bluuebunny/crossref_metadata_2025 huggingface dataset:
Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties
Authors: BERRY B. W. , LEDDY K. F.
Published: August 2006

Effects of fat level (14, 19, 24%) and cooking method (electric broiling, charbroiling, conventional oven roasting, convection oven roasting, electric grill frying, microwave cooking) were evaluated with ground beef patties using descriptive attribute and texture profile panels. Higher tenderness and juiciness values were associated with higher fat levels in the patties. Texture profile evaluation indicated the higher tenderness associated with higher fat levels and conventional oven roasting to be due to less hardness, density and cohesiveness during initial biting of the sample. Microwave cooking produced low sensory panel ratings regardless of fat level, while patties cooked by frying had the highest ground beef flavor intensity scores. Major textural properties of cohesiveness, hardness and density were influenced by fat level in a similar manner for all cooking methods.
Flow Properties of Low‐Pulp Concentrated Orange Juice: Effect of Temperature and Concentration
Authors: VITALI A. A. , RAO M. A.
Published: August 2006

Three 65° Brix low‐pulp concentrated orange juice (COJ) samples, between −19 and 30°C were shear‐thinning (pseudoplastic) fluids with negligible magnitudes of yield stress. The simple power law model fit welt the shear rate‐shear stress data. For one sample, the Powell‐Eyring model also described the data well. The Arrhenius model described the effect of temperature on the apparent viscosity and the consistency index of the power law model. The activation energy of flow (Ea) was 10.7 ± 0.2 kcal/g mole. The models of Harper and El Sahrigi and Christiansen and Craig were suitable for describing the combined effect of temperature and shear rate. The magnitude of Ea decreased with decrease in concentration. Apparent viscosity and K increased exponeitially with concentration.
Total Plant Analyses of Sterols and Fatty Acids of the Winged Bean (Psophocarpus tetragonolobus)
Authors: BEAN GEORGE , FERNANDO TUDOR , HOLDEN MARCIA , PATTERSON GLENN
Published: August 2006

Various parts of the winged bean plant, Psophocarpus tetragonolobus were analyzed for sterols and fatty acids. The major sterols were sitosterol, stigmasterol and campesterol. Sitosterol occurred in greatest amounts except in roots where stigmasterol was the predominant sterol. In seeds, behenic acid (22:0) comprised 13.5% of the total fatty acids, whereas, in the other plant parts it varied from 0.1–6.9%. Leaves contained the highest level of fatty acids, but only 22% of these fatty acids were saturated.
Effects of Emulsions, Particle Size and Levels of Added Water on the Acceptability of Smoked Sausage
Authors: URAM G. A. , CARPENTER J. A. , REAGAN J. O.
Published: August 2006

Batches of smoked sausage were made with 0 and 10% emulsion, ground to two particle sizes (6.5 and 13.0 mm) and mixed with 0, 10 and 20% added water in a factorial arrangement of treatments. The cooked sausages were held under refrigeration for five days, then heated and served to a trained sausage panel. The addition of emulsions to coarse ground sausage eliminated the significant effect of grind size on total shrinkage. Tenderness and juiciness scores and overall yields increased as the amount of added water increased to 10%; however, there were no further increases in these factors as the amount of added water was increased to 20%.
UHT Milk Processing—Effect on Process Energy Requirements
Authors: CHANDARANA D. I. , FREY B. C. , STEWART L. E. , MATTICK J. F.
Published: August 2006

Energy requirements for processing milk using a free falling film steam infusion ultra‐high temperature (UHT) sterilization process and a high temperature‐short time (HTST) pasteurization process were determined and compared. Product flow rate was 2500 kg/hr. Milk to milk regeneration was used with both processes. UHT process temperatures were 138, 143, 149, and 154°C. The energy requirements for the UHT and HTST processes ranged between 573 and 667 kJ/kg milk and 217 and 228 kJ/kg milk, respectively. Although the UHT process consumed between 345 and 450 W/kg milk additional energy in the plant, the UHT sterilization of milk has been estimated to result in a net energy savings of 547 ‐ 652 kJ/kg milk because the product does not require post‐processing refrigeration.
Nutrient Composition of Lamb of Two Age Groups
Authors: ONO K. , BERRY B. W. , JOHNSON H. K. , RUSSEK E. , PARKER C. F. , CAHILL V. R. , ALTHOUSE P. G.
Published: August 2006

The nutrient composition of Spring and Fall lambs were investigated. Seven retail cuts from carcasses of lambs raised under commercial conditions, and representing two age groups (4–4½ mo and 8–9 mo) were analyzed in both raw and cooked form. Separable lean meat was analyzed for proximate composition, 8 vitamins, 8 inorganic nutrients, cholesterol and 12 fatty acids. Except for moisture, total lipid, riboflavin, niacin, Zn and Fe, there were no practical differences in nutrients between cuts or age groups. Thiamin had the lowest cooking retention with a range of 29.0‐63.5%.
A Model for Food Desiccation in Frozen Storage
Authors: PHAM Q. T. , WILLIX J.
Published: August 2006

Simple equations were developed to describe the rate of desiccation of unprotected foodstuffs during frozen storage and to describe how the desiccated surface layer of these products affects desiccation rate. These equations indicate that this layer's thermal properties have little effect on the rate of desiccation. Experimental measurements of the resistance of frozen lamb to desiccation were used with these equations to predict desiccation of this product in different environmental conditions. Calculated results agree with measurements from previous surveys and diffusivity measurements. Air velocity should have little effect on desiccation rate once velocity exceeds about 0.1 m/s, whereas radiative heat transfer could have a major effect.
Factors Governing Lysinoalanine Formation in Soy Proteins
Authors: FRIEDMAN MENDEL , LEVIN CAROL E. , NOMA AMY T.
Published: August 2006

Exposing soy protein to alkaline conditions (pH 8‐14) for various time periods (10‐480 min), and temperatures (25‐95°C at 10°C intervals) destroyed all of the cystine and part of arginine, lysine, serine, and threonine residues. These losses were accompanied by the appearance of lysinoalanine (LAL) and unidentified ninhydrin‐positive compounds. Acylation of the proteins minimized LAL formation. Addition of cysteine, copper salts, dimethyl sulfoxide and glucose also suppressed LAL production. Oxygen, with one possible exception, did not affect LAL formation. Free and protein‐bound lysinoalanine is stable to acid but not basic conditions used for protein hydrolysis. Mechanisms are described to explain the observed influence of these variables on LAL generation.
Study of the Influence of Solute (n‐Alcohols and n‐Alkanes) Chain Length on Their Retention by Purified Olive Oil
Authors: LEBERT A. , RICHON D.
Published: August 2006

An apparatus, which was especially designed to measure the activity coefficients of infinitely dilute solutes, has been used to determine the effect of increasing the solute chain length on the ability of solvents to retain solutes. In this way, measurements of activity coefficients have been performed 298.1, 308.1 and 328.1°K for pentane to decane and methanol to hexanol infinitely diluted in purified olive oil.
A Study of the Forces Involved in the Incorporation of L‐Methionine into Soy Protein by the One‐Step Plastein‐Like Process
Authors: NOAR S. R. , SHIPE W. F.
Published: August 2006

Ultrafiltration was used to study the forces involved in the incorporation of methionine into soy protein. Various solvents were used to determine the extent of noncovalent binding. When analyzed with 0.2M citric acid, 60% of the methionine was incorporated into the soy protein. However, when analyzed with 8M Guanidine HCl and 3M KSCN the incorporation was only 20 and 13%, respectively. This reduction in percent incorporation of methionine by protein denaturants indicates that it was not incorporated by covalent bonds. Incorporation is probably due to hydrophobic attraction of the side chain of methionine with apolar regions in the protein.
Canned Dry Bean Quality as Influenced by High Temperature Short Time (HIST) Steam Blanching
Authors: DRAKE S. R. , KINMAN B. K.
Published: August 2006

High temperature short time (HTST) steam blanched dry beans had greater drained weights and shear values than water blanched dry beans. Moisture content of dry beans was greater after water blanching. Subjective grade was closely related to drained weights and shear values, and HTST steam blanched dry beans had better subjective grades than water blanched dry beans. Water blanched dry beans were lighter in color than HTST steam blanched dry beans. As length of HTST steam blanch was increased, Agtron color of the beans darkened. High quality canned dry beans can be produced with HTST steam blanching with energy and time savings, but differences between water and HTST steam blanching and canning quality is highly dependent on cultivar and length of HTST steam blanch.
Enzymic Degumming of Pineapple and Pineapple Mill Juices
Authors: CHENCHIN K. , YUGAWA A. , YAMAMOTO H. Y.
Published: August 2006

Commercial pectinase, cellulase and hemicellulase preparations reduced percent suspended solids, decreased viscosity, and reduced foaming of pineapple juice. These preparations also lowered the viscosity of pineapple mill juice and syrups prepared therefrom to levels approaching sucrose solutions at equivalent Brix. These effects are attributed to enzymic hydrolysis of the neutral polysaccharide pineapple gum and are consistent with the effects of enzymic hydrolyses of purified gum reported previously. Model systems consisting of purified gum in sucrose solution suggest the gum accounts for about 75% and 97% of the nonsugar viscosity of juice, and mill juice, respectively. Ease of filtration, higher clarity, and improved flow are advantages which can be expected with enzymic degumming.
Determination of Lactose and Sucrose Contents of Ice Cream Mix via Enzymatic‐Cryoscopic Methodology
Authors: FRANK J. F. , CHRISTEN G. L.
Published: August 2006

A simple method was developed for determining the lactose and sucrose contents of ice cream mix. The method is based on measuring the freezing point depression resulting from incubating samples with invertase (EC 3.2.1.26) and β‐galactosidase (EC 3.2.1.23). Sucrose and lactose concentrations are determined separately with each determination requiring 50 units of enzyme and 2 hr of incubation at 37°C. A standard curve for lactose determination was obtained using ice cream mixes containing various amounts of sucrose and corn syrup solids (R2= 0.996, C.V. = 1.2%). A standard curve for sucrose determination was obtained using ice cream mixes containing various amounts of lactose and corn syrup solids (R2= 0.996, C.V. = 1.9%).
Color Stability of Astaxanthin Pigmented Rainbow Trout Under Various Packaging Conditions
Authors: CHEN HUEI‐MEI , MEYERS S. P. , HARDY R. W. , BIEDE S. L.
Published: August 2006

Astaxanthin‐rich oil extract from Louisiana crawfish by‐product imparted a salmon‐red coloration to the flesh and integument of rainbow trout on a diet containing 45 mg astaxanthin/kg feed. Carotenoids deposited in fish flesh were stable (ca 90% retention) in air‐packed samples at 1 ‐ 2°C. Oxygen‐evacuated and CO2‐enriched packaging gave adverse color stability. Lowest pigment levels were in frozen samples, with 53% of the absorbed pigment degraded in 14 days. Visual color scores were consistent with quantitative pigment analyses (r = 0.77). Higher pigment contents were observed in air‐packed (1 ‐ 2°C) samples, possibly due to astacene or other breakdown products of astaxanthin. Maximal TBA values were observed in air‐packed (1 ‐ 2°C) samples. The effect of tissue enzyme homogenate on fading of trout flesh is discussed.
Factors Affecting Properties of Raw‐Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations
Authors: MATLOCK R. G. , TERRELL R. N. , SAVELL J. W. , RHEE K. S. , DUTSON T. R.
Published: August 2006

Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem‐O‐Fos® in combination with salt levels of 1.5, 1.0, 0.5, and 0.0% NaCl were frozen and packaged. Use of phosphates decreased off‐flavor and rancidity development, improved binding, and increased pH values, cooking yields and scores for saltiness and juiciness. The prooxidant effect of NaCl was masked by the antioxidant properties of STP and Lem‐O‐Fos®. Extended periods of frozen storage reduced cooking yields, juiciness and texture scores and enhanced development of off‐flavor and rancidity. However, use of phosphates or vacuum packaging exhibited an antioxidant effect during extended periods of frozen storage.
Factors Affecting Properties of Precooked‐Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations
Authors: MATLOCK R. G. , TERRELL R. N. , SAVELL J. W. , RHEE K. S. , DUTSON T. R.
Published: August 2006

Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem‐0‐Fos® in combination with salt levels of 1.5, 1.0, 0.5 and 0.0% NaCl were precooked, frozen and packaged. Use of phosphates increased pH values, cooking yield, saltiness and juiciness scores and decreased the formation of off‐flavor and rancidity. Higher NaCl levels increased saltiness scores and maintained juiciness scores and reheating yields over extended periods of frozen storage. Sodium chloride alone increased TBA values but did not affect (P > 0.05) off‐flavor scores. The use of phosphates or vacuum packaging reduced the development of off‐flavor and rancidity during extended periods of frozen storage.
Qualities of Chunked and Formed Lamb Roasts
Authors: BREWER M. S. , FIELD R. A. , WILLIAMS J. C. , MILLER G. J. , CROSS H. R. , SECRIST J. L.
Published: August 2006

Influence of mechanically separated lamb (MSL), NaCl level, processing conditions and extenders on composition and quality of 72 chunked and formed lamb roasts were evaluated. Roasts with 0.5% NaCl had significantly (P<0.05) lower juiciness and flavor scores than roasts containing 1.0‐2.0% NaCl. Muscle chunk separation was more extensive and Instron breaking strength values were lower at the 0.5% NaCl level. Roasts containing 30% MSL were more tender and juicy than roasts containing 10% MSL and they had less cook loss. Soy‐extended roasts had less desirable juiciness, flavor and texture scores and were lower in fat and lighter in color than control roasts or roasts containing dried skim milk. All roast formulations had TBA values below 1.0.
Response Surface Methodology Approach to the Optimization of Boneless Ham Yield
Authors: MOTYCKA ROBERT R. , DEVOR RICHARD E. , BECHTEL PETER J.
Published: August 2006

Three ham processing variables (tumbling, tenderization, and temperature) were optimized for cooked yield of both pre‐ and post‐rigor ham muscle (semimembranous). Through response surface methodology (RSM), it was determined that the optimum tenderization (80‐100% of knife blade capacity) and processing temperature (14‐16°C) conditions were approximately the same for both pre‐ and post‐rigor muscle. However, the optimum level of continuous vacuum tumbling (total revolutions) was much lower for pre‐rigor muscle (750 rev) than post‐rigor muscle (3500‐4000 rev).
Distribution of Cholesterol in Fractionated Beef Tallow
Authors: RYAN T. C. , GRAY J. I.
Published: August 2006

The cholesterol contents of tallow and tallow fractions derived by aqueous detergent fractionation were determined by gas chromatography. Tallow was found to contain 0.14% cholesterol by weight. Liquid and solid fractions subsequently derived by temperature fractionation at 40, 33, 27, 22 and 18°C contained between 0.10 and 0.15% cholesterol by weight. The liquid fraction at each temperature had cholesterol contents 0.02 – 0.04% higher than the corresponding solid fractions.
Role of Fungi on Oil Quality of Stored Seeds of Sesame, Rape and Linseed
Authors: MONDAL G. C. , NANDI B.
Published: August 2006

Deteriorative efficacy of storage fungi through change in the quality of different edible oils was studied. Maximum loss of oil in both rape and linseed was recorded with A. fumigatus and in black cultivar of sesame with A. niger. Refractive indices of oil decreased in most of the cases with concomitant increase in free fatty acids (FFA). The deteriorated oil samples showed change in color, saponification value and iodine value with longer incubation which depended partly on the fungus involved and partly on the type of substrate. Both A. niger and A. fumigatus produced higher amount of lipase than others. Production of lipase enzyme and mycelia were always higher on emulsified oil than on seedmeal media.
Behavior of Phospholipids in Soybean Oil on Silicic Acid
Authors: HANDEL A. P. , WINTERS D. D.
Published: August 2006

The unexpected recovery of soybean oil phospholipids in the non‐polar eluents from a silicic acid column led to this investigation. Crude soybean oil dissolved in ethyl ether was mixed with silicic acid, filtered and the amount of phosphorus determined in the filtrate. Increasing time of contact with silicic acid, and pretreatment by heat or sonication decreased the amount of phosphorus in the filtrate. These findings indicate that phospholipids in crude soybean oil occur in a form that gives them a nonpolar character that can be changed. However, a certain portion of the phospholipids are not changed by the treatments described. These results are compared to phosphorus loss by degumming of soybean oil.
Gamma‐Irradiation of Frozen Kiwifruit Pulp
Authors: LODGE N. , HOGG M. G. , FLETCHER G. C.
Published: August 2006

Frozen (–18°C) de‐seeded kiwifruit pulp (Actinidia deliciosa) was irradiated at a dose of 100 krad and stored at ‐18°C. Irradiation resulted in a 2.11 log10 reduction in aerobic plate count (APC) with bacteria being most susceptible. Molds were less susceptible than yeasts. Assessments carried out over 6 months storage showed no significant differences in physical, chemical and sensory properties between irradiated and nonirradiated pulps. The microbial populations of the pulps decreased in parallel throughout the storage period. Frozen storage without irradiation resulted in a 3 log10 reduction in APC over the 6 months period, a 38% reduction in ascorbic acid, and a slight loss of color. Three days frozen storage (– 18°C) following irradiation resulted in an APC only 0.89 log10 higher than 6 months frozen storage (‐ 18°C) without irradiation with potential savings in energy and holding times which could have economic benefits.
Chromatographic Separation of Anthocyanins in Cowberry (Lingonberry) Vaccinium vites‐idaea L
Authors: ANDERSEN ØYVIND M.
Published: August 2006

The analysis of anthocyanins by a combination of droplet counter‐current chromatography, thin‐layer chromatography and on‐line high‐performance liquid chromatography was applied to the acidified ethanol extract of cowberry (lingonberry), Vaccinium vitesidaea L, In addition to 3‐galactoside (88.0%), 3‐arabinoside (10.6%), and 3‐glucoside (1.4%) of cyanidin, delphinidin‐3‐glucoside (less than 0.1%) was identified. The total anthocyanin content was determined to be 174 mg/100g fresh fruit.
Loss of Amino Acids and Water Soluble Vitamins During Potato Processing
Authors: SULLIVAN JOHN F. , KOZEMPEL MICHAEL F. , EGOVILLE MARY J. , TALLEY EUGENE A.
Published: August 2006

Processing potatoes to potato flakes almost totally eradicated ascorbic acid, but better than 50% of the original amount of riboflavin and niacin was retained. Thiamin content of potato flakes can vary from 0‐65% of its amount in the raw potato depending on the amount of sulfite added during processing. If sulfite addition is controlled, a 100g portion of rehydrated potato flakes can supply about 1/6 of the Recommended Dietary Allowance of thiamin. Some losses of arginine, aspartic acid, glutamic acid, and gamma aminobutyric acid occurred during hot water blanching, and a significant loss of methionine occurred during drum drying. However, amino acids can be considered quite stable during potato flake production.
Changes in Composition of Potatoes Solanum Tuberosum cv. Huinkul Stored in Clamps
Authors: PLAZA SUSANA G. , SUELDO ROLANDO J. , CRUPKIN MARCOS , BARASSI CARLOS A.
Published: August 2006

Changes in tuber composition related to potato (Solanum tuberosum cv. Huinkul) storage in clamps for 120 days, were studied. Dry matter (22.5g ± 2.9) was unaffected by storage. Protein, vitamin C, total lipids and phospholipids were calculated on a 100g dry weight basis. Initial protein content (4.71 g ± 0.5) fluctuated during storage, having a similar percentage value at the end of the storage period. Vitamin C at harvest was 100 mg ± 8.1 and decreased to 55.8 mg ± 8.4 (120th day).Total lipids were 0.6g ± 0.15 and 0.25g ± 0.06 at the beginning and at the end of storage, respectively. Initial and final phospholipid content were 0.14g ± 0.02 and 0.16g ± 0.02, respectively.
Soybean Hulls as an Iron Source for Bread Enrichment
Authors: JOHNSON CATHERINE D. , BERRY MARTIN F. , WEAVER CONNIE M.
Published: August 2006

Soybean hulls, a concentrated source of iron, may have potential as a source of iron fortification in baked products. Retention of 59Fe in rats from white bread containing intrinsically labeled soybean hulls did not differ significantly (p<0.05) from extrinsically labeled white bread fortified with bakery grade ferrous sulfate (70.4 and 63.1%, respectively). Physical and sensory evaluations of bread containing up to 5% soybean hulls did not differ from white bread in loaf volume, cross‐sectional area, tenderness or overall acceptance. These results suggest that soybean hulls are a good source of available iron and may be added to bakery products without deleterious effects in baking performance and sensory acceptability.
Nature of Stem Bromelain Treatments on the Aggregation and Gelation of Soybean Proteins
Authors: FUKE YOKO , SEKIGUCHI MASAKATSU , MATSUOKA HIROATSU
Published: August 2006

Aggregation and gelation of heated soybean proteins treated with stem bromelain were investigated by determination of sulfhydryl and hydrophobicity, by polyacrylamide gel electrophoresis and by scanning electron microscopy. The heat‐induced, water‐soluble soybean protein aggregates were initially unfolded by treatment with stem bromelain and released 7S and 4S proteins. The 2S protein was completely decomposed. The enzyme attacked the basic subunits of 11S globulin and converted them to low molecular weight fragments. Aggregation and gelation developed with icnrease of fragments. Noncovalent forces, possibly through hydrophobic interaction, played an important role in the aggregation process. Scanning electron microscopy revealed a fine network structure which suggested the combination of low molecular weight fragments.
Solid‐liquid Extraction of Mushroom Solids and Concentration by Reverse Osmosis
Authors: KERR LUCYNTH H. , WILEY ROBERT C. , SHEU MING‐JEN
Published: August 2006

Sliced cull mushrooms were extracted at 60°C, 75°C and 90°C using water, 10‐3M sodium metabisulfite or 10‐3M ascorbic acid solutions in a pilot scale counter‐current slope diffuser. Extracts were centrifuged, ultrafiltered (UF) by a commercial great resistance, GR‐51PP, 50,000 molecular weight cut‐off membrane module, and then concentrated to 18‐20% soluble solids (SS) by reverse osmosis (RO) using a high resistance, HR‐95 membrane module. Primary mushroom volatiles including l‐octen‐3‐ol and 3‐octanone were evaluated in raw, extracted, and concentrated juices. The best temperature/solvent extraction system was 75°C in water with 98.2% soluble solids recovery. RO conducted at 10‐20°C following the UF process gave an eight‐ to nine‐fold concentration (from 1.8% SS. to 17.5% SS) with 85.1% solute recovery.
Thermal Degradation Kinetics of Agaritine in Model Systems and Agaritine Retention in Canned Mushrooms
Authors: SPERONI JOSEPH J. , SASTRY SUDHIR K. , BEELMAN ROBERT B.
Published: August 2006

The effects of heating and pH on agaritine degradation in buffer, mushroom puree and canned mushrooms were investigated. Ampules containing agaritine with citric‐phosphate buffer or agaritine with mushroom puree buffered with the same salts were heated for selected time intervals at temperatures ranging from 101‐133°C. Additionally, cans containing quartered mushrooms with brine and buffer were still‐retorted using five thermal process schedules with equivalent lethalities for Clostridium botulinum (Fo values). In both the buffer and puree systems, agaritine degradation could be modeled by first‐order kinetics. In the canning study mushrooms processed for 68 min at 115°C contained about 23% less agaritine than those processed for 11 min at 127°C.
Optimal Nutrient Retention during the Thermal Processing of Conduction‐Heated Canned Foods: Application of the Distributed Minimum Principle
Authors: NADKARNI MANOJ M. , HATTON T. ALAN
Published: August 2006

The Minimum Principle of optimal control theory has been applied rigorously to a distributed parameter model for the heat treatment of canned foods to determine control policies for optimizing nutrient retention for a given reduction in microorganism concentration. It has been shown that bang‐bang control of the retort temperature is the optimal control strategy to adopt, where the heating and cooling rates should be as rapid as is permitted by process constraints. There should be only one heating and cooling cycle during the sterilization process and not a series of heating and cooling steps. This conclusion differs from those of other studies, where complicated retort temperature‐time profiles have been suggested.
Binding of Iron by Lignin in the Presence of Various Concentrations of Calcium, Magnesium, and Zinc
Authors: PLATT S. R. , CLYDESDALE F. M.
Published: August 2006

The effect of adding zinc (Zn), magnesium (Mg) and calcium (Ca), at levels from zero to the adult female RDA (15 mg for Zn, 300 mg for Mg and 800 mg for Ca), on the iron binding capacity of lignin was investigated. When Zn, Mg or Ca was added, at a concentration equivalent to the RDA, to a lignin sample containing 9 mg iron, there was an increase in percent soluble iron of 12.01%, 21.42% and 22.37%, respectively. However, when the same levels of Zn, Mg or Ca were added to lignin prior to the addition of Fe, there was a greater increase in soluble Fe of 21.12%, 28.75%, and 33.47% respectively. Such interactions have the potential to effect mineral absorption in fortified foods.
Specific Heat, Thermal Conductivity, Density, and Thermal Diffusivity of Mexican Tortillas Dough
Authors: GRIFFITH CHARLES L.
Published: August 2006

A split‐split unit experiment was conducted and analyzed to determine the specific heat, thermal conductivity, density, and thermal diffusivity of Mexican corn‐based tortillas dough (MCTD) as a function of processing time, temperature, and moisture content (wb). The data indicated that thermal conductivity and thermal diffusivity were significantly influenced by processing time, and respective components of temperature and moisture content. Specific heat and density varied with levels of moisture content and temperature. Thermal conductivity, specific heat, density, and thermal diffusivity could each be predicted separately by a polynomial equation.
Effect of Acid Pretreatment on the Stability of Ascorbic Acid Complexes with Various Iron Sources in a Wheat Flake Cereal
Authors: CLYDESDALE F.M. , NADEAU D.B.
Published: August 2006

The effect of acid incubation of ascorbic acid with each of five iron sources (ferrous sulfate, ferric chloride, ferric orthophosphate, hydrogen and electrolytically reduced iron) on iron solubilization in a wheat flake cereal was evaluated. Incubation produced more soluble iron at pH 2 but not necessarily at the endogenous pH of the cereal nor at pH 6. At pH 2, Fe+2 rather than Fe +3 was produced, apparently by a reduction of bound Fe +3 and subsequent release of Fe+2. At pH 6, the soluble iron was mainly in a complexed form. This indicates that acid incubation with ascorbate might facilitate bioavailability of iron if it were incorporated by fortification techniques.
Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage
Authors: BARBUT SHAI , JOSEPHSON DAVID B. , MAURER ARTHUR J.
Published: August 2006

Rosemary oleoresin (20 ppm) was used as an antioxidant in turkey breakfast sausages prepared with 75% hand deboned turkey meat and 25% mechanically deboned turkey meat. It was compared to similarly formulated products with butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT, 200 ppm) and a control with no antioxidants. 2‐Thiobarbituric acid‐reactive substances in samples stored at 4°C demonstrated that rosemary oleoresin was comparable to a commercial blend of BHA/BHT/citric acid in suppressing lipid autoxidation. Sensory analysis was in agreement with these results. Analysis of volatile aroma compounds revealed the occurrence of oxidatively derived carbonyls in the sausages without antioxidants, while the antioxidant‐treated sausages were essentially free from these carbonyls.
Control of Microbial Spoilage on Fresh Poultry using a Combination Potassium Sorbate/Carbon Dioxide Packaging System
Authors: ELLIOTT P.H. , TOMLINS R.I. , GRAY R.J.H.
Published: August 2006

The effects of potassium sorbate combined with vacuum or carbon dioxide modified atmosphere packaging on natural poultry spoilage flora were examined. Fresh chicken thighs were dipped into either 2.5% potassium sorbate solution or distilled water, adjusted to pH 6.0 and packaged on trays in Nylon/Plexar/Surlyn bags. Atmospheres of either air, vacuum or 100% C02 were created in the packages which were then stored at 10 ± 1°C for 10 days. Changes in aerobic plate counts, lactic acid bacteria and pseudomonads were monitored. The combination of CO2 packaging and sorbate treatment provided the most effective inhibitory system against the poultry spoilage organisms, especially Pseudomonas species, without creating a selective environment for the growth of lactic acid bacteria and premature souring of the product. The shelf life of the sorbate/CO2 samples was extended 3 days over the control/air samples at 10°C.
Effects of Antemortem Injected Crude Papain in Chicken Muscle
Authors: BROOKS BARBARA A. , KLASING KIRK C. , REGENSTEIN JOE M.
Published: August 2006

The effects of antemortem injected crude papain in chicken muscle on muscle protein hydrolysis were investigated. White Leghorn hens were injected intravenously prior to slaughter with crude papain or heat denatured crude papain. Collagen solubility (hydroxyproline) at 60°C was 210% of the heat denatured crude papain control. SDS‐PAGE revealed no difference between treatments. Crude papain was unable to penetrate intact cells at physiological temperatures. A small but significant increase in muscle TCA soluble tyrosine was observed due to antemortem papain treatment. Postmortem papain treatment resulted in a 14 fold increase in tyrosine. Little if any intracellular muscle protein hydrolysis occurred as a result of antemortem papain treatment. Collagen hydrolysis may be the major contributor to antemortem papain induced meat tenderness.
Influence of Sodium Tripolyphosphate on the Binding and Antimicrobial Properties of Reduced NaCl‐Comminuted Meat Products
Authors: SOFOS JOHN N.
Published: August 2006

The binding and antimicrobial properties of comminuted meat products were evaluated at varying levels of NaCl and of sodium tripolyphosphate (STPP). The meat batters were inoculated with Clostridium sporogenes spores (10/g) either before (cans) or after (vacuum packages) thermal (70°C) processing. Product binding was inferior when the NaCl level was reduced to 1.1% (50% reduction). STPP increased pH by 0.17‐0.23 units and restored binding of low NaCl products. During storage (20°C) microbial growth and product spoilage were more rapid with decreasing brine level, irrespective of presence or absence of STPP.
Microbiological and Shelf‐Life Properties of Ground Beef Containing Glandless Cottonseed Flour
Authors: RHEE K. S. , VANDERZANT C. , KEETON J. T. , EHLERS J. G. , LEU R.
Published: August 2006

Ground beef with or without 3% added glandless cottonseed flour (GCF) was over‐wrapped with polyvinyl chloride film and displayed up to 6 days in a retail case. Aerobic plate counts were slightly higher (P < 0.05) for ground beef with GCF at day 0, with no difference (P > 0.05) found at days 3 and 6. At day 6, a combination of Pseudomonas and heterofermentative Lactobacillus spp. made up a major part of the microflora of ground beef without GCF whereas heterofermentative Lactobacillus spp. constituted a dominant part of the microflora of ground beef with GCF. Discoloration and lipid oxidation in ground beef during display were markedly reduced by addition of 3% GCF.
Antimicrobial Effect and Disappearance of Sodium Nitrite in Staphylococcus aureus Cultures
Authors: FANG CHUN‐SHUN , POST LAURIE S. , SOLBERG MYRON
Published: August 2006

Staphylococcus aureus was sensitive to as little as 100 μg sodium nitrite (NaNO2)/mL under strictly anaerobic conditions at pH 7.3 and was more sensitive at pH 6.0. S. aureus was less sensitive to NaNO2 in the presence of 1.0‐1.5 μg O2/mL. NaNO2 disappeared during growth of S. aureus. Disappearance was greater in the system containing 1‐1.5 μg‐O2 than in strictly anaerobic cultures at an initial pH of 7.3 or 6.0. Nitrite reductase activity was not detected in either soluble or membrane fractions of S. aureus. Interaction of NaNO2 with secreted metabolic products, dismutation of NaNO2 by reduced pH and adsorption of NaNO2 to S. aureus cells were not involved in the disappearance of NaNO2. Nitrite, nitric oxide, nitrous oxide and ammonia were not end products of NaNO2 disappearance.
Production of Higher Alcohols and Short Chain Fatty Acids by Different Yeasts Used in Rum Fermentations
Authors: FAHRASMANE L. , PARFAIT A. , JOURET C. , GALZY P.
Published: August 2006

The production of higher alcohols and short chain fatty acids by yeasts used in rum fermentations was greater by the Saccharomyces strains than by those belonging to the Schizosaccharomyces genus. There were also qualitative differences between these two genera. Among the organic acids of the raw material, citric acid and cisaconitic acid constitute a special feature of the composition of the resulting rums. Their presence entails the abundant production of biomass. Citric acid alone induced acrylic acid formation by strains of two species among the three studied.
Effect of Processing Variables on Flame Pasteurization of Liquids in Aluminum Cans
Authors: NOH BONG SOO , HEIL JULIANNA R. , PATINO HUGO
Published: August 2006

Studies were performed with 203 x 413 aluminum cans using 1% bentonite suspension and 0.4% carbonated water as models, simulating fruit juices and carbonated beverages, respectively. The cans were heated in a pilot flame sterilizer. Of the variables studied at pasteurization temperatures (max. 85°C), the can rotational speed had only a small effect on the heating rate in the range 10‐100 rpm. Gas flow rate, on the other hand, was a very important factor controlling the process. In the range tested, the heat addition rate increased linearly with increasing gas flow rate. The optimum separation distance between the can and the burner was approximately 4 cm for 1 % bentonite and 2 cm for carbonated water. Optimum distances depended on the gas flow rates used.
Extrusion Processing of Wet Corn Gluten Meal
Authors: BHATTACHARYA M. , HANNA M.A.
Published: August 2006

Wet corn gluten meal (WCGM) is that which has not undergone the typical industrial flash drying process. The pH of WCGM was adjusted to 7.0. The samples were then frozen and the water removed by lyophilization. The moisture content of the freeze‐dried samples was adjusted to 14, 20, and 26% dry basis and extruded at barrel temperatures of 120, 145, and 170°C with screw speeds of 100, 150, and 200 rpm. Changes in digestibility and water‐holding capacity were measured, and the results were compared to similarly processed dry corn gluten meal (DCGM) at pH 7.0.
Iron Content of Infant Formula Produced in the United States
Authors: MARTIN E.R. YOUNG. J. I. , HINES D. M. , HAMILL T. W. , PHIFER E. C. , JOHNSON C. D. , EITENMILLER R. R. , SOLIMAN A. M.
Published: August 2006

Seventy‐seven infant formulas were analyzed for iron. Samples were from three formulation classes: milk‐base (17), milk‐base plus Fe (29) and soy‐base (31). Mean iron levels for the milk‐based, milk‐based plus Fe and soy‐based formulas were 0.4, 2.1 and 2.5 mg/100 Kcal, respectively. Iron levels ranged from 0.26‐4.7 mg/100 Kcal. All milk‐based formulas met minimum requirement of 0.15 mg/100 Kcal of the 1980 Infant Formula Act. Fe levels of formulas produced by different firms were significantly different (α= 0.05). Mean Fe levels were 193.5%, 116.1%, and 134.1% of declared for milk‐based, milk‐based plus Fe and soy‐based formulas, respectively.
Effect of Extraction Procedures on Fluorescent Chromophores in Milk
Authors: BOUZAS J. , KAMAREI A.R. , KAREL M.
Published: August 2006

The oxidation of membrane lipids of freeze‐dried Milk Fat Globule Membranes (MFGM) was studied using a fluorescence technique involving two different extraction procedures to obtain lipophilic fluorescent chromophores. MFGM underwent extensive lipid oxidation when stored under air, at controlled temperature and humidity and fluorescent compounds were formed with excitation maxima at 350 nm and emission maxima at 440 nm. Direct extraction of fluorescent compounds with an organic solvent mixture (Cl3CH:CH3OH 2:1 v/v) gave reproducible results reflecting well the progress of oxidation. Solvent extraction after previous reconstitution (to original water content) of the dry samples was less satisfactory.
Isolation and Heat Stability of Trypsin Inhibitors in Amaranth (Amaranthus hypochondriacus)
Authors: KOEPPE SUSAN J. , RUPNOW JOHN H. , WALKER C. E. , DAVIS ART
Published: August 2006

Trypsin inhibitors were isolated from seeds of Amaranthus hypochondriacus by extraction at pH 7.5, heat treatment at 70°C for 15 min and affinity chromatography with trypsin‐Sepharose 4B. Inhibitors of trypsin and chymotrypsin were identified in polyacrylamide gels following electrophoresis using a stain procedure that employed the chromogenic substrate acetyl‐D, L‐phenylalanine‐2‐napthyl ester. Three of the thirteen trypsin inhibitors identified in the electrophoresis gels, also had antichymotryptic activity. The inhibitor preparation was very thermostable retaining 20% of its original activity after 7 hr at 100°C.
Surface Activity of Food Proteins: Relationships Between Surface Pressure Development, Viscoelasticity of Interfacial Films and Foam Stability of Bovine Serum Albumin
Authors: KIM S. H. , KINSELLA J. E.
Published: August 2006

The relationships between film formation and viscoelastic properties and foam stability were studied using bovine serum albumin. The rate of surface pressure development showed a two‐phase behavior – a rapid initial increase followed by gradual increase to a value of 20 dyne/cm2 after 24 hr. In the isoelectric pH range surface pressure developed most rapidly. Surface viscosity, surface yield stress and film elasticity showed maxima in the range pH 5‐6. Foam stability, as measured by drainage rates also showed maximum in the same pH range, indicating a relationship between these characteristics.
Denaturation Kinetics of Myofibrillar Proteins in Bovine Muscle
Authors: WAGNER J. R. , AÑON M. C.
Published: August 2006

Differential scanning calorimetry was used to monitor the thermal denaturation kinetics of myofibrillar proteins in bovine muscle at pH 5.6. The activation energy, pre‐exponential factor, rate constant and mean life time for each transition were calculated by means of a dynamic method. The kinetic values and the proposed reaction order (n= 1) were confirmed applying an isothermal method as a test. The position of the endothermal peaks proved to be pH dependent. Evidences suggest that peak III is a result of actin denaturation and possibly other thin filament proteins. Peaks I and II would represent the thermal transition of thick filaments. The number of bonds involved in each transition were estimated.
Color, Pigment and Iron Content of Meat Loaves with Blood, Blood Emulsion, or Mechanically Deboned Meat Added
Authors: OELLINGRATH INGER M. , SLINDE ERIK
Published: August 2006

The hemoglobin, myoglobin, and iron content in slaughter‐house blood, a blood emulsion, mechanically deboned meat (MDM) and meat minces with these raw materials added, were determined. Blood and blood emulsion were added in the range 0‐5%. MDM was added as a substitute for ground beef. The pigment and iron content in the minces were compared with the surface color of heated meat loaves produced. Minces containing blood yielded lighter meat loaves upon heating (i.e. a higher lightness L* was observed) than did minces containing blood emulsion or MDM, even if the amounts of extractable hemoglobin and myoglobin in the minces were equal. At equal concentrations of iron, minces with blood and MDM gave lighter meat loaves than did minces to which blood emulsion had been added.
Rapid Chilling and Mechanical Portioning as a Fresh Pork Processing System
Authors: FRYE C.B. , CALKINS C.R. , MANDIGO R.W.
Published: August 2006

Several rapid chilling techniques were applied after a variable delay time in an effort to link hot pork processing and mechanical portioning. Boneless pork loins (n = 80) were removed (1, 3 or 5 hr post‐stunning) and assigned to one of three rapid chilling treatments: brine chilling, CO2 gas or CO2 snow. These were compared to the traditional method of chilling the carcasses 24 hr prior to blast freezing of excised loins. Loins were chilled until crust frozen, then tempered and mechanically portioned. Muscle color, pH, and sarcomere lengths were measured. Cooked chops were evaluated by taste panel and Warner‐Bratzer shear force. There were no major differences in these parameters between rapid chilling methods when a delay time of at least 3 hr was used.
Proximate and Amino Acid Composition of the Roe and Muscle of Selected Marine Species
Authors: IWASAKI MARIKO , HARADA ROKURO
Published: August 2006

Crude protein, total lipid, water, cholesterol, and amino acid com‐position of the roe of eighteen Pacific marine species were determined and compared with those of muscle from the same marine species. Crude protein and total lipid were higher in roe than in muscle, while water was lower. Cholesterol in roe was generally tenfold higher than that of muscle but only around one‐fourth that of hen egg yolk. Glutamic acid, leucine, and aspartic acid were generally found to be the major components of roe. Leucine and proline content were significantly greater in roe than in muscle. On the whole, roe was well balanced with the essential amino acid and had a good E/NE ratio and may be considered a food source of high‐quality protein.
Effects of Salt and Tripolyphosphate on Some Quality Characteristics of Breaded Patties made from Catfish Trimmings
Authors: BURGIN J.M. , ROGERS R.W. , AMMERMAN G.R.
Published: August 2006

Breaded patties formed from mechanically deboned and dewatered catfish mince were treated with 1% NaCl and 0.3% TPP (tripolyphosphate) alone and in combination. NaCl‐TPP treated patties were firmer (P <; 0.05) than the untreated controls and patties treated with NaCl or TPP alone as determined by Kramer shear press and trained panelists. Untrained panelists scored NaCl‐TPP patties higher (P < 0.05) than NaCl‐only and TPP‐only patties for flavor and acceptance. Although the moisture/fat ratio was affected by treatment, cook yields of frozen patties were not. Treatment did, however, affect cook yields of fresh patties. Untreated mince averaged 75.2% moisture, 20.6% protein, 3.5% fat, 0.04% calcium, 0.08% phosphorus, 0.76% ash, 705,000/g total plate count and 2.82 mg/kg 2‐thiobarbituric acid value.
Energy Use for Continuous Thermal Processing of Milk
Authors: BIZIAK R.B. , SWARTZEL K.R. , JONES V.A.
Published: August 2006

Energy use in a direct heat/vacuum cooling system was evaluated and compared to an indirect unit during start‐up, sterilization, and milk processing. Product flow rates were 606‐1325 L/hr. Process temperatures were 138 and 149°C. Energy for start‐up was 1.7 to 2.9 x 105 kJ for the direct; 0.9 to 1.4 x 105 kJ, indirect. Energy for 30 min sterilization was 4.0 to 5.6 x 105 kJ for direct; 2.3 to 3.7 x 105 kJ, indirect. Product processing energy was 357.9‐436.8 kJ/kg for indirect; 547.8‐697.6 kJ/kg direct. Greater heat recovery potential and fewer pumps made the indirect system less energy intensive. Methods of energy conservation are suggested.
A Rheological Model for Milk Products
Authors: & NAND KISHORE AWADHWAL , SINGH C.P.
Published: August 2006

A rheological model consisting of Maxwell units with yield elements is introduced. Mathematial analysis of the model for the case of loading at constant rate of deformation before and after yield and stress relaxation has been done. The model constants are determined by data superposition technique and an analytical method. The model can easily be adopted to suit the behavior of milk products which may or may not have yield value and may have any number of relaxation times. Results of tests on sweetened condensed milk, butter and Paneer are used to illustrate the model.
Thermodynamics of Water‐Egg Powders Interaction
Authors: LAI CHRISTOPHER C. , GILBERT SEYMOUR G. , MANNHEIM CHAIM H.
Published: August 2006

Water sorption properties and differential thermodynamic parameters of two classes of egg powder were studied. Considerably higher water uptake was observed for whole egg with corn syrup and salt (CEP) than whole egg powder (WEP). Onset of water clustering began at a lower water activity for the WEP‐water system than for the CEP‐water system. The thermodynamic qualities were less negative for WEP than CEP. The presence of more sorptive sites with higher binding energies was suggested for CEP and WEP.
Physical State of the Dispersed Phases of Emulsions Prepared with Egg Yolk Low Density Lipoprotein and Bovine Serum Albumin
Authors: MIZUTANI REIKO , NAKAMURA RYO
Published: August 2006

Physical state of the dispersed phases of the emulsion prepared with egg yolk low density lipoprotein (LDL‐emulsion) was compared with that of bovine serum albumin (BSA‐emulsion). Results clearly showed that the mean globule size of LDL‐emulsion was much smaller than that of BSA‐emulsion and that stability of the LDL‐emulsion during storage was much larger than the BSA‐emulsion. These properties of LDL‐emulsion appeared to be dependent on the high lipid‐binding ability of LDL.
Persimmon Pectinmethylesterase: Extraction and Variation during Ripening
Authors: AWAD MARCEL
Published: August 2006

The optimum conditions for the extraction of pectinmethylesterase (PME) from persimmon fruit (Diospyros kaki cv. Taubaté) were found to be: 1.6M NaCl + 1% (v/v) Triton X‐100 + 5% (w/v) bovine serum albumin (BSA) for astringent fruit and 0.2M NaCl for nonastringent fruit. During ripening with ethephon, PME showed a close variation with respiration up to the climacteric peak when fruits became soft and nonastringent. Untreated astringent fruits showed little variation in either respiration or PME activity.
Headspace Sulfur Dioxide and the Storage of Dried Apples
Authors: BOLIN H. R. , STEELE R. J. , DAVIS E. G.
Published: August 2006

A gas chromatographic technique was used to determine sulfur dioxide and carbon dioxide in the headspace of packaged apples during storage. The headspace sulfur dioxide so determined decreased more rapidly and correlated better with nonenzymatic browning of the apples than free or total sulfur dioxide. The decrease in headspace sulfur dioxide, which was not accompanied by a comparable decrease in free sulfur dioxide, was attributed to the binding of sulfite to organic components of the apple. Free sulfur dioxide was found to measure not just the inorganic sulfite, which is commonly assumed, but also bound sulfite which was rapidly released under the acid conditions. Neither free nor total sulfur dioxide in a product could be quantitatively determined from headspace gas chromatographic techniques.