bluuebunny/crossref_metadata_2025 huggingface dataset:
PEROXIDASE REACTIONS AND ORANGE JUICE QUALITY
Authors: BRUEMMER JOSEPH H. , ROE BONGWOO , BOWEN ELIZABETH R.
Published: August 2006

Representative samples of fresh orange juice (OJ) with various flavor scores were assayed for peroxidase activity. In thk assays, pphenyl‐enediamiue (PPDA), the hydrogen donor, was oxidized by H2 O2 after a short time lag (about 1 min) caused by interaction of ascorbic acid in the juice with a PPDA‐oxidation intermediate. A search was made for compounds that are native substrates of OJ peroxidase. Thus, the peroxidase activity of a protein fraction precipitated from neutralized OJ with ammonium sulfate and dialyzed free of ascorbic acid was tested with H2O2 and a number of hydrogen donor compounds that are normal juice constituents. Ascorbic acid was very reactive, as were the phenolic acids (caffeic, gentisic and coumaric). The flavonoids, criodic‐tyol, hesperidin and naringin were unreactive. Reduced nicotinamide adenine dinucleotide (NADH) was also reactive in the presence of hydroquinone and other compounds that mediate electron transfer through intermediate states. The dialyzed protein fraction also catalyzed the oxidation of pyridoxal‐PO4, indoleacetic acid. dihvdroxv‐maleic acid, and NADH + p‐cresol by O2 plus Mn++. Although OJ appears to contain many compounds that are reactive with peroxidase, their reactivities in OJ are apparently very slow due to the level of H2 O2. Concentrations of ascorbic and caffeic acids did not change in OJ incubated at 30°C for 4 hr. Processing conditions that increased peroxidase activity and pulp content in OJ decreased quality of the juice.
CASHEW NUT UNSAPONIFIABLE MATTER
Authors: MAIA GERALDOA. , BROWN W. H. , WHITING F. M. , STULL J. W.
Published: August 2006

Unsaponifiable matter (UNS) of lipids from cashew nuts either roasted, unroasted or unroasted in shell was fractionated on a Florisil column. Gas‐liquid chromatography (GLC) of the hydrocarbons showed that squalene was the major component of the 21 peaks detected. There were three homologous hydrocarbon series: normal, iso and/or anteiso and branched chain. GLC of the alcohol fraction silyl derivatives indicated the presence of three homologous series: normal, iso and/or anteiso and multiple branched chain alcohols. Beta and/or gamma tocopherol was found to be the major tocopherol. This component decreased during nut shell removal and roasting. Cycloartenol, amyrin (alpha‐beta) and 24‐methylene cycloartanol were the triterpenoids identified. GLC of the sterol fraction silyl derivatives showed beta‐sitosterol to be the major sterol followed by campesterol.
ISOLATION AND CHARACTERIZATION OF THE LIPIDS FROM THE CHICKEN PREEN GLAND
Authors: LILLARD D. A. , TOLEDO R. T.
Published: August 2006

Although the preen gland of chickens contain 39% fat, it is still discarded or sent to rendering plants along with the other waste from the poultry processing plants. This study was conducted to determine some of the physical properties and to characterize the fatty acids of the oil from the preen gland. A low temperature solvent extraction using an isopropyl alcohol‐hexane system was used to extract the oil from the preen gland. The values obtained for specific gravity (0.9086), melting point (17–28°C), iodine number (66.04), and saponification value (197.4) were within the range of values reported for chicken fat. The fatty acid distribution of the preen gland oil as determined by gas chromatographic analysis was very similar to the distribution of fatty acids that were reported for abdominal adipose lipids. Oxidized flavors could not be detected after holding the oil at 40°C for 8 days. These results indicate that the oil of the preen gland can be efficiently extracted and the quality of the oil is such that it could be used as a commercial chicken fat in the food industry.
PEAK SHEAR‐FORCE VALUES OBTAINED FOR VEAL MUSCLE SAMPLES COOKED AT 50 AND 60°C: INFLUENCE OF AGING
Authors: BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R.
Published: August 2006

Warner‐Bratzler peak shear‐force values have been obtained for fresh and aged veal muscles cooked at 50 and 60°C. The results have shown that the magnitude of the difference between the shear‐force values obtained for veal samples cooked at these temperatures was significantly increased by aging treatment. This suggested that changes in connective tissue alone would not account for the observed effect.
SEROLOGICAL AND HEMOLYTIC CHARACTERISTICS OF Vibrio parahaemolyticus FROM MARINE SOURCES
Authors: THOMPSON C. A. , VANDERZANT C. , RAY S. M.
Published: August 2006

Of 703 suspect V. parahaemolyticus isolates from TCBS plates, representing oyster, water, and sediment samples, 319 (45%) were confirmed as V. parahaemolyticus. The most common reason for suspect colonies to fail confirmation was their ability to grow in trypticase peptone broth with 10% NaCL When 922 confirmed isolates were tested serologically 72 (7.8%) were typable. The most predominant serotype was 05:K17. Of 2218 confirmed isolates from marine sources only 0.18% were Kanagawa positive.
TEXTURAL QUALITY PREDICTION OF REHEATED FROZEN FRENCH FRIED POTATOES BY OBJECTIVE TESTING OF RAW STOCK
Authors: ROSS L. R. , PORTER W. L.
Published: August 2006

Research is described which evaluates and relates a simple Durometer test of raw potato lots with instrumental texture measurements and sensory panel evaluation of oven‐reheated frozen French fried potatoes. Statistical evaluation of the mean data shows no difference between the Idaho and Maine Russet Burbank samples for any of the measurements. Durometer means were significantly correlated with shear press measurements and all shear press values were significantly intercorrelated. The large correlation coefficients between Durometer readings and other measurements indicate that Durometer evaluations can be used to predict from the raw tubers the shear press measurements and overall moistness, crust crispness and internal mealiness of oven‐reheated frozen French fried potatoes. Further work is necessary with other source and variety combinations before a general prediction statement can be made.
APPARENT SOLUBILITY AND ALKALI DEGRADATION PATTERNS OF RICE VARIETIES
Authors: PRIESTLEY R. J.
Published: August 2006

A simple procedure for evaluating cooking quality of rice is desirable because of the vast number of varieties grown and Jack of instruments and trained personnel in rice‐growing areas. A method measuring the apparent solubility of cooked and parboiled rice indicated solubility may play an important role in determining texture as the least soluble types tend to be less cohesive. The purpose of this work was to investigate the relationship between apparent solubility of 21 rice varieties and their response to the alkali test (alkali score). Results show no significant relationship. However, there was an interesting relationship between apparent solubility and alkali reaction type, falling into groups according to their alkali reaction pattern: generally varieties exhibiting a C‐type pattern had an apparent solubility > 40%; A‐type between 28–40%; and B‐type < 28%.
NUTRITIONAL QUALITIES OF SOME AFRICAN EDIBLE LEAFY VEGETABLES.
Authors: FAFUNSO M. , BASSIR O.
Published: August 2006

This study was carried out to investigate the effect of the local method of cooking Nigerian edible leaves on the essential ammo acid composition of their proteins. Six common edible leaves were boiled in water in covered earthenware pot as a housewife would normally do. Protein concentrates were extracted from both raw and cooked samples, hydrolyzed with 6N HCI and then analyzed for all their ammo acids in the Beckmann automatic analyzer. Values for the essential amino acid were calculated. Boiling in water for 20 mm at about 150°C increased the valine content of all the samples while their levels of leucine, threonine and tryptophan were unaffected. Isoleucine was decreased by about 10% in one sample and the level of phenylalanine + tyrosine was slightly lowered generally. Lysine and the sulphur‐containing amino acids were most adversely affected and decreased by 12–22%, and 6–ll%, respectively. This resulted in the general lowering of their total essential ammo acids, leading to a decrease of their chemical score by 9–19%. Comparison with the latest provisional ammo acid pattern of the FAO showed that the proteins of these edible leaves were of high quality with adequate levels of tryptophan and phenylalanine + tyrosine and that lysine and the sulphur‐containing amino acids were their first limiting ammo acids.
EFFECT OF HIGH TEMPERATURE CONDITIONING ON SUBCELLULAR DISTRIBUTION AND LEVELS OF LYSOSOMAL ENZYMES
Authors: MOELLER P.W. , FIELDS P. A. , DUTSON T. R. , LANDMANN W. A. , CARPENTER Z. L.
Published: August 2006

The control (C) side of 23 animals was placed in a 2°C chill room at 1 hr postmortem, while the other side was high temperature cdnditioned (HT) at approximately 22°C for 4 hr postmortem, at 12°C for an additional 8 hr and was then placed in the 2°C chill room. The activity of cathepsin C and β‐glucuronidase was measured on the nuclear, micro somal, and unsedimentable fractions at 12, 18 and 24 hr postmortem in order to determine the amount of sedimentable and free enzyme activity at these postmortem times. High temperature conditioning enhances the disruption of the lysosomal membrane as evidenced by a significant increase in percent of free enzyme activity at 12 hr postmortem for both cathepsin C and β‐glucuronidase. There was also a significant decrease in total activity for both enzymes of the HT group at 12 hr postmortem due to autolysis of the free enzyme. These differences were not present at 18 and 24 hr postmortem (except for decreased total activity of cathepsin C at 18 hr), indicating that differences caused by high temperature conditioning take place very early postmortem and that the differences in enzyme activities are not detectable at later postmortem times. These results indicate that some of the differences in tenderness produced by HT treatments are possibly associated with the increased level of free lysosomal enzymes during the first 12 hr postmortem.
ADAPTING AN EXPERIMENTAL BEAN COOKER FOR AUTOMATIC RECORDING
Authors: BURR HORACE K.
Published: August 2006

The experimental bean cooker devised by Mattson and modified by Morris has been modified'electrically so that the operator need not be present during a cooking run. This not only saves time but, with samples that cook relatively rapidly, increases accuracy. When the percentage of beans cooked “done” is plotted against time on log‐probability paper, the points fall closely about a straight line. It is believed that the “median cooking time” derived from such a plot represents the cookability of an entire sample somewhat better than does that from the S‐shaped curve which results when the data are plotted on rectilinear graph paper.
DEVICES FOR IMPROVING COLOR DEVELOPMENT IN GLYCOALKALOID DETERMINATION
Authors: WU M. T. , SALUNKHE D. K.
Published: August 2006

An automatic shaking device was made for improving color development in glycoalkaloid determination. The device comprises two basic parts. The stationary part includes two kinds of special constant volume burettes which were calibrated to deliver 5 ml of concentrated sulfuric acid in exactly 3 min and 2.5 ml of, 1% formaldehyde in exactly 2 min. The moving part consists of 12 reaction tubes mounted on a rocker plate which was coupled to a shaker with a connecting rod. Optimum speed of shaking was 4/set. The device worked six times faster than that by conventional manual operation.
PROPERTIES OF BEEF COOKED BEFORE RIGOR ONSET
Authors: CIA G. , MARSH B. B.
Published: August 2006

Bovine sternomandibularis muscles were cooked rapidly at various stages of rigor development. The pre‐rigor tissue shortened considerably more than that in which rigor was established, but its cooking loss was less; it was also significantly more tender, particularly if cooked within about 3 hr of slaughter. Changes in pH during cooking were small. At all stages of rigor onset, the samples cooked in a microwave oven were more tender than those cooked by boiling, and in the pre‐rigor material weight losses were smaller when microwave heating was used. The results suggest the possible use of pre‐rigor meat in the preparation of pre‐cooked, ready‐to‐eat, meat‐based foods.
ENRICHMENT OF PASTA WITH COTTAGE CHEESE WHEY PROTEINS
Authors: SCHOPPET E. F. , SINNAMON H. I. , TALLEY F. B. , PANZER C. C. , ACETO N. C.
Published: August 2006

Addition of high protein fractions derived from whey to pasta to bring the protein content to 20% increases the PER of the pasta (macaroni) to that of casein. The flavor or texture quality of cooked enriched pasta is acceptable, and cheese or tomato sauce flavored enriched pastas are indistinguishable from controls. To avoid problems that would force major modifications in pasta processing and control equipment, it is recommended that the high protein fraction be insolubilized (denatured). The amino acids from these proteins are not changed by heat coagulation, pasta production, or cooking to a palatable table dish.
EFFECT OF BREAK TEMPERATURE ON QUALITY OF TOMATO JUICE RECONSTITUTED FROM FROZEN TOMATO CONCENTRATES
Authors: FONSECA H. , LUH B. S.
Published: August 2006

The effect of break temperatures at 220, 200, 180 and 160°F on chemical, physical and sensory properties of frozen concentrate made from M‐32 tomatoes was investigated. Titratable acidity increased while pH and total pectin decreased with decreasing break temperatures. Ascorbic acid retention was higher at lower break temperatures. Agtron E‐5 readings showed that color was somewhat affected by the heat treatments, being better at lower break temperatures. Serum separation on centrifugation was minimum at 220 and 200°F (0.0 and 1.1% respectively), and it was much greater (36 and 38%) for the samples with low break temperature treatments. Sensory evaluation of the reconstituted juice showed that break temperature has no significant effect on color, although those preheated at lower temperatures were slightly better in color retention. Aroma and flavor were rated better in samples preheated at higher temperatures.
ESTIMATION OF THE SURFACE HEAT TRANSFER COEFFICIENT WITH THE PRESENCE OF NONCONDENSABLE GASES
Authors: LING A. C. , LUND D. B. , LIGHTFOOT E. N.
Published: August 2006

It has previously been shown that the surface heat transfer resistance from condensing steam to plant tissue containing noncondensable gases is not negligible. This paper presents the analysis of the heat transfer situation and gives a method for estimating the surface heat transfer coefficient. The method was applied to a hypothetical situation and the calculated surface heat transfer coefficient agreed well with previously experimentally determined values. The surface heat transfer coefficient in the presence of noncondensable gases for the situation analyzed varied from approximately 150 to 300 Btu/hr‐ftZ−°F.
PHYSICO‐CHEMICAL PROPERTIES OF LIPID‐FREE CEREAL STARCHES
Authors: LORENZ KLAUS
Published: August 2006

The water‐binding capacity, swelling power, solubility, gelatinization temperature range, and Amylograph viscosity of defatted and non‐defatted hard red spring wheat, durum wheat, rye, triticale, barley and rice starches were compared. Except for the durum and rice starches, defatting increased water‐binding capacities and swelling powers determined at 90°C. Defatting reduced solubilities of the cereal starches and increased birefringence endpoint temperatures of the wheat and rice starches. Amylography peak viscosities (92°C) showed no differences between defatted and nondefatted starches with the exception of rye and triticale starches. Considerably higher Amylography viscosities, however, were observed for suspensions of all defatted starches compared with nondefatted starches when held at 92°C for 30 min, after cooling to 35°C and after 60 min at 35°C.
ENZYMATIC HYDROLYSIS AND VOLE BIOASSAY FOR ESTIMATION OF THE NUTRITIVE QUALITY OF MAIZE
Authors: SPLITTER JANET L. , SHIPE W. F.
Published: August 2006

Opaque‐2 maize and its normal counterpart were subjected to acid, papain and pepsin‐pancreatin hydrolysis and in vivo evaluation by meadow vole (Microtus pennsylvanicus) to determine the availability of the amino acids. The acids hydrolysis showed a twofold increase of total lysine in opaque‐2 maize over its normal counterpart. The increases and decreases of the other amino acids from the maize used in this study were in agreement with previous reports. The amount of tryptophan and lysine released by papain hydrolysis was similar to that released by acid hydrolysis. Pepsin‐pancreatin hydrolysis released three times as much of the lysine from opaque‐2 maize as from its normal counterpart. Smaller increased percentages of release were also observed for arginine, glutamic acid, proline, histidine, alanine, valine and tyrosine from opaque‐2 compared to normal maize. In vivo results obtained with voles were similar to published values based on rat evaluations. The vole provided a more rapid evaluation and consumed a smaller sample than the rat. Available lysine released by enzymatic digestion was more closely correlated with the vole PER values than was the total lysine content.
CELL WALL DEGRADING ENZYMES AND THE SOFTENING OF SENESCENT STRAWBERRY FRUIT
Authors: BARNES MAURICE F. , PATCHETT BRIAN J.
Published: August 2006

The changes in enzyme activity occurring during the ripening of strawberry fruit on the plant and the development of senescence after picking have been studied. Pectinesterase is found to increase from the green to early ripe stages but to decrease during the senescent “overripe” stage. Polygalacturonase and polymethylgalacturonase activity were not found. A Cx‐type cellulolytic activity was observed in ripe fruit and increases in the “over‐ripe” fruit. These observations tie used to provide a possible explanation for the loss of firmness after strawberry fruit has been picked and becomes senescent.
THE PRESENCE AND SOME PROPERTIES OF XANTHINE OXIDASE IN HUMAN MILK AND COLOSTRUM
Authors: ZIKAKIS J. P. , DOUGHERTY T. M. , BIASOTTO N. O.
Published: August 2006

Human milk and colostrum samples were assayed for xanthine oxidase (XO) activity polarographically and by a radiochemical assay. Activity was found in all 59 samples assayed, it varied widely among individuals, and colostrum showed the highest activity. Enzyme activity decreased in all individuals with advance in the stage of lactation. The pH optimum of XO was 7.2 and nearly all of the enzyme was contained in the cream fraction. In stability experiments, milk samples stored at ‐20°C for up to 3 months showed no loss in activity. The pH optimum of the enzyme and its stability at ‐20°C demonstrate that it differs from bovine milk XO and it is not of bacterial origin.
GROWTH OF Vibro parahaemolyticus AT LOW SALT LEVELS AND IN NONMARINE FOODS
Authors: NELSON KATHLEEN J. , POTTER NORMAN N.
Published: August 2006

Two strains of V. parahaemolyticus were studied with respect to salt requirements in Nutrient Broth, effects of freezing and heat stresses on salt requirements, and growth in nonmarine foods. Nutrient Broth containing 0.0235M Na plus K ions was supplemented with NaCl, KCl, Na2SO4 and K2SO4 in concentrations from 0.0342M–0.5132M. V. parahaemolyticus did not grow without supplementation. Both strains grew at a mimimum total NaCl concentration of 0.0855M (0.5%) and maintained viability at 0.0513M (0.3%) NaCl. Strain 17802 could utilize KCl, Na2SO4 and K2SO4 as alternate ion sources and gave essentially the same growth patterns as with equimolar concentrations of cation from NaCl. Strain 27519 required slightly higher concentrations of KC1 and Na2SO4 than strain 17802 but did not grow at any level of K2SO4 supplementation. NaCl requirements in Nutrient Broth were only very slightly changed by stresses of frozen storage at −18°C up to 30 days and were esentially unchanged by heating at 50°C for 15 min. Both strains grew profusely in beef, turkey, pudding, milk and egg at 37°C and 25°C, reaching levels within 12 hr, in most cases, sufficient to cause food poisoning by pathogenic strains. To a more moderate degree growth also occurred at 9°C, reaching viable counts of 105/ml in 12 hr in all of these foods except egg. At 9°C none of the foods exhibited visual or odor changes indicative of spoilage even after 72 hr, while at the higher temperatures such signs of spoilage were absent in several cases where counts exceeded 107−108/ml. Green beans of pH 4.95 did not support growth or maintain viability of either strain. The levels of NaCl in the Nutrient Broth and foods that supported growth of V. parahaemolyticus in these studies were lower than generally reported in the literature.
CHOLESTEROL CONTENT OF POLYUNSATURATED MEAT
Authors: WEYANT JOAN R. , WRENN T. RANDALL , WOOD DAVID L. , BITMAN JOEL
Published: August 2006

The possibility that the high blood cholesterol accompanying protected lipid feeding would cause deposition of cholesterol in body tissues and counteract advantages due to higher polyunsaturated fatty acid content was studied by comparing tissue cholesterol from cows, calves and steers fed polyunsaturated fats with those on conventional diets. Chuck, round, heart, liver, fat, plasma and milk were compared from cows fed either protected safflower oil‐casein‐formaldehyde (SOC‐F), unprotected safflower oil‐casein (SOC) or a conventional (control) hay‐grain ration for 2–1/2 yr. Mean cholesterol, as mg %, for SOC‐F, SOC and control cows were: chuck, 41, 52, 52; round, 46, 50, 50; heart, 96, 119, 103; liver 256, 231, 222; plasma, 336, 287, 200; milk, 12, 12, 12. Calves were fed milk high in 18:2 for 10 wk, followed by SOC‐F for 8 wk, while a second group was fed normal milk, followed by SOC. Cholesterol for SOC‐F and SOC calves were: chuck, 80, 68; plasma, 208, 166. Other calves were fed high 18:2 milk (SOC‐F) or normal milk (control). Cholesterol for SOC‐F and control were: chuck, 84, 68 (p < 0.025); round 72, 63; plasma, 197, 208. Ground beef of steers fed SOC‐F or SOC for 6 wk had cholesterol levels of 67.1 and 65.0 mg/100 g and C18:2 levels of 14% and 2%. Our data show that the cholesterol content of these polyunsaturated meats was not greater than in conventional products.
THE EFFECT OF COOKING AND WATER CONTENT OF GROUND BEEF AND EGGS ON THE DETERMINATION OF THE PROTEIN EFFICIENCY RATIO
Authors: HOPKINS D. T. , STEINKE F. H. , KOLAR C. W.
Published: August 2006

Rats selectively ate the meat particles in test diets containing ground beef unless special precautions were taken to break up the particles. When such precautions were taken, lyophilization did not lower the measured PER of ground beef. Fried ground beef had a slightly higher PER than raw ground beef. The PER of an egg diet did not seem to be affected by the moisture level of the diet, although the adjusted PER of hard boiled eggs was slightly lower than that of lyophilized eggs.
A METHOD FOR MEASUREMENT OF THE EFFECT OF BLOOD PROTEIN CONCENTRATES ON THE BINDING FORCES IN COOKED GROUND BEEF PATTIES
Authors: SUTER D. A. , SUSTEK E. , DILL C. W. , MARSHALL W. H. , CARPENTER Z. L.
Published: August 2006

Ground beef with added beef plasma protein concentrate was evaluated mechanically and organoleptically to measure the effect on the binding forces in the cooked meat. The meat patties were cooked, cooled and tested in a constant loading rate, pneumatically operated testing machine with output fed into an X‐Y plotter. From the force‐deformation curves, the following values were determined: (1) force, stress and deformation at the bioyield point; (2) area under the curve to represent work performed; (3) initial tangent modulus; (4) tangent modulus; and (5) secant modulus. A special holding device was developed to permit tension loading of the patties at a rate of 5 cm/min until rupture of the meat occurred. Treatments consisted of: (1) all meat (control); (2) addition of 1% plasma protein; (3) 2% plasma protein added; (4) addition of 1% plasma protein rehydrated to equivalent moisture content of control; and (5). addition of 2% plasma protein rehydrated to equivalent moisture content of control. Treatments 2, 3, 4 and 5 were significantly higher (P < 0.01) than the control group for force and stress at bioyield and area under the curve. Significant differences (P < 0.05) among treatments were obtained for deformation at bioyield and tangent modulus. Companion samples from the above treatments were evaluated for elasticity and toughness by a taste panel. The sensory panel ratings for toughness were significantly and positively correlated (P < 0.01) with values obtained in the mechanical tests for force at bioyield point, tangent modulus and area under the curve. Sensory evaluations for the elasticity property of the patties were not significantly influenced by the formulation treatments nor was elasticity (sensory panel rating) sigkcantly associated with the mechanical properties considered in the current study.
TENDERNESS AND WATER HOLDING PROPERTIES OF BEEF MUSCLE AS INFLUENCED BY FREEZING AND SUBSEQUENT STORAGE AT ‐3 OR 15°C
Authors: WINGER R. J. , FENNEMA O.
Published: August 2006

When postrigor sternomandibularis muscle from beef was frozen then stored at −3°C for times ranging from 4 hr to 28 days, a significant, approximately linear decrease in shear force (determined after cooking) occurred. The extent of shear force decline achieved during storage for 28 days at −3°C significantly exceeded that achieved by aging like samples of meat at 15−C for 3 days postrigor. Upon completion of rigor, some muscles were frozen, thawed, then aged at 15−C for 24 hr. The decrease in shear force of these samples was significantly greater than that achieved in samples that were stored for 48 hr at 15−C and then frozen, thawed and evaluated.
THE LIPID CONTENT OF MECHANICALLY DEBONED RED MEATS
Authors: KUNSMAN J. E. , FIELD R. A.
Published: August 2006

A definitive analysis of the lipids of mechanically deboned red meat (MDRM) was carried out on beef, pork and lamb. The total lipid content of lamb and pork MDRM was 28% while that of beef was 8.8%. The lipids of both lamb and pork were composed of 95% nonpolar, whereas the beef lipid was 83% nonpolar. Triglycerides were the major nonpolar lipid in the MDRM of all three species, whereas the major polar lipids were phosphatidylcholine and phosphatidylethanolamine. The total lipid from each of the species was low in polyunsaturated fatty acids (acids with two or more double bonds). The polyunsaturated fatty acid content of the phospholipid fraction from all species was 25% or higher. In beef and pork MDRM phosphatidylethanolamine was the most polyunsaturated phospholipid, whereas in lamb MDRM phosphatidylcholine was the most polyunsaturated. The MDRM lipids from all three species contained cerebrosides and sulfatides which were highly polyunsaturated.
CELLULAR AND MOLECULAR CHANGES NECESSARY FOR PREPARATION OF SARCOLEMMA FROM CHICKEN SKELETAL MUSCLE AT LOW IONIC STRENGTH
Authors: COMISSIONG EDWARD A. , HULTIN HERBERT O.
Published: August 2006

Emptying of homogenized segments of skeletal muscle cells in solutions of low ionic strength was directly related to actomyosin content and inversely to content of nucleotide pyrophosphate. Segments from muscle which had undergone thaw rigor, had low nucleotide pyrophosphate and high actomyosin content but did not empty. Glycerinated muscle cell segments, which also had low nucleotide pyrophosphate and high actomyosin contents, were incapable of emptying until the Z‐line was extracted. Treatment with ATP, which dissociated actomyosin, prevented emptying even after the Z‐line had been removed. It is concluded that both actomyosin formation and Z‐line disintegration are required before emptying of muscle cell segments will occur.
LIPIDS AND FATTY ACIDS IN MULLET (Mugil cephalus): SEASONAL AND LOCATIONAL VARIATIONS
Authors: DENG J. C. , ORTHOEFER F. T. , DENNISON R. A. , WATSON M.
Published: August 2006

Total lipids and fatty acids of neutral lipid in boneless mullet fillets were studied. The mullet harvested between September and November had the highest lipid content. Samples were obtained from four locations on the Florida Coast. At these locations the highest total lipid contents were in the following order: Pine Island > Oakhill > Cedar Key > Port St. Joe. Mullet harvested at Pine Island had the highest ratio of odd chain fatty acids to total fatty acids in neutral lipid fraction, ranging from 18.4–25.8; the odd chain fatty acids of other locations were lower than 20%. Generally, the polyunsaturated fatty acid content of mullet is highest between August and October.
SULFITE ABSORPTION INCREASE IN PEACHES FOR DRYING
Authors: BOLlN H.R. , STAFFORD A.E.
Published: August 2006

For better storage stability of sun‐dried peaches a method to get more SO2 absorbed initially by the fruit is needed. This note reports on a combination procedure developed to bring two to three times more SO2 into dried peaches than the conventional procedure.
PECTIN CONTENT OF MEYER LEMON
Authors: BRADDOCK R. J. , CRANDALL P. G. , KESTERSON J. W.
Published: August 2006

The peel and fruit residue recovered after juice extraction of Meyer lemons were composed of flavedo (25% wt/wt), albedo (30%), membrane (26%) and juice vesicles or sacs (19%). The average recovery and pectin grade from the component parts of the fruit decreased with increasing maturity, with the flavedo showing a greater change in grade than the internal fruit components. Yields (lb/90 lb box of fruit) of pectin was 1.5 lb/box (Sept.), 0.8 lb/box (Nov.) and 0.7 lb/box (Dec.). Meyer lemon flavedo, albedo, membrane and juice sacs yielded pectins of 217, 252, 286 and 213 average jelly grade, respectively.
RAPID MOISTURE DETERMINATION BY A COMMERCIAL‐TYPE MICROWAVE OVEN TECHNIQUE
Authors: LEE JOHN W. S. , LATHAM S. D.
Published: August 2006

A simple, rapid, and accurate method was developed for moisture determination of canned pet food. Results agreed well with those obtained by a conventional method. Some techniques were developed to increase the speed of drying to less than 2 min.
DURATION OF OZONE IN WATER IN THE UPPER SOLUBILITY RANGE
Authors: WALTER REGINALD H. , SHERMAN RUTH M.
Published: August 2006

A series of kinetic experiments with aqueous ozone solutions showed that the equation, n co ‐ n c = kt, was approximately linear over a period of several hours. The straight‐line segment of this function was extrapolated to 0 hr, and the slope for each extrapolated straight line, representing k, was derived. It was then possible to calculate residual concentrations (c) from corrected co values. Fifty such calculations resulted in an average of 55% retention of ozone concentration in the upper solubillty range at the end of the first hour. This residue required more than 8 hr for complete disappearance. There was a significant increase in ozone concentration upon small additions of acetic acid to water. In contrast, sodium chloride at a certain concentration accelerated the loss of ozone from solution.
EVALUATION OF UREA‐ACID SYSTEM AS A MEDIUM OF EXTRACTION FOR B‐GROUP VITAMINS. Simplified Automated Analysis of Riboflavin in Food Products
Authors: ROY R. B. , SALPETER J. , DUNMIRE D. L.
Published: August 2006

The efficiency of a urea‐acid system as an extraction medium for riboflavin from a wide variety of food products was evaluated. Riboflavin present in hamburger and pork was extracted with urea and 1N HCI acid solution. Fruits and all ofher food samples selected for this study, required urea in the presence of 0.lN H2SO4 and 0.2N H2SO4 acid solutions respectively for the extraction of riboflavin. The extracts were diluted to a known volume, filtered and analyzed. The blank readings of the samples were determined by reducing riboflavin to a nonfluorescent compound with sodium hydrosulfite solution. The analytical data obtained for riboflavin was compared with results obtained by AOAC, enzymatic‐hydrolysis methods and literature values. Automated results were lower for meat and dairy products but higher for fruits and vegetables in comparison with the AOAC values. In general, the suitability of urea‐acid system for the extraction of riboflavin from a wide variety of food products was comparable to those of AOAC and enzymatic‐hydrolysis methods of extraction.
ANTIVIRAL ACTIVITY OF FRUIT EXTRACTS
Authors: KONOWALCHUK JACK , SPEIRS JOAN I.
Published: August 2006

Inactivation of poliovirus with strawberry extract was time and concentration dependent and could be prevented or reduced but not reversed with serum or gelatin. Strawberry extract inactivated several enteric viruses and herpes simplex virus, and extracts of several fruits inactivated poliovirus; the degree of activity varied with the virus type and the fruit species showing a minimum two log reduction with undiluted fruit extracts, adjusted to pH 7.0. Step‐wise ultrafiltration of strawberry extract indicated that activity was found in fractions of molecular weight <500. 500‐2000. 10.000‐30.000 and >300.000. Several compoinds of plant origin were’ found to be antiviral; tannic acid was especially potent. Treatment of HEp2 cells with strawberry extract or tannic acid reduced subsequent infection with virus, almost a log; inhibition was prevented and reversed completely with serum or gelatin. The antiviral components of various fruits and plants may act both on viruses and host cells to prevent infection.
ELECTRON MICROPROBE ANALYSIS OF MINERALS IN BARLEY AND MALT TISSUES
Authors: LIU D. J. , POMERANZ Y.
Published: August 2006

Barley was steeped, malted, and kilned under laboratory conditions. Surface structures of sections were examined by scanning electron microscopy and mineral element components were measured by X‐ray microanalysis. Cell walls and grains of aleurone cells increased in size as a result of steeping and their structures changed throughout the subsequent malting process. In the center of the starchy endosperm, there was an extensive breakdown of the protein matrix, degradation of cell walls, and little degradation of large starch granules. Concentrations of most minerals were lower in steeped than in unsteeped barley, and continued to decrease throughout the malting process. Whereas mineral concentration changes in the husks and pericarp were minor, large decreases were noted in the aleurone tissues. Movements of mineral elements from aleurone grains to the starchy endosperm were slower for Ca and Mg than for P and K.
A LOW‐PHENYLALANINE, HIGH‐TYROSINE PLASTEIN AS AN ACCEPTABLE DIETETIC FOOD. Method of Preparation by Use of Enzymatic Protein Hydrolysis and Resynthesis
Authors: YAMASHITA MICHIKO , ARAI SOICHI , FUJIMAKI MASAO
Published: August 2006

A method was proposed to prepare a peptide‐type low‐phenylalanine, high‐tyrosine food for curing phenylketonuria. A fish protein concentrate (FPC) and a soybean protein isolate (SPI) were used as starting materials. Each was limitedly hydrolyzed with a very small amount of pepsin The peptic hydrolysate was further hydrolyzed with Pronase under an unconventional pH‐condition to liberate aromatic amino acids. These were removed by Sephadex G‐15 with the aid of its adsorp tion activity. To the resulting aromatic amino acid‐free fraction were added ethyl esters of L‐tyrosine and L‐tryptophan and the mixture was incubated with papain under such conditions as its reverse process called “plastein synthesis reaction” proceeded efficiently. The reaction product was treated by ultrafiltration to obtain a plastein as a fraction having the lowest molecular weight of 500. The yields were 69.3% from FPC and 60.9% from SPI. Phenylalanine, tyrosine and tryptophan contents were 0.05%, 7.82% and 2.98% in the FPC plastein and 0.23%, 7.69% and 2.80% in the SPI plastein. Each plastem did not contain any free amino acids and was almost completely flat in taste and odor.
ACTION OF Clostridium perfringens ORGANISMS ON PORCINE MUSCLE
Authors: HAPCHUK LYNN T. , PEARSON A. M. , PRICE J. F.
Published: August 2006

A comparison of total extractable protein, nonprotein nitrogen (NPN) and disc‐ and SDS‐gel electrophoresis from aseptic control porcine muscle with similar samples after inoculation with C pevfrirzgens and incubation at 37°C for 0, 1, 2, 4 and 7 days demonstrated that this organism degraded both the sarcoplasmic and myofibrillar proteins. Incubation with C perkingens increased the amount of NPN, indicating proteolytic break‐down into small nitrogen containing compounds, which was confirmed by a decrease in the sarcoplasmic protein fraction. Disc‐gel electrophoresis of the sarcoplasmic extract from samples treated with C. perfringens revealed the presence of several new protein peaks, presumably degradation products, while some other protein peaks diminished in size. Preferential degradation of troponin by C. perfringens was confirmed by SDS‐(sodium dodecylsulfate) gel electrophoresis, whereas, a reduction in the amount of actin was observed by disc‐gel electrophoresis in urea but could not be confirmed with SDS‐electrophoresis. Increases in the size of some other protein peaks were noted, which were attributed to comigration of degradation products with certain of the previously existing proteins.
COOKING OF BEEF BY OVEN ROASTING: A STUDY OF HEAT AND MASS TRANSFER
Authors: BENGTSSON N. E. , JAKOBSSON B. , SIK M. DAGERSKOG
Published: August 2006

Samples of semimembranosus muscles were oven roasted at 175°C, and 225°C from initial temperatures of −20° and +S°C. During heating temperature profiles were determined as a function of heating time. On duplicate samples the corresponding moisture and fat content profiles were determined for a number of heating times. Moisture and temperature profiles were found to be inversely related to each other, with temperature minimum and moisture maximum occurring near the sample center. For fat content no important trend was seen. Heating time was shorter and yield lower at 225°C than at 175°C, and cooking time increased by some 50% when cooking directly from the frozen state. Up to 65‐70°C weight loss appears to occur almost entirely by evaporation from a wet surface, the surface temperature being determined by the wet bulb temperature of the oven atmosphere. Also, above 65°C weight loss by liquid drip becomes significant. The results from time/ temperature exposure studies on thin slices of meat showed that temperature is more important than time to drip loss, and surprisingly good agreement with experimental profiles was obtained when applying these data to calculate moisture profiles in roasts from known temperature profiles. For temperature calculations both Hottel diagrams and a simple mathematical model were used with promising results. These findings should help clarify the determining factors in oven roasting of meat, and point to means of controlling and optimizing cooking conditions with regard to yield and cooking time.
POTENTIATION OF THE ASCORBATE EFFECT IN CURED MEAT PIGMENT DEVELOPMENT
Authors: BORENSTEIN B.
Published: August 2006

Salts of EDTA potentiate ascorbate in accelerating development of cured meat pigment both in myoglobin model systems and in laboratory prepared sausage. Iron EDTA is more effective than Na, EDTA or CaEDTA. Although EDTA salts stabilize ascorbates in nitrite solution and in buffered myoglobin solution, in the presence of nitrite plus myoglobin EDTA salts accelerate disappearance of ascorbate. This suggests that the rate limiting step in cured meat pigment synthesis is reduction of metmyoglobin to myoglobin and that EDTA salts catalyze the ascorbate reducing agent effect.
PREPARATION OF RAPESEED PROTE.lN ISOLATES. Dissolution and Precipitation Behavior of Rapeseed Proteins.
Authors: GILLBERG LARS , TÖRNELL BERTIL
Published: August 2006

The dissolution of nitrogen and phosphorus containing substances from defatted rapeseed, and the subsequent precipitation of these substances by acid was studied. The dissolution of the substances of interest was found to vary in a complicated manner with the pH of extraction. This was especially true for the dissolution of inositol hexaphosphoric acid (phytic acid) and the other phosphorus containing substances. The presence of phytic acid in the protein extracts strongly affected the nitrogen recovery, the useful pH range for precipitation and the dry matter content of the precipitates. These effects were different with extracts prepared at different pH values. With an extract prepared at pH 11.1, addition of sodium phytate increased the yield from about 35 to 75% of the extracted nitrogen and the dry substance content of the precipitate from 16 to 33%.
PREPARATION OF RAPESEED PROTEIN ISOLATES. Precipitation of Rapeseed Proteins in the Presence of Polyacids.
Authors: GILLBERG LARS , TERNELL BERTIL
Published: August 2006

The precipitation of alkaline extracted rapeseed proteins by addition of acid in the presence of different acidic polymers have been studied. The yield and the nitrogen and dry matter contents of the isolates were found to depend on the ionic composition of the extract, the nature and amount of added polymer and the pH of precipitation. The acidic polymers studied were hexametaphosphate, CMC of different DP and DS, polygalactouronic acid, alginate and kappa‐, iota‐ and lambda‐carrageenans. With all of these polymers, it was possible to obtain a quantitative or almost quantitative recovery of the dissolved proteins. Except for the carrageenans, all of the polymers produced a high increase in the dry matter content of the precipitates.
EFFECT OF SALT AND SODIUM TRIPOLYPHOSPHATE ON TEXTURE, ORGANIC VOLATILES AND SENSORY CHARACTERISTICS OF IRRADIATED AND NONIRRADIATED PORK
Authors: SHULTS GARY W. , HOWKER J. J. , WIERBICKI E.
Published: August 2006

Radappertized pork rolls and chops were prepared using fresh pork muscles with sodium chloride (0.75%) and sodium tripolyphosphate (0.3% or 0.5%) additions. The irradiated and nonirradiated samples were tested by technological panels for sensory characteristics and consumer panels for preference. Texture measurements were made with an Allo‐Kramer Shear Press. Total organic volatiles were determined using a steam distillation method. The addition of 0.75% NaCl and 0.3% or 0.5% TPP resulted in a significant improvement in the sensory characteristics and preference ratings of the irradiated pork rolls and pork chops. Textural measurements from the shear press showed significant improvements with the addition of NaCl and further improvements with TPP additions. No organic volatiles were found that could be attributed to the addition of the NaCl or TPP. Cooking losses were significantly reduced by the addition of the NaCl and tripolyphosphate.
STORAGE STABILITY AND REHYDRATABILITY OF COMMINUTED, LYOPHILIZED AND COMPRESSED MEAT PRODUCTS
Authors: RANADlVE A. S. , HUANG E. A. , SELTZER E.
Published: August 2006

Comminuted meat products, namely, beef meatballs and pork sausages, are deep‐fat fried, freeze dried, slightly remoistened, compressed into blocks for space saving and then redried. Combinations of certain cross‐linked and/or pregelatinized modified starches with small amounts of isolated wheat gluten provide properties for insuring adequate rehydration without overimbibition. Also, completeness of shape restoration from the compressed state is benefitted by a “memory” capability of binder networks. Reduction in weight and volume due to freeze drying and compression would facilitate and economize shipping and storage. However, to obtain shelf life of 12 wk or more, the moisture of the products should be kept below 4.5% and the storage temperature should be kept, as close as possible, to freezing. If the products are stored at 10% moisture levels to prevent deterioration in the redrying step, the storage temperature must be maintained below 5°C for the shelf stability of 12 wk or longer.
REDUCTION OF POLYCHLORINATED BIPHENYLS IN SHRIRAP AND EGGS BY FREEZE‐DRYING TECHNIQUES
Authors: KHAN M. A. , RAO M. R. , NOVAK A. F.
Published: August 2006

Considering the toxicity of polychlorinated biphenyls (PCBs), which poses threats to environment and human health, this project was designed to develop food processing techniques which can eliminate and/ or reduce these compounds. The potential of freeze‐drying methods in reducing PCB levels was evaluated using a precontaminated egg and shrimp homogenate. PCBs were recovered and identified by extraction, florisil column‐cleanup, gas chromatography and mass spectrometry. Results indicated 40.3% and 25.2% reduction in shrimp homogenate containing Aroclor 1254 and 1260 respectively. The parallel experiment conducted on whole eggs showed 26.8% and 26.6% reduction respectively, for both the Ardclors. Several factors predicted to be responsible for increased PCB losses in shrimp homogenate compared to whole egg samples are outlined. Since freeze‐drying techniques can be used for these products, they can prove to be of added advantage by reducing toxic PCBs.
EVALUATION OF BEEF PATTIES CONTAINING soy PROTEIN, DURING 12‐MONTH FROZEN STORAGE
Authors: KOTULA A. W. , TWIGG G. G. , YOUNG E. P.
Published: August 2006

Patties containing 20 or 30% of soy protein (textured or concentrate) were stored at ‐17°C and evaluated tri‐monthly for 1 yr for effects of storage on organoleptic properties and chemical changes. Textured soy proteins from four manufacturers and concentrate from two manufacturers were tested. Fat content was about 20% for all patties. A 52‐member panel of adults, from 18‐60 yr of age, evaluated (without condiments) the 12 types of patties with soy and the all‐meat patties. A 13‐member panel evaluated the effects of condiments on acceptability. Chemical tests included proximate analysis (ash, fat, moisture and protein), pH, peroxide values and thiobarbituric acid (TBA) number. Mean scores for flavor, aroma and overall acceptability of the patties did not change significantly during the year of frozen storage. Some differences were significant in scores for tenderness, appearance and juiciness, but they were too small to be of practical importance. The addition of condiments to patties did not improve the scores for appearance and juiciness but did improve scores for flavor, aroma, tenderness and overall acceptability. Throughout the year, patties containing soy concentrate at either 20 or 30% rated significantly lower than most of the patties containing textured soy protein and the all‐beef patties when evaluated for flavor, appearance, aroma and overall acceptability. Although compositional changes in patties were evident during 12 months of storage, their magnitudes were inconsequential. Peroxide and TBA values increased during storage at a faster rate for all‐beef patties than for patties containing soy protein. Some panelists were able to detect old or rancid condition in some products during the 9‐ and 12 month storage but most palatability traits were not significantly different in patties that had been stored for up to 12 months. Soy protein additives fended to inhibit rancidity development.
FACTORS INFLUENCING THE EMULSION STABILITY OF LIQUID DIETS
Authors: LAMAR PERCIE L. , MARKS ROBERT M. , AMEN RONALD J.
Published: August 2006

The effect of three sources of dietary nitrogen, three types of starch, and three concentrations of oil, on the stability of elemental diets was studied. Percent separation of the emulsion into free oil, oil‐rich layer and water‐rich layer was measured periodically for samples stored at 3°C. Other parameters used to evaluate emulsion stability included: oil globule size distribution, stability at 70°C, freeze‐thaw stability, stability to shear, and viscosity. Diets made from low heat‐treated fish protein, and peptides made from fish protein, were more stable than those prepared with amino acids or no dietary nitrogen. High amylose starch had a greater stabilizing effect on the emulsions than normal or waxy starch.