bluuebunny/crossref_metadata_2025 huggingface dataset:
COMPOSITION OF LEMON OIL DISTILLED FROM COMMERCIAL MILL WASTE
Authors: LUND ERICD. , BRYAN WILLIAM L.
Published: August 2006

Distilled lemon peel oil, a source of flavoring components, was recovered by steam stripping of waste aqueous effluent emulsion from a lemon oil mill. Compositions of distilled and cold‐pressed oils were compared. Distilled oil was richer in the sparingly water‐soluble oxygenated flavor components, linalool, terpinene‐4‐01 and or‐terpineol. Concentration of citral, the major lemon flavoring component, was the same in both oils; but concentrations of neryl acetate and some unidentified higher boiling components were lower in distilled oil. Odor evaluations and analytical results indicated that distilled oil may be a valuable source of lemon flavoring components.
LIPIDS OF PECAN NUTMEATS
Authors: SENTER S. D. , HDRVAT R. J.
Published: August 2006

Lipids from the nutmeats of six pecan cultivars (Carya illinoensis Wang) were identified and quantitated by thin‐layer chromatography and gas‐liquid chromatography‐mass spectrometry. Six classes of lipids were separated and identified as complex lipids, monoglycerides, α,β‐diglycerides, α,α′‐diglycerides, sterols and triglycerides Triglycerides were predominant with mean concentration for the six cultivars equal to 71.25 g/100g of nutmeat. Means of other classes were <1 g/100 g of nutmeat. Ten fatty acids were isolated, esterified and identified as hexa‐decanoic, hexadecenoic, heptadecanoic, heptadecenoic, octadecanoic, octadecenoic, octadecadienoic, octadecatrienoic, eicosanoic, and eicosenoic acids. Among these, unsaturated acids were predominant with mean concentration equal to‐63.19 g/100g of nutmeat. Mean concentration for the saturated acids was 6.31 g/100g of nutmeat.
SURVEY OF SUITABILITY OF THIRTY CULTIVARS OF soyBEANS FOR soyMILK MANUFACTURE
Authors: BOURNE M. C.
Published: August 2006

30 Cultivars of soybeans grown in the Philippines were made into soy‐milk using the boiling water‐grind technique. An experienced taste panel found that the milk made from six cultivars had a strange flavor; two had low extractibility of protein. All the other cultivars made an organoleptically acceptable product, with a good extraction of the protein. The mean protein content of the raw soybeans was 33.3% with a range of 27.3‐36.2%. The mean protein content of the soymilk was 2.72% with a range of 2.29‐3.55%. The mean protein content of the insoluble residue (dry matter basis) was 24.0% with a range of 18.2‐29.6%. The mean value for extraction of protein of the raw bean into the soymilk was 78.5% with a range of 63.9‐93.1%. The mean value for the extraction of the fat into the soymilk was 52.4% with a range of 15.5‐83.7%.
EFFECT OF VAPOR CONDENSATION ON RATE OF WARMING UP OF REFRIGERATED PRODUCTS EXPOSED TO HUMID ATMOSPHERE: APPLICATION TO THE PREDICTION OF FLUID MILK SHELF LIFE
Authors: LEICHTER S. , MlZRAHl S. , KOPELMAN I. J.
Published: August 2006

The paper deals with the contribution of vapor condensation and a temperature gradient to warming up of a refrigerated food product exposed to a warm and humid calm atmosphere. Heat and mass transfer coefficients were found to follow the common natural convection pattern. At high relative humidity, heat dissipation through the condensing vapor may equal heat transfer by the temperature gradient. The experimental transfer coefficients were used in the computation of the time‐temperature simulation and milk deterioration (acidity type) kinetics, with a view to predicting the shelf life of milk exposed to variable conditions of temperature and humidity.
AUTOMATED MODIFIED LOWRY METHOD FOR PROTEIN ANALYSIS OF MILK
Authors: HUANG Y. W. , MARSHALL R. T. , ANDERSON M. E. , CHAROEN C.
Published: August 2006

Protein concentrations in milk were compared using a modified Lowry and the micro‐Kjeldahl methods. Correlation coefficients for absorbance (Lowry) vs protein (Kjeldahl) were 0.925, 0.904 and 0.899 for individual Holstein, individual Guernsey and bulk raw milk samples, respectively, whereas, the R2 was 0.9998 for samples of 2.5‐4.0% protein prepared from three brands of nonfat dry milk. Added lactose, up to 16 mg/ml milk, did not interfere in the test. Storage at 4°C for up to 6 days was without effect. However, whey proteins had a lower specific absorbance than did casein. The standard deviation of differences among triplicate Lowry tests was about one‐third of that for duplicate micro‐Kjeldahl tests.
QUICK EVAPORATION OF PROTEIN HYDROLYZATES FOR AMINO ACID ASSAY
Authors: HUBBARD J. D. , FINNEY K. F.
Published: August 2006

Described is a procedure for quickly evaporating protein hydrolyzates to dryness prior to amino acid assay. An operator may prepare three to many times the number of dry hydrolyzates as previously in the same amount of time, depending on whether a part or all of the described techniques are used. The procedure permits the efficient use of the amino acid analyzer.
FLUORODENSITOMETRIC ASSAY OF PATULIN IN APPLE PRODUCTS
Authors: SALEM T. F. , SWANSON B. G.
Published: August 2006

A fluorodensitometric assay was developed for quantitative analysis of patulin in apple products. The procedure involves extraction of patulin from apple products with ethyl acetate, cleanup with silica gel column chromatography and preparative thin‐layer chromatography. A fluorescent derivative, obtained by exposure of patulin on thin‐layer chromatographic plates to concentrated ammonia fumes, permits convenient quantitative fluorodensitometric assay of patulin. The detection limits were 0.1 μg of pure patulin and 1.0 mg of patulin per liter of apple juice. The mean fluorodensitometric recovery of patulin from apple juice was 97.5%.
RELATIONSHIP BETWEEN SOLUBLE SOLIDS LEVEL OF RAW SWEET CORN AND SENSORY EVALUATION OF DEEP‐FRIED CORN‐ON‐THE‐COB
Authors: COLLINS J. L. , TAYLOR J. C.
Published: August 2006

Soluble solids (SS) % of raw sweet corn (SC), Silver Queen variety, was correlated with panel texture of deep‐fried corn. The r = 0.896 and R2= 0.803. The SS range of corn was 19‐26s. As corn of increasing SS was used, texture changed from that of succulent, low solids to less succulent, higher solids. Preference scores ranged from 2.4‐3, placing samples between “liked moderately” and “liked slightly” categories. No preference was found among samples of the SS range used. Thus, SC of this variety may be allowed to reach at least 26% SS and still receive a score similar to that for corn with 19% SS. Deep‐frying raw kernels decreased moisture by 6.8% and increased the oil content from 3.98 to 6.51%.
CARROT BEVERAGES
Authors: SALDANA GUADALUPE , STEPHENS THOMAS S. , LIME BRUCE J.
Published: August 2006

Beverages were prepared from combinations of carrot juice, carrot puree, whole orange puree, grapefruit and pineapple juices, lemon juice concentrate, sugar, citric and ascorbic acids and artificial pineapple and orange flavors. The beverages were stored at 20°C for 9 months. Analytical determinations for pH, acid, Brix, β‐carotene, ascorbic acid, color and flavor evaluations were made at intervals of 0, 1, 2, 4, 6 and 9 months. The major nutrient lost during processing and storage was ascorbic acid. Storage time had no effect on the other quality factors. Taste testers consistently rated the carrot‐orange puree plus pineapple juice beverage as having the most desirable flavor and plain carrot juice, the least desirable flavor.
CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS
Authors: CROSS H. R. , STANFIELD MARILYMS.
Published: August 2006

400 restructured steaks were prepared from two U.S. Utility grade beef forequarters. The experimental design was a 2 × 2 factorial with two levels of fat (20 and 30%) and two levels of added salt (0 and 0.75%). Steaks were served to 90 consumer panelists for sensory evaluation. Consumers showed the greatest preference for the restructured steaks with 30% fat and added salt. The addition of salt to the formulation enhanced the consumer response to all palatability traits regardless of fat level.
NUTRIENT COMPOSITION AND SELECTED ENZYME ACTIVITIES IN Sechium edule, SW, THE MIRLITON
Authors: FLICK GEORGE J. , AUNG LOUIS H. , ORY ROBERT L. , ANGELO ALLEN J. ST.
Published: August 2006

Samples of vegetable pear (mirliton), Sechium edule, SW, fresh tissue were analyzed for moisture and dry matter. Dry matter was further analyzed for crude protein, ether‐extractable material, pectin, crude fiber, ash, selected minerals, and nitrogen‐free extract. Fresh mirlitons contain 94% moisture. Carotene was not detected. The mirliton does not contain detectable amounts of lipoxygenase or polyphenol oxidase activity (compared to activity in mushroom). Amino acid concentrations in the seed were approximately twice those of the flesh. Methio‐nine was detected in the seed but not in the tissue. The data suggest that the mirliton can be a new fresh vegetable crop for the southern area and for processing into frozen food products.
POTATO DISCOLORATION IN RELATION TO ANATOMY AND LIPID COMPOSITION
Authors: MONDY N. I. , MUELLER T. O.
Published: August 2006

Chippewa and Katahdin potatoes were examined for susceptibility to enzymatic darkening in relation to lipid content. Comparisons were made between the bud and stem regions of Katahdin tubers for 3 consecutive years and between Chippewa and Katahdin tubers for 1 yr. Enzymatic darkening was always greater and lipid content lower in the stem than the bud region. This relationship was exhibited by both the pith and cortex tissues. The phospholipid fraction followed the same trend as crude lipid, being higher in the bud than the stem end. Chippewa potatoes had a greater crude lipid and phospholipid content than Katahdin potatoes and were less susceptible to enzymatic darkening. The lipid content of the tuber, although present in relatively small amount, is important in determining cellular integrity and resistance to bruising.
RHEOLOGICAL PROPERTIES OF CRANBERRY CELL WALL MATERIAL
Authors: HOLMES A. BRADFORD , GILBERT SUSAN L. , RHA CHO KYUN
Published: August 2006

Rheological properties of cell wall material suspensions recovered from pressed cranberries were studied with rotational viscometers at 25°C. The general power law equation was found to be an adequate model, the flow behavior index decreasing, and the consistency coefficient and yield stress Increasing, as concentration increased. Time dependency and pseudoplastic or mixed‐type flow behavior were observed. Large yield stresses at low concentrations suggested potential use of cell wall material as a food. thickener.
SOME BIOCHEMICAL PROPERTIES OF POLYPHENOLOXIDASE FROM TWO AVOCADO VARIETIES DIFFERING IN THEIR BROWNING RATES
Authors: KAHN VARDA
Published: August 2006

The biochemical properties of polyphenoloxidase (PPO) from Lerman and Fuerte avocado varieties, which differ in their rates of browning, were studied. The partially purified PPO from either source had a pH optimum around 5.5–6.5 and was characterized by a relatively high stability to heat. PPO of Lerman and Fuerte avocado exhibited fairly similar substrate specificity, with a higher activity toward 4‐methyl catechol, pyrogallol or dopamine and a lower one toward catechm, caffeic acid or chlorogenic acid. No lactase or cresolase activity was detected with either enzyme. The effect of several types of PPO inhibitors was tested and it was found that, with minor exceptions, the two enzymes responded similarly. PPO of both sources exhibited similar relative activities toward most of the o‐dihydroxyphenols tested and, as reported earlier, similar isoenzyme patterns were obtained with DL‐DOPA, caffeic acid, chlorogenic acid, and 4‐methyl catechol. It can therefore be concluded that the higher rate of browning observed when freshly cut Fuerte is exposed to air, as compared with Lerman, is unlikely to result from a difference in the properties of the PPO enzymes in each of these varieties. Instead, it may be directly correlated to the amount of PPO activity present per gram wet weight and/or the concentrations of the natural substrates present.
PREPARATION OF RAPESEED PROTEIN ISOLATES: A STUDY OF RAPESEED PROTEIN ISOLATES BY MOLECULAR SIEVE CHROMATOGRAPHY
Authors: ÖNNERDAL BO L , GILLBERG LARS , TÖNELL BERTIL
Published: August 2006

Extraction of defatted rapeseed meal at alkaline pH followed by neutralization of the extract gives a protein isolate in a low yield. This material was found to be rich in acidic proteins and to contain all of the high molecular weight proteins. Quantitative recovery of the extracted proteins was achieved by adding ananionic polymer to the extract prior to acidification. Both methods were found to give protein isolates with a chemical score of 100. The isolates contained proteins with a variety of isoelectric points. A soluble complex between rapeseed proteins and CMC was shown to exist at pH 11.
ADENYLATE CYCLASE AND CYCLIC 3′,5′‐NUCLEOTIDE PHOSPHODIESTERASE ACTIVITIES IN MUSCLES FROM STRESS‐SUSCEPTIBLE AND CONTROL PIGS
Authors: ONO K. , TOPEL D. G. , ALTHEN T. G.
Published: August 2006

Recent results from our laboratory indicate that muscles obtained at 3 min postmortem from stress susceptible (SS) pigs have slightly higher levels of cyclic AMP (c‐AMP) than muscles from control (C) pigs. Since c‐AMP affects glycogenolysis and an abnormality of this process is a characteristic of SS pigs, this research was conducted to determine whether the elevation in c‐AMP level is due to an increase in the rate of synthesis or to a decrease in the rate of c‐AMP degradation. Specific activities of adenylate cyclase, the synthetic enzyme, were 146 f 62 (SD) for SS and 168 ± 46 pmoles/min/mg protein for‐C; this difference was not significant (P = 0.05). Specific activities of cyclic 3′,5′‐nucleo‐tide phosphodiesterase, the degradative enzyme, were 403 ± 58 for SS and 415 ± 66 pmoles/min/mg protein for C; this difference was not significant (P = 0.05).
STRUCTURAL CHANGES IN HEATED BOVINE MUSCLE: A SCANNING ELECTRON MICROSCOPE STUDY
Authors: JONES SUSAN B. , CARROLL ROBERT J. , CAVANAUGH JAMES R.
Published: August 2006

Bovine semitendinosus muscle was heated at 50, 60 and 90°C for 45 min and was prepared for scanning electron microscopy (SEM) by freeze fracturing parallel to the long axis of the muscle fibers. Samples were dried from ethanol in a stream of nitrogen gas. Topographical features of samples, as viewed by SEM, could be identified as muscle cell components and could be compared after the different heat treatments. The effects of heat on morphology were slight at 50°C but readily apparent at 60 and 90°C. Fracture patterns were similar in raw and 50°C cooked meat, and revealed a tendency to cleave along the lengths of myofibrils. Heating to higher temperatures caused fractures to occur increasingly at fiber surfaces and at Z‐lines. Endomysial collagen appeared to be unaffected at 50°C, but was congealed and non‐fibrous at 60 and 90°C. The sarcolemma became granular at 60°C. The most important changes in myofibrillar structure at 60 and 90°C were an evident increase in coagulation and compactness of the A‐band portion of the sarcomere and disintegration of the I‐band with occasional loss of whole sarcomeres from myofibrils. Despite the obvious deterioration of structure, the overall sarcomere array remained remarkably intact. even at 90°C.
OXIDATION OF MYOGLOBIN IN VITRO MEDIATED BY LIPID OXIDATION IN MICROSOMAL FRACTIONS OF MUSCLE
Authors: LIN TZONG‐SHIN , HULTIN H. O.
Published: August 2006

Enzymic lipid peroxidation of a microsomal fraction prepared from chicken leg muscle led to the oxidation of oxymyoglobin to metmyoglobin when the former was incubated in vitro with the microsomal peroxidation system. Similar oxidation of pigment was observed in the presence of linolenate hydroperoxide. On prolonged incubation of myoglobin with the peroxidizing microsomal fraction, some destruction of the pigment occurred. Incubation with either BHA or a mixture of glutathione and glutathione peroxidase inhibited much of the pigment oxidation.
GROWTH RESPONSE OF Bifidobacterium bifidum TO A HYDROLYTIC PRODUCT ISOLATED FROM BOVINE CASEIN
Authors: KEHAGIAS CHRISTOS , JAO Y. C. , MIKOLAJCIK E. M. , HANSEN P. M. T.
Published: August 2006

In the process of isolating sialic acid from bovine isoelectric casein a hydrolytic product (CBF) was obtained, possessing growth promoting activity for Bifidobacterium bifidum var. pennsylvanicus. Growth was measured turbidimetrically by addition of CBF (250 ppm) to ATCC Medium 76. Stimulation by CBF was comparable to that obtained with N‐acetylglucosamine. Whole casein, sialic acid‐free casein and k‐casein failed ‐to stimulate the growth of ‐the organism to the level achieved with CBF. The CBFfraction contained 0.15% nhosohorus. 7% free lactose and various peptides. No sialic acid or ofher amino sugars were detected. On the basis of phosphorus content and amino acid analysis it was concluded that CBF was likely a degradation product of k‐casein.
MYOGLOBIN OXIDATION IN GROUND BEEF: MICROORGANISMS AND FOOD ADDITIVES
Authors: LIN T.‐S. , LEVIN R. E. , HULTIN H. O.
Published: August 2006

Several additives were examined for their effect on the growth of microorganisms in ground beef. NaCl inhibited growth at 3% and 1.5% by weight, while none of the ofher additives tested, either alone or in combination, affected the growth of microorganisms as determined by total plate counts, or counts for fluorescent pseudomonads, H2S‐producing bacteria, micrococci, or lactic acid bacteria. Total bacterial counts and pigment oxidation were not related. Also, inoculation with large numbers of fluorescent pseudomonads or P. putrefaciens had no effect on myoglobin oxidation.
CUTTING METHODS AFFECT FRIED CHICKEN FLAVOR AND TENDERNESS
Authors: STADELMAN W. J. , PRATT D. E.
Published: August 2006

Experiments were conducted to determine any differences in taste, preference and tenderness of frying chicken cut‐up on the patented machine and by hand using a knife, a hand‐operated power knife or a band saw. All chickens were cut using a standardized nine‐piece procedure. A trained sensory panel, using a triangle test in each of three tests, differentiated between the two treatments (P < 0.05). In two of the tests the preference for the patented machine cut fried chicken was highly significant (P < 0.01) and in the third test the preference was significant (P < 0.05). Tenderness of battered, breaded, fried breast muscles of chickens from the two treatment groups was determined using a Kramer shear cell on an Instron Universal Testing machine. Differences were found (P < 0.01) in both maximum shear force and modulus of elasticity. The patented machine‐cut chicken required a maximum shear force of about 15% less than the hand‐cut chicken.
FLUORIDE CONTENT OF MECHANICALLY DEBONED BEEF AND PORK FROM COMMERCIAL SOURCES IN DIFFERENT GEOGRAPHICAL AREAS
Authors: KRUGGEL W. G. , FIELD R. A.
Published: August 2006

Mechanically deboned meat (MDM) from flat bones of mature cows and bulls from three regions of the country and pork MDM from two regions were evaluated. The samples were collected from regions where high levels of fluoride occurring in the water and vegetation have been reported. Higher magnesium, iron and fluoride contents were found in beef MDM from the West and Midwest regions when compared to the Southern region. Higher iron and fluoride contents were found in beef MDM compared to pork MDM. MDM had a higher iron content than regular muscle, which was attributable to increased amounts of iron in bone marrow. Iron was suggested as a method for determination of red bone marrow percentage in MDM.
FUNCTIONAL AND NUTRITIONAL PROPERTIES OF TOMATO PROTEIN CONCENTRATES
Authors: KRAMER AMIHUD , KWEE W. H.
Published: August 2006

Proteins extracted from tomato vines and cannery wastes (TPC) differed substantially in functional properties from soy protein concentrate, but were similar in nutritive value to soy or cottori seed concentrates. When fractionally extracted by precipitation at pH 4.8, 4.0 and 3.5, the fractions had different functional and nutritional properties. The fraction precipitated at pH 3.5 had less coagulated protein, lower foam height, and was less wettable than the fractions precipitated at higher pH, but contained more soluble protein and total solids and a higher bulk density. The pH 3.5 fraction was poorer than the higher pH fractions in all the essential amino acids except lysine. The lower bio‐availability of the pH 3.5 fraction was confirmed by bioassays with Tetrahymena pyriformis W.
EFFECT OF HARVEST MATURITY ON CAROTENOIDS IN PASTES MADE FROM VF‐145–7879 TOMATOES
Authors: LlU Y. K. , LUH B. S.
Published: August 2006

Carotenoids in tomatoes are important to the color and nutritive value of canned tomato pastes. Some of the plant pigments are precursors of vitamin A. It is generally believed that tomatoes contain a larger amount of lycopene, and a comparatively smaller amount of β‐carotene. It is not clear whether maturity level contributes to the difference in distribution of carotenoids in tomato pastes. Tomato pastes of 26.5% total solids were made from VF‐14–7879 tomatoes at pink (M1), medium red (M2) and full red (M3) maturities by the hot‐break process at 104.5°C for 20 sec. The effect of harvest maturity on carotenoids and color in the canned pastes was investigated. Carotenoids in tomato pastes were extracted with hexane‐acetone (1:2, v/v) solvents, and then fractionated on a MgO‐Supercel (1:l) column. Phytoene, phytofluene, δ‐carotene and lycopene were found in considerable amounts in the pastes, and increased as the maturity level of the tomato fruits advanced. Other pigments including p‐carotene, neo‐p‐carotene‐B, δ‐carotene, neurosporene, torulene and mutatoxanthin were found to be present.
A STUDY OF PHYSICAL PROPERTIES OF DAIRY WHIPPED TOPPING MIXTURES
Authors: MIN DAVID B. S. , THOMAS E. L.
Published: August 2006

The effects of several selected variables on the physical properties of whipped topping containing milk as the major ingredient were investigated. These included: level of stabilizer and emulsifier, type of milk protein fraction, homogenization pressure, and interaction among selected ingredients. Levels of stabilizer and emulsifiers were highly critical factors affecting firmness and overrun of whipped topping. Overrun and firmness were influenced more by type and combination of the emulsifiers than by HLB. Topping mixtures containing sodium casein‐ate and whey protein lacked firmness and overrun, while those containing skim milk proteins separated by Sephadex gel filtration or precipitated by CMC were rated satisfactory. Overrun and firmness of the product increased as single stage homogenization pressures increased from 0 to 210 kg/cm2. With double stage homogenization, fnmness attained a maximum at 140 and 35 kg/cmz, then tended to remain constant. Overrun, however, continued to increase with pressures up to 210 and 35 kg/cm2. Overrun and firmness of the whipped topping decreased when fat globules exceed 2 pm. Factorial experiments involving three levels of fat, Frodex 24, and Dariloid KB indicated that each reacted independently in contributing to overrun and firmness. Decreasing size and increasing number of air cells are associated with increased overrun and firmness.
SATELLITE FOOD‐SERVICE SYSTEM ASSESSMENT IN TERMS OF TIME AND TEMPERATURE CONDITIONS AND MICROBIOLOGICAL AND SENSORY QUALITY OF SPAGHETTI AND CHILI
Authors: CREMER M. L. , CHIPLEY J. R.
Published: August 2006

A satellite food‐service system was assessed as related to spaghetti and chili in terms of time and temperature conditions during various phases of product flow and microbiological and sensory quality of food. This was for the purpose of identifying critical points in processing and contributing to a data base on quality and safety in various types of food‐service systems. Critical phases were indicated in findings of relatively wide and, in some instances, unacceptable ranges in time and internal temperature for about half of the phases of product flow for both products, particularly, after heating for service. Sensory quality scores for characteristics evaluated ranged from 6.3–7.4 for chili and from 5.9–6.8 for spaghetti (based on a 9‐point scale). Total plate counts indicated that microbial quality of both products was good but variable with numerous genera of known pathogens identified. These results, coupled with findings of variable time and temperature, point to the potential for public health hazards if food is mishandled in systems of this type.
USE OF GLUCOSE ISOMERASE IN HOLLOW FIBER REACTORS
Authors: KORUS ROGER A. , OLSON ALFRED C.
Published: August 2006

The immobilization of glucose isomerase in several types of asymmetric hollow fibers is described and evaluated experimentally. The time course of glucose production from 1M fructose at 60°C was similar for the free enzyme and for a hollow fiber enzyme reactor operated under total recycle. Stability of glucose isomerase in a hollow fiber reactor approached that of the free enzyme, although polysulfone fibers had to be preconditioned with an inert protein.
ANALYSIS OF THE PLASTOMETER AND CORRELATION OF BOSTWICK CONSISTOMETER DATA
Authors: RAO M.A. , BOURNE M C.
Published: August 2006

The rheological parameter measured by the Plastometer is shown to be the difference in apparent viscosities at two shear rates. Flow property data obtained on various pseudoplastic pureed foods were utilized to show that the difference in apparent viscosities at 50 and 400 s—1, and data with a Bostwick Consistometer are correlated nonlinearly. For the range of Bostwick reading between 3.5–12.0cm/10s, an equation is presented to estimate the magnitude of the difference in apparent viscosities. Yield stress was found not to correlate as well as the difference in apparent viscosities. The Bostwick Consistometer was found to be not suitable for pseudoplastic nonpureed foods; adhesion of the non‐pureed foods to the gate of the Bostwick Consistometer was identified as the reason.
A SIMPLIFIED METHOD FOR AGITATION PROCESSING OF CANNED FOODS
Authors: PARCHOMCHUK P.
Published: August 2006

A simple method of agitating cans to cause rapid heat penetration during thermal processing in retorts has been developed. Cans are oscillated in a circular path in such a way that can orientation remains fixed. The effectiveness of this method was tested with bentonite mixtures in 603 × 700 cans with different oscillating radii, headspaces, viscosities and can orientations. Heating time of 5% bentonite mixture was reduced from 360 min to less than 10 min. Although comparable heating rates were achieved with end‐overend rotation, circular oscillation required only a 1/2–3/4 in. radius and caused lower inertia forces. These features make this method readily adaptable to conventional retort systems.
RELATIVE PROTEIN VALUE OF DEFATTED CORN GERM FLOUR
Authors: CANOLTY NANCY L. , SCHOENBORNE BONNIE M. , GREGG VALETA A. , HARING RAYMOND V.
Published: August 2006

Isocaloric diets containing various levels of protein supplied as commercially prepared defatted corn germ flour (CGF), CGF supplemented with 0.07% methionine and 0.02% leucine (SCGF), casein (C) or lactal‐bumin (LA) were compared in this study. Weight gains of weanling rats fed various growth‐limiting amounts of protein were used to determine a protein value, defined as the slope of the regression line relating weight gain to protein intake, for each of the protein sources. The PV of CGF was significantly different from that of LA, but did not differ significantly from the PV of SCGF andC. The relative protein value of CGF, the ratio of the PV of CGF to the PV of LA, is 0.62 ± 0.06. These data indicate that the protein in commercially prepared CGF is of good quality and could be a valuable source of protein for human diets.
INDIRECT METHODS AS CRITERIA OF SPOILAGE IN TOFU (SOYBEAN CURD)
Authors: DOTSOM C. RAY , FRANK HILMER A. , CAVALETTO CATHERINE G.
Published: August 2006

Changes in the liquid surrounding packaged tofu (viz., increases in acidity, optical density and viable count) indicated that spoilage of tofu cakes was associated with bacterial growth. These indirect criteria had a high correlation with flavor deterioration detected by sensory evaluation of the tofu cakes.
SENSORY EVALUATION OF MEAT PRODUCTS CONTAINING COAGULATED CHEESE WHEY LACTALBUMIN
Authors: JELEN P. , McINTYRE D.
Published: August 2006

Sensory properties of beef, pork and turkey meat loaves and beef patties containing heat‐coagulated cheese whey lactalbumin curd (LC) were evaluated by hedonic scale taste panel procedures. Beef products showed significant linear regression between decreasing hedonic scores and increasing % LC when served under normal light, but not under red light. Pork and turkey loaves containing 0, 5 or 10% LC did not differ significantly. Products containing 20% LC were significantly inferior. Poor appearance of beef products containing LC may have influenced their low rating. Ground pork and ground turkey appeared more compatible. with the LC than ground beef.
COMPOSITION AND PALATABILITY OF MECHANlCALLY DEBONED MEAT AND MECHANICALLY SEPARATED TISSUE
Authors: CHANT J. L. , DAY L. , FIELD R. A. , KRUGGEL W. G. , CHANG YET‐OY
Published: August 2006

Four groups of Good and Choice grade carcasses were hand boned. Flat bones from the right sides were mechanically deboned using a Beehive machine with 0.46 mm holes in the cylinder and designated mechanically deboned meat (MDM). Flat bones from the left sides were hand‐cleaned of all visible muscle and fat and then run through the mechanical deboner and designated mechanically separated tissue (MST). No significant differences in moisture, fat or protein between tissue from the right and left sides were present, but MDM had less ash than did MST. Higher ash content in the MST was paralleled by higher values (P < 0.05) for iron, calcium, magnesium, collagen and pH. Greater amounts of isoleucine (P < 0.05) were present in MDM than in MST. Bologna was formulated to contain 30% MDM or 30% MST. No differences in processing quality of the bolognas were noted. Independent triangle tests for flavor and grittiness showed that panel members could detect differences (P < 0.01) in bologna containing MDM or MST when compared to control bologna.
EFFECT OF BLADE TENDERIZATION ON STORAGE LIFE RETAIL CASELIFE AND PALATABILITY OF BEEF
Authors: DAVIS G. W. , SMITH G. C. , CARPENTER Z. L.
Published: August 2006

Boneless strip loins (n = 90) and inside rounds (n = 90) from Heavy‐Choice, Heavy‐Good and Light‐Good carcasses were randomly assigned to one of six treatments representing combinations of storage interval (7 or 14 days), blade tenderization (prior to or following storage) and packaging (vacuum packages or polyethylene bags). Vacuum packaging was much more satisfactory than polyethylene packaging for maintaining appearance of subprimal cuts following storage and for assuring desirable overall appearance of steaks during retail display. Subprimal cuts should be blade tenderized after, rather than prior to, storage to minimize weight losses of subprimals during storage, but time of blade tenderization did not affect retail caselife or palatability traits. Light‐Good beef was not generally inferior to that from Heavy‐Choice or Heavy‐Good carcasses in storage‐life, retail caselife or palatability if subprimal cuts were stored in vacuum packages. However, Light‐Good strip loins which were blade tenderized prior to storage and stored in polyethylene bags were discolored and unattractive following storage and produced steaks which had very limited retail caselife. Blade tenderization increased tenderness above that achieved by aging alone but did not otherwise affect palatability.
VARIABLES AFFECTING THE ACCEPTABILITY OF RADAPPERTIZED GROUND BEEF PRODUCTS
Authors: COHEN J. S. , SHULTS G. W. , MASON VERA C. , WIERBICKI E.
Published: August 2006

A series of experiments were conducted to determine the effect of different variables on the quality of an irradiated ground beef product. Factors studied included: different food‐grade phosphates; NaCl content; fat content; and size of grind. The influence of these variables on the cooking loss (moisture retention), shear press values and sensory scores was studied. The addition of phosphates and NaCl was desirable in controlling cooking losses. The most effective phosphate was tetra‐sodium pyrophosphate. The addition of NaCl decreased the shear press force required to penetrate the beef patty, i.e., it tenderized the product. Phosphate addition did not affect the shear press force. Increased fat content increased the cooking losses, but did not affect the shear press force. Irradiation with sterilizing doses had a marked effect on decreasing the shear press force.
EFFECT OF BLANCHING, EDTA AND NaHSO3 ON COLOR AND VITAMIN B6 RETENTION IN CANNED GARBANZO BEANS
Authors: DAOUD H. N. , LUH B. S. , MILLER M. W.
Published: August 2006

THE EFFECT of blanching, EDTA and NaHSO3 treatments on color and vitamin B6 retention in canned garbanzo beans (Cicer arietinum) was investigated. Saccharomyces carlsbergensis (ATCC 9080) and Kloeckera apiculata (UCD FS & T 72–62) were used as comparative organisms for the microbiological assay. Water blanching resulted in approximately 10–15% loss of total vitamin B6 while steam blanching resulted in only 5–8% loss. The dry garbanzo beans contained 5.5 μg vitamin B6/g when S. carlsbergensis was used as the test organism and 5.8 μg/g when K. apiculata was used. Blanching had no significant effect on the color of the canned beans. Vitamin B6 retention in the canned product was affected by the use of NaHSO3 in the soaking water as a bleaching agent. Samples soaked in water containing 1600 ppm NaHSO3 contained 3.4 ± 0.1 μg vitamin B6/g on the dry basis while the control samples contained 3.9 ± 0.2 μg/g. The NaHSO3 soaking improved the color of the canned beans significantly. Incorporating 300 ppm of ethylenediaminetetraacetic acid (EDTA) in the canning brine for color improvement did not significantly affect the vitamin B6 content of the canned product. But, it did improve the color of the canned beans. Use of K. apiculata as the test organism resulted in slightly but consistently higher total vitamin B6 assays in all samples than those using S. carlsbergensis. This could be due to the difference in the response of the two organisms toward the different forms of vitamin B6. K. apiculata responds nearly equally to pyridoxine, pyridoxal and pyridoxamine, while S. carlsbergensis responds nearly the same to pyridoxine and pyridoxal, but to a lesser degree to pyridoxamine.
TITRATABLE ACIDITY OF TOMATO JUICE AS AFFECTED BY BREAK PROCEDURE
Authors: STADTMAN F. H. , BUHLERT J. E. , MARSH G. L.
Published: August 2006

There is less titratable acidity in tomato juice that has been processed by a “hot‐break” procedure to inactivate pectolytic enzymes than in juice of tomatoes from the same lot of fruit that has been extracted cold. These differences in titratable acidity can be attributed to the activity of the pectolytic enzymes in the "cold‐break" juice which produce acidic breakdown products from the pectins.
COMMERCIAL ORANGE ESSENCE: COMPARISON OF COMPOSITION AND METHODS OF ANALYSIS
Authors: LUND ERIC D. , BRYAN WILLIAM L.
Published: August 2006

Quality of three commercial orange essences was related to composition determined by gas chromatography. Two essences were unacceptable in flavor; the third was typical with a high flavor score. The technique of directly analyzing untreated essence was adequate for most components. Of the 21 identified, three were present in reduced concentration in unacceptable essence and six were present in high concentration. The three components found in low concentration — acetaldehyde, ethyl butyrate, and octanal — are known contributors to desirable flavor while two of the components found in high concentration ‐ trans‐2‐hexenal, and α‐terpineol — are known contributors to off‐flavor. Determination of flavor and off‐flavor components by gas chromatography of directly injected essence appears promising as a rapid, objective technique for quality control.
PRODUCTION OF PROTEIN ISOLATES AND CONCENTRATES FROM OILSEED FLOUR EXTRACTS USING INDUSTRIAL ULTRAFILTRATION AND REVERSE OSMOSIS SYSTEMS
Authors: LAWHON J. T. , MULSOW D. , CATER C. M. , MATTIL K. F.
Published: August 2006

The consumption of protein isolates from oilseed flours is expected to continue its upward trend as meat analogs from vegetable proteins are more widely marketed. However, conventional protein isolation procedures are lengthy and somewhat expensive. These processes also result in whey‐like liquid by‐products which constitute a water pollution threat unless properly processed. Preparation of protein isolates and concentrates from glandless cottonseed and soy flours by extracting the protein and ultrafiltering the solubilized protein directly from the liquid extract was investigated. In the process devised, proteins normally precipitated to produce isolates were recovered together with the conventional whey protein by ultrafiltration (UF). The UF permeate was further processed with a reverse osmosis (RO) membrane. Different industrial UF and RO systems were utilized in 22–60 lb extractions. UF membranes were found which gave desirably high permeation rates and satisfactory constituent separations, especially with cottonseed storage protein (SP) extract. With SP extract, initial LJF permeate flux achieved was in excess of 1.50 gal of permeate per square foot of membrane area per day (gfd). The flux declined to 96 gfd over a period of 8 hr while the volume of original extract in the feed solution was being reduced by a ratio of 12.5 to 1 in the final UF concentrate. As expected, nonstorage protein (NSP) and SP extracts from cottonseed were found to require membranes having different molecular weight cutoff points. Noncellulose‐based membranes performed better for this application because of their broader pH and temperature operating ranges.
BETANINE SEPARATION AND QUANTIFICATION BY CHROMATOGRAPHY ON GELS
Authors: ADAMS J. P. , von ELBE J. H.
Published: August 2006

Published methods for separation and quantification of betalaine pigments from plant extracts are based on electrophoretic and spectro‐photometric techniques. These methods are either time consuming, or lack accuracy if interfering substances are present; therefore, a more rapid and accurate method for betalaine separation and betanine quantification is needed. Chromatography on gel filtration supports (Sephadex or Bio‐Gel polyacrylamide) is shown to be a rapid and efficient method of separating betalaines from raw beet juice. Raw and fermented beet juice (Beta vulgaris) directly applied to a column of polyacrylamide gel (Bio‐Gel P‐6) resulted in the detection of numerous pigment bands. Observed average distribution coefficients (Kav) for betanine on Sephadex G‐25 or Bio‐Gel P‐6 ranged from 0.8–2.0 at a pH value of 4.0–2.0, respectively. These data suggest that the major mechanism of retention of the pigments on gel supports can be adsorption rather than gel‐filtration. Resolution of betanine and betanidme was greater on columns packed with Sephadex G‐25 compared to columns packed with Bio‐Gel P‐6. Loading capacity (based on reduced plate height) was greater on columns packed with Bio‐Gel P‐6 when comparing the two column packings. When Bio‐Gel P‐6 was chosen as the support for the separation of pigments, excellent separation was obtained using a phosphate buffer at pH 3.0. Elution patterns of betanine were recorded by measuring the absorption at the maximum wavelength. Peak areas obtained were related to standard concentrations of betanine.
ENUMERATION OF TEMPERATURE‐STRESSED Pseudomonas aeruginosa UTILIZING SELECTIVE PROCEDURES
Authors: KUKULINSKY‐FULLER JANET C. , NELSON F. EUGENE
Published: August 2006

Sublethally stressed cells of Pseudomonas aeruginosa were enumerated using the plate count procedure with Plate Count Agar (PCA) and several selective media. Exponential phase (5 hr) cultures were stressed at 1 or 5°C in phosphate buffered distilled water for 0, 5 and 30 min and 24 hr. Counts on all media decreased as time of stress increased. Cold‐stressed organisms plated on Acetamide Agar (ACE), King's Medium B with cetrimide (KMB), Trypicase Soy Agar with nitrofurantoin (TSN) and Naladixic Acid Cetrimide Agar (NAC) gave lower counts than those obtained on PCA, but KMB and NAC were the only media that gave statistically different counts at the 95% confidence level. Stationary phase (24 hr) cultures were stressed at 55°C in reconstituted milk‐solids‐not‐fat to obtain approx 99% kill. Counts of heat‐stressed organisms on ACE, KMB, TSN, NAC and Pseudosel BBL (PSE) were significantly lower than counts on PCA. Incubation of plates at 41°C reduced the count of heat‐stressed cells significantly from counts obtained at 35 or 37°C on all media, including nonselective PCA. Only PSE affected counts of unstressed organisms, the counts being significantly lower than those on PCA. Counts of temperature‐stressed p. aeruginosa may be substantially decreased when selective procedures are used.
COMPARSION OF CHEMICALLY MEASURED AVAILABLE LYSINE WITH RELATIVE NUTRITIVE VALUE MEASURED BY A Tetrahymena BIOASSAY DURING EARLY STAGES OF NONENZYMATIC BROWNING
Authors: WARREN R. M. , LABUZA T. P.
Published: August 2006

Tetrahymena pyriformis W (TPW) was used as a biological assay to study the loss of overall protein quality due to nonenzymatic browning. The Relative Nutritional Value (RNV) as determined by this organism decreases in a model food system as Maillard compounds are formed during storage at 35°C for 80 days and at three water activities (0.3, 0.5 and 0.7). These results were compared to the fluorodinitrobenzene (FDNB) chemical assay. The latter method shows a greater loss of available lysine than is seen by TPW growth at early stages of browning. Significant accumulation of brown pigment production does not occur until after RNV has diminished by 35–50% and FDNB has decreased by 60–70%. At advanced stages of browning, however, the TPW test showed equivalent or greater losses of nutritional value. Considerable variation in the TPW bioassay occurred due to the problems in the technique but analysis of all stored samples in a single test allowed comparison to a standard casein control for measurement of protein quality loss.
EVALUATION OF SEVERAL PULSED NMR TECHNIQUES FOR SOLIDS‐IN‐FAT DETERMINATION OF COMMERCIAL FATS
Authors: TEMPLEMAN G. J. , SHOLL J. J. , LABUZA T.P.
Published: August 2006

The critical procedural and instrumental parameters for the determination of the percent solids in commercial fat samples using proton pulsed NMR techniques are reported. The precision and accuracy of two alternate data treatments are identified. The pulsed NMR technique has the advantage of measurement speed on the standard dilatometric and wideline NMR procedures. However, in common with these, for consistent results the samples must be temperature conditioned. Within experimental error, the pulsed NMR method is not sensitive to a tempering step in the conditioning procedure. A pulsed NMR method based on the use of a standar plot has a standard deviation of ±1%. This compares favorably with wideline NMR, but is less precise than dilatometry. The results, however, are linearly related to dilatometry, and are most accurate at low solid levels. For commercial fats, accuracy was found to depend upon their composition.
COMPARISON OF Tetrahymena pyriformis W AND RAT BIOASSAYS FOR THE DETERMINATION OF PROTEIN QUALITY
Authors: EVANCHO G. M. , HURT H. D. , DEVLIN P. A. , LANDERS R. E. , ASHTON D. H.
Published: August 2006

The protein quality of 34 samples of commercially prepared foods was determined using the Tetrahymena pyriformis W and rat Protein Efficiency Ratio (PER) bioassays. ANRC Reference Casein was used as the reference protein in both assays. The regression equation relating the Tefrahymena Relative Nutritive Value (RNV) and PER was: PER = 0.286 + 0.022 (RNV), r = 0.90 (P < 0.01). This relationship could be used to predict the protein quality of food samples. The use of the Coulter particle counter instead of the direct microscopic counting procedure increased the efficiency of the Tetrahymena assay by reducing counting error and the length of time required. In addition, quantitative information on cell size in relation to quality and quantity of protein in the test sample was obtained. The results of these studies suggest that the Tetrahymena pyriformis W assay may be adapted to provide a rapid, low cost assay for estimation of protein quality of commercially prepared foods.
A DIFFERENTIAL MEDIUM FOR THE ISOLATION OF Aspergillus flavus FROM COTTONSEED
Authors: HAMSA T. A. P. , AYRES J. C.
Published: August 2006

An amended Aspergilhrs Differential (BSAD) agar prepared by a modification of Bothast and Fennell's formula [Mycologia (1974) 66: 365] using botran (2,6‐dichloro‐4‐nitroaniline) facilitated the isolation and enumeration of A. flavus from cottonseeds based on the characteristic orange yellow under‐colony pigmentation after the cultures were incubated for 5 days at 28°C. Pigment production by A. flavus cultures on BSAD agar was detected by the third day of incubation. An incubation period of 5 days at 28°C is recommended for routine screening of cottonseed samples for contamination by A. flavus. At the concentrations used, botran (10 mg/liter) and streptomycin sulfate (50 mg/liter) did not interfere with the pigment production by A. flavus but decreased the numbers and colony size of other fungi and bacteria. Decrease in pH of the medium from 6.5 to 5.5, 4.5 and 3.5 resulted in decrease of the intensity of pigmentation while the sporulation of A. flavus colonies increased. When ferric citrate was omitted from ADM containing botran or was replaced with manganous sulfate, zinc sulfate or copper sulfate, orange yellow pigmentation was not produced. Kojic acid produced by strains of Aspergillus reacts with ferric citrate in the medium to produce orange‐yellow pigmentation. When esculin hydrate (6,7‐dihydrocoumarin‐6‐glucoside) was added to BSAD agar at a 1% level, deep reddish brown pigment was produced by all isolates of A. flavus and A. parasificus tested. Similarities between pigment production and nitrification by the A. flavus group of fungi was observed. Few isolates of A. oryzae produced pigmentation similar to that produced by A, flavus.
INVOLVEMENT OF ETHYLENE IN THE HARDCORE SYNDROME OF SWEET POTATO ROOTS
Authors: TIMBIE MARK , HAARD NORMAN F.
Published: August 2006

Evidence presented supports our thesis that anethylene mediated reaction(s) functions in the series of events which lead to a market disorder of sweet potatoes called “hardcore.” Storage of roots in an environment conducive to ethylene accumulation or containing exogenous ethylene resulted in a higher incidence of hardcore. Alternatively, storage conditions designed to minimize endogenous ethylene accumulation decreased the extent of hardcore. Induction of hardcore was markedly reduced by carbon dioxide, a competitive inhibitor of ethylene mediated reactions. Sweet potato roots weighing less than 200g had a lower incidence of hardcore compared to larger roots. Also, low levels of ethylene gas were detected in the volatiles of sweet potato roots after long‐term chilling.
RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO MEASURES OF BEEFSTEAK TENDERNESS
Authors: OLSON D. G. , PARRISH F. C.
Published: August 2006

Samples were removed from 6 veal, 35 A‐maturity and 12 C‐maturity bovine longissimus (L) muscles at 1 and 7 days postmortem. Myofibril fragmentation index (MFI), Warner‐Bratzler (W‐B) shear‐force, sensory panel evaluation and sodium dodecyl sulfate (SDS) polyacrylamide gels of myofibrils were determined on muscle samples and steaks. Correlation coefficients between MFI and W‐B shear‐force were ‐0.95, ‐0.73 and ‐0.65 and, between MFI and sensory tenderness, were 0.97, 0.75 and 0.72 for steaks postmortem aged for 7 days at 2°C from veal, A‐maturity and C‐maturity carcasses, respectively. SDS‐polyacrylamide gels showed that the intensity of the 30,000‐dalton component corresponded to the tenderness level of the steaks. These results demonstrate that MFI accounts for about 50% of the variation in tenderness and that myofibril fragmentation and the intensity of the 30,000‐dalton component offer potential usefulness as indices of tenderness.