bluuebunny/crossref_metadata_2025 huggingface dataset:
A POTENTIAL PROCESSED CARROT PRODUCT
Authors: SALDANA G. , MEYER R. , LIME B. J.
Published: August 2006

Carrot pie fillings were prepared from carrots that did not meet fresh market standards but were otherwise of good quality. The pie fillings were prepared by mixing carrot puree, sugar, salt, and ground spices or oil extract spices. Nutrient composition analysis showed that vitamin A was five times higher in carrot pie fillings than in pumpkin pie filling. Thiamin, niacin, and total carbohydrates were higher in carrot pie fillings. Sensory panel scores show that carrot pie was preferred over pumpkin pie and ground spices over oil extract spices. The results of this work indicate that an acceptable carrot pie filling of equal or better nutritional value than pumpkin pie can be prepared.
SURVIVAL OF Clostridium sporogenes (PA 3679) AND Bacillus coagulans IN GREEN BEANS AND TOMATOES HOME CANNED AT HIGH ALTITUDE (7200 FT)
Authors: WILLIAMS J. C. , MAKI L.R.
Published: August 2006

USDA methods for home canning, adjusted for altitude, served as the control for evaluation of survival of Clostridium sporogenes (PA 3679) introduced into green bean and Bacillus coagulans into tomato packs. Variables included alterations in pounds of pressure and length of process time both greater and less than the control. Most Probable Number Technique was utilized to quantitate growth of organisms before and immediately following heat process. Growth occurred in the majority of samples processed. Neither control nor variable methods used were adequate for destruction of microorganisms in inoculated packs. USDA recommendations for canning green beans and tomatoes need to be reevaluated.
ACCELERATED PROCESSING SYSTEMS FOR USDA CHOICE AND GOOD BEEF CARCASSES
Authors: CROSS H. R. , TENNENT IVONNE
Published: August 2006

Seventy‐two sides from 36 U.S. Choice and Good grade carcasses were used to study the effects of USDA grade, postmortem excision time, storage method, and electrical stimulation (ES) on the quality traits, storage properties, chemical traits, and sensory ratings of the longissimus dorsi (LD) muscle. Postmortem boning time had significant effects on weight loss during storage and leakage ratings of the vacuum bag, with values being most favorable when sides were boned nearer to the time of slaughter. Muscles boned at 48 hr were more tender than muscles boned at 1 or 4 hr; however, as the time between slaughter and boning increased, percent thaw and cooking loss increased: Electrical stimulation tended to offset the negative effects of excision time on tenderness. Muscles that were frozen immediately or before 24 hr were borderline in tenderness. Electrical stimulation increased the tenderness of these muscles but not enough to equal the muscles that were aged 20 days. Freezing muscles immediately would involve some tenderness risk even with ES. With ES, muscles can be frozen after 24 hr.
EFFECTS OF HOT‐BONING AND COOKING METHOD UPON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTS
Authors: RAY E. E. , STIFFLER D. M. , BERRY B. W.
Published: August 2006

Beef semimembranosus and semitendinosus muscles were removed prerigor (1 hr postmortem) and postrigor (7 days postmortem) to evaluate the effects of steam, hot water vat, and convectional electric cookery upon length, width, and depth changes, cooking losses, shear force values, and time required to heat product to an internal temperature of 68°C. Roasts cooked prerigor were significantly shorter and thicker than those cooked postrigor. Cooking losses were significantly lower (6.5%) with prerigor roasts. Lower shear force values were obtained from roasts cooked postrigor; than prerigor. Prerigor cooked roasts by steam or convectional electric had lower shear force values than prerigor roasts cooked in hot water. Because of inherent higher temperature, prerigor roasts required 22% less cooking time than chilled postrigor roasts (93 vs 120 min/ kg). Precooking HB beef, regardless of cooking method, does not appear feasible due to increased toughness, produced by the shortening of the muscles during cooking, that may be a result of heat stimulated contractions of heat rigor during cooking.
YIELD AND PALATABILITY OF HOT‐PROCESSED, PHOSPHATE‐INJECTED PORK
Authors: HOES T. L. , RAMSEY C. B. , HINES R. C. , TATUM J. D.
Published: August 2006

Hot‐processed pork carcass sides yielded 1.6% more retail cuts, had 1.8% less cutting and chilling loss and required 42.7% less heat energy and 39.5% less refrigeration energy than sides chilled to 4°C before being processed. Hot processing did not affect any cooking or palatability trait studied. Injection of loins to 110% of their weight with a 5% solution of sodium hexametaphosphate and sodium pyrophosphate produced juicier, more tender, heavier chops with more thaw loss, less browning during cooking, less desirable flavor, and higher microbial numbers than conventional handling of loins (P < 0.05). Phosphate injection did not affect (P < 0.05) overall acceptability or cooking losses of the loin chops but flavor desirability declined with storage time.
INFLUENCE OF PROCESSING METHODOLOGY ON QUALITY ATTRIBUTES OF CANNED DRY BEANS
Authors: JUNEK J. J. , SISTRUNK W. A. , NEELY M. B.
Published: August 2006

A study was conducted on three bean types (Pinto, Red Kidney, and Navy), three soaking times, eleven soaking solutions, three soaking temperatures and three storage times of canned beans to determine their influence on quality attributes. Navy beans were higher in % splits than Pinto and Red Kidney. Beans soaked in solutions at 25°C rated higher in quality than those soaked at 15°C and 35°C. Shearpress values were lower in beans soaked at 35° C. Acidifying the soaking solutions with either malic or citric acid resulted in an improved color, but firmness was increased only in Navy beans. Longer soaking times decreased firmness in Pinto and Red Kidney while % splits and drained weight increased. There was an increase in splits, lightness (L), and redness in Pinto and Red Kidney after 18 months storage.
INFLUENCE OF DEFATTING AND TOASTING ON BINDING AND PROCESSING CHARACTERISTICS OF PEANUT FLOURS UTILIZED IN SNACK‐TYPE PEANUT CHIPS
Authors: McWATTERS KAY H. , CHERRY JOHN P.
Published: August 2006

The binding capacity of five commercially processed peanut flours was evaluated in a snack food system formed by adding water to produce doughs that were shaped into chips and deep fat fried. The flours were designated as: A, full‐fat, spray‐dried; B, partially defatted, untoasted; and C, D, and E, partially defatted and toasted for 15 min at 160°C, 171°C, and 177°C, respectively. Flour A produced an oily, sticky dough and chips that were difficult to handle, required the shortest frying time, and did not remain intact or retain their original shape during frying. Flour B contained the highest level of soluble protein but produced a sticky, tacky dough and chips that required the longest frying time but retained their original shape during frying; these chips had tough textures (highest shear values). Flour C contained less soluble protein than its untoasted counterpart (B), but, of the flours tested, was the easiest to mix, roll, shape, and handle; these chips retained their shape in frying and received the highest overall sensory ratings. The high temperatures used for toasting the nuts used to prepare flours D and E drastically reduced protein solubility and completely destroyed binding capacity. Gel electrophoretic patterns showed that the large molecular weight protein, arachin, which was present in flours A, B, and C, was absent from the severely heated flours (D, E). Lysine was the only amino acid in the flours that was significantly reduced by toasting. Processing conditions employed in the manufacture of these flours for use as food ingredients significantly influenced their binding capacity, protein character, and chip processing characteristics.
ROLE OF NITRITE IN CURED MEAT FLAVOR: ANTIOXIDANT ROLE OF NITRITE
Authors: MAC DONALD B. , GRAY J. I. , GIBBINS L. N.
Published: August 2006

The antioxidant activity of nitrite was investigated in model systems containing linoleic acid, Tween 20, and phosphate buffer. Results indicated that nitrite by itself can act as a prooxidant especially at concentrations greater than 25 mg/kg (parts per million). However, the addition of nitrite to model systems containing prooxidants such as Fe++ or Fe++‐EDTA substantially reduced the rates of oxidation. Lipid oxidation catalyzed by aqueous beef extract also showed a marked decrease upon the addition of nitrite. Nitrite also produced a significant effect (p < 0.05) on heme‐catalyzed lipid oxidation although the nature of this effect was not established. Further studies with an aqueous extract of pork demonstrated that dialysis removes a fraction which is largely responsible for the catalytic effect of meat extracts on lipid oxidation. Trace metal analysis revealed the presence of iron in the dialyzates from these extracts. Nitrite may function as a metal chelator to tie up these trace metals present in meat.
EFFECT OF SODIUM ACID PYROPHOSPHATE ON SENSORY, CHEMICAL, AND PHYSICAL PROPERTIES OF FRANKFURTERS
Authors: HARGETT S. M. , BLUMER T. N. , HAMANN D. D. , KEETON J. T. , MONROE R. J.
Published: August 2006

Sodium acid pyrophosphate (SAPP) is currently used by the sausage industry to accelerate development of cured meat color. The cured color accelerator was examined, through sensory evaluation and instrumental measurements, for its effects on the texture of frankfurters. The effects of SAPP on other sensory properties and on chemical and physical characteristics were also examined. SAPP was found to slightly improve texture by increasing springiness, hardness, and awareness of skin, and by reducing oiliness. SAPP had no detrimental effects on texture. SAPP caused a slight improvement in flavor by enhancing beef, salt, smoke, and seasoning flavors, and by diminishing fat flavor. and mouthfeel. However, the presence of SAPP resulted in intensified sour flavor and decreased aroma and flavor of pork. SAPP did not greatly reduce residual nitrite levels or increase the development of meat color. SAPP effectively lowered viscosity of the emulsion and held emulsion temperature down during emulsification. Unlike alkaline phosphates, SAPP did not improve moisture retention or cook yields; it had no effect on proximate analysis. SAPP did cause an increase in exudate formation in stored vacuum‐sealed packages of frankfurters.
SEPARATION OF SOY‐SPUN FIBER, EGG ALBUMEN, AND WHEAT GLUTEN BLEND BY SODIUM DODECYL SULFATE GEL ELECTROPHORESIS
Authors: RIZVI S. S. H. , JOSEPHSON R. V. , BLAISDELL J. L. , HARPER W. J.
Published: August 2006

Commercial soy spun fiber, egg albumen, wheat gluten, and a mixture of these proteins were subjected to a variety of electrophoretic techniques to find a procedure that could separate, detect, and characterize components of the individual proteins in a simulated meat analog system. Of the techniques utilized, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) provided the only effective separation of the protein components. Sample handling conditions in the SDS‐PAGE dispersion solution included the use of heat, 2‐mercaptoethanol (ME), and centrifugation. Samples centrifuged prior to electrophoresis gave superior patterns to those not centrifuged. Heat treatment of samples had no noticeable effect on separation patterns. Protein separation and resolution for all three protein sources were clear and distinct but considerably different in samples without and with added ME, the latter tending to decrease the number of large molecular weight components and increase low molecular weight components. While a majority of the protein components of soy‐spun fiber, egg albumen, and wheat gluten showed similar mobilities, there were several proteins or protein subunits with distinct mobilities in the presence or absence of ME. Therefore, SDS‐PAGE could be used to separate and identify these proteins and to study processing induced changes in commercial meat analogs containing blends of these proteins.
EFFECT OF SURFACTANTS ON THE TASTE AND FLAVOR OF DRINKING CHOCOLATE
Authors: BIRCH G. G. , OGUNMOYELA G.
Published: August 2006

The taste, flavor and persistence of response were evaluated in chocolate drinks at 50–55°C, containing increasing concentrations of either glycerol monostearate or lecithin. Each surfactant decreased flavor but increased sweetness and persistence time, and polarimetric evidence suggests that a complex between surfactant and sucrose molecules might account in part for the taste phenomena observed. When subjective intensity of sweetness in the drinks is plotted against increasing concentration of added sucrose over a range of surfactant concentrations it is found that the surfactant changes the slope as well as the intercept of the resulting curves. These results are discussed in relation to the accession of sweet stimuli to receptors and their effectiveness at eliciting a response.
CORRELATION BETWEEN AROMA AND VOLATILE COMPOSITION OF McINTOSH APPLES
Authors: PANASIUK O. , TALLEY F. B. , SAPERS G. M.
Published: August 2006

The relationship between aroma and volatile composition of McIntosh apples was investigated. Significant correlations were found between aroma qualities determined organoleptically by a trained panel and by GLC. Unripe apples contained low levels of all volatiles and exhibited grassy and green aroma notes. C‐6 aldehydes correlated with overall aroma intensity, ripeness, and fruity and aromatic notes. Esters correlated with a cheesy aroma note. Overripeness correlated with esters and total peaks in unstored but not in stored apples. The GLC peak groups which previously were found to correlate with physical and chemical properties related to maturity in unstored McIntosh apples also correlated with aroma.
EFFECTS OF CURING ON THE FLAVOR AND TEXTURE OF BAKED SWEET POTATOES
Authors: HAMANN D. D. , MILLER N. C. , PURCELL A. E.
Published: August 2006

The objective of this investigation was to determine the quality advantages, if any, of curing whole sweet potatoes prior to marketing during the harvest season. Freshly harvested sweet potatoes were washed, graded, and boxed for shipment and then cured at 30°C and 90% RH for 0, 4 or 7 days prior to shipping. Preparations were timed so that all treatments could be shipped on the same pallet. During 2 yr a total of 8 shipments were made to northern cities (500–600 miles) by truck. Sample potatoes were evaluated by a trained flavor and texture profile panel and by analytical methods. Results indicated that curing for either 4 or 7 days developed a product that was superior in both flavor and texture. Viscosity of purees was lower for cured than for uncured sweet potatoes. Curing slightly reduced ascorbic acid content.
MEASUREMENT OF HYDROGEN PRODUCTION IN THE RAT AS AN INDICATOR OF FLATULENCE ACTIVITY
Authors: FLEMING S. E.
Published: August 2006

A method is reported for collecting and measuring the production of hydrogen and methane by the laboratory rat as an indication of flatulence activity of test diets. The system employs a life‐support system with frequent and regular monitoring of oxygen, nitrogen, hydrogen, and methane by gas chromatography. The duration of and time required for maximum production of hydrogen and methane varied among diets. Two parameters were selected for quantitation based on the typical hydrogen production pattern: the shape of the curve which represents the maximum rate of production, and the total quantity of hydrogen accumulated prior to the animal returning to its basal rate of hydrogen production. The age of the animals and their dietary history influenced their response to legume‐ and raffinose‐containing diets. The high degree of variability noted among rats required a large number of observations to be taken for each diet in order to report statistically significant differences among diets. This method offers an inexpensive, although time consuming, method of predicting flatulence activity.
STORAGE STABILITY OF α‐TOCOPHEROL IN A DEHYDRATED MODEL FOOD SYSTEM CONTAINING NO FAT
Authors: WIDICUS W. A. , KIRK J. R. , GREGORY J. F.
Published: August 2006

Storage stability of α‐tocopherol in a model food system containing no fat was shown to be a function of water activity (aw), storage temperature, and the molar ratio of oxygen:α‐tocopherol. The degradation rate of α‐tocopherol increased as the water activity was increased in the range 0.10–0.65 aw, as the storage temperature was increased from 20 to 37°C, and as the molar ratio of oxygen:α‐tocopherol was increased from approximately 15:l to 1450:1. Degradation data of α‐tocopherol from all storage conditions best fit the first order rate kinetics model. Experimental activation energies ranged from 8.85–13.05 Kcal mol−1.
BIOENERGETICS OF AFLATOXIN BIOSYNTHESIS IN Aspergillus parasiticus
Authors: RAO VIDYA M. , SARASWATHY S. , MAGGON K. K. , VENKITASUBRAMANIAN T. A.
Published: August 2006

Variations in levels of adenine nucleotides during growth of A. parusiticus were studied under asparagine and zinc deficiency and correlated with aflatoxin biosynthesis. ATP levels decreased gradually from exponential to stationary phase but the reverse was true for ADP and AMP. However, AMP levels in stationary phase were virtually constant under all growth conditions employed. Increased AMP levels were observed in fungal mycelium on high aflatoxin‐producing medium as compared to the deficient media. The onset of aflatoxin biosynthesis however was accompanied by a lowering of energy charge and ATP levels.
RELATIONSHIPS OF SPECTROPHOTOMETRIC REFLECTANCE MEASUREMENTS TO BEEF MUSCLE VISUAL COLOR
Authors: HARRISON A. R. , KROPF D. H. , ALLEN D. M. , HUNT M. C. , KASTNER C. L.
Published: August 2006

Unadjusted percentage reflectance ratios or differences at 630 nm/580 nm, 507 nm/572 nm, 572 nm/525 nm, 630 nm — 580 nm and K/S adjustment of 572 nm/525 nm and 507 nm/572 nm showed high pooled within‐cell correlation coefficients to visual color scores of beef muscles displayed under 1076 lumens/m2 Deluxe Warm White lighting at 2°C up to 5 days. Adjusting reflectance to K/S did not improve correlation coefficients. Multiple regression analysis showed that %R 630 nm —%R 580 nm contributed most to R2 of prediction equations in three of four beef muscles studied. Use of %R 630 nm —%R 580 nm is recommended.
ENERGY REQUIREMENTS FOR COOKING BEEF RIB ROASTS
Authors: KORSCHGEN BERNICE M. , BERNEKING JAMES M. , BALDWIN RUTH E.
Published: August 2006

Microwave cooking was the most energy sparing of four methods of cooking beef rib roasts ranging from 2.2–2.6 kg in weight. The mean energy consumption for this method was 473 W‐hr/kg. The greatest amount of energy was required for roasting in an oven‐broiler appliance set for slow‐heat (838 W‐hr/kg) and a high‐temperature (260°C) interrupted method (839 W‐hr/kg). Conventional roasting (163°C) was intermediate in its energy requirement (648 W‐hr/kg).
PEROXIDES AS A SOURCE OF ERROR IN THE QUANTITATIVE DETERMINATION OF MONOCARBONYLS IN CHEESE
Authors: PRADEL G. , ADDA J.
Published: August 2006

In the study of the monocarbonyl fraction of cheese, the direct derivatization method of Schwartz has been compared with a high vacuum distillation method. Amounts of aldehydes recovered from cheese when using the former method were significantly greater and a complete homologous series of intermediary chain length n‐alkanals (C5‐C10) was only found when using the Schwartz method. Peroxide value determination in the fat before and after percolating the fat extract through the derivatization column showed that during this step an important destruction of peroxides occurred. This suggests that the intermediary chain length n‐alkanals may arise from an acidic scission of unsaturated fatty acid hydroperoxides.
CONSUMER ACCEPTABILITY OF TURKEY FRANKFURTERS WITH 0, 40, AND 100 PPM NITRITE
Authors: SALES CHERYL A. , BOWERS JANE A. , KROPF DONALD
Published: August 2006

Turkey frankfurters formulated with 0, 40, and 100 ppm nitrite were evaluated for color, flavor, and overall acceptability by a consumer panel and for rancid and cured meat flavor and aroma by a trained panel. In addition, consumer preference was evaluated by determining the number of frankfurters that consumers selected to eat from each of the three formulations. Panelists selected more frankfurters with 40 or 100 ppm nitrite than they did frankfurters with 0 ppm nitrite. In our paired comparison of frankfurters with 0 vs 100 ppm nitrite, more consumers preferred the color of those containing 100 ppm nitrite. Their preference did not differ for 40 vs 100 ppm frankfurters. Trained panelists found no significant difference in flavor and aroma of frankfurters containing 40 vs 100 ppm nitrite, but flavor and aroma of frankfurters containing no nitrite were significantly different from those of frankfurters containing nitrite. Rancid aroma and flavor decreased and cured meat aroma and flavor increased with increasing nitrite concentration. Redness (a+ values) increased with increasing nitrite concentration. Samples containing no nitrite were significantly more yellow (b+ values) than those containing nitrite.
DISCOLORATION PROBLEMS IN MECHANICALLY DEBONED FISH
Authors: JAUREGUI CARLOS A. , BAKER ROBERT C.
Published: August 2006

When fish are deboned in an “auger‐type” deboning machine darkening of the minced product occurs. The objective of this work was to determine the cause of the discoloration. Two different reactions leading to discoloration were found to occur, one during processing and the other during frozen storage. The first discoloration occurred immediately after deboning and had a characteristic “grayness.” The second discoloration occurred during frozen storage and was characterized by the development of yellow to brownish colors. It was found that the gray discoloration was skin related and pressure dependent. The release of black pigments, melanins, from the fish skin was found to be the source of the initial gray discoloration.
PRESENTATION ORDER BIAS IN CONSUMER PREFERENCE STUDIES ON SPONGE CAKES
Authors: KIM K. , SETSER C. S.
Published: August 2006

Consumer preferences for sponge cakes containing low egg yolk with and without some stabilizing agents were determined. Consumers showed a strong bias in favor of samples presented second. If not allowed to retaste samples or if not given a warm‐up sample, consumer panelists could have difficulty making preference judgments.
3,4‐DIHYDROXYBENZALDEHYDE‐D‐GLUCOSIDE, THE IRRITANT SUBSTANCE OF KONNYAKU
Authors: SUZUKI MASAKO
Published: August 2006

The acceptance of foods is often influenced by the occurrence of the irritant taste. In the course of studies on the irritant substances found in several plants, the present author identified 3,4‐dihydroxy‐benzaldehyde‐D‐glucoside in Konnjaku powder (Amorphophallus Konjac C.Koch) as the major component of irritant taste. The identity of the irritant substance was established by using thin‐layer chromatography, elemental analysis, and infrared spectrometry.
PREPARATION OF A QUICK‐COOKING BROWN RICE PRODUCT USING A CENTRIFUGAL FLUIDIZED BED DRIER
Authors: ROBERTS R. L. , CARLSON R. A. , FARKAS D. F.
Published: August 2006

A quick‐cooking brown rice product was developed using the centrifugal fluidized bed drier (“CFB”) concept. The high heat transfer rates in the CFB equipment provided a dry quick‐cooking brown rice in about 5 min drying time, after precooking. Preparation time for the finished product was 10–15 min, about one‐fourth that required for raw brown rice. Protein, vitamin, and mineral contents were comparable to raw brown‘rice and higher than white rice. Selected processing conditions were successfully used on a continuous CFB unit, producing about 40 1b/hr finished product. Yields were high, as very few broken kernels were observed.
OCCURRENCE OF 3‐HYDROXY‐4‐METHYL‐5‐ETHYL‐2(5H)‐FURANONE IN ACID HYDROLYZED SOY PROTEIN
Authors: MANLEY CHARLES H. , WITTACK MERCEDES , FAGERSON IRVING S.
Published: August 2006

3‐Hydroxy‐4‐methyl‐5‐ethyl‐2(5H)‐furanone has been isolated from a commercial sample of acid hydrolyzed soy protein by diethylether extraction of the acidified sample. Identification is supported by gas chromatography, infrared spectrophotometry, and nuclear magnetic resonance and mass spectrometry.
LYSOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLE
Authors: DUTSON T. R. , SMITH G. C. , CARPENTER Z. L.
Published: August 2006

Six lamb carcasses were split, the left side (ES) was electrically stimulated (25 pulses, 0.5–1 set each at 440V) while the right side (C) served as an unstimulated control. Samples were removed at 1 hr post‐stimulation and assayed for total, free, and specific activities of the lysosomal enzymes β‐glucuronidase and cathepsin‐C. A significant (P < 0.05) increase in percent free activity and a significant decrease in specific sedimentable activity and total activity of both enzymes was found for the ES samples. This indicates that the lysosomal membranes are disrupted due to electrical stimulation. The possible effects of the free lysosomal enzymes on muscle proteins and meat tenderness is discussed.
SOLVENT EXTRACTION OF ANTHOCYANINS FROM WINE POMACE
Authors: METIVIER R. P. , FRANCIS F. J. , CLYDESDALE F. M.
Published: August 2006

There is considerable interest in utilization of natural pigment as food colorants, particularly from raw materials in adequate supply, such as wine grape pomace. The rate and degree of extraction of anthocyanins from grape pomace depends upon a number of factors; this research concerned two: solvent (ethanol, methanol, water), and acid (HCl, citric, tartaric, formic, acetic, propionic). Methanol was the best extractant being 20% more effective than ethanol and 73% more effective than water. HCl was most effective with ethanol, but is also very corrosive. Of the organic acids, citric was most effective with methanol and acetic acid with water.
STORAGE CHARACTERISTICS OF WHOLESALE AND RETAIL CUTS FROM ELECTRICALLY STIMULATED LAMB CARCASSES
Authors: RILEY R. R. , SAVELL J. W. , SMITH G. C.
Published: August 2006

Old‐crop and spring lambs (n=140) were assigned to one of four treatments: (1) electrical stimulation (ES) immediately following exsanguination, (2) ES immediately following pelt removal, (3) ES immediately upon entering the cooler, and (4) not electrically stimulated (untreated controls). ES carcasses received 18 impulses of 550 volts (AC), 5 amps and 1.8 set duration with 1.8 set interval between impulses. At 24–28 hr postmortem, certain carcasses were fabricated to obtain wholesale cuts for use in vacuum packaging and storage studies and to obtain boneless loin chops for use in retail display studies. With one exception (legs from old‐crop lambs), electrical stimulation had no effect on weight losses of vacuum packaged wholesale cuts during a 6‐day storage interval. Electrical stimulation improved muscle color, decreased surface discoloration, and improved overall appearance of boneless loin chops from old‐crop lambs during a 4‐day retail display interval and did not detrimentally affect retail appearance of boneless loin chops from spring lambs. Time of application in the slaughter‐dressing sequence of electrical stimulation had no effect on weight losses of wholesale cuts during storage and had little effect on appearance of retail cuts during display.
MINERAL CONTENT AND PROXIMATE ANALYSIS OF BROILER MEAT FROM TWO STRAINS AND THREE REGIONS OF PRODUCTION
Authors: HAMM D. , SEARCY G. K. , KLOSE A. A.
Published: August 2006

Contents of moisture, fat, protein, and eight minerals in commercial broiler breast and thigh meat were defined by analyzing 15‐bird lots in a factorial design of two sexes × two commercial strains × three widely separated regions of production. Small but statistically significant differences due to strain, sex, and region were found for many of the variables examined. Region significantly influenced all the element levels except phosphorus in both breast and thigh flesh. Calcium levels found were about half those previously reported. The differences are probably not nutritionally important under normal consumption patterns.
SEPARATION OF MONO‐ AND DI‐SACCHARIDES AND SORBITOL BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: BRANDAO S. C. C. , RICHMOND M. L. , GRAY J. I. , MORTON I. D. , STINE C. M.
Published: August 2006

A simple yet rapid high performance liquid chromatography (HPLC) technique has been developed to separate and quantitate mono‐ and disaccharides and sorbitol in foods. The technique differs from previously described HPLC methods in that (a) a pair of HPLC columns are joined in tandem for better resolution of the glucose‐sorbitol peak, and (2) a ternary solvent system (acetonitrile/water/ethanol) with isocratic elution is used to increase resolution and decrease total analysis time. Elution order is fructose, glucose, sorbitol, sucrose, maltose, and lactose, all within 22 mm.
COTTONSEED AND SOY PROTEIN INGREDIENTS IN SOFT‐SERVE FROZEN DESSERTS
Authors: SIMMONS R. G. , GREEN J. R. , PAYNE C. A. , WAN P. J. , LUSAS E. W.
Published: August 2006

Six vegetable protein ingredients (glandless cottonseed flour, liquid cyclone process deglanded cottonseed flour, glandless cottonseed storage protein isolate, soy flour, soy protein concentrate, and shy protein isolate) were evaluated as partial replacements for milk solids‐not‐fat (MSNF) in soft‐serve frozen desserts. Physical tests and sensory evaluations were conducted with the experimental desserts. All ingredients tested produced satisfactory results at low levels of substitution for MSNF. At higher levels of substitution, glandless cottonseed storage protein isolate appeared to be the best of the materials tested.
EFFECTS OF PROCESSING ON THE DIETARY FIBER CONTENT OF WHEAT BRAN, PUREED GREEN BEANS, AND CARROTS
Authors: ANDERSON N. E. , CLYDESDALE F. M.
Published: August 2006

The dietary fiber (DF) components of green beans and carrots were fractionated and analyzed utilizing methodology developed by Anderson and Clydesdale (1980). Samples of each vegetable were examined as purchased, after boiling for 30 min, and after retorting for 60 min. Also, a standard wheat bran, whose DF profile was previously determined by Anderson and Clydesdale (1980), was analyzed after toasting for 30 and 60 min and after boiling for 30 min. Results indicated that toasting significantly increased the “lignin” content of the bran and had little effect on the other components. Wet heat processing tended to first solubilize and then destroy the pectin substances in the pureed green beans, carrots, and wheat bran.
CONTINUOUS EXPLOSION‐PUFFING OF APPLES
Authors: SULLIVAN J. F. , CRAIG J. C. , KONSTANCE R. P. , EGOVILLE M. J. , ACETO N. C.
Published: August 2006

The explosion‐puffing process produces excellent dehydrated apple products that can be used as crisp snacks, instant applesauce, and ingredients for pies, tarts, and cobblers. To make these products more competitive and facilitate commercialization of the process, a continuous explosion‐puffing system (CEPS) has been developed. The CEPS process has been optimized for orchard run Rome Beauty apples. Leaching loss as well as SO2 absorbance and processing losses were determined. Drying profiles from a continuous belt drier were made. Pressure, temperature, and feed moisture were used as control variables for CEPS optimization studies. Analytical tests for bulk density, rehydration, color differences, percent disintegration, and hydroxymethylfurfural were performed on each sample. From these responses a bias was discovered, necessitating a second study. The second optimization study of these responses produced an optimal region. Any point in this region gives a value of pressure, temperature, and moisture. When these conditions are used for CEPS an excellent apple product results. Orchard run Winesap apples were processed through CEPS at an optimal condition determined for Rome Beauty apples to evaluate varietal differences. While their response was significantly different, the product was acceptable.
EFFECTS OF pH, ENZYMES, AND STORAGE TIME ON THE RHEOLOGY OF SWEET POTATO PUREE
Authors: ICE J. R. , HAMANN D. D. , PURCELL A. E.
Published: August 2006

Sweet potato purees were pH adjusted (some also heat treated) and stored up to 9 months in sealed containers at room temperature. Some purees were treated with amylolytic enzymes before or after storage. Rheology and carbohydrates were evaluated after 0, 3, 7, and 9 months. Nonenzyme treated purees at 4.2 pH were semi‐solids after 3 months storage, but those at 1.5 and 11.5 pH had lower viscosities. Amylolytic enzyme treatments lowered molecular weights and viscosities. Pre‐storage treatments were more effective than post storage in molecular weight reduction. Post storage treatments were more effective in viscosity reduction.
LYSINOALANINE DETERMINATION IN PROTEINS USING HIGH‐PRESSURE LIQUID CHROMATOGRAPHY
Authors: WOOD‐RETHWILL J. C. , WARTHESEN J. J.
Published: August 2006

The use of high pressure liquid chromatography (HPLC) to determine the lysinoalanine (LAL) content in protein hydrolysates was investigated. The dansyl derivative of LAL was formed by reacting protein hydrolysates with dansyl chloride and HPLC was used to separate and quantify nanogram quantities of LAL. An excess level of dansyl chloride was necessary to form a consistent derivative peak for chromatographic analysis. Mass spectrometry was used to analyze the LAL derivative in a casein hydrolysate but a definitive spectrum was not obtained. The HPLC procedure for LAL was found to be less variable than a thin‐layer chromatographic technique and has potential for use as a rapid method for the analysis of LAL in food proteins.
CONVERSION OF CYSTINE OR CYSTEINE TO THE ANTIBACTERIAL COMPOUND BIS‐(2‐AMINO‐2‐CARBOXYETHYL) TRISULFIDE (BACTIN) ENHANCED BY FERRIC CHLORIDE AND SODIUM NITRITE
Authors: JÓNSSON S. , RAA J.
Published: August 2006

Heating of cystine at pH 6 or in hydrochloric acid, yielded Bis‐(2‐amino‐2‐carboxyethyl) trisulfide (Bactin), which had a bacteriostatic action on Lactobacillus plantarum. Heating of cysteine did not yield this compound, unless ferric chloride was present and the pH was low. In the presence of nitrite and ferric chloride, cysteine was efficiently converted to Bactin, also at pH 6. The bacteriostatic action was abolished by cysteine. We suggest that the bacteriostatic action of nitrite is due to facilitated conversion of cysteine to Bactin and a concommitant removal of thiol compounds, which otherwise abolish the bacteriostatic action.
WHEAT BRAN'S EFFECT ON DIGESTIVE ENZYME ACTIVITY AND BILE ACID LEVELS IN RATS
Authors: SHEARD NANCY F. , SCHNEEMAN BARBARA O.
Published: August 2006

Rats were fed either a fiber‐free control diet or a diet containing 5% wheat bran. After 10 days the total activity of lipase, amylase, trypsin, and chymotrypsin, and total protein were elevated in pancreatic tissue. Activity per mg protein of lipase and amylase was also elevated in the pancreas. However, there were no differences in activity of these enzymes nor in bile acid levels in the small intestine after consuming a meal. Wheat bran may alter pancreatic secretion or absorption of digestion products leading to adaptive changes in the pancreas.
AMYLASE ACTIVITY IN STERILE SPOILED PUDDING
Authors: BAREFOOT S. F. , ADAMS D. M.
Published: August 2006

Ultrahigh temperature sterilized canned puddings occasionally exhibit spoilage in the form of a dramatic loss of viscosity or thinning. Studies on a concentrated fraction of spoiled pudding indicate that thinning was due to a heat‐resistant amylase. The concentrate was obtained by centrifugation and ultrafiltration of the thinned pudding. Ultrafiltration characteristics of the active agent indicate a molecular weight of 1–30 × 104 daltons. The agent attacked starch with a decrease in iodine‐binding capability and an increase in reducing units. Treatment of the concentrate with proteolytic enzymes decreased enzymatic activity by 50%; treatment with sodium ethylene diaminetetraacetate decreased activity by 80%. The levels of starch and pH of the spoiled puddings were suitable for action of the amylase, and the enzyme was quite active at normal and elevated room temperatures.
FUNCTIONAL CHARACTERISTICS OF PROTEIN STABILIZED EMULSIONS: EMULSIFYING BEHAVIOR OF PROTEINS IN A SONIFIER
Authors: TORNBERG E.
Published: August 2006

Protein stabilized emulsions made up of 40% soybean oil by weight and protein dispersions of 2.5% (w/w) protein content have been prepared in an ultrasonic device. The emulsifying apparatus was incorporated into a recirculating system, where power input and number of passes were varied. The food proteins studied were a soy bean protein isolate, a whey protein concentrate (WPC), and a sodium caseinate. The emulsions obtained were characterized in terms of droplet size distribution and amount of protein adsorbed per unit fat surface area (protein load). The results were compared to the fat surface area and the protein load of emulsions made in different ways in a valve homogenizer. Flocculated emulsions, such as the types stabilized with soy protein and WPC (0.2–7), produced either in a sonitier or in a valve homogenizer, have larger fat surface areas and broader size distributions than nonflocculating systems. In the sonifier, overprocessing in terms of fat surface area occurs at high power inputs for all protein stabilized emulsions. Sonified emulsions have smaller droplet size and a broader spectrum of globule size than valve homogenized emulsions made with the same power input respectively, and number of passes. The protein load is largely determined by the protein/fat surface area ratio and by the type of protein used as an emulsifier, irrespective of the emulsifying conditions (emulsifying apparatus, intensity, and time). But the latter are dominating with regard to the final droplet size distribution of the emulsions, where the choice of protein is of minor importance. The relation between percentage protein adsorbed from the bulk phase as a function of the fat surface area suggests that the caseinates are mainly adsorbed from the bulk phase to the newly created interface up to a surface area of 8–9 m2/ml emulsion. For the soy protein (0–7) and WPC (0.2–7) stabilized emulsions spreading of already adsorbed molecules becomes more favorable than adsorption of proteins from the bulk at fat surface areas as low as ∼ 3 m2/ml emulsion. This change in the way of covering the interface occurs for WPC (0–7) stabilized emulsions at surface areas of about 4 m2/ml emulsion.
APPLICATION OF CRYOSCOPY FOR THE MEASUREMENT OF ENZYMATIC HYDROLYSIS OF LACTOSE
Authors: NIJPELS H. H. , EVERS P. H. , NOVAK G. , RAMET J. P.
Published: August 2006

In an earlier report we proposed a new rapid method based on the measurement of the depression of the freezing point of a solution due to the hydrolysis of lactose. In addition, this report describes the influence of acidification on the accuracy and the reproducibility of this method.
EMULSIFICATION IN SYSTEMS CONTAINING SOY PROTEIN ISOLATES, SALT AND STARCH
Authors: STONE MARTHA BARNES , CAMPBELL ADA MARIE
Published: August 2006

Emulsification in systems containing commercial soy protein isolates, salt and starch was studied at ambient temperature and 4°C. Three levels each of sodium chloride and pregelatinized waxy maize starch were tested; emulsion stability and apparent viscosity were measured. Nine salt‐starch combinations were selected for testing in a salad dressing containing one of the isolates; emulsion properties were evaluated by objective and sensory methods. Soy protein isolate, temperature, salt, and starch, along with numerous interactions, affected emulsion stability and viscosity of model systems. Results with the model systems were reasonably predictive of results with the food system.
INFLUENCE OF RAW INGREDIENTS, NITRITE LEVELS, AND COOKING TEMPERATURES ON THE MICROBIOLOGICAL QUALITY OF BRAUNSCHWEIGER
Authors: CHYR CHU‐YING , WALKER HOMER W. , SEBRANEK JOSEPH G.
Published: August 2006

Of the main ingredients (pork liver, pork‐trim, and salt‐spice mixture) used for manufacturing braunschweiger, pork liver had the most influence on the microbial numbers in the raw emulsion. The microflora of the raw sausage emulsion consisted mainly of entero‐cocci, bacilli, lactobacilli, and pediococci. At 5°C, the raw emulsion underwent souring within 4 wk. Freshly cooked liver sausage usually contained 103 organism/g; the most frequently recovered bacteria, in this instance, were bacilli, enterococci, and pediococci. Nitrite was effective in inhibiting growth of enterococci capable of producing a perfumy odor in liver sausage. Sausage made from raw emulsion of good bacterial quality and stored at 5°C had a shelf life exceeding 16 wk.
PREPARATION OF APOLIPOPROTEIN OF VERY LOW DENSITY LIPOPROTEIN FROM EGG YOLK GRANULES
Authors: KOCAL J. T. , NAKAI S. , POWRIE W. D.
Published: August 2006

The very low density lipoproteins VLDL(MF) were isolated from the yolk granules of hen's egg by a combination of preparative ultracentrifugation and agarose gel filtration chromatography. Ultra‐centrifugal, electrophoretic and chromatographic analyses were performed to characterize and assess the purity of the VLDL(MF) and delipidated VLDL. Flotation velocity. analysis of VLDLCMF) indicated a heterogeneous preparation with two major floating boundaries with S°f, rates of 75s and 207S Alkylation of VLDL(MF) with iodoacetamide prevented aggregation of VLDL(MF) due to oxidation of sulfhydryl groups and decreased S°f rates to 41s and 108s. Concanavalin A affinity chromatography of VLDL(MF) produced a retained and an unretained fraction. The retained fraction contained twice as much total carbohydrates as the unfractionated VLDL(MF), while the unretained VLDL(MF) contained half as much carbohydrate. All fractions were glycoproteins containing hexose, hexosamine and sialic acid residues. VLDL(MF) was partially delipidated with n‐heptane which preferentially extracted the neutral lipids and preserved the solubility of the phospholipid‐protein residues. Two fractions of the partially delipidated VLDL(MF) were isolated by gel filtration and characterized by analytical ultracentrifugation and by phospholipid/protein ratios. VLDL(MF) was totally delipidated with sodium deoxycholate (NaDOC) and ethanol‐ether procedures. Removal of lipids by both methods produced aggregated apoproteins; however, the NaDOC apoprotein remained soluble, whereas that obtained from ethanol‐ether precipitated, but could be solubilized in sodium dodecylsulfate or urea.
RELATIONSHIP BETWEEN ACCEPTABILITY OF PACKAGED FRANKFURTERS AND EATING QUALITY
Authors: OCKERMAN H. W. , CAHILL V. R.
Published: August 2006

Four brands of frankfurters were evaluated for packaging and appearance of product in the package. In both catagories, consumers found significant differences (P < 0.01) between brands. When these same four brands of frankfurters were coded, cooked and evaluated, only minor differences could be detected and acceptance differences were nonsignificant (P > 0.05). This suggested that package appearance, product appearance in the package, and/or prior reputation of product or manufacturer may have a major influence on sale of frankfurters which are very similar in organoleptic or cooked color properties. Sex of consumer and frequency of consumption of frankfurters also influenced evaluation of the cooked frankfurters.
HARD CHEESE SUBSTITUTE FROM SOY MILK
Authors: EL‐ELLA W. M. ABOU
Published: August 2006

A substitute for “Ras,” a hard cheese, was made successfully from soy milk. The product gained a cheesy flavor during 3‐months of ripening. Body and texture and color of cheese made with soy milk were compared to cheese made with a mixture of soy milk and cow's milk. Results showed that body and texture, as well as color, were relatively lower than cheese made from a mixture of soy milk and cow's milk. The latter possessed more acceptable properties.
Quality Attributes of Whole Egg and Albumen Mixtures Cooked by Different Methods
Authors: CHEN T.C. , HSU S.Y.
Published: August 2006

Whole egg and albumer mixtures were prepared and cooked by the following methods: (1) pan scrambled in a double boiler; (2) pan scrambled in a Teflon coated skillet; (3) boil‐in‐bag in boiling water; and (4) cook‐in‐bag in microwave oven. Yields, weeping, and content of volatile flavor components in the cooked products were measured. Cooking yields were higher for those cooked by the boil‐in‐bag and cook‐in‐bag methods than those pan scrambled. Regardless of cooking method, yields of the albumen product were lower than the whole egg product. Products prepared by the cook‐in‐bag method were also lower in weeping percentages. The methods of cooking affected the major volatile contents of the products slightly. Double boiler scrambled whole egg product contained less H2S, NH3 and total carbonyls as compared to those prepared by other methods.
Effects of Electrical Stimulation, Boning Time and Cooking Method on Beef Roasts
Authors: GRIFFIN C. L. , STIFFLER D. M. , RAY E. E. , BERRY B. W.
Published: August 2006

Sixteen steer carcasses were selected to study effects of electrical stimulation, boning time and cooking methods on palatability traits, cooking loss and chemical composition of beef biceps femoris muscle. Eight carcasses were electrically stimulated and eight carcasses served as controls. The biceps femoris muscle was removed from one side of each carcass within 2 hr of exsanguination and from the remaining side following a 48‐hr chill. Muscles were subdivided and cooked in either a convectional electric or a microwave oven. Electrical stimulation resulted in longer (P < 0.01) sarcomeres for cooked product but did not affect palatability traits, cooking loss or chemical content. Hot boning reduced (P < 0.01) cooking loss and tenderness, resulted in less (P < 0.05) total, soluble and insoluble collagen and increased the juiciness score and moisture percentage when compared with 48‐hr boning. Microwave cooking produced a greater (P < 0.01) cooking loss and a higher shear force value than convectional electric cooking.
Objective and Subjective Texture Evaluation of Irradiation Sterilized Meat Products
Authors: SEGARS R. A. , CARDELLO A. V. , COHEN J. S.
Published: August 2006

Instrumental measures of textural properties and texture panel evaluations were obtained on several meat products irradiated using various dose‐temperature conditions. Both the panel results and the instrumental data revealed several irradiation treatments that produced a tougher meat than the nonirradiated controls. Further studies indicated this toughening was due to a freezing‐irradiation interaction.
Effects of Wheat Gluten, Soy Isolate and Flavorings on Properties of Restructured Beef Steaks
Authors: HAND L. W. , CRENWELGE C. H. , TERRELL R. N.
Published: August 2006

Restructured beef steaks were made in triplicate to contain the following ingredients; meat only, meat + vital wheat gluten (VWG) and meat + isolated soy protein (ISP). In addition, each treatment was made with and without flavorings (0.44% sodium chloride, 0.25% sodium tripolyphosphate and 0.31% hydrolyzed vegetable protein). Off‐flavor scores were not different (P > 0.05) between meat and meat + VWG steaks made without flavorings; however, steaks made with meat + ISP alone had the highest (P < 0.05) off‐flavor score. AU products made with flavorings were more cohesive, juicier, and required more effort to fragment than those made without flavorings. Instron rheological values increased (not significant among all comparisons) when flavorings were used. Steaks made with VWG or ISP were not different from each other in overall desirability scores but neither of these treatments (with or without flavorings) were as desirable as controls.