bluuebunny/crossref_metadata_2025 huggingface dataset:
Comparative Effects of Various Sucrose‐Fatty Acid Esters upon Bread and Cookies
Authors: BREYER L. M. , WALKER C. E.
Published: August 2006

Standardized bread and cookies were baked to test the effects of sucrose fatty‐acid esters, ranging in HLB (hydrophyl‐lipophyl‐balance) from 1 to 15. Bread volume and tenderness and cookie spread were determined. Interactions between shortening and the esters were tested in bread, and between nonwheat flours and the esters in both bread and cookies. Bread volume was restored when up to 20% sorghum, millet and corn flours were added. Bread tenderness over a five‐day period was also improved by use of the esters. The most practical emulsifier use levels ranged from 0.5—1.0%, depending upon emulsifier HLB.
A Comparison of Methods for Polyuronide Methoxyl Determination
Authors: WALTER REGINALD H. , SHERMAN RUTH M. , LEE CHANG Y.
Published: August 2006

A comparison was made between three basic methods for determining methoxyl (OMe) groups in a polyuronide, viz., step‐wise oxidation‐reduction initiated by hydriodic acid, neutralization of de‐esterified carboxyl groups with potassium hydroxide, and direct combustion of methanol by gas chromatography. Accuracy and precision of the methods were ascertained by analyzing methyl fuorate. All the methods were accurate. The neutralization and gas chromatographic methods had major advantages of simplicity and shortness of time of completion over the hydriodic acid/bromine method. Dimethylsulfoxide in the the saponification medium had no special effect.
Evaluation of Methods for Detecting the Production of H2S, Volatile Sulfides, and Greening by Lactobacilli
Authors: LEE B. H. , SIMARD R. E.
Published: August 2006

The ability to produce volatile sulfides by 41 lactobacilli was not associated with species but depended on the composition of the media and the sensitivity of the indicator. Only a restricted number of L. plantarum strains and seven isolates were H2S‐positive on peptone iron, TSI and SIM agars. Lead acetate agar detected a greater number of H2S‐positive lactobacilli but the lead acetate (or DTNB) paper method was superior in a modified motility sulfide broth. Cured meat agar detected the production of greening by H2CO2‐producing lactobacilli (L. fructovorans, L. jensenii, L. lactis, L. viridescens, F‐74, F‐99). Such tests, however, were not applicable to detect lactobacilli producing green sulfmyoglobin.
Malic Acid Degradation and Brined Cucumber Bloating
Authors: McFEETERS R. F. , FLEMING H. P. , DAESCHEL M. A.
Published: August 2006

Bloater formation of brined cucumbers increased as more malic acid was degraded to CO2 and lactic acid. CO2 production by the brined cucumber, unrelated to malic acid degradation, was 12.5 mM. This was just sufficient to bring cucumbers to the point of bloating. CO2 from malic acid provided the marginal increase required to cause significant bloating. Fermentation with a strain of Lactobacillus plantarum, which did not degrade malic acid, prevented cucumber bloating. Oxygen exchange of cucumbers before brining increased the amount of CO2 required to initiate bloating damage by 8 mM. Nonmalic acid‐degrading starter cultures and/or oxygen exchange may be useful alternatives to CO2 purging from brines to prevent bloater damage.
Determination of Equivalent Processes for the Pasteurization of Crabmeat in Cans and Flexible Pouches
Authors: WARD D. R. , PIERSON M. D. , MINNICK M. S.
Published: August 2006

Equivalent processes were determined for the pasteurization of crabmeat, from the blue crab (Callinectes sapidus), in cans and flexible pouches containing 113.5g, 227.0g, and 454.0g of product. F185 values were calculated for z values of 8, 10, 12, 14, 16, 18, 20, and 22. Based on the heating characteristics of the traditional container used for pasteurized crabmeat (401 × 301), equivalent processes for nontraditional containers were determined.
Electrical Stimulation of Mutton
Authors: BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R.
Published: August 2006

Electrically stimulated ovine muscles, restrained from shortening during rapid chilling at 0‐1 or 15‐16°C, had lower Warner‐Bratzler (WB) shear force values after 1 and 2 days aging at 0‐1°C than un‐stimulated controls, but were not significantly different at ≥4 days aging. Direct measurement of muscle fiber length showed that contraction values obtained for muscles assigned to go into rigor at 0, 15, 30 or 40°C were significantly less for stimulated muscles than for control muscles at 0°C, but of same magnitude or at rigor temperatures ≥15°C. WB shear force values indicated that, at temperatures ≥15°C, increase in tenderness due to stimulation became small after 7 days aging at 0‐1°C, whereas at 0°C aging further increased improvement due to stimulation. Results were thus consistent with electrical stimulation reducing myofibrillar shortening at rigor temperature <15°C but at temperature ≥15°C stimulation had the same effect as a few days aging.
Gossypol Removal and Functional Properties of Protein Produced by Extraction of Glanded Cottonseed with Different Solvents
Authors: RAHMA E. H. , RAO M. S. NARASINGA
Published: August 2006

Cottonseed flakes were extracted with one of the following solvents: (A) hexane; (B) 1:1 mixture of 85% isopropanol and hexane; and (C) acetone followed by 1:1 mixture of isopropanol and hexane. Meal B had the lowest free gossypol content of 0.069%. The functional properties and the protein content of all the meals were similar. Ultracentrifugation did not reveal any change in the proportion of the protein fractions. Gel electrophoresis indicated minor differences.
Influence of Sulfur Dioxide Generators on Red Raspberry Quality During Postharvest Storage
Authors: SPAYD S. E. , NORTON R. A. , HAYRYNEN L. D.
Published: August 2006

Hand harvested ‘Meeker’ red raspberries were held at 4°, 14°, and 25°C for up to 12 days using two types of sulfur dioxide generating pads. Visual mold ratings were lower for fruits held with either SO2 generator, but Howard Mold Count did not differ between the generators and the control fruits. Fruits stored with the generators were brighter and redder in color than controls when stored at 4°C. Irregular bleaching of anthocyanins from drupelets occurred when fruits were stored at 14°C or higher. Use of SO2 generators is not recommended for fresh market fruit or nonheat treated processing fruit due to the bleaching and due to SO2 residues in the fruit.
Effect of Sorghum Variety on Baking Properties of U.S. Conventional Bread, Egyptian Pita “Balady” Bread and Cookies
Authors: MORAD M. M. , DOHERTY C. A. , ROONEY L. W.
Published: August 2006

Five genetically different sorghums were ground and partially substituted for bread and cookie flour in U.S. white pan bread, Egyptian “Balady” bread and sugar cookies. Except for brown sorghum, water absorption, peak time, stability and time to breakdown, decreased as sorghum increased in the formula. Brown sorghum produced a better quality dough and higher bread volume compared to other sorghums. Bread volume decreased with increasing level of sorghum substitution. Crumb and crust color were directly related to sorghum variety and level of substitution. Replacement of bread flour with up to 30% ground sorghum produced acceptable Egyptian “Balady” bread. Spread factor of sugar cookies increased with increasing levels of sorghum.
Solubilization of the Red Beet Cell Wall Betanin Decolorizing Enzyme
Authors: WASSERMAN BRUCE P. , GUILFOY MICHAEL P.
Published: August 2006

The red beet root cell wall betanin decolorizing enzyme was solubilized by digestion of tissue slices with cellulase, pectinase and glusulase. The cell wall hydrogen peroxide generating system was inactivated by the digestion process. Lysis of released protoplasts demonstrated the presence of a soluble intracellular decolorizing enzyme. The intracellular form, representing approximately 25% of the total activity, appears to have become ionically bound to cell wall fragments when intact tissue was homogenized and could be released by washing with 1M NaCl.
Damage of Amino Acid Residues of Proteins after Reaction with Oxidizing Lipids: Estimation by Proteolytic Enzymes
Authors: MATOBA TERUYOSHI , YONEZAWA DAIZO , NAIR BABOO M. , KITO MAKOTO
Published: August 2006

A mixture of casein and methyl linoleate was stored at 50°C and 80% relative humidity for 0 ‐ 14 days and damage to amino acid residues assessed. The damage was estimated by determining the amino acid composition of the hydrolysate by using proteolytic enzymes (pepsin‐pancreatin digestion, followed by aminopeptidase‐prolidase hydrolysis). The damage to amino acid residues was the most extensive in methionine, followed by tryptophan, histidine, and lysine. The degree of damage to these amino acids was also determined by chemical methods without using proteolytic enzymes. The efficiency of detecting damage by the present enzymatic method was close to that of the chemical methods.
Pectolytic Enzymes in Sweet Bell Peppers (Capsicum annuum L.)
Authors: JEN JOSEPH J. , ROBINSON MICHELE L.
Published: August 2006

Low levels of polygalacturonase (PG) and pectinesterase (PE) activities were quantitated in sweet bell peppers at four stages of maturity based on surface ground color (dark green, light green, turning, and red). The PG activity increased during pepper ripening and was maximal at the turning stage while the PE activity declined during ripening and was maximal at the light green stage. Pepper texture measurements were found to decline concomitantly with the increase in PG activity. Pepper PG showed pH optimum between 4.8 to 5.0 and increased temperature stability with advanced ripening. Compared to tomatoes, pepper PG activity was 116‐ to 164‐fold lower and pepper PE activity was 429‐ to 1900‐fold lower than the corresponding tomato enzymes.
Increase in Emulsification Activity of Soy Lecithin‐Soy Protein Complex by Ethanol and Heat Treatments
Authors: HIROTSUKA MOTOHIKO , TANIGUCHI HITOSHI , NARITA HIROSHI , KITO MAKOTO
Published: August 2006

Soy proteins were associated with soy lecithin. Soy protein isolate (SPI), 7S and 11S proteins complexed with lecithin were similarly affected by ethanol treatment to increase emulsification activity. By this procedure, the conformation of these proteins was changed resulting in aggregation. Though emulsification activity of the lecithin SPI complex was apparently increased by boiling for 1 min, this treatment only caused the 11S protein component to aggregate resulting in better emulsification activity, regardless of whether it was complexed with lecithin or not. The increase in emulsification activity caused by ethanol treatment was not affected by NaCl, whereas the increase by heat treatment was reduced by NaCl. It seems likely that ethanol and heat treatments change the comformation of soy proteins in different ways.
Emulsifying Properties of an N‐Terminal Peptide Obtained from the Peptic Hydrolyzate of αs1‐Casein
Authors: SHIMIZU MAKOTO , LEE SOO WON , KAMINOGAWA SHUICHI , YAMAUCHI KUNIO
Published: August 2006

A peptide corresponding to the 23 N‐terminal residues of αs1‐casein, αs1(1‐23), was purified from a peptic hydrolyzate of αs1‐casein. The emulsifying activity of αs1(1‐23) varied depending on the concentration. When the concentration was higher than 2%, αs1(1‐23) showed a similar emulsifying activity to αs1‐casein in neutral pHs. The emulsion capacity of αs1(1‐23) was about one half that of αs1‐casein. The extent of adsorption of αs1(1‐23) onto the oil globule surface was markedly high. In the acidic pH region (pH 5.5 – 3.0), αs1(1‐23) maintained a high emulsifying activity, whereas αs1‐casein lost its emulsifying activity. These results suggest that αs1(1‐23) acts as an emulsifying agent and probably can be used in some foods such as processed cheese or fermented milk products.
Freezing Time Prediction: An Enthalpy‐Based Approach
Authors: SASTRY SUDHIR K.
Published: August 2006

Equations were developed for prediction of freezing times of foods of slab geometry, for three different boundary conditions, using a method of solving for enthalpy per unit volume instead of temperature. Experimental verification was performed for the operation with a convective heat transfer boundary condition, using ice cream and green peas in a granular packed bed as test materials. Results indicate good prediction of freezing times over a range of conditions. Results of thawing tests are less satisfactory if the ambient temperature lies in the zone of rapidly changing food properties. A comparison with literature predictions is presented.
Functional Properties of Acylated Oat Protein
Authors: MA CHING‐YUNG
Published: August 2006

Protein extracted from defatted oat (Avena sativa L., variety Sentinel) was acylated with acetic or succinic anhydride at levels of 0.05 and 0.20 g/g protein. Acetic anhydride was more reactive than succinic anhydride in modifying lysine groups. Total essential amino acid content was slightly lowered by acetylation but unaffected by succinylation. Gel filtration chromatography showed some dissociation of oat polypeptides by succinylation. Solubility, emulsifying properties and fat finding capacity were all markedly improved by acylation, and the effect was more pronounced with succinylation. Emulsifying capacity of meat was enhanced by blending with acylated oat protein. Water hydration capacity and foam stability were adversely affected by acylation. Results suggest that acylated oat protein may be a valuable functional ingredient in meat and other emulsion food products.
Influence of Freezing and Thawing on the Egg Vitelline Membrane
Authors: VIAUD PIERRE ROGER
Published: August 2006

The original method finalized for this study was a direct comparison of the isotheimic dehydration rate between two membrane samples, one subjected to a freezing‐thawing cycle, the other being untreated control. Freezing entailed irreversible modifications in the properties of the vitelline membrane of the hen's egg as indicated by a significant increase in the water absorption capacity; an accelerated drying rate; and a marked decrease in the water retention capacity. Through this method, the cryoprotective action of glycerol at the membrane level was also demonstrated.
Comparison of Four Procedures of Cheese Meltability Evaluation
Authors: PARK J. , ROSENAU J. R. , PELEG M.
Published: August 2006

Two traditional cheese meltability tests, the Schreiber and Arnott, as well as two microwave modifications thereof were compared on a variety of mild and sharp cheddar, process American, and mozzarella cheeses and various process cheese products. There was a marked lack of correlation between the Schreiber and Arnott results indicating that at least two material properties control meltability. The effects of variations in heating time and oven temperature in the nonmicrowave tests and heating time in the microwave tests were determined. Differential scanning calorimetry did not reveal differences useful in predicting melting behavior.
Screening of Milk and Milk Products for Thermonuclease
Authors: BATISH V. K. , CHANDER HARISH , RANGANATHAN B.
Published: August 2006

Out of 208 samples of dairy products, 17.8% contained thermonuclease. Staphylococcal TNase (6‐49 μg/100 mL or g) was detected in 14.4% samples that also contained TNase positive S. aureus and their enterotoxins. Enterotoxin A was recorded most frequently. Incidence of TNase was maximum (30.4%) in raw cow's milk followed by nonfat dry cow's milk (25.9%) and Kulfli (25.0%). The most frequent contaminants in the seven nonstaphylococcal TNase positive samples (6 – 16 μg per 100 mL org) were TNase‐positive enterococci. TNase‐positive B. cereus was recovered from a TNase‐positive sweetened condensed milk sample. Unidentifiable TNase producing molds were detected in three TNase‐positive samples.
Fermentation of Corn Gluten Meal with Aspergillus oryzae and Rhizopus oligosporus
Authors: NEUMANN P. E. , WALKER C. E. , WANG H. L.
Published: August 2006

PER values determined for corn gluten meal (CGM) and CGM fermented with Aspergillus oryzae NRRL 1988 were not significantly different (P > 0.05) and both diets failed to meet maintenance requirements of rats. In order to characterize some of the changes that occur during fungal fermentation, CGM was also fermented for 4 days at 28°C with A. oryzae NRRL 1988 and NRRL 506 and Rhizopus oligosporus NRRL 2710 and NRRL 2549, respectively. Proteolytic activity, pH, and nitrogen content increased rapidly between 20 and 70 hr for all the fungi. Decreases in some amino acids were observed, possibly due to their catabolism by the molds. Lysine as a proportion of total essential amino acids released by pepsin and pancreatin in vitro was increased as a result of these fungal fermentations.
Nutritional Composition of Corn and Flour Tortillas
Authors: SALDANA GUADALUPE , BROWN HAROLD E.
Published: August 2006

Corn and flour tortillas were sampled at 2‐wk intervals for 6 wk from five tortilla factories and the nutritional composition determined. Corn tortillas were found to be slightly lower in protein, thiamin, riboflavin and niacin when compared to white enriched bread. A lowering of the pH of the corn masa to 7.3 or lower improved the retention of these vitamins. Flour tortillas were found to be comparable in nutrition to white enriched bread when enriched wheat flour was used in the manufacture of tortillas. A wide variation was found to exist in the nutrient composition of both corn and flour tortillas manufactured by the different factories. This variation is attributed to different formulation procedures at the tortilla factories.
Volatile Components of Mushroom (Agaricus subrufecens)
Authors: CHEN CHU‐CHIN , WU CHUNG‐MAY
Published: August 2006

Volatile components of mushroom (Agaricus subrufecens) were extracted by the simultaneous distillation‐extraction method. About 30 volatile components could be identified by GC and GC‐MS analyses. Aromatic compounds, such as benzyl alcohol, benzaldehyde, benzonitrile, methyl benzoate, and a phenyl acetic acid‐like compound, were the major volatiles (>85%) and are possibly the cause of “almond‐like” aroma of this mushroom. Eight carbon compounds which are common to most mushroom volatiles make up only a minor part (ca 2%) of the total volatiles.
Glucoamylase of Amylomyces rouxii
Authors: WANG HWA L. , SWAIN E. W. , HESSELTINE C. W.
Published: August 2006

The production of glucoamylase by Amylomyces rouxii, a mold used in rice and cassava fermentations in the Orient, was demonstrated under solid substrate culture conditions. The enzyme purified by ammonium sulfate fractionation, gel filtration, and Sephadex ion exchange column chromatography appears homogeneous. A. rouxii glucoamylase is a glycoprotein and has an optimum pH around 4.5, optimum temperature 60°C, a molecular weight of 55,600 daltons, and Km values of 15.8, 27.6, 16.8 mg/mL for soluble starch, glycogen, and amylopectin, respectively. Unlike the other fungal glucoamylases, which were found (from culture filtrates) to exist in multiple forms, A. rouxii glucoamylase, isolated from solid substrate fermentation, displayed only one form.
Effects of Titratable Acidity and Carbonation Level on the Preference of Clarified Pineapple Juice
Authors: BARANOWSKI J. D. , PARK S. S.
Published: August 2006

The titratable acidity (TA) of clarified pineapple juice was adjusted to 0.65, 0.75, 0.85, and 0.95% through ion‐exchange treatment followed by the addition of citric acid. Each lot of juice was carbonated to three levels of carbon dioxide content (2.5, 3.0 and 3.5 gas: liquid volumes). Preference panels were conducted on these juices, holding either TA or gas volume constant and varying the other parameter. Although few statistically significant differences were found, an overall preference for a 0.75% TA, low carbonation product was observed.
Observations on Reprocessing Frozen Alaska Pollock (Theragra chalcogramma)
Authors: BABBITT J. K. , KOURY B. , GRONINGER H. , SPINELLI J.
Published: August 2006

Pollock, processed and frozen in Alaska, were thawed and mechanically filleted using a modified LaPine filleting machine. A Yanagiya flesh separator was used to prepare minced flesh from the fillet trimmings. In addition to standard hand‐packed fillet blocks, blocks were also prepared from randomly packed chopped fillets and chopped fillets mixed with varying amounts of minced flesh. The quality of the blocks was monitored during subsequent frozen storage by sensory and chemical tests. The results indicate that pollock is suitable for reprocessing. The quality of blocks prepared from chopped fillets was similar to that of conventional fillet blocks. Although minced flesh was less stable, an acceptable, but somewhat lower quality product could be made from a combination of fillets and 20% minced flesh.
Extension of Shelf‐Life of Oysters by Pasteurization in Flexible Pouches
Authors: CHAI T. , PACE J. , COSSABOOM T.
Published: August 2006

Combination of chlorination, packaging in flexible pouches, heating, cooling and cold storage could extend shelf‐life of oysters from 2 wk to 3 months. Freshly shucked oysters were first blown (or washed) in aerated chlorinated water, drained and vacuum sealed in flexible pouches. Pouched oysters were heated in two successive water baths for appropriate thermal treatment. After cooling in ice water, the products were stored at 0.5°C. Sensory tests performed immediately after pasteurization indicated that the pasteurized oysters were similar to freshly shucked oysters. Both aerobic and facultatively anaerobic bacterial counts were drastically decreased after pasteurization. Chemical changes during treatment and storage were determined and are discussed.
Sensory Characters of Thuringer Sausage Extended with Textured Soy Protein
Authors: RAO L. O. , DRAUGHON F. A. , MELTON C. C.
Published: August 2006

Thuringer sausage was formulated by extending with 0, 5, 10, 15, and 20% hydrated soy protein. The fermented sausages were smoked and aged appropriately prior to sensory evaluation by a 25 member panel on an eight‐point hedonic scale. pH increased with soy level in the freshly formulated meat emulsion; however, the pH levels did not vary (P < 0.05) among the fermented smoked sausages. An inverse linear relationship between sensory panel scores and soy content was found. The means of the scores ranged between 5.7 and 6.5 (liked moderately to liked very much) with no score under 5.0. Thuringer sausage was extended with up to 10% textured soy protein without affecting consumer acceptability.
Interrelationships of Protein, Fat and Moisture Content of broiler Meat
Authors: ANG C. Y. W. , YOUNG L. L. , WILSON R.
Published: August 2006

Nutrient composition data of broiler tissues were statistically evaluated for any significant relationships between and among the four major components, moisture (M), protein (P), fat (F) and ash (A). The ratios of M/P, F/M, and P/F were generally characterized by broiler part. Estimations of fat and protein from moisture content were applicable within each part of each reported data set. Multiple correlation coefficients among P, F and M were high regardless of part or cooking status. The total of these three major components accounted for approximately 99% of the tissue weight with slight variations between laboratories. The results support the method for estimating of P by subtracting the F and M from 99% or other values established by each laboratory.
Functional Properties of Blood Globin
Authors: SHAHIDI F. , NACZK M. , RUBIN L. J. , DIOSADY L. L.
Published: August 2006

The functional properties of a globin protein isolated by an acid‐acetone‐salt treatment were studied. Results indicate that the product is a good source of lysine, leucine and valine; the limiting amino acids are methionine and isoleucine. Nitrogen solubility index, emulsifying activity, emulsifying capacity, foam stability and whippabillty of the globin product were evaluated. This protein has excellent foaming and emulsification properties. Its mayonnaise‐type emulsions are stable over 8 wk of storage at 4°C. These results indicate the potential of this globin protein as a good emulsifying or foaming agent for incorporation into food formulations.
Selenium in Foods Purchased or Produced in South Dakota
Authors: OLSON OSCAR E. , PALMER IVAN S.
Published: August 2006

Selenium contents of 222 foods obtained in east‐central South Dakota are presented, the best sources being foods of high protein content, such as: meats; South Dakota cheeses; semolina products; breads; breakfast cereals prepared from soybeans, hard wheat, or oats; poultry and eggs; and some seafoods. Average values from this study are generally lower than those reported for similar foods from Canada, higher than those reported from Washington, DC, and considerably higher than those reported from Ohio. A study of milk samples from eight processing plants over the state, gave an overall average and standard deviation of 61 ± 12 μg/L. Values were highest in December and lowest in May.
Fluorescence and Aflatoxin Content of Individual Almond Kernels Naturally Contaminated with Aflatoxin
Authors: SCHADE JOHN E. , KING A. DOUGLAS
Published: August 2006

An effort was made to relate the aflatoxin content of individual almond kernels to their fluorescent color. The fluorescence of individual blanched almonds and defective almonds, most of which lack an intact pellicle, was described by means of Methuen color charts before each kernel was analyzed for aflatoxin. Almonds that fluoresced violet‐purple under long‐wave UV light were found to contain high levels of aflatoxins B1 and B2 but, with perhaps one exception, no measurable amounts of aflatoxins G1 and G2. Some diced almonds with blue fluorescence had all four aflatoxins present but at much lower levels than in the violet‐purple kernels. Aflatoxin ranged from 1.0 × 105 to 2.5 × 106 ppb in the violet‐purple kernels. These values agree with previous estimates of aflatoxin concentration per contaminated nut. Almond kernels with violet‐purple fluorescence should be culled.
Thermodynamic and Kinetic Stability Constants of Selected Carboxylic Acids and Iron
Authors: GORMAN J. E. , CLYDESDALE F. M.
Published: August 2006

Thermodynamic stability constants for complexes of lactic, malic, succinic and citric acids with both ferrous and ferric iron were determined. The rate of transfer of iron to apotransferrin, which has been defined as the kinetic stability constant, was also determined for both these and ascorbic acid complexes. The thermodynamic stability constants for malate and succinate were similar to ascorbate while that for lactate was somewhat lower. The kinetic stability constants in ascending order were as follows: lactate, ascorbate and malate, succinate and citrate. However, data from this study indicated that the slope of the Initial portion of the iron exchange curves might be a better measure of potential bioavailability. In descending order the slopes were: ascorbate, lactate, malate, citrate, and succinate.
An Improved Method for Evaluating Time‐Intensity Data
Authors: SCHMITT D. J. , THOMPSON L. J. , MALEK D. M. , MUNROE J. H.
Published: August 2006

The Time‐Intensity (TI) method was used to evaluate the perception of bitterness in beer. Testing methodology described in the literature was evaluated and modified as needed. A digitizer was used as an input device for transferring judges’TI curves to a computer. The computer utilized the digitized plots to estimate rates of increasing and decreasing bitterness based on curve fitting. Duration of bitterness, maximum intensity, and time to reach maximum intensity of different beers were also evaluated. Statistical analysis of the data was used to obtain reliable quantitative results from the TI curves. Different brands of beers were compared by this technique. A comparison of results obtained with TI and graphic scaling methods is also described.
Effect of Acetylation and Succinylation on the Functional Properties of Winged Bean (Psophocarpus tetragonolobus) Flour
Authors: NARAYANA K. , RAO M. S. NARASINGA
Published: August 2006

Winged bean flour was acylated to various degrees and changes in functional properties were monitored. Nitrogen solubility in water increased up to ?80% acylation and then decreased. Water absorption capacity increased continuously with the extent of acylation. The fat absorption capacity of the acetylated flour increased up to ?30% acetylation and then decreased while that of the succinylated flour remained unchanged. Emulsion capacity showed the same trend as nitrogen solubility in water. Foam capacity increased due to acylation but foam stability decreased. Bulk density of the acetylated flour increased up to ?80% acetylation and then decreased. Succinylated flour had higher bulk density at all levels of succinylation.
Isolation and Characterization of Adzuki Bean (Vigna angulariscv Takara) Starch
Authors: TJAHJADI C. , BREENE W. M.
Published: August 2006

Starch was isolated from Minnesota‐grown adzuki beans (Vigna angularis, cv Takara). The relatively low yield (21.5%) may be characteristic of the isolation method [and may well represent the practical limits for starch recovery for this extraction procedure]. Starch granules were oval to kidney shaped, with mean size 32 μm (range 15‐45 μm). SEM micrographs revealed presence of deep surface fissures. Gelatinization temperature range was 64‐66‐68°C and amylose content was 28.8%. Gardner color values were L = 92.5, a = 0.0, b = 5.6. Starch showed low swelling power and solubility in water. Brabender viscosity patterns showed neither peaks nor breakdown of hot paste. Starch formed stable gels at 5% and higher concentrations; gel strength was similar to that of corn and wheat starch gels, but was definitely stronger than that of potato starch. Retrogradation was greater than in corn or wheat starch gels.
Transglutaminase Catalyzed Cross‐Linking of Myosin to Soya Protein, Casein and Gluten
Authors: KURTH L. , ROGERS P. J.
Published: August 2006

The covalent linkage of nonmeat proteins to myosin at temperatures and pH's common in meat product processing was investigated. Iodinated proteins were cross‐linked to immobilized myosin and then quantitated by gamma counting after noncross‐linked material was removed by washing with 6M guanidine hydrochloride. Bovine plasma transglutaminase catalyzed the formation of ε‐ (γ‐glutamyl) lysine cross‐links between myosin and soya protein, casein or gluten at 4‐5°C for 16 hr and at pH's from 5.5‐7.0. Casein was the best substrate with approximately 0.4g of casein cross‐linked to 1.0g myosin.
Effect of Radiolytic Products on Bacteria in a Food System
Authors: DICKSON J. S. , MAXCY R. B.
Published: August 2006

Inhibitory effects of radiolytic products were studied using Escherichia coli, Pediococcus cerevisiae, and two radiation‐resistant micro‐ organisms, an isolate of Moraxella‐Acinetobacter and a Micrococcus sp. End products of an irradiation dose of 300 Krads completely inhibited resistant organisms on an experimental medium with a very low concentration of nutrients. Plate count agar, with higher nutrient concentration, required 600 Krads to produce the same inhibition. On the same medium, radiation‐sensitive organisms could tolerate products generated by a 1000 Krad dose. However, no inhibition could be detected when either Escherichia coli or Morax‐ella‐Acinetobacter was incubated at 5°C on the surface of fresh meat irradiated to 1500 Krad. The effects of inhibitory products in culture media could be mitigated by the addition of catalase or sodium pyruvate.
Effect of Feeding Three Levels of Riboflavin, Niacin and Vitamin B6 to Male Chickens on the Nutrient Composition of Broiler Breast Meat
Authors: ANG C. Y. W. , JUNG H. C. , BENOFF F. H. , CHARLES O. W.
Published: August 2006

Sixty day‐old male chicks were fed three rations differing in riboflavin (R), vitamin B6, and niacin (N) content. The three rations were: (1) an adjusted basal ration containing R, B6 and N 10% above National. Research Council recommendations, (2) a ration containing 75% of the 3 vitamins as in (1), and (3) with 125% of the 3 vitamins as in (1). Birds were grown for 51 days and the breast meat harvested and analyzed for proximate composition, 3 vitamins and 9 minerals. No significant differences in the nutrient content of meat were found attributable to the dietary treatments. Results indicated that broiler meat composition was fairly constant even though birds consumed wide differences in R, B6 and N.
Anthocyanins of Crowberry, Empetrum nigrum coll.
Authors: KÄPPÄ J. , KALLIO H. , PELTONEN I. , LINK R.
Published: August 2006

Anthocyanins of northern crowberry (Empetrum nigrum ssp. hermaphroditum (Hagerup) Böcker) were extracted from the berry with acidified ethanol and purified with solvent extractions and ion exchange chromatography. Separation of anthocyanins and analysis of aglycones were carried out with HPLC. Glycosidic units were analyzed with GLC‐MS. Twelve nonacylated monosides were found: glucoside, galactoside and arabinoside of delphinidin and petunidin, and galactoside and arabinoside of cyanidin, peonidin and malvidin. Three main anthocyanins were galactosides of cyanidin, dolphinidin and malvidin which formed about 60% of total anthocyanins.
Nutritional Quality of Vegetable Pigeonpeas [Cajanus cajan (L.) Mill sp.]: Mineral and Trace Elements
Authors: SINGH U. , JAIN K. C. , JAMBUNATHAN R. , FARIS D. G.
Published: August 2006

Mineral and trace elements of green and mature seed of pigeonpea genotypes were determined. Among the genotypes tested a considerable variation was observed in phosphorus, potassium and calcium of both green and mature seeds whereas the variation was small for magnesium. When consumed, green seeds are a richer source of iron, copper and zinc on a dry matter basis than the mature seed whereas there was a reverse trend for manganese. The calcium content of mature seed was significantly higher than green seed and this was attributed to the seed coat content of the mature seed.
A New, Rapid, Interactive Image Analysis Method for Determining Physical Dimensions of Milled Rice Kernels
Authors: GOODMAN D. E. , RAO R. M.
Published: August 2006

A method was developed using Image Analysis technology whereby rice kernels may be classified in less than a third of the time required by conventional methods. Image Analysis permits the use of much greater number of kernels, providing a more representative measure of dimension while giving a better estimation of the actual sample variation among kernels. The Image Analysis method was found to compare very favorably with the conventional method using a Gaertner microscope and found to be superior to that using a projecting microscope. The reproducibility of the Image Analysis method was found to be better than ± 10%.
Stimulation by Formate of Antimicrobial Activity of Lactobacillus bulgaricus in Milk
Authors: PULUSANI S. R. , RAO D. R.
Published: August 2006

When sodium formate was added to skim milk at concentrations of 0.15 mM prior to fermentation by Lactobacillus bulgaricus, the antimicrobial activity of the milk fermented for 5 hr increased by 66% over control samples. Maximum stimulation was attained at 0.45 mM concentration and further increase was less stimulatory. The stimulatory effect of formate was neutralized in the samples incubated for 24 hr. Formate addition did not affect the pH of the fermented milk.
Effect of Various Pyrolysis Parameters on the Fragmentation Patterns of Peanut Oil
Authors: NAZER JAMIL M. A. , YOUNG CLYDE T.
Published: August 2006

A simple and rapid pyrolysis‐gas liquid chromatographic technique to quantitate the fragmentation pattern of a commercial peanut oil was developed. The oil was pyrolyzed at 300, 500, 700, 900, and 1100°C for 4, 10, and 16 sec. The optimum condition was determined by analyzing aliquots of the pyrolyzates by gas liquid chromatography and by quantitating data from 16 peaks. The operating parameters selected for optimum pyrolysis were 700°C for 10 sec under N2 gas and 360 mm Hg partial pressure. Preliminary tests showed that this condition could be extended to other fats and oils.
Control Studies in an Industrial Apple Juice Evaporator
Authors: LOZANO J. E. , ELUSTONDO M. P. , ROMAGNOLI J. A.
Published: August 2006

Real plant data were processed by using two available system identification techniques and the applicability and limitations of such techniques in an industrial scale unit were discussed. Empirical dynamic models obtained were used to compare alternative control configurations. Predictive strategies to compensate for delays are recommended and the use of secondary measurements with an adaptive set point configuration is proposed for future implementation.
Preparation of a Yogurt‐like Product Containing Egg White
Authors: LIN J. C. C. , CUNNINGHAM F. E.
Published: August 2006

The fermentation of liquid egg white by lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, to develop a new yogurt‐type product has been studied. Egg white was prepared by pasteurization, blending, and neutralization to minimize antimicrobial activity, and by combining additives to make the media more suitable for growth of lactic acid bacteria. Skim milk, gums (guar gum, CMC, xanthan gum), soymilk, and glucose were studied. Optimum results were obtained when 47.4% egg white was combined with 28.4% alkali treated soymilk. 19.0% skim milk. 1.9% glucose, 2.8% sucrose, 0.5% xanthan gum, and 0.01% vanilla extract. The composition per 100 gram of the final product included 7.52% protein, 0.57% fat, and 62 calories. Microbiological and sensory tests showed the product to be free of pathogens and to have an extended shelf life at refrigeration temperature.
Electrical Stimulation, Hot‐Boning and Prerigor Cookery Effects on Lamb Longissimus Tenderness
Authors: STOLARZ D. J. , THOMAS J. D. , RAY E. E. , CARDENAS M.
Published: August 2006

Paired halves of 32 lamb carcasses were either electrically stimulated (ES) or not (NES), then assigned to one of the following treatments: (1) hot‐boned, cooked prerigor, frozen and reheated (HEPRC); (2) conventionally chilled and boned, cooked, frozen and reheated (CB‐ARC); (3) hot‐boned, frozen and cooked (HB); and (4) cold‐ boned, frozen and cooked (CB). Electrical stimulation lowered (P < 0.05) peak force (PF) of chops from CB‐ARC, HB and CB treatments. Nonstimulated HB‐PRC chops had a lower (P < 0.05) PF than ES, HB‐PRC chops. Lower (P < 0.05) compression values were noted for HEPRC and CB‐ARC chops than for HB and CB chops. Electrical stimulation reduced (P < 0.05) PF regardless of cooking method. Chops cooked in the microwave had lower (P < 0.05) work values than chops cooked in the convection oven.
Aeration and Its Influence on the Microbial Sequence in Cacao Fermentations in Bahia, with Emphasis on Lactic Acid Bacteria
Authors: PASSOS F. M. L. , LOPEZ A. S. , SILVA D. O.
Published: August 2006

Three aeration treatments on cacao fermentations in Bahia produced a basically similar microbial sequence which was influenced by the time and intensity of aeration. An initial, low temperature, semi‐anaerobic phase dominated by yeasts and lactic acid bacteria, was superceded by aerobic and thermophyllic bacteria when the fermentations gained heat after aeration. Delay in aeration retarded this change in flora while over aeration accelerated it and, in addition, provoked a second lactic acid bacteria phase towards the end of fermentation. Lactobacillaceae were predominant during the anaerobic period and Streptococeaceae under aerated conditions. This marked, lactic acid bacteria population during the early stages of fermentation is not usual and would account for the lactic and acetic acids produced during this period.
Comparison Between Sensory Quality of Freshly Prepared Spaghetti with Meat Sauce Before and After Hot Hording on a Cafeteria Counter
Authors: AL‐OBAIDY H. M. , KHAN M. A. , KLEIN B. P.
Published: August 2006

Sensory quality of freshly prepared spaghetti with meat sauce entree was compared to that held hot on a cafeteria counter. A study of the time and temperature relationship indicated a steady decline in temperatures during the first 30 min of steam‐table holding, although within safe limits. An experienced taste panel consisting of 8–10 members rated the samples for various sensory attributes. The freshly cooked product was rated significantly higher compared to the hot‐held product for moistness, appearance of spaghetti, intensity of spice flavor in the sauce, spaghetti texture, meat texture, and general acceptability.
Water Vapor Permeability of Edible Bilayer Films
Authors: KAMPER S. L. , FENNEMA O.
Published: August 2006

Edible films composed of a water soluble, carbohydrate layer (hydroxypropyl methylcellulose) and various kinds of lipid layers were tested for resistance to water vapor permeability. Films were tested at 25°C and a relative humidity differential of 85%. Films containing solid lipids, such as beeswax, paraffin, hydrogenated palm oil or stearic acid yielded permeabilities of 0.2 g · mil · day−1· mmHg−1 or less which is a smaller value than that for low density polyethylene.
Unsaturated Solutions of Sodium Chloride as Reference Sources of Water Activity at Various Temperatures
Authors: CHIRIFE JORGE , RESNIK SILVIA L.
Published: August 2006

In view of the uncertainty aboui the exact water activity.(aw) of some solutions (saturated and unsaturated) used as references sources, the use of unsaturated NaCl solutions as isopiestic standards for calibration of hygrometers is proposed. It is shown that there is an excellent agreement on the exact value of NaCl solutions between various literature compilations and theoretical models. Further, it is also shown that in the important range (for food related applications) of 15–50°C the aw of NaCl solutions is almost invariant.
Structural Stability of Fresh and Frozen‐Thawed‘Valencia’(C. sinensis) Orange Juice
Authors: MERIN WI , SHOMER ILAN
Published: August 2006

Valencia orange juice was subjected to different freezing rates and different storage times to study the effects of those treatments on the structural and dispersion properties of the insoluble particles. Examination with an electron microscope revealed that the juice contained plastids, mitochondria, oil droplets and cell walls. Fragments consisting mainly of vesicular membranes were present both before and after freezing and thawing. A slow freezing rate resulted in plastids with various degrees of disintegration. Separation of insoluble particles from the juice serum increased with increasing frozen storage time and was especially apparent at slower primary freezing rates. A decrease in color intensity and deterioration in appearance is related to longer storage time and to slower primary freezing rates.
Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork
Authors: YASOSKY J. J. , ABERLE E. D. , PENG I. C. , MILLS E. W. , JUDGE M. D.
Published: August 2006

Experiments detected effects of pH on lipid oxidation of fresh ground pork. Pigs received antemortem epinephrine injections or postmortem carcass electrical stimulation to manipulate ultimate postmortem pH. High‐pH (>6.10) samples had lower TBA values than low‐pH samples. Nonsignificant difference in TBA values between high‐pH prerigor‐ and postrigor‐ground samples indicated that, at common high pH, time of grinding had no effect on lipid oxidation. Differences in TBA values between prerigor high‐ and low‐pH samples and postrigor high‐ and low‐pH samples indicated that, with identical grinding treatments, inhibition of oxidation occurred at high pH. Metmyoglobin was relatively high in both low‐ and high‐pH muscle and was not catalytically active at high pH.
Determination of the Amount of trans‐Octadecenoate and trans‐9,trans‐12‐Octadecadienoate in Fresh Lean and Fatty Tissues of Pork and Beef
Authors: LIN K. C. , MARCHELLO M. J. , FISCHER A. G.
Published: August 2006

Longissimus muscle and subcutaneous fat from 17 pork and 6 beef carcasses were analyzed for trans‐octadecenoates and trans‐9,trans‐12‐octadecadienoate (linolelaidate) content by argentation thin layer chromatography and/or glass capillary gas liquid chromatography. No detectable amount of trans‐9,trans‐12‐octadecadienoate was found in pork or beef. In pork the amount of trans‐octadecenoates ranged from 0.0074 – 0.0077 g/100g of fresh Longissimus muscle and 0.1453 – 0.1549 of fresh subcutaneous fat. The content of trans‐octadecenoates in beef ranged from 0.0782 – 0.0839 g/100g of fresh Longissimus muscle and 2.4280 – 2.7368 g/100g of fresh subcutaneous fat. The content of trans fatty acids contributed by pork and beef to the human diet is negligible relative to that derived from other dietary sources.
Differential Scanning Calorimetry of Beef Muscle: Influence of Sarcomere Length
Authors: FINDLAY C. J. , STANLEY D. W.
Published: August 2006

Contraction state of beef muscle at onset of rigor influences tenderness of cooked meat. Loss in tenderness during cooking has been related, through use of differential scanning calorimetry (DSC), to thermal denaturation of myofibrillar proteins. Contraction of beef sternomandibularis muscle was controlled at sarcomere lengths of 2.4, 2.1, 1.9, 1.7, and 1.4 μm. Samples were scanned from 25‐ 105°C at 10°C/min; ΔH (change in heat of transition) between 45° and 92°C dropped from ca. 4 J/g muscle at 2.4 μm to ca. 3 J/g at 1.4 μm. This difference (P < 0.05) amounts to less than 1% of the total energy resuired to heat meat from 45° to 92°C. The decrease is attributed to a greater actomyosin contribution to the overall thermal curve resulting from increased overlap of the filaments.
Effects of Dielectric and Steam Heating Treatments on the Pre‐Storage and Storage Color Characteristics of Pecan Kernels
Authors: SENTER S. D. , FORBUS W. R. , NELSON S. O. , HORVAT R. J.
Published: August 2006

Pecan kernels were subjected to steam conditioning and dielectric heating treatments and evaluated initially and during 16 wk of accelerated storage to determine temperature effects on color characteristics. Steam conditioning treatments, which raised kernel temperature to 93°C, caused significantly greater darkening of the kernels initially and during storage than did dielectric heating to 88, 136, and 156°C. Comparison of mean Hunter color values of stored dielectrically heat‐treated kernels and kernels that were frozen and maintained as control samples showed a stabilizing influence on kernel darkening by these heat treatments. Lightness (L values) of the kernels was increased by dielectric heating, Hunter a values did not differ significantly from the control, and the hue (θ) of the kernels was increased only by the 156°C dielectric heating treatment.
Sensory Analysis of Carbonated Apple Juice Using Response Surface Methodology
Authors: McLELLAN M. R. , BARNARD J. , QUEALE D. T.
Published: August 2006

Carbonated apple juice, produced at various levels of soluble solids (Brix) and carbonation, was studied using response surface methodology with treatment levels based on a rotatable design. Sensory attributes of aroma, sweeteners, sourness, body, carbonation level, and acceptability were evaluated and response models derived where appropriate. Aroma intensity was not significantly affected by level of soluble solids or carbonation level. A model including linear and quadratic effects was derived for sweetness response and perceived carbonation level. Sourness and body (mouthfeel) were modeled with significant linear effects. The model derived for the acceptability of the juice had a ridge of high acceptability running through the range of typical soluble solids and carbonation levels.