bluuebunny/crossref_metadata_2025 huggingface dataset:
TIME AND TEMPERATURE, MICROBIOLOGICAL AND SENSORY QUALITY OF MEAT LOAF IN A COMMISSARY FOODSERVICE SYSTEM TRANSPORTING HEATED FOOD
Authors: CREMER M. L. , CHIPLEY J. R.
Published: August 2006

A commissary foodservice system transporting heated food to service locations was examined to determine time and temperature conditions and microbiological and sensory quality of meat loaf. Phases in flow where wide ranges in time were found included baking, 51‐72 mm; heating for assembly, 30‐105 min; baking to heating for assembly 20‐66 hr; and transportation, 12‐83 min; for internal temperature, in heating for assembly, 49‐99°C; assembly, 54‐99°C and service, 49‐74°C. Mean scores for sensory characteristics were 6.2‐7.2 (g‐point scale). Total plate counts indicated that microbial quality of the raw meat was good (less than 120,000 microorganism s/g). After cooking, storage, and assembly, meat contained Bacillus sp., Clostridium sporogeneq C. perfringens, Staphy Iococcus aureus, S. epidermidis, Cladosporium sp., and Penicillium sp., Although the numbers of these microorganisms were below those levels considered to be dangerous to the health of consumers, nevertheless, these results, coupled with findings of variable time and temperature, point to the potential for public health hazards if food is mishandled in systems of this type.
NUTRITIONAL EVALUATION OF LOW TEMPERATURE ALKALINE EXTRACTS FROM BEEF BONES
Authors: GOLAN (GOLDHIRSH) A. , JELEN P.
Published: August 2006

Protein coagula precipitated from aqueous extracts of beef boning room wastes at pH 7.0, 6.0 and 5.1, were analyzed for amino acid composition including hydroxyproline. Nutritional parameters calculated from the amino acid composition were % essential amino acids (% EAA), essential ammo acid index (EAAI) and PER. The typical % EAA and PER values for the coagula (41.3 and 3.1, resp.) were comparable to beef. The EAAI was lower (67.5) due to the low tryptophan content. The parameters were not affected by the different pH of precipitation. Low fat and hydroxyproline contents of the extracts as compared to the raw material confirmed the effectiveness of the alkaline extraction procedure in preferentially extracting the lean beef protein.
EFFECT OF MICROWAVE ENERGY ON POULTRY TENDERNESS
Authors: DUNN N. A. , HEATH J. L.
Published: August 2006

This research determined if exposure of pre‐rigor muscle to microwave energy would inhibit glycolysis and improve tenderness. Broiler muscle was exposed to microwaves for 0, 1.06 and 2.12 set/g and aged for 0, 30, 60 or 120 min prior to determination of glycogen and adenosine triphosphate (ATP). Tissue used for sensory and shear evaluations were subjected to 0.9 set/g at 160°C in a conventional oven, 0.5 set/g in a microwave oven, or to an internal temperature of 77°C in a conventional or microwave oven. Microwave treatment resulted in decreased glycogen metabolism but had no effect on the retention of ATP. Sensory and shear evaluations indicated that all treatments resulted in less tender samples.
EFFECT OF COMPRESSION RATIO ON THE MECHANICAL PROPERTIES OF CHEESE
Authors: IMOTO ELAINE M. , LEE CHERL‐HO , RHA CHOKYUN
Published: August 2006

The effect of compression ratio on the following mechanical properties of cheeses was studied: compression force, work ratio, adhesive force, recovered height, and compression ratio at the inflection point. The mechanical properties changed with compression ratio in a unique pattern for each type of cheese; changes in work ratio and recovered height produced the most distinctive patterns. The mechanical responses of imitation processed American cheese to changes in the compression ratio clearly differed from those of natural ripened cheeses. The correlations between sensory evaluations of hardness, chewiness, springiness, and adhesiveness, and the mechanical properties measured by instrument changed with the compression ratio used for the instrumental determinations. Therefore, the optimum compression ratio to be used for instrumental determmations of mechanical properties must be evaluated for each property with the fitness test correlating instrumental and sensory evaluations.
EFFECT OF COMPOSITION AND METHOD OF FREEZING ON MICROBIAL FLORA OF GROUND BEEF PATTIES
Authors: KRAFT A. A. , REDDY K. V. , SEBRNEK J. G. , RUST R. E. , HOTCHKISS D. K.
Published: August 2006

This study was designed to evaluate effects of meat composition and freezing by conventional or cryogenic methods on microbial numbers and types in beef patties. Beef patties of different fat content or containing soy protein were frozen by liquid nitrogen, liquid carbon dioxide, or by mechanical freezing and stored at – 18°C for 5 months. Cryogenic freezing produced significantly greater reduction in total viable mesophiles and paychrotrophs than did mechanical freezing. Patties containing 30% fat provided greater survival than observed with 20% fat or added soy protein. After frozen storage, predominant flora consisted of species of Moraxella‐Acinetobacter (42%) and Pseudomonas (32%). The former group was favored by mechanical freezing, but a greater proportion of Pseudomonas app. survived cryogenic freezing than mechanical freezing.
EFFECT OF TYPE OF BEAN, MOISTURE LEVEL, BLANCH TREATMENT AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRIENT CONTENT OF CANNED DRY BEANS
Authors: NORDSTROM CONNIE L. , SISTRUNK W. A.
Published: August 2006

The study was conducted on canned dry beans including 8 types, 2 moisture levels, 4 blanching treatments, and 4 storage times. Low original moisture level before soaking resulted in higher hy ration ratios in all bean types except Pinks and Avenger. Drained weights were higher in bean types that had lower shear press readings. Beans blanched in steam and lots containing 16% initial moisture were firmer in texture. Blanch method did not affect % splits, but type and storage time created significant differences. There were differences among types in riboflavin and vitamin E. Both vitamins decreased during storage of canned beans, but only riboflavin was lower in beans of 16% moisture, and blanched in steam as compared to water. Carbohydrate composition was significantly different between types of beans, but the greatest differences were in hemicellu‐lose. Steam blanching leached out less sugars and high blanch temperatures increased the solubility of cellulose. Dwarf Horticulture #4 rated highest in quality followed by Red Kidney, Navy and Pinto.
INFLUENCE OF PROCESSING METHODOLOGY ON THE STRENGTH OF WASTEWATER FROM CANNING DRY BEANS
Authors: NEELY M. , SISTRUNK W. A.
Published: August 2006

A study was conducted to determine the effect of soaking procedures on wastewater strength during canning of dried beans. Several soaking times (3, 6, 14 hr), temperatures (15°, 25°, 35°C) and soaking solutions (EDTA, citric acid, malic acid, H2O, deionized H2O) were studied. Wastewater strength was measured as Chemical Oxveen Demand (COD). Total Susoended Solids (TSS). and Total Phosphorus (TP). Reducing soaking times and temperature and the addition of EDTA reduced wastewater strength, while the addition of citric and malic acid increased wastewater strength. Navy beans generated more COD and TP than Pinto or Red Kidney beans. The wastewater strength from soaking Navy beans increased dramatically at 25° and 35°C as compared to 15°C. Significant interactions indicated that the type of soaking solution was of greater importance on Navy and Pinto beans than on Red Kidney.
A NEW METHOD FOR DETERMINING THE APPARENT THERMAL DIFFUSIVITY OF THERMALLY CONDUCTIVE FOOD
Authors: BHOWMIK SANTI R. , HAYAKAWA KAN‐ICHI
Published: August 2006

Two empirical parameters, j and f, have been used to determine the thermal diffusivity values of food by several researchers. Since there are considerable variations in j values, a new procedure was developed for the experimental determination of thermal diffusivity of foods without using this parametric value. A sample was filled into a cylindrical cell whose diameter and length were approximately 10 and 130 mm, respectively. The temperatures of the sample were monitored at the mid‐point of the central axis and on the inside surface of the cell. These temperatures were used to estimate thermal diffusivity values together with an analytical formula for heat conduction in an infinite cylinder. The method was utilized to determine the thermal diffusivity, Biot number, and surface heat conductance values of water, 60% sucrose solution, glycerine, cherry tomato pulp, and apple pulp. There was close agreement between thermal diffusivity values determined experimentally and such values available in published literature. Mathematical procedures are presented for estimating errors in the thermophysical property values determined experimentally, where there are errors in locating temperature sensors in a sample, errors in the shape of the diffusivity cell, and errors in the temperature sensing device.
FACTORS INFLUENCING THE COLOR OF COTTONSEED PROTEIN PRODUCTS
Authors: WAN P. J. , GREEN J. , CATER C. M. , MATTIL K. F.
Published: August 2006

ABSRACT

Factors influencing the color of liquid‐cyclone‐process (LCP), gland‐less and gland‐free cottonseed flours were investigated. Among the factors considered were variation in pH, heat, presence or absence of pigment glands and hull contents. It is apparent that all the factors studied here contribute to the discoloration of the cottonseed product to a certain degree. The major source of the discoloration problem associated with cottonseed products, however, remains the amount of the residual pigment glands and pigments from the glands in the seeds and in the final cottonseed products. The extra glandular pigments only show some influence on the colour of cottonseed products at alkalinic conditions.
AN IMPROVED SEMIAUTOMATED ENZYMATIC ASSAY OF LYSINE IFU FOODSTUFFS
Authors: ROY R. B.
Published: August 2006

An improved semiautomated enzymatic procedure employing L‐ly‐sine decarboxylase for the analysis of lysine is described. Carbon dioxide formed in the reaction mixture is separated by a gas dialyzel and measured calorimetrically by the phenolphthalein method. Certain vitamins, amino acids, and metal ions, when added to lysine standard solution and analyzed by the present procedure, caused a decrease in both sensitivity and reproducibility. The procedure developed is capable of analyzing 30 samples per hour. The mean recovery of added lysine was 94.1%.
ATPase ACTIVITIES OF SARCOPLASMIC RETICULUM ISOLATED FROM RABBIT AND BOVINE MUSCLES SUBJECTED TO PRE‐RIGOR PRESSURE TREATMENT
Authors: HORGAN DOUGLAS J.
Published: August 2006

The 8,000–28,000g fraction (the sarcoplasmic reticulum in normal muscle) was isolated from pre‐rigor muscles that had been subjected to pressures up to 150M Pa for O–10 min at 35°C. After pressure treatments, known to cause enhanced rates of glycolysis in the muscle, no calcium‐activated ATPase activity was apparent in the subsequently isolated SR. The calcium insensitive or basal ATPase activity of the SR was unaffected by the pressure treatment. It was postulated that the destruction of the calcium pump ATPase is instrumental in causing the high rates of glycolysis in muscles after pressurization.
IMMUNOCHEMICAL DETECTION OF OVINE, PORCINE AND EQUINE FLESH IN BEEF PRODUCTS WITH ANTISERA TO SPECIES MYOGLOBIN
Authors: HAYDEN A. R.
Published: August 2006

Antisera to myoglobins (Mb) isolated from ovine, porcine and equine muscles were used in agar‐gel diffusion experiments to determine the presence of flesh from these species in beef products. Rabbit anti‐ovine Mb serum was made monospecific by immunoabsorption, and then was used to detect the presence of lamb in fresh ground beef at the 3% level of adulteration. Goat anti‐porcine Mb serum was used to detect the presence of pork in fresh ground beef at the 3% level and in ground beef adulterated at the 10% level and heated to 70°C. Rabbit anti‐equine Mb serum was used to detect the presence of horse meat in heated beef sausages at the 3% level of adulteration.
POLYAMINE CONTENT IN FRESH AND PROCESSED PORK
Authors: NAKAMURA MASAMICHI , WADA YUTAKA , SAWAYA HIROSHI , KAWABATA TOSHIHARU
Published: August 2006

A survey on the occurrence of four polyamines, spermine, spermidine, putrescine and cadaverine, in fresh and processed pork has been conducted. The effect of deterioration on the concentrations of these polyamines in pork has been examined, and, in addition, determination was made of these four polyamines in various portions of swine rejected on the basis of having tumors. The concentrations of polyamines per 100g of fresh and processed pork purchased in the areas of Tokyo and Kanagawa Prefecture ranged from 2.0‐6.9 mg for spermine, 0.1‐0.9 mg for spermidine, N.D.‐0.1 mg for putrescine, and N.D.‐0.8 mg for cadaverine. When fresh pork samples were stored at 4° or 20° C, no significant increase in poly‐amine content was observed until the samples reached the initial stage of decomposition. Almost no appreciable difference in the polyamine levels could be observed between the muscle of swine having embryonal nephroma or malignant melanoma, and those taken from healthy swine.
STABILITY OF PHYTOLACCANIN, BETANIN AND FD&C RED #2 IN DESSERT GELS
Authors: DRIVER M. G. , FRANCIS F. J.
Published: August 2006

Color stability of phytolaccanin (from Phytolucca americana), betanin (from Beta vulgaris) and FD&C Red #2 was studied in pectin and gelatin gels at ‐28, 4.4, 21 and 38°C. Phytolaccanin and beta‐nin, which are identical chemically, were purified by a solvent extraction process. Both are feasible as colorants for soft (pectin) gels and firm (gelatin) gels but are not as stable as Red #2. Both are slightly more stable in gelatin gels containing pectin, or added citric acid, or ascorbic/citric acid mixtures, at temperatures of 21°C or lower. All three pigments in gelatin gels with added ascorbic/citric acid were unstable at 38°C.
IN VITRO DIGESTIBILITY OF SUCCINYLATED PROTEIN BY PEPSIN AND PANCREATIC PROTEASES
Authors: MATOBA TERUYOSHI , DOI ETSUSHIRO
Published: August 2006

Succinylated and untreated casein were hydrolyzed with pepsin and pancreatin. Neither Nɛ‐succinyllysine nor lysine was detected in the hydrolysate of succinylated casein, although the formation of lysine from untreated casein was detected. The composition of other amino acids from the hydrolysate was similar to that found in the untreated casein. The succinylation of casein suppressed tryptic hydrolysis, but had no influence on chymotryptic hydrolysis. Nα‐tosyl‐lysine‐methylester and its Nɛ‐succinylated derivative inhibited the activity of chymotrypsin to the same extent. Neither carboxy‐peptidases A nor B released Nɛ‐succinyl‐lysine from t‐butyloxycarbonyl‐glycyl‐Nɛ‐succinyl‐lysine. These results reveal that the lysyl bonds of succinylated proteins are not hydrolyzed by proteases present in digestive glands.
IRRADIATION TREATMENT OF ONION POWDER: EFFECTS ON CHEMICAL CONSTITUENTS
Authors: GALETTO W. , KAHAN J. , EISS AI. , WELBOURN J. , BEDNARCZYK A. , SILBERSTEIN O.
Published: August 2006

Dehydrated onion powders, irradiated to reduce the microbiological load, were analyzed to determine the effect of the gamma‐irradiation on the chemical and nutritional constituents. Attributes tested were volatiles, amino acids, hot water insolubles, color and gross nutrients. Some change was found in amino acid quantities. Hot water insolubles were reduced, while the optical index increased. No gross nutritional changes were detected. Overall, onion powder appears to be very resistant to chemical change when treated with gamma‐irradiation.
PHYTATE‐PROTEIN INTERACTIONS IN SOYBEAN EXTRACTS AND LOW‐PHYTATE SOY PROTEIN PRODUCTS
Authors: de RHAM O. , JOST T.
Published: August 2006

The solubility of phytate and protein in soy extracts as influenced by pH, NaCl, calcium and EDTA was measured. The behavior of phytate is explained in terms of its binding to calcium‐magnesium and/or to proteins. Three processes for preparing low‐phytate soy protein products were derived from this theory, at both the laboratory and pilot plant scale. The nutritional properties of isolates prepared with these processes were examined.
EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
Authors: RESNIK SILVIA , CHIRIFE JORGE
Published: August 2006

Dehydrated apple was heat‐damaged at various constant moisture contents and constant temperatures and the optical density at 282 nm (OD282) of its methanol‐water extracts subsequently determined. Moisture and temperature ranges studied simulate the conditions that usually would prevail during air dehydration of apple. It was found that the rate of increase of OD282 which is associated with the presence of 5‐hydroxy‐methyl‐furfural—followed a zero order reaction kinetics m the range of variables studied. The rates of OD282 increase were determined and correlated with moisture content and temperature. The effect of temperature on the rates is reported as apparent activation energies. It was found that the apparent energy of activation increased with decreasing moisture content.
SENSORY EVALUATIONS OF ROASTS FROM BOARS, BARROWS, GILTS AND OVARIECTOMIZED GILTS
Authors: GARDZE CAROL , BOWERS JANE A. , CRAIG JEAN , ALLEE GARY
Published: August 2006

Roasts from littermate boars, barrows, gilts and ovariectomized gilts were evaluated by a rating panel and a flavor profile panel. Generally, roasts from boars and barrows had more animal‐like aroma and flavor and were less juicy, tender, and desirable than roasts from gilts and ovariectomized gilts as scored by the rating panel. The profile panel noted an animal aroma in all samples. None of the samples were scored “undesirable” overall by the rating panel.
3,4‐BENZOPYRENE IN CHARCOAL GRILLED MEATS
Authors: DOREMIRE MELINDA E. , HARMON GEORGINA E. , PRATT DAN E.
Published: August 2006

3,4‐benzopyrene, found in smoked products, serves as an indicator of the possible presence of other polycyclic aromatic hydrocarbons (PAH) and has been used repeatedly as a quantitative index of chemical carcinogens in foods. The purpose of this study was to determine the presence of BP in charcoal grilled meats and to observe the influence of fat concentration on the accumulation of BP in charcoal cooked meats. TLC showed a distinct blue fluorescence both for samples with BP additions, and for grilled samples, except for turkey with no added fat; no fluorescent spots were observed for controls. BP standards, regardless of concentration, showed a major peak at a constant retention time. Meat extracts for which BP is reported and samples with added BP also gave characteristic peaks.
COMPARISON OF SENSITIVITY OF MICROWAVE AND CONVENTIONAL METHODS FOR MEAT COOKERY
Authors: BALDWIN R. E. , KORSCUGEN B. M. , KRAUSE G. F.
Published: August 2006

Comparsion of data for two similarly designed investigations of microwave and conventional cooking of meat indicated that differences among sensory scores and shear values were a function of treatment differences and not cooking method. However, there was a trend toward larger F‐values to be associated with data for microwave cooking.
ANALYSIS OF SUGARS IN MILK AND ICE CREAM BY HIGH PRESSURE LIQUID CHROMATOGRAPHY
Authors: WARTHESEN J. J. , KRAMER P. L.
Published: August 2006

The use of high pressure liquid chromatography (HPLC) for the analysis of sugars in ice cream and lactose in whole milk and nonfat dry milk was studied. Sugars were extracted with 80% ethanol‐20% water and analyzed using a μBondapak/carbohydrate column and a refractive index detector. The recovery of lactose was 98% from nonfat dry milk and 97% from whole milk. Fructose, glucose, sucrose, maltose, and lactose were quantified in ice cream. With the exception of maltose, the coefficient of variation for the method was in the range of 0.7‐5.8%. HPLC was shown to be a useful technique for the analysis of sugars in these products.
NITRITE‐LIPID REACTION IN AQUEOUS SYSTEM: INHIBITORY EFFECTS ON N‐NITROSAMINE FORMATION
Authors: KURECHI TSUTAO , KIKUGAWA KIYOMI
Published: August 2006

The chemical interaction of lipids and lipid‐containing foods with nitrite in a mild acidic aqueous system was investigated. Methyl linoleate‐coated silica gel, Intralipid, cow's milk, mayonnaise, yolk and miso reduced a considerable amount of nitrite. Methyl linoleate‐coated silica gel and cow's milk extensively prevented the formation of carcinogenic N‐nitrosamines. It seemed likely that the unsaturated fatty acid residues were responsible for the interaction of lipids with nitrite. Methyl linoleate was changed into two or more unidentified products, neither of which was the hydroperoxides of the ester.
ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS
Authors: IGENE J. O. , PEARSON A. M.
Published: August 2006

The effects of triglycerides and phospholipids on development of warmed‐over flavor (WOF) in cooked meat was studied using model systems from beef and from chicken dark and light meat. Triglycerides, total lipids, total phospholipids, phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) were added back to the lipid extracted muscle fibers in each system and WOF development was followed by the TBA test and taste panel scores after heating to 70°C and holding at 4°C for 48 hr. Total phospholipids, especially PE, were shown to be the major contributors to development of WOF in cooked meat. The triglycerides enhanced development of WOF only when combined with the phospholipids (as total lipids). Phosphatidyl choline (PC) did not influence WOF in the model system. Changes in the PUFAs of the phospholipids were shown to be related to development of WOF in cooked meat. Addition of 156 ppm of nitrite significantly (P < 0.01) reduced TBA numbers and prevented development of WOF.
PROTEIN EFFICIENCY RATIO AND AMOUNTS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED TURKEY MEAT
Authors: MacNEIL J. H. , MAST M. G. , LEACH R. M.
Published: August 2006

Three types of mechanically deboned turkey meat (MDTM) were obtained from a Pennsylvania poultry processing plant and studied for nutrient composition. Samples of MDTM included meat from turkey breast cages (protein 15.4%, fat 10.2%, moisture 71.3%), turkey racks (protein 13.4%, fat 17.0%, moisture 67.9%), and turkey backs (protein 13.0%, fat 21.7%, moisture 65.9%). Protein efficiency ratios (PER) were determined on each type, and with and without an antioxidant. Material without an antioxidant resulted in gross errors. Adjusted PER values of MDTM treated with an antioxidant were significantly higher than the 2.50 value for the standard casein diet. Amino acids, fatty acids, caloric content and selected minerals were also measured.
NUTRITIONAL EVALUATION OF FOUR VARIETIES OF DRY BEANS (Phaseolus vulgaris, L.)
Authors: SGARBIERI VALDEMIRO C. , ANTUNES PEDRO L. , ALMEIDA LUIZ D.
Published: August 2006

Proximate composition, globulin, albumin, nonprotein nitrogen and amino acid contents were determined in four varieties of dry bean. Protein and nonprotein nitrogen contents were similar in all four varieties. The lysine was higher in the varieties Rico 23 and Rosinha ‐G2. The sulfur‐containing amino acids were higher in Rico 23. PER, apparent biological value, nitrogen retention and methionine availability were highest in Rico 23 and lowest in the variety Carioca. For these two varieties PER values ranged from 1.32–0.75, apparent biological value from 58.9–39.4%, nitrogen retention from 36.1 ‐ 21.0 mg N retained/rat/day and methionine availability from 40.6–29.3%, respectively. Apparent digestibility was lowest for Rico 23 and highest for Piratä‐1. Piratä‐1 ranked second in all biological parameters, except for methionine availability. Cooking the raw bean did not raise digestibility beyond 66%. Availability of iron was in the range 4–5% for all varieties.
CONDENSED TANNINS OF RAPESEED MEAL
Authors: LEUNG J. , FENTON T. W. , MUELLER M. M. , CLANDININ O. R.
Published: August 2006

The study was undertaken to determine the amount and nature of condensed tannins in rapeseed meal. No condensed tannins were found in rapeseed meats (endosperm plus germ). The hulls, however, yielded 0.1% condensed tannins by 70% aqueous acetone extraction, the bulk of the condensed tannins in the hulls being unextractable by the extractants used. The basic unit of the isolated polymeric flavanols appeared to be leucocyanidin.
A SIMPLE AND RAPID METHOD FOR ESTIMATION OF CONCENTRATION OF TEXTURED SOYBEAN PROTEIN IN RAW BEEF‐SOY BLENDS
Authors: CUNNINGHAM S. D. , DENMAN P. J. , SANDERS W. L.
Published: August 2006

Two batches of raw ground beef were prepared to yield four levels of fat (18, 22, 26 and 30%) and levels of hydrated textured soy protein (TSP) within each of the fat levels of 0, 5, 10, 15, 20, 25 and 30%. The 28 different sample combinations were thoroughly blended and then frozen. 25‐g portions of each sample were then blended with water, filtered and analyzed for soluble carbohydrate content with a spectrophotometer to determine the relationship between absorbance at 490 μm and the actual content of hydrated TSP present in the ground beef. The four fat levels were used to test the potential effect of the fat content on the spectrophotometer readings. It was determined that absorbance values were linearly dependent on the amount of hydrated TSP in the beef‐soy blend. Fat level in the ground beef did not significantly affect spectrophotometer readings. Using the 95% confidence limits, it was possible to estimate soy content in raw beef‐soy blends to ± 3.3%.
EFFECT OF SOAKING TEMPERATURE ON COOKING AND NUTRITIONAL QUALITY OF BEANS
Authors: KON SAMUEL
Published: August 2006

California small white beans were soaked at different temperatures, in 10°C increments, from 20° C to 90°C, until maximum imbibition was achieved. Losses of total solids, N compounds, total sugars, oligosaccharides, Ca, Mg, and three water‐soluble vitamins (thiamin, riboflavin and niacin) were measured and found to be very small at soaking temperatures up to 50°C. An increase in those losses of from three‐ to fourfold was found when the soaking temperature was raised to 60° C or above. Cooking rates followed a bell‐shaped pattern with the peak, longest cooking time, being for beans soaked at 70°C and shortest cooking time for beans soaked at 90° C. Cooking rates corresponded closely to the amount of organic phosphate left in the beans after soaking at the different temperatures.
DEGRADATION OF THE O‐GLYCOSIDICALLY LINKED CARBOHYDRATE UNITS OF OVOMUCIN DURING EGG WHITE THINNING
Authors: KATO AKIO , OGINO KIMINORI , KURAMOTO YUKIKO , KOBAYASHI KUNIHIKO
Published: August 2006

β‐Elimination reaction of the O‐glycosidically linked carbohydrate units of ovomucin was followed by determining the increase of unsaturated amino acid and chromogen of glycopeptide I in alkaline solution. The Arrhenius plot for β‐elimination reaction gave an activation energy of 23 kcal/mol. During egg white thinning the O‐glycosidically linked carbohydrate units were gradually liberated from serine or threonine residues in ovomucin. It was proposed that the liberation of O‐glycosidically linked carbohydrate units might cause the deterioration of ovomucin gel structure during storage of egg.
DETECTION AND QUANTIFICATION OF WHEY INGREDIENTS IN MILK CHOCOLATE USING SDS‐GEL ELECTROPHORESIS AND HIGH‐PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: HEMMATI P. F. , KEENEY P. G.
Published: August 2006

Sodium dodecylsulfate (SDS)‐polyacrylamide disc gel electrophoresis and high performance liquid chromatography (HPLC) were utilized for identification and quantitative determination of whey powder replaced for whole milk powder in chocolate. SDS‐phosphate buffer allowed complete solubilization of casein and whey proteins in chocolate. Therefore, isolation and fractionation of protein components of chocolate prior to electrophoresis were not required. Localization of protein bands was made possible by staining with Coomassie Brilliant Blue R‐250 after separation. In all chocolate products containing whey powder as a partial replacement for whole milk powder, casein and β‐lactoglobulin (β‐Lg) were completely resolved and yielded sizable peak areas upon densitometric measurement. Therefore, casein as the major milk protein and β‐Lg as the principal protein in the whey protein fraction were chosen for quantitative purposes. Peak area ratios (casein/β‐Lg) for these proteins decreased as the percentage of whole milk powder replaced by whey powder increased, and the relationship was essentially linear. The ratio (casein/β‐Lg) was similar to that of the whole milk powder ingredient only in milk chocolate which did not contain any whey. Lactose, determined by HPLC, increased linearly in chocolate products with increasing percentage of whole milk powder replacement by whey powder.

Using casein as a measure of whole milk solids content, the amount of β‐Lg and lactose not belonging to whole milk solids can be used to estimate the type and amount of whey ingredient present in milk chocolate of unknown composition.
AN ANALYSIS OF THE WATER BINDING IN GELS
Authors: LABUZA THEODORE P. , BUSK G. CURTIS
Published: August 2006

The water‐binding properties of four gelling macromolecules (carrageenan, agar, potato starch and gelatin) were studied through measurement of the vapor pressure of water in the gels, suction pressure and Flory‐Huggins x‐value developed by the gel, and reduced mobility of water protons as measured by the spin lattice relaxation time from NMR. The difference in water binding between gels could be explained based on hydrogen bonding of water to specific sites and between water molecules; induced water‐water interactions due to hydrophobic regions on the macromolecule; and dipole interactions of water with the ionic sites on the macromolecule. The suction pressure method shows carrageenan and agar to be the best water binders at low concentrations which is illustrated by a decreased x‐value with increased concentration. Gelatin and starch show opposite behavior. The NMR results indicate a different order of water binding due to the difference in cooperative bonding. In this case agar was the best water binder at low aw and gelatin the poorest. This study shows the difficulty that could arise in using only one index of water binding.
STUDIES ON THE GELATINIZATION RATE OF RICE AND POTATO STARCHES
Authors: KUBOTA KIYOSHI , HOSOKAWA YOSHIHIKO , SUZUKI KANICHI , HOSAKA HIDEAKI
Published: August 2006

The gelatinization rate of rice and potato starches were investigated. The rheological method, using a capillary tube viscometer, was applied for the measurement of the gelatinization degree. The gelatinization rates were measured for the rice and potato starches at temperature ranges of 70˜85 and 60˜63 °C respectively. The rate parameter in the rate equation was given as the Arrhenius equation. The equivalent values of the activation energy for the rice and potato starches were about 14 and 230 kcal/g‐mol respectively. We concluded that the gelatinization rate of starches is limited by the chemical reaction rate and/or the physical transforming rate of starch components with water.
PULSED NUCLEAR MAGNETIC RESONANCE STUDY OF WATER MOBILITY IN FLOUR DOUGHS
Authors: LEUNG H. K. , MAGNUSON J. A. , BRUINSMA B. L.
Published: August 2006

Transverse relaxation time (T2) of water protons in wheat flour doughs, an indication of molecular mobility of water, was determined by pulsed nuclear magnetic resonance. The relaxation curves consist of two components with a long and a short T2, corresponding to a more mobile and a less mobile fraction, respectively. The less mobile fraction has a T2 of about 20 msec and accounts for about 0.62g water per g dry solid. These values seem to be independent of flour strength and mixing time. The more mobile fraction increased with moisture content and showed T, value of about 60 msec for most samples. Mixing and addition of salt to the dough resulted in reduced T2.
REFRIGERATED SEAWATER SPRAY SYSTEM MODEL FOR SHRIMP VESSELS
Authors: KOLBE EDWARD
Published: August 2006

A mathematical simulation of refrigerated seawater spray cooling of shrimp onboard a vessel is described. The simulation describes compressor and chiller performance and heat transfer between shrimp and recirculating spray water. It also accounts for conduction through the hull and for pump energy. A series of temperature measurements onboard vessels verified the model which can be used to evaluate the sensitivity of cooling rates to changes in equipment or operating procedures.
EFFECT OF SODIUM NITRITE CONCENTRATION AND PACKAGING CONDITIONS ON COLOR STABILITY AND RANCIDITY DEVELOPMENT IN SLICED BOLOGNA
Authors: LIN HWEI‐SHEN , SEBRANEK JOSEPH G.
Published: August 2006

Color stability and shelf life of sliced bologna made with various nitrite levels and packaged with different films and vacuum levels have been studied. A maximum (686–737 mm Hg) initial vacuum levels combined with fiims of low oxygen permeability (7.0 ml/m2/24 hr or less) had higher color scores, greater cured pigment conversion and lower TBA numbers. A lower nitrite concentration (50 ppm) was possible while maintaining product characteristics if good barrier films (less than 7.0 ml oxygen/m2/24 hr) and high initial vacuum levels (686–737 mm Hg) were used.
A METHOD FOR THE CONCENTRATION OF PROTEINACEOUS SOLUTIONS BY SUBMERGED COMBUSTION
Authors: LUEDICKE A. H. , HENDRICKSON BRUCE , PIGOTT G. M.
Published: August 2006

Proteinaceous solutions are difficult to concentrate in conventional facilities, due to denaturation, followed by “bake‐on” of insoluble material on heat exchange surfaces. Vessels used are expensive and difficult to clean and are generally heated by steam from high first‐cost boilers at low fuel utilization percentages, due to, inefficiencies inherent in such units. A technique of concentrating fish hydrolysate (6–8% solids w/w) prepared by enzyme digestion was developed, using submerged combustion. In this method, combustion products of commonly available gaseous fuels are exhausted beneath the liquid surface. Heat transfer is extremely rapid and, since it occurs across bubble film surfaces, there is no bake‐on. Use of secondary air cools the burner surfaces and allows regulation of bulk liquid temperature. Spray‐dried material prepared from the concentrate is a fully functional protein; PER tests show high indices; fish protein averages 100% of the PER for casein. Fuel utilization is excellent; approximately 86% thermal energy input is used for evaporation. Bulk liquid temperatures were controlled from 158–169 °F in concentrating hydrolysate with initial solids contents of 6–8%. Solutions of acidities ranging from pH 2.7–5.9 were concentrated to 30% solids, using commercial propane and compressed air. The cost was approximately $0.02/lb of 30% solids solution. Air‐cooled submerged combustion appears to offer a very efficient method of heating and concentrating heat‐sensitive solutions without incurring the penalties of “bake‐on” and difficult clean‐up. Low first‐cost equipment may be used; the possiblity exists of using disposable tank liners.
NUTRITIONAL AND SENSORY EVALUATION OF BREAD MADE FROM FERMENTED WHEAT MEAL AND CORN CHIPS MADE FROM FERMENTED CORN MEAL
Authors: HAMAD AHMED M. , FIELDS MARION L.
Published: August 2006

Fermented wheat meal was significantly higher (P < 0.01) in relative nutritive value (% RNV), lysine, isoleucine and riboflavin than the nonfermented wheat meal. Even though there was a decline in % RNV, lysine and isoleucine in bread made from the fermented wheat meal, the % RNV, lysine and isoleucine contents were significantly higher in the bread made with fermented meal than in the control bread. The riboflavin content remained essentially the same in the bread made from fermented wheat meal as in the fermented meal. The loaf volume of bread was less than the control when fermented wheat meal was used. The same trend that was observed in the fermented and nonfermented wheat meal and bread occurred in the fermented and nonfermented corn meal and corn chips. The bread and corn chips were scored acceptable by consumer taste panel.
ACIDITY OF HALF‐SOUR DILL PICKLES
Authors: SAPERS G. M. , CARRÉ J. , PANASIUK O.
Published: August 2006

Factors affecting the acidity of half‐sour dill pickles prepared by recipes published in cookbooks were investigated. Recipes varied widely in ingredient proportions and procedures. The pH of cucumber‐brine homogenates simulating unfermented products exceeded pH 4.6 with 10 of 14 recipes examined. The pH of fermented half‐sour pickles was excessively high if products contained insufficient vinegar and were prepared with boiling rather than cool brine.
A NEW PACKAGING METHOD FOR PEANUTS AND PECANS
Authors: HOLADAY CHARLES E. , PEARSON JACK L. , SLAY WHIT O.
Published: August 2006

An economical method for packaging low‐moisture peanuts and pecans for long‐term storage is presented. The method utilizes the CO2 adsorption properties of these commodities and involves placing them in plastic pouches impervious to air and CO2, flushing them with CO2 and then heat‐sealing the pouches. CO2 is adsorbed into the pores of the commodities forming vacuums inside the pouches. Both shelled, raw and shelled, roasted and blanched peanuts were protected from any significant deterioration of flavor and other quality factors for 12 months; pecans were protected for 27 wk and roasted salted‐in‐the‐shell peanuts were protected for 4 months. This method of packaging protects perishable commodities for extended periods of time, is inexpensive and requires little energy.
THERMOSTABILITY OF RED BEET PIGMENTS (BETANINE AND VULGAXANTHIN–I): INFLUENCE OF pH AND TEMPERATURE
Authors: SAGUY I.
Published: August 2006

The thermostability of red beet pigments (betanine and vulgaxanthin–I) was investigated in beet juice under atmospheric conditions at 61.5, 75.5 and 85.5°C and at pH range 4.8–6.2. The degradation of both pigments followed first‐order reaction kinetics. The energies of activation were 19.2 ± 0.5 and 16.3 ± 0.6 Kcal/mole for betanine and vulgaxanthin–I respectively, and were independent of pH. Maximum thermostability was observed at pH 5.8 for both pigments. In beet juice under atmospheric conditions vulgaxanthin–I was more sensitive than betanine.
AMINES IN FERMENTED FISH PASTE
Authors: FARDIAZ D. , MARKAKIS P.
Published: August 2006

The following amines were tentatively identified in fermented fish paste: ethanolamine, 2‐methylbutylamine, 2‐mercaptoethylamine, 2‐phenylethylamine, cadaverine, tyramine, dopamine, octopamine, tryptamine, and histamine. The concentration of these amines ranged from 0.5–64 mg/100g. Histamine and 2‐phenylethylamine were the major amine found with maximal amounts of 64.0 and 60.0 mg/100g, respectively.
PRELIMINARY IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN THE NEUTRAL FRACTION OF ROAST BEEF
Authors: MIN DAVID B. S. , INA K. , PETERSON R. J. , CHANG S. S.
Published: August 2006

The volatile flavor compounds (VFC) in the neutral fraction of roast beef flavor isolate were identified in this study. The VFC from 150 lb of eye round roast beef were isolated and separated into acidic, basic and neutral fractions. Since the latter fraction was the only one to have a pleasant roast beef‐like aroma, it was the only fraction further analyzed. The components of the neutral VFC fraction were separated into relatively pure subfractions by repetitive gas chromatography and collection in “hairpin” cold traps. The relatively pure subfractions were then analyzed by GC‐MS combination. More than 120 compounds were identified including a number of lactones, substituted aromatic compounds, furan compounds, and sulfur‐containing compounds. The aforementioned classes of compounds may play significant roles in the roast beef flavor.
CHEMICAL COMPOSITION OF CHOPS FROM PALE, SOFT, EXUDATIVE (PSE) AND NORMAL PORK LOINS
Authors: EWAN R. C. , TOPEL D. G. , ONO K.
Published: August 2006

Chops from normal or pale, soft and exudative (PSE) pork loins were displayed under simulated retail conditions, and drip was collected. During display, drip from chops was greater for PSE than normal loins, but the drip from both types of chops contained similar concentration of protein, free amino acids, total amino acids, sodium, potassium, calcium and magnesium. However, loss per kg lean was higher in the PSE chops for protein (P < 0.01) and potassium, calcium and magnesium (P < 0.05). The lean tissue from PSE chops contained more protein but less ether extract and energy than did lean from normal chops. Differences between PSE and normal chops were not significant for dry matter, ash, sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc, free amino acids or total amino acids.
ACTIVATION OF Bacillus stearothermophilus SPORES AT LOW pH
Authors: EL‐MABSOUT Y. E. , STEVENSON K. E.
Published: August 2006

Activation and decrease in heat resistance of B. stearothermophilus E‐2 spores were studied after mild heat treatments at low pH. Activated spores were measured by colony formation on Nutrient Agar + 0.03% MnSO4. Under the conditions used in this investigation activation of spores paralleled transformation to a heat‐sensitive form (D86= 7 min at pH 7.0). Activation was accelerated at pH 1.1–2.0 and 60–70°C. Prolonged low pH‐mild heat treatments resulted in decreased counts due to the inability of some spores to germinate. B. stearothermophilus spores present in selected food ingredients were activated in a similar manner. Under certain conditions, a low pH‐mild heat treatment may be used as a substitute for a severe heat‐shock to activate spores of B. stearothermophilus.
THERMAL DESTRUCTION OF FOLACIN: EFFECT OF pH AND BUFFER IONS
Authors: PAINE‐WILSON B. , CHEN T. ‐S.
Published: August 2006

Thermal stability of four folacin derivatives at 100°C was determined as a function of pH and buffer ions. The degradation reaction at 100° C for all the folate forms studied followed first order kinetics. Under identical heating conditions, folic acid (PteGlu) and 5‐for‐myltetrahydrofolic acid (5‐CHOH4 PteGlu) were quite stable whereas 5‐methyltetrahydrofolic acid (5‐CH3 H4 PteGlu) and tetrahydrofolic acid (H4 PteGlu) were very labile. Both PteGlu and 5‐CHOH4 PteGlu were stable up to 10 hr of heating in pH 4–12, but unstable in more acidic conditions. 5‐CH3 H4 PteGlu showed greatest stability at pH 7. The rate constant for 5‐CH3 H4 PteGlu destruction is directly proportional to hydrogen ion concentration between pH 2.6 and 7.0 and inversely proportional to hydrogen ion concentration between pH 7–12. The stability of H4 PteGlu at 100°C was found to decrease linearly with the hydrogen ion concentration in the pH range 4–12. Universal buffer was found to cause higher thermal destruction rate only for 5‐CH3 H4 PteGlu and H4 PteGlu than the other buffers tested.
COMPARISON OF THE ABILITIES OF TRICHLOROACETIC, PICRIC, SULFOSALICYLIC, AND TUNGSTIC ACIDS TO PRECIPITATE PROTEIN HYDROLYSATES AND PROTEINS
Authors: GREENBERG NORMAN A. , SHIPE W. F.
Published: August 2006

The abilities of picric, sulfosalicylic (SSA), tricbloroacetic (TCA), and tungstic acids to precipitate a partial hydrolysate of egg albumin and several proteins were examined. After precipitation of the hydrolysate with SSA, TCA, and tungstic acid respectively, it was found that 88%, 79%, and 69% of the nitrogen remained in solution. The average size of the peptides in the supernatants varied from 330 to 380 daltons. The ability to precipitate native proteins varied with the precipitant and the protein. Tungstic acid precipitated both bovine serum albumin and β‐lactoglobulin completely at low concentration (0.5% final concentration, w/v). Bovine serum albumin was precipitated by 3% TCA or SSA but, β‐lactoglobulin was not completely precipitated until the concentrations had been increased to 10% and 20%, respectively. Pretreating β‐lactoglobulin with sodium dodecylsulfate increased the amount precipitated by SSA and TCA.
INFLUENCE OF DIETARY FIBER ON THE GROWTH AND PROTEIN METABOLISM OF THE RAT
Authors: NOMANI M. Z. A. , FASHANDI EHTERAM F. , DAVIS G. K. , BRADAC C. J.
Published: August 2006

Growth study was made on 96 male rats with treatments (15g diet, 03.g N/day): wheat bran (B) 5%, 2.1% neutral (NDF) and acid (ADF) detergent fibers, pectin (P), cellulose (C) and no‐fiber (No‐F) at two levels of energy (57 and 67 Kcal/day) for 4 wk and extended period. II. until 8 wk. In Period II. B and NDF diet resulted in significantly higher (P < 0.05) weight gain and protein efficiency ratio than No‐F, in spite of increased fecal N excretion. Urinary N excretion was the most for NoF and the biological value the least (P < 0.05). Data suggest, at marginal intake of protein and energy closer to the requirement, dietary fiber has a role in the rat's growth and improved utilization of absorbed N.
GAS CHROMATOGRAPHIC CHARACTERIZATION OF SAGES OF VARIOUS GEOGRAPHIC ORIGINS
Authors: RHYU HAN Y.
Published: August 2006

Many studies published to date do not include a comprehensive comparison among the various types of sage available in commerce. Sages procured from Yugoslavia, Albania, Greece, Turkey and Italy during 1971 ‐ 1977 were ground and steam‐distilled in the laboratory. Gas chromatographic profiles obtained on the resulting volatile oils suggest that the Greek, Turkish and Italian are strikingly similar and are believed to be of Salvia triloba L., and that though both the Yugoslavian and Albanian are of S. offcinalis L., they display substantial differences. It is also shown by the use of linear discriminant function that the Yugoslavian sage may be subclassified into those grown in the Dalmatia region and those grown elsewhere in Yugoslavia.
SALT CONCENTRATION, pH, AND FLOUR CONCENTRATION EFFECTS ON NITROGEN SOLUBILITY AND EMULSIFYING PROPERTIES OF PEANUT FLOUR
Authors: McWATTERS KAY H. , HOLMES MAC R.
Published: August 2006

Nitrogen solubility in 2% dispersions and emulsifying properties in 8% dispersions of unheated peanut flour (50.9% protein) in water, 0.1M NaCl (low salt), and 1.0M NaCl (high salt) were measured over a pH range 2.0–10.0. Flour concentration effects were measured over the same range in water only at 2, 4, 6 and 8% flour levels (1, 2, 3, 4% protein). Both nitrogen solubility and emulsion‐forming and thickening properties of the water and low‐salt suspensions were lower at pH 4.0 than at levels below and above 4.0, increases in solubility being quite substantial below pH 3.0 and above pH 6.0. In the high‐salt suspensions, nitrogen solubility was low at pH 3.0 and below, high at pH 6.0 and above, with near linear increase between 3.0 and 6.0; no emulsions formed at pH 2.0–4.0, with generally low‐viscosity emulsions at pH 5.0–10.0. A flour concentration of 2% (1% protein) in water could support emulsion formation only at pH levels of 2, 3, 8, 9 and 10, and the quality of these emulsions was extremely poor (low viscosity); at higher flour concentrations (4, 6. 8%). emulsion capacities and viscosities were improved substantially by adjusting the pH to levels below or above 4.0, with more viscous emulsions produced below pH 4.0 than above. Multiple regression analyses confirmed that deviations of pH from 4.0 were better predictors of emulsifying properties of peanut flour than simple pH alone. Altering the electrovalent properties, ionic environment, or flour concentration strongly influenced these functional characteristics.
FACTORS AFFECTING THE THRESHOLD OF METHYL AND ETHYL OLEATE EMULSIONS IN RAISINS AND RAISIN PASTE
Authors: GUADAGNI D. G. , STAFFORD A. E.
Published: August 2006

Raisins prepared by dipping in methyl or ethyl oleate emulsions and dried in a tunnel dehydrator at 65.5°C for 12 hr had significantly lower off‐flavor thresholds than those in which oleate was added after drying. This indicates that time‐temperature combinations of this magnitude caused oxidative changes or interactions between constituents in the emulsions and raisins yielding a mixture of increased off‐flavor potency. Whole raisins had an apparent lower oleate threshold than the same raisins ground into paste prior to tasting because of the nonuniform distribution of oleates in whole raisins. Consequently, conditions improving the uniform distribution of oleates in whole raisins would reduce off‐flavor detection in oleate‐treated fruit. Emulsifiers used in commercial oleate preparations can be the most significant source of off‐flavor contribution to the dried raisins.