bluuebunny/crossref_metadata_2025 huggingface dataset:
GAS CHROMATOGRAPHIC CHARACTERIZATION OF OREGANO AND OTHER SELECTED SPICES OF THE LABIATE FAMILY
Authors: RHYU HAN Y.
Published: August 2006

The Labiate family includes many common spices, some so similar that differentiation can be difficult. Available literature on the individual spices does not take into consideration the lot‐to‐lot variances and does not aid much in differentiation. All major Labiate spices procured from various areas during 1971–1978 were ground and steam‐distilled in the laboratory. Gas chromatographic profiles show no differences in qualitative composition of monoterpenes but only in their quantitative distribution. Correlation and multiple correlation coefficients suggest further similar chemistry of compound formation throughout the Labiate family during the life cycle of the plant. Differentiation between Greek and Mexican oregano is demonstrated by the use of linear discriminant function.
PHYSICAL AND CHEMICAL PROPERTIES OF POTATO PEEL AS A SOURCE OF DIETARY FIBER IN BREAD
Authors: TOMA R. B. , ORR P. H. , D'APPOLONIA B. , DlNTZIS F. R. , TABEKHIA M. M.
Published: August 2006

Peelings removed from potatoes (Solanum tuberosum) by four methods, abrasion, steam, caustic, and hand peeling were studied in terms of their physical, chemical and baking characteristics as a source of dietary fiber in bread. Potato peel apparently is superior to a wheat bran in the contents of certain minerals, in total dietary fiber, in water‐holding capacity, in its lower quantity of starchy components, and in its lack of phytate. These dietary advantages were not lost in baking quality trials.
QUALITY CHARACTERISTICS OF BRINE‐CHILLED AND SMOKED BOBWHITE QUAIL
Authors: ARAFA A. S. , JANKY D. M. , WILSON H. R. , OBLINGER J. L. , KOBURGER J. A.
Published: August 2006

480 Bobwhite quail were sacrificed at 16 wk of age to study the effect of brine‐chilling and smoking on carcass cooling rate during chilling, water uptake, thawing losses after frozen storage, cooking yield after smoking, tenderness and organoleptic characteristics of the smoke meat. Equal numbers of male and female carcasses were chilled in 0%, 5% or 7.5% brine solutions for 1, 2, 3 or 4 hr, in a 2 × 3 × 4 factorial experimental design. Removal of body heat of the carcass during chilling was accomplished at a much faster rate when brine‐chilling was used. Increasing the brine concentration from 5 to 7.5% resulted in a faster cooling rate. Brine chilled carcasses had significantly (P < 0.05) greater percent water uptake during chilling, lower thaw losses and higher cooked yield than the slush‐ice chilled (control) carcasses. Smoked meat from brine‐chilled carcasses had significantly (P < 0.05) lower shear force readings (indicating more tender meat) and better organoleptic scores when compared with smoked meat from the control carcasses. Increasing the chilling time resulted in significantly more tender meat and better juiciness scores. Tissue NaCl concentration was increased when higher brine concentration or longer chilling time was used.
YIELD AND COMPARISON OF NUTRITIVE AND ENERGY VALUES: PIGS' EARS
Authors: VAUGHN M. W. , WALLACE D. P. , FORSTER B. W.
Published: August 2006

Raw and cooked pigs' ears tissue were compared for yield, proximate mineral, vitamin, amino acid, saturated and polyunsaturated fats, and cholesterol composition and for protein efficiency ratio. The raw yield was 94.7%, a cooking loss of 1.8%, while the total loss was 7.1%. Cooking these connective tissues indicated a significant increase in moisture apparently due to gelatinized collagen. Cooking produced significant losses of protein and caloric values. There were some changes in minerals, vitamins, and amino acids. The raw and cooked tissue data revealed negative vitamins A and C and a significant difference for thiamin, riboflavin, and polyunsaturated fats; but no significant difference for saturated fats and cholesterol. Protein evaluation results clearly indicated that the estimated PER predicted the PER of the pigs' ears tissue within ±2 of the corrected rat bioassay PER. The corrected and est. PER for raw ears were 0.60 and 0.71, respectively, while the corrected and est. PER for cooked ears were 0.68 and 0.81: respectively.
BINDING OF MEAT PIECES: AN INVESTIGATION OF THE USE OF MYOSIN‐CONTAINING EXTRACTS FROM PRE‐ AND POST‐RIGOR BOVINE MUSCLE AS MEAT BINDING AGENTS
Authors: TURNER R. H. , JONES P. N. , MACFARLANE J. J.
Published: August 2006

The feasibility of using myosin, extracted from post‐rigor bovine muscle, as a binding agent for meat pieces, was examined. Crude myosin was extracted with solutions containing various concentrations of sodium chloride (salt) and sodium tripolyphosphate (TPP). Maximum yield was obtained using 1M salt and about 0.25% TPP in the extracting solution. Binding strength, i.e. the strength with which pieces of meat adhere, of crude myosin extracted with 1M salt and 0.15, 0.25 or 0.5% TPP were not significantly different and were only slightly lower than that for crude myosin extracted from pre‐rigor muscle. The myosin preparations had binding strength much greater than that reported previously for actomyosin. These results show that crude myosin extracted from postrigor bovine muscle has a potential use as a meat binding agent.
WHITE‐SPOT FORMATION ON PACKAGED BEEF STEAKS
Authors: HALL L. C. , CARPENTER Z. L. , SMITH G. C.
Published: August 2006

Bottom round (n=162), eye of round (n=80) and rib (n=126) steaks were used to identify conditions involved in formation of white‐spots on muscle surfaces of packaged meat cuts. Conditions investigated were: (a) retail packaging films, (b) angle at which cuts are displayed in the retail case, (c) maximum ambient temperature achieved during defrost of the retail case, and (d) type of film‐to meat surface contact. Neither microbes nor packaging film components (antifogging agents, plasticizer) appeared to be the cause of white‐spots. Retail packaging films were not associated with surface discoloration, incidence of white‐spots or overall appearance. Incidence of white‐spots was increased by: (a) displaying retail cuts at an angle of 15°, (b) temperature abuse between packaging and retail display, (c) defrost cycles in which ambient temperatures in the retail case reached 21 °C, (d) wrapping cuts in a manner resulting in “poor” film‐to‐meat surface contact, and (e) longer (3 days vs 1 day) periods of retail display. White‐spots appear to result from physical, rather than chemical, phenomenon with one plausible explanation being that of condensation of moisture between wrapping film and meat surfaces and concurrent washing of color pigments from muscle; such spots most frequently occur proximal to the boundary between areas of “good” vs “poor” film‐to‐meat surface contact.
OPTIMIZATION OF LACTIC ACID FERMENTATION OF FROZEN VEGETABLE PROCESS WASTES: MODEL SYSTEMS FOR PRODUCING ANIMAL FEEDS
Authors: MOON N. J.
Published: August 2006

Optimum conditions for controlled lactic acid fermentation of frozen food processing wastes to produce a stable ensiled feed are described. Parameters used to determine success of fermentation treatments were rapid pH reduction to < 4.55 and rapid acid production. Treatments investigated included: inoculum; Lactobacillus plantarum culture 15A, or 2B, Lactobacillus bulgaricus and Streptococcus faecalis subsp. liquefaceins, and waste fermented. Black‐eye peas, potato, green beans, corn and turnip greens represented wastes of different carbon and nitrogen levels. Other treatments included time (0, 1, 2, 5, 12 days); and moisture content (90, 70, 50 and 30%). Moisture level adjustments were made by drying or adding peanut hulls, wheat straw, or cardboard. Optimum conditions were culture 15A, 70% moisture obtained by drying or adding peanut hulls (˜23%) (v/w), and carbon nitrogen ratio of 20–25:1 (10–1.5% protein). A pH < 4.55 was obtained after 5–12 days with sufficient acidity present to control stability.
ANALYSIS AND RENOVATION OF RETORT COOLING WATER
Authors: WALTER R. H. , MITCHELL R. L. , DOWNING D. L.
Published: August 2006

Retort effluent was found by gravimetry to contain generally 20–40 ppm lubricant in the form of a stable micro‐emulsion. Adsorption‐filtration columns of aluminum filings, aluminum powder or charcoal removed lubricant from this effluent at a rate of 18–20 lb per 103 lb of adsorbent, with possibly greater efficiency being realized by proper attention to a small number of performance characteristics. Aluminum had an advantage over charcoal, because of its ease of regeneration in situ by elutriation with an organic solvent. Absorbance data, obtained from a series of standard emulsions, showed that accurate measurements of lubricant concentrations could be made photometrically, in the absence of interfering matter, at the levels found in retort effluent. Retort effluent was renovated experimentally by a two‐stage adsorption‐filtration process, involving aluminum (1st stage) and charcoal (2nd stage). The combined eluate had an absorbance (A) of zero until the break‐through volume when turbidity increased rapidly at A = 0.005–0.010.
CONSUMERS' RESPONSES TO FOOD PRODUCTS WITH INCREASED LEVELS OF POLYUNSATURATED FATTY ACIDS
Authors: THEUNISSEN T. J. J. M. , KOUWENHOVEN T. , BLAUW Y. H.
Published: August 2006

Pigs were reared on different diets, leading to different percentages of PUFA'S (up to 40%) in their fat. Pork products, mostly cold, were evaluated by a consumer panel for overall preferences, and on various characteristics such as color, etc. Panel members evaluated also the acceptability of the products. Results show that the modified pork products do reasonably well, compared with standard products. The biggest exception is liver sausage.
REMOVAL OF RADIOACTIVE STRONTIUM AND CESIUM FROM VEGETABLES DURING LABORATORY SCALE PROCESSING
Authors: WEAVER C. M. , HARRIS N. D.
Published: August 2006

Several processing methods were examined for their effectiveness in removing 90Sr and 137Cs from vegetables exposed to the radionuclides through the nutrient solution. The greatest decontamination resulted from a combination of pickling and canning which reduced 137Cs by 94% and 90Sr by 65%. Canning was highly effective in reducing radionuclide concentrations in beans and kale. Freezing significantly reduced radionuclide content of only 137Cs in kale. Blanching of sweet potatoes appeared to result in a transfer of radioactivity from the peel to core, indicating that skins of contaminated potatoes should be removed prior to thermal treatment. Preparatory procedures prior to processing did not significantly reduce radionuclide levels except for 137Cs in beans.
REGULATION OF FROZEN SNAP BEAN QUALITY BY POSTHARVEST HOLDING IN CARBON‐DIOXIDE ENRICHED ATMOSPHERES
Authors: BUESCHER R. W. , BROWN HELEN
Published: August 2006

Quality attributes of freeze‐processed snap beans (Phaseolus vulgaris) were examined after holding the raw product in nonrefrigerated CO2 ‐enriched atmospheres. Exposure to CO2 reduced shear resistance and titratable acidity while –a/b values, pH, and sensory color scores were enhanced. Texture and flavor were not significantly affected in most trials, but in some they were improved by the CO2 treatment. Alterations in color, resistance to shear, pH and acidity induced by CO2 increased in intensity with increasing cone of CO2, appeared within 2 hr of exposure, were rapidly reversible when exposed to air, and occurred regardless of temperature or sieve size. CO2‐induced changes were not apparent in the raw product but were observed after heating. Exposure to CO2 ‐enriched atmospheres resulted in enhanced levels of CO2 and carbonates in extracted juice even after cooking. The results indicate that handling snap beans in CO2 ‐enriched atmospheres would be beneficial to freeze‐processed quality.
PROCESSING FACTORS AFFECTING ACIDIFICATION OF CANNED PIMIENTO PEPPERS
Authors: FLORA L. F. , HEATON E. K.
Published: August 2006

Lye‐peeled, cored and washed pimiento peppers were separated into three ripeness levels and acidified in a citric acid bath, immersed in three different organic acids, processed at five different temperatures, and evaluated for pH and drained weight at intervals up to 12 months in separate experiments. Pimientos were also acidified at three acid bath concentrations, at three temperatures, for three periods of time and pH was measured at each treatment. Pimientos were also sampled at various points along a commercial processing line and pH and variability were determined at each step. Results showed pimientos at different levels of ripeness exhibited different pH levels after processing when acidified by immersion, whereas pimientos acidified in the jar exhibited no pH differences due to ripeness. Fumaric acid was more effective than citric or malic acids in lowering pH. An equation predicting pimiento pH from acid bath concentration, temperature and duration of dip showed concentration was by far the most important determinant. Processed pimiento pH seemed to decrease slightly as processing time increased. No changes in pH of jar fractions of whole and diced acid bath‐acidified pimientos was seen over a 12‐month storage period. In‐plant studies illustrated higher than normal pH values and high variabilities at intermediate process steps but fairly uniform pH values after processing. A significant negative correlation was observed between pimiento pH and acid bath concentration. Whole pimientos were more sensitive to acid bath variations than diced pimientos.
NATURE OF THE DEPOSIT ON REVERSE OSMOSIS MEMBRANES DURING CONCENTRATION OF PECTIN/CELLULOSE SOLUTIONS
Authors: WATANABE ATSUO , KIMURA SHOJI , OHTA YOSHIO , RANDALL JOHN M. , KIMURA SUSUMU
Published: August 2006

Model solutions consisting of varying concentration of the major fouling components of mandarin orange juice, pectin and cellulose, were studied. The deposits were scraped from the membranes and analyzed for weights and concentrations of pectin and cellulose. Suspensions of cellulose with no pectin caused no decrease in permeation flux, but large declines in permeation flux occurred during concentration of solutions of pectin and cellulose. Weights and concentrations of both components in the deposits changed with altering operating conditions and decreased with increasing mean flow velocity. Resistance of the deposit to water permeability (Rg) was related to the concentration of solute at the membrane surface (Cg) by the empirical equation, Rg =α Cg1.7 (α= constant). Accumulation of deposit on the membrane was in two forms: viscous layer and film layer. The former was a common form of deposit accumulated during the concentration of model solution under all conditions, but the latter was formed only under conditions at higher permeation flux with modelately high mean flow velocity. The film layer was insoluble in water but soluble in 0.0N HCl solution.
HYDRATION OF WHOLE SOYBEANS AFFECTS SOLIDS LOSSES AND COOKING QUALITY
Authors: WANG HWA L. , SWAIN E. W. , HESSELTINE C. W. , HEATH H. D.
Published: August 2006

Air‐dried soybeans absorb water rapidly for the first 2 hr followed by a slower rate of uptake. The beans take up an equal weight of water (100% hydration) after approximately 2.5 hr at 37°C to 5.5 hr at 20°C and reach complete hydration (140% hydration) after 6 hr at 37°C and 16 hr at 20°C. Soluble solids are leached out of the beans at a fairly steady rate throughout the hydration, and the amount is greater with higher temperatures. Temperature is the most important factor in determining the rate of water absorption and of solids losses. Of the total solids lost, 7–16% is protein. The proportion of protein loss increases as the soaking time and temperature increase. About 30–50% of soluble sugars, including fructose, sucrose, raffinose and stachyose, are removed from the beans after overnight soaking at 25°C. On the other hand, the amounts of trypsin inhibitor and hemagglutinin found in the soybean soak are relatively small as compared to that present in the air‐dried beans. Hydrating soybeans to 100% prior to cooking reduces the cooking time, increases the tenderness and weight of the cooked beans, and improves their appearance. Complete hydration results in no further improvement in cooking rate or cooking quality of the beans.
AIR CLASSIFICATION OF DEFATTED, GLANDED COTTONSEED FLOURS TO PRODUCE EDIBLE PROTEIN PRODUCT
Authors: KADAN R. S. , FREEMAN D. W. , ZIEGLER G. M. , SPADARO J. J.
Published: August 2006

A modified air‐classification technique for producing a low‐gossypol, edible cottonseed product from defatted glanded cottonseed flour was investigated. Several milling methods, including fixed hammer disintegating, pin milling, and air‐gun pulverizing, were used to prepare flour from defatted flakes. The milled flours were evaluated for particle size distribution prior to air classification. The yields and the proximate composition of the final fractions indicated that both are affected by the method of milling. With a fixed‐hammer disintegrator, a low gossypol edible product was produced. The other milling methods ruptured excessive amounts of pigment glands or did not sufficiently comminute the defatted material. The edible fraction yield can be increased if heat is used to lower the free gossypol content of the final product. Heat converted free gossypol into bound gossypol, therefore total gossypol was unchanged.
SEPARATION OF FLAVOR COMPOUNDS FROM LIPIDS IN A MODEL SYSTEM BY MEANS OF MEMBRANE DIALYSIS
Authors: BENKLER K. F. , REINECCIUS G. A.
Published: August 2006

The separation of flavor compounds from lipids by membrane dialysis was studied using a model system consisting of 11 flavor compounds and corn oil dissolved in solvent. Several solvent systems and three perfluorosulfonic acid membranes were studied. The most effective solvent system was a mixture of 70% acetone and 30% pentane while the more effective membranes were ones with equivalent weights of 1200 and 1100g and thicknesses of 5 and 10 mils, respectively. Diffusion of the corn oil was less than 0.12% of the oil added. Calculation of permeances showed that diffusion decreased with increased molecular size. The diffusion of 2‐methoxypyrazine was hindered by either adsorption on to or reaction with the dialysis membrane. Reaction of the membrane with acetone (solvent) resulted in the formation of two artifacts.
DESIGN OF A GENERATOR FOR STUDYING ISOTHERMALLY GENERATED WOOD SMOKE
Authors: UGSTAD ERIK , OLSTAD SVERRE , VOLD ELLEF , HILDRUM KJELL IVAR , FRETHEIM KRISTEN , HØYEM TORE
Published: August 2006

A laboratory size smoke generator, working under controlled conditions, has been constructed. The generator is basically a closed system to allow control over the supply of air, and it can produce smoke at a specific, desired temperature (within ± 10°C) in the region 300–550°C. This makes possible meaningful and systematic studies of important properties of smoke generated at various temperatures, such as its antimicrobial, antioxidative, flavor‐ and color producing effects, and content of polycyclic aromatic hydrocarbons.
COEFFICIENT OF SLIDING FRICTION FOR NONUNIFORM SURFACE PROPERTIES
Authors: HENDERSON JERALD M.
Published: August 2006

The determination of the sliding coefficients of friction of the two major parts of squid moving on a metalic surface required using the whole squid. The investigation of the relationship between the coefficients of friction of the individual parts and the average coefficient for the whole lead to the derivation of a general relationship analogous to the relationship for the center of mass of a body. Specific results from the squid investigation are included to illustrate the application of the general friction relationship.
DETERMINATION OF HEXOSAMINES IN CHITIN BY ION‐EXCHANGE CHROMATOGRAPHY
Authors: HUBBARD J. O. , SEITZ L. M. , MOHR H. E.
Published: August 2006

An ion‐exchange chromatography method is described for the determination of glucosamine and galactosamine hydrolyzed from fungal chitin. The method was designed to handle relatively large samples and to minimize the volume of hydrolyzate needed to be evaporated. Final extracts were analyzed on an automatic amino acid analyzer programmed to inject samples alternately onto two columns. Analysis time on the analyzer was 30 mm per sample. As little as 30 μg of glucosamine per gram of sample was detected.
LOW OXYGEN RECYCLED VAPOR (LORV) FOR FOOD DRYING
Authors: MORGAN J. P. , DURKEE E. L. , WAGNER J. R.
Published: August 2006

An exploratory study has been made where drying was done by reheating the vapors of evaporation which were then recycled with the combustion gasses through a partially closed system containing a low oxygen atmosphere. Fresh carrots dried in this manner were simultaneously dried and blanched and appeared to have more flavor and color and a more natural texture compared to conventionally air‐dried carrots when reconstituted. Drying temperatures greater than 143°C throughout drying caused heat damage to the drying product, but higher temperatures may be possible in the initial drying stages by replacing the batch system used in this investigation with a two‐stage continuous system.
EFFECT OF AMMONIATED GLYCYRRHIZIN ON THE MINERAL UTILIZATION OF RATS
Authors: WEST LESLIE G. , NONNAMAKER BECKY J. , GREGER JANET L.
Published: August 2006

Administration of ammoniated glycyrrhizin for 14 days in the diets of rats at a 2% level caused a significant increase in iron excretion and a significant depletion in liver iron stores as compared to pair‐fed control rats. Zinc and magnesium fecal and tissue levels were not significantly influenced by this dietary saponin. Body and fecal weights were also significantly increased in animals consuming the saponin‐containing diet.
EFFECTS OF ELECTRICAL STIMULATION AND SHROUDING METHOD ON QUALITY AND PALATABILITY OF BEEF CARCASSES
Authors: CROSS H. R. , SMITH G. C. , KOTULA A. W. , MUSE D. A.
Published: August 2006

For evaluation of the effects of film overwrap and electrical shock postmortem on carcass quality traits and palatability of meat, 24 sides of beef were assigned to one of four treatments: (1) control–no electrical shock and cloth shroud only; (2) electrical shock and cloth shroud only; (3) no electrical shock and cloth shroud plus PVC film overwrap; and (4) electrical shock and cloth shroud plus PVC film overwrap. Metal pins were placed in the muscle of the round near the achilles tendon and in the muscles between the scapula and the thoracic vertebrae. Carcasses were shocked within 1 hr postmortem and before chilling. Sides were chilled 18 hr at 2–3°C prior to ribbing. Following ribbing and a 15 min bloom time, each side was evaluated for quality grade and yield grade characteristics and scored for heat‐ring, color, texture and firmness. Electrical stimulation significantly decreased heat‐ring and improved lean color, texture and tenderness. PVC film overwrap contributed little above the effects of electrical stimulation. These data suggested that electrical stimulation significantly decreased the incidence of heatring.
ROLE OF SOME FATTY ACIDS ON THE GROWTH AND LIPASE PRODUCTION BY Streptococcus faecalis
Authors: CHANDER HARISH , RANGANATHAN B. , JASJITSINGH
Published: August 2006

Incorporation of short chain fatty acids into the growth medium of Streptococcus faecalis was found to be stimulatory for lipase production. The long chain fatty acids were inhibitory to growth and lipase production.
PREPARATION OF YEAST PROTEIN ISOLATE WITH LOW NUCLEIC ACID BY SUCCINYLATION
Authors: SHETTY K. J. , KINSELLA J. E.
Published: August 2006

Succinylation after cell disruption facilitates the isolation of yeast protein in high yields with less than 2% nucleic acid. The method involves the addition of excess succinic anhydride at pH 8 immediately after cell disruption followed by isoelectric precipitation of the modified protein at pH 4.2. Most of the nucleic acid remains in the protein free supernatant. Succinylation increased extractability of the protein, decreased proteolysis and improved thermal stability. The precipitated protein contained 15.61, 1.8 and 7.0% nitrogen, nucleic acid and carbohydrate, respectively.
ION‐EXCHANGE CHROMATOGRAPHY AND ELECTROPHORESIS OF EGG YOLK PROTEINS
Authors: MC BEE L. E. , COTTERILL O. J.
Published: August 2006

Pure egg yolk was fractionated using DEAE ion‐exchange cellulose. Eluted components were simultaneously, detected by fluorescence and ultra‐violet absorption. Selected chromatographic fractions were subjected to disc gel electrophoresis and assayed for total lipids, amino acids and phosphorus. Native egg yolk was separated into 18 peaks chromatographically and 23 bands electrophoretically. Multi‐component chromatographic peaks were demonstrated by electrophoresis. Chromatographic peaks and corresponding electrophoretic bands, were identified by literature reference for lipovitellin, livetins, phosvitin and a low density fraction. A direct relationship existed between chromatographic position and electrophoretic mohility. Lipid and phosphorus concentrations were high in the same fractions.
SODIUM NITRITE AND SORBIC ACID EFFECTS ON Clostridium botulinum TOXIN FORMATION IN CHICKEN FRANKFURTER‐TYPE EMULSIONS
Authors: SOFOS J. N. , BUSTA F. F. , BHOTHIPAKSA K. , ALLEN C. E.
Published: August 2006

C. botulinum growth and toxin production and residual nitrite depletion were studied in a mechanically deboned chicken meat (MDCM) frankfurter‐type product, during 27°C temperature abuse. A series of three trials were conducted in order to determine the effects of sodium nitrite and sorbic acid on the above parameters. Low nitrite concentrations (20 and 40 μg/g), did not influence C botulinum growth and toxin production. The addition of sorbic acid (0.2%) to these nitrite levels resulted in a significant extention of the time necessary for toxin to develop. The 0.1% sorbic acid level was ineffective. Nitrite concentrations of 156 μg/g doubled the time necessary, for botulinal toxin production, as did 0.2% sorbic acid alone. The magnitude of toxin production delay was increased five fold when 156 μg/g nitrite and 0.2% sorbic acid were combined. Nitrite depletion, was rapid during processing and 27°C incubation. Low residual nitrite concentrations were present for a longer time in nitrite‐sorbic acid combination treatments, indicating that the presence of sorbic acid may delay depletion of residual nitrite. Gas production and spoilage of the product followed the same rate of development as toxin.
PROTEIN QUALITY OF MECHANICALLY PROCESSED (SPECIES) PRODUCT AND BONE RESIDUE
Authors: FIELD R. A. , CHANG YET‐OY , KRUGGEL W. G.
Published: August 2006

Six samples of mechanically processed (species) product (MPP) from a Beehive deboner equipped with 0.46 mm holes in the cylinder, one sample of beef semimembranosus muscle and three samples of bone residue were analyzed. Protein efficiency ratios (PER) for MPP ranged from 1.44–2.90 compared to 2.91 for beef semimembranosus muscle. None of the bone residue samples supported rat growth giving a PER of ≤O. Regression equations to predict the PER of MPP were developed using the data obtained on the six MPP samples and the three bone residue samples described in this paper plus PER and amino acid data obtained on nine other samples of MPP. The regression equations were then tested using 24 different lots of MPP. Multiple regression equations using leucine and proline or hydroxyproline and isoleucine as independent variables were suitable for use in categorizing MPP on the basis of protein value. An alternative method of controlling protein quality in MPP by limiting the hydroxyproline content was suggested.
INHIBITION OF Staphylococcus aureus GROWTH BY COMBINATIONS OF BUTYLATED HYDROXYANISOLE, SODIUM CHLORIDE, AND pH
Authors: STERN N. J. , SMOOT L. A. , PIERSON M. D.
Published: August 2006

Trypticase Soy Broth containing butylated hydroxyanisole (BHA; 0, 50 or 100 ppm) and sodium chloride (NaCl: 3, 5, or 7%) at pH 5.0. 6.0, or 7.0 was inoculated with Staphylococcus aureus S‐6 to evaluate the antimicrobial effectiveness of these chemicals in concert. BHA at the levels tested became more effective in preventing growth as the pH of the medium was decreased and the NaCl concentration was increased. The combination of 100 ppm BHA with 5 or 7% NaCl at all three pH levels tested had the strongest bactericidal effect.
VITAMIN ANALYSIS BY MICROBIAL AND PROTOZOAN ORGANISMS: RESPONSE TO FOOD PRESERVATIVES AND NEUTRALIZATION SALTS
Authors: VOIGT M. N. , EITENMILLER R. R. , WARE G. O.
Published: August 2006

Vitamin analyses using protozoa (Tetrahymena pyriformis, Ochromonas danica and Ochromonas malhamensis) as test organisms were found to he affected by lower concentrations of neutralization salts than were the vitamin analyses which used bacteria and yeast as test organisms. Neutralization salts are formed during vitamin extraction procedures. Growth of protozoa and yeast was affected by the food preservatives‐sodium sorbate, sodium propionate and sodium benzoate. Except for sodium benzoate inhibition of Lactobacillus leichmannii, the growth of bacterial test cultures was not affected by these chemicals. Levels of the neutralization salts and food preservatives in vitamin assays that are required to affect the growth of the test organisms were calculated. These levels were compared to the concentrations of salts formed by accepted vitamin extraction procedures to determine the dilutions of sample extracts necessary to avoid interference. Similar calculations were completed to determine minimal dilutions of foods necessary to avoid the effects of food preservatives on the test organisms. Acids and bases that neutralized to form salts that had the least effect on the growth of the test cultures were determined.
COMPARISON OF PROTOZOAN AND CONVENTIONAL METHODS OF VITAMIN ANALYSIS
Authors: VOIGT M. N. , EITENMILLER R. R. , WARE G. O.
Published: August 2006

Data obtained from commonly used methods of assaying for riboflavin, vitamin B6, niacin, pantothenic acid, thiamine, biotin and vitamm B1 2 were compared to data obtained from vitamin analysis procedures employing protozoa as the test organisms. The protozoa were of the genera Tetrahymena and Ochromonas. Generally, the procedures employing Tetrahymena indicated higher levels of the vitamins in the foods analyzed, while the procedures employing Ochromonas indicated lower vitamin levels than the corresponding commonly used methods of vitamin analysis. Both protozoan and the commonly used methods for analysis of vitamins indicated higher levels of vitamins in food samples when the sample extracts received enzymatic as well as acid hydrolysis treatments. Neutralization salts formed during vitamin extraction procedures were found to interfere with both the conventional and the protozoan methods. High‐acid foods (e.g., orange and tomato juices) were found to inhibit the growth of Tetrahymena. Further studies are required to develop optimal methods of vitamin extraction and analysis in order to quantify the biologically available vitamin contents of foods.
ZINC INTERFERENCE WITH COPPER, IRON AND MANGANESE IN YOUNG JAPANESE QUAIL
Authors: HAMILTON R. P. , FOX M. R. S. , FRY B. E. , JONES A. O. L. , JACOBS R. M.
Published: August 2006

TO identify the most sensitive adverse effects of high dietary zinc, day‐old Japanese quail (Coturnix coturnix juponica) were fed diets marginally deficient, adequate or slightly elevated in copper with supplements of 15.6–2000 ppm zinc. By 14 days of age, sensitive zinc antagonisms of copper, iron and manganese were evident. The supplemental zinc caused depressed growth, decreased feather pigmentation, mild perosis and anemia; the first three generally being more severe when dietary copper was marginally deficient. The duodenum and liver accumulated zinc in relation to the dietary zinc level. Supplemental zinc caused decreased levels of iron, manganese and copper in the liver. The adequacy of copper intake is important when zinc intake is increased by use of dietary supplements or fortification of foods.
EFFECT OF GLUCOSE AND FRUCTOSE ON INCUBATION GLYCOGENIC CAPACITY IN TISSUE FROM MICE PREVIOUSLY CONSUMING VARIOUS CARBOHYDRATES
Authors: ARAUJO PAUL E.
Published: August 2006

The effect of various carbohydrates upon liver glycogen production was investigated. Fructose enhanced in vitro glycogen production when having been given previously as a pretreatment in the drinking water of the mice. This enhancement was not increased when fructose was the in vitro substrate for liver slices. Response to a sucrose solution varied but generally was similar to that for fructose. Dietary studies were also carried out to eliminate uncertainty caused by the carbohydrate content of the laboratory chow fed while the mice were drinking the sweetened solutions. In these studies, the livers from mice consuming the sucrose‐based diet did not differ greatly from those of mice consuming the starch‐based diet. Addition of cellulose to these diets heightened the glycogen levels found in vitro, however.
SPORULATION OF Clostridium perfringens IN MEATS SUPPLEMENTED WITH SOY MATERIALS
Authors: CRAVEN S. E. , MERCURI A. J.
Published: August 2006

Cooked meat samples and meat supplemented with 30% hydrated isolated soy protein (ISP), soy protein concentrate (SPC), or textured soy protein (TSP) were inoculated with vegetative cells of Clostridium perfringens and incubated anaerobically at 3 7°C for 24 hr. Of six C. perfringens strains, six sporulated in chicken thigh meat, two in beef, and none in pork sausage. Sporulation was significantly less (P < 0.01) in chicken thigh meat or beef supplemented with SPC or TSP than in chicken or beef controls. Sporulation was significantly higher (P < 0.01) in beef supplemented with ISP than in beef. Of the three pork sausage‐soy protein combinations, sporulation was infrequently detected in pork sausage‐ISP samples. The changes in sporulation in chicken or beef by addition of ISP, SPC and TSP were apparently due to a pH effect. With the pH adjusted to 7.5, sporulation of C. perfringens in Duncan‐Strong (D‐S) sporulation medium with added ISP, SPC, or TSP was similar to or greater than that in D‐S medium.
INFLUENCE OF pH AND SALT CONCENTRATION ON NITROGEN SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY FLOUR
Authors: McWATTERS KAY H. , HOLMES MAC R.
Published: August 2006

Nitrogen solubility and emulsifying properties of soy flour were measured over a pH range of 20–10.0 and in three dispersion media including water, 0.1M NaCl (low salt) and 1.0M NaCl (high salt). Nitrogen solubility and emulsion capacity of water and low‐salt suspensions were similar and were quite low at pH 4.0 but improved significantly at pH levels below or above 4.0. In high‐salt suspensions, nitrogen solubility and emulsion capacity generally increased from IJH 2.0 to PH 10.0. Whereas no emulsions were formed by water ‐and low‐salt suspensions at pH 4.0, thick mayonnaise‐like emulsions were formed by the high salt treatment at this pH. Except for the water and low‐salt suspensions at pH 4.0 and the low‐salt suspension at pH 5.0, all emulsions formed were mayonnaise‐like in consistency and compared favorably to a commercial mayonnaise. Multiple regression analyses showed that pH was the primary determinant of nitrogen solubility and emulsifying properties of soy flour. The influence of soluble nitrogen on emulsion capacity and viscosity was difficult to discern since it too was strongly influenced and confounded by pH effects. Changing the electrovalent properties of the protein, either by shifts in pH or by modifications in salt concentration, appeared to be the most significant factor influencing these functional characteristics.
PASTING BEHAVIOR OF RICE: A NEW METHOD OF VISCOGRAPHY
Authors: BHATTACHARYA K. R. , SOWBHAGYA C. M.
Published: August 2006

Brabender viscograms of 45 rice varieties, belonging to eight distinct property profiles, were determined at several slurry concentrations each. The conventional criteria, viz. peak viscosity (P), breakdown and setback, obtained at an arbitrarily fixed slurry concentration, did not provide useful information. For each rice variety there was a P value below which the breakdown was zero but rose progressively above it, as well as another P value at which the setback was zero but became positive below and negative above it. These two critical P values were fairly characteristic of the rice type: e.g. the zero‐set‐back P value rose from about 350 B.U. for rice varieties of Group VIII (waxy) to 3500 B.U. for those of Group 1 (some dwarf indica). But the most useful test criterion was the‘relative breakdown,’i.e. breakdown/(breakdown + setback). Its value, at a P value of 1000 B.U., rose from about 3% for Group I to 300% for Group VIII. The three mutual ratios of the peak, hot‐paste and cold‐paste viscosities provided other useful distinguishing criteria. These viscogram indices were closely related to the total and insoluble amylose contents of the samples.
SONICATION EFFECT ON POTATO STARCH AND SWEET POTATO POWDER
Authors: AZHAR A. , HAMDY M. K.
Published: August 2006

Maximum degradation of potato starch was detected after 30 min sonication at l‐2°C. Degradation, evidenced by decrease in viscosity, may occur to starch granules rather than the individual polymers. This hypothesis was supported by the fact that no difference in rate of enzymatic hydrolysis was detected between sonicated and nonsonicated potato starch when either was used as substrate for β‐amylase. Neither the specific activity of pure preparation of β‐amylase, nor its electrophoretic behavior was altered due to cavita‐tion action of sonication. Ultrasonic waves also did not alter activities of β‐amylase intrinsic of sweet potato.
CHANGES IN THE NUTRIENT COMPOSITION DURING COMMERCIAL PROCESSING OF FROZEN POTATO PRODUCTS
Authors: AUGUSTIN JORG , SWANSON B. G. , TEITZEL C. , JOHNSON S. R. , POMETTO S. F. , ARTZ W. E. , HUANG C. P. , SCHOMAKER C.
Published: August 2006

Unit operations in several commercial processing operations of frozen potato products were evaluated regarding their effects on the protein and water‐soluble vitamin composition of the products. The investigation included processing lines for French fries and preformed patties. Overall retention values ranged from a low of 53% for ascorbic acid in preformed patties to a high of 90% for vitamin B6, also in preformed patties. With the exception of the case of ascorbic acid in preformed patties, water blanching was the chief contributor toward the reduction of nutrients. The effects of the other unit operations were statistically nonsignificant. Retention values with small cut French fries were lower than those of the large size cuts. Retention values were significantly greater with steam blanching than with water blanching.
SWEETNESS OF LACTULOSE RELATIVE TO SUCROSE
Authors: PARRISH F. W. , TALLEY F. B. , ROSS K. D. , CLARK J. , PHILLIPS J. G.
Published: August 2006

The sweetness of lactulose over the range of concentration 5–35% (W/V), measured by a trained panel using paired comparison with standard reference solutions of sucrose of varying concentrations, is 48% to 62% of that of sucrose. In addition, sensitivity thresholds and recognition thresholds for sweetness of lactulose and sucrose were determined by a rating‐scale method. The sweetness of a mix ture containing 10% (W/V) lactulose and 5% (W/V) sucrose showed a synergistic effect of 22%, and a mixture of 5% (W/V) lactulose and 2.5% (W/V) sucrose showed 12% synergism. Partial hydrolysis of lactulose to give a mixture containing 5% (W/V) lactulose, 2.5% (W/V) galactose, and 2.5% (W/V) fructose caused a 6% synergistic effect on sweetness.
SWEET CORN: VARIETAL AND DEVELOPMENTAL DIFFERENCES IN AMINO ACID CONTENT AND COMPOSITION OF GRAIN
Authors: SANDERSON J. E. , PAULIS J. W. , PORCUNA F. N. , WALL J. S.
Published: August 2006

Grain of three varieties of hybrid sweet corn was harvested and analyzed at approximately 15, 30, 45 and 60 days after pollination to establish variation in composition and amino acid content among varieties and during course of grain maturation. In all three varieties, percent protein content on a dry basis dropped markedly after 15 days post‐pollination but remained fairly constant at 12–13% during later development. Fat increased steadily from 3 to 7 or 8% (dry basis) in all varieties. Lysine content decreased after 15 days, but sulfur amino acids increased to a maximum at 60 days. At 28–30 days, when sweet corn is generally harvested for canning, lysine content of the grain ranged from 3.8–4.3g per 100g of protein.
SENSORY QUALITY OF CUCUMBERS BEFORE AND AFTER BRINING
Authors: ENNIS DANIEL M. , O'SULLIVAN J.
Published: August 2006

Cucumbers were evaluated on sensory characteristics by panels of 5–6 judges before and after brining. Multiple regression analysis of the data resulting from word‐anchored sensory scales revealed that only three characteristics, color, shape and seed size, influenced overall quality before brining. These characteristics separated out on a 60:27:13 basis using a 100‐point scale. Texture differences between the 24 cultivars tested were not sufficient to include texture in the model before brining. Twenty cultivar‐treatments were evaluated after brining on nine sensory characteristics of which color, seed size, crispness and firmness were significant. The relative importance of these characteristics was 38:27:21: 14 on a 100‐point scale.
EFFECTS OF OILSEED PROTEINS, AT TWO REPLACEMENT LEVELS, ON CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF FRANKFURTERS
Authors: TERRELL R. N. , BROWN J. A. , CARPENTER Z. L. , MATTIL K. F. , MONAGLE C. W.
Published: August 2006

Frankfurters (all meat) and frankfurter‐like products (oilseed proteins replaced 10% or 30% of the meat) were prepared. Oilseed proteins were hydrated to a protein content of 13% during batter preparation. There were no significant differences among finished products in protein content; however, frankfurter‐like products containing 10% oilseed proteins had (P < 0.05) higher moisture, fat and ash percentages than did frankfurters or frankfurter‐like products containing 30% oilseed proteins. Among frankfurter‐like products, bioyield values from Instron force‐deformation curves were greater for products containing 10% oilseed protein than for those containing 30% oilseed protein. Although not significantly different in all comparisons at the 10% and 30% replacement levels, frankfurter‐like products containing soy concentrate, soy isolate and textured soy flour had greater bioyield values than did those products containing cottonseed proteins Sensory panel ratings for overall satisfaction of frankfurters and frankfurter‐like products containing 10% oilseed proteins revealed a significant difference (P < 0.05) between the all‐meat frankfurters and all frankfurter‐like products except those containing soy concentrate and textured soy flour. Differences in sensory panel ratings for overall satisfaction and texture desirability were more apparent among frankfurter‐like products when 30%, rather than 10%, of the meat was replaced with oilseed proteins. None of the frankfurter‐like products containing 30% oilseed proteins was as desirable in overall satisfaction or texture desirability as the all‐meat frankfurter.
EFFECTS OF PRECOOKING BEEF PATTIES ON PALATABILITY, COOKING PROPERTIES AND STORAGE STABILITY
Authors: CROSS H. R. , MUSE D. , GREEN E. C.
Published: August 2006

Precooked and raw frozen patties varying in level of soy protein and spices were prepared at two commercial locations. The patties were cooked or reheated by either roasting, broiling, or microwave. Precooked, reheated patties were rated tougher and drier by the trained panel. Panel ratings for precooked, reheated patties were low enough to be considered of practical importance. The addition of soy protein to the mixture significantly increased the panel ratings for tenderness.
ASCORBIC ACID IN PEAS COOKED BY MICROWAVES
Authors: MABESA L. B. , BALDWIN R. E.
Published: August 2006

Market samples of frozen peas were cooked with and without water in a domestic microwave oven (115V, 550 watts cooking power) and in an institutional microwave oven (220V, 1150 watts cooking power). Total ascorbic acid, as determined by the 2,4‐dinitrophenylhydrazine method, was higher in peas cooked without water regardless of cooking appliance. Microwave cooked peas tend to have greater retention of total ascorbic acid than those cooked conventionally.
LOSS OF GREEN COLOR OF REFRIGERATED AND NONREFRIGERATED SOUTHERN PEAS
Authors: HURST W. C. , SCHULER G. A.
Published: August 2006

Southern pea quality is judged commercially according to USDA grading standards. The presence of green color determines USDA grades of Southern peas. Since USDA testing procedures are subjective in nature and the objective of this investigation was to provide commercial Southern pea processors a practical means of preserving pea color, it was determined that measurements should be made subjectively to give validity to the results. This study shows that Grade A peas can be maintained by hydrocooling and holding them under refrigeration subsequent to the harvesting and shelling operations.
GERMINATION AND RELATIVE NUTRITIVE VALUE OF CORN MEAL AND CORN CHIPS
Authors: HASIM NORMAH BINTE , FIELDS M. L.
Published: August 2006

Microbiological assay showed a significant increase in niacin (P < 0.05) and riboflavin (P < 0.01) in corn meal made from germinated corn as compared to the control corn meal. The thiamine content (microbiologically determined) remained the same as that in the control meal. The relative nutritive value (as determined by Tetrahymena pyriformis W) of the corn meal made from germinated corn was significantly (P < 0.01) higher (86%).than that of the control corn meal (69%). Processing the germinated corn meal into corn chips, decreased the levels of vitamins and %RNV but these values remained higher than the control chips., Bitterness and an earthy flavor were defects in the corn chips made from germinated corn.
EFFECTS OF PEANUT SHELL FLOUR ON, FIRMNESS, COLOR AND ACCEPTANCE OF PEANUT BUTTER
Authors: COLLINS J. L. , SANCHEZ J. F.
Published: August 2006

A flour was prepared from peanut shells and added to peanut butter at levels of 0–1%. The flour increased firmness, had only a slight effect on color, and produced no sensory preferences of the peanut butter. Results indidate that the flour may have usefulness as a stabilizer of peanut butter.
STUDIES ON KINETICS OF INOSINE 5′‐MONOPHOSPHATE INSTABILITY
Authors: LEE JAE HEUNG
Published: August 2006

The decomposition rate of inosine 5′‐monophosphate was investigated at 1007deg;C in a pH range 5.52–6.87, ionic strength 0.4. The rate was confirmed to be a pseudo first‐order reaction and log rate‐pa profile showed a maximum near pK2, of inosine 5′‐monophosphate. The theoretical reaction model was proposed and the calculated rate constant was in good agreement with the results obtained from the experiments.
CHEMICAL, NUTRITIONAL AND MICROBIOLOGICAL QUALITY OF A PROTEIN CONCENTRATE FROM CULLED DRY BEANS
Authors: CHANG K. C. , SATTERLEE L. D.
Published: August 2006

A study was undertaken to develop a bean protein concentrate (BPC) from a mixture of five varieties of cull beans. The chemical composition, microbiological quality, and the nutritive value of the BPC were determined. The BPC was isolated from the bean flour by extraction with a dilute salt solution followed by acid precipitation. Protein recovery was 56% as BPC by extracting the cull bean flour with a 0.2% sodium chloride solution followed by precipitation at 90°C, pH 4.0. No detectable amount of toxic substance was found in BPC as assayed for heavy metals and mycotoxins. The microbiological and protein nutritional quality (PER) of the final products were determined. The PER data indicated that the BPC obtained by acid precipitation at room temperature had a higher nutritional quality than did BPC acid precipitated at 90°C.