bluuebunny/crossref_metadata_2025 huggingface dataset:
PHYSICAL AND CHEMICAL INFLUENCES ON MEAT EMULSION STABILITY IN A MODEL EMULSITATOR
Authors: JOHNSON H. R. , ABERLE E. D. , FORREST J. C. , HAUGH C. G. , JUDGE M. D.
Published: August 2006

A new method of preparing laboratory meat emulsions utilizing the concept of continuous‐flow emulsification was developed to simulate industrial conditions. High speed centrifugation was used to separate phases of preblends and emulsions for the investigation of protein solubility Studies of the effect of water:meat ratio on the protein solubility or preblended and emulsified meat indicated that increasing water: meat ratios resulted in preblends and emulsions with larger soluble phases and lower soluble protein concentrations in the soluble phase. The effects of preblending method, temperature of meat prior to preblending, level of added water and temperature of the added water on the temperature of preblends and emulsions, protein solubility, NaCl concentration, cooked emulsion stability and firmness of the cooked emulsions were established. Temperature of the meat (‐30, ‐10 or 0°C) accounted for the largest proportion of the variation in temperature of preblends and emulsions, protein solubility and cooked emulsion stability. Lower temperatures in preblends and emulsions were associated with the colder meat temperatures. The data indicated that emulsions prepared with ‐10°C meat had the poorest cooked emulsion stability as compared to those prepared with ‐30 and 0°C meat. Level of added water (10, 20, 30 or 40%) significantly affected the temperature of preblends, protein solubility, cooked emulsion stability and firmness of the cooked emulsions. The 10% level of added water resulted in firmer emulsions with greater cooked stability. Temperature of the added water (0, 30, 60, or 90°C) had a significant effect on the temperature of preblends and emulsions, cooked emulsion stability and firmness of the cooked emulsions. Adding 90°C water resulted in emulsions with the poorest cooked stability while adding 0°C water resulted in firmer cooked emulsions.
PRODUCTION OF BEER FROM CASSAVA
Authors: RAJAGOPAL M. V.
Published: August 2006

At present malt for beer production in Nigeria is imported. Substitution of malt with cassava, an indigenous crop, would conserve foreign exchange and also create employment opportunities for many workers in cassava plantations. Preliminary results show a satisfactory product can be made with cassava, comparing favorably with beer manufactured from conventional malt. Among the cultivars used, Nwugo gave the best results.
ANALYSIS OF GERMAN WINES BY GAS CHROMATOGRAPHY AND ATOMIC ABSORPTION
Authors: DYER RANDOLPH H. , ANSHER ALAN F.
Published: August 2006

An analytical profile of a total of 49 samples of 1970 and 1971 vintage Rhine and Moselle German white wine is presented. The data include atomic absorption analysis for the elements K, Na, Mg, Ca, Fe, Cu, and Zn; gas‐liquid chromatographic analysis for methanol, ethyl acetate, n‐propyl alcohol, iso‐butyl alcohol, and iso‐amyl alcohol; the traditional specific gravity determination for ethanol; and the determinations for total acids, solids, and ash. For each of the parameters determined the range, mean and standard deviation is given. A comparison of the data for the 1970 and 1971 vintage years and the Rhine and Moselle wine regions is included. The conclusion is drawn that the data are insufficient to determine distinguishing and identifying characteristics of either vintage year or wine region.
LETHAL EFFECT OF FOOD TEMPERATURE ON LINEAR PORTION OF A HEATING OR COOLING CURVE
Authors: FLAMBERT C. M. F. , DELTOUR J. , DICKERSON R. W. , HAYAKAWA K.
Published: August 2006

The purpose of this note is to clarify the ambiguity in the presentation in a heat processing text re using an exponential integral function to estimate analytically a sterilizing value of a linear portion of a heating or cooling curve.
STORAGE STABILITY OF RAISINS DRIED BY DIFFERENT PROCEDURES
Authors: STAFFORD A. E. , GUADAGNI D. G.
Published: August 2006

The storage stability of on‐the‐vine dried and tunnel dehydrated raisins treated with a spray or dip of a water emulsion of fatty acid esters prior to drying were compared to the traditional sun‐dried raisin at 70 and 90° F. The flavor and color stability of samples held at 90° F was relatively short, varying from 8.8–14 wk. At 70°F, storage stability varied from 31‐43 wk. This study showed that the color and flavor stability of on‐the‐vine dried and tunnel dehydrated raisins should be equal or superior to that of the traditional sun‐dried raisins. It was also shown that 90° F storage causes rapid flavor and color loss regardless of drying method.
NITRITES IN INOCULATED CARROT JUICE AS A FUNCTION OF NITRATE CONTENT AND TEMPERATURE
Authors: HALL C. B. , HICKS J. R. , STALL R. E.
Published: August 2006

High levels of nitrite accumulated in fresh carrot juice inoculated with a nitrite‐producing bacterium isolated from carrots when the nitrate levels were over 500 ppm. The rate of accumulation increased with temperature (20‐35°C) over a 6‐hr period. Nitrite continued to increase in carrot juice at 4.5°C following incubation for 1–4 hr at 30°C.
PROTEIN QUALITY EVALUATION OF AN INSTANT BEAN POWDER PRODUCED BY DRY HEAT PROCESSING
Authors: CARVALHO C. C. C. , JANSEN G. R. , HARPER J.M.
Published: August 2006

Instant bean powders were prepared by roasting navy beans in a bed of salt at 190°C for 20 set or 220°C for 10 set follpwed by grinding in a Wiley Mill. The powders were evaluated for antitrypsin activity and for relative protein value (RPV). The RPV's of methionine‐supplemente.d and unsupplemented samples were superior to casein and equal to 110% and 60% of the RPV of casein, respectively. The heat treatment destroyed 70‐80% of the antitrypsin activity originally present. Potential applications of the dry heat process are discussed.
Bdellovibrio IN FOODS
Authors: NEAL JEFFREY J. , BANART G. J.
Published: August 2006

Bdellovibrio bacteriovorus is a unique parasitic microorganism that is capable of inhabiting and growing in the intraperiplasmic space of other bacteria. The ecological role of this organism has been reported in soil, sewage and polluted rivers. The analysis of various foods revealed parasitic organisms, but no Bdellovibrio. The inoculation of Bdellovibrio into foods resulted in a slight increase or decrease of the parasite and no apparent effect on the host cell population.
FATE OF Staphylococcus aureus IN BEEF‐SOY LOAVES SUBJECTED TO PROCEDURES USED IN HOSPITAL CHILL FOODSERVICE SYSTEMS
Authors: BUNCH W. L. , MATTHEWS M. E. , MARTH E. H.
Published: August 2006

Staphylococcus aureus was inoculated into uncooked mixtures of ground beef and soy protein and survival of the organism was determined during the stages of food handling that would occur in a hospital with a chill foodservice system. Although the initial inoculum was only approximately 5000/g, heating the mixture as loaves in a convection oven at 121°C to an internal temperature of 60°C was not lethal to S. aureus. Numbers of S. aureus in loaves decreased during holding at 5°C for 24, 48 and 72 hr. Numbers of S. aureus in the center of the final product were less than 3/g after loaves were portioned, held chilled at 5°C for 2 hr, and portions heated to 80°C in a microwave oven.
HEMICELLULOSE‐B FROM COMMERCIAL PINEAPPLE JUICE UNDERFLOW
Authors: CHAN J. K. C. , MOY J. H.
Published: August 2006

Through a series of extraction and separation, hemicellulose‐B was one of several by‐products recovered from commercial pineapple juice underflow, a waste material composed mainly of pulp and usually disposed of from a cannery. The recovery of hemicellulose‐B was about 10%, dry weight. A water‐soluble fraction was prepared which was free of insect fragments. Further studies were made to compare the effectiveness of enzyme hydrolysis vs acid hydrolysis of hemicellulose‐B and to elucidate its composition. Results showed commercial Rhozyme HP‐150 to be more effective than Pectinol 10M or 1.0N H2SO4 in hydrolyzing the pineapple hemicellulose‐B. The hydrolyzate was found to contain pentoses and hex oses approximately in a 1:1 ratio. The sugars analyzed by GLC are (avg wt %): arabinose (8.5%); ribose (11.0%); xylose (35.0%) mannose (9.2%); galactose (23.6%); and glucose (12.7%).
DISPOSAL OF SWEET CHERRY PROCESSING BRINES
Authors: SAPERS G. M. , PANASIUK O. , ROSS L. R.
Published: August 2006

Alternative procedures for the disposal of waste calcium bisulfite cherry processing brine were investigated. SO2 concentrations in waste brine can be reduced to several hundred ppm by neutralization with lime and filtration or sedimentation to separate precipitated CaSO3. Lower SO2 concentrations can be achieved by oxidation with H2O2. Anaerobic storage of sludge and supernatant from neutralized brine may produce objectionable odors. Brine to be disposed in deep wells should be pretreated by neutralization and sedimentation. Substitution of Ca(H2PO4)2· H2O for CaCl2 in brine formulations to eliminate chloride from processing waste was not feasible.
CONTINUOUS EXPLOSION‐PUFFING OF POTATOES
Authors: SULLIVAN J. F. , KONSTANCE R. P. , ACETO N. C. , HEILAND W. K. , CRAIG J. C.
Published: August 2006

Scientists at Eastern Regional Research Center have successfully continuously explosion‐puffed potatoes for dehydration. By using a newly designed and fabricated puffing unit, they demonstrated that this equipment can be used in a continuous explosion puffing system (CEPS). Equipment development was carried out to effect commercial reliability, acceptable products and a high output rate. Potato dice, 1.0 cm (3/8 in.), at 27% moisture were processed in CEPS at a maximum rate of 454 kg/hr (1000 1b/hr). With mechanical refinements largely complete, an optimization study was made. Using product rehydration and flavor as criteria, a puffing pressure of 345 kilo pascals (50 psig) at a moisture content of about 26% was optimal for the 1.0 cm dice.
PRODUCING BONELESS DRY‐CURED HAMS WITH DIFFERENT AMOUNTS OF CURING INGREDIENTS
Authors: KEMP JAMES D. , FOX J. D.
Published: August 2006

Fresh hams were skinned, boned and partially defatted. A curing mixture of 84.9% salt, 14.2% white sugar and 0.9% sodium nitrite was applied at the rate of either 5% or 7% of the boneless weight. Approximately 50g of the mixture was placed inside each ham which was then tightly tied. Half the remaining mixture was applied to the surface and the remaining half after 4 days. Hams were cured 21 days at 3°C, held 21 days at 21°C for salt equalization, heated to 38°C and smoked for approximately 24 hr and aged at 18°C for 4 or 8 wk. Organoleptic evaluations were made, and slices were analyzed for salt, moisture and nitrite. Ham yields were not affected by amount of cure but decreased with time. Panel scores were similar for both cures and both times except for saltiness and all were highly acceptable. Percent salt and moisture were similar for both cures but salt increased and water decreased with time. Outer (a strip around the slice approximately 2.5 cm wide) and inner portions of the slices were similar for salt, but outer portions contained less moisture. Some variations occurred in nitrite levels, but the highest level detected in the outer portion of the 5% cure after 4 wk aging was only 17.1 ppm. Hams not tightly tied developed some internal mold while properly tied ones were free of mold.
PERFORMANCE OF DEFATTED PEANUT, SOYBEAN AND FIELD PEA MEALS AS EXTENDERS IN GROUND BEEF PATTIES
Authors: McWATTERS KAY H.
Published: August 2006

Defatted and steam‐heated peanut, soybean and field pea meals were used to replace 5, 10 and 15% of the meat in ground beef patties. Extended patties were compared to all‐beef control patties for differences in cooking losses, water and fat retention, protein content, specific volume, compression, shear, color, and sensory quality attributes. Extended patties had lower cooking losses and higher cooked yields than all‐beef patties. They had high water‐retention properties but were variable in fat retention. Protein content of peanut and soybean‐extended patties was significantly higher and field pea patties lower than all‐beef controls in the uncooked products. Extended patties had similar specific volumes to all‐beef controls but required less force to compress and shear. Field pea meal used at 10 and 15% replacement levels produced the most significant color changes in cooked patties. Sensory qualities were influenced to a greater degree by meal concentration than type of meal. In general, meals at levels higher than 5% caused adverse changes in sensory quality.
PACKAGING SYSTEMS FOR TRANSPORT AND STORAGE OF LAMB
Authors: TATUM J. D. , SMITH G. C. , CARPENTER Z. L.
Published: August 2006

Wholesale legs and loins were vacuum packaged, chilled with carbon dioxide (CO2) pellets, or wrapped with polyvinyl chloride (PVC) film and transported‐stored (0°C) for 7 or 14 days; intact carcasses were unprotected or wrapped in PVC film and transported‐stored for 7 or 14 days. Product was evaluated following transport‐storage, during retail display and as cooked cuts. Vacuum packaged loins sustained less (P < 0.05) surface discoloration and had higher scores for muscle color and overall appearance than did loins chilled with CO2 or loins wrapped in PVC film. Vacuum packaged legs had higher (P < 0.05) scores for appearance of subcutaneous fat and overall appearance than did legs chilled with CO2 or legs wrapped in PVC film. Carcasses wrapped in PVC film had higher (P < 0.05) scores for appearance of subcutaneous fat and sustained less (P < 0.05) shrinkage during storage than did unprotected carcasses. Unprotected carcasses, however, had a lower incidence of off‐odor. Carcasses or primal cuts which were transported‐stored and placed in the retail case within 7 days were effectively protected from shrinkage and deterioration by wrapping with PVC film. Vacuum packaging was the only suitable means for protecting lamb primal cuts during transport‐storage intervals of 14 days.
ACCELERATED TEMPERATURE STUDY OF ANTIOXIDANTS
Authors: RAGNARSSON J. O. , LEICK D. , LABUZA T. P.
Published: August 2006

The improvement in shelf life with antioxidants as measured by the time to reach 3% oxidation of methyl linoleate in model systems at aw 0.11 and 0.75 was studied at 25, 35 and 45°C. Oxidation was measured manometrically and by peroxide value. It was found that the primary antioxidants BHA and BHT gave significant protection as compared to α‐tocopherol, tertiary butylhydro‐quinone and propyl gallate. The chelating agents EDTA and isopropyl citrate were much less effective. For the primary antioxidants BHA and BHT, mechanism changes occur such that the protection achieved at 25°C is two to three times greater than that achieved at 45°C whereas the chelating agents gave about the same protection. It was concluded that a single temperature accelerated shelf life test should not be used for testing antioxidant effectiveness.
INITIAL LOSSES OF AVAILABLE LYSINE IN MODEL SYSTEMS
Authors: WOLF J. C. , THOMPSON D. R. , REINECCIUS G. A.
Published: August 2006

The initial loss rates of available lysine during thermal processing were studied to develop an equation for predicting the specific reaction rate (kT). The reaction order for initial loss was first determined and then the effect of system composition on the specific reaction rate investigated. The ability of the model system in phase three (no further loss with heating) to revert to phase one (initial loss rate) after mixing was also examined. A model system, consisting of protein, glucose and microcrystalline cellulose was utilized. The system composition (pH, water activity and glucose level) and time and temperature of the processing were varied. The reaction resulting in the initial rapid phase (one) of available lysine loss occurs according to first order reaction kinetics. Glucose and temperature have the dominant effect on predicting kT. Both pH and activity also influence the prediction of kT but they act through an interaction with glucose. Once the soy based food system enters phase three, the system does not revert to phase one by the re‐slurry method. Sugar exhaustion does not account for the inability to revert to phase one.
STUDIES ON THE COOKING RATE EQUATIONS OF RICE
Authors: SUZUKI KANICHI , AKI MASATOSHI , KUBOTA KIYOSHI , HOSAKA HIDEAKI
Published: August 2006

The soaking and the cooking mechanisms of rice were investigated in terms of the mathematical rate equations in this study. The soaking and the cooking rate were measured by using the weighing method, and the soaking rate was examined at temperatures from 8 −50°C, and the cooking rate from 70 – 98.5°C. The rate equation involved two rate parameters: the reaction rate parameter of the rice component with water and the diffusion rate parameter of water, was assumed. The results showed that the cooking rate was mainly limited by the reaction rate of rice components with water at temperatures from 70 – 98.5°C, and the equivalent value of the activation energy of the reaction rate was nearly equal to 20 kcal/mol, though the cooking rate was relatively influenced by the diffusion rate of water in the cooked rice layer at 98.5°C. In the soaking of rice, the values of the diffusion rate parameter at from 8.0 –50°C were smaller than the values at from 110 – 150°C.
CHEMICAL EVALUATION AND ELECTROPHORETIC PATTERN OF SOY PROTEINS
Authors: KAPOOR A. C. , GUPTA Y. P.
Published: August 2006

Three varieties of soybean (Bragg, Punjab‐1 and Lee) were chemically evaluated for their protein quality from the amino acid data, solubility classes of proteins, chemical score, essential amino acid index, requirement index and electrophoretic pattern of proteins. Cotyledon, the major component of seed, accounted for about 93% of tryptophan and methionine of the whole seed. Glycinin as the predominant fraction of soy protein (about 63% of total protein) contained 73% and 71% of the amount of methionine and tryptophan of the whole seed, respectively, but was deficient in methionine. Albumin, constituting about 12% of total soy protein, was also deficient in methionine but was quite rich in tryptophan. Prolamine fraction of soy protein was rich in methionine and tryptophan. On the other hand, glutelin was the poorest in these amino acids. Soy protein contained a balanced amino acid pattern with the exception of methionine which was found to be the main limiting amino acid. The electrophoretic pattern of albumin fraction of Punjab‐1 and Bragg differed from that of Lee while there were no varietal differences in the pattern of whole seed proteins and glycinin. Punjab‐1 appeared to be better in its protein quality based on its higher values of chemical score, essential amino acid index and requirement index. The present investigation has revealed that chemical evaluation is comparable to biological evaluation and can serve as a good index in the assessment of protein quality of food grain.
CHANGES IN THE COMPOSITION AND TEXTURE OF CANNED PEACH HALVES INFECTED WITH Byssochlamys fulva
Authors: RICE S. L. , BEUCHAT L. R. , HEATON E. K.
Published: August 2006

Byssochlamys fulva is a mold that produces ascospores which can survive thermal processing and cause spoilage of canned fruit products. The growth of B. fulva was examined in ‘Loring’ and ‘Babygold 6’ peach halves which had been processed in 40° Brix sucrose syrup, removed from cans, and then infected with this organism. Ascospore production and changes in soluble solids, total solids, pH, total acidity, total and water soluble pectin, and texture were determined 2, 4, 8 and 16 days post infection. Results indicated that ascospore production began after 8 days and was not affected by the variety or maturity of the peach. Decreases in soluble and total solids in inoculated peaches after 4 days was attributed to utilization of sucrose and conversion of peach constitutents to volatile components. There was little change in pH and total acidity of the peaches during the growth of the mold. The pectic enzymes secreted by B. fulva resulted in an initial increase in water soluble pectin followed by a decrease in total and water soluble pectins. Textural changes were noted in inoculated peaches as compared to controls. Inoculated mature peach halves of both test varieties softened more quickly than did immature halves.
COLORIMETRY OF ANTHOCYANIN PIGMENTED PRODUCTS: CHANGES IN PIGMENT COMPOSITION WITH TIME
Authors: LITTLE ANGELA C.
Published: August 2006

Pigment composition and color of a dark red Burgundy‐type wine, strawberry preserves and canned strawberries were followed with time at a storage temperature of 37.7° Celcius. From thin‐layer transreflectance measurements at two pH values, the normal pH of the products, 3.4, and on acidification to < 1.0, the course of anthocyanin degradation and brown polymer formation was followed. Experimental results suggested that on processing and during storage, anthocyanin pigment becomes incorporated into the pH nonresponsive polymeric moiety, resulting in a retardation of pigment degradation and thus, an increase in color stability.
ACCELERATED STABILITY TESTS OF MOISTURE‐SENSITIVE PRODUCTS IN PERMEABLE PACKAGES AT HIGH RATES OF MOISTURE GAIN AND ELEVATED TEMPERATURES
Authors: MIZRAHI S. , KAREL M.
Published: August 2006

The isothermal “no model” method of accelerated stability testing, which was developed for isothermal storage of moisture‐sensitive dehydrated products packaged in water‐vapor‐permeable containers, was expanded to include storage at different temperatures. The expanded method can be applied to dehydrated products when moisture content changes continuously during storage and when rate of deterioration is only dependent on moisture content and temperature. Knowledge of how rate of deterioration depends on moisture is not required, but it is assumed that at each moisture level the temperature dependence is given by the Arrhenius equation. The method is based on accelerating the deterioration process by subjecting the product to high rates of moisture uptake at elevated temperatures. The mathematical procedure of predicting the extent of deterioration for any combination of package‐storage conditions is based on a transformation of data to an arbitrarily determined reference moisture gain curve and an extrapolation to other temperatures by the Arrhenius equation. The method successfully predicted the loss of ascorbic acid in stored tomato powder and the extent of browning in dehydrated cabbage.
EFFECT OF PARTICLE SIZE OF WHEAT BRAN ON LIPID METABOLISM IN CHOLESTEROL‐FED RATS
Authors: RANHOTRA G. S. , LOEWE R. J. , PUYAT L. V.
Published: August 2006

In a 4‐wk period, wheat bran, substituted for dietary sucrose (50%), caused, in cholesterol‐fed young rats, an appreciable decrease in serum cholesterol, triglyceride, and phospholipid levels, and a substantial increase in fecal cholesterol and bile acid losses. Liver cholesterol and triglyceride levels also showed an appreciable decrease. Increasingly finer milling of bran caused a progressive decrease in diet, lipid and cholesterol intake of rats, and in their body and liver weights; fecal mass, as percent of diet consumed, however, remained unaffected. Serum lipid‐lowering effect and fecal cholesterol and bile acid losses were accentuated somewhat with decrease in the particle size of bran. Serum chylomicron and beta lipoprotein fractions were substantially reduced in bran‐fed rats.
QUANTITATIVE DETERMINATION OF α–LACTALBUMIN AND β‐LACTOGLOBULIN IN WHEY PROTEIN FRACTIONS AND OF WHEY PROTEIN CONCENTRATE IN FRANKFURTERS USING AN ELECTROIMMUNOASSAY
Authors: DOUGHERTY THERESE M.
Published: August 2006

An electroimmunoassay was developed for quantitating whey protein concentrates incorporated into frankfurters. The simple, precise method has potential for application to a variety of other whey fortified foods. Frankfurters containing 3–7% whey protein concentrate were homogenized in 7M urea and the extract was electrophoresed on agarose plates containing antiserum to α–lactalbumin. Quantitation was obtained by measuring and comparing migration distances for the extracts and control whey concentrates; recoveries ranged from 96–105%. The concentrations of β‐lactoglobulin and α–lactalbumin in milk and whey protein fractions were determined in buffer solutions using the respective antisera.
PHYSICAL PROPERTIES OF PROTEIN PREPARATIONS RELATED TO THEIR FUNCTIONAL CHARACTERISTICS IN COMMINUTED MEAT SYSTEMS
Authors: TORGERSEN H. , TOLEDO R. T.
Published: August 2006

Various protein preparations suitable for use as processed meat additives were evaluated for their physical properties that could be related to their functional properties in comminuted meat products. Each of the protein preparations were evaluated for: water absorption capacity at various temperatures, solubility at various temperatures, viscosity of suspensions of varying solids contents and gelling ability. Whey protein concentrate, peanut flour, single cell protein, and low temperature extracted chicken meat protein were added to a luncheon loaf formulation made with lean pork and pork back fat and the effect of the addition on the magnitude and direction of changes in the textural characteristics and fat and water binding were evaluated at various exchange levels of the protein. Correlations were made between the measured physical properties and protein performance in the test system. The properties of the test system with additives that were evaluated included: magnitude of fat and water released on cooking, compressive strength, and Warner Bratzler shear force of the cooked samples. Significant correlation coefficients were found between solubility at any temperature from 4.5–72°C and fat binding, solubility at 100°C and the textural mechanical properties, and water absorption capacity at 90°C and water binding. The more soluble proteins allowed more fat release on cooking, and the cooked products had lower indices for mechanical strength. The pattern of solubility change with temperature was a better index of performance, rather than solubility at a single temperature.
DISTRIBUTION OF SODIUM NITRITE IN ADIPOSE TISSUE DURING CURING
Authors: GOUTEFONGEA R. , CASSENS R. G. , WOOLFORD G.
Published: August 2006

Nitrite reacts with adipose tissue when conditions are similar to those for meat curing. Whole adipose tissue (ground and unground) was subjected to a curing procedure, and it was established that a more homogeneous distribution of nitrite occurred in the ground adipose tissue. 80 −90% of the added nitrite was analyzable as free nitrite in cured whole adipose tissue. When Na1SNO2 was used, the recovery of 1 5 N was low and variable; the amount of 1 5 N recovered was found to be dependent on the protein content of the adipose tissue sample. When whole cured adipose tissue was separated into lipid, connective tissue and water phases, free nitrite was detected in each. The results also include analyses for nitrate which was present though in small amounts. 1 5 N from Na1 5 NO2 was bound to connective tissue and lipid in low but detectable amounts; this occurred if whole adipose tissue was treated with nitrite and then fractionated or if fractionation was accomplished prior to treatment with nitrite. Experiments on various fatty acids and glycerides showed a binding which was apparently related to the degree of unsaturation. Serious question was raised about the meaning of so‐called “free” or “residual” nitrite. The importance of protein bound nitrite was emphasized, and the suggestion was made that some of the bound nitrite is released by sample preparation. The implications of this are discussed.
STUDIES ON THE GELATION OF EGG YOLK AND PLASMA UPON FREEZING AND THAWING
Authors: CHANG C. H. , POWRIE W. D. , FENNEMA O.
Published: August 2006

With the aid of viscometry, turbidimetry, paper electrophoresis, and electron microscopy, more insight into the gelation of yolk upon freezing and thawing has been gained. The pseudoplastic nature of yolk and plasma was found to be enhanced by freezing for a few hr at −14°C. With a rise in temperature from 10 to 50°C, the apparent viscosities of frozen‐thawed yolk and plasma decreased considerably, whereas little viscosity change was obtained with unfrozen samples. During the freezing process, low‐density lipoproteins (LDL) of the yolk presumably interacted through at least some heat‐labile bonds (perhaps H bonds) to produce a more viscous, pseudoplastic mass. The results of paper electrophoresis of unfrozen and frozen (−10 and −14°C)‐thawed yolk and plasma suggested that LDL aggregates were formed during frozen storage. Turbidity experiments supported this supposition. As in the case of yolk, the rate of viscosity change for plasma increased with a drop in the frozen storage temperature from −10 to −14°C. The loss of LDL mobility during paper electrophoresis was also related to the storage temperature. The higher LDL micelle content and soluble salt concentration may account for this temperature effect. The gelation rate for plasma increased progressively as the granule content was raised to 20% of the total solids of the dispersion. Possibly the granule's of yolk are disrupted during freezing by a high concentration of soluble salts in the unfrozen phase and, thereafter, LDL micelles are liberated. In electron micrographs of frozen‐thawed yolk, a large lipid mass and some fluffy electron‐dense masses, smaller than the granules in native yolk were observed. These fluffy masses are presumably residues of completely disrupted granules.
EFFECT OF NITRITE AND ERYTHORBATE ON RECOVERY OF Clostridium perfringens SPORES IN CURED PORK
Authors: SAUTER E. A. , KEMP JAMES D. , LANGLOIS B. E.
Published: August 2006

Fresh pork shoulders were boned and ground through a 12.7 mm plate, packed in 1‐kg packages, frozen at −28.9°C and stored at −17.8°C for 2 wk. The frozen pork samples were thawed for 24 hr at 3°C, then blended with a curing mixture consisting of 6 parts of NaCl and 1 part sugar at a rate of 47.5g/kg of meat with erythorbate and NaNO2added to give levels of 0,183, 366 or 550 ppm of erythorbate and 0,50,100, 150 or 200 ppm nitrite in the meat. The pork was then inoculated at the rate of 11 spores ofClostridium perfringens(UK92)/g, packed in quart jars (500/g jar) and cured for 2 wk at 1‐4°C followed by 2 wk salt equalization at 12.8°C. Enumeration forC. perfringensbegan at this time and continued on alternate weeks during the 6‐wk aging period. Recovery ofC. perfringensspores was significantly reduced by NaNO2. After 4 wk, 80% of the inoculated spores were recovered from samples with no added nitrite while only about one‐third of the spores were recovered from samples with the lowest level of NaNO2. Higher levels of nitrite and increased aging time reduced the number of spores recovered. At 10 wk, recovery was 38.0, 12.0, 5.4, 3.6 and 0.9% of inoculated spores, respectively, for 0, 50, 100, 150 and 200 ppm NaNO2. Sodium erythorbate had no significant effect on recovery of spores. Nitrite levels in the meat decreased rapidly with less than 60% of initial levels remaining after 24 hr. Only about 10% of initial concentrations were present after 4 wk. Results generally were similar for survival ofC. perfringensspores and for nitrite losses when ground pork samples were dry‐cured in stockinettes and aged for the same time and at the same temperature as those cured in jars.
FORCES INVOLVED IN PENETRATION TESTS OF CHEWING GUM
Authors: BOGATY HERMAN , ROSE A. F. , TALMAGE J. M.
Published: August 2006

Penetration tests have been conducted on chewing gums of different ages and textures. Penetration forces were measured using 7 rods varying in diameter and at 2 testing speeds. The data were examined for fit to 2 different equations: (1) A model, previously given in the literature, which implies that the force of penetration is composed of shear components (proportional to rod diameter) and of compression components (proportional to the square of the rod diameter); (2) A model in which the penetration force consists of shear elements, as above, plus viscous components, proportional in this study to the 1.6th power of rod diameter. The observed data fit either model well; the equation postulating the presence of viscous deformation provides consistently, though not statistically, a superior fit. Penetration forces measured at low testing speed are consistently lower for corresponding samples and rods than those penetrated more rapidly, also suggestive of a viscosity component in the deformation process. The equation constants appear to be useful for characterizing chewing gum texture, responding sensibly to variations in the firmness of the material with age.
MAINTENANCE OF BEEF TENDERNESS BY INHIBITION OF RIGOR MORTIS
Authors: STREITEL R. H. , OCKERMAN H. W. , CAHILL V. R.
Published: August 2006

The objective of this research was to evaluate three different methods of affecting meat tenderness by treating pre‐rigor muscle. The muscle relaxants (phosphate and magnesium chloride), a glycolytic inhibitor (sodium citrate) and microwave cooking were tested for improvement in post‐rigor tenderness. The results indicate that microwave cooking of pre‐rigor muscle produced a significant tenderization effect when compared to post‐rigor cooking and the magnitude of this difference proved to be greater than 50%. Sodium hexametaphosphate, sodium pyrophos‐phate‐sodium hexametaphosphate and sodium citrate also produced an increase in tenderness when compared with their controls.
THE FATE OF SODIUM NITRITE IN BACON
Authors: WOOLFORD G. , CASSENS R. G.
Published: August 2006

Using 1 5 N‐labelled sodium nitrite cured pork bellies, with and without the addition of sodium ascorbate, we have attempted to trace the reaction pathways of nitrite in bacon. The depletion of nitrite, originahy at 156 ppm, was followed during the processing operation. Subsequent experiments during the storage of the 1 5 N labelled, sliced, vacuum packaged bacon showed the further depletion of nitrite in both the lean and adipose tissue portions, the lower nitrite levels being found in the bacon to which ascorbate had been added. The formation and depletion of nitrate was also noted. Analysis of the protein and lipid portions showed incorporation of 1 5 N into both. Mass spectral measurements showed that between 73 and 87% of the added 1 5 N remained in the bacon lean portion. The adipose portion contained much less 1 5 N, equivalent to between 20–25% of that added. A hot water extract of both lean and adipose fractions showed the presence of 1 5 N greater than the 1 5 N due to nitrite and nitrate. One effect of the addition of ascorbate was to force 1 5 N into water soluble compounds. Examination of connective tissue protein isolated from the adipose tissue portion showed incorporation of 1 5 N equivalent to 6 ppm NaNO2 in bacon without ascorbate compared to 2.5 ppm for bacon with added ascorbate. 1 5 N data also showed incorporation of approximately 25% of the added nitrite into the muscle proteins of both bacons, and incorporation of 10% of the added nitrite into the lipid fraction of the adipose tissue.
LIPOXYGENASE FROM TOMATO FRUIT: PARTIAL PURIFICATION AND STUDY OF SOME PROPERTIES
Authors: BONNET JEAN‐LOUIS , CROLJZET JEAN
Published: August 2006

The activity of lipoxygenase extracted from tomato fruits can be twice as important according to tomato varieties. Differences between the last stages of ripening agree with the results previouslv reported. The partially purified enzyme (27‐fold) is very unstable and can be protected during a limited time by ascorbic acid and EDTA. The fact that it is inhibited by hydrogen peroxide and not by cyanide ions (10‐3 M) and EDTA (10‐3M) is in favor of a true lipoxygenase and not a hematin compound. The molecular weight of the enzyme was estimated from gel filtration to be approximately 87,000. The enzyme had a pH optimum at 6.3–6.5 and a maximum activity at 40°C. The apparent Km determined in the presence of ethanol is 0.015 μM.
KINETICS AND COMPUTER SIMULATION OF ASCORBIC ACID STABILITY OF TOMATO JUICE AS FUNCTIONS OF TEMPERATURE, pH AND METAL CATALYST
Authors: LEE Y. C. , KIRK J. R. , BEDFORD C. L. , HELDMAN D. R.
Published: August 2006

The rates of ascorbic acid destruction in tomato juice were determined as functions of storage temperature, pH and copper concentration. Ascorbic acid destruction under anaerobic conditions was confirmed to be a first‐order reaction with respect to ascorbic acid concentration. The effect of storage temperature on the rate of ascorbic acid destruction was accounted for by the Arrhenius equation. The activation energy of anaerobic destruction of ascorbic acid was 3.3 kcal/mol at pH 4.06, and was shown to change with changes in pH. The rate of ascorbic acid destruction was influenced by pH, reaching a maximum near the pKa of ascorbic acid. The rate of copper‐catalysed destruction of ascorbic acid increased as copper concentration in tomato juice increased, and was affected by pH. A mathematical model, which described the rate of ascorbic acid destruction as functions of storage temperature, pH and copper, was developed based on the experimentally derived equations. A computer simulation program was developed using the mathematical model to predict ascorbic acid stability in tomato juice. The computer‐aided predictions of ascorbic acid stability in tomato juice was in good agreement with the results obtained from the shelf‐life tests.
TAUTOMERIC EQUILIBRIA OF D‐GLUCOSE AND D‐FRUCTOSE: GAS‐LIQUID CHROMATOGRAPHIC MEASUREMENTS
Authors: HYVÖNEN LEA , VARO PERTTI , KOIVISTOINEN PEKKA
Published: August 2006

The effects of temperature, concentration and solvent on the tauto‐merit equilibria of glucose and fructose were determined by gas chro‐matography (GLC) as TMSi ethers. Four tautomeric forms of fructose as their TMSi ethers were identified by GLC‐MS and IR spectroscopy. The results of the GLC measurements indicate that the proportion of the α‐anomer at the equilibrium of glucose solutions increased slightly both with increasing concentration and temperature. In pyridine there was somewhat more α‐D‐glucose at equilibrium than in water solutions. The relative amounts of the fructose tautomers in water solutions varied only slightly as a function of concentration, whereas the amount of the furanose forms increased clearly with increasing temperature. In the pyridine solutions of fructose less pyranose forms were found than in the water solutions at corresponding temperatures, whereas in pyridine solutions at constant temperatures the pyranose forms increased with increasing fructose concentrations.
RHEOLOGY OF MILK GELS FORMED BY MILK‐CLOTTING ENZYMES
Authors: OLSON N. F. , BOTTAZZI V.
Published: August 2006

Clotting times and complex rigidity moduli (G) were determined with a thrombelastograph during clotting of skim milk by soluble and immobilized pepsin and during rennet‐clotting of milk acidified with various acids to pH 5.6. Longer clotting times resulted in slower rates of increase in G; excellent linearity existed between the two factors for clots formed by immobilized and soluble pepsins. For these two enzymes, the approach of G to maximum G was first order with respect to time during most of the clot formation. The type of acid greatly affected G but not clotting time except that samples acidified with citric acid clotted slower. Acids effecting higher G in gels also cause greater retention of calcium in cheese.
SALT DEPRIVATION AND LOW TEMPERATURE SENSITIVITY OF Vibrio parahaemolyticus
Authors: GRAY RODNEY J. H. , MUIR ANITA M.
Published: August 2006

The relationship of low temperature survival of Vibrio parahaemolyticus to the NaCl concentration and temperature of growth and suspending media was investigated. Morphological changes under these growth conditions were noted and the response of the organism in oysters stored at 4°C was also studied. The survival of V. parahaemolyticus was complete in solutions of 1.0M and 0.5M NaCl, independent of exposure temperature, and few survivors were detected following exposure to 0.01M NaCl, regardless of exposure temperature or growth conditions. A loss of viability was observed in solutions less than or equal to 0.01M NaCl at 20°C and a further decrease in viability occurred upon exposure to these solutions at 4°C. No benefit was derived from prior growth in a medium containing a higher than optimal concentration of NaCl. However, a growth temperature of 20°C was more favorable to Vibrio survival than either 37°C or 10°C. The cold sensitivity of V. parahaemolyticus can, therefore, be offset if low temperature exposure occurs in a salt solution in excess of 0.5 M NaCl and will also be diminished if growth takes place at 20°C, a temperature close to that of its natural environment in summer.
ANTIMICROBIAL ACTION OF ALIPHATIC DIOLS AND THEIR ESTERS
Authors: AKEDO M. , SINSKEY A. J. , GOMEZ R.
Published: August 2006

The antimicrobial activity of a variety of aliphatic diols and their esters has been investigated. Inhibition of growth of Bacillus subtilis 60015 was found to depend on chain length and position of the hydroxyl groups. 1,2‐diols were more effective than 1,3diols. Esterification also affected antimicrobial activity. Studies with membrane vesicles prepared from B. subtilis indicated that inhibition of amino acid transport is a primary antimicrobial effect of diols and their esters.
DETERMINATION OF FRESH MEAT COLOR BY OBJECTIVE METHODS
Authors: EAGERMAN B. A. , CLYDESDALE F. M. , FRANCIS F. J.
Published: August 2006

Visual impressions of fresh meat color are formed by contributions from all three parameters of color, namely, hue, value, and chroma, as well as gloss, relative pigment content, and the presence of surface moisture. It appears that there is a mental “ideal value” for each of these factors and deviations from that ideal in any direction cause the meat to be rated lower visually. Since these deviations may occur in any of the above mentioned parameters, it is difficult for instrumental methods to predict the visual color quality of fresh meats. Equations were developed which could be useful for making accept/reject decisions on pork muscle color.
CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE MUSCLE FROM FOUR QUALITY GROUPS
Authors: HUNT M. C. , HEDRICK H. B.
Published: August 2006

Chemical, physical and sensory characteristics were investigated for the longissimus, gluteus medius and semitendinosus muscles from beef carcasses which exhibited musculature of four quality groups as follows: (1) normal in color, firmness and exudation; (2) normal in color but soft and exudative; (3) pale in color, soft and exudative; and (4) dark color, firm and dry. Significant differences were observed among the quality groups for myoglobin, hemoglobin, water‐holding capacity, transmission value, tenderness and cooking losses.
A RHEOLOGICAL METHOD FOR EVALUATING THE TEXTURAL QUALITIES OF COOKED MUTTON
Authors: HUANG F. , DETHMERS A. E. , ROBERTSON J. W.
Published: August 2006

An antemortem tenderization treatment (enzyme injection) was applied to ewes to achieve textural variation in cooked mutton legs. The Instron UTM utilizing a plunger (1.27 cm diam) was applied in the development of an instrumental method which would correlate with sensory tenderness and structural integrity assessments. The mutton legs from ewes with and without enzyme injection tenderization treatment, were roasted to an 82°C internal temperature. The semimembranosus muscle was sectioned into samples and evaluated by trained panelists. The rectus femoris muscle portion of the same roast was sliced parallel to the muscle fibers giving a 2.5–3.8 cm thick sample for mechanical testing. Selected parameters on the penetration force/distance curve included: (1) force measurement at first yield point (breakdown) of muscle fibers; (2) force at the penetration distance (Dp) = 1.27 cm; (3) force at the Dp = 50% of the sample thickness; and (4) maximum force. The regression analysis on the mechanical and sensory texture evaluations of roasts from ewes indicated that force at first yield (Fv) rendered highest correlation with sensory ratings of tenderness and structural integrity for the roasted mutton samples. By using the described penetration test, cooked mutton tenderness (Tn) can be predicted by the equation, Tn= 10.78 – 0.1004 Fy= 0.4703 with a multiple correlation coefficient (R2) of 0.6971: structural integrity (SI) is related to the same force measurement (Fy) by a second order mathematical model, SI = 4.043 + 0.4096 Fy ‐ 0.00709 F2y± 0.7156 with an R2= 0.7644.
EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE TIME ON PROPERTIES OF A FLAKED, CURED PORK PRODUCT
Authors: NEER K. L. , MANDIGO R. W.
Published: August 2006

Duplicate batches of flaked, cured pork were manufactured using 25 combinations of salt (NaCl) and sodium tripolyphosphate (STP). The effect of frozen storage was also evaluated at 3‐wk intervals from the time of production through 18 wk. As salt and/or STP concentrations were increased, smokehouse and cooking yields increased, products became darker, and organoleptic evaluations improved. Salt was found to enhance rancidity while STP retarded its development. Although acceptability declined with increased storage, all products initially rated as acceptable were still scored acceptable after 18 weeks in frozen storage. Statistical interactions showed a synergism between salt and STP. Combinations of 2.25%/0.25%; 3.0%/0.25%; 3.0%/0.125% and 3.0%/0.375% salt and STP, respectively, were found to yield superior products to all other combinations.
EFFECT OF SPRAY SANITATION TREATMENT AND GASEOUS ATMOSPHERES ON THE STABILITY OF PREPACKAGED FRESH BEEF
Authors: BALA K. , STRINGER W. C. , NAUMANN H. D.
Published: August 2006

Acetic acid (4%) solution reduced significantly (P < 0.05) the microbial load on the surface of the beef short loins. Steaks cut from spray sanitized loins had significantly (P < 0.05) lower microbial counts than steaks from control loins. Statistical analysis revealed that the acetic acid spray sanitation did not adversely affect color desirability, color score of the prepackaged beef steaks or cause any discoloration. Hence, this could be employed under normal processing conditions to reduce the surface contamination and to retard microbial growth on the surface of steaks cut from beef short loins. Gaseous atmosphere containing 15% CO2 plus 85% O2 was significantly (P < 0.05) effective in controlling the growth of microogranisms on the surface of the prepackaged beef steaks and in maintaining the desirable bright red color of fresh prepackaged beef steaks for at least 20 days.
DEVELOPMENT OF A SARDINE‐LIKE PRODUCT FROM MUMMICHOG (Fundulus heteroclitus)
Authors: ISLAM MIR N. , LEA ROBERTA A.
Published: August 2006

Mummichog (Fundulus heteroclitus), an abundant but underutilized fish species often known as minnow, was evaluated for possible use as human food. Fish meal from steamed mummichog was fed as the sole source of protein to rats for 54 days. Dietary protein levels of 20, 30 and 40% were tested to assess the presence of any antinutritional factor. Growth patterns at these protein levels, were about the same, and were similar to those on the casein controls. However, at a protein level of only 9% as employed in the PER (Protein Efficiency Ratio) study a considerable difference was observed between the two sources of protein. PER for mummichog protein was found to be 4.2 compared to 3.4 of casein. Fried and nonfried mummichogs were then canned like sardines in two packing media: tomato sauce and olive oil. Organoleptic evaluation by a panel of judges indicated best acceptance for the tomato sauce‐packed nonfried samples.
OBJECTIVE DETERMINATION OF CANNED TUNA QUALITY: IDENTIFICATION OF ETHANOL AS A POTENTIALLY USEFUL INDEX
Authors: LERKE PETER A. , HUCK ROBERT W.
Published: August 2006

An apparatus is described, designed to collect and analyze volatiles from canned tuna by gas chromatography. Although tracings from experimental packs of tuna of varying degrees of freshness were distinctly different, only one peak was found to regularly increase with spoilage. Differences, in terms of peak size between organoleptically good, questionable and decomposed samples were statistically significant. The substance represented by the peak was isolated and identified as ethanol. The implications of these findings are discussed.