bluuebunny/crossref_metadata_2025 huggingface dataset:
A Comparison of Dogfish and Bovine Chymotrypsins in Relation to Protein Hydrolysis
Authors: RAMAKRISHNA MALLUR , HULTIN HERBERT O. , ATALLAH MOKHTAR T.
Published: August 2006

An extracellular protease, chymotrypsin, from a low temperature‐adapted poikilotherm (dogfish) was compared with the bovine enzyme against several protein substrates to determine potential advantages in the use of an enzyme adapted to functioning in a low temperature environment. In general, the dogfish enzyme showed a higher rate of reaction and hydrolyzed more peptide bonds than did the bovine enzyme whether the substrates were soluble or insoluble proteins. Dogfish chymotrypsin was slow to produce clotting of milk, but once formed the clot had good stability. The bovine enzyme was more efficient in incorporating methionine into soy protein in a piasteintype reaction.
Functionality and Microbial Stability of Ultrapasteurized, Aseptically Packaged Refrigerated Whole Egg
Authors: BALL H. R. , HAMID‐SAMIMI M. , FOEGEDING P. M. , SWARTZEL K. R.
Published: August 2006

Raw, liquid whole egg was ultrapasteurized and aseptically packaged to extend the refrigerated shelf‐life and maintain functional quality. Nine processes ranged from 63.7–72.2°C for 2.7 to 192.2 sec and resulted in shelf‐lives ranging from 4 to >24 weeks at 4°C. Egg pasteurized by an essentially conventional process (26.2 set, 63.7°C), aseptically packaged and stored at 4°C spoiled in 4–8 weeks. Overall, little or no change was observed in the chemical (protein and solids contents, soluble protein, pH) and functional properties (performance in cakes and custards) of the ultrapasteurized, aseptically packaged, 4°C refrigerated egg compared to raw egg. Egg of acceptable quality may be produced by this process with a 3–6 months shelf‐life at 4°C.
Protein Quality of Cheddar Cheese Compared with Casein and Fabricated Cheese in the Rat
Authors: KOTULA KATHRYN T. , NIKAZY JUDITH N. , McGINNIS NADINE , LOWE CHRISTINE M. , BRIGGS GEORGE M.
Published: August 2006

The protein quality of freeze‐dried cheddar cheese, spray‐dried cheddar cheese, freeze‐dried fabricated cheddar cheese (with casein as the main protein source), and sodium caseinate was evaluated in rats using the protein efficiency ratio (PER) assay (AOAC procedures) in two feeding experiments with casein as the control. Biological evaluation of the products showed that PER values for freeze‐dried cheddar cheese were significantly higher than casein (3.7 vs 2.5). Freeze‐dried cheddar also had a PER value significantly higher than spray‐dried cheddar cheese (3.7 vs 3.0). Freeze‐dried fabricated cheddar cheese and sodium caseinate had PER values not significantly different from the casein control.
Identification of Some Phenolic Compounds in Bilberry Juice Vaccinium myrtillus
Authors: AZAR M. , VERETTE E. , BRUN S.
Published: August 2006

The phenolic compounds of the ethyl acetate extractable fraction of bilberry juice–Vaccinium myrfillus—were separated and collected by semi‐preparative HPLC. Three flavonoids [quercetin‐3‐rhamnoside (quercitrin), quercetin‐3‐galactoside (hypersoide), quercetin‐3‐gluco‐side (isoquercitrin)], six phenolic acids [caffeic, chlorogenic, paracoumaric, ferulic, syringic, hydroxybenzoic derivative] previously reported, and other phenolic acids [gallic, protocatechic, p‐hydroxy‐benzoic, m‐hydroxybenzoic, vanillic, m‐coumaric, o‐coumaric] were detected by analytical RP‐HPLC, TLC procedures, acid and alkaline hydrolyses and spectral characteristics examination. Some of these compounds have not yet been reported for bilbenies. The absence of flavan‐3‐ols and their weakly condensed derivatives, which have already been identified in this fruit, would be attributed to the maturity stages of bilberries and to the strong reactivity of monomeric and dimeric flavan‐3‐ols.
Measurement of Enzymatic Browning at Cut Surfaces and in Juice of Raw Apple and Pear Fruits
Authors: SAPERS GERALD M. , DOUGLAS FREDERIC W.
Published: August 2006

Reflectance procedures were developed to measure the extent of enzymatic browning at cut surfaces and in the raw juice of apple and pear fruits. Reflectance L and a measurements, made at transversely cut surfaces of plugs bored from fruit halves, were linear or bilinear with log time and related to the extent of browning in six apple cultivars. With apple and pear juices, tristimulus values changed linearly with time in samples undergoing browning. Differences between initial and final tristimulus values were better indices of browning than the slopes of time curves. The suitability of these procedures for evaluating the effectiveness of browning inhibitors was demonstrated with SO2 and ascorbic acid treatments.
Optimization of Apple Juice Production by Single Pass Metallic Membrane Ultrafiltration
Authors: THOMAS R. L. , GADDIS J. L. , WESTFALL P. H. , TITUS T. C. , ELLIS N. D.
Published: August 2006

Apple puree was treated with various amounts of commercial liquefaction enzyme (0%– 0.066%) for 2 hr at 50°C. To produce clarified juice purees were pumped through a metallic oxide membrane ultrafiltration system, consisting of 3.27 ft2 (0.304 m2) of membrane coated internally onto a l–1/4 inch (i.d.) × 10 ft (3.12 cm × 3.04 m) sintered stainless steel tubing. All enzyme treatments reduced viscosity 70–80% within 1 hr but steady state flux increased with higher concentrations of enzyme. Alcohol insoluble solids (AIS) and total pectins of the apple puree after enzyme treatment decreased as enzyme concentration increased to 0.044%. A large scale system, l–1/4 inch (i.d.) × 120 ft (3.12 cm × 36.48 m), was operated at 86% juice yield with minimal pressure drops as predicted by a mathematical model.
Adjustment of Nonlinear Models for Lignin and Its Degradation Products during the Aging of Armagnac
Authors: PUECH J.‐L. , GOFFINET B.
Published: August 2006

Changes in lignin and in its degradation products, namely aromatic acids and aldehydes, were monitored in Armagnac brandies stored in old or new barrels. The concentration of these substances was always higher in the brandies aged in new barrels than in those aged in older barrels. Among the various mathematical models proposed, the parabolic function always showed the least residual error. A parameter n that might characterize the age of a barrel was defined.
Water Stress and Quality Decline during Storage of Tropical Leafy Vegetables
Authors: LAZAN HAMID , ALI ZAINON MOHD. , MOHD AI'ANI , NAHAR FALEHATUN
Published: August 2006

The effect of water stress (excessive water loss) on postharvest quality during storage of tropical leafy vegetables Brussica junceu L. and Amaranthus caudatus L. at ambient (24°/28°C) and low temperature (2°/4°C) regimes has been investigated. Exposed, nonsealed B. juncea and A. caudutus leaves lost water rapidly during storage at either temperature regime resulting in accelerated decrease in leaf turgidity (wilting), chlorophyll, ascorbic acid and soluble protein content, and an increase in amino acids, in the stressed leaves. Alleviation of water stress by sealing the leaves with thin plastic film restricted chlorophyll, soluble protein and ascorbic acid loss, particularly when the leaves were cooled, and maintained their turgidity. Both leafy vegetables appeared tolerant to chilling injury.
Nitrogenous Constituents of Selected Grain Legumes
Authors: De SHPANDE S. S. , NIELSEN S. S.
Published: August 2006

Nitrogenous constituents of four legume species and their varieties were investigated. The total N of whole seeds ranged from 3.16 4.21%, of which 8.3–14.5% was nonprotein N. Water‐ and salt‐soluble proteins together constituted 72–94% of the total seed protein. The mean protein contents of the water‐ and salt‐soluble fractions were 67% and 87%, respectively, while the carbohydrates associated with them ranged from 17–30% and 4–14%, respectively. The albumin: globulin ratios were characteristic of the variety. The SDS‐PAGE patterns for proteins ofPhaseolusshowed a more complex profile than those of the other legume species investigated.
In Vitro Digestibility of Dry Bean (Phaseolus Vulgaris L.) Proteins: The Role of Heat‐Stable Protease Inhibitors
Authors: De SHPANDE S. S. , NIELSEN S. S.
Published: August 2006

In vitro susceptibility to trypsin of whole bean extracts, and waterand salt‐soluble proteins of 11 dry bean (Phaseolus vulgaris L.) varieties were investigated. Whole bean proteins were rapidly digested at a 10:l protein:trypsin ratio. Salt‐soluble proteins of beans were more readily and completely hydrolyzed by trypsin than their watersoluble proteins. Of the 8 fractions obtained by DEAE‐cellulose column chromatography of Great Northern bean albumins, three were identified to contain heat‐stable trypsin and chymotrypsin inhibitory activity. Proteins in these fractions seemed to protect phaseolin from rapid hydrolysis by proteases by virtue of both their inhibitory activity as well as protein:protein interactions.
Nutrient Composition, Protein Quality, and Sensory Properties of Thirty‐Six Cultivars of Dry Beans (Phaseolus vulgaris L.)
Authors: KOEHLER H. H. , CHANG CH'IUNG‐HSIA , SCHEIER GENEVIEVE , BURKE D. W.
Published: August 2006

Thirty‐six cultivars representing eight types of dry beans (Phaseolus vulgaris L) were analyzed chemically for content of moisture, fat, ash, total nitrogen, iron, zinc, calcium, magnesium, potassium, phosphorus, thiamin, riboflavin, and amino acids. Protein quality was evaluated using Tetrahymena pyriformis W. Cooked beans were subjected to sensory evaluation and shear‐force measurement. Nutrient concentrations were similar to values reported by earlier investigators. Protein quality ranged from 60% (Red Kidneys) to 90% (Pintos) that of casein. Pintos Nodak and Fiesta and Hyden Navy beans were most acceptable in flavor and texture; Bonus Small White was least acceptable. Cooperation between bean breeders and nutritionists will enable early screening of segregating hybrid populations for desirable nutritional and sensory qualities.
Barley Neutral Lipid Changes During the Fuel Ethanol Production Process and Product Acceptability from the Dried Distillers Grains
Authors: DAWSON KARI R. , EIDET IRENE , O'PALKA JACQUELYNN , JACKSON LARRY L.
Published: August 2006

Changes in lipids were traced from the parent barley through the fuel production process to the finished dried distillers grains (DDG). Free fatty acids (FFA) increased from 6% to 22% while the triacylglycerols (TAG) decreased from 73% to 56% during processing. Minor quantitics of ethyl esters of fatty acids, not found in the parent barley, were formed during fermentation. The fatty acid profile of the monoand diacylglycerol and TAG bands remained constant over processing, indicating that these fractions were attacked by nonspecific hydrolysis. During processing, the FFA composition changed with an increase in saturated fatty acids and a decrease in unsaturated fatty acids. Consumer taste panelists preferred commercial and ground barley supplemented granolas over granolas containing either full fat or defatted barley DDG. Trained taste panel results indicated that defatting the DDG did not result in improved product acceptability.
Modelling of Wheat Drying in Fluidized Beds
Authors: GINER S. A. , CALVELO A.
Published: August 2006

Experiments on thin‐layer drying of wheat were interpreted in terms of a kinetic model based on internal control for water transfer and absence of temperature gradients inside the kernel. The drying operation in a batch fluidized bed was modelled by assuming a perfect mixing of solids. The kinetic parameters obtained from the thin‐layer runs introduced into this model allowed to interpret satisfactorily drying experiments performed in a batch fluidized bed. Predictions of the model showed that drying times could be decreased about four fold by raising the air temperature from 40°C to 70°C. It was also calculated that inlet air temperatures much higher than that of wheat damage could be used without deterioration of grains during drying. Predicted thermal efficiencies were low suggesting the recirculation of air as a means of improving them.
Kinetics of Corn Meal Gelatinization at High Temperature and Low Moisture
Authors: BURROS BYRON C. , YOUNG LINDA A. , CARROAD PAUL A.
Published: August 2006

The kinetics of corn meal starch gelatinization and melting was investigated. At 25% moisture, in the temperature range 110–140°C. Arrhenius equation parameters were determined by two calculable procedures which agreed well. Activation energy for gelatinization was calculated to be approximately 86.2 kJ/g‐mole. Further experiments in the moisture range 13.4–34.4% and temperature range 10–165°C. yielded results for endotherm enthalpies and melt temperature which agreed with literature reports.
Effects of Immobilization and Permeabilization Procedures on Growth of Chenopodium rubrum Cells and Amaranthin Concentration
Authors: KNORR DIETRICH , BERLIN JOCHEN
Published: August 2006

Cultures of Chenopodium rubrum were subjected to permeabilization and immobilization procedures to examine their potential for pigment production. Amaranthin content of culture media was highest for cultures treated with dimethylsulfoxide (DMSO) or dissolved chitosan. Labelling of the cells with L‐(U‐14C) tyrosine revealed that amaranthin was released from the cells but degraded rapidly. Product degradation in chitosan immobilized cells was delayed by 12–24 hr. Sufficient cell growth was observed in cultures treated with 0.77 mg chitosan per gram fresh biomass, with 0.42 ml.g‐1 DMSO, or when immobilized in a complex Ca‐alginate‐chitosan gel system. All other treatments resulted in inhibition of growth.
In Vitro Metabolism of Aflatoxin B1 with Microsomal Enzymes in the Presence of Selected Nutrients
Authors: WHEELER J. L. , HARRISON M.A. , KOEHLER P. E.
Published: August 2006

High pressure liquid chromatography was used to evaluate the effects of several naturally occurring food components (selenium, vitamins A, E, B6 and C) on the in vitro metabolism of aflatoxin B1 (AFB1). AF1 was incubated with a liver microsomal enzyme metabolizing system with varying concentrations of each nutrient. The following nutrients and levels either inhibited or reduced the metabolism of AFB1: sodium selenite (25 μg/mL), d‐ α‐tocopherol (25, 250 and 2500 μg/mL), pyridoxine hydrochloride (2.5 μg/mL), L‐ascorbic acid (25 and 2500 μg/mL) and mixture containing 500 μg/mL of each chemical. Retinol acetate at levels of 2.5 and 25 μg/mL increased the level of AFB1 metabolized.
Quality of Main‐moins Prepared from Whole or Dehulled Cowpea (Vigna unguiculata) Cultivars
Authors: LASEKAN J. B. , HARDEN M. L. , BRlTTlN H. C.
Published: August 2006

Mom‐moins, steamed cowpea (Vigna unguiculata) products, made from Texas Cream and Chinese Red peas were evaluated and compared to those from California Blackeye peas (control). Sensory evaluation by 11 West African panelists showed that good quality moin‐moins could be prepared from the investigated cowpea cultivars if dehulled. Only Texas Cream pea cultivar produced good quality moin‐moin from the whole peas, thus making the strenuous dehulling process unnecessary. Moin‐moins made from Texas Cream peas also had higher protein and ash contents. Agtron values were positively correlated (p < 0.01) to the sensory color scores.
Monitoring Food Product Temperatures during Convective Heating: Implications for Research Procedures
Authors: UNKLESBAY N.F. , BROWN N.E. , MATTHEWS M.E.
Published: August 2006

Turkey rolls were heat processed (105°, 135°, and 165°C) in an electric convection oven with loads of 2, 4, and 6 rolls. Data were analyzed when 50, 66, 83, and 100% of thermocouples (three/roll) reached 77°C. Processing time for 2 rolls, (min/load) and (min/kg), was significantly greater (p<0.05) only at 105°C, when 100% versus 50% of thermocouples were monitored. Energy consumed was not different for 2 or 4 rolls. Processing time differed (min/load) but not min/kg, when 4 and 6 rolls were heat processed at 135°C, depending on the percentage monitored. The percentage monitored significantly changed WH/load but not WH/kg, only when a load of 6 rolls was processed. Determining temperatures on the basis of readings from 50 to 100% of thermocouples did not affect energy data.
Sensory Quality of Turkey Breasts and Energy Consumption for Roasting in A Convection Oven and Reheating in Infrared, Microwave, and Convection Ovens
Authors: CREMER MARION L. , RICHMAN DANETTE K.
Published: August 2006

Determinations were made of the sensory quality of turkey breasts and energy consumption in roasting in a convection oven at 163°C and 105°C and reheating in microwave, infrared, and convection ovens. Significantly less energy was used for roasting at 105°C and in reheating in the microwave oven. Freshly roasted turkey was scored significantly higher for overall quality, lack of stale flavor, moistness of appearance, and lack of surface browning than any reheated sample, and turkey roasted at 105°C was significantly less brown and softer after reheating. Roasted aroma was less after reheating in the microwave, and fresh aroma greatest after reheating in the convection oven, but no other significant differences were related to oven.
Microbiology of a Ham‐Type Product Made from Soy‐Extended Cured Beef and Inoculated with Clostridium sporogenes PA3679
Authors: MOLINS R.A. , SANDOVAL A.E. , OLSON D.G. , RUST R.E. , KNIPE C.L.
Published: August 2006

The microbiological stability of a new ham‐type product made from soy‐extended cured beef was examined under wholesale (2–4°C) and retail (5°C) refrigerated storage conditions, and during abuse‐temperature holding for 24 and 48 hr at 24‐25°C after inoculation with Closrridium sporogenes PA3679. No microbiological effects (P >0.05) could be attributed to the level of soy protein isolate in the injection brine (0, 5, 7.5 or 9%) on the basis of mesophilic, psychrotrophic, anaerobic and lactic bacterial counts. Samples held at 2‐4°C did not exceed 104 CFU/g after 4 wk for any bacterial type examined. Product shelf‐life was > 3 wk at 5°C and 2 wk at 8–10°C. Inoculated PA3679 did not grow in the product during 24 or 48 hr simulated mishandling (24‐2°C).
Effect of Excitation Wavelength on the Separation of Types I and III Collagen by Fiber Optic Fluorimetry
Authors: SWATLAND H.J.
Published: August 2006

The fluorescence of bovine tendon and adipose tissue and purified Types I and III collagen was measured with fiber optics. Fluorescence of Type I collagen was stronger than for Type III collagen over a range from 410 to 470 nm. Around 510 and 520 nm, however, both Type I and Type III collagen exhibited a similar degree of weak fluorescence. Fluorescence of intact tendons and adipose tissue resembled that of Type I and Type III collagen, respectively. The 510/440 nm ratio of fluorescence was used to identify Types I and III collagen. The optimum excitation wavelength for identification was 370 nm. Type IV (basement membrane) collagen had a similar fluorescence to Type III collagen so that fluorescence from these two sources would be combined in measurements made on intact samples of meat.
Functional and Sensory Properties of Meat Emulsions Produced by using Enzymatically Modified Gelatin
Authors: SASE H. , WATANABE M. , ARAI S. , OGAWA Y.
Published: August 2006

Mettwurst and Bologna sausage were produced from pork using enzymatically modified gelatin (EMG‐8), which had been produced with covalent attachment of L‐leucine n‐octyl ester. EMG‐8 improved spreadability, smoothness and softness of the Mettwurst. With the addition of EMG‐8, the texture of the Bologna sausage was kept soft over a 1 to 7 day period of storage at 4°C or 2 to 4 weeks of storage at ‐20°C. Microscopic observation showed that fat globules in the Bologna sausage produced with EMG‐8 were more homogeneously distributed than those in a control Bologna sausage.
Texture and Sensory Evaluations of Frankfurters Made with Different Formulations and Processes
Authors: LEE C.M. , WHITING R.C. , JENKINS R.K.
Published: August 2006

Objective tests for frankfurter textural properties were investigated by varying formulations and processing parameters and then correlating nine sensory textural attributes with eleven instrumental methods. The most discriminative instrumental parameters were compressive force at failure, compressive force at 50% deformation without failure, and maximum shear force. High correlations (r > 0.80) were found between compressive forces or shear force and sensory elasticity, firmness, and chewiness; stress relaxation and elasticity; total expressible fluid and juiciness; and expressible moisture and wateriness. Elastic recovery did not correlate with any sensory characteristic.
Cholesterol Content and Sensory Analysis of Ground Pork as Influenced by Fat Level and Heating
Authors: REITMEIER C. A. , PRUSA K. J.
Published: August 2006

Eight treatment combinations for the formulation and heating of fresh ground pork were investigated: four raw fat levels (4, 9, 18, 23%) and two internal end point temperatures (71°C and 77°C). In the raw state, ground pork containing 4 or 9% fat contained less cholesterol, more moisture and was judged to be more red than samples containing 18 or 23% fat. Tenderness, juiciness and amount of mouthcoating increased as fat level in the cooked patties increased. Internal end point temperature (71°C or 77°C) did not affect sensory scores of cooked pork patties. Cooked patty cholesterol content (wet weight) did not differ among the four fat levels. High‐fat ground pork retained less cholesterol than low‐fat ground pork.
Agmatine as a Potential Index for Freshness of Common Squid (Todarodes pacificus)
Authors: YAMANAKA H. , SHIOMI K. , KIKUCHI T.
Published: August 2006

Changes in amines (tyramine, putrescine, cadaverine, agmatine, and tryptamine) were examined in the muscle of common squid during storage at 0°C, 3.5°C, and 15°C. Agmatine appeared to be most useful as a potential index for freshness of common squid. Agmatine was detected in small amounts even in the fresh muscle and the concentration increased with storage time, exceeding 30 mg/100g at the stage of initial decomposition and reached the level of 40 mg/100g at the stage of advanced decomposition. Putrescine was detected in small amounts (less than 1 mg/100g) at the stage of initial decomposition and increased rapidly at the stage of advanced decomposition. This amine might be involved in the putrid smell. The pH values became higher at the stage of initial decomposition.
Establishing Thermal Processes for Products with Broken‐Heating Curves from Data Taken at Other Retort and Initial Temperatures
Authors: BERRY MAURICE R. , BUSH RALPH C.
Published: August 2006

Heat penetration data were obtained at high and low retort temperatures and at high and low product initial temperatures in two can sizes for five products displaying broken heating in a still retort. Extrapolation of data to a higher retort temperature was found to be an acceptable (conservative) practice for process establishment. For 300 × 400 cans of corn in brine predicted processing time was 9.7 min for a 128°C process on the basis of data obtained at 116°C. The actual required time was 8.5 min. Conversely, data extrapolated to a lower retort temperature were not acceptable. Initial temperature influenced processing times by as much as 50% for some products; the highest initial temperature intended for establishment of the process must be used for the heat penetration test.
Heat Transfer Coefficients to Liquids with Food Particles in Axially Rotating Cans
Authors: DENISTON MARK F. , HASSAN BAKRI H. , MERSON RICHARD L.
Published: August 2006

Heat transfer rates were measured for steam‐heated, rotating cans containing potato spheres in water. Can rotational speed (9.3–101 rpm), sphere size (22.2–35.0 mm), and potato volume fraction (0.107–0.506) were varied in 14 triplicated experiments. Overall heat transfer coefficients were correlated within ±25% with physical properties and operating variables by an equation derived by dimensional analysis. Film coefficients (hp) for heat transfer from the water to potatoes in the can were determined by thermocouple measurement of potato surface temperatures; values were found to be finite and nearly invariant, averaging hp= 160 ± 30 W/m2K. The lack of variation of hp suggested that for the experimental conditions tested, there was little relative motion between liquid and particles.
Calculation of Thermal Process Lethality for Conduction‐Heated Canned Foods
Authors: PHAM Q. T.
Published: August 2006

The problem of deriving a formula to calculate sterilizing values from temperature curves was examined. For the high sterilizing value range (U/f>1), a simple algebraic formula was found that enabled the temperature approach g and the sterilizing value U to be calculated from each other to within 3%. For low sterilizing values (U/f>1) regression equations were presented to calculate g from U. A table was also given as an alternative to the equations. The method took into account variations in initial product temperature and cooling water temperature. Being expressed in terms of dimensionless quantities, it was more generally applicable than previous methods derived along similar lines.
Heat Transfer to Non‐Newtonian Fluid Foods under Laminar Flow Conditions in Horizontal Tubes
Authors: RODRíGUEZ‐LUNA GRACIELA , SEGURAJAÚREGUI JOSÉ SIMÓN , TORRES JESÚS , BRITO EDMUNDO
Published: August 2006

This paper presents a study of rates of heat transfer to non‐Newtonian fluid foods: mango and papaya nectars, passing through horizontal tubes of circular cross section under laminar flow conditions. Determination of the flow and thermal properties of the fluids under study was performed to adequately explain heat transfer experiences. A laminar mixed convection equation was used for describing experimental heat transfer coefficients:

Nu = 1.75 [Gz + 0.0083 (Grw . PrW)0.75]1/3 . δ1/3 . (Kb/Kw)0.14

The experimental data covered Graetz numbers between 500 and 7000, and were correlated with a mean deviation of 8.4%. The results should be helpful for interpreting heat transfer to pseudoplastic materials in the design of double tube heat exchangers.
Effect of Osmotic Dehydration and High Temperature Fluidized Bed Drying on Properties of Dehydrated Rabbiteye Blueberries
Authors: KIM M.H. , TOLEDO R.T.
Published: August 2006

Rabbiteye blueberries were dried using an experimental high temperature fluidized bed (HTFB) dehydrator and the properties of the dried product were evaluated. 15 m/sec air velocity was required for fluidization and at 170°C the moisture content (MC in kg water/kg dry matter) of thawed blueberries was reduced from 5.8 to 0.7 after 8 min. After osmotic dehydration in sucrose, MC was 1.3, and 4 min in the HTFB drier at 150°C reduced MC to 0.28. Reduction of water activity to 0.5 after HTFB required cabinet drying at 60°C and 4 m/ set for 2.13 and 2.75 hr for the untreated and osmotically dehydrated berries, respectively. HTFB simultaneously dried and puffed the berries, resulting in reduced bulk density compared to berries produced using conventional drying. Osmotic dehydration prior to HTFB imparted a raisin‐like texture to the product.
Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning
Authors: COSETENG M.Y. , LEE C.Y.
Published: August 2006

Polyphenoloxidase (PPO) activity and polyphenol concentrations decreased during maturation and remained relatively constant during cold storage. However, there was no set pattern of changes in degree of browning during maturation and cold storage. Not all cultivars showed the same relationship between degree of browning and enzyme activity. In some cultivars (Classic Delicious, RI Greening, McIntosh and Cortland), PPO activity was directly related to degree of browning while in others (Empire, Rome and Golden Delicious), degree of browning was related more to phenolic concentration. High performance liquid chromatography analysis of the phenolics in apples showed that the types of phenolic compounds in all cultivars were similar and that no one particular compound could account for the differences observed in browning.
Kinetics of Browning of Sultana Grapes
Authors: AGUILERA J.M. , OPPERMANN K. , SANCHEZ F.
Published: August 2006

Heat inactivation of polyphenoloxidase (PPO) in sultana grapes between 83° and 98°C followed zero order kinetics with an activation energy of 13.7–16.7 kcal/mol. A high correlation (r = 0.973) was found between the residual PPO activity and darkness of the raisins (Hun‐terlab L value) after drying at 50°C. Reaction rate for enzymatic browning increased with higher water activities while non‐enzymatic browning showed the typical bell‐shaped curve with a maximum around 0.8. Light‐colored raisins were obtained without the use of SO2 by pretreating the grapes with a 2 min dip in 93°C water that inactivated PPO and improved mass transfer through the skin. This latter effect was compared to that of other treatments such as ethyl oleate and caustic soda by drying studies and scanning electron microscopy.
Quantitative Determination of Pea Losses as Affected by Conventional Water Blanching
Authors: SHAMS M.A. , THOMPSON D. R.
Published: August 2006

A pilot scale study was conducted to measure soluble solid losses of early June, mini and medium sweet peas commercially blanched at 95 ± 1°C for 3 min using a 25 lb (11.34 kg) sample size. Early June peas had smaller losses than mini and medium sweet peas. Dry matter losses were the greatest for the smallest sizes in each variety. Moisture content did not change significantly during blanching but increased after canning. Alcohol Insoluble Solids increased for all sizes in each cultivar after blanching. Recovery of small size peas may be maximized by bypassing blanching and gravity separation.
Effect of Curing on Sensory Properties and Carbohydrate Composition of Baked Sweet Potatoes
Authors: WALTER W. M.
Published: August 2006

In a two‐year study, the flavor and texture profiles and carbohydrate composition of cured, baked‘Jewels’sweet potatoes were compared to baked, uncured‘Jewels’sweet potatoes. Curing increased the rate of production of flavor notes and only slightly influenced development of “moist” mouthfeel. Given sufficient time after harvest, baked, cured roots were indistinguishable from baked, uncured roots. Carbohydrate content was not a sensitive indicator of post‐harvest treatment since no statistically significant differences were detected between cured and uncured roots.
Sensory and Objective Measures of Quality of Early Harvested and Traditionally Harvested Pecans
Authors: RESURRECCION A. V. A. , HEATON E. K.
Published: August 2006

Early harvesting and controlled drying of pecans provides a light colored, bright, uniform kernel, with increased storage stability. This study compares sensory and objective measures of quality in Early Harvest (EH) and Traditionally harvested (TH) pecans. Samples of EH and TH pecans were evaluated on eight quality attributes and purchase intention by a sensory laboratory panel, and for color and appearance by a consumer panel. Objective measures included color, puncture and shear force for texture, size (number/lb), moisture and total fat content of both nuts. Differences found between EH and TH nuts for all measures support recommended early harvest practices.
Photoxidation of Cinnamon Oil
Authors: HICKS C. L. , ABDULLAH C.
Published: August 2006

Commercial cinnamon leaf oil and bark oil distillates from commercially ground cinnamon were oxidized via immobilized riboflavin at 22°C under 1740 lumens of light in a model system. Most components of bark oil were oxidized in the model system which produced singlet oxygen. Compound disappearance was observed in cinnamon bark oil distillates with storage time of ground cinnamon. Bleached and filtered cinnamon leaf oil was resistant to oxidation in the model system. Thirty‐seven water‐soluble compounds in bark distillate were identified using GUMS procedures. Of these compounds 10 had not been previously reported in the literature.
Nonenzymatic Browning In Liquid Model Systems of High Water Activity: Kinetics of Color Changes Due to Reaction Between Glucose and Glycine Peptides
Authors: BUERA M. del PILAR , CHIRIFE JORGE , RESNIK SILVIA L. , LOZANO ROBERTO D.
Published: August 2006

The rate of browning of solutions (water activity adjusted to 0.90 by adding sodium chloride) of glucose‐glycine peptides (diglycine and triglycine) was well described by a “mixed‐order” kinetic model having two rate coefficients, ko and kl. Activation energies for these parameters were calculated and compared with values for the same reaction of glucose with the amino acid (glycine). At pH below 6 the rate of browning of peptide solutions was higher than that of the amino acid (glycine) at the same molar concentration; at higher pH the reverse was observed.
Quantitative Analysis of Carotenoids and Carotenoid Esters in Fruits by HPLC: Red Bell Peppers
Authors: GREGORY GAYLE K. , CHEN TUNG‐SHAN , PHILIP THOMAS
Published: August 2006

The carotenoids of red bell peppers were analyzed without saponifi‐cation by high performance liquid chromatography using octadecyl silica as stationary and methanol‐ethyl acetate as mobile phases. The red bell peppers contained 280 ug/gm total carotenoids. Capsanthin accounted for 60% of the total carotenoids. Also present were 11%beta‐carotene and 20% capsorubin. Capsanthin was acylated with C12 to C18 saturated fatty acids.
Characterization of a Crude Kiwifruit Pectin Extract
Authors: LODGE N. , NGUYEN T. T. , MCINTYRE D.
Published: August 2006

Pectin was extracted from whole kiwifruit at a mean yield of 0.85%. The analytical properties of the crude kiwifruit pectin extract were compared with those of a commercially available apple pectin. The kiwifruit pectin exhibited a high gelling temperature of 90°C.
Variation in the Levels of Sodium and Other Minerals of Nutritional Importance in Louisiana Oysters (Crassostrea Virginica)
Authors: HACKNEY CAMERON R. , BIEDE STANLEY L. , ARBOUR PATRICIA , REILY LAWRENCE , KILGEN MARILYN , COLE MARY
Published: August 2006

The concentrations of nine individual minerals were determined in oysters harvested over a 10‐month period. Significant (p > 0.01) monthly variations were observed in the levels of all the minerals determined. Salinity of the growing waters was significantly (p > 0.01) correlated to levels of sodium, magnesium, iron, chromium, and nickel in the oysters. Levels of potassium, copper and chromium were related to pH. Zinc and iron levels were correlated (p > 0.05) to water temperature. In this study, variations in the mineral content of oysters were often directly influenced by the growing water. This variation must be taken into consideration, should sodium labeling be required for fresh oysters.
Water Adsorption of Peanut Kernels in a Closed System with Respect to Moisture Transfer
Authors: CHIOU R. Y. ‐Y.
Published: August 2006

Adsorption isotherms of peanut kernels, Tainan # 9 and #11, were determined at 30°C and used as reference to determine the aw at equilibrium. The changes of the apparent aw and moisture of three weighed dried kernels in closed systems stored with distilled water were determined in an electric hygrometer and a series of vessels at 30°C. A nonequilibrium state of moisture and apparent aw gradients of the kernels was observed in the early stages of 144 hr storage. In a 90 min experiment with the hygrometer at 30°C, the vapor adsorption rate and final apparent aw decreased in order with the increase of the number of kernels, from 1 to 7, stored with saturated K2Cr2O7 salt (aw= 0.98 at 30°C). Vapor adsorption rate and final apparent aw of Tainan # 9 were slightly higher than those of # 11.
Influence of Antioxidants on Maillard Browning Reaction in a Casein‐Glucose Model System
Authors: YEN GOW‐CHIN , LAI YUNG‐HSIANG
Published: August 2006

Mixtures of casein and glucose with and without antioxidants were prepared to give a moisture content of 11%, and stored at 37°C. under 60% relative humidity for O‐60 days. The effects of antioxidants on the Maillard reaction were monitored by browning, available lysine and furosine level. Browning decreased with the addition of α‐tocopherol, BHT, BHA or propyl gallate but not ascorbic acid in mixtures stored 60 days. All antioxidants improved the retention of available lysine and lowered the concentration of furosine compared to the control.
Adaptation of lnstron to Determine the Surface Tension of Ice Cream Mix
Authors: WITTINGER S. A. , SMITH D. E.
Published: August 2006

A study was conducted to compare surface tension values measured by the DuNouy Method using the Cahn Electrobalance (an accepted procedure) with a procedure developed for use with an Instron. Surface tension was measured on a standard ice cream mix. Results indicate that the method developed for the Instron gave results which were not only similar to the Cahn Electrobalance procedure but also more precise.
Microstructural Changes of Ice‐Chilled and Cooked Freshwater Prawn, Macrobrachium rosenbergii
Authors: NIP W.K. , MOY J.H.
Published: August 2006

The microstructural changes in ice‐chilled and cooked prawn, M. rosenbergii were studied with the scanning electron microscopy (SEM) and transmission electron microscopy (TEM) techniques. The SEM study revealed muscle fibers in the control samples were wrapped in bundles by the endomysium and subsequently by the perimysium. During ice‐chilling, degradation of these intact structures proceeded gradually. The TEM study showed the organized myofilaments of muscle fiber, presence of M line in the H Zone, and abundance of sarcoplasma in the controlled sample. During ice‐chilling, the disappearance of sarcoplasma and the fine structure of myofilaments in the H Zone was clearly demonstrated. These findings supported previous observations of mushiness development and textural changes under similar conditions.
Menhaden (Brevoortia tyrannus): Thermally Processed for a Potential Food Resource
Authors: JOHNSON J.M. , FLICK G.J. , LONG K.A. , PHILLIPS J.A.
Published: August 2006

Filleted, dressed, and dark unwashed minced menhaden packed in oil, broth, or preprocessed with alum citric acid brine were evaluated by a trained sensory panel. The filleted and minced menhaden were significantly more firm than dressed products in oil or broth but a pre‐process with alum citric acid brine preserved the firmness of the dressed form. The minced was significantly stronger in flavor and significantly less in flakiness. Chewiness was significantly higher in the filleted products in oil or broth and the minced products. Canned menhaden incorporated in fish salad rated lower than fish salad prepared with tuna. The filleted packed in oil or broth or the dressed preprocessed in an alum citric acid brine has potential as a canned fish product.
Prediction of Quality in Frozen Cod (Gadus morhua) Fillets
Authors: LeBLANC E.ILEEN L. , LeBLANC R.AYNALD J. , BLUM I.LYA E.
Published: August 2006

Physical and chemical indices were determined on frozen cod (Gadus morhua) fillets stored for ca. 90 days at either ‐ 12°C, ‐ 15°C, ‐ 22°C, ‐ 30°C or under a set of simulated industrial fluctuating temperature conditions (SIFTC). Univariate and multivariate statistics on the quality indices gave a relationship between frozen storage textural deterioration and the chemical parameters as influenced by storage temperature. Results on the SIFTC resembled the ‐ 12°C and ‐ 15°C storage treatments. Chemical indices had lower activation energy values than those for the physical parameters. Ammonia, determined enzymatically, can be used as an index of frozen fish quality. The quadratic equations developed using the dependent variable of Instron raw peak force, independent of time and temperature, can predict the textural quality of frozen cod fillets.
Effect of Sodium Chloride and Phosphates on the Thermal Properties of Chicken Meat Proteins
Authors: KIJOWSKI J.M. , MAST M.G.
Published: August 2006

Maximum thermal transition (Tmax) and denaturation enthalpy (ΔH) of water‐washed myofibrils and finely cut chicken breast muscle, treated with 1–4% NaCl and/or 0.25–1% of either pyrophosphate (PP) or tripolyphosphate (TPP), were monitored by differential scanning calorimetry. Increasing the concentration of NaCl destabilized the heat resistance of the proteins in water‐washed myofibrils and in meat specimens. Actin showed the greatest reduction of Tmax, a 16°C decline in the presence of 4% NaCl. In a meat system, the addition of 4% NaCl resulted in one Tmax instead of five transitions, as seen in untreated meat. The presence of PP and TPP, especially in concentrations of 0.25 and 0.50%, enhanced the thermal stability of myosin. Changes in denaturation temperatures of proteins were accompanied by corresponding changes in AH.
A Simple Liquid Chromatographic Method for Determination of B6 Vitamers in Raw and Cooked Chicken
Authors: ANG C. Y. W. , CENCIARELLI M. , EITENMILLER R. R.
Published: August 2006

Four forms of vitamin B6 (B6 vitamers) in various chicken tissues were determined by a liquid chromatographic method. The vitamers were extracted from the tissues with metaphosphoric acid and separated on a C18 reverse phase column followed by fluorescence detection. Recoveries of added vitamins at two concentrations were mostly between 84.5% and 107.9% The most abundant form of B6 in raw tissues was pyridoxal phosphate (PLP) followed by pyridoxamine phosphate (PMP). Cooked tissues contained more PMP than PLP. The levels of pyridoxal (PL) and pyridoxamine (PM) were relatively low. Data also indicated a net increase of PMP and PM vs a decrease of PLP and PL during cooking.
Development of Staphylococcal Toxin and Sensory Deterioration During Storage of Nitrogen and Vacuum Packaged Nitrite‐Free Bacon‐Like Product
Authors: POST L.AURIE S. , LEE D.EBORAH A. , SOLBERG M.YRON , FURGANG D.AVID , SPECCHIO J.OHN
Published: August 2006

Toxin production by S. aureus was studied in nitrite‐free bacon‐like product packaged in air permeable film, vacuum packages, and packages flushed with N2 during storage at 8°C, 12°C or 26°C. Product wrapped in air permeable film deteriorated rapidly at 26°C and was rejected by sensory evaluation prior to staphylococcal enterotoxin detection. Enterotoxin was not detected in vacuum or N2‐flushed packages stored at 26°C. Samples stored at 12°C supported S. aureus growth although enterotoxin was not detected at 12°C or 8°C in any packaging environment. The potential for staphylococcal food poisoning resulting from the production of a nitrite‐free bacon‐like product was limited under the conditions studied.
Minimization of Oxidative Flavor Deterioration in Refrigerated, Batter‐Breaded Restructured Pork Nuggets by Glandless Cottonseed Flour in the Meat or Coating
Authors: RHEE K.S. , LEU R. , ZIPRIN Y.A. , KEETON J.T. , BOHAC J.J. , CROSS H.R.
Published: August 2006

Pork shoulders were restructured into nuggets with 0.5% NaCl, 0.25% polyphosphate and 3.0% water or with the three additives plus 1.5% defatted glandless cottonseed flour (GCF). Restructured nuggets were batter‐breaded with either commercial coating ingredients or commercial ingredients plus GCF. The coated nuggets were prefried in vegetable oil and stored at 4°C for 0 or 9 days before reheating when needed. Thiobarbituric acid values and sensory warmed‐over flavor scores of products showed that oxidative flavor deterioration in batter‐breaded pork nuggets can be minimized by incorporating GCF into either the meat or the coating system. The GCF additions did not have adverse effects on coating pick‐up and palatability.
Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage
Authors: DEFREITAS J.J. , MOLINS R.A. , KNIPE C.L. , WALKER H.W. , KRAFT A.A. , OLSON D.G. , MARCY J.A.
Published: August 2006

Liver sausage formulated with 50 or 75% mechanically separated pork (MSP), 75 or 150 ppm sodium nitrite and 0, 550 or 1100 ppm sodium erythorbate was examined forClostridium sporogenesPA3679 survival and growth during refrigerated temperature storage (5°C, 6 days) and during subsequent exposure to elevated temperatures (22–24°C, 2 d). Sodium nitrite at 150 ppm inhibited clostridial growth in sausage held at 22–24°C, regardless of MSP content, if 550 ppm sodium erythorbate were also present. Sodium nitrite at 75 ppm combined with erythorbate at 550 and 1100 ppm did not inhibitC. sporogenesgrowth during simulated temperature mishandling of liver sausage. Residual nitrite decreased (P<0.05) with erythorbate addition but was unaffected by MSP.
Chemical and Physical Characteristics of Beef Chuck Muscles: Effect of Electrical Stimulation, Hot Boning and High Temperature Conditioning
Authors: CECCHI L.A , HUFFMAN D.L. , EGBERT W.R. , JONES W.R.
Published: August 2006

Chucks from 12 electrically stimulated steer carcasses were randomly assigned to one of 3 treatments: (1) cold boned [CB], (control), (2) hot boned [HB], and (3) hot boned/time conditioned [HB/TC], (5 hr at 18°C). Infraspinatus, Serratus ventralis, Subscapularis, Supraspi‐natus, Teres major, and Triceps brachii were excised from each chuck according to treatment conditions. No differences (P > 0.05) were noted among treatments for muscle yields, cooking loss, proximate composition, or collagen content; however, differences (P<0.05) were found among muscles. Differences (P < 0.05) were found among treatments and muscles for ultimate pH, sarcomere length, Warner Bratzler shear values, and Hunter color ‘a’ values. Sarcomere length of muscles assigned to CB treatment were longer (P < 0.05) than HB and HB/ TC treatments.
Emulsifying Properties of Food Proteins: Bovine Serum Albumin
Authors: HAQUE Z.AHURUL , KINSELLA J.OHN E.
Published: August 2006

Emulsifying activity (EA) of bovine serum albumin (BSA), at concentrations of 0.07 to 0.45 mM, was maximum at oil:water ratios (o:w) <2:8, in the pH range 4 to 8. At pH 8, the EA was greater than that at pH values below, i.e., < pH 7, but the energy required to form emulsions was higher., EA and emulsion stability (ES) were directly related and improved in NaCl; ES was maximum at pH 4. Surface load was directly related to the o:w and the increase in viscosity with protein load apparently reflected protein unfolding that was marked at an energy input of 680 106 J m‐3. Data indicate that some native structure and flexibility of the BSA molecule are required for optimum emulsifying properties.
Effect of Protein Disruption by Denaturation and Hydrolysis on Egg Yolk Lipid Oxidation
Authors: PIKE O.A. , PENG I.C.
Published: August 2006

Egg yolk (20%, w/w) was added to 1,3, and 6M guanidinium chloride (Gnd C1) solutions and agitated at 23°C. Thiobarbituric acid reactive substances (TBARS) were measured over a 2 week period. Increasing concentrations of Gnd C1 resulted in more rapid development of TBARS. Disodium ethylenediamine tetraacetate (EDTA; 2.0%) inhibited the formation of TBARS in 6M Gnd CI treated yolk, indicating a metal catalyzed reaction. Protein hydrolysis using 1% papain in the presence of added iron (FeC13) produced a significant increase (P<0.01) in conjugated dienes (233 nm) and trienes (270 nm). Increased lipid oxidation upon denaturation or hydrolysis of the protein moiety suggests that the ordered structure of lipid in the form of lipoprotein may partially account for the inherent oxidative stability of native yolk.
Effect of Soybean Cooking Temperature on the Texture and Protein Digestibility of Miso
Authors: NIKKUNI S.AYUKI , OKADA N.ORIYUKI , ITOH H.IROSHI
Published: August 2006

Miso samples were prepared with soybeans cooked for 10 min at different temperatures (up to 100°C). Appreciable changes in the amount of 0.2 M trichloroacetic acid‐soluble nitrogen (TCA‐soluble N) and the pattern of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) of fermented miso samples were observed in the temperature range between 90°C and 100°C. No further changes in the TCA‐soluble N and SDS‐PAGE pattern of miso were observed when the cooking time was prolonged up to 3 hr at 100°C. On the other hand, a 2 hr cooking period at 100°C was required to achieve a level of softness for cooked soybeans to give an acceptable texture of miso.