bluuebunny/crossref_metadata_2025 huggingface dataset:
Pin Versus Disk Punch Measurements of Frankfurter Texture
Authors: FOX JAY B.
Published: August 2006

Puncture measurements were made of frankfurter texture using either a pin (straight‐sided shaft) or a disk (narrow shaft) punch. The forces resisting pin punch puncture were compression, tension, and friction, whereas no frictional forces were involved when the disk punch was used. Within a given set of samples, both pin and disk measurements gave the same value (avg. = 413.6 ± 1.9) for the maximum force at the yield points when extrapolated to zero penetration distance. For heterogeneous samples from a previous study, the values ranged from 34.7 to 574.9g. Negative force increments in puncture measurements are explained on the basis of deformation of the gel.
Bulk Storage of Cod Fillets and Gutted Cod (Gadus morhua) Under Carbon Dioxide Atmosphere
Authors: VILLEMURE G. , SIMARD R.E. , PICARD G.
Published: August 2006

The storage‐life of bulk‐stored cod under CO2 atmosphere and air were compared. Gutted fish or fillets were distributed in bulk, among coolers containing 100% air or 25% CO2‐75% N2, which were then stored at 0 ± 1°C for 20 days. Sensory assessments and chemical tests (pH, total volatile nitrogen) were carried out to estimate the raw‐state quality and the bacterial spoilage. An important difference was observed between the storage life of cod under carbon dioxide atmosphere and air; microbiological and sensory assessments suggested a storage life exceeding 20 days and total volatile nitrogen results about 6–7 days under gas atmosphere, which was nearly twice as long as in air. Storage in CO2 atmosphere was effective in inhibiting the growth of some bacteria on the fish, thereby contributing to the significant extension of the shelf life of the product.
Ultrafiltration of Skimmilk in Hollow Fibers
Authors: CHIANG B. H. , CHERYAN M.
Published: August 2006

Flux in hollow fiber ultrafiltration of skimmilk was modelled over the entire pressure‐flux region using the resistance approach. The Hagen‐Poiseuille model was adequate to describe water flux data: effect of temperature could be largely accounted for by viscosity of permeate. To describe skimmilk data, the model was modified to include a term due to resistance of the polarized layer (RP) and RF, a resistance due to fouling by specific membrane‐solute interactions. RF was relatively independent of operating parameters, but Rp was a function of velocity and feed concentration at a particular temperature. Under typical conditions of hollow fiber ultrafiltration of skimmilk, the membrane and fouling layer appeared to contribute little resistance to flux compared to resistance of the polarized layer.
Effect of Temperature on the Water Adsorption Isotherms of Sultana Raisins
Authors: SARAVACOS G. D. , TSIOURVAS D. A. , TSAMI E.
Published: August 2006

The water adsorption isotherms of Sultana raisins were determined using the static method of saturated salt solutions at 20°, 25°, 30°, and 35°C. The equilibrium moisture content at water activities up to 0.70 decreased as the temperature was increased from 20° to 35°C. At higher water activities the moisture content increased sharply as the temperature was increased, resulting in crossing of the isotherm curves. This behavior is attributed to the increased solubility of fruit sugars at higher temperatures. The experimental data were fitted well with the 3‐parameter GAB and Halsey equations, and best with the 5‐parameter D'Arcy‐Watt equation. The thermodynamic implications are discussed.
Hyperfiltration of Tomato Juice during Long Term High Temperature Testing
Authors: MERLO C. A. , ROSE W. W. , PEDERSEN L. D. , WHITE E. M.
Published: August 2006

A tubular hyperfiltration membrane system was studied with tomato juice in a recirculation mode. Two aromatic polyamide thin film composite membranes (ZF 99) (1.3 m2) were examined. After 52 hr of operation with tomato juice one membrane exhibited a flux of 39.7 Lm−2hr−1 (72°C, 55.2 bar). Another membrane, after 717 hr, gave a flux of 41 Lm−2hr−1 (78°C, 41.4 bar) and natural tomato soluble solids (NTSS) rejection of 94 to >98%.
Reduction of Bitterness and Tartness in Grapefruit Juice with Florisil
Authors: BARMORE CHARLES R. , FISHER JAMES F. , FELLERS PAUL J. , ROUSEFF RUSSELL L.
Published: August 2006

Treatment of commercial grapefruit juice with Florisil (activated magnesium silicate) simultaneously reduced the content of citric acid and the bitter compounds limonin and naringin. Ascorbic acid concentration and °Brix (total soluble solids) were not altered by the Florisil treatment. Experienced taste panelists were able to differentiate between the nontreated and Florisil‐treated juice on the basis of bitterness and tartness (acidity). The panelists indicated a preference for the Florisil‐treated juice.
Chemical and Microbial Characterization of Citrus Oil‐Mill Effluent
Authors: PARISH M.E. , BRADDOCK R.J. , GRAUMLICH T.R.
Published: August 2006

The aqueous discharge produced by centrifuges in a citrus peel‐oil recovery system was chemically and microbially characterized. The discharge contained 3.82 °Brix, 2.60% sugars, 0.28% recoverable oil, and a BOD of 22,600 mg/L. Minerals in ppm included K(604), Na(248), Fe(185), and Ca(105). Citric and malic were the major acids, 0.78 and 0.31 mg/mL, respectively. Concentration ratios of sugars were 3.6:1.7:1 for sucrose:glucose:fructose. Aerobic plate counts were 7.3 × 107 colony forming units (cfu) per mL while indogenous yeast and mold counts were 1.8 × 105 cfu/mL. Four yeasts isolated from the effluent were presumptively identified as members of the genus Saccharomyces.
Interaction of Solutes with Raw Starch during Desorption as shown by Water Retention
Authors: CHINACHOTI PAVINEE , STEINBERG M. P.
Published: August 2006

The objective was to study interaction of salt and sucrose with raw starch as determined from water retention at a given aw. NaCI‐starch mixtures were 5:95, 10:90, 15:85, and 25:75. Sucrose‐starch mixtures were 1:9, 2:8, 1:1, and 9:1. Equilibration was against salt slushes over the water activity range 0.33 to 0.97. At each aw, as the solute concentration increased above zero, the amount of interacted solute rose to a maximum and then, in contrast to previous findings with protein, declined to zero. For each solute, saturation aw showed the highest amount of interaction at any solute concentration; the interaction decreased with increasing aw. At maximum, 87.2% of total NaCl and 56.3% of the total sucrose interacted with starch. These desorption data showed less interaction than previously found for absorption.
Crystallinity of Sucrose by X‐ray Diffraction as Influenced by Absorption versus Desorption, Waxy Maize Starch Content, and Water Activity
Authors: CHINACHOTI PAVINEE , STEINBERG M. P.
Published: August 2006

Crystallinity of sucrose in a mixture with waxy maize starch as affected by absorption and desorption in the range 0.33 to 0.97 aw was studied by X‐ray diffraction. Ratio of sucrose to starch peak areas was linear with weight ratios as expected. Sucrose crystallinity as determined by X‐ray diffraction was found to be in excellent agreement with that calculated from sorption data. Sucrose in a mixture equilibrated by absorption to 0.33 and 0.75 aw was about 80% crystalline. On absorption to 0.84 aw, the mixture showed sucrose crystallinity reduced to 50%. However, on desorption to 0.33–0.84 aw, the sucrose crystallinity was reduced to zero regardless of sucrose content.
Correlation Between Oxidative Deterioration of Unsaturated Lipid and n‐Hexanal during Storage of Brown Rice
Authors: SHIN MYUNG GON , YOON SUK HOO , RHEE JOON SHICK , KWON TAI‐WAN
Published: August 2006

n‐Hexanal in the headspace over cooked brown rice stored at 5°C and 35°C for 0, 4, 8 and 12 months was determined by a gas chromatographic method using modified direct vapor injection. The off‐flavors of stored brown rice were evaluated by n‐hexanal and oxidized linoleic acid analysis. The amount of n‐hexanal was found to be linearly proportional to the amount of oxidized linoleic acid (correlation coefficient, 0.99). Therefore, the simple and rapid method of vapor injection gas chromatography can be used for determining n‐hexanal in the headspace vapor over cooked brown rice. Thus, the off‐flavor of the stored brown rice resulting from lipid oxidation can be detected indirectly.
Production and Nutritional Evaluation of High‐Protein Rice Flour
Authors: CHANG K.C. , LEE C.C. , BROWN G.
Published: August 2006

Optimal processing conditions for the production of high‐protein rice flour from two rice varieties were determined. Gelatinized rice flour slurry was treated with 0.25 mg α‐amylase per milliliter of slurry at 60°C for 90 min. The hydrolyzed starch was removed by centrifugation. The precipitated paste was then freeze‐dried to yield high‐protein rice flour which had 38% protein. The amino acid composition of the high‐protein rice flour was similar to that of the dehulled rice flour. The protein efficiency ratio of the high‐protein rice flour was 2.17. Supplementation with limiting amino acids, lysine and threonine, or with a laboratory‐prepared freeze‐dried soy isolate increased protein efficiency ratios above that of casein.
Antimicrobial Activity of Sucrose Fatty Acid Ester Emulsifiers
Authors: MARSHALL DOUGLAS L. , BULLERMAN LLOYD B.
Published: August 2006

Six sucrose esters substituted to different degrees with a mixture of fatty acids (palmitic and stearic) were examined for antimicrobial properties. Growth and acid production of several lactic acid bacteria and growth of Saccharomyces cerevisiae were not inhibited by 0.2% of the sucrose esters in the test medium. Antimycotic activity was detected against several mold species from Aspergillus, Penicillium, Cladosporium, and Alternaria. The least substituted sucrose ester was the most active in reducing mold growth. Reduction of mold growth ranged from 37 to 91% with this ester at a 1% concentration. Inhibitory activity did not appear to be influenced by changes in pH. Aflatoxin production by Aspergillus parasiticus was not affected by presence of 0.1% sucrose ester.
Detection of Salmonella by the Enzyme Immunoassay (EIA) Technique
Authors: D'AOUST J.‐Y. , SEWELL A.M.
Published: August 2006

The MOPC 467 Bio‐Enzabead™ enzyme immunoassay (EIA) identified 335 (92.8%) of 361 Salmonella strains tested and gave false positive reactions with 5 (6.5%) of 77 strains of nonsalmonellae. Lack of specificity was particularly prominent with S. typhi but not restricted to any one of the 25 somatic groupings represented in this study. Four of the five false‐positive reactions were attributed to Citrobacter freundii. The EIA assay identified 27 (96%) of 28 naturally contaminated foods and produced 16 (25%) false positive reactions which were mainly associated with Citrobacter spp. Attempts at method brevity underlined the importance of M broth post‐enrichment and centrifugation for maximum method sensitivity and the inadequacy of EIA for detection of Salmonella in preenrichment and enrichment cultures.
Dialysis Cell for the In Vitro Measurement of Protein Digestibility
Authors: SAVOIE L. , GAUTHIER S. F.
Published: August 2006

A dialysis cell was devised to study in vitro digestion of proteins. The inner reaction vessel (surrounded by a tubular membrane with molecular weight cutoff of 1000) was fixed into a cylindrical outer compartment where buffer circulation was provided. The dimensions of compartments, membranes and buffer flow rate were determined with labelled amino acids in order to ensure the most efficient diffusion pattern. For the digestion assay, casein was first hydrolyzed with pepsin (pH 1.9) for 30 min. The mixture was then made alkaline (pH 7.5) and poured into the dialysis tube with pancreatin. Nitrogenous material collected with the sodium phosphate buffer was analyzed without further fractionation for the direct measurement of hydrolysis kinetic or of protein digestibility.
HPLC Analysis of Capsaicins and Simultaneous Determination of Capsaicins and Piperine by HPLC‐ECD and UV
Authors: CHIANG GRACE H.
Published: August 2006

A highly sensitive liquid chromatographic procedure with electrochemical detection (ECD) was developed to separate and quantitate major capsaicins, the pungent principles of red and green pepper. Although complete chromatographic separation of capsaicins from piperines was not achieved, electrochemical (EC) monitoring at 0.4V applied potential detected only the electroactive capsaicins. Ultraviolet (UV) monitoring at 340 nm detected only the strongly absorbing piperine. Thus, simultaneous determination of capsaicins and piperine were achieved by the applications of both EC and UV detections.
Shrinkage in Fish Muscle During Drying
Authors: BALABAN M. , PIGOTT G.M.
Published: August 2006

Shrinkage of rectangular slabs of ocean perch (Sebastes marinus) in all three dimensions during air drying at 24.5°C, relative humidity 35% and velocity 35.6 m/min was determined. Percent change in dimensions with volume fraction of water was measured. It was observed that the dimension along the major axis of muscle fibers (length in this case) shrinks far less than the other two dimensions. Maximum shrinkage in length was 20%, while for width it was 50.5% and for thickness, 50.6%. At 95% confidence level, there was no significant difference between thickness and width shrinkage.
Role of Lean Tissue on the Formation of N‐Nitrosothiazolidine in Raw Bacon
Authors: FIDDLER WALTER , PENSABENE JOHN W. , GATES ROBERT A.
Published: August 2006

Lean tissue, separated from whole bacon, was found to contain the precursors for N‐nitrosothiazolidine (NTHZ), a nitrosamine formed when cured meats are smoked during processing. Of the various treatments investigated, cure incorporation of sodium ascorbate and liquid smoke yielded the lowest NTHZ values.
Pressure‐Accelerated Changes in the Proteins of Muscle and Their Influence on Warner‐Bratzler Shear Values
Authors: MACFARLANE J. J. , MC KENZIE I. J.
Published: August 2006

The effect on cold‐shortened post‐rigor beef semitendinosus muscle of pressure treatment at 150 MPa for 6 or 16 hr at 30°C or for 1 hr at 60°C, on the presumed proteolytic breakdown of myofibrillar proteins (as revealed using sodium dodecyl sulfate (SDS) gel electrophoresis) and on Warner‐Bratzler shear values, was studied. Production of a 145,000 dalton molecular weight component was much greater in the 30°C (for 6 hr or 16 hr) pressure treatments than in that at 60°C (for 1 hr). The pressure treatments at 30°C significantly decreased Warner‐Bratzler shear values but to a lesser extent than did pressure treatment at 60°C. Therefore, although the mechanism by which the 145,000 dalton molecular weight component is produced may be associated with a degree of tenderization of cold‐shortened muscle, it appears that another mechanism is primarily responsible for the tenderization achieved by pressure treatment at 60°C.
Changes in Tyramine during Chorizo‐Sausage Ripening
Authors: SANTOS‐BUELGA C. , PEÑA‐EGIDO M. J. , RIVAS‐GONZALO J. C.
Published: August 2006

The changes in tyramine and several parameters (nitrite and nitrate content, pH value, dry matter, total nitrogen and fatty material) was followed during chorizo‐sausage ripening. Tyramine concentrations increased significantly during the fermentation stage and underwent small variations during the drying phase. A relationship between the contents of this amine and the pH of the sausage was observed.
Structural Characteristics of Protein Gels as Determined by an Ultrasound Imaging Technique
Authors: ACTON J.C. , CLAY D.L. , ROBINSON K.E. , DICK R.L. , ACTON W.C.
Published: August 2006

Structural density features of gels formed with gelatin, egg albumen, and poultry thigh natural actomyosin were determined with an ultrasound system equipped with a real time monitor, imager and photographic unit. Echo recordings of the acoustic impedance showed that all protein gels were similar in respect to structural density differential patterns. Increases in protein concentration increased the net area occupied by protein junctions and interlinks. The ultrasound imaging technique confirmed the aggregated junction, interlink and interstitial regions that are common features of protein gels.
Presumptive Identification of Stock Cultures and Food Isolates As Salmonella, Shigella, or Yersinia with the Enteric Pathogen Screen
Authors: BAILEY J. S. , COX N. A.
Published: August 2006

The enteric pathogen screen (EPS) card designed for use with the Vitek Auto Microbic System (AMS) was evaluated with stock cultures and fresh isolates from ground beef, pork sausage, chicken and turkey to determine its effectiveness as a screen for Salmonella, Yersinia enterocolitica and Shigella. Each isolate was concurrently tested with the Micro‐ID test strip and the AMS Gram negative identification card to confirm its identification. The EPS accurately classified 115 of 125 (92%) of the stock cultures and 207 of 212 (97%) of the fresh food isolates. The EPS gives a rapid presumptive screen at a relatively low cost and as such is a viable alternative to conventional procedures.
Measurement of Provitamin A Carotenoids in Fresh and Canned Carrots and Green Peas
Authors: EDWARDS C. G. , LEE C. Y.
Published: August 2006

The influence of thermal processing (canning) on the carotenoid content of carrots (Daucus carota) and green peas (Pisum sativum) was investigated. Carotenoids extracted from fresh and canned vegetables were separated by column chromatography and quantified using spectrophotometric analysis. Canned canots and green peas had a higher carotenoid content than fresh samples. The apparent increase in canned carrots was mainly due to the loss of soluble solids into the brine during processing. However, the increase of carotenoids in canned green peas was due to the loss of carotenoids by enzymatic activity in fresh green peas during extraction procedures.
Effect of Salt and Phosphate on the Texture and Color Stability of Restructured Beef Steaks
Authors: LAMKEY J. W. , MANDIGO R. W. , CALKINS C. R.
Published: August 2006

The effect of salt and phosphate on the textural and color properties of restructured beef steaks was investigated. Restructured steaks were manufactured from U.S. Choice beef chucks to contain one of four salt‐phosphate levels: 0.0%–0.0% (control); 0.5%–0.0%; 0.0%–0.5%; and 0.2%–0.2%, respectively. Salt and phosphate (0.2% each) decreased cooking loss and increased bind equal to phosphate (0.5%) alone. Phosphate reduced the amount of oxidation. All steaks decreased in redness over the period of frozen storage. The addition of phosphate to restructured beef steaks containing salt enhanced texture with no deterimental effects on color.
A Sensory Panel and Chemical Analysis of Certain Beef Chuck Muscles
Authors: PATERSON B. C. , PARRISH F. C.
Published: August 2006

Sensory panel and Warner‐Bratzler Shear (WBS) values of nine muscles (biceps brachii, complexus, deep pectoral, infraspinatus, longissimus, rhomboideus, serratus ventralis, supraspinatus and triceps brachii) from the beef chuck. The deep pectoral, infraspinatus and rhomboideus were used to determine myofibril fragmentation index (MFI), and the infraspinatus and rhomboideus were used to study myofibrillar protein degradation. The infraspinatus was scored the most tender and palatable, and the rhomboideus was scored least tender and palatable. Greater protein degradation differences were observed in myofibrils isolated from the infraspinatus muscle than in those from the rhomboideus for the proteins titin, nebulin and troponin‐T.
Effect of Lipid‐Protein Interactions on Hydration Characteristics of Defatted Offal Protein Isolates
Authors: ARÊAS JOSÉ ALFREDO GOMES
Published: August 2006

Water‐protein interactions of rumen and lung protein isolates defatted by different solvents were studied by means of water sorption isotherms. Two isolation procedures were employed to obtain the isolates: (1) alkaline solubilization and isoelectric precipitation of proteins; and (2) SDS solubilization and FeCl3 precipitation of proteins. Water monolayer values of the protein fraction showed a marked dependence on the dielectric constant of the solvent used for lipid extraction. In lung isolates they increased up to a peak when solvents of intermediate polarity were employed whereas in rumen isolates they were initially constant, decreasing with increase of polarity of solvent. Affinity of water to protein support, showed a more complex pattern and was dramatically affected by the isolation procedure used.
Effects of Electrical Stimulation on Carcass Quality and Meat Palatability Traits of Charolais Crossbred Bulls and Steers
Authors: STIFFLER D. M. , GRIFFIN C. L. , SMITH G. C. , LUNT D. K. , SAVELL J. W.
Published: August 2006

Forty‐four Charolais crossbred bulls and steers from a similar background and fed commercially were slaughtered and the right side of each carcass was electrically stimulated. Electrical stimulation reduced lean maturity scores (bulls and steers) and, for steers, lowered lean firmness scores (softer lean) and improved “heat‐ring” scores. Electrical stimulation significantly improved most tenderness measurements on steaks from young bulls, but was only effective in decreasing shear force values of steaks from steers. Electrical stimulation was more effective in improving the tenderness of steaks from bulls than those from steers.
Culture Effect on Ripening Characteristics and Rheological Behavior of Cheddar Cheese
Authors: AMANTEA G. F. , SKURA B. J. , NAKAI S.
Published: August 2006

Six defined strains of bacteriophage‐insensitive Streptococcus cremoris, grown in whey‐based starter media, were used over a period of 10 months to produce more than 2 million kg of Cheddar cheese on continuous cheesemaking equipment. Flavor development in this cheese was less than that in cheese made with conventional bulk starter. Proteolysis in the trichloracetic acid (TCA) soluble cheese fraction was less in cheese manufactured using S. cremoris compared to conventional bulk starter. Rheological properties were studied and the force‐compression curves related to the age, composition and pH of the cheese. Pattern recognition techniques were used to analyze the multivariate data. The texture was affected by the mechanical process, moisture content and yield point of the cheese. Casein proteolysis, age, culture type and firmness were the most discriminating variables affecting maturity.
Composition and Properties of Spherosil‐QMA Whey Protein Concentrate
Authors: BARKER C. M. , MORR C. V.
Published: August 2006

The Spherosil‐QMA ion exchange process was used to prepare whey protein concentrate (WPC) from cheese whey. The process recovered about 64% of the proteins from whey as a 63% protein WPC. The WPC contained about 20.8% lactose, glucose, and galactose. The WPC proteins ranged in solubility from about 32–42% as a function of pH 3–7 and appeared to have undergone substantial denaturation by HPLC but not by palyacrylamide gel electrophoresis. The gelation properties of WPC were compared with those of commercial and ultrafiltration WPCs as a function of pH 3–7.5 and 0.0–0.15M NaCl and CaCl2. The WPC did not function well as egg replacer in model cake and custard formulations.
Effects of Carbonic Acid Dips and Packaging Films on the Shelflife of Fresh Fish Fillets
Authors: DANIELS J. A. , KRISHNAMURTHI R. , RIZVI S. S. H.
Published: August 2006

Carbonic acid and semi‐permeable packaging materials were investigated for their effect on shelflife of fresh fish. Cod fillets (Gadus morhua) were dipped in carbonic acid and then stored packaged and unpackaged at 2°C. Samples were evaluated for weight loss, surface pH, texture changes, surface microbial growth, headspace gas composition, and sensory characteristics of cooked flavor, odor, and appearance. Carbonic acid was capable of extending shelflife between 7 and 21 days; however, only at a quality level judged as fair to marginal by sensory evaluations. Low permeability packaging slowed bacterial growth and extended shelflife, but retained off‐odors and established low oxygen conditions which may present a risk from the growth of pathogenic organisms.
Using A New Measure To Define Shelf Life Of Fresh Whitefish
Authors: SHARP W. F. , NORBACK J. P. , STUIBER D. A.
Published: August 2006

An acceptor set size measure was successfully employed to examine shelf life trade‐offs when fresh lake whitefish fillets (Coregonus clupeaformis) were dipped in 0.0, 2.5 or 5.0% (w/v) potassium sorbate, packaged in low, intermediate, or higher barrier bags, placed in 100% CO2 modified atmosphere packaging system and held under refrigeration at less than 3°C. When sorbate was varied, shifts in acceptor size indicated that fillets dipped in 5.0% sorbate had the longest shelf life, exceeding 14 days. No significant difference was found when film permeability was varied. For all barrier films, shelf life exceeded 15 days although the low barrier bag had smaller acceptor sizes.
In Vitro Estimation of the Potential Bioavailability of Calcium From Sea Mustard (Undaria pinnatifida), Milk, and Spinach Under Simulated Normal and Reduced Gastric Acid Conditions
Authors: KIM HYESOOK , ZEMEL MICHAEL B.
Published: August 2006

Calcium solubility from sea mustard was compared to that of spinach and milk in an in vitro digestive system with normal and reduced gastric acid concentrations. Aliquots of each were subjected to peptic and pancreatic digestions, and ionic and total soluble calcium levels were measured as indices of potential availability. Solubility of calcium from sea mustard was comparable to cow's milk and substantially higher than from spinach. A fifty percent reduction of HC1 in the gastric phase lowered calcium solubility by 90% for spinach, 20% for sea mustard, and by less than 7% for milk.
Enzymatic Conditions of an In Vitro Method to Study Protein Digestion
Authors: GAUTHIER S. F. , VACHON C. , SAVOIE L.
Published: August 2006

An in vitro digestion method was proposed for studying protein digestion. Protein (casein) was submitted to peptic proteolysis in a closed system followed by hydrolysis with pancreatic enzymes in a “digestion cell” with continuous elimination of digested products by dialysis. The peptic digestion was performed with a pepsin source of high specific activity (3152 units/mg protein) with an enzyme:substrate (E:S) ratio of 1: 250. The second‐step of proteolysis was carried out with pancreatin for 6 hr at an E:S ratio of 1:25. A 10 mM sodium phosphate buffer, pH 7.5, was used as the circulating dialysis buffer.
Preparation, Evaluation and Analysis of a French‐Fry‐Type Product from Sweet Potatoes
Authors: WALTER W. M. , HOOVER M. W.
Published: August 2006

A French‐fry‐type product was prepared from ‘Jewel’ and ‘Centennial’ sweet potatoes. Samples were prepared from freshly harvested, cured, and stored, cured roots. The roots were peeled, sliced into strips and blanched in hot water. The blanched strips were partially dehydrated by one of five treatments and then frozen at −30°C. Frozen strips were fried in hot peanut oil and evaluated by a sensory panel. Strips prepared by dehydration in a hot air tunnel at 120°C for 5 min were favored by the sensory panel. Blanching removed significant amounts of dry matter and resulted in partial hydrolysis of the starch by endogenous enzymes. Sensory color scores were not affected by reducing sugar content. Sensory flavor scores were related to total sugar content.
Ultrafiltration and Reverse Osmosis of the Waste Water from Sweet Potato Starch Process
Authors: CHIANG BEEN HUANG , PAN WAN DER
Published: August 2006

The primary waste water discharged from pilot plant scale sweet potato starch manufacturing was processed by ultrafiltration (UF). The UF permeate was then concentrated by reverse osmosis (RO). Growth of microorganisms in waste water would reduce the flux of UF. When the feed velocity of UF was higher than 2.5 m/sec, its positive effect on permeation rate was no longer existent. Relationships between transmembrane pressure and permeate flux were linear at all tested concentrations. UF filtered protein and calcium reduced two‐thirds of the biochemical oxygen demand (BOD) and half the chemical oxygen demand (COD) at weight concentration ratio (WCR) of 5. With RO the rest of the components were recovered and BOD and COD were reduced more than 99% and 98%, respectively, at a WCR of 6.
Sweetened Extruded Corn/Soy Product as Intermediate Moisture Food
Authors: GOMEZ M.H. , AGUILERA J.M.
Published: August 2006

An intermediate moisture food analog of sweetened condensed milk was developed based on soy protein, modified degermed corn, vegetable oil and sugar. Water solubility of corn was increased by extrusion‐cooking followed by saccharification with glucoamylase in a 28% total solids (TS) soy protein‐extruded corn suspension. Enzyme‐modified corn/soy concentrates with 40–45% TS had a water solubility index (WSI) of 56–58% and a DE of 38–40. The final products had 73.5–78.4% TS, 71.5–72.7 WSI at pH 4.1–4.2, and a water activity of 0.82–0.83.
Effect of Storage Conditions and Chemical Treatments on Firmness, in Vitro Protein Digestibility, Condensed Tannins, Phytic Acid and Divalent Cations of Cooked Black Beans (Phaseolus vulgaris)
Authors: SIEVWRIGHT C. A. , SHIPE W. F.
Published: August 2006

Black beans stored at 30° or 40°C and 80% relative humidity showed marked increases in firmness and decreases in in vitro digestibility of proteins. Changes in these properties were small when beans were stored at 5°C and 50% relative humidity. The adverse effects of poor storage conditions could be practically eliminated by soaking beans in salt solutions instead of water. The changes in firmness and digestibility were accompanied by changes in the detectable concentrations of tannins and phytates. Protein digestibility appears to be reduced by interactions between protein and tannins, especially high molecular weight tannins. Concentration of these tannins is affected by poly‐phenol oxidase activity. Firmness increased and protein digestibility decreased as the phytic acid content decreased.
Textural Properties of Extruded Plant Protein Blends
Authors: BHATTACHARYA M. , HANNA M.A. , KAUFMAN R.E.
Published: August 2006

Blends of corn gluten meal and soy protein concentrate in the ratio of 25:75, 50:50 and 75:25 w/w were made up. The blends at 20, 30 and 40% moisture content (db) were extruded at 145°C through 4.24, 3.0, and 2.12 mm diam dies at screw speeds of 60, 120, and 180 rpm to generate different shear environments. Multiple nonlinear regression analysis was used to develop models of bulk density, puff ratio, water‐holding capacity and shear strength as a function of moisture content and shear rate. Shear rate affected the dependent variables most. Cooked and uncooked viscosity and product color were also measured. Electron micrographs confirmed some of the findings.
Deastringency of Persimmon Fruits by Creating a Modified Atmosphere in Polyethylene Bags
Authors: PESIS EDNA , LEVI AHARON , BEN‐ARIE RUTH
Published: August 2006

Removal of astringency from persimmons (Diospyros kaki L.) was achieved by enclosing the fruits in air‐evacuated polyethylene bags. Reducing the initial in‐package air volume created anaerobic conditions by decreasing the O2 level. Induced anaerobic respiration in‐creased the levels of CO2. acetaldehyde and ethanol, in the atmosphere surrounding the fruit and thereby triggered the deastringency process. Deastringency in air‐evacuated polyethylene bags was attained within3–4 days at 20°C. Following the deastringency, the fruits in the bags maintained a high quality and firmness during cold storage and shelf life. Good flavor was maintained for about 10 days at 20°C, but thereafter off‐flavor developed due to accumulation of volatiles.
Effect of Oxygen on Taste, Ascorbic Acid Loss and Browning for HTST‐Pasteurized, Single‐Strength Orange Juice
Authors: TRAMMELL D. J. , DALSIS D. E. , MALONE C. T.
Published: August 2006

Single‐strength orange juice with dissolved oxygen levels of 0.6, 1.8, 6.5, and 10.1 ppm was pasteurized at 85°C for 7 sec using a pilot‐scale, high temperature‐short time, tubular, heat exchanger. The product was aseptically bottled under nitrogen and stored for 5 months at 22°C. Browning and loss of ascorbic acid were linearly related to the initial oxygen concentration. Based on the results of sensory evaluation, reducing the initial dissolved oxygen concentration by 94% did not extend the shelf‐life of single‐strength orange juice. Therefore, based on taste, deaeration will not extend the shelf‐life of this product.
Lysozyme Separation from Egg White by Cation Exchange Column Chromatography
Authors: LI‐CHAN E. , NAKAI S. , SIM J. , BRAGG D.B. , LO K.V.
Published: August 2006

Cation exchange column chromatography was investigated for simple and efficient separation of lysozyme from homogenized egg white. A macroporus weak acid type resin, Duolite C‐464, was selected based on high lysozyme recovery in the90–95% range, retention of whipping and gelling properties in the lysozyme‐separated egg white, and ease of column operation. Polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulfate indicated high purity of the recovered lysozyme and simultaneous recovery of avidin under the eluting conditions used. The process for lysozyme separation from egg white using Duolite C‐464 is suitable for operation in an automated, continuous mode.
Effect of Marinading with Wine, Sodium Bicarbonate or Soysauce on the Thiamin Content of Beef
Authors: SKURRAY GEOFFREY R. , PERKES JUDITH M. , DUFF JANETTE
Published: August 2006

The thiamin content of marinated bovine longissimus dorsi muscle was determined after cooking. The marinades were three white wines, two red wines, sodium bicarbonate solution, or soysauce. Distilled water was used as a control. The destruction of tbiamin was proportional to the sulfur dioxide content of the wine. The greatest loss of thiamin (75%) occurred with a white wine containing 450 ppm sulfur dioxide. The red wines contained no sulfur dioxide and there was no loss of thiamin after marinating and cooking despite the high tannin content. Marinating with sodium bicarbonate resulted in a significant loss of thiamin from 103 to 46 μ/100g meat, while meat marinated and cooked with soysauce contained 56 μg thiamin/100g meat.
Changes in Texture and Flavor of Red Hake Sticks As Affected by Frozen Storage Form
Authors: BUCK ERNEST M. , BORHAN MANOUCHEHR , HULTIN HERBERT O. , DAMON RICHARD A.
Published: August 2006

Red hake (Urophycis chuss) was processed into frozen blocks from which sticks were made at various times so that the samples tested had been stored at – 18°C either as sticks or blocks or a combination of the two over a 9‐month period. Sensory panelists found highly significant differences (p<0.001) among storage periods (3, 6, 9, months) for both flavor and texture. Storage form (stick or block), however, had little apparent effect on changes in flavor and texture. Cooking method had a significant effect on flavor (p<0.05) and on texture (p<0.001). Warner‐Bratzler shear measurements were shown.
Degree of Esterification of Pectins Determined by Photoacoustic Near Infrared Spectroscopy
Authors: HAAS ULRICH , JÄGER MARTIN
Published: August 2006

Photoacoustic near infrared absorption of powdery pectins was used to determine the degree of esterification by measuring the wavelength shift of an absorption peak of pectins relative to polygalacturonic acid. The 2σ standard deviation of the degree of esterification by this method was 1.7%.
Phase Transitions of Wheat Starch‐Water Systems Containing Polydextrose
Authors: KIM KWANG‐OK , HANSEN LAURA , SETSER CAROLE
Published: August 2006

Equivalent concentrations of polydextrose and sucrose had similar effects on phase transitions of wheat starch‐water systems. Onset and peak gelatinization temperatures were increased similarly with the two solutes. This was true with varied water:starch ratios, varied concentrations of solute, and for batters prepared with the two solutes. Acesulfame K, cyclamate, and saccharin at low levels, as might be used in food products, had little effect on phase transitions of starch‐water‐solute systems.
Odor Threshold of Some Pyrazines
Authors: SHIBAMOTO TAKAYUKI
Published: August 2006

Odor thresholds of 46 pyrazines in water were investigated. Pyrazines examined were 15 alkylpyrazines, 1 phenylpyrazine, 10 alkoxypyrazines, 6 phenoxypyrazines, 3 phenylthiopyrazines, and 11 alkylthiopyrazines. Alkoxypyrazine exhibited the lowest odor threshold among the pyrazine derivatives tested. Odor thresholds of the pyrazines varied from 0.00001 ppm [2‐methoxy‐3‐methyl‐5‐(2‐methylbutyl)pyrazine] to 6.00 ppm (5‐isopentyl‐2,3‐dimethyl‐pyrazine).
Evaluation of Gingerbread Cookies Supplemented with Sunflower Protein Concentrate
Authors: ASHRAF HEA‐RAN LEE , SIANDWAZI CATHERINE
Published: August 2006

The protein content, baking characteristics, physical characteristics, and sensory characteristics of gingerbread cookies supplemented with sunflower protein concentrate were examined. Protein content increased from 7.2% to 15.9% as the substitution level increased from 0% to 30%. Supplementation resulted in higher moisture loss during baking and more compact inner structure of the cookies. Although the texture of supplemented cookies was slightly crispier and harder, evaluation showed that sensory characteristics were not significantly affected by the addition of sunflower protein concentrate.
Combined Effect of pH and Sodium Chloride on the Heat‐induced Aggregation of Whole Egg Proteins
Authors: WATANABE K. , HAYAKAWA S. , MATSUDA T. , NAKAMURA R.
Published: August 2006

Heat‐induced aggregation of whole egg proteins through various treatment combinations ranging from 70–85°C, pH 2.0–9.0, and NaCl concentrations of 0–3%, was investigated using multiple regression analysis and vertical flat‐sheet polyacrylamide gel electrophoresis. The importance of single variable was in the order of temperature, pH and NaCl concentration, and the combined variable of pH and NaCl had a highly significant (p<0.001) effect on soluble protein content. From the fractional and step‐wise aggregation appearances of whole egg proteins in the electrophoretic patterns, the heat stability of main proteins was considered to increase as pH (pH>5) and NaCl concentration increased.
Burnt Tuna: An Ultrastructural Study of Postmortem Changes in Muscle of Yellowfin Tuna (Thunnus albacares) Caught on Rod and Reel and Southern Bluefin Tuna (Thunnus maccoyii) Caught on Handline or Longline
Authors: DAVIE PETER S. , SPARKSMAN R. I.
Published: August 2006

Ultrastructure of muscle from yellowfm tuna (Thunnus elbacares) caught by rod and reel, and southern bluefin tuna (Thunnus maccoyii) caught by longline or handline was examined at various postmortem times. The pattern of degeneration after death was similar to that of other vertebrates. Burnt tuna meat, which is pale or brown in color, and soft, occurred in carcasses showing a greatly accelerated rate of postmortem degeneration. Burnt tuna had no ultrastructural features which made it different from normal degenerated meat. Ultrastructural quality of muscle was best in samples from longline tuna, and poorest in samples from handline tuna. Longer capture times (hooking to boating) are correlated with better ultrastructural quality of tuna meat, and less burning.
Role of Reduced Hemochromes in Pink Color Defect of Cooked Turkey Rolls
Authors: CORNFORTH D. P. , VAHABZADEH F. , CARPENTER C. E. , BARTHOLOMEW D. T.
Published: August 2006

Reflectance and absorbance spectrophotometric studies on commercial and laboratory samples showed that the pigments responsible for a pink color defect sometimes observed in freshly cut surfaces of cooked turkey rolls were reduced hemochromes, possibly nicotinamide‐denatured globin hemochromes, rather than nitrosyl pigments. Oxidation‐reduction potential measurements of meat systems showed that hemochrome formation was promoted by reducing conditions and prevented by oxidizing conditions. All constituents necessary for the production of pink color defect were present in turkey meat. The variable most affecting its appearance was the redox potential of the meat.
Cholesterol and Selected Attributes of Pork Tenderloin Steaks Heated by Conventional, Convection, and Microwave Ovens to Two Internal Endpoint Temperatures
Authors: PRUSA KENNETH J. , HUGHES KARLA V.
Published: August 2006

Six treatment combinations for determination of cholesterol and selected quality attributes of pork tenderloin steaks were studied with three oven types (conventional, convection and microwave) and two internal endpoint temperatures (71°C and 77°C). In general, pork tenderloin steaks heated in the microwave oven had lower evaporative loss and higher drip loss. Cholesterol (wet weight basis) of the pork steaks was not affected by oven type; however, heating to the higher internal endpoint temperature (77°C) increased (concentrated) the cholesterol. On a dry weight basis, microwave‐heated steaks contained more cholesterol when compared to conventional and convection‐heated samples.
Interaction of Reduced NaCl, Sodium Acid Pyrophosphate and pH on the Antimicrobial Activity of Comminuted Meat Products
Authors: MADRIL M. T. , SOFOS J. N.
Published: August 2006

Meat (beef‐pork) batters were formulated with NaCl (2.3% and 4.1% brine) and with 0.5% sodium acid pyrophosphate (SAPP) in combination with 2.3% brine. The adjusted pH of raw batters resulted in cooked meat pH values of 5.7, 6.0, and 6.3. Inoculated (Clostridium sporogenes spores) and uninoculated batters in cans were cooked to 70°C and stored for abuse at 27°C. Microbial growth was delayed and the short shelf‐life of low brine (2.3%) products was extended with SAPP in the formulation. The antimicrobial properties of treatments with SAPP were due to both declining pH and presence of phosphate in the formulation. Potential mechanisms of microbial inhibition by SAPP are discussed.
Extending Beef Bullock Restructured Steaks with Soy Protein, Wheat Gluten or Mechanically Separated Beef
Authors: MILLER M.F. , DAVIS G.W. , SEIDEMAN S.C. , WHEELER T.L. , RAMSEY C.B.
Published: August 2006

Nine blends were formulated from young bullocks to contain 0, 10 or 20% mechanically separated beef (MSB), textured soy protein (TSP) or vital wheat gluten (VWG), (Control = no extender). All blends were analyzed for chemical, sensory and visual properties. Control and extended, restructured steaks were not different in juiciness, tenderness or cohesiveness scores or for calcium content. Blends extended with TSP or VWG had a high incidence of off‐flavor and all extended, restructured steaks had less desirable visual properties than control blends. Storage life was not affected by type or level of extender. Restructured steaks extended with MSB were not equal to the control, but were superior to TSP or VWG extended steaks.
Effects of Blade Tenderization and Trimming of Connective Tissue on Hot‐Boned, Restructured, Pre‐Cooked Roasts from Cows
Authors: FLORES H. A. , KASTNER C. L. , KROPF D. H. , HUNT M. C.
Published: August 2006

Selected muscles from one side of each of four USDA Utility grade cow carcasses were hot boned, blade tenderized, chunked, and divided into two batches. One batch was trimmed of large areas of connective tissue and the other was not trimmed before restructuring and precooking. The muscles from the other side were not blade tenderized, but were hot boned, chunked, and divided into two batches. One batch was trimmed of connective tissue, and the companion batch was not trimmed before restructuring and precooking. Even though blade tenderization did not prove to be as totally effective as trimming in reducing the undesirable effects of connective tissue, it may be a viable alternative to trimming.
Quality of Retail Florida‐Packed Frozen Concentrated Orange Juice as Determined by Consumers and Physical and Chemical Analyses
Authors: FELLERS P. J. , de JAGER G. , POOLE M. J.
Published: August 2006

Six commercial Florida‐packed frozen concentrated orange juice samples drawn from the U.S. retail market on a monthly basis for 1 yr were evaluated for sensory attributes, color (by colorimeter), Brix, acid, and bottom pulp. Consumers rated flavor “like moderately” on a 9‐point hedonic scale for every sample. The degree of sweetness and tartness of samples was “just right;” bitterness was somewhat excessive and color was somewhat too light (P < 0.05). Generally, as the °Brix to % acid ratio increased, the flavor improved, and the closer to “just right” was the degree of sweetness, tartness, and bitterness. A significant amount of bitterness was perceived as tartness or lack of sweetness (P < 0.01). Plant‐to‐plant variation was found in ratings of flavor and colorimeter color and °Brix to % acid ratios.
Effects of Pretreatment and Dehydration Temperature on Color, Nutrient Retention and Sensory Characteristics of Okra
Authors: STONE MARTHA B. , TOURE DIENEBOU , GREIG JAMES K. , NAEWBANIJ JOCELYN O.
Published: August 2006

Moisture content, water activity, color, and concentrations of ascorbic acid and thiamin of blanched (boiling water with or without 0.1% SO2) and unblanched okra, dried for 10 hr at 63°C or 14 hr at 52°C, were determined before and after 6 wk storage at ambient temperature. Sensory characteristics were evaluated after storage and rehydration of okra slices. Blanching in boiling water with or without 0.1% SO2 resulted in protection of the characteristic flavor of okra. Blanching in SO2 solution before dehydration produced greater ascorbic acid retention (p < 0.05) but a substantial loss of thiamine (p ≤ 0.05).
Preparation of a Mesquite (Prosopis spp.) Pod Enhanced Protein Reduced Fiber Fraction
Authors: VALLE F. R. DEL , MARCO E. , BECKER R. , SAUNDERS R. M.
Published: August 2006

Raw, extruded (alone and a 50/50 blend with soybeans) or toasted mesquite (Prosopis spp.) pods were passed 1 and 4 times through an Alpine pin mill, and the resulting ground products separated into different sieve fractions. Protein concentration and recovery were maximum, and fiber content minimum, in the fines. Maximum protein concentration and recovery were obtained in both extrusion runs; of the remaining two runs, toasted pods gave higher protein recovery, but lower protein concentration in the fines, than raw pods.
Nutritional Improvement of Soy Flour Through Inactivation of Trypsin Inhibitors by Sodium Sulfite
Authors: FRIEDMAN MENDEL , GUMBMANN MICHAEL R.
Published: August 2006

Treatment of raw soy flour at 75°C with 0.03M sodium sulfite for 1 hr completely inactivated trypsin inhibitors leaving no sulfite residues in the soy proteins. Rat feeding studies showed that the protein efficiency ratio (PER) increased from 1.55 for raw flour to 2.11 for heated flour and 2.49 for flour heated in the presence of sulfite. This nutritional improvement was accompanied by enhancement in in vivo nitrogen digestibilities. Pancreas weights were elevated in rats fed raw soy flour, but not in those consuming heated soy flour, with or without sodium sulfite. Knowledge of the factors that decrease the stability of potentially toxic trypsin inhibitors may be useful for improving the quality of certain foods.
A Simple Fluorometric Method for Fat‐Binding Capacity as an Index of Hydrophobicity of Proteins
Authors: TSUTSUI T. , LI‐CHAN E. , NAKAI S.
Published: August 2006

A new procedure was established for determining fat‐binding capacity of proteins, using a nonpolar fluorescent probe diphenylhexatiene dissolved in corn oil. The amount of bound oil was measured from the fluorescence intensity (FI) of the bottom layer after centrifuging the blended protein‐oil‐probe mixture. This method classified proteins into two groups, i.e., group 1 which had FI increasing linearly with protein concentration and group 2 which had FI increasing then decreasing. The linearly fitted slope of the FI‐protein plot revealed better correlation with anilinonaphthalenesulfonate hydrophobicity than with cis‐parinarate hydrophobicity. It also showed a significant correlation with emulsifying activity index.