bluuebunny/crossref_metadata_2025 huggingface dataset:
Odor Barrier Properties of Multi‐Layer Packaging Films at Different Relative Humidities
Authors: HATZIDIMITRIU E. , GILBERT S. G. , LOUKAKIS G.
Published: August 2006

A permeation cell method was developed for the determination of transmission rates of organic vapors through flexible packaging materials. The permeation rates at 23°C of some compounds for several composite films at 0% and 75% relative humidity (RH) indicated that the polyethylene vinyl alcohol and nylon combinations exhibited superior barrier properties even at elevated RH, provided that moisture barrier films were present in the laminate construction.
Effects of Cooking Method upon Flavor of Carrots and Peas
Authors: ISSANCHOU S. , SAUVAGEOT F.
Published: August 2006

Two modalities of pressure (atmospheric pressure and high‐pressure of 5.5.104 Pa) and two modalities of immersion (boiling and cooking in steam) were combined factorially to produce four ways of cooking. These different cooking methods were studied on two vegetables: carrots and peas. Sensory attributes of samples were assessed on an unstructured scale. Steam‐cooked vegetables have higher sensory attributes (odor and flavor intensities, typical odor and flavor notes, sweetness). Larger losses of soluble solids and volatiles are believed to account for these differences between vegetables cooked in water and cooked in steam.
Histamine Production in Soy Extended Tuna Salads
Authors: DRAUGHON F. A. , TAVANGARAN M. , HITCHCOCK J. P.
Published: August 2006

Histamine production in tuna salads extended with textured soy protein (TSP) was evaluated. Salads were inoculated with five known histamine‐producing bacteria and held at 8°C, 24°C, and 37°C for up to 48 hr. Addition of 30% TSP to tuna salads resulted in higher initial pH and favorable growth conditions for microorganisms and histidine decarboxylase activity. Addition of 15% TSP provided an initial pH for maximal enzyme and histamine production but somewhat slower microbial growth. Tuna salad extended with either 15% or 30% TSP developed toxic levels of histamine (>50 mg/l00 g) when held at either 24° or 37°C for 6 hr. Nonextended tuna salads did not develop toxic levels of histamine even when inoculated with known histamine‐producing bacteria and held at 24° or 37°C for 48 hr.
Changes in Total Phenolic, Total Glycoalkaloid, and Ascorbic Acid Content of Potatoes as a Result of Bruising
Authors: MONDY N. I. , LEJA M. , GOSSELIN B.
Published: August 2006

The effect of bruising on total phenols, total glycoal/kaloids (TGA), and ascorbic acid content of Katahdin potatoes was studied. Following bruising, tubers were stored at either 5° or 20°C for I, 3, 6, and I2 wk. Unbruised whole tubers served as controls and bruised halves were compared with unbruised halves. Both halves of bruised tubers were higher in phenols, TGA and lower in ascorbic acid than unbruised controls. Bruised halves contained significantly more phenols, TGA and less ascorbic acid than unbruised halves. Storage temperature did not affect ascorbic acid content but the greatest accumulation of phenols occurred at 5°C and the highest TGA at 20°C storage temperature. Cortex tissue was significantly lower in ascorbic acid than pith tissue.
Protein Nutritional Quality of Traditional and Novel Cowpea Products Measured by In Vivo and In Vitro Methods
Authors: PHILLIPS R. DIXON , BAKER ELIZABETH A.
Published: August 2006

Effect of processing on nutritional quality of cowpea meal protein was determined by in vivo and in vitro methods. Uncooked meal and meal which had been extruded at various temperatures and moistures; slurried, steamed, and drum‐dried (SDP); and hydrated to a paste and deep‐fat fried (akara) were studied. PER values of extrudates (1.81–1.97), and akara (1.89) were higher than those of raw meal (1.44) or steamed, drum‐dried paste (1.63). The saturation kinetics model showed similar trends but differences were not significant. In vitro digestibility was highest for extrudates (83–85%), intermediate for akara and SDP (82.8%, 81.2%), and lowest (77.8%) for raw meal. C‐PER/DC‐PER gave differing and contradictory results.
Respiratory Hydrogen Following Consumption of Winged Bean Seed Milk Prepared from Blanched and Soaked Seeds and Germinated Seeds
Authors: KING R. D. , PUWASTIEN P.
Published: August 2006

Winged bean milks prepared from blanched and soaked ungerminated seeds and from germinated seeds were found to contain 206 mg/100 mL, and 24 mg/l00 mL, respectively, of raffinose family oligosac‐charides. These milks were consumed by eight volunteers who after drinking the milk prepared from the ungerminated seeds reported various symptoms of flatulence. Peak breath hydrogen concentration (28 ± 3 ppm; mean ± SEM) was observed between 4.5 hr to 6.5 hr after consumption. The peak breath hydrogen concentration after consumption of the milk prepared from germinated seeds was lower (0.05 > P > 0.01) at 16 ± 2 ppm and no symptoms of flatulence were reported.
Gas Chromatographic Determination of Sorption Isotherms of Vinylidene Chloride on Vinylidene Chloride Copolymers
Authors: DEMERTZIS P.G. , KONTOMINAS M.G. , GILBERT S.G.
Published: August 2006

A simple procedure for obtaining sorption isotherms from chromatographic peak shapes was applied to poly(vinylidene chloride‐vinylch‐loride 80:20) and poly (vinylidene chloride‐actylonitrile 80:20) surfaces using vinylidene chloride as sorbate. Absolute values of the isosteric heat of adsorption (at constant uptake) increased with decrease in the amount of vinylidene chloride adsorbed, indicating a stronger monomer‐polymer interaction at lower monomer concentrations. Absolute values of Gibb's free energy of adsorption increased with decrease in monomer concentration and temperature, indicating a more favorable monomer‐polymer interaction at low temperatures and monomer concentrations. Data under present experimental conditions correspond to a strong thermodynamic polymer/monomer interaction leading to a substantially limited migration of monomer from a polymeric package into a food contacting medium.
Rapid Detection of Excessive CFU Counts of Enterobacteriaceae, S. aureus and Yeasts by Nitrate Reduction/Glucose Dissimilation (NGD) Monitoring in Selective Media
Authors: VAN NETTEN P. , MOSSEL D. A. A. , VAN DE MOOSDIJK A.
Published: August 2006

A technique was developed for the approximate selective estimation of CFU loads of thermotrophic Enterobacteriaceae and S. aureus in foods and meals, relying on rate of nitrate reduction and glucose dissimilation (NGD test) in lauryl sulfate nitrate glucose broth and modified liquid Baird Parker medium with nitrate and glucose added, respectively, both incubated at 42.5°C. Yeast CFU could be assessed similarly in oxytetracyclin gentamicin glucose broth at 30°C. The fate of nitrate and glucose was monitored by urinanalysis dip sticks. Response times were 7 and 2 hr for CFU levels of 105 and 108 g−1, respectively, allowing feedback to production lines within one working day. The procedure requiring no other instrumentation than a centrifuge, also has been applied successfully as a field test procedure.
High Temperature Storage Effect on Longevity of Rice Seeds
Authors: RAMARATHNAM NARASIMHAN , OSAWA TOSHIHIKO , NAMIKI MITSUO , KAWAKISHI SHUNRO
Published: August 2006

Storage of Indica (Oryza sativa L. cv. Katakutara) and Japonica (Oryza sativa L. cv. Kusabue) rice seeds at 30° and 40°C for 2 months in the dark did not result in the loss of viability in both cultivars. Storage at 60°C, however, resulted in a complete loss of germination after 45 days in the case of Kusabue while the Katakutara rice seeds retained the germination potential well above 95%. Corresponding increases in the linoleic acid content of the free fatty acid fraction and TBA values of the extracted lipid fraction were also observed in Kusabue rice seeds. The investigation indicated that the Indica rice seeds were better protected than the Japonica rice seeds by the enclosing rice hull during the storage period.
Functional and Biochemical Changes in Deboned Turkey due to Frozen Storage and Lipid Oxidation
Authors: SMITH D. M.
Published: August 2006

The effect of frozen storage and lipid oxidation on protein functional and biochemical properties of mechanically deboned and hand deboned turkey meat was investigated. Turkey meat was evaluated by the 2‐thiobarbituric acid test and cook yield. Isolated turkey myofibrils were analyzed for solubility, ATPase activity, gel strength, and gel microstructure. Frozen storage caused protein insolubilization and changes in the biochemical and functional properties in all treatments. Antioxidants prevented some of the biochemical and functional changes in the meat. Myofibril gel microstructure changed from a continuous filamentous matrix to a globular matrix with decreased waterholding capacity during frozen storage of the turkey meat.
Effects of Rapid Processing on the Chemical and Sensory Properties of Restructured Steak Made From Bull and Steer Meat
Authors: PATERSON B. C. , JONES K. W. , GEE D. H. , COSTELLO W. J. , ROMANS J. R.
Published: August 2006

South Devon cattle (10 bulls, 10 steers) were slaughtered to determine effects of sex condition and postmortem temperature conditioning on the chemical and sensory properties of restructured beefsteak. Chucks from each left side were boned following a 4 hr delayed chill (DC, 13°C) period, while chucks from right sides were boned following a 48 hr conventional chill (CC. 2°C). Chucks were mechanically tenderized and formulated into restructured steaks. Bulls produced restructured steaks less prone to oxidative rancidity. Restructured steaks from bulls exhibited higher (P<0.01) cooking losses and Kramer Shear values. There were no differences between treatments in tenderness, juiciness, flavor, and connective tissue residue ratings; however, DC restructured steaks had lower (P<0.05) bind values than CC restructured steaks.
Cholesterol Oxides in Swedish Foods and Food Ingredients: Fresh Eggs and Dehydrated Egg Products
Authors: NOUROOZ‐ZADEH JAFFAR , APPELQVIST LARS‐ÅKE
Published: August 2006

Cholesterol oxides were enriched from lipid extracts of fresh and dehydrated egg yolk products by chromatography on Lipidex and TEAP‐Lipidex. Appropriate fractions from TEAP‐Lipidex were analyzed by capillary GLC as their TMS derivatives. At the detection limit level, ca 0.2 ppm in total lipids, no cholesterol oxides could be detected in fresh egg yolk. Similarly, spray dried egg yolk powder contained only traces of cholesterol oxides when fresh or stored for 2 months at 4°C. Prolonged storage gave lipid extracts which contained variable levels (0.2–12 ppm) of known oxidation products, viz., cholest‐5‐ene‐3β, 7α‐diol, cholest‐5‐ene‐3β, 7β‐diol, 5,6α‐epoxy‐5α‐cholestan‐3β‐ol, 5,6 β‐epoxy‐5 β‐cholestan‐3β‐01, cholest‐5‐ene‐3β, 20α‐diol, 3 β‐hydroxycholest‐5‐en‐7‐one. Traces or small quantifiable amounts of cholest −5‐ene‐3β, 25‐diol and 5α‐cholestane‐3β, 5, 6β‐triol were observed in some samples at longer storage periods.
A Rapid Direct Extraction‐Derivatization Method for Determining Sugars in Fruit Tissue
Authors: LONG A.R. , CHISM G.W.
Published: August 2006

Trimethylsilyl (TMS) derivatives of sucrose and TMS oxime derivatives of fructose and glucose were made directly from samples of freeze‐dried fruit tissues without a preliminary extraction of sugars and quantified using gas chromtography. The sugars were identified by a combination of gas chromatography‐mass spectrometry (GC‐MS) and gas chromatographic retention times of authentic compounds. Results were quantitative and reproducible for all samples except tomatoes which had values for sucrose which were significantly more variable than those obtained for fructose and glucose. Hydrolysis of sucrose was minimized and extraction of free sugars was consistent when a 50: 1 ratio of oxime reagent (μL) per mg of dry tissue was used.
Detection of Phenylalanine Ammonia‐Lyase in the Skin of Blueberry and Cranberry Fruits
Authors: SAPERS GERALD M. , MATULAITIS REGINA M. , BECK JEFFERY A.
Published: August 2006

Phenylalanine ammonia‐lyase (PAL) was extracted from the skin of individual berries and assayed spectrophotometrically under conditions minimizing interference from co‐extracted constituents. Analyses for total anthocyanin (TAcy), soluble solids (SS), and titratable acidity (A) were performed on the same berries. In blueberry fruits, PAL activity was present at all maturity levels examined. Cultivar differences in anthocyanin accumulation were unrelated to PAL activity. PAL activity in cranberry fruit was unrelated to harvest date, cultivar differences in anthocyanin accumulation, or values of TAcy and SS/A in individual berries. Activity was retained in cranberries during 4 wk of refrigerated storage.
Characterization of the Oxygen‐17 Nuclear Magnetic Resonance Water Mobility Response Surface
Authors: RICHARDSON S. J. , STEINBERG M. P. , DE VOR R. E. , SUTHERLAND J. W.
Published: August 2006

This study uses Factorial design techniques to investigate the Oxygen‐17 (17O) Nuclear Magnetic Resonance (NMR) relaxation rate response surface of a corn starch‐water system as affected by three experimental conditions: concentration, time between sample preparation (hydration) and measurement and storage temperature. It was found that neither time (between 0.1 and 20 hours) nor the storage temperature (room temperature and low temperature) had a significant effect on the 17O NMR relaxation rate response. The only variable which affected the 17O NMR relaxation rate was the concentration of corn starch in water (10–70%, w/w). Mathematical modeling of the dependence of the 17O NMR response on concentration is discussed in detail.
Effect of Flavonoids and Related Compounds on Soybean Lipoxygenase‐1 Activity
Authors: KING DENISE L. , KLEIN BARBARA P.
Published: August 2006

Soybean lipoxygenase‐1 activity was determined in the presence of the flavonoid compounds quercetin, rutin and kaempferol, and with caffeic acid and chlorogenic acid, which are cinnamic acids. All flavonoids and related compounds resulted in at least 10% inhibition of lipoxygenase activity on an equal weight basis. Inhibition of lipoxygenase‐1 activity by flavonoids and cinnamic acids was compared to inhibition by butylated hydroxyanisole (BHA) and butylated hydrox‐ytoluene (BHT). Kaempferol, caffeic acid and chlorogenic acid showed inhibition comparable to that of BHT. On an equimolar basis, rutin was the most effective inhibitor of lipoxygenase activity.
Formation of Cholesterol‐5,6‐Epoxides during Spray‐drying of Egg Yolk
Authors: MORGAN JEFFREY N. , ARMSTRONG DAVID J.
Published: August 2006

An indirect heated spray dryer with an evaporative capacity of up to 7 kg H2O/hr was used to identify factors responsible for formation of cholesterol‐5,6‐epoxides (CEs) in spray‐dried egg yolk. CEs were not formed under various operating conditions without addition of H202 to liquid yolk. At 10% H2O2, 90° and 150°C outlet temperatures, concentrations of CEs were 27 and 37 ppm, respectively. At 5% H2O2, 90° and 150°C outlet temperatures, concentrations of CEs were undetected and 16 ppm, respectively. Antioxidants appeared to lower CEs. Small amounts of CEs were formed in products dried in the presence of low concentrations of nitrogen oxide gases (NOx). CEs increased greatly during storage of products dried from liquid yolk containing H2O2.
Quality of Fungicide Treated and Individually Shrink‐Wrapped Tomatoes
Authors: HULBERT GREG J. , BHOWMIK SANTI R.
Published: August 2006

Fungicide‐treated mature green and pink tomatoes were individually shrink‐wrapped with plastic films and stored at 13°C and 18°C. Shrink‐wrapped pink tomatoes lost less water than unwrapped tomatoes, but there were no significant shelf‐life or quality differences. The shelf‐life of mature green tomatoes at 18°C, however, was increased 10 days by shrink‐wrapping. Color development of wrapped mature green tomatoes at 18°C was delayed. Wrapped fruit at both temperatures were firmer than the controls. Titratable acidities and soluble solids of wrapped fruit were lower than those of the unwrapped fruit at 13°C, while no significant changes were observed in citric acid or monosaccharide concentrations. The differences in titratable acidities and soluble solids in the wrapped and unwrapped fruit stored at 18°C were not significant.
Recovery of Glutamic Acid from Fermentation Broth by Membrane Processing
Authors: KUO WEN SHIUH , CHIANG BEEN HUANG
Published: August 2006

Recovery of glutamic acid from the fermentation broth by membrane processing was investigated. The broth was ultrafiltered (UF), and the retentate was diafiltered (DF) to wash out the remaining product. The dilute DF permeate was concentrated by reverse osmosis (RO). Recovery of glutamic acid by UF (Ruf) was a function of the volume concentration ratio (VCR); Ruf= 1.052 – 1.048/VCR. High VCR, however, decreased UF flux (J) (J = 14.2 – 5.4 In VCR). The rate of recovery by DF was a function of the turnover ratio. A linear relationship between flux and pressure was found during RO. Separation of glutamic acid from bacterial cells by membrane processing could improve the efficiencies of subsequent evaporation and crystallization processes.
Enumeration of Fluorescent Pseudomonads on Poultry by using the Hydrophobic‐Grid Membrane Filter Method
Authors: KNABEL STEPHEN J. , WALKER HOMER W. , KRAFT ALLEN A.
Published: August 2006

Accurate enumeration of fluorescent pseudomonads on poultry was possible by using hydrophobic‐grid membrane filters and S‐I agar. In methionine‐cysteine broth, fluorescent isolates produced more volatile sulfides and yielded higher odor scores than nonfluorescent isolates. Fluorescent pigment had an inhibitory effect on the growth of nonfluorescent isolates. Resuscitation on Trypticase Soy Agar resulted in a significant increase in the recovery of fluorescent pseudomonads. Shelf life was negatively correlated (r = ‐0.86) with initial numbers of fluorescent pseudomonads.
Heat Treatment Effects on Warmed‐Over Flavor in Chicken Breast Meat
Authors: SMITH D.M. , SALIH A.M. , MORGAN R.G.
Published: August 2006

The effects of various heat treatments on warmed‐over flavor (WOF) in ground chicken breast meat were examined. WOF was measured by thiobarbituric acid test and taste panel. Integral temperature‐time history functions (TTH) were used to quantify constant and variable temperature‐time heat treatments. The effect of processing on WOF was modeled as a modified first‐order kinetic absolute reaction. A reaction threshold temperature of 74°C and an activation energy of 15,000–20,000 Cal/g‐mole were calculated. The accumulated TTH value above 74°C was found to have a major effect on WOF development. WOF in precooked chicken breast meat can be controlled by choice of processing conditions.
Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates
Authors: BIANCHI M.A. , PILOSOF A.M.R. , BARTHOLOMAI G.B.
Published: August 2006

Yield stress, consistency index and flow behavior index of homogenates were 3.5–11.7 N/m2, 6.9–14.9 N sn/m2, and 0.31–0.37, respectively, but with the addition of soy protein the respective values were 8.8–23.4 N/m2, 15.7–34.7 N sn/m2, and 0.23–0.25. NaCl in the muscle homogenates changed yield stress, consistency index and flow behavior index to 17.6–26.4 N/m2, 27.2–31.6 N sn/m2, and 0.23–0.25, respectively, but when both NaCl and soy protein were added, the respective values were 17.641 N sn/m2, and 0.24–0.29. Rheological parameters for homogenates containing soy protein decreased in value with NaCl addition but the magnitude of the decrease was lower when meats were present compared to the homogenate containing only soy proteins.
Determination of L‐Ascorbyl 6‐Palmitate in Bread Using Reverse‐Phase High‐Performance Liquid Chromatography (HPLC) with Electrochemical (EC) Detection
Authors: HUNG TSUI‐HWA TRACY , SEIB PAUL A. , KRAMER KARL J.
Published: August 2006

L‐Ascorbyl palmitate (AP) was stable for up to 5 hr at 25°C in an extracting medium consisting of 90% dimethylsulfoxide (DMSO) with 0.12% metaphosphoric acid and 0.05% L‐ascorbic acid (AA). When the DMSO‐acid medium was used with reverse‐phase, high‐performance liquid chromatography (HPLC) to determine 0.6–4.8 mg AP/g dry dough or bread, AP was base‐line resolved on the chromatograms. Reverse‐phase HPLC with electrochemical detection was also used to obtain base‐line resolution of AA extracted from bread using 3% aqueous metaphosphoric acid. Fresh bread after cooling 1 hr retained 50.7% of AP and 58.1% of AA added at the dough stage (150 mg of AP or 63.8 mg of AA per 100g flour). During storage of the bread in polyethylene bags at 25°C, AA was lost approximately three times faster than AP. AA could not be detected in the bread after 10 days, whereas 30% AP remained. Bread baked with 0.15% AP in the formula retained 9% of the adult RDA for vitamin C after 3 days of bagged storage, and 6% RDA after 10 days; in a nitrogen atmosphere the bread retained 90% AP after 5 days.
Incorporating L‐Ascorbyl 6‐Palmitate in Bread and Its Shortening‐Sparing and Anti‐Firming Effects
Authors: KOCH RICHARD L. , SEIB PAUL A. , HOSENEY Ft. CARL
Published: August 2006

L‐Ascorbyl 6‐palmitate (AP) was conveniently incorporated in bread dough by gently premixing AP in vegetable oil or shortening, adding the premix with the remaining ingredients and mixing the dough at conventional speeds. Alternatively, high‐speed mixing of AP with formula flour or water also gave fully functional AP in bread doughs as evidenced by complete shortening replacement at 0.38% AP (based on flour weight) and by the absence of dark specks on the crust of bread. Compared to a mixture of 0.38% AP and 3% shortening or a mixture of 0.5% monodiglycerides and 3% shortening, AP alone at 0.38% in bread gave softer crumb after 1 to 5 days storage at 25°C. Sodium stearoyl 2‐lactylate (SSL) at 0.38% gave the same softening effect as AP. In no‐shortening loaves, 0.38% AP gave better grain than 0.75% L‐ascorbyl 6‐octanoate or 0.50% L‐ascorbyl 6‐dodecanoate.
Characterization of the Composition, Physicochemical and Functional Properties of Acid Whey Protein Concentrates
Authors: LIAO S. Y. , MANGINO M. E.
Published: August 2006

Membrane‐processed acid whey protein concentrates were studied for their foaming and emulsifying properties in dilute whey protein solutions and in a 30% fat emulsion. Among the compositional factors and physicochemical characters which significantly correlated with foaming and emulsifying properties were protein hydrophobicity, solubility, free‐sulfhydryl content, phosphorus and β‐lactoglobulin concentration. Heptane binding was negatively correlated with foam overrun and foam stability of whey protein solutions, whereas, exposed hydrophobicity was positively correlated with overrun in the whipped topping.
Drying Behavior of Honey‐Starch Mixtures
Authors: YENER E. , UNGAN S. , ÖZILGEN M.
Published: August 2006

Drying behavior of honey‐starch mixtures at constant external conditions were studied. Mixtures with 0, 10, 20, 30, and 40% starch and the balance in honey were coated on aluminum plates at 0.25 mm thickness and dried in a laboratory oven at 60°, 70°, and 80°C. A mass transfer model with two falling rate periods was developed. In the first falling rate period, mass transfer coefficient was a linear function of moisture content. It was a constant in the second falling rate period. Mass transfer coefficients were also found to be affected by temperature and the starch content of each mixture.
A Rapid Method for the Evaluation of Emulsion Stability of Non‐Dairy Creamers
Authors: TRAN KHA M. , EINERSON MARK A.
Published: August 2006

A rapid method based on the Lowry protein assay was developed for the determination of the emulsion stability of nondairy creamers in a model system. The method used the detergent and crystallization properties of the anionic surfactant sodium dodecyl sulfate to solubilize the casein present in the creamers. Increasing concentrations of the divalent cations Ca++ and Mg++ resulted in an increasing degree of emulsion breakdown in a commercial nondairy creamer. Significant differences in the emulsion stability of five commercial nondairy creamers were also demonstrated with this method.
Obstruction Effect of Carrageenan and Gelatin on the Diffusion of Glucose
Authors: HENDRICKX M. , OOMS C. , ENGELS C. , POTTELBERGH E. VAN , TOBBACK P.
Published: August 2006

From an experimental set‐up with boundary conditions of an extended initial distribution the diffusion coefficients for glucose in high K‐content carrageenan gels and gelatin gels were determined as a function of polymer concentration. The data are evaluated according to the well‐known equations on the conduction in heterogeneous systems. It is concluded that both hydrocolloids affect diffusion mainly because of an obstruction effect. In this phenomenon the contribution of the hydration sphere seems to be more important than the polymer itself. Hydrations are calculated to be about 5.0 and 1.90 grams of water per gram of dry polymer respectively for carrageenan and gelatin.
Use of the InfraAlyzer in Proximate Analysis of Mutton
Authors: BARTHOLOMEW D. T. , OSUALA C. I.
Published: August 2006

Proximate meat analysis for fat, protein, moisture and ash were performed using the InfraAlyzer. Results were then compared with values obtained by reference AOAC methods. Correlation coefficients of 0.992, 0.867, 0.992 and 0.511 were obtained for fat, protein, moisture and ash, respectively. Results from the two methods did not differ significantly (p ≤ 0.05). The InfraAlyzer showed potential for use as a rapid method for proximate analysis of fat, protein and moisture in mutton meat. The correlation coefficient for ash between AOAC and InfraAlyzer methods was low, but the methods were not statistically different (p ≤ 0.05).
Water‐Imbibing Capacity and Rheological Properties of Isolated Soy Proteins
Authors: YAO J.J. , WEI L.S. , STEINBERG M.P.
Published: August 2006

Water‐imbibing capacity (WIC) of isolated soy protein and rheological properties of the protein slurries from different stages of maturity were examined. WIC of isolated soy protein decreased with increasing maturity; this decrease correlated with the increase in the ratio of 7S to 11S protein. Storage time (0–6 months) had little effect on WIC of protein isolates. Consistency coefficient and flow behavior index of isolated soy protein dispersions varied with maturity; consistency coefficient decreased while flow behavior index increased with maturation. The isolated soy protein from immature soybeans formed a more viscous dispersion and showed more pseudoplasticity than that from mature soybeans. The WIC and rheological properties of isolated soy proteins at three maturation stages were related to the water ratio (Total/Imbibed) of their dispersions. A higher water‐imbibing capacity resulted in lower water ratio with higher viscosity and more pseudo‐plasticity.
Effect of Freezing on Diffusion of Ascorbic Acid during Water Heating of Potato Tissue
Authors: GARROTE R.AUL L. , SILVA E.NRIQUE R. , BERTONE R.ICARDO A.
Published: August 2006

The effect of freezing on ascorbic acid losses during water heating of potato cylinders at 50°, 65° and 85°C was studied at different periods of time. Loss of ascorbic acid in frozen potato was mainly by diffusion and greater than for fresh potato. The estimated apparent diffusivities of ascorbic acid in frozen potato during water blanching were 13.64 × 10‐10 m2/sec at 50°C, 17.78 × 10‐10 m2/sec at 65°C and 20.30 × 10‐10 m2/sec at 80°C. The activation energy of the diffusion process was 3,007 cal/mol. Ascorbic acid aparent diffusion coefficients in potato tissue with pre‐freezing treatment were between 80 and 90% of ascorbic acid diffusion coefficients in water in the 50–80°C range.
Effect of Combined Gamma‐Irradiation and Storage on Biochemical Changes in Sweet Potato
Authors: AJLOUNI S. , HAMDY M.K.
Published: August 2006

Sucrose of uncured Red Jewel sweet potato increased from 3.8% to 10.7% after a combined treatment of a 300 Krad dose and 4 days storage at 24°C post‐irradiation (PI). Starch decreased from 16.8% to 6.1% after 16 days following a 500 Krad treatment. Phosphorylase, phosphoglucomutase and sucrose phosphate synthase enzyme specific activities increased 2.4‐, 1.8‐ and 1.3‐fold, respectively, after 3 days PI following 200 Krad exposures compared to nonirradiated roots. The beta‐Amylase, phosphoglucose isomerase and sucrose synthase specific activities increased 1.2‐fold. Sucrose synthesis in the irradiated sweet potato was attributed to beta‐amylase, phosphorylase, phosphoglucomutase, phosphoglucose isomerase and sucrose synthase.
Processing Corn Distillers’ Grains to Improve Flavor: Storage Stability in Corn‐Soy‐Milk Blends
Authors: BOOKWALTER G.N. , WARNER K. , WU Y.V.
Published: August 2006

Fermentation flavors of corn distillers’ grains (CDG) were removed more completely by extraction with hexane:ethanol (82:18 v/v) azeotrope (HEA) than with hexane (H). Desolventizing included air drying followed by heating to 101°C for 10 min with agitated steam injection. Enriched corn‐soy‐milk (CSM) blends were formulated with up to 10% HEA‐ or H‐extracted CDG. Color was slightly darker in CSM with CDG. Initial flavor of CSM with up to 7.5% HEA‐extracted CDG did not differ significantly from standard CSM. After storage at 25° to 49°C, flavor and lipid stability was satisfactory in CSM with up to 7.5% extracted CDG.
Short‐time Breadmaking Systems. Effect of Formulation, Additives, Temperature, and Flour Quality
Authors: WU J. Y. , MANINGAT J. I. , JR J. G. PONTE , HOSENEY R. C.
Published: August 2006

An optimum formula for short‐time breadmaking included flour (100%), yeast (5%), sugar (3%), salt (1.5%), shortening (3%), oxidant (100 ppm ascorbic acid and 60 ppm KBrO3), and optimum water. The minimum fermentation time for good volume was 15 min. Ambient temperature greatly affected baking performance, and formula changes would be required to produce optimum short‐time bread at different temperatures. Baking the same flours by both short‐ and long‐time baking methods gave poor correlations between loaf volumes and oxidant requirements.
Mixed Saturated Salt Solutions as Standards for Water Activity Measurement in the Microbiological Growth Range
Authors: KITIC D.ORA , POLLIO M.ARÍA LUCÍA , FAVETTO G.UILLERMO J. , CHIRIFE J.ORGE
Published: August 2006

Present work explores the feasibility of using mixed saturated salt solutions to provide additional solutions of known water activity (aw). The mixed saturated salt solutions studied were: K2SO4‐KNO3, K2SO4‐MgSO4, KCl‐KNO3, NaCl‐KCl and NaCl‐NaNO3. The aw of the ternary saturated salt mixtures was predicted using a theoretical model of the thermodynamic properties of mixed aqueous electrolyte solutions. Prediction of aw compared very well with experimental determinations.
Changes in the Denaturation Characteristics of Collagen Induced by Bacterial Collagenase Preparations
Authors: TUNICK M.ICHAEL H.
Published: August 2006

A differential scanning calorimetric procedure adapted from the literature was used to study the effects of collagenase on the thermal behavior of collagenous material. Two different preparations of the enzyme and two sources of collagen were used. The samples were treated in the same fashion as in the published procedure, and were found to have similar decreases in their denaturation enthalpies. However, the previously reported decrease in denaturation temperature of collagenase‐treated material was not duplicated in any sample. Alternate interpretations of the previous results are presented.
Heat Resistance of Some Selected Toxigenic Enterococci in Milk and Other Suspending Media
Authors: BATISH V.K. , CHANDER H.ARISH , RANGANATHAN B.
Published: August 2006

Streptococcus faecium IF‐100, S. faecalis var. zymogenes RCM‐29 (both toxigenic) and S. faecalis var. liquefaciens N.P. were subjected to 50–70°C in reconstituted nonfat dry cow's milk (NFDCM), spray‐dried infant food (RIF), full cream buffaloe's milk (FCBM), normal saline and brain heart infusion (BHI) broth for different periods of time. S. faecium IF‐100 was the most heat resistant in all the heating media as evidenced by high D values, i.e., 8.5, 8.5, and 6.5 min in RIF, FCBM and NFDCM, respectively, even at 70°C. The corresponding D values in respect to S. faecalis var. liquefaciens were 3.5 min each in the three menstrua. However, the heat resistance of the test cultures was the least in normal saline (D values ranging from 1 min (RCM‐39) to 2.5 min (IF‐100). The variations in D values of the 3 enterococci were statistically significant at 1%.
Sensitivity of Pseudomonas Strains to Polyphosphates in Media Systems
Authors: ZESSIN K. G. , SHELEF L. A.
Published: August 2006

Of 13 gram positive and 12 gram negative microorganisms studied in nutrient broth (NB) containing 0.5% sodium salts of three polyphosphates, inhibition showed in seven strains of the former and only three of the latter. In an examination of sixteen Pseudomonas strains in NB, brain heart infusion (BHI) and trypticase soy broth (TSB) at 25°C and pH 7.0, tripoly‐ and hexametaphosphate were more effective inhibitors than pyrophosphate; the degree of inhibition was strain‐dependent. Antibacterial activities were highest in the low‐protein low‐mineral media and were more pronounced when the compounds were filter‐sterilized rather than heat‐sterilized.
Sensory Quality of Turkey Rolls Roasted at Two Temperatures and Reheated with Varying Sauces in Three Types of Institutional Ovens
Authors: CREMER M.L. , HARTLEY S.K.
Published: August 2006

Turkey rolls were roasted at 105°C and 165°C and reheated with broth, starch‐thickened sauce and without sauce in institutional microwave, infrared, and convection ovens to determine the effects on sensory quality characteristics. Turkey reheated without sauce was scored signficantly (P < 0.05) poorer for roasted aroma, juicy mouthfeel, cooked turkey flavor, stale off‐notes and overall quality than turkey reheated with sauce, but scores were similar between the two sauces. Cooked turkey flavor was signficantly better after heating in convection than infrared or microwave ovens. Stale flavor was less and overall quality was better after heating in the convection than in the infrared oven.
Acceleration of Postmortem Tenderization in Ovine Carcasses Through Activation of Ca2+ ‐Dependent Proteases
Authors: KOOHMARAIE M. , BABIKER A.S. , SCHROEDER A.L. , MERKEL R.A. , DUTSON T.R.
Published: August 2006

Infusion of lamb carcasses with 0.3M CaCl2 resulted in acceleration of postmortem tenderization process. Control and treated animals had similar cathepsin B, H, and L activities. Various control groups had similar CDP‐I, ‐II and inhibitor activities, whereas these were all decreased in CaCl2 infused animals. Hence, it was concluded that the activation of Ca2+ ‐dependent proteases was responsible for the observed postmortem proteolysis and tenderization and, it seems unlikely that activity of these cathepsins is related to postmortem tenderization under conditions used in this experiment.
ATP and Creatine Phosphate Breakdown in Spiked Plaice Muscle during Storage, and Activities of Some Enzymes Involved
Authors: IWAMOTO MUNEAKI , YAMANAKA HIDEAKI , ABE HIROKI , USHIO HIDEKI , WATABE SHUGO , HASHIMOTO KANEHISA
Published: August 2006

The onset of rigor‐mortis of plaice Puralichthys olivaceus spiked at the brain started much faster at 0°C than at 10°C. Correspondingly, ATP and creatine phosphate breakdown and lactic acid accumulation in the muscle were faster at 0°C. ATP concentration was constant at 5 μmol/g until creatine phosphate decreased from the initial conccntration at around 20 μmol/g to 5 μmol/g, irrespective of storage temperature. Simultaneously, lactic acid accumulated, slowly at first, until ATP concentration started decreasing, and then quickly accompanying the full‐rigor state. Activities of the enzymes involved in ATP and creatine phosphate consumption‐myofibrillar and sarcoplasmic AT‐Pases and creatine kinase‐were temperature‐dependent, and decreased with decrease in temperature.
Comparison of Two‐Stage and Direct Selective Enrichment Techniques for Isolating Listeria spp. from Raw Milk
Authors: SLADE PETER J. , COLLINS‐THOMPSON DAVID L.
Published: August 2006

Isolation of Listeria spp. from 34 milk samples was compared by direct selective enrichment (FDA method) and two‐stage enrichment techniques. Nineteen were Listeria‐positive; 17 yielding one species only, either L. innocua or L. monocytogenes, and 2 both species. Direct enrichment and two‐stage enrichment were equally effective at isolating Listeria spp. The number of isolations of L. monocytogenes was similar by both methods, but direct enrichment for more than 24 hr and use of the KOH step did not enhance the number of isolations.
Shelf Life and Quality of Freshly Squeezed, Unpasteurized, Polyethylene‐Bottled Citrus Juice
Authors: FELLERS P.J.
Published: August 2006

Florida's chief orange and grapefruit cultivars were used to produce five freshly squeezed, unpasteurized, polyethylene‐bottled juices using commercial conditions. Juices were stored at different temperatures. Shelf life depended primarily on storage temperature: −1.7°C, 20–23 days; 1.1°C, 16–22 days; 4.4°C, 10–16 days; and 7.8°C, 5–8 days. Staleness was the primary off‐flavor limiting shelf life at the three lower temperatures while spoilage with diacetyl was primarily responsible at 7.8°C. At the three lower temperatures, microbial counts generally decreased markedly during storage, while at 7.8°C, an increase was generally noted. Ascorbic acid retention after 2 wk of storage at the three lowest storage temperatures was about 91–93% for two orange juices and 86–88% for the grapefruit juice.
Influence of Gluconic Acid on Enzyme Inactivation and Color Retention in Canned Apricots and Peaches
Authors: HEIL J.R. , McCARTHY M.J. , MERSON R.L.
Published: August 2006

Apricots, clingstone and freestone peaches packed in tin‐free steel cans with up to 1.1% gluconic acid in the syrup retained better color than fruits packed without the acidulant. Up to 0.44% by weight gluconic acid did not affect heat resistance of peroxidase/polyphenol‐oxidase enzyme systems in apricots. Requirements for heat inactivation of enzymes increased with fruit maturity, from F100°c= 1.3 min with z = 16°C in canning ripe, to F100°C= 7 min with z = 61.5°C in soft ripe apricots. Enzyme regeneration occurred within 48 hr. Methods tested for measuring enzyme activity arc discussed.
Nutrient Quality of Corn and Sorghum Supplemented with Cowpeas (V. unguiculata) in the Traditional Manufacture of Ogi
Authors: AKINYELE I.O. , FASAYE O.A.
Published: August 2006

Protein in ogi, a fermented cereal food common in Nigeria, prepared from 100% corn increased from 9.1g to 13.1 and 14.4g in ogi supplemented with 30% and 40% cowpea, respectively. Similarly, protein in ogi from 100% sorghum increased from 7.lg to 8.4g for ogi at 30% and 11g at 40% cowpea supplementation. A 100% acceptability score was obtained for ogi made from 70% corn supplemented with 30% dehulled cowpea. An acceptability score of 70% was obtained for ogi from 70% sorghum or corn and 30% dehulled cowpea. However, ogi from 60% sorghum or corn and 40% whole cowpea was least acceptable with a score of 20%.
Comparison of Flavor Quality of Peanut Based Pastes and Peanut Butter by Sensory Methods
Authors: RESURRECCION ANNA V. A.
Published: August 2006

A bland flavored and light colored paste was developed to increase utilization of peanuts. This study compared flavor quality of two pastes prepared from whole and chopped peanuts, water extracted to remove flavor precursors, two commercial samples of peanut butter and a paste from raw peanuts (control). Cluster analysis was used to compare sensory scores of all samples. The premium brand peanut butter had the strongest roasted flavor while the pastes had significantly more of the beany flavor than the peanut butters but less than that in the raw control. Chopping of kernels results in the loss of roasted and sweet flavors and the introduction of cardboard, musty and metallic flavors.
Optimization of Fermentation Parameters for the Production of Concentrated Starters from Nonbitter Streptococcus lacti INIA 12
Authors: CHAVARRI F. J. , De PAZ M. , NUÑEZ M.
Published: August 2006

Streptococcus lactis INIA 12, a selected nonbitter strain, reached its maximum counts and its highest lactic acid production in a culture medium containing 125 g/L skim milk powder, fortified with 5 g/L yeast extract and digested with 10 ppm papain for 20 min at 65°C. Lactose added to the medium did not enhance growth rate or biomass production. A growth temperature of 32°C and the maintenance of pH at 6.80, with 10N NaOH as the neutralizer, were the optimum fermentation parameters in batch cultures. In ten 40‐L fermentations carried out at 32°C and pH 6.80, with a 5% inoculum, a 0.2 kg/cm2 nitrogen head space pressure and a stirring rate of 80 rpm, maximum counts of S. lactis (1010 CFU/mL) were reached after incubation for 6 hr at 32°C and pH 6.80.
Further Characterization of a Caffeine‐Resistant Mutant of Aspergillus parasiticus
Authors: BUCHANAN ROBERT L. , STAHL HEIDI G. , WISEMAN DANA W. , ZAIKA LAURA L. , MERTZ SARAH E.
Published: August 2006

Studies were performed to characterize further Aspergillus parasiticus BCR1, a caffeine‐resistant mutant of A. parasiticus NRRL 2999, particularly in regard to its caffeine‐dependent production of aflatoxins. The enhanced synthesis of aflatoxins by caffeine was highly specific since neither dimethylxanthines nor purines could substitute for the trimethylxanthine. Caffeine's effects were phase dependent and only increased toxin formation if added early in the microorganism's life cycle. The ability of BCR1 to exclude caffeine appeared dependent on the initial levels of caffeine in the growth medium. Respiration and glucose utilization in the wild type strain were inhibited strongly by caffeine, but BCR1 was resistant to these effects. Comparison of glucose uptake kinetics in the wild type and mutant strains indicated that caffeine inhibition of aflatoxin synthesis in the wild type was not due to a disruption of glucose transport.
Statistical Variability of Thermal Process Lethality in Conduction Heating Food—Computerized Simulation
Authors: HAYAKAWA KAN‐ICHI , DE MASSAGUER PILAR , TROUT RICHARD J.
Published: August 2006

A computerized procedure was developed for estimating the variability of process lethality when there were variations in all independent, thermal process parameters of conduction heating food packages. This was accomplished through the combined application of a Monte Carlo procedure and a reliable mathematical method for thermal process evaluation. By examining published information, statistical variations in physical and reaction kinetic parameters were represented by gamma distributions and others by normal distributions. The coefficients of variations in sterilizing values were estimated from temperature data collected by processing 211 × 300 and 307 × 409 cans of spaghetti in tomato sauce (60 cans each). They agreed well with those computed by the developed computerized procedure.
Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Processing Under Gas Atmospheres with Differing Oxygen Concentration
Authors: CHU Y.H. , HUFFMAN D.L. , EGBERT W.R. , TROUT G.R.
Published: August 2006

Restructured beef steaks were manufactured under gas atmospheres with differing oxygen concentration and subsequently vacuum‐packaged. The effect of the different gas atmospheres on the color and color stability of frozen restructured beef steaks initially and at 1‐month intervals for three months was investigated. Overall metmyoglobin concentrations for restructured beef steaks were not different (P > 0.05) from that of the intact steaks either initially or over storage time. The rates of overall metmyoglobin formation increased when oxygen concentration of the gas atmosphere was increased. Restructured steaks manufactured using pure carbon dioxide gas had the least amount of overall discoloration both initially and over storage time.
Effect of Surfactant or Changes in Ionic Strength on the Attachment of Salmonella typhimurium to Poultry Skin and Muscle
Authors: LILLARD H. S.
Published: August 2006

By scanning electron microscopy (SEM) it was shown that fewer bacteria attached firmly to poultry muscle in the presence of NaCl. By conventional cultural techniques, it was also shown that Salmonella typhimurium attached in about the same numbers when chicken skin or muscle was immersed in cell suspensions prepared with 0.85% saline, 0.1% peptone, 0.5M or 0.05M KH2PO4 buffers at pH 5, 7, 8 or saline plus 1% Tween 80. Cells in deep crevices which formed in muscle during water immersion were not visible by SEM until the tissue was shredded, suggesting entrapment of bacteria. Such entrapped bacteria would be inaccessible to treatments that could prevent firm attachment of cells to poultry tissue.
Evaluation of High Temperature‐Short Time (HTST) Blanched Frozen Sweet Corn
Authors: McDANIEL M.R. , MONTGOMERY M.W. , LATHAM D. , LUNDAHL D.S.
Published: August 2006

The effects of HTST blanching and steam blanching parameters on enzyme activities, moisture content, drip loss, sheer force, sensory attributes, and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. Moisture content increased slightly and maximum shear force decreased in the HTST blanched corn compared to the steam‐blanched samples. Blanch pressures of 60 psi and 75 psi resulted in corn equivalent in sensory qualities to the steam‐blanched product as judged by a trained panel. The 30 psi HTST blanch treatment was rated high in undesirable descriptors. Consumer tests resulted in no significant differences in acceptability across blanch pressure treatments and storage time.
Soluble Carbohydrates Oligosaccharides and Starch in Lima Bean Seeds
Authors: MEREDITH F.I. , THOMAS C.A. , SNOOK M.E. , HIMMELSBACH D.S. , VAN HALBEEK H.
Published: August 2006

Seven genotypes of lima bean seeds at three maturity stages were analyzed by HPLC for the monosaccharide, fructose; the disaccharide, sucrose; the oligosaccharides, raffinose, stachyose, and verbascose; and the polysaccharide, starch. As maturity and size of the seeds increased, the concentrations of fructose and sucrose decreased while raffinose, stachyose and verbascose increased. No significant differences were found in the starch concentration. The concentration of the carbohydrates did not correlate with cotyledon color, seed color or growth habit. Sufficient variability existed in the oligosaccharide concentration in the investigated genotypes that reduction of the flatulence promoters (raffinose, stachyose and verbascose) might be possible by breeding.
Effect of Defatted Soybean and Soybean Isolate Fortification on the Nutritional, Physical, Chemical and Sensory Properties of Wheat Flour Tortillas
Authors: GONZALEZ‐AGRAMON M. , SERNA‐SALDIVAR S.O.
Published: August 2006

Wheat flour fortified with 11.1% defatted soybean meal (SBM) or 5.6% soybean isolate (SBI) was processed into flour tortillas. Fortified tortillas contained 35% more protein and twice as much lysine as the 100% wheat flour tortilla. Addition of SBM or SBI decreased dough elasticity but increased dough water absorption and the force required to stretch the dough. The SBM fortified tortilla had better texture (P < 0.05) than the 100% wheat flour tortilla and similar flavor and color (P > 0.05). Rats fed fortified tortillas gained three times as much weight and doubled the protein efficiency ratio (PER) when compared to rats fed wheat flour tortillas. The apparent biological and net protein utilization values of the fortified tortillas were similar (P > 0.05) and higher (P < 0.05) than the wheat flour tortilla. The SBI fortified tortilla had a higher apparent protein digestibility (P < 0.05) than the 100% wheat flour and SBM fortified tortillas.