bluuebunny/crossref_metadata_2025 huggingface dataset:
COMPARISONS BETWEEN MODEL PREDICTIONS AND MEASURED VALUES FOR AVAILABLE LYSINE LOSSES IN A MODEL FOOD SYSTEM
Authors: WOLF J.C. , THOMPSON D.R. , REINECCIUS G.A.
Published: August 2006

A mathematical model, developed to predict available‐lysine losses in a model food system which had undergone an isothermal‐nonstirred process, was tested under different process conditions. The model predictions were compared to measured available‐lysine losses in both jacketed‐mixer processing and extrusion processing. Statistical analysis using a paired t‐test analysis indicated a significant correlation between predicted and actual results for the jacket‐mixer process. In the extrusion experiment a statistically significant correlation (0.7) occurred when the predicted values were plotted against observed. However, variation due to product backmixing and inaccurate temperature measurement prevented a rigorous test of the model. The reaction order of available lysine loss in casein, single‐cell protein and a soy protein isolate were determined at an elevated temperature. The casein and single‐cell protein followed first‐order reaction kinetics. The soy isolate initially follows first‐order loss but after an approximate loss of 40–50% available lysine, the loss abruptly stops and a no‐loss phase occurs.
CHARACTERISTICS OF SIX PATTY FORMULAS CONTAINING DIFFERENT AMOUNTS OF MECHANICALLY DEBONED BROILER MEAT AND HAND DEBONED FOWL MEAT
Authors: LYON B. G. , LYON C. E. , TOWNSEND W. E.
Published: August 2006

Six patty formulas containing mechanically deboned broiler meat (MDBM), hand deboned fowl meat (HDFM) and structured protein fiber (SPF) from soy were evaluated for proximate composition, rancidity, color, force to shear, and sensory profiling by Quantitative Descriptive Analysis (QDA). As level of MDBM decreased, moisture and protein contents, L values (lightness) and shear values increased correspondingly; fat content, aL values (redness) and TBA values decreased; and products were perceived as being lighter, more chewy and elastic, and less juicy. Interchangeable ratios of 40:60/60:40 MDBM and HDFM can be incorporated with SPF to yield products of good quality.
MICROBIAL PROPERTIES OF MECHANICALLY DEBONED FISH FLESH
Authors: RACCACH M. , BAKER R. C.
Published: August 2006

Mechanically deboning several traditional and underutilized fish species increased the microbial count tenfold. The shelf life of the minced fish at 2° and 12°C was 5 and 3 days respectively with a corresponding total bacterial count of 1.0–5.0 × 108/g. The bacterial and Coliform counts during frozen storage (up to 3 mo, −25°C) showed little or no change. Frozen minced fish samples thawed from ‐25° to 2°C at thawing rates of 1.2, 1.6, 5.0, and 12.5°C/hr all had the same final bacterial count. Psychrotrophic bacteria in a beef‐fish mixture stored at 2°C grew at the same rate as fish or beef alone. At 12°C the bacterial growth in the beef‐fish mixture was slower than in beef or fish alone.
EFFECT OF DRYING ON PECTIN MADE FROM LIME AND LEMON POMACE
Authors: CRANDALL P. G. , BRADDOCK R. J. , ROUSE A. H.
Published: August 2006

Samples of approximately 350 kg of commercially leached lime and lemon peel were dried in a pilot plant direct fired rotary dryer with inlet air temperatures of 370, 425 and 535°C, yielding dried pectin pomace with a final moisture content of 15–20, 8–12 and 3–7%, respectively. Pectin was extracted from laboratory leached, undried peel, each of the above dried samples, and commercially leached and dried samples. From fresh peel leached in the laboratory, we found a 65.6 and 55.9% yield of 150 grade pectin on a dry weight basis for lime and lemon, respectively. Drying lemon peel to final moistures of 15–20, 8–12 and 3–7% resulted in yields of 41.1, 41.1 and 25%, respectively. Dehydration of lime peel to 3–7% moisture decreased the yield to 37%. Similar losses were found in commercially dried pectin pomace. A separate experiment was conducted to evaluate the effect of drying on pectin yield from fresh, unleached lemon peel. Unleached peel was successfully dried by mixing 1 part unleached peel with 2.5 parts of dry leached peel. There was a slight loss in the percentage yield of pectin 23.3 and 21.8, but not much change in the jelly grade 230 and 232 between the dry leached and dry unleached peel, respectively.
INFLUENCE OF WATER ACTIVITY ON THE FORMATION OF MONOCARBONYL COMPOUNDS IN OXIDIZING WALNUT OIL
Authors: PRABHAKAR J. V. , AMLA B. L.
Published: August 2006

The effect of water activity on carbonyl composition of walnut oil has been studied at two stages of oxidation. At the lower oxidation level corresponding to a peroxide value of ≤100, the water activity of the system did not make significant difference to the total carbonyl content. However, separation of the carbonyls into classes, viz. dicarbonyls, ketoglycerides, saturated aldehydes and methyl ketones revealed perceptible differences in the proportion of each of the classes. At the higher oxidation level of PV ≥ 100 differences in the total carbonyl content and in quantity and composition of each of the classes became distinct with changes in water activity of the system. The studies indicate that, besides its well known influence on the rate of autoxidation, water activity of the system also influences the secondary reactions of autoxidation. Better storage behavior of some food products at moisture levels higher than the BET monolayer has therefore been attributed to the influence of water on the rate and course of secondary reactions of lipid oxidation, underlining the importance of these reactions in stored foods.
EFFECTS OF ENZYMATIC MODIFICATION ON THE MORPHOLOGY I OF NONEXTRUSION TEXTURED SOY PROTEIN
Authors: KUO C. M. , TARANTO M. V. , RHEE K. C.
Published: August 2006

Papain was used to modify soy flour protein to get a raw material whose protein banding pattern on SDS‐polyacrylamide gel electrophoresis is similar to that of glandless cottonseed flour. The morphology of the nonextrusion textured soy, cottonseed and enzyme modified soy products was compared with scanning electron microscopy. Textured modified soy product was similar to textured cottonseed product in air cell surface detail, variation of air cell wall thickness and product surface, but different from textured cottonseed product in air cell size. None of the characteristics of textured modified soy product was similar to that of textured soy product. Particle size and shape of soy and cottonseed flour did not affect the morphology of the textured product. There are significant differences in rheological properties among these three kinds of textured products, with the modified soy product exhibiting the lowest stress, resilience or work, specific work and toughness index values. Transmitted light microscopy demonstrated structural differences among the textured products which could be correlated with the products' rheological properties. Molecular weight distribution of the water extractable flour proteins seems to be one of the possible factors affecting the morphology of textured products. High molecular weight proteins seem to be essential for “good” texturization.
EXTRUSION AND ROLL‐COOKING OF CORN‐SOY‐WHEY MIXTURES
Authors: AGUILERA J. M. , KOSIKOWSKI F. V.
Published: August 2006

A partially demineralized, delactosed whey product containing about 36% protein and 56% lactose was used to supplement corn meal together with soy flour and soy isolate. All four mixtures prepared contained 75% corn meal. Mixtures A and B had 5% and 22% lactose‐hydrolyzed whey respectively, mixture D, 5% unhydrolyzed whey and mixture C used skim milk as in CSM. Protein content was standardized to 20% protein. Amino acid analysis revealed an increase in all amino acids except leucine with respect to corn. Processing, either roll‐cooking or extrusion reduced the quantity of essential amino acids. PER values of all mixtures were not significantly different (P > 0.05) from casein. Functionally, the whey product reduces water absorption capacity but increases water and nitrogen solubility. Products from hydrolyzed whey, suitable for snacks or breakfast cereals, showed increased sweetness.
WATER‐SOLUBLE VITAMIN CONTENT OF SOME CALIFORNIA WINES
Authors: VOIGT M. N. , EITENMILLER R. R. , POWERS J. J. , WARE G. O.
Published: August 2006

The thiamine, riboflavin, vitamin B6, vitamin B12, niacin, biotin, fo‐ late, pantothenate and vitamin C levels in several American wines were determined. Five types of white wine and eight types of red wine were examined. The levels of the eight B‐vitamins were higher in the red wines than in the white. Nutritionally significant levels of riboflavin, vitamin B6 and niacin were found in the red wines. Folate levels of the wines were lower than reported in earlier studies. Statistical evaluation of the thiamine data indicated the presence of inhibition in these as‐ says.
SHORT‐CUT METHOD FOR THE CALCULATION OF STERILIZATION CONDITIONS YIELDING OPTIMUM QUALITY RETENTION FOR CONDUCTION‐TYPE HEATING OF PACKAGED FOODS
Authors: THIJSSEN H. A. C. , KERKHOF P. J. A. M. , LIEFKENS A. A. A.
Published: August 2006

Based on analytical equations for the temperature distribution history in a container, the relation between the reductions of the concentrations of heat labile food components, including microorganisms. nutrients and sensory factors, and the kinetic parameters of the reactions causing these reductions, has been calculated numerically. For a constant temperature of the heating medium with time it is concluded that the loss of quality is almost minimal at one Fourier value of the heating time. This optimal Fourier value is a function of only the Biot number and the relationship between initial product temperature, cooling water temperature and retort temperature. At an infinite value of Biot and a cooling water temperature equal to the initial product temperature the optimum Fourier value amounts to 0.5. On the basis of this conclusion a short‐cut calculation method is developed. The method is valid for Biot numbers larger than 10, initial homogeneous product temperatures equal to or larger than the temperature of the cooling medium and for the main container geometries including spheres, cylinders and rectangular bodies. The method does not require tedious interpolations of tables. The calculation of the optimum process conditions to obtain the desired sterility and the calculation of the retention of the quality factor of interest require only a few minutes on a pocket calculator. For routine calculations the procedure can conveniently be programmed.
GERMINATION OF CORN AND SORGHUM IN THE HOME TO IMPROVE NUTRITIVE VALUE
Authors: WANG YUH‐YUN DAVID , FIELDS M. L.
Published: August 2006

Corn and sorghum seeds were germinated at 25°, 30° and 35°C. Germinated seeds of both cereals had increased relative nutritive values (RNV) and increased levels of lysine, methionine, and tryptophan when compared to nongerminated seeds. The RNV's of the nongerminated corn and sorghum meals were 66.8 and 55.5% respectively while the RNV's of the germinated corn and sorghum were 99.5 and 62.9% respectively. The highest RNV for corn occurred after 4 days at 25°C, 2 days at 30°C and 3 days at 35°C. For sorghum, highest RNV was attained when the seeds were germinated for 5 days at 25°C, 6 days at 30°C and 3 days at 35°C. The highest RNV value achieved by germinating corn was 99.5%, whereas the highest for sorghum was 78.3%.
SYNTHESIS OF SOME UNSATURATED LACTONES AND THEIR RELATIONSHIP TO DEEP‐FAT FRIED FLAVOR
Authors: MAY W. A. , PETERSON R. J. , CHANG STEPHEN S.
Published: August 2006

Seven unsaturated lactones, viz., the lactones of 4‐hydroxy‐nonenoic acid, with the double bond at the 2 and 3 position, respectively, 4‐hydroxy‐octenoic acid with the double bond at the 2 and 3 position, respectively, 5‐hydroxy‐4‐nonenoic acid, 5‐hydroxy‐2‐octenoic acid, and 5‐hydroxy‐2‐undecenoic acid, were synthesized. Their chemical structures were confirmed by their infrared and mass spectra. Organoleptic evaluation indicated that γ‐lactones with unsaturation at the 2 or 3 positions imparted a characteristic deep‐fat fried flavor to cottonseed oil when added at 2.5 ppm. Furthermore, γ‐lactones with unsaturation at the 3 position could improve the flavor of margarine and snack foods.
A COMPARISON OF METHODS FOR PREDICTING THE FREEZING TIMES OF CYLINDRICAL AND SPHERICAL FOODSTUFFS
Authors: CLELAND A. C. , EARLE R. L.
Published: August 2006

A series of experiments was carried out to determine the freezing time of cylindrical and spherical blocks of a widely used food analogue material. These results were used to assess the accuracy of calculation methods in the literature, including both numerical (computer) and modified analytical methods. A three‐level implicit finite difference scheme was developed which gave good accuracy, but no better than an extension of an analytical method which is therefore advocated on the grounds of ease of use. It covers the range, of conditions most likely to be encountered in practical food freezing situations.
YIELDS OF DEEP‐FAT FRIED CHICKEN PARTS AS AFFECTED BY PREPARATION, FRYING CONDITIONS AND SHORTENING
Authors: YANG C. S. , CHEN T. C.
Published: August 2006

Eight‐piece‐cut broiler parts from 2–2.5 lb carcasses were obtained from a processing plant. Parts were either battered and breaded or flour predusted, battered and floured again before being fried in a deep‐fat fryer. At the doneness point, the cooking yields of fried chicken decreased with an increase in frying temperature. Overcooking, reduced the yields. Wing parts had higher cooking yields than thigh, breast, and drumsticks. Fried chicken prepared with the flour predust‐batter flour method had higher yields than that prepared with the batter‐breading method. A slightly higher yield was observed for parts fried in solid shortening than for those fried in liquid shortening. Under the same holding temperature, the weight loss of fried chicken parts, held under heat lamps, was greater than those held in an electric oven.
EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTURE
Authors: CHENG C. S. , HAMANN D. D. , WEBB N. B.
Published: August 2006

Effects of rate of heating and final internal temperatures on the texture of fish gels were studied using mechanically deboned fish tissues of 2 species and 2 harvest locations. Generally, rapid heating to 85°C internal temperature (using 100°C steam) produced a firmer, more springy texture in fish gels in comparison with those heated slowly to 70°C internal temperature. However, these thermal effects on gel textures were species and harvest location dependent. Degradations of tropomyosin and myosin observed in cooked fish gels were highly related to gel textural properties. Results further suggested that changes in muscle proteins during heating were caused by proteolytic factor(s) in the sarcoplasmic fraction. The proteolytic crude fraction was isolated and partially characterized. Optimal temperature for proteolytic activity was 60°C; optimal pH was between pH 8.0 and pH 8.5; calcium ion activated the proteolytic activity and the optimal calcium ion concentration for activation was 1 mM; metal chelators, EDTA and EGTA, inhibited the proteolytic activity. A thorough understanding of these proteolytic factors and their subsequent control is important for the utilization of mechanically deboned fish tissues.
EFFECTS OF SPECIES AND STORAGE TIME ON MINCED FISH GEL TEXTURE
Authors: CHENG C. S. , HAMANN O. O. , WEBB N. B. , SIDWELL V.
Published: August 2006

Protein functionalities were studied in comminuted fish gels from mechanically deboned fish tissues of four species after storage at −29° C up to 12 months. Differences in gel textures, which were evaluated instrumentally and by a texture profile sensory panel, were evident among fish species and time in frozen storage. Fish gel texture was not significantly related to, protein solubility of raw tissues, but was closely related to water‐holding capacity and protein solubility of cooked gels. Degradation of tropomyosin and myosin probably occurred in some of the fish gels during thermal processing.
ISOASCORBATE LEVEL AND BOTULINAL INHIBITION IN PERISHABLE CANNED CURED MEAT
Authors: TOMPKIN R. B. , CHRISTIANSEN L. N. , SHAPARIS A. B.
Published: August 2006

Isoascorbate can either enhance or decrease botulinal inhibition in inoculated perishable canned cured meat abused at 27°C. It enhances inhibition when the product is abused at the time of manufacture. It decreases inhibition if it is used in excessive levels or when the product is refrigerated before abuse. The first effect is due to the sequestering property of isoascorbate. The second is because isoascorbate hastens the depletion rate of residual nitrite. The relative levels of residual nitrite and viable botulinal cells at time of abuse determine the degree of botulinal inhibition. Excessive levels of isoascorbate over those normally used (e.g., 200 fig/g) should be avoided in this class of product.
PROTEIN ANQ AMINO ACID COMPOSITION OF COTTONSEED FLOUR FERMENTED WITH SELECTED FILAMENTOUS FUNGI
Authors: PLATING S. J. , CHERRY J. P.
Published: August 2006

Proteins and amino acids were examined in cottonseed flour that had been fermented for 4 and 7 days with six selected filamentous fungi used in food processing. The fungi included Aspergillus sojae, Rhizopus oligosporus, Monascus purpureus, Actinomucor elegans, and two strains of A. oryzae. Quantities of proteins and amino acids in nonstorage, storage, and residue extracts varied among fermentations, depending on fungal species and inoculation time. Gel electrophoretic patterns of nonstorage and storage protein fractions were similar for autoclaved, but not for fermented flour; proteins in fractions from flour that was not autoclaved were distinguishable by this procedure. Protein gel patterns of fractions from the different fermentations studied showed increased numbers of small polypeptide components; quantity of protein bands in gel patterns also varied among fermentations. Isoleucine and leucine were limiting amino acids in controls and in most fermented preparations; certain protein fractions in the residue had methionine + cystine as limiting amino acids. Among fermentations, nutritional quality of storage and residual protein fractions from 4‐day treatments of the two A. oryzae strains showed the greatest improvement.
WATER BINDING OF FOOD CONSTITUENTS AS, DETERMINED BY NMR, FREEZING, SORPTION AND DEHYDRATION
Authors: LEUNG H. K. , STEINBERG M. P.
Published: August 2006

The water binding properties of some common food constituents were determined by water sorption, dehydration, freezing and NMR methods. The sorption isotherms of sodium alginate, pectin, corn starch, casein and cellulose were obtained and the heats of adsorption and monolayer values were calculated. The unfreezable water contents of these five materials were determined and the values corresponded to the equilibrium moisture contents at a water activity of about 0.90. The bound water capacities of 14 food materials were determined using wide‐line NMR. These values correlated closely with the tertiary moisture contents determined by a drying rate study and the equilibrium moisture contents at 100% relative humidity. The different NMR properties of free and bound water were discussed in terms of nuclear relaxation times and molecular mobilities.
POSSIBLE EFFECTS OF SEED COAT POLYPHENOLICS ON THE NUTRITIONAL QUALITY OF BEAN PROTEIN
Authors: ELIAS L. G. , DE FERNANDEZ D. G. , BRESSANI R.
Published: August 2006

Studies were carried out to determine the possible relationship between the color of the seed coat of beans and the nutritive value of its protein. Beans with white, red and black seed coats and a black coated bean and its white mutant were chosen for the study. Hemagglutinin activity was located in the cotyledons of all samples with low activity in the seed coat. No activity was found in the cooked beans or in the cooking broth. Trypsin activity was influenced by a heat labile factor (true trypsin inhibitor) and by a heat resistant factor (tannins). The heat labile factor or true trypsin inhibitor was higher in the cotyledons (16‐18 TUI/mg sample) than in the seed coat, while the heat resistant factor was found in highest concentration in the seed coat. Red and black seed coats had a higher concentration (23‐31 TUI/mg sample) of the heat resistant factor than the white seed coat of the normal white bean and of the mutant (7‐9 TUI/mg sample). Cooked beans and their broth showed trypsin inhibitor activity of the heat resistant type. Cooked cotyledons had 5‐9 TUI/mg sample. Tannin concentration was high in colored seed coats (38–43 mg/g) and low in white coated beans (1.3 mg/g) while values ranged from 3.8‐5.9 mg/g in the cotyledons. A highly significant correlation (r = 0.88) was found between tannin concentration in the seed coat and trypsin inhibitor activity. No correlation between these two components was found in the cotyledons. Samples of cooked beans supplemented with methionine without the cooking broth had higher protein quality values (2.9‐3.3) than samples fed with the broth (1.7‐2.1). Protein digestibility was lower for red (70.4%) and black beans (75.0%) fed with the broth than beans fed without the broth (78.7% and 77.9% respectively), but the broth had no effect on the protein digestibility of white coated beans (81.3 and 81.4%). The data suggest that color of the seed coat is related to the protein quality of beans.
VISCOMETRIC CHARACTERISTICS OF WHOLE SOYBEAN MILK
Authors: FORSTER LYNN L. , FERRIER LES K.
Published: August 2006

The rheological behavior of unflavored, whole soybean milk was evaluated. The standard University of Illinois beverage was adequately described by the general power law equation. The soy milk displayed pseudoplastic flow behavior and was mildly thixotropic. The consistency coefficient of the soy beverage decreased with increasing temperature but the flow behavior index was unaltered at higher temperatures. At higher solids levels the apparent viscosity and degree of pseudoplasticity of the beverage increased. Inclusion of soybean hulls in the beverage caused higher apparent viscosity than observed in beverages made from dehulled cotyledons. The doubly homogenized beverage had lower apparent viscosity and greater adherence to Newtonian behavior than the singly homogenized beverage. Beverages prepared from cotyledons blanched in 0.25% NaHCO3 had higher apparent viscosities and were more pseudoplastic than beverages prepared from cotyledons blanched in an acid solution or in tap water.
A SIMPLE METHOD FOR THE DETERMINATION OF CHOLESTEROL AND SOME PLANT STEROLS IN FISHERY‐BASED FOOD PRODUCTS
Authors: KOVACS M. I. P. , ANDERSON W. E. , ACKMAN R. G.
Published: August 2006

An efficient method has been developed for the microdetermination of cholesterol and some plant sterols such as brassicasterol, campesterol, stigmasterol, and β‐sitosterol. The method is a greatly simplified analytical procedure in which samples are directly saponified, the unsaponifiable substances extracted, and the sterols estimated by gas liquid chromatography without further processing. The sterol contents from the new method are at least as high, alid generally higher, than those from the official method, indicating superior recovery. The analysis has been found to be simple, sensitive, economical of time and particularly of solvents. It is probably adaptable to a wide variety of food ingredients or products.
LOW WATTAGE MICROWAVE COOKING OF TOP ROUND ROASTS: ENERGY CONSUMPTION, THIAMIN CONTENT AND PALATABILITY
Authors: VORIS HELEN H. , VAN DUYNE FRANCES O.
Published: August 2006

Six pairs of top round beef roasts were used to compare microwave cooking at low power levels with conventional roasting. Roasts weighing 3.4–4.7 lb were cooked to an internal temperature of 68.3 °C in a microwave oven or in an electric oven at approximately 149° C. Mean total cooking time, 77.6 min, and energy consumption, 0.860 kwh, for microwave cooking were significantly lower (P < 0.01) than the respective means, 134.8 min and 1.403 kwh, for conventional roasting. Total cooking losses, moisture, fat and thiamin contents of cooked meat, and shear and press fluid values for semimembranosus muscles did not differ significantly due to cooking method. Microwave roasts were scored lower than conventional roasts for aroma, flavor and exterior color; however, mean scores for tenderness, juiciness and interior color were similar. Results of this study indicate that preparation of a less tender cut of beef in a microwave oven operating at reduced power levels yields a product which is comparable in several parameters of quality to conventional roasting.
LACTIC FERMENTATION OF PEANUT MILK
Authors: RICHARD BUCKER E. , MITCHELL JACK H. , JOHNSON MICHAEL G.
Published: August 2006

The ability of cultures of 19 lactic acid bacteria to ferment a peanut milk (PM) prepared from blanched, full‐fat Runner Variety peanut kernels was examined. Lactobacillus acidophilus, L. brevis, L. xylosus, L. plantarum, Pediococcus acidifactici and Streptococcus thermophilus after 48 hr produced the highest levels of acid in plain PM, producing respectively 0.25, 0.20, 0.42, 0.42, 0.17 and 0.27% titratable acidity (TA), expressed as lactic acid. Chemical analysis indicated that sucrose at 0.60% (w/v) was the major fermentable carbohydrate present in the PM. Supplementation of the PM with 1% levels of glucose, sucrose, whey, tryptose or yeast extract increased acid production by most cultures. Glucose supplementation of PM enabled L. delbrueckii, L. plantarum, L. helveticus and L. casei to produce 0.69, 0.17, 0.75, and 0.73% TA, respectively. Invertase treatment of the PM led to increases in acid production of 0.23–0.30 TA units by cultures previously unable to ferment the untreated PM.‘In a model system, the addition of 2.3% (w/v) oleic, 1.3% linoleic and 0.4% palmitic acid to a basal Elliker's broth with 1% sucrose (EB‐S) as the sole carbohydrate source, led to 100% inhibition of acid production after 48 hr, compared to controls, for cultures of L. acidophilus, L. cellobiosus and S. thermophilus. For cultures of L. brevis, L. xylosus, L. plantarum and P. acidilactici, the inhibition of acid production by the fatty acids after 48 hr was much less, only about 5%.
RESTRUCTURED FRESH MEAT CUTS FROM CHILLED AND HOT PROCESSED PORK
Authors: HUFFMAN D. L. , CORDRAY J. L.
Published: August 2006

Mechanically tenderized chunks and thin meat slices were combined to form restructured pork chops. A. comparison was made among five pork products: l–restructured pork chop (RPC), no additives; 2–RPC, salt added; 3–RPC, tripolyphosphate (TPP) added; 4–RPC, salt TPP added; and 5–control – boneless pork loin chops. Evaluation of chilled and hot processed pork included tenderness, juiciness, flavor, connective tissue, color, cooking loss; Instron compression and Instron tension. Restructured pork products using the process described have a more desirable eating quality than pork loin chops whether processed from pre‐rigor or post‐rigor pork. Products containing salt were superior to other restructured products for every variable except color. Color of restructured products was less desirable than loin pork chops. Cooking loss was decreased by the addition of salt alone (for pre‐rigor chops) and salt and TPP in combination for both pre‐and post‐rigor chops.
Clostridium perfringens POPULATION DYNAMICS DURING CONSTANT AND RISING TEMPERATURES IN BEEF
Authors: THOMPSON D. R. , WILLARDSEN R. R. , BUSTA F. F. , ALLEN C. E.
Published: August 2006

The population dynamics of C. perfringens organisms in autoclaved ground beef heated at 16 constant‐ or rising‐temperature conditions has been mathematically modeled. The basic model is a rate equation determined from the 16 experimental conditions. The specific reaction rate is based on an effective temperature rather than the instantaneous environmental temperature. The effective temperature for both growth and death was found to be a time average of the previous environmental temperatures. The concentration term includes both an initial lag and a maximum population concentration for continued growth as reported by Kono (1968). Between these limits and after the effective temperature is above the death initiation temperature, the equation is first‐order in concentration. The model has been verified by experimental data taken both from constant‐temperature growth conditions and from rising‐temperature growth and death conditions.
HEATING CHARACTERISTICS OF CREAM‐STYLE CORN PROCESSED IN A STERITORT: EFFECTS OF HEADSPACE, REEL SPEED AND CONSISTENCY
Authors: BERRY MAURICE R. , SAVAGE ROBERT A. , PFLUG IRVING J.
Published: August 2006

The heat penetration factors (fh and j) and sterilization value (Fo) for cans of cream‐style corn heated in an FMC Steritort were determined from time‐temperature data as a function of container head‐space, reel speed, and product consistency. Four commercial instruments were used to measure product consistency. For commercially prepared cream‐style corn in 303 × 406 cans, headspace (or fill weight) is the most critical of these parameters. Sterilization values that ranged from 39 to 78 min for 1/4 in. gross headspace were reduced to less than 1 min when the headspace bubble was eliminated. Positive headspacing devices or net‐weight sensors are recommended for control of product lines. Other parameters that significantly influence the degree of agitation induced within the can are rotational speed of the cooker and product consistency. At low reel speeds or high product consistencies, sterilization values decrease dramatically.
BAKING CHARACTERISTICS AND PROTEIN QUALITY OF SOY‐WHOLE EGG SOY‐EGG YOLK AND SOY‐EGG WHITE SUPPLEMENTED BREADS
Authors: O'CONNOR M. P. , ERDMAN J. W. , NELSON A. I.
Published: August 2006

Full‐fat soy (S), and other full‐fat soy‐whole egg (SE), soy‐egg yolk (SEY) and soy‐egg white (SEW) flours were produced and utilized as 12% supplements for patent wheat flour in breads. Addition of 0.5% sodium stearoyl‐2‐lactylate (SSL) improved loaf volumes of all bread types except SEY. Generally, 30 or 45 ppm bromate supplementation also resulted in increased loaf volumes. Organoleptic evaluations of bread types indicate that 100% wheat flour and SEY supplemented loaves scored well in most quality characteristics. Protein efficiency ratio analyses showed that all S and soy‐egg fortified breads produced better growth than 100% wheat flour bread. The results indicate that supplementation of breads with SEY flour produces breads of good quality without the need for SSL or bromate.
QUALITY OF BONELESS DRY‐CURED HAM PRODUCED WITH OR WITHOUT NITRATE, NETTING OR POTASSIUM SORBATE
Authors: KEMP JAMES D. , LANGLOIS B. E. , SOLOMON M. B. , FOX J. D.
Published: August 2006

Two trials were conducted. In trial I, boneless hams were cured with salt, sugar, potassium nitrate and sodium nitrite or salt, sugar and nitrite only. Half of the hams in each group was tied with heavy twine and half was enclosed in elastic netting. There were no differences in any variable due to the oresence or absence of nitrate. Hams that were netted had higher yields after curing and aging than tied hams. They also had a more desirable general appearance. There were no differences in composition, palatability scores or tenderness. In trial II one group of boneless hams was dipped in 2.5% potassium sorbate solution, placed in elastic netting, cured and aged while a similar group was not dipped. Treated hams were slightly more desirable in general appearance, slightly higher in moisture and lower in nitrite. Flavor (P < 0.05) and overall satisfaction scores (P < 0.01) favored the treated group. Saltiness scores also were lower (P < 0.05) in the treated group. Yeast and mold counts were lower (P < 0.05) for the treated groups after curing, after salt equalization and after aging 1 month, indicating that potassium sorbate could be used successfully as a yeast‐and‐mold‐retardant in cured hams.
DIFFERENTIATION OF THE AROMA QUALITY OF SOY SAUCE BY STATISTICAL EVALUATION OF GAS CHROMATOGRAPHIC PROFILES
Authors: AISHIMA TETSUO , NAGASAWA MICHITARO , FUKUSHIMA DANJI
Published: August 2006

Stepwise discriminant analysis (SDA) and principal component analysis (PCA) were applied to quantitative gas chromatographic (CC) profiles of soy sauce volatiles in order to compare soy sauce quality evaluated by sensory evaluation with GC data. Although the brands of soy sauce were roughly separated into four groups on the basis of canonical score with the same tendency of the sensory rank, SDA correctly classified each sample into the proper group of the 8 groups. The six PCs among 8 factors extracted from the selected 39 peaks by the PCA showed significant relationships with the sensory evaluation in multiple regression analysis. The first PC showed a 55% of contributing proportion. The importance of harmonious balance of each aroma compound for the aroma quality was evident from a comparison of the six PCs.
INTRACELLULAR CONCENTRATIONS OF CAMP AND cGMP IN AN AFLATOXIGENIC STRAIN OF Aspergillus parasiticus
Authors: APPLEBAUM R. S. , BUCHANAN R. L.
Published: August 2006

The present study was undertaken to initiate the characterization of the possible regulatory roles of cyclic nucleotides in an aflatoxigenic strain of A. parasiticus. Intracellular levels of CAMP and cGMP were determined using nonagitated cultures of A. parasiticus NRRL 2999 grown in basal medium containing 10, 60 and 100g glucose/L. All cultures displayed the Yin‐Yang behavior associated with cyclic nucleotides, however, a reversal in their characteristic roles was demonstrated, with elevated CAMP levels occurring during exponential growth and cGMP levels increasing in association with phase transition and the early stationary phase. The cultures were also monitored for aflatoxin accumulation and glucose utilization. Initiation of aflatoxin accumulation occurred during phase transition, and coincided with an acceleration in the rate of glucose utilization.
A COMPARISON OF ROASTING VERSUS BROILING ON THE SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS STEAKS
Authors: CROSS H.R. , STANFIELD M.S. , ELDER R.S. , SMITH G.C.
Published: August 2006

Beef longissimus steaks (n = 72) ranging in marbling from “traces” through “slightly abundant” and in maturity from “A” through “E” were roasted (oven temperature = 175°C and internal temperature = 70°C) or broiled (electric grill temperature = about 2750C and internal temperature = 70°C). A trained 12‐member descriptive panel rated the cooked meat for tenderness, juiciness, amount of detectable connective tissue, and flavor intensity. Degree of maturity and USDA marbling score significantly affected all palatability traits, whereas cooking method (roasting vs broiling) significantly affected only juiciness ratings. Roasted steaks were rated higher in juiciness, had lower cooking losses, and required longer cooking times to achieve the desired temperature endpoint than broiled steaks. Roasted and broiled steaks did not differ in tenderness, flavor intensity, or amount of detectable connective tissue.
TOMATO PEROXIDASE: PURIFICATION VIA HYDROPHOBIC CHROMATOGRAPHY
Authors: JEN JOSEPH J. , SEO AIKO , FLURKEY WILLIAM H.
Published: August 2006

With a large number of isoenzyme species and substrates, peroxidases have been difficult to purify to homogeneity. By including hydrophobic chromatography in the purification scheme, a homogeneous tomato fruit peroxidase isoenzyme was obtained. The isoenzyme had a clean spectrum in the visible region and a Rz (403 nm/280 nm) value of 2.36. It showed up as a single band in disc gel electrophoresis in basic and acidic buffers, in acetate strip electrophoresis, and in both tube and slab gel SDS electrophoresis. Molecular weight estimation of this tomato peroxidase was 43,000 ± 2,000 daltons. The pH optima were at 5.5 and 7.5 with guaiacol and pyrogallol as substrate, respectively. Kinetic studies showed that pyrogallol and hydrogen peroxide could provide substrate inhibition at 5 mM concentration. Hydrophobic chromatography may be useful for purification of other food enzymes similar to tomato peroxidase.
KINETICS OF WATER DIFFUSION AND STARCH GELATINIZATION DURING RICE PARBOILING
Authors: BAKSHI AMARJIT S. , SINGH R. PAUL
Published: August 2006

A mathematical model describing simultaneous water diffusion and gelatinization of starch during rice parboiling is proposed. Soaking experiments were conducted on a short‐grain rice variety. A computer‐aided nonlinear optimization technique is used to find diffusion coefficients and reaction rate constants in the temperature range 50‐120°C. It is concluded that the parboiling process is limited by the reaction of starch with water below 85° C and by diffusion of water above 85° C. The activation energy was found to be about half in case of diffusion limited process than that of reaction limited process. The study showed that it is possible to reduce energy input if rice is dehusked before parboiling. The mathematical model shows good correlation between observed and predicted value of water uptake.
ACCEPTABILITY OF FROZEN DESSERTS MADE WITH NEUTRALIZED, HYDROLYZED, FLUID COTTAGE CHEESE WHEY
Authors: YOUNG CHERYL K. , STULL J. WARREN , TAYLOR RALPH R. , ANGUS ROBERT C. , DANIEL TERRY C.
Published: August 2006

Neutralized, lactose‐hydrolyzed, fluid cottage cheese whey was used to supply 53% of the total ingredient arrays in ice cream‐type frozen dairy desserts. Eight mix formulations from a 23 factorial experimental design evaluated the effect of neutralizer type [KOH or Ca(OH)2], extent of whey acid neutralization (pH 6.5 or pH 6.8) and extent of whey lactose hydrolysis (50% or 75%). A ninth or control conventional ice cream containing fluid whole milk instead of whey was used as the standard for comparison. Based on chemical, physical and sensory analyses the study demonstrated that neutralized, hydrolyzed, fluid cottage cheese whey can be successfully utilized as the major bulk‐supplying ingredient in ice cream‐type frozen dairy desserts. Composition parameters were within existing or proposed standards of identity for such foods. Analysis of sensory panel test data by theory of signal detection (TSD) indicated that whey acidity neutralization to pH 6.8 with KOH together with 50% lactose hydrolysis gave a dessert equally as acceptable as a conventional ice cream.
TEMPERATURE DEPENDENCE OF SENSORY QUALITY CHANGES DURING THERMAL PROCESSING
Authors: OHLSSON THOMAS
Published: August 2006

For the heat inactivation of microorganisms the temperature dependence is markedly higher than for the changes of sensory or nutritional quality during thermal processing. With the aid of the cook‐value concept, the temperature dependence of the changes of various sensory attributes has been determined. Fish, meat, and vegetable products were processed in thin cans to different quality levels at different temperatures. Values from sensory analysis and color measurements were used to determine the rates of quality changes, and their temperature dependence, which ranged from 13–34°C (average 23°C) for a tenfold shift in the rate of quality changes. The results are compared with literature values. Applications of the results are discussed.
EVALUATION OF HEATED SOY FLOURS BY MEASUREMENT OF TRYPTIC HYDROLYSIS USING A pH STAT
Authors: STINSON CAROL T. , SNYDER HARRY E.
Published: August 2006

This is an exploratory account of the feasibility of using a pH stat to measure tryptic hydrolysis of soy flours that had been heated to different extents. Initial rates of hydrolysis could be determined in 1 to 2 min, and by measuring proteolysis rates at several trypsin amounts, useful information about residual trypsin inhibitor and about heat denaturation of the soy protein could be obtained. There were variations in rates due to substrate concentrations and due to instrumental parameters that need to be understood to take full advantage of this method.
ISOLATION AND CHEMICAL EVALUATION OF PROTEIN FROM CLAM WASH WATER
Authors: HANG Y. D. , WOODAMS E. E. , PARSONS G. F.
Published: August 2006

An appreciable amount of clam waste protein concentrate was obtained from the clam wash water by treatment with 10N H2SO4, at pH 4.0. Protein yields were about 41% by this process. Proximate analyses of the freeze‐dried clam waste protein concentrate were: moisture, 2.21%; protein, 67.9%; fat, 11.22%; fiber, 0.32%; ash, 4.92% and N‐free extract, 13.43%. Amino acid scores of the clam waste protein concentrate were considerably lower than those of the FAO reference pattern of amino acids. The clam waste protein concentrate was first limiting in leucine and valine, followed by the sulfur‐containing amino acids (cystine and methionine) and isoleucine.
MECHANISM FOR BLOATER FORMATION IN BRINED CUCUMBERS
Authors: FLEMING H. P. , PHARR D. M.
Published: August 2006

The susceptibility of pickling cucumbers to bloater damage during storage in CO2‐charged brine depended upon the internal gas composition of the cucumbers before brining. Gas extracted from fresh cucumbers consisted of about 75% N2, 20% O2, and 6.0% CO2. Replacement of that gas with CO2 or O2, reduced the susceptibility of the fruit to bloater damage upon subsequent storage in carbonated brine. Bloater damage was related directly to % N2 and inversely to % CO2 in the internal gas of the cucumbers when they were brined. These and other findings are the basis of the following mechanism we propose to explain bloater formation of cucumbers in brine containing CO2. When cucumbers are brined, liquid clogs the intercellular gas spaces of the tissues that normally permit rapid diffusion of gases in fresh cucumbers. The liquid‐clogged layer encloses the internal gases within the fruit and functions as a differentially permeable barrier to N2 and CO2. Since N2 is the predominant gas within the fresh fruit, and since CO2 concentration in the brine is high, a diffusion gradient for CO2 exists toward the fruit interior. CO2, which is much more water soluble than N2, diffuses from the brine into the fruit faster than N2 can diffuse from the fruit. Ultimately, the transfer of CO2 to the fruit interior results in sufficient internal gas pressure due to CO2 plus N2 to rupture the flesh, causing a gas pocket (bloater formation).
Pisum sativum AND Vicia faba CARBOHYDRATES: STUDIES OF FRACTIONS OBTAINED AFTER DRY AND WET PROTEIN EXTRACTION PROCESSES
Authors: COLONNA P. , GALLANT D. , MERCIER C.
Published: August 2006

The distribution and the composition of the oligosaccharides, starch, and cell‐wall polysaccharides were determined on the lower protein air‐classified flours of broadbeans, smooth peas, and wrinkled peas and the starchy by‐products obtained after the wet process. α‐Galactosides are still present in the air‐classified fractions whereas they are almost extracted by wet process. In contrast, the fiber content was high in the starchy by‐product and in both cases, the sugar constituents of hemicelluloses material indicate that the fraction still present is not representative of the initial hemicelluloses. Starches were isolated in a high yield (60%) from air‐classified flours whereas the isolation was not possible from the starchy by‐product, probably due to the high hemicelluloses content preventing their extraction. The laboratory scale purification has led to refined starches with no effect of the process on the granules as viewed by light and electron microscopies.
EFFECTS OF FERMENTATION ON PHYTATE PHOSPHORUS AND MINERAL CONTENT IN BLACK GRAM, RICE, AND BLACK GRAM AND RICE BLENDS
Authors: REDDY N. R. , SALUNKHE D. K.
Published: August 2006

Quantitative changes in phosphorus compounds and mineral content of black gram, rice, and black gram and rice blends were investigated during fermentation. Black gram cotyledons and polished Texas long‐grain rice had phytate phosphorus content of about 4.80 and 0.97 mg/g, respectively, on a dry weight basis. Phytate phosphorus accounted for about 51% of total phosphorus in rice. Fermentation of rice alone for 8 hr resulted in complete hydrolysis of phytate phosphorus with simultaneous increase in the quantities of nonphytate phosphorus. At 45 hr fermentation, about 13.33% and 48.80% of phytate phosphorus was hydrolyzed in black gram and black gram and rice blends, respectively, with subsequent increases in non‐phytate phosphorus. No apparent changes were observed in the concentrations of calcium, magnesium, zinc, and iron; the inorganic sulfur content was decreased in black gram, rice, and black gram and rice blends as the fermentation progressed to 45 hr. The 20‐hr fermented black gram and rice batter was judged to produce an optimum quality of steamed product (Idli) which contained about 1.51 mg/g of phytate phosphorus. Scanning electron microscopy was employed to study the physical changes in the black gram and rice fermented batters and Idli. The Idli had a fine net work (spongy) type of texture and did not contain the starch granules compared to corresponding unsteamed samples.
A RESPONSE SURFACE METHODOLOGY APPROACH TO THE OPTIMIZATION OF WHIPPING PROPERTIES OF AN ULTRAFILTERED SOY PRODUCT
Authors: LAH CAROL L. , CHERYAN MUNIR , DeVOR RICHARD E.
Published: August 2006

Response Surface Methodology and the Path of Steepest Ascent was of enormous value in rapidly determining optimum conditions for whipping a full‐fat soy protein product produced by ultrafiltration, especially since seven variables were considered. In the region of optimum overrun response, overruns in excess of 500% were obtained at 3.5–4.0% w/v protein concentration, 1.67% w/w sugar, 150 rpm whipping speed and 3.5–4.0 min whipping time, at levels of 0.1758M NaCl, preheat temperature of 74°C and PH 6.8. The latter three factors exerted little effect under these conditions, but had large effects in regions away from the optimum response. Preheating to 70–80°C prior to whipping was essential to the formation of good and stable foams. Only the first four variables mentioned above were considered in the second order response surface model for overrun (R2= 0.9927), which also indicated slight interaction between protein and time and protein and sugar. The foam stability model (R2= 0.9142) indicated protein concentration was the most important factor. Significant interactions occurred between whip speed and time; stable foams (zero fluid leakage) were produced only at high (5.5–7.0% w/w) protein concentrations and high speed/short time or low speed/long time combinations, under which conditions maximum overrun was 250–375%.
DIFFUSION OF CHLORIDE, NITRITE, AND NITRATE IN BEEF AND PORK
Authors: FOX JAY B.
Published: August 2006

The diffusion of sodium chloride, nitrite, and nitrate into beef, pork, and pork fat was studied by the porous disc technique. Total salt uptake and boundary concentration analyses were performed on beef. Various salt combinations and concentrations and various muscles were studied. Chloride diffusion was normal by all three methods of analysis, but skew boundaries and decreased uptake of nitrite were observed in the boundary measurements; diffusion rates of nitrite were constant in the porous disc method. Nitrite diffused slower than chloride in meat, but the rate of nitrate diffusion was sometimes greater than that of chloride. Comparison of the results of the steady state diffusion with the total uptake and boundary concentration showed the diffusion of nitrite to be governed by both physical and chemical factors.
Sensory Properties of Rib and Round Muscle Roasts from Two Beef Breed‐Types on Two Feeding Regimes
Authors: McCURDY SANDRA MILLER , HARD MARGARET M. , MARTIN EVERETT L.
Published: August 2006

Roasts from the rib and three round muscles obtained from Angus and Simmental Angus (SA) steers on two feeding regimes, high concentrate (HC) and pasture followed by short term HC, were roasted to an internal temperature of 65–68°C. Time of roasting, cooking losses, shear values, and pressed juice were determined. A trained sensory panel evaluated flavor, tenderness, juiciness, and overall acceptability. Sensory panelists scored flavor acceptability higher in SA roasts (P < 0.05) than in roasts from Angus steers. Flavor acceptability, overall acceptability, and tenderness were found to be higher in round muscle roasts from the HC feeding regime (P < 0.05) than in round roasts from the cattle fed pasture followed by short term HC.