bluuebunny/crossref_metadata_2025 huggingface dataset:
SOME PHYSICOCHEMlCAL PROPERTIES OF STARCHES AS AFFECTED BY CHANGES IN ATMOSPHERIC PRESSURE
Authors: MORROW L. , LORENZ K.
Published: December 2006

The effects of varying atmospheric pressures on the properties of starches were investigated. Four types of starches‐corn, rice, potato and wheat‐were studied for their water‐binding capacity and viscosity behavior. Photomicrographs of starch suspensions were taken at five altitudes and temperatures of 22 °, 60 °, 70 °, 80 ° and 90 °C respectively. Measurements of the photomicrographs showed corn, potato and rice starch granules to increase in size on changing elevation from sea level to 10,000 feet. Wheat starch was not affected. Water‐binding capacity increased for corn and potato starches as the altitude increased, but rice and wheat starches were not affected. The viscosity of corn, rice and wheat starch suspensions decreased initially with increasing altitudes but increased at the higher altitudes. The viscosity of potato starch suspensions did not change at increased elevations.
PREPARATION AND CHARACTERIZATION OF α‐AMYLASE IMMOBILIZED ON COLLAGEN MEMBRANES
Authors: STRUMEYER DAVID H. , CONSTANTINIDES ALKIS , FREUDENBERGER JOAN
Published: December 2006

Crystalline pancreatic α‐amylase was codispersed with hide collagen at pH 4.0 and tanned to form a membrane which degraded starch. The optimum pH for the codispersed membrane preparation was at pH 7.0 in contrast to the soluble enzyme which was as active at pH 8.0 as at pH 7.0. The immobilized enzyme responded maximally to 0.22M chloride whereas 0.02M chloride gave optimum rates for the soluble enzyme. The immobilized enzyme resisted thermal inactivation better than the soluble α‐amylase. Raising the temperatures from 30 ° to 50 °C produced a 500% increase in rate for the bound enzyme. It was also demonstrated that membranes retained greater activity when stored in starch solution than in water. The effect of glutaraldehyde concentration on membrane activity was also studied.
REPLICATED COMPOSITE COMPLETE‐INCOMPLETE BLOCK DESIGNS FOR SENSORY EXPERIMENTS
Authors: CORNELL J. A. , KNAPP F. W.
Published: December 2006

Composite complete‐incomplete (C‐I) block designs are formed by combining complete blocks of size t units with balanced incomplete blocks of k units (1 ≤ k < t) resulting in blocks of size t+k units. In sensory experiments, composite C‐I block designs have been shown to be more efficient than the standard complete block designs. Replication of the blocks in these C‐I block designs permits accurate interpretation of panelist X treatment interaction effects. Also, the formulae for calculating estimates of the treatments, panelists, and interaction effects are simpler in form with the replicated C‐I designs than the corresponding formulae with the unreplicated C‐I block designs. The analysis of an experiment involving the rating of flavor of three strawberry preserves using a replicated C‐I block design is presented.
PREPARATION AND STORAGE PROPERTIES OF DRUM DRIED WHITE YAM (Dioscorea rotundata Poir) FLAKES
Authors: ONAYEMI O. , POTTER N. N.
Published: December 2006

The white yam Dioscorea rotundata Poir was characterized, drum dried to different moisture levels, and stored at temperatures of 21.l °C, 29.4 °C and 37.8 °C for 90 days. Fresh and stored samples were analyzed for changes in color, ascorbic acid and organoleptic qualities. Freshly dried and reconstituted yam flakes were judged highly acceptable compared to conventionally mashed fresh yam and retained acceptability through storage. The taste panel consisted of persons from several West African countries. Changes in the flakes during storage are described.
APPLICATION AND ADVANTAGES OF THE ENZYMATIC METHOD FOR THE ASSAY OF ASCORBIC AND DEHYDROASCORBIC ACIDS AND REDUCTONES Determination in Fresh and Canned Spinach
Authors: MARCHESINI A. , MONTUORI F. , MUFFATO D. , MAESTRI D.
Published: December 2006

A new enzymatic method based on the reaction ascorbic acid +½O2→ dehydroascorbic acid + H2O permits assaying for ascorbic and dehydroascorbic acids in vegetable extracts. The method is carried out using a Clark's electrode which determines the oxygen uptake during the above reaction. The method applied to both fresh and canned spinach is specific and reproducible. Some interfering substances may reduce the specificity and precision of the method, but the addition of chelating agents or acetaldehyde eliminates these interferences. On adding boric acid, only the interfering reductic acid is assayed. The ascorbic and dehydroascorbic acid values for fresh spinach range between 528–919 mg/100g for ascorbic acid and from 21–81 mg/100g for dehydroascorbic acid. For canned spinach the ascorbic acid values ranged from 119–202 mg/100g and the dehydroascorbic acid values from 25–110 mg/100g. The method is easy and rapid and can be utilized advantageously for routine analyses.
WHOLE SOYBEANS AS A MEANS OF INCREASING PROTEIN AND CALORIES IN MAIZE‐BASED DIETS
Authors: BRESSANI R. , MURILLO B. , ELÍAS L. G.
Published: December 2006

Studies have indicated that one factor responsible for protein‐calorie malnutrition in children is the deficiency of good‐quality protein and calories in their habitual diets. Previous investigations attempted to solve the problem by means of supplementation with good‐quality protein, but this research has not considered direct correction of the calorie deficit. Thus studies were carried out to improve both the protein quality and calorie content with a single food: soybean, added and processed together with maize. Two types of food preparations were studied: tortillas made from 85% maize and 15% whole soybeans (processed together by the lime‐cooking treatment used for maize) which when compared to the usual one, had a higher protein and calorie content, and was very acceptable in both appearance and taste. Higher levels of soybean mixed with maize were also tested to develop food preparations with higher concentrations of both calories and protein. These were also processed by the lime‐cooking treatment. From these tests a mixture of soybean and maize in the proportion 28g soybean to 72g maize gave a food preparation with 18% protein, 10% fat and a high‐protein quality as measured by its PER. The use of higher soybean levels did not improve protein quality, and the yields of the resultant products decreased.
USE OF ANIMAL BLOOD AND CHEESE WHEY IN BREAD: NUTRITIVE VALUE AND ACCEPTANCE
Authors: BATES R. P. , WU L. C. , MURPHY B.
Published: December 2006

Breads in which water and milk powder were replaced with unrefined pork blood and/or cottage cheese whey were compared with commercial white bread and an “organic” whole wheat bread. Loaves were evaluated for appearance, composition and acceptance. Rat feeding studies in which the breads contributed about 10% protein to otherwise complete diets indicated no significant differences in growth performance (adjusted PER's) between commercial and “organic” bread. Significantly better performance was obtained for loaves containing blood, whey and blood: whey mixtures. The experimental loaves were comparable in acceptability to commercial breads, although loaf volumes were much lower and crumb texture coarser.
QUALITY ATTRIBUTES OF GROUND BEEF ON THE RETAIL MARKET
Authors: KENDALL PATRICIA A. , HARRlSON DOROTHY L. , DAYTON ARTHLJR D.
Published: December 2006

Each of three ground beef products, varying in price (based on lipid content) were purchased from each of three retail stores. Patties of each product were modified broiled at 177°C for 35 min. Products containing 10–20% lipid had less cooking loss than those containing 25–30% lipid, but lower‐lipid, higher‐priced beef cost more per 100g of cooked meat than higher‐lipid, lower‐priced beef. Percentage ether extract decreased after broiling raw ground beef containing 20–30% lipid, and increased slightly after broiling raw ground beef containing less than 12% lipid. Over‐all acceptability was similar for all three products, but the leanest, highest‐priced product rated less juicy, more mealy and lower in flavor than higher‐lipid, lower‐priced products.
PHENOLIC COMPOUNDS FROM THE BERRIES OF MOUNTAIN ASH, Sorbus aucuparia
Authors: PYYSALO HEIKKI , KUUSI TAINA
Published: December 2006

The polyphenolic extract from berries of Mountain Ash was separated into fractions in order to determine whether phenolic compounds are responsible for the bitter taste of the berries. The 18 phenols isolated included hydroxycinnamic acids, anthocyanins, leucoanthocyanins and flavanols, none of which had a strong bitter taste.
EFFECTS OF GRINDING AND MECHANICAL DESINEWING IN THE MANUFACTURE OF BEEF PATTIES USING CONVENTIONALLY CHILLED AND HOT BONED AND RAPIDLY CHILLED MATURE BEEF
Authors: WELLS L. H. , BERRY B. W. , DOUGLASS L. W.
Published: December 2006

Boneless chucks from chilled mature bull and hot boned and chilled USDA Cutter‐Canner cow carcasses were processed into patties after fat was adjusted and meat comminuted either by grinding or mechanical desinewing (0.19 cm, 0.25 cm, 0.19‐0.25 cm double aperture, 0.25‐0.32 cm double aperture heads). In comparison with grinding, use of smaller aperture sizes in desinewing reduced total collagen and increased tenderness ratings only of patties made from chilled cow beef. For mature bull and hot boned cow beef, grinding produced higher palatability values than desinewing. Tenderness ratings and shear values were not closely related to total collagen when desinewing was used on mature bull and hot boned cow beef. Palatability advantages in favor of hot boned over cold boned beef were found primarily when beef was ground rather than desinewed. Levels of moisture in cooked patties were high when single aperture heads were used for hot boned cow beef and intermediate size heads (0.19–0.25 cm) were used for cold boned cow beef.
RETAIL APPEARANCE OF ELECTRICALLY STIMULATED BEEF
Authors: HALL L C. , SAVELL J. W. , SMITH G. C.
Published: December 2006

Top round steaks (adductor) and ground beef from the top round were obtained from both sides of ten U.S. Choice carcasses. Left sides were electrically stimulated (ES) with 17 impulses (1.8 set duration, 1.8 set interval) of 550 volts of alternating current at 5 amps. Steaks and ground beef from top rounds from nonstimulated right sides served as control (CON) samples. Steaks and ground beef were displayed under simulated retail conditions for 4 and 3 days, respectively. Steaks were weighed prior to and at the termination of the display interval to determine percentage weight loss. Samples for microbiological evaluation were obtained prior to and at the termination of the display interval. No significant differences were observed for muscle color, surface discoloration or overall appearance for samples of ground beef at any retail display interval. With one exception, muscle color was brighter and surface discoloration was reduced for round steaks from ES sides. Few significant differences in overall appearance were observed between ES and CON samples during the display period. No significant differences between ES and CON samples were observed for bacterial counts either initially or at the termination of the display period for either steaks or ground beef samples. Percentage weight loss was not significantly different between ES and CON steaks. These data suggest that electrical stimulation may enhance, and certainly does not detract from, the appearance of round steaks displayed under retail market conditions.
EFFECT OF FROZEN STORAGE AND PROTECTIVE WRAP UPON THE COOKING LOSSES, PALATABILITY, AND RANCIDITY OF FRESH AND CURED PORK CUTS
Authors: JEREMIAH L. E.
Published: December 2006

Of the fresh and cured pork cuts evaluated, ham steaks were the only cut consistently displaying increased cooking losses following frozen storage. Although the tenderness of fresh cuts tended to increase during frozen storage, the tenderness of cured cuts decreased; and the juiciness of both fresh and cured cuts decreased. In addition, flavor and overall palatability of both fresh and cured cuts decreased during frozen storage and such deterioration in these attributes appeared to result from rancidity development. The results of this study indicate that fresh chops and roasts, ham, and bacon can be stored for over 196, 196, and 112 days respectively, in any of the protective wraps evaluated without the loss of palatability.
AN IMPROVED PROCESS FOR ISOLATION OF GLANDLESS COTTONSEED PROTEIN USING INDUSTRIAL MEMBRANE SYSTEMS
Authors: LAWHON J. T. , MANAK L. J. , LUSAS E. W.
Published: December 2006

An improved process employing a combination of isoelectric precipitation and ultrafiltration to isolate glandless cottonseed protein was developed. The effectiveness of Ca(OH)2, NaOH, and KOH in extracting storage protein (SP) was compared at pH 10, 9.5 and 9.0. KOH and NaOH each solubilized ca 88% of the flour nitrogen at pH 10, 87% at pH 9.5, and 85% at pH 9.0. Ca(OH), proved less effective, solubilizing about one‐fifth as much as the other two hydroxides. Nonstorage protein (NSP) extract was separated by acid precipitation into curd and whey: The lysine‐rich NSP whey was then added to SP extract and the mixture ultrafiltered to obtain a higher yield of SP isolate having a lighter color and increased lysine content.
EFFECT OF FREEZE DAMAGE ON SOYBEAN QUALITY AND STORAGE STABILITY
Authors: URBANSKI G. E. , WEI L. S. , NELSON A. I.
Published: December 2006

In order to study the whole bean quality and storage stability of free‐zedamaged soybeans, immature soybeans were frozen in their pods at ‐5.5°C for 6 hr. When compared to undamaged soybeans, freeze‐damaged soybeans were found to have similar oil and protein contents and trypsin inhibitor activities, but lower lipoxygenase activity and greener oil color. The oil from freeze‐damaged soybeans averaged 0.26% free fatty acid and increased to 1.63% during 14 months of whole bean storage; oil from undamaged soybeans averaged only 0.14% and increased to 0.48% during storage. Sensory evaluation of cooked soybeans showed that freeze damage increased off‐flavors and resulted in poorer color.
FLAVOR AND TEXTURE OF PRESERVED INTACT SWEET CORN: COMPARISON WITH CUT SWEET CORN AND STORAGE TESTS
Authors: ROBERTSON G. H. , GUADAGNI D. G. , LAZAR M. E.
Published: December 2006

Sensory studies were conducted to determine if intact or unit kernels of sweet corn (i.e. kernels which are detached at their normal abscission layer and lack a cut surface) can replace cut kernels. Samples of intact or unit kernel sweet corn were compared hedonic‐ally and by relative preference with samples of cut sweet corn after appropriate processing. Stability of the frozen and canned intact kernels was studied for one year. Hedonic ratings for frozen intact corn yielded values of 7.4–7.6 and compared to values of 6.0–6.2 for cut corn. Hedonic ratings for canned intact corn yielded values from 6.4–6.8 and compared to values of 5.9–6.1 for cut corn. Laboratory taste panels expressed preference for intact samples in 86–89s of the judgements of frozen corn and in 64–86s of the judgements of canned corn. Both flavor and texture of the intact corn were most frequently cited as the reasons for preference. Frozen samples of intact kernels were stable for at least 1 yr at −18°C. Canned samples of intact kernels of Golden Jubilee and Golden Happiness were stable for 1 yr at 18°C. Sensory differences were detected in Stylepak samples at the 12‐month evaluation.
LABORATORY FOOD EXTRUSION‐THE DESIGN OF A HORIZONTALLY SPLIT BARREL
Authors: PATON D. , ROBERTSON G. D. , TIMBERS G. E. , SPRATT W. A.
Published: December 2006

An extruder barrel has been designed and constructed of two identical half‐barrels, joined along a horizontal axis. This arrangement allows a rapid disassembly to expose with minimum disruption the barrel's contents. Phase transition zones can be identified, measured and photographed and found to vary with the process conditions. This novel split‐barrel greatly facilitates the study of internal events during food extrusion.
FUNCTIONING POTENTIAL OF SOY, COTTONSEED, AND PEANUT PROTEIN ISOLATES PRODUCED BY INDUSTRIAL MEMBRANE SYSTEMS
Authors: MANAK L. J. , LAWHON J. T. , LUSAS E. W.
Published: December 2006

Protein isolates from toasted and untoasted soy flour, glandless cottonseed flour and peanut flour were produced by ultrafiltration. Their functional characteristics were evaluated relative to those of a commercial soy isolate. Whippability, foam capacity and stability, heat gelation, emulsitication capacity, oil absorption, and hydration were measured. Nitrogen solubilities and color readings were also obtained. In many instances membrane‐produced isolates were equal to or superior in performance to that of the commercial isolate. Membrane isolated soy products yielded foam viscosities in excess of 300,000 cps as compared to 33,000 cps for the commercial isolate. The presence of whey proteins in membrane produced isolates markedly enhanced their functionality.
SUSPENSION STABILITY OF ILLINOIS SOYBEAN BEVERAGE
Authors: PRIEPKE P. E. , WEI L. S. , NELSON A. I. , STEINBERG M. P.
Published: December 2006

The objective of this work was to determine the processing conditions responsible for suspension stability of Illinois soybean beverage and to elucidate the role of lipid in this stability. Stability was determined by visual and objective means after 5 days quiescent storage at 1°C. Pressure and temperature of first and second homogenization, formulation, lipid component and accelerated settling were studied. Homogenization pressure must be such that the sum of the two pressures must be at least 5000 psi and the minimum temperature of one of the two homogenizations must be 82° C. Free and, especially, bound lipid are necessary for stability. The hypothesis that stability is promoted by formation of a lipid‐protein complex was further demonstrated by centrifugation and film formation studies. Formulation plays a minor role in stability.
QUALITY CHARACTERISTICS OF HIGH‐MOISTURE PECANS STORED AT REFRIGERATION TEMPERATURES
Authors: HEATON E. K. , BEUCHAT L. R.
Published: December 2006

Pecan nuts (Carya illioensis) in the early stages of maturity contain a high proportion of sap moisture whereas fully mature nuts may contain higher proportions of superficial or imbibed moisture which originates from sources other than the tree. This study was conducted to determine the effects of type and level of moisture on stability and quality characteristics of in‐shell pecan nuts stored at −18, −6.5, and 0°C (60–68s relative humidity) in Kraft paper and plastic bags for periods of 6, 12, and 24 wk. Freeze damage, discoloration, and toughening were observed in stored pecans which had been collected early in the harvest season. Quality deterioration was most severe in samples stored in plastic bags at −18°C. Progressive darkening of seed coat color (Gardner color values) was correlated with late harvesting dates and was enhanced during storage by retarding the rate of equilibration of kernal moisture with atmospheric relative humidity. Panel scores indicated significant differences in quality associated with kernel moisture, storage temperature, storage time, and type of packaging. Scores for appearance, color, aroma, texture, and flavor of kernels were adversely affected by high sap moisture. To assure overall retention of sensory qualities, sap moisture content of pecan kernels should be reduced to 10% or less before subjecting to refrigerated storage.
ADEQUACY OF FOOD LABELING FOR CONSUMERS ON LIMITED SODIUM DIETS
Authors: WYATT C. JANE
Published: December 2006

A survey of consumers on sodium restricted diets was conducted to determine the adequacy of current food labeling for sodium content in processed foods. Individuals were interviewed personally. Results based upon this limited study indicate present food labeling does not adequately inform consumers of the sodium content in processed food even though those surveyed indicated they read labels. The respondents were aware of the importance of potassium in conjunction with low sodium diets. In some cases individuals were aware of sodium content in foods containing high levels of sodium and these foods were not included in their diets, but more generally foods were avoided because of likes, dislike, fat content, etc. Sodium and salt had equal meaning for 66.7% of those surveyed. To some extent they avoided foods with sodium additives in the ingredient statement, if “sodium” was prominent in the name.
COOKING METHODS FOR ELIMINATION OF Salmonella typhimurium EXPERIMENTAL SURFACE CONTAMINANT FROM RARE DRY‐ROASTED BEEF ROASTS
Authors: BLANKENSHIP L. C. , DAVIS C. E. , MAGNER G. J.
Published: December 2006

Three cooking procedures were tested for effectiveness in eliminating an experimental Salmonella typhimurium contaminant from surfaces of rare dry‐roasted beef roasts. Dipping roasted and cooled roasts in cooking oil at 160°C (320 F) or 180°C (365°F) for a minimum of 60 set was effective, but submerging similar roasts contained in plastic bags in 89.4–93.3°C (193–200°F) water for 3 min was not effective in eliminating surface survivors. Injection of steam into the oven during part of the roasting period also was effective. We found that a minimum of 10 min of steam injection was necessary to eliminate the contaminant. Experiments with steam injection at the beginning or end of roasting led to the conclusion that survivors on surfaces of dry‐roasted beef roasts were probably on the surface at the beginning of the roasting process. Subjective evaluation of the degree of rareness of center slices of roasts reaching maximum center temperatures between 54.4–64.1°C (130–147.5°F) indicated the rare area decreased about 2% for each degree increase in temperature. Roast center temperatures at time of removal from the oven correlated significantly with the maximum center temperature.
CALCIUM UPTAKE BY BOVINE MUSCLE MITOCHONDRIA AND SARCOPLASMIC RETICULUM
Authors: WHITING R. C.
Published: December 2006

Mitochondria and sarcoplasmic reticulum were isolated from prerigor bovine muscle, and their anaerobic calcium uptake activities and stabilities were determined at temperatures, pH values, and ATP concentrations selected to simulate conditions in postmortem muscle. Both organelles were relatively active at 1 mM ATP and showed optimum activity at 3 mM. The pH optimum was 7.2 for mitochondria and 6.0–6.5 for sarcoplasmic reticulum; activities of both increased with increasing temperatures. Under simulated postmortem conditions both organelles initially increased in activity, but mitochondria were first to decline below their initial value. Stabilities declined with decreasing, pH values and increasing temperatures, especially above 25°C for mitochondria and above 40°C for sarcoplasmic reticulum.
PURIFICATION OF COMMERCIAL GRAPE PIGMENT
Authors: LIN ROBERT I. , HILTON BARNEY W.
Published: December 2006

Although red grape pigments have been studied and shown to be small molecular weight substances called anthocyanins, it was found that commercial grape pigment extracts are highly polymerized and contaminated with microbial nutrients. Thus, when the pigments are used to color drinks in the absence of preservatives, spoilage is enhanced. The pigments are highly dispersed in molecular weights, tentered about 12,000 daltons by ultracentrifugation methods. Ultrafiltration membranes with molecular weight cut‐off of 10,000 and ion exchange have been used successfully to remove contaminants, particularly when employed in conjunction with a cation exchange treatment. When purified pigments are used to color drinks, there is a minimum proliferation of yeasts. Factors affecting purification efficiency, pigment stability, and yeast population kinetics are discussed. Purified pigment has a higher tinctoral power, enhanced stability and, when dried, is not hygroscopic. It has characteristics of anthocyanin and tannins. It is, therefore, called Anthocyanotannin.
NUTRITIONAL EVALUATION (PER) OF ISOLATED SOYBEAN PROTEIN AND COMBINATIONS OF FOOD PROTEINS
Authors: STEINKE FRED H. , PRESCHER ELMER E. , HOPKINS DANIEL T.
Published: December 2006

Isolated soybean protein (ISP) and ISP in combination with beef, pork, egg, lactalbumin, turkey, cheese, tuna fish, gelatin, beans, corn, cottonseed, oat flour, peanut meal, potato, sesame, and wheat were evaluated for protein quality using the Protein Efficiency Ratio assay with the rat. ISP and corn, corn gluten, corn protein isolate, cottonseed, oat flour, rice flour, sesame flour or wheat products had complementary effects on protein quality when ISP sup plied 40–60% of the protein intake. ISP can be combined with egg, lactalbumin, turkey, emulsified beef or pork, tuna fish to supply 50% of the protein and still maintain a 2.5 casein corrected PER value with the AOAC rat assay procedure.
ENZYMATIC BROWNING OF PEACHES: EFFECT OF GIBBERELLIC ACID AND ETHEPHON ON PHENOLIC COMPOUNDS AND POLYPHENOLOXIDASE ACTIVITY
Authors: PAULSON A. T. , VANDERSTOEP J. , PORRITT S. W.
Published: December 2006

Foliar sprays of gibberellic acid and ethephon applied to Redhaven peach trees at 21 and 46 days after bloom caused a reduction of enzymatic browning in mature fruit tissue. A replicate from each treatment was analyzed by two‐dimensional thin‐layer chromatography and polyacrylamide disc gel electrophoresis. Twenty‐one polyphenolic compounds were separated. Eight were oxidized by PPO, and were tentatively identified as four chlorogenic acid isomers, three leucoanthocyanidins, and catechin. No differences in qualitative distributions of phenolic compounds were observed which would account for the inhibition of browning in peach tissue. Polyacrylamide disc gel electrophoresis of peach PPO preparations showed the presence of up to 11 multiple forms displaying activity toward catechol. The bands had different substrate specificities and were present in different amounts, but PPO from peaches treated 21 days after bloom appeared to have a catechol reactive band not present in untreated peaches or peaches treated 46 days after bloom. One band from peaches treated 46 days after bloom with 150 ppm ethephon appeared to have decreased substrate specificity toward pyrogallol. Crude PPO preparations from untreated fruit and fruit receiving the 46‐day treatments oxidized o‐dihydroxyphenols only, and the relative PPO activities varied with treatment. These PPO preparations exhibited two pH optima; pH 4.4 and 6.2 for untreated and GA‐treated peaches (46‐day treatment), and pH 4.4 and 6.6 for peaches treated with ethephon (75 or 1.50 ppm, 46‐day treatment). PPO from the treated peaches had a lower proportion of total activity at pH 4.4 than PPO from untreated peaches.
APPLICATION OF RESPONSE SURFACE ANALYSIS IN THE FORMULATION OF WHIPPED TOPPING
Authors: MIN D. B. , THOMAS E. L.
Published: December 2006

Computer analysis of a response surface experimental design was used to study the effect of three variables: fat (15, 18, and 21%), stabilizer (0.3, 0.5, and 0.7%), and corn syrup solids (7, 10, and 13%) on the overrun and firmness of whipped topping. Response surface plots were generated by the computer for overrun and firmness of the whipped topping as a function of fat versus stabilizer at selected contents of corn syrup solids. The response models for overrun and firmness acounted for about 62% and 82% of the variation in the observed overrun and firmness values, respectively. The models also indicate that each ingredient mainly reacted independently in contributing to overrun and firmness of the topping. Response surface plots show that there were many combinations of fat, stabilizer and corn syrup solids that would produce a similar response of overrun and firmness of the whipped topping. A combination of variables can be selected by this procedure to produce an optimum whipped topping mixture on the basis of cost, availability, and convenience.
GROWTH SUPPRESSION OF PSEUDOMONADS BY GLUCOSE UTILIZATION
Authors: BARUA M. , SHELEF L. A.
Published: December 2006

The effect of glucose on growth of two Shewan's group II pseudo‐monads was studied. Concentration of 05–10% glucose by weight in nutrient broth effected a decrease in growth lag and growth level. The pH of the growth medium decreased by as much as two units within the first 2 days of incubation. Glucose utilization and acid production increased with increase in glucose concentration. These results support previous observations in meat of increased carbohydrate utilization and lowered pH, resulting in suppressed bacterial growth and delayed spoilage in the presence of added glucose.
A DIRECT IMMUNOENZYME METHOD FOR THE DETECTION OF SALMONELLAE IN FOODS
Authors: SWAMINAITHAN B. , AYRES J. C.
Published: December 2006

An immunoenzyme conjugate was prepared by labeling the immunoglobulin G fraction of Salmonella polyvalent flagella1 anti‐serum with horseradish peroxidase. The immunoenzyme conjugate, when reacted with pure cultures of bacteria and stained with 3–3′diaminobenzidine was found to specifically stain the cell wall and flagellae of salmonellae. Cells of salmonellae were stained brown after the immunoenzyme reaction and could be differentiated from unstained organisms under a light microscope at 1000X magnification. The immunoenzyme technique was applied to the rapid detection of salmonellae in meats and poultry products and the specificity and sensitivity of the method was donipared to that of the fluorescent antibody technique and conventional cultural technique. The immunoenzyme procedure was found to give good correlation with the conventional cultural procedure. Its sensitivity was comparable to that of the fluorescent antibody technique.
TEXTURAL PROPERTIES OF COTTONSEED PROTEINS
Authors: BERARDI LEAH C. , CHERRY JOHN P.
Published: December 2006

Methods of texturing and gelling cottonseed protein isolates without extrusion were investigated as a means of extending the use of cottonseed derivatives as food ingredients. Water suspensions of storage protein isolates with a pH of 4.5–9.0 heated to 90°C while being stirred had the mouthfeel and chewiness of cooked meat; suspensions at pH values above and below this range formed self‐sustaining gels. Isolates containing both nonstorage and storage proteins required suspension in 0.3% NaCl solutions between pH 4.0 and 9.0 for texturing. The textured products can be dehydrated for storage and rehydrated as needed. Meat products containing 10–20% textured cottonseed proteins had acceptable texture, color, flavor, and chemical properties; blandness was a problem with 30% products. Gel electrophoretic techniques elucidated some of the interactions of meat and cottonseed proteins during processing and also showed the usefulness of these procedures in identifying vegetable proteins in food systems.
CHARACTERIZATION OF THE CARBOHYDRATE DEGRADING ENZYMES IN THE SURF CLAM CRYSTALLINE STYLE
Authors: JACOBER L. F. , RICE C. , RAND A. G.
Published: December 2006

The digestive enzymes within the crystalline style of the surf clam, Spisula solidissima, were examined for possible future use in algal carbohydrate degradation. Measurement and characterization of enzymatic activities, contained in a simple homogenate and useful in polysaccharide breakdown has been accomplished. The activities of amylase, cellulase, and the major enzyme, laminarinase, were evaluated by determining the amount of glucose which was released from the appropriate substrates. The activity of a fourth enzyme, alginase, was detected by a modified thiobarbituric acid test which measured the mannuronic and guluronic acids produced from an algin substrate. Conditions for the best combination of coordinated enzymatic activity were evaluated, and the majority of the crystalline style enzymes could function to a satisfactory level at 37°C when the pH was maintained at 6.0.
DETERMINATION OF SOLANINE IN TOMATO CULTIVARS
Authors: ŠTIMEKOVÁ E. , HORČIN V.
Published: December 2006

The solanine content was determined for various developmental stages of tormato fruit from machine‐harvest and hand‐harvest cultivars used in ČSSR. Solanine was determined by a gravimetric and spectrophotometric method in the raw pulp and in salads from green tomatoes. The solanine content decreased during fruit ripening. In none of the cultivars and developmental stages studied was the solanine content high enough to cause health problems. Green and immature fruit are suitable for preparation of various preserved products, especially salads, syrups, pulps, and marmalades.
RATING AND RANKING PROCEDURES FOR SHORT‐CUT SIGNAL DETECTION MULTIPLE DIFFERENCE TESTS
Authors: O'MAHONY M. , GARSKE S. , KLAPMAN K.
Published: December 2006

A comparison is made between rating and ranking as methods for multiple difference testing for the sensory analysis of food flavors. A signal detection index of difference (R) is obtained and tends to be higher when obtained by ranking than by rating. The effect is predicted from probability assumptions made in the calculation of the index.
AN EQUATION CORRELATING SHELF LIFE OF DEHYDRATED VEGETABLE PRODUCTS WITH STORAGE CONDITIONS
Authors: VILLOTA R. , SAGUY I. , KAREL M.
Published: December 2006

A correlation of time of failure and storage conditions was established for two classes of dehydrated products, namely vegetables and vegetable powders. Mathematical models developed were based on data reported in the literature for products stored in air or nitrogen with failure due to off‐flavors or changes in color. A general mathematical model, in accord with theoretical considerations was found to be applicable in all cases studied.
ORGANIC FLOCCULANTS SPEED SPENT PICKLE CURING BRINE RECYCLING
Authors: GLAROS T. , GEISMAN J.R.
Published: December 2006

A refinement of the technique for recycling spent curing pickling brines has been developed and is described. The technique involves the addition of 6 ppm of anionic polyelectrolyte and reduces settling time to 2 hr. The large floe produced excellent removal of suspended solids, a high retention of salt in a reusable brine and was low cost. The reconditioned brine had no adverse effect on quality of the cured product. Processors should assess each lot of brine to be recycled for the presence of pectinase enzymes.
EFFECT OF GERMINATION, COOKING, AND CANNING ON PHOSPHORUS AND PHYTATE RETENTION IN DRY BEANS
Authors: TABEKHIA M. M. , LUH B. S.
Published: December 2006

The effects of germination, cooking and canning on the changes in total phosphorus, inorganic phosphorus and phytate retention in black‐eyed, red kidney, mung, and pink beans were determined in this study. Soaking the dry beans in water for 12 hr at 24°C resulted in a slight decrease in phytate. After germination for 96 hr or longer there was a significant breakdown in phytic acid, and an increase in inorganic phosphorus. Cooking the dry beans at 100°C for 3 hr had little effect on phytate retention. Heat processing the dry beans at 1155°C for 3 hr in cans resulted in some increase in inorganic phosphorus and a reduction in phytate.
LIPASE RELEASE FROM LYSOSOMES OF RAINBOW TROUT (Salmo gairdneri) MUSCLE SUBJECTED TO LOW TEMPERATURES
Authors: GEROMEL E. J. , MONTGOMERY M. W.
Published: December 2006

Lysosomal lipases of the dark lateral line muscle of rainbow trout (Salmo gairdneri) had pH optima of 4.2–4.5 and 7.8. The acid lipase was chosen for further study. Presence of Triton X‐100 in the reaction mixture enhanced the activity of the acid lipase. Fasting the fish for 24 and 72 hr prior to sacrifice resulted in higher acid lipase activities. Lysosomal preparations contained 60% of the acid lipase of the dark lateral line muscle. Storage on ice and fast and intermediate rates of freezing did not cause the release of acid lipase from the lysosomes. However, slow freezing and fluctuation of temperatures (−12° to −3.5° for 96 hr) of the frozen fillets resulted m appreciable release of the acid lipase from lysosomes. During frozen storage most of the release of acid lipase from the lysosomal fraction occurred within the first month of storage. Lower storage temperatures decreased the rate of acid lipase release from the lysosomal fraction.
MERCURY AND SELENIUM IN MARINE‐ AND FRESHWATER FISH
Authors: LUTEN J. B. , RUITER A. , RITSKES T. M. , RAUCHBAAR A. B. , RIEKWEL‐BOOY G.
Published: December 2006

Mercury, methylmercury and selenium concentrations were determined in fillets and livers of various marine‐ and freshwater fish species. About 90% of the mercury in the fillets was found to be present as methylmercury. The concentration of mercury in some freshwater fish samples exceeded the FDA guideline of 1.0 mg/kg, whilst the mercury concentration in marine fish was below this level. In nearly all marine fish samples the stoichiometric Hg:Se ratio was smaller than one. Accumulation of mercury in freshwater fish took place in such a way that the stoichiometric Hg:Se ratio was larger than one. A linear relationship was observed between the methylmercury and selenium concentration in the livers of eight perch samples.
SENSORY COMPARISONS OF THE AROMA OF NATURAL AND SOME SIMULATED BEEF FLAVORS
Authors: MAC LEOD GLESNI , SEYYEDAIN‐ARDEBELI M.
Published: December 2006

Sensory comparisons of the aromas of some commercially available simulated beef flavorings with those of genuine beef–both boiled and roasted‐revealed the former to be significantly different from and less desirable than the latter. Odor descriptions were obtained for both classes of aromas. Those samples which most closely simulated the natural cooked beef aromas were more like boiled beef aroma than roast beef aroma. When the aroma of the simulated meat flavorings did possess burnt, roasted qualities, these were undesirable and tended to obliterate any meaty quality which may have been present.
EFFECT OF VACUUM AND RIGOR CONDITION ON CURE ABSORPTION IN TUMBLED PORCINE MUSCLES
Authors: SOLOMON L. W. , NORTON H. W. , SCHMIDT G. R.
Published: December 2006

Three major ham muscles were isolated, trimmed, and placed in a tumbler either 4 or 48 hr postmortem with 18% curing solution. Either vacuum or no vacuum was applied. Brine absorption within whole muscles was monitored by taking samples at three different depths during 13.47 hr of intermittent tumbling and after the curing period at 24 hr. Results indicate that vacuum and prerigor state independently increase the absorption of NaCl (P > 0.01). After the first hour of continuous tumbling the outer sample depth attained 2.15% NaCl and then decreased, but the concentration of NaCl in the inner two depths increased linearly with log time (P > 0.01). After 24 hr a homogeneous cure distribution was not found as the NaCl content in the depths was markedly different. Breaking strengths of ham slices were found to be greater when vacuum tumbling was used (P > 0.001). Thus vacuum is implicated in increased cure absorption and binding functionality.
SORBIC ACID INHIBITION OF CLOSTRIDIUM BOTULINUM IN NITRITE‐FREE POULTRY FRANKFURTERS
Authors: HUHTANEN C. N. , FEINBERG J.
Published: December 2006

Chicken and turkey frankfurter emulsions and ground commercial frankfurters were treated with sorbic acid or potassium sorbate together with several acidulating agents. These were inoculated with 400 spores/g of a mixture of 21 strains of C. botulinum (12 of type A, 9 of type B) and canned under vacuum in 208 × 107 aluminum tab cans. The cans were temperature abused at 30°C. Chicken emulsions with sodium acid pyrophosphate (used for commercial frankfurters) showed can swelling in 2 days; turkey emulsion cans swelled in 4 days. The mean swell times for chicken and turkey were, respectively: 7 and 15 days with 0.52% potassium sorbate and 13 and 35 days with 0.40% sorbic acid. Acidification of emulsions with 3PO4 or glucono‐δ‐lactone to a pH as low as 5.4 did not increase the mean swell times; however, in combination with 0.4% sorbic acid the mean swell times were increased over those of the sorbic acid alone. Citric acid increased mean swell times in turkey but not in chicken emulsions. For poultry emulsions and poultry frankfurters commercially prepared with 0.2% sorbic acid, acidification with H3PO4 to pH 5.7 resulted in appreciable increases in mean swell times; 0.4% sorbic acid without 3PO4 was more effective. Indigenous microflora, causing gas production in the cans, were also inhibited by 0.4% sorbic acid and by 3PO4 acidified 0.2% sorbic acid. Finished frankfurters generally behaved the same as the emulsions in C. botulinum inhibition; however, they gave better protection than the emulsions when both were treated with 0.2% sorbic acid plus 3PO4.
STUDIES ON FREEZE‐THAW CELATION OF VERY LOW DENSITY LIPOPROTEIN FROM HEN'S EGG YOLK
Authors: KURISAKI JUN‐ICHI , KAMINOGAWA SHUICHI , YAMAUCHI KUNIO
Published: December 2006

The disruption of lipid‐protein complexes in egg yolk very low density lipoprotein (VLDL) during freezing and thawing was studied chemically and morphologically. Upon rapid freezing and thawing, the gelation did not occur and VLDL particles only clustered. Nevertheless, some of the VLDL constituents were liberated from particles. On either slow freezing or slow thawing, the aggregation was complete and the gelation occured. Also in this case, VLDL fragments were liberated. The liberated fraction was rich in protein and phospholipids which surround the neutral lipid core. Thus, on freezing and thawing, the disruption of the surface that stabilizes the particulate nature of VLDL initially occurs. In conclusion, the gelation might be attributed to the aggregation of disrupted VLDL particles which finally induces the formation of a mesh‐type structure.
GROWING SPORES OF P.A. 3679 IN FORMULATIONS OF BEEF HEART INFUSION BROTH
Authors: GOLDONI JOSE SANTO , KOJIMA SABURO , LEONARD SHERMAN , HEIL J. R.
Published: December 2006

Spores of the putrefactive anaerobe (P.A.) 3679 are widely used in inoculated pack studies designed to evaluate the adequacy of heat processes for low acid foods. For this purpose, it is essential to have the ability to repeatedly grow large amounts (> 106) of test spores with comparable heat resistance. Beef heart infusion broth fortified with 1.0% tryptone, 1.0% gelatin, 0.05% glucose, 0.4% dibasic Potassium phosphate, 0.3% sodium citrate, and either 0.5% isoelectric casein or 1.5% skim milk powder, in the presence of beef heart particles was found to be dependable for producing > 109 heat resistant spores/liter medium when incubated 2 wk at 30°C followed by 1 wk at 20°C. With the beef heart debris either remaining or absent after two washing, the heat resistance of the spores did not change during 1 yr of storage at 4°C.
EFFECT OF CUT AND FIELD‐HOLDING CONDITIONS OF ACTIVITY OF PHENYLALANINE AMMONIA‐LYASE AND TEXTURE IN FRESH ASPARAGUS SPEARS
Authors: POWERS J. R. , DRAKE S. R.
Published: December 2006

Asparagus spears were cut to lengths of 14 cm (all green) and 17.8 cm (including butt) and held either in the shade or exposed to sun in the field for 0, 9, and 24 hr and analyzed for phenylalanine ammonia‐lyase (PAL) activity and shear‐press firmness. Both shear‐press value and PAL activity increased on a fresh‐weight basis during post‐harvest holding regardless of cut or holding condition. However, markedly higher shear values and PAL activities were found in both spears cut “all green” and those held in the sun.
COVALENT ATTACHMENT OF NEACETYL LYSINE, Nɛ‐BENZYLIDENE LYSINE, AND THREONINE TO WHEAT GLUTEN FOR NUTRITIONAL IMPROVEMENT
Authors: Li‐CHAN E. , NAKAI S.
Published: December 2006

Nɛ‐Protected lysine derivatives and threonine were covalently attached to wheat gluten using 1‐ethyl‐3‐(3‐dimethylaminopro‐pyl)carbodiimide. Influential reaction factors were studied using fractional factorial experiments. Lysine content increased 4.0‐fold and 6.5‐fold after reaction of pepsin‐hydrolyzed gluten with NE‐benzylidene lysine and NE‐acetyl lysine respectively, but product yields were low (40–65%). Using unhydrolyzed gluten as the starting material, 1.6‐fold and 2.5‐fold lysine increases resulted using NC‐benzylidene and NE‐acetyl lysine, respectively, with 95% yield. At least 4‐fold increase in threonine could be obtained from reaction of threonine with pepsin‐hydrolyzed gluten, but with only 30–50% product yield. Yields increased to 96% by reacting threonine with unhydrolyzed gluten, with 1.8‐fold increase in threonine.
PHYSICAL CHARACTERISTICS OF a‐AMYLASE HYDROLYSATES FROM UNMODIFIED AND CHEMICALLY‐MODIFIED WAXY MAIZE STARCHES
Authors: HAHN O. E. , HOOD L. F.
Published: December 2006

LOW concentrations of porcine pancreatic or‐amylase were utilized to partially hydrolyze dimethylsulfoxide‐solubilized unmodified and modified waxy maize starches. Hydrolysis products were evaluated by viscometry and gel permeation chromatography methods. There was a pronounced drop in viscosity at low degrees of hydrolysis (< 1%) even though there was little change in the elution profile from Sepharose 4B. Hydroxypropyl starches were more resistant to or‐amylase attack than the unmodified starch resulting in lower hydrolysis values and higher viscosities. Phosphate crosslinked starches with the same degree of hydrolysis as the unmodified starch had higher viscosities.
IDENTIFICATION OF CAMPESTERYL PALMITATE AND SITOSTERYL PALMITATE IN WHEAT FLOUR
Authors: HSIEH C. C. , WATSON C. A. , MCDONALD C. E.
Published: December 2006

This study shows that both campesteryl palmitate and Sitosteryl palmitate are present in wheat flour. These two saturated steryl esters, which appeared as one spot by thin‐layer chromatography, were identified as the palmitates of campesterol and sitosterol by gas‐liquid chrmoatography and infrared studies. Campesteryl palmitate and sitosteryl palmitate were present in proportions of about 1 to 5 in wheat flour in amounts of 0.0043 and 0.021%, respectively.
DETERMINATION OF FLAVOR RETENTION IN PRE‐EXTRUSION FLAVORED TEXTURED SOY PROTEIN
Authors: PALKERT PHILIP E. , FAGERSON IRVING S.
Published: December 2006

The effect of extrusion processing upon the retention of pre‐extrusion added flavor compounds in textured soy protein was determined using a Tenax trapping system. The Tenax trapping system was found to allow rapid analysis and yield reproducible results. Extrusion processing was found by this method to result in a large reduction in the levels of pre‐extrusion added flavor compounds. Recovery of the ten compounds studied was found to range from 4–22% with an average recovery of 9.36. Absorption of the flavor compounds by textured soy protein was found to contribute significantly to reductions in flavor compound recovery and the degree of absorption was found to vary widely for different compounds. Drying of flavored textured soy protein after extrusion was found to have little effect upon flavor levels.
INFLUENCE OF SELECTIVE AGENTS ON RECOVERY OF COLD‐STRESSED CELLS OF Clostridium perfringens
Authors: APILUKTIVONGSA PORNTHIP , WALKER HOMER W.
Published: December 2006

Recovery of nonstressed, refrigerated, and frozen cells of two strains of C. perfringens, HR2 and FDl, was observed in the presence of various selective agents. Sodium metabisulfite had little influence on recovery of cold‐stressed cells. D‐cycloserine, kanamycin sulfate, oleandomycin phosphate, and polymyxin permitted good recoveries for strain FD1, but recoveries for strain HR2 were not as high as for FD1 in the presence. of these compounds. Sodium sulfadiazine and neomycin always produced low recoveries for both strains; inhibitory effects were most pronounced for frozen cells. Authors Apilukrivogse and Walker are wirh the Depr. of Food Technology, Iowa Stare Univ., Ames, IA 50011.