bluuebunny/crossref_metadata_2025 huggingface dataset:
Proteinaceous Surfactants Produced from Gelatin by Enzymatic Modification: Evaluation for Their Functionality
Authors: WATANABE MICHIKO , TOYOKAWA HIROSHI , SHIMADA ATSUKO , ARAI SOICHI
Published: August 2006

Proteinaceous surfactants were prepared by applying the “one‐step process” which permitted covalent incorporation of amino acid esters directly into proteins during treatment with papain. Gelatin was used as a hydrophile and n‐alkyl esters of L‐leucine as lipophiles. Each of the hydrophile‐lipophile mixtures was incubated with papain under the following conditions: medium, 1M carbonate (pH 9) or a 20:80 mixture of acetone‐1M carbonate (pH 9) containing 2 mM 2‐mercaptoethanol; concentration of gelatin in the medium, 33% (w/w); L‐leucine ester vs gelatin ratio, 0.1 mole/100g; papain vs gelatin, 1% (w/w); incubation period, 15 min; and temperature, 37°C. The enzymatic reaction was stopped by adding 1N HCl and the product purified by dialysis followed by washing with hot acetone or dichloromethane to remove low‐molecular species. Each product was found to be a mixture of peptides having a wide range of molecular weight, with an average at approximately 7,500 daltons. The amounts of the alkyl moieties covalently incorporated were in a range 1.1–1.2 moles per 7,500g of the products. Their surfactancy varied depending particularly on the carbon number of the alkyl moiety; the products resulting from the incorporation of C4–C6 alkyl esters of leucine showed greater whippability, whereas the incorporation of the C10–C12 alkyl esters gave products having a higher ability to stabilize an o/w type emulsions.
Baking High‐Ratio White Layer Cakes with Microwave Energy
Authors: MARTIN D.J. , TSEN C.C.
Published: August 2006

Microwave energy was evaluated as a means of baking high‐ratio white‐layer cakes by considering the effects of various processing conditions and amounts of ingredients. Minimal water in cakes baked with microwave energy did not result in surface collapse as with cakes baked by conventional means. As the amount of monocalcium phosphate monohydrate in the baking powder blend was increased, volume and specific volume decreased and crumb firmness and internal score increased. There was no evidence of any significant internal nor surface batter flow in the conventional cake, while in the microwave cake considerable batter flow was observed on the surface and internally in the upper central regions of the cake. Scanning electron micrograph showed differences in cell structure between both types of cake. The cells in the center of the cake baked with microwave energy were more irregular and had thicker cell walls than the conventional cake.
Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice
Authors: GERSCHENSON L. N. , BARTHOLOMAI G. B. , CHIRIFE J.
Published: August 2006

The effects of temperature, moisture content, and pectin addition on the “collapse” of freeze‐dried tomato juice cake and retention of volatiles were investigated. High temperatures and high moisture contents induce collapse and the loss of volatiles, which was measured with 14C‐labelled butyl acetate. The addition of pectin, which enhances the viscosity of the tomato juice, increases its “collapse” temperature after freeze‐drying and the retention of volatiles.
Effect of Salt Concentration on Quality of Restructured Pork Chops
Authors: HUFFMAN D. L. , LY A. M. , CORDRAY J. C.
Published: August 2006

Restructured pork chops containing approximately 15% fat were manufactured from fresh hams and boston butts taken from sows. The effects of salt level (0%, 0.5%, 1.0%, and 1.5%) and freezer storage time (0 and 30 days) on quality attributes of restructured pork chops were studied with three replications. Triangle test differences were significant for all comparisons except 1.0% and 1.5% salt groups stored for 30 days. 2‐Thiobarbituric acid (TBA) values increased linearly with increasing salt levels for both 0 and 30 days storage. Salt addition also linearly increased Instron slicing strength values, and improved flavor, juiciness, and textural properties. The addition of salt decreased raw color evaluations, Instron shearing values and cooking losses. Following 30 days freezer storage, treatments containing salt had higher TBA values and lower color scores than the control treatment containing 0% salt. Salt addition at levels between 0.5 and 1.0% is recommended for restructured pork chops.
Stabilization of Red Beet Pigments with Isoascorbic Acid
Authors: BILYK ALEXANDER , KOLODIJ MYRON A. , SAPERS GERALD M.
Published: August 2006

Isoascorbic acid was investigated as a stabilizer for red beet pigments. Sterilized samples of red beet juice containing 0.05–1.0% isoascorbic acid, with the pH adjusted to 3, 5, or 7, were stored under artificial light or in darkness at 25°C or at 5°C. The best pigment preservation was obtained with 0.1% added isoascorbic acid. After 30 days storage at 25°C, samples at pH 5 containing 0.1% isoascorbit acid retained 52% (under light) and 65% (in darkness) of the red beet pigments, whereas the controls faded to yellow within 6 days under the same conditions.
Firming of Canned Vegetables by Addition of Lactose
Authors: JELEN PAVEL , CHAN CHEUK‐SANG
Published: August 2006

Blanched carrots, green beans, and peas were retorted at 121°C in 2% NaCl brine containing variable amounts of dissolved lactose. After 37 and 68 days, hardness of the canned vegetables was tested by Instron. Increasing lactose content correlated significantly with average hardness of peas (r = 0.94 and 0.96, respectively), beans (r = 0.81 and 0.91), and to a lesser degree, carrots (r = 0.71 and 0.37). All products from brines containing 8% or more lactose showed higher average hardness than those containing less or no lactose. The increase in hardness was noticeable to an untrained sensory panel. Samples packed in 8–15% lactose brines were ranked significantly higher in firmness than those canned with 5% or less lactose.
A Simple Method for Estimating Amount of Red Marrow Present in Mechanically Deboned Meat
Authors: FIELD R. A. , ARASU P.
Published: August 2006

Muscle:red marrow mixtures containing 0, 10, 20, 30, 40, and 50% marrow (w/w) were prepared to simulate the widest range of red marrow percentages which might be found in mechanically deboned meat (MDM). Significant increases in pH with each increase in marrow concentration and a correlation coefficient of 0.96 between marrow concentration and pH were found. Therefore, pH values can be used to estimate red marrow concentration in MDM once average values for pH of meat attached to bones and marrow in those bones are established at individual deboning operations. Level of red marrow in MDM is related to functional properties such as water holding capacity as well as nutritional value and palatability.
Sensory Characteristics of Postmortem Papain Injected Turkey Cooked Conventionally or by Microwaves
Authors: IV EDGAR CHAMBERS , BOWERS JANE A.
Published: August 2006

Sensory characteristics of papain‐injected turkey breast muscle cooked in microwave or conventional ovens were evaluated by a panel. Off‐flavor and mealiness developed in intact turkey muscles injected with papain, but those levels of papain were not sufficient to tenderize the muscle. Samples cooked in conventional ovens had greater roast turkey flavor and were less juicy than samples cooked in microwave ovens.
Effect of Modified Atmosphere Storage onC. BotulinumToxigenesis and the Spoilage Microflora of Salmon Fillets
Authors: STIER R. F. , BELL L. , ITO K. A. , SHAFER B. D. , BROWN L. A. , SEEGER M. L. , ALLEN B. H. , PORCUNA M. N. , LERKE P. A.
Published: August 2006

Modified atmosphere (MA) storage in conjunction with refrigeration has been shown to significantly increase the shelf life of fresh fish and other products, but the effects, if any on the outgrowth and toxigenesis ofC. botulinumare unknown. A commercial system was duplicated in the laboratory and the effects of modified atmosphere on the outgrowth ofC. botulinumtypes A, B, and E were observed in inoculated salmon fillets and sandwiches stored at 4.4°C and 22.2°C. Inoculated samples stored in air at the same temperatures were used as controls. No toxigensis was observed in either the air or modified samples stored at 4.4°C, but all inoculated samples held at 22.2°C were toxic within 2–3 days. Spoilage generally preceded toxigenesis. In a concurrent study, the tendency of CO2environments to repress the growth of gram negative bacteria to a greater extent than gram positive bacteria was also noted.
Vacuum Mixing Influence on Characteristics of Sectioned and Formed Beef Steak
Authors: BOOREN A. M. , MANDIGO R. W. , OLSON D. G. , JONES K. W.
Published: August 2006

Choice, Yield Grade 3 chucks were purchased vacuum packaged within 48 hr of slaughter. They were randomly allocated to treatments of vacuum or no vacuum mixing and 6 or 12 min mixing periods. The meat was formulated into sectioned and formed steaks. A trained sensory panel evaluated all samples and color scores were assigned to each steak. Instron adhesion measured binding of meat pieces, Kramer shear indicated tenderness, mg exudate/cm2 measured binding proteins. Reflectance spectrophotometry measured oxymyoglobin and metmyoglobin. Electrophoresis was used to separate and quantitate individual myofibrillar proteins. Sensory analyses indicated vacuum processed steaks had superior bind (P < 0.01) while juiciness, flavor and tenderness remained unchanged. Instron analyses indicated no difference in tenderness or bind strength due to vacuum. Subjective color analyses indicated less desirable color for vacuum mixing (P < 0.05) and the amount of oxymyoglobin and metmyoglobin were not changed due to treatment. There was less exudate at the bond site for vacuum mixing (P < 0.01). Sarcoplasmic and myofibrillar proteins were similar over vacuum treatment.
Effect of Continuous Massaging on Bind, Yield, and Color of Hams
Authors: GILLETT T. A. , CASSIDY R. D. , SIMON S.
Published: August 2006

Boneless closely trimmed hams were randomly assigned to six treatment groups to determine the effect of massaging time (4, 8, 12, 16, 20, and 24 hr) on selected ham characteristics. All hams were stitch pumped 30% above green boneless weight with a pickle containing water, salt, sugar, sodium tripolyphosphate, sodium erythorbate, and sodium nitrite. Pickled hams were massaged continuously (30 mm forward‐30 mm reverse cycle) at 5 rpm in a 4°C cooler. Hams were stuffed into size 7 fibrous casings and processed in a smokehouse to an internal temperature of 67°C. Results showed that a massaging time increased there were significant (P < 0.01) increases in bind, color uniformity, color intensity, and moisture retention.
Thiamin Content, Texture, and Sensory Evaluation of Postmortem Papain‐Injected Chicken
Authors: PRUSA KENNETH J. , CHAMBERS EDGAR , BOWERS JANE A. , CUNNINGHAM FRANK , DAYTON A. D.
Published: August 2006

Taste panel scores, Instron measurements, and thiamin, fat, and moisture contents from microwave and conventionally cooked baking hens, injected with distilled water and papain solution (0.001 and 0.002%) were determined. Moisture, fat, and thiamin contents and cooking losses were not significantly affected by treatment. For papain injected samples, Instron measurements were less than those for uninjected samples when fibers were separated against the grain. Papain injected samples were more tender and mealier than uninjected samples. Roast chicken flavor was unaffected, but off‐flavor increased in the papain‐injected samples. Generally, cooking methods did not affect sensory scores.
Growth and Enterotoxin A Production by Staphylococcus aureus in Precooked Bacon in the Intermediate Moisture Range
Authors: LEE R. Y. , SILVERMAN G. J. , MUNSEY D. T.
Published: August 2006

Different water activities were obtained in precooked bacon by varying the frying time. Water activity (aw) correlated best to the moisture, salt and protein content. When stored aerobically at 37°C, S. aureus A100 was capable of rapid growth in precooked bacon at a aw of 0.84 or above, whereas at 20°C a aw of 0.88 or higher was required. Under anaerobic storage at 37°C, growth was observed at a aw of 0.90, and at 20°C slight growth was noted at a aw of 0.91. The increase in the minimal aw required for aerobic growth at the lower temperature was reflected in the differences between the isotherms obtained at 37°C and 20°C. The maximum populations achieved were higher for samples stored aerobically. Enterotoxin A (19–821 ng/g) was found in all aerobically stored samples where growth occurred. Enterotoxin A (38–109 ng/g) was also found in all anaerobically incubated samples where the population of S. aureus increased more than one logarithmic cycle.
Effects of Processing on Zinc Levels in Spinach, Beef, and Potatoes
Authors: ROSENBLOOM NANCY J. , POTTER NORMAN N.
Published: August 2006

Spinach, beef, and potatoes were subjected to combinations of cooking, freezing, retorting, and storage and analyzed for total zinc and water soluble zinc, before and after acid‐enzyme digestion. Zinc and its complexes that were soluble were membrane filtered to exclude the passage of substances larger than 5,000 daltons. Approximately 30–50% of the total zinc in spinach systems and about 70–100% of the zinc in potato systems was water soluble. Practically none of the endogenous zinc in beef was water soluble. Regardless of processing method, essentially all zinc in spinach and potatoes and about half of the zinc in beef was released after acid‐enzyme digestion. All of the spinach and potato zinc and at least a third of the beef zinc following digestion passed through the 5,000 dalton membrane.
Methylene Chloride Extraction of Gossypol from Cottonseed Products
Authors: CHERRY JOHN P. , GRAY MARIE S.
Published: August 2006

Methylene chloride was used to reduce the amount of free and total (free plus bound) gossypol in hexane‐defatted meal and the liquidcyclone‐processed (LCP) underflow fraction of glanded cottonseeds from 2.6% and 3.4% to 0.013% and 0.15%, respectively (the accepted level of free gossypol in cottonseed products for food is 0.045%). The cottonseed meals were pretreated one of three ways to rupture the gossypol glands: (a) equilibrated with additional water; (b) suspended in various water‐propylene glycol mixtures; or (c) mixed with an acetic acid‐water‐propylene glycol solution. The gossypol was then readily extracted from the meals with methylene chloride. Low levels of water and acetic acid in propylene glycol aided methylene chloride in the removal of free and total gossypol and did not greatly alter the proximate composition, solubility, and gel electrophoretic properties of proteins; amino acid content; and chemical scores of the treated meals. Success with this process should improve the potential of LCP‐cottonseed by‐product (underflow) as feed or food.
Influence of Breed Type, Sex, Feeding Systems, and Muscle Bundle Size on Bovine Fiber Type Characteristics
Authors: JOHNSTON DAVID M. , MOODY W. G. , BOLING J. A. , BRADLEY N. W.
Published: August 2006

Fiber type numbers, percentages and diameter were evaluated in two experiments. Experiment 1 contained Angus and Angus cross cattle consisting of 48 steers and 48 heifers with half of each sex fed grain while the other half were fed grain‐on‐grass. Experiment 2 contained 12 Angus and 12 Simmental cross steers slaughtered at four feeding system endpoints. Steers tended to have a higher percentage of βR and a lower percentage of αW fibers than heifers; The percentage of βR fibers increased in the longissimus and semi‐membranosus, while the αW fibers decreased. The percentage of αW fibers in the biceps femoris and semitendinosus muscles increased over the longer feeding period while the percentage βR tended to decrease. Breed appeared to have little effect on histological traits in the longissimus and semimembranosus muscles. Bundle size had no effect on fiber type diameter; however, in all muscles there was a tendency for the βR population to increase as bundle size increased.
Reducing Postmortem Aging Time of Beef with Electrical Stimulation
Authors: SAVELL J. W. , McKEITH F. K. , SMITH G. C.
Published: August 2006

Two studies (Study 1 = 23 forage‐fed steers; Study 2 = 20 grain‐fed steers and heifers) were conducted to determine relationships of electrical stimulation (ES) and/or postmortem aging (PA) to tenderness of beef. For Study 1, steaks from ES sides had lower (P < 0.05) Warner‐Bratzler shear (WBS) values than steaks from not‐ES sides for each PA period. In addition, the percentage reduction in WBS values was greater for the steaks from the ES‐Day 2 group (–29.5%) than for steaks from even the longest PA period (14 days) from the not‐ES group (–25.8%). For Study 2, during the fist three PA periods (1, 2 and 5 days), ES resulted in more desirable (P < 0.05) flavor ratings (Day l), higher (P < 0.05) tenderness ratings and lower (P < 0.05) WBS values (Day 1, 2, 5) and more desirable (P < 0.05) overall palatability ratings (Day 1, 2). During the last three PA periods (8, 11 and 14 days), ES resulted in higher (P < 0.05) tenderness ratings (Day 8), lower (P < 0.05) juiciness ratings (Day 11, 14) and lower (P < 0.05) WBS values (Day 8). Based on these results, ES had the greatest impact on beef palatability if the period of aging was 8 days or less; with additional aging time, ES effects on palatability were negated. When each treatment (ES, not‐ES) was divided into two groups based on median tenderness ratings for the not‐ES group, ES had the greatest impact on those carcasses in the “tough” group while ES had little impact on those carcasses in the “tender” group. ES will accelerate the postmortem aging of beef but the aging time reduction and extent of ultimate tenderization appears to be affected by the inherent tenderness of the beef.
Functional and Chemical Characteristics of Bovine Plasma Proteins Isolated as a Metaphosphate Complex
Authors: ETHERIDGE P.A. , HICKSON D.W. , YOUNG C.R. , LANDMANN W.A. , DILL C.W.
Published: August 2006

A protein isolate was prepared from edible beef plasma by complexing the proteins with sodium hexametaphosphate. The isolate contained 82% protein which was completely soluble within the pH range 5.0–8.0. Foam volumes of solutions of the phosphated protein was greater than those observed in egg albumen or in plasma proteins prepared by the ultrafiltration process. Electrophoretic resolution revealed small differences in the protein species in phosphated plasma isolates and that prepared by ultrafiltration. Amino acid analyses revealed no major difference between the two plasma protein isolates; the major difference was a reduced tryptophan content in the phosphated protein.
A Method for the Analysis of Tyramine in Meat Products: Its Content in Some Spanish Samples
Authors: SANTOS‐BUELGA CELESTINO , NOGALES‐ALARCON ANA , MARINE‐FONT ABEL
Published: August 2006

A method is described for the analysis of tyramine in meat and meat products by sand column extraction eluted with ethyl acetate. Tyramine is determined quantitatively by fluorometry once the corresponding fluorophore has been formed by reacting the final extract with α‐nitrous‐β‐naphthol Qualitative confirmation is carried out by spectrofluorometry and thin‐layer chromatography. The average recovery was 88.80% and the relative standard deviation 6.35%. The method has been applied to 15 Spanish meat products, the amounts found oscillating between 0.13 and 301.2
Flavor and Antibotulinal Evaluation of Sorbic Acid‐Containing Bacon
Authors: HUHTANEN C. N. , TALLEY F. B. , FEINBERG J. , PHILLIPS J. G.
Published: August 2006

Bacon was prepared in a single pumping operation with a nitrite‐free brine containing suspended, finely pulverized sorbic acid with the regular curing agents. The bacon, after being processed, was evaluated for susceptibility to Clostridium botulinum spore outgrowth and for taste panel acceptability using a 9‐point hedonic scale. Sorbic acid levels of 0.13% or higher in the processed bacon gave nearly complete protection against spore outgrowth (as determined by gas production in aluminum cans) for the duration of the 6 months abuse period. The increase in antibotulinal efficacy with sorbic acid was generally associated with a lower pH. Flavor scores of control, nitrite‐cured, and sorbic acid‐cured bacon showed no significant differences among the three samples. After storage for 6 wk at 0–2°C, there was a decrease in the flavor scores, but the only statistically significant decrease was in the nitrite‐cured bacon.
Wheat Hardness: Time Required to Grind Wheat with the Brabender Automatic. Micro Hardness Tester
Authors: MILLER B. S. , AFEWORK S. , HUGHES J. W. , POMERANZ Y.
Published: August 2006

The Brabender automatic micro hardness tester was used to measure the time required to grind 4g of wheat. Effects of temperature and moisture were determined. Increasing temperature from 15 to 40°C generally decreased grinding time, but differentiation among samples was better at 15°C than at higher temperatures. Increasing moisture content increased the grinding time of soft wheat much more than it increased the grinding time of hard wheat. The tester can detect differences related to milling properties of hard wheats, hardness among some wheat classes and among some varieties representing a single class of wheat. The instrument can also be used to evaluate hardness of plant‐breeders' samples, so that selections with extreme hardness or softness can be discarded, and to distinguish between hard and soft wheats in marketing channels.
Effect of Zinc Fertilization on Yield, Enzymatic Discoloration, Phenolic and Nitrogenous Constituents of Potato Tubers
Authors: MONDY N. I. , CHANDRA SUBHASH
Published: August 2006

The effect of zinc fertilization on yield, enzymatic discoloration, phenolic and nitrogenous constituents of Katahdin potatoes was studied. Zinc sulfate was banded in the soil at the time of planting at rates of 0, 20, 40, and 100 1b/acre. Application of 100 1b/acre zinc reduced significantly the total yield and especially U.S. #l yields of potatoes, but no significant differences in yield were observed up to 40 1b/acre zinc sulfate. Zinc fertilization significantly reduced phenolic content and discoloration of tubers. Nonprotein nitrogen and free amino acid contents were reduced at all levels of zinc application, and total nitrogen was significantly reduced at the 100 1b/acre level.
Molecular Structure of Banana Starch
Authors: KAYISU KALENGA , HOOD LAMARTINE F.
Published: August 2006

Starch isolated from green banana fruit was hydrolyzed with pullulanase and β‐amylase and the hydrolyzates fractionated on Sephadex G‐50 and G‐100. Debranching of the starch and it β‐limit dextrin with pullulanase revealed that banana amylopectin had populations of d̄.p̄. 45 and d̄.p̄ 15 chains in a molar ratio of 1:6. The average chain length of the debranched starch and the debranched β‐limit dextrin was 26 and 10, respectively. The amylose content was 16%. Amylose prepared by selective leaching and by thymol complexation had β‐amylolysis limits ≥ 92%.
Photochemial Degradation of Betanine and Selected Anthocyanins
Authors: ATTOE E. L. , VON ELBE J. H.
Published: August 2006

The effect of fluorescent light on the degradation rates of betanine and the major cranberry anthocyanins was determined in model systems. Degradation rates were measured in the presence of oxygen in a temperature range 25–55°C. Retained pigment was separated and quantified by high performance liquid chromatography. Light had a minimal effect at 55°C because of considerable thermal destruction. However, at 40°C for anthocyanins and 25°C for betanine, light was responsible for most of the degradation occurring. Light increased rates of anthocyanin degradation more than those of betanine. Molecular oxygen was necessary for light to have a significant effect.
Prevention of the Green‐Gray Discoloration in Cooked Liquid Whole Eggs
Authors: GOSSETT PATRICIA W. , BAKER ROBERT C.
Published: August 2006

The prevention of the green‐gray discoloration of cooked liquid whole eggs was studied. Acidic chelating agents were added to raw liquid whole egg samples at pH 8.50. Samples were cooked at 100°C for 20 min, held over a steam bath for 60 min, and then measured for color. Results show the following approximate optimum concentrations will prevent the discoloration at p = 0.05: acetic acid, 0.19%; citric acid, 0.17%; Na2EDTA, 0.029%; lactic acid, 0.27%; malic acid, 0.22%; monosodium phosphate, 0.34%; propionic acid, 0.26%; and succinic acid, 0.27%. It was also found that the average maximum pH attained by raw liquid whole eggs when stored at 3°C for 21 days was 7.93 ± 0.19. A taste panel indicated that there were no significant differences in overall acceptability with the Na2EDTA and the monosodium phosphate treatments. The citric acid treatment was not significantly different from the control in flavor acceptability. Other treatments were judged to be inferior to the control.
Effects of Electrical Stimulation and Delayed Chilling of Beef Carcasses on Carcass and Meat Characteristics
Authors: ELGASIM E. A. , KENNICK W. H. , McGILL L. A. , ROCK D. F. , SOELDNER A.
Published: August 2006

A 2x2 factorial experimental design with 2 replications was used to study the effects of a combination of electrical stimulation and delayed chilling of carcass on meat characteristics. Twenty Standard or Good grade beef cattle were slaughtered and 10 sides were assigned to each of the 4 treatments. Meat characteristics were evaluated subjectively (sensory panel evaluation) and objectively (W‐B shear device). Electrically stimulated carcasses cooled faster in the first hour postmortem; thereafter the order of further cooling was reversed. The 24 hr postmortem weight loss in the electrically stimulated with delayed chilling did not differ (P > 0.05) from those receiving electrical stimulation plus immediate chilling nor those not stimulated but chilled immediately. For delayed chill carcasses, 24 hr postmortem weight loss was lower (P < 0.05) in electrically stimulated than in nonstimulated groups. Electrical stimulation reduced (P < 0.05) cooking losses. The difference in sarcomere lengths among the 4 treatments was not significant (P > 0.05). At the microstructural level, an open triad and T‐system were observed immediately following electrical stimulation. As early as 24 hr postmortem, considerable Z‐line degradation was observed in the electrically stimulated and delayed chilled samples.
Changes in Fatty Acids and Sensory Quality of Fresh Water Prawn (Macrobrachium rosenbergii) Stored Under Frozen Conditions
Authors: REDDY S. K. , NIP W. K. , TANG C. S.
Published: August 2006

The effects of frozen storage and packaging methods on the oxidation of fatty acids and rancidity development in fresh‐water prawn Macrobrachium rosenbergii were studied. The lipids of these fresh prawns contained 23% saturated, 46% monounsaturated, and 31% polyunsaturated fatty acids. The fatty acids, especially the unsaturated ones decreased during frozen storage for 6 months at ‐18°C, regardless of the packaging procedure employed. No objectionable rancid flavor was detected in these prawns during the 6‐month frozen storage study.
Use of Mechanically Separated Spleen in Frankfurters
Authors: BITTEL R. J. , GRAHAM PAUL P. , BOVARD K. P.
Published: August 2006

Beef and pork frankfurters were produced with 0, 5, 10, and 15% of the meat block being mechanically separated spleen (MSS). No fatting or peelability problems were experienced. Frankfurters were held at 2°C and evaluated at 2‐wk intervals for 6 wk. Consumer panelists rated all products acceptable. A bi‐monthly laboratory taste panel evaluated all frank furters (except the 15% product) acceptable during storage. Allo‐Kramer shear values decreased with increased MSS, Frankfurters with 5, 10, and 15% MSS had 2.2, 3.9, and 4.9 times more iron than the control, respectively. Level of MSS did not influence bacterial numbers.
Effect of Sweetener Types on Quality and Composition of Canned Kiwi Nectars
Authors: WILDMAN TEOTISTE , LUH B. S.
Published: August 2006

The effect of sweetener types and citric acid on quality and composition of canned kiwi fruit nectars was investigated. Objective measurements with a Brookfield viscosimeter indicate that the consistency of the nectars changed very little with the sweetener types. The high performance liquid chromatography method was used to determine the various oligosaccharides in the nectars. Sensory evaluation of the canned nectars indicates that the sweetener types and citric acid cause some differences in sweetness scores. The panel did not find significant difference in flavor between the nectars made with sucrose and those made with other combinations.
Influence of Immature Fruits on Strawberry Jam Quality and Storage Stability
Authors: SPAYD S. E. , MORRIS J. R.
Published: August 2006

Jam was prepared from two strawberry cultivars, ‘Cardinal’ and A‐5344, which were suited to once‐over machine harvest. For jam manufacture, puree from ripe (R) and immature (IM) fruits were combined in the following blends: 25% R + 75% IM, 50% R + 50% IM, 75% R + 25% IM, and 100% R. Initially and after storage at 2°C for 6 and 12 months, jam color and flavor of all mixtures were acceptable. Jam made from 25 and 50% ripe fruit of A‐5344 had unacceptable color after 6 and 12 months, respectively, at 25°C. All jam stored at 35°C was unacceptable after 6 months. Color acceptability was more dependent on total anthocyanin content than the percentage of ripe puree used in jam manufacture.
Determination of Tartrazine in Food Products by HPLC
Authors: HURST W. J. , McKIM J. M. , MARTIN R. A.
Published: August 2006

High Performance Liquid Chromatography (HPLC) has been applied to the characterization and quantitation of tartrazine (FD&C Yellow 5) in a variety of food products. After extraction, HPLC analysis is complete within 10 min. Recovery studies of 93–97% indicate method accuracy from three food matrices. The method exhibits a %Cv of less than 5% for standards and samples. This method also separates Yellow 5 from Red 2, and Red 40.
Gas Chromatographic Analysis of Sugars in Granola Cereals
Authors: LI B. W. , SCHUHMANN P. J.
Published: August 2006

Fourteen granola cereals from seven different manufacturers were analyzed for sugars with a gas chromatographic technique that determines the type and amount of all the common food sugars. The total sugar content of the cereals ranged from 22–32% of dry weight. Sucrose was the predominant sugar, along with varying amounts of fructose and glucose. Several cereals also contained lactose. New sampling procedures have been developed for these heterogeneous mixtures.
Importance of Sensory Evaluation in the Stability Testing of a Medical Food
Authors: THOMAS S. M. , CAPORASO F. , MILLER G.A. , KIRAL R.M.
Published: August 2006

A medical food was formulated as a dry powder product containing free essential amino acids, fat and carbohydrates. Samples were stored at 4°C, 25°C, and 40°C and evaluated periodically during storage. Proximate analysis, pH, amino acid analysis, osmolarity, emulsion stability, Hunter color difference, and sensory evaluation tests were performed. Changes could not be detected by the chemical tests employed, but were manifested in sensory analysis. This study indicated that sensory testing of medical foods is a critical tool in the assessment of product stability and must be considered an integral part of any medical food stability program. Chemical analysis alone will not provide sufficient data to allow prediction of either patient acceptance or product integrity.
A Cooling System with Water Recycle for Blanched Vegetables
Authors: SWARTZ JOHN B. , CARROAD PAUL A.
Published: August 2006

A water conserving cooling system with water recycle for blanched vegetables was designed to complement a previously developed water recycling blancher. The two stage cooler consisted of an evaporative cooling section with forced air and water sprays and a flume cooler with water, which was both refrigerated and recycled. A pilot scale blanching and cooling system was constructed, and broccoli spears were processed. The cooling system was effective at lowering the product temperature rapidly while maintaining the quality of the product at a high level as determined by ascorbic acid concentration, percentage of total solids, percentage of retained chlorophyll, and microbial counts.
Bacteriological Quality of Hot‐Boned Primal Cuts from Electrically Stimulated Beef Carcasses
Authors: KOTULA A. W. , EMSWILER‐ROSE B. S.
Published: August 2006

The objective of this study was to determine bacterial numbers on primal cuts from hot and cold‐boned beef carcass sides, and to determine the influence of U.S. Grade and electrical stimulation of the cracass on the incidence of bacteria. Ten boneless primal cuts were removed from each of ten beef carcass sides either 1 or 48 hr after animal slaughter. The primal cuts included the brisket, clod, chuck roll, ribeye, striploin, tenderloin, top sirloin, knuckle, inside round, and gooseneck. The primal cuts were sampled for aerobic (APC 5°C, 20°, 35°C) and coliform bacteria at time of removal from the side and after 20 days' vacuum packaged storage at 2°C. The psychrotrophic bacteria enumerated at 5°C were more numerous (P<0.05) on the primals from the hot‐boned sides than from the cold‐boned sides before storage, but not after 20 days' storage at 2°C. The mesotrophic and psychrotrophic bacteria enumerated at 20°C, and the mesotrophic bacteria enumerated at 35°C, were more numerous on the hot‐boned primals than on the cold boned primals both before and after storage (P<0.05). The magnitude of the difference, on some primals, was greater than one logarithm. Coliform bacteria were not influenced (P<0.05) by hot boning before or after storage. Storage of the primal cuts resulted in some profuse growth of the coliforms. Neither U.S. grade nor electrical stimulation had any apparent influence on the incidence or growth of aerobic bacteria.
Effects of Electrical Stimulation on the Functional Properties of Lamb Muscle
Authors: WHITING R. C. , STRANGE E. D. , MILLER A. J. , BENEDICT R. C. , MOZERSKY S. M. , SWIFT C. E.
Published: August 2006

One side from each of eleven lamb carcasses was electrically stimulated (60 Herz alternating current at 240v followed by 420v) within 45 min postmortem. Three carcasses (stimulated and respective control sides) were rapidly chilled (1°C), three carcasses received a delayed chill (12°C until pH 6.0 was attained, then excision and 1°C), and three carcasses were slowly chilled (12°C). Measurements beginning at 44 hr postmortem showed that stimulation increased the sarcomere lengths but had few consistent or significant effects on water‐holding capacity, protein solubility, emulsifying capacity, gel strength, cooking loss, or binding strength. The remaining two carcasses were rapidly chilled and their meat was manufactured into frankfurters. The emulsion stability was slightly improved by stimulation but smokehouse weight loss, Warner‐Bratzler shear force, penetration force, cooking loss, and sensory characteristics were unaffected.
Nutritional Analysis of Puget Sound Bull Kelp (Nereocystis luetkeana)
Authors: BARTA E. S. , BRANEN A. L. , LEUNG H. K.
Published: August 2006

Samples of Nereocystis luetkeana, an edible brown algae, were collected from Puget Sound, Wash. The freeze‐dried samples were analyzed for proximate and elemental composition and evaluated for protein quality by amino acid analysis and using Tetrahymena pyriformis W. The freeze‐dried frond, stipe, and bulb of the algae showed similar composition; however, the frond had a protein content twice that found in the bulb and stipe and five times less crude fiber than the stipe. The proximate analysis of the frond was 15.3% protein, 1.3% crude fiber, 42.7% ash, 1.9% crude fat, and 38.8% carbohydrate (by difference). Based on neutron activation analysis, Nereocysti: contained appreciable quantities of sodium, potassium, calcium, and iron. The algae protein appeared to be of high quality based on growth of Tetrahymena pyriformis W. on a pepsin digest of the algae and on the amino acid profile and in vitro digestibility of the intact algae.
Bimodal Heat Stability Curves of Fungal Pectolytic Enzymes and Their Implication for Softening of Canned Apricots
Authors: STRAND L. L. , OGAWA J. M. , BOSE E. , RUMSEY J. W.
Published: August 2006

Pectolytic activity can be isolated from canned apricots showing severe softening induced by a single fungal lesion. The pectolytic activities of fungi important in causing progressive softening have bimodal heat stability curves with minimal stabilities at 70–80°C. The activities produced by fungi that do not cause appreciable softening do not show bimodal stability curves. A 6‐min treatment at 75°C before carning eliminated detectable enzyme activity and significantly reduced subsequent softening in No. 303 cans of apricots to which single fruit halves with 5 mm fungal lesions had been added. These results suggest that a pretreatment at about 75°C could help alleviate this problem in canned apricots.
Protein Nutritional Quality of Air‐Classified Potato Fractions
Authors: ERIKSEN SVEND
Published: August 2006

The objective of this study was to determine the nitrogen distribution and the protein nutritional quality of air classified potato fractions and acid precipitated potato protein isolate produced from the fine fraction after air classification. The nutritional quality was determined on the basis of the amino acid composition of the various fractions and chemical scores and essential amino acid index (EAAI) were used as parameters for protein nutritional quality. An improvement in chemical scores and EAAI was noticed in the fine fraction compared to the granules with a corresponding decrease in the coarse fraction. The essential amino acid indices for granules, coarse and fine fractions, and isolate were determined to be 63, 53, 67 and 96 respectively.
Thermal Degradation Kinetics of Pyridoxine Hydrochloride in Dehydrated Model Food Systems
Authors: EVANS S. R. , III J. F. GREGORY , KIRK J. R.
Published: August 2006

The thermal degradation kinetics of pyridoxine hydrochloride were examined using a dehydrated model food system designed to simulate a ready‐to‐eat breakfast cereal. This study was carried out to provide information useful in estimating the thermal losses of pyridoxine hydrochloride in the processing of breakfast cereals and other low moisture dehydrated food systems. Portions of the model system which were fortified with pyridoxine hydrochloride were toasted in a conduction oven at 155°, 170°, 185°, and 200°C for a minimum of six heating times at each temperature. Pyridoxine (PN) content was determined in the heat treated model systems by high performance liquid chromatography (HPLC). For each heat treatment, the loss of pyridoxine could be described by a first order kinetics model. The first order rate constants for 155°, 170°, 185°, and 200°C were 1.74 × 10−2 min−1, 5.22 × 10−2 min−1, 16.88 × 10−2 min−1, and 48.95 × 10−2 min−1, respectively. The calculated Arrhenius activation energy was 29.8 Kcal/mol. In comparing the HPLC method to the standard microbiological assay, the HPLC assay gave lower PN values for the toasted model system. To explain this discrepancy, HPLC fractions were collected and analyzed by the microbiological assay. No significant vitamin B6 activity was found in any fraction other than that containing the PN peak. It is possible that the milder extraction procedure used in the HPLC assay is less capable of recovering forms of PN which may become bound during the toasting process. These potentially bound forms may or may not be biologically available.
Analysis of Dietary Fiber in Feces of Rats Fed with Fiber Supplemented Diets
Authors: RASPER V. F. , BRILLOUET J. M. , BERTRAND D. , MERCIER C.
Published: August 2006

A procedure based on Southgate's fractionation scheme with subsequent colorimetric determination of monomeric constituents in the individual fractions was used for the analysis of feces of rats fed with diets supplemented with cereal bran or its fiber components. Prior to fractionation, dehydrated feces were extracted with chloro‐form:methanol (2:1) mixture and hot 80% methanol and then subjected to treatment with both amylolytic (MERCK glucoamylase, 60°C, 2 hr) and proteolytic (CALBIOCHEM pepsin, 40°C, 48 hr) enzymes. Colorimetrically determined values of noncellulosic polysaccharides and cellulose (calculated as sums of hexoses, pentoses, and uronic acids) agreed satisfactorily with those determined by detergent fiber analysis. The sums of neutral sugars determined colorimetrically correlated closely with the values obtained by GLC analysis after Saeman's hydrolysis (2 hr with 72% (w/w) H2SO4 at 20°C and 2 hr with 2N H2SO4 at 100°C) of defatted samples. The GLC data were, however, consistently higher, especially those for hexoses; the difference was more pronounced with feces than with tested bran material. Confidence in the analysis was strengthened by the observation that the results of proximate and fiber analyses closely approached 100%.
Relationships of Chewing Sounds to Judgments of Food Crispness
Authors: CHRISTENSEN CAROL M. , VICKERS ZATA M.
Published: August 2006

The relationships between biting and chewing sounds and judgments of food crispness were examined in two studies. In the first, subjects used magnitude estimation to separately judge the loudness of chewing sounds and the crispness of a wide range of wet and dry crisp foods. Judgments of perceived crispness and loudness were highly correlated both when food samples were fractured by single bites and when further broken down by chewing. In the second study, biting and chewing sounds were blocked by a loud masking noise. Subjects had no difficulty determining crispness. Correlations between judgments obtained with and without an auditory block were high. It is proposed that vibrations produced by fracturing crisp foods may underlie the perception of crispness.
Isolation, Partial Characterization and Modification of the Great Northern Bean (Phaseolus vulgaris L.) Starch
Authors: SATHE S. K. , SALUNKHE D. K.
Published: August 2006

The yield of the Great Northern bean starch was 18.23% (bean flour basis). The starch granule size ranged from 12 × 12 μm to 58 × 40 μm (length × width). The shape of starch granules was round to oval to elliptical, and in some cases, concave as well. Lamellae were present on all the starch granules observed. Amylose content of the starch was 10.2% (starch basis). Hog pancreatic α‐amylase hydrolyzed more starch than did malt α‐amylase under similar conditions. The Great Northern bean starch had good water and oil absorption capacities at room temperature (21°C). The bean starch formed a stable gel at concentrations of 7% and above (w/v). The viscoamylographic studies of the isolated starch indicated the restricted‐swelling character of the bean starch.
Properties of Broad Bean Lipoxygenase
Authors: AL‐OBAIDY H. M. , SIDDIOI A. M.
Published: August 2006

An improved method of assay of lipoxygenase (E.C.1·13·1·13) was introduced by initiating and following the reaction in the spectrophotometric cell. The enzyme was extracted from broad bean (View faba) and purified fifty folds. It oxidized linoleate but not oleate and the rate of linoleate and linolenate oxidation were found to be practically the same. The enzyme had an optimum pH of 6.0 and an optimum temp of 30°C. The activation energy was found to be 7.1 KCal/mole and the Km for linoleate 2.8 × 10a‐3M.
Influence of Postmortem Aging Period on the Fragmentation Index of Bovine Longissimus Muscle
Authors: COLE A. B. , DAVIS G. W.
Published: August 2006

A total of 59 short loins were aged at 2°C for 60, 120, 180, and 240 hr postmortem PM). Following each aging period, steaks were removed for shear force value (SFV) and fragmentation index (FI) measurements. One steak was removed at 60 hr PM for chemical determination. FI was significantly related (r=0.30‐0.63) to SFV in 32 comparisons. Variation in FI and SFV for PM aging period and residue fraction drying time (0 and 10 min) was not significant; thus, FI can be accurately determined by omission of the 10 min residue fraction drying time. FI determined on bovine longissimus muscle at 60 hr PM was related (P < 0.05) to SFV of cooked loin steaks from loins aged 60, 120, 180, and 240 hr PM. FI determined at 120, 180 or 240 hr was also related (P < 0.05) to SFV of loin steaks. Simultaneous consideration of five carcass traits (marbling degree, lean color, lein firmness, fat thickness, and carcass weight) accounted for approximately 10% of the observed variation in SFV for cooked steaks from loins aged 60–240 hr, while FI accounted for an additional 15–42%. These data indicate that SFV of cooked loin steaks from A maturity carcasses can be predicted to a significant degree by FI of law muscle determined at 60 hr PM.
Effect of Reaction Conditions on Hydrolysis of Chitin by Serratia marcescens QMB 1466 chitinase
Authors: TOM RAMOND A. , CARROAD PAUL A.
Published: August 2006

The hydrolysis of chitin by Serratia marcescens chitinase was studied as part of ar overall project to develop a chitin waste treatment bioconversion scheme. Hydrolyses were conducted with automatic pH control in stirred flasks. Parameters varied were temperature, enzyme activity, and chitin particle size and concentration. A temperature of 30°C is suitable. Hydrolysis increases with increasing enzyme activity and chitin slurry concentration, and with decreasing particle size.
Evaluation of the Contribution of Flavor Volatiles to the Aroma of Beef by Surface Response Methodology
Authors: BODRERO K. O. , PEARSON A. M. , MAGEE W. T.
Published: August 2006

The contribution to beef aroma of some compounds previously identified in the flavor volatiles from cooked beef was estimated by surface response methodology. In general, heterocyclic compounds containing oxygen, nitrogen and/or sulfur and unsaturated alcohols gave higher predicted scores and had lower optimum concentrations than ketones, aldehydes, alkanes or saturated alcohols. It was further demonstrated that hydrophilic compounds are more likely to contribute to meat aroma than hydrophobic compounds, thus, verifying a more important role for water‐soluble compounds in contributing to meat flavor. On testing mixtures of compounds, the optimum concentrations were generally lower, but there was a greater range in maximum scores. Special significance is given to the fact that highest scoring two‐component mixture (2‐acetyl‐3‐methylpyrazine and H2S) resulted from combining the two single compounds that scored highest alone. Furthermore, the reaction mixture of H2S with 4‐hydroxy‐5‐methyl‐3(2H)‐furanone gave the highest predicted score in the entire study. Thus, results indicate that the surface response method offers promise for unraveling the complexity of the meat flavor system.
Kinetics of Vitamin A Degradation in Beef Liver Puree on Heat Processing
Authors: WILKINSON S. A. , EARLE M. D. , CLELAND A. C.
Published: August 2006

The effects of heating on Vitamin A (measured as trans‐retinol) in beef liver puree were investigated. The liver puree was heated in capillary tubes at five temperatures in the range 103‐127°C, the typical canning temperature range for meat products. It was found that in this system and over the temperature range studied, the observed rate of degradation followed first order kinetics. The activation energy for the temperature dependence of the rate constant was 112 ± 9 kJ/mole.
Color Stability of Radappertized Cured Meat
Authors: KAMAREI A. R. , KAREL M. , WIERBICKI E.
Published: August 2006

Porcine semimembranosus muscles were cured (with different levels of nitrite, nitrate, and their combination), smoked, and irradiated with 3.2 Mrad gamma radiation at −40°C. Subjective studies by a trained panel, objective studies of total color difference (calculated from tristimulus values), and behavior of residual nitrite and nitrate show that radiation alters the pink color of cured meats (radiation‐ induced fading). Contrary to prior reports, nitrate affects neither color development nor post‐irradiation fading. Color of nitrate‐ cured samples, like uncured samples, become bright red when irradiated, due to reduction of globin myohemichromogen (indistinguishable from pink color of cured meat), and therefore are more desirable.