bluuebunny/crossref_metadata_2025 huggingface dataset:
Quantitative Methods for Anthocyanins.
Authors: FULEKI TIBOR , FRANCIS F. J.
Published: August 2006

SUMMARY— The evaluation of the various purification methods was based, in the order of their importance, on the recovery of individual and total anthocyanins and on the concentrating power. Amberlite CG‐50 ion exchange resin was the best, but basic lead acetate was also satisfactory. Polyamide did not concentrate the anthocyanins and the use of neutral lead acetate resulted in poor recoveries.
Histological Development of the Green Bean Pod as Related to Culinary Texture.
Authors: REEVE R. M. , BROWN M. S.
Published: August 2006

SUMMARY— The different tissues of the green pod exhibit a wide range in cellular structure and composition at edible maturities. Large substomatal spaces and intercellular spaces in outer parenchyma and thick‐walled hypodermis contribute to cell separation or sloughing when the beans are cooked. Cells of the outer parenchyma contain numerous starch granules, are thicker walled than the inner parenchyma cells, and usually are not torn as a result of freezing. Cells of the inner parenchyma are thin‐walled and form a compact, succulent tissue with only minute intercellular spaces. Slow rates of freezing result in radial cracks often extending into the young fiber sheath lying between the inner and outer parenchyma zones. With more rapid freezing small cracks sometimes appear only in close association with the immature fiber sheath cells.

Prolonged immersion freezing usually results in radial splitting throughout all tissues without respect to differences in structure and composition. In pods overly mature for culinary use wall thickening and lignification of sheath sheath and sclereid caps contribute to toughness and stringiness. Other histological aspects of texture qualities involve growth environment and postharvest conditions.
Carbonyls in Oxidizing Fat. 11. The Effect of the Pro‐oxidant Activity of Sodium Chloride on Pork Tissue
Authors: ELLIS R. , CURRIE G. T. , THORNTON F. E. , BOLLINGER N. C. , GADDIS A. M.
Published: August 2006

‐Oxidation of freezer‐stored, sodium chloridecured pork was characterized by a rapid rate and moderately high monocarbonyl/peroxide ratios. Increase in the concentration of NaCl accelerated autoxidation, but did not affect hydroperoxide decomposition to monocarbonyl compounds. High proportions of lean increased autoxidation and the monocarbonyl‐peroxide ratios. Sodium nitrite (0.03%) catalyzed autoxidation by reaction with the meat pigment in an apparently independent effect to that exerted by NaCl. Composition of the free monocarbonyl compounds indicated linoleate specificity in peroxide decomposition, although hematin catalysis is nonspecific in its attack on unsaturated fatty acids. Possible direct effects of NaCl did not appear to involve a reactive chloride ion.
Muscle Protein Composition and Eating Quality of Fresh and Frozen Turkeys
Authors: HOKE IRMA M. , McGEARY BERNICE K. , LAKSHMANAN FLORENCE
Published: August 2006

Fifty‐four Beltsville small white male turkeys were studied either fresh‐unfrozen or frozen‐stored for 5 and 10 months. Samples of raw muscle were removed for protein analysis; the turkeys were then roasted at 325°F to end‐points of 165, 17.5, and 185°F in the thigh muscles and eating quality was evaluated.

Quantitative changes in muscle proteins as separated from extracts made with KCl‐borate buffer or with de‐ionized water were not marked. There was a decrease in actomyosin nitrogen of pectoralis major and some indication of proteolytic Changes. The magnitude of these changes in turkey muscles stored up to 10 months was not expected to alter eating quality as much as the longer cooking times required to reach the end‐point temperatures when cooking frozen‐stored turkeys.

Moisture losses were higher, and cooked thigh muscles were more tender and mealy from frozen‐stored than fresh turkeys. Cooked pectoralis major muscles required more force to shear after 5 months storage than at either 0 (fresh‐unfrozen) or 10 months storage. There was some indication that an undesirable flavor developed in thigh meat of turkeys stored 10 months.
Post‐Mortem Changes in Subcelllular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 2. Electron Microscopy.
Authors: GREASER M. L. , CASSENS R. G. , BRISKEY E. J. , HOEKSTRA W. G.
Published: August 2006

SUMMARY— Myofibrillar, mitochondrial, heavy sarcoplasmic reticulum, and light sarcoplasmic reticulum fractions were isolated from homogenates of normal and pale, soft, exudative (PSE) porcine muscle at 0 and 24 hr post‐mortem and examined by electron microscopy. No differences were observed between normal and PSE myofibrils obtained at death. PSE myofibrils prepared at 24 hr post‐mortem had more granular appearing filaments and wider Z lines than normal myofibrils at 24 hr. The PSE heavy sarcoplasmic reticulum fraction obtained at death had a higher proportion of granular material than the same fraction from normal muscle. Several structural differences between the other PSE and normal fractions were also observed, especially at 24 hr postmortem. This study indicated that the composition of the subcellular fractions changed with time post‐mortem and that this change should be considered when analyzing biochemical data from these fractions. However, the differences observed could not explain the large changes in calcium accumulating ability that have been shown to occur post‐mortem.
Assessment of Green Tuna: Determining Trimethylamine Oxide and its Distribution in Tuna Muscles
Authors: YAMAGATA M. , HORIMOTO K. , NAGAOKA C.
Published: August 2006

SUMMARY– In order to assess green meat of tuna in preparation for canning, it is necessary to determine the trimethylamine oxide (TMAO) content of the raw meat.

A simple and rapid TMAO determination method combined with a reduction method, which converts TMAO to trimethylamine (TMA), was developed. Using this method, the distribution of TMAO content in the muscles of yellowfin tuna was investigated to determine the most suitable sampling portion of the fish.

A recommended practical method of sampling and determining TMAO for assessing green tuna is presented.
Detection of Quality Changes in Freeze‐Dried Beef by Measurement of the Sorption Isobar Hysteresis
Authors: STRASSER JURGEN
Published: August 2006

SUMMARY— Experiments with cooked, freeze‐dried beef support previous evidence that changes in its physical and chemical properties are reflected in its water sorption characteristics. As a new approach, sorption isobars and their hysteresis were studied. In the reported temperature and pressure range, a decrease in the sorption capacity and in the area of the hysteresis loop was observed after 1 yr of storage.
Quantitative Determination of Lactic and Succinic Acids in Frozen Whole Eggs by Gas‐Liquid Chromatography
Authors: STEINHAUER J. E. , DAWSON L. E.
Published: August 2006

SUMMARY— Frozen whole egg containing known amounts of lactic and succinic acids were evaluated using gas‐liquid chromatography (GLC) and AOAC (1960) procedures. The acids were isolated from the whole egg samples by liquid‐liquid extraction, evaporated to dryness, and refluxed for 2 hr with 1‐butanol and HCI and chromatographed as their butyl ester derivatives, along with an internal standard. Peak heights and responses relative to butyl decanoate as an internal standard were used to calculate acid concentrations in the whole egg samples.

Lactic acid recovered from whole egg samples by GLC procedures ranged from 98% at the low concentration (0.43 mg/100 g egg) to 99% at the high concentration (47.70 mg/100 g egg). Succinic acid recovered from whole egg samples by GLC procedures ranged from 103% at the low concentration (1.22 mg/100 g egg) to 98% at the high concentration (73.20 mg/100 g egg). Acid recoveries from whole egg samples by GLC procedures were as accurate, and generally less variable, than those recovered by AOAC (1960) procedures.
Causes of Can Swelling and Blackening of Canned Baby Clams. 3. Bacteriology and Chemistry of Sea‐Bottom Mud Involved in Can Spoilage
Authors: TANIKAWA EIICHI , MOTOHIRO TERUSHIGE , AKIBA MINORU
Published: August 2006

SUMMARY— Bacterial spores grown in medium containing calcium chloride were found to be very thermoresistant. If raw baby clams were collected from muds with a high calcium content, the canned product usually spoiled. Sea‐bottom muds high in calcium may, therefore, have an effect upon the thermoresistance of the spores. There was no relationship between iron and magnesium content of muds and the spoilage of the canned product. The amount of hydrogen sulfide was in proportion to the organic matter and humus content of the muds. Unless chemical or bacteriological factors are involved, the hydrogen sulfide content of the mud itself would not be sufficient to cause spoilage of the canned clams. Qualitative and quantitative tests for sulfate and sulfite ions showed an inverse relationship with the amount of hydrogen sulfide. This might be a result of reduction of sulfate in the muds.

Thermophilic spore formers are widely distributed in all locations of the Ariake Sea. If baby clams are collected from this area and improperly cleaned, they may contain enough bacteria to cause spoilage in the canned product. The spore‐forming bacteria isolated from muds were classified and consisted of 83%Clostridium and 17%Bacillus genera.
PALATABILITY OF THREE SPECIES OF FISH AND AROMA OF WATER FROM SITES ON THE MISSISSIPPI RIVER
Authors: BALDWIN RUTH E. , SIDES KAY GONNERMAN , CLONINGER MARION , KORSCHGEN BERNICE , ROBINSON JOHN W.
Published: August 2006

–Since commercial fishery on the Mississippi River has been declining, an attempt was made to assess the palatablilty of fish from selected sites above and below the entry of effluent from St. Louis. Also, the relationship between palatability of fish and aroma of water was studied. Carp (Cyprinus carpio Linnaeusl, flathead catfish (Pylodictus olivaris Rafinesque), freshwater drum (Aplodinotus grunniens Rafinesque) and water were sampled from 5 sites on the Mississippi River. In the first sampling period (August 15‐September 9, 1967), sensory scores for flavor were low for fish from the site immediately below the source of pollution and gradually improved as the sites were separated geographically from this point. This trend was repeated in the second sampling period (October 3l–November 30. 1967) for freshwater drum, but scores for flavor of carp in this period decreased as distance of the site from the entry of effluent increased. In the third sampling (April 11–May 14, 1968). no such trends were apparent. Fewer significant differences were observed for aroma of the fish than for flavor. In the second sampling period, aroma of water from the control site, odor‐free water and tap water did not differ significantly from each other, but differed from water from all other sites which did not differ from each other. Water from the control site was more odorous when evaluated at 60°C than when tested at 46°C.
EFFECTS OF PROCESS VARIABLES ON RETENTION OF VOLATILES IN FREEZE‐DRYING
Authors: FLINK J. , KAREL M.
Published: August 2006

SUMMARY— Retention of organic volatiles in freeze‐dried solutions of mono‐, di‐ end polysaccharides was studied as a function of different process conditions. Under the experimental conditions used, slow freezing and decreasing sample thickness promoted retention. The effects of platen temperature and of concentration of solution components were more complex. Effects of process variables were explained on the basis of a mechanism which postulates formation of microregions due to association of carbohydrate molecules. These microregions become impermeable to organic compounds when their water content decrease below a critical level.
COLOR QUALITY OF FROZEN STRAWBERRIES: EFFECT OF ANTHOCYANIN, pH, TOTAL ACIDITY AND ASCORBIC ACID VARIABILITY
Authors: WROLSTAD R. E. , PUTNAM TERYL P. , VARSEVELD G. W.
Published: August 2006

SUMMARY— 40 lots of strawberries, consisting of 13 different selections and 5 varieties, were packed as frozen, sliced, sugared (4:1) fruit. Total anthocyanin content, the relative amounts of pelargonidin‐3‐glucoside and cyanidin‐3‐glucoside, ascorbic acid, pH, total acidity, soluble solids and Gardner L, a, b. determinations were made. After 9 months of storage, panel evaluation of the color quality and Gardner L, a and b determinations were taken. Results of correlation analyses indicated that pH was the only objective measurement having a high correlation with color quality. Neither ascorbic acid, total acidity nor soluble solids had significant correlations with color quality. From regression equation values, it was calculated that berries should have a pH of 3.51 or lower to have acceptable color after freezing. Anthocyanin content should be in the approximate range 450–700 μg/g to have acceptable color quality.
STABILITY OF GUAVA PUREE CONCENTRATE DURING REFRIGERATED STORAGE
Authors: BREKKE JOHN E. , TONAKI KEITH I. , CAVALETTO CATHERINE G. , FRANK HILMER A.
Published: August 2006

SUMMARY— Guava puree concentrate, containing 1000 ppm potassium sorbate, showed no gross signs of spoilage during storage for 5 months at 45°F. During this period, the initial number of yeasts (the predominant spoilage organisms) decreased steadily to an insignificant level. Flavor and aroma quality were good and did not deteriorate appreciably until the fourth month of storage. Browning of the concentrate was apparent after 2 months and became more pronounced with continued storage. The browning may be related to a rapid loss of ascorbic acid that was virtually complete after 1 month. The carotenoid level, on the other hand, remained constant during the 5‐month storage period.
LACTIC ACID FERMENTATION OF OUTER CELERY PETIOLES
Authors: BATES R. P.
Published: August 2006

SUMMARY— Efforts to effectively utilize the sound but traditionally discarded outer celery petioles have been undertaken employing a sauerkraut‐type fermentation. The natural microflora produced a predominantly homofermentative lactic acid fermentation, resulting in acid levels of 0.7 to 1.2% (pH 3.9–3.5). Various sodium chloride and sucrose levels were employed; best flavor development was obtained with 2.25% salt and 2.0% sugar added. Acid development and organo‐leptic quality of slices were similar for outer petioles and inner stalks. Canned, heat‐processed sourcelery slices retained acceptable flavor and characteristic celery crispness for at least 18 months. An analogous fermentation of celery juice from outer petioles (2.25% salt and 2.0% sugar added) produced a pleasing, tart beverage (1.2% lactic acid, pH 3.5), well suited as a packing fluid and as an ingredient in vegetable juice blends.
FREEZE PEELING IMPROVES QUALITY OF TOMATOES
Authors: BROWN HAROLD E. , MEREDITH FILMORE I. , SALDAMA GUADALUPE , STEPHENS THOMAS S.
Published: August 2006

SUMMARY— A process of peeling tomatoes using low temperature‐short time freezing was perfected. Liquid nitrogen (BP‐196°C was used as the refrigerant for freezing the skin and only a thin layer of cells just beneath the skin. The fruit was immediately thawed, after which the skin was quickly and easily removed from the fruit. Liquid nitrogen‐peeled samples were evaluated for loss of peel and trim, as well as lycopene and carotene in the peeling process and these losses compared with samples peeled in boiling water. The losses in peel and trim were reduced by approximately 50%, and significantly less lycopene was lost by nitrogen peeling. The peel and trim of fall tomatoes had a greater amount of lycopene and carotene than spring tomatoes. The nitrogen‐peeled samples were canned without additives, with sodium chloride and with calcium chloride added and compared with samples peeled with boiling water. There was a decrease in the percentage of broken fruit in the canned tomatoes peeled by liquid nitrogen. Titratable acidity and °Brix were higher and pH was lower in these samples. Color of the homogenized canned product was not statistically different; however, the nitrogen‐peeled tomatoes had a better visual color. The calcium chloride added‐nitrogen‐peeled samples possessed a higher degree of firmness than the comparably treated boiling‐water‐peeled samples, indicating that the nitrogen‐peeled tomatoes utilized the added calcium to a greater extent in firming.
TEXTURAL AND HISTOLOGIC DIFFERENCES AMONG 3 MUSCLES IN THE SAME CUT OF BEEF
Authors: PAUL PAULINE C. , MANDIGO R. W. , ARTHAUD V. H.
Published: August 2006

‐3 muscles. longissimus dorsi (LD), spinalis dorsi (SD) and trapezius (T) of beef rib steaks were compared for penetration. shear and histological characteristics. l‐in. steaks were cooked by oven broiling. Although the same muscles from adjacent steaks from an animal were quite similar, the 3 muscles within the steak differed markedly. It is suggested that the thin fibers of the perimysium end endomysium end the breakdown of the contractile fibers in cooking may contribute to the softness of the SD, whereas the solid muscle fibers, shrunken fiber bundles and larger amount of collagen which retains a fibrous organization may account for the solidity of the T muscle.
CHANGES IN QUALITY OF DEHYDRATED KIBBLED ONIONS DURING STORAGE
Authors: PELEG Y. , MANNHEIM C. H. , BERK Z.
Published: August 2006

SUMMARY— Dehydrated kibbled onions. of the Egyptian variety, containing 4‐5% moisture, were stored under different conditions and their keeping quality as influenced by storage variables determined. 3 packaging materials, namely cans, polyethylene and Saran pouches were used. Samples were stored at temperatures of 15, 25 and 35°C at 44% relative humidity for 39 wk. Temperature of storage was found to have the largest effect on product quality. The can package was found to be superior to the flexible pouches; however, Saran pouches could be used under certain conditions. Moisture content increased significantly in polyethylene pouches at all temperatures, but in Saran pouches only at 25° C Absorbance of onion extracts, as measure of browning, increased significantly with storage temperature and to a smaller extent due to packaging materials. Products in polyethylene deteriorated most, while the difference between Saran‐ and can‐packed products was small. A similar trend in results was found in tristimulus color determinations. All products stored at 15° C and those in cans at 25°C were found to be of good organoleptic quality. The pyruvic acid development potential could not be used as a sensitive indicator for determination of product quality.
FLAVOR VOLATILES OF SOME COOKED VEGETABLES
Authors: MacLEOD A. J. , MacLEOD GLESNI
Published: August 2006

SUMMARY– Using previously described sampling techniques, the flavor volatiles of a number of cooked vegetables were collected and analyzed by gas chromatography. The vegetables investigated were Brussels sprouts, cauliflower and runner beans and, in addition to the fresh vegetables, some preserved samples were examined. Quantitative measurements were made of the individual flavor components and the results were compared with those for fresh cabbage.
RECOVERY OF PHENOLIC WOOD SMOKE COMPONENTS FROM SMOKED FOODS AND MODEL SYSTEMS
Authors: ISSENBERG P. , KORNREICH M. R. , LUSTRE A. O.
Published: August 2006

SUMMARY– Procedures for extraction, isolation, and concentration of wood smoke phenols from commercial summer sausage, laboratory smoked pork belly, and model systems were evaluated during development of methods for quantitative determination of individual phenolic compounds in smoked food products. Extraction of summer sausage with 50% aqueous ethanol, followed by thorough washing of the residue resulted in 84% recovery of added 14C‐phenol. Additional losses occurred during isolation and concentration of a phenolic fraction, resulting in an overall recovery of 59% of the added phenol. Concentrates were prepared from 5% NaOH extracts and compared by gas chromatographic analysis with those prepared by aqueous ethanol extraction. A greater variety of substituted methoxy and dimethoxy phenols was found in the concentrates prepared from alkaline extracts. Recoveries of phenols from summer sausage, pork belly, and model systems simulating wet tissue and fat are compared.
INFRARED SPECTROSCOPIC DETERMINATION OF DEGREE OF UNSATURATION OF FATS AND OILS
Authors: ARNOLD R. G. , HARTUNG T. E.
Published: August 2006

SUMMARY– Infrared spectra of various fats and oils were determined. Ratios of absorbance at 3.3μ (olefinic C—H stretching band) to absorbance of other characteristic triglyceride absorption bands were calculated. Relationships between these ratios and unsaturation, as estimated by iodine value, were determined. Analyses of 25 fats and oils showed that the ratio of absorbance at 3.3μ to absorbance at 3.5μ (aliphatic C—H stretching band) and iodine value were linearly related and exhibited a correlation coefficient of 0.98. Estimation of degree of unsaturation of 19 additional fats and oils revealed an average deviation of ± 0.97 iodine value units or ± 1.12% between measured values and values calculated from infrared absorption patterns.
EFFECT OF MARBLING AND OTHER VARIABLES ON CASE LIFE OF NEW YORK STEAKS
Authors: KENNICK W. H. , TURNER R. S. , BUCK D. K. , McGILL LOISSATHER , HARTMANN N. A.
Published: August 2006

SUMMARY –Paired short loins from carcasses representing five degrees of marbling, slight through slightly abundant, were randomly assigned one from each pair to air and vacuum aging in a 35°F cooler before cutting into New York steaks and prepackaging for display. Half of the packaged steaks were held in a dark cooler at 35 ± 2°F for 24 hr before being placed in a lighted, open‐top display case; the orher half was put immediately into the display case. Color description and color desirability of all steaks were evaluated daily by a three‐member panel. Case life was terminated when a visible spot resulting from formation of metmyoglobin appeared on the surface of the meat. Vacuum‐aged short loins had a higher yield of trimmed retail cuts than air‐aged short loins. There was no difference in case shrink attributable to type of aging. The steaks held in a dark cooler for 24 hr had 23.8 hr less case life than those put immediately into the lighted display case. Degree of marbling had a significant positive linear effect on color description scores at 24 and 48 hr post‐cutting, but did not affect color desirability score. Marbling had a significant curvilinear effect on case life with slight (the least) and slightly abundant (the greatest) amounts having the shortest case life.
MONILINIA AND RHIZOPUS DECAY CONTROL DURING CONTROLLED RIPENING OF FREESTONE PEACHES FOR CANNING
Authors: OGAWA J. M. , LEONARD SHERMAN , MANJI B. T. , BOSE ELAINE , MOORE CECILIA J.
Published: August 2006

ABSTRACT— Decay was controlled when freestone peach fruit, harvested at various stages of maturity ranging from green to straw‐color, were dipped in 50% 2,6‐dichloro‐4‐nitroaniline (DCNA) at 1–1/2 and 4 lb/100 gal water and ripened for 5–17 days at 20°C and 90% R.H. Treated fruit had less than 10% decay while untreated fruit developed as much as 61% decay during this period. Regardless of treatment, straw‐blush and full‐blush fruit held for only 3 days did not develop decay. The most commonly occurring fungus pathogens, Monilinia fructicola and Rhizopus stolonifer, were controlled with these treatments. Postharvest DCNA plus captan dip treatments gave more effective decay control than from preharvest field sprays. Concentrations of DCNA or DCNA plus captan required for Monilinia decay control, suggested by preliminary laboratory tests on fruit, were verified by these commercial‐size experiments.
FOIL‐COVERED VERSUS OPEN‐PAN PROCEDURES FOR ROASTING TURKEY
Authors: DEETHARDT DOROTHY , BURRILL LIDA M. , SCHNEIDER KENNETH , CARLSON C. W.
Published: August 2006

SUMMARY Three procedures for roasting turkeys were investigated as follows: (1) open pan, low‐temperature oven (163°C); (2) loose foil wrap, low‐temperature oven; and (3) tight foil wrap, high‐temperature oven (233°C). Twenty‐four hens and 24 tom turkeys, held for zero and six months of frozen storage, were used in a comparison of open‐pan versus loose‐foil‐wrap roasting in a low‐temperature oven. Six toms were used in a similar comparison of open‐pan, low‐oven temperature roasting versus a tight‐foil‐wrap, high‐oven‐temperature procedure. Roasting was done as halves, with all halves cooked to an internal thigh temperature of 85°C. A taste panel evaluated portions of breast and thigh meat for flavor, tenderness, juiciness and over‐all preference. The L.E.E.‐Kramer shear press was also used to evaluate tenderness and the Carver press for juiciness tests. Meat prepared by open‐pan roasting in a low‐temperature oven was preferred by the taste panel. The adverse effect of foil wrapping as shown by the taste panel evaluation of less juiciness was highly significant. Drippings percentage was greater with foil wrapping. Total time for the meat to reach the same internal temperature in the thigh muscle was slightly less when the foil wrap with a high oven temperature was used, and greatly increased when a foil wrap was used with a low oven temperature.
CAROTENOID INCORPORATION INTO SOYBEAN CURD
Authors: CLAUSEN E. E. , NAKAYAMA T. O. M.
Published: August 2006

SUMMARY The addition of carotenoid pigments in the form of protein encapsulated beadlets, solution in vegetable oil, and suspensions of microcrystals to soy milk prior to coagulation was studied. The color of the curd was orange, reddish orange and tan, respectively, when β‐apocarotenal was used. With β‐carotene the colors were orange, yellow and colorless. The color differences are ascribed to the solubility state of the pigments. Efficiency of incorporation was between 90–99%. Hydration rates and volume changes for raw and toasted beans are given for 4, 25 and 35°C.
INTERNAL COLOR OF SPANISH PEANUT HULLS AS AN INDEX OF KERNEL MATURITY
Authors: MILLER O. H. , BURNS E. E.
Published: August 2006

SUMMARY A nonsacrificial index of peanut kernel maturity was developed, based upon objective color measurement of the internal hull color which was then related to other indices of maturity and quality. Kernel density and light transmittance of the oil at 480 mμ were confirmed as good indices of quality. Internal hull color, kernel density and light transmittance of peanut oil were found to be significantly related. With appropriate instrumentation, objective evaluation of the internal hull surface color of peanuts is feasible as a good index of quality and maturity.
FEEDFORWARD‐FEEDBACK CONTROL OF A VERTICAL LONG‐TUBE TOMATO EVAPORATOR. 2. Experimental
Authors: CARLSON R. A. , RANDALL J. M. , MORGAN A. I.
Published: August 2006

SUMMARY A feedforward‐feedback control system has been successfully combined with a vertical long‐tube tomato evaporator. The product solids concentration from this pilot plant unit was stabilized to ± 0.1% solids despite 10% feed concentration variations. These results were obtained by varying the feed rate instead of the evaporator temperature. Signals from two in‐line refractometers continuously measuring solids in feed and product were fed to an analog computer. The computer output was then used to vary the feed rate through an electromechanical linkage.
METABOLISM AND HISTOCHEMISTRY OF SKELETAL MUSCLE FROM STRESS‐SUSCEPTIBLE PIGS
Authors: SAIR R. A. , KASTENSCHMIDT L. L. , CASSENS R. G. , BRISKEY E. J.
Published: August 2006

The metabolism and histochemical characteristics of muscle from stress‐susceptible and stress‐resistant animals were studied. ATP values were. higher and lactic acid values lower in muscle of stress‐resistant animals than stress‐susceptible animals at the time of exsanguination. Results from oxygen uptake studies revealed that muscle from stress‐susceptible animals had a lower ability for aerobic metabolism or alternatively was more labile to damage during the isolation procedure. Our oxygen uptake values for pig muscle were lower than those reported for muscle from other species. The muscle from stress‐susceptible animals, when incubated under anoxic conditions, produced more lactic acid than did muscle from stress‐resistant pigs under conditions where the muscle from both types of animals had similar CP and ATP levels. Samples for histochemical analysis were examined from restrained and unrestrained muscle strips. There was a trend for the restrained samples to have somewhat smaller fibers. The muscle fiber size from Poland China animals was greater than that from Chester White animals. A large number of intermediate‐type fibers, on the basis of DPNH‐TR and phosphorylase staining, were found in the muscle of stress‐susceptible animals.
FREE ARGININE CONTENT OF PEANUTS (Arachis hypogaea L.) AS A MEASURE OF SEED MATURITY
Authors: YOUNG CLYDE T. , MASON M. E.
Published: August 2006

The level of arginine, determined by a modified Sakaguchi method, was used to establish the degree of immaturity in freshly harvested and cured peanuts. Precision and accuracy of the method is reported. Calibration curves were plotted to estimate the degree of immaturity in peanuts. The method was tested under field conditions and found to be an accurate measure of immaturity.
NITROGEN EXTRACTABILITY AND MOISTURE ADSORPTION CHARACTERISTICS OF SUNFLOWER SEED PRODUCTS
Authors: KILARA A. , HUMBERT E. S. , SOSULSKI F. W.
Published: August 2006

Diffusion‐extracted (DE) sunflower meal and protein isolate were compared with untreated samples for their nitrogen extractability and moisture adsorption. Nitrogen extractability values of 90% were found at pH 7 or above in the untreated meal, whereas a maximum solubility of only 70% was achieved at pH 9.0 in the DE meal prepared at 60°C. DE meal prepared at 80°C had low solubility over a pH range of 1–11 which indicated substantial denaturation of the sunflower proteins. The untreated isolate showed a sharp minimum solubility point in contrast to the law solubility of the DE isolate over a pH range of 3–7. Moisture adsorption values for the samples held at 5, 20 and 30°C indicated little difference in moisture contents at relative humidities of 11–55%. At higher levels, however, the untreated meal adsorbed more moisture than the DE meal. A reverse trend was noticed for the isolates as the moisture content of the DE isolate was higher than the untreated sample. The rate of moisture uptake by sunflower kernels was slower than that observed with rapeseed or soybean meats and lower total moisture contents were observed after a 4 hr soaking period.
EVALUATION OF A PROTEIN CONCENTRATE PRODUCED FROM GLANDLESS COTTONSEED FLOUR BY A WET‐EXTRACTION PROCESS
Authors: LAWHON J. T. , ROONEY L. W. , CATER C. M. , MATTIL K. F.
Published: August 2006

Wet‐extracted concentrate spray dried at two pH levels was evaluated for use in protein‐fortified bread and as a component in meat loaf to reduce juice and fat cook‐out during baking and to reduce meat requirement. Bread loaves containing air‐classified glandless cone, 100% wheat flour and LCP glanded flour were significantly larger in volume than loaves from other blends, but there was no real difference among loaf volume of breads containing these three treatments. pH of spray drying had a marked effect on baking properties of the wet‐process cone; pH 4.5 yielded a poor quality loaf while pH 6.8 loaf volume was equal to bread containing glandless cottonseed flours. Taste panel evaluations showed meat loaves containing 25% wet‐extracted protein concentrate to be quite acceptable: milder or more bland than all‐meat loaves and somewhat softer or smoother in texture.
EFFECT OF RELATIVE HUMIDITY, TEMPERATURE AND LENGTH OF STORAGE ON DECAY AND QUALITY OF POTATOES AND ONIONS
Authors: VAN DEN BERG L. , LENTZ C. P.
Published: August 2006

Long term storage tests at 0–10°C indicated that for potatoes the optimum relative humidity was 98–100%, whereas for onions a lower humidity was required. For potatoes, the high relative humidity minimized moisture loss, generally reduced decay and maintained firmness and a thin skin. While onions stored at 98–100% RH were firmer and juicier than those held at 75–95% RH, decay was generally greater and the surface layers were not as light and crisp. Sample size (from 1 bu to 11/2 tons) did not affect results. With the larger samples, a study of temperature, relative humidity and air movement in the stored produce was also made.
PROCESS OPTIMIZATION IN SKIM MILK PROTEIN RECOVERY AND PURIFICATION BY ULTRAFILTRATION
Authors: PERI C. , POMPEI C. , ROSSI F.
Published: August 2006

Ultrafiltration of skim milk was carried out on a pilot‐plant apparatus using tubular cellulose acetate membranes at 5°C temperature, 30 psig operating pressure and 1.5 m/set flow velocity. The purpose of the study was the optimization of a dilution‐ultrafiltration process to obtain milk protein concentrates having 60, 70, 80 and 90% of proteins on a dry basis. During the experiment the complete retention of the protein fraction was accompanied by low retention of smaller solutes: 13% for lactose, 20% for Na and K ions, 10% for nonprotein nitrogen. The high retention of Ca (greater than 85%) is due to the binding of this ion to the casein molecule and to colloidal inorganic salts. The calculated optimum process results in the shortest processing time when the milk protein content is increased to 5% in an ultrafiltration step, followed by a second step in which simultaneous ultrafiltration and water dilution of the milk are carried out at constant volume until the desired level of purification is attained.
FLAVOR AND CHEMICAL CHARACTERISTICS OF CONVENTIONALLY AND MICROWAVE REHEATED PORK
Authors: PENNER KAREN K. , BOWERS JANE A.
Published: August 2006

Sensory evaluations and chemical measurements were made on freshly cooked (conventionally heated), conventionally‐reheated (after 5 wk frozen storage), and microwave‐reheated pork loin muscle. Freshly cooked and microwave‐reheated pork had sweeter aroma and less metallic flavor than conventionally‐reheated pork. Microwave reheated pork was less juicy than pork heated by the other treatments. Freshly cooked pork had the lowest TBA values and the highest moisture content. Heating treatment did not affect ninhydrin‐reactive compounds or nitrogen content in the various extracted protein fractions.
RELATION BETWEEN ISOMETRIC TENSION, POSTMORTEM pH DECLINE AND TENDERNESS OF POULTRY BREAST MEAT
Authors: KHAN A. W.
Published: August 2006

Postmortem changes in isometric tension, pH and shear force of poultry breast meat were studied to determine the relation between rigor contraction and tenderness. Strips of pectoralis major muscle immersed in isotonic saline solution held at 25°C developed measurable tension when their pH dropped to 6.1–6.3. The tension gradually increased until the pH dropped to a final value of 5.5–5.8, then started to decline. Muscle cooked at the start of tension development had the highest shear force. After that the shear force of the cooked meat gradually declined to a minimum value. The results indicate a high correlation (r=0.97) between ultimate shear force and degree of maximum tension developed during rigor.
ISOLATION OF AN INHIBITOR OF Aspergillus parasiticus FROM WHITE POTATOES (Solanum tuberosum)
Authors: SWAMlNATHAN B. , KOEHLER P. E.
Published: August 2006

White potatoes did not support the growth of A. parasiticus NRRL 2999 unless they were heated to above 60° C. The mold grew well on autoclaved potatoes and produced, on an average, 8 μg/g total aflatoxins (mainly B1 and G1) at 27°C and 95–97% relative humidity in 20 days. When soluble potato starch was substituted for sucrose in yeast extract‐sucrose (YES) medium, the maximum growth of A. purasiticus was 80% of that observed in YES medium, but total aflatoxin production was only 0.5–1.0% of the production in YES medium. Chlorogenic acid and solanine, at levels normally found in the white potato, did not show appreciable fungitoxic activity towards A. parasiticus in vitro. Caffeic acid partially inhibited the growth of A. parasiticus and the production of aflatoxins at 0.01M concentration in YES medium. A compound with high inhibitory activity towards A. parasiticus was isolated from the potatoes. The compound is extractable with ethyl acetate. From its behavior on TLC systems, its ultraviolet spectrum and its reactions with chromagenic spray reagents, it is inferred that the compound is phenolic in nature. It appears to be a hydroxy‐cinnamic acid derivative structurally similar to caffeic acid but lacking the ortho‐dihydroxy structure of caffeic acid.
FACTORS AFFECTING TEXTURAL CHARACTERISTICS OF COOKED COMMINUTED FISH MUSCLE
Authors: LEE CHONG M. , TOLEDO ROMEO T.
Published: August 2006

Factors affecting textural characteristics of cooked comminuted fish muscle were investigated. These factors included: time of comminution, presence of NaCl or NaCl and polyphosphates, effect of mechanical deboning, temperature of cooking, and type of heating medium used. Textural characteristics were evaluated objectively using as an index: compressive strength, modulus of elasticity, resilience, and shear strength. The change in the physical state of the protein‐water system was determined from the quantity of fluid (expressible fluid) that can be expressed from the specimen subjected to a fixed compression force. With extensive chopping, mechanical strength diminished as the concentration of extractable myosin in the muscle homogenates decreased. Changes in expressible fluid followed changes in physical properties. Formulations with higher moisture contents were more susceptible to adverse changes brought about by mechanical treatments such as chopping. Mechanical strength of the cooked comminuted muscle progressed in the order of increasing strength as follows: no additives, with NaCl, with NaCl and polyphosphates. The presence of polyphosphates allowed increased solubilization of muscle protein and improved water binding. The variation in textural strength of products receiving different preheating treatments appeared to be related to the changes in water binding as shown by the inverse relationship of mechanical strength to the quantity expressible fluid. The textural strength of cooked muscle homogenates decreased in the order of: steamed, water cooked, and smoke‐house cooked.
THE PLASTEIN REACTION AND ITS APPLICATIONS: A REVIEW
Authors: ERIKSEN SVEND , FAGERSON IRVING S.
Published: August 2006

Various methods for removing the bitterness arising from enzymatic hydrolysis of soybean and casein are reviewed. The plastein reaction is discussed in detail as well as its use in incorporating essential amino acids into the structure of soy protein plastein. Practical use of the β/α parameter in controlling the plastein reaction and in trying to enhance plastein productivity is reviewed along with alternate theories for plastein formation. Concludes that the plastein reaction has great potential (from a food processing point of view) provided the process can be controlled on an industrial scale; however, more intensive theoretical and practical investigations are needed before commercial utilization will be successful.
FUNCTIONAL PROPERTIES OF ALFALFA LEAF PROTEIN: FOAMING
Authors: WANG J. C. , KINSELLA J. E.
Published: August 2006

Alfalfa leaf proteins extracted with sodium chloride (1M), sodium hydroxide (0.05M) or Tris buffer (0.1M) had poor foaming properties compared to proteins obtained by direct expression of leaf juice. Extraction of lipids from all protein extracts markedly improved both foam formation and foam stability. Foam expansion of alfalfa leaf protein surpassed that of ovalbumin but the foam was less stable. The pH foam expansion profile resembled the solubility pattern of this protein. The delipidated protein preparations showed little pH effect being rather constant between pH 2–10. Foam stability of all preparations was markedly pH dependent showing minima in the isoelectric range around pH 3.5. Both sucrose and sodium chloride reduced the foaming of leaf proteins.
SCANNING ELECTRON MICROSCOPY OF AGED FREE AND RESTRAINED BOVINE MUSCLE
Authors: VARRIANO‐MARSTON E. , DAVIS EUGENlA A. , HUTCHINSON T. E. , GORDON JOAN
Published: August 2006

Scanning electron microscopy was used to investigate changes in the membranous structures and in the myofibrils of free and restrained bovine muscle on aging. The various components of the sarcolemma were identified and the extensive ultrastructural changes in this complex membranous structure during postmortem aging are described. Possible contributions of the structural components of the sarcolemma, particularly the collagen fibrils and the amorphous layers, to tenderness are discussed Progressive disruptions in the Z line and breaks at the Z‐I junction occurred in both free and restrained myofibrils during aging.
TOASTING AND HEXANE:ETHANOL EXTRACTION OF DEFATTED SOY FLAKES Flavor of Flours, Concentrates and Isolates
Authors: HONIG D. H. , WARMER K. , RACKIS J. J.
Published: August 2006

Flours and protein concentrates, prepared from defatted soybean flakes steamed up to 20 min before or after extraction with hexane:ethanol azeotrope 82/18 v/v, were presented to a 15‐member trained taste panel. Flavors and odors were described and rated for intensity on a scale of 1 to 10 where 1 is strong and 10 is bland. Azeotropic extraction for 6 hr by itself significantly affected flavor of flours and of concentrates so that they scored 7.4 and 6.8, respectively, compared to 4.0 for raw, hexane‐defatted, soy flour. Toasting after azeotropic extraction raised flavor scores of flours and protein concentrates to 7.9, a value which compares favorably with 8.1 for wheat flour. Toasting is also necessary to inactivate trypsin inhibitors and other antinutritional factors in azeotropio‐extracted soybean flakes. A protein isolate from toasted, azeotropio‐extracted flakes scored 7.3 compared to 8.0 for sodium caseinata Yields of protein isolates are good if the heatprocessed fiakes are extracted with hot water at 74°C and pH 7.2.
EFFECT OF QUALITY GRADE AND CUT FORMULATION ON THE PALATABILITY OF GROUND BEEF PATTIES
Authors: CROSS H. R. , GREEN E. CURTIS , STANFIELD MARILYN S. , FRANKS W. J.
Published: August 2006

Chucks and short plates were selected from 25 carcasses representing the middle third of each of five U.S. quality grades. Beef patties were prepared from chucks and short plates individually and in combination. Taste tests were conducted on the samples in order to study the effect of quality grade and cut formulation on palatability of the cooked product. Over the range of carcasses graded from Prime to Cutter, taste panel subjective, evaluations of tenderness, connective tissue amount and overall acceptability decreased significantly. Patties from Prime, Choice and Good carcasses were rated as acceptable in all palatability traits (5.0 or above on a g‐point scale) whereas patties from Utility and Cutter grades were rated 4.0 or less in tenderness, connective tissue amount and overall acceptability. Differences in juiciness and flavor were not substantially affected by quality grade. Patties formulated from chucks were rated more desirable in tenderness, flavor, connective tissue amount and overall acceptability than patties from short plates or short plate‐chuck combinations. Differences in palatability due to quality grade were larger than those due to cuts.
EFFECT OF A PROTECTED LIPID SUPPLEMENT ON FLAVOR PROPERTIES OF BEEF
Authors: FORD ANNE L. , PARK R. J. , RATCLIFF D.
Published: August 2006

Beef with subcutaneous fat containing about 20% linoleic acid was produced by supplementing rations of 9‐month old Angus steers with a formaldehyde‐treated sunflower seed‐casein preparation for 2 months. A laboratory taste panel compared the flavor of this beef with that from steers fed a conventional diet. In addition the cooked‐meat flavor volatiles recovered by vacuum distillation were examined by gas chro matography. High‐linoleic beef was preferred less and was significantly different from conventional beef in possessing a characteristic ‘oily’ odor and flavor, probably attributable to elevated levels of tram, truns‐deca‐2,4‐dienal found in lipid portions of the cooked meat. However, it did not possess the objectionable sweet odor sometimes found in high‐linoleic lamb produced using the same supplement.
DEGRADATION OF RAFFINOSE AND STACHYOSE IN SOYBEAN MILK BY α‐GALACTOSIDASE FROM Mortierella vinacea. Entrapment of α‐galactosidase within polyacrylamide gel
Authors: THANANUNKUL DARUNEE , TANAKA MLJNEHIKO , CHICHESTER C. O. , LEE TUNG‐CHING
Published: August 2006

The use of or‐galactosidase from Mortierella vinacea to remove raffinose and stachyose in soybean milk was studied. Disrupted M. vinacea mycelium was further entrapped within 7.5% polyacrylamide gel and its general properties were determined. It was observed that there were only slight changes in optimal pH and temperature after the α‐galactosidase was immobilized, while the recovery of α‐galactosidase activity was approximately 65%. Three different forms (undisrupted, disrupted, and entrapped) of M, vinacea mycelium were used to hydrolyze the oligosaccharides in soybean milk Disrupted mycelium gave the highest hydrolysis ratio in these three different forms; however, it was found that after long‐term usage at 50°C, the thermal stability of the disrupted mycelium was relatively poor. A fluidized reactor was chosen to be used in this study.
ESSENTIAL MINERAL ELEMENTS IN PEANUTS AND PEANUT BUTTER
Authors: GALVAO LEILA C. A. , LOPEZ ANTHONY , WILLIAMS HARRIET L.
Published: August 2006

Thirteen of the elements considered essential in human nutrition were determined in raw peanuts and peanut butter by atomic absorption spectrophotometry. Raw peanuts and peanut butter samples obtained from a commercial plant were prepared either by dry ashing or wet digestion. Statistical analysis of the data showed a difference at the 1% level of significance for the content of all the elements that were determined in raw peanuts and peanut butter, with the exception of calcium and potassium which showed a difference at the 5% level. The results obtained indicate that both raw peanuts and peanut butter are fairly good sources of four essential elements for which Recommended Dietary Allowances have been established. Seven other essential elements were found present in nutritionally significant quantities.
ANTHOCYANINS AND FLAVONOLS OF MIRACLE FRUIT, Synsepalum dulcificum, Schum
Authors: BUCKMIRE R. E. , FRANCIS F. J.
Published: August 2006

The anthocyanin and flavonol pigments of the miracle fruit (Synsepalum dulcificum, Schum) were isolated and identified by paper chromatography and spectral analysis. The red pigments of miracle fruit (14.3 mg/100g fresh wt) were cyanidin‐3‐monogalactoside, cyanidin‐3‐monoglucoside, cyanidin‐3‐monoarabinoside, delphinidin‐3‐monogalactoside and delphmidin‐3‐monoarabinoside existing in a ratio of 188:62:9:5:2, respectively. The major flavonol pigments were quercetin‐3‐monogalactoside, kaempferol‐3‐monoglucoside, myricetin‐3‐monogatactoside and traces of similar flavonols. The aglycones quercetin, kaempferol and myricetin were also isolated and identified. The flavonols and aglycones were present at 9.0 mg/100g fresh wt.
KINETIC STUDIES ON COOKING OF RICE
Authors: SUZUKI UANICHI , KUBOTA KIYOSHI , OMICHI MANABU , HOSAKA HIDEAKI
Published: August 2006

The mechanism of cooking rice was investigated in this study. The rheological method using the parallel plate plastometer was adopted for measurement of the degree of cooking. The range of temperatures measured ran from 75–150°C. Experimental results showed that cooking rate followed the equation of a first order chemical reaction. We designated the proportional constant as the cooking rate constant, but the slope of Arrhenius plots of the cooking rate constants changed around 110°C. The activation energy of cooking at temperatures below 110°C and above 110°C was about 19,000 and 8,800 cal/mol respectively. The influences of water soaking time before cooking were also studied. We concluded that the cooking process comprises two mechanisms; at temperatures below 110°C the cooking rate is limited by the reaction rate of rice components with water; and at temperatures above 110°C it is limited by the rate of diffusion of water through the cooked layer toward the interface of uncooked core where the reaction occurs. The reaction rate constant and the diffusion coefficient of water were calculated by assuming the core model or shell‐type model.