bluuebunny/crossref_metadata_2025 huggingface dataset:
LIPID AND OTHER COMPOSITIONAL CHANGES IN 9 VARIETIES OF SWEET POTATOES DURING STORAGE
Authors: JR. T. S. BOGGESS , MARION J. E. , DEMPSEY A. H.
Published: December 2006

9 Varieties of sweetpotatoes (lpomoea batatas) were harvested from con trolled experimental plots, graded, cured 5 to 7 days and stored for 5 months at 15.5°C and 80‐85% r.h. Centennial, Canbake, Georgia Red, Copperskin Goldrush, Gem, Coastal Sweet, Julian, Nuggett and Puerto Rico were analyzed after curing and after storage for °Brix, acidity, solids, total lipids, levels of nonphospholipids, cephalin, lecithin and fatty acid composition of each lipid. Variations in mean measurements were °Brix 13.5–15.7, solids 24.6–31.8, pH 5.92–6.06; acidity 0.134–0.178 and lipids 1.21–2.50. Each of these was significantly influenced by variety of potato and by storage. Most of the fatty acids in total lipids and lipid fractions were influenced significantly by variety and storage of potatoes. Although changes in many of these measurements were significantly correlated, it was correlated that most of the changes during this “ideal” storage were not particularly related to variety since very few variety‐by‐storage interactions were statistically significant.
QUANTITATIVE METHODS FOR ANTHOCYANINS. 5. Separation of Cranberry Phenolics by Electrophoresis and Chromatography
Authors: CANSFIELD P. E. , FRANCIS F. J.
Published: December 2006

The mixed phenolics of cranberries were extracted by blending with a mixture of methanol (containing 10% water) and ethyl acetate. Anthocyanins were separated from the remainder of the phenolics by electrophoresis on paper. The part of the electropherogram bearing the anthocyanins was cut away. The remaining part of the paper was submitted to 2‐dimensional chromatography. 4 well‐defined spots of flavonoid glycoside were obtained.
COMPARATIVE STUDIES ON THE NITROGEN SOLUBILITY OF MUNG BEANS, PEA BEANS AND RED KIDNEY BEANS
Authors: HANG Y. D. , STEINKRAUS K. H. , HACKLER L. R.
Published: December 2006

The effect of pH and some salts on the extraction of nitrogenous matter from mung beans, pea beans and red kidney beans has been studied. The nitrogen solubilities of these beans were found to be strongly pH‐dependent. The amount of nitrogen extracted at alkaline pH is greater than that produced at either neutral or acidic PH. Minimum points of nitrogen dispersion occurred at pH 4.0. Salts dispersed more nitrogenous constituents from the beans than did water. Dilute solutions of sodium chloride, sodium sulfate, calcium chloride and magnesium chloride were found to have an inhibitory effect on the dispersion of the nitrogenous matter of the beans. Alkaline salts such as sodium carbonate, disodium phosphate and sodium citrate appeared to be fairly effective dispersing agents, and the exact amount of nitrogen extracted was dependent upon the concentration of the salt solution.
STUDIES ON AROMA OF CURED HAM
Authors: PIOTROWSKI E. G. , ZAIKA LAURA L. , WASSERMAN A. E.
Published: December 2006

Cured and uncured hams, raw, cooked or cooked‐smoked, were analyzed for free amino acids. A number of amino acids decreased on curing. Total free amino acid concentration increased on cooking‐slightly in uncured hams and to a much larger extent in cured hams. Smoking resulted in negligible change in total amino acid concentration of hams, although a number of individual amino acids were affected. Aqueous extracts and diffusates of cured and uncured hams were differentiated by a trained panel on the basis of aromas produced on heating. Smoke aroma could be detected in cured smoked samples but only with difficulty, if at all, in uncured smoked samples. Precursors of basic meaty aroma are water extractable from all hams examined, whereas components or precursors of cured and smoky aroma may be extracted from hams with chloroform‐methanol. Gas chromatography of volatiles developed on heating of ham diffusates and lipid extracts was carried out and the odors of the components separated were observed. Some variations among the patterns of volatiles from the 6 types of hams studied were observed, but no single component had a meaty or cured aroma.
GROWTH OF SALMONELLA AT LOW pH
Authors: CHUNG KENG CHEE , GOEPFERT J. M.
Published: December 2006

The growth of salmonellae was observed to occur at pH values as low as 4.05 × 0.05. The growth‐limiting pH was dependent on several factors, most important the acid molecule itself. Additionally, the effect of temperature, relative oxygen supply and level of inoculum was studied. The salmonellae could not be “trained” to grow at a lower pH by sequential transfer at nearoptimum pH values.
ANTHOCYANINS OF BEAUTY SEEDLESS GRAPES
Authors: PHILIP THOMAS
Published: December 2006

Beauty Seedless grape pigments were isolated and identified by chromatographic, spectral and chemical properties. The pigments were identified as delphinidin‐3‐glucoside, petunidin‐3‐glucoside, malvidin‐3‐glucoside, peonidin‐3‐glucoside, malvidin‐3‐glucoside acylated with caffeic acid and malvidin‐3‐glucoside acylated with p‐coumaric acid. Beauty Seedless grapes contained 62 mg anthocyanins per 100g fresh grapes and malvidin derivatives accounted for 73% of the total anthocyanins.
ETHYLENE INDUCED ISOPEROXIDASE CHANGES DURING FIBER FORMATION IN POSTHARVEST ASPARAGUS
Authors: HAARD NORMAN F. , SHARMA S. C. , WOLFE R. , FRENKEL R.
Published: December 2006

Excision of asparagus spears triggered increased peroxidase activity and a shift in isozyme species. Changes in peroxidase occurred within 8 hr after harvest at the cut end of the spear and progressed to the tip end after 24 hr storage at 20 °C and 85% relative humidity. Isozyme changes were accelerated by exogenous ethylene gas. Ethylene production by cut spears and rate of spear toughening were greatest when spears were cut above ground. It is suggested that wound ethylene triggers a shift in peroxidase isozymes which participate in lignin biosynthesis and results in spear toughening after harvest.
ANTIOXIDANT EFFECTIVENESS IN INTERMEDIATE MOISTURE CONTENT MODEL SYSTEMS
Authors: CHOU H. E. , LABUZA T. P.
Published: December 2006

The effectiveness of antioxidants was studied in methyl linoleate‐carbohydrate model systems at the intermediate moisture content. Systems showing sorption hysteresis were used in the range of Aw0.68–0.84. Metal chelating agents were found to be more effective than free radical chain terminators. The antioxidant effectiveness of EDTA (a chelator) was greater in the higher moisture desorption systems since more would be expected to be in solution. The work also showed that metal catalyst activity is responsible for the rapid oxidation rates in intermediate moisture systems as compared to dry systems.
ESTIMATION OF CHANGES IN THE AVAILABILITY OF EACH INDIVIDUAL ESSENTIAL AMINO ACID IN FOOD PROTEINS
Authors: WOMACK M. , BODWELL C. E. , VAUGHAN D. A.
Published: December 2006

A technique has been developed for determining decreases in the availability of individual essential amino acids in a food as a result of processing, cooking or other treatments. Diets containing casein and free L‐amino acids were used to establish critical dietary amino acid levels. These critical levels were such that reductions of 20% in the level of any of nine essential amino acids significantly reduced protein utilization as estimated by rat bioassays. When these critical levels were used in evaluating amino acid availability in unheated and heated lactalbumin, each of the nine essential amino acids was found to be affected by the heat treatment.
INFLUENCE OF MOIST‐HEAT TREATMENTS OF PEANUTS ON PEANUT PASTE CHARACTERISTICS
Authors: McWATTERS K. H. , HEATON E. K.
Published: December 2006

Further information on the effects of moist heat on certain qualities of peanuts was obtained by heating skin‐free kernels in water at 90, 120, 150, 180 and 210 °F for 15, 30, 45, 60, 75 and 90 min. They were drained, held overnight and ground into paste, and evaluated for moisture uptake, shear resistance, color, grinding characteristics and flavor. The performance of peanut paste in a food system was determined by substituting it for almond paste in a macaroon cookie formula. Results showed that moisture uptake and L and b color values increased as the heating temperature and time increased. Resistance to shear decreased as heating time increased for samples heated at 150, 180 and 210 °F. At 90 and 120 °F, however, there were irregular patterns of moisture uptake and shear resistance. All samples were easily ground in a stone mill except those heated at 120 °F for 75 and 90 min which were sticky and gummy. Sensory evaluation indicated that the peanut flavor of the paste was improved by heating at temperatures of 180 and 210 °F. Both heating time and temperature affected the consistency and handling of macaroon cookie batters prepared from the paste as well as the sensory qualities of the finished products. Cookies having the highest overall quality were obtained from pastes with a moisture content of 23–27% and heat treatments of 30 or 45 min at 180 °For 15 min at 210 °F.
REFLECTANCE COLORIMETRIC EVALUATION OF EGG YOLK PIGMENTATION
Authors: FRY J. L. , HINTON C. F. , HARMS R. H.
Published: December 2006

Moderately pigmented yolks were diluted with pigment‐free yolks to provide a wide range of samples with which to compare standard beta carotene equivalents with excitation purity and luminous reflectance values obtained with a reflectance calorimeter. Pigmented yolks were also mixed with a white diluent for reflectance colorimetric comparisons. Correlation coefficients of beta carotene equivalents with excitation purity and luminous reflectance values were +0.906 and −0.874, respectively. The regression line for luminous reflectance was linear and for excitation purity was curvilinear. The white diluent (1:l ratio) resulted in significant reduction of the tendency of excitation purity to plateau for deeply pigmented yolks.
COMPARISON OF SALAMI SAUSAGE PRODUCED WITH AND WITHOUT ADDITION OF SODIUM NITRITE AND SODIUM NITRATE
Authors: SKJELKVÅLE REIDAR , TJABERG TORE B. , VALLAND MAGNUS
Published: December 2006

A pilot plant production of salami dry sausage with and without the addition of nitrite was carried out. The microbiological, rheological and organoleptic properties of the products were investigated during the fermentation process and after storing the products at 20 °C for 3 months. Results of the microbiological investigation indicate that the fermentation and ripening of the sausage would take a normal course without the addition of nitrite, glucono‐delta‐lactone (GDL) or starter culture. In a triangle test performed at the end of the ripening period, the taste panel was unable to distinguish between products with and without nitrite. After 3 months storage a significant difference was found between products with and without the addition of nitrite, and the nitrite‐cured products were given the best score. In series in which GDL or starter culture was added, no significant differences in organoleptic quality were found even after storage for 3 months.
ISOMETRIC TENSION STUDIES ON CHICKEN PECTORALIS MAJOR MUSCLE
Authors: WOOD D. F. , RICHARDS J. F.
Published: December 2006

Broiler Pectoralis major developed and released isometric tension in phosphate buffer at varying temperatures and pH levels. The presence of 1 mM calcium or magnesium in the incubation buffer enhanced tension release as did EDTA and combinations of calcium‐EDTA or magnesium‐EDTA. Tension release rate varied among birds being fastest in those with the shortest time to maximum tension. Amount of tension released 2 hr post‐maximum tension correlated significantly (P < 0.01) with amount released from 3 through 12 hr. 2‐hr values correlated negatively (P < 0.01) with time to maximum tension but not tenderness (shear value), suggesting that amount of tension release is not indicative of tenderness differences among birds.
CHANGES IN TENDERNESS OF BEEF LONGISSIMUS DORSI AS RELATED TO MUSCLE COLOR AND pH
Authors: REDEEN H. T. F , MARTIN A. H. , WEISS G. M.
Published: December 2006

Longissimus dorsi shear values for carcasses of 168 steers, 147 heifers and 259 bulls, all slaughtered in the age range of 12–16 months, were correlated with postmortem pH values and postmortem change in pH. Neither the individual pH values nor degree of postmortem pH change were useful predictors of shear value for steer and heifer carcass (r2 values less than 0.07). For bull carcasses, pH of the longissimus dorsi taken 24 hr postmortem was significantly correlated with shear value, (r =−0.7) and with meat color (r =+0.7). Sexes differed markedly in the range of 24 hr pH of the longissimus dorsi with none of the steers, 8% of the heifers and 49% of the bulls having values greater than 6.0.
PRESSURE‐INDUCED SOLUBILIZATION OF MEAT PROTEINS IN SALINE SOLUTION
Authors: MACFARLANE J. J.
Published: December 2006

Under some conditions, pressures of the order of 100 mega‐newtons/meter2 (MNm−2) applied to homogenates of ovine meat in 0.5M sodium chloride solution were found to give about a threefold increase in the yield of salt‐soluble protein. At pressures of about 70 MNm−2the water‐holding capacity (WHC) of homogenates of meat from some carcasses was increased. The effect of pressure on protein solubility was dependent on meat concentration in the homogenate (pressure was ineffective at high meat concentrations); duration of pressurization; and pH (being most effective in the pH range 5.3–7). The pressure‐induced solubilization of meat proteins is assumed to occur via an ionic mechanism.
MUSCLE CATHEPSINS IN THREE SPECIES OF PACIFIC SOLE
Authors: GEIST G. M. , CRAWFORD D. L.
Published: December 2006

The cathepsins in saline muscle extracts of three species of Pacific sole were investigated. A buffered hemoglobin solution (pH 3.0) served as substrate for the enzyme assay. No apparent change in catheptic activity in muscle homogenates of English sole was observed during 25 days of frozen (−26 °C) storage. Partial characterization of the cathepsins indicated a pH activity optimum of 3.0–3.5 for rex and petrale sole but a slightly higher PH optimum of 3.2–3.8 for English sole. The three species showed a temperature optimum of 45 °C for hemoglobin splitting. A wide variation in catheptic activity within the species was observed for rex sole while English and petrale sole showed more uniform catheptic activity. The mean activities for the three species varied significantly (P < 0.05). Results of sensory evaluation of muscles containing high and low levels of catheptic activity from the three species of sole did not support the assumption that cathepsins have a substantial influence upon the quality of marine food fish.
FLAVOR QUALITY AND STABILITY OF POTATO FLAKES: EFFECTS OF DRYING CONDITIONS, MOISTURE CONTENT AND PACKAGING
Authors: SAPERS G. M. , PANASIUK O. , TALLEY F. B. , SHAW R. L.
Published: December 2006

Dehydrated potato flakes were evaluated by sensory and GLC procedures to determine the effects of packaging and drying conditions on flavor quality and stability after storage in air. Stability was not affected by the choice of metal vs. polyethylene as the packaging material or by the package headspace volume. Comparisons of flakes drum dried at different rates and to different moisture contents indicated that overdrying reduced flake stability due to thermal damage during dehydration and to the low water activity of the over‐dried product. Mash adhering to drum‐drier applicator rolls is a potential source of potato flake instability, especially, if raw material quality is poor.
COLOR OF PROCESSED SWEET POTATOES: EFFECT OF ADDITIVES
Authors: TWIGG B. A. , SCOTT L. E. , BOUWKAMP J. C.
Published: December 2006

The additives, ethylenediaminetetraacetic acid (EDTA), stannous chloride, citric acid, ascorbic acid and sodium bisulphite were added to syrup and vacuum packs of sweet potatoes. Addition of EDTA, SnCl2, citric acid and sodium bisulphite was effective in decreasing darkening of the processed product. SnCl2, EDTA and citric acid were also effective in preventing discoloration after exposure of the product to air. The action of the additives is attributed to a disruption of the reaction leading from oxidation of polyphenols to the production of dark‐colored compounds.
EXTRUSION PROCESSING OF TRITICALE
Authors: LORENZ K. , WELSH J. , NORMANN R. , BEETNER G. , FREY A.
Published: December 2006

Whole triticale kernels were extruded using a Brabender Plasti‐corder extruder with 3/4‐in. rifled barrel and 1:1 flight depth ratio screw. Samples were extruded at initial moisture contents of 15% and 20% using barrel temperatures of 350 °F, 400 °F and 450 °F through nozzle openings of 1/8 in. and 1/16 in. The products were measured for pH, final moisture content, color, trypsin hydrolysis, torque during extrusion, and texture and flavor as evaluated by a taste panel. From the results it was concluded that an acceptable product could be produced at 20% initial moisture using either the small nozzle and operating at 350 °F or the larger nozzle and operating at 400 °F.
NUTRITIVE VALUE OF A FIBER‐FREE COCONUT PROTEIN EXTRACT OBTAINED BY AN ENZYMIC‐CHEMICAL METHOD
Authors: LACHANCE PAUL A. , MOLINA MARIO R.
Published: December 2006

The fiber‐free coconut extract obtained by an enzymic‐chemical method (J. Food Sci. 38: 607) proved to have a higher protein nutritive value than that of the original coconut meal. The improvement is attributable in part to the fact that the fiber of unmodified coconut meal has an unfavorable effect on the nutritive value of coconut protein. Amino acid analysis revealed that the extracted protein had a higher total essential amino acid content including a higher lysine content and a higher lysineto‐arginine ratio than the original coconut meal.
BONE PARTICLE CONTENT OF SOME MINCED FISH MUSCLE PRODUCTS
Authors: PATASHNIK MAX , KUDO GEORGE , MIYAUCHI DAVID
Published: December 2006

Minced fish muscle recovered by flesh separators may vary in bone particle content depending on the type of machine and the size of the openings that the fish are passed through to screen out the skin and bones. Orderly marketing of these materials will require some measure of control of the bone particle content. The method presented here for quantifying the bone particle content of minced flesh by gravity‐flotation involves (1) shredding the flesh with a low‐speed stirring device and (2) gravity separation of the bone, cartilage and other high‐density components from the lower‐density floatable muscle fibers. Experimental samples obtained by passing various fish materials through flesh separators and then through 1‐ and 2‐mm flesh strainers were analyzed for their bone particle content by the proposed method. The bone particle content of flesh containing 25 to more than 100 particles per pound could be reduced by 70–100% by passage through strainers. Imported commercial samples displayed bone particle contents of 4 to over 400 per pound. Sensory panels could not detect more than 10% of the particles found by objective analysis. The gravity‐flotation method may serve as a useful quality control tool.
SQUID PROTEIN ISOLATE: EFFECT OF PROCESSING CONDITIONS ON RECOVERY YIELDS
Authors: KAHN LESLIE N. , BERK ZEKI , PARISER ERNST R. , GOLDBLITH SAMUEL A. , FLINK JAMES M.
Published: December 2006

Loigo species of squid was investigated as a potential source of protein isolate. The various process parameters which influence extraction of protein (particle size, time, extraction pH, salt concentration, relative amount of solvent to squid tissue and temperature) were investigated. From this study the following parameters were chosen to optimize extraction: pH 11 (sodium hydroxide) or 4% salt concentration (sodium chloride, sodium hexametaphosphate in aqueous extractant); temperature = 22°C; time = 45 min; particle diameter = 2–3 mm; solvent‐to‐squid ratio = 10:1. Under these conditions, about 85% of the squid protein can be extracted. 65% of the extracted nitrogen is recovered as protein isolate by isoelectric precipitation at pH 5.
EFFECT OF SMOKING TEMPERATURES ON ACCEPTABILITY AND STORAGE STABILITY OF SMOKED SPANISH MACKEREL
Authors: DENG J. , TOLEDO R. T. , LILLARD D. A.
Published: December 2006

The effect of temperature and smoking schedules on the quality of Spanish mackerel was evaluated using a pilot plant model of a commercial smokehouse system. Although the final moisture contents of the products are the same, the product smoked only at high temperature (160°F) had the softest texture. Smoking only at low temperature (100°F) did not develop surface color thus resulting in a product having the poorest appearance. A process which combined smoking at both low and high temperature at 60% RH gave a product having excellent texture and appearance. High temperature smoking above 160°F darkened the surface excessively and reduced product acceptability. A holding period after brining and between the cold and hot smoking stages in the process improved appearance and smoke flavor. Water phase salt content judged to be the optimum saltiness was 3.7%. Microbiological counts in the product of the combination cold and hot smoking process were very low (< 10/g). Smoking at 90–100°F did not allow an increase in surface microbiological count. The final step in the process when carried out at 160°F inactivated most of the vegetative microorganisms inoculated on the surface. Storage life of Spanish mackerel produced by cold followed by hot smoking (160°F) was 45 days at 38°F and at least 22 wk at 10°F. This process does not meet the 30 min at 180°F minimum temperature requirement in the Good Manufacturing Practice Regulation of the Food and Drug Administration for smoked fish; therefore, frozen storage and distribution are recommended.
EFFECT OF SMOKEHOUSE TEMPERATURE, HUMIDITY AND AIR VELOCITY ON RATE OF HEATING AND QUALITY OF FRANKFURTERS
Authors: MONAGLE C. W. , TOLEDO R. T. , SAFFLE R. L.
Published: December 2006

The effects of air velocity, relative humidity, temperature and presence of glucono delta lactone (GDL) on the quality of frankfurters, were evaluated. Rate of heating was inversely proportional to rate of weight loss during processing. High humidity processes at slow air flows had the fastest heating rates; however, quality was unacceptable because of fat separation and pale color. A process where the smokehouse temperature was slowly increased by 6°C increments, and where a low relative humidity and high air flow were used, gave the best quality. Color and texture was more desirable on products having higher shrink. The presence of GDL had no effect on the final color of products processed under the same conditions; however, maximum color appeared to develop earlier in samples containing GDL.
ACCELERATED PORK PROCESSING: A QUANTITATIVE STUDY OF BACTERIAL FLORA OF CURED AND SMOKED HAMS
Authors: CORNISH D. G. , MANDIGO R. W.
Published: December 2006

96 hams (48 left and right pairs) were assigned to either accelerated or conventional processing methods following separation from their respective sides at a commercial slaughter plant. Bacteriological survey samples were aseptically removed from the accelerated and the conventionally processed hams prior to curing. A second bacteriological sample was removed from both the rapid and conventional treatments following curing, smoking and chilling. Total bacterial counts were then determined on both the fresh and cured muscle tissue. The effect of different processing techniques was evaluated by bacterial flora present in the rapid and conventionally processed hams. Aerobic bacteria (15°C and 37°C) anaerobic bacteria (37°C) and anaerobic sporeformers were analyzed statistically. Anaerobic sporeformers were estimated by the most probable number method. No significant differences (P < 0.01) were found between rapid or conventional processing techniques in total aerobes and anaerobic sporeformers in fresh or cured muscle tissue. Total anaerobes were significnatly greater (P < 0.05) in conventional processing when compared to rapid processing. Results reveal no significant bacteriological problems in the rapid processing of pork prior to initial chilling.
EFFECT OF NITRITE AND STORAGE TEMPERATURE ON THE ORGANOLEPTIC QUALITY AND TOXINOGENESIS BY Clostridium botulinum IN VACUUM‐PACKAGED SIDE BACON
Authors: COLLINS‐THOMPSON D. L. , CHANG P. C. , DAVIDSON C. M. , LARMOND E. , PIVNICK H.
Published: December 2006

The effect of nitrite and storage temperature and toxinogenesis by Clostridium botulinum in vacuum‐packed side bacon was investigated. In two series of experiments (A & B) bacon packs were prepared with levels of 0, 50, 100, 150 and 200 ppm nitrite and inoculated with C botulinum at 102 spores/g and 104 spores/g. Packs A were incubated at 20 and 30° C and packs B at 30°C only. Both were held for a maximum of 32 days and analyzed for toxin at intervals of 2, 4, 8, 16 and 32 days. At 20°C none of the controls without nitrite was found to be toxic after 32 days. At 30°C inhibition of toxin formation at the higher nitrite levels was observed at 32 days. Organoleptic evaluation of the bacon packs stored at 30° C showed about one‐third of the toxic samples examined were acceptable to the panel.
FREEZING OF COOKED MEAT: INFLUENCE OF FREEZING RATE AND RECONSTITUTION METHOD ON QUALITY AND YIELD
Authors: JAKOBSSON BENGT , BENGTSSON NILS
Published: December 2006

The combined effects of freezing rate, frozen storage and reconstitution method on meat quality and yield were studied in multifactorial experiments using pan‐fried 1.5 cm slices of longissimus muscles and deep‐fat fried meat patties. On the whole, a slight improvement in sensory quality and yield was seen with increasing freezing rate, except that liquid nitrogen immersion freezing influenced flavor negatively. In contrast with earlier results of ours with raw beef, an advantage was now seen for reconstitution after previous thawing over reheating directly from the frozen state, and pan frying gave better sensory quality but lower yield than continuous microwave reheating. Tenderness of sliced, cooked beef tended to increase during frozen storage, while the opposite was earlier observed for frozen raw beef. Otherwise, a general trend was seen towards decreasing yield and sensory quality during frozen storage. A number of significant interactions between variables was obtained, suggesting that their influence on quality and yield is interrelated in a rather complex manner.
A NUMERICAL METHOD OF SIMULATING THE AXISYMMETRICAL FREEZING OF FOOD SYSTEMS
Authors: JOSHI CHARUDATT , TAO LUH C.
Published: December 2006

A numerical method is developed to simulate the temperature progression of freezing a food system. It is assumed to have a constant density and to be macroscopically homogeneous during the freezing operation. The simulated results are compared with the measured temperature progression in the center of a beef slab immersed in a‐39°F bath.
ANALYTICAL PREDICTION OF DRYING PERFORMANCE IN NONCONVENTIONAL SHAPES
Authors: ROTSTEIN ENRIQUE , LAURA PATRICIO A. , de CEMBORAIN MARTA E.
Published: December 2006

A study is made to develop a tool to predict drying performance of nonconventional shapes. Many food drying processes are diffusion‐controlled. An approximated analytical solution to Fick's diffusion equation is given for bodies which have a cardioidal, corrugated, circular, epitrochoidal, square, or hexagonal cross section. A conformal mapping approach is used to obtain the concentration distribution and the result is integrated over the volume to yield analytical weight loss equations for each shape. The result is applied to compare drying performance of apples on an equal weight‐equal cross sectional area or an equal weight‐equal thickness basis.
COLLAGEN CHARACTERISTICS OF PRONGHORN ANTELOPE AND SHEEP MUSCLE
Authors: KRUGGEL W. G. , FIELD R. A.
Published: December 2006

Guanidine hydrochloride soluble intramuscular collagen (GSIC) obtained from purified longissimus intramuscular collagen of five yearling and five older doe antelope and from two lambs and two ewes varied with age but did not differ significantly (P < 0.05) between species. Gel‐disc electrophoresis of denatured GSIC showed a lower percentage of α‐chain and a higher percentage of β‐component for antelope than for sheep. Total collagen content was lower in antelope than in sheep muscle. Therefore, the extreme tenderness in antelope muscle may result from a lack of intramuscular collagen rather than variation in collagen crosslinking.
THE REMEDIAL AND PREVENTATIVE EFFECT OF DIETARY α‐TOCOPHEROL ON THE DEVELOPMENT OF FISHY FLAVOR IN TURKEY MEAT
Authors: CRAWFORD L. , USDA M. J. KRETSCH , PETERSON D. W. , LILYBLADE A. L.
Published: December 2006

THREE EXPERIMENTS were conducted to evaluate the preventative and remedial effect of α‐tocopherol on the development of fishy flavor in turkeys fed fish oils. It was found that about 200 mg/kilo α‐tocopherol acetate afforded optimum prevention of fishy flavor in turkeys fed as much as 2% tuna oil in their rations. Withdrawal of fish oil and beef fat substitution for 2 wk before slaughter, caused some decline in fishiness. The addition of α‐tocopherol to the beef fat diet significantly accelerated the decline of fishiness in breast meat. It was also noted that the oil (tuna) used in these experiments contain many fold higher levels of long chain linolenates (ω‐3 fatty acids) than other fish meals (oils) used to feed poultry. There, it is more than a specious argument to assume that less o‐tocopherol acetate would be required to achieve the same effect with such oils since fishiness is related to linolenate content.

Tocopherol injection 72, 48 and 24 hr before slaughter was as effective as feeding it concomitantly with fish oil in the reduction of fishiness in the thigh meat and skin. The same trend was noted for breast meat although not statistically significant. Further work is needed to more accurately assess the value of injection.

Fatty acid distribution analyses were performed on the extracted lipids from the breast meat of turkeys from all treatments. In general, the results were as expected.
SHELF‐LIFE STUDIES ON CARBON DIOXIDE PACKAGED FINFISt FROM THE GULF OF MEXICO
Authors: BANKS HARRELL , II RANZELL NICKELSON , FINNE GUNNAR
Published: December 2006

Modified atmosphere packaging using CO, was demonstrated to be effective in retarding the growth of microorganisms during storage of fresh fish from the Gulf of Mexico. At 4°C, there was at least a log difference in bacterial counts at 2, 4, and 6 days between fish stored in CO2 as compared to control fish stored without CO2. While the CO2 atmosphere was shown to inhibit the growth of common spoilage types of bacteria such as gram‐negative rods (Pseudomonas), stimulation of gram‐positive bacteria such asLacto‐bacillus was also demonstrated. Fish stored at 4°C for 2–8 days in a modified atmosphere containing CO2 had lower TVN values than fish stored at the same temperature without CO2. The results indicate that an extension of the shelf‐life of fresh fish can be obtained by packaging and storing the fish in a CO2 atmosphere.
PHYSICAL, CHEMICAL, AND PALATABILITY TRAITS OF RAW AND PRECOOKED GROUND BEEF PATTIES
Authors: JOSEPH A. L. , SMITH G. C. , CROSS H. R.
Published: December 2006

Boneless beef (U.S. Utility chucks or triangles; U.S. Choice plates) was ground (0.95 cm plate), standardized to 26% fat, reground (0.38 cm plate) and divided into two lots. One lot remained in Plant A and the other lot was shipped via air‐freight to Plant B. On the same day and at the same time, meat at both Plants was formed into patties. Half of the patties at Plant A were precooked in a moisture‐controlled oven broiler, half of the patties at Plant B were precooked in an open‐hearth broiler; the remaining patties at each Plant were not precooked and were frozen in the raw state. Precooked and raw patties at both Plants were frozen (°30°C) in spiral air blast freezers, boxed, air‐freighted to College Station, Tex. and Beltsville, Md. and stored at °20°C. Frozen patties were cooked to 63°C (11 mm at 190°C) and palatability was evaluated by an 84‐member consumer panel and by an 8‐member trained panel. Pre‐cooking of ground beef patties: (a) reduces cube space‐weight dimensions, thus economies would accrue in packaging‐transportmg‐distributing such product in comparison to requirements for raw patties; (b) increases total weight loss by approximately 1.8–9.4 percentage points; (c) resulted in increased moisture retention but increased loss of fat during final heating of product; (d) increases incidence of off‐flavors by 7–16 percentage points and decreases flavor desirability if performed by use of a moisture‐controlled oven broiler; (e) increases tenderness of heated patties; and (f) has no apparent effect on amount of organoleptically detectable connective tissue, flavor intensity or ready‐to‐serve appearance. It is very doubtful that the advantages in size reduction and tenderness are sufficient to offset the disadvantages in off‐flavor incidence, in cooking‐freezing‐heating losses, in energy required to cool trie product after precooking, and in the necessity to use heat twice (once for precooking, once for heating prior to being served) to prepare the product for ultimate consumption.
EFFECT OF CURING INGREDIENTS, SKINNING, AND BONING ON YIELD, QUALITY, AND MICROFLORA OR COUNTRY HAMS
Authors: KEMP J. D. , ABIDOYE D. F. O. , LANGLOIS B. E. , FRANKLIN J. B. , FOX J. D.
Published: December 2006

Green hams were left intact, partially skinned, fully skinned, and fully skinned and boned. They were dry‐cured with or without nitrate and aged 3 months. The presence of nitrate had no effect on the variables studies. Percent moisture loss and accompanying weight loss increased with each further removal of protective fat and skin. Percent residual salt was in proportion to weight loss. Residual nitrite was low for all groups Color and aroma scores were similar for all groups. General appearance scores, however, were lowest for the drier boneless group. Shear values were greatest while organoleptic flavor and over‐all satisfaction scores were lowest in the boneless group. Tenderness scores were similar for the skinless and boneless group but both were lower than for the intact or partially skinned groups. In general, microbial counts were highest for surface samples from completely skinned fresh hams and lowest for partially skinned fresh hams. Higher counts were obtained for core samples from boneless fresh hams than for intact hams. Aerobic (26° and 37°C), lactobacilli, enterococci. streptococci. yeast and mold surface, and core counts tended to decrease during the manufacture of aged dry‐cured hams. No trends in counts due to ham group or cure treatment were observed during the manufacturing process. At the end of the aging period none of the hams contained bacteria of public health significance. Aged dry‐cured hams of acceptable microbial quality can be manufactured using intact, partially skinned, skinned or boneless fresh hams without potassium nitrate as part of the cure mixture.
HEAT PROCESSING OF SPENT BREWER'S YEAST
Authors: MENEGAZZI G. S. , INGLEDEW W. M.
Published: December 2006

Moist heat treatments of brewer's yeast at cell populations of approximately 106/ml resulted in biphasic but otherwise typical survival curves. Brewer's yeast was shown to suffer either thermal injury or death over the tested temperature range of 47–53°C. Recovery from thermal injury was possible in liquid media at 20–30°C. Death kinetics were predictable and reproducible. At cell concentrations found in industrial yeast slurries ∼5 × 105/ml), pasteurization of spent yeast could not be planned by assuming normal first order kinetics, as dying cells released materials which altered the thermo‐resistance of survivors. Under simulated yeast slurry conditions however, with protective cell supernatant (menstruum) obtained after vigorous heating of slurried yeast, a phantom thermal death time curve was obtained which could be used to accurately predict yeast kill (decimal reduction time) at slurry concentrations and at any temperature.
UTILIZATION OF RAPESEED MEAL IN SAUCE PRODUCTION
Authors: OORAIKUL B. , MEI H. M. , SARKAR S. K. , JACKSON H.
Published: December 2006

A sauce produced by fermenting rapeseed meal (RM) and wheat with Aspergillus oryzae and/or Aspergillus soyae for 1 yr was found comparable in its acceptability to a commercial soy sauce. During the fermentation the soluble solids in the liquor increased rapidly during the first 10 wk from 22.5% to 35.5% and then remained unchanged until the 40th wk when it again increased sharply to 40% by the 45th wk. The pH of the substrate decreased slowly from 5.5 to 4.9 after 40 wk of fermentation. A comparable RM sauce was produced using the semichemical method with 1 month fermentation. In this process, the soluble solids increased rapidly from 29% to 40% during the first 4 wk, then slowly to 42% after 12 wk. pH dropped from 5.5 to 5.2 after 5 wk of fermentation. The study showed that rapeseed meal could be used successfully as a soybean substitute in the sauce production.
DATA ANALYSIS OF SENSORY SCORES, EVALUATIONS OF PANELISTS AND WINE SCORE CARDS
Authors: KWAN WING‐ON , KOWALSKI BRUCE R.
Published: December 2006

Forty wines of Vitis Vinifera variety Pinot Noir from France and the United States were evaluated by a panel of 16 judges. A modified wine score card, which incorporated the Davis score card and quantitative descriptive analysis, was used. Principal component factor analysis was applied to the scores on a reference wine to determine the consistency of individual judges and uniformity among them. Data were also analyzed by least‐square multi‐linear regression analysis to evaluate the modified score card. Comparisons of the modified score card and Davis score card are given.
EFFECT OF FILL WEIGHT ON THE F‐VALUE DELIVERED TO TWO STYLES OF GREEN BEANS PROCESSED IN A STERILMATIC RETORT
Authors: JONES A. T. , PFLUG I. J. , BLANCHETT R.
Published: December 2006

The effect of fill weight on the F‐value delivered to two different styles of green beans heated in a FMC Sterilmatic processing continuous cooker/cooler was evaluated biologically as a function of container fill weight. Four different fill weights of each product, French‐style and l‐inch cut green beans, were evaluated. All tests were carried out at least two times. F‐values were measured using biological indicator units (BIU) filed with a suspension of BaciNus stearothermophilus spores and calibrated at 121.0°C. The F(250° F)‐value decreased 2–3 min when the fill weight in 300 × 406 cans was increased from 11.5 to 13.0 oz.
COMPUTER‐AIDED PREDICTION OF BEET PIGMENT (BETANINE AND VULGAXANTHIN‐I) RETENTION DURING AIR‐DRYING
Authors: SAGUY I. , KOPELMAN I.J. , MIZRAHI S.
Published: December 2006

A mathematical model describing the drying behavior of beet slices was developed based on data from an air‐drying experiment which measured average moisture content and temperature. The model was based on application of Fick's law for unidimensional moisture flow in the falling drying rate period. The mathematical model and the data generated from the kinetic studies of temperature‐ and moisture‐sensitive red beet pigments (betanine and vulgaxanthin‐I) were combined in a computer program to simulate and predict beet pigment retention, as a function of the process variables. Predicted and actual experimental pigment retention agreed well, which indicates this approach's potential for simulating deterioration of beet pigments during air‐drying.
EFFECT OF HEAT TREATMENT ON THE QUALITY OF COOKED CARROTS
Authors: PAULUS K. , SAGUY I.
Published: December 2006

We investigated the effect of heat treatment on the quality of cooked carrots (texture, chemical, and sensory evaluation). Slices of three carrot varieties (Rubika, Kundulus, and Rothild) were cooked at 90–120°C for 2–70 min. Compressive failure stress and rupture work were a by a Zwick Universal Testing Machine. Textural softening could be expressed by an exponential equation of the type: S = A exp(‐kt), where 6 = rupture stress, t = cooking time, and A and k are constants. Plotting k versus l/T (T = cooking temperature, °K) revealed an Arrhenius‐type relationship with apparent activation energy of about 28, 27, and 22 Kcal/mole for Rubika, Rothild, and Kundulus varieties, respectively. Chemical analysis (dry matter and p‐carotene) showed that the cooking process caused insignificant changes. Statistical analysis of the sensory assessments showed an overall significant preference for 3 mm slice thickness and 110°C cooking temperature.
TOTAL PLATE AND COLIFORM COUNTS FOR FAST FOOD SERVICE SANDWICHES
Authors: OCKERMAN H. W. , STEC J.
Published: December 2006

Sandwiches were obtained from a single chain of fast food restaurants and examined microbiologically for total plate counts and coliform counts. The influence of restaurant location, type of sandwich, time of day, day of week, storage time, storage temperature, and initial contamination were evaluated. Restaurant location, time of day and day of week were statistically unimportant factors. Among the six types of sandwiches analyzed, adding vegetables resuited in the worst microbiological quality. Both storage time and temperature increased bacterial growth and initial microbiological level proved to be critical.
PRESSURE‐HEAT TREATMENT OF MEAT: EFFECT OF PRIOR AGING TREATMENTS ON SHEAR PROPERTIES
Authors: BOUTON P. E. , HARRIS P. V. , MACFARLANE J. J.
Published: December 2006

A comparison was made between the effects of aging and pressure‐heat (P‐H) treatments on the shear properties of beef muscles. The shear values of P‐H treated samples were not reduced by a prior aging treatment. This suggested that aging only disrupted structures that were also disrupted by the P‐H treatment. However, shear values of P‐H treated meat were found to be slightly increased by a prior, near‐extreme, aging treatment. This increase was attributed to a small decrease in the effectiveness of the P‐H treatment on the myofibrillar component of aged meat.
CHARACTERISTICS OF SOFT SUBCUTANEOUS FAT IN RAM LAMBS FED CORN AND CORN‐SILAGE DIETS
Authors: MILLER GLENN J. , KUNSMAN JOSEPH E. , FIELD R. A.
Published: December 2006

Softness of subcutaneous fat from ram lambs fed high corn silage or high corn diets varied within each dietary group, but, overall, fat from lambs fed the high corn‐silage was harder. Consistent decreases in stearic acid and increases in branched‐chain and odd‐numbered acids accompanied increases in fat softness both within each dietary group and between dietary groups. Results of this study suggest that the synthesis of even‐numbered, saturated acids is decreased as the fat becomes softer. Conversion of the high melting, even‐numbered, saturated stearic acid to oleic acid, the major acid found in the subcutaneous fat, causes considerable decreases in stearic acid with consequent increase in softness. Increases in linoleic and linolenic acids in fat from the high corn dietary group were not major factors in fat softness. Low levels of elaidic acid were found in all fat samples but the presence of this trans‐acid was not involved in fat hardness.
EFFECT OF VACUUM AND MIXING TIME ON THE EXTRACTABILITY AND FUNCTIONALITY OF PRE AND POSTRIGOR BEEF
Authors: SOLOMON L. W. , SCHMIDT G. R.
Published: December 2006

This experiment was designed to determine the effects of vacuum mixing and rigor state on protein extraction and functionality of beef. Beef muscles excised either pre‐ or postrigor from cow chucks, were ground. The pre‐ or postrigor ground mince with Weber‐Edsall solution was mixed using 3 different mixing times in a Keebler mixer. Either vacuum or no vacuum was utilized during mixing. Following mixing, a procedure to precipitate crude myosin (CM) from each treatment was performed. Results indicate that significantly greater amounts of CM were obtained due to vacuum treatment (P < 0.05) and with increased time of mixing (P < 0.01). Comparing pre‐ and postrigor vacuum mixed meat, the former produced greater CM yields over time (P < 0.01). Protein functionality of CM fractions was evaluated using binding ability and least concentration gel tests. Mixing time caused a linear decrease in binding ability (P < 0.05) and an increase in the amount of protein to form a gel, irrespective of vacuum. Delineation of the functionality differences was attempted using or‐helical content, thermal melting curves, and SDS‐PAGE. Implication of effects of vacuum mixing duration in relation to processed meats is discussed.
POSTMORTEM INVASION OF MUSCLE FOOD BY A PROTEOLYTIC BACTERIUM
Authors: SIKES A. , MAXCY R. B.
Published: December 2006

Serratia marcescens was used to study the process of bacterial invasion of intact and comminuted meats (fresh and frozen‐thawed) as well as the bacterium's ability to hydrolyze reconstituted collagen. Fresh intact pork was more susceptible to invasion when the inoculated surface was vertical to the inoculum. In comminuted beef and pork, invasion was more extensive in meat that had undergone at least one freeze‐thaw cycle. The addition of sodium tripolyphosphate (up to 0.5%, w/w) to comminuted beef and pork results in a reduction in the depth of penetration (up to 16% and 84%, respectively). Cooked (63°C and 77°C) intact beef samples were more susceptible to bacterial invasion than uncooked beef. Meat cooked to an end‐point temperature of 77°C exhibited less resistance to bacterial invasion than samples cooked to an end‐point temperature of 63°C. Fiber orientation in cooked beef samples played a significant role in the final depth of penetration. Bacterial invasion in cooked beef was more pronounced in samples where the inoculated surface was vertical to the inoculum. Results indicated that bacterial invasion is not a function of the collagenolytic acitivity present in bacterial proteases. The invasive process or mechanism is strongly influence by the hydration of the meat proteins and the availability of pores or canals, which are created during cooking or as a result of freezing and thawing of meats.
RECOVERY OF Salmonella FROM MILK CHOCOLATE USING A CHEMICALLY DEFINED MEDIUM AND FIVE NONDEFINED BROTHS
Authors: WILSON CLY DE R. , ANDREWS WALLACE H. , POELMA PAUL L.
Published: December 2006

The efficiency of various pre‐enrichment media for recovering Salmonella from milk chocolate was determined for the minimal, chemically defined M‐9 medium and for nonfat dry milk with brilliant green dye (NFDM‐BG), NFDM with crystal violet dye, lactose broth, trypticase soy broth and buffered peptone water (BPW). Pre‐enrichment in NFDM‐BG or BPW, incubated at 35°C, consistently gave the highest Salmonella MPNs, However, incubation of these pre‐enrichment media or the two selective enrichment media, selenite cystine and tetrathionate, at 43°C resulted in lower Salmonella recoveries. Use of the optimal enrichment and incubation conditions established for recovering Salmonella from milk chocolate resulted in more effective recovery of nonstressed cells than heat‐stressed cells from a variety of chocolate and chocolate‐substitute products.
THEOBROMINE AND CAFFEINE CONTENT OF CHOCOLATE PRODUCTS
Authors: ZOUMAS BARRY L. , KREISER WESLEY R. , MARTIN ROBERTA.
Published: December 2006

Commercial chocolate products were analyzed for theobromine and caffeine content by High Performance Liquid Chromatography, Levels in 22 samples of chocolate liquor averaged 1.22% theobromine and 0.21% caffeine. Commercial cocoas contained, on the average, 1.89% theobromine and 0.21% caffeine. Sweet chocolate averaged 0.46% theobromine and 0.07% caffeine, while milk chocolate averaged 0.15% theobromine and 0.02% caffeine. Hot cocoa (chocolate) beverages averaged 65 mg of theobromine and 4 mg of caffeine per 5 ounce serving and chocolate milk prepared from a variety of cocoa‐sugar mixes averaged 58 mg of theobromine and 5 mg of caffeine per 8 ounce serving. Theobromine and caffeine levels varied widely in individual samples within the product categories examined. Also, the ratio of theobromine to caffeine varied widely among different chocolate liquors ranging from a low of 2.5:1 to a high of 23.0:1.