bluuebunny/crossref_metadata_2025 huggingface dataset:
REACTION AT LIMITED WATER CONCENTRATION. 2. Chlorophyll Degradation
Authors: LaJOLLO F. , TANNENBAUM S. R. , LABUZA T. P.
Published: August 2006

SUMMARY— Chlorophyll degradation was studied as a function of water activity (Aw) in freeze‐dried blanched spinach puree and in model systems containing cellulose‐citrate buffer and chlorophyll a. At 37°C and Aw higher than 0.32, the most important mechanism of chlorophyll degradation is conversion to pheophytin. The rate of chlorophyll a transformation is 2.5 times faster than for chlorophyll b. The relation between Aw and log time for 20% chlorophyll degradation is linear and the chlorophyll/pheophytin ratio is useful for storage prediction as a function of Aw (down to Aw 0.32). At Aw lower than 0.32, the rate of pheophytin formation in spinach is low. New products are formed which can interfere with spectrophotometric determination of chlorophylls and pheophytins. The possibility of removal of Mg from the porphyrin ring of chlorophyll a was shown in model systems even at Aw below BET (Brunnauer‐Emmet‐Teller) monolayer coverage.
STUDIES OF A METHOD FOR DETERMINING ORGANOCHLORINE PESTICIDE RESIDUES IN ANIMAL TISSUE
Authors: MILLER J. C. , SINK J. D. , SHERRITT G. W. , ZIEGLER J. H.
Published: August 2006

SUMMARY— Three different studies were conducted to evaluate the accuracy and reliability of a widely accepted method for determining organochlorine pesticide residues in animals' tissues. These investigations involved laboratories of both state and federal regulatory agencies. Various adipose tissues, heat‐extracted and non‐heat‐extracted, spiked and unspiked samples were analyzed by these laboratories. Results of these studies demonstrated many inaccuracies and inconsistencies associated with using the current method. The laboratory performing the analysis, as well as the tissue sample used, was shown to significantly (P < .05) affect the results. Further, the heat‐extraction phase, as well as the subsequent analytical phase of the method, was observed (P < .05) to present problems of repeatability.
VACUUM‐PUFF FREEZE DRYING OF TROPICAL FRUIT JUICES
Authors: MOY JAMES H.
Published: August 2006

SUMMARY— A study was made to develop high Quality juice powders from four tropical fruits. Guava and mango puree, passion fruit and pineapple juice were dehydrated in a vacuum‐puff freeze‐drying process. Sucrose in amount (25–40%) approximating nectar formulations was mixed with single‐strength juice or puree samples, blended 2 min, and frozen. Freezing temperatures of various samples were measured in a constant temperature bath of −21.6°F. Samples initially frozen in blast freezers at −40°F or 0°F with 0.25–1.0 lb/ft2 were vacuum‐puffed and freeze dried on aluminum trays at 50μ Hg and 120–130°F shell temperature for 6–9 hr to 1–2% moisture. Puffing was affected by (1) rapid freezing of the juice‐sucrose mixture; (2) artificially entrapping some gas in the mixture before freezing; (3) changing the pressure or temperature in the chamber to effect gas expansion; and (4) increasing the mixture viscosity to limit bubble sizes. Results of drying over 160 different samples showed that: (1) added sucrose to give a 40° 5° Brix in the mixture resulted in a stable ‘puffed’ structure; (2) several permissible calcium salts and silica at 0.1–0.5% (w/w) added to the mixture before drying, improve the free‐flowing properties of the dried product. Process variables are discussed and typical sample compositions given.
PREDICTION ON THE RELATIVE DIELECTRIC LOSS FACTOR IN AQUEOUS SOLUTIONS OF NONFAT DRIED MILK THROUGH CHEMICAL SIMULATION
Authors: MUDGETT R. E. , SMITH A. C. , WANG D. I. C. , GOLDBLITH S. A.
Published: August 2006

SUMMARY— The relative dielectric loss factor in aqueous solutions of nonfat dried milk has been studied through chemical simulation of its major constituents. This study shows that milk dielectric loss cannot be predicted simply on the basis of its chemical composition. It does, however, provide a conceptual basis for milk modeling which leads to a more general understanding of food dielectric properties. The focal point in milk simulation was shown to be a complex relationship of solute‐solute and solute‐solvent interactions which reduce the dielectric loss factors to levels substantially lower than those predicted by considering only chemical composition. These include both binding and nonbinding interactions of the solutes. The binding effects are believed to result from the incomplete dissociation of milk salts in a saturated ionic environment and are reflected by a reduction of specific ion activities in solution. Nonbinding effects, on the other hand, are seen to result from the formation of hydrated ion complexes. These effects, in conjunction with chemical composition, are shown to completely determine the dielectric loss level in dried milk solutions.
INVESTIGATION INTO THE THEORIES OF DESORPTION ISOTHERMS FOR ROUGH RICE AND PEANUTS
Authors: AGRAWAL K. K. , CLARY B. L. , NELSON G. L.
Published: August 2006

SUMMARY— Several existing mathematical models are investigated with respect to their range of applicability to biological materials. It is found that a logarithmic plot of vapor pressure of water in the material vs. vapor pressure of pure water can best describe the sorption phenomenon. The general form of the equation is: In P = f1 (W) In Ps+ f2 (W). The functions f1 (W) and f2 (W) may differ significantly from material to material. The method of determining these functional relationships is described in detail for rough rice and peanuts. The comparison of experimental and computed values for peanuts shows that this method can predict the required sorption isotherm data within 2% deviation from the experimental values.
EVALUATION OF FROZEN BOILED PEANUTS AS AFFECTED BY COOK TIME, COOL TIME AND SALT CONCENTRATIONS
Authors: AMMERMAN G. R. , GLENN R. C. , OWENS C. R.
Published: August 2006

SUMMARY— Frozen boiled peanuts were evaluated in terms of the variables, cooking time, cooling time and salt concentration. Cooling was accomplished in the same brine used for cooking. The three variables were evaluated in a triple‐cube experimental design, and the data were analyzed on the Mississippi State University computer. Titratable salt below 2.3% in the finished product was generally considered too low. Salt concentrations lower than 4 oz per gallon of water in the cooking and cooling brine always resulted in peanuts too low in salt. 8 oz of salt per gallon of water resulted in salt content in the finished product that was too low, when either the cooking or cooling time lives short. 10 oz of salt per gallon of water resulted in a satisfactory salt content over a cooking time range of from 20–30 min with a cooling time of 13 hr. Cooking time of 15 min or less resulted in peanuts which were too firm, based on shear press data. Peanuts cooked 20–25 min were usually judged by the taste panel to have satisfactory texture, although taste panel results were not significantly correlated with the independent variables. The best boiled frozen product resulted when peanuts were cooked 10–30 min at 212°F in brine containing 6–14 oz of table salt per gallon of water and were cooled 9–29 hr in the same brine. Samples were packaged in 1.5‐mil polyethylene, vacuum‐sealed pouches and stored at ‐20°F. No detectable degeneration of the product resulted from holding the frozen boiled peanuts in storage 8 months. The most time‐consuming step in processing was cooling to get salt absorption. Future research will be aimed at reducing cooling times to practical commercial limits.
EFFECT OF SODIUM NITRITE CONCENTRATION ON N‐NITROSODIMETHYLAMINE FORMATION IN FRANKFURTERS
Authors: FIDDLER W. , PIOTROWSKI E. G. , PENSABENE J. W. , DOERR R. C. , WASSERMAN A. E.
Published: August 2006

The effect of nitrite concentration on N‐nitrosodimethylamine (DMNA) formation using frankfurter emulsion was investigated. Sodium nitrite was usually added to the emulsion to give levels of 150, 750, 1050, 1500 and 2500 mg/kg of meat. The frankfurters were cooked with light smoke for either 2 or 4 hr. DMNA was determined in all samples by GLC with an alkali flame ionization detector and confirmed by GLC‐MS when sufficient amounts were present. Residual nitrite analysis indicated that about one‐half of the sodium nitrite added was still present after processing. 19 μg DMNA per kg meat was found in frankfurters that contained 2500 mg sodium nitrite per kg of meat and processed for 2 hr. Indications of DMNA in levels of 3–14 μg/kg meat were obtained with frankfurters containing 750–1500 mg sodium nitrite per kg meat and processed for either 2 or 4 hr depending on the nitrite level. There appeared to be some tendency for an increase in DMNA formation on increasing processing time.
COMPUTER SIMULATION OF STORAGE LIFE OF FOODS UNDERGOING SPOILAGE BY TWO INTERACTING MECHANISMS
Authors: QUAST DIETRICH G. , KAREL MARCUS
Published: August 2006

A mathematical model was developed to describe the deterioration of potato chips, a model of dry food products in flexible packages. In this product, deterioration occurred by two mechanisms acting simultaneously with interaction between them. The mechanisms were: oxidation by atmospheric oxygen and textural changes due to water absorption. We found that the extent of oxidation and the equilibrium relative humidity increase due to water absorption could be predicted as a function of time. The technique can be applied to investigate the storage life of products for different package configurations, initial conditions and environmental conditions.
EFFECT OF GAMMA RADIATION ON WHEAT PROTEINS
Authors: SRINIVAS H. , ANANTHASWAMY H. N. , VAKIL U. K. , SREENIVASAN A.
Published: August 2006

An observed higher degree of autolysis in irradiated (20–200 Krads) wheat is apparently due to increased susceptibility of proteins to protease action. Total amino acid profiles of wheat and of isolated gluten reveal no appreciable changes on irradiation up to 1 Mrad. However, there is an overall increase in free amino acid levels in wheat irradiated at 1 Mrad. Lysine availability in wheat is not affected by radiation treatment. Studies on radiosensitivities of wheat proteins show a shift in molecular weight distribution to lower values.
EVALUATION OF TRITICALE FOR THE MANUFACTURE OF NOODLES
Authors: LORENZ K. , DILSAVER W. , LOUGH J.
Published: August 2006

According to the literature the protein nutritive value of triticale is higher than that of wheat. For this reason, and others, the possibility of using triticale in noodles was investigated. Regular noodles and egg noodles were prepared from all‐purpose flour, durum flour, trititale flour, as well as from semolina and were evaluated by panels for flavor and firmness after cooking times of 10, 15, 25 and 30 min. Regular noodles made from triticale flour had the shortest cooking time and the best cooking tolerance. There were no statistically significant differences in the flavor of the noodles among the flours used. The regular triticale noodles had a higher cooking loss compared to the other noodle samples. However, the addition of eggs to the noodle recipe eliminated any statistically significant differences in cooking loss between noodles made from the different flours. It was concluded that triticale, which at present is used in animal feeds, can be used for the manufacture of noodles.
COLORIMETRIC FURFURAL MEASUREMENT AS AN INDEX OF DETERIORATION IN STORED CITRUS JUICES
Authors: DINSMORE HOWARD L. , NAGY STEVEN
Published: August 2006

Furfural arising in citrus juice as a result of deterioration during storage may be recovered and concentrated by rapid distillation and then calorimetrically determined by reaction with 10% aniline in acetic acid‐ethanol. As little as 25 μg per liter of furfural can be measured. The development of noticeable furfural parallels the development of off‐flavor and provides a useful numerical index for the extent of degradation. Results of a brief storage study on orange juice are reported.
SOME REACTION PRODUCTS FROM NONENZYMATIC BROWNING OF GLUCOSE AND METHIONINE
Authors: LINDSAY R. C. , LAU V. K.
Published: August 2006

Column and thin‐layer chromatographic analysis revealed that acetone, butanal, ethanal, methanal, methional, furfural and 2‐propenal were in the monocarbonyl fraction from heat induced glucose and methionine nonenzymatic browning reaction mixtures. Methional was found to be responsible for the characteristic boiled potato‐like aroma of the reaction mixture. 2‐Propenal was identified as the 3‐carbon aldehyde degradation product of methionine.
ABSORPTION OF VOLATILE METHYL KETONES BY A NATURAL MODEL SYSTEM: FREEZE‐DRIED CREAM
Authors: HAWRYSH ZENIA J. , STINE C. M.
Published: August 2006

A technique was pursued for the enrichment of a dried model system by exposure of the system to an atmosphere of volatile flavor compounds. As the exposure time was lengthened, the quantity of each of the flavor compounds absorbed by the freeze‐dried cream increased. Short chain methyl ketones were absorbed by the dehydrated cream in larger amounts than those determined for the higher molecular weight homologs. In these experiments the desorption, during frozen storage, of highly volatile ketones from freeze‐dried cream exposed to 2‐alkanones was greater than that obtained for the high molecular weight homologs. To compensate for the loss of highly volatile flavor constituents during prolonged storage, a dried food product could be enriched above the normal level. Following storage, residual levels of such volatiles would more closely approximate the initial concentration in the food. The application of these findings to a commercial absorption process could be of value in improving the flavor and odor characteristics of a dehydrated food, or in the fabrication of completely new synthetic foods or food analogs.
ORGANIC ACID AND SUGAR CONTENTS OF SCUPPERNONG GRAPES DURING RIPENING
Authors: JOHNSON L. A. , CARROLL O. E.
Published: August 2006

Changes in the principal organic acids and sugars of Scuppernong grapes (V. rotundifolia) were followed during the ripening season. The vines were sampled bi‐weekly during the initial stages of berry development and then weekly as harvest approached until the “overripe” stage was reached. At the ripe stage, malate and tartrate constituted approximately 90% of organic acids with trace quantities of pyruvic, fumaric, succinic, citric and quinic acids. Glucose, fructose and sucrose constituted approximately 90% of the sugars with trace quantities of galactose and maltose. Malate concentration increased during the early stages of ripening, peaked and decreased to a plateau at the ripe stage. Tartrate decreased steadily until it leveled at the ripe stage. Sugars began to accumulate at veraison, increased rapidly thereafter, and leveled at the ripe stage. At harvest, Scuppernong grapes contained 1.60% total acid and 9.45% total sugars on a whole berry basis. Individual constituents were 0.67% malate, 0.92% tartrate, 3.86% fructose, 3.98% glucose, and 1.61% sucrose.
CLASSIFICATION OF CORN ODOR BY STATISTICAL ANALYSIS OF GAS CHROMATOGRAPHIC PATTERNS OF HEADSPACE VOLATILES
Authors: DRAVNIEKS A. , REILICH H. G. , WHITFIELD JOYCE , WATSON C.A.
Published: August 2006

At present corn is graded organoleptically into “normal” and various “off‐odor” categories. The possibility of classifying corn odor on the basis of gas chromatographic patterns of headspace volatiles was studied using 60 samples of corn and statistical step‐wise discriminant and regression analyses. Three options for subdividing the patterns into variables and several transformations for quantitation of peak areas were explored. To obtain optimum odor classification, five to seven gas chromatographic features were necessary. When applied to additional samples, classification at an error probability P < 0.05 (above 95% confidence level) was obtained for some statistical models. Thus, an objective system is feasible for classification of grain odor.
IDENTIFICATION OF GANGLIOSIDES AS CONSTITUENTS OF EGG YOLK
Authors: KEENAN T. W , BERRIDGE LARRAINE
Published: August 2006

Gangliosides were identified as constituents of the lipid fraction from egg yolk. Approximately 0.07 mμmole of ganglioside sialic acid was recovered per gram wet weight of yolk. Thin‐layer chromatographic separation revealed the presence of at least eight separate ganglioside species in this fraction. Glucose, galactose, hexosamine and sialic acid, in the molar proportions of 1.00 to 1.25 to 1.95 to 1.19, were the major carbohydrates of yolk ganglioside fractions. Fourteen fatty acids were observed in the ganglioside fraction; 16:0 (26.6%) 18:0 (9.2%), 18:l (22.9%) and 22:0 (28.3%) were predominant.
CHANGES IN THE LOW MOLECULAR WEIGHT NITROGENOUS COMPOUNDS OF EXCISED BOVINE MUSCLE
Authors: PETROPAKIS H. J. , ANGLEMIER A. F. , MONTGOMERY M. W.
Published: August 2006

Investigations were completed to determine whether any differences could be detected in the low molecular weight nitrogenous compounds of excised bovine muscle at O‐time or that held at 4° C for 12 days. No differences were noted between the electrophoretic patterns of the soluble proteins of the 0 and 12day samples either before or after gel filtration on Sephadex G‐25 columns. However, gel electrophoretic patterns indicated that one band consisted of low molecular weight non‐protein compounds. Absorbance data (280 and 260 nm) of the soluble proteins separated by gel filtration indicated that the 12day sample contained a slightly higher level of low molecular weight nonprotein nitrogenous compounds than did the O‐day sample. Results of nitrogen determinations of the gel‐filtered extracts also supported this finding. Data of ultraviolet scanning of gel‐ftltered extracts showed that the low molecular weight nitrogenous compounds had a greater absorbancy at 260 than at 280 nm. Results of two‐dimensional paper chromatography‐high voltage electrophoresis did not reveal the presence of polypeptides in either the O‐ or 12day samples.
CARBOISIYL AND FATTY ACID ANALYSIS OF ANTELOPE AND BEEF FAT
Authors: BOOREN ALDEN , FIELD RAY A. , KUNSMAN JOSEPH E.
Published: August 2006

Characterization of kidney fat from twelve antelope and four beef was accomplished by monocarbonyl, ketoglyceride and fatty acid analysis. Antelope lipids are highly saturated, possessing strong odor and flavor characteristics which many people find objectionable. The antelope fat had a stearic acid content of 42% and an oleic acid content of only 20% while beef fat contained 28% stearic and 34% oleic acid. The lipid was further analyzed by reacting on a 2, 4‐DNPH Celite impregnated column. The derivatives were separated from unreacted lip‐id, and monocarbonyls and ketoglycerides fractionated using column chromatography. The ratio of monocarbonyls to ketoglycerides was about 1:3 in beef and 1:1 in antelope. Amounts of monocarbonyls average 0.70 μM/g of fat for beef and 1.47 μM/g of fat for antelope. Further analysis of the monocarbonyls indicated 7% methyl ketones, 70% saturated aldehydes, 18% enals and 6% 2,4 dienals in beef while antelope had 15%, 70%, 11% and 4%, respectively. Major constituents of the saturated aldehydes were C2 through C8 for both species and C10 for beef while the major methyl ketones were C3 through C7 for both species. Methyl ketone, saturated aldehyde and enal fractions showed similar trends in composition with short‐chain components higher in antelope and long‐chain components higher in beef. Considerable variation occurred among animals of the same species.
HEAT‐INDUCED CHANGES IN EXTRACTABILITY OF BEEF MUSCLE COLLAGEN
Authors: PAUL PAULINE C. , McCRAE SUZANNE E. , HOFFERBER LINDA M.
Published: August 2006

Alterations in the extractability of collagen due to heating of beef muscle were determined and compared with shear and penetrometer values. Strips were heated in a water bath programmed to reproduce the internal temperature curve of a roast in a 163°C oven. Samples were removed at internal temperatures of 58, 67, 75 and 82° C. Data were collected on weight of raw and heated meat, amount of juice expressed during heating, moisture, fat and nitrogen content of the meat and juice, total and extractable collagen, and shear force and depth of penetrometer penetration. Solubilized collagen in the heated meat was determined by extraction with water at 40°C. The amount of soluble collagen increased with increasing internal temperature. Comparison of the solubilized collagen data with shear and penetrometer readings suggested that the changes in the contractile fibers influenced texture more than did the changes in the collagen of these muscles under these heating conditions.
MOLECULAR PROPERTIES OF POST‐MORTEM MUSCLE: EFFECT OF SULFHYDRYL REAGENTS AND POST‐MORTEM STORAGE ON CHANGES IN MYOSIN B
Authors: STRANDBERG K. , PARRISH F.C. , GOLL D.E. , JOSEPHSON S.A.
Published: August 2006

Studies to determine the relationship of SH groups to certain changes of the myofibrillar proteins of post‐mortem muscle were carried out with myosin B from at‐death and post‐mortem stored rabbit skeletal muscle (2° C and 25° C for 3 days) and with SH reagent modified myosin B from at‐death and post‐mortem stored muscle. Quantitative SH analysis, ATPase activity, turbidity rate and analytical ultracentrifugation were employed to determine the changes in myosin B associated with changes in SH groups. Post‐mortem storage of muscle at 2°C for 3 days had no effect on SH content of myosin B; a decrease in SH groups, however, was observed in myosin B from muscle stored at 25°C for 3 days and for iodoacetamide (IAA) and N‐ethylmaleimide (NEM) modified myosin B. ATPase activity was inhibited by reacting myosin B with enough NEM or IAA to block all SH groups. Dialysis of myosin B from at‐death and post‐mortem muscle against MCE to restore SH groups resulted in partial reversal of Mg++ and EGTA‐activated ATPase of myosin B from post‐mortem muscle and a less rapid rate of turbidity development. These results suggest that the state and nature of SH groups are partly involved in the actin‐myosin interaction of post‐mortem muscle; other constituents, however, in addition to SH groups are evidently modified and, in some instances, irreversibly modified, under certain post‐mortem storage conditions.
INFLUENCE OF BACTERIA ON THE CARBONYL COMPOUNDS OF GROUND PORCINE MUSCLE
Authors: BOTHAST R. J. , KELLY R. F. , GRAHAM PAUL P.
Published: August 2006

Quantitative data were obtained for total carbonyls, total monocarbonyls, methyl ketones, saturated aldehydes, 2‐enals and 2,4dienals from fresh, reduced surface flora (Dip) and inoculated muscle samples incubated at the optimal growth temperature of the respective bacteria. Individual monocarbonyl compounds were identified by thin‐layer and gas liquid chromatography. Micrococcus cryophilus, Pseudomonas fluorescens and Staphylococcus aureus decreased total carbonyls by 57, 18 and 43%, respectively, and total monocarbonyls by 53, 20 and 33%, respectively. Pediococcus cerevisiae increased the total carbonyl and total monocarbonyl content by 70 and 71%. Concentrations of carbonyls in the control samples were directly related to temperature of incubation. Methyl ketones, saturated aldehydes, 2‐enals and 2,4dienals were decreased by M. cryophilus, Ps. fluorescens and S. aureus but each monocarbonyl class was increased by P. cerevisiae.
PROTEIN, FAT AND MINERAL ANALYSES OF FRANCHISE CHICKEN DINNERS
Authors: DONOVAN W. P. , APPLEDORF H.
Published: August 2006

Franchise chicken dinners were analyzed for nutritional content by standard methodology. The analyzed results were compared to Recommended Dietary Allowances for males 14–18 yr old and to values computed from USDA Handbook No. 8. Considerable variation in dinner components was found within individual franchises as well as between franchises indicating a need for portion quality control in this industry. Computation from USDA Handbook No. 8 gave significantly higher values for iron, phosphorus and protein, and significantly lower values for calcium, carbohydrate and fat than found. Assuming these dinners should provide 113 the RDA for males 14–18 yr old, they would be adequate in protein, calories, zinc and phosphorus, but inadequate in calcium, copper, iron and magnesium.
EFFECT OF FINISH‐FRYING CONDITIONS ON THE QUALITY OF FRENCH FRIED POTATOES
Authors: ZAK JANUSZ M. , HOLT CHARLES
Published: August 2006

Limpness, rigidity and moisture content of French fried potatoes, shoes‐string style, depend on the distribution of moisture within the strips and are not directly related to the temperature of samples before finish frying. When samples are finish fried from the thawed state, the limpness and rigidity of the finished product are not significantly different than in samples fried from the frozen state, but considerable clustering, adherence of units to each other, is observed. Partial thawing or refreezing of samples before finish frying may result in the nonuniform distribution of moisture within the strips and decrease rigidity and increase limpness of the finished product. The optimum quality of the finished product in respect to limpness and color was obtained in samples fried for 2.75 min at 360°F. The level of solids in the par‐fried state within the range of 28–38% does not have an apparent effect on the quality of the finished product. The limpness and rigidity factors of samples deteriorate after finish‐frying, and this process is accelerated by exposure to infrared heat lamps. The susceptibility of samples to infrared heat and the rate of the increase in limpness depend on the quality of the raw potatoes and the quality of the outer crust of the units.
EFFECT OF GAMMA RADIATION ON D‐GLUCOSE PRESENT IN APPLE JUICE
Authors: BARALDI D.
Published: August 2006

In this investigation an attempt was made to separate and identify the degradation products of gamma‐irradiated D‐glucose present in apple juice. C‐14 uniformly labelled D‐glucose was added to the juice. After irradiation with a dose of 1 Mrad, the neutral organic fraction was separated from the acid fraction using an exchange resin in the carbonate form. Both fractions were then investigated by means of thin layer chromatography, Paper chromatography and autoradiography. Up to 11 components were found in the acidic fraction as degradation products of D‐glucose; among them gluconic, glucuronic and glycolic acids. No radiation induced aldehyde or ketone compounds were found, Experiments carried out to detect glyoxal and other dialdehydes were negative.
INFLUENCE OF FREEZE‐DRYING PARAMETERS ON THE RETENTION OF FLAVOR COMPOUNDS OF COFFEE
Authors: PETERSEN E. ETTRUP , LORENTZEN J. , FLINK J.
Published: August 2006

Freeze‐dried coffee powders were evaluated to determine the effect of freezing method and chamber pressure during drying on the retention of coffee flavor components. Headspace gas chromatography revealed at least 14 components of coffee aroma, but minor chromatograph peaks were re moved from consideration, and evaluation was based on the total area of the eight remaining peaks. The results showed that volatile retention was greatest when slowly frozen samples were dried at low chamber pressure. Samples that were foamed prior to slow freezing showed sizably reduced retentions. Slowly frozen samples showed gradually decreasing volatile retention as the pressure increased up to 0.7 torr, and drying at 0.8 torr resulted in a large reduction. Samples which were processed at different chamber pressures so as to give the same powder color showed significant differences in their flavor retention. Almost all the test samples had higher volatile contents than the commercial samples which were tested, though it cannot be sure that this does not reflect differences in coffee extracts.
EFFECTS OF WATER AND MICROWAVE ENERGY PRECOOKING ON MICROBIOLOGICAL QUALITY OF CHICKEN PARTS
Authors: CHEN T. C. , CULOTTA J. T. , WANG W. S.
Published: August 2006

Hot water precooked chicken parts were consistently lower in bacterial count than the microwave energy cooked samples. The surviving bacteria on the hot water cooked samples belonged to either the genus Micrococcus or the genus Staphylococcus. All colonies were nonpigmented. However, in addition to those bacteria found on the water cooked samples, pigmented staphylococcus and occasionally Gram positive rods were present on the microwave energy cooked samples. Precooking chicken parts in hot 3% polyphosphates solution resulted in an almost sterile product. Polyphosphates were more effective in controlling the growth of micrococcus and staphylococcus, which were the principle microbial flora found on the surface of fresh dressed chicken.
FISH PROTEIN CONCENTRATE AS AN EMULSIFIER
Authors: KORSCHGEN BERNICE M. , BALDWIN RUTH E.
Published: August 2006

The emulsifying property of solubilized 10% fish protein concentrate (FPC) adjusted to pH 4, 6 or 8 was tested by substituting it for log liquid whole egg in a mayonnaise‐type formula. Adjusting the pH to either 6 or 8 favored firmness and fineness and stability of emulsions. Regardless of pH, the emulsions made with 20g of solubilized 10% FPC were significantly (P < 0.05) more stable than those made with 10 or with 30g.
BACTERIAL COUNTS AND RANCIDITY ESTIMATES OF STORED QUICK‐SALTED FISH CAKES
Authors: DEL VALLE F. R. , HINOJOSA J. , BARRERA D. , DE LA MORA R. A.
Published: August 2006

Total plate, halophilic and staphylococcal counts were determined in quick‐salted fish cakes after 0, 1, 2 and 3 months' storage without packaging at an ambient temperature of 35–40°C. A rancidity (thiobarbituric acid or TBA) index was also determined in sun‐dried and tunnel‐dried cakes, before and after desalting, stored under the same conditions for the same lengths of time. Species studied were skipjack, mullet, Spanish mackerel and shark from the Gulf of California. It was found that total plate and halophilic counts behaved similarly, initially increasing with time, passing through a maximum, and then decreasing. Counts increased with decreasing salt and increasing moisture contents of the cakes. Maximum counts obtained were of the order of 106 per gram for cakes made from shark, while negative counts were obtained with cakes made from skipjack after 3 months. No growth of staphylococci was obtained at any time in any of the plated dilutions (10−1 to 10−6). Rancidity of the cakes increased with time, depending upon the following factors: oil content of the species; degree of unsaturation of the oil; drying time of the cakes; presence or absence of hematin pigments; presence or absence of sunlight when drying. Some of the rancid components in the cakes were removed by desalting in boiling water. In a limited taste panel evaluation of the cakes, order of preference was found to correlate well with decreasing rancidity
NUTRITIVE CONTENT OF CANNED TOMATO JUICE AND WHOLE KERNEL CORN
Authors: FARROW R. P. , LAMB F. C. , ELKINS E. R. , LOW N. , HUMPHREY JOHANNA , KEMPER KAREN
Published: August 2006

Most of the information on the nutritive value of canned foods in the technical literature was obtained 25–30 years ago. A resurvey of the nutrient content of canned tomato juice and canned whole kernel corn has been carried out on a nation‐wide basis with sampling methods directly comparable to the older survey procedures. Although there have been extensive changes in varietal types and processing methods during the past 30 yr the mean nutritional values for these products have changed very little. Comparison of the nutrient values for these products listed in USDA Handbook No. 8 reveals no differences that could not be attributed to seasonal variations. A possible exception is the ascorbic acid content of tomato juice, which for the 1969 season was found to be somewhat lower than the listed value. While sample‐to‐sample variation is small in terms of the RDA of most nutrients, it can be critical in terms of the regulatory requirements proposed for nutritional labeling. Under this proposal canners would have to grossly “under declare” some nutrients such as ascorbic acid in order to ensure compliance. The indication is that mean values derived from adequate sampling programs are relatively stable although the population may encompass wide ranges of variability. For this reason, nutrient labeling declarations based upon properly constituted average values provide the most practicable solution to the inherent technical problems in the proposed nutritional labeling regulation
STUDIES ON THE UTILIZATION OF COCONUT MEAL A New Enzymic‐Chemical Method for Fiber Free Protein Extraction of Defatted Coconut Flour
Authors: MOLINA MARIO R. , LACHANCE PAUL A.
Published: August 2006

A simple enzymic‐chemical protein extraction process was developed. Proteases rather than carbohydrases were more efficient for the enzymatic treatment. Dilute NaOH was more effective than dilute HCl for the complementary chemical treatment. The combined treatments were more efficient than each of the two separately. The method devised was equally effective when applied to live coconut meals obtained through different oil extraction techniques. The partial hydrolysis of the protein during the proteolytic enzyme treatment appears to enhance the protein extractability by the complementary chemical treatment. Further, the resultant product is free of fiber
NEW COMPUTATIONAL PROCEDURE FOR DETERMINING THE APPARENT THERMAL DIFFUSIVITY OF A SOLID BODY APPROXIMATED WITH AN INFINITE SLAB
Authors: HAYAKAWA KAN‐ICHI , BAKAL ABRAHAM
Published: August 2006

A computational procedure was developed for determining the thermal diffusivity of food. For this development, a theoretical formula for estimating heat conduction in an infinite slab was used. This formula was derived by assuming that temperatures on the surface of a slab change arbitrarily with time and also that its thermal diffusivity is temperature independent. A thermal diffusivity value of a solid sample is determined through estimation of the following specific diffusivity value: The specific value, which gives the least sum of squares of differences between temperatures calculated by the derived formula and those determined through heat transfer experimentation. A set of FORTRAN IV computer programs‐ was prepared to determine diffusivity values of solids. The diffusivity values of ice, frozen grapefruit juice, frozen 50% sucrose solution and frozen ground beef were determined by using these computer programs. Experimental temperature data, which were used for this determination, were obtained by utilizing specially fabricated rectangular cells
A STUDY ON SURVIVAL OF Staphylococcus aureus IN DARK AND MILK CHOCOLATE
Authors: OSTOVAR K.
Published: August 2006

Dark and milk chocolate bars were inoculated with Staphylococcus aureus to establish an initial population of approximately 102, 104 and 106 cells per gram. Samples were stored at room temperature and examined for the survival of staphylococci at 2‐day intervals for the first 6 days and every 8 days thereafter. When samples were inoculated with 102 cells per gram, absence of staphylococci was observed after 2‐days in dark and 14 days of storage in milk chocolate. Bars with 104 cells per gram were free of cells after 38 days in dark and 86 days of storage in milk chocolate. Dark chocolate bars with 106 cells per gram, were staphylococci free after 86 days of storage; whereas the milk chocolate bars with same level of inoculation were shown to be staphylococci free after 110 days of storage
PINK DISCOLORATION IN CHEDDAR CHEESE
Authors: GOVINDARAJAN S. , MORRIS H. A.
Published: August 2006

Pink material isolated from defective Cheddar cheeses consisted of norbixin associated with phospholipid and casein. UV spectra and polyacrylamide gel electro‐phoretic studies indicated that the associated casein fraction was mainly Beta casein with at least three additional unidentified peptide components. The presence of norbixin was confirmed by chromatographic and spectral studies. Evidence for the phospholipid part of the complex is circumstantial and needs further confirmation. Model system studies indicated that a localized production of hydrogen sulfide can cause a micro‐fine precipitation of norbixin due to a decrease in pH. Phospholipid may act to prevent the resolubilization of norbixin which appears as pink zones in the cheese
A SIMPLE SHEAR PRESS FOR MEASURING TENDERNESS OF WHOLE SOYBEANS
Authors: SPATA JAMES , STEINBERG M. P. , WEI L. S.
Published: August 2006

A simple shear press instrument for measuring the tenderness of whole soybeans was developed. A perforated plate was forced through a sample of beans by a hydraulic piston and the required pressure of the hydraulic fluid indicated the force required which was related to tenderness of the beans. Soybeans were processed to various degrees of tenderness. Samples were tested by both the simple shear press and a L.E.E. Kramer shear press. The correlation coefficient between these instruments was 0.9933. The average of the coefficients of variation of all samples tested with the simple shear press was 4.61%. This showed that the simple shear press could be used in place of the L.E.E. Kramer shear press for determining tenderness of whole soybeans.
REFINEMENT AND EXTENSION OF fn/U: g PARAMETERS FOR PROCESS CALCULATION
Authors: PUROHIT K. S. , STUMBOM C. R.
Published: August 2006

A digital computer program was written to refine and extend currently available fh/U: g tables for thermal process evaluation. Some characteristics of the resulting parameters are discussed and an error‐analysis is presented.
A LABORATORY STUDY ON COUNTERCURRENT DESALTING OF PICKLES
Authors: BOMBEN JOHN L. , OURKEE E. L. , LOWE E. , SECOR G. E.
Published: August 2006

The technique of countercurrent leaching was applied to the desalting of salt stock pickles. Experiments and calculations showed that a spent brine of 13–14% salt can be produced in 4–6 stages and that pickles can be desalted in 48 hr. The volume of waste effluent from countercurrent leaching is considerably less than the amount from conventional leaching, and the higher concentration of salt in the effluent makes salt recovery much more practical from a cost standpoint.
COLOR OF ANTHOCYANIN SOLUTIONS EXPRESSED IN LIGHTNESS AND CHROMATICITY TERMS. Effect of pH and Type of Anthocyanin
Authors: VAN BUREN J. P. , HRAZDINA G. , ROBINSON W. B.
Published: August 2006

The combined effects of pH (3.0–3.8) and anthocyanin concentration on the color and spectral characteristics of aqueous solutions were studied with a number of anthocyanin glucosides. Color data, obtained with a Hunter Color Meter, were treated by plotting the “L” values against the corresponding “a,”“b,” hue angle and saturation chromaticity values, showing that maximum chromaticity values occurred at middle “L” values, and that these chromaticity values were increased when the pH was decreased. The predominantly red hues of anthocyanin solutions had more purple character at very low or very high “L” values, and when the pH was raised, or the anthocyanin had a greater degree of hydroxylation or methoxylation or when the anthocyanin was glycosylated in the 5 position as well as the 3 position. The range of hues, from orange to purple, obtainable with individual anthocyanins was dependent on the type of anthocyanin. At equal concentrations and pH the 3‐monoglucosides gave darker solutions (lower “L” values) than 3,5‐diglucosides. Wavelengths of maximum absorbance decreased as the anthocyanin concentration increased. The results might find application in standardizing the color of beverages containing anthocyanins.
INACTIVATION AND REGENERATION OF IMMOBILIZED CATALASE
Authors: WANG S. S. , GALLILI G. E. , GILBERT S. G. , LEEDER J. G.
Published: August 2006

Catalase was immobilized on collagen membrane. The inactivation of immobilized catalase by 0.01M and 0.1M H2O2 was reported. After the initial stage of inactivation, a stable catalatic activity as measured in a continuous flow of 0.01M H2O2 through a modular reactor was observed for longer than 20 days (2.6 min residence time). The regeneration of catalatic activity from the O.1M H2O2 inactivated catalase occurred after incubating the inactivated modular reactor with 0.01M phosphate buffer, pH 6.8. The amount of activity regenerated is directly proportional to the time of incubation.
L‐ASPARTYL‐L‐PHENYLALANINE METHYL ESTER (ASPARTAME) AS A SWEETENER
Authors: CLONINGER MARION R. , BALDWIN RUTH E.
Published: August 2006

In aqueous solutions, L‐aspartyl‐L‐phenylalanine methyl ester (aspartame) was 182 times sweeter than 2% sucrose but only 43 times sweeter than 30% sucrose according to rank analyses of scores from 20 judges. In buffer solutions (pH 3.2), pH was elevated by 0.025% and 0.12% aspartame and not by 4% or 12% sucrose, but no effect on sweetness equivalents or sourness was detected. Sweetness of 0.025% aspartame was enhanced by gelatin (1.5%) and methocel (1%). Enhancement also occurred when gelatin was combined with 0.12% aspartame. Sweetness ranks were not significantly affected by 1% carboxymethylcellulose or gum arabic. Viscosity was not a reliable indicator of differences in sensory response for thickness.
CARBONYL RETENTION IN MODEL SYSTEMS AND BERMUDA ONION JUICE DURING LYOPHILIZATION: EFFECT OF SIMPLE CARBOHYDRATES, BINARY CARBOHYDRATE MIXTURES AND SUCROSE INVERSION
Authors: OFCARCIK R. P. , BURNS E. E.
Published: August 2006

Information leading to the improvement and understanding of volatile retention was developed. This was accomplished by studying the effects of selected process variables on retention of carbonyl components in model carbohydrate‐pyruvic acid systems and in Bermuda onion juice. Variables studied were carbohydrate type, concentration, binary mixtures and sucrose inversion. Increases in carbohydrate concentration increased retention in both model systems and onion juice. Increases in retention were greater at low carbohydrate levels (5–10%) than at high concentration (15–20%). Distinct differences in retention were found in model systems, but not in onion juice. A synergistic retention effect was observed in binary mixtures of lactose and glucose in model systems. Retention appeared to be a function of percent hydrolysis of sucrose in model systems. At low inversion levels, retention was high and uniform. At high hydrolysis levels, retention decreased to a low retention level which remained uniform to 100% inversion.
THE AROMA OF CANNED BEEF: PROCESSING AND FORMULATION ASPECTS
Authors: PERSSON TYKO , VON SYDOW ERIK
Published: August 2006

The influence of processing techniques and formulations on chemical and sensory aroma properties has been studied with the purpose of finding ways to improve the flavor of canned meat. HTST‐sterilization, “aseptic” canning and sterilization in various packaging materials including flexible pouches have been investigated. It was found that “aseptic” canning and, especially, HTST‐sterilization had a pronounced positive effect on aroma, in the latter case for samples packed in thin layers (flexible pouches). It was shown that addition of e.g., fumarate or maleate in small amounts (0.06–0.15%) before sterilization decreased the concentrations of hydrogen sulfide and mercaptans, and the additions of certain amino acids, e.g., arginine, decreased the concentrations of the aldehydes. Both types of ingredients resulted in an improved aroma. Storage changes have also been investigated. It was found that there was a tendency towards a more accelerated change in flexible pouches compared with rigid cans.
GROWTH OF Staphylococcus aureus AND PRODUCTION OF ENTEROTOXINS IN PEPPERONI
Authors: TATINI S. R. , LEE R. Y. , McCALL W. A. , HILL W. M.
Published: August 2006

Growth of enterotoxigenic S. aureus and production of enterotoxins (A and D) during curing, smoking and drying of pepperoni were evaluated by inoculating raw ingredients with 104, 105, or 106S. aureus/g and processing by two different approved (USDA) methods. The product was smoked for 1 hr and heated to 40°C within 5 hr in method I and smoked for 1 hr followed by heating to 49–50°C within 11 hr in method III. The pepperoni sticks were then dried at 10–12°C for 4–5 wk. Total viable plate count (plate count agar), plate count on Rogosa's SL medium (RSL) and S aureus count on Baird‐Parker medium (BP) were determined. The initial total plate count varied between 3 × 105 and 3 × 107 and reached about 106– 107 during processing or drying. Though there was an increase of about 2–4 log in the RSL of the product during smoking and/or drying there was no substantial change in pH (6.0–6.2 initial and 5.9–6.2 final). Under these conditions, there was little or no increase in S. aureus (BP) count during curing, smoking or drying of pepperoni. Smoking of pepperoni contributed substantially to the inhibition of S. aureus growth because unsmoked product, under same conditions, showed a 1–2 log increase in S aureus with method III. Even though S. aureus reached a population of 4 × 107/g in pepperoni processed without smoking by method III, detectable amounts of enterotoxins were not present in 100g. Pepperoni processed with smoking by either method is not likely to be a health hazard from staphylococcal enterotoxins.
COMPARATIVE STUDY OF THE BITTER TASTE OF ENZYMIC HYDROLYSATES FROM COW, EWE AND GOAT CASEINS
Authors: PÉLISSIER J. P. , MANCHON P.
Published: August 2006

This study was initiated to explain the rare occurrence of bitter defects in goat and ewe cheeses, compared to cow cheeses. The main difference between whole caseins from these three species is their relative content of αS1 ‐ and β‐caseins. The tastes of enzymic hydrolysates (obtained with rennet, porcine pepsin, α‐chymotrypsin, trypsin and thermolysin) of whole caseins from these species were compared as well as those of cow αS1 ‐ and β‐caseins. In each case (except with chymotrypsin) the bitterness of hydrolysates from cow whole casein was much stronger than those of goat and ewe whole casein hydrolysates. Cow αS1 ‐casein hydrolysates were more bitter than cow β‐casein hydrolysates, except with thermolysin.
COMPARISON OF DIFFERENT POSTMORTEM TEMPERATURES AND DISSECTION PROCEDURES ON SHEAR VALUES OF UNAGED AND AGED AVIAN AND OVINE MUSCLES
Authors: EGARTY P. V. J. H , ALLEN C. E.
Published: August 2006

Pre‐rigor dissected turkey muscles when heated in the rigor state had higher shear values than similarly heated rigor dissected controls. This difference was eliminated by aging. There was no difference in shear values between unaged and aged muscles which were dissected after rigor mortis. Chilling or freezing‐thawing either pre‐rigor or rigor dissected turkey muscles caused no increase in shear values. Aging these muscles produced no significant change in shear values. Turkey semi‐tendinosus muscle which entered rigor after pre‐rigor dissection had significantly higher shear values than the contralateral muscles which entered rigor in a stretched position. Aging for 7 days removed these differences in shear values. Shear values increased on heating unaged or aged (3 days) turkey pectoralis muscle between 50 and 100°C. The appearance of the curves for the unaged and aged muscles was similar. The effect of aging ovine muscles did not produce the same pronounced change in shear values that was obtained on the turkey muscles.
EFFECTS OF POLYPHOSPHATES ON CARBONYL VOLATILES OF POULTRY MEAT2
Authors: RAO CH. S. , DAY E. J. , CHEN T. C. , CRAWFORD D.A. , MINYARD J. P.
Published: August 2006

Cooking poultry meat with polyphosphates has been found to decrease the production of carbonyl volatiles. 2,4‐dinitrophenylhydrazine solution was used to trap carbonyl volatiles during oxidative cooking. Gas chromatography and mass spectrometry studies of the regenerated carbonyls indicated that there was no qualitative change in carbonyls obtained from polyphosphate‐treated samples as compared to those of controls. The carbonyls in cooked poultry meat were hexane extracted and analyzed as their 2,4‐dinitrophenylhydrazones. Partition column chromatographic data also showed that there was no qualitative difference in carbonyls of poultry meat cooked with or without polyphosphates. Addition of polyphosphates decreased dicarbonyls, methyl ketones and 2,4‐dienals.