bluuebunny/crossref_metadata_2025 huggingface dataset:
Effect of Oligosaccharide Formation on the Cryoscopic Measurements of Enzymatic Hydrolysis of Lactose in Dairy Products
Authors: JEON I.J. , SAUNDERS S.R.
Published: August 2006

The effect of oligosaccharide formation on the cryoscopic measurements of enzymatic hydrolysis of lactose was evaluated. Whey permeate, 5% lactose solution, and milk samples were treated with β‐galactosidase and incubated for 4 hr at 37°C. Samples were withdrawn at regular intervals and analyzed for the degree of hydrolysis by a freezing point depression method (FPD), as well as by high performance liquid chromatography (HPLC). Results indicated that the percent hydrolysis of lactose was substantially less with the FPD measurement than with HPLC. Differences between the two analyses were coincided with the levels of oligosaccharides formed by transgalactosidation reactions during hydrolysis.
Flavor and Aroma Influences on Acceptance of Polyvinyl Chloride Versus Vacuum Packaged Ground Beef
Authors: LYNCH N. M. , KASTNER C. L. , KROPF D. H. , CAUL J. F.
Published: August 2006

Untrained panelists compared vacuum packaged (VP) ground beef to polyvinyl packaged (PVC) product to determine if cooked flavor differences existed and to determine cooked flavor and raw aroma preferences. Beef trim was ground and packaged 12 days (VP) and 3 days (PVC) prior to testing. Triangle testing indicated that the pan fried samples had different (P<0.01) beef flavor. Preference testing indicated that the PVC product was preferred over the VP product. Both products were liked. Seventy percent would cook the VP product based on its raw aroma, 49% would cook the PVC product. Based on flavor and aroma characteristics, the VP product should compete favorably with PVC packaged ground beef.
Evaluation of Cured, Canned Pork Shoulder Tissue Produced by Electrical Stimulation, Hot Processing and Tumbling
Authors: CHOW HSUEH‐MING , OCKERMAN H. W. , CAHILL V. R. , PARRETT N. A.
Published: August 2006

The two way (tumbling time × rigor condition) interaction was significant (p<0.05) for yield with tumbling producing a greater variation in yield in pre‐than post‐rigor muscle. Utilizing the tumbling treatment increased salt soluble proteins (p<0.01), binding strength (p<0.01), cohesiveness (p<0.01), water‐holding capacity (p<0.01), Instron tenderness (p<0.01) and a more even distribution of both salt (p<0.01) and sodium nitrite (p<0.01). Pre‐rigor muscle treatment improved ham flavor (p<0.05), juiciness (p<0.05) and reflectance of product color at 570 nm (p<0.05) and 650 nm (p<0.06) when compared to the post‐rigor muscle. Electrical stimulation (500 volts) did not alter the quality of canned pork.
Storage of Yellowtail (Seriola quinqueradiata) White and Dark Muscles in Ice: Changes in Content of Adenine Nucleotides and Related Compounds
Authors: MURATA M. , SAKAGUCHI M.
Published: August 2006

Adenine nucleotides and their related compounds in white and dark muscles of yellowtail Seriola quinqueradiata were measured and compared during ice storage. In white muscle, adenosine 5′‐triphosphate was degraded rapidly to inosine 5′‐monophosphate, which then underwent gradual build‐up of inosine (HxR). In dark muscle, HxR accumulated very rapidly and the K value, a freshness index, thus increased at a greater initial rate than in the white muscle (62 vs 3%/day). Urate occurred in a small amount only in the white muscle stored for over 40 days (0.2 μmole/g), while little was found in the dark muscle during the entire storage period. Nicotinamide adenine dinucleotide, which existed in both the fresh white and dark muscles (0.8 vs 0.4 μmole/g), decreased rapidly in the early stage of storage.
Effect of Smoking on the Proximate Composition of Atlantic Mackerel (Scomber scombrus)
Authors: BHUIYAN A. K. M. AMINULLAH , RATNAYAKE W. M. N. , ACKMAN R. G.
Published: August 2006

Fall (fat) and spring (lean) Atlantic mackerel (Scomber scombrus L.) were both used in a study of the effects of “hot” smoking on proximate composition. The AFOS‐Torry Mini Kiln and the method described in Advisory Note No. 82, Torry Research Station, Aberdeen, Scotland were employed. For particular comparisons both nonsmoked and smoked fish were taken from the same identical catch. The overall process resulted in an approximately 10% loss of protein. This was offset by the moisture loss, twice as much in the lean fish as in the fatter fish. The much higher fat content in and under the skin of fall fish acted as a protective barrier during smoking and helped diminish the moisture loss. The overall process, which included brining, led to an elevation of salt content.
Partial Characterization of Muscle Collagens from Prawns and Lobster
Authors: KIMURA SHIGERU , TANAKA HIDEYUKI
Published: August 2006

The abdominal muscle tissues of giant river prawn, fleshy prawn and spiny lobster contained 2.4–2.6% collagen of the total tissue protein. Alkali‐insoluble proteins were prepared from the muscle tissues by treatment with 0. 1N NaOH at 4°C and found to exhibit the amino acid composition typical of collagen. The muscle collagens, consisting of α chain‐sized components, were then isolated by limited pepsin digestion and characterized by a high content of hydroxylysine and its glycoside and a low content of alanine. In addition, subcuticular membranes covering the muscle tissues were found to be comprised mainly of such an alkali‐insoluble collagen.
Effects of Ultrafiltration on Retention of Minerals and Other Components of Milk
Authors: FISCHBACH‐GREENE LINDA , POTTER NORMAN N.
Published: August 2006

Retentions of milk components were determined following laboratory‐scale ultrafiltration using membranes of different composition and molecular weight cut‐offs, milks at different stages of processing, and concentration factors of 2.0x and 1.5x. Component retentions were not affected by membrane composition, molecular weight cut‐off, pasteurization or homogenization. Whole milk showed a higher percent recovery of total solids than skim milk. Pasteurized, homogenized whole milk concentrated 1.5x retained more total solids than when concentrated 2.0x, although mineral retentions were not appreciably affected. There was virtually complete retention of protein (93–100%) in all milks, while the transfer of lactose through the membranes was similar to that of water. Mineral retentions varied little from milk to milk and 2.0x retentates had individual recoveries of 16 different minerals ranging from approximately 50% to over 90%.
Thermal Destruction of Immunoglobulin A, Lactoferrin, Thiamin and Folic Acid in Human Milk
Authors: MORGAN J. N. , TOLEDO R. T. , EITENMILLER R. R. , BARNHART H. M. , MADDOX F.
Published: August 2006

Kinetic parameters for thermal destruction of immunoglobulin A (IgA), lactoferrin, thiamin and folic acid in human milk were determined. Degradation proceeded following first order reaction kinetics. The times for 90% degradation (D value) at 60°C were, in seconds, 4.9 × 104 (68°C C 78°C) for IgA; 2.4 × 103 (58°C 70°C) for lactoferrin; 7.7 × 105 (95°C C 110°C) for thiamin and 1.9 × 104 (62°C C 78°C) for folic acid based on inactivation data at four constant temperatures between the range indicated. Z values (temperature change to alter degradation rate by a factor of 10) were 5.5°C, 4.7°C, 28.4°C, and 6.4°C for IgA, lactoferrin, thiamin and folic acid, respectively.
Potato Quality as Affected by Source of Magnesium Fertilizer: Nitrogen, Minerals, and Ascorbic Acid
Authors: MONDY NELL I. , PONNAMPALAM RATHY
Published: August 2006

TWO SOURCES of magnesium fertilizer, Epsom salt and dolomite, were compared as to their effect on nitrogen, mineral, and ascorbic acid contents of Katahdin potatoes. Both Mg sources increased significantly (p < 0.05) the total, nonprotein, and protein nitrogen of both cortex and pith tissues. The pith tissue was significantly (p < 0.05) higher than the cortex in total and nonprotein nitrogen. Potatoes fertilized with Epsom salt were higher in nitrogen than those receiving dolomite. Both sources of Mg significantly (p < 0.05) increased Al and Fe contents of tubers, and the greater increase occurred with Epsom salt. Tubers from soils receiving dolomite were significantly (p < 0.05) higher in manganese and cadmium contents than those receiving Epsom salt. No significant differences were observed in ascorbic acid content with either Mg source.
Effect of Mechanical Injury on the Ascorbic Acid Content of Potatoes
Authors: MONDY NELL I. , LEJA MARIA
Published: August 2006

Effects of two types of mechanical injury (wounding and bruising) on the ascorbic acid content of Belrus cultivar tubers were compared. Wounding involved cutting slices (1 mm) and strips (10 × 20 mm) and both slices and strips exhibited a highly significant increase (p < 0.01) in ascorbic acid following wounding. The largest increase (400%) occurred in slices after 2 days. Ascorbic acid decreased significantly (p < 0.05) in the bruised halves as compared with the unbruised halves. Maximum decrease in ascorbic acid (347%) of bruised tissue occurred after 2 days storage at 5°C. The unbruised halves appeared to synthesize ascorbic acid when compared with the controls, the maximum increase (144%) occurring after 2 days storage at 5°C.
Use of Heat Treatments for Saccharification of Sweet Potato Mashes
Authors: McARDLE R. N. , BOUWKAMP J. C.
Published: August 2006

The absolute and relative levels of major carbohydrate fractions were determined after heat treatment of aqueous slurries of sweet potato roots (mashes). Soluble solids concentration increased in a linear fashion over a temperature range 30–80°C. Mash maltose concentration increased with temperature to 70°C while alcohol‐insoluble solids (AIS) correspondingly decreased, presumably as a result of heat‐induced beta‐amylase activity. Glucose and AIS concentrations increased while maltose decreased as temperature increased from 70°C to 80°C. Duration of temperature maintenance after initial temperature increase had no effect on mash carbohydrate levels. Differences in carbohydrate composition between mashes of two sweet potato genotypes were measured. These results suggested that rapid heating of sweet potato mashes to 80°C may be optimal for starch conversion and handling of sweet potato mashes prepared for ethanolic fermentation.
Isoelectric Focusing Evidence for Banana Isoenzymes with Mono and Diphenolase Activity
Authors: THOMAS PAUL , JANAVE M.T.
Published: August 2006

Isoelectric focusing on thin layers of Sephadex G‐75 superfine gel followed by the print technique was used to investigate the presence of polyphenol oxidase isoenzymes in banana fruits. The enzyme preparation from pulp tissues of unripe “Dwarf Cavendish” bananas, partially purified by (NH4)2SO4 fractionation, revealed 14 isoenzymes having both monophenolase (p‐cresol substrate) and diphenolase (dopamine or catechol substrate) functions with isoelectric points (pi) in the pH range 4—5.5. Similarly, two strains of the cv “Red Skin” showed 10 and 13 isoenzymes with pi in the pH range 4–5.8, most of which were capable of hydroxylation of monophenols. Individual isoenzymes exhibited variations in their activity towards mono and odiphenols.
Clarified Natural Apple Juice: Production and Storage Stability of Juice and Concentrate
Authors: BEVERIDGE T. , FRANZ K. , HARRISON J.E.
Published: August 2006

Thermal treatment (90°C, 20 sec) of Red Delicious apple mashes followed by Pectinase (0.02%;v/w), centrifugation, bentoniting and filtration resulted in a clear natural apple juice. Whole apple mash juice was faintly pink due to extracted skin anthocyanins and the 70° Brix concentrate prepared from the juice was ruby red. Pink juice browned extensively over 648 hr storage at 37°C and browning was associated with development of an absorption maximum at 446 nm. The ruby red concentrate stored at 37°C, turned orange (167 hr) darkening to brown (648 hr) and gave visible spectral scan typical of Maillard browning development.
Quality of Florida‐Packed Retail Grapefruit Juices as Determined by Consumer Sensory Panels and Chemical and Physical Analyses
Authors: FELLERS P. J. , de JAGER G. , POOLE M. J. , HILL E. C. , MITTAL P.
Published: August 2006

Six samples of each of 5 types of Florida‐processed grapefruit juice obtained from the U.S. retail market during 1983 were evaluated for overall flavor and other quality attributes by 108‐member consumer sensory panels. Grapefruit juice consumers found overall flavor acceptable and color about right, aroma and sweetness lacking (P < 0.01) and tartness and bitterness excessive (P < 0.01). Juices were measured for content of furfural, naringin, limonin, Brix and acid with Brix:acid ratio being calculated. Most factors varied according to type of product. Many correlation coefficients, although mostly low, were found significant between factors (P < 0.05). Panelists perceived bitterness to a measurable extent as tartness or lack of sweetness and did not clearly differentiate between these two sensory attributes.
Pectolytic Enzyme Studies for Peeling of Grapefruit Segment Membrane
Authors: BEN‐SHALOM N. , LEVI A. , PINTO RIVKA
Published: August 2006

In vitro studies of commercial pectolytic enzymes with grapefruit membranes and citrus pectin were conducted to determine optimum conditions for peeling membranes from grapefruit segments. Alcohol‐insoluble solids residue (AIS) extracted from washed membrane consisted of ca. 46% pectic substances and 25% neutral sugars. The main neutral sugar of AIS was glucose, followed by arabinose and xylose. Optimum conditions for degradation of segment membranes by pectinase “C‐80” were: pH between 4.0 and 5.0 at 55°C. Optimum temperature for degradation of commercial pectin was 50°C; this indicates that optimum conditions for enzymatic activation depend also on the substrate degraded. The enzyme was fully inactivated after 1 min at 80°C. This study provides additional basic information for industrial application of enzymatic peeling of citrus segments.
Effects of Dithiocarbamate Fungicides on Corrosion Mechanisms and Shelf‐Life Behavior of Light Acid Fruits in Plain Tin Containers
Authors: SINSEL J. A. , BARDUN R. L. , PETERSON C. H.
Published: August 2006

From the results of monitoring commercial test packs, synthetic test packs, and related laboratory experiments, the effects of dithiocarbamate fungicide residues on the shelf‐life of canned acid fruits in plain tin containers have been clearly demonstrated. It has been shown that the sulfur compounds resulting from the decomposition of the fungicides are the “active” species and, depending on the quantity of fungicide initially present, can control corrosive failure through pitting corrosion mechanisms. Steel chemistry has also been shown to be an important factor in these interactions as evidenced by the superior performance of aluminum deoxidized continuous cast containers when compared to containers produced from type L ingot steel.
Comparison of Sterilization Values from Heat Penetration and Spore Count Reduction in Agltating Retorts
Authors: BERRY MAURICE R. , BRADSHAW JOE G.
Published: August 2006

Sterilization values from heat penetration (Fo) and spore count reduction (IS) were simultaneously measured in 7% food starch heated in 300 × 404 cans in an agitating retort. Thermal inactivation of the spores of Bacillus stearothermophilus was characterized by a 4 min lag period, a D121.1 of 2.5 min, and a z of 8.2C°. Differences between IS and Fo were influenced by retort temperature, lag in inactivation, and z‐value, for Fo values from 5 to 15. IS was generally higher than Fo for retort temperatures above 121.1°C. F values using the z of 8.2°C compared favorably to IS (corrected for the inactivation lag period) for retort temperatures between 115.0° and 126.1°C.
Evaluation of Sucrose Esters in Ice Cream
Authors: BUCK J.S. , WALKER C.E. , PIERCE M.M.
Published: August 2006

Sucrose esters of varying hydrophilic‐lipophilic balance (HLB) values were added to standard ice cream mixes at 0.15 or 0.25%, and compared with ice creams containing either a commercially available or no emulsifier. Resulting viscosities and overrun patterns were similar, but surface tensions decreased with increasing HLB and concentration. The addition of sucrose esters at 0.25% tended to prevent clumping out of fat particles. Sucrose ester‐containing samples melted in a normal manner, and only texture differences were detectable among samples, with the ester‐containing samples rated higher than the control or reference samples initially and similar to the reference after storage.
Effect of Freezing and Microwave Heating on Proteins from Codfish Fillets: Analysis by SDS Polyacrylamide Gel Electrophoresis
Authors: YOWELL KIMBERLY , FLURKEY WILLIAM H.
Published: August 2006

Water soluble and insoluble proteins were extracted from codfish samples subjected to a rapid freeze (– 196°C), a slow freeze (– 15°C), 1 min microwave heating, and from fresh extracts. The water soluble protein content decreased significantly in both frozen samples and in the microwave heated samples when compared to fresh extracts. Analysis by SDS PAGE showed a significant loss in water soluble proteins after microwave treatment concomittant with the appearance of two high molecular weight species. No differences were apparent in the nonsoluble protein SDS PAGE profiles.
Changes of Tyramine during Storage and Spoilage of Anchovies
Authors: SANTOS‐BUELGA C. , MARINE‐FONT A. , RIVAS‐GONZALO J.C.
Published: August 2006

A study was carried out on the evolution of tyramine throughout storage and spoilage at two different temperatures of canned anchovy semi‐preserves and anchovy homogenates. During storage an increase occurred in tyramine until a maximum concentration was reached, after which it began to decrease. The storage temperature did not significantly influence the maximum tyramine content reached, though refrigeration temperatures delayed the start of the increase. Determination of tyramine was not a good parameter for establishing the conservation or spoilage status of anchovies.
Lactic Acid Fermentation Using High Levels of Culture and the Fate of Staphylococcus aureus in Meat
Authors: RACCACH M.
Published: August 2006

The fermentation period of beaker sausage was reduced by 39% when the inoculation level of pediococci was increased from log 7.5 to 8.8 CFU/g. Inoculation levels of log ≥ 8.0 CFU/g reduced threefold the lag period of measurable change in the pH value of meat. S. aureus FRI 100 in beaker sausage decreased in population at all levels of pediococci. Pediococci (log 8.8 CFU/g) in regular sausage controlled the aerobic and anaerobic growth of S. aureus Z‐88. Nitrite‐free regular sausage supported the largest increase in the aerobic population of this strain. S. aureus FRI 100 and 722 decreased in population in both the aerobic and anaerobic portions of regular sausage.
Protein Extraction from Conophor (Tetracarpidium conophorum) Seed
Authors: EKPENYONG T. E.
Published: August 2006

The extraction procedure and the effect of dispersing agents, pH and molar concentrations on the proteins of conophor seeds which are rich in proteins (21‐23%) and edible oil (56%) were evaluated. The extraction was found to be pH dependent. Excellent extraction of proteins was found to occur at acid pH (2.0) and alkaline pH (12.0). The minimum point of nitrogen dispersion occurred at pH 4. The type and concentration of the dispersing agent affected the amount of protein extracted.
Sensory Quality of Turkey Rolls Roasted and Held in an Institutional Convection Oven With and Without Chilled Storage
Authors: CREMER MARION L.
Published: August 2006

Sensory quality of turkey rolls was determined related to: roasting to 77°C in a convection oven at 105°C, 136°C and 165°C; 0, 60, and 120 min holding in a convection oven; and 0 and 24 hr chilled storage. Turkey aroma and flavor were significantly greater after 120 than 0 min holding time. Juiciness was significantly greater for turkey roasted at 105° than at 136° or 165°C, at 0 than after 60 or 120 min holding, and was influenced by the interaction of roasting temperature with cold storage and holding time; and cold storage with time for holding hot turkey. Cold storage alone had no effect on juiciness, and neither texture nor off‐flavor were affected by any of the factors in the study.
Development and Evaluation of Whole‐Cell Yeast Lactase for Use in Dairy Processing
Authors: BRODSKY J.A. , GROOTWASSINK J.W.D.
Published: August 2006

A low‐cost industrial grade lactase was developed for one‐time use in dairy products. The preparation contained the entire biomass of a selected hyperproducing strain of the yeast Kluyveromyces fragilis. Intracellular lactase was made freely accessible to its substrate by permeabilization of the cell membrane with food compatible reagents. In 0.1M phosphate plus 0.4% methyl paraben, permeabilization was complete in 0.5–1 hr at 50°C, with 90% activity recovery from 180 g/L of cells. Whole‐cell lactase contained no viable cells and was free of proteolytic activity. Its pH optimum of 5.6–6.0 proved suitable for lactose hydrolysis concurrent with cottage cheese fermentation. Hydrolyzed whey was used in ice cream and bakers' yeast production.
Photooxidation of Cholesterol in Butter
Authors: LUBY J.M. , GRAY J.I. , HARTE B.R. , RYAN T.C.
Published: August 2006

The effect of exposure to fluorescent light on the oxidative stability of cholesterol in unpackaged butter was investigated. Oxidation of cholesterol in butter occurred, although the oxidation products were detectable only after prolonged exposure to light. Cholesterol oxides were more concentrated at the surface than throughout the entire butter block and were detectable after 8 days of exposure to light. 5‐Cholesten‐313, 7α‐diol and its 7β‐epimer, products of free radical attack on cholesterol, were detected among the oxidation products, along with a compound suspected to be 6‐cholesten‐3β, 5α‐diol. This latter compound is only known to form following singlet oxygen attack on cholesterol.
Effects of Packaging and Light Source on the Oxidative Stability of Cholesterol in Sutter
Authors: Luby J.M. , Gray J.I. , Harte B.R.
Published: August 2006

The effect of package material light transmission on the oxidative stability of cholesterol in butter exposed to fluorescent light was investigated. Only aluminum foil prevented cholesterol oxidation after 15 days of exposure. Margarine wrap, opaque parchment, wet strength dry wax paper, and polyethylene film were not effective. These results indicate that cholesterol oxidation occurred via singlet oxygen attack as well as free radical mechanisms. Daylight elicited oxidation in butter at 22°C at a greater rate than did fluorescent roomlight. Cholesterol oxidation products were detectable in some samples after 2 wk, but concentrations were very low and restricted positive identification by the analytical procedure employed in the study.
Lipoxygenase‐Catalyzed Oxidation of N‐6 and N‐3 Polyunsaturated Fatty Acids: Relevance to and Activity in Fish Tissue
Authors: HSIEH R. J. , KINSELLA J. E.
Published: August 2006

Lipid peroxidation is an important process responsible for the flavor deterioration of many plant and animal foods. In order to understand possible mechanisms of initiation, a soybean lipoxygenase‐polyunsaturated fatty acid model system was studied. The rate of enzyme‐initiated oxidation was monitored by both oxygen consumption and diene conjugation. The hydroperoxides from an n‐6 fatty acid, i.e. arachidonic, and n‐3 fatty acids, i.e. linolenic, eicosapentaenoic, and docosahexaenoic acids were reduced and analyzed by reverse‐phase high pressure liquid chromatography and gas chromatography/mass spectrometry. The lipoxygenase specifically catalyzed oxygenation at the n‐6 carbon of both n‐3 and n‐6 fatty acids. Lipoxygenase activity was demonstrated in skin homogenate from rainbow trout and its role in off‐flavor development is discussed.
Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two Species
Authors: KIM B. Y. , HAMANN D. D. , LANIER T. C. , WU M. C.
Published: August 2006

The effects of cyclic freezing and thawing upon the quality of frozen surimi of two species were studied with respect to sol viscosity, sol rigidity changes during thermal processing and structural failure properties of the cooked gel. A torsion test, used to determine the strength of gels subjected to different thermal histories, revealed that increasing the number of freeze‐thaw cycles reduced the strength and deformability of both sand trout and Alaska pollack surimis. Continuous monitoring of sol rigidity during thermal processing showed little changes in thermal transition temperatures caused by freeze‐thaw abuse for either surimi but shifts occurred in overall rigidity levels. Particularly dramatic changes were induced in the Alaska pollack rigidity thermogram. The rigidity thermograms of sand trout and Alaska pollack were significantly different, as were their responses to freeze‐thaw abuse and low temperature (4°C and 40°C) pretreatments.
Ascorbic Acid and Dehydroascorbic Acid Content of Tropical Root Crops from the South Pacific
Authors: BRADBURY J. H. , SINGH U.
Published: August 2006

The total vitamin C content (ascorbic acid (AA) plus dehydroascorbic acid (DAA) was estimated by HPLC for sweet potato (Ipomoea batatas), taro (Colocasia esculenta), giant taro (Alocasia macrorrhiza), giant swamp taro (Cyrtosperma chamissonis), taro (Xanthosoma spp.), yam (Dioscorea alata), yam (D. esculenta), cassava (Manihot esculenta) and mean values were 23.6, 15.1, 16.9, 15.7, 13.6, 27.5, 20.3, and 14.9 mg/100g fresh weight, respectively. Standard titrimetric and colorimetric methods gave results only for AA which were generally comparable with HPLC. Drying at 40°C caused loss of AA which was not quantitatively converted into DAA. Storage of sweet potato at 25°C and 15°C for 28 days reduced the total vitamin C content by 17% and 15%, respectively; there was no significant decrease at 0°C. Cooking reduced the levels of AA and DAA by up to 70%.
Crystallinity of Waxy Maize Starch as Influenced by Ambient Temperature Absorption and Desorption, Sucrose Content and Water Activity
Authors: CHINACHOTI PAVINEE , STEINBERG M. P.
Published: August 2006

Crystallinity of waxy maize starch was determined by X‐ray diffraction. Absorption and desorption over the range 0.33‐0.84 aw, were applied to raw, partially gelatinized, and completely gelatinized starches mixed with0–50% sucrose. Increasing aw and moisture content in‐creased crystallinity in case of all three starch treatments. A critical moisture content was required for recrystallization of starch. Gelatinized starch showed the greatest crystallinity hysteresis which was much greater than water sorption hysteresis. Sucrose had no effect on starch crystallinity with absorption. With desorption of completely gelatinized starch‐sucrose mixtures, the sucrose caused a sharp decrease in crystallinity at0–10% sucrose while, at higher sucrose content, the crystallinity increased.
Lipid‐Soluble Vitamins in Blood and Liver of Rats Fed a Diet Containing Hard Red Spring Wheat Bran
Authors: OMAYE STANLEY T. , CHOW FAYE I.
Published: August 2006

Semipurified diets containing either 0 or 20% wheat bran were fed ad libitum to male Sprague‐Dawley rats for 9 wk. Wheat bran consumption had no effect on vitamin A or E levels in plasma, leukocytes, or liver, nor on vitamin E levels in erythrocytes of these rats after 9 wk of feeding. However, during the study period, values showed transient declines. Both vitamins showed similar declines in leukocytes and livers of the bran‐fed rats. Erythrocyte vitamin E levels also were influenced by the wheat bran diet but no erythrocyte vitamin A could be detected. Thus, rats adapt to diets containing high levels of wheat brans, perhaps by metabolic or gastrointestinal modifications.
Physical and Chemical Characteristics of Pearl Millet Grains and Their Relationship to Roti Quality
Authors: SUBRAMANIAN V. , JAMBUNATHAN R. , RAMAIAH C. D.
Published: August 2006

Physical characteristics such as swelling capacity of grain and flour and water‐soluble flour fraction, and chemical characteristics such as protein, starch, amylose, soluble sugars and fat content in pearl millet (Pennisetum americanum (L.) Leeke) grains from 20 cultivars comprising local types, popular hybrids and prerelease lines were determined. Rotis were made from the grains of the 20 cultivars and evaluated for color, texture, odor, taste, and acceptability by a trained taste panel. The correlations between physicochemical characters and roti quality of 20 cultivars were worked out. The swelling capacity, water‐soluble flour fraction, water‐soluble protein, and amylose content of flour influenced the roti quality.
Microbial Inhibitors of Cranberries
Authors: MARWAN AREF G. , NAGEL CHARLES W.
Published: August 2006

An ethanolic extract of Cranberry exerted a significant antimicrobial effect on Saccharomyces bayanus and Pseudomonas fluorescens. The antimicrobial properties of cranberries were due to a number of factors. First, the low pH (2.6) inhibited many microorganisms per se, and its effect on the dissociation of benzoic acid made the inhibition more drastic. Secondly, after raising the pH to 5.2, cranberry juice still did not support the growth of S. bayanus. Growth did occur at pH 5.2 after 0.3% yeast nitrogen base was added. Thirdly, proanthocyanidins and flavonols were found to be the major microbial inhibitors other than benzoic acid. The results showed that proanthocyanidins provided 21.3% of the inhibition, the flavonols 18.5% and benzoic acid 15.6%.
Theoretical Prediction of the Water Activity of Standard Saturated Salt Solutions at Various Temperatures
Authors: KITIC DORA , JARDIM DENISE C. PEREIRA , FAVETTO GUILLERMO J. , RESNIK SILVIA L. , CHIRIFE JORGE
Published: August 2006

A theoretical approach was used to predict the water activity (aw) at 15°C and 35°C of selected saturated salt solutions used as standards in the range of microbial growth (∼0.57–0.97). For this purpose a rigorous thermodynamic model to predict osmotic coefficient was used. The results agreed very well with experimental measurements at 15°C and 35°C for most salts studied, which included NaBr, NaCl, (NH4)2SO4, KCl, BaCl2, and K2SO4. For KNO3the agreement at the higher temperature was somewhat less satisfactory and the reasons for this behavior are discussed.
Characterization of Cranberry Benzoates and Their Antimicrobial Properties
Authors: MARWAN AREF G. , NAGEL CHARLES W.
Published: August 2006

Vacciniin (6‐benzoyl‐D‐glucose) and benzoic acid were the only benzoates detected in extracts of the Stevens cultivar of cranberry. Vacciniin represents 75% of the total and was not inhibitory to the yeasts, Gram positive, or Gram negative bacteria tested.
Essential Elements in Tomatoes and Fresh and Canned Tomato Juice
Authors: LOPEZ ANTHONY , WILLIAMS H. L. , COOLER F. W.
Published: August 2006

Sixteen essential elements along with cadmium and lead were determined in tomatoes (Lycopersicon esculentum L.) and fresh and canned tomato juice by atomic absorption spectrophotometry. Samples were taken during the canning process to determine where changes in element content occurred. The concentration of each sample was compared statistically to other samples taken at different stages of the process. RDAs and estimated safe and adequate daily dietary intake values as well as percent retention values were calculated. Retention of all elements, except chloride and sodium, ranged from 91–160%.
Sorbate Tolerance by Lactic Acid Bacteria Associated with Grapes and Wine
Authors: EDINGER WILLIAM D. , SPLITTSTOESSER DON F.
Published: August 2006

Ten strains of lactic acid bacteria capable of growth under pH and ethanol conditions similar to those of table wine were studied for tolerance to potassium sorbate in laboratory media. For all strains there was little inhibition at sorbate levels up to 300 ppm. Between 300 ppm and 1000 ppm, inhibition of Leuconosroc oenos was variable among strains, and the Lactobacillus strains studied showed virtually no inhibition by sorbate levels up to 1000 ppm. Thus, there were significant inhibitory effects on growth of some strains in laboratory media at higher sorbate concentrations, but not at the commercially applied concentrations of200–300 ppm and less.
Retail Display Lighting Type and Fresh Pork Color
Authors: CALKINS C. R. , GOLL S. J. , MANDIGO R. W.
Published: August 2006

The effects of lighting type on fresh pork color were studied by displaying chops under delux cool white (DCW), cool white, Surlyn® coated (CWSC), or warm white (WW) fluorescent or cool flood (CF) incandescent lights. Initial color desirability was assessed. Hunter colorimeter values and percentage myoglobin (Mb), oxymyoglobin (OMb) aand metmyoglobin (MMb) were determined over 5 days of display. Light types CF and DCW provided the most desirable color rendition. Chops displayed under CF lights became darker, had less percentage OMb and greater Mb, and likely had greater microbial growth than other chops due to an increase in chop temperature. It appears that CF and DCW lights provide the most desirable color and that precautions against temperature elevation are needed.
Effect of Degree of Connective Tissue Removal on Raw Material Yield, Chemical and Sensory Characteristics of Restructured Beef Steaks
Authors: RECIO H. A. , SAVELL J. W. , LEU R. , CROSS H. R. , SMITH G. C.
Published: August 2006

Beef shoulder clods were subjected to various degrees of connective tissue removal—no trim (NT), intermediate trim (IT) and extensive trim (ET)—before being manufactured into restructured steaks. Trimming yields for the NT, IT and ET treatments were 100.0%, 92.5% and 87.3%, respectively. Palatability evaluations revealed significant differences between steaks from the NT treatment compared with either the IT and ET treatments. Based on economic projections and palatability evaluations, no real advantage could be found for the production of steaks from ET clods, but advantages were found for steaks from IT clods compared to NT clods.
Alcohol Deterpenation of Orange Oil
Authors: OWUSU‐YAW J. , MATTHEWS R. F. , WEST P. F.
Published: August 2006

Sesquiterpeneless essential oils were prepared by extracting commercial cold‐pressed Valencia orange oils with aqueous ethyl alcohol. Two levels of alcohol, 60 and 70%, were used to extract the oils in three different oil‐solvent ratios. Quantitative and qualitative composition of the individual components of the extracts was established by gas chromatography and mass spectrometry and confirmed using standard compounds. The ratio 1:3 oil:solvent resulted in Sesquiterpeneless oils with the lowest terpene content. However, this ratio also gave the lowest oil recoveries. The highest oil recoveries were obtained with the ratio 1:15, but d‐limonene was present in high concentration. The process produced a terpeneless and Sesquiterpeneless orange oil which should have unique flavor applications.
Effects of Carbonic Maceration on Chemical, Physical and Sensory Characteristics of Muscadine Wines
Authors: CARROLL D. E.
Published: August 2006

Grapes of four muscadine (Vitis rotundifolia Michaux) cultivars were subjected to carbonic maceration (CM) treatment during vinification. CM involved holding the intact grape berries anaerobically under an atmosphere of CO2 prior to crushing the grapes. Two different sets of conditions, 20 days at 16°C and 10 days at 24°C, were used for CM treatments. For comparison, standard wines were made from these cultivars by the usual vinification procedures. When compared to the standard wines, CM white wines had lower pH values, higher titratable acidity and phenols, lower alcohol, were yellower in color and were judged significantly lower in sensory quality. CM is not recommended for white wine production. Red CM wines, compared to the standard wines, had higher pH values, had a tendency towards higher volatile acidity, were generally lower in phenols, alcohol and color, and received similar sensory ratings. However, the red CM wines had a distinctively spicy bouquet and flavor which was not present in the standard wines.
Effect of Processing on Yield, Color and Texture of Canned Mushrooms
Authors: ANANTHESWARAN R. C. , SASTRY S. K. , BEELMAN R. B. , OKEREKE A. , KONANAYAKAM M.
Published: August 2006

Net yield of canned mushrooms during retorting was improved by vacuum hydration. Yield, color, and texture decreased with increased process time at all temperatures. Process‐induced changes in all three parameters were modeled as first order reactions. For hydrated mush‐rooms, activation energies for yield, color and texture were 16.0 Kcal/mole, 16.2 Kcal/mole, and 31.3 Kcal/mole, respectively. Corresponding values for nonhydrated mushrooms were 15.9 Kcal/mole, 38.4 Kcal/mole, and 38.5 Kcal/mole. Z values for yield, color and texture of hydrated samples were 44.0°C, 43.9°C, and 22.4°C, respectively, and for nonhydrated samples, 44.1°C, 18.7°C, and 18.3°C, respectively, Vacuum hydration caused color and texture to be relatively insensitive to process temperature.
Soy Supplementation of a Maize Based Kenyan Food (Ugali)
Authors: NYOTU H.G. , ALLI I. , PAQUETTE G.
Published: August 2006

The effects of soy‐supplementation of maize meal on the nutritive value of Kenyan Ugali was determined by consideration of amino acids, available lysine, minerals, phytate, oligosaccharides, protein and in vitro protein digestibility. Supplementation at 10%, 20%, and 30% of soy flour resulted in (a) increased protein ranging from 12.6% to 19.6% (b) increased chemical score ranging from 74 to 87; (c) increase in available lysine of Ugali ranging from 2.61 to 5.11 g/ 16gN and, (d) increases in minerals, phytate, and oligosaccharides. The supplementation did not affect adversely the in vitro protein digestibility of Ugali prepared from the maize‐soy blends. Supplementation up to 20% had no apparent effect on the taste preference of Ugali. The overall nutritional value of Ugali could be improved substantially by supplementation of the maize meal with 20‐30% soy flour.
Functional Properties of a Peptide of 23 Residues Purified from the Peptic Hydrolyzate of asl‐CASEIN: Changes in the Emulsifying Activity During Purification of the Peptide
Authors: SHIMIZU MAKOTO , LEE SOO WON , KAMINOGAWA SHUICHI , YAMAUCHI KUNIO
Published: August 2006

The pH 4.6‐soluble fraction of the peptic hydrolyzate of as 1‐casein contained the 23 N‐terminal residues, αsl‐CN(fl‐23), as a major pep‐tide. Reversed‐phase HPLC indicated that small amounts of other peptides such as αsl‐CN(f154‐199) were also contained in this fraction. By removing of these peptides, the emulsifying activity (EA) of the αsl‐CN(fl‐23) fraction was markedly decreased. However, when the removed peptide fraction was added to the purified αsl‐CN(fl‐23), the EA was increased. Some synergistic effect in the emulsification seemed to exist between αsl‐CN(fl‐23) and the other peptides. Although the purified αsl‐CN(fl‐23) had low EA values at neutral pH levels, it showed high emulsifying and surface activities in the acidic pH region.
Identification of Low Molecular Weight Peptides in Gouda‐type Cheese and Evidence for the Formation of These Peptides from 23 N‐terminal Residues of αsl‐casein by Proteinases of Streptococcus cremoris H61
Authors: KAMINOGAWA S. , YAN T.R. , AZUMA N. , YAMAUCHI K.
Published: August 2006

Water‐soluble extracts from Gouda‐type cheese in a 0.05M sodium citrate buffer at pH 4.0 were fractionated by high‐pressure liquid chromatography (HPLC) before and after ripening for 1, 2, and 3 months. Three major peptides were isolated from each sample of extract, but size of the peaks increased with ripening period. The amino acid compositions of these peptides were similar to fragments of αsl‐casein, i.e., αsl‐CN(fl‐9), αsl‐CN(fl‐13) and αsl‐CN(fl‐14). αsl‐CN(fl‐23) was hydrolyzed by cellular proteases of Streptococcus cremoris H61; seven main peptides including αsl‐CN(fl‐9), αsl‐CN(fl‐13) and αsl‐CN(fl‐14) were isolated and characterized by HPLC. This suggests that hydrolysis of αsl‐CN(fl‐23) by lactic acid bacterial proteinase is one of the main pathways of αsl‐casein degradation during Gouda‐type cheese ripening.
Growth of Lactobacillus plantarum in Cucumber Extract Containing Various Chloride Salts
Authors: NAEWBANIJ JOCELYN O. , STONE MARTHA B. , FUNG DANIEL Y.C.
Published: August 2006

Systems similar to the environment of pure‐culture inoculation and the natural process of cucumber fermentation were used to study the capabilities of some salt substitutes including potassium chloride, calcium chloride, and magnesium chloride to provide a selective environment for the growth of Lactobacillus plantarum, a desirable species in cucumber fermentation. The salt that gave the highest percentage of Lactobacillus in the total microbial population was considered to provide the most selective environment for the desirable organisms in cucumber fermentation. Salts that provided the most selective environment were NaCl and KCl in the filtered, raw cucumber extract and KCl in the heated and filtered extract. Calcium chloride was more selective than MgCl2 in either medium.
Effect of Food Composition on the Heat Resistance of Yeast Ascospores
Authors: SPLITTSTOESSER D. F. , LEASOR S. B. , SWANSON K. M. J.
Published: August 2006

The ascospores of Saccharomyces cerevisiae were over 100‐fold more resistant than vegetative cells of the same strain. The D60 of spores in apple juice was 6.1 min and the z value was 3.8°C; in a Chenin blanc wine the D55 was 0.57 min and the z value was 6.7°C. The presence of sugar in the heating medium increased spore resistance while alcohol reduced it; varying pH over the range 3.0 to 7.0 had little effect.
Hydrophobic and Electrostatic Interactions on Extrusion of Protein Isolates
Authors: ARÉAS JOSÉ ALFREDO GOMES
Published: August 2006

Lung protein isolates previously defatted by solvents of increasing polarity were extruded. Water monolayer values of these isolates, calculated from water vapor isotherms, showed a maximum when solvents of intermediate polarity were used. Shear resistance of the extruded products presented a similar behavior, with maximum values attained when the same solvents were employed to defat the isolates prior to extrusion. Phospholipid percentage in lipid fraction of the solvent extracts showed that minimum phospholipids were removed from the isolates when these solvents were used. The results suggested that the presence of phospholipid in the isolates after defatting could be important in improving the extrusion of these systems. Hydrophobic and electrostatic interactions between the macromolecules involved seemed therefore, to be relevant for the final texture obtained by extrusion.
Odor intensity measured by an audio method
Authors: KING BONNIE M.
Published: August 2006

A nonverbal, nonnumerical method for measuring odor or taste intensity by means of cross‐modal matching with pitch is described. The device with which the measurements are obtained is called an intensometer, and it allows subjects to simply react to intensity without having to describe or quantify what is perceived. The odor intensity function of benzaldehyde, an aromatic substance with a bitter almond odor, was obtained for individuals and for the panel by this method as well as by graphic scaling. A comparison of the two methods revealed better resolution and reliability with the intensometer, which showed no end effects or stimulus range bias.
Effectiveness of Available Filters for an Electric Hygrometer for Measurement of Water Activity in the Food Industry
Authors: POLLIO MARÍA L. , KITIC DORA , CHIRIFE JORGE
Published: August 2006

The effectiveness of the filters available for the Novasina Hygrometer for measurement of water activity (aw) in intermediate moisture foods, most of them suspected of being potential sources of sensor contamination, was investigated. Foods studied were apple preserve, chocolate topping, honey, milk jam, salted anchovy, intermediate moisture beef, raw ham, dry salami, smoked pork sausage, provolone and roquefort cheese, tomato ketchup, semimoist pet food, concentrated tomato paste and Worcestershire sauce. For most foods, the use of an adequate filter permitted an acceptable precision in aw measurement; however, neither of the filters studied allowed measurement of aw in the pet food containing propylene glycol.
High Performance Liquid Chromatographic Determination of Pungent Gingerol Compounds of Ginger (Zingiber officinale Roscoe)
Authors: CHEN CHU‐CHIN , KUO MAY‐CHIEN , HO CHI‐TANG
Published: August 2006

The pungent gingerol compounds of green (4–5 months) and dry (8–9 months) ginger (Zingiber officinale Roscoe) were extracted by acetone and analyzed directly by high performance liquid chromatography (HPLC) on a reverse phase column (RP‐18). The total gingerol content (6‐, 8‐ and 10‐gingerol) of green ginger ranged from 0.65–0.88% (w/w) while that of dry ginger varied from 1.10–1.56% (w/w).
Spice Quality: Effect of Cryogenic and Ambient Grinding on Color
Authors: PESEK C. A. , WILSON L. A.
Published: August 2006

The effect of cryogenic and ambient milling on the color of spice was investigated to determine its influence on spice quality. A Hunterlab Color Difference Meter and sensory analyses were used to determine if cryogenically milled spices were comparable to ambiently milled spices. Cryogenically milled spices are lighter in color than ambiently milled spices and untrained panelists were able to detect the differences (P ≤ 0.038).
Effect of pH and Salts on the Solubility of Egg White Protein
Authors: KAKALIS LAZAROS T. , REGENSTEIN JOE M.
Published: August 2006

The solubility of 1% dispersions of freeze‐dried (FD) and commercial spray‐dried (SD) (containing less than 0.1% SDS) egg white protein (EWP) was determined in water and in 0.1, 0.3, and 0.5M NaCl and NaI, and 0.01, 0.05, and 0.1M Na4P2O7 at pH 3, 5, 7, and 9. Protein solubility generally increased at higher pH and salt concentrations over the ranges studied. Both I and P207 ions, but not Cl, substantially increased the apparent solubility of FDEW, but had less effect upon the solubility of SDEW. Both NaI and Na4P207 changed the character of the solvent in a way similar to that of SDS, a known protein denaturant and solubilising agent. The effect of these two salts upon EWP solubility was more pronounced than for bovine serum albumin.
Antigenicity of Ovomucoid Remaining in Boiled Shell Eggs
Authors: GU JAINXIN , MATSUDA TSUKASA , NAKAMURA RYO
Published: August 2006

Antigenicity of egg white proteins which remained in heated shell eggs was analyzed quantitatively by using rabbit antibodies specific to egg white proteins and human antibody from patients allergic to egg. The major antigenic component in heated (100°C for 20 min) and coagulated egg white was ovomucoid. A considerable amount of ovomucoid remained immunoreactive even after heating at 100°C for 15 min, though ovomucoid in stored eggs was a little less stable to heating than that of fresh eggs. Even long‐time heating (100°C for 45 min) could not completely eliminate the ovomucoid immunoreactivity to human IgE antibody.
Physicochemical Characteristics of 18 Cultivars of Nigerian Cowpeas (V. uniguiculafa) and Their Cooking Properties
Authors: AKINYELE I. O. , ONIGBINDE A. O. , HUSSAIN M. A. , OMOLOLU A.
Published: August 2006

Eighteen cultivars of cowpeas (V. unguiculata) were analyzed for cooking time, swelling capacity, leached solid, percent seed coat, seed density, amylose, tannins, proteins, and soluble sugars. The physicochemical characteristics varied with the seed coat color, the hilum color, and the skin texture. The cooking time was positively correlated to protein, seed density, percent seed coat, swelling capacity and leached solids, and negatively correlated to the levels of amylose, soluble sugars and tannins. There were significant correlations (p < 0.05) between sugars and swelling capacity, protein and seed density; and seed density and swelling capacity. The mean percent seed coat was significantly different (p < 0.05) between the varieties with wrinkled seed coats and those with smooth seed coats.