bluuebunny/crossref_metadata_2025 huggingface dataset:
Role of Alpha‐Tocopherol, Ascorbic Acid, Citric Acidand EDTA as Oxidants in Model Systems
Authors: MAHONEY JOHN R. , GRAF ERNST
Published: August 2006

The effects of four widely employed “antioxidants” on iron‐mediated hydroxyl radical formation and lipid peroxidation were studied in aqueous model systems. Iron and copper served as catalysts for the reactions which oxidized ascorbic acid and alpha‐tocopherol and reduced oxygen. Ferrous ion spontaneously reduced oxygen to O−2 (su‐peroxide anion radical) which led to OH (hydroxyl radical) and H2O2 generation and lipid peroxidation. Precipitation or sequestration of iron greatly depressed these oxidative events. Complexation by EDTA and citric acid, however, formed catalytically active iron chelates. The concomitant increase in iron solubility explained the substantial enhancement of iron‐driven redox reactions by EDTA and citric acid.
Microencapsulation by a Dehydrating Liquid:Retention of Paprika Oleoresin and Aromatic Esters
Authors: ZILBERBOIM R. , KOPELMAN I. J. , TALMON Y.
Published: August 2006

Microencapsulation at room temperature (∼25°C) or below was performed by injecting an emulsion of “core‐material” in a solution of “wall‐material” into a dehydrating liquid such as ethanol. The microcapsule slurry was filtered and then dried in a low temperature (50°C) vacuum oven. The effects of the various process parameters on retention of the core material during microencapsulation were investigated. To achieve high retention values it was necessary to use low core‐to‐shell material ratio, high solid concentration and high viscosity of the emulsion continuous phase, absolute ethanol as desiccant, short contact times between capsules and desiccant, and low air pressure in the formation of the microcapsules. The effect of retention decrease during storage due to humidity was also investigated. Results suggested that the process might be made much more efficient if continuous coextrusion of the emulsion and desiccant were used.
Mathematical Evaluation of Process Schedules for Aseptic Processing of Low‐Acid Foods Containing Discrete Particulates
Authors: SASTRY SUDHIR K.
Published: August 2006

A quantitative methodology was developed for evaluating thermal process schedules for low‐acid foods containing particulates of any shape. The methodology uses finite element analysis to determine temperature distributions within particulate foods subjected to timevarying boundary conditions. Simulations were conducted to study the effects of particle size, residence time distributions within heat exchanger and holding tube, and convective heat transfer coefficients. Results indicate that all these factors have significant effects on the thermal process schedule required to achieve commercial sterility. For large particles, simulations indicate that little credit can be given for lethality within the heating section.
Determination of Pectin in the Presence of Food Polysaccharides
Authors: KOSEKI MASAMICHI , KITABATAKE NAOFUMI , DOI ETSUSHIRO , YASUNO TETSUKO , OGINO SHUZO , ITO AKIKO , ENDO FUSAYOSHI
Published: August 2006

A selective and specific method to assay pectin in mixtures of polysaccharides using pectinase was developed. The mixture was extracted with 99.5% (v/v) ethanol to remove gum arabic and any other ethanol‐soluble saccharides and polysaccharides; pectin was then hydrolyzed with pectinase. The hydrolyzed pectin was recovered by solution in 80% (v/v) ethanol and assayed by the m‐hydroxybiphenyl method. The assay was not affected by agar and gums of tragacanth, karaya, guar, and locust bean in the mixture. Alginate and xanthan gum in the mixture repressed the development of color by this method, but this effect could be offset by modification of the pectinase reaction system.
A Rapid Method for the Determination of Soluble and Insoluble Dietary Fiber: Comparison with AOAC Total Dietary Fiber Procedure and Englyst's Method
Authors: MONGEAU ROGER , BRASSARD RENE
Published: August 2006

Total dietary fiber (TDF) was measured in 16 foods by three methods: a rapid enzyme‐NDF (neutral detergent fiber) procedure supplemented with a separate procedure for soluble (SOL) fiber, the AOAC TDF method and the comprehensive Englyst's procedure. The NDF+SOL method needed less operator time than the AOAC method and its TDF values were in agreement with the AOAC method (y = 0.98 ‐0.39; r = 0.997) and with the Englyst's method (y = 1.17 ‐0.19; r = 0.996). The constituent sugars of polysaccharides in NDF+SOL residues were similar to those by the Englyst's method, indicating an adequate estimation of dietary fiber in foods and food products.
Analysis of Free and Total Sulfites in Food by Ion Chromatography with Electrochemical Detection
Authors: KIM H.‐J. , KIM Y.‐K.
Published: August 2006

A sensitive and selective analytical technique for the determination of free and total sulfites in food was developed using ion chromatography with electrochemical detection. Free and total sulfites in three dehydrated foods were analyzed by extraction of the sulfites at pH 2.0 and 8.9, respectively, and separation on an anion exclusion column with 5 mM H2SO4, pH 2, solution as eluant. Using an electrochemical detector set at + 0.40 volts vs Ag/AgCl electrode, sulfites equivalent to 0.1 ppm SO2 in the extract could be detected with detector response linear up to 6 ppm SO2.
Gel Electrophoresis: A Qualitative Method for Detection of Duck and Goose Liver in Canned Foie Gras
Authors: BONNEFOI M. , BENARD G. , LABIE C.
Published: August 2006

Electrophoresis is commonly used in species determination of proteins in food products; however, its utilization for detection of fraudulent liver mixing in foie gras canned products has not yet been reported. An aqueous extract was first prepared by homogenization in 8M urea and 1 mM dithiothreitol followed by centrifugation. Triton X‐100 urea disc‐electrophoresis in polyacrylamide gel then was carried out in a cationic system by stacking at pH 5.13 and resolution at pH 4.01. Gels were compared after densitometric scanning. Foie gras contain‐ ing varying proportions of liver mixtures were assayed. The technique was shown to be effective in detecting liver species adulteration at concentrations as low as 10%.
Detection of Low Molecular Weight IReduced Zein Polypeptides Separated by Polyacrylamide Gel Electrophoresis
Authors: GORINSTEIN SHELA , QUICKE GEORGE V. , PHILLIPS ANNE M.
Published: August 2006

Several bands including some low molecular weight (MW) peptides [9 and 11 kd (Kilo‐Dalton)] were visualized in reduced zeins after separation by sodium dodecyl sulphate polyacrylamide gel electro‐phoresis (SDS‐PAGE). It was concluded that 40% isopropanol‐10% acetic acid was effective in fixing these fast moving polypeptides. The demonstration of higher MW (40‐45 Kd) polypeptides may have also resulted from this treatment.
Production of α‐Galactosidase from Aspergilus oryzae Grown in Solid State Culture
Authors: ANNUNZIATO M. E. , MAHONEY R. R. , MUDGETT R. E.
Published: August 2006

Aspergillus oryzae QM 6737 was grown in solid state culture to produce α‐galactosidase extracellularly. An optimum enzyme yield of ∼ 3 units/g solid was obtained on wheat bran, 35% initial moisture, after 5 days at 32°C, with agitation. Higher initial moisture levels reduced enzyme production. Higher yields were obtained by adding glucose (73% increase), sucrose (39% increase), or melibiose (39% increase) to the bran, but raffinose and stachyose had little or no effect. Enzyme yield increased three times when soy flour or soy beans was used as substrate but no enzyme production was observed using rice. Enzyme production on soy beans decreased with increased initial moisture levels and with decreased particle size.
Quantitative Determination of Sugars in Various Food Products
Authors: SMITH JEFFREY S. , VILLALOBOS MELINA C. , KOTTEMANN CHRISTINE M.
Published: August 2006

Glucose, fructose, sucrose, maltose, and lactose were determined in 128 processed food products by high pressure liquid chromatography. Sugars in the foods were separated on a μ‐Bondapticarbohydrate column with acetonitrile‐water (82 + 18) as mobile phase. Eighty‐two baby food products, six types of crackers, four diet or breakfast bars, eleven condiments, twelve cookies and candies, and thirteen miscellaneous food products were analyzed and the sugar contents tabulated.
Fatty Acids in the American Groundnut (Apios americana)
Authors: WILSON P. W. , GORNY J. R. , BLACKMON W. J. , REYNOLDS B. D.
Published: August 2006

The fatty acid profiles of lipids extracted from groundnut (Apios americana Medikus) seeds and tubers were analyzed using gas‐liquid chromatography. Groundnut seeds contained 12.1–18.4% lipids and groundnut tubers 4.1–4.6%, on a dry weight basis. Fatty acid profiles of seed and tuber lipids differred; however, linoleic acid predominated. The fatty acid profiles of seeds and tubers varied between plants collected in two different locations, suggesting genetic variability.
Kinetics of Decomposition of Aspartame Hydrochloride (Usal) in Aqueous Solutions
Authors: PRUDEL M. , DAVÍDKOVÁ E. , DAVÍDEK J. , KMÍNEK M.
Published: August 2006

A scheme of aspartame hydrochloride (Usal) decomposition in relation to the pH and temperature which takes into account the possibility of phenylalanyl‐aspartic acid dipeptide formation is suggested and experimentally confirmed. Aspartyl‐phenylalanine and diketopiperazine were found to be the main decomposition products. The concentration of diketopiperazine increases and that of aspartyl‐phenylalanine de‐creases with increasing pH. At pH 2.9 less aspartyl‐phenylalanine and more diketopiperazine is formed with increase in temperature; twice the concentration of phenylalanine methyl ester was found at 80° and 90°C when 50% of the Usal present in the medium was decomposed, as compared to that determined at 25° and 40°C. The distribution of the remaining products remained constant over the entire range measured.
Thermal Activation of Actomyosin Mg2+‐ATPases from Flying Fish and Black Marlin Muscles
Authors: TAGUCHI TAKESHI , TANAKA MUNEHIKO , NAGASHIMA YUJI , AMANO KEISHI
Published: August 2006

The effects of heat treatment (25°, 30°, 35°, 37°, and 40°C) on acto‐myosin Mg2+‐ATPase activity from flying fish and black marlin were studied with respect to setting of their meat pastes. The setting ability of flying fish had very high values but black marlin was low. Flying fish actomyosin Mg2+ATPase was activated more than three times by heating at 35°C, while the activation of black marlin was about two‐thirds at 37°C. For acto‐HMM ATPase, however, no appreciable difference in activation was observed between flying fish and black marlin. For both fishes, the acto‐S‐1 ATPase activities were not enhanced by the heat treatment. A possible role of myosin fragments in this activation is discussed.
Tenderness and Retail Display Characteristics of Beef Tenderloin Steaks Comparing Kidney Fat Removal Times Under Different Processing and Storage Systems
Authors: JOHNSON D. D. , WEIFFENBACH S. T. , WEST R. L.
Published: August 2006

The effects of electrical stimulation, kidney fat removal time, tenderloin removal time, and storage and packaging treatment on tenderness and retail display characteristics of beef tenderloin steaks were studied. Electrical stimulation increased overall desirability scores on days 2 through 4 of retail display. Steaks from sides that had kidney and pelvic fat removed prior to chilling had higher Warner‐Bratzler shear force values, darker muscle color and higher retail evaluations for overall desirability on days 2 through 4 of display than did steaks from conventionally dressed sides. Tenderloin steaks that were vacuum packaged and stored 14 days had higher bacterial counts, more uniform lean color and less visual purge in the retail package than did steaks retail displayed immediately after tenderloin removal.
Effects of Various Phosphates on the Palatability, Appearance and Storage Traits of Flaked and Formed Restructured Beef Steaks
Authors: MILLER M. F. , DAVIS G. W. , SEIDEMAN S. C. , RAMSEY C. B. , ROLAN T. L.
Published: August 2006

Seven blends (9.1 kg raw meat) were formulated with 0.75% NaCl and 0.25% or 0.5% sodium tripolyphosphate (STP), sodium hexa‐metaphosphate (SHMP) or sodium acid pyrophosphate (SAPP). Steaks from all blends were “slightly” to “moderately” desirable in flavor and overall satisfaction scores. Steaks made with STP had higher shear force values and work required to shear values than all other restructured steaks indicating an increase in binding occurred with added STP. Restructured steaks formulated with 0.5% STP or SHMP had more desirable raw color scores than the control or steaks made with SAPP. Storage life of all phosphate added restructured steaks was past 90 days frozen storage, and steaks containing STP had thiobarbituric acid values below 1.0 at 120 days storage.
Changes in Microbiological, Chemical, Rheological and Sensory Characteristics during Ripening of Vacuum Packaged Manchego Cheese
Authors: NUÑEZ M. , GAYA P. , MEDINA M. , RODRÍGUEZ‐MARÍN M. A. , GARCÍA‐ASER C.
Published: August 2006

The effects of cheese age when packaged and of packaging material permeability on Manchego cheese characteristics were studied throughout a 6‐month ripening period. Cheese age when packaged had no significant effect on microbial levels, proteolysis, lipolysis or flavor. However, moisture content and rheological characteristics were significantly different for cheeses packaged 1, 2 or 3 wk after salting. Packaging material had no influence on microbiological, chemical, rheological or sensory characteristics of Manchego cheese. Packaged cheese had a lower flavor intensity than nonpackaged cheese, but no significant differences in flavor quality between packaged and non‐packaged cheese were recorded. Weight losses after 6 months were undetectable in packaged cheese, but they averaged 15.16% in non‐packaged cheese.
Effect of Fluorescent Light on the Isomerization of Retinyl Palmitate in Skim Milk
Authors: GAYLORD A. M. , WARTHESEN J. J. , SMITH D. E.
Published: August 2006

Skim milk fortified with retinyl palmitate was exposed to fluorescent light and analyzed for the isomers of retinyl palmitate. High performance liquid chromatography was used to separate and identify the all‐trans and some cis forms. Besides all‐trans retinyl palmitate, small amounts of 13‐cis retinyl palmitate were present in unexposed skim milk. The level of all‐trans decreased over the 48‐hr period of light exposure. The 13‐cis levels also decreased but not as rapidly. The level of the 9‐cis isomer increased over the 48‐hr period of light exposure.
Effect of Sweeteners and Stabilizers on selected Sensory Attributes and Shelf Life of Ice Cream
Authors: WITTINGER S. A. , SMITH D. E.
Published: August 2006

Guar and locust bean gums were combined with sucrose, 36 DE corn syrup and/or 42 high fructose corn syrup (HFCS) in a minimum fat (10%) ice cream formulation. A total of 27 combinations were evaluated for sweetness, iciness, chewiness and vanilla intensity. Replacing 50% of the sucrose with 42 HFCS did not significantly affect sweetness or vanilla intensity. Chewiness was enhanced when high corn syrup levels were combined with a high guar to locust bean gum ratio. Storage study data showed that ice creams containing high levels of HFCS became objectionably icy earlier than ice creams containing low levels or no HFCS. With a high guar to locust bean gum ratio ice creams became both detectably and objectionably icy sooner than if a low ratio of these gums was used.
Development of an Acceptable “Ice Cream” Possessing a Reduced Sodium Content
Authors: ADDESSO KEVIN M. , KLEYN DICK H.
Published: August 2006

Acceptable “ice cream” products possessing reduced sodium content were developed. Demineralized whey and demineralized whey protein concentrate were used individually and in various combinations to replace 15, 25, 50, 75, and 100% of the serum solids contributed by nonfat dry milk. Maximum reduction (63%) in sodium was achieved in one product containing 30.5 mg sodium/100g based upon comparison to a control containing 81.5 mg/100g. A descriptive product rating test was used to evaluate experimental products for appearance, flavor, body, texture, and acceptability. A student panel found all whey‐containing experimental products to be acceptable when compared to the control sample, a high quality vanilla ice cream containing nonfat dry milk solids as the only source of serum solids.
Disulfide Reduction and Molecular Dissociation Improves the Proteolysis of Soy Glycinin by Pancreatin in vitro
Authors: ROTHENBUHLER E. , KINSELLA J. E.
Published: August 2006

THE EFFECTS of structural modification by urea and dithiothreitol on the in vitro pancreatin proteolysis of soy glycinin was studied. Urea, up to 4.5M, which causes dissociation of glycinin into subunits and some unfolding of the polypeptides progressively increased proteolysis by pancreatin as measured by the pH‐stat method. Reduction of the intermolecular disulfide bonds with dithiothreitol doubled the rate of proteolysis and when additional intramolecular disulfide bonds of glycinin were cleaved, the rate of digestibility increased approximately threefold becoming equivalent to casein in its susceptibility to proteolysis by pancreatin.
Kinetic Studies on the Alkaline Treatment of Corn (Zea mays) for Tortilla Preparation
Authors: HERRERA MARINA , ZYMAN JAYA , PENUA JORGE GARCiA , SEGURAJAÚREGUl JOSË SIMÖN , VERNON JAIME
Published: August 2006

Water diffusion and starch gelatinization kinetics during corn nixtamalization were analyzed using the shell and core model. Good correlations were found between grain equivalent spherical radius and the phenomena involved: mass transfer (r= 0.97, P=0.001) and reaction rate (r=0.97, P=0.001). A variable surface concentration model was used to explain calcium diffusion during processing. The parameters estimated allowed the simulation of the process at different cooking media temperatures and calcium hydroxide concentrations. The kinetic models developed in this work could be used to design, optimize and control the alkaline treatment of corn in preparing tortilla dough.
Concentration of Perilla Anthocyanins by Ultrafiltration
Authors: CHUNG MEI YUH , HWANG LUCY SUN , CHIANG BEEN HUANG
Published: August 2006

Anthocyanins were extracted from perilla leaves using 10% citric acid solution. The pigment in the extract could be concentrated by ultrafiltration (UF) with a membrane of M. W. cutoff 6,000, possibly due to the formation of copigmented complexes. In UF operations, fouling was not severe. Increasing either transmembrane pressure or feed concentration resulted in increased solute retention. Recovery of anthocyanin was over 60% by UF at volume concentration ratio of 4.
Rectified Concentrated Grape Must: HPLC Analysis of Phenolic Substances and Hydroxymethylfurfural
Authors: POMPEI C. , ROSSI M. , BAROZZI E.
Published: August 2006

The phenolic compounds extracted with ethyl acetate from 8 grape musts (5 Italian, 2 Greek, and 1 French) and from the rectified concentrated musts (RCMs) obtained from these, were analyzed. No quantifiable amount of phenolics were found by HPLC analyses of the RCMs. However, the chromatograms showed a peak that corresponded to hydroxymethylfurfural (HMF). By direct analysis of the RCMs, under the same analytical conditions used for phenolic compounds the HMF content of the RCMs was determined to range from 26 to 99 mg per kg of product.
Extraordinary Heat Resistance of Talaromyces flavus and Neosartorya fischeri Ascospores in Fruit Products
Authors: BEUCHAT L. R.
Published: August 2006

Ascospores of three strains each of Talaromyces flavus, Neosartorya fischeri and Byssochlamys fulva/nivea were analyzed for resistance to thermal inactivation in five fruit‐based (blueberry, cherry, peach, raspberry and strawberry) products. D91°C values for two strains of T. flavus ranged from 2.9–5.4 min; D88°C values ranged from 7.1–22.3 min. Ascospores of N. fischeri were somewhat less heat resistant; D91°C values were < 2.0 min and D88°C were 4.2–16.2 min. Ascospores of Byssochlamys spp. were considerably less heat resistant. The type of fruit product did not appear to substantially influence rates of thermal inactivation. No heat‐resistant ascospores of T. flavus or N. fischeri, i.e., ascospores capable of surviving 15 min at 75°C, were formed on fruit products stored at 10°C for 137 days. However, T. flavus and N. fischeri formed ascospores on cherry substrate stored at 25°C within 65 and 137 days, respectively, that survived 15 min at 88°C.
Enthalpy‐Entropy Compensation in Sorption Phenomena: Application to the Prediction of the Effect of Temperature on Food Isotherms
Authors: AGUERRE R. J. , SUÁREZ C. , VIOLLAZ P. E.
Published: August 2006

The isosteric heat and entropy of water sorption of food products were calculated from sorption isotherms previously reported by other researchers. The plot of the isosteric heat against entropy satisifed the enthalpy‐entropy compensation. This relationship was used to derive a two‐parameter sorption equation which took into account the effect of temperature on water sorption isotherms of food products.
Effectiveness of Sensory Difference Tests: Sequential Sensitivity Analysis for Liquid Food Stimuli
Authors: O'MAHONY M. , GOLDSTEIN L. R.
Published: August 2006

Versions of the triangle test in which either one or the other stimulus was maintained as the odd one, were found to differ in their effectiveness for a flavored sparkling water system but not for a wine system. The same was found for different orders of presentation of the R‐index sensory difference test. These differences were predicted successfully from the signal detectabilities of the various stimuli using a predictive system called Sequential Sensitivity Analysis (SSA). This extended SSA beyond model systems to food systems. Use was made of a technique of rapid alternate tasting of different stimuli, called ‘warm‐up', to improve judges’ performance.
High Performance Liquid Chromatographic Determination of Vitamin C in Fresh Tomatoes
Authors: RUSSELL L F.
Published: August 2006

A reverse phase ion‐pairing HPLC method for determining vitamin C in fresh tomatoes was developed. An internal standard was used for calibration and quantitation. Recoveries of vitamin C from fresh tomato samples that had been spiked with known amounts of the acid ranged from 96 to 105%. Determination of the vitamin C in fresh tomatoes by this method compared favorably with similar analyses using the standard indophenol titration method.
A Quality Comparison of Devil's Food and Yellow Cakes Baked in a Microwave/Convection Versus a Conventional Oven
Authors: STINSON C. T.
Published: August 2006

A quality comparison was made of devil's food and yellow cakes baked in microwave/convection (MW/C) and conventional (CON) ovens as either single or double layers. Single MW/C layers were rated slightly lower than CON layers for crust color, moistness and total sensory score. However, double layers were rated equal or near‐equal to CON layers. Although slight differences were found, all MW/C cakes were acceptable. These results indicated that high quality cakes can be baked 15–25% faster in a MW/C than in a CON oven.
Characterization and Distribution of Aerobic, Spore‐Forming Bacteria from Cacao Fermentations in Bahia
Authors: SCHWAN ROSANE FREITAS , VANETTI MARIA CRISTINA D. , SILVA DAISON OLZANY , LOPEZ ALEX , DE MORAES CÉLIA A.
Published: August 2006

Aerobic spore forming bacteria isolated from traditional cacao fermentations in Bahia were identified in the genus Bacillus: B. subtilis, B. licheniformis, B. firmus, B. coagulans, B. pumilus, B. macerans, B. polymyxa, B. laterosporus, B. stearothermophilus, B. circulans, B. pasteurii, B. megaterium, B. brevis, and B. cereus. In the first 8 hr of the fermentations, similar percentages of ten species were found in the distribution. During the fermentation process the amount of spore‐forming bacteria increased and B. subtilis, B. circulans, and B. licheniformis appeared more frequently.
Determination of Food Preservatives in Orange Juice by Reversed‐Phase Liquid Chromatography
Authors: LEE HYOUNG S. , ROUSEFF RUSSELL L. , FISHER JAMES F.
Published: August 2006

An isocratic high‐performance liquid chromatographic (HPLC) method has been developed to determine benzoic acid, sorbic acid, and methyl and propyl esters of p‐hydroxygenzoic acid (parabens) in orange juice. The HPLC system consists of a reversed‐phase column (150 × 6.0 mm i.d.) packed with a rigid polystyrene‐divinylbenzene gel, a solvent system of acetonitrile‐0.05M KH2P04 (40:60) with flow rate of 1.0 mL/min and 230 nm detection. Including sample preparation, a complete determination can be accomplished in 30 min. The method recovered 93% or more of all preservatives with the exception of high concentrations (500 ppm) of parabens.
Seasonal and Storage Effects on Color of Red‐Fleshed Grapefruit Juice
Authors: STEIN EDUARDO R. , BROWN HAROLD E. , CRUSE ROBERT R.
Published: August 2006

Seasonal and storage characteristics of the juice from four red‐fleshed grapefruit (citrus paradisi macf.) cultivars; Ruby Red, Henderson, Ray, and Star Ruby were determined and compared in a search for cultivars having juice with less tendency to fade as the fruit matures and on juice storage. Analyses of the single strength processed juice showed the cultivars to be similar except for lycopene and carotene values. Lycopene, the major pigment in pink and red grapefruit, declined 0.75–0.68 mg/100g, 0.36–0.25 mg/100g, 0.36–0.30 mg/100g and 0.14–0.08 mg/100g for Star Ruby, Henderson, Ray, and Ruby Red, respectively, as the season progressed. Storage of processed juice for 12 months revealed no major decrease in lycopene.
Effects of Heat Treatments on the Ethylene Forming Enzyme System in Papayas
Authors: CHAN HARVEY T.
Published: August 2006

Heat inactivation studies were conducted on the ethylene‐forming enzyme system (EFE) in papayas. Heat inactivation of the papaya EFE was biphasic and both phases followed first order kinetics. The activation energies E, for the thermal inactivation of the heat resistant (HR) and the heat susceptible (HS) EFEs were 68.3 and 51.2 Kcal/ mole, respectively. The thermodynamic constants for the heat inactivation of both EFEs were; enthalapy, 5 1.2 kcal/mole for HS and 66.7 kcal/mole for HR; free energy, 22.5 kcal/mole for HS and 23.3 kcal/mole for HR; entropy, 87.2 cal/deg‐mole for HS and 137.8 call degmole for HR. The heat resistant EFE appeared to compromise about 25% of the total EFE activity. Commercial heat treatments used for quarantine treatments affected mainly the heat susceptible portion which comprised the remaining 75% of the total EFE activity.
Protein‐Protein Interactions Between Soybean Beta‐conglycinin (B1‐B6) and Myosin
Authors: PENG I. C. , NIELSEN S.S.
Published: August 2006

Protein‐protein interactions between soybean beta‐conglycinin (B1‐ B6) and myosin were studied by turbidity, solubility and SDS‐poly‐ acrylamide gel electrophoresis (SDS‐PAGE) analysis. Turbidity and solubility studies showed that, under the experimental conditions used, these proteins interacted at temperatures between 60° and 100°C, while SDS‐PAGE analysis indicated that the interaction also occurred at 50°C. The interasction was such that no detectable complexing between these two proteins was observed. The presence of beta‐conglycinin resulted in diminished aggregations of myosin heavy chains between 50° and 100°C.
A Study of the Desorption Isotherms of Rewetted Pigeon Pea Type‐17
Authors: SHEPHERD H. , BHARDWAJ R.K.
Published: August 2006

Desorption equilibrium moisture content of pigeon pea type‐17 was experimentally determined between 10 and 80% RH. The Haynes empirical equation was found to be the best‐fit out of the seven mathematical models evaluated for 293 K, 323 K, 333 K and 353 K sigmoidshaped isotherms. Free energy change and isosteric heat of desorption decrease with increase in moisture content between ‐ 6373 Id/kg‐mol and ‐ 525 kJ/kg‐mol and between 53.429 MJ/kg‐mol and 43.211 MJ/kg‐mol, respectively. Ratio of latent heat of vaporization of water in pigeon pea to latent heat of vaporization of free water decreases continually from 1.168 to 1.042 over the moisture content range 5–18%, and is represented by a third‐order regression equation having a correlation coefficient of 0.993.
Modeling of Sulfur Dioxide Uptake in Pre‐Peeled Potatoes of Different Geometrical Shapes
Authors: RODRÍGUEZ N. , ZARITZKY N.E.
Published: August 2006

Sulfur dioxide uptake by pre‐peeled potatoes from dipping solutions was mathematically modeled. Diffusive mass transfer equations in porous medium were experimentally verified; residual levels of sulfur dioxide were measured in the range of industrial operating conditions. Effects of sodium bisulfite solution concentration, immersion time, size, shape, dry matter, density and velocity of the product were analyzed. Three geometric approximations to pre‐peeled potato cuts were examined (spheres, cubes and parallelepipeds). The fitting of equations to experimental data determined the effective diffusion coefficient of sulfur dioxide in potato tissue, which was compared to theoretical predictions in terms of molecular diffusivity, total solids content and tortuosity factor.
Effects of Processing and Storage on the Folate Content of Spinach and Broccoli
Authors: DeSOUZA SELWYN C. , EITENMILLER RONALD R.
Published: August 2006

Free and total folate activities (FFA and TFA) in spinach and broccoli were determined at various processing stages. In most cases FFA was significantly lower than TFA (P < 0.05). Steam‐blanching resulted in greater TFA retention than water‐blanching. Spinach lost 50% of the TFA during canning and another 10% after storage for 3 months. Storage at ‐ 32.2°C of water blanched spinach resulted in 27% TFA loss after 3 months and 17% TFA loss for water‐blanched broccoli after 8 months. For spinach and broccoli, 40% and 68%, respectively, of the TFA was in the blanch water but only 1% and 4% TFA, respectively, were in the steam‐blanch condensate. When canned, 14% of the TFA in spinach immediately after processing was in the liquid in the can. This amount increased to 18% after 3 months storage.
Functional Properties of Freeze‐Dried Powders of Unfermented and Fermented Aqueous Extracts of Legume Seeds
Authors: SCHAFFNER D. W. , BEUCHAT L. R.
Published: August 2006

Functional properties of freeze‐dried powders made from aqueous extracts of cowpea, peanut and soybean seeds were compared with those of a commercial cultured buttermilk powder product. Powders of seed extracts fermented with Lacrobacillus bulgaricus and Streptococcus thermophilus were also analyzed. The color of legume powders was similar to that of the commercial buttermilk product, and fermentation had a beneficial effect. Emulsion capacities of powders prepared from extracts were superior to the commercial product, as were foam capacity and stability. The nitrogen solubility profiles of powders from unfermented extracts were similar to those of powdered buttermilk; however, solubility of nitrogen in fermented extracts was less than that of unfermented products. The viscosity of rehydrated fermented powders was less than that of the controls but greater than that of the commercial product. The water adsorption capacity of various seed extract powders was similar, regardless of fermentation treatment.
Chemical Composition and Nutritional Quality of Sugar Cookies Containing Full‐Fat Sweet Lupine Flour (L. albus cv Multolupa)
Authors: BALLESTER D. , CARREÑO P. , URRUTIA X. , YANEZ E.
Published: August 2006

Full‐fat sweet lupine flour (FFSL) (Lupinus albus cv Multolupa) containing 35.4% protein was used to enrich the cookies given to a group of school children. FFSL replaced 5, 10, 15, 20, and 25% of wheat flour in the formula. Farinological study, physical dough properties, chemical composition, and nutritional quality of cookies were studied. The protein content of the cookies increased by 8.9% up to 55.7% for the 5% and 25% FFSL, respectively. The highest PER (1.92) was found in cookies with 20% FFSL compared with 0.15 for the control. The results show a new area for application of FFSL in human diets.
Sensory and Nutritional Evaluation of Wheat Bread Supplemented with Single Cell Protein from Torula Yeast (Candida utilis)
Authors: LIN John CHING‐MING , CHASTAIN Marian F. , STRENGTH D. R.
Published: August 2006

Experimental breads were made with 2, 4, 6, 8, 10, and 12% torula yeast flour (TYF). Taste panels found that bread fortified with 8% TYF was acceptable. Eight percent TYF raised protein content from 12.42% for all wheat flour bread to 14.22% for supplemented bread. Amino acid analyses indicated a marked increase in amino acid content especially lysine. The protein efficiency ratio (PER) for rats on all‐wheat‐flour bread was 1.3 1; replacing 8% of the wheat flour with TYF raised PER of supplemented bread to 2.28. Total carcass nitrogen retained by animals fed a diet containing supplemented bread was higher than that retained by rats whose protein was obtained from unsupplemented bread.
Survival of Campylobacter jejuni in Selected Gaseous Environments
Authors: STERN N. J. , GREENBERG M. D. , KINSMAN D. M.
Published: August 2006

Vacuum‐packaged and oxygen‐permeable, polyvinyl chloride film wrapped broiler chickens were compared with one another to determine influence on the survival of Campylobacter jejuni. No significant (P<0.01) difference in the survival of C. jejuni was observed, irrespective of the packaging system assessed by either surface rinse or drip sampling. Significantly (P<0.1) greater numbers of the organism were recovered by surface rinse sampling in both packaging systems when compared with the numbers obtained from drip sampling. Recovery of indigenous Campylobacter from red meat carcass samples was greater in the vacuum packaged samples (19/63) than in the oxygen permeable wrapped samples (7/63) after the samples were held at refrigeration temperatures for 1 wk. Significantly (P<0.01) greater survival of C. jejuni in ground beef was demonstrated in a 100% nitrogen atmosphere when compared with a vacuum, a 80% carbon dioxide and 20% nitrogen atmosphere or a 5% oxygen, 10% carbon dioxide and 85% nitrogen atmosphere. These results indicate that the organism survives at variable rates in different atmospheres, but these differences were relatively small and unlikely to impact on the public health.
Optimization of Extracellular Lipase Activity from Pseudomonas fluorescens using a Super‐Simplex Optimization Program
Authors: PAQUETTE G. J. , McKELLAR R. C.
Published: August 2006

A method of determining extracellular lipase activity from Pseudomonas fluorescens based on the hydrolysis of β‐naphthyl caprylate has been developed. Optimum activity was determined as a function of temperature, pH, β‐naphthyl caprylate and sodium taurocholate concentrations using a stepwise super‐simplex optimization procedure. Optimization was performed with a Sharp PC‐1500A computer and appropriate ranges for each experimental factor were determined by prior experimentation. A maximum A540 response of 0.38 units was obtained at 50°C, pH 7.2, 0.1 mM β‐naphthyl caprylate and 17.6 mM sodium taurocholate. This response was 61% better than a previous response obtained by the one‐factor‐at‐a‐time method.
Detection of Enterotoxigenic Escherichia coil in Foods by DNA Colony Hybridization
Authors: FERREIRA JOSEPH L. , HILL WALTER E. , HAMDY MOSTAFA K. , ZAPATKA FRANCIS A. , McCAY STEVEN G.
Published: August 2006

A DNA colony hybridization procedure was used to identify and enumerate a heat‐labile toxin‐producing strain of Escherichia coli (H10407) in various types of foods. Foods were seeded with H10407 cells and examined by DNA hybridization on nitrocellulose filters with 32P‐ labeled heat‐labile toxin gene fragments. The number of cells recovered on plate count agar and eosine methylene blue agar was compared. With nitrocellulose filters, recoveries were about 81% on plate count agar and about 76% on eosine methylene blue agar. No significant differences in recovery were observed with ten different food types.
Cellulolytic Enzymes and Antibacterial Activity of Auricularia polytricha
Authors: LU J. V. , TANG A. V.
Published: August 2006

Auriculariu polytricha, an edible fungus, was grown in the laboratory and examined for composition and its ability to hydrolyze cellulose and hemicellulose. On a dry weight basis A. polytricha was highest in protein (7.59%), followed by fiber (3.69%) and lowest in fat (1.12%). Appreciable amounts of calcium and zinc were also present in the fruiting body of A. polyrricha. The fungus produced substantial amounts of cellulase and hemicellulase. The optimum conditions were pH 4 and 30°C for cellulase, and pH 6 and 60°C for hemicellulase. A. polyrricha also produced an antibacterial substance and inhibited the Gram positive bacteria, Bacillus subtillus, Bacillus cereus, Micrococcus luteus, and Staphylococcus nureus, but not Gram negative bacteria, Alcaligenes viscolactis, Escherichia coli, and Pseudomonas fluorescens.
1,6‐Anhydro‐3,4‐O‐Fururylidene‐β‐D‐Galactopyranose, A New Furfurylidene Derivative Formed from Lactose During Pyrolysis
Authors: URASHIMA TADASU , SUYAMA KYOZO , ADACHI SUSUMU
Published: August 2006

A new fufurylidene derivative which tastes bitter was separated from lactose heated at 200°C for 20 hr by ethyl acetate extraction and preparative thin‐layer chromatography. The compound was identified as the trans isomer of 1,6‐anhydro‐3,4‐O‐furfurylidene‐β‐D‐galactopyranose by ultraviolet, infrared, mass and 1H‐NMR spectroscopy. The compound and its cis isomer were identified in the reaction mixture of furfural and levogalactosan heated at 175°C for 2 hr with nitric acid.
Characterization and Identification of Raw Beef, Pork, Chicken and Turkey Meats by Electrophoretic Patterns of Their Sarcoplasmic Proteins
Authors: KIM H. , SHELEF L.A.
Published: August 2006

Electrophoretic patterns of fresh beef, pork, chicken, and turkey sarcoplasmic proteins were studied using thin layer agarose gel electro‐phoresis. Creatine kinase isozyme MM and myoglobin bands were used to identify the species. Binary mixtures (5/95, 25175, 50150, 751 25, 9515, % by weight of each species) were also examined by their electrophoretic and densitometric patterns. Electrophoretic patterns remained stable at elevated pH (7.5), but were affected by low pH (4.7). The relative ratios of the bands which characterized each species changed in proportion to the species content in each binary mixture. These ratios make it possible to predict the approximate fraction of each species present in such mixtures.
Binding of Meat Pieces: Influence of Some Processing Factors on Binding Strength and Cooking Losses
Authors: MACFARLANE J. J. , TURNER R. H. , JONES P. N.
Published: August 2006

Evacuation of the chamber of the press used to form flaked beef into a restructured meat product (patty) did not affect the binding strength of the cooked patty but under some conditions decreased the cooking loss. In studies using patty mixes containing 0–1.0% added sodium chloride, meat binding strength increased with decrease in the temperature of the mix when formed into patties over the temperature range ‐ 1° to ‐5°C. The largest effect generally occurred between ‐ 1° and ‐2°C. However, the effect was only noted in patties that were frozen (‐30°C) before being cooked for assessment. With decrease below ‐ 1°C of the temperature of patties when pressed, cooking losses increased for the patties without added salt but decreased for those with added salt (0.5% or 1%). Change in the pressure applied to form the patty (in the range 1.4–13.7 MPa) can affect binding strength.
Effects of Different Chilling Methods on Hot Processed Vacuum Packaged Pork
Authors: WEAKLEY DAVID F. , McKEITH FLOYD K. , BECHTEL PETER J. , MARTIN SCOTT E. , THOMAS DAVID L.
Published: August 2006

Longissimus muscle (loin section) was removed from each side of 24 pork carcasses within 20 min postmortem. Each muscle was divided in half (N = 96 sections), vacuum packaged and allotted to one of four treatments: (1) normal chilling, (2) propylene glycol immersion, (3) crust freezing, or (4) high temperature conditioning and four storage intervals (N = 6) or 0, 7, 14 or 28 days. Rapid chilling with propylene glycol increased (P<0.05) purge. Shear force values were increased when loins were rapidly chilled (P<0.05) but few sensory differences were observed. Off‐odor scores increased (P<0.05) with increasing storage time. Normal chilling resulted in lighter muscle color scores than rapidly chilled loin sections. Rapid chilling does not have a beneficial effect on palatability or shelf life of hot‐processed fresh pork.
Influence of Different Chilling Conditions on Hot‐Boned Pork
Authors: HONIKEL K. O. , REAGAN J. O.
Published: August 2006

The objective of this study was to determine whether cold shortening affects porcine muscles with the intention of evaluating optimum chilling conditions for hot‐boned pork. Fast chilling of the porcine M. longissimus below 10°C increased purge with little effect on toughness. The fast fall of pH induced by electrical stimulation at prevailing body temperatures has been associated with PSE characteristics. Rapid chilling may reduce or prevent this effect. Electrical stimulated/cold‐boned loin segments exhibited higher levels of purge than those which were electrical stimulated/hot‐boned and chilled rapidly. Cooking losses were not effected by hot‐boning or electrical stimulation.
Effects of Postmortem pH and Temperature Muscle Structure and Meat Tenderness
Authors: YU L. P. , LEE Y. B.
Published: August 2006

Bovine longissimus muscles with postmortem pH in the range 5.5 ‐ 7.0 were subjected to different postmortem temperatures of 1°, 4°, 25° and 37°C. Intact beef sides with different postmortem pH were also subjected to two different environmental temperatures of 1° and 25°C. High pH muscles exhibited an extensive degradation of Z‐lines, whereas low pH muscles showed a preferential degradation of M‐lines and myosin heavy chains. Intermediate pH muscles did not show much degradation of muscle proteins, resulting in tougher meat than either low or high pH muscles. High postmortem temperatures enhanced the degradation of muscle proteins in excised and incubated muscle strips, but the delayed chilling of intact beef sides at 25°C for 8‐hr did not affect either the structural changes or meat tenderness.
Comparison of the Sensory Quality and Oxidative Rancidity Status of Frozen‐Cooked Mussels (Mytilus edulis L.)
Authors: ABLETT RICHARD F. , GOULD STEPHEN P.
Published: August 2006

Sensory acceptability and tissue‐specific occurrence of oxidative rancidity was investigated among a commercial sample of frozen‐cooked mussels and Prince Edward Island (P.E.I.) mussel meats held under a range of frozen storage regimes. P.E.I. mussels stored at ‐ 30°C or ‐ 60°C yielded the most acceptable sensory quality. Sensory and oxidative rancidity status of the commercial product most closely reflected P.E.I. samples held under marginal storage temperatures (‐ 12°C). Digestive gland tissue demonstrated pronounced morphometric variability and yielded the highest oxidative rancidity values among both commercial and experimental samples. It was concluded that, in addition to marginal storage conditions, tissue‐specific morphometric variability, probably resulting from differences in cultivation regions, might influence progression of oxidative rancidity and, hence, sensory quality among frozen‐cooked cultivated mussels.
Mass Transfer During Brining of Cuartirolo Argentino Cheese
Authors: LUNA JULIO A. , BRESSAN JUAN A.
Published: August 2006

The mass transfer occurring during brining of the soft cheese “Cuartirolo Argentina,” considered as a finite slab, is mathematically modelled as an effective diffusion process. Two alternative models were developed considering a well stirred brine and a brine at rest. Compared against experimental data they showed similar results. The theoretical and experimental NaCl concentration profiles showed good agreement, thus demonstrating the applicability of the simplest model.
Reduction or Replacement of Sodium Chloride in a Tumbled Ham Product
Authors: FRYE C. B. , HAND L. W. , CALKINS C.R. , MANDIGO R. W.
Published: August 2006

Public concern over excess sodium in the diet has prompted investigation of sodium replacement in tumbled ham. Salt treatments consisted of a control (100% NaCl) and 50% or 100% ionic strength replacement with either KCl or MgCl2. Protein extraction was monitored during the 8 hr, discontinuous tumbling cycle, and reached a peak within 6 hr for all salt treatments. Control hams had the best overall sensory scores, while KCl/NaCl treatment gave the best physical bind and acceptable sensory scores (P<0.05). Treatment with MgCl2 gave the lowest bind and sensory scores (P<0.05). Partial replacement of Nacl ionic strength with 50% or less of KCl in tumbled ham can be accomplished while maintaining acceptable sensory and physical attributes.
Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score
Authors: SAVELL J. W. , CROSS H. R. , SMITH G. C.
Published: August 2006

Percentage fat and moisture values for beef longissimus steaks (trimmed completely of all subcutaneous fat, epimysium, and peripheral muscles) from 518 steer and heifer carcasses of A and B maturity over a wide range in marbling were as follows: Moderately Abundant = 10.42 and 68.14, Slightly Abundant = 8.56 and 69.56, Moderate = 7.34 and 70.35, Modest = 5.97 and 71.35, Small = 4.99 and 72.36, Slight = 3.43 and 73.61, Traces = 2.48 and 74.29, and Practically Devoid = 1.77 and 75.37.
Retention of Passion Fruit Juice Compounds by Ultrafiltration
Authors: RAN YU ZER , CHIANG BEEN HUANG , HWANG LUCY SUN
Published: August 2006

Recovery of passion fruit juice compounds by ultrafiltration was studied using a tubular system equipped with a 25,000 dalton nominal M.W. cut‐off membrane. The retentivities of many important flavor compounds, such as β‐ionone, ethyl hexanoate, hexyl butyrate and hexyl hexanoate, were 80% or higher when operating at 20°C and 12 bar of pressure. Retentivities of sugars and organic acids were between 10 to 40%. The retentivities increased as the concentration ratio increased.
Sugar Content of Baked Sweet Potatoes from Different Cultivars and Lengths of Storage
Authors: PICHA DAVID H.
Published: August 2006

Sugar concentrations in baked roots of six different sweet potato (Ipomoea batatas (L.) Lam.) cultivars were determined at harvest, after curing (32°C, 90% RH for 10 days), and during 46 wk of storage at 15.6°C. Maltose was the major sugar and sucrose the secondary sugar in all cultivars at harvest. Maltose decreased during curing and over long term storage. Sucrose, glucose, and fructose concentrations increased during curing and through at least 4 wk of storage in the orange‐flesh cultivars. Sucrose concentration was always greater than either monosaccharide. Cultivars differed in sugar concentration and pattern of sugar change during storage.
Water‐Soluble Components in Coffee Beans: Photoacoustic Assessment
Authors: REIS F. DE A.M. , LIMA C.A.S , PESSOA O.F. , VARGAS H. , CORTEZ J.G. , AZEVEDO A.M.G.
Published: August 2006

Photoacoustic spectroscopy offers a possible nondestructive altenative for in situ assessment of water‐soluble compounds in green or roasted coffee beans. Its relevance to fast, routine evaluation of coffee beans is discussed.
Water Uptake and Flour Gelatinization of Three Dry Bean Cultivars (Phaseohs vulgaris L.)
Authors: AGBO G. N. , UEBERSAX M. A. , HOSFIELD G. L. , MARKAKIS P.
Published: August 2006

The water uptake and starch pasting of three dry bean (P. vulgaris L.) cultivars, Sanilac, San Fernando and Nep‐2, were examined in an effort to understand certain palatability differences among them. Sanilac displayed the highest water uptake, followed by Nep‐2 and that by San Fernando. Brabender amylograms on whole bean and decorticated bean flours did not show sharp pasting peaks, but paste viscosity of all cultivars increased on cooling, indicating retrogradation occurred. The San Fernando flour pastes were the least viscous among the three cultivars; the pastes of the other two cultivars differed slightly in viscosity. Water absorption and pasting viscosity do not fully explain differences in palatability among these cultivars.