bluuebunny/crossref_metadata_2025 huggingface dataset:
EFFECTS OF ANTIOXIDANTS AND CHELATORS ON THE STABILITY OF FROZEN STORED MECHANICALLY DEBONED FLOUNDER MEAT FROM RACKS AFTER FILLETING
Authors: MOLEDINA K. H. , REGENSTEIN J. M. , BAKER R. C. , STEINKRAUS K. H.
Published: August 2006

Using a mechanical deboner (Beehive), over 60% edible flesh was obtained from the “racks” (headed and gutted fish frames obtained as filleting waste). However, this meat developed an unattractive color during frozen storage and undesirable organoleptic changes occurred. The effectiveness of a combination of antioxidants, chelating agents and polyphosphates in retarding the development of rancidity, color deterioration and decrease of protein extractability in mechanically deboned flounder meat (MDFM) during frozen storage was studied. The most effective treatment to minimize undesirable change was a 1 min dip of the racks, prior to deboning, in a pH 4.5 solution of 0.5% each of ascorbic and citric acids and 0.2% each of Na2EDTA and Kena (Calgon), followed by a postdeboning addition of 0.3% each of ascorbic and citric acids and 0.2% each of Kena and Na2 EDTA.
INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: CHANGES IN VISUAL GREEN COLOR
Authors: HAYAKAWA KAN‐ICHI , TIMBERS GORDON E.
Published: August 2006

Frozen asparagus, green beans, and green peas were properly defrosted and packed in 211 × 011 cans together with city water. The prepared samples were then heat processed at 175–300°F for 0.5–20 min. The tristimulus values of puree prepared from heat processed vegetables were determined by using a color difference meter. The ratio ‐a/b was used to determine the values of reaction kinetic parameters, D and z, for the discoloration of the vegetables since this ratio was closely related to the visual color of green vegetables. A D value was estimated from the slope of a linear portion of a curve. This curve was obtained by plotting the common logs of ‐a/b against isothermal heating times. A z value was determined from the slope of a thermal death time curve, which was obtained by plotting log1 0 D against temperature. The z values for the discoloration of asparagus, green beans and green peas were found to be equal to 75 (°F), 70 and 71, respectively. Apparent activated energies for changes in visual green color, which was represented with ‐a/b, were estimated by assuming first order reaction kinetics. These energies for asparagus, green beans, and green peas were respectively equal to 18,080 (cal/mole), 19,800 and 15,200.
FACTORS AFFECTING THE QUALITY OF FREEZE‐DRIED COMPRESSED SPINACH
Authors: WISAKOWSKY E. E. , BURNS E. E. , SMITH M. C.
Published: August 2006

This study was designed to objectively describe those chemical and physical attributes of fresh spinach which directly affect the quality of freeze‐dried compressed and rehydrated products. The study was further designed to relate the quality attributes of the raw and reconstituted spinach, thus enabling the selection of the optimum spinach material for freeze drying and compression. Correlation coefficients were determined both among and between fresh and processed material. Correlation among treatments revealed acceptance to be highly correlated (P < 0.01) with Gardner Color Values. These values are important because of the speed and simplicity with which they can be obtained. There were no correlations between the chemical and physical attributes of fresh and freeze‐dried product. Leaf type was not found to be an important factor in freeze‐dried and compressed spinach.
CHEMICAL AND PHYSICAL FACTORS IN PEELING APPLES AND POTATOES
Authors: POWERS M. J. , ADAMS H. W. , IRITANI W. M.
Published: August 2006

Seven apple varieties and Russet Burbank potatoes were peeled by caustics to save labor and reduce peeling losses. The procedures included the use of an automated peeling line employing warm caustics followed by pressurized steam, and a reel‐washer. For apples peeled at 150°F and with added wax‐penetrant the peeling losses ranged from 3–8%. The replacement of NaOH by KOH gave reductions in peeling losses of up to 25%. For potatoes dipped in caustics at 170°F the peeling losses ran from 8–17%, depending mainly upon prior storage times. The possibility of peeling potatoes in very hot (280°F) concentrated (50%) KOH was tried and gave excellent results, with no heat‐ring, and a KOH loss of only 0.56%.
UTILIZATION OF WHOLE UNDEFATTED GLANDLESS COTTONSEED KERNELS AND SOYBEANS TO PROTEIN‐FORTIFY CORN TORTILLAS
Authors: GREEN J. R. , LAWHON J. T. , CATER C. M. , MATTIL K. F.
Published: August 2006

Tortillas have long been recognized as the ideal vehicle for fortification to upgrade the nutritional status of peoples of the South and Southwest where tortillas are widely consumed. In previous work reported by the same authors, oilseed flours were used to protein‐fortify corn flour used for the preparation of corn tortillas. In this work, we have found that tortillas can be protein‐fortified by utilizing the traditional means of preparation and incorporating blends of undefatted glandless cottonseed kernels and soybeans with corn in sufficient quantities to provide a total of 12%, 15% and 18% protein in the blends. This provided a significant protein increase from 10.5% protein in the corn control to a maximum of 18% protein in the blends on a dry basis ‐ a 42% increase in protein. Higher protein blends could not be successfully prepared with glandless cottonseed kernels because the increased oil became an objectionable factor. A dough preparation technique was developed which yielded fortified doughs that compared favorably with the corn control. In color comparisons made with a Hunter color‐difference meter, 12% protein blend tortillas were comparable in color with the corn control. As the amount of oilseed increased in the protein blend above 12%, the color of the cooked tortillas increased as well. Ammo acid profiles of the cooked tortillas indicated that there is an increase in both the quality and quantity of protein when glandless cottonseed kernels and soybeans are utilized in blends with corn for making corn tortillas. Tortillas containing the different blends were submitted to a taste panel for sensory evaluation and the scores obtained were statistically analyzed. When all protein levels of a particular oilseed were considered together, at both 1% and 5% level of significance, taste panel members expressed no difference in overall satisfaction from the corn as compared to cottonseed‐fortified tortillas. Furthermore both the control and cottonseed‐fortified tortillas were preferred to soy or blend‐fortified tortillas.
PROXIMATE COMPOSITION, RESPIRATION RATE AND FUNGI GROWTH OF DRY BEANS
Authors: SWANSON B.G. , MONTOURE J.E. , McCURDY A.R. , PETERSON S.G. , O'BANNON S.L.
Published: August 2006

Field and storage fungi have been associated with problems encountered in processed dry bean products. Representative sampling and analytical techniques have provided comprehensive information on environmental conditions, proximate composition and fungi growth of dry beans harvested in 1974 and 1975. Environmental conditions of bean storage vary dramatically with facilities, climates and composition of harvested dry beans. Mean proximate composition of dry beans was: 11.02% moisture, 2.20% soluble nitrogen, 3.26% total nitrogen, 0.92% fat, 3.77% ash and 63.91% carbohydrate. Respiration rates ranged from 20.93 μM/g/hr 02 uptake for immature beans (67% moisture) to less than 0.03 μM/g/hr 02 uptake for harvested dry beans (14% moisture). Fungi were prominent on dry beans. Surface disinfection of mature dry beans, followed by embedding in Potato Dextrose Agar containing 10% salt was selective for storage fungi. Fungi were observed to invade the seed coat of dry beans, depending on environmental conditions.
EFFECT OF MILLING CONDITIONS ON YIELDS, MILLING TIME AND ENERGY REQUIREMENTS IN A PILOT SCALE ENGELBERG RICE MILL
Authors: ROBERTS ROBERT L. , WASSERMAN THEODORE
Published: August 2006

The current energy shortage and the desire for high yields of total and head rice are very important economic factors in the production of milled white rice for direct food use. The favorable yields obtained from this work indicate that reduction in energy requirements and increased yields could be achieved by proper mill adjustments and the use of various additives. The pilot scale results reported need to be evaluated further under commercial milling conditions to select the best combinations of mill settings and additives to obtain the greatest economic advantage, as well as energy savings.
YAM (Dioscorea spp.) FLOUR FORTIFICATION WITH SOY FLOUR
Authors: COLLINS J. L. , FALASINNU G. A.
Published: August 2006

Yam flour was fortified with soy flour, rehydrated to a doughy consistency, and tested for resistance to extrusion, color and panel preference. The food product was similar to pounded yam “fufu” which is popular in West Africa. The protein content was 1.25% (yam flour control) and 5 or 10% for yam‐soy flour dry mixtures. Addition of soy flour reduced consistency and increased stickiness; however, lowering the proportion of water in samples containing soy flour, produced samples similar to the control. Soy flour made the samples darker, less red and more yellow. Students from West Africa evaluated samples for appearance‐kinesthetic quality and eating quality. The panel did not prefer one sample over another. The mean score of all samples was slightly above “liked moderately.” Thus, this yam food may be fortified to 10% protein (dry wt basis) with soy flour without reducing palatability. In the rehydrated product as eaten, the percentage protein in the control was 0.31; in the 5% protein sample, 1.48; and in the 10% protein sample, 3.38.
EFFECTS OF STAGE OF MATURITY ON PROTEIN FRACTIONS OF SWEET CORN CULTIVARS
Authors: PUKRUSHPAN T. , MITCHELL H. L. , GREIG J. K.
Published: August 2006

Sweet corn (Zea mays L.) cultivars at four stages of kernel development were evaluated for changes in protein fractions. Protein fractions of the acetone‐insoluble solids varied with stage of development and with cultivars. Total protein decreased with increased maturity. The albumin‐globulin fraction decreased progressively, with the greatest decrease generally occurring in the early stages of development. Zein content in all cultivars increased continuously with advances in maturity. Glutelin content reached maximum early in kernel development. Free amino acids decreased as kernels developed. Available lysine content was highest in all cultivars at stage I, but was relatively high at those stages when corn was of high edible quality.
EFFECTS OF COLD STORAGE ENVIRONMENT ON COLOR OF EXPOSED LEAN BEEF SURFACES
Authors: LANIER TYRE C. , CARPENTER JOHN A. , TOLEDO ROMEO T.
Published: August 2006

A model system approach utilizing a wind tunnel designed to control temperature, humidity and air velocity was used to evaluate the effects of cold storage conditions on the color of exposed lean beef surfaces. Measurements made on the stored samples included: evaluation of pigment oxidation rate by reflectance spectrophotometry, objective color measurement in standard CIE and Munsell units using a color difference meter, and weight loss. The rate of metmyoglobin (Mb+) formation or browning increased with increasing temperature and air velocity. Low relative humidity, however, did not promote Mb+ formation. The lightness index of beef was highly correlated with water loss and initial pigment concentration. At high humidity and low air velocity, pigment oxidation was accelerated, and this may be attributed to stimulated bacterial growth under these conditions. Relative humidity near 90%, air velocity near 0.5 mps, and near freezing temperature appeared to represent the best environment for beef color maintenance. Consumers';perception of good beef color, as evaluated by a trained panel, showed that lower levels of Mb+ were tolerated when higher surface pigment concentrations were present and surface desiccation occurred. A regression equation showing the relationship between visual color scores and surface pigment concentration, extent of surface desiccation, and Mb+ concentration was developed. From the regression equation for Mb+ formation and desiccation rates as affected by storage conditions, color scores as a function of storage time can be predicted and storage conditions for color maintenance can be optimized.
FLAVOR AND TEXTURAL CHANGES IN RADAPPERTIZED CHICKEN AS AFFECTED BY IRRADIATION TEMPERATURE, NaCl AND PHOSPHATE ADDITIONS
Authors: SHULTS GARY W. , COHEN JOSEPH S. , MASON VERA C. , WIERBICKI EUGEN
Published: August 2006

The effects of food‐grade phosphates; sodium tripolyphosphate (TPP), tetrasodium pyrophosphate (PP), a mixture of tripoiyphosphate and hexametaphosphate (HMP), and sodium chloride additions (0.05, 1.0 and 1.5%) in irradiated boneless chicken rolls were studied. Temperatures during irradiation processing were 0°C, −30°C and −80°C, and all samples received a 45–56 kJ/kg dose. Samples were evaluated for sensory characteristics and preference by technological or consumer type panels. Textural differences were determined using a Kramer Shear Press. Reflectance values at 640 nm were obtained using a reflectometer. The sensory characteristics and preference of the chicken rolls were significantly affected by temperature during irradiation. Samples irradiated at 0°C were rated lower in preference and had higher intensities for off‐odor and irradiation flavor. No significant differences were found between samples irradiated in a range of −30°C to −80°C. Shear press values increased and reflectance values decreased with the lowering of the irradiation temperatures. The addition of a small amount of salt with 0.5% tripolyphosphate significantly improved the preference ratings of irradiated chicken rolls. No differences in the sensory characteristics were found between roll samples with 0.5% additions of TPP, PP, or a TPP and HMP combination. Shear press values were significantly affected by the addition of NaCl and TPP in both irradiated and nonirradiated samples.
INFLUENCE OF CONSTRAINT DURING HEATING AND COOLING ON THE MECHANICAL PROPERTIES OF COLLAGENOUS TISSUE
Authors: SNOWDEN J. McK. , BOUTON P. E. , HARRIS P. V.
Published: August 2006

The mechanical properties of a collagenous tissue, the epimysial sheath of the longissimus dorsi muscle, heated to 80° C in buffered saline were studied. In particular, the effects of constraining the tissue during heating and cooling on the final properties of the tissue, and the tension developed during heating, were examined. The elasticity of the tissue after heating and cooling was found to be markedly influenced by the length at which the sample was constrained. The susceptibility of the samples to proteolytic digestion was also measured. An attempt is made to provide a theoretical basis for the observed dependence of mechanical properties on constrained length. Possible implications of these findings to meat attributes are discussed.
CURED COLOR DEVELOPMENT DURING FERMENTED SAUSAGE PROCESSING
Authors: ACTON J. C. , DICK R. L.
Published: August 2006

Color development of fermented sausages was determined by pigment analyses and Gardner color values. Sausages were studied during the fermentation phase, after heat processing to 60°C (internal) and after dehydration for 8 and 16 days. The percent conversion of total pigments to the cured nitric oxide heme pigment form significantly (P < 0.05) increased during a 21 hr fermentation phase. Differences in the cumulative heat input to sausages during fermentation at 38°C was noted as the factor responsible for the initial development of cured meat color. Maximum pigment conversion obtained on heat processing appeared dependent on the extent of prior color development during fermentation. Color of sausages as determined by Gardner color values was in agreement with pigment analysis data. Color development found at the heat process phase was also dependent on the extent of sausage fermentation. Dehydrated sausages had variable losses of cured pigment content although color values did not show significant changes from those values found after heat processing.
EFFECT OF STORAGE CONDITIONS ON CHIP QUALITY OF POTATOES
Authors: HILL M. K. , GOULD W. A.
Published: August 2006

Potatoes of Shurchip, Norchip and Kennebec cultivars were stored for 4–17 wk at 40–55°F, reconditioned, chipped, and fried. For all cultivars, storage time, storage temperature, and period of reconditioning had a significant influence on finished chip quality as measured by Agtron color reflectance instruments and PCII Coughlin Ratings. These data were used to calculate a linear regression equation for predicting either value when the other is known. Color reflectance evaluation using only the green mode had merit over use of the total of all color modes. Mini‐chip color data poorly correlated with that for commercial‐type fryer chips.
ISOLATION AND CHARACTERIZATION OF MALO‐LACTIC BACTERIA FROM ISRAELI RED WINES
Authors: CHALFAN Y. , GOLDBERG I. , MATELES R. I.
Published: August 2006

Experiments were carried out to isolate and characterize bacteria responsible for malo‐lactic acid fermentation in Israeli red wines. Ten cultures of malic acid‐decomposing bacteria were isolated from Carignan and Cabernet Sauvignon red wines that underwent spontaneous malo‐lactic fermentation. The bacteria were characterized with respect to their physiological and biochemical properties and compared to other known malo‐lactic bacteria. Of the bacterial strains isolated, 6 were classified as belonging to the genus Lactobacillus, including 2 strains of L. planturum, 2 strains of L. brevis and 2 strains of nonidentified Streptobacterium species. Four strains were classified as belonging to the genus Leuconostoc including 3 strains of L. oenos and one strain of L. dextrunicum. Four isolates of these cultures as well as L. oenos ML‐34 were used in experiments in which malo‐lactic fermentation was induced in Carignan wine. The resultant wines were subjected to sensory evaluation by an expert; and the results indicated that the malo‐lactic fermentation did not reduce the quality of an Israeli red wine having a high pH and low total acidity. Indeed, if it was carried out with chosen inocula it could apparently improve the wine significantly.
FORTIFICATION OF DRY‐MILLED SORGHUM WITH OILSEED PROTEINS
Authors: BOOKWALTER G. N. , WARNER K. , ANDERSON R. A.
Published: August 2006

The effect of soy and cottonseed fortification on the nutritional characteristics, storage stability, flavor and color of sorghum was determined. Protein efficiency ratios were significantly higher in blends of sorghum meal with up to 25% defatted, toasted soy than in blends of sorghum meal with liquid cyclone process cottonseed flour. Lysine was found to be nutritionally limiting in blends containing 15% soy or cottonseed flour. Combinations of sorghum grits, meal and flour with 15% soy grits and flour and cottonseed were stored at 49°C for 2 months, 37°C for 6 months and 25°C for 12 months. All combinations displayed adequate stability as measured by changes in available lysine, fat acidity and flavor. Flavor comparisons were made between all‐sorghum meal and blends containing up to 50% soy or cottonseed flour. The flavor of all blends was acceptable. There were no preferences between all‐sorghum meal and blends containing up to 20% soy or 50% cottonseed flour. Color changes were more apparent with additions of cottonseed than soy.
NUTRITIONAL QUALITY OF WHEAT MILLFEED PROTEIN CONCENTRATES
Authors: SAUNDERS R. M. , BETSCHART A. A.
Published: August 2006

Protein efficiency ratio (PER), amino acids composition, and nitrogen digestibility were investigated for protein concentrates prepared by alkaline extraction of wheat millfeeds under various conditions. Mean PER (1.88) and nitrogen digestibility (91.6%) were not significantly affected by processing or drying conditions. Protein concentrates from wheat millfeeds represent a potential source of protein and calories in the human diet.
ALTERATION OF PECAN KERNEL COLOR
Authors: KAYS S. J. , WILSON D. M.
Published: August 2006

A study was undertaken to isolate and identify the major pigment molecule of pecan. During the isolation process, the dependence of pH on the visual expression of one or more of the major groups of pigments was noted. Based on these observations, a study was undertaken to test the feasibility of enhancing the color of dark pecans, which are otherwise of high quality, thus increasing their market value. Results indicate acidification of pecan kernels with dilute acid solutions significantly lightens kernel color. Phosphoric acid proved the most effective color lightener without detectable effect on flavor. Treatment of pecans with dilute solutions of citric acid enhanced the color rating but affected taste. Treatment with dilute solutions of HCl resulted in some lightening of the kernels but response was variable. The degree of alternation of pecan kernel color by ammonia and SO2 gases was in part dependent upon the degree of hydration of the kernels. SO2 decreased the degree of darkness of both kernels of normal coloration and kernels that had been damaged previously by ammonia vapors.
THE LETHALITY‐FOURIER NUMBER METHOD: EXPERIMENTAL VERIFICATION OF A MODEL FOR CALCULATING TEMPERATURE PROFILES AND LETHALITY IN CONDUCTION‐HEATING CANNED FOODS
Authors: LENZ M. K. , LUND D. B.
Published: August 2006

A new method (lethality‐Fourier number method) for calculating the center point sterilizing value of a thermal process applied to conduction‐heating foods was developed by combining first‐order destruction kinetics with the Arrhenius equation and dimensionalizing this equation. The temperature profile used in the Arrhenius equation is the theoretical center point temperature profile for heating and cooling of a finite cylinder. These temperature profiles were experimentally verified as adequate models. This verification procedure also produced estimates of the variation in the thermal properties or heating rates of conduction‐heating foods. The final equation is numerically integrated to give charts of dimensionless lethality versus dimensionless time with dimensionless activation energy as a parameter. The method compares favorably with sterilizing values obtained from the Improved General Method and the Formula Method.
COLORATION IN BIVALVES. A Review.
Authors: BOON DAVID D.
Published: August 2006

Coloration in fresh and processed bivalves is reviewed with emphasis on oysters and clams. Topics include red and green coloration in fresh bivalves, oxidative discoloration in frozen bivalves, and darkening in canned bivalves. 101 references are cited.
ALKALINE PROTEINASE OF CARP MUSCLE: EFFECTS OF SOME PROTEIN DENATURING AGENTS ON THE ACTIVITY
Authors: MAKINODAN YASUO , IKEDA SHIZUNORI
Published: August 2006

The effects of some protein denaturing agents on the temperature‐activity curve of carp muscle alkaline proteinase were examined. By the addition of amides to the reaction mixture and gamma irradiation of the enzyme solution, the temperature‐activity curve shifted toward the lower temperature range in comparison with that of the control. When urea was added to the reaction mixture at a final concentration of 5M, the activity at around 30°C, which was hardly detected in control, became appreciable. The enzyme shows little activity at temperatures below 55°C unless the conformation is changed by such treatment as heating, addition of urea or gamma irradiation.
A COMPARISON OF PROLINE AND PUTRESCINE AS PRECURSORS OF N‐NITROSOPYRROLIDINE IN NITRITE‐TREATED PORK SYSTEMS
Authors: GRAY J. I. , COLLINS M. E.
Published: August 2006

The role of proline and putrescine as precursors of N‐nitrosopyrrolidine was investigated in model and pork systems containing 150 and 1000 ppm of sodium nitrite. Both compounds increased the levels of N‐nitrosopyrrolidine formed. However, it was concluded from the concentrations of proline and putrescine used in the study that the former was the more likely precursor of N‐nitrosopyrrolidine in bacon. The distillate (condensate) collected on heating nitrite‐treated pork samples in a heating flask was examined for its N‐nitrosopyrrolidine content. Approximately 27–49% of the total N‐nitrosopyrrolidine produced was volatilized during the cooking process.
WATER LOSS RATES AND TEMPERATURE PROFILES OF DRY COOKED BOVINE MUSCLE
Authors: GODSALVE E. W. , DAVIS E. A. , GORDON J. , DAVIS H. T.
Published: August 2006

Experimental data are presented for water emission rates and temperature profiles of beef muscle that is heated in an especially constructed controlled environment oven in which air temperature, flow rate and humidity are continuously monitored and controlled at all times. Moisture loss rates and temperature rise in bovine semitendinosus muscle were measured for oven temperatures between 121°C and 204° C and for an air flow rate of 13.7 m3/hr in which fiber direction was parallel to the direction of the air flow. A qualitative model of heat and mass transfer is deduced that illustrates the interaction of heat and mass transfer during dry air roasting. The transport mechanisms known to be operative in the drying of rigid, nonproteinous porous media provide the basis for understanding the water emission behavior of cooking muscle.
COMPARATIVE VIABILITY OF UNIRRADIATED AND GAMMA IRRADIATED BACTERIAL CELLS
Authors: MAXCY R. B.
Published: August 2006

Gamma radiation injured Escherichia coli, Salmonella typhimurium, and Moraxella sp. were studied under various environmental stresses to determine their fate relative to the parent population. Irradiated cultures formed smaller colonies on surface plates with fewer cells per colony. Unirradiated cultures had a shorter lag phase than irradiated cultures in broth and duration of lag increased as a result of increasing the radiation dose. Repeated irradiation and subculture progressively retarded growth rate. Multiple radiation of highly resistant Moraxella sp. showed radiation injured cells to be more sensitive than uninjured cells. With the three species studied, irradiation raised the lower limits of growth temperature, increased the sensitivity to freezing and thawing, and increased the susceptibility to lowered water activity. This work indicated that the production of a bizarre, resistant strain of bacteria through recycling in a food processing operation is highly unlikely.
DETERMINATION OF SODIUM SACCHARIN IN CHEWING GUM BY HIGH PRESSURE LIQUID CHROMATOGRAPHY
Authors: ENG MENG‐YANG , CALAYAN CAROLINA , TALMAGE JOSEPH M.
Published: August 2006

A method is presented for the precise and accurate determination of sodium saccharin in chewing gum utilizing high pressure liquid chromatography. The sodium saccharin is extracted into a biphasic solvent system and quantitated by the internal standard method. The procedure presented exhibits a percent recovery of 101.3% with a standard deviation of 2.6%. Results of the analysis of five different flavors of two commercial brands of sugarless chewing gum indicate a range of 79% to 116% of label claim. No evidence of chemical degradation of the sodium saccharin was found.
MEASUREMENT OF LACTOSE CRYSTAL GROWTH BY IMAGE ANALYZER
Authors: VALLE‐VEGA P. , NlCKERSON T. A.
Published: August 2006

The Image Analyzing Computer (IMA) was used to measure changes in the distribution of crystal size during crystal growth in lactose solutions of differing Supersaturation (C/CS= 1.3, 1.4 and 1.6). Also investigated were the effects of reaction time (48, 96 and 144 hr) and degree of agitation (static, oscillation, and rotatory). The data are discussed and interpreted in terms of the potential of the new technique for study of the crystallization process.
RICE BY‐PRODUCTS: COMPARATIVE EXTRACTION AND PRECIPITATION OF NITROGEN FROM U.S. AND SPANISH BRAN AND GERM
Authors: BETSCHART A. A. , FONG R. Y. , SAUNDERS R. M.
Published: August 2006

The nitrogen (N/) extractability of several rice (Oryza sativa L.) bran samples was similar with 63, 65 and 67% of the N extracted at pH 9 from Spanish and U.S. bran and U.S. Protex (hexane‐extracted bran), respectively. Moist heat treatment, 95–100°C, of Spanish bran diminished N extractability with 21–22% extracted at pH 9 and 10. Although particle size reduction had little effect upon N extractability of heat treated bran, Wiley‐(20‐mesh) and ball‐milling the Spanish rice germ increased N extraction to 57 and 79%, respectively, at pH 9 compared with 34% for the unmilled germ. With all by‐products studied nearly optimum extraction was attained at pH 9 with little or no increase observed at pH 10. Classical fractionation of the Spanish brans resulted in H2O‐, 5% NaCl‐, 60% EtOH‐, and 0.4% NaOH‐soluble fractions in ratios of 40:21:3:36 and 26:14:5:56 for the untreated and heat treated samples, respectively. Precipitation and recovery of N was optimized when sodium hexametaphosphate (0.1–0.5%) was used in conjunction with HCl. Points of maximum N precipitation were pH 5 for Protex, and pH 4 for U.S. and Spanish brans and germ, in extracts which had been centrifuged at 650 ° G to remove fibrous residue and starch.
PREPARATION OF RAPESEED PROTEIN ISOLATES: A STUDY OF THE DISTRIBUTION OF CARBOHYDRATES IN THE PREPARATION OF RAPESEED PROTEIN ISOLATES
Authors: ÅMAN PER , GILLBERG LARS
Published: August 2006

The distribution of carbohydrates in the preparation of rapeseed protein isolates was studied. The major proportion of the carbohydrates of rapeseed meal was found to accumulate in the meal residue and supernatants. Only a minor amount was found in the isolates. The carbohydrates in the supernatants were mainly oligosaccharides. The acidic carbohydrates as well as the RNA extracted from the rapeseed meal were completely recovered in the protein isolates. When a rapeseed protein isolate was prepared by the addition of CMC and an acid, also all added CMC was recovered in the isolate. It was suggested that protein isolates prepared from other raw materials than rapeseed also contain polyacids (e.g. RNA, phytic acid, acidic polysaccharides and acidic polyphenols) extracted from the raw material.
EXAMINATION OF CIDER VINEGAR FOR PATULIN USING MASS SPECTROMETRY
Authors: RALLS JACK W. , LANE RICHARD M.
Published: August 2006

A method for the analysis of patulin in vinegar was developed using gas chromatography‐mass spectrometry of patulin acetate. Using selective m/e scanning, patulin acetate can be measured down to a level of 0.04 ppm with a 100 ml sample of vinegar. Commercial samples of vinegar showed no detectable level of patulin. A series of samples fortified with patulin were extracted after 1, 2, 7 and 11 days of ambient storage. 92% of the patulin was converted to nondetectable products in the first 24 hr of storage.
INFLUENCE OF SODIUM ERYTHORBATE ON COLOR DEVELOPMENT, FLAVOR AND OVERALL ACCEPTABILITY OF FRANKFURTERS CURED WITH REDUCED LEVELS OF SODIUM NITRITE
Authors: SEBRANEK J. G. , SCHRODER B. G. , RUST R. E. , TOPEL D. G.
Published: August 2006

Frankfurters were cured with various levels of sodium nitrite and sodium erythorbate and evaluated by a consumer taste panel. Color, flavor and overall acceptability decreased with decreasing nitrite concentrations. Flavor and acceptability of frankfurters were increased by the use of erythorbate but only at low (below 52 ppm) concentrations of sodium nitrite.
SENSORY ATTRIBUTES OF COMMERCIAL EGG SUBSTITUTES
Authors: LEUTZINGER R. L. , BALDWIN R. E. , COTTERILL O. J.
Published: August 2006

Sensory evaluations were conducted on liquid whole egg and two commercial egg substitutes prepared as scrambled egg and used in a plain cake. Consumers scored whole egg significantly higher in flavor than either substitute but were unable to distinguish between the aromas of one substitute and of whole egg. The texture of this same substitute product was judged similar to whole egg in descriptive scoring tests with experienced panelists. Also, this panel rated whole egg superior to both substitute products in aroma and flavor. No significant differences were apparent in color. The two egg substitutes differed significantly in flavor and aroma according to both the consumer and the laboratory panels. Cake volumes decreased when substitutes were used, and one of the substitutes had a flavor which persisted in the baked products.
CHANGES OF SUGARS AND ACIDS OF OSMOVAC‐DRIED APPLE SLICES
Authors: DIXON G. M. , JEN J. J.
Published: August 2006

Freshly sliced apple tissue was subjected to osmotic dehydration and vacuum drying. The tissue was fist immersed in a 70% sucrose syrup at 50°C for 4 hr which resulted in a 30% increase in total solids due to water loss and sugar uptake. Subsequent vacuum drying produced a product with little browning although no browning inhibitor was used. Analyses of sugars by GLC showed that sucrose and D‐glucose levels increased while D‐fructose level remained constant during the process. Total organic acid level decreased slightly, contributing to a threefold increase in the sugar‐to‐acid ratio of the final product compared to the initial apples.
EVALUATING PROTEIN QUALITY BY ESTIMATING WEIGHT GAIN COEFFICIENTS
Authors: CANOLTY NANCY L. , KOONG L. J.
Published: August 2006

A different approach was used to evaluate protein quality in this study. Varying amounts of isonitrogenous (1.6%) diets containing lactalbumin, commercially prepared nondefatted corn germ or isolated soybean protein were fed to weanling rats for 3 wk. Body weights were recorded weekly and feed intakes determined daily. Body weight change and feed intake (dry matter) of each rat were expressed as per kg metabolic body size (mean body weight, kg0.75). Weight change was related to feed intake by linear regression with the slope of the regression line being designated as the weight gain coefficient. A weight maintenance coefficient was determined for each diet by calculating from the appropriate regression equation the feed intake that maintained body weight. When the three diets were compared, there were no differences among the weight maintenance coefficients indicating that the three diets were equally effective in maintaining body weight. There were differences among the weight gain coefficients, however, demonstrating that the three diets were not equally effective in promoting growth. Since diets were isonitrogenous, differences among weight gain coefficients were attributed to differences among proteins. We propose that weight gain coefficients are directly related to protein quality when diets differ only with respect to the source of protein and suggest that there are distinct advantages in using this method for evaluating protein quality.
HEAT RESISTANCE OF Yersinia enterocolitica IN SKIM MILK
Authors: HANNA M. O. , STEWART J. C. , CARPENTER Z. L. , VANDERZANT C.
Published: August 2006

This report presents information on the heat resistance in skim milk of Y. enrerocolitica strains isolated from vacuum‐packaged meat and of two ATCC cultures. Data indicate considerable variation existed in the heat resistance of the test cultures, with ATCC cultures 23715 and 9610 being more heat resistant at 50 to 60°C than cultures isolated from vacuum‐packaged beef. Culture 1049 was the least heat resistant. Data suggest that few if any survivors can be expected in foods heated and/or kept above 60°C for several minutes.
WATER‐HOLDING CAPACITY OF VARIOUS SOURCES OF PLANT FIBER
Authors: HELLER S. N. , HACKLER L. R.
Published: August 2006

Published values on the water‐holding capacities of various food sources of plant fiber were found to be incorrect. The proper calculation for estimating the water‐holding capacity is shown. Corrected values for the water‐holding capacity of these foods suggest that on a fresh weight basis, or as consumed, wheat bran is far superior to fruits and vegetables in holding water.
EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE pH
Authors: SHAW F. D. , WALKER D. J.
Published: August 2006

The influence on muscle pH of low voltage (<120v) electrical stimulation applied to beef carcasses shortly after slaughter was studied in two experiments. In the first, sides of beef were stimulated for different times with voltages ranging from 20–110v direct current, whilst in the second stimulation was with 21v direct current for 4 min. The effect of electrical stimulation was to induce a significantly lower muscle pH at 1, 4 and 24 hr when comparisons were made with unstimulated carcasses or sides.
STORAGE STABILITY OF PEANUT‐BASED FOODS: A REVIEW
Authors: SHEWFELT A. L. , YOUNG CL YDE T.
Published: August 2006

Storage stability in peanut‐based foods is dependent not only upon the conditions under which such foods are held in the various marketing channels, but also upon the genetic, cultural, handling, processing and compositional variations in the raw peanuts used for preparation of the products. Most edible peanut products are those having an attractive and unique roasted flavor which requires special considerations for development and stability. The relatively high oil content of peanuts is an important factor also in storage stability.
ENZYMATIC REDUCTION OF METMYOGLOBIN IN FISH
Authors: AL‐SHAIBANl KHALID A. , PRICE ROBERT J. , BROWN W. DUANE
Published: August 2006

An enzymatic reducing system for metmyoglobin was studied in two species of fish, bluefin tuna (Thunnus thynnus) and jack mackerel (Trachurus symmetricus). In both species, the enzyme was primarily located in the midsection of the fish muscle; it had an optimum pH of 7 and an optimum temperature of 25°C. The enzymatic reducing activity of both species was enhanced by anaerobic conditions and partially inhibited by the enzyme catalase, while sodium chloride was not an effective inhibitor. Ascorbic acid as an electron donor and menadione as a mediator were found to be much less efficient than nicotinamide adenine dinucleotide and methylene blue, respectively.
ACTION OF CRUDE PAPAIN ON ACTIN AND MYOSIN HEAVY CHAINS ISOLATED FROM CHICKEN BREAST MUSCLE
Authors: RATTRIE N.W. , REGENSTEIN J.M.
Published: August 2006

The individual myofibrillar proteins, myosin and actin, were digested with crude papain (1:125 w/w for 0–3 min). The sodium dodecyl sulfate electrophoretic patterns and the rate of proteolytic hydrolysis were observed. Actomyosin, natural actomyosin and both contracted and uncontracted glycerinated myofibrils were also studied. It was found that the gel pattern of the actin proteolytic digestion suggested that two populations of actin exist; that although actin had the highest rate of hydrolysis in the pH stat, the gels suggested only a very limited proteolysis; that actomyosin is less rapidly digested than myosin; and that the proteins of the myofibrils, especially when contracted, are rapidly cleaved.
A MODEL SYSTEM FOR STUDYING CHICKEN LACTATE DEHYDROGENASE‐5 IN THE PARTICULATE PHASE
Authors: HIRWAY SUMESH C. , HULTIN HERBERT O.
Published: August 2006

The effect of the interaction of chicken lactate dehydrogenase isoenzyme 5 with carboxymethyl cellulose (CMC) on some kinetic properties was studied. The effect of pH and the concentration of salt, reduced nicotinamide adenine dinucleotide (NADH), and glyceraldehyde‐3‐phosphate dehydrogenase on binding of chicken LDH‐5 to CMC was determined and found to be qualitatively similar to that observed earlier for the interaction of LDH with the particulate fraction of muscle but showed quantitative differences. Modifications of the catalytic properties of LDH on binding to CMC and muscle particles may be due to interactions between the enzyme and the insoluble support or to a change in the microenvironment of the enzyme.
RECOVERY OF FORMALDEHYDE FROM MECHANICALLY DEBONED TURKEY
Authors: ANDREWS STANLEY J. , PONCE CAROL YN G. , VON MENDENHALL T.
Published: August 2006

Mechanically deboned meat from the frames of mature turkeys was stored, at ‐20°C and 4°C. The effect of storage on the recovery of formaldehyde from the meat was determined by trapping the aliphatic aldehyde in an aqueous solution of 3‐methyl‐2‐benzothiazolinone hydrazone hydrochloride: Although formaldehyde has not been recovered from turkey meat immediately postmortem, its rate of accumulation correlated well with length of storage when other factors were held constant.
MICROSTRUCTURE OF EGG YOLK
Authors: CHANG C. M. , POWRIE W. D. , FENNEMA O.
Published: August 2006

The particulate matter of fresh, infertile egg yolk was studied using transmission electron microscopy. Granules in electron micrographs appeared to be composed of electron‐dense subunits. Treatment of granules with 0.34M NaCl removed a considerable amount of matrix particles, and, as a result, subunits each consisting of a large globule overlaid with protein strands having attached electron‐dense micro‐particles, were observed. The structure of the granules was disrupted completely by 1.71M NaCl treatment. Upon ultracentrifugation of granules in 1.71M NaCl, five fractions (two floating and three sedimenting) were formed. The uppermost floating fraction, a semisolid pellicle, was made up of small and large globules with diameters ranging between 30–100 nm. The subpellicle floating fraction consisted of only small globules with diameters about 27 nm and numerous myelin figures. The three sedimenting fractions appeared to be made up of protein strands with attached micro‐particles (presumably lipovitellins). The plasma was made up predominantly of small globules (LDL micelles) which had mottled surfaces but some myelin figures were also present. The diameters of the globules ranged between about 13–50 nm and the median diameter was about 23 nm. Small electron‐dense particles, designated as ultraparticles, were noted on the surfaces of LDL micelles of plasma, These ultraparticles were released from the LDL surfaces when plasma was treated with pepsin. ultraparticles were also noted on surfaces of globules in granules.
LIGHT AND SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS: INTRACELLULAR GELATINIZATION OF STARCH IN COTYLEDONS OF LARGE LIMA BEANS (PHASEOLUS LUNATUS)
Authors: HAHN D. M. , JONES F. T. , VAN AKHA I. , ROCKLAND L. B.
Published: August 2006

Light and scanning electron microscopy were employed to characterize intracellular configurational changes of starch granules during gelatinization as well as to estimate any apparent differences in gelatinization temperatures in standard and quick‐cooking Lima bean cotyledons. Because of restrictions imposed by intact cell walls at gelatinization temperatures, dilation and protrusion of starch granules were impeded. Intracellular gelatinization of starch was initiated at about 76°C for water‐soaked and at 85°C for salt‐soaked (quick‐cooking) beans and progressed successively through characteristic configurational changes until maximum expansion occurred at the boiling point (100°C). The stage of expansion was dependent only upon the temperature of the medium and independent of the time during which cells were held at any given temperature. Viewed under the microscope, each stage of gelatinization was populated by a distribution of granule configurations. At each temperature, water‐soaked beans had consistently larger proportions of advanced stages of granule expansion. Even at the boiling point the state of expansion of starch granules appeared greater for the water‐soaked than the salt‐soaked beans. Nominal but finite birefringence remained in the starch granules of salt‐soaked beans after cotyledons were held in boiling water for up to 90 min. In water soaked beans, birefringence of the starch granules was completely eliminated under the same conditions.
PRODUCTION AND STABILITY OF AFLATOXINS, PENICILLIC ACID AND PATULIN lN SEVERAL SUBSTRATES
Authors: LIEU F. Y. , BULLERMAN L. B.
Published: August 2006

Aflatoxins B1 and G1, penicillic acid and patulin were each added to Swiss cheese, bologna and cooked cornmeal. The samples were stored at 5°C for 15 min and 3, 12, 24, 48, 120 and 168 hr before extraction and recovery of the added toxins. Aflatoxins B1 and G1 were stable in the foods during the entire storage period. Patulin and penicillic acid, on the other hand, were undetectable in bologna after 12 and 48 hr storage, respectively. In Swiss cheese, after 168 hr of storage at 5°C, 8% of the original penicillic acid remained. With cooked cornmeal, about 80% of the patulin and peniciuic acid were detected after 168 hr of storage at 5°C. Growth and experimental toxin production on Swiss cheese, Mozzarella cheese, bologna, bacon, cooked cornmeal, and English muffins were studied by using known toxinogenic strains of Aspergillus flavis, Penicillium patulum and a Penicillium sp. incubated at 5, 12 and 25°C for 6, 4 and 2 wk respectively. No growth of A. flaws or aflatoxin production was observed at 5 and 12°C on any substrate, but at 25°C, growth and aflatoxin production occurred on Swiss cheese, bologna, cooked cornmeal, Mozzarella cheese and bacon. Patulin and penicillic acid were produced in cooked cornmeal at all three temperatures. No patulin or penicillic acid was found in the other food substrates, except for a small amount of penicillic acid in one of the English muffin samples at 5°C, even though the molds grew extensively on all substrates at all three temperatures.
BACTERIOLOGICAL QUALITY OF CANNERY COOLING WATER
Authors: GRAVES R. R. , LESNIEWSKI R. S. , LAKE D. E.
Published: August 2006

Fifty‐nine samples of can‐cooling water from 30 midwestern canneries were examined for aerobic plate count, salmonellae, coagulase‐positive staphylococci, coliforms, enterococci, and mesophilic aerobic and anaerobic (putrefactive) spores including spores of Clostridium botulinum. No Salmonella or C. botulinum were detected. Indicator bacteria counts were low with nearly 75% of the samples showing MPN levels of >0.03/ml. One sample contained a low level (0.1/ml) of enterotoxigenie Staphylococcus aureus. This particular sample had no detectable germicide residual. Spore counts were low. Aerobic plate counts ranged from >1 to 210,000/ml.
UNIT OPERATIONS FOR GENERATION OF INTACT OR UNIT KERNELS OF SWEET CORN
Authors: ROBERTSON G. H. , LAZAR M. E. , GALINAT W. C. , FARKAS D.F. , KROCHTA J. M.
Published: August 2006

The mechanical removal of sweet‐corn kernels from the cob by cutting or scraping leads to waste, loss of nutritional value, and loss of yield. Solutions to this problem are being developed by food engineers and plant breeders by modifying the mechanical separation method and by modifying the raw product processing characteristics. The goal of this work is to achieve the removal of intact kernels (“unit” kernels) from the cob. Preliminary tests comparing processing of conventional cut corn with unit kernel corn indicate the latter can result in a reduction in the effluent during washing (up to 80% reduction based on total carbon analysis) and water blanching (50% reduction), in increased yields which approach the total available edible portion (20% greater yield than cut corn on a per kernel basis), and in increased opportunity for in‐field processing. Two mechanical techniques are under investigation. One of these employs a cutter which breaks away the kernel pedicel from presorted ears. A second removes kernels by applying a rubbing action to rows of kernels on ears which have been split lengthwise. Inherited modifications of the cob such as development of vestigial glume varieties with kernels that are easily detached from the cob may complement the improved technology for processing intact or unit kernel sweet corn.