bluuebunny/crossref_metadata_2025 huggingface dataset:
COLOR AND CAROTENOID CHANGES IN HEATED PAPRIKA
Authors: RAMAKRISHNAN T. V. , FRANCIS F. J.
Published: August 2006

Samples of paprika were heated for varying lengths of time at temperatures between 100 and 150°C. Degradation of carotenoids and production of browning compounds were followed by measuring the absorbance of acetone and water extracts. Color of the paprika and the solvent‐extracted residues was measured by tristimulus calorimetry. Heating at 125°C for 60 min produced an appreciable change in color, with a 23% loss in carotenoids and a 300% increase in browning compounds. The decrease in carotenoid content was directly related to the Hunter “a” value whereas the Hunter “L” value varied with the logarithm of the percent increase in browning compounds. Heating in a nitrogen atmosphere did not change the data appreciably. Addition of lysine and galactose prior to heating produced darker samples but did not affect the carotenoid content. It should be possible to predict the color changes on heating, calculated as Hunter a × L, from either tristimulus or absorbance data.
EFFECTS OF NITROGEN NUTRITION AND DAY TEMPERATURE ON COMPOSITION, COLOR AND NITRATE IN TOMATO FRUIT
Authors: LUH B. S. , UKAI N. , CHUNG J. I.
Published: August 2006

The effects of nitrogen nutrition and day temperature on composition, color and nitrate in VF–145 tomatoes were investigated in growth chambers kept at 20, 25, 30 and 35°C respectively during the days for 14 hr, and at 20° C during the nights for 10 hr. Nitrogen fertilizer application was altered in half the pots in each chamber by supplying them with half‐strength −N Hoagland's #1 solution during the fruit growth period. Tomatoes from fertilized plants (+N) were slightly higher in titratable acidity but lower in solids content than those from the −N plants. Fruits ripening at high day temperature were poor in color while those ripening at below 30°C were more attractive in color. The total, amino, ammonium and nitrate nitrogen contents of the tomato fruits were higher in the +N series than those of –N series. Tomatoes from plants receiving +N treatments contained more nitrate than those receiving −N treatments. Day temperature greatly affected the nitrate content in the tomatoes. In the +N series the nitrate content of the tomatoes decreased from 72.9 ppm to 0.37 ppm as the day temperature increased from 20: to 35°C. In the −N series, the nitrate content ranged from 0.35–1.15 ppm. Accumulation of nitrates in tomatoes appears to be related to the level of nitrate in the nutrient solution and the day temperature. Low day temperature results in accumulation of nitrate because of the low nitrate reductase activity.
FROZEN FRENCH‐FRIED POTATOES: DIFFUSION OF MOISTURE WITHIN THE THAWED PRODUCT AND ITS RELATION TO PEFORMANCE DURING FINISH FRYING
Authors: BURR HORACE K.
Published: August 2006

When frozen par‐fried potatoes are thawed and held at refrigerator temperatures for several hours, they absorb more oil, lose more moisture and give a lower yield of product during finish‐frying than if they were not held. It was hypothesized that this change in frying performance results from the diffusion of moisture from the comparatively moist center of a French‐fry strip to the outer layers, which had been largely dehydrated during the initial par‐frying. The rates of moisture diffusion within French fries at 32, 40 and 50°F were measured and found to be comparable to the rates of the change which causes impaired performance during finish‐frying. In both cases the rates increased with increasing temperature. This is suggestive evidence, but not proof, of the truth of the hypothesis.
WEIGHTS OF BROILER PARTS AS RELATED TO CARCASS WEIGHTS AND TYPE OF CUT
Authors: HUDSPETH J. P. , LYON C. E. , LYON B. G. , MERCURI A. J.
Published: August 2006

960 broiler carcasses weighing from less than 450 to 2000g were individually tagged and cut using eight commercial cutting techniques. Percentages of the different pieces to whole carcass weight ranged from 17.2% for split breast with back to 5.4% for drumstick portions. Percentages of the smaller breast pieces, particularly the quartered breast, the keel and the wishbone, approached those of the wing, thigh and drumstick, thus facilitating portion control. The validity of using one mean percentage for each piece over all carcass weights was established by statistical analysis of all data relating piece weight to carcass weight, For all pieces the predictability of weights was greatest when the piece was obtained by cutting through well defined anatomical features such as a joint.
TEXTURAL CHANGES IN PRECOOKED LOBSTER (Homarus americanus) MEAT RESULTING FROM RADURIZATION FOLLOWED BY REFRIGERATED STORAGE
Authors: DAGBJARTSSON BJORN , SOLBERG MYRON
Published: August 2006

The textural changes of radurized precooked lobster meat were evaluated by the organoleptic chew count method and the Warner‐Bratzler shear test. Significant texture toughening resulted from irradiation with 100 Krads whereas at 75 Krads the changes were not significant. The texture did not change significantly during post‐irradiation storage at refrigeration temperatures.
HlGt‐i TEMPERATURE‐SHORT TIME (HTST) PROCESSING OF SUSPENSIONS CONTAINING BACTERIAL SPORES
Authors: JACOBS RICHARD A. , KEMPE LLOYD L. , MILONE NICHOLAS A.
Published: August 2006

HTST sterilization of nutrient broth containing particles inoculated with B. subtilis 5230 spores was evaluated. The particles were tight rolls of chromatography paper 12.7 mm long by 7.64 mm in diam. Presence of these particles increased the time needed to sterilize the broth. These results are quantitatively presented as a protection ratio. For nutrient broth containing paper rolls, the protection ratio was of no concern at a processing temperature of 240° F, began to become important at 250° F and became the dominant factor at 260° F and above. It is thus established that the time of a HTST process of liquids containing particles differs significantly from HTST processing of clear liquids. For example, this difference should apply to commercial HTST processing of meat in a gravy stew or dumplings in a chicken soup as contrasted with consommes or to fermentation mashes as compared to fermentation broths.
DIGESTIVE ACCEPTABILITY OF PROTEINS AS MEASURED BY THE INITIAL RATE OF IN VITRO PROTEOLYSIS
Authors: MAGA J. A. , LORENZ K. , I O. ONAYEMI
Published: August 2006

A study was undertaken to measure the initial rate of proteolysis with trypsin of some commonly used protein sources (sodium caseinate, defatted peanut flour, defatted cottonseed flour, FPC and isolated soy proteinate) as a simple in vitro means of measuring gastronomic acceptability. Although differences among proteolysis rates were found, in all products proteolysis occurred in the first few minutes and then remained constant. Sodium caseinate was by far the most easily digestible protein source evaluated; isolated soy proteinate was the least digestible followed by FPC, defatted cottonseed flour and peanut flour. Steaming resulted in faster hydrolysis rates. Concludes that although certain vegetable proteins may have high nutritional and biochemical values, their digestive acceptability may be quite poor since they are not rapidly hydrolyzed in the digestive system.
DEVELOPMENT AND USE OF A LABORATORY SAUSAGE STUFFING APPARATUS
Authors: RAYMOND J. E. , SAFFLE R. L.
Published: August 2006

An efficient, small‐batch sausage stuffer has been designed for laboratory use. This stuffer can be used to stuff relatively large series of experimental sausage emulsions with little loss of time or material. It has been observed in actual operation of the stuffer that a normal 1.15 kg batch of emulsion was completely used except < 25g which remained in the stuffer horn. With a little experience, a good uniform stuffing of the casings can be obtained.
PILOT PLANT EVALUATION OF INDIVIDUAL QUICK BLANCHING (IQB) FOR VEGETABLES
Authors: BOMBEN J. L. , DIETRICH W. C. , FARKAS D. F. , HUDSON J. S. , DE MARCHENA E. S. , SANSHUCK D. W.
Published: August 2006

A pilot plant IQB blancher was field tested at a California freezing plant. The system included: a warming and drying preconditioning unit, a steam chamber for single layer belt heating, a deep moving‐bed holding chamber for temperature equilibration and enzyme inactivation and an air‐water spray cooling unit. IQB with and without preconditioning were compared to conventional, steam blanching at equivalent levels of enzyme inactivation in green beans, lima beans, Brussels sprouts and green peas. Effluent volume and total‐solids concentration were measured. Product yields were determined by measuring residual peroxidase activity, chlorophyll conversion and ascorbic acid content as well as by sensory panel testing for color and flavor. Results showed that vegetables blanched with IQB and IQB with preconditioning were essentially the same in quality as those blanched at commercial conditions. Solids loss in the effluent was substantially less with IQB and preconditioning than with conventional steam blanching
ISOLATION AND CHARACTERIZATION OF MICROORGANISMS INVOLVED IN THE FERMENTATION OF TRINIDAD'S CACAO BEANS
Authors: OSTOVAR K. , KEENEY P. G.
Published: August 2006

In order to isolate, identify and characterize the microflora of cacao beans before, during and after fermentation and locate possible sources contributing to microbial contamination, cacao beans from the Centeno and San Louis Estates in Trinidad were investigated. Prior to fermentation, the interior and exterior of the pods, hands of employees, utensils, dried pulp material of the sweatboxes and finally fruitflies (Drosophila melanogaster) were studied microbiologically. At Centeno Estate, beans were sampled at 5, 45 and 90 cm depths at 8‐hr intervals for the first 72 hr and every 12 hr thereafter for 7 days. Sampling at San Louis Estate was carried out at 24 hr intervals for the same period. The changes in microbial population of the beans sampled at Centeno Estate ranged from 1.48 × 105/g at 0 hr to 4.1 × 105/g at the completion of the fermentation, whereas, at San Louis Estate they ranged from 6.8 × 105/g to 9.2 × 105/g during the same period. Taxonomical studies of isolates obtained during the fermentation period revealed the identification of 44 microorganisms at both Estates. Yeasts Zymomonas mobilis and several species of lactic acid organisms dominated the flora during the early stages of fermentation. As the fermentation progressed, these and other isolates were taken over by several species of genus Bacillus. Microbiological examination of dried and polished beans resulted in the identification of 22 organisms at Centeno Estate and 15 organisms at San Louis Estate
IRON‐FORTIFIED SYRUP BLENDS: PREPARATION, CHARACTERISTICS, APPLICATION
Authors: BOOKWALTER G. N. , BLACK L. T. , WARNER K. A.
Published: August 2006

Stable iron‐containing syrups were developed to provide a liquid iron source that could be conveniently added to foods. Iron‐fortified syrups were prepared by combining either corn syrup or sucrose, or both, with water, heating to boiling, cooling to 180–200°F and blending in an aqueous iron solution. Syrups were all‐sucrose (67% solids); blends of 15% sugar (sucrose) with either regular or high‐conversion corn syrups (75% solids). Iron sources were ferric ammonium citrate, ferrous sulfate, ferric choline citrate and ferrous gluconate at the available iron level of 0.015% (100 mg/pint). These iron‐fortified syrups were stable during storage for 2 months at 120°F, 6 months at 100°F and 1 year at 77° except for combinations of ferrous forms with blends containing either 15% sugar and regular corn syrup or ferrous sulfate in all‐sugar. Although flavor evaluations indicate that iron is readily detectable, iron‐fortified syrups had satisfactory flavors before and after storage. These fortified syrups seem suitable for enrichment of infant formulas
IMPROVED REVERSE OSMOSIS PERMEATION BY HEATING
Authors: MONGE L. E. , McCOY B. J. , MERSON R. L.
Published: August 2006

At higher temperatures reverse osmosis membrane coefficients increase and cause permeation rates to increase. Diffusion coefficients also increase and viscosity coefficients decrease causing concentration polarization to decrease and improve permeation. Experiments were performed with 15% (w/w) sucrose solutions in tubular cellulose acetate reverse osmosis membranes at 500 psig for low flow rates (Reynolds numbers between 10 and 1000). Depending upon the flow rate and mode of heating, raising the temperature from 25 to 35°C increased permeation rates up to 20%, and from 25 to 45°C up to 55%. Two methods of heating were tested: preheating the entire feed to the system, and heating the boundary layer at the membrane surface. Comparisons with theory are discussed
COMPARISON OF THE PROTEIN NUTRITIONAL VALUE OF TVP, METHIONINE‐ENRICHED TVP AND BEEF FOR ADOLESCENT BOYS
Authors: KORSLUND MARY , KIES CONSTANCE , FOX HAZEL M.
Published: August 2006

The protein nutritional value of an extruded soybean product resembling beef (TVP), a 1% DL methionine‐enriched TVP product and beef for adolescent boys was compared. The experimental diets supplied food energy to approximately maintain weight and were supplemented with vitamins and minerals. Mean nitrogen balances of subjects fed 4.Og nitrogen as TVP, methionine‐enriched TVP, or beef in successive 6‐day periods were −0.08, +0.48 and +0.32g per day, respectively. Nitrogen retention was significantly higher in response to methionine‐enriched TVP or beef than to TVP alone
INHIBITION OF RIPENING AND INDOLE‐3‐ACETIC ACID OXIDASE OF BANANA FRUIT BY p‐2,4‐CHLOROPHENOXY‐ISOBUTYRIC ACID
Authors: HAARD NORMAN F.
Published: August 2006

p‐2,4‐dichloro‐phenoxy‐isobutyric acid (p‐CPIB) was observed to repress the ripening of green banana fruit after injection into the peel‐pulp juncture at concentrations ranging from 10−5 to 10−3M. Application of 10−2M p‐CPIB resulted in rapid necrosis at the site of injection and accelerated ripening at distal areas of the banana. Repression of ripening occurred regardless of whether fruit were gassed with exogenous ethylene. Indole‐3‐acetic acid oxidase isolated from the pulp of banana fruit was inhibited by concentrations of p‐CPIB which repressed ripening. In addition, injection of indole 3‐acetic acid and 2,4‐dichlorophenoxy acetic acid into the peel‐pulp juncture delayed ripening for up to 15 days at 10−3M. It is suggested the p‐CPIB affected ripening in banana fruit by blocking the oxidative metabolism of endogenous auxins
ANTHOCYANIN PIGMENTS OF SOUR CHERRIES
Authors: SHRIKHANDE A. J. , FRANCIS F. J.
Published: August 2006

Fresh fruits of tart cherries (Prunus cerasus L. var. Montmorency) were extracted with acidic methanol. The anthocyanin pigments were isolated and purified by conventional paper chromatography. They were identified by spectral and Rf data and by acid hydrolysis. The pigments were cy anidin‐3‐glucosylrutinoside, cyanidin‐3‐glucosylsambubioside, cyani‐din‐3‐sophoroside, cyanidin‐3‐rutinoside, cyanidin‐3‐glucoside and peoni‐din‐3‐rutinoside. No free cyanidin or peonidin was found. Cyanidin‐3‐glucosylsambubioside, reported in cherries for the first time, was also found in the varieties of English Morello, Early Richmond and Meteor
GINGER RHIZOME: A NEW SOURCE OF PROTEOLYTIC ENZYME
Authors: THOMPSON E. H. , WOLF I. D. , ALLEN C. E.
Published: August 2006

The proteolytic activity of ginger rhizome was studied with bovine serum albumin (BSA), collagen and actomyosin as substrates. A semipurified, powdered enzyme preparation was prepared by buffer extraction of an acetone powder of ginger rhizome and subsequent acetone precipitation of the proteolytic principle from the buffer extract. With 3% BSA as substrate, a relatively high proteolytic activity occurred over a pH range of 4.5–6.0, with an optimum pH of 5.0. The optimum temperature for proteolysis of BSA was 60°C during a 10 min reaction time, with rapid denaturation of the enzyme occurring at 70° C. NaCl in cone up to 10% produced about a 20 and 50% reduction in proteolysis of collagen and BSA, respectively. The ginger protease was protected by dithiothreitol during extraction and reaction, indicating the involvement of −SH groups at the active site. The analyses of soluble peptide amino acids or terminal amino acids suggest that the proteolysis of collagen is many fold greater than that of actomyosin. The combined proteolysis of these two muscle protein fractions by the ginger protease resulted in significantly more tender meat. According to conventional nomenclature, “Zingibain” is the proper name for this proteolytically active principle in Zingiber officinale roscoe or ginger rhizome which is commonly referred to as gingerroot. For meat applications, a possible advantage of zingibain over papain and ficin is the greater proteolysis of collagen in comparison to actomyosin. When compared to reported values for bromelain, zingibain has a higher optimum activity temperature, which is desirable in some applications
THE AROMA OF CANNED BEEF: MODELS FOR CORRELATION OF INSTRUMENTAL AND SENSORY DATA
Authors: PERSSON TYKO , VON SYDOW ERIK , ÅKESSON CAJ
Published: August 2006

Stevens' and Fechner's relations have been applied in a generalized form: they have been expressed as functions in several variables. These functions have been formulated in analogy with models used in other psychophysical contexts and are considered to handle simple interactions between chemical stimuli compounds. It is suggested that the different outcomes can be classified into three categories: ad hoc relations, predictive relations and causative relations. The meaning and interpretability of these are discussed. The models have been tested on data from samples of canned beef: different formulations and heating times. A large number of high correlations were obtained for the different odor qualities and the presence of possible causative relations among these are discussed.
EFFECT OF POSTMORTEM AGING ON CHICKEN BREAST MUSCLE SARCOPLASMIC RETICULUM
Authors: HAY J. D. , CURRIE R. W. , WOLFE F. H. , SANDERS E. J.
Published: August 2006

FSR (fragmented sarcoplasmic reticulum) isolated from chicken breast muscle (Pectoralis major) at 0 hr, 48 hr and 7 day postmortem was purified using linear density gradient centrifugation. The Ca++accumulating ability of the FSR was found to increase with postmortem aging. No loss in ATPase activity was noted nor was any significant change observed in the SDS‐gel electrophoresis patterns of the proteins with postmortem aging. The FSR from the aged muscle contained a higher proportion of phospholipids These studies indicate that the Ca++ sequestering properties of sarcoplasmic reticulum from chicken breast muscle are not impaired during postmortem aging.
SOME OBSERVATIONS ON THE COLOR MEASUREMENT OF CANNED TUNA
Authors: KHAYAT ALI
Published: August 2006

The effect of different sample holders and various sample preparation techniques on the color of albacore, yellowfin and skipjack canned tuna was examined. It was observed that sample holder A, an empty 8 cm diam stainless steel can with a well 1.2 cm deep, gave the highest reflectance values with the lowest standard deviations. In addition, it saved considerable time in the color measurement. Investigations on the effect of various sample preparation techniques on the color of canned tuna showed that a regular meat grinder with a plate with 1/20 in. holes gave more uniform‐sized particles which, in turn, resulted in high reflectance values with low standard deviations and reduced the time of sample preparation greatly.
QUANTITATIVE CHANGES IN WHOLE MYOFIBRILS AND MYOFIBRILLAR PROTEINS DURING FROZEN STORAGE OF TRUE COD
Authors: CHILDS ERNEST A.
Published: August 2006

The extractability of whole myofibrils from true cod decreased more rapidly during frozen storage at −40°C than did the extractability of the component myofibrillar proteins. There was a 95% decrease in extractable myofibrils after 6 months in storage, but only a 23% decrease in extractable myofibrillar proteins.
DENATURATION OF PLANT PROTEINS RELATED TO FUNCTIONALITY AND FOOD APPLICATIONS. A Review
Authors: WU Y. VICTOR , INGLETT GEORGE E.
Published: August 2006

Proteins can be denatured by heat, changes in pH, organic solvents, detergents, urea, guanidine hydrochloride or other methods that modify the secondary, tertiary or quaternary structure, without breaking any covalent bonds. Physical‐chemical measurements or functionality related to denaturation include solubility, viscosity, dissociation into subunits, sedimentation constant, optical rotation, association and ultraviolet spectra. The relationship between pH, temperature and rate of denaturation of wheat and soy proteins is complex. Optimum heat treatment of soy flakes, for example, inactivates nearly all biologically active components, but the protein retains most of its functionality. Knowledge about protein denaturation helps to produce food products with desirable functional properties.
CONDITIONS FOR THE SEPARATION OF OIL AND PROTEIN FROM COCONUT MILK EMULSION
Authors: GUNETILEKE K. G. , LAURENTIUS S. F.
Published: August 2006

Coconut milk extracted from fresh coconuts, was centrifuged to obtain cream and skim milk. The whole mass of cream was chilled to 17°C or below. It was established that 17°C was the critical temperature for subsequent phase separation. At 17°C, crystallization of the oil phase was observed under the microscope. On warming to 25° C the emulsion broke with separation of oil and protein. This process differs from similar processes in that no enzymes are used and the temperature of the whole mass of cream has to be lowered only to 17°C. The oil obtained did not differ significantly from commercially available oil. Amino acid composition of different protein fractions was determined.
Ph AND ACIDIC STABILITY DURING STORAGE OF ACIDIFIED AND NONACIDIFIED CANNED TOMATOES
Authors: SCHOENEMANN D. R. , LOPEZ ANTHONY , COOLER F. W.
Published: August 2006

A study was conducted to evaluate pH stability of acidified tomato packs during storage for 1 yr at 24°C, to associate pH stability with tomato composition, and to determine the variability of pH within the canned product caused by tomato cell walls and other structural matter. Results show that pH of acidified tomatoes is as stable during heat processing and storage as that of nonacidified tomatoes.
YIELD, PROXIMATE COMPOSITION AND MINERAL ELEMENT CONTENT OF THREE CULTIVARS OF RAW AND ROASTED PEANUTS
Authors: OERISE NELLIE L. , LAU HERBERT A. , RITCHEY S. J. , MURPHY ELIZABETH W.
Published: August 2006

Yield of kernels, proximate composition (moisture, crude fiber, fat, protein and ash), and content of nine mineral elements–Ca, Mg, P, Na, K, Fe, Cu, Zn and Mn‐are reported for three cultivars of peanuts, raw and roasted. Roasting resulted in higher concentrations of all nutrients measured in the peanuts except moisture and sodium, whose contents decreased. Although statistically significant differences in nutrient content were noted among cultivars, these differences were of little practical importance. Data on retentions of proximate components and mineral elements with roasting of peanuts indicate that except for moisture and sodium (which were low) and ash (which was high), retentions were close to 100%.
EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON
Authors: PENSABENE J. W. , FIDDLER W. , GATES R. A. , FAGAN J. C. , WASSERMAN A. E.
Published: August 2006

Nitrosopyrrolidine (NO‐Pyr) formation in bacon is primarily dependent on frying temperature and not time. Cooking methods affect the amount of NO‐Pyr formed: pan frying produces the highest level of NO‐Pyr with variable concentrations formed on baking, broiling and cooking in a “baconer.” Microwave oven treatment produced the lowest amount of NO‐Pyr. A model system study of the decarboxylation of nitrosoproline shows this precursor, which may be present in bacon, is maximally converted to NO‐Pyr at 185°C near the recommended temperature for frying.
ANTHOCYANINS IN BARBERA GRAPES
Authors: SAKELLARIADES H. C. , LUH B. S.
Published: August 2006

The anthocyanins of Barbera grapes were extracted with methanol containing 0.1% HCl and purified by adsorption on cation‐exchange resin. The individual pigments were separated by paper chromatography. The anthocyanins were identified by their Rf values, sugar moiety, alkaline degradation products and spectral characteristics. The pigments were identified as delphinidin‐3‐monoglucoside, cyanidin‐3‐monoglucoside with caffeic acid, petunidin‐3‐monoglucoside, cyanidin‐3‐monoglucoside with p‐coumaric acid, malvidin‐3‐monoglucoside, malvidin‐3‐monoglucoside with p‐coumaric acid, peonidin‐3‐monoglucoside, peonidin‐3‐monoglucoside (acylated) and malvidin‐3‐monoglucoside (acylated). Knowledge of the composition and inheritance pattern of the anthocyanin pigments in grapes is extremely valuable to the plant breeders in developing new grape varieties with the desirable characteristics. Barbera grapes may be used for blending with other varieties poor in red color to make red wines of more attractive color.
GLUTAMINE AS A PREDICTIVE MEASUREMENT IN THE QUALITY ASSESSMENT OF PROCESSED CARROT PUREE
Authors: BIBEAU T. C. , CLYDESDALE F. M. , SAWYER F. M.
Published: August 2006

The aim of this investigation was the development of a simple quality test whereby knowing the amount of glutamine present in a fresh sample of carrots and the processing temperature, the amount of PCA and perhaps the acceptability of the final product might be determined. Two different varieties of carrots from two different geographical locations were packed in TDT tubes, flushed with nitrogen and sealed. A process of Fo= 4.9 was given to each series of tubes at temperatures ranging from 240‐300°F with 20°F increments. Following this, analyses were conducted for glutamine, pyrrolidone‐carboxylic acid (PCA) and pH to determine the effect of initial concentration of glutamine and process temperature upon the formation of PCA. Taste thresholds for PCA were also determined both in model systems and in processed carrot puree. PCA formation was found to exhibit an inverse linear semilogarithmic plot with process temperature such that amounts could be predicted from initial glutamine contents for a given batch. Sensory studies indicated that the levels of PCA found in samples at the lower temperatures were near the taste thresholds established for this compound. With such results it is possible to predict the best process time and temperature for carrot puree based on the initial concentration of glutamine in order to minimize off‐flavors due to PCA formation.
CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS
Authors: LIN M. J. Y. , HUMBERT E. S. , SOSULSKI F. W.
Published: August 2006

Certain functional properties including water absorption, fat absorption, emulsification, whippability and foam stability were determined on the sunflower flour, protein concentrates and isolate. The results were also compared to those obtained on soy products. Data on water and fat absorption studies suggest that soy products are more hydrophilic in nature while sunflower material exhibited greater lipophilic properties than the soy products. Emulsification tests showed that sunflower flour was superior to all other soy and sunflower products. In general, whipping properties of soy and sunflower isolates were similar, while less whippability was observed for the soy flour and protein concentrates. Whipped foams produced by soy and sunflower protein isolates and sunflower flour were more stable than soy flour, soy and sunflower protein concentrates.
NUTRITIVE VALUE OF BREAKFAST CEREAL‐MILK COMBINATIONS
Authors: WOMACK MADELYN , VAUGHAN DAVID A. , MILLER LARRY R.
Published: August 2006

The protein quality of 11 breakfast cereal‐milk mixtures combined as normally eaten (1 oz cereal and 4 oz fluid milk) was determined by using a modified slope‐ratio assay. Slope ratios (milk = 100) of three of the mixtures (oatmeal‐milk, cream of rice‐milk and shredded wheat‐milk) were higher than that of milk alone. Using protein content and slope ratios it was calculated that 1 oz of the various cereals could increase potential protein value over that of milk alone by 26 to 117%, and that some of the mixtures could supply as much as 22% of the recommended daily allowance for an 8–10‐yr‐old child. It is suggested that information of this sort combining the protein quality of food mixtures as eaten with the protein content of a serving would be welcomed by consumers.
ATLANTIC QUEEN CRAB (Chionoecetes opilio), JONAH CRAB (Cancer borealis), AND RED CRAB (Geryon quinquedens). Proximate Composition of Crabmeat from Edible Tissues and Concentrations of Some Major Mineral Constituents in the Ash
Authors: LAUER B. H. , MURRAY M.C. , ANDERSON W. E. , GUPTILL E. B.
Published: August 2006

The gross composition of the edible tissues of Atlantic Queen crab, Jonah crab and Red crab was determined by standard analytical methods and results compared to those obtained for analysis of edible tissues in other species of crab. In addition, the concentrations of various cationic constituents of the ash (Na+, K+, Ca++ and Mg++) and phosphate were estimated in hydrogen peroxide‐sulfuric acid digests of meat samples of each of the three Crab species. The nutritive value of crabmeat from these species is discussed in terms of protein content, mineral composition and overall calorific value.
EFFECT OF CONCURRENT CALORIC INTAKE ON THE RESPONSE TO ORAL MONOSODIUM L‐GLUTAMATE IN SUSCEPTIBLE SUBJECTS
Authors: KENNEY RICHARD A.
Published: August 2006

A study was undertaken to assess the susceptibility of a population of proven reactors to a standard 5g dose of MSG given as part of a lunch‐type snack. The study was also designed to test the response to naturally occurring L‐glutamic acid in amounts comparable with the test dose of MSG. Results show the latency of symptom onset to be consistently longer when MSG is administered in juice accompanied by a snack. Response rate to snacks containing 5g MSG is significantly lower for high protein, high natural L‐glutamic acid and high carbohydrate snacks than for the high‐fat snack or MSG administered without a snack. The high‐fat snack (also low in bulk) afforded no protection.
APPLICATION OF SDS‐ACRYLAMIDE GEL ELECTROPHORESIS FOR DETERMINATION OF THE MAXIMUM TEMPERATURE TO WHICH BOVINE MUSCLES HAVE BEEN COOKED
Authors: LEE Y. B. , RICKANSRUD D. A. , HAGBERG E. C. , ERISKEY E. J.
Published: August 2006

The sodium dodecylsulfate‐acrylamide gel electrophoresis was evaluated as a method to determine the cooking temperature to which beef has been cooked. Water soluble protein extracts from bovine muscles cooked to the final temperatures of 65, 70, 75, 80, 85 and 90°C were applied on SDS‐acrylamide gels. The extracts showed characteristic electrophoretic patterns for each cooking temperature examined. The thermoprofiles were highly reproducible among a number of experimental variables. The high degree of accuracy and reproducibility of the method described herein makes it possible to determine the precise temperature to which beef has been cooked, within ± 5°C.
INFLUENCE OF AGING ON THE ELECTROPHORETIC AND STRUCTURAL CHARACTERISTICS OF TURKEY BREAST MUSCLE
Authors: JOHNSON PAMELA G. , BOWERS JANE A.
Published: August 2006

Electrophoretic patterns of myofibrillar proteins and the ultrastructure of turkey breast muscle aged 0–48 hr were studied. Electrophoretic patterns indicated that protein aggregates were present in aged but not in unaged (0‐hr) muscle. Tropomyosin was present in 0‐hr muscle but not in muscle aged 3 hr or longer. General structural deterioration was noted as muscle aged. H‐zones were absent and M‐lines sometimes were displaced in transmission electron micrographs of post‐rigor muscle. Z‐lines lost their pre‐rigor density while corresponding transverse elements in scanning electron micrographs flattened during aging. Spaces developed between fibrils indicating loss of lateral attachments and breaks at the Z‐line were noted. Although protein and ultrastructural changes were limited, they possibly account for postmortem decrease in shear values.
FUNCTIONAL PROPERTIES OF ENZYME‐MODIFIED ACYLATED FISH PROTEIN DERIVATIVES
Authors: MILLER RUTH , GRONINGER HERMAN S.
Published: August 2006

Enzymemodified acylated protein derivatives were prepared with succinic and acetic anhydrides from washed fish muscle and were evaluted for their functionality. The degree of acylation and of hydrolysis by bromelain was studied to determine how these variables affect functionality of the protein. The degree of acylation was determined by measuring available epsilon amino groups of lysine. Susceptibility to hydrolysis was determined by treating with bromelain at different ratios of bromelain to substrate. The functional properties studied were emulsifying activity, emulsifying capacity, gelation, water absorption, aeration, and foam stability. These functional properties increased until 43–59% of the free amino groups were acylated. Further acylation had no significant effect. Hydrolysis of the acylated protein slightly lowered the emulsifying, gelation, and water absorption properties, but increased the aeration capacity of both the acetylated and succinylated proteins and the foam stability of the latter. The succinylated proteins displayed functional properties similar to those of the acetylated proteins. Succinylated proteins, however, yielded functionality slightly but significantly superior to that of acetylated proteins. The performance of enzyme‐modified acylated fish protein derivatives in food systems is also discussed.
EFFECT OF TEMPERATURE AND pH ON PROTEIN‐PROTEIN INTERACTION IN ACTOMYOSIN SOLUTIONS
Authors: DENG J. , TOLEDO R. T. , LILLARD D. A.
Published: August 2006

The extent of protein‐protein interactions in actomyosin solutions was measured as a change in light scattering absorbance of a solution undergoing change. The extent of the reaction registered as an increase in light scattering absorbance indicating an increase in the size of the macromolecules. In treatments where the extent of protein‐protein interaction was extensive, film formation and/or precipitation of the macromolecules occurred. At constant protein concentration the kinetics of the reaction was dependent upon temperature, pH and the type of actomyosin used. In general, the rate and maximum extent of change increased with increasing temperatures and decreasing pH. Below 40° C more change was generally observed in beef actomyosin solution compared to mackerel at the same temperature and pH. However, at higher temperatures, mackerel actomyosin often shows more change than beef under the same conditions. The shapes of the reaction curves were such that the slope of the steepest line that can be drawn from the origin to tangent the curve at the region where the change starts to taper off (the characteristic slope), was a good index of the rate of change and the maximum extent of interaction attained. Arrhenius‐type plots of the characteristic slopes showed three possible mechanisms of change predominating within certain temperature ranges, as indicated by well‐defined inflections in the curves, reflecting varying activation energies for the reactions. The three temperature zones are: below 40°C; between 40 and 60° C; and above 60° C. Below 40° C the rate and maximum extent of protein‐protein interaction is very strongly temperature dependent.
EFFECTS OF TYROSINC MODIFICATION ON STABILIZING ABILITY OF KAPPA‐CASEIN
Authors: Ll E. C. Y. , NAKAI S.
Published: August 2006

Chemical modifications of tyrosine residues in κ‐casein were carried out to study their role in Ca‐αS1 ‐caseinate stabilization. In accord with Woychik and Wondolowski (1969), the stabilizing ability decreased on nitration with tetranitromethane. Electrophoretic patterns showed aggregation of the modified κ‐casein when 8% polyacrylamide gel was used at pH 8.6, whereas the casein migrated faster than the unmodified casein in 1.2% agarose gel suggesting increased negativity on casein malecules upon nitration. However, O‐acetylation with N‐acetylimidazole, after protecting SH and amino groups, did not cause any significant differences from the control κ‐casein in stabilizing ability or in electrophoretic patterns. Therefore, tyrosine residues are not essential for the stabilizing ability of κ‐casein.
WATER BINDING OF MACROMOLECULES DETERMINED BY PULSED NMR
Authors: LEUNG H. K. , STEINBERG M. P. , WEI L. S. , NELSON A. I.
Published: August 2006

Pulsed NMR was applied to measure the spin‐lattice (T1) and the spin‐spin (T1) relaxation times of the water adsorbed on sodium alginate, pectin, corn starch, casein and cellulose. T1 was determined by means of repeated 90°‐90° pulse sequences and T2 by the spin‐echo method. T1 relaxation time curves for all the samples studied showed simple exponential, i.e., single phase, behavior. Plots of T1 as a function of moisture content showed minima at 0.15–0.258 water/g dry matter; plots of T1 vs water activity (Aw) yielded minima at Aw of 0.65. T2 relaxation time curves for corn starch containing more than 0.56g water/g DM exhibited two‐phase behavior, indicating the existence of two water fractions of different mobility. The amount of water in the bound fraction showed a remarkable consistency (0.194 ± 0.011g water/g DM) among six samples of high moisture content. T2 was found to increase with moisture content for all the macromolecules. Cellulose showed exceptionally long T2 values compared to the other materials at the same moisture content, whereas pectin and sodium alginate showed short T2 values. These results indicated that T2 value is a measure of strength of water binding. Break points were observed in the T2‐moisture curve. The moisture contents at these points corresponded to the bound water content determined by freezing and to the equilibrium moisture content at Aw of 0.9. T2 increased exponentially with Aw.
ESTIMATION OF CHLOROPHYLL AND CAROTENOID CONTENTS OF WHOLE TOMATO BY LIGHT ABSORBANCE TECHNIQUE
Authors: WATADA ALLEY E. , NORRIS KARL H. , WORTHINGTON JOHN T. , MASSIE DAVIS R.
Published: August 2006

The relationship between optical measurements of whole tomato and pigment content was studied. The difference between the absorbances (A) at 710 and 780 nm [ΔA (710–780 nm)] correlated significantly (r = 0.98) with chlorophyll contents of 0.3–13.4 μg/g fresh weight (gfw). The ΔA (570–780 nm) correlated significantly (r = 0.97) with lycopene contents of 0.2–46.7 μg/gfw. The ΔA (550–580 nm) correlated significantly with the β‐carotene, content (r = 0.95). The reflectance measurements correlated with the chlorophyll and lycopene contents, but the coefficients were lower and the standard errors were larger than those observed with the absorbance measurements.
INDUSTRIAL PRODUCTION OF SOY‐ENRICHED TORTILLA FLOUR BY LIME COOKING OF WHOLE RAW CORN‐SOYBEAN MIXTURES
Authors: DEL VALLE F. R. , MONTEMAYOR E. , URGES H. BO
Published: August 2006

Previous work has established that it is possible to enrich home‐prepared tortillas with soy proteins by lime cooking of whole raw corn‐soybean mixtures. Since tortillas are also extensively prepared in Mexico from limed corn flour, an investigation was carried out to determine if it were possible to enrich such flour by a similar procedure. The normal process for making tortilla flour was employed, except that In the lime cooking step, whole raw corn‐soybean mixtures containing 10% soybeans were used in place of pure corn. Protein quantity and quality of the enriched flour were found to be increased as follows: protein content, from 9.2 to 12.6%, an increase of 36%; protein efficiency ratio (PER) from 1.45 to 2.62 (casein PER = 3.40), an increase of 81%. Heat treatment of the enriched flour was found to be adequate by the urease method, and a trained panel could not significantly distinguish between tortillas prepared from either flour. Finally, rancidity was not detected organoleptically in a sample of flour stored at room temperature for 12 months. Considering present costs of corn and soybeans in Mexico, it was calculated that use of whole raw soybeans as an enriching agent for tortilla flour at a 10% level would raise the cost of the flour by 5%, while use of defatted soy flour for the same purpose, and at an equivalent protein level, would raise the cost of the flour by 40%.
AUTOMATED ANALYSIS OF SORBIC ACID IN FOOD PRODUCTS
Authors: ROY R. B. , SAHN M. , CONETTA A.
Published: August 2006

The increasing use of sorbic acid and sorbates has created a need for a rapid, reliable and accurate analytical procedure for the routine analysis of these materials in food products. In this paper is described an automated version of the most popular calorimetric (thiobarbituric acid) method, originally proposed by Schmidt. The procedure uses a gas diffusion membrane in lieu of steam distillation for the separation of sorbic acid from the food samples. The separated acid is cleaved with potassium dichromate in acidic medium to yield an intermediate malon‐aldehyde, which in turn, when reacted with thiobarbituric acid, produces a red dye. The absorbance of the red color, measured at 530 nm was proportional to the concentration of the sorbic acid in the sample. This automated procedure is capable of analyzing 30 samples per hour.
EFFECT OF SALT, PHOSPHATE AND SOME NONMEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLL
Authors: MOORE S. L. , THENO D. M. , ANDERSON C. R. , SCHMIDT G. R.
Published: August 2006

Beef rolls were prepared with coarse‐ground beef (25.4 mm plate), 8% added water and either salt, salt plus 0.25% sodium tripolyphosphate (TPP), soy isolate, textured soy protein and modified whey solids at 1, 2 or 3% levels. Binding strength was measured with an Instron as the amount of force necessary to break a beef roll across bridge widths of 75, 100, 125 and 150 mm. Binding strength increased as salt content increased from 1% to 3%. Cook yield increased from 79% with 1% salt to 93% with 3% salt. The addition of 0.25% TPP resulted in an additional increase in binding strength. Cook yield increased from 93% with 1% salt plus 0.25% TPP to 98% with 3% salt plus 0.25% TPP. The modified whey selids at 2% level had the highest binding strength of the nonmeat protein materials added. This was similar to 2 or 3% added salt. The soy isolate at 3% level resulted in the highest cook yield, 78%.
BACON QUALITY CRITERIA AND ASSOCIATED CARCASS TRAITS
Authors: JABAAY R. W. , FORREST J. C. , ABERLE E. D. , COURTENAY H. V. , JUDGE M. D.
Published: August 2006

One group of 16 uniform selected experimental bacons was used to study differences in lean‐fat ratio, muscle distribution, cooking characteristics, texture and composition at six positions within each bacon side. Another group of 47 bacons was used to study possible relationships between bacon evaluation measurements and other carcass evaluation measurements as well as to study variation in lean‐fat ratio, muscle distribution and slice width at six positions within the bacon side. Four consumer groups rated photographic slides of various combinations of leanness and muscle distribution in sliced bacon. Differences (p < 0.01) were observed in percent separable lean, distribution of lean, percent moisture, percent ether extract, percent cooking loss and Instron values due to position in the bacon side. Bacon lean‐fat ratio was positively related (p < 0.01) to other measures of carcass muscularity, such as percent ham and loin and Longissimus muscle area. Bacons derived from animals with low backfat thickness tended to be leaner; however, they were also very thin In the flank area, making them less desirable for processing into sliced bacon. Consumer panelists tended to give high ratings to lean bacon slices on uncooked samples. In cases where lean‐fat ratios were similar, the slices with better muscle distribution (greater fat‐lean interface distance) were rated higher. Ratings of cooked slices indicated that muscle distribution became more important after cooking.
A REARRANGED B.E.T. PLOT FOR A MORE DIRECT ESTIMATION OF B.E.T. CONSTANTS
Authors: CAURIE M. , LEE TUNG‐CHING , SALOMON M. , CHICHESTER C. O.
Published: August 2006

The basic equation of Brunauer, Emmett and Teller for calculating the amount of water sufficient for a unimolecular layer of moisture, on which food stability depends, was rearranged to give a more direct estimation of monolayer moisture content and the constant related to heat of adsorption.
SPECTROPHOTOMETRIC DETERMINATION OF THEOBROMINE IN T. cacao, C. acuminata AND C. arabica
Authors: SOMORIN OYIN
Published: August 2006

A number of different techniques are reported in the literature for the extraction and purification of theobromine as well as quantitative methods following purification. This research note reports a procedure offering considerable time saving for the determination of theobromine in T. cacao, C acuminata and C arabica The procedure incorporates the Wadsworth extraction technique, gradient elution partition chromatography and quantitative estimation of theobromine spectrophotometrically.
A COMPARISON OF SPECTROPHOTOMETRIC AND POLAROGRAPHIC METHODS FOR THE DETERMINATION OF ACETALDEHYDE AND FURFURAL IN DISTILLED ALCOHOLIC BEVERAGES
Authors: MOFIDI J. , TONKABONI M. B. , DAVOUDZADEH F.
Published: August 2006

The object of this work was to compare spectrophotometric and polarographic methods for the determination of acetaldehyde and furfural in distilled alcoholic beverages. In this study, the two procedures were investigated from the point of view of simplicity and accuracy. For determinaiton of acetaldehyde, the polarographic method is more accurate, whereas for furfural determination the spectrophotometric procedure is more accurate. Statistical analysis of results show that the polarographic method shows significantly higher concentration values than the spectrophotometric method for both substances.
CHARACTERIZATION OF PRODUCTS FROM WET FRACTIONATION OF WHEAT BRAN
Authors: HANSMEYER W. A. , SATTERLEE L. D. , MATTERN P. J.
Published: August 2006

A study was conducted to determine the composition of a high protein flour (HPF) and a protein concentrate (WPC) obtained from the alkaline extraction of wheat bran. Baking characteristics of these fractions were determined using standardized techniques. Both HPF and WPC contain significant quantities of protein rich in lysine, and either can be used to fortify white bread with significant increases in protein and lysine contents. HPF can be added to a bread formulation in the largest amounts with least detrimental effect on bread qualities (loaf volume, crumb texture and color, crust appearance, aroma and flavor). WPC enhances protein content but rapidly lowers bread qualities; it can be added up to the 13% level and still yield an acceptable end product.
PROTEIN CONCENTRATE FROM NORMAL AND HIGH‐LYSINE CORNS BY ALKALINE EXTRACTION: PREPARATION
Authors: WU Y. VICTOR , SEXSON KENNETH R.
Published: August 2006

An alkaline extraction process was developed to produce protein concentrates and starch from ground normal and high‐lysine corns. Optimum extraction of protein occurred at pH 11.7 in 0.1N sodium hydroxide with 150g corn per 900 ml solvent. The corn was extracted twice with sodium hydroxide solutions After centrifugation, each alkaline extract was adjusted to pH 4.7 to recover the protein as a precipitate. Bran was removed from starch and protein by screening the second alkaline dispersion, and the protein and starch were separated by centifugation. The protein content (nitrogen × 6.25) of the concentrate varied between 63 and 71% and accounted for 52–63% of the total corn protein. Highlysine corn yielded more concentrate than normal corn, as well as more starch.