bluuebunny/crossref_metadata_2025 huggingface dataset:
Visual Color Deterioration in Blackcurrant Syrup Predicted by Different Instrumental Variables
Authors: SKREDE GRETE , NAES TORMOD , MARTENS MAGNI
Published: August 2006

The ability of several instrumental methods to predict visual color deterioration in blackcurrant syrup was studied using a linear calibration method. Commercial syrup was used in a storage experiment to generate samples of a wide color quality range. Packaging material greatly influenced color stability, storage time varied from 2 months with high‐density polyethylene bottles, to 8 months with polyvinylchloride, 12 months with polyester and more than 18 months with glass bottles. Combinations of Hunter L', a' and b' values and of absorbances at three selected wavelengths, the absorbance ratio A520/A420hue and Hunter a’all revealed acceptable predicting abilities for visual color. Multivariate treatment of the data gave best predictions. The absorbance ratio A520/A420has the advantage of being independent of initial pigment content.
Statistical Correlation of Quantitative Flavor Intensity Assessments and Individual Free Fatty Acid Measurements for Routine Detection and Prediction of Hydrolytic Rancidity Off‐Flavors in Butter
Authors: WOO A. H. , LINDSAY R. C.
Published: August 2006

A method for detecting and predicting hydrolytic rancidity off‐flavors in butter has been developed by correlating quantitative sensory data with individual free fatty acid (FFA) concentrations (ppm) in butters using stepwise regression and discriminant analyses. An equation for indexing rancid flavor intensities in butter (Rancidity Score = 1.93163 + 0.01754 butyric acid + 0.00054 C18 FFA congeners) gives Rancidity Scores for nonrancid, slightly rancid, and distinctly rancid butters between 1.00–2.80, 2.81–3.80, and 3.81–7.00, respectively. Hydrolytic rancidity off‐flavors in butter are expressions of combinations of flavors in which rancid and goat‐like flavors are principally caused by C4 and C6, and soapy and bitter flavors by C10, and C12 FFA.
Reduction of Mutagen Formation in Cooked Nitrite‐Free Bacon by Selected Cooking Treatments
Authors: MILLER ARTHUR J. , BUCHANAN ROBERT L.
Published: August 2006

A newly detected cooking‐generated promutagenic fraction in nitrite‐free bacon was evaluated to determine the heating conditions required for its formation. This apparent nonnitrosamine mutagenic activity was detected by the Ames mutagenicity assay when the product was heated by frying, baking, broiling, or high temperature autoclaving, but was not detected in microwave irradiated, steamed, or conventionally autoclaved samples. The ingestion of .the genotoxin(s) can be avoided by employing low temperature cooking methods or strictly controlling heating time. The toxicologic significance of exposures to this genotoxic fraction is unknown.
Effect of Postmortem Storage on Degradation of the Myofibrillar Protein Titin in Bovine Longissimus Muscle
Authors: LUSBY M. L. , RIDPATH J. F. , PARRISH F. C. , ROBSON R. M.
Published: August 2006

Purified bovine longissimus muscle myofibrils were prepared from muscle at death and from muscle samples stored at 2°, 25°, or 37°C for 1, 3, and 7 days postmortem. Tbe myofibrils were analyzed by sodium dodecyl sulfate‐polyacrylamide slab gel electrophoresis. Titin migrated as a closely spaced doublet of very high molecular weight (Mr∼ 1 × 106) in myofibrils from at‐death muscle samples. With increased storage time and temperature, the top band of the titin doublet gradually disappeared. the lower doublet band (putative breakdown product of upper band) remained after 7 days storage at 2° or 25°C, but disappeared by 3 days of postmortem storage at 37°C. Thus, titin is degraded in postmortem muscle, and the rate of degradation is enhanced by increases in storage time and temperature.
Viscosity Evaluation of Drum Contents by Torsional Vibration
Authors: WU S. , WHITNEY L. F. , PELEG M.
Published: August 2006

An oscillatory system was devised to nondestructively monitor the viscosity of the contents of 55 gallon drums. The damping rate of the system obeyed a decay function in the form θ(t) =θo (exp (‐bt) where θO and θ(t) are the initial amplitude and its magnitude after time t respectively, and b, an empirical decay factor. Tests of the system with contents having a large range of apparent viscosities (corn syrup, CMC, and agar solutions) showed that the parameter b and, to a lesser extent, the system's natural frequency, were sensitive indices of the content viscosity. When gelling occurred there was a drastic change in the system's natural frequency and the oscillation's duration.
Isolation of Casein by Ultrafiltration and Cryodestabilization
Authors: LONERGAN D. A.
Published: August 2006

Casein was isolated from skim milk by ultrafiltration, storage of the retentate at ‐8°C for l‐4 wk, and centrifuging of thawed samples at 5,000 ×g for 10 min. The extent of cryodestabilization of casein was dependent on the extent of ultrafiltration and storage time at ‐8°C. Ultrafiltration to a 4× or 6× volume concentration (VCR) ratio resulted in greater than 95% recovery of casein. Casein thus precipitated could be washed with water at 0°C without any significant loss of casein. Removal of lactose caused accelerated casein cryodestabilization in ultrafiltered samples as compared to control samples. Casein precipitated by this method is dispersible in water, whereas acid precipitated casein is not.
Identification and Estimation of Histamine, Tryptamine, Phenethylamine and Tyramine in Soy Sauce by Thin‐Layer Chromatography of Dansyl Derivatives
Authors: CHIN K.‐D. HENRY , KOEHLER P. E.
Published: August 2006

Histamine, tryptamine, phenethylamine and tyramine in soy sauce were derivatized by reaction with dansyl chloride in acetone‐water (3:l). The dansyl derivatives were extracted with benzene, separated by TLC, and quantitated by measuring the fluorescence of each derivative. The average recovery for the entire procedure was 80% for histamine and over 87% for the other three amines. Tyramine was the chief amine found. The constancy of tyramine formation was demonstrated by its presence in measurable quantities in 12 of 15 soy sauce samples examined. The highest tyramine concentration (0.47 mg/ml) was found in a tamari soy sauce. The tyramine content averaged 0.18 mg/ml. Histamine, found in 10 of 15 samples, and tryptamine, found in only 5, averaged 0.1 mg/ml and 0.08 mg/ml respectively in the positive samples. Phenethylamine was not found in any of the 15 samples.
Volatile Flavor Components of Chive (Allium schoenoprasum L.)
Authors: HASHIMOTO SEIJI , MIYAZAWA MITSUO , KAMEOKA HIROMU
Published: August 2006

Using well‐established techniques, a sample was obtained of the steam volatile oil of chive (Allium schoenoprasum L.). A total of 30 components were identified and the neutral oil contained mainly sulfur compounds (16.8%). The most important constituents are dipropyl disulfide, methyl pentyl disulfide, pentyl hydrodisulfide and (cis and trans) 3,5‐diethyl‐1,2,4‐trithiolane. Methyl pentyl disulfide and pentyl hydrodisulfide have not been described previously.
Nutrient Content of Special Fed Veal Ribeyes
Authors: RISS TERRY L , BECHTEL PETER J. , FORBES RICHARD M. , KLEIN BARBARA P. , McKElTH FLOYD K.
Published: August 2006

The nutrient content of special fed veal (SFV) was analyzed and compared to previously reported values for veal and beef. Ribeyes of SFV from 8 different U.S. producers were analyzed for moisture, total fat, protein, cholesterol, folacin, thiamin, riboflavin, niacin, B6, B12, vitamin A, pantothenic acid, 16 amino acids and 8 minerals. Special fed veal was found to be similar in nutrient content to reported values for beef and veal with one exception; the Fe content of SFV was 14–25% of reported values for beef.
Susceptibility of Protein Fractions to Lysinoalanine Formation
Authors: SAVOIE L. , PARENT G.
Published: August 2006

Rapeseed and soybean proteins were fractionated and submitted to various degrees of alkaline treatment. Under weak alkaline treatment, rapeseed protein was more susceptible to produce LAL than soybean protein. The degree of LAL production in main fractions (11s or 12s) was comparable to the amounts found in whole proteins. Lysine content decreased more markedly in rapeseed protein than in soy protein. The susceptibility of a protein or its fraction to LAL formation is mostly dependent on its cystine content. In soy protein, LAL production was mostly at the expense of lysine and I cystine. A minimal part of LAL formation resulted from serine or threonine content or both. In rapeseed protein, LAL formation is correlated with the loss of lysine, cystine and threonine.
Polyphenol Oxidase System in Red Delicious Apples
Authors: SATJAWATCHARAPHONG C. , RYMAL K.S. , DOZIER W. A. , SMITH R. C.
Published: August 2006

The polyphenol oxidase system (E.C. 1.14.18.1) in‘Red Delicious’apples (Malus domestica) was investigated. Polyacrylamide gel electrophoresis (PAGE) revealed two active isoenzymes as detected with pyrocatechol substrate. The crude enzyme extract (acetone powder) was found to have one optimum pH of 6.2 and one optimum temperature for the browning reaction of 30°C with the experimental conditions described. The Michaelis constant (Km) as an average of the two active enzyme forms was 2.2 × 10−lM pyrocatechol and the average maximum velocity (Vmax) was 4.8 × 10−l AA390 per minute.
Simultaneous Reaction of Hydroxyl Radicals and Aquated Electrons with Ferrimyoglobin in lrradialfed Solutions
Authors: WHITBURN K. D. , HOFFMAN M. Z. , TAUB I. A.
Published: August 2006

The simultaneous reactions of .OH and eaq with ferrimyoglobin (bovine muscle and horse heart) that occur in γ‐irradiated, deaerated solutions at pH 7.2 have been examined. Spectral characterization of deoxymyoglobin as the major product is confirmed by the subsequent quantitative conversion of this product to oxymyoglobin upon aeration of the irradiated solution. The relevance of this product identification is discussed with respect to earlier reports on the reactions of these free radicals with ferrimyoglobin in the absence of oxygen.
Effects of Four Cooking Methods on the Proximate, Mineral and Fatty Acid Composition of Fish Fillets
Authors: GALL K. L. , OTWELL W. S. , KOBURGIER J. A. , APPLEDORF H.
Published: August 2006

The effects of baking, broiling, deep frying and cooking in a microwave oven on the proximate, mineral and fatty acid composition of grouper (Epinephelus morio), red snapper (Lutjanus campechanus), Florida pompano (Trachinotus carolinus) and Spanish mackerel (Scomberomorus maculatus) were determined. The lipid content of low fat species was not significantly changed by cooking, but lipid was lost from fatty fillets during cooking. The fatty acid composition of all fillets was not significantly changed by baking, broiling or microwave cooking. Deep fried fillets absorbed the major fatty acids in the cooking medium, and as the fillet lipid content increased the extent of absorption of fatty acids from the cooking medium decreased. Sodium, potassium and magnesium levels were decreased when low fat species were cooked, but these minerals were not lost when raw fillets containing higher lipid levels were cooked. Cooking did not significantly affect the concentration of the microelements, zinc, copper, iron and manganese.
Development of High Vacuum Flame Processes for Sliced Peaches and Pears
Authors: HEIL J. R. , CARROAD P. A. , MERSON R. L , LEONARD SHERMAN
Published: August 2006

Clingstone peach and Bartlett pear slices were successfully sterilized by high vacuum flame processes without the conventional covering of syrup or water. The processes developed are simple and continuous, and applicable to commercial use. With the exception of blanching and deaeration, the processes use existing canning practices. Through 18 months storage, more of the original flavor and texture of the fresh fruit was retained by HVFS packs than by the comparable conventional packs. No spoilage was experienced in any of the packs.
Effect of Selected Organic Acids on the Pitting of Tinplate Cans in Model Systems
Authors: DAVIS D. R. , BREEDLOVE A. L.
Published: August 2006

A model system of six organic acids found in green beans was prepared using two acid concentrations, two pH ranges, and two nitrate concentrations packed in conventional and double reduced tinplate cans. Can pitting severity was determined after 6‐ and 12‐month storage periods. The pH increased with storage, but type of acid was more important than concentration and pH on pitting severity. The composite treatment of all six acids gave the lowest can pitting severity. Each acid treatment had a different can pitting profile. The can type was the most important factor affecting can pitting.
Residence Time Distributions for Wheat Starch in a Single Screw Extruder
Authors: DAVIDSON V. J. , PATON D. , DIOSADY L. L. , SPRATT W. A.
Published: August 2006

Residence time distributions for wheat starch in a single screw extruder were measured for different operating conditions using a manganese dioxide tracer. Two flow models which differed in the definition of dead space were used to represent the flow pattern in the extruder. The parameters for each model were fitted using the experimental residence time distributions. Screw speed and the moisture level of the feed showed the strongest effects on the average residence time. A small fraction of the flow, 5–20%, was held up in the dead space region. The remainder passed directly through the active region with a residence time distribution close to plug flow. An apparent power law index for the starch melt was calculated and over the experimental range of extrusion conditions it varied from 0.2 to 1.0.
Muscle Mineral Concentrations as Predictors of Taste Panel Sensory Attributes of Beef
Authors: NOUR A. Y. M. , THONNEY M. L. , ARMBRUSTER G. , STOUFFER J. R.
Published: August 2006

M. longissimus concentrations of Zn, Co, Se, Cd, Mn, Na, Fe, Ca and Mg were used to predict taste panel sensory attributes of 144 beef rib roasts. The best equations included 4, 6, 2 and 5 predictors for flavor, juiciness, tenderness and chew test, respectively, and explained from 4.9 (tenderness) to 26% (flavor) of the variation. When all predictors were used, they explained 28.2, 25.6, 7.5 and 25.4% of the variation in flavor, juiciness, tenderness and chew test. Thus, muscle mineral concentration is as poor a predictor of sensory attributes as marbling score. If variation in taste panel sensory attributes of beef from young cattle is important, other predictors must be identified.
Qualitative and Quantitative Effects of Antioxidants on the Flavor Stability of Oil
Authors: MIN DAVID B. , WEN JYE
Published: August 2006

Qualitative and quantitative effects of the common antioxidants, BHA, BHT, PG and TBHQ on the rate of dissolved free oxygen disappearance in soybean oil during storage were studied. The order of effectiveness was BHA, BHT, PG and TBHQ with TBHQ as the most effective. Statistical analyses of the results showed that the effects of BHA and BHT were not significantly different from each other at the 5% level, but BHA or BHT was different from PG or TBHQ, and PG was different from TBHQ. The antioxidant effectiveness of levels of 0, 50, 100, 150 and 200 ppm BHA, BHT, PG or TBHQ was significantly different from one another at the 5% level. The higher the amounts of antioxidants added, the slower the rate of dissolved oxygen disappearance in the oil.
Some Theoretical Rheological Characteristics of the Mechanical Signals in Sensory Evaluation of Texture
Authors: PELEG M.
Published: August 2006

In sensory evaluation of mechanical properties, the gauged object and the tissues in contact (i.e. the hand, mouth, etc.) form a system that can be described by an in‐line array of two models, the object's and the tissue's. The hypothetical rheological properties of such combined systems were studied qualitatively using simple phenomenological models with and without failure criteria. It is demonstrated that the mechanical stimulus reaching the human sensory system can be different in both kind and magnitude from the signal produced by testing machines irrespectively of the test geometry. It is also shown how the deformation rate can affect the rheological character of the stimulus and how damage to the sensory system (particularly the teeth) can occur if the deformation rate is not controlled.
Preparation and Chemical Composition of Orange Oil Concentrates
Authors: VORA J. D. , MATTHEWS R. F. , CRANDALL P. G. , COOK R.
Published: August 2006

Flavor and color concentrates were prepared by a vacuum distillation process from cold pressed Valencia and midseason orange oils and were analyzed quantitatively by gas chromatography. Twenty‐five major and minor constituents were identified by mass spectrometry. The influence of the concentration process on oxygenated flavor compounds, primarily aldehydes and alcohols, was evaluated. Aldehydes and color values were determined by chemical and spectrophotometric methods. When compared with midseason orange oils, 25–35% higher concentration of oxygenated flavor compounds and of total aldehydes were found in Valencia orange oils. Midseason oils had 20–30% higher color values when compared with Valencia oils. Cold pressed oils concentrated to 25‐fold had an increase in color value of 20‐fold, while the concentration of oxygenated flavor compounds increased about 10 times.
The Interaction of Zinc Ion with Phytic Acid
Authors: EVANS WILLIAM J. , JACKS T. J. , McCOURTNEY E. J.
Published: August 2006

The combination of zinc (II) with phytic acid has been investigated under a variety of reaction conditions. With the P:Zn ratios used, i.e. 1:1 or 6:1, in the preparations elemental analyses of the isolated products indicated P:Zn ratios of either 1, 1.2 or 1.5 dependent upon the initial P:Zn ratios and the various bases and salts used in the preparations. Of the total number of experiments carried out elemental analyses indicated that only about 25% of the isolated complexes had stoichiometric atomic ratios.
The Induced Stabilization of Aqueous Pectin Dispersions by Ethanol
Authors: WALTER REGINALD H. , SHERMAN RUTH M.
Published: August 2006

The potential antagonism between dispersed pectin and ethanol, in the presence of sodium chloride and/or tartaric acid, was examined through constants of the Huggins equation. It was found that ethanol (10% and 15%) indefinitely stabilized a 0.10% pectin dispersion containing 0.070 total molal concentration of electrolytes. The data and their interpretation imply favorable prospects for functionality and storage of alcoholic foods and beverages containing edible quantities of salt and acid.
Isolation and Characterization of the Starch from Four‐O'Clock Flower (Mirabilis Jalapa L.) Seed
Authors: CHANG SHUH‐MING , TZENG SHUW‐LING , LII CHENG‐YI
Published: August 2006

Starch was isolated from four‐o'clock flower (Mirabilis jalapa L.) seed by an alkaline process and selected physicochemical properties was determined. The nearly spherical starch granules were approximately 1.5–3.0 μm in diameter. The starch had a pasting temperature of 72.5°C, and an iodine affinity of 3.6%. The Bra‐bender viscoamylogram and the swelling pattern indicated the starch underwent restricted swelling. The starch contained only trace amounts of phosphate. Solubility in dimethyl sulfoxide was low, but after being treated with bacterial alpha‐amylase, the solubility was high. The degree of syneresis of the pasted starch during storage was high and freeze‐thaw stability was low. The properties of this isolated small‐granule starch differed from other such starches reported in the literature.
Activities of Enzymes of Sugar Metabolism in Gamma‐Irradiated Potato Tubers
Authors: HAYASHI TORU , KAWASHIMA KOJI
Published: August 2006

The sucrose content of potato tubers was increased by gamma‐irradiation. The activities of enzymes responsible for sugar metabolism in irradiated potato tubers were measured during storage after irradiation. The activities of phosphorylase, sucrose synthase and sucrose phosphate synthase were significantly enhanced by irradiation and remained at a high level while sucrose was accumulated in irradiated tubers. The activities of phosphoglucomutase and phosphoglucose isomerase were little influenced by irradiation. The activity of UDP‐glucose pyrophosphorylase was enhanced slightly by irradiation and decreased to a level lower than unirradiated tubers depending upon irradiation dose.
Effect of pH and Heat on the Binding of Iron, Calcium, Magnesium, and Zinc and the Loss of Phytic Acid in Soy Flour
Authors: CLYDESDALE F. M. , CAMIRE A. L.
Published: August 2006

The effect of pH and heat treatments on the binding of iron, calcium, magnesium and zinc and the loss of phytic acid in defatted soy flour was investigated. The soy flour was found to bind more iron, calcium, and magnesium at pH 6.8 than at pH 5.0, but the reverse situation occurred with zinc. Boiling caused a significant increase in binding of zinc and magnesium at both pH values, but was pH dependent for iron and calcium. Toasting caused a significant increase in binding of zinc and calcium at both pH values and a pH variable effect on iron and magnesium. Phytic acid analysis under the same conditions suggested that the degree of binding of these minerals did not correlate with the presence of phytic acid.
Prediction of Come‐Up Time Correction Factors for Batch‐Type Agitating and Still Retorts and the Influence on Thermal Process Calculations
Authors: BERRY MAURICE R.
Published: August 2006

A come‐up time correction factor of 42% has been traditionally accepted for thermal processing, and was found to be applicable for model foods heated in cans in a Steritort and a still retort when the retorts were heated to processing temperature with a constant rate of temperature rise. Correction factors were larger when both retorts were heated with an initial rate of temperature rise faster than linear heating. A 77% correction factor was measured during Orbitort processing, and was more conservative for predicting processing time than assuming 42%. Product initial temperatures of 70 and 160°F resulted in correction factors of 70 and 45% when the still retort was heated linearly, and reached 83 and 69% with normal venting. The experimental procedure for predicting the come‐up factor does not require instantaneous retort heating as a baseline for comparison.
Acceptability of Reduced Sodium in Breads, Cottage Cheese, and Pickles
Authors: JANEWYATT C.
Published: August 2006

Salt was reduced in cottage cheese and white and whole wheat breads. Commercial dill and sweet pickles with reduced salt were also included. Acceptability of these foods was determined. Salt in bread was reduced 50% of the normal level with no significant effect on overall desirability. Cottage cheese with lower levels of salt was affected by salt content or contrast effect. No significant differences in mean scores for reduced sodium pickles were observed. Sodium and potassium content was determined by flame photometry. Reducing the salt content of foods alters the Na:K ratio.
Iron Catalyzed Oxidative Rancidity in Prerigor Ground Pork
Authors: TAY H. C. , ABERLE E. D. , JUDGE M. D.
Published: August 2006

Lipid oxidation in prerigor ground porcine muscles as affected by ethylenediaminetetraacetic acid (EDTA) and FeCl3 was studied over a 12‐day storage period. Concentrations of total, soluble‐protein bound and free iron in prerigor and postrigor ground muscles were determined at 24 hr postmortem. Increasing EDTA concentrations from 0.02 to 2.0% in the presence of 0.009% FeCl3 produced increasing inhibitory effects on oxidation as measured by thiobarbituric acid numbers. Extremely low concentrations of EDTA (0.002%) in the presence of added FeCl3 enhanced the rate of oxidation. Iron content analyses showed that postrigor ground muscle had a slightly higher free iron content than prerigor ground muscle.
Changes in Bovine Myoglobin Due to Interaction with Methyl Linoleate in a Model System
Authors: NAKHOST Z. , KAREL M.
Published: August 2006

Changes in myoglobin due to lipid oxidation were studied in a model system, consisting of a mixture of metmyoglobin and methyl linoleate (2:1), which was mechanically emulsified, freeze‐dried and stored at 37°C. After storage, samples were reconstituted, centrifuged and lipid fractions were separated and tested for degree of oxidation. The protein was recovered in two fractions: “soluble fraction” (supernatant) and “aggregates” (precipitated proteins). Absorption spectroscopy confirmed protein insolubilization due to formation of aggregates. SDS‐PAGE of metmyoglobin recovered from both fractions indicates gradual formation of covalently bound polymers upon storage. Isoelectric focusing (IEF) shows formation of new bands and zones with a drastic acidic shift of isoelectric points. Two‐dimensional IEF/SDS‐PAGE shows that the newly formed bands on IEF correspond to covalently bound myoglobin polymers.
Nutrient Content and Edible Yield of Selected Cuts of Cooked Pork
Authors: JOHNSON WAYNE A. , DEETHARDT DOROTHY E.
Published: August 2006

Analysis of lean‐type pork cooked by standard methods showed that cooking to a final internal temperature of 77°C for fresh cuts, and 71°C for cured meats resulted in increased amounts of several essential nutrients. Edible yield was similar to that reported from earlier studies, while amounts of internal fat were somewhat lower. Levels of thiamin, riboflavin and niacin and of several minerals were found to be slightly higher than Handbook 8 values. Cobalamin and zinc from 100g of edible lean would provide approximately 10% and 20–35% of the respective recommended daily allowances. Iron contents were lower than previously reported for pork.
Composition of Raw and Cooked Potato Peel and Flesh: Amino Acid Content
Authors: TALLEY E. A. , TOMA R. B. , ORR P. H.
Published: August 2006

The nitrogen and total amino acid contents of Katahdin and Pontiac varieties of potatoes are reported for the peel and flesh, before and after cooking. With the exception of glutamic acid and 7‐amino‐butyric acid, all of the contents were higher in the peel. Losses of nitrogen and amino acids were minor in boiling whole potatoes but greater in oven baking in the peel or in boiling the peeled potato. Microwave cooking losses were less than in oven baking.
Carbonyl Levels in Oilseed‐Based Beverage Products During Growth of Streptococcus lactis
Authors: SCHMIDT R. H. , DAVIDSON S. M.
Published: August 2006

Plate count, titratable acidity, water soluble carbonyl (WSC) levels and hexane extractable carbonyl (HEC) levels were evaluated during incubation of Streptococcus lactis 60 at 32°C in reconstituted nonfat dry milk (NDM), peanut flour (PF)/NDM or soy protein isolate (SPI)/NDM blends and a in peanut or soybean milks. Increased heat treatment decreased acid production but did not affect growth of S. lactis in NDM, PF/NDM or SPI/NDM. Differing data trends for WSC synthesis were observed in PF/NDM and SPI/NDM when compared to NDM. The rate of growth, rate of acid production and the WSC level were lower in oilseed milks than in NDM. HEC levels in soybean milk decreased slightly with S. lactis incubation while HEC levels in other products were not significantly affected.
A Method for Predicting Gelation of Aseptically Packaged Steam Injected UHT Milk
Authors: SWARTZEL K. R.
Published: August 2006

The gelation of sterile UHT steam injected dairy products was investigated by determining the time of gelation onset and the gelation rate. Fat percentages of the products were 0.5, 3.25, and 10.5. Each product was processed at 411°K for 20.3 sec, 416°K for 6.9 and 20.3 sec and 422°K for 3.4, 6.9, and 20.3 sec. Products were stored at 277 and 297°K. Viscosity measurements were taken with four commercial viscometer assemblies and viscosity data compiled at a shear rate of 1 sec‐1. Velocity rate constants (k) were determined using regression analysis. Prediction equations were formulated for the time of gelation onset and the rate of gelation depending on the severity of the thermal treatment, percent fat and storage temperature.
Effect of Vitamin Supplements on Growth of Leuconostoc oenos 44.40
Authors: KOLE M. , ALTOSAAR I. , DUCK P.
Published: August 2006

Media sterilization procedures were studied during the production of a starter culture, Leuconostoc oenos 40·40, for use in malolactic fermentation of wine. Heat and filter sterilization of yeast extract was compared with respect to the growth of L. oenos. Addition of a mixture of vitamins after heat sterilization of basal medium with yeast extract stimulated the growth of this organism. When used alone, each vitamin except nicotinic acid had a stimulatory effect on growth. During pilot fermentation the production of bacterial cells per hour was doubled when vitamins were supplemented after sterilization of medium. Vitamin supplementation also increased the viability of lyophilized cells.
Effect of Milling Extraction on the Inositol Phosphates of Wheat Flour and Bread
Authors: NAYINI N. R. , MARKAKIS P.
Published: August 2006

SRW wheat was experimentally milled to 70%, 80%, 90% and 100% extraction flours, and “standard” bread was prepared from these flours. Six inositol phosphates and inorganic phosphate were found in all flours and breads. Inositol hexaphosphate, inorganic phosphate and total P increased with the degree of extraction. About 2/3 of the inositol hexaphosphate disappeared as a result of bread making, but an overall phosphate balance was possible only after taking into account the intermediate inositol phosphates. Commercial white bread and whole wheat bread were also analyzed for the entire spectrum of phosphates.
Studies on Pasteurized and Commercially Sterilized Poultry Meat Bologna. Effects of Chopping Condition and Type of Meat
Authors: MAWSON RAYMOND F. , MILLER BYRON F. , SCHMIDT GLENN R.
Published: August 2006

Poultry meat bologna has been studied under two systems of heat processing, pasteurizing and commercial sterilizing in cans. Mechanically deboned turkey meat was chopped (1) from the tempered state, (2) after thawing, refreezing and tempering, (3) after thawing. Treatments 1 and 2 resulted in reduction in cooking loss, while treatment 1 gave a firmer textured product, as measured by shear value but not by taste panel. Turkey meat was compared with spent Leghorn laying fowl meat, and mechanically deboned meat with manually deboned meat. Bologna made from mechanically deboned laying fowl had the highest cooking loss. Laying fowl bologna was firmer textured than turkey bologna, and manually deboned meat bologna was firmer than MDM bologna by both shear value and taste panel measuremnts.
Studies on Pasteurized and Commercially Sterilized Poultry Meat Bologna. Effects of Nitrite Addition and Vacuum Cutting
Authors: MAWSON RAYMOND F. , MILLER BYRON F. , SCHMIDT GLENN R.
Published: August 2006

Turkey bologna was prepared from mixed light and dark turkey meat and heat processed in cans under simulated commercial pasteurizing and sterilizing conditions. The bologna was prepared with and without added sodium nitrite and chopped in air or under vacuum. Nitrite and vacuum chopping had no effect on shear value, texture evaluation, pH, fat layer, soluble protein, residue or salt soluble protein. Nitrite addition increased cooking loss and protein sol. Vacuum chopping increased cooking loss and decreased the amount of protein sol. The pasteurized bologna had firmer texture and lower cooking losses than bologna processed to commercial sterility.
Effects of Beef Carcass Electrical Stimulation, Hot Boning, and Aging on Unfrozen and Frozen Longissimus dorsi and Semimembranosus Steaks
Authors: AXE J. E. BOWLES , KASTNER C. L. , DIKEMAN M. E. , HUNT M. C. , KROPF D. H. , MILLIKEN G. A.
Published: August 2006

Ninety‐six sides from 48 beef carcasses were used to study the effects of hot boning (HB), electrical stimulation (ES), a combination of electrical stimulation and hot boning (ESHB), and steak storage treatments on longissimus dorsi and semimembranosus steaks. Steak storage treatments were: unfrozen (aged until 6 days postmortem) or frozen (ES, HB, and ESHB frozen 24 hr and controls 48 hr postmortem). ES did not improve taste panel ratings or consistently lower shear force values when compared with control counterparts. Storing carcasses at 5°C for the first 24 hr postmortem and freezing ES steaks at 24 hr versus 48 hr postmortem for the control possibly diluted the effectiveness of ES. However, ES did eliminate any toughening due to HB.
Canned Shrimp Texture as a Function of Its Heat History
Authors: MA L. Y. , DENG J. C. , AHMED E. M. , ADAMS J. P.
Published: August 2006

Texture changes of canned shrimp were determined by sensory and instrumental methods. A direct relationship was found between sensory perception of toughness and instrumental shear forces measurements in canned shrimp packed in 2.6% brine in 307×113 cans, and processed at 124°C. Shrimp muscle toughened during the initial stages of heating and softened during the latter stages of processing. The softening of shrimp texture (shear values) was determined to follow apparent first order behavior. Regression analyses were used to establish apparent reaction rate constants, an apparent activation energy (24 Kcal/mole), textural D values and textural Z values (30°C).
Modified Atmosphere Storage of Dungeness Crab (Cancer magister)
Authors: PARKIN KIRK L. , BROWN W. DUANE
Published: August 2006

A modified atmosphere (MA) of 80% CO2 and 20% air coupled with refrigerated storage was effective in extending shelf life of cooked whole Dungeness crab. Aerobic plate counts were lower over the storage period tested (25 days) for samples held in MA compared to controls held in air. Tissue pH decreased in MA samples, but increased in samples held as air controls (AC). There were significant differences in redox potential between groups, but these did not appear large enough to affect bacterial growth. Trimethylamine and ammonia values were similar for 14 days, then became higher in controls. There were no differences between treatment groups in thiobarbituric acid values, in textural properties as determined by Instron or in reflectance measurements. After removal from MA storage, the crab had a microbial shelf life that mimicked that of a fresh product.
Influence of Cultivars, Soak Solution, Blanch Method, and Brine Composition on Canned Dry Pea Quality
Authors: McCURDY S. M. , DRAKE S. R. , SWAIMSON B. G. , LEUNG H. K. , POWERS J. R.
Published: August 2006

The composition of two commercially grown cultivars of dry peas (Pisum sativum L.),‘Alaska’and‘Garfield’, and their physical and sensory qualities after rehydration and thermal processing under various conditions were evaluated. Raw Garfield peas were larger and higher in lipid content (P<0.05) than Alaska peas, but no differences between cultivars were observed for moisture, protein, fiber, insoluble solids, alcohol insoluble solids, or starch contents. Sensory and physical assessment of the pea cultivars when canned revealed differences for a number of variables, but the results were complicated by interaction with the variety of processing conditions employed. The data indicate that appropriate control of processing conditions can minimize the difference in sensory characteristics among peas of different cultivars.
Influence of Calcium Treatment on‘Golden Delicious’Apple Quality
Authors: DRAKE S. R. , SPAYD S. E.
Published: August 2006

The use of a CaCl2 treatment in the storage of apples improved the keeping quality of fresh apples in prolonged cold storage and did not deter from the quality of the processed product. The fresh market apples in controlled atmosphere storage were firmer with more ascorbic acid than CaCl2 treated apples in standard cold storage. However, fresh market CaCl2 treated apples had less green color, were firmer, with a high titratable acidity and ascorbic acid content, than untreated apples in standard cold storage. The processed products made from CaCl2 treated apples had better color and firmness than those made with apples from standard cold storage and better consistency and less weep than those made with apples from controlled atmosphere storage.
Sweetened Mango Purees Preserved by Canning and Freezing
Authors: AVENA R. J. , LUH B. S.
Published: August 2006

Mango fruit (Mangifera indica L., Kent variety) at canning ripeness was processed as sweetened puree of 42–43° Brix soluble solids by canning and freezing. Sucrose and high fructose corn syrups in various combinations were used as sweeteners. Processed purees, diluted with three parts of water, produced mango nectars of 13% soluble solids for evaluation of chemical and sensory quality. The frozen mango purees contained slightly more ascorbic acid than the canned products. Sucrose and high fructose corn syrups may be used interchangeably as sweeteners. Panel members were not able to distinguish differences in preference for nectars even though some difference in sugar components among them were detected by high performance liquid chromatography.
Kinetics of Malvidin‐3‐Glucoside Condensation in Wine Model Systems
Authors: BARANOWSKI ELIZABETH S. , NAGEL CHARLES W.
Published: August 2006

Wine model systems containing equimolar quantities of malvidin‐3‐glucoside and d‐catechin, with and without acetaldehyde, were stored anaerobically at 22, 32, 42, and 52°C. Malvidin‐3‐glucoside and d‐catechin disappearance and polymer appearance were monitored by HPLC and colorimetric methods. Reaction rates and activation energies were calculated. The malvidin‐3‐glucoside and d‐catechin condensation reactions showed pseudo first order kinetics both with and without the presence of acetaldehyde. However, activation energies were not significantly different.
Some Characteristics of Whole Corn: Whole Soybean (70:30) and Rice: Whole Soybean (70:30) Mixtures Processed by Simple Extrusion Cooking
Authors: MOLINA MARIO R. , BRAHAM J. EDGAR , BRESSANI RICARDO
Published: August 2006

Mixtures of corn or rice with dehulled soybeans (70:30) were extruded at three cone openings. Processing temperatures were inversely correlated with cone opening. As cone opening increased fat retention and nitrogen solubility index increased, while dispersibility, protein nutritive value and acceptability (as “atole”) by school children decreased. The PER and NPR of the mixtures were significantly (P < 0.05) correlated with processing temperature (r = 0.90 for both) and sensory score (r = 0.83 and 0.82, respectively). No correlation was observed between protein nutritive value and residual antiphysiological factors of the products. After storage of mixtures for 12 wk at 4° and 25° C, fat acidity values were lower than 2%; those stored at 35°C showed nearly 10%. All samples were equally acceptable.
Application of Enzymes in Soy Milk Production to Improve Yield
Authors: ERIKSEN SVEND
Published: August 2006

Soy milk was produced from full fat flour by preparing a slurry in water at a water to flour ratio of 10 to 1. The slurry was heated to 50°C, and different enzymes were evaluated in order to optimize protein and solids yields in the milk. The reaction period was 1 hr and after inactivation of the enzymes by boiling for 15 min the mixtures were centrifuged at 1500 ×g and the protein and dry matter solubility indices (PSI and DSI) were calculated together with protein and dry matter yields in the obtained milk. The best results were obtained with a neutral proteinase, increasing the protein and solids yields from 33% and 42%, respectively, to 73% and 66%, respectively, at 0.5% dosage level compared to the control sample with no enzyme treatment.
Effects of Packaging Method and Grade Size on Storage Quality of Newly Harvested Peanuts
Authors: PEARSON JACK L. , SLAY WHIT O.
Published: August 2006

Newly harvested and cured cv. Florunner jumbo (>8.33 mm dia), split (>6.75 mm dia) and no. 1 (<7.14, >6.35 mm dia) peanuts were packaged as shelled seed in plastic bags, CO2 atmosphere; in burlap bags, and as farmers stock, bulk. After 1, 3 and 6 mo ambient storage, they were tested for moisture, color of raw seed‐coat and color and flavor of peanut butter. Packaging showed no effect on flavor, but seed size did. No. 1's showed a linear loss of flavor with time and generally had the highest moisture level and produced the darkest butter. After 6 mo, burlap‐bag storage yielded the darkest raw seed coats, while plastic bag‐CO2 generally maintained the highest moisture level and produced the darkest butter.
Kinetics of Protein Quality Loss in Enriched Pasta Stored in a Sine Wave Temperature Condition
Authors: CHEN J. Y. , BOHNSACK K. , LABUZA T. P.
Published: August 2006

The rate of loss of protein quality in enriched pasta was studied at constant temperature (30, 37 and 45°C) and under a continuous sine wave temperature fluctuation (25/45°C with a 24‐hr period). Both loss of lysine by the fluoro‐dinitro benzene (FDNB) method and a bioassay (Tetrahymena thermophila growth) for protein quality were employed. Significant loss of protein quality occurs in about 1 yr at temperatures above 30°C. The bioassay method showed that nutrient losses other than lysine could be occurring. Data from the constant temperature studies were used to predict the losses that occurred for the sine wave condition using the Hicks‐Schwimmer model as modified with an Arrhenius approach. The prediction model gave about 15% error in comparison to actual losses. In addition, the rate of loss for the sine wave (25/45°C) was greater as predicted than the rate of loss at a constant mean temperature of 35°C.
Effect of Culture pH on D Value, Cell Growth and Sporulation Rates of P.A. 3679 Spores Produced in an Anaerobic Fermentor
Authors: PANG KIMBERLY A. , CARROAD PAUL A. , WILSON ALFRED W.
Published: August 2006

The submerged culture of P.A. 3679 spores was studied in an anaerobic fermentor with pH control. The control of pH was necessary for sporulation in trypticase soy broth medium supplemented with 5.0 g/L or more glucose. D values, growth rates, and sporulation rates showed variation with pH in the range 6.0–8.0. z value appeared to be less sensitive to culture pH.
Electrophoresis and Chromatography of Heat‐Treated Plain, Sugared and Salted Whole Egg
Authors: WOODWARD S. A. , COTTERILL O. J.
Published: August 2006

The effects of heat treatments on the proteins in plain, 10% sugared and 10% salted whole egg were studied by polyacrylamide disc gel electrophoresis and diethylaminoethyl‐Sephacel ion exchange chromatography. Electrophoretograms of products heated from 57–87°C for 3.5 min showed a wide range of protein stability. Livetins and some globulins were most heat sensitive, while conalbumin and ovalbumin were most stable. Sugar and salt increased heat stability of proteins by 1.6 and 7.9°C, respectively. Heat sensitive proteins were most stabilized by sugar and salt. Heating whole egg and sugared whole egg changed the chromatograms substantially, while heating salted whole egg caused fewer changes.
Characterization of Polymer and Solute Bound Water by Pulsed NMR
Authors: LANG K. W. , STEINBERG M. P.
Published: August 2006

Pulsed NMR signals from water in combination with two polymers and two solutes, individually and in mixtures, was measured over aw range 0.75–0.95. Both spin‐lattice (T1) and spin‐spin (T2) relaxation curves showed negligible slopes for water with starch and casein (polymer water) and large for water with sucrose and salt (solute water). Mixtures of polymer and solute waters showed intermediate slopes. Dilution of a sucrose solution gave T1 and T2 responses approaching that of pure water. T2 from NaCl indicated less and from sucrose more water structure than pure water. NMR data coincided with sorption isotherms. It was concluded that polymer and solute waters show different NMR responses and can coexist in a food.
A New Calculation Method for Distinguishing Endo‐ from Exo‐Polygalacturonases
Authors: TAM STEVEN Y. T.
Published: August 2006

A method which uses a comparison ratio (CR) of fluidity (1/n)sp)/μmoles reducing groups is proposed for comparing and distinguishing endo‐ and exo‐polygalacturonases (PGases). This method is faster, easier and as accurate a method as the percent hydrolysis method. The CR method can also be used as a measure of the purity of endo‐ PGase with respect to exo‐PGase.
Kinetics of the Maillard Reaction Between Aspartame and Glucose in Solution at High Temperatures
Authors: STAMP J. A. , LABUZA T. P.
Published: August 2006

Comparison was made of the extent of browning during accelerated storage tests of glucose/aspartame and glucose/glycine model systems under steady state conditions of 70, 80, 90, and 100°C and an aw of 0.80. Browning of aspartame followed zero order kinetics with a time to 0.1 absorbance units at 420 nm of 11.40, 5.3, 2.15 and 1.0 hr for each respective temperature. The activation energy (EA) was 22.0 Kcal/mole for the glucose/aspartame system and 15.5 Kcal/mole for the glucose/glycine system. The temperature sensitivities (Q10) for the model systems were 2.4 and 1.9, respectively. The predicted shelf life to reach 0.1 absorbance units in an aqueous system at 45°C is 62 days compared to the actual value of 60 days.
Freezing Time Prediction for Slab Shape Foodstuffs by an Improved Analytical Method
Authors: HUNG Y. C. , THOMPSON D. R.
Published: August 2006

An improved analytical method for predicting the freezing time with one dimensional heat transfer for slabs was developed. Tylose‐ MH‐1000 was used as a model test material. The new model is similar to Plank's equation, but has a more theoretical basis. Total enthalpy difference instead of latent heat and weighted average temperature difference instead of the temperature difference between initial freezing point and freezer temperature were used in the improved prediction method. Linear regression was used to estimate shape parameters. Four different foods were used to test the model. Predicted times for foods were within 6% of the measured times.
Effect of BHA, BHT, TBHQ and PG on Growth and Toxigenesis of Selected Aspergilli
Authors: LIN C. C. S. , FUNG D. Y. C.
Published: August 2006

The antifungal effect of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ) and propyl gallate (PC) alone or in combination on three toxigenic strains of aspergilli (NRRL 2999, NRRL 4123, NRRL 5835) and three nontoxigenic strains of aspergilli (NRRL 5521, NRRL 5917, NRRL 5918) was examined in a solid medium and in salami. BHT and PG (0.001,0.005,0.01,0.02g per plate) did not inhibit growth, sporulation, and toxigenesis of all six cultures. Aflatoxin production by toxigenic aspergilli (B1, B2, G1 and G2) in the presence of BHA, TBHQ, and a combination of BHA and TBHQ was reduced significantly (P < 0.05). In salami BHA, TBHQ alone or in combination at 100 ppm significantly (P < 0.05) decreased the aflatoxin production by aspergilli when compared to control samples. A combination of BHA and TBHQ showed synergistic inhibition in both studies (solid medium and salami studies).
Relationships Between Hydrophobicity and Foaming Characteristics of Food Proteins
Authors: TOWNSEND ALTHEA‐ANN , NAKAI SHURYO
Published: August 2006

Hydrophobocity measured fluorometrically for food proteins and pure proteins using cis‐parinaric acid as a hydrophobic probe had significant correlations to foaming capacity when the proteins in solution were unfolded by heating in boiling water in the presence of 1.5% dodecyl sulphate prior to fluorometric measurement. Hydrophobicity measured without unfolding, which had previously shown a significant correlation to emulsification, was not significantly correlated with foaming capacity. Two highly significant regression equations were generated: one included hydrophobicity and dispersibility and the other, hydrophobicity and viscosity as the independent variables. High hydrophobicity and viscosity and moderate dispersibility were associated with optimum foaming capacity. There was a significant negative relationship between foam stability and charge density. Hydrophobicity and viscosity were also important in foam stability.