bluuebunny/crossref_metadata_2025 huggingface dataset:
Sampling of Fresh Pork for Nutrient Analysis
Authors: CROSS H. R. , MOSS M. K. , ONO K. , TENNENT I. , SLOVER H. T. , WOLF W. , THOMPSON R. , LANZA E. , STEWART K.
Published: August 2006

Paired loins from 18 barrow and gilt carcasses were randomly selected to evaluate the effect of marketing on the nutrient composition of fresh pork loins. The paired loin from one side was shipped through a predetermined marketing system, while the control loin was transported immediately back to Beltsville, MD. Rib chops from each loin were analyzed for key nutrients. The overall results from this study indicate that pork loins subjected to extreme marketing conditions have weights, appearance and quality traits and nutritional composition similar to loins shipped from a slaughter plant directly to the research facility. Thus, pork samples handled by a controlled research technique and sampled at the point of slaughter are basically equivalent to what the consumer purchases at the retail level.
Protein‐Protein Interaction and Fat and Water Binding in Comminuted Flesh Products
Authors: De NG J. C. , TOLEDO R. T. , LILLARD D. A.
Published: August 2006

The possible role of protein‐protein interaction in influencing the water and fat binding capacity of comminuted flesh products was studied. Water and fat binding by meat batters diminish when temperatures exceed 16°C during comminution. The loss of binding capacity was partially reversible, and cooling the batters to 0°C by addition of dry ice and rechopping allowed a partial recovery of the fat and water binding capacity. A cause and effect relationship between the change in fat and water binding by meat batters on chopping and protein‐protein interaction in actomyosin solutions was demonstrated. Protein‐protein interaction results in molecular aggregation and when measured as an increase in light scattering absorbance at 320 nm by a protein solution, the reaction was shown to be reversible between 4 and 30°C. When actomyosin solutions extracted from meat samples showed reduced protein‐protein interaction in the temperature range used in chopping, the batters made from these meats also showed the least loss in fat and water binding capacity with prolonged chopping. Controlling temperatures during chopping within a range where protein‐protein interaction in actomyosin solutions was found to be minimal, allowed prolonged chopping without loss in fat and water binding.
Nitrosamine Precursors in the Adipose Tissue of Pork Bellies
Authors: SPINELLI‐GUGGER A. M. , LAKRITZ L. , WASSERMAN A. E. , GATES R. A.
Published: August 2006

Adipose tissue has been implicated as the primary site of nitrosopyriolidine (NPYR) production in fried bacon. In a study on the precursors of NPYR, pork belly adipose tissue was extracted with CHCI3/MeOH and yielded an organic layer, an aqueous polar fraction, and a tissue residue. Fractions were heated with nitrite, and the polar fraction accounted for most of the nitrosamines in intact adipose tissue. Fractionation of the polar fraction yielded an eluate that was collected in seven aliquots. All aliquots formed N‐nitro‐sodimethylamine when heated with nitrite, but the bulk of NPYR was formed from an eluate corresponding to the first of three UV absorbent bands at 254 nm.
Solubility of Muscle Proteins as a Result of Autolysis and Microbiological Growth
Authors: CHEN M. T. , OCKERMAN H. W. , CAHILL V. R. , JR. R. F. PLIMPTON , PARRETT N. A.
Published: August 2006

Bovine Longissimus dorsi samples, collected aseptically 3 hr postmortem, were used to determine natural muscle enzyme activity. Samples of this tissue were inoculated with Pseudomonas putrefaciens or Lactobacillus casei and incubated 0, 1, 7, 14, and 21 days at 2°C and 0, 1, and 3 days at 25 and 37°C. Protein solubility, pH and microbial counts were determined after appropriate periods of storage. Only small differences were noted in the solubility of muscle proteins between the muscle treatments after 21 days of storage at 2°C compared to much larger differences noted after only 3 days of storage at higher incubation temperatures (25 and 37°C).
Egg Albumen Proteins Interactions in an Angel Food Cake System
Authors: JOHNSON TEIKO M. , ZABIK MARY E.
Published: August 2006

The foaming properties of six albumen proteins were tested singly and in combinations in an angel food cake system. Physicochemical characteristics and foamability of the protein solutions and volume of cakes were determined. Solutions containing only globulins had good foaming properties and produced a large cake with excellent texture. Solutions of ovalbumin incorporated air after a long whip time and produced a large, coarse textured cake. Ovomucin, lysozyme, ovomucoid, and conalbumin had little or no foaming capacity. Association of ovomucin with globulins favored foam formation; however, cake volume was drastically reduced. Lysozyme, by complexing with ovomucin, depressed foaminess of the protein solutions but considerably larger cakes were produced. Lack of heat coagulative properties of the protein film was primarily responsible for low cake volumes.
A Study of Film Formation by Soy Protein Isolate
Authors: FLINT F. O. , JOHNSON R. F. P.
Published: August 2006

Film formation of soy protein at an oil water boundary has been evaluated for the pH range 1 – 10. Definite films were seen at all pH values below that of the isoelectric point of the protein and up to pH 6.5. Beyond 7.4 increasing solubility of the protein limits observable film formation. The technique described shows that the lipophillic behavior of soy protein is active over a pH range which includes most food systems and all meat emulsions.
Studies on Desi and Kabull Chickpea (Cicer arietinum L.) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in vitro Protein Digestibility
Authors: SINGH U. , JAMBUNATHAN R.
Published: August 2006

The levels of trypsin inhibitor activity were higher in both kabuli and desi seeds of chickpea than their chymotrypsin inhibitor activity. Mean values for the trypsin and chymotrypsin inhibitor units in dhal and seed samples of desi were higher as compared with kabuli cultivars. The presence of seed coat reduced the protein extraction. Mean values of polyphenolic compounds in seed samples of desi were more than twice that of kabuli and these differences disappeared in dhal samples indicating the distribution of these compounds mainly in the seed coat. The in vitro protein digestibility studies showed larger differences between desi seed and dhal samples when compared with kabuli seed and dhal samples. Polyphenolic compounds exhibited a highly significant and negative corretation (r = 0.872**) with in vitro digestibility of protein and a significant positive correlation with trypsin (r = 0.612*) and chymotrypsin (r = 0.507*) inhibitor activities.
Discrimination of Bacillus cereus from Selected Bacillus spp. by Pyrolysis Gas‐Liquid Chromatography
Authors: STERN NORMAN J.
Published: August 2006

Pyrolysis gas‐liquid chromatography (PGLC) and statistical analysis employing stepwise discriminant analysis (SDA), were used to classify five species and varieties in the genus Bacillus. Nine strains were harvested, lyophilized, and pyrolyzed under replicate conditions. The combination of PGLC and SDA enabled classification of these selected varieties and species of Bacillus at 96% accuracy. Stepwise discriminant analysis of the same PGLC data discriminated (100%) B. cereus, a foodborne pathogen, from the remaining selected nonpathogenic bacilli when the two groups were compared. One particular elution peak resulting from the PGLC‐SDA analysis was prominent in both discriminations reported. The PGLC and SDA method offers potential as an accurate, objective procedure for the discrimination of these selected bacilli.
Clastogenic and Mutagenic Activities of Maillard Reaction Model Systems
Authors: POWRIE WILLIAM D. , WU CHIU H. , ROSIN MIRIAM P. , STICH HANS F.
Published: August 2006

Three short‐term bioassays were employed to assess the clastogenic and mutagenic activities of Maillard reaction sugar‐amino acid solutions at initial pH values of 7 and 10. All of the Maillard reaction solutions with no S9 activation induced significant increases in chromosome aberrations in Chinese hamster ovary (CHO) cells. Mitotic recombination and mutation occurred in Saccharomyces cerevisiae strain D5 cells when exposed to all Maillard reaction solutions. When Salmonella typhimurium TA100 cells were treated with Maillard reaction compounds, induction of revertants to histidine prototrophy occurred. Mutagen concentration in the browning reaction solution was dependent on initial pH.
Linearization of the Water Sorption Isotherm for Homogeneous Ingredients over aw 0.30–0.95
Authors: LANG KEVIN W. , STEINBERG M. P.
Published: August 2006

Many attempts have been made to quantitate the water sorbed by a material as a mathematical function of water activity (aw). Based upon a theory of polymolecular absorption, the Smith model states that moisture content is proportional to In (1 – aw). Subsequent workers showed this to be accurate to 1% but only between about 0.6 and 0.9 aw. It was hypothesized that the validity of this model could be extended over a much broader aw range by applying the model to a single homogeneous ingredient. This was tested by obtaining sorption data for nine materials, including four noncrystalline macromolecules as well as five crystalline solutes, including both sugars and salts. Results showed the model to describe the sorption isotherm for these macromolecules to within 2% over the aw range 0.30–0.95. The model was shown to be valid in the case of each solute to within 2.5% between the aw of a saturated solution and 0.95. Correlation coefficients (r) for the nine materials were all greater than 0.995, showing excellent linearity for the model. Fructose showed the highest “% (error)AV”, only 3.26.
Effects of Fiber Type and Level on Mineral Excretion, Transit Time, and Intestinal Histology
Authors: MERCURIO KENNETH C. , BEHM PATRICIA A.
Published: August 2006

The effects of various fibers on transit time, jejunal histology, and fecal excretion of nitrogen and five trace elements were determined in rats. Cellulose, microcrystalline cellulose, pectin, soy fiber, and wheat bran were fed at l%, 5%, lo%, and 15% dietary levels based on neutral detergent fiber (NDF) analysis. Transit times varied significantly for both fiber type (P < 0.01) and level (P < 0.05). Jejunal histology showed that macrovilli surface area increased with longer exposure to the fiber and with a higher level fed. There was no effect of fiber level on mineral excretion and only a few general trends with regard to effects of fiber type. It is suggested that dietary fiber fractions other than those determined by NDF analysis influence cation exchange of minerals in the gut.
Analysis of Propagation of Freezing and Thawing Fronts
Authors: TALMON YESHATAHYU , TED DAVIS H.
Published: August 2006

The modified isotherm migration method (MIMM) is used to calculate the temperature profiles and freezing (thawing) times for symmetrically cooled (heated) slabs with meat‐like thermal properties. MIMM, which is reviewed briefly is not restricted to the usual idealizations such as zero surface resistance, uniform critical temperature distribution, and infinitely large sample. Dimensional analysis is used to identify the dimensionless groups controlling freezing and thawing front propogation in slabs, cylinders, and spheres having uniform thermal properties and constant freezing temperature. The MIMM results provide a basis for evaluating the qualitative origins and the quantitative extent of the success of Plank's (1913) old model. The freezing times predicted by the moving front model used here agree with those predicted by the empirical correlation found by Cleland and Earle for the Karlsruhe test substance.
Interaction of Lactose and Sucrose with Cornmeal Proteins During Extrusion
Authors: RACICOT W. F. , SATTERLEE L. D. , HANNA M. A.
Published: August 2006

The presence of lactose or sucrose during the extrusion of cornmeal was studied in relation to protein solubility and sugar binding capacities of the various cornmeal protein fractions. When lactose or sucrose was present during extrusion, the solubility of the proteins in NaCl was generally enhanced over that of the extruded cornmeal control (100% cornmeal). These results suggest that lactose, as well as the inherent glucose released during the thermal degradation of sucrose, interacts with amino acid residues forming a more hydrophilic complex, which could thereby be more salt soluble. This hypothesis is supported by amino acid composition data. Gel filtration chromatography revealed that the high molecular weight proteins in the NaOH soluble fraction had a greater reactivity towards lactose than did the lower molecular weight proteins and peptides. The incorporation of [14C] lactose during the extrusion of a cornmeal‐lactose blend indicated a preferential binding of lactose to the salt and alkali soluble proteins, as was determined by measurements of specific protein‐bound radioactivity.
Acceptance and Species Identification of Turkey Steaks Prepared with Beef, Pork, Lamb, and Turkey Fat
Authors: BRENNAND C. P. , MENDENHALL V. T.
Published: August 2006

Fabricated extruded steaks were prepared from turkey meat, salt, phosphate, and water plus 15% beef, pork, lamb, or turkey fat. The grilled samples recieved relatively high hedonic scores from a sensory panel. The flavor, juiciness, and overall quality of the samples made with pork, beef, and turkey fat were preferred significantly over the samples made with lamb fat. Panel members tended to consider all samples as being pork flavored. Beef, pork, or turkey fat could be used as the fat in a fabricated, extruded steak without affecting the relative acceptability of the cooked product.
Effects of Blade Tenderization, Vacuum Mixing, Salt Addition and Mixing Time on Binding of Meat Pieces into Sectioned and Formed Beef Steaks
Authors: BOOREN A. M. , JONES K. W. , MANDIGO R. W. , OLSON D. G.
Published: August 2006

Meat pieces (2–3 cm cubes) from A maturity, Standard grade beef rounds were processed into sectioned and formed steaks. Processing treatments were blade tenderization and no blade tenderization, vacuum and no vacuum mixing, 0.5% salt and no salt addition, and 0, 8, 16, and 24 mm mixing times. Thiobarbituric acid (TBA) was used to indicate rancidity, Instron adhesion to evaluate bind between meat pieces, Instron‐Kramer shear to evaluate steak tenderness, and a trained sensory panel to evaluate initial and overall tenderness, connective tissue residue, juiciness and flavor. The TBA values were higher in steaks with 0.5% salt after 90 days of storage while no differences were shown between mixing times. Cooking losses were lower after 24 min mixing. Mixing for 16 min increased binding and improved tenderness. Juiciness and flavor were not influenced by mixing time. Meat pieces mixed for 16 min with 0.5% salt produced the best sectioned and formed steaks.
Effect of Hardness of Plastic Fat on Structure and Material Properties of Fish Protein Gels
Authors: LEE CHONG M. , ABDOLLAHI ABBAS
Published: August 2006

Textural modification of fish protein gels by incorporation of plastic fat was investigated by examining the effect of the physical properties of fat on the structure and the material properties of protein gels. Material properties of fat‐containing protein gels were influenced largely by fat distribution pattern which was, in turn, affected by fat hardness. Both compressive and shear forces reached their maximum when fat of 1.8 cm–1 hardness index (HI) was added at a level of 15% (fat/muscle). Addition of medium hard fat (0.54–0.78 cm–1 HI): (1) prevented a sponge‐like texture development by improving freeze‐thaw stability; (2) increased plastic deformation, thus making cooked gels less rubbery; (3) overcame the weakening of texture caused by cooking at the critical zone (60–70°C); and, (4) minimized the variations in textural strength resulting from cooking.
Ion‐Exchange Chromatographic Determination of Lysozyme in Egg White
Authors: GALYEAN R. D. , COTTERILL O. J.
Published: August 2006

Pure lysozyme solutions were chromatographed on diethylaminoethyl (DEAE) cellulose then monitored spectrophotometrically and by biological activity measurement. Although some biological activity was lost during chromatography, standard curves relating enzyme content to chromatographic peak area corrected for this loss. The experimental system produced egg white lysozyme concentrations which were comparable to literature values. The method of determination could be used in the comparison of total enzyme concentration to active enzyme in experimental egg products.
Characterization of Additional Volatile Flavor Components of Apricot
Authors: CHAIROTE G. , RODRIGUEZ F. , CROUZET J.
Published: August 2006

The volatile components of apricot variety “Rouge du Roussillon” were isolated by vacuum distillation and fractionated on silica gel. Analysis by combined gas chromatography‐mass spectrometry led to identification of several compounds identified for the first time from this product. These compounds included p‐hydroxybenzaldehyde, p‐methoxybenzaldehyde, (3‐phenyl propyl)‐propyl or isopropyl ketone, 3‐nonene‐2‐one, damascenone, β‐ionone, dihydroactinidiolide, 2‐phenylethanol, cis rose oxide and nerol oxide. The formation mechanism of these compounds is envisaged. Fractions isolated by chromatography on silica gel and head space concentration on Chromosorb 105 were sniffed and analyzed by gaz chromatography. The results obtained indicate that aroma of apricot is due to the presence of compounds such as benzaldehyde, linalool, 4‐terpinenol, α‐terpineol and perphaps 2‐phenylethanol which are responsable for the floral and fruity part of the aroma. Lactones previously identified are “background” compounds as in Cling peach.
Characterization of Polyphenoloxidase from Ravat 51 and Niagara Grapes
Authors: WISSEMANN KIMBERLY W. , LEE C. Y.
Published: August 2006

Polyphenoloxidase (PPO) was isolated from two varieties of grapes grown in the northeastern United States and its characteristics were studied. The temperature and pH optima for both enzymes were 25°C and 5.5, respectively. The thermal inactivation of PPO followed first‐order kinetics; with the Niagara enzyme being more heat stable than Ravat PPO. The substrate specificity of the grape PPO clearly showed high affinity toward the o‐diphenolic compounds, with a high affinity toward caffeic acid. Inhibition studies indicated that L‐cysteine and sodium diethyldithiocarbamate were the most potent.
Determining the Radial Distribution of Specific Gravity Within Potato Tubers
Authors: QUARMBY A. R.
Published: August 2006

A computer program is available which allows the experimentor to examine the radial distribution of specific gravity within individual potato tubers by processing data obtained by peeling tubers concentrically and weighing in air and water between consecutive peelings. The program enables one to calculate optimum estimates of eight parameters of a mathematical model which describes the mean change in specific gravity from the geometric center of a tuber to its periderm. Significant differences in intratuber specific gravity distributions between cultivars and between treatments within the same cultivar have been found. Mathematical modelling may be a method of describing the distribution of other tuber constituents of interest.
Composition of the Breadfruit
Authors: GRAHAM HORACE D. , DE BRAVO EDNA NEGRON
Published: August 2006

Nutrient content in the skin, stem plus heart and the pulp of very immature, immature, mature, and very mature breadfruits (Artocarpus communis J.R. & G. Forst.) was studied. In most cases they were found to vary widely depending on the part and the maturity of the fruit. The major component and the principal carbohydrate in all three sections and at all stages of maturity was starch (more than 50% of the total carbohydrates). Relatively good levels of the minerals Ca, K, and Fe and the vitamins niacin and riboflavin were found in all parts at all stages of maturity. Protein content varied from 4.6‐5.9% in the skin, 6.0‐7.6% in the stem plus heart, and 3.8‐4.1% in the pulp. Crude fat varied from 2.3‐3.9% in the skin, 1.6‐4.4% in the stem plus heart and 1.1‐2.6% in the pulp. Crude fiber was highest in the skin and stem plus heart and lowest in the pulp.
Safety of Low Gossypol Cottonseed Kernels
Authors: REBER ELWOOD F.
Published: August 2006

The safety of low gossypol raw, cooked, or roasted cottonseed kernels ground into flour was determined. Growing females utilized cooked or roasted cottonseed more efficiently than raw cottonseed or control diet. The percentages of pups alive at birth surviving to 4 days were significantly higher for rats fed raw or cooked cottonseed than roasted cottonseed. There were no significant differences observed in average body weight at parturition, at weaning time of dams or weight of offspring due to diet. No detrimental effects due to feeding cottonsed at 20% of the diet were observed.
Incidence of Yeasts in Fresh Ground Beef and Their Ratios to Bacteria
Authors: JAY JAMES M. , MARGITIC SLAVOLJUB
Published: August 2006

Yeast counts were determined on 111 samples of fresh ground beef along with aerobic plate counts (APC) and counts of gram negative bacteria (GNB). Yeasts ranged from 20–62 × 103/g with a mean of 8.7 × 103 for the 111 samples. APC ranged from 0.02 × 106 to 87 × 106/g with a mean of 9.5 × 106, while GNB ranged from 0.002 × 106 to 66 × 106/g with a mean of 3.5 × 106. When the 111 samples were divided into six groups based upon APC counts from log < 5.50 to 7.50, the mem yeast counts for each one‐half log range increased along with the means for both APC and GNB. The ratios of bacteria to yeasts were determined after dividing the samples into groups of one‐half log cycles employing APC. The ratios of APC to yeasts increased from low‐APC to high‐APC meats as did ratios of GNB to yeasts. Overall, the findings of this study indicate that the numbers of yeasts in ground beef are highly variable relative to APC or GNB. In genual, higher yeast counts were found in samples with high APC and GNB numbers.
Effect of Caffeine on Aflatoxin Production on Cocoa Beans
Authors: LENOVICH LAWRENCE M.
Published: August 2006

The effects of caffeine on aflatoxin production by Aspergillus parasiticus NRRL 2999 were studied on 13 cocoa bean types. Caffeine levels from bean types ranged from 0.30‐3.6 mg/g and only very low levels of aflatoxin were produced on bean types having > 1.80 mg caffeine/g. These data provide additional evidence that caffeine is an effective inhibitor of aflatoxin production and help explain why aflatoxin does not accumulate in cocoa beans under natural storage conditions.
Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors
Authors: ZIPRIN Y. A. , RHEE K. S. , CARPENTER Z. L. , HOSTETLER R. L. , TERRELL R. N. , RHEE K. C.
Published: August 2006

Defatted flours and protein concentrates and isolates produced from glandless cottonseed, peanut, and soybean were used in rehydrated state (1:2 dry material/water) to replace 10% of the meat in ground beef patties. Fat content of both all‐beef and extended patties was adjusted to 20%. Patties were baked on racks to varying final internal temperatures. Extended patties were compared with all‐beef patties for rancidity development, cooking properties, and sensory quality. All the oilseed protein ingredients retarded oxidative rancidity development in cooked refrigerated patties, with the highest antioxidant potential shown by the cottonseed protein ingredients. Extended patties had higher cooked yields than all‐beef patties, contamed less fat, and were not significantly different from all‐beef patties in sensory quality.
Descriptive Analysis of Whiskey Sour Formulations: Magnitude Estimation Versus a 9‐Point Category Scale
Authors: McDANIEL M. R. , SAWYER F. M.
Published: August 2006

The whiskey sour samples utilized in this study were specifically formulated to create differences in sensory characteristics. The effectiveness of both the magnitude estimation and 9‐point category scale methods used by a trained panel were evaluated by how well these “created differences” could be perceived. No differences were found between the methods regarding scaling mix differences. However, large differences were found in other variables tested. The use of magnitude estimation resulted in far more panelist‐mix interaction, while use of the category scale resulted in more variability due to panelist and replication.
CAF Activity, Calcium Concentration, Andy the 30,000‐Dalton Component of Tough and Tender Bovine Longissimus Muscle
Authors: PARRISH F.C. , SELVIG C.J. , CULLER R.D. , ZEECE M.G.
Published: August 2006

Four tender and four tough bovine longissimus samples from A‐maturity carcasses and four tender and four tough bovine longissimus samples from E‐maturity carcasses postmortem aged 10‐14 days were used to study calcium‐activated factor activity (CAF), calcium concentration, and the 30,000‐dalton component. Significant differences in CAF and free calcium were not found between tender and tough for CAF and free calcium, although the tough samples had more free calcium. Tender bovine longissimus muscle from A‐maturity carcasses had a 30,000‐dalton component and a high ratio of 30,000‐dalton component to actin, whereas tough did not. In E‐maturity, however, both tender and tough longissimus had a 30,000‐dalton component.
Influence of Cooked Wheat Bran on Bowel Function and Fecal Excretion of Nutrients
Authors: YU M. H. M. , MILLER L. T.
Published: August 2006

The effect of cooked wheat bran on fecal wet and dry weight, fecal nutrients and transit time was investigated in 10 men. The study was divided into three 18‐day periods. Five subjects received the experimental diet supplemented with 15g (raw) of AACC wheat bran (B) served in a cooked form during the first period, no bran (NB) in the second, and B in the third. The remaining five subjects received, in order, NB, B, and NB. Fecal wet and dry weight were significantly higher (p < 0.05 and p < 0.01, respectively) when the subjects received B (172 ± 39 and 43 ± 3 g/day) than when they received NB (143 ± 34 and 36 ± 4). Fecal neutral detergent fiber (NDF) was significantly higher (p < 0.05) on B (8.3 ± 2.2 g/day) than on NB (5.1 ± 2.6 g/day). Fecal NDF correlated significantly (P < 0.05) with fecal wet and dry weights, and moisture. Bran induced significantly higher (p < 0.01) fecal losses of energy, nitrogen and ash, but these losses were too small to be important nutritionally.
Effects of Particle Size, Casing Diameter, and Addition of Emulsions and Residual Nitrite on Quality Attributes of Cooked Salami
Authors: URAM G. , CARPENTER J. A. , REAGAN J. O.
Published: August 2006

Cooked salami was manufactured from raw materials of two particle sizes (6.5 and 13.0 mm) with and without the addition of 25% meat batter, and stuffed into two sizes of casings (64 and 90 mm). A fourth variable, three levels of added nitrite (110, 220, and 440 ppm) was also included in the experimental design. Increasing the particle size and casing diameter resulted in less shrinkage and a firmer product. The use of 25% added meat batter reduced shrinkage but made a softer product upon heat processing than without meat batter added. Neither sensory nor textural properties were significantly influenced (p < 0.05) by the level of nitrite added. Levels of residual nitrite decreased upon storage of the product up to 14 days.
Antioxidant Activity of Tocopherols and Ascorbic Acid
Authors: REINTON RAGNHILD , ROGSTAD ASTRI
Published: August 2006

A study was made of the inhibitory effect of the antioxidants α‐tocopherol, γ‐tocopherol and ascorbic acid on the lipoxygenase catalyzed oxygenatior of linoleic acid. Gas chromatography was used to measure unchanged fatty acid after varying incubation periods. The effect of the antioxidants was also determined from the traditional rancidity parameters, peroxide value and thiobarbituric value.
Use of Scanning Electron Microscopy to Demonstrate Microbial Attachment to Beef and Beef Contact Surfaces
Authors: SCHWACH T. S. , ZOTTOLA E. A.
Published: August 2006

Microorganisms present on fresh beef for stew were enumerated by Aerobic Plate Count (APC) using both rinse and maceration methods. Results showed a greater recovery of microorganisms with maceration than with rinse procedures. Scanning Electron Microscopy (SEM) techniques were used to examine the surface of the beef for stew to demonstrate the presence of microorganisms before and after rinsing. Sterile stainless steel chips (6 mm × 6 mm) were placed on both the unrinsed and rinsed beef surfaces. Contact was maintained at 4°C for 4 and 24 hr. The contacting surfaces of the stainless steel chips were examined by SEM. Transfer of microorganisms from the beef surface was seen in all cases with the organisms demonstrating clearly defined attachment fibrils. A reference experiment, using the same beef for stew and a culture of Pseudomonas fragi (ATCC 4793) was also carried out. Similar attachment fibrils were observed with the pseudomonad.
Nonvolatile Acids in the Juice of Crowberry, Empetrum nigrum coll.
Authors: KALLIO H. , MARKELA E.
Published: August 2006

The main nonvolatile acids in the press juice of the northern crowberry, Empetrum nigrum ssp. hermaphroditum (Hagerup) Böcker were isolated with ion‐exchange resins and analyzed as TMS‐derivatives with glass capillary GLC and MS systems. The titrimetric acidity of the juice was only 43 mekv · 1−1 (titrated from pH 3.7–8.1) and the total content of the analyzed acids was 8.1 g · 1−1. The proportions of the acids were: Quinic acid 60%, malic acid 31%, citric acid 7%, and phosphoric acid 1%. Traces of glyoxylic, benzoic, and shikimic acids were found. Over 99% of the detected acids were identified.
High Performance Liquid Chromatographic Determination of Agaritine in Cultivated Mushrooms
Authors: SPERONI J. J. , BEELMAN R. B.
Published: August 2006

A sensitive, high performance liquid chromatographic method is described for quantification of agartine, a naturally occurring phenylhydrazine derivative isolated from Agaricus bisporus. Freeze‐dried mushrooms were extracted with methanol, evaporated to dryness, and the residue resuspended in 0.005N NaH2PO4, pH 4.25 and subsequently passed through a C18 reverse‐phase SepPak. A mobile phase of 0.005N NaH2PO4, pH 4.25, was pumped through a Partisil SCX (25 cm × 4.6 mm i.d.) cation‐exchange column at 0.6 ml/min. Agaritine was monitored at 237 nm and linear standard curves were observed over the range 0–2 μg. Recoveries of agaritine standards averaged greater than 90% while the lower limit of detectability was 0.006 μg. Co‐chromatography and UV scans indicated that agaritine from mushroom extracts is the major component absorbing at 237 nm at the retention volume of authentic agaritine.
Inhibition of N‐Nitrosopyrrolidine in Dry Cured Bacon by α‐Tocopherol‐Coated Salt Systems
Authors: REDDY S. K. , GRAY J. I. , PRICE J. F. , WILKENS W. F.
Published: August 2006

Dry cured bacon was made under carefully controlled processing conditions in a pilot plant study using α‐tocopherol‐coated salt as part of the dry cure. Approximately, a 96% reduction in N‐nitrosopyrrolidine (NPYR) levels in the fried bacon was achieved with an ingoing α‐tocopherol level of 500 mg/kg. NPYR levels in the cookout fat were reduced approximately 92% using the same level of α‐tocopherol. Bacon, prepared by a small scale commercial operation, also contained reduced levels of NPYR when processed with α‐tocopherol‐coated salt, despite high levels (>100 mg/kg) of residual sodium nitrite in the finished bacon. Results comparing effectiveness of α‐tocopherol and mixed tocopherols as nitrosamine blocking agents were inconclusive. Although, α‐tocopherol appeared to be more effective as a blocking agent (91% versus 73% inhibition of NPYR), the difference in percent inhibition achieved could possibly be attributed to apparently lower levels of residual mixed tocopherols in the finished bacon.
Differences Between Conventionally Cooked Top Round Roasts and Semimembranosus Muscle Strips Cooked in a Model System
Authors: McDOWELL MICHELE D. , HARRISON DOROTHY L. , PACEY CAROL , STONE MARTHA B.
Published: August 2006

Roasts cooked at 177°C by dry (OR) or moist (OFB) heat to 60°C were compared with muscle strips cooked in a model system to 60°C at a rate similar to oven raosting 1.4‐kg roasts at 177°C. OFB roasts were less tender, less juicy, had less rare beef flavor, less red and yellow color, more total cooking loss, and shorter cooking time than did OR roasts. Strips had lower values for Instron measurements of hardness, chewiness, shear cohesiveness, and firmness than did OR or OFB roasts. Although strips were cooked in a moist atmosphere, they were more like OR roasts than like OFB roasts. Variance for a given measurement was similar between roasts and strips.
Teflon and non‐Teflon Lined Dies: Effect on Spaghetti Quality
Authors: DONNELLY B.J.
Published: August 2006

Six samples of semolina, milled from durum wheats of varying quality, were extruded through Teflon and non‐Teflon lined dies. Extruded spaghetti was evaluated for color and cooking quality. The effect of cooking time on cooking quality was also evaluated. Teflon extruded spaghetti had better appearance and cooking quality than its non‐Teflon extruded counterpart. Strong gluten, whether in the Teflon or non‐Teflon extruded products, improved cooking quality and tolerance to over‐cooking. Scanning electron microscopy of the outer surface of dry and cooked spaghetti elucidated, in part, the differences in appearance and cooking quality of the products extruded through both die forms.
Improved Aseptically Filled Sweet Potato Purees
Authors: SMITH D. A. , McCASKEY T. A. , HARRIS H. , RYMAL K. S.
Published: August 2006

A high quality sweet potato puree with better color stability than frozen purees was produced by flash sterilization followed by aseptic packaging. Starch conversion time was shortened by slicing the sweet potatoes and accurately controlling the temperature during conversion. Processing of inoculated purees for 13 sec at 138°C followed by aseptic filling was adequate for commercial stability. The effect of several processing variables on puree and sweet potato souffle quality was examined. Improved quality and storage stability of sweet potato purees were accomplished by flash sterilization at very high temperatures followed by aseptic packaging.
An Examination of the Minimal Water Activity for Staphylococcus aureus ATCC 6538 P Growth in Laboratory Media Adjusted with Less Conventional Solutes
Authors: VAAMONDE GRACIELA , CHIRIFE JORGE , SCORZA OSVALDO C.
Published: August 2006

Present work investigated whether or not Staphylococcus aureus ATCC 6538 P growth may occur below aw 0.86 in laboratory media adjusted by addition of less conventional aw controlling solutes. Solutes examined included, 1‐proline, 1‐lysine, β‐alanine, sorbitol, KC1, sodium lactate and polyethylene glycols. No growth was observed in any case at or slightly below aw 0.86; thus Scott's (1953) general conclusion on the lowest limit for S. aureus growth remains unchallenged. Results obtained also showed that polyethylene glycols (M.W. 200 and 400) have a significant inhibitory effect on S. aureus ATCC 6538 P growth independent of aw lowering.
Adsorption of Bile Acids by Components of Alfalfa and Wheat Bran in Vitro
Authors: STORY JON A. , WHITE ALAN , WEST LESLIE G.
Published: August 2006

Adsorption of 2.5 mM and 5.0 mM cholic acid and deoxycholic acid by plant materials high in dietary fiber (alfalfa and wheat bran) and fractions derived from sequential extraction of plant material to remove various components was measured. Results tend to support the hydrophobic nature of adsorption and indicate a lack of macromolecular interactions between dietary fiber and bile acid micelles. Lignin appears to be an extremely important component in the interaction of dietary fiber with bile acids, but holocellulose also plays a significant role. Fractionation of dietary fiber sources may provide a method for study of the effects of specific components of dietary fiber which avoids some of the harsh isolaprocedures.
Flatulence Activity of the Smooth‐Seeded Field Pea as Indicated by Hydrogen Production in the Rat
Authors: FLEMING S. E.
Published: August 2006

The objective of this study was to evaluate the distribution of flatulence‐causing components within the seeds of smooth‐seeded field peas. Fractionation studies showed that separated components could be re‐combined without significantly changing the quantity of hydrogen produced by the laboratory rat. Hydrogen production was closely associated with the quantity of oligosaccharides remaining in the seed meal. However, the flatulence activity of the whole seed appears to be equally due to the indigestible oligosaccharides, and components of the cell‐wall fiber.
Chemical Composition and Shelf Life Study of Grayfish (Squalus acanthias)
Authors: JHAVERI SUDIP N. , CONSTANTINIDES SPIROS M.
Published: August 2006

Seasonal proximate composition of grayfish (squalus acanthias) yielded 14.5% lipid, 1.3% urea, 12.6% protein, and 1% nonprotein nitrogen, which was higher than that observed in the teleosts. Mineral analysis showed that mercury was present below 1.0 ppm FDA limit. Total saturated fatty acids in the male grayfish amounted to 45.3% as opposed to 26.6% in the female fish. The total monoenes were 40% higher in the female than in the male fish. The cholesterol levels averaged 68 mg/100g tissue in both the sexes. The keeping quality of grayfish was indicative of rapid deterioration. Storage life of dressed grayfish in ice was observed to be between 6 and 8 days. The frozen storage stability of fillets pretreated with sodium tripolyphosphate and ascorbate solutions was measured by determining the TBA value, thaw drip and sensory analysis.
Heat Resistance of Proteolytic Clostridium botulinurn Type F in Phosphate Buffer and Crabmeat
Authors: LYNT R. K. , KAUTTER D. A. , SOLOMON H. M.
Published: August 2006

The heat resistance of proteolytic C. botulinum type F strains Langeland, PC and 4YRC was studied by the thermal death time tube method in phosphate buffer; 4Y,RC was also studied in crabmeat. Correction of exposure time for thermal lag and lethality during lag was made by the graphic method. Decimal reduction times in minutes (D) were calculated by Schmidt's probability method, using the Karber LD50. For these 3 strains, D curves in phosphate buffer traversed one log cycle in 18.1–25.3°F (z); extrapolated they gave 0.14–0.23 for D250. The z of the 4YRC crabmeat D curve was 23, extrapolating to 0.17–0.18 for D250. Proteolytic type F, therefore, resembles other proteolytic C. botulinurn types.
Production of Ethanol from Cellulose Using Clostridum thermocellum
Authors: ZERTUCHE LETICIA , ZALL ROBERT R.
Published: August 2006

Clostridium thermocellum was used to produce ethanol from cellulose in a continuous system. Batch fermentations were first performed to observe the effects of buffers and agitation on generation time and ethanol production. Continuous fermentations were carried out at 60°C and pH 7 using pure cellulose as the limiting substrate. The maximum ethanol concentrations produced with 1.5 and 3% cellulose fermenting liquid were 0.3 and 0.9% respectively. The yield of ethanol was about 0.3 grams per gram of cellulose consumed. While the continuous fermentation of cellulose with Clostridium thermocellum appears to be feasible, it may not be economically promising due to the slow growth of the organism.
Comparison of Sample Storage Methods for Vitamin B6, Assay in Broiler Meats
Authors: ANG CATHARINA Y.W.
Published: August 2006

Five methods were compared for storage stability of vitamin B6 in broiler meat samples. Maximum retention of vitamin B6 was observed in the N2‐packed freeze‐dried samples at ‐34°C (101–103% up to 20 mo). Good retentions occurred in the intact tissues of half birds at ‐34°C (90% in 16 mo) and in ground meat samples (200g portions) at ‐34°C (91% up to 12 mo). Significantly lower retentions were found in freeze‐dried samples stored at room temperature (85–77% in 1–5 mo, respectively) and for ground meat small portion samples (5g) at ‐34°C (84–72% in 3–5 mo, respectively).
Perceived Sweetness and Redness in Colored Sucrose Solutions
Authors: JOHNSON J. , CLYDESDALE F. M.
Published: August 2006

Perceived sweetness and redness in five red colored solutions containing 0.25–5.0% FD&C Red 40 were quantified using magnitude estimation. Three panels of 14 subjects each evaluated solutions containing five sucrose concentrations ranging from 2.7–5.3%. Color had a statistically significant effect (p≤0.05) on sweetness perception in 80% of the treatments. Sweetness in darker colored solutions was 2–10% greater than the lighter reference when the actual sucrose concentration was 1% less. Sweetness increased linearly over all sucrose concentrations and over a narrow range of color intensities. Color was measured using the Gardner XL‐23 Colorimeter and the G.E. Recording Spectrophotometer. All color measurements were converted to L*, a*, b* and the value arctan (a*/b*) ‐ used to represent color intensity. The perception of increasing color intensity was a linear power law function of arctan (a*/b*).
Rheological Properties of Two Heat‐Induced Protein Gels
Authors: HICKSON D. W. , DILL C. W. , MORGAN R. G. , SWEAT V. E. , SUTER D. A. , CARPENTER Z. L.
Published: August 2006

Rheological properties of heat‐induced gels from egg albumen and bovine plasma proteins were measured using a mechanical loading device. Each protein was tested at 8% protein concentration and heated for 0–120 min at 80°C in an agitating water bath. After heating, the viscosity index, apparent elasticity and initial penetration force of the gels were evaluated. Bovine plasma protein dispersions exhibited a substantially higher viscosity index, apparent elasticity and initial penetration force than egg albumen gels. Bovine plasma proteins produced a gel structure which was strong and elastic. By comparison, heat‐induced gels of egg albumen proteins were fragile and somewhat brittle.
Thermal Inactivation of Clostridium perfringens Enterotoxin in Buffer and in Chicken Gravy
Authors: BRADSHAW J. G. , STELMA G. N. , JONES V. I. , PEELER J. T. , WIMSATT J. C. , CORWIN J. J. , TWEDT R. M.
Published: August 2006

The time‐temperature relationships for the inactivation of purified enterotoxin prepared from Clostridium perfringens were determined by Vero cell assay in two different heating menstrua. Enterotoxin diluted to an initial concentration of 12.5 μg/g in chicken gravy and in 0.1M phosphate buffer both at pH 6.1 was heated at temperatures of 59–65°C. Average inactivation times in gravy ranged from 72.8–1.5 min and in buffer from 149.4–2.4 min.
Effect of Heat Treatment for Trypsin Inhibitor Inactivation on Physical and Functional Properties of Peanut Protein
Authors: PERKINS D. , TOLEDO R. T.
Published: August 2006

Trypsin inhibitor (TI) inactivation in whole peanut kernels exposed to moist heat had a decimal reduction time (D) of 91 min at 100°C and 9.3 min at 120°C. When all processing times were converted to process time at 120°C using Z of 20°C, the composite D at 120°C was 10 min. Solubility decreased with heating to reach a minimum with 98% TI inactivation. Capacities to spontaneously absorb water and to gel were retained better on heating at 120°C than at 100°C for equal TI inactivation. The most functional protein was in kernels heated at 120°C for 10 min. When 20 or 30% meat protein in a meat loaf formulation was replaced with the latter peanut protein, the resulting loaf retained more fat and water and exhibited higher shearing strengths than all meat formulations.
Effects of Post‐Harvest Handling and Processing on Vitamin Contents of Peas
Authors: LEE C. Y. , MASSEY L. M. , VAN BUREN J. P.
Published: August 2006

Vitamin contents of peas were measured at various stages of raw product handling, during 1976–1979 seasons, on different cultivars, on different sizes of peas, at various stages of processing, and at different processing plants. Some cultivar differences were shown in ascorbic acid, carotene, and folic acid, and different sizes of peas contained significantly different amounts of ascorbic acid, carotene, and thiamin contents. Profound effects were observed during blanching and thermal processing of peas. Ascorbic acid, thiamin, vitamin B6, and niacin contents of canned peas were significantly (95% level) lower than those of fresh peas. Also some significant differences in vitamin contents of canned peas among different processing plants were observed.
Ultrastructural Changes During Chopping and Cooking of A Frankfurter Batter
Authors: SWASDEE R. L. , TERRELL R. N. , DUTSON T. R. , LEWIS R. E.
Published: August 2006

Frankfurters were made in a nonvacuum bowl chopper. Batter samples were taken after 2, 6, 9, 12, and 15 min of chopping and after 30, 60, and 90 min of cooking. Both raw and cooked batter samples were fixed in solutions of glutaraldehyde and paraformaldehyde, OsO4, and then embedded in SPURR (low‐viscosity resin). Light microscopy (toluidine blue‐stained sections) was used to identify the location, appearance and structures of major components; electron microscopy (lead citrate‐stained sections) was used to determine ultrastructural changes. During chopping, muscle fibers were reduced in size but some remained intact; lipid droplets were reduced in size with only a portion of them being surrounded by a protein interface and collagen fibers were somewhat dispersed but were otherwise unaltered. More observable changes occurred during cooking than during chopping. At the end of cooking (90 min) collagen fibrils had lost their banding pattern; some lipid droplets retained their protein interface and myofilaments changed from a fibrous to a granular appearance.
Vitamin B12, E and D Content of Raw and Cooked Beef
Authors: BENNINK M. R. , ONO K.
Published: August 2006

The relationship of carcass grade, primal cuts and cooking to vitamin B12, E and D in separable lean beef was studied. The average vitamin B12 content in 471 samples of raw and cooked beef was 3.17 μg/100g. The vitamin B12 content of raw and cooked beef was similar; however, on considering the moisture and fat losses during cooking, there was a 27–33% loss of B12. The vitamin E content of raw and cooked beef was similar and averaged 133 μg/100g for 464 samples. From 33–44% of the original vitamin E in the meat was lost upon cooking. Raw and cooked beef contained 80–100 ng of vitamin D/100g, with 35–42% of the original vitamin D content being lost upon cooking. The content of vitamins E and D in beef is low and of little nutritional importance; however, beef is an important dietary source of vitamin B12.

SUMMARY & CONCLUSIONS

RAW OR COOKED separable lean contained approximately 80–100 ng of vitamin D/100g, with 35–42% of the original vitamin D being lost upon cooking. Raw and cooked separable lean contained approximately 40–800 μg of vitamin E/100g with a mean value of 133 μg for 464 samples. From 33–44% of the original vitamin E was lost during cooking. Fat trim contained 300–350 μg of vitamin E/100g. HPLC showed that α‐tocopherol was the major E vitamer in meat. Vitamin B‐12 content of raw and cooked separable lean ranged from 1 – 10 μg/100g, with a mean value of 3.17 μg B‐12/100g for 471 samples. Fat trim contained approximately 1.5 μg of B‐12/100g. RID was a feasible method for determining B‐12 in meat, with the B‐12 values reported herein being appreciably greater than typical values reported for B‐12 in beef as determined by microbiological assays. Beef consumption makes an important contribution towards meeting an individual's dietary requirement for B‐12.