bluuebunny/crossref_metadata_2025 huggingface dataset:
EFFECTS OF PEELING METHODS ON THE NUTRITIVE CONTENT OF WHOLE CANNED CHICO III TOMATOES
Authors: SALDANA GUADALUPE , STEPHENS THOMAS S. , MEYER ROBERT , LIME BRUCE J.
Published: August 2006

The purpose of this investigation was to determine the effect of peeling method (hot water, lye, or liquid N2) on the nutrient composition of canned tomatoes. The titratable acidity was slightly lower in lye‐peeled than in water‐ or N2 ‐peeled tomatoes, and niacin was a little lower in water‐peeled than in lye‐ or N2‐peeled tomatoes. There were no differences in moisture, pH °Brix, ash, fat, fiber, iron, calcium, protein, ascorbic acid, β‐carotene, thiamine, riboflavin, total carbohydrate, or caloric value which could be attributed to peeling method.
ISOENZYMES OF POLYPHENOL OXIDASE FROM HIGH L‐DOPA CONTAINING VELVET BEAN
Authors: ZENIN C. T. , PARK Y. K.
Published: August 2006

The seeds, leaves, and stem of velvet bean (Stizolobium aterrimum) contained high concentrations of L‐DOPA and polyphenol oxidase. Polyacrylamide‐gel electrophoresis revealed three polyphenol oxidase isoenzymes in the seeds of velvet bean, two in the leaves and stem. All isoenzymes were active with o‐diphenols such as catechol, caffeic acid, d‐catechin and L‐DOPA. L‐Tyrosine was not active to the isoenzymes. Polyphenol oxidase semipurified by ammonium sulfate fractionation exhibits a smaller Km for L‐DOPA than other substrates.
ON THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND FALLING NUMBER IN WHEAT
Authors: MATHEWSON PAUL R. , POMERANZ Y.
Published: August 2006

Comparative results from a calorimetric α‐amylase assay and Falling Number indicated that white and hard red winter wheats differed in susceptibility to α‐amylase. The Falling Number values for the sprouted white wheats were higher than those for the hard red winter wheats at the same level of α‐amylase. Both genetic differences and growth conditions were responsible for the differences in susceptibility.
EVALUATION OF PROTEIN QUALITY OF FIVE VARIETIES OF LENTILS USING Tetrahymena pyriformis W
Authors: McCURDY SANDRA MILLER , SCHEIER GENEVIEVE E. , JACOBSON MARION
Published: August 2006

The protozoan Tetrahymena pyriformis W was used to assess protein quality in two cultivars and three experimental lines of lentils. Cooked, freeze‐dried lentil powders and two protein fractions (legumin albumin) were evaluated and showed small but significant (P < 0.05) differences. The protein in whole (nonfractionated) lentil powder supported 15–19% of the growth supported by the control protein, casein; two of the experimental breeding lines supported more Tetrahymena growth than did the cultivars. The albumin fractions supported almost three times more growth and the legumins supported slightly growth than did the lentil powders. Supplementation studies with intact lentil powders showed sulfur‐containing amino acids to be first limiting. Lentil powders with essential amino acids added to simulate casein produced less than half as much growth as did casein.
FORMATION OF VOLATILE FLAVOR COMPOUNDS IN GREEN BEANS FROM LINOLEIC AND LINOLENIC ACIDS
Authors: de LUMEN B. O. , STONE E. J. , KAZENIAC S. J. , FORSYTHE R. H.
Published: August 2006

Both green beans and seeds formed n‐hexanol, n‐hexanal and 1‐octen‐3‐ol as the principal volatile compounds from U‐14C‐labeled linoleic acid but at proportionately different ratios. With U‐14C‐labeled linolenic acid, green beans developed mainly trans‐2‐hexanal, 1‐penten‐3‐ol, 3‐penten‐1‐ol, trans‐2‐hexenol and cis‐3‐hexenol, while seeds produced largely 1‐penten‐3‐ol and 3‐penten‐3‐ol with a small amount of trans‐2‐hexenal. Green beans showed the highest lipoxygenase activity of the several fruits and vegetables compared. Though alcohol oxidoreductase was relatively low, rapid reduction of aldehydes/ketones to alcohols was found in green beans. Green bean lipoxygenase was inhibited by cyanide and a small fraction appeared to be quite heat stable, compared to alcohol oxidoreductase which was much more unstable. The optimal activity of green bean lipoxygenase was found to be at pH 5.8.
CHANGES IN NONVOLATILE ACIDS AND OTHER CHEMICAL CONSTITUENTS OF NEW YORK STATE GRAPES AND WINES DURING MATURATION AND FERMENTATION
Authors: KLUBA RICHARD M. , MATTICK LEONARD R.
Published: August 2006

The changes in chemical components during maturation and fermentation of four native American and one French hybrid grape cultivar obtained from a commercial vineyard and winery were examined. In all cultivars, titratable acidity, tartrate, and malate content decreased during the maturation period. Titratable acidity values ranged from 0.99% for ‘Niagara’ to 1.82% for ‘Catawba’ at maturity. Soluble solids and color content remained constant until veraison after which they increased steadily. Small amounts of phosphoric acid were detected during maturation. In nearly all cases, fermentation of the musts was completed within one week. Reductions in total acidity, tartrate, malate, phosphoric acid, and reducing sugar content were seen. Increases in the amounts of ethanol and succinic acid were also observed. During the course of the fermentation, pH values varied among cultivars.
FORMULATION AND CHARACTERISTICS OF LOW‐ESTER GELS FROM SUNFLOWER PECTIN
Authors: KIM W. J. , SOSULSKI F. , CAMPBELL S. J.
Published: August 2006

Sunflower pectins extracted from a 1:1 mixture of heads and stalks contained 98.5% galacturonic acid of molecular weight 122,200 with ester and acetyl contents of 29.4 and 1.4%, respectively. Gel firmness and strength were evaluated over the ranges of pH 3.0–4.7,15–30 mg Ca++/g pectin, 0.75–1.25% pectin and 10–50% sucrose in the gel formulation. Conditions of pH 4.3, 22.5 mg Ca++/g pectin, 1% pectin and 30% sucrose were optimal for gel firmness and strength. The sunflower pectin gel was particularly sensitive to pH and calcium concentration which had marked influences on pectin solubility, pregelation, brittleness and granularity. A high proportion of free carboxyl groups (69.1%), and possibly nonrandom distribution of demethoxylated groups on the pectin molecules, appeared responsible for the high sensitivity of sunflower pectins to ionic conditions in the gel formulation.
EXTRACELLULAR MICROBIAL POLYSACCHARIDE PRODUCTION BY FERMENTATION ON WHEY OR HYDROLYZED WHEY
Authors: STAUFFER K. R. , LEEDER J. G.
Published: August 2006

Several organisms have been screened for their ability to produce extracellular microbial polysaccharides when lactose or glucose: galactose (1:1) were used as the carbon source during fermentation. Organisms were selected from known gum producing strains (on glucose) of Alcaligenes, Xanthomonas, Arthrobacter, Zooglea, and others. Results indicate that all organisms studied can produce polymers from hydrolyzed lactose while only Alcaligenes viscosus and Zooglea ramigera produced a gum from whey, when using conditions as reported here.
RHEOLOGICAL PROPERTIES AND SPINNABILITY OF SINGLE‐CELL PROTEIN/ADDITIVE MIXTURES
Authors: HUANG FRANK , RHA CHOKYUN
Published: August 2006

The rheological properties of single‐cell protein (SCP) extracted from Torula dried yeast, under a wide range of shear, and the potential for forming a continuous and uniform filament were studied. Additions of various reagents to the extracted SCP were made to investigate their effects on flow behavior and spinnability. A cone‐and‐plate viscometer was applied to obtain rheological measurements. At higher shear rates, a capillary rheometer was used and the spinnability of these SCP/additive mixtures was observed simultaneously. Among the alkali‐modified samples, pH 9 dope containing 20% SCP showed best spinnability with a moderately high apparent viscosity. When the reagents which induce intermolecular linkage were incorporated, the apparent viscosity of the alkali SCP dope changed and also the spinnability. Formaldehyde appeared to affect the dope's behavior most drastically. The formalde‐hyde/SCP dope formed a gel‐like structure at ambient temperature and rendered the highest apparent viscosity, but was poor in filament forming capability. With the addition of carboxymethyl cellulose or carrageenan, spinnability improved accompanied with a slight increase in the apparent viscosity of the SCP dope.
FORMATION OF SINGLE–CELL PROTEIN FILAMENT WITH HYDROCOLLOIDS
Authors: HUANG FRANK , RHA CHOKYUN
Published: August 2006

Carboxymethyl cellulose (CMC) and carrageenan were found to improve the spinnability of single‐cell protein (SCP) dope with a slight increase in apparent viscosity as observed in the earlier study. This experiment was designed to further investigate the effect of these hydrocolloids on rheological and filament forming properties at various levels of addition. In addition to continuity and uniformity, stretchability of the filaments was also examined during the tests. Tensile strength of the resultant filaments was measured to facilitate objective evaluation. As a result, CMC was determined to be a more desirable additive than carrageenan for the SCP filament. Furthermore, a mechanism hypothesizing the molecular orientation and rearrangement of SCP to achieve the filament formation by extrusion/spinning was proposed.
A METHOD FOR DETERMINING LACTOSE AND SUCROSE CONTENTS IN ICE CREAM
Authors: PEEPLES M. L. , HUTCHESON R. M.
Published: August 2006

A method was developed for estimating the sucrose and lactose contents of ice cream mixes containing sugar, corn syrup solids, milk solids and stabilizer. It is based on the relative reducing abilities of sucrose and lactose in the hydrolyzed and unhydrolyzed states, as measured by a titrametric procedure involving modified Fehling's solution. The estimation of lactose is performed by hydrolysis of lactose with betagalactosidase and sucrose content is estimated from the reducing activity of fructose resulting from acid hydrolysis of that sugar. The method measures 99% (97–101%) of the sucrose and 98.5% (91–106%) of the lactose present.
MECHANICAL FISH DEBONERS: INFLUENCE OF VARIOUS PERFORATION SIZES ON BONE CONTENT AND TEXTURE OF MINCED FISH FLESH
Authors: WONG J. , LAU Y. C. , YAMAMOTO M.
Published: August 2006

On the basis of experimental conditions employed, the texture of minced fish flesh, after cooking, was found to be highest in flesh obtained from drums equipped with larger orifices. Bone and scale content were considerably lower in minced flesh obtained through drums with narrower orifices. Minced herring flesh obtained through 5‐ and 7‐mm orifices had exceedingly large numbers of long fine bones.
BLADE TENDERIZATION OF STEER, COW AND BULL BEEF
Authors: TATUM J. D. , SMITH G. C. , CARPENTER Z. L.
Published: August 2006

A study was conducted to determine the extent to which blade tenderization could be used to make beef from mature cow and bull carcasses comparable in tenderness and overall palatability to that from the most commonly occurring kind (U.S. Choice and U.S. Good, A maturity steer) of block beef. Biceps femoris (BF), semimembranosus (SM) and longissimus (LD) muscles were obtained from each of 30 hindquarters (10 steers, 10 bulls and 10 cows). Steaks removed from each muscle prior to blade tenderization were used as control (0x) samples; steaks removed after one pass (1x) or two passes (2x) through a blade tenderizer were used as treated samples. Neither BF nor SM muscles from cows or bulls could be made as tender (based on shear force values) as control (0x) muscles from steer carcasses by blade tenderization. Although shear force values suggested that blade tenderization could make LD muscles from cows and bulls as tender as control (0x) LD muscles from steer carcasses, sensory panel ratings did not support such a conclusion for cow samples. Based on organoleptic evaluations of tenderness and overall palatability it is doubtful that beef from mature cow and bull carcasses can be improved enough by blade tenderization to make it comparable to beef from slaughter steer carcasses.
POSTMORTEM AGING OF BEEF CARCASSES
Authors: SMITH G. C. , CULP G. R. , CARPENTER Z. L.
Published: August 2006

U.S. Choice beef carcasses (n = 126) were aged, 21 carcasses per storage period, for 5, 8, 11, 14, 21 or 28 days in a 1 ± 1°C, 87 ± 7% R.H. cooler. Sensory panel ratings revealed that flavor, tenderness and overall palatability of oven‐broiled loin steaks were optimal after 11 days of aging and that aging for more than 11 days did not result in further improvements in any of the sensory characteristics. Panel tenderness ratings for five muscles from oven‐broiled or roasted chuck, rib and round cuts suggested that aging for 11 days appeared to optimize tenderization, inasmuch as further aging did not accomplish further increases in tenderness. Although 8 of 20 muscles achieved minimal shear force requirements after 5 or 8 days of aging, the other 12 muscles used for shear force determinations required 11 or more days of aging to achieve maximal tenderization response. The data of the present study suggest that aging of U.S. Choice beef carcasses for 11 days will optimize tenderness, flavor and overall palatability of the majority of the muscles in steaks and/or roasts from the chuck, rib, loin and round when such cuts are cooked via oven‐broiling or roasting.
GROUND BEEF EXPOSED TO RADIANT ENERGY: EFFECTS OF FAT AND BHA ON COLOR
Authors: BROWN BARBARA J. REED , HARRISON DOROTHY L. , SETSER CAROLE
Published: August 2006

Ground beef with approximately 15, 30 or 45% fat was used to study effects of fat level and butylated hydroxyanisole (BHA) on color of beef exposed to 577 nm radiant energy. BHA was mixed dry with half the samples from each fat level. Samples were frozen and divided into exposure groups: initial exposure (2hr), re‐exposure (2 + 2 hr), no exposure. Spectrophotometric scans of reflectance and visual color scores were recorded. The higher the percentage fat, the greater the reflectance and the lighter the meat appeared to the human eye. Effects of BHA or exposure on reflectance measurements or on visual scores were small.
QUALITY CHARACTERISTICS OF BOBWHITE QUAIL SCALDED AT DIFFERENT TIMES AND TEMPERATURES
Authors: ARAFA A. S. , WILSON H. R. , JANKY D. M. , OBLINGER J. L.
Published: August 2006

Two scalding times (30 and 60 sec) and four scalding temperatures (51.7°, 54.4°, 57.2° and 60°C) were used in a 2 × 4 factorial experimental design to determine the best time and temperature combination for scalding Bobwhite quail. Equal numbers of male and female quail were sacrificed at 16 wk of age and the effects of the different time and temperature combinations on picking, carcass appearance, total microbial count, yield and sensory characteristics were determined. The numbers of microorganisms in the scalding water and on the carcasses surface decreased as scalding temperature increased; however, this reduction in microbial count was not statistically significant. Picking was easier as scalding temperature was increased, but birds scalded at 60°C for 30 or 60 sec had a mottled appearance with considerable abrasion. Higher scalding temperature and longer immersion time (57.2°C/60 sec and 60°C/30 and 60 sec) significantly decreased cooking yield and produced tough meat with a low flavor score. Birds scalded at 51.7°C had good appearance but required considerable hand picking. Based on the data obtained from this study, scalding at 57.2°C/30 sec is recommended for Bobwhite quail. At this time and temperature combination, carcasses received better picking and appearance scores, had a cooked yield of 78.9% and were more tender than those scalded at either 57.2°C for 60 sec or 60°C for 30 and 60 sec.
USE OF A PROTECTED LIPID SUPPLEMENT TO MODIFY THE FLAVOR OF MUTTON
Authors: PARK R. J. , FORD ANNE L. , RATCLIFF D.
Published: August 2006

Mature sheep were given a dietary supplement of formaldehydeprotected sunflower seed‐casein for varying periods as part of a feedlot ration. The flavor of mutton from these and from conventionally grazed or feedlot sheep was compared by laboratory taste panel and GLC examination of flavor volatiles. One or two weeks of the supplemented diet following pasture grazing significantly decreased mutton aroma and flavor intensity. This decrease however was small and further evaluation with different taste panels would be required to determine whether this method might prove viable for improving acceptability of mutton. The intensity of mutton aroma and flavor of lot‐fed sheep was not readily reduced by such dietary treatments. Examination of flavor volatiles produced data supporting the taste panel assessments.
QUALITY AND PROCESSING ATTRIBUTES OF SELECTED JALAPENO PEPPER CULTIVARS
Authors: WEISENFELDER A. E. , HUFFMAN V. L. , VILLALON BEN , BURNS E. E.
Published: August 2006

Quality characteristics of processed jalapeno pepper cultivars were established. An optimum jalapeno pepper was described to be 7 cm long, 3 cm wide, light green in color and a capsaicin level of approximately 1.6 mg/100g dry weight.
SUSCEPTIBILITY OF PICKLING CUCUMBERS TO BLOATER DAMAGE BY CARBONATION
Authors: FLEMING H. P. , THOMPSON R. L. , MONROE R. J.
Published: August 2006

The susceptibility of pickling cucumbers to bloater damage was studied by artificial carbonation of brined cucumbers with mixtures of CO2 in N2. Bloater damage was induced within a few hours by carbonation of heated and unheated cucumbers, independent of microbial growth, suggesting that a physical‐chemical mechanism causes bloating. Evidence indicated, however, that biological factors may also influence bloating. Unheated, brined cucumbers bloated only slightly when carbonation was begun immediately after brining, or about a month or longer after brining. The cucumbers bloated extensively, however, when carbonation was begun between about 1 and 30 days after brining. Damage was more closely associated with % saturation than with concentration of dissolved CO2. Serious bloater damage was prevented when CO2 in brines was maintained below 50% saturation. Bloater damage resulted within a few hours, however, if brine CO2 greatly exceeded this level. Cucumbers varied in tolerance to CO2 before development of serious damage. The method herein reported for controlling levels of CO2 in the brine may be useful in further study of factors that influence the susceptibility of cucumbers to bloater damage.
THE LIGHT SCATTERING PROPERTIES OF FOODS
Authors: BIRTH GERALD S.
Published: August 2006

The distribution of 632‐nm radiation (laser source) transmitted through samples of high moisture nonpigmented slices of raw plant tissue was measured. The rate of change in the radiometric measurements with respect to the distance from the point of incidence is shown to be related to the K‐M scattering coefficient of the tissue. The results are used to develop equations that describe the boundary conditions for the geometrical aspects of radiation interacting with plant tissue. These equations provide the basis for developing alternative methods of analyzing the reflectance and transmittance of diffusely transmitting samples. These new methods can serve as the basis for nondestructive compositional analysis of foods.
EFFECT OF STABILIZING AGENTS AND ASPARTAME ON THE SENSORY PROPERTIES OF ORANGE SHERBET
Authors: McPHERSON BARBARA A. , McGILL LOIS A. , BODYFELT FLOYD W.
Published: August 2006

An orange sherbet incorporating aspartame as a partial sweetener was formulated. Due to a significant reduction of the total solids content, the following stabilizers were used individually and in combination to determine their effectiveness in improving the sherbet quality: arabinogalactan, carrageenan, guar gum, gum arabic, gum tragacanth, locust bean gum, a proprietary ice cream stabilizer, a proprietary sherbet stabilizer, purified wood cellulose, microcrystalline cellulose, and xanthan gum. Preference tests and modified texture profiles were utilized to determine the desirability of the different sherbet formulations. After hardening and after 4 wk of −25°C storage, the formulations with 37.5% of the sweetness as aspartame with either xanthan gum or the combination of carrageenan and locust bean gum were equal in desirability to the control.
EFFECTS OF THERMAL PROCESSING AND SALT ON THE pH AND ACIDITY OF HOME CANNED TOMATOES
Authors: SAPERS G. M. , PANASIUK O. , CARRÉ J.
Published: August 2006

The effects of thermal processing and NaCl addition on the acidity of home canned tomatoes were investigated. Unsalted canned tomatoes were higher in pH and lower in titratable acidity than corresponding raw composites. The latter did not change in acidity prior to analysis. Salt depressed the pH of raw and canned tomatoes. This change was attributed to the well known Debye‐Hückel effect.
MORPHOLOGICAL, ULTRASTRUCTURAL AND RHEOLOGICAL EVALUATION OF SOY AND COTTONSEED FLOURS TEXTURIZED BY EXTRUSION AND NONEXTRUSION PROCESSING
Authors: TARANTO M. V. , CEGLA G. F. , RHEE K. C.
Published: August 2006

Texturized protein products were produced from defatted soy and glandless cottonseed flours by extrusion and nonextrusion processes. Scanning electron microscope photomicrographs showed that the surface morphology of both types of texturized products were similar and it was concluded that both processes were successfully used to create texture in the raw materials. However, rheological data indicated that the nonextrusion process produced a product which had significantly higher Ln stress and resilience values. The difference in Ln stress and resilience between the extrusion texturized products and their non‐extrusion counterparts is due to the differences in the ultrastructural arrangement of protein and insoluble carbohydrate components of the respective products. Based on the above, it is postulated that the working and kneading of the extrusion screw is not a prerequisite for the formation of texture.
RIBOFLAVIN AND THIAMINE RETENTION IN FROZEN BEEF‐SOY PATTIES AND FROZEN FRIED CHICKEN HEATED BY METHODS USED IN FOOD SERVICE OPERATIONS
Authors: ANG CATHARINA Y. W. , BASILLO LINA A. , CATO BEA A. , LIVINGSTON G. E.
Published: August 2006

Frozen beef‐soy patties, raw or char‐broiled, and frozen fried, breaded chicken parts were heated by various methods and vitamin B1 and B2 retentions determined. Heating methods used were: hot air convection followed by holding hot for 0, 1/2, 1 1/2, or 3 hr and infrared, high pressure steam, or microwave followed by hot holding for 1/2 hr. Riboflavin retentions in beef patties were above 89%, except when infrared heating was used (80%). Reheated chicken retained 87–93% of riboflavin and there was no significant difference among treatments. Thiamine retention was lowest in chicken parts reheated by convection and held hot for 3 hr (74%). Infrared heating resulted in 81–84% thiamine retention in beef or chicken while other methods retained 86–96%.
MOISTURE SORPTION ISOTHERMS OF COFFEE PRODUCTS
Authors: HAYAKAWA KAN‐ICHI , MATAS JONATHAN , HWANG MICHAEL P.
Published: August 2006

The moisture sorption isotherms of six different coffee products were determined at 20 and 30°C by a standard procedure which used saturated salt solutions. According to the analysis of variance applied to collected adsorption data, we observed that different drying methods (M), temperature of adsorption (T), and environmental relative humidity (RH) significantly influenced moisture adsorption by the product. It was also observed that interactions between M and decaffeination as well as between M and RH were also statistically significant. Monolayer values and sorption heat values were estimated from the isotherms by using the BET and Clausius‐Clapeyron's equations.
COMPUTING EXACT PROBABILITIES IN SENSORY DISCRIMINATION TESTS
Authors: STONE H. , SIDEL J. L.
Published: August 2006

Tables used for the determination of significance in a discrimination test were found to be inconsistent. It is recommended that exact probabilities can be computed using a table of the cumulative binomial distribution or approximate probabilities using either the adjusted Chi‐Square or the normal deviate formula.
LIQUID NITROGEN EXPOSURE AS AN ALTERNATIVE MEANS OF CHILLING POULTRY
Authors: ARAFA A. S. , CHEN T. C.
Published: August 2006

Chilling of broilers by liquid nitrogen exposure resulted in lower Warner‐Bratzler shear values and longer sarcomere lengths, indicating more tender meat when compared with immersion chilled broilers. Liquid nitrogen chilling also resulted in higher cooking yields. Experienced panelists detected a highly significant (P < 0.005) difference between liquid nitrogen chilled and immersion chilled poultry meat with a preference for the liquid nitrogen chilled product. Significant correlations existed between objective and subjective methods for tenderness evaluation and between Warner‐Bratzler shear values and sarcomere lengths. Liquid nitrogen chilling of poultry resulted in a product with a longer shelf‐life when compared with that of immersion chilled broilers.
EFFECT OF SELECTED SOLUTES ON GROWTH AND RECOVERY OF A RADIATION‐RESISTANT Moraxella SP.
Authors: BRUNS M. A. , MAXCY R. B.
Published: August 2006

A highly radiation‐resistant Moraxella sp. from beef was more resistant to gamma radiation in frozen beef than Clostridium botulinum 33A spores. Even though the Moraxella sp. was extremely radiation‐resistant, its recovery after irradiation was markedly influenced by the plating medium. Fewer colony‐forming units were recovered in Tryptic Soy Agar (TSA) than in Plate Count Agar (PCA), and differences in recovery became more pronounced with increasing radiation dose. Growth studies of the nonirradiated Moraxella sp. suggested the presence of dialyzable inhibitory factor(s) in Trypticase Soy Broth (TSB) and TSA. The low (0.5%) concentration of NaCl in TSA was shown to be mainly responsible for the slow growth and reduced recovery after irradiation. Reduced recovery was also obtained by plating the Moraxella sp. in PCA plus 0.5% NaCl or PCA plus 6% glucose after irradiation. It was noted that 2 other highly radiation‐resistant isolates identified as Moraxella sp. gave similar results. Sensitivity to low solute concentrations, therefore, appeared to be a general phenomenon for this group.
SCANNING ELECTRON MICROSCOPY STUDIES ON STARCH GRANULES OF RED KIDNEY BEANS AND BEAN SPROUTS
Authors: SILVA HUGO C. , LUH B. S.
Published: August 2006

Scanning electron microscopic examinations of cotyledons from red kidney beans (Phaseolus vulgaris, L.) revealed changes on the surface starch of granules during germination of the seeds. There were distinct transformations of the surface of the granules after the eighth day of germination. After germination for 10 days the granules appeared to be very fragile and broken into small, irregular fragments. Observations were also made on starch granules of cooked dry beans and in bean cotyledons germinated for 4 days followed by heating in edible oil at 95°C for 10min.
PROTEIN COMPOSITION OF SEEDS OF Lupinus albus
Authors: CERLETTI PAOLO , FUMAGALLI ALESSANDRO , VENTURIN DANIELA
Published: August 2006

Proteins were extracted from dehulled white lupine seeds. The extraction yields compare favorably with those from other legumes. Globulins were separated from albumins and were further analyzed by ion exchange chromatography, gel filtration and cellulose acetate electrophoresis. Eight fractions were resolved, all with acidic character. Their mol wt and subunit composition were established.
SACCHARIDES IN PROSO AND FOXTAIL MILLETS
Authors: BECKER ROBERT , LORENZ KLAUS
Published: August 2006

The saccharide composition of 8 samples of proso and foxtail millets was determined. Sucrose was the major saccharide followed by raffinose. Glucose, fructose, and galactose were present only in trace amounts. Myo‐inositol was found in small amounts in some of the samples. Maltose and maltotriose were not detected. Autolysis after 16 hr at pH 6.5 and 5.0, respectively, changed the saccharide composition. Sucrose and raffinose values decreased. Maltose values increased with autolysis at pH 6.5, but were much lower with incubation of the samples in a pH 5.0 acetate buffer. The amounts of myo‐inositol were higher after autolysis at the lower pH presumably due to hydrolysis of phytic acid by phytase.
EVALUATION OF INJURED COMMERCIAL POTATO SAMPLES FOR TOTAL GLYCOALKALOID CONTENT
Authors: FITZPATRICK THOMAS J. , McDERMOTT JANIS A. , OSMAN STANLEY F.
Published: August 2006

Stress by physical damage is one of the most significant factors which may cause an increase in potato glycoalkaloids. A high percentage of potatoes available on the retail market are physically damaged and possibly are subject to an internal build‐up of glycoalkaloids. To investigate this possibility, analyses for total glycoalkaloids were carried out on damaged potatoes purchased on the retail market. Four separate purchases of three different potato varieties were tested. From this limited sampling it cannot be concluded that no tubers containing a high level of glycoalkaloids due to physical stress reach the retail market. However, in the cross section of damaged potatoes analyzed, in no case was a dangerous level of glycoalkaloids observed.
VITAMIN ASSAY BY MICROBIAL AND PROTOZOAN ORGANISMS: RESPONSE TO VITAMIN CONCENTRATION, INCUBATION TIME AND ASSAY VESSEL SIZE
Authors: VOIGT M. N. , EITENMILLER R. R. , WARE G. O.
Published: August 2006

Standard vitamin calibration curves for the microbiological determination of thiamine, riboflavin, vitamin B6, vitamin B1 2, biotin, niacin and pantothenic acid were prepared to determine the minimal and maximal vitamin concentrations that may be assayed by various microorganisms and protozoa, and to determine the incubation periods required for the growth response of the microbial vitamin assays to stabilize. The effect of assay vessel size on growth of Tetrahymena pyriformis was also determined. Vitamin assays using Tetrahymena pyrijkmis were shown to have wider concentration limits than those of bacteria and yeast. Analyses based on Ochromonas danica and Ochromonas malhamensis possessed approximately equal vitamin concentration limits when compared to corresponding bacterial assay methods. Accepted vitamin assay methodology using microorganisms terminate vitamin assays when the growth response has stabilized. This study indicated that some test organisms such as Lactobacillus viridescens, (thiamine), Lactobacillus casei (riboflavin) and Saccharomyces uvarum (vitamin B6) do not achieve a point of stable response, thus requiring a defined incubation period. Tetrahymena pyriformis growth was depressed by use of small diameter assay vessels. Optimum response of this organism requires the use of flasks in which assay media, when dispensed, will have a large surface to volume ratio.
PHYTOSTEROL BIOSYNTHESIS IN RIPENING TOMATOES
Authors: CHOW EDWARD T. S. , JEN JOSEPH J.
Published: August 2006

Phytosterols from mature green tomatoes ripened under red light treatment or in the dark were extracted and quantitated by GLC at 3‐day intervals. Tomatoes ripened under light showed 8 phytosterols while those ripened in the dark showed 5 phytosterols. The 4 phytosterols identified and quantitated were cholesterol, campesterol, stigmasterol and β‐sitosterol. This is the first time cholesterol was identified in tomato pericarp tissues. Red light treatment advanced and slightly enhanced the biosynthesis of tomato phytosterols in comparison with tomatoes ripened in the dark. Approximately a 10% increase in total phytosterols was noted and the increase was attributed mostly to campesterol and stigmasterol. In mature green tomatoes, the phytosterol content was 37 mg/100g dry wt of which two‐thirds was β‐sitosterol. As the fruit matured, stigmasterol became the dominant phytosterol with β‐sitosterol closely behind. Peak phytosterol content was 106 mg/100g dry tissue at the ripe stage of maturation and the content declined as tomatoes became senescent. The results support the fact that the effect of red light on terpenoids biosynthesis was a general one and was not specific to carotenoids biosynthesis in ripening tomatoes.
CHEMICAL AND GELATION CHARACTERISTICS OF AMMONIA‐DEMETHYLATED SUNFLOWER PECTINS
Authors: KIM W. J. , SOSULSKI F. , LEE S. C. K.
Published: August 2006

Sunflower head and stalk pectins were demethylated by ammonia‐ethanol treatments over a range of concentrations, duration and temperature conditions. The de‐esterification treatments decreased the methoxyl and acetyl contents of the pectins and their molecular weights. The associated increases in proportions of acid amide and free carboxyl groups on the polygalacturonic acid molecules were greater in the modified pectins extracted from a head:stalk mixture (1:1 ratio) than in the modified head pectin samples. For all modified pectins there was a general increase in firmness and strength of the prepared gels as the percent esterification decreased from 32 to 14% in these samples. The modified head pectins were superior to those from the head‐stalk mixture in pectin solubility, absence of pregelation, and gel smoothness, elasticity, uniformity and stability. The improved gel characteristics of the demethylated pectins were attributed to the increase in acid amide groups and greater randomization of free carboxyl groups in the pectin molecules. The optimum pH of 4.3 for gel formation in the unmodified and most demethylated samples was higher than that of a commercial low‐ester pectin, suggesting a particular application in high pH dessert gels.
LAXATION AND SERUM CHOLESTEROL IN RATS FED PLANT FIBERS
Authors: FORSYTHE W.A. , CHENOWETH W.L. , BENNINK M.R.
Published: August 2006

Source and particle size of fiber were compared as laxative and hypocholesteremic agents in rats. Particle size of wheat bran and cellulose had no effect on fecal mass, moisture or dry matter. However, the cellulose with the larger particle size decreased intestinal transit time. Fibers which were extensively fermented by gut microflora increased fecal moisture and decreased intestinal transit time. No fiber decreased serum cholesterol compared to a fiber‐free group. However, serum cholesterol was increased in rats fed 16 and 30 mesh wheat bran. This study indicates that each fiber source has a highly individualized effect on laxation but little effect on serum cholesterol in rats.
DEVELOPMENT OF A SAUSAGE‐TYPE PRODUCT FROM MINCED MULLET USING RESPONSE SURFACE METHODOLOGY
Authors: DALEY L.H. , DENG J.C. , CORNELL J.A.
Published: August 2006

A sausage‐type product was developed in an attempt to increase the acceptability and utilization of mullet. Seventeen formulations using varying proportions of fish, soy, H2O, and sodium tripolyphosphate (TPP) were prepared and analyzed for cooking loss, shear force, expressible water and sensory acceptability. A response surface analysis was performed to determine the optimum combinations of ingredients to produce the most acceptable product. Results showed that all the responses were significantly influenced by the water level (α < 0.01). Sensory ratings were affected by the soy level (α < 0.05), and the objective results were strongly influenced by the TPP level (α < 0.01). The analysis demonstrated that many combinations of ingredients could produce an acceptable product. The levels of each ingredient could be chosen according to economic or other considerations.
OBJECTIVE MEASUREMENTS OF TEXTURE IN GROUND BEEF PATTIES
Authors: CROSS H.R. , STANFIELD MARILYN S. , FRANKS W.J.
Published: August 2006

Beef patties were prepared from carcasses ranging in quality grade from U.S. Prime to Cutter and formulated into 16 grade/cut combinations. Texture was evaluated for each sample with three devices (two shear and one compression) adapted to the Instron Universal Testing Machine. The single blade shear (SBS) and circle blade shear (CBS) were used to determine the maximum force required to shear the sample and to measure the area under the curve, i.e. work. The maximum force required to compress a core to one‐half its original thickness also was determined. In simple correlations, machine readings for single blade area under the curve and for maximum single blade shear force were the most highly correlated with the subjective panel evaluation of connective tissue amount (−0.93 and −0.92) and tenderness (−0.89 and −0.88). Correlations for CBS were highly significant but had lower coefficients (−0.86,−0.78;−0.82,−0.76; respectively) than the SBS. Regression equations containing single blade area, circle blade area and compression force accounted for 95.7% of the variability in subjective panel evaluations for amount of connective tissue and when circle blade shear replaced circle blade area, accounted for 92.6% of the variability in panel ratings for tenderness.
IMPROVING QUALITY OF BIRD CHILLER WATER FOR RECYCLING BY DIATOMACEOUS EARTH FILTRATION AND CHLORINATION
Authors: LILLARD H. S.
Published: August 2006

Bird chiller water was filtered in a vertical tank pressure leaf filter by use of two grades of Diatomaceous Earth (DE). With both grades of DE, significant reductions were obtained in suspended solids, dissolved matter, grease, COD, BOD and total Kjeldahl nitrogen so that effective bactericidal treatment was accomplished with 26‐28 ppm chlorine gas. Total aerobic counts, fecal coliforms and salmonellae were essentially eliminated from filtered, chlorinated water. The pH of filtered chiller water was similar to the pH of the unfiltered water. Clarity and light transmission compared favorably with potable water. Filtered, chlorinated chiller water was neither esthetically nor microbiologically objectionable. It was concluded that filtered chiller water could safely be reused to flume broiler giblets.
EVALUATION OF BROILER NECKS FLUMED WITH DIATOMACEOUS EARTH FILTERED CHILLER WATER
Authors: LILLARD H.S.
Published: August 2006

In order to conserve water and energy the feasibility of fluming necks with treated bird chiller water instead of potable water was examined. No significant differences were found in shelf‐life, total aerobic counts, levels of fecal coliforms, or salmonellae incidence between necks flumed with potable water and necks flumed with diatomaceous earth‐filtered chiller water or filtered, chlorinated chiller water. It was concluded that the use of potable water is not essential in all phases of broiler processing and that necks could be flumed safely with either filtered chiller water or filtered, chlorinated chiller water.
PROPERTIES OF RESTRUCTURED PORK PRODUCT AS INFLUENCED BY MEAT PARTICLE SIZE, TEMPERATURE AND COMMINUTION METHOD
Authors: CHESNEY M.S. , MANDIGO R.W. , CAMPBELL J.F.
Published: August 2006

The process of flaked, formed and sectioned meat products could change the identity of lesser valued meat cuts via comminution, shaping and slicing. This study of flaking versus grinding included comparisons of three different meat temperatures prior to processing and three different comminution particle sizes on the chemical, physical and organoleptic analysis of the fabricated product. Flaked product did not differ from ground product regarding proximate composition. Temperature prior to comminution did not affect percentages of ash, moisture or crude fat in the fabricated product. The protein percent was lower for the ‐5.6°C product (P < 0.05) than the 32.2 or 2.2°C product, and fabricated product from ‐5.6°C meat had a significantly lower (P < 0.01) water‐holding capacity than the two higher temperatures. Cooking loss increased significantly (P < 0.01) as meat processing temperature decreased. Comminution particle size had no influence on chemical properties of the fabricated product; however, percent cook‐out significantly decreased (P < 0.05) as particle size became smaller. Taste panel results showed that the flaked product was more cohesive (P < 0.01) and more acceptable (P < 0.01) than the ground product.
ASSESSMENT OF ROASTING EFFECTS ON VITAMIN B6 STABILITY AND BIOAVAILABILITY IN DEH.YDRATED FOOD SYSTEMS
Authors: GREGORY J. F. , KIRK J. R.
Published: August 2006

Dehydrated food systems were employed to study the stability and bioavailability of vitamin B6 as affected by roasting at 180°C for 25 min. The roasting conditions were selected to permit estimation of the maximum effects of the roasting process on the B6 vitamers and are above those which would be normally used for commercial processing. The relative degradation of pyridoxine, pyridoxamine, and pyridoxal phosphate was found to be 50‐70% by both microbiological and semi‐automated fluorometric assay methods. Estimates of biologically available vitamin B6 in the roasted model systems, as determined by rat bioassay correlated closely with microbiological results. Thus, vitamin B, remaining after roasting at 180°C for 25 min was biologically available and active. Semiautomated fluorometric values for total vitamin B6 in untreated and roasted systems were 1.65‐3.63 times higher than corresponding microbiological assay data. Fluorescence spectra studies of samples prepared for the semiautomated assay revealed no detectable interfering compounds. Microbiological assay provided an accurate evaluation of available vitamin B6 in the roasted model food system as shown by the rat bioassay. The consistently high results from the semiautomated fluorometric method indicate that further work is required before this method can be accurately used to quantitatively determine the level of vitamin B6 in foods.
DIETARY FIBER SOURCES FOR BAKED PRODUCTS: BRAN IN SUGAR—SNAP COOKIES
Authors: VRATANINA DIANE L. , ZABIK MARY E.
Published: August 2006

To study the feasibility of producing high fiber cookies, sugar‐snap cookies were prepared following the Micro III Method in which 10, 20 and 30% red and white wheat bran was substituted for flour and compared to a control cookie (100% flour). Substitution of 10% bran contributed 0.7g of dietary fiber, 1.2g with 20% substitution and 1.7g with 30% substitution. Incorporation of bran did not significantly affect top grain but did reduce spread, darkened the color and produced a more tender, less crisp cookie. Sensory data revealed that at levels of 10 and 20% substitution, bran affected only surface and interior color. Flavor was adversely affected at the 30% level.
PEELING AIDS AND THEIR APPLICATION TO CAUSTIC PEELING OF TOMATOES
Authors: NEUMANN H. J. , SCHULTZ W. G. , MORGAN J. P. , SCHADE J. E.
Published: August 2006

Tomato pulp recovered from acidified and screened caustic (sodium hydroxide) peelings obtained from rotating rubber disc peelers at a cannery in 1975 was found to be a potential food material. However, this pulp contained high levels (150‐450 ppm) of peeling aids used in commercial caustic baths; these are not approved food additives. In the spring of 1976, a preliminary study evaluated 50 compounds and various procedures for their peeling aid efficiency. Compounds tested included carboxylic acids (C2‐C1 8) and their esters and salts and other surfactants, emulsifiers, and proprietary mixes. The most effective and acceptable peeling aids were C2‐C8 saturated fatty acids. For the processing variety, VF145B‐7879, the most effective peeling was with a pretreatment of 0.5% octanoic acid at 65°C for about 1 mm, followed by the usual caustic immersion. This was at least as effective as using the octanoic acid directly in the caustic bath.
STAPHYLOCOCCAL ENTEROTOXIN AND NUCLEASE PRODUCTION IN FOAMS
Authors: WOODBURN M. J. , MORITA T. N.
Published: August 2006

Air was incorporated into culture media by the addition of cellulose or nonabsorbent cotton pads to cornstarch pastes and by foam formation in an agar gel. Production of staphylococcal enterotoxin types A, B and C during incubation at 37°C was increased both on a per ml basis and per 106 CFU by such air incorporation but not in deaerated controls. Nuclease production followed the same trend. Cell numbers were less affected. Even limited inclusion of air within a food system thus increases the rate of staphylococcal production of enterotoxin.
PROPERTIES OF RESTRUCTURED PORK AS AFFECTED BY FLAKE SIZE, FLAKE TEMPERATURE AND BLEND COMBINATIONS
Authors: POPENHAGEN G. R. , MANDIGO R. W.
Published: August 2006

Three flaking head sizes (3.0, 6.9, and 12.7 mm) were used to comminute −5.6 and 2.2°C pork trimmings. Eighteen size‐temperature blends were formulated to study their influence on the chemical, physical and organoleptic properties of restructured pork. Meat temperature did not affect water‐holding capacity; however, the 2.2°C products had less cooking loss than −5.6°C products. Samples containing 2.2°C meat, flaked through the 3.0 mm head, had less cooking loss than those flaked with the 6.9 or 12.7 mm heads. Juiciness, tenderness and acceptability scores were higher for blended samples than for unblended samples. A higher quality product can be produced by blending small and large flakes of different temperatures in a 50:50 ratio.
PROPERTIES OF RESTRUCTURED PORK PATTIES AS AFFECTED BY COOKING METHOD, FROZEN STORAGE AND REHEATING METHOD
Authors: CAMPBELL J. F. , MANDIGO R. W.
Published: August 2006

The effects of cooking method, reheating method and frozen storage on physical, chemical and palatability factors of restructured pork patties were evaluated over a period of 6 wk. Frozen restructured pork patties (25% fat) were cooked using a convection oven or an electric grill. Cooked patties were vacuum packaged and refrozen for subsequent reheating and evaluation initially and following storage periods of 2, 4 and 6 wk. Reheating devices employed were a microwave oven, a convection oven and an infrared oven. Samples cooked using the convection oven had greater moisture contents and higher 2‐thiobarbituric acid (TBA) values than those patties cooked using the electric grill. Percent protein, fat, ash and cooking loss were greater for the electric grill treatment due to greater moisture loss. The TBA values increased to 2 wk of storage and then remained relatively stable. Cooked color was more acceptable initially than after 6 wk of storage. The control treatment, which was not reheated, had the lowest cooking loss and the infrared oven reheating treatment had the highest cooking loss. Taste panel evaluations were in the acceptable range both initially and after 6 wk of storage. Both cooking methods and all reheating methods also yielded acceptable products as evaluated by the taste panel. Cooking and reheating with convection ovens should be recommended if precooking and reheating of restructured pork is deemed necessary for fast food and institutional establishments. This procedure will yield an acceptable product with a lower cooking loss than any of the other cooking/reheating combinations studied. However, if time is of importance, reheating with microwave ovens may be considered although this method will yield a less juicy product with higher cooking losses.
EFFECT OF POSTMORTEM BONING TIMES ON BEEF STORAGE QUALITY
Authors: STRANGE E. D. , BENEDICT R. C.
Published: August 2006

Measurements relating to appearance, bacterial populations, tenderness, and flavor were made on samples of longissmus dorsi muscle from matched hot boned and conventionally chilled halves of beef during 20 days of storage. Slower bacterial growth, higher tyrosine values, darker color, and higher creatine content were observed in hot boned meat than conventionally chilled meat throughout the storage period. Muscle fragmentation in hot boned meat increased during storage. Initially, hot boned meat had lower muscle fragmentation than did conventionally chilled meat, but by the end of storage the muscle fragmentations were approximately equal for both treatments. Creatinine and pH were approximately equal for both treatments.
QUALITY EVALUATION OF FOUR METHODS OF PRODUCING FROZEN POULTRY PARTS
Authors: GODDARD MARY S. , HEATH JAMES L.
Published: August 2006

The objective of this research was to compare four methods of producing frozen poultry parts. Parts were chilled either in tap or ice water and blast frozen or chilling was by‐passed with parts frozen in blast, Freon or nitrogen freezers. Nitrogen frozen parts had the least bone darkening. Immersion chilled parts had the greatest amount of lipid oxidation. Shear press analysis showed an equal degree of tenderness for all freezing methods. Results of a taste panel analysis indicated that panel members preferred the hot‐cut, immersion chilled parts, but that poultry frozen immediately after hot cutting is an acceptable product.