oil absorption characteristics of the bran were more than twice those of the flour but oil emulsions formed with wild oat products were poor. Starch contents of the meals and flours were 55 and 70%, respectively, and their Visco/Amylograph curves were characterized by low initial pasting temperatures, high peak viscosities at 95°C and setback values that were intermediate to those of corn flour.
Utilization of Defatted Sesame Flour in Fermented Salami
Authors: CRUZ O. A. , HEDRICK H. B.
Published: August 2006

Fermented salami was prepared containing 0, 9, 18 and 27% defatted sesame flour (DSF). Chemical and sensory analyses were performed on the products. Results indicated that DSF could be used at either the 9 or 18% level without detrimental effect upon sensory attributes but salami containing 27% DSF will have less desirable flavor.
Effects of Blanching, Soaking, and Cooking on the HCN Yields, Nitrogen, Ash, and Minerals of Lima Beans (Phaseolus lunatus)
Authors: AKPAPUNAM M. A.
Published: August 2006

Blanching, soaking, and cooking two cultivars of lima bean reduced the HCN concentrations to a safe level. Beans soaked for 12 hr had lower HCN levels than those soaked for 6 hr. Traditional processing was also effective in reducing the HCN concentration in the beans. The treatment of the beans also resulted in a reduction in ash, and the concentration of some minerals.
Influence of Tannin on Phaseolus vulgaris Protein Digestibility and Quality
Authors: AW T‐L. , SWANSON B. G.
Published: August 2006

The influence of tannin on protein digestibility and quality of black beans was evaluated using an enzyme‐Tetrahymena thermophila bioassay. In vitro digestibility and t‐PER (Tetrahymena‐based PER) were inversely related to tannin content. Bioavailability, expressed by Tetrahymena growth, of black bean globulin G1 in the presence of black bean condensed tannins correlated well (r=0.95) with the in vitro digestibility of the protein. Black bean condensed tannins complexed readily with black bean globulin G1 to form insoluble precipitates from pH 2.0 to pH 8.0. Bean tannin‐G1 precipitates, at tannin‐to G1 ratios of 0.55 or greater, were resistant to pepsin digestion at pH 2.0. Digestion of bean tannin‐G1 precipitates was 69–74% at pH 8.0, using a multienzyme system of trypsin, chymotrypsin and peptidase.
Characterization of Two α‐Amylase Inhibitors from Black Bean (Phaseolus vulgaris)
Authors: FRELS JANE M. , RUPNOW JOHN H.
Published: August 2006

Two inhibitors of α‐amylase, I‐1 and I‐2, were purified from the black bean (Phaseolus vulgaris). The rate of complexation with porcine pancreatic α‐amylase was very slow. I‐l required 12 hr and I‐2 6 hr for maximum inhibition at 30°C. The stoichiometry of complexation of α‐amylase with I‐1 was 2:1 and 1:1 with I‐2. Optimum pH for complexation with I‐1 ranged from 4.5 to 5.0 and 5.0 to 5.5 for I‐2 and both were most stable at pH 3.0 to 4.0. An increase in ionic strength of the preincubation buffer from 0.106 to 0.906 enhanced the rate of inhibition 3 fold for both inhibitors. Maltose, a competitive inhibitor of α‐amylase, added to the preincubation solution prevented complex formation for both inhibitors; however, it did not reverse the inhibition of the preformed complex. The dissociation constant for I‐1 was 2.2 × 10−9M and 3.8 × 10−9M for I‐2 at 30°C and pH 6.9. Both inhibitors functioned via a noncompetitive mechanism. I‐2 was also stable at pH 2.0. I‐2 was more stable to proteolytic digestion by trypsin than I‐1 and was also stable to pepsin digestion.
Effect of Foliar Applied Simazine and Ammonium Nitrate on the Elemental Content of Cowpea Seeds
Authors: MEREDITH F. I. , LANGDALE G. W. , SEARCY G. K. , HOLLANDER S. A.
Published: August 2006

The elemental concentration of K, Na, P, Ca, Fe, Mg, Cu, Zn, and Mn was determined in seeds of three cultivars of cowpeas [Vigna unguiculata (L.) Walp.] treated with 0, 2000, and 4000 ppm simazine as a foliar spray and side dressed with 0, 30, and 60 kg/ha ammonium nitrate fertilizer. The element Ca was increased by the simazine treatment in‘Pinkeye Purple Hull’and Mn was increased by the ammonium nitrate fertilizer treatment in‘Mississippi Silver’. Significant fertilizer by simazine interactions were found with the remaining elements. Similar treatment responses in the elemental concentration were found among the three cultivars. The percentage recommended dietary allowances based on the individual elemental concentrations that a 100s raw edible portion of cowpeas would supply were not significantly affected by the treatments.
Nomilin Acetyl‐Lyase, a Bacterial Enzyme for Nomilin Debittering of Citrus Juices
Authors: HERMAN ZAREB , HASEGAWA SHIN , OU PETER
Published: August 2006

Nomilin acetyl‐lyase, an enzyme responsible for the conversion of bitter nomilin to nonbitter obacunone was purified from cell‐free extracts of Corynebacterium fuscians by (NH4)2SO4 precipitation, followed by HPLC gel filtration and ion exchange chromatography. The electrophoretically pure preparation represented a 1050‐fold increase in specific activity with a recovery of 38%. The enzyme, (MW 90,000) required sulfhydryl groups for its catalysis, had a pH optimum of 8.5, a Km of 38.1 PM, and a Vmax of 4.83 μmoles/min. Obacunone A‐ring lactone hydrolase, which catalyzes the conversion of obacunone to obacunoate, was also purified from the extract by HPLC gel filtration.
Determination of Musty Odor Compounds Produced by Streptomyces griseus and Streptomyces odorifer
Authors: GNAH Y. S. ABO , HARRIS N. D.
Published: August 2006

White potatoes and corn meal bread were treated with Streptomyces griseus and Streptomyces odorifer and stored 3 or 5 days at 30 ± 3°C with the objective of studying the growth of the two actinomycetes cultures and the distribution and nature of musty odor compounds that they may produce. Actinomycetes represented 11 ‐ 14% of the total plate count after storage. Although judges rated treated samples as significantly (p < 0.05) more musty, gas chromatography and mass spectrometry analyses revealed that the actinomycetes cultures studied did not produce geosmin or 2‐ methyl‐isoborneol, two important musty odor compounds.
Pectinesterase Activity, Pectin Methylation, and Texture Changes During Storage of Blanched Cucumber Slices
Authors: McFEETERS R. F. , FLEMING H. P. , THOMPSON R. L
Published: August 2006

Pectin methylation in blanched cucumber slices after 6 months’storage in acid brine (pH 3.7) ranged from 9% (no blanch) to 48% (99°C, 3 min blanch). An 81°C blanch caused complete pectinesterase inactivation, but 15 ‐ 20% reactivation occurred during storage. After a 99°C blanch, only slight reactivation was observed. Pectinesterase was not inactivated at 66°C or less, but up to 85% of the activity was lost during storage. Firmness changes were complex. A clear relationship between pectin methylation and firmness changes was not observed. A 66 or 81°C blanch resulted in best firmness retention. Calcium ion was very effective in prevention of firmness loss regardless of the extent of pectin methylation.
Apple Juice Clarification With the Use of Honey and Pectinase
Authors: McLELLAN M. R. , KIME R. W. , LIND L. R.
Published: August 2006

The clarification of apple juice with the use of honey and enzyme separately and in combinations was studied. The results indicated the existence of a synergistic effect upon the time of initial flocculation when honey was combined with pectinase enzymes. Changes in the rate of flocculation appeared to be an additive effect of enzyme concentration and/or honey concentration. The combined treatment of honey and enzyme was found to induce flocculation very fast as compared to enzyme alone at cold as well as warm temperatures. When used alone, the honey treatment produced a clarified juice with a viscosity similar to cider.
Heating Characteristics of Homogeneous Milk‐Based Formulas in Cans Processed in an Agitating Retort
Authors: BERRY MAURICE R. , KOHNHORST ANDREW L.
Published: August 2006

Milk‐based formulas with proximate analyses similar to infant formulas were heated to determine influence of headspace, reel speed, solids content, and consistency on Fo. Concentrations with 12.5, 25, and 30% solids were heated in three can sizes. Increasing Steritort rpm from 3.4 to 10.9 for 307 × 710 cans (12.5% solids) had greatest effect; the Fo increased from 9.8 to 12.3. The same increase in rpm for a continuous retort would reduce Fo from 9.8 to 2.0 because of reduced processing time. Solids content and consistency influenced heating, but variations in consistency of a given concentration had no measurable effect on Fo. Headspace influenced heating for each concentration, but was not as critical as for more viscous products.
Effect of Total Solids Level on Heat Inactivation of Pectinesterase in Orange Juice
Authors: MARSHALL M. R. , MARCY J. E. , BRADDOCK R. J.
Published: August 2006

Pectinesterase (PE) heat inactivation at various Brix did not obey first order reaction kinetics. Inactivation of PE at 10 ‐ 35° Brix did follow straight line semilogarithm plots of enzyme activity versus time. However, at 40° Brix and above the semi‐log graph between PE activity versus time was unclear. At high Brix levels a protective effect seemed to occur because the rate of enzyme inactivation declined. Increasing enzyme concentration in the 40° Brix sample showed that the curve was S‐shaped or sigmoidal. Increasing pH from 4 to 7 decreased the “Thermal Death Time” from 18 set to 4 sec.
A Transducer for the Direct Measurement of Rates of Lethality during Thermal Processing of Foods
Authors: DAVID JAIRUS R. D. , SHOEMAKER C. F.
Published: August 2006

A transducer to directly measure lethality rates during thermal processing was designed and tested. The transducer consisted of a double‐legged thermocouple, thermocouple conditioner, and an antilog amplifier. Lethality rates measured real‐time during thermal process experiments compared well with those calculated after‐wards. A microcomputer data acquisition system was designed to evaluate this transducer. This data system was a general purpose system and can be easily modified to meet the data recording needs of similar experiments and routine processing operations.
Fermentation of Sugarcane Bagasse Hemicellulose Hydrolysate to Xylitol by a Hydrolysate‐Acclimatized Yeast
Authors: CHEN LI‐FU , GONG CHENG‐SHUNG
Published: August 2006

The yeast strain, Candida sp B‐22, which has an increased tolerance to untreated neutralized sugarcane bagasse hemicellulose hydrolysate has been isolated by a continuous adaptation‐selection technique which allows yeasts to overcome the inhibitory effect of extraneous chemicals in hydrolysate. With this yeast, xylitol is produced from untreated full‐strength hydrolysate in a yield of over 85% of the theoretical value. A final xylitol concentration of 94.74 g/L was obtained from 105.35 g/L D‐xylose in hemicellulose hydrolysate after 96 hr of incubation.
Dry Pea (Pisum Sativum L.) Canning Quality as Influenced by Soak Time, Soak Solution, and Cultivar
Authors: DRAKE S. R. , MUEHLBAUER F. J.
Published: August 2006

Hydration ratio of dry peas increased as soak time increased. Drained weights for the cv. Alaska decreased as soak time was increased, but drained weight for the cv. Garfield remained constant. Shear values increased for‘Alaska’, but decreased for‘Garfield’as soak time was extended. Moisture content decreased for‘Alaska’, but increased for‘Garfield’as soak time was extended. Objective color remained constant regardless of soak time. Sensory integrity (wholeness) was improved as soak time was extended for‘Alaska’peas. The addition of 0.5% CaCl2 solution to canned peas reduced hydration ratios, drained weights, and color, and increased shear values and sensory integrity and appearance.
Effect of Dyes on the Growth of Food Yeasts
Authors: LIN C. C. SHEREE , FUNG DANIEL Y. C.
Published: August 2006

Organic dyes were incorporated in YM medium individually at various concentrations (1:1,000 to 1:1,000,000 dilutions) to test their effects on growth of 33 food‐related yeasts (e.g. Saccharomyces spp. and Candida spp.). Of 101 dyes tested, many (e.g. Bismarck brown Y, Brilliant cresyl blue, Congo red, Crystal violet, Diphenyl red 4BS supra, Erionyl Red B, Jannus green B, Malachite green, Methyl green, Methyl red, Methyl violet 2B, Nylomine red C‐G, Phenosafranin, Safranin Y, Telon yellow GRL) showed potential application for selective isolation and differentiation of specific food yeast species. Candida lipolytica can be effectively selected from other yeasts on a Crystal violet medium (1: 1,000) and Malachite green medium (1:250,000) by providing distinctive white coarsely folded colonies. Trypan blue, Atlantic sky blue FF, Erie brilliant violet B, Eriosin blue B, and Jenner's stain contributed their characteristic violet or blue to the colonies, which may help counting or differentiation on primary plating agar.
Low Moisture Extrusion: Effects of Cooking Moisture on Product Characteristics
Authors: MILLER ROBERT C.
Published: August 2006

A commercial Creusot‐Loire BC‐105 twin‐screw expanded dry pet food extruder was operated to provide extruded moistures between 7.9% and 12.4% at constant product density. Low moisture extrusion decreased product uniformity 45% and product shape roundness by 70%. It increased air ceil size 41% and internal fissuring by 25%. After drying all samples to low moisture, the samples extruded at a low initial moisture were more fragile with 15% lower ultimate strength as measured by crushing with an Instron testing machine.
Direct Gas Chromatographic Analysis of Fusel Alcohols, Fatty Acids and Esters of Distilled Alcoholic Beverages
Authors: MASUDA MASAHIRO , YAMAMOTO MASASHI , ASAKURA YASUO
Published: August 2006

A gas chromatographic method is proposed for the quantitative determination of the main volatile components of distilled alcoholic beverages such as whisky, brandy and rum. This gas chromatographic method enables direct analysis of 23 volatile components, 5 alcohols, 4 acids, 11 esters and 3 aldehydes by simply mixing a beverage sample with internal standards. A fused silica crosslinked 5% phenymethyl silicone capillary column (50 m × 0.31 mm i.d.) is used. The accuracy of the analysis is satisfactory, with the within‐day and day‐to‐day coefficients of variation for most compounds being less than 10%, and the entire procedure can be completed in 40 min.
Effect of Albumen on TBA Values of Comminuted Poultry Meat
Authors: NEGBENEBOR C. A , CHEN T. C.
Published: August 2006

Fresh ground broiler meat was prepared and thoroughly mixed with 0, 5 and 10% raw or cooked albumen. The changes in TBA values for these ground meat‐albumen mixtures were determined following storage at 2–4°C. Albumen reduced (P < 0.05) the TBA values of raw ground poultry meat but did not prevent carbonyl formation during storage. Raw albumen was more effective than cooked albumen. Adding albumen to ground poultry meat before oxidative cooking also decreased (P < 0.05) the amount of carbonyl volatiles produced.
Preparation of the Cooked Cured‐Meat Pigment, Dinitrosyl Ferrohemochrome, from Hemin and Nitric Oxide
Authors: SHAHIDI F. , RUBIN L.J. , DIOSADY L.L. , WOOD D.F.
Published: August 2006

The cooked cured‐meat pigment dinitrosyl ferrohemochrome was synthesized from hemin, an iron (III) porphyrin, and gaseous nitric oxide in buffered solutions. Reductants used were ascorbic acid, isoascorbic acid, sodium ascorbate, and sodium dithionite. The purity of the pigment so obtained was better than 97%. Sodium ascorbate was the most effective reducing agent. Application of this pigment to meats reproduced the characteristic color of nitritecured products on thermal processing.
7α and 7β‐Hydroxycholesterols Formed in a Dry Egg Nog Mix Exposed to Fluorescent Light
Authors: HERIAN A. M. , LEE KEN
Published: August 2006

Light‐induced generation of two cholesterol oxidation products, 7α‐ and 7β‐hydroxycholesterol, was measured in an egg nog mix using an improved isolation procedure and high performance liquid chromatography (HPLC). Dry egg nog mix was exposed continuously to fluorescent light at room temperature for 90 days. The 7α‐hydroxycholesterol was formed in consistently greater amounts than the 7β‐form. Amounts of both forms increased for up to 80 days (23 ± 2°C), then declined. Mix stored in the dark did not contain detectable amounts of 7α‐ or 7β‐hydroxycholesterol. Purification techniques enabled HPLC quantification of cholesterol oxidation products in a food.
Kinetics of Water Uptake by Food Powders
Authors: PILOSOF A. M. R. , BOQUET R. , BARTHOLOMAI G. B.
Published: August 2006

The water uptake by several food materials that included animal and vegetable proteins and starch materials was studied. The amount q of water taken up by a sample powder during time t was described by the equation q = Qt/(B + t), where Q is the total water uptake of equilibrium and B is the time required to sorb Q/2. The rate of water uptake was proportional to the square of the amount of water that must still be absorbed to reach equilibrium. A specific rate constant for the process was calculated as (BQ)−1.
Effect of Organic Acids in the in vitro Solubilization of Iron from a Soy‐extended Meat Patty
Authors: RIZK S. W. , CLYDESDALE F. M.
Published: August 2006

The chemical iron profile of a soy‐hamburger patty was determined both before and after frying, as well as after supplementation with selected organic acids and/or exogenous iron sources at various pH values. The capacity of an organic acid to enhance iron availability in man, as estimated by chemical means, was dependent upon heat treatment, exogenous iron source, and pH. While frying caused marked reductions in soluble iron at pH values of 5.7 ‐ 6.0, combinations of an elemental iron source with either ascorbic, lactic, citric, or malic acid produced significant increases in percent soluble iron at pH 2, 4, and/or 6. Based on both solubility and technological feasibility, hydrogen reduced elemental iron was considered the most suitable iron fortificant for soy in a soy‐hamburger patty.
Separation and Identification of Cholesterol Oxidation Products in Dried Egg Preparations
Authors: MISSLER S. R. , WASILCHUK B. A. , MERRITT C.
Published: August 2006

A technique is described for the simultaneous determination of a wide range of angiotoxic sterols in foods produced by the oxidation of cholesterol. Gas chromatography using on‐column injection onto a bonded phase fused silica capillary column gave excellent separation of the oxides examined. Combined gas chromatography‐ mass spectrometry was used to confirm the identities of the trimethylsilyl ether derivatives of the various sterols and 6‐ketocholestanol was found to be an acceptable internal standard for determination. Analysis of powdered scrambled egg mix showed the presence of several cholesterol oxides, with cholesterol‐5α,6α‐epoxide, cholesterol‐5β,6β‐epoxide and 7‐ketocholesterol predominating. Other atherogenic sterols identified included 25‐hydroxycholesterol, 7α‐hydroxycholesterol, 7β‐hydroxycholesterol and 5α‐cholestane‐3β,5,6β‐triol.
Effect of Heat‐Stable Proteases on the Kinetic Parameters of Milk Clotting by Chymosin
Authors: JACKMAN D. M. , PATEL T. R. , HAARD N. F.
Published: August 2006

The milk clotting per unit casein hydrolytic activities of proteases from 14 psychrotrophic pseudomonad isolates of raw milk ranged from 0.77 to 9.97 at 30°C. The milk clotting activities of chymodn and T16 protease were not completely additive, especially at high chymosin concentration when clotting time was relatively fast. The T16 protease was not effective in catalyzing the enzymic step of milk clbtting at O°C in the time expected on the basis of its milk clotting at 30°C. Milk incubated with the T25 motease for 8 days at 4°C and then clotted with chymosin at 30°C exhibited weak curd consistency.
Immunochemical Properties of Proteins Glycosylated Through Maillard Reaction: β‐Lactoglobulin‐Lactose and Ovalbumin‐Glucose Systems
Authors: MATSUDA TSUKASA , KATO YASUKO , WATANABE KENJI , NAKAMURA RYO
Published: August 2006

β‐Lactoglobulin and ovalbumin were glycosylated through Maillard reaction with glucose and lactose, respectively. The immunoreactivity between β‐lactoglobulin‐lactose and its specific antibody was inhibited strongly by free galactose and lactose, whereas free glucose did not at all inhibit the reaction between ovalbumin‐glucose and its specific antibody. Furthermore, the antibody directed against β‐lactoglobulin‐lactose reacted also with other lactosylated proteins but the antibody to ovalbumin‐glucose had no reactivity with the other proteins glycosylated with glucose, indicating that lactose attached to carrier proteins through Maillard reaction could be a hapten‐like antigen but glucose could not.
Kinetics of Deteriorative Reactions in Model Food Systems of High Water Activity: Color Changes Due to Nonenzymatic Browning
Authors: PETRIELLA CLAUDIO , RESNIK SILVIA L. , LOZANO ROBERTO D. , CHIRIFE JORGE
Published: August 2006

Conventional food preservation methods by adjustment of water activity (aw) have adverse effects on the flavor of the finished product. Recent research showed that a mild reduction of a, (i.e. to 0.90 ‐ 0.95) together with other factors will produce microbiologically stable products. The purpose of this work was to determine the kinetics of brown color development in model systems adjusted to the range of aw 0.90 ‐ 0.95. From results obtained one can see the strong influence of temperature and pH and the lack of influence of aw in the rate of brown color development.
Sensory Evaluation of Navel Oranges Treated with Low Doses of Gamma‐Radiation
Authors: O'MAHONY M. , WONG S‐Y. , ODBERT N.
Published: August 2006

Navel oranges from two locations in California were given low postharvest doses of gamma radiation (60 ‐ 80 Krads) and compared with nonirradiated controls for taste, flavor, odor, firmness, degree of orange color, degree of brown blemishing, ease of peeling and intactness of the membranes on sectioning. Practiced judges were used as an analytical screening tool using minimal cross‐sensory interference, while untrained subjects were used to determine whether changes might be distinguished by‘nonexperts’. Greatest differences were found for degree of blemishing, lesser differences for flavor by mouth and odor and some trends for taste, color, texture and ease of peeling.
HTST Inactivation of Peroxidase in a Computer‐Controlled Reactor
Authors: DAVID JAIRUS R. D. , SHOEMAKER C. F.
Published: August 2006

Computer control of the movement of a sample holder and thermocouple into a high temperature steam reactor was found to be an effective system for studying the HTST inactivation of peroxidase. For the kinetic analysis of the heat activation of peroxidase at temperatures above 100°C a fit of the remaining percent of activity to a pseudo‐kinetic model which accounted for regeneration was found to give rate constants or D values with a temperature dependence (z value of 33.5°C) in good agreement to data reported earlier.
Structural and Water Binding Properties of Meat Emulsions Prepared with Emulsified and Unemulsified Fat
Authors: ZAYAS JOSEPH F.
Published: August 2006

The structural and water binding properties of sausage emulsions containing the fat component as a pre‐emulsified fat or as water and fat separately are presented. Optimal parameters of sonic emulsification were established: frequency of ultrasound, time of emulsification, and concentration of stabilizers, sodium orthophosphate, gelatin, sodium caseinate, nonfat dry milk. Comminuted meat products with pre‐emulsified fat rather than unemulsified fat had higher water‐binding capacity, and viscosity, which increased with time of holding. Utilization of a pre‐emulsified fat in comminuted meat products resulted in an increase in the amount of emulsified fat in the finished product, a more uniform distribution of the fat component in the structure of products and a 6 ‐ 7% increase in the yield of finished product.
Quality Assessment of Ground Beef Patties After Infrared Heat Processing in a Conveyorized Tube Broiler for Foodservice Use
Authors: KHAN M. A. , VANDERMEY P. A.
Published: August 2006

Ground beef patties were prepared, by infrared broiling in a conveyorized broiler and compared with those cooked on a conventional gas broiler. Results showed that with the high temperatures and short cooking times possible with the infrared broiler, more servings per hour could be produced by this new method of preparation than with the standard gas broiler. Also, no significant difference in the percent shrinkage of the patties was found when the two methods of broiling were compared. Both of these conclusions were supported regardless of the degree of doneness. Finally, the only significant difference in sensory evaluation of the five attributes was found in appearance, where gas broiled patties were rated higher than the infrared broiled samples (p > 0.05).
Optimization of the Freezing Conditions on Mackerel and Amberfish for Manufacturing Minced Fish
Authors: JIANG SHANN‐TZONG , HO MING‐LANG , LEE T. C.
Published: August 2006

Optimal freezing, frozen storage and thawing conditions in preserving mackerel and amberfish for producing minced fish products were investigated. Based on assessments of extractability of 0.6M KCl‐soluble proteins and actomyosin, Ca‐ATPase activity of actomyosin, and gel‐forming ability of kamaboko (kind of minced fish meat product), semi‐dressed, dressed, and filleted samples showed stable and good quality of gel‐forming ability during 3 months storage at −20°C. Optimal ultimate freezing temperatures of mackerel and amberfish were −20°C and between −30°C and −40°C, respectively. The optimal storage temperatures for mackerel and amberfish were −20°C and −40°C, respectively. Appropriate thawing methods for frozen mackerel were microwave and 20°C running water defrosting, while those for frozen amberfish were microwave, 20°C running water, and room temperature defrosting.
Buffer Capacity of Cheese Wheys
Authors: HILL A. R. , IRVINE D. M. , BULLOCK D. H.
Published: August 2006

Titration and buffer capacity curves of Mozzarella, Cheddar and Cottage cheese‐type wheys were studied at concentrations of 6–24% solids. Buffer maxima due to lactate and phosphate occurred at pH 3.2 – 4.0 and 5.6 – 7.0, respectively, and were dependent on the type and concentration of whey. Titration curves of all whey varieties intersected at pH 3.7. An equation was developed to define whey pH as a function of pH at dipping, concentration and level of HCI or NaOH (r = 0.99, p < 0.01). The pH of Mozzarella and Cheddar cheese‐type whey decreased during concentration but the pH of Cottage cheese whey increased. This difference is explained by calcium‐phosphate equilibria in whey.
Effect of Fruit Firmness and Processing Parameters on the Particle Size Distribution in Applesauce, of Two Cultivars
Authors: NOGUEIRA J. N. , McLELLAN M. R. , ANANTHESWARAN R. C.
Published: August 2006

The effects of fruit firmness, finisher speed, and finisher screen size on the weighted average particle size in processed applesauce was investigated for two cultivars. Cultivar differences were significant with largest differences exhibited at very hard firmness levels. A decrease in particle size was observed with decreasing finisher screen size for all applesauce samples analyzed. A significant interaction was found between fruit firmness and finisher speed. Two theories are proposed to explain this interaction: Theory I is based on a residence time model and Theory II is based on a disintegration force model.
Edible Fibers From Apple Pomace
Authors: WALTER R. H. , RAO M. A. , SHERMAN R. M. , COOLEY H. J.
Published: August 2006

Apple pomace was subjected to a mild alkaline degradation that yielded an cu‐cellulosic fraction of approximately 26% of the untreated dry matter. Extraction by various aqueous solvents yielded water‐dispersible, uronide fractions comprising 10 ‐ 18% also of the untreated dry matter. These latter fibers had a different viscometric character, depending on the extractant used. All the fibers have the potential to provide nonnutritive bulk to low‐fiber, fabricated foods. Additionally, they may provide a high concentration of solid matter to an aqueous, food system without significantly altering the viscosity of that system.
Shelf‐Life and Quality Changes in Summer Storage Onions (Allium cepa)
Authors: HURST W. C. , SHEWFELT R. L. , SCHULER G. A.
Published: August 2006

Jumbo and medium sized summer onions (Allium cepa) of three cultivars were stored at 1, 4, 21°C for 6 months. Medium yellow onions held best at 1°C; jumbo sizes showed lowest losses at 4 and 21°C. Highest losses occurred in white onions. Major losses were due to decay. Sprouting occurred after 3 months at 4°C; none was observed at 1°C. Pungency increased and sugar decreased at 4 and 21°C; onions remained dormant at 1°C. Changes in quality parameters were factors of size and cultivar and may influence sprouting and decay over storage. Weight loss was an index to onion size change. Sprouting increased on reconditioning onions. Medium yellow Grano onions stored best on transfer to higher temperatures.
Indirect Heating of Alfalfa Juice in Steam‐Filled Heat Exchangers
Authors: EDWARDS R. H. , KOHLER G. O. , CARROAD P. A.
Published: August 2006

Alfalfa juice, a highly proteinaceous liquid, was heated in steamfilled shell and tube and rotating coil heat exchangers to effect protein coagulation. The juice could be preheated prior to entering the heat exchanger by use of a recycle system. Lower fouling rates were obtained when the protein was denatured prior to contacting the exchanger surfaces and when the rotating coil exchanger was used. Chemical cleaning treatments could restore the heat transfer coefficient of a fouled exchanger to the original value.
Survival of Vibrio cholerae During Cold Storage in Artificially Contaminated Seafoods
Authors: REILY L. A. , HACKNEY C. R.
Published: August 2006

Homogenates of sterilized crab, shrimp, and oyster meats were inoculated with log phase cells of V. cholerae 01 (Louisiana strain 5875) and placed in frozen and refrigerated storage. The number of V. cholerae cells decreased over time, but surviving cells persisted in refrigerated and frozen samples for longer than three weeks. Survival differences were observed among seafoods and between refrigerated and frozen storage conditions.
Standardization of Mapping Simplex Optimization
Authors: NAKAI S. , KANEKO T.
Published: August 2006

Although the mapping process significantly improved the efficiency of simplex optimization, the procedure subsequent to mapping required manual adjustments. An attempt was made to standardize the optimization procedure so as to avoid subjectivity. A selfinstructive computer program of the standardized procedure was written for a hand‐held computer. The program was inexpensive and convenient to apply the mapping simplex optimization to problems in product and process development.
A Comparison of Growth of Individual Meat Bacteria on the Lean and Fatty Tissue of Beef, Pork and Lamb
Authors: VANDERZANT C. , SAVELL J. W. , HANNA M. O. , POTLURI V.
Published: August 2006

Growth of Hafnia alvei, Serratia liquefaciens, Lactobacillus plantarum, Lactobacillus curvatus and Leuconostoc mesenteroides on inoculated lean and fat tissue of beef, pork and lamb was investigated. Increases in H. alvei, S. liquefaciens and L. plantarum counts on refrigerated beef and pork fat usually were greater (P<0.05) than on comparable lean samples. On dark‐firm‐dry (DFD) beef, these differences in counts between lean and fat samples were smaller or disappeared. Increases in L. mesenteroides and L. curvatus counts on fat were either smaller than or did not differ from those on lean samples. Sour, buttermilk‐like off‐odors were the most common defect on stored samples.
Antimicrobial Activity and Functionality of Reduced Sodium Chloride and Potassium Sorbate in Uncured Poultry Products
Authors: SOFOS JOHN N.
Published: August 2006

Uncured turkey and chicken breast meat products, formulated with NaCl (0.65 and 1.30%) and potassium sorbate (0 and 0.26%), were tested for antimicrobial activity and functional properties. The chopped products were inoculated (Clostridium sporogenes, 10/g) in cans and in packages and abused at 20°C. Microbial growth and gas production were rapid at both NaCl levels tested. Inclusion of potassium sorbate in the formulation delayed initiation and rate of microbial growth and gas production. Potassium sorbate also reduced (P<0.05) weight losses during cooking of the low NaCl turkey product. Rates of gas production were similar in canned and vacuum packaged products. Differences in microbial growth and gas production between chicken and turkey products were minor.
Antioxidant Property in Ginger Rhizome and Its Application to Meat Products
Authors: LEE Y. B. , KIM Y. S. , ASHMORE C. R.
Published: August 2006

Some characteristics of an antioxidant factor in ginger rhizome were studied. The antioxidant property was evenly distributed across the cross‐section of rhizome, and was very effective against lipid oxidation. Two thirds of the original activity remained after 2 hr of boiling. Its effectiveness was dependent on pH, increasing with increasing pH between 5 and 7. A linear relationship was observed between the amount of ginger extract added to the oxidation system and the protection factor values. The antioxidative effectiveness of ginger extract was further tested with fresh, frozen and precooked pork patties. The shelf life of all products determined by TBA value was improved by the inclusion of ginger extract.
Effect of Gums on Low‐Fat Meat Batters
Authors: FOEGEDING E. A. , RAMSEY S. R.
Published: August 2006

The effects of adding Iota‐carrageenan, kappa‐carrageenan, guar gum, locust bean gum, xanthan gum, methylcellulose, and a locust bean gum/kappa carrageenan mixture to low‐fat, high moisture meat batters were investigated. The methylcellulose treatment showed an increase in weight losses between 60° and 70°C, while other treatments remained similar throughout heating. Xanthan gum and guar gum at 0.2% altered textural parameters as determined by texture profile analysis. Increasing the concentration of xanthan gum decreased batter hardness without affecting batter stability. Sensory evaluation indicated that low‐fat frankfurters (11–12% fat) were as acceptable as control frankfurters (27% fat).
Prediction of Pork and Lamb Meat Quality Characteristics
Authors: ZONDAGH I. B. , HOLMES Z. A. , ROWE K. , SCHRUMPF D. E.
Published: August 2006

A two‐factor central composite rotatable design and corresponding response surface analysis were successfully applied to data from pork and lamb loin roasts, using cooking temperature and endpoint temperature as the two independent variables. Heating rate (°C/min), evaporation loss, cooking time, total moisture, and chromaticity coordinate (z) were found to be significantly affected (p ≤ 0.10) by different combinations of cooking temperatures and endpoint temperatures in pork and lamb. Additional significant variables for pork were total nitrogen, remaining protein fraction and sensory panel juiciness; and for lamb, heating rate (°C/g), drip loss, total cooking loss, expressible moisture index, total nitrogen, chromaticity coordinate (×), saturation index, and sensory panel doneness and color. Response surfaces were useful in evaluating results.
A Comparison of Some Properties of Meat from Young Buffalo (Bubalus bubalis and Cattle
Authors: ROBERTSON J. , RATCLIFF D. , BOUTON P.E. , HARRIS P.V. , SHORTHOSE W.R.
Published: August 2006

Meat properties of four muscles of differing collagen content from both Achilles tendon‐hung and tenderstretched (suspended from the sacrosciatic ligament) sides of water buffalo (Bubalus bubalis) and Brahman‐cross steers were assessed. The animals were together on good pasture until slaughtered at similar ages (27 months) and liveweights (ca 317 kg). Buffalo muscles were darker than beef and darkened more at chill temperatures. Warner‐Bratzler peak force minus initial yield values, adhesion and compression values indicated that for the three muscles with the greater connective tissue contents, buffalo muscles were slightly tougher than corresponding beef muscles because of a greater contribution of connective tissue to toughness. No species differences were found for the psoas major muscle except for flavor, where beef was slightly preferred.
Factors Influencing Color of Dark Cutting Beef Muscle
Authors: EGBERT W.R. , CORNFORTH D.P.
Published: August 2006

Color of dark cutting beef rib muscle was measured as affected by treatment with rotenone or chilling in an oxygen rich atmosphere. Samples homogenized with the mitochondrial inhibitor, rotenone, or pH 5.0 buffer remained red for up to 1 hr. Control samples blended with water remained red when chilled but turned dark when held at room temperature. Thin slices of dark cutting beef muscle would turn red when chilled in air or oxygen to 3°C, or when chilled in oxygen to 14°C, but would turn dark when transferred from oxygen at 3°C to air at room temperature. Thus, dark cutting beef muscle will turn red if mitochondrial respiration is inhibited, allowing myoglobin at muscle surfaces to remain oxygenated.
Comparison of Whole with Headed and Gutted Orange Roughy Stored in Ice: Sensory, Microbiology and Chemical Assessment
Authors: SCOTT D. N. , FLETCHER G. C. , HOGG M. G. , RYDER J. M.
Published: August 2006

Sensory, microbiological and chemical analyses were used to compare whole orange roughy stored in ice with headed and gutted orange roughy stored in ice. Sensory results indicated that the whole fish had a shelf‐life of 11 to 13 days. Heading and gutting gave only a slight increase in storage life. Microbiological results suggested that this increase was not due to any reduction in bacterial activity. However, chemical analyses indicated that there was reduced autolysis in the headed and gutted fish. Sulfide producing bacteria were not a significant proportion of the spoilage flora. The K value and results of analyses of inosine 5′‐monophosphate and inosine were consistent with the sensory results and therefore these chemical tests are considered useful for monitoring changes in the freshness of orange roughy during ice storage.
Prediction of Thermal Conductivity of Vegetable Foods by the Effective Medium Theory
Authors: MATTEA M. , URBICAIN M.J. , ROTSTEIN E.
Published: August 2006

The Effective Medium Theory (EMT), known in the field of physics to model conductive properties of heterogeneous chaotic media, has been applied to predict the thermal conductivity of sugar‐based fruits and of potatoes as a function of the water content. With the thermal conductivity of the constituents, the composition and porosity as data, the equation derived from the EMT for continuous media was applied to apples, pears, and potatoes. The results when compared with experimental values obtained by the probe method and from the literature showed good agreement, with differences not larger than 8%, though the model appeared to be over predictive, particularly for higher water contents.
Bound Cations in Cucumber Pickle Mesocarp Tissue as Affected by Brining and CaCl2
Authors: BUESCHER R.W. , HUDSON J.M.
Published: August 2006

The effects of brining, fermentation, storage, time of CaCl2 addition and concentration of NaCl and CaCl2 on Ca++, Mg++, Na+, and K+ bound to middle lamella‐cell wall material of cucumber pickle mesocarp tissue were examined. Changes in the amount of each bound cation occurred rapidly during the first 2 days of brining; levels then remained relatively stable during fermentation and storage if concentrations of NaCl or CaCl2 in brines were not altered. NaCl reduced levels of bound Ca++, Mg++, and K+, and the presence of CaCl2 increased the amount of bound Ca++ by displacing the other cations. Delayed addition of CaCl2 to brines enhanced the content of bound Ca++, indicating that levels of bound Ca++ may not be related to maintenance of firmness.
Effects of Deaeration and Storage Temperature on Quality of Aseptically Packaged Guava Puree
Authors: CHAN HARVEY T. , CAVALETTO CATHERINE G.
Published: August 2006

Deaeration of aseptically packaged guava puree did not benefit either color or flavor stability but did aid in the retention of ascorbic acid during the first 6 months of storage. The reduction of headspace O2 was greatest in the samples stored at 23°C followed by lesser decreases in samples stored at 10° and ‐ 18°C. Sensory panel scores for color, Hunter color values, dissolved O2, headspace O2, and ascorbic acid were highly correlated with each other showing that color changes were related to O2 consumption and ascorbic destruction.
Heat Induced Browning of Clarified Apple Juice at High Temperatures
Authors: TORIBIO J.L. , LOZANO J.E.
Published: August 2006

A procedure to determine deterioration reaction kinetics of fluid foods at elevated temperatures is described. With this method the nonenzymatic browning (NEB) measured as O.D. at 420 nm of Red Delicious (RD) and Granny Smith (GS) apple juices was examined. Color development at 15°, 30°, 50°, and 70° Brix and temperatures ranging from 90–108°C were compared over 60 min. Results indicated an apparent first order reaction rate depending on temperature, apple juice composition and soluble solids. Browning occurred at a more rapid rate in GS juice. NEB reaction rate was shown to depend critically on the total amino acid content. Temperature dependence followed the Arrenhius equation and the activation energy (Ea) ranged from 22.0–24.8 Kcal/mole.
Emulsifying Properties of Ethanol Soaked Soybean Flour
Authors: LEE ASHRAF HEA‐RAN
Published: August 2006

Soy flours prepared from soybeans soaked at 60°C for 6 hr in distilled water, 15% ethanol, or 0.1M NaHCO3 in 15% ethanol were tested for their emulsifying capacity (EC) at pH 4.5, 6.5, and 9.0. At pH 4.5 and 6.5, there were no significant differences in EC among treatments; at pH 9.0, the EC was highest for soy flour from beans soaked in water, intermediate for flour from beans soaked in 15% ethanol, and lowest for flour from beans soaked in 0.1 M NaHCO3 in 15% ethanol. The relationship between the amount of soluble protein and EC was inverse with EC decreasing sharply up to about 60 mg soluble protein/50 mL of flour dispersion. Photomicrographs of air incorporation during emulsion formation are presented.
Frying Oil Deterioration and Vitamin Loss During Foodservice Operation
Authors: CARLSON B. L. , TABACCHI M. H.
Published: August 2006

Oxidation and vitamin E loss in four frying oils (two partially hydrogenated soybean oils, one with methyl silicone, the other with tertiary butyl hydroquinone, citric acid and dimethyl siloxane added; a semi‐solid hydrogenated soybean and palm oil shortening with mono and diglycerides added; and 100% corn oil) were studied under experimental and ‘actual’ operational conditions. Vitamin E loss in the frying oil increased significantly with increasing fatty acid oxidation. Added antioxidants, vitamin E and hydrogenation of fat decreased the rate of vitamin E loss. No significant change in vitamin E of the French fries occurred during 4 days of commercial frying; a significant increase in French fry fat uptake improved the 40% reduction in vitamin E of the frying oil. Vitamin C in the French fries (a major source of the vitamin in fast food meals) decreased significantly as the vitamin E content of the oils was reduced.
Proteolytic Enzymes from Cnidoscolus chayamansa“Chaya”
Authors: ‐CHIÑAS FCA. AIDA ITURBE , CANALES AGUSTÍN LÓPEZ‐MUNGUIA
Published: August 2006

Proteolytic activity from “chaya” leaves was best extracted at pH 8 (0.05M phosphate buffer). Good storage stability was shown at pH 10 retaining 70% of initial activity after 30 days. Proteolytic enzymes were partially purified by isoelectric and ammonium sulfate precipitation. Optimal proteolytic activity was found at pH 7.5. Proteases were tested for their ability to hydrolyze several food proteins. At pH 7.5 the hydrolysis of urea‐denatured hemoglobin was extensive; casein and soybean proteins were hydrolyzed to a moderate degree and bovine serum albumin, gelatin and fish protein isolate to a lesser degree rate.