bluuebunny/crossref_metadata_2025 huggingface dataset:
Effect of Phosphate Blends on Stability of Cod Fillets in Frozen Storage
Authors: WOYEWODA A. D. , BLIGH E. G.
Published: August 2006

Atlantic cod fillets were dipped in commercial tripoly or metaphosphate solutions, frozen and stored at either –12 ° 0.5°C or –30°C (constant or with daily programmed fluctuations to −26°C) for up to 26 wk. Phosphate treatments at both storage temperatures decreased thaw drip and cooked drip and yielded a product with higher raw and cooked moisture. Protein content of cooked drip from fillets stored at –12°C was reduced by phosphate treatment; no significant difference was found between treated and control samples at –30°C. Although salt extractable protein was lowered, phosphate treatment did not affect dimethylamine/formaldehyde formation. Sensory evaluation of treated fillets stored at –30°C (with daily fluctuation to –26°C) revealed phosphated fillets to be the most tender and, after 26 wk storage, the most highly acceptable. Tripolyphosphate treatment significantly retarded the increase of expressible fluid under abusive conditions of frozen storage.
Quality of Enzymatically Treated 72° Brix Orange Juice Stored at Refrigerated Temperatures
Authors: CRANDALL P. G. , CHEN C. S. , MARCY J. E. , MARTIN F. G.
Published: August 2006

Fresh Valencia orange juice was treated with 0, 70, and 350 ppm of commercial pectic enzymes, concentrated to 72° Brix and stored at –7°, –1°, 7°, and 13°C for up to 6 months. The 70 ppm enzyme treatment successfully reduced initial apparent viscosity by about 25%. For the 70 ppm enzyme treated samples after 6 months storage at all four temperatures, juice cloud remained acceptable, furfural remained below the significant level, and at −1°C, vitamin C levels were above 32 mg/100 mL. There was no significant difference in taste after 6 months storage at −7°C between control and 70 ppm enzyme treated samples. Product quality of enzymatically treated orange concentrate stored at refrigerated temperatures was of sufficient quality to realize potential savings of 17% in storage and 30% in refrigeration.
Computerized Model for the Prediction of Thermal Responses of Packaged Solid‐Liquid Food Mixture Undergoing Thermal Processes
Authors: LEKWAUWA AJU N. , HAYAKAWA KAN‐ICHI
Published: August 2006

A COMPUTERIZED MODEL for the prediction of thermal responses and lethality of packaged particles‐liquid food was developed by assuming a statistical particle volume distribution for spherical, cylindrical, oblate spheroidal‐shaped particles. For the model development, an overall heat balance equation was solved in combination with an equation for transient heat conduction. To solve the latter, Duhamel's theorem and empirical formulae containing f‐ and j‐values were used. The reliability of the model was verified experimentally by processing canned potatoes‐in‐brine in an agitated cooker.
Effect of Cooking Method on the Texture of Epimysial Tissue and Rancidity in Beef Roasts
Authors: WELKE R. A. , WILLIAMS J. C. , MILLER G. J. , FIELD R. A.
Published: August 2006

Twelve top round roasts from two Utility‐grade cows were randomized and cooked by microwave, convection or conventional methods after epimysial tissue had been inserted into each roast. The freshly cooked and stored roasts were evaluated for rancidity using three TBA methods, and textural determinations were made on epimysial tissue. TBA numbers increased from day 0 through day 11. Shear values for epimysial tissue from 8‐year old animals cooked by microwave tended to be lower than those for tissues cooked by convection or conventional methods, but no differences in cooking method were observed for tissue from l‐year old animals.
Effect of Calcium Salts on Susceptibility to Browning of Avocado Fruit
Authors: RENSBURG EUGENE VAN , ENGELBRECHT ABRAHAM H.P.
Published: August 2006

Fuerte avocados were dipped in 0.18M solutions of calcium chloride (CaCl2·6H2O) or calcium phosphate (CaHPO4) or calcium arsenate [Cas(AsO4)2] or calcium nitrate [Ca(NO3)2·4H2O] to determine whether these treatments had any effect on the browning components in avocados. It was found that calcium treatments suppressed both respiration and polyphenol oxidation and also reduced the content of total phenolics, leuco‐anthocyanins, and flavonols. Of those calcium treatments used, calcium arsenate gave the best results.
Effects of pH on Nonenzymic Browning during Storage in Apple Juice Concentrate Prepared from Bramley's Seedling Apples
Authors: O'BEIRNE DAVID
Published: August 2006

In Bramley's Seedling, adjustment of juice pH affected darkening in apple juice concentrate during storage in the order pH 2.0 > pH 3.0 > pH 4.0. Darkening was also greater in model systems corresponding to juice at pH 3.0 compared with pH 4.0. The rapid darkening in concentrate of this cultivar appeared to be due to high rates of Maillard browning reactions rather than to other forms of nonenzymic browning.
HPLC Determination of Furfural and 5‐Hydroxymethylfurfural in Citrus Juices
Authors: LEE HYOUNG S. , ROUSEFF RUSSELL L. , NAGY STEVEN
Published: August 2006

A rapid sample clean‐up and chromatographic separation were devel‐ oped to determine both furfural and 5‐hydroxymetbylfurfural (HMF) in citrus juices. Furfural and HMF were isolated by using a C‐18 cartridge, and quantified by isocratic elution with acetonitrile/water (1Y85, v/v) as the mobile phase with a Radial‐PAK C‐18 column (100 × 8 mm i.d.). Detection was at 280 nm and the lower limit of detection for both compounds was 50 ppb. Recoveries between 94.0 and 101.2% were obtained for HMF added to orange juice. Recoveries of fmfural ranged between 96.8 and 103.9%.
Peroxidase Activities in Cucumber Pickle Products
Authors: BUESCHER R. W. , McGUIRE C.
Published: August 2006

Peroxidase (POD) activities were determined in brines and tissues of eight retail and four food service pickle products from several commercial sources. Also, activities were examined in different locations within containers of spears. Large variations in POD activities were found between products and between sources of a given product. POD was detected in every product category. All sources of refrigerated dills, fresh pack dills and spears had activity. Activities in product brines paralleled at a lower level the activities in tissue extracts. Gradients of POD activities were observed in jars of fresh pack spears. Spear tissues located in the center and bottom portions of jars had the highest POD activity.
Energy Utilization During Blanching (Water vs Steam) of Sweet Corn and Subsequent Frozen Quality
Authors: DRAKE S. R. , SWANSON B. G.
Published: August 2006

A counter‐flow water blancher required 44% less steam to blanch corn than a conventional steam tunnel blancher. On an hourly steam consumption basis, the counter‐flow water blancher was 31% more efficient than the steam blancher. Total product yield was 1.5% greater with the steam blancher than with the counter‐flow water blancher. Drip loss of the corn was greater with the counter‐flow water blancher than with the steam blancher, but moisture content of the corn was also greater. Yellow color was darker for the counter‐flow water blanched corn than the steam blanched. The use of the counter‐flow water blancher to blanch corn resulted in substantial energy savings with little or no difference in quality when compared to the steam blanched product.
Effect of Domestic Processing and Cooking on In Vitro Protein Digestibility of Moth Bean
Authors: KHOKHAR SANTOSH , CHAUHAN B. M.
Published: August 2006

Protein digestibility (in vitro) of dry seeds of moth bean cultivars varied significantly from 58.69 to 62.06%. The protein digestibility improved significantly when the seeds were given different domestic processing and cooking treatments including soaking, sprouting, ordinary cooking and pressure cooking. Pressure cooking of the seeds presoaked in plain water or mixed mineral salt solution had the most pronounced effect.
Effect of Thermal Treatment on the Rheological Pattern and Composition of Dry Bean Flour Soluble Extracts
Authors: GERSCHENSON LIA N. , BARTHOLOMAI GUALTERIO B.
Published: August 2006

Dry bean flour samples with 14% (dry basis) moisture content were exposed to thermal treatment, in sealed cans, at 50°, 70°, 80°, and 90°C, for various periods. The rheological pattern and composition of their soluble extracts, obtained at pH 10, were determined. Soluble extracts decreased in viscosity with time of treatment, up to a time dependent on temperature, where viscosity became constant. Soluble protein decreased with time of treatment. During the first step of dry bean flour heat treatment, soluble solids other than protein, were constant, then began to increase, promoting viscosity constance in spite of soluble protein decrease.
Gas Chromatographic Determination of Hydrolyzed Sugars in Commercial Gums
Authors: AL‐HAZMI M. I , STAUFFER K. R.
Published: August 2006

A modified GC method was utilized for the detection and quantitative determination of sugars derived from commercial gum, Agar, Carageenan, Xanthan, Gum Ghatti, Gum Arabic, Emulgum, Gum Tragacanth, and Gum Karaya. The polysaccharides were cleaved by acid hydrolysis, derivatized with “STOX” hydroxylamine to form oxime with “TMSI” or “HMDS+TFAA” for silylation. The separation and quantitation was performed by gas chromatography, using phenyl‐BD‐glucopyranoside as the internal standard for quantitative analysis. Sugar molar ratios (percent) for all commercial gums tested were similar to literature values.
Effect of Adjusting the Water Activity to 0.95 with Different Solutes on the Kinetics of Thiamin Loss in a Model System
Authors: FERNÁNDEZ BEATRIZ , MAURI LILIANA M. , RESNIK SILVIA L. , TOMIO JOSEFINA M.
Published: August 2006

The kinetics of thiamin degradation in a model system of pH 6.0 and water activity (aw) 0.95 controlled with NaCl, KC1, glycerol or Na2SO4, was studied. The type of solute used to adjust aw, had a dramatic influence on the rate of degradation of thiamin. The loss of vitamin increased in the following order: NaCl > KCl > glycerol > Na2SO4. Activation energies, however, were independent of the type of solute and ranged between24–28 kcallmole.
Sensory and Physical Attributes of Frankfurters with Reduced Fat and Elevated Monounsaturated Fats
Authors: JOHN L. C. ST. , BUYCK M. J. , KEETON J. T. , LEU R. , SMITH S. B.
Published: August 2006

Instrumental and sensory evaluations were conducted on frankfurters manufactured with an increased monounsaturated/saturated (M/S) lipid ratio and 25% less fat than control. The M/S ratio was altered by using lean and fat from pigs fed 0%, 10%, or 20% canola oil (CO) which is high in oleic acid. Incorporation of 10% and 20% CO pork tissue into the product decreased saturated fat by 11.0% and 18.6%, respectively. Instron texture analysis indicated slight increases in cohesiveness with elevated CO, whereas decreasing fat increased gumminess and chewiness. Sensory evaluation demonstrated that the overall palatability ratings of the test frankfurters were similar to the control product. Frankfurters with significantly less total fat and saturated fatty acids without adverse sensory and storage characteristics were produced.
Effects of Nonvacuum, Vacuum and Nitrogen Back‐Flush Tumbling on Various Characteristics of Restructured Cured Beef
Authors: GHAVIMI BAHMAN , ROGERS R. W. , ALTHEN T. G. , AMMERMAN G. R.
Published: August 2006

Nonvacuum (NV), vacuum (V) or nitrogen back flush (NB) processing conditions during intermittent tumbling (10 min/hr) were compared for effects on the characteristics of restructured cured beef. Meat in a NV atmosphere exhibited higher (P<0.05) cooked yields than either V or NB; also V‐tumbled meat had higher yields than the NB atmosphere (P<0.05). Meat tumbled in a NB atmosphere had higher (P<0.05) protein extraction values than meat treated in either V or NV. In summary, meat tumbled at any of the three atmospheres was satisfactory.
Effect of Roasting on the Chemical Composition and Protein Quality of Lupin Seeds (Lupinus albus cv Multolupa)
Authors: YÁÑEZ ENRIQUE , LOBOS P. , DÍAZ G. , BALLESTER D.
Published: August 2006

The effect of roasting lupin seeds (Lupinus albus cv Multolupa) for 10, 20, 30, and 40 min at 80–90°C was studied. Raw lupin was shown to be markedly deficient in the S‐amino acids. These were not affected by roasting for 10 min, although a mild loss was observed for isoleucine and valine. However, heating for up to 40 min caused important losses in lysine and methionine + cystine. PER for raw lupin was 0.80 (casein 2.93) and that of the 10 min heated sample was 0.92 (NS), while roasting for 20, 30 and 40 min caused a severe reduction in protein quality (PER 0.59, 0.53 and 0.46 respectively). All these values improved significantly (p<0.01) by supplementation with 0.1% DL‐methionine. Heating lupin seeds for 10 min may help to remove the “beany” flavor of this legume.
Anthocyanins and Other Phenolic Compounds of Saskatoon Berries Amelanchier alnifolia Nutt.)
Authors: MAZZA G.
Published: August 2006

High performance liquid chromatography (HPLC), equipped with photodiode array detector, was applied to separation and concentration of the anthocyanins and related compounds of saskatoon berries. Thirteen discrete peaks were detected and separation of these took less than 40 min. Ten of the 13 HPLC peaks were collected as separate fractions from the column outlet and re‐analyzed by paper chromatography and spectral analysis. The concentration of total anthocyanins was 86‐125 mg/100g of fresh berries. The main anthocyanins were cyanidin 3‐galactoside, which formed 61% and cyanidin 3‐glucoside which accounted for 21% of the total anthocyanins. Also identified were cyanindin 3‐xyloside, chlorogenic acid and rutin.
Yeast Mutants Containing Elevated Methionine
Authors: TARKA E. F. , FIELDS M. L.
Published: August 2006

Mutants of Candida tropicalis ATCC 1369, Candida tropicalis ATCC 9968 and Candida utilis ATCC 9950 were produced by treatments with ultraviolet light (UV), ethionine, or nitrous acid (NA). The UV and NA derived mutants grew on a methionine‐free medium and exhibited an increased growth response to added sulfate in a sulfate‐free medium. The mutant 1369/0 had an increase of 54.6% methionine as a percentage of protein above that of the parent strain. The increase of the mutant 1369/0 over the parent in % relative nutritive value (% RNV) was 4.35%. Sonication of yeast cells increased the % RNV and average of 8% above that of the intact cell.
Functionality of Sorghum Flour Components in a High Ratio Cake
Authors: GLOVER J. M. , WALKER C. E. , MATTERN P. J.
Published: August 2006

High ratio cakes baked from composite flours of hard red winter wheat and grain sorghum were inferior to those baked from wheat flour alone. The lipid, water‐soluble and starch fractions of grain sorghum were interchanged with those of wheat to identify the responsible component(s). Sorghum lipids did not display functionality, perhaps due to their low concentration of glycolipids. The effect of exchanging water‐solubles on cake quality was negligible. Both volume and texture were inferior when sorghum starch replaced wheat starch. Replacement of sucrose with dextrose greatly improved cake volume and texture, apparently by lowering the high gelatinization temperature of the sorghum starch.
Centroid Mapping Optimization: A New Efficient Optimization for Food Research and Processing
Authors: AISHIMA T. , NAKAI S.
Published: August 2006

Experimenting at the centroid during simplex optimization was efficient in search for the optimum. A centroid search process, which replaced the worst vertex within the simplex with the centroid vertex one after another, was introduced. In the new method, the optimum can be found by combination of initial simplex, centroid search, mapping and simultaneous factor shift. An algorithm to define the new range for the subsequent simplex was also applied when the centroid search did not work effectively. This new method enabled efficient research by conducting a set of experiments simultaneously. By changing the range in sequential simplex/centroid search, the optimum could be more efficiently found than by previous simplex methods when compared with mathematical models.
Microencapsulation by a Dehydrating Liquid: A Microstructural Study by Scanning Electron Microscopy
Authors: ZILBERBOIM R. , KOPELMAN I.J. , TALMON Y.
Published: August 2006

Microcapsules of gum arabic with ethyl caprylate as a model core‐material were prepared by a cold dehydration process. Emulsion of the core‐material in gum solutions was injected into ethanol, and the slurry of the microcapsules was then dried in a vacuum oven. Scanning electron microscopy was used to determine the effects of process parameters on the microstructure of the product. The results, which agreed well with chemical analysis of the core‐material retention in the microcapsule, helped in understanding microencapsulation in general and the cold dehydration process in particular and should be useful for efficient design of successful microencapsulation processes.
A Response Surface Method for the Estimation of Convective and Radiative Heat Transfer Coefficients during Freezing and Thawing of Foods
Authors: SUCCAR JORGE , HAYAKAWA KAN‐ICHI
Published: August 2006

A procedure was developed to determine simultaneously convective and radiative heat transfer coefficients applicable to the nonsymmetric freezing or thawing of planar food. The transient state temperature distribution and transient state locations of thermal centers in a sample were used for this development together with computer programs for simulating heat transfer in the food. The coefficients were determined by minimizing squared residuals related to the temperature distributions and thermal centers. The developed method was used to determine the boundary coefficients of slabs made from a crystallized methyl cellulose gel subjected to freezing and thawing. The influence of thermophysical characteristics of the sample material on the determined coefficients was examined qualitatively.
Degradation and Binding to Food Proteins of Vitamin B‐6 Compounds During Thermal Processing
Authors: III J.F. GREGORY , INK S.L. , SARTAIN D.B.
Published: August 2006

Thermal degradation and interconversion of B‐6 vitamers and extent of their covalent binding to food proteins during processing at 121°C was evaluated. In solutions of potassium caseinate, radiolabelled forms of pyridoxal (PL) and pyridoxal phosphate (PLP) underwent partial conversion to pyridoxamine (PM) and pyridoxamine phosphate (PMP), respectively. Labelled pyridoxine (PN) underwent only slight oxidation to PL. Processing of evaporated milk, chicken liver and muscle containing tritiated B‐6 vitamers yielded similar results. The extent of covalent binding to protein and net retention of vitamin B‐6 varied among the food systems examined. Pyridoxyllysine and several unidentified bound forms of the vitamin formed during thermal processing were found in hydrolysates of casein, liver and muscle proteins. Bis‐4‐pyridoxyl disulfide was not detected.
Bitterness and Immature Flavor in Grapefruit:Analyses and Improvement of Quality
Authors: BERRY R. E. , TATUM J. H.
Published: August 2006

Coumarin concentration was very high in early grapefruit juice had an undesirable “immature” or “greenish” flavor. Thirteen Coumarins and psoralens were isolated and identified from such juices. Specific compounds added to mature Duncan juice increases in astringency, sourness and bitterness. About 35% of naringenin‐7‐beta‐rutinoside and 80% of the hesperidin were along with most suspended pulp when such juices were centrifuged. TLC analysis of insoluble solids indicated over 50% of five coumarins and about 25% of five other compounds were removed. Overall quality of grapefruit juice was improved following centrifugation.
Influence of pH on Available Amino Acid Concentrations in Fermented Cornheal
Authors: NANSON N. J. , FIELDS M. L.
Published: August 2006

Cornmeal was fermented at 45°C for 1, 2, 3, and 4 days. Meal was also allowed to ferment without a pH adjustment at 45°C for 1, 2, 3, and 4 days. The fermentation without a pH adjustment produced the largest concentrations of lysine, methionine, and tryptophan. Of the pH ranges tested, lysine was best produced at pH 5.0‐5.5, methionine at 4.0‐4.5, and tryptophan at 4.0‐4.5. All samples fermented at pH 4.M.5 or at pH 5.0‐5.5 for 1 and 2 days were significantly (P<0.05) higher in lysine, methionine, and tryptophan than nonfermented corn. Fermentations of 1 and 2 days produced the highest concentrations of available amino acids, which then decreased by days 3 and 4.

Authors Nanson and Fields are with the Dept. of Food Science & Nutrition, College of Agriculture, Univ. of Missouri‐Columbia, Columbia, MO 652 11.
Chemical and Physical Changes in Red Hake Fillets During Frozen Storage
Authors: OWUSU‐ANSAH YAW J. , HULTIN HERBERT O.
Published: August 2006

Changes in chemical and physical properties of frozen red hake fillets were determined as a function of time. The decrease in protein extractability could be partly reversed by mercaptoethanol. Sodium dodecylsulfate greatly reduced the loss in extractability. Polypeptides that would not enter 10% polyacrylamide gels after treatment with SDS and mercaptoethanol were formed during frozen storage. The rate of decrease of the myosin heavy chain followed first order kinetics with a rate constant of –0.054 per week at –7°C and closely paralleled the appearance of the “cross‐linked” peptides. Uniaxial compression moduli correlated well with the dimethylamine produced and the loss of the myosin heavy chain after SDS‐PAGE.
Influence of Heat Treatment of Milk on the Flow Properties of Yoghurt
Authors: PARNELL‐CLUNIES ESTELLE M. , KAKUDA Y. , DEMAN J.M.
Published: August 2006

Milk was processed by vat heating (VAT, 85°C for 10 to 40 min), high temperature‐short time heating (HTST, 98°C for 0.5 to 1.87 min) and ultra‐high‐temperature heating (UHT, 140°C for 2 to 8 sec) and made into yoghurt. Apparent viscosity (shear rate 57.755‐1) ranged from 550–568 mPa.sec for VAT treatments, 260–462 mPa.sec for HTST treatments and 170–333 mPa.s for UHT treatments. Flow behavior indices for all treatments were between 0.55 to 0.65 while consistency index values ranged from 0.3 to 1. Milk processed by HTST systems appeared to be viable alternatives to vat processing. UHT processed milk, however, yielded yoghurts of low viscosity.
Differentiating the Lectin Activity in Twenty‐Four Cultivars of Dry Beans (Phaseolus vulgaris L.)
Authors: KOEHLER H. H. , HERRICK HEDWIG E. , BURKE D. W.
Published: August 2006

Hemagglutination activity of 24 cultivars of dry beans (Phaseolus vulgaris) was estimated with rabbit, rat, bovine, and human erythrocytes. Net protein utilization (NPU) evaluated the nutritional toxicity to weanling rats of the beans fed at 10% protein. Nonprotein and 10%‐casein control diets were included. SDS‐polyacrylamide gel electrophoresis indicated lectin‐containing beans. Beans evaluated (in or‐der of decreasing lectin activity) were: Aurora, Sanilac, Royal Red, Red Kloud, Roza, Rufus, Harris, Viva, Fiesta, Black Turtle Soup, Chief, Hyden, UI‐59, Sutter; (nontoxic): Blue Mountain, GN‐1140, Holberg, Nodak, Olathe, Pindak, JM‐126, NW‐410, NW‐590, UI‐114. This study shows that combined hemagglutination tests and SDSPAGE enable rapid screening of dry beans for toxic lectins.
A Simplified Myosin Preparation from Marine Fish Species
Authors: MARTONE CELINA B. , BUSCONI LILIANA , FOLCO EDUARDO J. , TRUCCO RAÚL E. , SANCHEZ JORGE J.
Published: August 2006

A simple and rapid method for the purification of fish myosin with high yield was developed. The method consisted of washing chopped fish muscle with a 0.1M KCl solution, an extraction of myosin with a 0.45M KCl solution containing ATP, and steps of reprecipitation and redissolution by changes in ionic strength. Actin can easily be obtained as a component of the myosin preparation.
Acceptability of Flavor, Texture, and Appearance in Mutton Processed Meat Products Made by Smoking, Curing, Spicing, Adding Starter Cultures and Modifying Fat Source
Authors: BARTHOLOMEW D. T. , OSUALA C. I.
Published: August 2006

Mutton meat was tested as the main ingredient, in different processed meat items to obtain prototype products lacking objectionable mutton off‐flavors. Four consumer‐preference sensory panel sessions were conducted to rate these products against beef or pork controls. Sensory panel results indicated that compared to texture and appearance parameters, flavor had more effect on overall acceptability of these products. Objectionable mutton flavor was apparently reduced by: (1) reducing mutton fat to a level of 10% or less, and (2) using spices, smoking, and/or curing.
Use of Sensory Analysis for the Observation of Single Gene Effects on the Quality of Canned Peas (Pisum sativumL.)
Authors: TAURICK G. R. , MCLELLAN M. R.
Published: August 2006

Six genetic lines of peas isogenic for the A locus were used in a study of canned pea quality. This gene controls the expression of pigmentation on several parts of the pea plant and seed and is known to influence the quality of fresh and processed peas. Specific sensory attributes investigated were greenness, grayness, liquor clarity, typical pea aroma, grassy (hay‐like) flavor, firmness, mushiness, skin toughness, and acceptability level. Alleles of the A locus were shown to control appearance, flavor and general acceptability of canned peas but were not associated with textural differences. Use of formal methods in sensory analysis to characterize specific genetic effects may be a powerful tool in the identification of genetic control centers for quality characteristics.
Extraction of Milk Clotting Enzyme from Sodom Apple (Calotropis procera)
Authors: AWORH OGUGUA C. , NAKAI S.
Published: August 2006

A milk clotting enzyme with low proteolytic activity was extracted with ammonium sulfate, at 0.40‐0.65 saturation, from sodom apple leaves. The enzyme with apparently a basic isoelectric point was activated by cysteine and was more active at 65°C than at 35°C. Milk clotting activity increased with pH at 65°C, with the enzyme being almost twice as active at pH 6.4 as at pH 5.4‐5.7. Storage at 4°C for 15 days resulted in a 30‐50% loss in enzyme activity.
Effectiveness of Ethylene Oxide and Gamma Irradiation on the Microbiological Population of Three Types of Paprika
Authors: FRANCO S. LLORENTE , GIMÉNEZ J. L. , SÁNCHEZ F. MARTÍNEZ , ROMOJARO F.
Published: August 2006

The effectiveness of ethylene oxide and the gamma irradiation sterilizing treatments on the microbiological population was studied in three types of Spanish paprika, stored in a cold chamber (4°C) and at room temperature (16–36.8°C) over an experimental period of 285 days. The controlled microorganisms were: mesophilic aerobes, coliforms, sulfite reducing anaerobes, yeasts, molds, and Salmonella. The presence of aflatoxins was also studied. The results showed that both sterilizing treatments reduced the microbiological population to below the permissible levels recommended by the International Commission on Microbiological Specification for Food. Nevertheless, it was interesting that the gamma irradiation treatment was more effective.
Sensory and Chemical/Physical Quality Criteria of Frozen Peas Studied by Multivariate Data Analysis
Authors: MARTENS MAGNI
Published: August 2006

Ninety‐six batches of peas (Pisum sativum L. var.meduflare Alef.) chosen to represent many different types of quality variations, were analysed for 11 sensory and 11 chemical/physical variables. Mealiness, hardness, fruity and sweet flavor were found to be relevant sensory quality criteria by Principal Component Analysis and Analysis of Variance. These internal quality criteria seemed to describe a type of variation different from external quality variables such as color, appearance and size. About 60% of the total variation in the sensory variables could be predicted by the chemical/physical measurements as modelled by a two‐block Partial Least Squares Regression method. Alcohol insoluble solids contributed the most, especially to describe the “water” variation represented by mealiness and juiciness. The sensory and chemical/physical quality criteria were interpreted in terms of quality variations in the material as mainly due to maturation and growing seasons.
Mushroom Blanch Water Concentration by Membrane Processes
Authors: CHIANG BEEN HUANG , CHU CHUNG LIANG , HWANG LUCY SUN
Published: August 2006

Mushroom blanch water was concentrated by ultrafiltration (UF) and reverse osmosis (RO). UF prefiltration was essential in preventing severe fouling during the RO process. When the UF blanch water permeate was processed by RO, linear relationships between pressure and flux were observed at all concentrations tested. The blanch water was concentrated by UF/RO from 2% to 13% total solids at 60°C and 120 KPa/5000 KPa operating pressures with flux higher than 15 L/m2 hr. Maximum concentration obtained was approximately 20% total solids with 90% recovery of the nonvolatiles. Recoveries of some major volatiles were above 50%. Panelists could not differentiate the original from the reconstituted blanch waters in sensory evaluations.
Minimum Cooking Time for Potato Strip Frying
Authors: PRAVISANI C. I. , CALVELO A.
Published: August 2006

The maximum force for shearing was used as texture parameter for raw and cooked potato strips. The force was satisfactorily correlated with the cook value C (equivalent cooking time at 100°C) showing complete cooking for C ≥ 300 sec. Thermal histories measured at the center of strips fried under different oil temperatures suggested the heat and mass transfer mechanisms involved in the frying process and allowed the calculation of the minimum frying time to assure cooking at the strip center. This time was independent of the oil temperature and slightly dependent on the strip size.
Effects of Lysine and Methionine Fortification on Dough and Bread Characteristics
Authors: De Tonella Maria Luz Fernandez , Yepiz Maria Susana
Published: August 2006

Wheat flour from the Hermosillo Hard Red Spring cultivar in Sonora, Mexico was fortified with various levels of lysine and methionine. The effects of added amino acids on the rheological properties were measured by the Brabender Farinograph and the Chopin Alveograph. Nutritional characteristics were measured by Protein Efficiency Ratio (PER). Dough development and stability times were not significantly different between control and fortified flours. Water absorption and Alveograph results indicated differences between samples. PERs were significantly improved by fortification. Overall bread acceptability was not significantly different from unfortified samples.
Biotransformation of Linalool by Botrytis cinerea
Authors: BOCK G. , BENDA I. , SCHREIER P.
Published: August 2006

Biotransformation of linalool was studied using grape must and three strains of Botrytis cinerea (5901/2; 5909/1; 5899/4). Capillary gas chromatography and combined capillary gas chromatography‐mass spectrometry revealed predominant conversion (>90%) of linalool to (E)‐2,6‐dimethyl‐2,7‐octadiene‐1,6‐diol. in minor concentrations (<10%), the corresponding (Z)‐isomer, 2‐vinyl‐2‐methyl‐tetrahydro‐ furan‐5‐one, the four (E)‐and (Z)‐linalool oxides in their furanoid and pyranoid forms, the (E)‐ and (Z)‐acetates of pyranoid linalool oxides as well as 3,9‐epoxy‐p‐menth‐ 1 ‐ene identified.
Effect of Pressure‐Heat Treatments on Cathepsin B1 Activity
Authors: KURTH LYNDON B.
Published: August 2006

The substrate Nα‐benzoyl‐DL‐arginine‐2‐naphthylamide was used to measure the activity of crude cathepsin Bl in reaction mixtures that had been subjected to various combined pressure and heat treatments. Pressures of 100 KPa (atmospheric), 100 MPa and 150 MPa and temperatures in the range 30–30°C were used. High ressure appeared to protect the enzyme against heat inactivation. Maximum activity was observed at 60°C and 150 MPa and was 12 times that observed at 60°C and atmospheric pressure. An increase in activity of cathepsin B1 may account, at least in part, for the tenderization of meat by pressure‐heat treatments.
Stability Comparison of Two Betacyanine Pigments — Amaranthine and Betanine
Authors: HUANG A. S. , VON ELBE J. H.
Published: August 2006

The stability of amaranthine in solution was compared to the stability of betanine in solution. Amaranthine was extracted from fresh leaves (Amaranfhus tricolor). HPLC was used for the quantification of amaranthine, betanine and their degradation products. The degradation reaction of amaranthine, as with betanine, is a partially reversible reaction. The equilibrium constant at 90°C for amaranthine degradation was determined to be 0.125 mM compared to 0.071 mM for betanine. Amaranthine is less stable than betanine in the absence of oxygen, while in the presence of an excess of oxygen, the stability of the two pigments is essentially equal.
Mechanical Attrition Rate Measurements in Agglomerated Instant Coffee
Authors: MALAVE‐LOPEZ J. , PELEG M.
Published: August 2006

Various size fractions of commercial agglomerated instant coffee were subjected to vertical and horizontal vibration at various frequencies. The resulting size reduction and its rate are described mathematically by a three parameter, two term, exponential decay model and a two parameter, nonexponential, model. The constants of these models were used to quantify the effects of particle size, vibration frequency and filling ratio on the agglomerates' attrition rate. The two models, despite their different mathematical structure, yielded a consistent account of the attrition kinetics.
Hindrance of Hemicellulose and Cellulose Hydrolysis by Pectic Substances
Authors: BEN‐SHALOM NOACH
Published: August 2006

Treating the tissue of the grapefruit segment membrane with pectinase and cellulase decreased the content of xylose and glucose significantly more than the sum of the separate effects. The synergistic effect obtained by the combination of pectinase and cellulase showed that the pectic substance sterically masked the hemicellulose and cellulose. Breaking down the barrier of the pectic substance with pectinase allowed a significant increase in the hydrolysis of the hemicellulose and cellulose. Preparation of alchol‐insoluble solids from fresh tissue modified the structure of the pectin in the cell wall and prevented its steric hindrance to breakdown of hemicellulose and cellulase. Extraction of pectic substances from the tissue by NaOH greatly increased cellulose hydrolysis by cellulase.
A Comparison of Mechanically Separated and Alkali Extracted Chicken Protein for Functional and Nutritional Properties
Authors: OZIMEK G. , JELEN P. , OZIMEK L. , SAUER W. , McCURDY S. M.
Published: August 2006

Studies were carried out to determine functionality and nutritive value of alkali extracted, acid precipitated protein (EP) from bone residues of mechanically separated poultry. The evaluations were in comparison to mechanically separated chicken protein paste (PP), both fresh and after freezing and thawing. Measurements of the functional properties included the nitrogen solubility index (NSI), water absorption capacity (WAC), emulsifying capacity (EC), emulsion stability (ES) and heat gel strength (HGS). The NSI, EC and HGS values for the fresh and frozen PP paste were significantly higher (P < 0.05) than those for the respective samples of EP. Either fresh or frozen EP stabilized a test emulsion better than the PP. These differences might have been caused by the uneven moisture and fat contents of the two test materials. Nutritional quality of both products determined by the body weight gain, net protein utilization, protein efficiency ratio, and true digestibility tests was high and equal to or better than casein.
N‐Nitrosamine Ingestion from Consumer‐Cooked Bacon
Authors: VECCHIO ALEX J. , HOTCHKISS JOSEPH H. , BISOGNI CAROLE A.
Published: August 2006

Thirty‐nine fried bacon samples and corresponding fried‐out fats were collected from randomly selected consumers' homes. Bacons were purchased and cooked in the course of preparing meals containing bacon. The average volatile N‐nitrosamine content μg/kg) of the rasher and fried‐out fat, respectively, were: N‐nitrosodimethylamine, 4.0 and 5.3; N‐nitrosopiperidine, 0.7 and 1.5; N‐nitrosopyrrolidine, 17 and 32; N‐nitrosothiazolidine, 8.9 and 3.4. The average daily ingestion of N‐nitrosopyrrolidine from bacon for our survey respondents was estimated to be 76 ng/person/day. A majority of respondents indicated that they used the fried‐out fat as a cooking oil.
Ultrastructure of Pork Liver after Freeze‐Thaw Cycling and Refrigerated Storage
Authors: JONES SUSAN B. , STRANGE ELIZABETH D. , MALEEFF BEVERLY E.
Published: August 2006

Pork liver was subjected to repeated freezing (‐20°C) and thawing (+ 5°C) to simulate conditions of temperature abuse of frozen liver during commercial transport. Ultrastructure was compared to that of refrigerated pork liver. Liver cells deteriorated more with freezing and thawing (F‐T) than with refrigerated storage (R‐S). After one cycle F‐T, hepatocyte organelles were damaged and cytoplasmic components appeared in the sinusoids. After four cycles F‐T, membranes were extensively damaged and sinusoids contained organelles. The tissue organization was stable during six days of refrigerated storage, although cell structure deteriorated. Evidence from ultrastructure indicated that drip from F‐T liver and R‐S liver arose from different kinds of tissue damage.
Effect of Cathepsin D on Bovine Myofibrils under Different Conditions of pH and Temperature
Authors: ZEECE MICHAEL G. , KATOH KEISUKE , ROBSON RICHARD M. , PARRISH FREDERICK C.
Published: August 2006

Purified cathepsin D was incubated with bovine skeletal muscle myofibrils under in virro conditions resembling those found in postmortem muscle. SDS‐PAGE analysis of myofibrils treated at pH 5.5 and 37°C and the sedimented, showed degradation of myosin heavy chains and titin. A small amount of actin, tropomyosin, troponins T and I, and myosin light chains also were degraded. The cathepsin D treated myofibrils were not fragmented to any greater extend than untreated myofibrils. Raising the pH and/or lowering the temperature greatly reduced the effectiveness of cathepsin D suggesting that the enzyme does not play a principal role in the tenderization process occurring in muscle postmortem.
Effect of Fat Source and Color of Lean on Acceptability of Beef/Pork Patties
Authors: MILLER M. F. , DAVIS G. W. , WILLIAMS A. C. , RAMSEY C. B. , GALYEAN R. D.
Published: August 2006

Twelve beef/pork meat blends were made from lean of mature beef and dark or mature pork carcasses. Meat blends containing about 20% beef fat were rated higher for appearance scores by a consumer panel than blends made with 20% pork fat. Visual acceptance of beef/pork patties was accomplished via use of all‐beef fat and additionally by extending mature beef (MB) with mature pork (MP) or dark pork lean (DP). Agtron calorimetry scores indicate a minimum of 20% MB lean extended with 60% MP was needed to create the appropriate red color attractive to consumers. Use of 60% MP lean with about 20% beef fat resulted in patties acceptable to consumers for visual appearance and eating satisfaction.
Changes in the Melting Characteristics of Bovine Tendon Collagen Induced by a Bacterial Collagenase
Authors: BERNAL V.M. , STANLEY D.W.
Published: August 2006

Differential scanning calorimetry was used to study the changes produced by a commercial Clostridium histolyticum collagenase preparation on the melting behavior of bovine Achilles tendon collagen. The samples were heated at 5°C/min from 25 to 100°C. As a result of proteolysis, the collagenase‐treated samples were partially gelatinized at 25°C and, during the calorimetric experiments, exhibited significant decreases in their melting transition parameters when compared to intact collagen. The denaturation temperatures and enthalpies obtained were 61.6°C and 44.4 J/g sample for intact collagen and 43.6°C and 26.1 J/g sample for collagenase‐treated collagen. These differences may be accounted for by changes produced in the structural organization of the collagen fibrils by the collagenase treatment.
Electromyography as a Novel Method for Examining Food Texture
Authors: BOYAR M.M. , KILCAST D.
Published: August 2006

Integrated electromyographic (EMG) data from the masseter muscle were found to be related to the oral force exerted by the muscle during activity. The height of integrated EMG waves recorded on chewing gelatin and carrageenan gels revealed distinct differences throughout the chewing process, which assisted in the interpretation of previously reported subjective variations between these two gel systems.
A Comparison of Isometric Tension and Differential Scanning Calorimetry Measurements on Meat
Authors: BEILKEN S. L. , HARRIS P. V.
Published: August 2006

The isometric tension developed in strips of stretched and cold‐shortened muscle samples while heated up to 85°C showed six transitions. Preheating at 50°C or 60°C eliminated most transitions in samples from very young animals except for those near 80°C. Differential scanning calorimetry results obtained for samples from young and old animals were similar, but the peak assigned to connective tissue changed from 61°C to 65°C with age. The age effect indicated some of these differences were due to collagenous connective tissue. The transitions near 80°C were effectively eliminated by a pressure treatment known to denature actin—an indication that actin might still be structurally viable at temperatures under or close to 80°C.
Effect of Blanch Time on the Development of Mushiness in Ice‐Stored Crawfish Meat Packed with Adhering Hepatopancreas
Authors: MARSHALL G.A. , MOODY M.W. , HACKNEY C.R. , GODBER J.S.
Published: August 2006

Loss of a desirable firm texture in fresh crawfish meat packed with adhering hepatopancreas was influenced by blanch time. Analysis of texture by Instron Kramer shear force and sensory panel showed that after 20 hr of iced storage, crawfish meat cooked <7 min was significantly (p <0.01) softer than crawfish meat cooked 7 to 13 min. Hepatopancreas tissue obtained from crawfish cooked less than 7 min prevented firm gelation of a 12% aqueous gelatin solution. Results indicated that heat labile proteolytic enzymes were involved in the development of mushiness in fresh crawfish meat.
Studies on the Characterization of Ovomucin and Chalaza of the Hen's Egg
Authors: ITOH TAKATOSHI , MIYAZAKI JUNKO , SUGAWARA HIROSHI , ADACHI SUSUMU
Published: August 2006

A study was made on the electrophoretic analysis, fractionation and characterization of chalaza, and ovomucin from thick and thin albumen of the hen's egg. The chalaza and ovomucins were confirmed to be composed of three components which the molecular weights were estimated to be 150,000, 220,000 and 400,000 daltons, and named α1, α2 and β, respectively. They were fractionated into carbohydrate poor (α1 and α2 mixture) and rich (β) components by gel filtration in the presence of SDS and 2‐mercaptoethanol. In the amino acid and carbohydrate compositions, differences were observed only in the carbohydrate compositions of β‐components. Sonication facilitated solubilization of the ovomucin, but some signs of degradation of subunit components were observed.
Availability of Soybean Hull Iron Fed to Humans in a Mixed, Western Meal
Authors: LYKKEN G.I. , HUNT J.R. , NIELSEN E.J. , DlNlZlS F.R.
Published: August 2006

Century soybeans were grown in a greenhouse and labeled by stem injection of iron‐59. The intrinsically labled soybean hulls were incorporated into bread rolls and fed in mixed meals containing beef to six free‐living female volunteers. Iron‐59 retention, measured by whole body counting of these volunteers, was compared with retention from similar meals containing extrinsically labeled soybean hulls or bakery grade ferrous sulfate. Iron‐59 retention averaged 23% from meals containing the intrinsically labeled soybean hulls, 18% from meals containing extrinsically labeled soybean hulls, and 22% from meals containing bakery grade ferrous sulfate. There were no statistically significant differences in retention among the various iron sources, indicating that soybean hulls were an excellent source of iron for bread enrichment.
Functional Properties of Deamidated Oat Protein Isolates
Authors: MA CHING‐YUNG , KHANZADA GHANIKHAN
Published: August 2006

Oat protein isolates were deamidated by mild acid hydrolysis. Amino acid analysis and gel filtraiton chromatography showed no significant cleavage of peptide linkages although the aggregated and oligomeric oat proteins were extensively dissociated. Deamidation led to marked improvement in solubility, emulsifying properties and water and fat binding capacities. The pH for heat‐induced gelation was lowered by deamidation, and a firm, elastic gel was produced by mixing egg white with deamidated oat isolates.
Nitrate and Nitrite Methods of Analysis and Levels in Raw Carrots, Processed Carrots and in Selected Vegetables and Grain Products
Authors: SCHUSTER BARBARA E. , LEE KEN
Published: August 2006

Methods for quantitative estimation of nitrate and nitrite were compared. Levels of these ions were measured in vegetables and grain products and effects of processing on nitrate and nitrite levels in carrots were measured. These data allow more accurate estimation of ingestion levels and suggest means to reduce exposure to these ions. High performance liquid chromatography (HPLC) had better precision and recoveries than either a classical Cd‐Griess method nitrate or a Griess method for nitrite. Nitrate concentration by HPLC varied greatly within and between vegetables, ranging from 1 μmol/100g in mushrooms to 5000 μmol/100g in celery and averaging 9.7 ± 4.4 μmol/100g in grains. Nitrate levels in vegetables sold as “organic” were not different (p<0.05) from conventional vegetables. No nitrite was detected in either vegetables or grains. Nitrate was unevenly distributed in carrots with the core having the most. Storage of carrots at ‐18°C for 10 wk did not alter nitrate levels and no nitrite developed. Fifty‐seven percent of nitrate was leached into cooking liquid when frozen carrots were boiled. Thirty‐two percent of nitrate was lost during canning and 47% of the remainder was in the liquid. No nitrite developed during 10 wk of canned storage.
Characterization of Starch Isolated from Avocado Seeds
Authors: KAHN VARDA
Published: August 2006

Starch granules of avocado seeds were oval shaped with a relatively smooth surface and an average diameter of 5–35μ. The starch was nonionic and not waxy. The gelatinization temperature range of the starch was 62–75°C. Brabender viscosity curves showed that the starch had restricted swelling with no pronounced pasting peak but with good pasting stability and average set back on cooling. Avocado seed starch exhibited type B x‐ray diffraction pattern.
Comparative Effects of Three Types of Florisil Treatments on Flavanone Glycosides and Minerals of Processed Grapefruit Juice
Authors: NIKDEL SEOLLAH , ROUSEFF RUSSELL , FISHER JAMES
Published: August 2006

Treatment of single‐strength grapefruit juice with three types of Florisil (B‐Florisil, C‐Florisil, and K‐Florisil) resulted in a simultaneous reduction in citric acid and bitter compounds (limonin and naringin). Ascorbic acid and sugar concentrations were not altered as a result of the treatment. Juices treated with B‐ and C‐Florisils had high concentrations of sodium, whereas juice treated with K‐Florisil had no change in sodium concentration. Elevated potassium was found in juice treated with K‐Florisil, but potassium concentrations were diminished in juices treated with B‐ and C‐Florisils in comparison to the control juice. Juices treated with all three types of Florisils had increased amounts of magnesium, iron, and silicon but phosphorus and strontium were reduced.