bluuebunny/crossref_metadata_2025 huggingface dataset:
SENSORY COMPARISON OF FOUR POTATO VARIETIES BAKED CONVENTIONALLY AND BY MICROWAVES
Authors: MAGA J. A. , TWOMEY J. A.
Published: August 2006

A trained 20‐member panel was asked to rank the eight potatoes (one of each variety baked conventionally and one of each baked by microwave) from best to worst on the basis of external appearance, internal appearance, aroma and flavor. Different potatoes were randomly presented for each sensory property evaluated with each evaluation being repeated three times. Statistical evaluation of the pooled data revealed that an experimental variety (WC‐230–14) was significantly superior in external appearance, odor and flavor for both baking procedures. Among the other varieties, conventionally baked potatoes ranked ahead of the corresponding microwaved potato.
EFFECT OF HANDLING AND PROCESSING ON DISCOLORATION OF ALBACORE TUNA
Authors: BABBITT J. K. , CRAWFORD D. L. , LAW D. K.
Published: August 2006

Occasionally, in the canning of tuna, normal appearing tuna flesh will turn from a desirable white color to an undesirable green color after precooking and prior to retorting. Results demonstrated that the different systems used by the fishermen to hold local albacore tuna prior to delivery to the processor had little influence on the incidence of green discoloration of precooked tuna. Furthermore, frozen storage of local tuna, up to 3 months, did not increase the incidence of green discoloration of precooked tuna.
NUTRITIONAL EVALUATION OF ALL‐MEAT AND MEAT‐SOY WIENERS
Authors: NODA IZUMI , SOFOS J. N. , ALLEN C. E.
Published: August 2006

Nutritive values of all‐meat and soy‐containing wieners were evaluated by protein efficiency ratio (PER), amino acid composition and sodium analyses. The effect of beef muscle reported to have high (shank) and low (skeletal muscles) levels of connective tissue was also evaluated. Replacement of 25% beef skeletal muscle by hydrated soy protein (BSMSP) gave a lower (P < 0.05) PER (2.67) than the PER (3.11) for all‐beef skeletal muscle weiners (BSM). However, the PER for the BSMSP wieners was not significantly different from the PER (2.54) for the casein control. Beef shank, all‐meat wieners (BS) and wieners where 25% of the beef shank (BSSP) was replaced by hydrated soy protein had similar PER values of 2.18 and 2.02, respectively. Both BS and BSSP wieners had lower (P < 0.05) PER values than the BSM and BSMSP wieners. BSM wieners contained 1.95–4.17 mg/100g protein more total essential ammo acids (minus tryptophan) than the beef shank and soy‐containing formulations. Soy incorporation caused a 10–22% decrease in the methionine content compared to the all‐meat formulations. Sodium levels ranged from approximately 990–1070 mg/100g in the four wiener formulations. The high sodium levels in these formulations were derived primarily from the 2% salt which was necessary to form the emulsions. Incorporation of the soy protein resulted in less than an 8% increase in the sodium content of the wieners.
DIETARY FIBER SOURCES FOR BAKED PRODUCTS
Authors: ZABIK MAR Y E. , SHAFER MELISSA A. M. , KUKOROWSKI B. W.
Published: August 2006

In testing feasibility of increasing fiber with cellulose, eight products were substituted for 30% of the flour in a standard white layer cake and compared to control cakes (100% flour). These included four types of cellulose (5–20μ, 30–35/μ, 50μ and 150–225μ particle size), two celluloses coated with 2% carboxymethyl cellulose (CMC) and celluloses coated with 15% or 30% pectin. Analyses of subjective and objective data indicated few significant differences among cakes containing any of the cellulose types or the cellulose coated with CMC. All cakes were of good quality; substituting pectin‐coated cellulose products caused increasing batter viscosity, decreased cake volume, and lower sensory evaluations for all characteristics except grain and color.
LIPID OXIDATION IN SPANISH PEANUTS: THE EFFECT OF MOIST HEAT TREATMENTS
Authors: MITCHELL J. H. , MALPHRUS ROSALIND K.
Published: August 2006

The rate of lipid oxidation during storage of raw peanuts is at a minumum in comparison with that after roasting. The effect of heat processing on the activities of several enzymes was studied in relation to lipid stability in Spanish peanuts. Lipoxygenase was not found in whole shelled peanuts after steaming for 2 min at 100°C, and very little peroxidase activity could be detected after 30 min. A heat‐labile factor which destroys hydroperoxides and prevents their accumulation was inhibited by KCN and inactivated in whole shelled peanuts by steaming for 30 min at 100°C. The rate of hydroperoxide formation in stored whole shelled peanuts first increased and then decreased with the time of steaming prior to storage. Stability characteristics of full‐fat peanut flakes were shown to be dependent upon the conditions of heat treatment of peanuts prior to drum drying.
BULK COMPRESSION TESTING OF PEACHES TO ASSESS TEXTURE
Authors: CLARK R. C. , RAO V. N. M.
Published: August 2006

Several varieties of fresh peaches at three maturity levels were subjected to bulk compression using a specially constructed apparatus. The texture notes of hardness, elasticity, graininess, and dry‐moist mouthfeel were evaluated by a sensory panel. In an effort to determine if bulk compression may be used to evaluate texture in peaches a correlation analysis was performed on the instrumental and sensory data. It was found that hardness and elasticity were positively correlated with the bulk modulus and that the mouthfeel score showed a negative correlation with the modulus value.
RECOVERY OF LACTOSE FROM AQUEOUS SOLUTIONS: PRECIPITATION WITH CALCIUM CHLORIDE AND SODIUM HYDROXIDE
Authors: OLANO AGUSTIN , NICKERSON T. A. , BERNHARD R. A.
Published: August 2006

Comparative studies were made of lactose and sucrose precipitation from aqueous solutions by the formation of carbohydrate‐alkaline earth hydroxide complexes. Lactose can be recovered in the precipitate using lower concentrations of calcium hydroxide than can sucrose. Insoluble complexes with barium were not produced with lactose under conditions that yielded complexes with sucrose. Also studied was the influence of the concentration of reagents, the alkaline‐earth metal employed, and the addition of organic solvents. The ratio of Ca(OH)2/lactose in the precipitate depended on the ratio of reactants in the original solution rather than on the absolute concentrations of Ca(OH)2 and lactose. Addition of organic solvents increased the recovery of lactose. Acetone was more effective than ethanol, methanol being the least effective.
EFFECT OF CHILLING TEMPERATURE ON POSTMORTEM CHANGES, MICROBIAL LOAD AND TENDERNESS IN BEEF
Authors: GLOVER E. E. , ABERLE E. D. , SWEAT V. E. , BABEL F. J. , JUDGE M. D.
Published: August 2006

Postmortem chilling temperatures of −2 and 3°C were utilized for 10 pairs of beef sides. Temperature decline during carcass chilling was characterized for the following eight locations: deep round, biceps femoris, semitendinosus, gluteus medius, adductor, longissimus (thirdfourth lumbar and twelfth‐thirteenth thoracic vertebrae junctions) and triceps brachii muscles. Sarcomere length and Warner‐Bratzler shear values for each of the above muscles and microbial count and shrinkage of carcass sides were determined. Temperature decline indicated that the early postmortem changes in muscle temperature vary immensely throughout the carcass. Chilling carcasses at 3°C as compared to −2°C decreased muscle shortening; however, the effect was pronounced only in the gluteus medius muscle and the longissimus at the twelfth‐ and thirteenth‐thoracic vertebrae junction. These observations are discussed with respect to the time‐temperature history of muscles during the early postmortem periods. Warner‐Bratzler shear values for muscles of carcasses chilled at 3°C were equal to or lower than shear values for carcasses chilled at −2°C, but no substantial reduction of toughening was observed due to the elevated chilling treatment. Microbial growth and carcass shrinkage at 3°C were comparable to that at −2°C.
EFFECTS OF SODIUM NITRATE AND SODIUM NITRITE ADDITIONS AND IRRADIATION PROCESSING VARIABLES ON THE COLOR AND ACCEPTABILITY OF CORNED BEEF BRISKETS
Authors: SHULTS G. W. , COHEN J. S. , HOWKER J. J. , WIERBICKI E.
Published: August 2006

Radappertized corned beef briskets were prepared with and without the addition of water‐soluble spices using various levels of sodium nitrate, NaNO3 (0, 150, and 600 ppm) and sodium nitrite, NaNO2 (0, 25, 150 ppm) and gamma‐irradiation processed at three dose levels (2.5, 3.5 and 4.5 kJoules/kg at three irradiation temperatures (0, −30°Cand −80°C). Sensory characteristics and preference rating were determined by sensory or consumer‐type panels. Color intensities were determined by expert technological panels and by measurements of reflectance with a tristimulus reflectrometer. Increasing the irradiation temperature resulted in decreasing the ratings for the sensory characteristics. Significant differences were found in the ratings for sensory characteristics and preference of samples with the high vs low additions of NaNO2 and NaNO3. Color intensities decreased when only NaNO3 (without NaNO2) or 25 ppm addition of NaNO2 was used. Color ratings were significantly affected by irradiation dose and temperature.
EVALUATION OF SOME NATURAL AND SYNTHETIC PHENOLIC ANTIOXIDANTS IN LINOLEIC ACID MONOLAYERS ON SILICA
Authors: PORTER W. L. , LEVASSEUR L. A. , HENICK A. S.
Published: August 2006

Some naturally occurring and synthetic phenolic antioxidants have been evaluated in a dry model system simulating the exposure of lipids in freeze‐dried membranes of whole tissue foods. The system is a linoleic acid monolayer on activated silica gel autoxidized at 80°C in dry air. The system is dry and porous and the demonstrated monolayer adsorption and restricted translational mobility of the lipid present a plausible model of freeze‐dried membrane characteristics. Although relative effectiveness of the common antioxidants in this system has some similarities to the reported order in other dry systems, there are notable exceptions. For example, butylated hydroxyanisole is by far the most effective antioxidant in the silica system whereas it is reported to be much less effective than propyl gallate in bulk oils and some other dry systems. Thus, special conditions appear to modify antioxidant effectiveness in the lipid monolayer on silica.
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): PEROXIDASE ACTIVITY
Authors: KANNER JOSEPH , MENDEL HAVA , BUDOWSKI PIERRE
Published: August 2006

The activity of aqueous extracts from red pepper fruits (Capsicum annuum L.) toward the oxidation of carotene presence of linoleate was measured by a colorimetric method. Highest activities were achieved by using as extractant distilled water or Tris buffer at pH 7.0, whereas solubilization of carotene‐bleaching factors by Triton X‐100 or preparation of acetone powder from pepper fruit extracts resulted in losses in carotene‐oxidizing activity. After dialysis, ammonium sulfate precipitation and chromatographic purification on Ecteola and Sepharose 6‐B, a proteinous carotene‐oxidizing fraction was obtained which exhibited properties similar to those of a peroxidase, i.e., high specific activity toward guaiacol oxidation in the presence of hydrogen peroxide, precipitation with ammonium sulfate between 60 and 95% saturation, change in spectral absorbance upon addition of cyanide, inhibition of carotene bleaching activity by KCN, and typical changes in carotene‐bleaching activity with pH and protein concentration.
INTERACTION OF PYRIDOXAL AND PYRIDOXAL PHOSPHATE WITH PEPTIDES IN A MODEL FOOD SYSTEM DURING THERMAL PROCESSING
Authors: GREGORY J. F. , KIRK J. R.
Published: August 2006

A soluble model system was utilized to study the interactions of pyridoxal (PL) and pyridoxal phosphate (PLP) with proteins during the thermal processing of foods. Heat stable peptides, rather than intact proteins, were used in the model system to maintain solubility and permit subsequent evaluation of the peptide binding of the B6 vitamers. Ultraviolet and visible difference spectra and fluorescence emission spectra confirmed the binding of PL and PLP to the peptides during processing. Total peptide‐bound PLP (as the sum of Schiff base, pyridoxylamino, and substituted aldamine derivatives) comprised about 21% of the model system PLP. Approximately 60% of the peptide‐bound PLP was bound via nonreducible linkages, suggesting the possible formation of biologically unavailable pyridoxylamino complexes. The acid stability of the PLP complexes, tested to simulate gastric conditions, indicated that most of the nonreducible bound PLP was in the form of pyridoxylamino complexes. Therefore, approximately 10% of the model system PLP was rendered biologically unavailable during these process conditions. The presence of ascorbic acid and/or glucose in the model systems had no significant effect on the extent or manner of peptide‐binding of the B6 vitamers; however, glucose‐induced browning appeared to slightly inhibit pyridoxylamino complex formation. The results of this study indicate that losses of vitamin B6 bio‐availability during thermal processing may be lower than previously reported.
DETERMINING THE AUTHENTICITY OF VANILLA EXTRACTS
Authors: MARTIN G. E. , ETHRIDGE M. W. , KAISER F. E.
Published: August 2006

The total and free amino acids of authentic vanilla extracts of Madagascar, Tahiti, Comores, Mexican and Java beans were determined by GLC. Ten samples of single strength Madagascar vanilla extracts gave free amino acids with a mean value, standard deviation and coefficient of variation of 73.3 ppm, 19.88 ppm, and 27.12%, respectively; this compares to the total amino acids with a mean value, standard deviation, and coefficient of variation of 295.71 ppm, 31.10 ppm, and 10.52%, respectively. The ratio of free amino acids to total amino acids for Madagascar single strength vanilla extracts gave a mean, standard deviation, and a coefficient of variation of 0.25, 0.64 and 2.58%, respectively. In addition, the vanillin, nitrogen, phosphate, and potassium were determined by spectrophotometric procedures for the above mentioned beans.
SPECIFICITY AND SENSITIVITY OF SEVEN HISTAMINE DETECTION METHODS
Authors: LIEBER ELLEN R. , TAYLOR STEVE L.
Published: August 2006

Six fluorometric assays and one spectrophotometric assay for amine detection were compared on the basis of specificity and sensitivity for potential utilization in the measurement of histamine in foods. A fluorometric assay based on o‐phthalaldehyde was found to be the most sensitive and specific method for histamine analysis. The lower limit of detection with this method was 0.05 nmoles of histamine. At equimolar concentrations, interference was detected with histidine and several histidyl dipeptides. At higher concentrations, substantial interference was also found with glutathione, spermidine, cysteine, glycylglycine, carnosine, norepinephrine, and glucosamine.
PARAMETERS AFFECTING MEAT PROTEIN EXTRACTION AND INTERPRETATION OF MODEL SYSTEM DATA FOR MEAT EMULSION FORMATION
Authors: GILLETT T. A. , MEIBURG D. E. , BROWN C. L. , SIMON S.
Published: August 2006

Ground meat samples were mixed under various conditions of time, temperature, and NaCl concentration to determine the factors affecting the extraction of protein in commercial blenders. Soluble protein increased with mixing time and high NaCl concentrations. The optimum temperature for protein extraction was at 7.2°C. Discrepancies in the relationship between soluble protein and emulsifying ability are discussed for oil volume (ml oil emulsified/25 ml extract) and emulsifying capacity (ml oil emulsified/100 mg of protein). Soluble protein from fresh uncooked, unfrozen meat sources was highly correlated with emulsifying ability irrespective of the original meat source. Freezing or cooking meat, in addition to changing the solubility of proteins, alters the emulsifying ability of extracts containing the remaining noncoagulated soluble protein.
DEGRADATION OF FISH MUSCLE DURING MECHANICAL DEBONING AND STORAGE WITH EMPHASIS ON LIPID OXIDATION
Authors: LEE C. M. , TOLEDO R. T.
Published: August 2006

Deterioration of mechanically separated fish flesh as measured by extent of lipid oxidation and color change was studied using fresh mullet (Mugil spp.). The parameters studied included contact with iron surfaces, mechanical stress applied to the muscle during deboning, temperature of deboning drum, washing of deboned fish flesh, and postdeboning treatments including addition of antibiotic, sparging with nitrogen gas, cooking, freezing and thawing. TBA value was used as an index of lipid oxidation and the reflectance ratio of metmyoglobin to oxymyoglobin as an index of color change was determined using reflectance spectrophotometry. The degree of stress applied during deboning did not cause any significant variations in TBA value, whereas increased temperature of the deboning drum showed an adverse effect which became significant with prolonged storage. Contact of flesh with iron parts of the deboner resulted in a pronounced increase in TBA value of the flesh within the short span of time involved in the deboning process. Washing improved significantly product quality when the product was frozen for an extended period, but appeared to have no major advantage when stored under refrigeration and immediately processed. A marked rise in TBA value occurred during thawing with the effect being more pronounced with increased thawing time. The effect of thawing also became more pronounced with extended frozen storage. Ambient oxygen and microbial activity appear to have an insignificant role in lipid oxidation during storage. The lateral tissue (red muscle), tissue along the visceral cavity, and bone marrow exudate appeared to be the most susceptible to the development of oxidative rancidity. Rate of TBA value change was very rapid when these muscles had contact with iron surfaces.
ELECTRON AFFINITY GAS CHROMATOGRAPHIC DETERMINATION OF BETA‐NITROPROPIONIC ACID AS ITS PENTAFLUOROBENZYL DERIVATIVE IN CHEESES AND MOLD FILTRATES
Authors: GILBERT M. , PENEL A. , KOSIKOWSKI F. V. , HENION J. D. , MAYLIN G. A. , LISK D. J.
Published: August 2006

A sensitive gas chromatographic method has been developed for betanitropropionic acid (BNP), a compound produced by certain molds. The method is based on extraction, isolation and derivatization of the compound to yield its pentafluorobenzyl derivative and determination by electron affinity gas chromatogiaphy. The structure of the derivative was verified by mass spectrometry. The method has been applied to the determination of BNP in mold filtrates and cheeses with a limit of detection of about 1 and 3 ppm, respectively.
SIMULTANEOUS PRODUCTION OF PENICILLIC ACID AND PATULIN BY A Penicillium SPECIES ISOLATED FROM CHEDDAR CHEESE
Authors: OLIVIGNI F. J. , BULLERMAN L. B.
Published: August 2006

A Penicillium sp. isolated from Cheddar cheese and tentatively identified as an atypical strain of Penicillium roqueforti was found to produce penicillic acid and patulin simultaneously. This study was done to determine the effects of substrate, incubation temperature and time on the ratio and quantities of toxins produced. Three substrates known to support mycotoxin production (yeast‐extract sucrose, potato‐dextrose and Raulin‐Thom broths), a medium containing lactose and casein, several foods (Cheddar cheese, Swiss cheese, sausage, cooked cornmeal, yellow dent corn and corn tortillas), and a shredded wheatnutrient broth medium known to support toxin production were used as substrates. Incubation temperatures of 5, 12 and 25°C were studied over several periods of time for each group of substrates. Of all the substrates studied, the broth substrates previously known to support mycotoxin production supported the most abundant toxin production under all conditions. The greatest concentrations of toxins were produced at 12°C followed by 5°C. The lowest quantities of both mycotoxins were produced at 25°C regardless of substrate. Patulin was produced predominately on potato‐dextrose broth, both penicillic acid and patulin were produced on yeast extract‐sucrose broth, and penicillic acid was predominately produced on Raulin‐Thom broth. Neither toxin was produced on Cheddar cheese, Swiss cheese, summer sausauge or corn tortillas, but penicillic acid was produced on cooked cornmeal and both penicillic acid and patulin were produced on yellow dent corn, with best production occurring at 12°C. Substrates low in carbohydrate did not support appreciable levels of mycotoxin production.
EFFECT OF GERMINATION ON HEMAGGLUTINATING ACTIVITY OF PEA AND BEAN SEEDS
Authors: CHEN L. H. , THACKER R. R. , PAN S. H.
Published: August 2006

The effect of germination on the blood hem agglutinating activity (BHA) of eight varieties’ of pea and bean seeds was studi Ed. Among seeds, the BHA of Wando, Laxton Progress, Pinto and soybean was the highest, that of Mung bean was the lowest. The BHA decreased progressively with days of germination. After 4 days of germination, the BHA of seeds decreased to the following percentages of ungerminated seeds: Dwarf Gray pea, 16.3%; Early Alaska pea, 8.1%; Laxton Progress pea, 5.3%; Mammoth Melting pea, 9.1%; Wando pea, 5.1%; and soybean, 3.7%. The BHA of Mung bean and Pinto bean disappeared completely after 4 days of germination. This study shows that an antinutritive factor, hemagglutinin, of seeds was decreased by germination.
ZINC SUPPLEMENTATION OF A BEAN DIET FOR THE RAT
Authors: BOLOORFOROOSHAN M. , MARKAKIS P.
Published: August 2006

Supplementing with Zn a rat diet in which the sole source of protein was autoclaved Navy beans (Phaseolus vulgaris) resulted in a very modest increase in growth rate (6% in PER). Supplementation of the same diet with methionine resulted in a much greater increase in growth rate (110% in PER).
EFFECT OF WHITE BREAD IN NUTRITIONALLY ADEQUATE DIETS ON IRON UTILIZATION BY ANEMIC RATS
Authors: MILLER JOSEPHINE , SHEWFELT A. L.
Published: August 2006

Addition of up to 50% of oven‐dried white bread in diets had no effect on utilization of ferrous sulfate iron by rats that were previously iron deficient. Diets were adequate in protein and all other nutrients, except iron, and bread was added only at the expense of carbohydrate. The parameters of response measured were hemoglobin, packed cell volume and red blood cell count. In diets containing a high proportion of protein from wheat, the low nutritional value of this protein may contribute to poor iron absorption but white bread itself appears not be detrimental to utilization of the mineral.
FIRMNESS OF CANNED CARROTS AND RED BEETS DURING STORAGE
Authors: SHANNON S. , BOURNE M. C. , RAO M. A.
Published: August 2006

Firmness of canned, diced carrots (‘Royal Chantenay’ and ‘Spartan Fancy’) and red beets (‘Ruby Queen’ and ‘Detroit Dark Red’) was measured by an extrusion method over a period of 600 days storage at 18°C and 38°C. There was a slight but significant increase in firmness of carrots during storage but no difference due to storage temperature. In contrast, there was a highly significant decrease in firmness of beets with storage time (860 Newtons to 660 Newtons) and the rate of loss in firmness was four times as rapid at 38°C as at 18°C. The rate of loss in firmness at 18°C was not sufficient to be detrimental to quality during normal holding periods. There were highly significant differences in firmness of cultivars of both crops.
FACTORS AFFECTING LIPASE PRODUCTION BY PENICILLIUM CHRYSOGENUM
Authors: CHANDER HARISH , SANNABHADTI S. S. , ELIAS JOB , RANGANATHAN B.
Published: August 2006

Factors affecting growth and lipase production by Penicillium chrysogenum were studied. The optimum conditions for lipase production by the mold were 30°C at pH 6.0. In shake cultures, lipase production was enhanced by 70%. Amongst several carbohydrates that were examined, maximum lipase production occurred in medium containing glucose, followed by maltose, mannitol, galactose, sucrose, lactose and fructose in the decreasing order. Out of different nitrogen sources peptone proved most stimulatory.
HISTOCHEMICAL AND HISTOLOGICAL CHARACTERISTICS OF BOVINE MUSCLES FROM FOUR QUALITY GROUPS
Authors: HUNT M. C. , HEDRICK H. B.
Published: August 2006

Histochemical and histological properties were determined for the longissimus and gluteus medius muscles from beef carcasses which exhibited musculature of the four following quality groups: (1) normal in color, firmness and exudation; (2) normal in color but soft and exudative; (3) pale in color, soft and exudative; and (4) dark color, firm and dry. Differences were observed among quality groups for muscle fiber area and muscle fiber type. A greater proportion of ATPase olRed type fibers was observed in groups 2, 3 and 4 compared to group 1, indicating that muscles from these three aberrant groups differ in metabolic potential.
HYDROGEN SULFIDE PRODUCTION BY HEATING TUNA MEAT
Authors: Khayat Ali
Published: August 2006

Hydrogen sulfide production during heating of raw, precooked, and canned tuna was studied by reflux‐trap technique. Raw tuna homog‐enate did not produce hydrogen sulfide gas when heated at less than 90°C. Canned and precooked samples produce substantially higher amounts of H2 S during heating than the raw substrate. Maximum H2 S production rate occurred after 150 min for raw, 90 min for precooked, and 60 min for canned samples. An apparatus was devised for quantitative determination of H2 S gas present in a sealed can of tuna. Cans of control albacore tuna (Thunnus alalunga) packed in water or oil and retorted for 80 min contained higher amount of H2 S than the spoiled cans. Hydrogen sulfide content, volatile acids, volatile reducing substances, and histamine values of both the control and the spoiled canned tuna increased significantly as the retort lime was extended from 80 to 120. to 240 min. Headspace profile of canned tuna volatiles was determined by gas chromatography. Examination of the chromatograms indicated a considerable increase in concentration of volatiles as the retort time was extended from 80 to 120 to 240 min in both control and spoiled substrates.
EFFECT OF SPROUT INHIBITION ON THE LIPID COMPOSITION OF POTATOES
Authors: MUELLER THOMAS O. , MONDY NELL I.
Published: August 2006

Maleic hydrazide (MH), a sprout inhibitor, was applied to potato plants in each of 2 yr. Tubers from these plants were examined for susceptibility to enzymatic discoloration and lipid content. Enzymatic darkening was greater, and both the crude lipid and phospholipid content lower, in tubers from plants treated with MH as compared with the controls. The fatty acid composition of the phospholipid fraction of MH‐treated tubers exhibited a significant increase in saturated fatty acids and a decrease in unsaturated fatty acids. The exact mechanism of action of MH is unknown, but its effect on the lipid composition of tubers may be an important factor contributing to sprout inhibition. Since the lipid of the tuber is an important determinant of cellular integrity, the altered lipid composition resulting from treatment with MH may be an important factor contributing to the tuber's increased susceptibility to bruising and discoloration.
RIPENING OF PROCESSING APPLES WITH POSTHARVEST ETHEPHON
Authors: MASSEY L. M. , CHASE B. R. , ACREE T. E.
Published: August 2006

The use of postharvest application of ethephon for the early ripening of apples for processing was evaluated. Early harvested fruit were dipped in ethephon and ripened at 21.1°C. The ripe fruit was then analyzed for raw product quality and processed into sauce. We conclude that the artificial ripening of apples by postharvest application of ethephon is due to the acceleration of normal ripening processes, and is feasible when the fruit is preclimacteric and the treatment performed very shortly following harvest. Sauce made from artificially ripened early harvested fruit is much improved over sauce made from unripened fruit provided the treatment is performed from 3–5 wk prior to conventional harvest date.
USE OF Tetrahymena pyriformis W TO EVALUATE PROTEIN QUALITY OF LEAF PROTEIN CONCENTRATES
Authors: SMITH ELIZABETH B. , PENA PATRICIA M.
Published: August 2006

The protozoan Tetrahymena pyriformis W was used to test quality of protein concentrates from Chenopodium leaves (LPC) in the unprocessed, frozen, freeze‐dried, decolorized, or oven‐dried states. All unsupplemented LPCs supported poor cell growth except the decolorized, when isonitrogenous casein was used as reference standard. Supplementation with methionine to a level equivalent to casein improved growth highly significantly; as did the combined methionine and lysine supplementation. It appeared that LPC under suitable conditions of preparation and supplementation could improve cereal‐based diets to the same degree as an equivalent amount of protein from casein. Use of this organism for routine assay of available protein is encouraging enough to warrant further research.
COMPOSITION OF THE MYCELIUM OF Penicillium roqueforti
Authors: SHIMP J. L. , KINSELLA J. E.
Published: August 2006

The proximate chemical and detailed lipid composition of the vegetative mycelium of the mold Penicillium roqueforti were determined. Maximum lipid accumulation in the mycelium of P. roqueforti occurred at a growth temperature of 25°C, and a culture age of 120 hr when mold cultures were grown in liquid submerged corn steep liquor/sucrose media. The dry mycelium consisted of 48.3, 37.8, 10.4 and 3.5% of carbohydrate, crude protein (N × 6.25), lipid and ash, respectively. The amino acid composition of the protein from P. roqueforti was excellent, being only slightly deficient in methionine. The levels of leucine, aspartic and glutamic acid residues were high. Neutral lipids were composed of triglycerides, 33.8%; diglycerides, 1.7%; free fatty acids, 8.1%; and nonsaponifiable material, 8.1% of the total lipids, respectively. Phospholipids comprised 35.3% and glycolipids 7.4% of the total lipids. Palmitic, stearic, oleic, and linoleic acids were the major fatty acid components of the total lipids of P. roqueforti mycelia.
ASCOSPORES OF Byssochlamys fulva COMPARED WITH THOSE OF A HEAT RESISTANT Aspergillus
Authors: Splittstoesser D. F. , Splittstoesser C. M.
Published: August 2006

A comparison between the heat resistant ascospores of Byssochlamys fulva and Aspergillus sp. WR1 revealed both similarities and differences. Similarities included a requirement for heat to break spore dormancy, the stimulation of heat activation by grape juice and other solutions, a nonlogarithmic order of death, and increased heat resistance in sugar solutions. A major difference was their response to organic acids: The survival of the Aspergillus in various acids was comparable to that in distilled water indicating no effect of the acids on heat resistance. With B. fulva, higher survivals were obtained in malic, tartaric, and citric acids. A major reduction in heat resistance of B. fulva was observed in the presence of fumaric, lactic, succinic and acetic acids.
EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT
Authors: SAVELL J. W. , SMITH G. C. , DUTSON T. R , CARPENTER Z. L. , SUTER D. A.
Published: August 2006

The effect of electrical stimulation (100 volts, 5 amps for approx 84–100 set) of beef, lamb and goat carcasses on meat palatability was evaluated. Twenty‐nine steers, 14 lambs and 11 goats were slaughtered, split into sides and one side from each carcass was electrically‐stimulated immediately before chilling by use of a commercial stunning device. Taste panel evaluation and Warner‐Bratzler shear values indicated that longissimus muscle samples from electrically stimulated sides of all three species were significantly more tender than samples from the untreated sides. Tenderness ratings for samples from the legs of lamb and goat carcasses indicated that the differences between treated and control samples were not of the same magnitude as those for samples of the longissimus. Flavor ratings for samples from electrically stimulated sides were significantly higher (P < 0.01) for beef; however, no significant differences were observed between samples from treated and cqntrol sides of lamb and goat carcasses. These data suggest that electrical stimulation can be utilized to improve the tenderness of beef, lamb and goat carcasses.
INFLUENCE OF ADDED SOY PROTEIN ON ELECTROPHORETIC PATTERNS OF THE WATER‐SOLUBLE PROTEINS OF COOKED BEEF PATTIES
Authors: KOTULA A. W. , ROUGH D. K.
Published: August 2006

Patties containing all beef, 20% or 30% of either textured soy protein (TSP) or concentrate (SC) were cooked for different time‐temperature combinations that, for the all‐beef patties, produced rare (58°C), medium rare (62°C), medium well (66°C) and well (68°C) done meat. Sodium dodecyl sulfate‐acrylamide gel electrophoresis of the water extract of the cooked patties yielded eight bands of different intensities. The intensities of seven bands decreased significantly (P < 0.001) with increasing degree of meat doneness. Seven of the eight band intensities decreased significantly (P < 0.001) with the addition of soy protein. The intensity of the eight bands which were 20.4, 12.9, 10.9, 12.6, 8.6, 14.6, 135.4 and 60.0 for the cooked, all‐beef patties were reduced to 2.9, 5.2, 0.6, 1.2, 4.4, 2.1, 24.4 and 2.6 rescectively, for the uatties containing 30% added SC. The denaturation of the soluble proteins was greater in patties containing SC than TSP, as indicated by reduction of intensity in seven of the eight bands. The change in cooking characteristics was probably due to codenaturation of the soluble meat protein with the soy protein.
MICROBIOLOGY OF INTERMEDIATE MOISTURE PORK
Authors: LEE B. B. , KRAFT A. A.
Published: August 2006

Cooked samples of pork tenderloin were equilibrated in glycerol solutions at both high (55°± 2°C) and low (5°± 1°C) temperatures and the preservative effect of intermediate moisture conditions in meat was studied. Meat stored at room temperature was compared to controls held at refrigeration temperature for microbial numbers. In natural flora studies, bacterial counts were reduced to <101 per gram at both equilibration temperatures and both storage temperatures. The process was successful in preservation of pork for up to 3 wk after equilibration at high or low temperature and storage at room temperature or under refrigeration.
A PROCESS FOR THE PREPARATION OF DEHYDRATED SALTED FISH‐SOY CAKES
Authors: MOLEDINA K. H. , REGENSTEIN J.M. , BAKER R. C. , STEINKRAUS K. H.
Published: August 2006

A method for producing a dehydrated, salted fish‐soy product was developed. The best results were obtained when mechanically deboned flounder meat from headed and gutted fish frames (“racks”) was thoroughly mixed with salt (30% of the meat weight), soybean curd (20% of the meat weight) and the mixture was subjected to a pressure of 75 psi to remove juices and form cohesive cakes. The cakes were dried at 50°C for 8 hr to give a final product of 49.8% crude protein, 14.4% moisture, 21.1% salt and 5.3% crude fat. The salt was effectively removed from the product in preparation for consumption by bringing the fish‐soy cake to a boil in three changes of water. Such a product can be made economically with the use of simple equipment and therefore could serve as an inexpensive protein for the developing countries. Further development work and appropriate acceptance trials with a given target population seem desirable.
CO‐ AND COUNTERCURRENT MULTISTAGE AQUEOUS AND AQUEOUS ETHANOL EXTRACTION OF TEXTURED VEGETABLE PROTEIN FLOURS: PRODUCT YIELDS AND PROCESS DATA
Authors: CEGLA G. F. , MEINKE W. W. , MATTIL K. F.
Published: August 2006

Co‐ and countercurrent multistage water and ethanol: water extraction of textured vegetable flours (soy and glandless cottonseed) have produced extracted TVPs with protein contents of 79–81% (moisture free basis). Extracted soy TVP samples are characterized by carbohydrate contents (NFE) of 14–15% and less than 3% ash. The extracted cottonseed flour TVP assayed around 7% ash and 8% NFE, Such results are achieved by both co‐current and countercurrent extractions at 65°C with a ratio of extraction medium to original TVP of 6 to 1. Both a dram‐press and a centrifugal approach were used to separate liquid extract from solids between extraction stages. The drain‐press technique tends to favor higher protein content due to possible loss of insoluble carbohydrates and fiber to the extract. TVP solids losses to the extract ranged from essentially 30% for the cottonseed TVP to around 40% for the soy TVP. A countercurrent extraction is favored because a more concentrated extract is available for the recovery of solids. Dried extracted solids range from 21–36% protein, 9–13% ash and 57–69% NFE.
A THERMAL CONTROLLER FOR THE SHORT COD DETERMINATION
Authors: CRANDALL P. G. , NIEMENTOWSKI C. C. , NELSON P. E.
Published: August 2006

An instrument, the Short COD Thermal Controller, was developed to make the short COD test faster, safer and more precise through automatic control of heating and agitation. The instrument was used to analyze a glucose solution, simulated tomato wastes and corn processing wastes. Glucose solutions were found to have a coefficient of variation of 1.4% compared to the 20% reported for the BOD and the 8% for the long COD. The coefficient of variation for the tomato waste was 2.7%, and on the corn processing waste the instrument was able to give more reproducible results than the inherent variability found in preparing the replicate waste samples. The new instrument reduced both the time required to analyze a large number of samples and the hazards to technicians.
EFFECT OF THERMOCOUPLE WIRE SIZE ON THE COOKING TIMES OF MEAT SAMPLES
Authors: HOSTETLER R. L. , DUTSON T. R.
Published: August 2006

The study was designed to determine if two types of thermocouples give the same readings when placed in the same steak and if not, which thermocouple actually gives the more accurate temperature measurement. The larger thermocouple was made of 23 gauge (0.048 cm diam) copper/constantan wire; the smaller, 40 gauge (0.008 cm diam). Results indicate cooking times will be shorter in small steaks if the larger thermocouples are used. There is evidence the larger thermocouples conduct heat into small steaks whereas the smaller thermocouples do not; the smaller thermocouples give a better indication of the internal temperature of the meat than do the larger thermocouples.
COMPARING METHODS OF ANALYSES FOR SELECTED TRACE ELEMENTS IN TURKEY MUSCLE
Authors: ZENOBLE OLEANE C. , BOWERS JANE A. , SEAMAN GREGORY , HOWE STEVEN D.
Published: August 2006

Selected trace elements were determined in dried, cooked turkey breast muscle (pectoralis major) by three methods: atomic absorption spectro‐photometry, (AAS), neutron activation analysis (NAA), and x‐ray fluorescence (XRF). Atomic absorption and NAA gave similar values for zinc, but XRF determinations were significantly higher. Iron values were higher when determined by XRF than when determined by AAS. Neutron activation and XRF gave similar values for rubidium. Copper and iron were not detectable by NAA and copper not detectable by XRF. Generally, atomic absorption spectrophotometry was the most precise method.
EFFECTS OF LEAN MEAT SOURCE AND LEVELS OF FAT AND SOY PROTEIN ON THE PROPERTIES OF WIENER‐TYPE PRODUCTS
Authors: SOFOS J. N. , ALLEN C. E.
Published: August 2006

The effects of different meat sources (beef, pork, beef hearts) and of varying fat and textured soy protein (TSP) levels on properties of wiener‐type products were studied. Beef was found to give a more stable emulsion than pork and beef hearts in high fat (30%) and TSP (25%) formulations. High levels (45%) of hydrated TSP did not adversely affect emulsion stability of formulations low in fat (10%). Toughness, caused by lowering the fat levels, was improved by inclusion of pork without causing adverse effects on emulsion stability when low levels (5%) of soy protein isolate (SPI) were used. By lowering the fat and increasing the soy level, a high‐protein, low‐fat wiener was produced. Shrink and moisture content of this wiener were also higher. A lean content of 40–45% was adequate for good color formation in soy‐containing wieners.
SHEAR EFFECTS ON CELL VIABILITY DURING EXTRUSION OF SEMI‐MOIST FOODS
Authors: KAUFFMAN K. B. , HATCH R. T.
Published: August 2006

The effect of shear on yeast viability in semi‐moist dogfood was examined using a Brabender extruder. It was found that the viability of yeast cells could be reduced by 20–60% at 40° C by single pass extrusion through 3.18 mm bore tubes of 2.5–30.5 cm lengths. Auger speeds of 20–50 rpm resulted in mass flowrates of 6.7–19.6 g/min. A semi‐empirical rate equation was developed to relate the shear rate, fluid behavior, and residence time to cell viability. Regression analysis showed a linear dependency of log decimal cell viability on the power input per food mass in the shear zone of the extruder die.
FACTOR ANALYSIS APPLIED TO WINE DESCRIPTORS
Authors: WU LOUISE S. , BARGMANN R. E. , POWERS JOHN J.
Published: August 2006

Eighty‐six descriptors commonly used to characterize wines were evaluated by 86 respondents. The list was reduced to 33 descriptors which had the greatest meaning. Panels of 33 and 18 judges, respectively, evaluated 14 red and 12 white table wines for acceptability. For each descriptor, each wine was compared against a red or white reference wine. The tines had originally been purchased based on price and general repute as to quality. The panels did not rank the most expensive wines as the most acceptable. For the red wines, 27 descriptors were used for factor analysis. Eight factors were extracted and 14 well defined, oblique simple‐structure planes were identified. For the white wines, six factors were extracted and 11 planes identified.
RECYCLING BISULFITE BRINES USED IN SWEET CHERRY PROCESSING
Authors: PANASIUK O. , SAPERS G. M. , ROSS L. R.
Published: August 2006

Recycling was evaluated as a means of alleviating pollution from cherry processing brines. Brines were reclaimed by filtration, treatment with activated carbon, and addition of SO2 and lime. Cherries processed with reclaimed brine were similar in composition, color, and firmness to controls. The capacity of the reclamation system was estimated. Reclaimed brine became discolored if iron exceeded 30–40 ppm. SO2 losses were higher in full strength brines than in weaker brines. Brined cherries repacked in water lost more SO2 than did brined controls and became discolored during storage. Maraschino cherries prepared from water‐packed cherries were less firm than controls. Design and engineering studies based on these data are in progress.
ULTRASTRUCTURE OF CARRAGEENAN‐MILK SOLS AND GELS
Authors: HOOD L. F. , ALLEN J. E.
Published: August 2006

The interaction between kappa and lambda carrageenan, and milk was examined utilizing three transmission electron microscopy procedures: thin sectioning, frozen thin sectioning and freeze‐etching. Discrete fibrils were evident in the thin sectioned and freeze‐etched gels whereas nonfibrillar linkages existed among casein micelles in frozen thin sectioned gels. Some micelles appeared to be connected to form small regular clumps in the lambda carrageenan‐milk sols. Micelles in the kappa carrageenan‐milk gels were aggregated into large irregular clumps. The microscopy method influenced the ultrastructural properties of the sols and gels.
IMPROVED CHROMATOGRAPHIC SEPARATION AND FLUOROMETRIC DETERMINATION OF VITAMIN B6 COMPOUNDS IN FOODS
Authors: GREGORY J. F. , KIRK J. R.
Published: August 2006

Several fluorometric procedures have been previously developed for the determination of vitamin B6 compounds in foods. These have mainly been based on the separation of pyridoxal (PAL), pyridoxine (PIN), and pyridoxamine (PAM) by column chromatography on Dowex AG 50W‐X8, chemical conversion of PIN and PAM to PAL, and formation of the 4‐pyridoxic acid lactone fluorophore by reaction with KCN. These procedures were limited by a cumbersome chromatographic procedure utilizing boiling potassium acetate buffers, and interfering compounds in the PAL fraction often precluded accurate measurement. In this study, Maillard browning pigments resulting from the autoclave extraction procedure were shown to interfere by reacting with KCN to form highly fluorescent products. To alleviate the interference problem, an alternative ion exchange chromatographic method was developed which eliminated the KCN‐reactive browning pigments from the PAL fraction. After the ion exchange clean up steps, PAL was determined directly by reaction with KCN, whereas PIN and PAM were fist converted to PAL by reaction with MnO2 and sodium glyoxylate, respectively. The effectiveness of the procedure was demonstrated on casein in the presence or absence of glucose, and on selected food samples.
PHYTIC ACID AND MINERAL COMPOSITIONS OF TRITICALES
Authors: SINGH B. , REDDY N. R.
Published: August 2006

Phytic acid and nine elements (potassium, magnesium, calcium, sodium, iron, zinc, manganese, phosphorus, and copper) were determined in 12 commercially available cultivars of hexaploid triticales, one octaploid triticale, one wheat and one rye. The amount of phytate phosphorus varied from 1.4–5.3 mg/g in the whole grain, from 0.5–1.9 mg/g in flours and from 0.6–2.2 mg/g in bran of triticales. There were significant variations in the amount of calcium, phosphorus, iron and zinc but not in potassium, magnesium, sodium, manganese or copper due to cultivars. The location had more pronounced effect on micro‐elements (manganese, iron, copper and zinc) than on the macro‐elements (potassium, phosphorus, magnesium, calcium and sodium). The predominant minerals of triticales were phosphorus, potassium, magnesium and calcium. Phytic acid does not seem to have an apparent correlation with either iron or phosphorus in triticales.
THE PHYTASE OF NAVY BEANS (Phaseolus vulgaris)
Authors: LOLAS GEORGE M. , MARKAKIS PERICLES
Published: August 2006

The phytase (EC 3.1.3.8.) of Sanilac Navy Beans was extracted with 2% CaCl2 and purified by ammonium sulfate fractionation and DEAE‐cellulose chromatography. The enzyme showed an optimum pH of 5.3 and Km of 0.018 mM with phytic acid as substrate. The optimum temperature was 50° C. The activation energy of the enzymic hydrolysis of phytic acid was 11,500 Cal/mole and the inactivation energy of the enzyme 55,800 Cal/mole. The purified phytase showed broad specificity. This enzyme may be described as a nonspecific phosphomonoesterase with phytase and potent pyrophosphatase activities. It was inhibited by high concentrations of phytic acid. The activity was increased by about 35% in the presence of 1 mM Co++. Soaking of beans in distilled water did not affect their phytic acid content and phytase activity. Germination of the beans resulted in an increase in phytase activity and breakdown of phytic acid.
PHYTATE: REMOVAL FROM WHOLE DRY BEANS BY ENZYMATIC HYDROLYSIS AND DIFFUSION
Authors: CHANG RUTH , SCHWIMMER SIGMUND , BURR HORACE K.
Published: August 2006

California Small White beans were found to contain about 1% phytate, of which 70% is in water‐soluble form. Incubation of presoaked beans in water at 60°C for 10 hr lowered their phytate content by 90%. Incubation in pH 5.5 buffer at 50°C for 24 hr lowered it by 62%. When leaching was eliminated by incubating in water‐saturated air at 60°C overnight, 33% of the phytate was destroyed by hydrolysis. Similar treatments were effective with mung beans, lima beans, and wheat. The study suggests that destruction of heat‐sensitive celI membranes leads to the potentiation of phytase.
FLAVOR SENSITIVITY FOR CHLOROANISOLES IN COAGULATED EGG YOLK
Authors: FRIJTERS J. E. R. , BEMELMANS J. M. H.
Published: August 2006

A number of tri‐ and tetrachloroanisoles as well as pentachloroanisole are known to be associated with mustiness in eggs and broilers. The flavor thresholds in coagulated egg‐yolk were determined for the various isomers of these compounds in order to establish the concentration levels at which the flavor of eggs is affected. For 2,3,6‐ and 2,4,6‐tri‐chloroanisole, 2,3,4,6‐tetrachloroanisole and for pentachloroanisole the thresholds were between 2.4 × 10−3 and 2.8 mg/kg, whereas those for the other isomers were above 10 mg/kg. These flavor thresholds were at least a factor 1000 higher than odor thresholds reported for solutions in water.