bluuebunny/crossref_metadata_2025 huggingface dataset:
CHARACTERIZATION OF THE STRESS RELAXATION CURVES OF SOLID FOODS
Authors: PELEG M.
Published: August 2006

Relaxation curves of Agar gel, apple, bologna sausage, bread, cheddar cheese, pear and potato specimens, at various deformation levels, were normalized and fitted to the equation: [F0 ‐ F(t)J /F, = abt/(1 + bt) where F, is the initial force, f(t) the force after time t and a and b constants. Unlike other equations (e.g. a series of exponential terms derived from a Maxwellian model), this equation contains only two constants and these are directly related to the curve shape features. This enables simple comparison between the shape characteristics of curves of different materials. Similarly, the equation facilitates quantitative evaluation of the effects of the straining history on the shape of the stress relaxation curves of solid foods.
AMENDMENTS TO BALL'S FORMULA METHOD FOR CALCULATING THE LETHAL VALUE OF THERMAL PROCESSES
Authors: STEELE R. J. , BOARD P. W.
Published: August 2006

Attention was recently drawn to ambiguities in the derivation and the accuracy of parts of Ball's Formula Method for calculating the lethal value of heat sterilizing processes for canned foods. Unfortunately the suggested corrections to Ball's method are themselves erroneous. This note was prepared to resolve the present confusion and to point out that in practice the Formula Method sometimes underestimates F, and therefore introduces additional safety factors into some calculated processes.
MACARONI ENRICHMENT WITH DAIRY‐BASED PROTEIN SOURCES
Authors: SCHOPPET E. F. , SINNAMON H. I. , TALLEY F. B. , PANZER C. C. , ACETO N. C.
Published: August 2006

Combinations of soluble and heat‐coagulated cheese whey proteins, of yeast grown on cheese whey and heat‐coagulated whey proteins, and Animal Nutrition Research Council (ANRC) casein alone were used to raise the protein content of conventional macaroni to 20%. All protein sources and combinations tested increased the Protein Efficiency. Ratio value of the macaroni to equal to or greater than that of casein. The yeast added a “bitter” flavor and a “sticky” texture. Varying the proportion of soluble and heat‐coagulated cheese whey proteins caused no changes in the flavor or texture of macaroni enriched with the heat‐coagulated proteins alone. Enrichment with ANRC casein had no effect on the flavor or texture of conventional macaroni.
RESPONSE OF MOUSE INTESTINAL MICROFLORA TO DIETARY CELLULOSE, STARCH AND SUCROSE
Authors: ARAUJO PAUL E. , NORDEN ALAN R.
Published: August 2006

Mice of the C57Bl/Fn strain were placed on diets of either 77% starch or 77% sucrose. To the basic diets was added 10% cellulose for half the test animals in each group. After a 3‐wk feeding period the mice were sacrificed and the microflora of the intestinal tracts was sampled. Counts obtained from mice on either the starch or sucrose basal diets were not different. Addition of cellulose to the diets resulted in a greater drop in the number of bacteria found in the intestines of the animals fed the sucrose diet as compared to those fed the starch diet. These differences were less noticeable with tests for coliform and streptococcal bacteria.
CHARACTERISTICS OF BROILER MEAT SKIN AS AFFECTED BY DIFFERENT COOKING METHODS
Authors: CHEN T. C. , STINSON R. S.
Published: August 2006

Broiler parts were treated and cooked in the following ways: (1) noncooked raw parts; (2) boiled in water for 20 min; (3) baked at 218°C for 1 hr with and without batter and breading; and (4) deep fat fried at 182°C for 7 min with and without batter and breading. Weight per unit area, moisture, and fat contents of the breast and the thigh skin were determined. It was found that the thigh skin weighed less (g/in2) but contained more fat than the breast skin regardless of the cooking method. Weight, moisture and fat contents of skin were greatly affected by the cooking methods. Skin samples were taken from the same breast location and fixed in glutaraldehyde dOsO4. Specimens were then dehydrated, critical‐point dried, coated with gold and observed using a scanning electron microscope. Water boiled skin had a relatively smooth surface; fried skin had numerous crater‐like structures, while baked skin had few crater‐like structures.
EFFECTS OF COOKING AND OF FROZEN STORAGE ON THE CHOLESTEROL CONTENT OF SELECTED SHELLFISH
Authors: KRISHNAMOORTHY R.V. , VENKATARAMIAH A. , LAKSHMI G.J. , BIESIOT PATRICIA
Published: August 2006

The effects of heat (cooking) and of frozen storage on the cholesterol content of oyster, blue crab, and shrimp meats was determined. Cooking decreased the cholesterol content of crab meat but brought about no significant change in shrimp or oyster meat levels (p > 0.05). Freezing and thawing of raw tissue increased the cholesterol content of oyster and shrimp meat but did not affect the level in crab meat.
CHANGE OF REGULATORY ACTIVITY OF TROPOMYOSIN AND TROPONIN ON ACTO‐HEAVY‐MEROMYOSIN ATPase DURING POSTMORTEM STORAGE OF MUSCLE
Authors: IKEUCHI Y. , ITO T. , FUKAZAWA T.
Published: August 2006

The effect of regulatory proteins on the actin‐myosin interaction during postmortem storage of muscle was investigated by using a reconstituted complex of actin, heavy‐meromyosin (HMM), tropo‐myosin and troponin. In the absence of calcium ions, the acto‐HMM ATPase activity was maximally inhibited by tropomyosin and troponin, from both at‐death and 168 hr postmortem muscles, at a molar ratio of tropomyosin and troponin to actin of more than 0.2. In addition, there was no apparent difference in the molar ratio required for inhibiting the ATPase activity between the regulatory proteins from at‐death and 168 hr postmortem muscles. The pCa‐dependent ATPase activity of the reconstituted complex prepared from 168 hr postmortem muscle (168 hr acto‐HMM and 168 hr tropomyosin and troponin) was higher than that of at‐death muscle (0 hr acto‐HMM and 0 hr tropomyosin and troponin) and consequently the curve was shifted toward lower calcium ions concentrations. However, little difference was found in Ca++‐sensitivity of the regulatory proteins between at‐death and 168 hr postmortem muscles. SDS‐polyacrylamide gel electrophoretograms showed that there was a slight change of myosin structure and a noticeable degradation of troponin from 168 hr postmortem muscle compared to at‐death muscle. These results suggest the possibility that the increase in myofibrillar ATPase activity during postmortem storage of muscle is mainly due to the increase in the actin‐myosin interaction.
GROWTH CHANGES IN BOVINE MUSCLE FIBER TYPES AS INFLUENCED BY BREED AND SEX
Authors: SPINDLER A. A. , MATHIAS M. M. , CRAMER D. A.
Published: August 2006

Samples of the biceps femoris were collected at 56‐day intervals from 28 days of age to slaughter from 24 Hereford, Angus, Holstein heifer and steer twin calves to define the effects of age, sex, and breed on histochemically estimated muscle fiber type patterns. Red, white, and intermediate fiber types doubled in mean cross‐sectional area during growth in all calves, while encounters of white fibers slightly increased and encounters of red fibers slightly decreased. In general, heifers had larger muscle fibers than steers, and Holstein steers had smaller fibers than Hereford or Angus steers.
SUBJECTIVE AND OBJECTIVE EVALUATION OF STRAWBERRY POMACE ESSENCE
Authors: SCHEN J. A. , MONTGOMERY M. W. , LIBBEY L. M.
Published: August 2006

The relationship of incubation parameters (time, temperature, and pH) to the intensity and quality of the aroma of essences distilled from a commercial strawberry pomace was studied. Analysis of variance of sensory panel scores indicated that incubation temperature of the pomace prior to distillation affected the intensity and quality of essence aroma more than holding time or pH. Aroma intensity showed a marked decrease as the pH of incubation of the pomace was increased above pH 4.0. Sensory panels were able to detect statistically significant differences (p < 0.01) in the quality of aroma of essences obtained from pomace incubated above pH 4.0 at 20‐50°C. Optimum intensity and quality of essence production was obtained in pomace adjusted to pH 4.0 and incubated at 40°C for 4 hr or longer. Gas chromatographic (CC) analysis of several essences collected from strawberry pomace processed under different conditions revealed dissimilar patterns. Essences of highest quality, as determined by the sensory panel, had GC patterns similar to that of essence produced from whole strawberries. All essences obtained from strawberry pomace contained high concentrations of benzaldehyde, 2‐heptenal, ethyl hexanoate, limonene, 2‐octenal, linalool, benzyl acteate, and ethyl cinnamate. Presence of these compounds may be responsible for the reduced quality of essence produced from strawberry pomace.
IRON AVAILABILITY FROM WHEAT GLUTEN, SOY ISOLATE, AND CASEIN COMPLEXES
Authors: NELSON KATHLEEN J. , POTTER NORMAN N.
Published: August 2006

Release of iron bound to animal and vegetable protein sources was investigated. Ferrous and ferric iron complexes with wheat gluten, soy protein isolate, and casein were prepared under conditions shown to bind large quantities of iron to the insoluble residue. These mixtures were lyophilized and ground to a file powder. Treatment of the lyophilized protein‐iron‐mixtures with 0.1N HCl released 30‐68% of the bound iron. Digestion in an HCl‐pepsin or an HCl‐pepsin‐pancreatin system released 64‐94% and 85‐97% of the bound iron, respectively, indicating that protein‐bound iron should be readily freed for absorption within the gastrointestinal tract. Using the hemoglobin repletion technique, protein‐bound ferrous iron was statistically as biologically available as the standard, ferrous sulfate. Estimates of the relative biological values for the protein‐ferric mixtures were somewhat lower than reported in the literature for ferric pyrophosphate, the free salt used in binding.
STUDIES CONCERNING THE DETERMINATION OF LYSINOALANINE IN FOOD PROTEINS
Authors: RAYMOND MARVIN L.
Published: August 2006

A study was made on the use of an amino acid analyzer for determining lysinoalanine (LAL) in food proteins. Protein bound lysinoalanine is liberated by acid hydrolysis, separated on a high pressure cation exchange column with a sodium citrate buffer (0.35N sodium; pH 5.30), and detected calorimetrically after reaction with ninhydrin. The procedure is sensitive to concentrations of 50 pg LAL/g sample and concentrations as low as 20 μg/g sample have been detected. Application to food products, problems encountered, and the use of two different column temperatures (52 and 65°C) for different products to achieve better separation are described.
MODIFIED ATMOSPHERE STORAGE OF ROCKFISH (Sebastes miniatus) AND SILVER SALMON (Oncorhynchus kisutch)
Authors: BROWN W. DUANE , ALBRIGHT MARJORIE , WATTS DANIEL A. , HEYER BRUCE , SPRUCE BARBARA , PRICE ROBERT J.
Published: August 2006

Rockfish (Sebastes miniatus) fillets and salmon (Oncorhynchus kisutch) steaks were held in atmospheres containing 20% or 40% carbon dioxide, with or without 1% carbon monoxide. Controls were stored similarly in air. At intervals of refrigerated storage up to 14 days, samples were removed for sensory, chemical, and microbiological analyses. At 7 days, all treatment groups were significantly different visually, with appearance of slime on the air controls, but not on samples in the gas treatments. Samples held in air were judged by panelists to have stronger aromas than others held under carbon dioxide at either level. The higher level of carbon dioxide was more effective. Values for thiobarbituric acid were low in all groups; hypoxanthine values varied widely, with no particular effect due to modified atmospheres. Storage under carbon dioxide was effective in reducing the formation of trimethylamine and ammonia, and markedly inhibited microbial growth.
EFFECT OF SALTING TIME, DEHYDRATION TEMPERATURES AND DEHYDRATION TIME ON QUALITY OF INTERMEDIATE MOISTURE MULLET ROE
Authors: HSU W. H. , DENG J. C. , CORNELL J. A.
Published: August 2006

A mechanical drying method for processing an intermediate moisture mullet roe was developed to replace the traditional sun‐drying method. Using a central composite experimental design, 20 combinations of three independent variables (salting time, dehydration temperature, and dehydration time) with constant desalting time and relative humidity were performed and analyzed for salt content and water activity value. It was discovered that various processing combinations exist that might produce products with the same level of salt and water activity. Product color was used in the selection of processing combinations in addition to salt content and water activity.
CUTTING YIELDS AND PALATABILITY TRAITS OF HAND‐CUT OR PRESSED‐CLEAVED, AND FRESH, CRUST‐FROZEN OR FROZEN‐TEMPERED BEEF SUBPRIMALS
Authors: SAVELL J. W. , SMITH G. C. , HUFFMAN D. L.
Published: August 2006

Beef carcasses of similar grade characteristics provided 15 pairs each of strip loins, top sirloin butts and tenderloins. Subprimals were prepared according to Institutional Meat Purchase Specifications (IMPS) for boneless cuts, vacuum packaged, stored for 13 days at ‐1°C and then trimmed to steak‐ready form. Trimmed subprimal cuts were assigned to one of three treatment groups: (I) fresh (not frozen), hand‐cut; (II) crust‐frozen (2.33 hr at ‐34°C, 0.75 hr at ‐1°C), pressed‐cleaved; and (III) frozen (8hr at ‐34°C), tempered (24 hr at ‐l°C), pressed‐cleaved. Percentage yield of salable cuts from pressed‐cleaved subprimals (Treatments II and III) was significantly higher than that for hand‐cut subprimals (Treatment I). Few differences in thawing‐cooking characteristics were observed among steaks from the three treatments. Treatment had no (P > 0.05) effect on sensory panel ratings for longissimus, biceps femoris or psoas major muscles but gluteus medius muscles from Treatment III were less tender (P < 0.05) than those from Treatment 11 and more tender (P < 0.05) than those from Treatment I. There were no differences (P > 0.05) in shear force values in 20 of 21 comparisons. Beef loin subprimals can be hand‐cut or pressed‐cleaved in fresh, crust‐frozen, or frozen‐tempered form with little or no differences in cooking or palatability traits among steaks.
VARIATION OF CHERIMOYA (Anona cherimolia) TEXTURE DURING STORAGE, AS DETERMINED WITH AN INSTRON FPOD TESTING INSTRUMENT
Authors: FÚTER C. , PRÉSTAMO G.
Published: August 2006

Two varieties of cherimoya (known in U.S as custard apple) were harvested at the green‐ripe stage and subsequently ripened under the following conditons: 5°C and 40% relative humidity (RH); 10°C and 85% RH; 20°C and 40% RH. Samples of the fruits were taken every 2 or 3 days and the following determinations were made: weight losses, specific weight, total soluble solids content (relating it with a taste panel) and texture measurements (compression, puncture, and shearing tests) by means of an Instron Food Testing Instrument. The deformation increased with the storage time and the temperature. In the puncture test the force required to break the skin decreased with the storage time down to limit value, which was maintained. The force distance curves obtained in the shearing test showed a decrease of the force during storage until ripeness was reached.
INTESTINAL RESPONSE TO FEEDING HEAT DAMAGED CASEIN IN RATS
Authors: PERCIVAL S. S. , SCHNEEMAN B. O.
Published: August 2006

A previous study demonstrated that feeding rats a heat damaged casein diet caused a decrease in body weight and in the pancreatic content of chymotrypsin and amylase. However, the present study shows that leucine aminopeptidase (LAP) activity in the small intestinal mucosa is not affected by this dietary stress, indicating that the mucosa still has amino acids available for enzyme synthesis. The LAP activity of the mucosa did increase in response to feeding a meal probably due to an increase in the rate of synthesis.
EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY
Authors: SEMAN D. L. , OLSON D. G. , MANDIGO R. W.
Published: August 2006

Nine combinations of sodium chloride (NaCl), potassium chloride (KCI), and magnesium chloride (MgCl2,) at high and low ionic strengths (IS) (0.42 and 0.21 respectively) and low IS with 0.13% tripotassium phosphate (K3PO4) were used to determine the effects of a reduction or partial replacement of sodium on bologna characteristics and acceptability. The NaCl‐MgCl2 had significantly (P < 0.05) less stable and firm emulsion and compression hardness than NaCl or NaCl‐KCl treatments. Low IS treatments had significantly less stable and firm emulsions and lower compression hardness than high IS treatments. Adding PO4 to low IS treatments produced products similar to high IS treatments. Only slight textural changes occurred in products after 14 days of cooler (1°C) storage. High IS NaCl and NaCl‐KCl and low IS NaCl‐PO4, NaCl‐MgCl2 ‐PO4 and NaCl‐KCl‐PO4 were found acceptable for flavor, texture, and color by consumer panels.
PROCESSING FACTORS THAT INFLUENCE THE SENSORY QUALITY OF BRAUNSCHWEIGER
Authors: CHYR CHU‐YING , SEBRANEK JOSEPH G. , WALKER HOMER W.
Published: August 2006

Liver pretreatment, nitrite level, cooking temperature, addition of calcium‐reduced dried skim milk (CRDSM) and fat content were investigated for their effects on the sensory quality of braun‐schweiger. Liver pretreatment, such as scalding at 93°C for 2 min, soaking in brine at 0°C for 1 hr or freezing, had a significant effect on color but not on the overall acceptability of the product. Braun‐schweiger made with or without nitrite showed a difference in color but not in flavor. Cooking temperatures affected texture, flavor, overall acceptability, spreadability, product stability, and color of the finished product. The addition of 3.5% CRDSM enhanced the flavor and improved the stability of liver sausage cooked at high temperatures. Braunschweiger containing 20, 30, and 35% fat showed no significant differences in overall acceptability. High fat content in the product favored creamy texture and improved slice‐ability but resulted in a light pink color.
PHYSICAL AND CHEMICAL CHARACTERISTICS OF BRAUNSCHWEIGER AS A RESULT OF PROCESSING VARIABLES
Authors: CHYR CHU‐YING , SEBRANEK JOSEPH G. , WALKER HOMER W.
Published: August 2006

The Initial loss of nitrite in braunschweiger was greater than that reported for other meat products. Nitrite levels decreased slowly during refrigeration; after refrigeration for 20 days, residual nitrite was about 50% of that in the freshly cooked samples. Freezing and thawing of liver slightly increased the pH and water activity (aw) of the final product. Addition of calcium‐reduced dried skim milk caused a significant increase in pH and decrease in aw in raw and cooked product. Increasing the fat levels in the product did not alter pH but did lower aw. Increasing the fat content did not significantly influence TBA values but the exclusion of oxygen by the packaging material, was important for maintaining low TBA values.
RELATION OF MOISTURE TO WATER ACITIVITY IN PRUNES AND RAISINS
Authors: BOLIN H. R.
Published: August 2006

Moisture sorption isotherms were determined for raisins and prunes, with raisins producing hysteresis at the lower and higher ends of the curves. Maturity of the fresh fruit influenced the sorption isotherms but not storage time. Optimum water activities for minimizing a product's degradation rate during storage were determined for prunes and raisins to be about 0.1.
ZINC AND MAGNESIUM BIOAVAILABILITY FROM ACID‐PRECIPITATED AND NEUTRALIZED SOYBEAN PROTEIN PRODUCTS
Authors: ERDMANJR J. W. , WEINGARTNER K. E. , MUSTAKAS G. C. , SCHMUTZ R. D. , PARKER H. M. , FORBES R. M.
Published: August 2006

The bioavailability of zinc (Zn) and magnesium (Mg) from soy protein products freeze‐dried at different pH's was investigated. Soy concentrates and isolates were produced by both acid precipitation (acid soy) or acid precipitation with subsequent neutralization to pH 7.0 (neutral soy). The bioavailability studies involved feeding growing rats isonitrogenous and isocaloric diets based on egg white (with added ZnCO3 or MgCO3) or soy product (substituted in egg white diets to provide equivalent Zn or Mg). Linear regression analysis related amount of Zn (or Mg) in diet to: rat growth (zinc studies), log tibia Zn (or Mg), or serum Mg. Experiments I, II, IV, and V compared the availability of endogenous Zn or Mg from these soy products with ZnCO3 or MgCO3. Experiment III measured the effect of the presence of the acid or neutral soy in rat diets upon the availability of supplemental Zn as ZnCO3. Results of experiments I, II, and IV testing the bioavailability of endogenous zinc showed growth for rats on acid soy was equal to growth from ZnCO3 and greater than from neutral soy. Log tibia zinc analysis demonstrated zinc from both acid and neutral soy products to be less available than ZnCO3 Zn added (Experiment III) to either soy product was highly available. Mg (Experiment V) was highly available from all soy products. It was concluded that neutralization of soy products may result in decreased availability of endogenous Zn but not endogenous Mg.
EFFECTS OF SOAKING‐BLANCHING CONDITIONS ON VITAMIN C LOSSES AND OTHER PROPERTIES OF FROZEN FRENCH FRIED POTATOES
Authors: BOUSHELL ROBERT , POTTER NORMAN N.
Published: August 2006

Kennebec potatoes stored at 10°C for at least 2 months were processed into frozen French fries. Potato strips were evaluated after soaking‐blanching at temperatures from 25‐80°C for periods up to 30 min, after par‐frying and storage, and after finish‐frying for vitamin C and solids content. Par‐fried and finish‐fried strips also were evaluated for fat content. Fry color was determined on finish‐fried samples. Blanching and finish‐frying were found to make significant contributions to the total vitamin C loss of a process. Vitamin C was lost over time during soaking‐blanching to the extent of 2.7‐68% of the potato's initial level and the rate of this loss was increased with the use of higher blanch temperatures. Losses due to finish‐frying exceeded those due to blanching in many cases. Final vitamin C levels were as low as 9.2% of the original. Soaking‐blanching conditions did not affect the solids or fat content of any samples while they did affect finish‐fry color. Color lightened with time of soaking‐blanching and the rate of lightening increased with the use of higher blanch temperature.
FORMATION OF CARBONYL COMPOUNDS FROM P‐CAROTENE DURING PALM OIL DEODORIZATION
Authors: OUYANG J. M. , DAUN H. , CHANG S. S. , HO C.‐T.
Published: August 2006

Decomposition products of β‐carotene formed during a simulated commercial deodorization of palm oil were separated from unsaponifiable portion into six fractions by liquid chromatography. Fraction two containing slightly polar substances was further separated using thin‐layer chromatography and high performance liquid chromatography. In this fraction, β‐13‐apo‐carotenone, β‐15‐apo‐caro‐tenal, and β‐14′‐apo‐carotenal were identified by infrared spectrometry and mass spectroscopy.
INFLUENCE OF RELATIVE HUMIDITY ON THE PHYSICOCHEMICAL STATE OF LACTOSE IN SPRAY‐DRIED SWEET WHEY POWDERS
Authors: SALTMARCH MIRIAM , LABUZA THEODORE P.
Published: August 2006

The objective of the present study was to evaluate, by means of moisture sorption isotherms and the Scanning Electron Microscope (SEM), the effects of relative humidity during storage on the physicochemical state of lactose, a major constituent of spray‐dried whey powders. Lactose, which is present in whey powders at about 70%/weight levels, can be in either the amorphous or crystalline form depending upon processing conditions during the drying treatment. Two spray‐dried whey powders were examined: a hygroscopic spray‐dried sweet whey powder (HW) in which the lactose was chiefly in the amorphous form, and a nonhygroscopic spray‐dried sweet whey powder (NHW) which contained a mixture of both amorphous and crystalline lactose. Moisture adsorption isotherms at 25°C under vacuum over saturated salt solutions in the water activity (a,) range 0.1l‐0.85 were determined by weighing periodically over a 6‐wk period. The adsorption isotherm for the nonhygroscopic whey (NHW) samples was continuous or smooth over the entire a, range; however, the adsorption isotherm for the hygroscopic whey (HW) samples had a break in the 0.33‐0.44 aw range. Work with the Scanning Electron Microscope (SEM) indicated that in HW samples, lactose crystals were present at an aw of 0.33 and above. Examination of the NHW samples with the SEM indicated the presence of lactose crystals at all aw levels up to 0.75. In both the HW and NHW powders, the amount of lactose crystallization appeared to increase with increasing aw above 0.40, indicating a continuing shift from amorphous to crystalline lactose. This was also confirmed for both whey powders since they both lost weight after an initial rapid gain during the 6‐wk period at an aw of 0.40 and above followed by another weight gain at the higher aw’s.
WATER LOSS RATES AND SCANNING ELECTRON MICROSCOPY OF MODEL CAKE SYSTEMS MADE WITH DIFFERENT EMULSIFICATION SYSTEMS
Authors: HSU E. E. , GORDON J. , DAVIS E. A.
Published: August 2006

Five emulsifier combinations as well as hydrogenated vegetable shortening and unemulsified oil controls were tested in a research cake formula. Water loss and temperatures were monitored continuously during baking in a specially constructed environmental oven. Both the water loss rate and rate of temperature increase were depressed in the temperature ranges associated with starch gelatinization. The degree of depression was related to the emulsification system. Granule swelling as observed by scanning electron microscopy of the crumb was not greatly different, but the characteristics of the inter‐granule matrix appeared to be related to the concentration of emulsifier.
TRACE LEVEL ANALYSIS OF REDUCING SUGARS BY HIGH‐PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: LAWSON MARGARET A. , RUSSELL GERALD F.
Published: August 2006

Reducing sugars derivatized with a strong UV chromophore, were detected at nanogram levels using a high‐performance liquid chromatograph equipped with an ultra‐violet absorbance detector. Sugar standards were derivatized with p‐nitrobenzyloxyamine. Quantitative derivatization was. established using thin‐layer chromate graphic methods. A μBondapak/Carbohydrate column, with acetonitrile and water as the mobile phase, was used to separate and quantitate 0.5‐5.0 ng of individual sugars. Modifications of this method may be developed to detect low‐level contamination, adulteration, and decomposition of food constituents.
WHEY PROTEIN CONCENTRATES IN A PROCESSED MEAT LOAF
Authors: LEE ALLEN , CANNON R. Y. , HUFFMAN O. L.
Published: August 2006

Processed meat loaves were prepared with dry whey, and ultrafiltrated whey protein concentrates containing 18.7% (WPC‐1520) and 32.5% (WPC‐3035) protein, along with a control containing nonfat dry milk (NDM). Binding strength; as measured by Instron shear, and tenderness, as evaluated by a taste panel, of the NDM and three whey treatments were not different. A taste panel, using the triangle test, could not differentiate the NDM and WPC‐1520 (P > 0.05), but did differentiate all other comparisons (P < 0.05). Higher sensory panel ratings for flavor were given to samples containing dry whey (P < 0.05), possibly because of flavor enhancement resulting from the high level of lactose contributed by dry whey. Similarly more desirable juiciness ratings by the panel given to samples containing WPC‐3035 (P<0.05) may possibly be attributed to the water‐binding characteristics of the high levels of whey protein.
RESIDUAL NITRITE AND TOTAL MICROBIAL PLATE COUNTS OF HAMS AS INFLUENCED BY TUMBLING AND FOUR INGOING NITRITE LEVELS
Authors: MILLS E. W. , PLIMPTON R. f. , OCKERMAN H. W.
Published: August 2006

The effects of tumbling and ingoing nitrite levels on residual nitrite and on surface and subsurface total plate counts were evaluated in defatted, cured hams. Total microbial counts of tissue obtained during the tumbling process and following cooking were not affected by tumbling. Hams with each of the three nonzero levels of nitrite had counts, prior to cooking, which were consistently lower than those for hams with no added nitrite. Residual nitrite in hams tumbled intermittently for 18 hr was significantly lower than in non‐tumbled hams. Following cooking this difference in residual nitrite still existed, but was not significant.
EXTENDING THE SHELF LIFE OF FROZEN ARGENTINE HAKE
Authors: LICCIARDELLO J. J. , RAVESI E. M. , ALLSUP M. G.
Published: August 2006

The development of oxidative rancidity in partially‐cooked, breaded fish sticks (Argentine hake) during storage at ‐18°C was greatest in samples prepared from normally skinned fillets, intermediate in samples made from fillets that had been either deep‐skinned (saberized) or treated with sodium erythorbate, and least in samples which received both treatments. The relative effect of these various treatments was similar in the frozen product stored as raw fillet blocks; however, the rate of flavor deterioration was less when stored in raw block form compared to fish sticks.
EVALUATION OF THE COMPRESSIVE DEFORMABILITY MODULUS OF FRESH AND COOKED FISH FLESH
Authors: JOHNSON E. A. , SEGARS R. A. , KAPSALIS J. G. , NORMAND M. D. , PELEG M.
Published: August 2006

Specimens of fresh and cooked fish fillets of a variety of species were compressed by an Instron Universal Testing Machine. The output, converted to true stress‐strain relationships, revealed an initial linear portion up to 20‐40% strain. This enabled the calculation of the modulus of deformability from the slope. The curve continuation was concave upwards in raw specimens, most likely because of the development of hydrostatic pressure. In cooked specimens the continuation was mostly concave downward, possibly an indication of structural disintegration. Variations in the calculated moduli were large along the same fillets and among fillets of the same species.
MINCED FISH FLESH FROM NONTRADITIONAL GULF OF MEXICO FINFISH SPECIES: BACTERIOLOGY
Authors: NICKELSON RANZELL , FINNE GUNNAR , HANNA MARY O. , VANDERZANT CARL
Published: August 2006

Fresh and frozen minced fish flesh was prepared from sheepshead, black drum, croaker, sand trout, tilapia, and mullet. Aerobic plate counts (APC, at 25°C) of fresh mince ranged from 1.2 × l05/g (sheepshead) to 2.6 × 108/g (tilapia), those of frozen mince (2 months at ‐20°C) from 7.9 × 103/g (sheepshead) to 7.9 × l06/g (tilapia). In most cases only minor changes in count occurred during scaling, heading, and evisceration. Counts usually increased during flesh/bone separation. Coliform counts of frozen minced flesh ranged from 11.2 to >ll00/g. Fecal coliform bacteria were detected in the frozen mince of tilapia, croaker, and black drum (range 1.2‐254.3/g), coagulase positive staphylococci in tilapia, sheepshead, and mullet (range 3.6‐200/g). The microbial types present in the freshly minced product were similar to those present in the whole fish. Moraxella‐Acinetobacter sp. were the most prevalent microbial types in the fish before, during, and after processing into minced fish flesh.
SENSORY PROFILING OF CANNED BONED CHICKEN:COMPARISONS OF RETAIL, SCHOOL LUNCH, AND MILITARY CANNED BONED CHICKEN
Authors: LYON B. G. , KLOSE A. A.
Published: August 2006

The lack of domestic retail markets and poor quality and acceptance have hampered the optimum use of spent fowl (old laying hens) as a highly nutritious, inexpensive, and convenient food. Major outlets for canned boned chicken have been developed through USDA and military food programs. The purpose of this study was to compare canned boned chicken products (USDA, military, and retail) using Quantitative Descriptive Analysis (QDA) techniques. In general, USDA school lunch products were characterized as having more ground and shredded meat constituents than the retail or military products. School lunch products were also less tender and cohesive, quicker to breakdown on mastication, less juicy, more off‐flavored, and less desirable than the retail and military products. Through factor analysis and calculations of factor scores, the original set of 12 numbers to characterize a product was reduced to four numbers that revealed the extent to which products exhibited attributes represented by the factors. All USDA and military products met their minimum specifications for proximate composition and yield. However, USDA school lunch products varied in ranges of moisture, fat, protein, and drained weight.
PRODUCTION AND QUALITY OF CANNED MOIN‐MOIN
Authors: ADENIJI AYODEJI O. , POTTER NORMAN N.
Published: August 2006

Moin‐moin, a very popular cowpea dish in Nigeria, was made into a ready‐to‐eat, shelf‐stable canned product. An ingredient composition suitable for canning was formulated. The heat penetration characteristics of the product were determined and a safe retort process was established. The canned moin‐moin was compared with steamed (traditional) moin‐moin by a group of Nigerian taste panelists. The acceptance‐ of the canned moin‐moin was excellent and equal to that of the steamed moin‐moin in all organoleptic characteristics. Proximate chemical compositions of the moin‐moin products were determined.
CERTAIN FUNCTIONAL PROPERTIES OF MICROWAVE AND HOT‐WATER PROCESSED CRAMBE MEALS
Authors: KIRLEIS A. W. , BROWN H. MEDEIROS
Published: August 2006

Thioglucosidase was inactivated by hot‐water or microwave heating in whole crambe seeds. The seed was dehulled, hexane‐extracted to remove the oil, and washed with water to produce low glucosinolate (<l%) crambe meals containing approximately 60% protein. functional properties of crambe meals, including nitrogen solubility, water absorption, and fat absorption properties were investigated and compared to soy protein products. There was no significant difference between the nitrogen solubility of crambe meals, regardless of the method used to inactivate thioglucosidase. Crambe meals were more soluble than soy protein products at pH 3 to 6. Water absorption and fat absorption properties of crambe meals were comparable to soy protein products.
YIELDS AND SOLIDS LOSS IN WATER AND STEAM BLANCHING, WATER AND AIR COOLING, FREEZING, AND COOKING OF BROCCOLI SPEARS
Authors: CARROAD PAUL A. , SWARTZ JOHN B. , BOMBEN JOHN L.
Published: August 2006

Blanching and cooling process alternatives were compared for overall product yield and solids content using broccoli spears. Blanching was in steam or water, the latter including fresh water and recycling water in a screw blancher system. Cooling was evaporative, with and without sprays, or by fluming. Product was frozen in an air blast freezer and cooked. Solids content and yields were measured after each operation. Results quantify the lower solids loss of steam blanching compared to fresh water blanching, but indicate that recycling blanching water may result in even lower losses than steam blanching.
EFFECT OF MUSCLE FIBER ANGLE ON WARNER‐BRATZLER SHEAR VALUES
Authors: MURRAY A. C. , MARTIN A. H.
Published: August 2006

Warner‐Bratzler shear values were determined on four bovine muscles [longissimus dorsi (LD), psoas major (PM), semitendinosus (ST), and biceps femoris (BF)] such that the muscle fibers were sheared at angles approximating 0°, 45°, and 90° to their longitudinal axis. The extent to which shear values were affected by the angle at which the muscle fibers were sheared was similar for LD, PM, and ST; the difference (approx 2.9 kg) in shear value between muscle fiber angles of 0° and 90° being highly significant (P < 0.001). The effect is of sufficient magnitude as to require careful consideration as a source of variation and/or confounding in experiments where treatment effects on Warner‐Bratzler shear values are being assessed.
DECREASED PROTEOLYSIS OF ALKALI‐TREATED PROTEIN: CONSEQUENCES OF RACEMIZATION IN FOOD PROCESSING
Authors: HAYASHI RIKIMARU , KAMEDA IKUKO
Published: August 2006

When proteins (pancreatic ribonuclease A, hen egg lysozyme, the acidic fraction of soybean protein, and casein) dissolved in 0.2N NaOH in tritiated water were allowed to stand at 40°C, pepsin digestiblity extensively decreased in the initial stage in which tritium‐hydrogen exchange and lysinoalanine formation increased. This decrease is caused by racemization of small amounts of the amino acid residue.
EFFECT OF CARBON DIOXIDE SNOW ON SHELF LIFE OF PACKAGED CHICKEN
Authors: REOOY K. V. , KRAFT A. A.
Published: August 2006

This study had the purpose of determining effective concentrations of carbon dioxide (CO2) snow as a preservative for poultry meat under different external temperature conditions. Survival and growth of microorganisms on the surface of chicken was determined after 48 hr in plastic foam boxes containing different levels of CO2 and after storage in a retail display case at about 5°C. Different ratios by volume of CO2 snow to chicken were used and determinations were made of CO2 in containers and absorbed by the chicken meat. In general, CO2 snow resulted in greater decreases in counts of fluorescent Pseudomonas than total psychrotrophs and had little effect on mesophilic bacteria. With ratios of CO2 to chicken of 1.5:1.0, some inhibition of bacterial growth was observed, but the effect varied with different types of bacteria. Greater benefit was obtained when external temperature was 10°C than when it was 21°C. A minimum concentration of 40% CO2 was needed in the container atmosphere when external environmental temperature exceeded 21°C.
EFFECTS OF BUTYLATED HYDROXYTOLUENE ON SELECTED TISSUES IN THE RAT
Authors: FULTON P. W. , WALL V. J. , HUTTON C. W.
Published: August 2006

Five groups of rats were fed ad libitum a specific level (0.0, 0.02, 0.1, 0.5, 0.75%) of BHT in the diet. After 8 wk, the animals were examined for differences in body weight, liver weight, ileum histology, and bone marrow histology. No significant differences were observed between the controls and the animals fed 0.02% BHT. Rats fed BHT greater than 0.02% of the diet exhibited a significant reduction in body weight, ileal villi height, crypt depth, goblet cell count and a significant increase in liver to body weight ratio. No significant differences in the number of immature erythrocytes between the control and experimental groups were observed.
ACCELERATED COOLING OF HOT PACK VISCOUS PRODUCTS BY INTERNAL BOILING
Authors: MIZRAHI S. , KOPELMAN I. J.
Published: August 2006

A method is suggested for accelerated cooling of hot‐pack viscous food products, with the effect based on removal of noncondensable gases from the can. This removal of the noncondensable gases promotes rapid condensation of vapor in the headspace, creates a pressure drop which, above a certain level, in turn induces boiling of the content, and the resulting agitation and mixing together with the condensation make for substantial improvement in heat transfer. For example, with this method only 15 min were needed to cool a #10 can of comminuted orange from 90 down to 45°C (mass average temperature), as compared to 100 min required in the commercial process.
PHYSICAL, CHEMICAL, SENSORY, AND MICROBIOLOGICAL PROPERTIES AND SHELF LIFE OF PSE AND NORMAL PORK CHOPS
Authors: FOX J. D. , WOLFRAM S. A. , KEMP J. D. , LANGLOIS B. E.
Published: August 2006

Pale, soft, exudative (PSE) and normal pork loins were cut into chops, prepackaged, and stored up to 8 days under simulated retail display at −1°C. At 0, 2, 4, 6, and 8 days of display, packages of each type were removed for physical, chemical, organoleptic, and microbiological analysis. Chops were evaluated for color, aroma, and general appearance prior to cooking and for tenderness, flavor, juiciness, cooked aroma, and shear value after being cooked to 76° C. Thiamin and TBA values were determined to evaluate changes in nutritional and chemical quality. Myoglobin content and pH of the muscle were used to verify PSE and normal classification of the loins. PSE chops scored lower (P < 0.01) for general appearance, raw color, raw aroma, flavor, cooked aroma, juiciness, and overall satisfaction than normal chops. Normal chops scored slightly less tender and had higher (P < 0.02) shear values than PSE chops. Weight loss was greater (P < 0.01) for PSE chops during display and during cooking than for normal chops. Myoglobin, thiamin, and pH values were higher (P < 0.01) in the normal chops than PSE chops, while TBA values were higher (P < 0.01) in the PSE chops. Color and general appearance scores decreased and TBA values increased more rapidly in the PSE chops than in normal chops as display time increased. Microbiological determinations included total count (25°C and 37°C), lactobacilli, enterococci, coliforms and staphylococci according to standard microbiological procedures. Total bacterial counts (37°C) were higher (P < 0.01) for the normal chops, but there were no significant differences in total bacterial counts at 25°C. Total bacterial counts at 37°C decreased between 0 and 2 days' display and then slowly increased but never reached the original population numbers by the eighth day of display. Numbers of lactobacilli, enterococci, coliforms, and staphylococci were too few to statistically evaluate.
EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES
Authors: CROSS H. R. , BERRY B. W. , WELLS L. H.
Published: August 2006

Ground beef patties were prepared from varying fat sources to final raw fat contents of 16, 20, 24, and 28%. Trained sensory panelists evaluated each treatment for differences in tenderness, juiciness, connective tissue amount, mouth coating effect, and ground beef flavor intensity. Other patty characteristics examined included raw and cooked fat and moisture, cooking losses, Instron shear force, and total and percentage of soluble collagen. Generally, increasing fat levels in formulations resulted in higher tenderness and juiciness scores and ratings indicative of lower connective tissue amount. Neither collagen content nor total cooking loss was significantly affected by fat level. Sensory ratings and cooking properties were not significantly affected by fat source.
OPTIMAL STERILIZATION TEMPERATURES FOR FLAT CONTAINERS
Authors: OHLSSON THOMAS
Published: August 2006

To reduce deterioration of tlie sensory and nutritional quality during heat sterilization, container geometries favorable for a rapid heat transfer e.g. retort pouches, should be chosen. Also processing conditions for optimal quality retention should be used. For solid foods packed in flat containers, calculations were performed at different sterilization temperatures and processing conditions. To describe the changes in sensory and nutritional properties a simple term, the C‐value, was used. Optimal sterilization temperatures were chosen where the minimal quality changes (minimal C‐values) were found. The calculations show that larger thickness means lower optimal temperature range. Low initial temperature or long retort come‐uptime has only minor influence. A generalization of the results of the calculations is presented.
COMPRESSIVE DEFORMATION PATTERNS OF SELECTED FOOD POWDERS
Authors: MOREYRA R. , YELEG M.
Published: August 2006

The mechanical behavior of selected food powders was studied by an Instron UTM through compression, decompression, and stress relaxation tests. Powders in moist or cohesive state were considerably more deformable than in dry or noncohesive state. Upon decompression, cohesive powders remained compacted while the noncohesive powders returned to a free flowing state. This phenomenon was manifested in the ratio between recoverable and nonrecoverable work. Moisture also modified the stress relaxation pattern of the compact in a way that could be explained in terms of reorientation of liquid bridges and the plasticity of the bed solid matrix.
VITAMIN B6, AND NIACIN CONTENTS OF BROILER MEAT OF DIFFERENT STRAINS, SEXES, AND PRODUCTION REGIONS
Authors: ANG CATHARINA Y. W.
Published: August 2006

Broilers of two strain crosses, of both sexes and from three production regions, were analyzed for their total vitamin B, and niacin contents. Overall average values and standard deviation for breast meat without skin on a wet basis were 0.583 ± 0.045 mg/100g for B, and 11.39 ± 0.79 mg/100g for niacin. Vitamin B, content of thigh meat was 0.257 ± 0.020 mg/100g and niacin content was 5.21 ± 0.60 mg/100g. Broilers from one production region had up to 16% less niacin and 10% less vitamin B, in the thigh and breast tissues than broilers from the other two regions. On regional average basis, 100g of raw breast meat contributed about 27–30% of U.S. RDA of B, and 53–6070 of U.S. RDA of niacin; corresponding values for thigh meat were 13% and 23–28%. There were no significant differences in the vitamin content between sexes or between strains. However, there were interactions of strain × region, strain × sex, region × sex, and strain × region × sex for each of the vitamins in breast or thigh meat.
INSTRUMENTAL FLAVOR ANALYSIS OF MEAT PRODUCTS CONTAINING COTTONSEED PROTEINS
Authors: FORE SARA P. , LEGENDRE M. G. , CHERRY J. P. , BERARDI L. C. , VINNETT C. H.
Published: August 2006

Meat loaves supplemented with various amounts of textured storage and classical (nonstorage and storage) protein isolates from glandless cottonseed were analyzed for volatile compounds by direct gas chromatography. Seventeen volatile compounds were identified by combined direct gas chromatography‐mass spectrometry. Natural logarithms of hexanal and hexanol and of ratios of hexanal and hexanol to chloroform correlated well with taste panel scores for aroma, initial flavor, after‐taste, and overall flavor.
BLADE TENDERIZATION EFFECTS ON BEEF LONGISSIMUS SENSORY AND INSTRON TEXTURAL MEASUREMENTS
Authors: HAYWARD L. H. , HUNT M. C. , KASTNER C. L. , KROPF D. H.
Published: August 2006

Blade tenderization effects on longissimus steaks from 112 steers fed rations differing in energy levels and feeding times were studied using Instron measurements and sensory evaluations for detecting textural changes. Ribeye steaks were removed before tenderization and after one pass through a blade tenderizer. Sensory panel scores for myofibrillar and overall tenderness significantly increased and detectable amounts of connective tissue decreased with blade tenderization. Juiciness and flavor scores were not significantly affected by tenderization. Cooking loss increased 2% for blade tenderized steaks. Blade tenderization had little effect on textural differences of steaks from cattle fed different nutritional regimens other than improving connective tissue and overall tenderness scores for steaks from the control and submaintenance cattle groups. Blade tenderization significantly lowered Instron adhesion peak force and numerous Instron Warner‐Bratzler measurements (e.g., initial‐yield force, peak force, initial‐yield angle, total work done). Instron compression values were reduced by blade tenderization, but the differences were not significant. Adhesion values were more highly correlated with compression values than with Warner‐Bratzler measures. Correlations between different factors of the same Instron test were high, indicating that not all of them would have to be measured. To test the effects of blade tenderization on muscles low in connective tissue, the measurement of Warner‐Bratzler peak force, adhesion peak force, compression chewiness, and cohesiveness may be sufficient. Correlations between Instron and sensory measures of meat texture were significant, but were relatively low.