bluuebunny/crossref_metadata_2025 huggingface dataset:
Serological Reactivity and ln Vivo Toxicity of Staphylococcus aureus Enterotoxins A and D in Selected Canned Foods
Authors: BENNETT R.W. , BERRY M.R.
Published: August 2006

Staphylococcal enterotoxins A (SEA) and D (SED) were added to infant formula and to cream of celery soup to determine the persistence of their serological and biological activities during simulated commercial canning. When both food products were retorted at 123.9°C with Fo values of approximately 3 and 8, the enterotoxins were reduced or inactivated serologically; however, they were found to be biologically active when injected into kittens. It was concluded that SEA and SED remain active under some canning conditions and are potential hazards to health.
Water Activity Calculation by Direct Measurement of Vapor Pressure
Authors: BENADO A. L. , RIZVI S. S. H.
Published: August 2006

An improved method for calculation of water activity from vapor pressure manometric data, which takes into account the volume expansion of nonadsorbing gases, the initial pressure in the desiccant flask and the pressure exerted by the desiccant, was developed. The water activity of pure water was measured over a range of nonadsorbing gas pressures and initial pressures in the desiccant flask. Standard deviations in aw of pure water calculated using no corrections, corrections for volume expansion only, and full corrections were 0.221, 0.011, and 0.005, respectively. Correction only for volume expansion may under some conditions result in larger errors than when no corrections are made at all. Based on the improved equation, an experimental modification which reduces loss of water from samples during measurement was proposed.
Examining Methods to Test Factor Patterns for Concordance
Authors: FISCHMAN ELIZABETH I. , SHINHOLSER KATHLEEN J. , POWERS JOHN J.
Published: August 2006

To test whether the individual factor patterns of panelists and the panel factor pattern agreed, five grades of tea of the same type, ranging from low to high quality were studied. When a likelihood‐ratio (LR) test and cluster analysis (CA) were applied to the 55‐term correlation matrices of the seven individual panelists, according to the LR test only two of the matrices were homogeneous, but the CA test grouped all the matrices into the same cluster. The study demonstrated that the correlation matrices of the individual panelists or factor patterns themselves should be examined for agreement among panelists when factor analysis is used.
Development and Characteristics of Modified Agar Gels
Authors: PAPPAS G. , RAO V.N.M. , SMIT C.J.B.
Published: August 2006

Icing formulations that are being used in bakery and confectionary industries have a lot of post storage problems. The use of stabilizers like agar involves a high cost due to the dissolving process. This study involved the development of freeze‐dried and drum‐dried agars which are soluble in warm water (55°C). The two modified products were compared with the unmodified one to determine differences in gel formation, gel strength, viscosity and micro structure. The agar modified by drum drying dissolved at 55°C and its gel had characteristics similar to the gel made with unmodified agar heated to 100°C.
A New Method for Aflatoxin‐Free Storage of Agricultural Commodities
Authors: SHARMA ARUN , PADWAL‐DESAI S. R. , NADKARNI G. B.
Published: August 2006

Aflatoxin production was observed in the 2 kg lots of peanuts and corn that were stored for 90 days at ambient temperature (28–30°C) and a relative humidity of 100% after infecting with the spores of aflatoxin producing strain Aspergillus parasiticus NRRL 3145. Treatment of the samples with an aqueous solution of 2‐chloroethylphosphonic acid prevented aflatoxin formation in both the commodities, whereas, the untreated lots supported aflatoxin formation.
Extraction of Carotenoprotein from Shrimp Process Wastes with the Aid of Trypsin from Atlantic Cod
Authors: CANO‐LOPEZ A. , SIMPSON B.K. , HAARD N.F.
Published: August 2006

Atlantic cod trypsin or bovine trypsin were used to aid the extraction of carotenoprotein from shrimp wastes at 4°C. When 25 mg% cod trypsin was added to extraction medium containing 0.5N ethylene diaminetetraacetic acid (EDTA) 64% of the astaxanthin and 81% of the protein of shrimp waste was recovered as carotenoprotein in 24 hr. With 25 mg% bovine trypsin, under otherwise identical conditions, the carotenoprotein recovered represented 49% of the astaxanthin and 65% of the protein of the waste. Semi‐purified cod trypsin was not as effective as pure trypsin in facilitating recovery of carotenoprotein from shrimp waste. The recovery of carotenoprotein from shrimp waste, during extraction at 4°C with or without trypsin, was facilitated by EDTA.
Observations on the Functional Properties of U.S. Land‐Processed Surimi
Authors: REPPOND KERMIT D. , EDSON SCOTT A. , BABBITT JERRY K. , HARDY ANDREW
Published: August 2006

Several methods were used to evaluate the quality of ship‐processed and U.S. land‐processed surimi. The fold test is useful to distinguish between high and low quality surimi but lacks the sensitivity to discriminate between surimi samples having similar yet different functional properties as measured by the punch test and torsional shear test. Moisture content of U.S. land‐processed surimi was linearly correlated with several functional properties. Much work is still required to determine the relationship of the results of the various tests to the quality and sensory properties of finished products.
Storage Stability of Nonpackaged Irradiated Indian Mackerel (Rastrelliger kanagurfa) in Ice
Authors: VENUGOPAL V. , ALUR M. D. , NERKAR D. P.
Published: August 2006

The storage stability of eviscerated Indian mackerel (Rastrelliger kanagurta) irradiated at a dose of 1.5 kGy and held under melting ice was examined. Packaging in polyethylene pouches prior to irradiation gave a shelf‐life of 25 days, while, nonpackaged, irradiated fish remained in acceptable condition up to 20 days. The nonpackaged irradiated fish has less irradiation odor and better appearance as compared with packaged irradiated fish during the course of ice storage. Uni‐radiated and nonpackaged mackerel kept in ice were acceptable only for 14 days. The results suggest that pre‐irradiation packaging was not essential for commercially adequate extension in shelf‐life of the iced fish.
National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling
Authors: SAVELL J.W. , BRANSON R.E. , CROSS H.R. , STIFFLER D.M. , WISE J.W. , GRIFFIN D.B. , SMITH G.C.
Published: August 2006

Top loin steaks from strip loins selected from 700 beef carcasses representing seven degrees of marbling (Slightly Abundant through Traces) were randomly assigned to untrained consumers (n = 180 per city) in San Francisco, Philadelphia and Kansas City. Statistical analyses revealed a significant marbling level x city interaction. As marbling level decreased from Slightly Abundant to Traces, consumers in San Francisco and Kansas City gave consistently high ratings that were only slightly reduced as marbling was decreased. Consumers in Philadelphia rated steaks with high marbling the same as those from the other cities, but ratings were sharply reduced as marbling decreased. Separate markets might need to be identified to more effectively reflect differences in consumers’ tastes among and within geographic areas of the United States.
Lipid Characteristics in Fresh and Broiled Loin and Round Steaks from Concentrate Fed and Pasture Grazed Steers
Authors: MILLER G.J. , FIELD R.A. , MEDIEROS L. , NELMS G.E.
Published: August 2006

Broiling of loin and round steaks from concentrate‐fed and pasture‐grazed steers had no significant effects upon levels of intramuscular triglycerides or cholesterol when expressed on a freeze‐dry basis. Broiling did cause increases in phospholipids and free fatty acids. Broiling did not influence fatty acid compositions of triglycerides, polar lipids and free fatty acids. Loin steaks contained more triglycerides and free fatty acids and less phospholipids and cholesterol than round steaks. Increases in intramuscular triglycerides were not accompanied by increases in cholesterol or phospholipids. Polyunsaturated/ saturated acid ratios and levels of linolenic acid, an n‐3 acid, were highest in steaks from steers that had grazed pastures.
Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C
Authors: BOWERS JANE A. , CRAIG JEAN A. , KROPF D.H. , TUCKER TAMMY J.
Published: August 2006

Beef longissimus muscle steaks were broiled or roasted to 7 internal temperatures. Mouth‐filling‐blend and browned flavor increased, whereas bloody‐serumy, metallic, and sour flavors and juiciness decreased with increased internal temperature. Roasted muscles had flavor characteristics more like muscle cooked to lower internal temperatures than broiled. Protein denaturation, as indicated by differential scanning calorimetry, appeared to be mostly complete after muscle samples were heated to 80 ° C. Visual color change occurred between 55° and 65° C, between 65° and 75° C, and between 75° and 80° C. HunterLab a values decreased and reflectance readings at 547 nm increased significantly between 75° and 80° C. Instron shear and compression and pH values did not vary significantly.
KCI in Dry Cured Hams: Effect on Trichinae Devitalization and Chemical and Physical Properties
Authors: PINEDO R. , PILKINGTON D. , FOEGEDING P. M.
Published: August 2006

Thirty trichina‐infected hams were dry‐cured under laboratory conditions for 62 and 69 days using three curing formulations which included the partial (0%, 25% and SO%) substitution of NaCl by KCI. Each treatment rendered the product free of viable trichinae. Sixty commercial hams were processed at a dry‐cured ham plant. A high incidence of spoilage (62%) was observed among hams commercially processed. The degree of spoilage appears to be associated with the final sodium plus potassium content of the product. This study suggests that potassium cnhanccs the absorption of curing ingredients thus providing better protection against spoilage microflora. Under minimal processing conditions. both NaCl and KCI have essentially the same ability to devitalize trichinae in drp‐cured hams.
Control of Lipid Oxidation in Cooked Ground Pork with Antioxidants and Dinitrosyl Ferrohemochrome
Authors: SHAHIDI F. , RUBIN L.J. , WOOD D.F.
Published: August 2006

A number of antioxidants were added to ground meat prior to cooking to achieve oxidative stability. The 2‐thiobarbituric acid (TBA) numbers of cooked‐meat samples after storage for up to 35 days were determined. Of the antioxidants tested, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), t‐butylhydro‐quinone (TBHQ), trihydroxybutyrophenone (THBP), nordihydro‐guaiaretic acid (NDGA), catechol, and ethoxyquin were effective at a level of 200 ppm giving TBA values of less than one. BHA, TBHQ, and ethoxyquin were equally effective at a level of 30 ppm. Ascorbyl acetal and ascorbyl palmitate retarded lipid oxidation effectively (TBA values of slightly over one after five weeks of storage). The cooked cured‐meat pigment showed some antioxidant effect which increased with increasing concentration, and at 18–24 ppm was better than that of 200 ppm of α‐tocopherol.
Autoxidation of Bluefin Tuna Myoglobin Associated with Freezing and Thawing
Authors: CHOW CHAU‐JEN , OCHIAI YOSHIHIRO , WATABE SHUGO , HASHIMOTO KANEHISA
Published: August 2006

Bluefin tuna oxymyoglobin (oxyMb) solutions were frozen either quickly at −80°C or slowly at −2O°C, thawed, and the metmyoglobin (metMb) to total myoglobin (Mb) ratio (metMb%) determined. When quick freezing was applied, autoxidation was clearly pH‐dependent, with a minimum (metMb%, 15–40) at around pH 5.9–6.3. When slowly frozen and thawed, on the other hand, tuna Mb generally showed an extremely high metMb%. Freezing and thawing partially insolubilized tuna Mb, depending upon pH. The Mb showed the minimum ratio of insolubilization at pH 6–6.3 again. Insolubilization of tuna Mb was markedly accelerated by NaCl.
Microbial Sensors for the Detection of Fish Freshness
Authors: WATANABE ETSUO , NAGUMO AKIRA , HOSHI MASAKAZU , KONAGAYA SHIRO , TANAKA MUNEHIKO
Published: August 2006

A microbial sensor system consisting of immobilized living spoilage‐causing bacterium, Alteromonas putrefaciens, and an oxygen electrode was prepared and applied to the continuous determination of fish freshness. Fish freshness was expressed as a ratio of A/B, where A is the current decrease of the microbial sensor obtained by the application of l0–50 μL fish extract and B is the current decrease by the equivalent volume of culture medium. Freshness of bluefin tuna and yellowtail meats stored in ice for up to 2 weeks was determined by both the proposed and the conventional K value enzyme sensor method. Good comparative results were obtained. One assay could be completed within 13 min.
Physical, Chemical, Sensory and Microbiological Attributes of Sweet Potato Leather
Authors: COLLINS J. L. , WASHAM‐HUTSELL L.
Published: August 2006

A “vegetable leather,” possessing a supple, leathery texture, was prepared with sweet potato (SP) and other ingredients. Samples were analyzed at 0, 30, and 60 days storage. Texture, but not flavor or acceptance, was affected by experimental factors. Ingredients had only minor effects on composition. Mean values were: moisture, 5.9%; crude protein, 5.8%; crude fat, 4.9%; ash, 2.7%; crude fiber, 2.2%; and nitrogen‐free extract, 84.8%. Dietary fiber was 4.1%. Color of the leather was orange; pH was 4.8; annd caloric content was 17.3 kJ per g. Water activity ranged from 0.48 for leather with SP and apple to 0.58 for leather with SP and without apple. Microbiological counts of samples were low.
Basic Studies of Corn Proteins for Improved Solubility and Future Utilization: A Physicochemical Approach
Authors: AUGUSTINE MICHAEL E. , BAIANU ION C.
Published: August 2006

Carbon‐13 Nuclear Magnetic Resonance (NMR) spectra were recorded for zein corn proteins in a number of organic solvent systems to establish the best solvent for these highly hydrophobic proteins. Carbon‐13 NMR techniques were used to monitor at the molecular level the mobility of the amino acid side chains in solution. Polyacrylamide gel elcctrophoresis (PAGE). and sodium sodium dodecyl sulfate polyacrylamide gel elcctrophoresis (SDS‐PAGE) was performed to identify the major subfractions in zein and to determine the effect that solvents such as ethanol and 2‐propanol have upon the aggregation of zein proteins. It was determined, based on these studies, that pyridine: watcr (I:I. v/v) provided the best dispersibility for zein and the best subunit separation.
Detinning Factors from the Shoots of Bamboo Leleba oldhami
Authors: CHIEN CHIN‐HSIANG , SU JONG‐CHING
Published: August 2006

Concentrated fresh juice of bamboo shoots was filtered through a Sephadex G‐75 column under aseptic and anaerobic conditions. The detinning activity in the filtrate was assayed by an oxygen monitor in the presence of tin powder. A large amount of peptides with molecular weights about 1300, some nucleotides and p‐hydroxybenzaldehyde were identified as the detinning substances. Twenty peptides were isolated by means of cation and anion exchange chromatography. The primary structures of these peptides were elucidated by the subtractive Edman degradation, in which a high performance liquid chromatograph was used for amino acid and sugar analysis.
A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn Starch
Authors: KRUEGER B. R. , KNUTSON C. A. , INGLETT G. E. , WALKER C. E.
Published: August 2006

Gelatinization characteristics of laboratory‐isolated and commercial corn starch were compared by differential scanning calorimetry (DSC) before and after being annealed at subgelatinization temperatures in excess water. Prior to annealing, commercial corn starch has a relatively narrow gelatinization range, with a peak temperature at 71°C. Starches isolated in the laboratory have wide gelatinization ranges and lower peak temperatures. After annealing, commercial starch showed little change in gelatinization characteristics, whereas laboratory starches all had narrowed gelatinization ranges, higher peak temperatures, and increased gelatinization enthalpy, indicating changes in the internal structure of the starch granules. This demonstrates that the wet‐milling process anneals corn starch during the isolation procedure.
Solute and Enzyme Recoveries in Apple Juice Clarification using Ultrafiltration
Authors: SHEU M.J. , WILEY R.C. , SCHLIMME D.V.
Published: August 2006

Enzyme treated apple juices, obtained after pressing on a commercial processing line, were clarified by UF using a plate and frame system. The 50,000 molecular weight cut‐off membranes operated at 50°C and 5 bar pressure yielded average recovery of 99.6% and 99.3% soluble solids and titratable acids, respectively, in the permeate and rejected 36.3% of the residual pectinase activity which was available for possible reuse. Proper membrane cleaning to maintain high flux was very important in UF clarification; a 1% Ultrasil solution was more efficient than a 0.1% NaOH solution and reduced need for centrifugation and/ or vacuum filtration prior to UF.
Kinetics of Starch Gelatinization During Extrusion Cooking
Authors: BHATTACHARYA M. , HANNA M.A.
Published: August 2006

Ordinary corn (30% amylose) and waxy corn (1% amylose) were extruded at 17.8, 20, 30, 40 and 42.2% product moisture contents (d.b.) and extruder barrel temperatures of 116°, 120°, 140°, 160° and 164°C. Screw speeds of 93.5, 100, 130, 160 and 166.5 rpm were used to generate different residence times. The extruded products were evaluated for extent of starch gelatinization. Results indicate that the degree of gelatinization decreased with increasing moisture content but increased with increasing temperature. Starch gelatinization exhibited pseudo‐zero‐order reaction kinetics with higher rate constants for waxy corn than for high amylose corn. The rate constants decreased with decreasing temperature.
Effect of Sodium Acid Pyrophosphate and/or Potassium Sorbate on Staphylococcus aureus FRI‐100 Growth and Toxin Production
Authors: THOMAS D. J. , WAGNER M. K.
Published: August 2006

The effect of food‐grade sodium acid pyrophosphate (SAPP) alone or in combination with potassium sorbate (PS) on growth and toxin production by an enterotoxin A producing strain of Staphylococcus aureus was investigated. Growth of cultures was monitored by absorbancy readings (640 nm) at 5‐hr intervals. Toxin production was determined by an Enzyme Linked Immunosorbent Assay (ELISA). SAPP (0.04%) in combination with PS (0.26%) was the most favorable treatment for inhibition of S. aureus growth. Concentration of toxin correlated with amount of growth in all treatments studied.
Influence of Processing on the Volatile Compounds Characterizing the Flavor of Pickled Fish
Authors: JOSEPHSON DAVID B. , LINDSAY ROBERT C. , STUIBER DAVID A.
Published: August 2006

Fresh Lake Michigan smelt (Osmerus mordax) were processed using a traditional sodium chloride brine (48 hr), vinegar (48 hr), and sugar‐vinegar (final solution) pickling process. Substantial extractions of fresh fish volatile carbonyls and alcohols into brines occurred during processing. Only traces of carbonyls and modest concentrations of alcohols could be detected in finished pickled fish. Model aqueous systems containing selected amino acids and carbonyls in 10% NaCl solutions showed 50–99% reductions of carbonyls after reaction times of only 2.25 hr at 21°C. Model systems containing aqueous 5% acetic acid and selected long‐chain alcohols did not yield measurable (1 ppb) concentrations of corresponding acetate esters when stored at 4°C for up to 2 wk.
Texture and Microstructure of Cooked Whole Egg Yolks and Heat‐Formed Gels of Stirred Egg Yolk
Authors: WOODWARD S. A. , COTTERILL O. J.
Published: August 2006

Hardness, cohesiveness, and springiness of heated intact egg yolks were determined by an Instron compression test. Hardness increased as temperature was increased from 75° to 90°C and as time of heating was increased from 10 to 30 min. Cohesiveness and springiness increased as temperature was increased from 75° to 80°C and as time was increased from 10 to 30 min. Egg yolks from cooked shell eggs were lower in all textural parameters than gels formed from stirred egg yolk. Low scores for cohesiveness and springiness were indicative of the crumbliness of yolk from cooked shell eggs; crumbliness was attributed to structural characteristics. The microstructure consisted of adjoining polyhedral grains, which showed no evidence of crosslinking. Grains appeared to be equivalent to yolk spheres, ranging in size from 40 to 100 μm. The structure of a stirred yolk gel consisted of a highly crosslinked protein matrix containing spheres (5–35 μm) and granules (l–2 μm).
Texture Profile Analysis, Expressed Serum, and Microstructure of Heat‐Formed Egg Yolk Gels
Authors: WOODWARD S. A. , COTTERILL O. J.
Published: August 2006

Egg yolk gels were formed by heating previously stirred egg yolk, having various pHs, protein concentrations, and NaCl levels, at various times and temperatures. Texture profiles were obtained by an Instron double‐compression test, and serum was expressed from frozen‐thawed gels. Microstructures of selected gels were observed by scanning electron microscopy. Gel hardness generally increased with increasing pH, protein or salt concentration, temperature, and length of heating time. The amount of serum expressed from gels decreased as gel hardness increased. Cohesiveness and springiness of gels increased with time and temperature. Gel microstructure consisted of spheres (4–50 μm) and granules (0.3–1.0 μm) dispersed in a continuous matrix. Spheres were physically disrupted by dilution and by addition of salt.
Partial Purification of an Antioxidizing Component in Raw Cow Milk
Authors: TOYOSAKI TOSHIYUKI , YAMAMOTO AKEMI , MINESHITA TAKESHI
Published: August 2006

Gel filtration was used to partially purify the antioxidizing component of a centrifuged serum of raw cow milk, and its properties were studied. The antioxidizing effect did not decrease after dialysis or heating. The finding of no change after dialysis suggested that the compound was of high molecular weight, estimated at 38,000 by gel filtration. The antioxidizing effect decreased with irradiation, accompanied by a parallel decrease in the riboflavin content. The antioxidizing component of this serum fraction may be a protein‐bound riboflavin.
Effect of Alkaline Treatment on the Dispersibility of Soy Protein Isolates and Properties of Milk Clots formed from Nonfat Milk and Treated Soy Protein Mixtures
Authors: MOHAMED M. O. , MORRIS H. A. , SCHMIDT R. H.
Published: August 2006

Dispersibility of soy protein isolates was improved by adjusting pH to 12 and acidifying to pH 6.5. Alkaline treated isolates added to reconstituted nonfat milk reduced rennet induced coagulum firmness and syneresis more than did untreated soy protein isolates. Treated soy protein added to reconstituted nonfat dry milk reduced coagulum firmness and syneresis more than untreated soy protein. Soy protein interference with coagulum firmness and syneresis increased with an increase in pH becoming most severe at pH values above 11. Adjusting the pH of reconstituted NFDM in the absence of soy protein to pH 8 and holding for 30 min before adjusting it back to pH 6.5 had no effect on coagulum firmness or syneresis. However, higher pH treatments (pH 10 and above) caused reduction in coagulum firmness and in syneresis.
Relationships Between Sensory and Objective Measures of Postharvest Quality of Snap Beans as Determined by Cluster Analysis
Authors: RESURRECCION A. V. A. , SHEWFELT R. L. , PRUSSIA S. E. , HURST W. C.
Published: August 2006

Seventeen sensory, physical and chemical measurements of postharvest quality were obtained from 72 snap bean samples during four separate experiments. Cluster analysis was used to determine relationships between the 17 variables and to reduce the data into a smaller set of underlying structures without appreciable information loss. Four clusters, representing 79% of the total variance, were obtained and named ‘acceptability measures’, ‘objective measures’, ‘ascorbic acid’, and ‘appearance measures’ according to the variables within each group. Acceptability, mouthfeel and flavor were the most important subjective measures while hue angle and moisture were the most important objective measures of postharvest quality.
Effect of Adenosine‐Nucleotides and Their Derivatives on the Denaturation of Myofibrillar Proteins in vitro during Frozen Storage at −20°C
Authors: JIANG SHANN‐TZONG , HWANG BAO‐SHYUNG , TSAO CHING‐YU
Published: August 2006

To investigate the effect of adenosine‐nucleotides and their derivatives on the denaturation of myofibrillar proteins, 235 nmoles/mL adenosine‐5′‐diphosphate (ADP), adenosine‐5′‐monophosphate (AMP), inosine‐5′‐monophosphate (IMP), inosine (HxR), or hypoxantine (Hx), was added to 3 mg/mL actomyosin (AM) solution suspended in 0.10M KC1 solution and stored at −20°C for 12 wk. The AM was extracted from milktish dorsal muscle. Protein denaturation was evaluated by measuring solubility, Ca‐ATPase and Mg(EGTA)‐ATPase activity of AM, by analyzing changes in electrophoretic profiles and transmission electron microscopy. Inosine and hypoxanthine accelerated protein denaturation compared to control samples. Infrared spectrum analyses indicated that negatively charged groups of these nucleotides interacted with amino or imino groups on AM after addition. ADP, AMP, and IMP had a protective effect on denaturation of AM during frozen storage at −20°C.
Surface Active Properties of Food Proteins: Effects of Reduction of Disulfide Bonds on Film Properties and Foam Stability of Glycinin
Authors: KIM S.H. , KINSELLA J.E.
Published: August 2006

Reduction of soy glycinin with 5 mM and 10 mM dithiothreitol resulted in molecular conformational changes which enhanced molecular hydrophobicity and increased viscosity. These changes were associated with significant improvement increases in surface active properties of the reduced proteins. The surface yield stress and elasticity of surface films were increased. The stability of foams as reflected in drainage time was improved especially at pH 6 and 7.0.
Sensory, Acoustical, and Force‐Deformation Measurements of Potato Chip Crispness
Authors: VICKERS ZATA M.
Published: August 2006

The auditory (sound only) and oral (normal biting and chewing) crispness of five different potato chip products, each adjusted to two moisture contents, were measured. Instrumental acoustical and force‐deformation measurements were made on these same samples and compared with the sensory crispness measurements. Oral crispness judgments appeared to be made on the basis of both auditory and oral tactile sensations, since auditory crispness was not highly correlated to oral crispness. A combination of acoustical and force‐deformation measurements provided an excellent measure of oral chip crispness.
Is Chlorogenic Acid Bitter?
Authors: NAGEL CHARLES W. , HERRICK IVAN W. , GRABER WANDA R.
Published: August 2006

Chlorogenic acid at 5° published threshold concentration (100 mg/ L) in aqueous 0.2% potassium acid tartrate was not significantly more bitter than aqueous 0.2% potassium tartrate alone when evaluated by taste panel.
Prediction of Residual Peroxidase Activity in the Blanching‐Cooling of Corn‐on‐the‐Cob and Its Relation to Off‐Flavor Development in Frozen Storage
Authors: GARROTE RAUL L. , LUNA JULIO A. , SILVA ENRIQUE R. , BERTONE RICARDO A.
Published: August 2006

Through the use of a previously described thermo‐kinetic model the average peroxidase activity retention in the kernel and outer cob during blanching‐cooling of corn‐on‐the‐cob is predicted. The residual peroxidase activity is correlated with sensory evaluation data, making it possible to predict the conditions under which there will be no off‐flavor development after a 9 month storage at ‐ 18°C. The plots obtained allow for prediction of frozen storage life when processing variables are known. In addition, prediction of storage life can be made whether the product is water cooled at temperatures between 2 and 20°C or is air cooled at ambient air temperature.
Effects of Chlorophyll and β‐Carotene on the Oxidation Stability of Olive Oil
Authors: FAKOURELIS N. , LEE E. C. , MIN D. B.
Published: August 2006

Virgin olive oil was purified by silicic acid column chromatography to remove non‐triglyceride components. The effects of chlorophyll and β‐carotene on the oxidation stability of purified olive oil were studied by a combination of measuring peroxide value and oxygen disappearance in the headspace of sample bottles by gas chromatography. Chlorophyll in the purified oil acted as a photosensitizer for singlet oxygen formation under light. β‐carotene minimized lipid oxidation of purified oil under light storage by its light‐filtering effect. Experiments clearly suggested that singlet oxygen was mainly responsible for the photooxidation of the oil containing chlorophyll.
An Investigation into Glucose as a Potential Precursor of N‐Nitrosothiazolidine in Bacon
Authors: MANDAGERE A.K. , GRAY J.I. , IKINS W.G. , BOOREN A.M. , PEARSON A.M.
Published: August 2006

The possible involvement of glucose in the formation of N‐nitrosothiazolidine (NTHZ) in bacon was investigated by pumping pork bellies with brines containing added glucose (2 and 4%). Raw bacon samples processed with glucose had significantly lower levels of N‐nitrosothiazolidine‐4‐carboxylic acid than the smoked control bacons. When the bacon samples with glucose were fried for 6 and 12 min, no NTHZ was detected in the fried products. N‐Nitrosopyrrolidine (NPYR) levels in these samples were much lower than those in the fried control samples. Results of this study demonstrate that the contribution of glucose to NTHZ formation in bacon is minimal relative to that of formaldehyde in the wood smoke.
Comparative Evaluation of Whey Protein Concentrate, Soy Protein Isolate and Calcium‐Reduced Nonfat Dry Milk as Binders in an Emulsion‐Type Sausage
Authors: ENSOR S. A. , MANDIGO R. W. , CALKINS C. R. , QUINT L. N.
Published: August 2006

The effects of various nonmeat binders on the yield and textural properties of knockwurst, an emulsion‐type sausage product, were investigated. Three whey protein concentrate levels, calcium‐reduced nonfat dry milk and soy protein isolate and an all‐meat control were evaluated. Whey protein concentrate proved to be a viable binder alternative for specific emulsion‐type meat products by providing similar stability, textural and sensory attributes in comparison to equal levels of soy protein isolate and calcium‐reduced nonfat dry milk.
Effect of Mixture and Storage on the Palatability of Beef‐Turkey Patties
Authors: PARK S. , NOVAKOFSKI J. , McKEITH F. K. , BECHTEL P. J.
Published: August 2006

Beef and turkey mixtures were formulated to contain 100/0, 80/20, 60/40, 40/60, 20/80 or 0/100% lean beef/lean turkey with a constant fat content. Sensory parameters and physical characteristics were measured to evaluate the product during storage. There were no differences (p>0.05) in beef flavor between 80% and 100% beef products or between 0%, 20%, 40% and 60% beef patties. Juiciness scores were increased by adding turkey while texture scores were decreased. Similarly, 80% and 100% beef patties had greater (p<0.05) hardness than other mixtures. Off‐flavor scores were not affected by mixture although malonaldehyde content of cooked patties increased markedly as the percentage of turkey increased. In general, ground beef products containing between 20% to 80% turkey had similar sensory, storage and physical characteristics.
Chemical and Instrumental Analyses of Warmed‐Over Flavor in Beef
Authors: ANGELO A. J. St. , VERCELLOTTI J. R. , LEGENDRE M. G. , VINNElT C. H. , KUAN J. W. , JAMES C. , DUPUY H. P.
Published: August 2006

Raw, freshly cooked, stored and recooked beef muscle samples were assessed by chemical, instrumental and sensory methods of analyses for flavor quality, with particular emphasis on warmed‐over flavor (WOF). The character notes used by a trained sensory panel to describe WOF were cardboardy, rancid, stale, and metallic. Samples analyzed by direct gas chromatography utilizing either packed or fused silica capillary columns showed that compounds usually associated with lipid oxidation reactions could be used as marker compounds to follow the development of WOF. Of the many compounds that appeared to be markers, hexanal and 2,3‐octanedione as well as total volatiles showed a highly significant degree of correlation when compared to sensory scores and 2‐thiobar bituric acid (TBA) numbers. Many of the volatile compounds that were identified in WOF meat samples were also found in the distillates prepared for the TBA reaction.
Conditioning of Meat with Raw Soy Sauce and Its Proteinases: Their Effects on the Quality of Beef
Authors: TSUJI R. F. , HAMANO M. , KOSHIYAMA I. , FUKUSHIMA D.
Published: August 2006

This investigation demonstrated that raw soy sauce added to beef in the process of tenderization was effective in improving its sensory quality. To estimate the contributions of proteinases occurring in the raw soy sauce, the degradation of myofibril and collagen was investigated by using the inhibitors, potato inhibitor, ethylenediaminetetraacetic acid (EDTA) and pepstatin which inhibit serine‐, metallo‐, and aspartic proteinases, respectively. A serine proteinase was most greatly involved in the degradations of both myofibril and collagen. Electrophoretic patterns of myofibril degraded by a purified serine proteinase coincided well with those of myofibril treated with the raw soy sauce per se.
Volatiles in Skin of Low Dose Irradiated Fresh Chicken
Authors: HANSEN THOMSEN J. , CHEN GI‐CHUNG , SHIEH JAMES J.
Published: August 2006

Fresh chickens were irradiated with up to 1200 krad at 0–5°C. Volatile compounds from the skin and subcutaneous fat of these chickens, and from unirradiated controls, were analyzed by gas chromatography. Acceptability of the odor of the chickens was also evaluated. Other samples (0 and 300 krad) were evaluated by chemical and sensory analysis after storage at 4°C. Analysis of volatiles indicated that levels of octane, l‐octene, hexanal, and nonane increased regularly with radiation dose. Amount of total volatiles was greater in unstored irradiated samples than in controls, but this was reversed after storage. After 14 days, the irradiated sample still had acceptable odor, while the control ahd severely deteriorated.
Frozen Storage Stability of Modified Pollock Theragra chalcogramma) Blocks Containing 15% or 30% Minced Pollock
Authors: BABBITT J. K. , REPPOND K. D. , HARDY A.
Published: August 2006

Pollock were removed from ice or refrigerated seawater after 2, 4 and 6 days and processed into fillet blocks or fillet blocks containing 15% or 30% minced flesh. Although all the samples were acceptable after 12 months, the addition of minced flesh and storage at ‐ 18°C affected texture and flavor. This was particularly evident for blocks containing 30% minced flesh, and results suggest the addition of minced flesh should be limited to 15%. Changes in dimethylamine and expressed thaw drip may explain the changes in sensory attributes since there were small changes in the control blocks held at −34°C.
Growth and Inactivation of Microorganisms Isolated from Ultrapasteurized Egg
Authors: FOEGEDING P.M. , STANLEY N. W.
Published: August 2006

Microorganisms which survived and grew at 4° or 10°C in ultrapasteurized, aseptically packaged liquid whole egg were isolated and identified. Growth at 4° and 10°C, and inactivation from 50 to 70°C, of selected isolates were evaluated in ultrapasteurized egg. Bacillus circulans and a Pseuriomonas species grew well at 4°C. with generation times of 1.0 and 0.3 days, respectively. Enterococcus fuecalis and B. circulans were the most heat resistant isolates studied. Because B. circulans grew at 4°C and was relatively heat resistant it would be a useful test organism for many applications while E. faecalis would be useful since it was heat resistant and would grow rapidly when the storage temperature is less than ideal.
Nutritional, Sensory and Microbiological Qualities of Labneh Made from Goat Milk and Cow Milk
Authors: RAO D. R. , ALHAJALI A. , CHAWAN C. B.
Published: August 2006

Labneh, a concentrated yogurt product routinely consumed in the Middle East, was prepared from cow milk and goat milk by a procedure normally used in the Middle East. Goat labneh was significantly higher in ash than cow labneh. Protein, fat and total solids were the same. Storage for six months had no significant influence on the chemical composition. Levels of Ca, P and K were higher in goat labneh. Goat labneh protein had significantly higher levels of aspartic acid, threonine, proline, valine and phenylalanine than cow labneh. On the other hand, cow Labneh protein had significantly higher levels of histidine and arginine. Total aerobic counts, lactic acid bacterial counts and counts of yeast and molds decreased by 2 to 4 logtO numbers during 6 months of storage in both labnehs. Storage of goat labneh, but not cow labneh, for six months significantly improved the sensory qualities.
Fractionation of Anhydrous Milk Fat by Superficial Carbon Dioxide
Authors: ARUL JOSEPH , BOUDREAU ARMAND , MAKHLOUF JOSEPH , TARDIF RENE , SAHASRABUDHE MADHU R.
Published: August 2006

Milk fat was fractionated with supercritical CO2 (SC‐CO2) into 8 fractions at temperatures of 50° and 7O°C, over a pressure range of 100–350 bar. Two fractions (L1 and 2) were liquid, 3 fractions (11–3) were semi‐solid and 3 fractions (Sl‐3) were solid at 20°C. The peak melting temperature progressively increased (9.7° to 38.3°C) from fraction L1 to S3. The concentration of short chain (C24‐C34) triglycerides decreased from fraction L1 to S3 while that of long chain (C42‐C54) triglycerides increased gradually. The medium chain triglycerides were more concentrated in fractions L2 and 11–3. The proportion of short (C4‐C8) and medium (ClO‐C12) chain fatty acids decreased and that of long (C14‐C18) chain fatty acids increased gradually from fraction Ll‐S3. The weight average molecular weights and geometric mean‐carbon number of milk fat fractions were in the range from 625.6 to 805.0 and 34.2 to 47.6, respectively, in comparison to 729.3 and 41.O, respectively, for native milk fat, suggesting SC‐CO2 effected a fair degree of molecular weight separation.
Elongational Viscosity Measurements of Melting American Process Cheese
Authors: CAMPANELLA O. H. , POPPLEWELL L. M. , ROSENAU J. R. , PELEG M.
Published: August 2006

The elongational viscosity of melting process American cheese of two commercial brands was determined by compression tests at various temperatures in the range 36–62°C. The elongational viscosity determined at low strain rates (0.01–0.04 sec‐1) had little or no rate dependency in one brand and a moderate dependency in the other. Plots of log viscosity vs reciprocal of the absolute temperature indicated that both Arrhenius' and the WLF models failed to accurately account for the cheese melts temperature dependency and that the differences between the types of cheeses could be expressed in whether the plots had upward or downward curvature. Comparison with the Schreiber meltability index demonstrated that although the latter was associated with viscosity, it could not account for different flow rates at different temperatures.
Ascospore Heat Resistance and Control Measures for Talaromyces flaws Isolated From Fruit Juice Concentrate
Authors: DOUGLAS KING A. , HALBROOK W.U.
Published: August 2006

Talarotnyces flavus were isolated from fruit juice concentrates in two unrelated spoilage incidences of packaged reconstituted fruit juice. The population of survivors in heated fruit concentrate was 0.6 colony forming units (CFU) per gram. The ellipsoidal ascospores diameters were 4.5 ± 6 μm. Potassium sorbate and sodium benzoate prevented outgrowth of T. flavus, the concentration required was lower when the pH of the growth medium was 3.5 instead of 5.4. Conidia were sensitive to 70% ethanol, but ascospores were resistant. Ascospores required heat activation before maximum outgrowth occurred, the time for activation was less with higher activation temperature. Thermal death rate curves were nonlogarithmic but approached logarithmic death rate at higher temperatures. A calculated thermal destruction rate, using the exponential formula, for 1 log10 was 2–7 min at 90°C depending upon the strain; and the approximate z‐value was 10.3°C.
Ethylene Production in Staling Beer
Authors: LYNCH PATRICIA A. , SEO C. W.
Published: August 2006

Levels of ethylene in the headspace of three brands of staling lager beers which were allowed to stale at 40°C increased with storage time. TBA values and browning of staling beers also increased with storage time and coincided with increase in ethylene production. Results indicated that measurement of ethylene in the headspace of beer might be useful to follow beer staling.
Influence of Water Stress on Cold‐Induced Sweetening in Leafy Vegetable, Brassica juncea L.
Authors: LAZAN HAMID , ALI ZAINON MOHD. , MOHD AI'ANI , ONG GIM BEE
Published: August 2006

The occurrence of low temperature sweetening in Brussica juncen L., an apparently chilling‐tolerant leafy vegetables, has been investigated in relation to the effect of water stress and postharvest age (i.e. fresh harvest vs previously stored samples). The magnitude of cold‐induced sweetening in B. juncea leaves was estimated to vary from 10–145% relative to the corresponding nonchilled samples. Previously stored leaves showed greater tendency to accumulate sugars but was apparently less responsive to cold‐induced sweetening than freshly harvested leaves. Water stress synergistically enhanced this low temperature sweetening response; markedly greater and/or faster accumulation of sugars occurred in leaves that were both chilled and stressed. The majority of the total sugar increase was attributable to non‐reducing sugars.
In Vitro Enzymatic Hydrolysis of Phaseolin, the Major Storage Protein of Phaseolus Vulgaris L.
Authors: De SHPANDE S. S. , NIELSEN S. S.
Published: August 2006

Susceptibility of the major storage protein, phaseolin, to different commercially available proteinases was studied in vitro for 17 varieties of Phaseolus vulgaris L. using electrophoretic techniques. Among serine proteinases, trypsin, subtilisin and pronase E readily hydrolyzed the native phaseolin. while chymotrypsin was less effective. Native phaseolin was markedly resistant to a carboxyl proteinase (pepsin) and somewhat resistant to a thio proteinase (papain). Major breakdown products of native phaseolin subunits were of a similar size irrespective of the enzyme used. and had an approximate MW of 22–25 kilodaltons. SDS‐PAGE indicated that heated phaseolin from all the varieties investigated was effectively hydrolyzed by subtilisin, pronase E. pepsin and papain within 30 min, while chymotrypsin and trypsin exhibiting restricted specificity were slightly less effective.
Canola Phytase: Isolation and Characterization
Authors: KIM H. , ESKIN N.A.M.
Published: August 2006

Two phytase isoenzymes were isolated from 8‐day germinated canola cv Regent. Gel filtration chromatography of an ammonium sulfate fractionated extract on Sephadex G‐100 produced one peak with phytase activity. The phytase fraction was separated into two isoenzymes by DEAE‐cellulose chromatography. The optimum pH was 4.5–5.0 and 5.0 for the phytase isoenzymes 1 and 2, respectively. Both isoenzymes exhibited maximum activity at 50°C. Km values at pH 5.0 were 0.36 and 0.25 mM for phytase 1 and 2 isoenzymes, respectively, while molecular weight determination showed both fraction were identical with a molecular weight of 70,100 ± 4,000 daltons.
Antioxidant Effect of Riboflavin Tetrabutylate in Emulsions
Authors: TOYOSAKI TOSHIYUKI , YAMAMOTO AKEMI , MIMESHITA TAKESHI
Published: August 2006

The antioxidant effects of riboflavin tetrabutylate in emulsions in the dark and under irradiation were studied, as was the effect of racemic (rac) α‐tocopherol on the antioxidant action. Riboflavin tetrabutylate had an antioxidant effect in the dark, but an oxidative effect when irradiated, perhaps because the activated oxygen and hydrogen peroxide produced induced lipid peroxidation. The effect of racα‐tocopherol on the antioxidant action of riboflavin tetrabutylate was synergistic in the dark. The results showed that riboflavin tetrabutylate was satisfactory as an antioxidant when the emulsion was protected from light and that the effect was increased by the addition of racα‐tocopherol.
Oxidation of Ascorbic Acid in Copper‐Catalyzed Sucrose Solutions
Authors: HSIEH Y. P. , HARRIS N. D.
Published: August 2006

The effect of sucrose on the oxidation of ascorbic acid (A) in Cucatalyzed (1, 2.5, and 5 ppm) and noncatalyzed solutions was studied at 30°C in samples shaken at various speeds. In unbuffered solutions, all sucrose levels tested (10–40%) were protective of A without shaking; however, all sucrose levels tested were destructive of A at the highest speed of shaking. This observation was much more pronounced in Cu‐catalyzed reactions. Sucrose enhanced the catalytic action of Cu on the oxidation of A. In 0.1M acetate‐buffered sucrose solutions this destructive effect of sucrose was slightly diminished due to the Cu‐complexing effect of the buffer salt.
Sensory Quality of Selected Sweeteners: Unbaked and Baked Flour Doughs
Authors: REDLINGER PATRICIA A. , SETSER CAROLE S.
Published: August 2006

Sucrose, fructose, aspartame, acesulfame K, sodium saccharin, and calcium cyclamate were studied in unbaked and baked shortbreadtype cookies. Sweeteners were evaluated for initial, maximum, and residual sweetness intensity and nonsweet aftertaste for effects of lemon and vanilla flavor on sweetness character. Type of sweetener influenced sweetness quality in unbaked and baked cookies. Intensities and sweetness profiles for the six sweeteners differed between unbaked and baked cookies, particularly for aspartame. Sweetness of sucrose and saccharin were perceived similarly in baked cookies, but they differed in quality and intensity of nonsweet aftertaste. Flavor did not affect initial, maximum, or residual sweetness but nonsweet aftertaste was less intense in lemon and plain unbaked cookies than in vanilla‐flavored unbaked cookies.
Hollow Fiber Ultrafiltration of Maple Sap: A Performance Study
Authors: POULIOT GUY , GOULET JACQUES
Published: August 2006

In an attempt to develop new products from maple sap, membrane technology was used to fractionate and concentrate macromolecular components (10,000 daltons or larger). Permeate fluxes increased with transmembrane pressure, reaching a maximum at 190–200 kPa, at 8–10°C. The flux profiles were similar to those of protein solutions and fruit juices. This method of clarification was successfully applied to obtain a clear “cold sterilized” sap. Application of ultrafiltration to maple farms or industries are discussed.
Temporal Changes in Serum Cholesterol Levels of Rats Fed Casein and Skim Milk Powdered Diets
Authors: KANHAI J. , KIlTS D. D. , POWRIE W. D.
Published: August 2006

The temporal cholesterolemic patterns to skim milk powder (SMP) and reprocessed SMP (RSMP) diets were compared to diets containing casein or laboratory rat chow over a 24‐day period. SMP was hypocholestetemic relative to casein in rats fed a 1% dietary cholesterol. Reprocessing of SMP resulted in an apparent loss of the relative hypocholesterolemic reponse of native SMP. Amino acid analysis of SMP and RSMP, showed only marginally lower lysine levels than casein; however, the Iysine/arginine ratio was higher in SMP than either in casein or RSMP. Available lysine content in SMP was higher than in RSMP, suggesting occurrence of nonenyzmatic browning reactions. Although a similar cholesterolemic response was observed in casein and RSMP, the available lysine content of these two protein sources were markedly different, suggesting that reduced available lysine alone was not totally responsible for the lower cholesterolemic response of SMP, relative to casein.