bluuebunny/crossref_metadata_2025 huggingface dataset:
The Water Activity of Canned Foods
Authors: ALZAMORA STELLA M. , CHIRIFE JORGE
Published: August 2006

This work reports the aw values of a diversity of commercially canned foods (54 samples), including fruits and vegetables and cured and uncured meat products. The aw of canned fruit products (pieces in syrup, purees and juices) ranges between 0.950 and 0.992. Canned cured meats (i.e. deviled ham, meat and liver pastes, corned beef, cooked ham) have aw values in the range 0.970–0.984, while uncured canned meats display aw values above 0.982.
Microbial Growth on Fat and Lean Surfaces of Vacuum‐Packaged Chilled Beef
Authors: GRAU F.H.
Published: August 2006

Brochothrix thermosphacta, Enterobacteriaceae and the Pseudomonas‐Moraxella group grew more rapidly on the fat than on the lean surfaces of chilled vacuum‐packaged beef striploins of pH 5.45–5.85. On the fat, both B. thermosphacta and Enterobacteriaceae grew to outnumber the Pseudomonas‐Moraxella. When Enterobacteriaceae and B. thermosphacta were present initially in about equal numbers, Enterobacteriaceae outgrew B. thermosphacta on both the fat and the lean surfaces of packs stored at 5°C. At 1°C the growth rate of the Enterobacteriaceae was greatly reduced. As a result, on the fat at 1°C, B. thermosphacta grew considerably faster than did the Enterobacteriaceae.
Roasting vs Cooking in a Model System: Tenderness of Bull Adductor Muscle, Conventionally Chilled or Electrically Stimulated—Hot Boned
Authors: NAEWBANIJ JOCELYN O. , HARRISON DOROTHY L. , STONE MARTHA B.
Published: August 2006

Conventionally chilled (CC) and electrically stimulated‐hot boned (ESHB) bull adductor muscles roasted to 70° C, or muscle strips cooked in a model system (waterbath) to 70° C were compared. Sensory tenderness and texture (mealiness) and Instron texture characteristics were not affected significantly by the cooking system. Differences between carcass treatments (CC, ESHB) for sensory tenderness and texture were significant, but small. Percentage solubilized hydroxyproline did not have a major influence on sensory tenderness or texture, or on Instron texture characteristics of the muscle. Sensory tenderness and texture were related more to Instron cohesiveness and firmness than they were to Instron penetration measurements.
Influence of Rate and Length of Cookery upon Product Attributes of Pre‐ and Post‐Rigor Beef
Authors: RAY E. E. , BERRY B. W. , LOUCKS L. J. , LEIGHTON E. A.
Published: August 2006

Paired sides of 15 steer carcasses were used to determine the effects of low temperature, long duration cooking upon muscle (semimembranosus, SM; semitendinosus, ST) shortening, cooking and tenderness attributes of beef roasts that were removed 1 hr (hot‐boned, HB) and 48 hr postmortem (cold‐boned, CB). The cooking treatments were: (1) 1st hr at 47°C then raised 5.6°C/hr through the 5th hr (69°C); (2) 1st hr at 52°C then raised 5.6°C/hr through the 4th hr (69°C); and (3) 1st hr at 58°C then raised 5.6°C/hr through the 3rd hr (69°C) and thereafter at 80°C until an internal temperature of 66°C was reached. Shear values and panel ratings showed HB roasts to be slightly less tender than CB roasts. Cooking yields were higher for HB than CB roasts.
Characteristics of Pre‐Rigor Pressurized Versus Conventionally Processed Beef Cooked by Microwaves and by Broiling
Authors: RIFFERO L. M. , HOLMES Z. A.
Published: August 2006

Eighty‐six grams paired beef semitendinosus portions processed either conventionally or by pre‐rigor pressure were broiled or microwave cooked. Pre‐rigor pressure‐treated cooked beef portions were higher (P < 0.05) than untreated portions in total moisture, pH, exterior color a+ values and subjective tenderness and ease of fiber separation scores than did the untreated portions. Total moisture, drip cooking loss, interior a+ (redness) color value, and exterior L (lightness) and b+ (yellowness) color values were significantly higher in the microwaved beef portions as compared to the broiled portions. Neither juiciness nor flavor of samples were influenced (P < 0.05) by treatment or by cooking method.
Role of Gas Diffusion in Bloater Formation of Brined Cucumbers
Authors: COREY K. A. , PHARR D. M. , FLEMING H. P.
Published: August 2006

A method was developed to measure diffusion rates of CO2 and N2 through fresh and brined cucumber tissue to examine the role of gas diffusion in bloater formation. The diffusion rate of CO2 was 3.2 times greater than N2 through fresh and 2.4 times greater than N2 through brined cucumber tissue. The ratio of the diffusion rates of CO2 to N2 through brined cucumbers was not significantly altered from that of fresh fruit. Solubility of gases was determined to be a factor governing the rate and extent of bloater damage. Maximum rates of increase in expansion volume of N2‐exchanged cucumbers was 0.42, 1.30, and 11.90% hr−1 for brines purged with Ar, CO2, and SO2, respectively, and 0.89% hr−1 for Ar‐exchanged fruit following purge of the brine with CO2.
Study of the Evolution of Tyramine Content During the Vinification Process
Authors: RIVAS‐GONZALO J. C. , SANTOS‐HERNANDEZ J.F. , MARINE‐FONT A.
Published: August 2006

A preliminary study is described of the evolution of tyramine in four different brands of wine, starting from the must and sampling at different times during the vinification process. In the samples of two of the brands, other parameters are also studied (sulphur dioxide and alcoholic contents and density) with the purpose of considering the relationship between the alcoholic fermentation and the appearance of relatively important amounts of tyramine. The relationship between the variations in the content of this amine and its metabolic precursor, tyrosine, is also discussed.
Preconcentration of Apple Juice by Reverse Osmosis
Authors: SHEU M.J. , WILEY R.C.
Published: August 2006

Single strength apple juices (10° Brix) were processed by reverse osmosis to 20‐25°Brix, primarily at 20°C. A pilot scale plate and frame UF‐RO system equipped with cellulose acetate (CA) membranes, CA‐865 and/or CA‐990, or high resistance (HR) membranes, HR‐95 and/or HR‐98, was operated at pressures of 35‐45 bar. At 45 bar, the larger pore‐sized CA‐865 possessed the highest processing capacity of 26.9 L/m2/hr (from 10°Brix to 20°Brix) and concentration limits of 35° Brix, but had low recovery of solutes and flavor volatiles. The HR‐95 and HR‐98 had similar processing capacities of 15‐16 L/m2/hr and concentration limits of 20‐25° Brix at 45 bar. The recoveries of 97% solutes and 87% apple flavor volatiles were obtained using either the HR‐95 or the HR‐98.
Evaluation of A Modified Gradient Feed Culturing System for Growth of Lactobacillus plantarum Sausage Starter Organism
Authors: GANOUNG J. S. , SCHMIDT R. H. , SMITH K. L.
Published: August 2006

An internally controlled gradient feed culturing technique, where a nutrient gradient was initiated and subsequently controlled by the lactic acid synthesis, was compared to conventional batch culturing for growth of a sausage starter organism, Lactobacillus plantarum. Significantly higher cell densities (p < 0.01) were observed with twice the culturing time for gradient feed culturing compared to batch culturing. Cell yields within batch or gradient feed culturing system were not affected by pH control at 5.8 or 6.0. Significantly higher (p < 0.05) cell yields, however, were obtained for gradient feed cultures (pH 6.0) with NH4OH addition at 50% theoretical lactic acid (TLA) level than were obtained at 10% TLA or without NH4OH addition.
Determination of Moisture, Protein, Fat, and Calories in Raw Pork and Beef By Near Infrared Spectroscopy
Authors: LANZA ELAINE
Published: August 2006

The near infrared (NIR) (1100–2500 nanometers) of raw pork and raw beef samples was determined on a Neotec Model 6350 Scanning Spectrocomputer. Spectral curves were correlated with moisture, protein, fat, and calorie data determined by standard methods. A stepwise multiple regression technique was used to determine the optimum wavelengths for predicting each constituent. Correlation coefficients were ≫ 0.987 for moisture, fat, and calories and 0.885 for protein. The coefficients of variation for each of the nutrients were ≪ 3.46%.
Electron Microscopic Investigation of Pseudomonas fragi ATCC 4973 on Intact and Sarcoplasm‐Depleted Bovine Longissimus dorsi Muscle at 21°C
Authors: WING P. LEE , YADA R. Y. , SKURA B. J.
Published: August 2006

Scanning and transmission electron microscopy were used to investigate formation and role of glycocalyx material involved in adhesion of Pseudomonas fragi to intact and sarcoplasm‐depleted beef surfaces. Depletion of sarcoplasm did not decrease attachment of P. fragi to bovine muscle. P. fragi caused a rapid increase in pH of only intact muscle. Examination of inoculated muscle (washed and intact) by SEM after 1, 2, 3, or 5 day incubation period, revealed a pebbling effect on the bacterium surface as well as a coiling of glycocalyx material. TEM showed two types of polymeric material; one was adherent to the bacterial surface while the other was amorphous. The amorphous type probably corresponded to the coiled glycocalyx revealed by SEM. Close association between glycocalyx and bleb‐like evaginations on P fragi reinforces previous hypotheses concerning their role and functions in attachment and meat spoilage.
Electrical Stimulation Effects on Myoglobin Properties of Bovine Longissimus Muscle
Authors: SLEPER P. S. , HUNT M. C. , KROPF D. H. , KASTNER C. L. , DIKEMAN M. E.
Published: August 2006

Beef longissimus steaks from 40 bull carcasses were used to study the effects of electrical stimulation (ES) on meat color mechanisms and myoglobin properties. Total pigment concentration and ratios of myoglobin forms for ES and control (C) samples were not different. Color panel and several spectrophotometric measurements indicated ES produced a lighter, brighter‐red color in displayed steaks. Disappearance of reduced myoglobin during blooming was similar in unaged C and ES steaks, but reduced myoglobin decreased faster during blooming of ES steaks aged 6 days. ES decreased anaerobic metmyoglobin reducing activity and induced more metmyoglobin formation when steaks were in a 1% oxygen atmosphere.
Assay Precision and Accuracy of Calcium‐Dependent Proteinase Activity in Rat Skeletal Muscle
Authors: FAGAN JULIE M. , BROOKS BARBARA A. , GOLL DARREL E.
Published: August 2006

The accuracy and precision with which Ca++‐dependent proteinase (CAF) activity can be assayed in skeletal muscle tissue was determined by using two experimental approaches: (1) repeated sampling of a homogeneous batch of minced rat skeletal muscle to estimate variation among CAF assays done on fractions made from the same muscle tissue and to ascertain the effect of sample size on assays of CAF activity; and (2) comparison of CAF assays done on muscle samples of similar weights obtained from different animals that had been treated alike. Muscle CAF activity can easily be detected in 0.5g muscle samples, but the measured activity is not accurate and increases with increasing sample size. The decreased CAF activity assayed in small muscle samples seemed to originate from failure to extract all the CAF in these samples, possibly because of the different homogenizer that must be used to homogenize small samples. If a Waring Blendor is used at 8000 rpm, muscle samples must be 19g or larger to obtain accurate assays of CAF activity. The coefficient of variation for duplicate assays of CAF activity on the same P045 crude CAF fraction was 5.85% (assay variation); for assays of CAF activity on different samples of the same muscle tissue, 7.18% (sampling variation and variation in procedure for preparing crude CAF fractions); and for assays of CAF activity on muscle tissue obtained from the different groups of animals that had been treated alike, 10.30% (animal variation). Hence, CAF activity can be measured with acceptable precision in skeletal muscle tissue, but treatments designed to alter muscle CAF activity must cause changes of at least 20% to be detectable against the natural variation of muscle CAF activity in different animals.
Ames Test for Mutagenicity on Pacific Whiting Treated with Hydrogen Peroxide
Authors: STOUT VIRGINIA , CARTER GLENDORA
Published: August 2006

Raw Pacific whiting (Merluccius productus) treated with hydrogen peroxide or potassium bromate was tested for mutagenicity by the Ames Salmonella/microsome assay with strains TA 98 and TA 100 without and with S‐9 activation. To examine the effects of long‐term exposure, cooked whiting treated with hydrogen peroxide and stored up to 6 months at ‐26°C was also tested. In contrast to the raw‐treated fish, the cooked sample contained 78% catalasereactive peroxide up to 6 months later. For testing, acidic, neutral and basic fractions were obtained by modifying the procedure of Felton et al. (Mutat. Res., 1981) to reduce emulsion formation. No extract from either potassium bromate or hydrogen peroxide treatment produced mutagens.
Qualitative and Quantitative Determination of Some Yellow, Orange and Red Food Dyes by Resonance Raman Spectroscopy
Authors: STOBBAERTS R. F. , HAVERBEKE L. VAN , HERMAN M. A.
Published: August 2006

The use of resonance Raman spectroscopy in the determination of food dyes was studied with the yellow, orange and red dyes registrated by the European Economical Community. The natural dyes studied did not exhibit a resonance Raman spectrum, but most of the artificial dyes give spectra that can be used for analytical determinations. The detection and identification limits are sufficiently low for practical use. The identification capability and its advantage over absorption spectrometric measurements are demonstrated on a commercial bubble gum sample. Quantitative measurements indicated a good accuracy for this method.
Influence of Temperature on the Measurement of Water Activity of Food and Salt Systems
Authors: SCOTT V. N. , BERNARD D. T.
Published: August 2006

The water activity of four salt slurries (barium chloride, potassium bromide, cobalt chloride and sodium bromide) and four foods (cheese spread, fruit preserves, chocolate frosting and fudge sauce) was determined 10 times at approximately 20°C. 25°C and 30°C using an electric hygrometer. In general, an increase in temperature resulted in a decrease in water activity. The magnitude of the decrease was typically greater between 25°C and 30°C than between 20°C and 25°C. This decrease was also greater when the substrate under test was in the lower aw range. Thus temperature control is very important in inter‐laboratory comparisons and when measuring water activity levels near critical values.
Crosslinking Between Different Food Proteins by Transglutaminase
Authors: MOTOKI MASAO , NIO NORIKI
Published: August 2006

Guinea pig liver transglutaminase has been found to catalyze the formation of inter‐ and intramolecular ε‐(γ‐glutamyl)lysyl crosslinks in proteins. In this paper we study the formation of polymers between different proteins by reacting them with transglutaminase. Analysis of reaction products between acetylated αs1 ‐casein and several proteins (αs1 ‐, k‐casein, β‐lactoglobulin, soybean 11S and 7S globulin) by sodium dodecyl sulfate polyacrylamide gel electrophoresis and high‐performance liquid chromatography indicated that the different proteins were polymerized through the formation of intermolecular crosslinks. This reaction may represent a procedure to improve the properties of food proteins.
Studies on Blackening of Pepper (Piper nigrum, Linn) During Dehydration
Authors: MANGALAKUMARI C. K. , SREEDHARAN V. P. , MATHEW A. G.
Published: August 2006

Histochemical studies carried out in fresh green pepper berries at different stages of maturity showed that phenolic compounds distributed throughout the berries at a very young stage were confined to the epicarp and mesocarp alone at full maturity. The blackening that occurs in pepper on drying or on injury also showed a similar distribution pattern. Flavanols were not found in the young stage but appeared in the innermost cells of mesocarp covering endocarp after fertilization. Spores of Glomerella cingulata, present even in healthy pepper berries, were found to be the source of phenolase enzyme taking part in the blackening. Phenols in pepper were enzymatically oxidized and gave rise to black color when the cells were disturbed by dehydration or maceration.
Statistical Evaluation of Data for Detecting Adulteration of California Navel Orange Juice
Authors: VANDERCOOK CARL E. , NAVARRO JOSÉ L. , SMOLENSKY DORA C. , NELSON DENNY B. , PARK GARY L.
Published: August 2006

Compositional data from California early‐, mid‐, and late‐season navel orange juice, concentrate and two‐stage pulpwash were analyzed by various statistical techniques (ratios, regression, chi‐square, Linear combination, and discriminant analysis) for detecting adulteration. These techniques were evaluated according to applicability for detecting three types of adulteration: (1) addition of sugar and/or citric acid, (2) addition of excess or unauthorized pulpwash, and (3) addition of other constituents intended to mask the dilution. Most parameters were significantly affected by time of harvest following commercial maturity. Two‐stage pulpwash showed small but significant differences from corresponding single strength juice. Product differences were of about the same magnitude as the differences due to harvest date.
Effect of Grain Size on Degree of Milling, Color and Cooking Time of Sorghum
Authors: WILLS R. B. H. , ALI M. R.
Published: August 2006

Sixteen colored and white hybrid sorghum cultivars were size‐graded and the three major sizes, 4.00‐4.74 mm, 3.35‐3.99 mm and 2.80‐3.34 mm, dehulled for 60 sec. Within a cultivar the degree of milling (loss of unbroken kernel during milling) varied between individual sizes and was lower for the smaller grain. The pericarp content increased 2.80 < 4.00 < 3.35 mm+ grain. The color of ground pearled grain of 4.00 mm+ and 3.35 mm+ sizes was similar to that of white cultivars but 2.80 mm+ grain had a higher color absorption due to some residual pericarp. The cooking time ranged from 54 min to 64 min and was shorter for the smaller grain.
Salt Content of Selected Snack Foods
Authors: KHAN MAHMOOD A. , MARTIN JUDITH A.
Published: August 2006

The salt content of 15 snack foods was analyzed using autoanalysis and titration methods. The salt content was alarmingly high in certain snack foods. However, intake is dependent on the quantity of the snack foods consumed and the frequency of consumption. Higher salt values were obtained by autoanalyzer. Variability was observed in the values obtained by both methods. Autoanalysis has good potential for use in rapid salt determination, particularly for use in quality control and sodium labeling.
Effect of Marination upon Mineral Content and Tenderness of Beef
Authors: HOWAT PAULA M. , SIEVERT LUCILLE M. , MYERS PAMELA J. , KOONCE KENNETH L. , BIDNER THOMAS D.
Published: August 2006

This study compared marinated and nonmarinated beef to determine differences in semimembranosus muscle tenderness and selected mineral content. The minerals analyzed were iron, zinc, magnesium and sodium. Marination resulted in a significantly more tender muscle, as determined by shear values and trained panel evaluations. Mineral content was significantly affected by marination with substantial losses of iron, zinc, and magnesium and increased sodium. Marination would be a feasible method of enhancing tenderness of more economical cuts of beef; however, the subsequent loss and/or gain of minerals should be considered.
Evaluation of Certain Electrical Parameters For Stimulating Lamb Carcasses
Authors: RASHID N. H. , HENRICKSON R. L. , ASGHAR A. , CLAYPOOL P. L.
Published: August 2006

The effectiveness of electrical stimulation (ES) at two voltages (50 and 350V) and three frequencies (10,100 and 250 Hz) was evaluated on lamb sides. Twenty‐one lambs were used. Electrical stimulation at 350V with 10 Hz significantly exhibited faster postmortem glycolysis in the Longissimus dorsi (LD) and Semimembranosus muscles and less Ca++‐induced shortening in the Semitendinosus muscle than achieved by any other combinations of voltages and frequencies. This treatment also provided the greatest energy per pulse and showed fast and vigorous twitching of most muscles during stimulation. These results suggested that the ES parameters of high voltage with low frequency were more effective in accelerating postmortem glycolysis than low voltage with high frequency. However, the solubility of different protein fractions in LD muscle was not affected by any of the experimental treatments.
Lipolysis in Turkey Muscle: Association of Lipid Hydrolase Activities with Zinc and Copper Metalloproteins in a High‐Molecular Weight Lipid‐Protein Aggregate
Authors: SKLAN D. , HALEVY ORNA , BUDOWSKI P.
Published: August 2006

Lipids of stored turkey meat undergo lipolytic and oxidative degradation; partial characterization of the lipolytic activity was achieved. Gel filtration of turkey thigh muscle cytosol revealed a lipid‐protein aggregate with the major lipolytic activity. This aggregate exhibited a molecular weight of approximately 2 ± 106 daltons, and contained approximately 45% lipids, and was associated with zinc and copper. Incubation of this aggregate, or cholate treatment, resulted in the appearance of lower molecular weight lipolytically active fractions. Two of these fractions, one containing copper and zinc, the second, zinc, were partially purified by ion‐exchange chromatography and gel filtration, and had molecular weights and amino acid compositions similar to those reported for rat liver copper‐chelatins. The inhibition characteristics of the lipolytic activity was similar to other lipases.
Relationships of Hydrophobicity to Emulsifying Properties of Heat Denatured Proteins
Authors: VOUTSINAS LEANDROS P. , CHEUNG ELAINE , NAKAI SHURYO
Published: August 2006

Effects of heating on the emulsifying properties of selected food proteins and the protein surface hydrophobicity (So) as a predictor of these properties were investigated. The emulsifying properties of the proteins studied were differently affected by heating. Heat‐denaturation was not always accompanied by loss of emulsifying properties, but, on the contrary, in some cases resulted in great improvement. The emulsifying properties could well be predicted solely on the basis of So level but not on the basis of solubility level, which indicated that So is a very important property determining protein functionality. However, the emulsifying activity, emulsion stability and fat binding capacity of the proteins studied could be explained and more accurately predicted using So and solubility together.
Heat‐Induced Changes in the Proteins of Whey Protein Concentrate
Authors: LI‐CHAN EUNICE
Published: August 2006

Three‐level fractional factorial experiments were used to study effects of heating conditions (pH, time, temperature, solids content, calcium addition) on whey protein concentrate. Increasing pH and temperature led to lower solubility at pH 4.6 and 7.0, lower sulfhydryl content, higher hydroxymethylfurfural, generally darker color, lower DNBS‐available lysine and altered pepsin pancreatin digestion profiles. Mercaptoethanol and SDS demonstrated relative importance of disulfide and hydrophobic bonds on solubility loss. Polyacrylamide gel electrophoresis indicated heat stability of proteose peptones; susceptibility was greatest at pH 8.0, 95°C for β‐lactoglobulin and α‐lactalbumin, and pH 4.6, 95°C for bovine serum albumin. HPLC gel filtration showed that heating rendered a high molecular weight fraction undissociable by mercaptoethanol.
An Improved Model for Food Thickness from non‐Newtonian Fluid Mechanics in the Mouth
Authors: DICKIE A. M. , KOKINI J. L.
Published: August 2006

An improved model for food thickness has been developed which accounts for the transient viscoelastic behavior of food materials. This model, previously tested for spreadability, satisfactorily predicts subjective thickness as well. Subjective scores obtained through the use of ratio scales correlated well with calculated shear stress on the surface of the tongue. The best slope of thickness vs shear stress on the tongue was 0.74 with a correlation coefficient of 0.93. The final result provides a design equation for the thickness of foods from a Theological standpoint.
Relationships Among Cell Wall Constituents, Calcium and Texture During Cucumber Fermentation and Storage
Authors: TANG HSIAO‐CHIEN LIN , McFEETERS R. F.
Published: August 2006

Demethylation of pectin was the major change in cell wall constituents which occurred during controlled fermentation of cucumbers. The average degree of polymerization of the pectin was 402 residues. This did not change until 6 months after brining. Galactose, xylose, glucose, mannose, and arabinose were present in order of decreasing abundance in the mesocarp cell walls. These noncellulosic neutral sugars did not change during cucumber fermentation and storage. Mesocarp firmness increased when pectin was demethylated, but the firmness subsequently decreased. Calcium chloride at 20 and 40 mM prevented firmness loss compared to fresh cucumbers during 11 months of storage.
HPLC Determination of Riboflavin in Eggs and Dairy Products
Authors: ASHOOR S. H. , SEPERICH G. J. , MONTE W. C. , WELTY J.
Published: August 2006

An isocratic HPLC method has been developed to determine riboflavin in eggs, whole milk, 2% fat milk, skim milk, dry milk, yogurt, cottage cheese, and cheddar cheese. The developed method involves acidification, centrifugation, and quantification of riboflavin in the supernatant with HPLC. The HPLC system consisted of a μ Bondapak C18 column, a solvent system of water‐methanol‐acetic acid (68:32:0.1 v/v), a flow rate of 1.0 ml/min, and a UV detector. The method is simple, rapid, sensitive, and specific for riboflavin. Recoveries of more than 90% were obtained in all samples analyzed.
Water Binding of Wheat Flour Doughs and Breads as Studied by Deuteron Relaxation
Authors: LEUNG H. K. , MAGNUSON J. A. , BRUINSMA B. L.
Published: August 2006

Water mobility in wheat flour doughs and breads was investigated by deuteron relaxation using pulsed NMR. Water was replaced by deuterium oxide in dough and bread at different concentrations. Mixograms indicated that wheat flour associated more strongly with D2O than it did with H2O. Varying the D2O:H2O ratio of flour doughs had no effect on the longitudinal (T1) or transverse (T2) relaxation times of deuteron. Hard wheat and soft wheat flour doughs showed similar increases in T1 and T2 with increasing moisture content. Staling of bread crumb was accompanied by decreased T1 and T2, indicating an overall decrease in water mobility and increase in water binding. The decrease in water mobility of bread crumb with storage time was shown to be independent of reduction in moisture content.
Effects of Non‐meat Protein Products on Properties of Fat‐Batters and Mortadella Sausage
Authors: HAND L. W. , TERRELL R. N. , SMITH G. C.
Published: August 2006

Fat‐batters made from pork fatback, hot water, salt and each of four different nonmeat protein products were manufactured and subsequently used in making mortadella sausages. Fat‐batters made with sodium caseinate (SC) had the highest (P < 0.05) percentage of total weight loss upon heating but the percentage of the entity as free liquid oil was lowest (P < 0.05) among all comparisons. Cooked mortadella made with fat‐batters containing SC had less (P < 0.05) processing shrinkage than those made with isolated soy protein. Mortadella sausages made with diced pork fatback were more desirable (P < 0.05) in overall appearance, and contained pieces of diced fat that sustained less (P < 0.05) rendering, than sausages made with fat‐batters extended with protein products.
Efficacy of Hydrogen Peroxide as a Bactericide in Poultry Chiller Water
Authors: LILLARD H. S. , THOMSON J. E.
Published: August 2006

Hydrogen peroxide (H2O2) as a bactericide in poultry chiller water reduced aerobic organisms by 95–99.5% with 6,600 ppm or higher H2O2, and E. coli by 97–99.9% with 5,300 ppm or higher. Even higher concentrations were required for similar bacterial reductions on carcasses; aerobic organisms on carcasses were reduced by 94% with 11,000 ppm and E. coli were reduced by 80% with 12,000 ppm. However, the reaction of H2O2 with catalase from the blood resulted in a bleached and bloated carcass which would be commercially undesirable for fresh or frozen retail sales, but may not be objectionable when used for deboned meat.
Effects of Electrical Stimulation, Aging, and Blade Tenderization on Hot‐Boned Beef Psoas major and Triceps brachii Muscles
Authors: LYON M. , KASTNER C. L. , DIKEMAN M. E. , HUNT M. C. , KROPF D. H. , SCHWENKE J. R.
Published: August 2006

Forty‐six steer carcasses were used to evaluate shear force values (SFV) for triceps brachii (TB) and psoas major (PM) muscles from sides assigned to three treatments: (1) chilled at 2–4°C for 48 hr (C); (2) hot boned 2 hr postmortem (HB); and (3) electrically stimulated 1 hr postmortem and hot boned 2 hr postmortem (ESHB). Some steaks were cut and frozen immediately after muscle excision or after 6 days of aging, and some were blade tenderized. HB and ESHB steaks had equal or smaller SFV relative to C after aging the TB and PM muscles; however, this was not true when TB steaks were cut after muscle excision. Electrical stimulation or blade tenderization did not improve HB.
Clostridium botulinum Ionizing Radiation D‐Value Determination Using a Micro Food Sample System
Authors: KREIGER R. A. , SNYDER O. P. , PFLUG I. J.
Published: August 2006

A miniaturized system for rapid and accurate irradiation D‐value determinations was evaluated. The test units consisted of pork, ham or chicken substrates inoculated with a mixed suspension of Clostridium botulinum spores, sealed inside polypropylene cryotubes at vacuum levels of 250, 125 and 50 torr. Samples were irradiated with 60Co gamma rays at −30 ± 10°C up to a dose of 1.8 Mrads. D‐values were in close agreement with historical determination for the substrates and conditions tested. The D‐value estimates encompass a standard error of 0.025 Mrad at p < 0.05. Replicate experiments conducted on different days demonstrated a high degree of reproducibility.
Moisture Loss in Tray‐Packed Fresh Fish During Eight Days Storage at 2°C
Authors: WILLIAMS S. K. , MARTIN R. , BROWN W. L. , BACUS J. N.
Published: August 2006

Effects of moisture loss in tray‐packed fresh fillets of Flounder (Pogonias cromis), Red Snapper (Litjanus blackfordii), Croaker (Micropogon undulatus) and Ocean Perch (Sebastes marinus) were studied. The fish, purchased from seafood suppliers and processed into fillets at their prospective plants, were packaged in plastic foam trays lined with absorbent pads, overwrapped, and subsequently stored at 2°C (35.6°F) for 8 days. Gross and net weights decreased whereas the percent drip increased for all fish during storage. Except for croaker, the total moisture content remained virtually unchanged for all fillets during storage. The acceptability of all fillets decreased as the Trimethylamine‐Nitrogen concentrations increased.
Examination of Sugars, Sugar Alcohols, and Artificial Sweeteners as Substitutes for Sucrose in Strawberry Jam. Product Development
Authors: HYVÖNEN LEA , TÖRMÄ RAIJA
Published: August 2006

Preparation of acceptable low sugar jams and replacement of sucrose by other sweeteners in jam were studied. Strawberry jam was sweetened with sucrose, fructose, high fructose syrup (HFS), xylitol, sorbitol, lactose, saccharin, cyclamate, or with combinations of these. It was technologically possible to prepare jams with lower amounts of sucrose than currently used and still attain an acceptable product. In addition, sucrose can be replaced in strawberry jam by other sweeteners or by combinations of sweeteners. The attainment of a suitable texture may be more difficult in xylitol and sorbitol jams than in jams with other sweeteners. The use of maltodextrin as bulking agent in jam is limited by the abnormal appearance and taste it gives to the product.
Examination of Sugars, Sugar Alcohols, and Artificial Sweeteners as Substitutes for Sucrose in Strawberry Jam. Keeping Quality Tests
Authors: HYVÖNEN LEA , TÖRMÄ RAIJA
Published: August 2006

The keeping quality of the low sugar strawberry jams was tested during 10 months' storage at room and refrigerator temperature (5°C) according to physical color and texture measurements, and by sensory analysis. In general sorbitol and xylitol jams and many of the jams containing some percentage of xylitol kept either better than or as well as the conventional sucrose jam. The color, taste and preference of HFS and fructose jams deteriorated sooner than those of most other jams during storage. When xylitol was used with fructose and HFS the changes in the characteristics studied were retarded. During storage the xylitol‐maltodextrin jams became crystallized and were unfit for sensory evaluation.
Changes in Phytase Activity and Phytate During Germination of Two Fababean Cultivars
Authors: ESKIN N. A. MICHAEL , WIEBE S.
Published: August 2006

Two fababean cultivars were germinated over a 10‐day period and the levels of phytate and activity of phytase monitored. In both cultivars there was a marked increase in phytase activity which was accompanied by a concomitant decrease in phytate. The enzyme level reached a maximum 6 days following germination and was much higher in Ackerperle compared to Diana. Nevertheless a marked reduction in phytate levels was evident at the end of 10 days which accounted for a decrease of 71.2% and 77.3% in Ackerperle and Diana, respectively.
GLC‐MS Analysis of Volatile Constituents in Rabbiteye Blueberries
Authors: HORVAT R. J. , SENTER S. D. , DEKAZOS E. D.
Published: August 2006

Steam volatile oils were obtained from Rabbiteye blueberries (Vaccinium ashei Reade, cv. Tiftblue) in amounts of ca. 25 ppm of the berry and analyzed by capillary gas‐liquid chromatography‐mass spectrometry. Major components identified were ethyl acetate, limonene, hexanol, cis‐2‐hexenol, heptanol, cinerolone, β‐ionone, terpinene‐4‐o1, 2‐undecanone, α‐terpineol, 1‐carveol, nerol and eugenol. Of the 42 compounds identified, 29 have not been previously reported as constituents of blueberry volatiles.
Effect of Heat and Alkali on Lysinoalanine Formation in Fish Muscle
Authors: MILLER RUTH , SPINELLI JOHN , BABBITT JERRY K.
Published: August 2006

Alkali‐treated fish products such as lutefisk and sodium tripolyphosphate‐treated fillets were analyzed for lysinoalanine (LAL). No detectable amounts of LAL were found in these products both of which had pH values between 8.0 and 8.5 even after they had been heated to ordinary cooking temperatures (162°C) for up to 30 min. There was no measurable quantity of LAL found in samples at pH 10 heated for 60 min at 90°C; however, measurable quantities of LAL were found in similarly heated samples at pH 12 and 13. Thus, LAL formation is not an apparent problem in the ordinary processing of fish.
HPLC Determination of Erythorbate in Cured Meats
Authors: LEE KEN , MARDER S.
Published: August 2006

Erythorbate was measured in nitrite‐cured meats using ion‐paired HPLC. With tetrabutylammonium formate as the ion pair, good separations were obtained with a linear response' up to 300 ppm of erythorbate. Recoveries were complete and agreed with values obtained by titration with 2,6‐dichloroindophenol. The method is specific and free from interferences from other reducing substances in cured meats. Erythorbate and its isomer, ascorbate, are not distinguished under these conditions.
Comparison of Nutrients in Raw, Commercially Breaded and Hand‐Breaded Shrimp
Authors: AHAMAD I. H. , RAO R. M. , LIUZZO J. A. , KHAN M. A.
Published: August 2006

Three different brands of commercially breaded shrimp were analyzed for breading composition and nutrients (protein, carbohydrates, fat, B‐vitamins, calcium and iron) for comparison with hand‐breaded laboratory samples. All analyses were on a 100g basis. The percent breading, carbohydrates and calories were higher in the commercial samples than in the hand‐breaded shrimp. However, the hand‐breaded shrimp exhibited slightly higher values of niacin, thiamin and riboflavin when compared to the commercial samples. An average of 41.8 mg of calcium and 0.97 mg of iron were found in commercial samples while the hand‐breaded samples contained 32.4 mg and 1.1 mg. respectively, for these two minerals.
Chillpack Studies on Farm‐Raised Channel Catfish
Authors: REED R. J. , AMMERMAIM G. R. , CHEN T. C.
Published: August 2006

The shelf‐life of commercially processed pond raised catfish held in two different storage environments was assessed in 1981 by sensory and microbiological examinations. An experienced panel rated samples held in a chillpack environment (‐2.2°C) significantly higher than samples stored in ice for 7 days for odor and flavor, and overall mean after cooking. There was no significant difference between raw samples held 7 days in ice and 19‐day‐old chillpack samples. Total plate counts increased more rapidly in ice pack samples than chillpack samples.
A Comparison of Some Properties of Beef and Buffalo (Bubalus bubalis) Meat
Authors: ROBERTSON J. , BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R. , RATCLIFF D.
Published: August 2006

Assessments were made of the meat properties of four muscles of differing connective tissue content, from both Achilles tendon‐hung and tenderstretched (suspended from the sacrosciatic ligament) sides of buffalo (Bubalus bubalis) and Brahman–cross steers of similar mean age (51 months) and carcass weight (ca 230 kg). Color measurements indicated that muscles from buffalo were darker although ultimate pH values of the groups did not differ. Adhesion, compression, and Warner‐Bratzler peak shear force minus initial yield force values were significantly greater in buffalo than in beef muscles; indicating greater connective tissue contribution to toughness of buffalo meat. Taste panel assessment of muscles of relatively low connective tissue content in beef, indicated that generic differences in tenderness were slight although buffalo meat was less juicy than beef. Flavor and overall acceptability of buffalo meat were significantly less than for beef.
High Performance Liquid Chromatographic Determination of Lactose, Glucose, and Galactose in Lactose‐Reduced Milk
Authors: PIRISINO JAMES F.
Published: August 2006

A simple, rapid high performance liquid chromatographic (HPLC) method was developed to simultaneously determine lactose, glucose, and galactose in lactose‐reduced milk. The sugars were separated on a Bio‐Rad HPX‐87C fixed ion resin column in the Ca++ form, using water as the mobile phase and a flow rate of 0.6 ml/min. The column was heated to 80°C, and the sugars were detected using refractive index. Lactose‐reduced milk was analyzed for lactose and its hydrolysis products. Milk samples were rapidly prepared for injection by precipitating protein and fat with acetonitrile. Retention times for lactose, glucose, and galactose were 9.3, 10.8, and 12.3 min, respectively. Transgalactosylation products were estimated to be at least 7.8%.
Effect of Volatile Components of Carrot Seed Oil on Growth and Aflatoxin Production by Aspergillus parasiticus
Authors: BATT C. , SOLBERG M. , CEPONIS M.
Published: August 2006

The effect of the volatile fraction of carrot seed oil (VCSO) and its components on the growth and aflatoxin production by Aspergillus parasiticus was studied. Geraniol, citral and terpineol prevented growth and therefore aflatoxin production. VCSO inhibited growth and no aflatoxin was produced. Limonene and terpinene did not affect growth but inhibited aflatoxin production. The addition of VCSO, limonene and terpinene decreased the rate of primary metabolism as demonstrated by the higher final pH of the medium. VCSO, limonene and terpinene reduced the growth rate, measured by the incorporation of [3H] amino acids into trichloracetic acid (TCA) insoluble protein. The addition of VCSO at anytime up to 5 days reduced the aflatoxin accumulation at 7 days.
Destruction of Trichinella spiralis During Cooking
Authors: KOTULA A. W. , MURRELL K. D. , ACOSTA‐STEIN L , LAMB L. , DOUGLASS L.
Published: August 2006

Center cut chops (longissimus dorsi), 2.5 cm in thickness, from 31 pigs experimentally infected with Trichinella spiralis larvae and containing 37 ± 5 larvae per gram were cooked to a final internal temperature of 66, 71, 77 or 82° C by one of eight methods to determine their efficacy in killing encysted larvae. The results indicate that with the time and temperatures used in this study, some rapid methods of cooking pork chops that involved the use of a microwave oven did not completely destroy T. spiralis larvae at 77 or 82° C. The data also showed that cooking pork chops to an internal temperature of 77° C in the conventional oven, convection oven, flat grill, charbroiler or deep fat gryer did inactivate encysted T. spiralis larvae in pork chops.
Effects of Color on Aroma, Flavor and Texture Judgments of Foods
Authors: CHRISTENSEN CAROL M.
Published: August 2006

Twenty‐nine subjects judged the aroma, flavor and texture of five pairs of foods that were normally colored and either uncolored or inappropriately colored. Subjects were tested during conditions of hunger and satiation and approximately half of the subjects were blindfolded during both test sessions. The data revealed that, in general, appropriately colored foods were perceived to have a stronger intensity and better quality aroma and flavor. The effects of color were significant only for aroma judgments although the same trend was evident for flavor judgments. The state of hunger significantly influenced flavor but not aroma judgments but the pattern of changes did not appear to be related to food color. Judgments of texture quality were not affected by the experimental manipulations.
Physical Properties of Pecans Relating to Shelling Efficiency
Authors: FORBUS W. R. , SENTER S. D. , WILSON RUEL L.
Published: August 2006

Inshell pecans of 21 cultivars and numbered trial selections were evaluated for selected physical properties and for their adaptability to be efficiently shelled by existing commercial technology. Processing efficiency was based on yield of unbroken half kernels during shelling. There were highly significant differences among varieties in both selected physical properties and shelling efficiency. Correlations between shelling efficiency and physical properties were determined. Results showed that percent total kernel, inshell length/diameter ratio and shell thickness were the physical properties that appeared to have the greatest effect on shelling efficiency.
Formation of N‐Nitrosopyrrolidine in Fried Bacon: Model System Studies
Authors: LEE MAN‐LAI , GRAY J. IAN , PEARSON ALBERT M. , KAKUDA YUKIO
Published: August 2006

The kinetics of reactions such as the nitrosation of proline or pyrrolidine and the decarboxylation of proline or N‐nitrosoproline in heated model systems simulating the pan‐frying conditions of bacon were determined. The rate constants, half‐life values and activation energy values of these reactions were calculated. The nitrosation of proline or pyrrolidine in adipose model systems occurs readily in the temperature range 80–160°C, while the decarboxylation of proline or N‐nitrosoproline proceeds only at 100°C or above. The rates of the above reactions are such that nitrosation of proline > nitrosation of pyrrolidine > decarboxylation of proline or N‐nitrosoproline. Results lend credence to the pathway involving N‐nitrosoproline in the formation of N‐nitrosopyrrolidine in bacon.
Changes in Cooking Losses and Sensory Attributes of Angus and Holstein Beef with Increasing Carcass Weight, Marbling Score or Longissimus Ether Extract
Authors: ARMBRUSTER G. , NOUR A. Y. M. , THONNEY M. L. , STOUFFER J. R.
Published: August 2006

Cooking loss and sensory attribute changes were quantified for increases in carcass weight, marbling score and intramuscular fat in rib roasts from 74 small framed Angus and 71 Holstein steers slaughtered over a wide weight range. Cooking losses increased (P < 0.005) 2.6 percentage units for each 100 kg increase in carcass weight. Marbling score explained less than 1.2% of the variation in tenderness and was positively related (P < 0.01) to flavor of roasts from Angus but not Holsteins. Carcass weight, marbling score and intramuscular fat were more related to pan juice and total losses and explained little of the variation in sensory attributes. Therefore, alternatives to traditional indicators are needed to explain variation in sensory attributes of beef from young cattle.
Effect of Cycling Temperatures on Aflatoxin Production by Aspergillus parasiticus and Aspergillus flavus in Rice and Cheddar Cheese
Authors: PARK K. Y. , BULLERMAN L. B.
Published: August 2006

Initiation of growth, sporulation and aflatoxin production at cycling temperatures took less time than at 15°C but more than at 18°C and 25°C. A. parasiticus produced more aflatoxins on rice under cycling temperatures than at 25°C, 18°C or 15°C, while A. flavus produced less aflatoxin under cycling temperatures. A. parasiticus produced more aflatoxins on cheese under cycling temperatures than at 18°C or 15°C, but much less than at 25°C. A. flavus produced less aflatoxins on cheese under cycling temperatures than at 18°C and 25°C. Both organisms produced trace amounts of toxins at 15°C on cheese. Preincubation at 25°C for 2 days before temperature cycling did not increase aflatoxin production on rice but increased production on cheese. The rate of aflatoxin production on cheese decreased as the temperature decreased. No growth, sporulation or aflatoxin production was observed at 5°C on either rice or cheese.
A Method to Measure Surface Heat Transfer from Steam/Air Mixtures in Batch Retorts
Authors: RAMASWAMY H. S. , TUNG M. A. , STARK R.
Published: August 2006

A method employing transient heating was developed to determine surface heat transfer coefficients associated with steam/air mixtures in batch retorts. The method was based on instantaneous introduction of a highly conductive brick‐shaped test block of uniform initial temperature into a heating medium which was prestabilized at the desired temperature and pressure conditions. The results of a study to verify the utility of the method revealed an exponential relationship between the heat transfer coefficient and the steam content of the medium.
Chemical and Nutritional Studies on Mesquite Beans (Prosopis juliflora)
Authors: DEL VALLE F. R. , ESCOBEDO M. , MUÑOZ M. J. , ORTEGA R. , BOURGES H.
Published: August 2006

Mesquite beans (Prosopis juliflora) consisted of pericarp, hulls and kernels. With the exception of kernels, composition of beans and their fractions were protein, 10–15%; fat, 2–3%; crude fiber, 20–30%; sucrose, 21%; reducing sugars, 2–6%. Kernels contained 38% protein, 3% fat and 9% crude fiber. Bean trypsin inhibitor content was 1.4 TIU/mg. Bean protein isoelectric point was pH 5. Mesquite protein concentrate and isolate were prepared, however, by increasing solubility at the extraction pH (pH 10) with NaCl and decreasing it at the isoelectric point with (NH4)2SO4. First and second limiting amino acids for bean protein were threonine and isoleucine, respectively; the protein was high in total sulfur amino acids and tryptophan. Corrected PER was 1.4.
Cysteine as an Inhibitor of Browning in Pear Juice Concentrate
Authors: MONTGOMERY M. W.
Published: August 2006

Pear juice concentrates were prepared from juices treated with 0–2 mM cysteine and color changes of the concentrates were observed during storage at 1°, 21°, and 38°C for 6 months. Initial browning of the concentrates were eliminated by the cysteine treatment of the pear juice. Rate of browning of the concnetrates increased with increasing storage temperature and decreasing cysteine concentration. Cysteine concentration of the concentrates decreased during storage and the rate of decrease was a function of storage temperature. Cysteine appeared to retard the Maillard reaction in the concentrates. No deleterious changes in flavor intensity were noted in the stored cysteine‐treated concentrates.