bluuebunny/crossref_metadata_2025 huggingface dataset:
PRODUCTION OF TEXTURED VEGETABLE PROTEIN FROM COTTONSEED FLOURS
Authors: CABRERA J. , ZAPATA L. E. , de BUCKLE T. S. , BEN‐GERA I. , de SANDOVAL A. M. , SHOMER I.
Published: August 2006

Texturized cottonseed products with good nutritional and functional properties were obtained by an extrusion cooking process, using cottonseed flours as raw materials. Free gossypol levels in the extruded products were low (0.009–0.025%). Available lysine (3.6 g/100g protein) and biological values (55–57 vs 100 for egg) were measured. Texture profile and ultrastructure were found similar to soybean extrudates. Best results were obtained with water, pH 7.0–8.5, using flours with lower fiber content (5.3%). The texturized product represents an interesting alternative for tropical countries where cottonseed flours abound.
EFFECTS OF STORAGE CONDITIONS ON FIRMNESS OF BRINED CUCUMBERS
Authors: THOMPSON R. L. , FLEMING H. P. , MONROE R. J.
Published: August 2006

Brined, fermented cucumbers were stored up to 1 yr under various conditions of pH (3.3, 3.8), NaCl concentration (5.5, 11.4%), temperature (4.4, 15.5, 26.6°C), storage time (3, 6, 9, 12 months), and CaCl2, addition (0.1%). Polygalacturonase (PC) activity in the brine was negligible. Firmness of the cucumbers was determined with a Magness‐Taylor fruit pressure tester. Temperature had the greatest influence upon retention of firmness, but effects of pH, % NaCl, and storage time also were significant (P ≤ 0.01). Rates of firmness loss ranged from <0.05 to ca 0.5 lb/month, depending upon pH, % NaCl and temperature. Firmness retention was greatest at 4.4–15.5°C, pH 3.8 and 11.4% NaCl. A prediction equation for the rate of firmness loss was developed. Addition of 0.1% CaCl2 to the brine resulted in firmer cucumbers, particularly those stored at pH 3.3 (P < 0.01). Results indicated that firmness of cucumbers can be retained at lower brine strengths than currently used, provided the cucumbers are washed prior to brining to remove softening enzymes as in the controlled fermentation process, and temperature of the brine stock is maintained at ca 15.5°C or lower.
PREVENTION OF TOUGHENING OF CHICKEN BREAST MUSCLE CUT IMMEDIATELY AFTER SLAUGHTER BY CONTROL OF pH DECLINE
Authors: PETERSON D. W. , LILYBLADE A. L.
Published: August 2006

The influence of slowing the rate of pH decline on the toughening effect of cutting chicken pectoralis muscle shortly after slaughter was studied by injection of NaHCO3/Na2CO3 buffer into the muscle immediately after evisceration. Buffer injected to a calculated level of 0.48% solids resulted in cut muscles with an ultimate mean pH of 6.5, which were completely tender after 24 hr aging. Buffer injected at a calculated level of 0.72% solids resulted in muscles which were adequately tender after 5 hr aging and extremely tender (ultimate pH 6.7) after 24 hr aging. Untreated cut control muscles were relatively tough after 24 hr aging (ultimate pH 5.75–5.78).
CONSUMER ACCEPTABlLITY AND RETAIL YIELD IN BEEF AFTER PELVIC SUSPENSION AND DELAYED CHILLING
Authors: ABERLE E. D. , JUDGE M. D.
Published: August 2006

The effect of pelvic versus Achilles' tendon suspension, combined with reduced rate of beef carcass chilling during the first 24 hr postmortem, on tenderness and consumer acceptability of round and loin steaks and on retail yield from the hindquarter were determined in this study. Chilling temperature (‐2.2, 3.3 or 8.9°C) did not affect retail yield. Pelvic suspended hindquarters yielded less lean trim (P < 0.001) but had higher yields of round steak and rump roast. Total retail yield was not affected by method of carcass suspension. Pelvic suspension reduced the dimensions of round steaks and produced a more round shape in short loin steaks as compared to normal suspension. Loin steaks from pelvic suspended carcasses were rated more tender (P < 0.001) by a laboratory panel, had longer sarcomeres (P < 0.001) and slightly greater myofibril fragmentation; however, chilling temperature did not significantly affect these traits. 614 consumer evaluations of overall palatability in loin and round steaks were received. Consumers ranked steaks from pelvic suspended carcasses higher (P < 0.01) than those from normally suspended carcasses. Consumers who indicated they normally purchased Choice grade beef perceived less difference between suspension methods and ranked all steaks lower than consumers who normally purchased Good grade or “whatever was sold in the supermarket.” Chilling temperature did not affect consumer rankings of palatability. It is believed that the fat cover on the carcasses was sufficient to prevent muscle temperature from dropping to levels at which cold shortening occurs, even with the lowest chill temperatures used in this study.
ESSENTIAL ELEMENTS IN FRESH AND IN CANNED ONIONS
Authors: LOPEZ ANTHONY , WILLIAMS H. L.
Published: August 2006

The content of 15 essential elements was determined in fresh and canned onions by atomic absorption spectrophotometry. The elemental content of fresh onions was compared with that of canned onions. All data were analyzed statistically. There were significantly higher amounts of chloride, cobalt, copper, iron, nickel, sodium, and tin in all the canned onions than in the fresh onions; higher amounts of magnesium, phosphorus and potassium in the fresh onions than in the canned onions, and no significant differences in manganese and zinc between the fresh and the canned samples. The addition of calcium chloride to seven canned samples produced a significantly higher content of calcium in the processed samples while there was no significant difference in the calcium content of fresh and processed onions in the nine samples that did not have calcium chloride added during processing. Fresh and canned onions supply small percentages of the essential elements included in the research for which RDA's have been established or estimated. Element retention in the canned onions was at least 65% and in several instances over 100%.
CONNECTIVE TISSUE PROFILES OF VARIOUS RAW SAUSAGE MATERIALS
Authors: WILEY E. L. , REAGAN J. O. , CARPENTER J. A. , CAMPION D. R.
Published: August 2006

21 different sausage meats were chemically analyzed to determine the amounts of total collagen, insoluble collagen, and percentage soluble collagen present in each meat. A simple cookout test was also conducted to determine its usefulness in evaluating the bind characteristics of raw sausage materials. Values for total collagen, insoluble collagen, and percentage soluble collagen were quite variable among the meats sampled. Of the three collagen profile components studied, only percentage soluble collagen was observed to, be highly related to the binding characteristics of meat. Values for milliliters of fat and water lost during cooking were not significantly related to bind values. This study indicates a need for additional research to investigate the role of collagen profile components in the I formation of sausage batters.
ENZYME NEUTRAL DETERGENT FIBER ANALYSIS OF SELECTED COMMERCIAL AND HOME‐PREPARED FOODS
Authors: JWUANG WEN‐LI JOHN , ZABIK MARY E.
Published: August 2006

To assess the potential dietary fiber contribution of selected commercial foods and home‐prepared quick and yeast breads, over 40 commercially available breads, European crisp breads, breakfast cereals, crackers, cookies, and snack foods and 10 home‐prepared breads were analyzed for their enzymatic neutral detergent fiber (ENDF) content. The commercial breads would provide from 1.5‐–3.9g ENDF per 1 oz serving while home‐prepared breads had from 0.6–3.9g. per ounce. European crisp bread contained from 4.7–9.7g per‘ounce ENDF. Snack foods were also good sources of dietary fiber providing from 3.1–9.3g ENDF per ounce while cookies and crackers analyzed ranged from 1–4g ENDF per ounce.
A COMPARISON OF THE SUITABILITY OF THREE HYDROGEN DONORS IN THE DETERMINATION OF PEROXIDASE ACTIVITY
Authors: MARSHALL M. , CHISM G. W.
Published: August 2006

A plot of initial velocity versus increasing o‐dianisidine concentration results in a nontypical Michaelis‐Menten curve. Further analysis points out that the recommended o‐dianisidine concentration for assaying peroxidase is below saturation and thus may give erroneous results. The data show that care should be taken when using o‐dianisidine as a substrate for measuring total peroxidase activity. Guaiacol and pyrogallol are shown to be suitable substrates for peroxidase determination.
STORAGE STABILITY, PALATABILITY AND HISTOLOGICAL CHARACTERISTICS OF MECHANICALLY TENDERIZED BEEF STEAKS
Authors: PETERSOHN R. A. , TOPEL D. G. , WALKER H. W. , KRAFT A. A. , RUST R. E.
Published: August 2006

USDA Choice and Utility grade boneless beef loins were used to determine the palatability, bacteriological and histological characteristics of steaks mechanically tenderized. There was a significant improvement in taste panel ratings of tenderness for the Utility tenderized steaks, but only a small improvement (P > 0.05) for the Choice tenderized steaks. None of the total aerobic bacterial surface counts or the interior counts for total aerobic, psychotropic or anaerobic bacteria was significantly different, between tenderized and nontenderized steaks compared at 1, 2, 5 and 10 days of storage at 5°C. Histological studies showed a definite pattern of blade penetrations in the tenderized samples at low magnifications. At very high magnifications, the muscle fibers were torn and fragmented by the blade rather than evenly cut.
CHANGES IN LIPID COMPOSITION OF COOKED MINCED CARP (Cyprinus carpio) DURING FROZEN STORAGE
Authors: MAI J. , KINSELLA J. E.
Published: August 2006

Minced carp tissue was cooked by baking and deep‐fat frying and stored at ‐18°C for periods up to 8 wk. Phospholipid (PL) levels decreased whereas free fatty acids (FFA) increased during frozen storage of all samples. Samples treated with antioxidants gave significantly (P < 0.05) higher values for FFA compared to the controls Thiobarbituric acid (TBA) values were higher in the cooked samples compared to the raw samples. Samples without antioxidants had considerably higher TBA values than those containing antioxidants. The carbonyl content of the samples fluctuated during storage. There was no significant change in the composition of the fatty acids during storage.
TEXTURAL CHARACTERIZATION OF SQUID (Loligo pealei LESUER): SCANNING ELECTRON MICROSCOPY OF COOKED MANTLE
Authors: OTWELL W. STEVEN , HAMANN DONALD D.
Published: August 2006

SEM was used to reveal progressive structural alterations in the tissue components of cooked squid mantle. Progressive changes were observed at various cook temperatures, 50, 60, 70, 80 and 100°C and after different periods of cooking, 1, 2, 4, 8,16, 32 and 64 min at 100°C. Thermal alterations of connective tissues first appeared as interfibril ‘melting,’ then total fiber gelatinization at higher temperatures. The onset temperatures of ‘melting’ and gelatinization differed depending on the anatomical location of the connective tissue tunics. Thermal alterations of muscle fibers appeared as a loss of myofibril distinction first evident at 50°C. Increasing temperature of muscle fibers caused, in order, coagulation of sarcoplasmic proteins, disintegration of the sarcoplasm, and continuous fiber shrinkage and dehydration. These changes in tissue structure were partially explained by simultaneous changes in gross body dimensions, and mantle pH, moisture, and protein content.
SEASONAL VARIATION AND’ FROZEN STORAGE STABILITY OF BLUE MUSSFLS (Myths edulis)
Authors: KRZYNOWEK JUDITH , WIGGIN KATE
Published: August 2006

Proximate composition of blue mussels Mytilus edulis collected in Duxbury Bay, Duxbury, MA, was determined monthly on fresh mussels and after frozen storage. There was seasonal variation in proximate composition. This seasonal variation in the blue mussel affects the freezer life of the cooked product. Mussels harvested in the spring retain their sensory acceptability for longer than fall or winter mussels. Frozen storage does not affect the composition of the initial product, fat, moisture, ash and extractable protein remaining constant over frozen storage.
EFFECT OF ELECTRICAL STIMULATION ON ATP DEPLETION AND SARCOMERE LENGTH IN DELAY‐CHILLED BOVINE MUSCLE
Authors: WILL P. A. , HENRICKSON R. L. , MORRISON R. D. , ODELL G. V.
Published: August 2006

This study was undertaken to assess the effectiveness of electrical stimulation as a means of speeding postmortem metabolism as measured by. ATP (adenosine triphosphate) depletion in delay‐chilled bovine carcasses. Six animals of similar weight and age were used. Electrical stimulation was initiated 30 min postmortem. The stimulated side received a DC square‐wave pulse of a magnitude (peak) of 300∼ at 400 cps (frequency), with a duration of 0.5 msec, and a current of 1.9 amps. ATP measurements were taken at 8 time periods postmortem. Results indicated muscles from the stimulated sides of beef exhibited significantly faster reductions of ATP than unstimulated controls. Electrical stimulation is an effective means of speeding postmortem glycolysis. Shear force data taken on the same muscles showed increased tenderness from electrically stimulated sides. However, measurement of sarcomere lengths from the same muscles revealed no significant differences between electrically stimulated arid unstimulated sides. These data further suggested that some effect, in addition to the prevention of cold shortening, brought about the tenderization of the meat.
HEAT INACTIVATION RATES OF BOTULINUM TOXINS A, B, E AND F IN SOME FOODS AND BUFFERS
Authors: WOODBURN M. J. , SOMERS E. , RODRIGUEZ J. , SCHANTZ E. J.
Published: August 2006

Inactivation of botulinum toxins was determined in selected acid and low acid foods and buffer systems. Heating at 74°C and 79°C gave a biphasic curve when the log of the inactivation of the toxins was plotted against the time of heating. At 74°C, the time for inactivation of 103 LD50 of type A toxin per gram of an acid food such as tomato soup to no detectable toxin by mouse assay was an hr. or more. At 85°C the inactivation was very rapid and approached exponential decrease with inactivation to no detectable toxin within 5 min. In general, the toxins were more stable in acid foods such as tomato soup at pH 4.2 than in low acid foods, such as canned corn at pH 6.2. Twenty minutes at 79°C or 5 min at 85°C is recommended as the minimum heat treatment for inactivation of 103 LD50 botulinum toxins per gram of the foods tested.
EFFECTS OF COOKING METHODS ON THE PROTEIN QUALITY OF MEATS AS DETERMINED USING A Tetrahymena pyriformis W GRoWTlj ASSAY
Authors: EVANS ESSI , CARRUTHERS SUSAN C. , WITTY RALPH
Published: August 2006

T. pyriformis relative nutritive value (RNV) bioassay can be used to compare protein quality of meats. Experiments were conducted to assess effects of standard cooking procedures on RNV and amino acid composition of various meats. Boiled tissue meats and processed meat showed higher RNV and levels of essential amino acids than fried or microwave cooked or uncooked samples. However, in organ meats, cooking did not change total protein content or total essential amino acid contents relative to uncooked organ meats.
RATE OF pH DECLINE IN BEEF MUSCLE STORED AT ABOVE‐ AND BELOW‐FREEZING TEMPERATURES
Authors: WINGER R. J. , FENNEMA O. , MARSH B. B.
Published: August 2006

A highly significant linear relationship exists between pH decline and lactic acid accumulation during development of rigor mortis in beef stemomandibularis muscle at both ‐3°C and 15°C. No acceleration of the “overall” rate of rigor development was observed in these muscles as the storage temperature was reduced from 0 to ‐3°C. It was observed, however, that the rate of rigor development over the first 5‐7 hr of storage was greater at both 0 and ‐2°C than at 15°C. The complex, nonlinear rates of pH decline, especially at 0 and ‐2°C were mathematically evaluated using spline analysis to define the rates of rigor development during storage.
IONIC, pH, AND TEMPERATURE EFFECTS ON THE BINDING ABILITY OF MYOSIN
Authors: SIEGEL D. G. , SCHMIDT G. R.
Published: August 2006

The peak force required to separate pieces of meat at a binding junction was measured with the Instron Universal Testing Machine. These measurements were used to study the effects of salt, phosphate, pH, cooking temperature and. protein concentration on the ability of crude myosin to bind meat pieces. Results showed salt and phosphate to linearly increase the ability of myosin to bind meat pieces primarily by solubilizing the protein. Temperature and the level of protein had increasing effects on binding ability in the range 45‐80°C and 0‐8%, respectively. Scanning electron micrographs of the ultrastructure of gels formed by myosin showed a three dimensional network of overlapping fibers in the presence of salt and phosphate and a sponge‐like network in their absence. Since the ultrastructure of the gel formed by myosin heavy chains was comparable to that of myosin, it was concluded that the heavy chain core of the myosin molecule plays an important role in the heat‐induced gelation of myosin. The relationship between the formation of a three dimensional network of fibers by the heavy chains of myosin and the mechanism of binding meat pieces was discussed.
INFLUENCE OF TIME AND CONDITIONS OF STORAGE ON TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF A DRY BEAN (Phaseolus vulgaris, L.) VARIETY ROSINHA G2
Authors: ANTUNES PEDRO L. , SGARBIERI VALDEMIRO C.
Published: August 2006

The influence of storage on dry bean was studied for 6 months under three different conditions of temperature and relative humidity (RH): A. 12°C. 52% RH: B. 25°C. 65‐10% RH: and C. 37°C. 76% RH. Then hydration capacity of the seeds remained constant under condition A, increased slightly under condition C and decreased to less than 50% of the original under condition B. Changes in the percentages of hardshell beans were inversely proportional to the hydration capacity. The texture (hardness) of the cooked beans increased from 200 to 250 kg force in the Instron apparatus for the conditions A and B but it reached values greater than 500 kg after 4 months of storage under condition C. Cooking time increased from 60 min to 95, 116 and 300 min for the conditions A, B and C, respectively. The PER value dropped from 1.01 to 0.66, 0.43 and 0.10 under storage conditions A, B and C, in this order. Biological availability of methionine dropped from 46.3% to 43.1, 38.2 and 27.6%, whereas cysteine availability decreased from 51.6% to 45.8, 43 and 30% under the conditions A, B and C, respectively. Protein digestibility changed from 62.4% to 58.9, 57.1 and 54.4% for the conditions A, B and C, in the same order. Addition of methionine to the beans stored for 6 months under the conditions A, B and C, raised the PER from 0.66, 0.43 and 0.10 to the values 2.45, 2.46 and 2.40, respectively, without significantly affecting the digestibility.
SENSORY EVALUATION OF TEXTURED SUNFLOWER/SOY PROTEIN
Authors: VÁSQUEZ MAGALY , SANCHEZ FERNANDO , HICHE EMILIA , YÁÑEZ ENRIQUE
Published: August 2006

A blend of sunflower flour/soy flour in the ratio 1:1, intended as a meat extender, was extruded in a Wenger X‐25 extrusion cooker. The effect of adding textured sunflower/soy flour (TSP) to ground beef was determined by evaluating sensory properties and quality. After preliminary analyses of TSP, sensory tests were performed on a mixture of TSP/beef (30:70), using beef as a control. Panelists detected significant differences at the 1% level for texture and flavor, but could not decide which sample they liked better. Appearance, flavor, texture, juiciness and overall quality of TSP/beef were also evaluated. Appearance and flavor of TSP/beef was significantly lower (at the 5% level) than of beef, but texture of TSP/beef was significantly better. No significant differences were found for juiciness or overall quality between samples.
SOURCE OF ANTIOXIDANT ACTIVITY OF SOYBEANS AND SOY PRODUCTS
Authors: PRATT DAN E. , BIRAC PAULA M.
Published: August 2006

Soybeans, defatted soy flour, soy protein concentrates, and soy isolates possess appreciable antioxidant activity in lipid‐aqueous systems. The antioxidant properties of soybeans, defatted soy flour, and soy protein concentrates are due primarily to polyphenolic compounds. Antioxidant activity of soy protein isolates are also due to polyphenolic compounds but other compounds also exert a marked antioxidant effect. Polyphenolic antioxidants of soy were found to be isoflavones, chlorogenic acid isomers, caffeic acid, and ferulic acid. These compounds occurred primarily as glycosides. The isoflavone aglycones were identified as genistein (5,7,4′‐trihydroxyisoflavone), daidzein (7,4′‐dihydroxyisoflavone), and glycitein (7,4′‐dihydroxyd‐methoxyisoflavone. The compounds have antioxidant activity but not to the same extent as flavonoids with the dihydroxy configuration in either the α or β ring.
FIBER COMPONENTS‐QUANTITATION AND RELATIONSHIP TO CAKE QUALITY
Authors: JELTEMA MELISSA SHAFER , ZABIK MARY E.
Published: August 2006

Cereal and legume brans were fractionated to measure individual dietary fiber components. Wheat brans were similar in dietary fiber content, showing values of approximately 0.8% pectin, 26% water insoluble hemicellulose, 8% cellulose, and 4% lignin. The dietary fiber content of soy, oat, and corn brans varied widely. Oat bran was lowest in most fiber components. Soy hulls was the only bran containing a substantial quantity of pectin. Corn bran contained the largest quantity of water‐insoluble hemicellulose. Fiber components could be used to partially predict the following parameters of cake quality: tenderness, volume, viscosity, cell size, cell wall thickness, and grain. Hemicelluloses appeared to have a large effect on cake quality.
EFFECT OF IRRADIATION TEMPERATURE AND DRYING ON SURVIVAL OF HIGHLY RADIATION‐RESISTANT BACTERIA IN COMPLEX MENSTRUA
Authors: BRUNS M. A. , MAXCY R. B.
Published: August 2006

The influence of temperature and water availability on the shape of the sigmoidal radiation inactivation curves of highly resistant bacteria was determined. The resistance of Micrococcus radiodurans and Moraxella sp. to gamma radiation was much higher in ground beef at subfreezing temperatures (‐30 + 10°C) than at ambient temperatures (20‐37°C). Irradiation in the frozen state lengthened the shoulder (phase of resistance prior to simple exponential death rate) of the inactivation curve. An even greater extension of the shoulder and protective effect resulted after lyophilization of Moraxella sp. Radiation sensitivity in the dry state was not temperature dependent. Lyophilized samples that had subsequently absorbed water exhibited greater sensitivity to radiation with a shorter shoulder on the inactivation curve. These results indicated that the effectiveness of irradiation in inactivating radiation‐resistant bacteria in foods is highly dependent on the microenvironment.
PURIFICATION AND SOME PROPERTIES OF LIPASE FROM Streptococcus faecalis
Authors: CHANDER HARISH , RANGANATHAN B. , SINGH JASJIT
Published: August 2006

Streptococcus faecalis possesses a glycerol ester hydrolase (lipase). The enzyme was purified from cell‐free extract by ammonium sulphate precipitation, Sephadex G‐25 filtration, acetone fractionation, Sephadex G‐75 filtration, ion exchange chromatography on DEAE cellulose, to 140‐fold with 30% recovery. The isoelectric point of enzyme was found to be 3.6. Its molecular weight was 20,900. With regards to amino acid content, glutamic acid was present in maximum amounts as compared to other amino acids, while cysteine was present in minimum amounts. Michaelis constant of lipase was 5.0 X 10‐3M at pH 7.5 at 40°C. Of the simple triglycerides, tributyrin was hydrolyzed most easily by the enzyme, as compared to tricaproin, tricaprylin and triolein. The relative specificity of purified lipase for natural triglycerides was in the following order: butter oil > olive oil > linseed oil > coconut oil. Maximum enzyme activity with butter oil as substrate, was observed at pH 7.5 at 40°C. The enzyme was stable for 1 month at ‐18°C and was completely inactivated in 10 min at 90°C. The enzyme was stable at pH levels ranging from 6.0‐8.0. Addition of bile salts (0.2%) stimulated enzyme activities.
EFFECTS OF ACETYLATED MONOGLYCERIDE COATINGS ON PECAN KERNEL SHELF‐LIFE
Authors: SENTER S. D. , FORBUS W. R.
Published: August 2006

Pecan kernels, coated with hot dip applications of acetylated monoglycerides and acetylated monoglycerides containing legally acceptable quantities of antioxidants, were evaluated over 24 wk of accelerated storage for changes in color and peroxidation of the indigenous oils. Both types of coatings showed significant effects on the degree of color changes occurring as determined from Hunter AE values. However, it appears that these differences were due to a masking of the red‐brown coloration that developed rather than a retardation of the color development. The coatings did not have a significant effect on the amounts of anthocyanidins and phlobaphenes formed when compared to untreated kernels. Peroxidation of the oils in the kernels was retarded by both types of coatings, but differences were not significant until after the oils were oxidized to levels that would have been detectable subjectively. Differences among varieties in susceptibility to color changes and peroxidation of the kernels appeared to be more influential to storage stability than the application of monoglyceride coatings.
PHOSPHORUS AND MAGNESIUM BALANCE OF ADOLESCENT FEMALES FED TWO LEVELS OF ZINC
Authors: GREGER J. L. , HUFFMAN J. , ABERNATHY R. P. , BENNETT O. A. , RESNECK S. E.
Published: August 2006

Utilization of phosphorus and magnesium by 11 girls (12.5‐14.2 yr of age) was measured during a 30‐day period in which two different levels of zinc (11.5 and 14.7 mg daily) were fed. The former level is similar to that consumed usually by adolescent females; the latter level is similar to the Recommended Dietary Allowance for zinc. Apparent retention of phosphorus was reduced significantly (p < 0.02) when subjects were fed the higher level of zinc. Both urinary and fecal phosphorus levels were greater, but not significantly greater, when subjects consumed the higher level of zinc. The variations in dietary zinc levels had no effect on magnesium utilization.
METHIONINE STABILITY IN METHIONINE‐FORTIFIED MODEL FOOD SYSTEMS AS INFLUENCED BY METHOD OF METHIONINE INCORPORATION AND BY LIPID OXIDATION
Authors: TUFTE M. C. , WARTHESEN J. J.
Published: August 2006

Model systems were used to evaluate the influences of method of methionine incorporation and lipid oxidation on the stability of added methionine during heating or storage. High pressure liquid chromatography was used to separate and quantify the dansyl derivatives of methionine, methionine sulfoxide and methionine sulfone. In a system undergoing nonenzymatic browning, the loss of added methionine was greater when the methionine was added in water solution than when it was incorporated by dry blending. In systems undergoing lipid oxidation, the initial peroxide value was directly related to the loss of free methionine and the formation of methionine sulfoxide. The conversion of methionine to methionine sulfoxide due to oxidizing lipid was reduced by the presence of protein.
X‐RAY FLUORESCENCE ANALYSIS OF SULFUR AND PHOSPHORUS WITH A FUNDAMENTAL MATRIX CORRECTION CALCULATION
Authors: III F. W. REUTER , YOUNG R. N. , SECOR G. E.
Published: August 2006

A comparison of X‐ray and chemical analyses of phosphorus and sulfur standards of KH2PO4‐ and (NH4)2SO4‐cellulose was performed to determine the range of applicability of a numerical matrix correction technique. Over the range 0.1 — 1.0%, the X‐ray technique was accurate to within 8% for phosphorus and 17% for sulfur. At 0.03%, the X‐ray values are low by 17% or more. At 3.0% and 10.0%, particle size effects caused the values to be low by more than 17%. X‐ray analysis of pure sulfur and (NH4)2SO4 was accurate to within 13% and indicates the validity of the mathematical technique. Application was made to the analysis of wheat and standard reference plant materials.
FATTY ACID STABILITY OF GULF OF MEXICO BROWN SHRIMP (Penaeus aztecus) HELD ON ICE AND IN FROZEN STORAGE
Authors: BOTTINO NESTOR R. , LILLY MARTHA L. , FINNE GUNNAR
Published: August 2006

The fatty acid composition of iced, frozen and frozen‐glazed brown shrimp (Penaeus aztecus) was determined as a function of storage time. The iced shrimp were analyzed every third day for 18 days while both frozen sets were analyzed at regular intervals for 183 days. No significant changes in neither the iced, frozen nor the frozen‐glazed shrimp could be detected.
A LIQUID SCINTILLATION TECHNIQUE FOR MICROBIAL VITAMIN ANALYSES
Authors: VOIGT M. N. , EITENMILLER R. R.
Published: August 2006

A radiometric procedure for the assay of the B‐vitamins was investigated. The method, based on the release of 14CO2 from C‐14 labeled glucose, gave proportional responses to vitamin concentration for thiamin, pyridoxine, and pantothenic acid. This procedure was not significantly faster than measuring increases in absorbance due to growth when bacteria and yeast were used as test organisms. However, for the protozoan assay of thiamin with Ochromonas danica, the analysis time was decreased from 4‐5 days to 20 hours.
SPINNING OF PROTEIN ISOLATES WITH UREA AS SOLVENT
Authors: GILLBERG LARS
Published: August 2006

A new method for the spinning of biological materials is described in which urea is used as solvent and deionized water as coagulation medium. Rapeseed and soybean protein isolates and a mixture thereof were spun. The higher the temperature of the spinning bath, the faster the fibers coagulated. The influence of the pH of precipitation when preparing the protein isolates and the influence of the electrolyte composition of the spinning bath on the strength of the fibers are discussed. Starch was spun with the technique outlined using ethanol as spinning bath.
SYMPOSIUM ON MEAT FLAVOR OFF‐FLAVORS IN MEAT AND FISH ‐ A Review
Authors: REINECCIUS G. A.
Published: August 2006

Current literature on the off‐flavors in meats due to genetics (mutton odor and swine sex odor), the animal's diet and environment, processing (irradiation and retorting), bacterial spoilage and oxidation are reviewed. Emphasis is placed on discussing chemical mechanisms, compounds responsible for and means of inhibiting these off‐flavors.
EFFECT OF aw OF MEAT PRODUCTS ON GROWTH OF RADIATION RESISTANT Moraxella‐Acinetobacter
Authors: SNYDER L.D. , MAXCY R.B.
Published: August 2006

The growth response of radiation resistant Moraxella‐Acinetobacter (M‐A) was monitored relative to the a, of meat and various experimental media. Representative isolates, although obtained from beef, did not grow in ground beef, ground chicken meat, OR fresh beef exudate unless the aw was raised through water addition. Data from a psychrometric thermocouple of the Spanner‐Peltier design showed that aw levels approaching and lower than 0.99 were inhibitory to the growth of M‐A. No growth occurred in standard laboratory media when the aw was lowered to that approximating meat. Comparable lowering of aw in experimental media systems by additions of sodium hexametaphosphate, sodium chloride, yeast extract, or dehydrated m‐Plate Count Broth (PCB) gave similar results. Growth of M‐A occurred without added water in chicken exudate, on the surface of chicken wings, and on exudate saturated paper removed from commercially packaged chicken trays. M‐A growth in PCB with added ground beef was further indication that the M‐A's inability to grow was not due to an inhibitor in the meat.
POTENTIAL APPLICATION OF MICROBIAL ANTAGONISM TO EXTENDED STORAGE STABILITY OF A FLESH TYPE FOOD
Authors: RACCACH M. , BAKER R. C. , REGENSTEIN J. M. , MULNIX E. J.
Published: August 2006

The shelf life of both refrigerated ground and mechanically deboned poultry meat was extended by 2 days using the resting cells of the starter cultures Pediococcus cerevisiae (Accel) and Lactobacillus plantarum (Lactacel DS). The microbial population of the treated sample was 10% of that of the control at the onset of “off‐odor” in the control. The lactic acid bacteria (LAB) did not decrease the pH of the meat. Fluorescent psychrotrophic colonies were not detected in the treated samples, but were present in the control. P. cerevisiae in Buffered Brain Heart Infusion Broth (BBHI) inhibited Pseudomonas fluorescens and Pseudomonas putrefaciens more than Pseudomonas fragi. L. plantarum in BBHI inhibited the growth of P. fluorescens and P. fragi and caused P putrefaciens to lose its ability to form colonies on Tryptic Soy Agar. The meat starter cultures in BBHI totally inhibited the growth of Salmonella typhimurium and Staphylococcus aureus at 15°C. Using the “spot on the lawn” technique both LAB produced an antagonistic agent only against S. aureus.
CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE
Authors: ABERS J.E. , WROLSTAD R.E.
Published: August 2006

Factors responsible for the differences in color quality between preserves commercially manufactured from Hood and Tioga strawberry varieties were determined. Color analyses on Hood and Tioga preserves during a 26‐wk storage period revealed that color deterioration occurred at a much faster rate in Tioga preserves than in Hood preserves, and that this deterioration was due to a faster rate of browning. Compositional analyses of fruit showed that the Tioga variety contained higher levels of leucoanthocyanins, flavanols and total phenolics while the Hood variety contained higher levels of anthocyanin pigment, ascorbic acid, and free amino acids. It is proposed that reactive phenolics (leucoanthocyanins, flavanols) play a major role in the color deterioration of strawberry preserves.
SENSORY EVALUATION OF GEOSMIN IN JUICE MADE FROM COOKED BEETS
Authors: TYLER LUCIA D. , ACREE TERRY E. , SMITH NANCY L.
Published: August 2006

A selected panel was used to determine the odor threshold of geosmin [trans‐1, 10‐dimethyl‐trans‐(9)decalol], an important aroma constituent of table beets, in juice made from cooked and peeled beets. The estimated threshold of 5.8 parts geosmin in 109 parts beet juice was 35 times higher than the odor threshold of geosmin in water determined by the same panel. Four samples of cooked beet juice containing different levels of geosmin were subsequently ranked according to their characteristic beet‐like aroma. An increase in geosmin content was perceived as an increase in beet‐like aroma up to a 5.8 ng/g concentration of geosmin. Juice made from cooked and peeled beets showed a 56–60% reduction in geosmin content in comparison with juice prepared from raw beets (with geosmin concentration below 5.8 ng/g). Therefore processing may reduce the characteristic aroma of beets.
FATE OF LYCOPENE IN DEHYDRATED TOMATO PRODUCTS: CAROTENOID ISOMERIZATION IN FOOD SYSTEM
Authors: BOŠKOVIć MARIJAN A.
Published: August 2006

Most stability studies on carotenoid pigments and vitamins A in food systems concern autoxidation only. Trans‐cis isomerization of all‐trans lycopene (ATL) during tomato processing, and subsequent reversion in storage, lead to different sequence. Proposed reaction pathway scheme, based on known isomer characteristics and constituent reactions, includes lycopene autoxidation/isomerization relationships. The pathway may be applicable more generally to carotenoid degradation in other foods. Stage I: ATL oxidizes or isomerizes (up to 20%) to less colored, more oxidizable cis‐forms which either autoxidize or revert to ATL. Processing and storage conditions influence distribution between two routes. Stage II: all forms autoxidize. Oxidized degradation products and fragments accumulate, with product fading and off‐flavor. Presented scheme integrates available information, enables both kinetic and technological system considerations. Knowledge of lycopene behavior aids in improving tomato powder color retention and quality.
COMPOSITION AND TASTE EVALUATION OF RICE MILLED TO DIFFERENT DEGREES
Authors: ROBERTS R.L.
Published: August 2006

Although brown rice is more nutritious than well milled white rice, the outer seed coat contributes a definitely different flavor and texture which is disliked by many consumers. Changes in milling time and pressure in a McGill No. 3 laboratory scale rice mill gave varying degrees of bran removal (3–10%). Reduction of only small percentages of the outer bran layers yielded cooked products with a typical white rice flavor and less of the strong bran flavor and tough texture of brown rice. Samples were cooked using a standardized procedure and submitted to a panel of tasters. The average panel ranks showed no significant preference for any of the samples. However, detailed analysis of the data indicated that about half preferred the lightly milled samples and half preferred the conventional “well milled” white rice. The undermilled rice showed increased milling yields and protein, fiber, fat, vitamin and mineral levels over white rice. These factors indicate improved nutrition for consumers at a favorable price, and reduced energy consumption in the milling process.
A COMPARISON OF FIVE CURE PROCEDURES FOR SMOKED TURKEYS
Authors: WISNIEWSKI G.D. , MAURER A.J.
Published: August 2006

Four methods of curing‐smoking turkeys were compared to a conventional brine‐smoked turkey process for their effects on product yield, salt and moisture levels, pH, color, shelf life, and sensory attributes. Dry curing followed by smokehouse cooking provided a moist acceptable product. Liquid smoke brining for smoked turkey was not as well received. Treatments of dry curing plus smoking and conventional brining plus roasting resulted in low bacterial counts and high TBA values; conventional brining plus roasting provided a less desirable external appearance.
COMMERCIAL ACCELERATED PORK PROCESSING: YIELDS OF FRESH CARCASS CUTS
Authors: MANDIGO R.W. , THOMPSON T.L. , WEISS G.M.
Published: August 2006

Accelerated pork processing, the processing of the pork carcass immediately following slaughter into primal and processed cuts, was studied under commercial packinghouse conditions using 225 market hog carcasses. The carcasses were selected at random from the slaughter operation and one side assigned to accelerated and the other side to conventional processing. Conventional sides were chilled and processed 24 hr after slaughter while accelerated sides were processed within 1 hr of slaughter. Weights were obtained on all primal cuts and trimmings removed from the carcass during fabrication. Accelerated cuts were chilled in an experimental chill chamber until mass average temperature reached 4.4°C. Following chilling, all cuts were reweighed and retained in a holding cooler (1.7°C). After chilling and tempering, no differences were found in cut yields between the two processing methods. Minor variation in cutting techniques was observed between the accelerated and conventional processing methods; experience and redirected quality control standards could reduce this variation. There were no differences after chilling and tempering.
MICROBIOLOGICAL EVALUATION OF PRECOOKED BEEF PATTIES CONTAINING SOY PROTEIN
Authors: EMSWILER B.S. , PIERSON C.J. , KOTULA A.W. , CROSS H.R.
Published: August 2006

Beef patties of seven formulations, six containing soy protein concentrate and/or textured vegetable protein, were frozen either raw or immediately after they were precooked to an internal temperature of 60–65°C. Addition of soy protein had no effect of any practical significance on the microflora of the raw or precooked patties. Precooked patties of all formulations contained significantly (P < 0.05) lower aerobic plate counts (20° C) and MPN's of coli‐forms, fecal coliforms, Escherichia coli and Staphylococcus aureus than the raw patties. E. coli and S. aureus could not be detected in 90% of the precooked patties. Clostridium perfringens was not detected in any of the precooked patties and was found in very low numbers in only 7% of the raw patties. Salmonellae were not detected in either the raw or precooked patties.
A PHASE TESTING METHOD FOR RAPIDLY DETERMINING THE STABILITY OF SAUSAGE EMULSIONS
Authors: ACKERMAN S.A. , MILLER A.J. , SWIFT C.E.
Published: August 2006

A phase testing procedure for determining sausage emulsion stability provides a rapid, relatively simple and comparably sensitive alternative to accepted time‐consuming cooking or cooking‐centrifugation procedures.
CHARACTERISTICS OF JUICE, PUREE AND WHOLE TOMATOES PROCESSED FROM NOR HYBRID FRUITS
Authors: BUESCHER R. W. , HARDY C. , TIGCHELAAR E.C.
Published: August 2006

Chemical and physical properties of processed tomato products from Heinz(H) 1439 and H1439 ×nor fruits were examined. Levels of total solids and viscosity were enhanced while pH was reduced in juice and puree made from nor hybrid fruits. Increased levels of pectic substances, especially those solubilized by sodium hexametaphosphate, contributed to the elevated total solids content and viscosity of juice and puree. Levels of citric acid were similar in juice from both genotypes. Malic acid content in juice from nor hybrid fruits was more than twice that contained in its homozygous counterpart. While red color was less in nor hybrid whole canned tomatoes as indicated from CDM values, sensory evaluations for color were nonsignificant. Tomatidine levels were reduced in juice from nor hybrid fruits while no differences in phenolic levels were detected between the two genotypes. Weight loss was reduced and shear values enhanced in whole canned tomatoes of the nor hybrid genotype which might be attributed to enhanced levels of pectic substances. Utilization of nor hybrid fruits for processed tomato products appears to provide certain improvements in quality, especially total solids and viscosity, without detrimentally influencing other attributes.
A HEAT TRANSFER CORRELATION FOR ROTARY STEAM‐COIL VACUUM EVAPORATION OF TOMATO PASTE
Authors: CHEN C. S. , HON V. M. LIMA , MARSAIOLI A.
Published: August 2006

The rate of heat transfer is required in designing and sizing the heat transfer surface necessary for heat exchangers. A heat transfer correlation equation was determined for a rotary steam‐coil vacuum evaporator for concentrating tomato juice at the temperature difference of 120–130°F. A Nusselt‐type dimensionless equation was obtained as follows: hoDt/k = 0.60 XS‐2.5 1 (ρND2c/μ)0.6 2 (cpμ/k)1/3μ/μW)0,14 in which ho is the film coefficient for the product side of coil surface; Dc is the ouside diameter of rotary coil; Dt is the inside diameter of the mixing vessel; k is the thermal conductivity; XS is the solids content in decimal; ρ is the density; N is the speed of the rotary coil; μ is the viscosity; and cp is the specific heat. All fluid properties were evaluated at the arithmetic mean temperature of the bulk fluid and the wall except the μW which was evaluated at the wall temperature. The Reynolds number is in the range of 1–200 and solids content 20–50%.
EFFECTS OF MATURITY, SOAKING TREATMENT AND COOKING METHOD ON THE QUALITY AND MINERAL CONTENT OF SOUTHERN PEAS
Authors: RIZLEY N. F. , SISTRUNK W. A.
Published: August 2006

This study was designed to determine the effects of maturity, soaking time; soaking treatment, cooking method, and cooking time on quality and macro‐mineral content of quick‐cook, frozen Princess Anne blackeyed peas. A lighter colored product was obtained with less mature blackeyed peas and peas soaked in pyrophosphate solutions. Bicarbonate treatments produced peas with less desirable color but with softer texture and better flavor as compared to other soaking treatments. Mature peas produced a firmer product, as well as soaking in water or pyrophosphate solutions at pH 6.0. Visible discoloration of peas increased with longer soaking time. Phosphorus content of peas increased significantly with soaking in phosphate solution. Color ratings and firmness decreased in peas subjected to longer cooking times.
DEVELOPMENT AND STORAGE STABILITY OF DRUM‐DRIED GUAVA‐ AND PAPAYA‐TARO FLAKES
Authors: NIP W. K.
Published: August 2006

Procedures were developed to prepare drum‐dried guava‐taro and papaya‐taro flakes. Moisture content, ascorbic acid, consistency, alcohol soluble color, and taste acceptance were analyzed. The samples were stored at various temperatures and time intervals to test their stability. Ascorbic acid content of the guava‐taro and papaya‐taro flakes was unstable when stored at 22° C or higher after 12 weeks. Consistency of the reconstituted flakes with added sugar was stable. The color of the papaya‐taro flakes was stable upon storage at 38°C for 24 wks. However, the color of the guava‐taro flakes was unstable when stored at 38°C. Taste of the guava‐taro and papaya‐taro flakes was acceptable upon storage at 38° C for 24 wk.
HOME CANNING OF FOOD: RISKS RESULTING FROM ERRORS IN PROCESSING
Authors: THOMPSON D. R. , WOLF I. D. , NORDSIDEN K. LARSON , ZOTTOLA E. A.
Published: August 2006

Possible processing errors in home canning are considered in two categories. Variation that occurs during the development of the recommended processing times for home canning are caused primarily by incorrect measurements and faulty assumptions. Specific sources of variation considered in this category include temperature measurement error, faulty location of thermocouples, inadequate venting, errors in the D and z value, variability in the z value over the temperature range of interest and within‐product variation, Errors that occur in the home may be attributed to mistakes or equipment variation. Inaccurate pressure control and timing of the canning process are the major sources of equipment variation. Each source of error is analyzed in terms of the increased risk of food poisoning or spoilage because of insufficient processing or the additional loss of thiamine, chlorophyll and overall quality due to over processing. The most significant sources of variation (within‐product, pressure regulation, and timing accuracy in the home) are combined to form a standard deviation which can be utilized to recommend processing times for canning selected products at 68 or 103 kPa (10 or 15 psi).
A PROCESS FOR THE REMOVAL OF COFFEE COLOR FROM WASTEWATER
Authors: HANG Y. D. , WOODAMS E. E.
Published: August 2006

A simple and efficient process has been developed and is described for the removal of coffee color from wastewater by carbon adsorption. The quantity of coffee color adsorbed by the carbon was strongly pH dependent, being greater between pH 2 and 4. The contact time required to reach maximum adsorption was 60 mm. The adsorption efficiency did not increase appreciably when the temperature was elevated. Under optimum operating conditions, this carbon adsorption process reduced the color concentration by 98%. Studies have shown the adsorption of coffee color on activated carbon to be of the empirical Freundlich type.
IMPROVING THE EFFICIENCY OF CHEMICAL SANITIZERS USED IN BULK STORAGE TANKS
Authors: WILSON P. W. , NELSON P. E.
Published: August 2006

The cleaning‐sanitizer sequence which is now being successfully used on aseptic bulk tanks for storage of acid products was evaluated for future use with low acid foods. The AOAC Sporicidal Test utilizing unglazed porcelain penicylinders and cylinders coated with the bulk tanks lining material was used to appraise the cleaning and sanitizing sequence. Various modifications of the original standard cleaning sequence were also tested. Spores dried on the two carriers displayed dramatically different destructive rates. Further investigation is considered necessary to completely evaluate various pretreatments for low acid food storage.
SALTINE CRACKER FLAVOR: PREPARING A MIXTURE TO ENHANCE CRACKER FLAVOR
Authors: FARIDI HAMED A. , JOHNSON JOHN A. , ROBINSON ROBERT J.
Published: August 2006

The amount of free amino and organic acids produced in 25‐hour fermentation were measured. A mixture to enhance cracker flavor was prepared. The mixture was added to a short‐time saltine cracker formula (2 hr fermentation). Sensory evaluation showed that the mixture fully duplicates flavor and aroma for 25 hr fermentation.