bluuebunny/crossref_metadata_2025 huggingface dataset:
Effect of Temperature Cycling on the Production of Patulin and Citrinin
Authors: LIN Y. C. , YRES J. C. , KOEHLER P. E.
Published: August 2006

Two strains of Peniciltium urticae (NRRL 2159A and 1952) and one strain of P. cltrinun (NRRL 5927) were used to investigate the effect of temperature Oycling on the production of patulin and citrinin. Temperature cycling (33–25°C, 33–15°C, and 25–15°C) delayed the rate of patulin biogenesis. As a general rule, cultures grown under cycling temmperature conditions produced less patulin than cultures grown a1 constant temperatures. The effect of temperature cycling (30–25°C, 30–15°C, and 25–15°C) on citrinin production was found to vary with the temperature combination.
Ultrastructural Study of Skeletal Fish Muscle After Freezing at Different Rates
Authors: BELLO RAFAEL A. , LUFT JOHN H. , PIGOTT GEORGE M.
Published: August 2006

Goldfish skeletal muscle was examined with the electron microscope to investigate the ultrastructural changes produced by freezing. Aquarium fish were used to circumvent the variables associated with catching and killing large food fish. Muscle tissue was frozen slowly in a refrigerator or quickly in liquid nitrogen. The results confirm the conclusions in the literature that fast freezing produces many small ice crystals which cause minimum dislocation of tissue ultrastructural components, whereas slow freezing generates fewer large ice crystals which distort cells and crush myofibrils. These results reveal the ultrastructural counterpart to those alterations which are visible in the light microscope using much simpler equipment and methodology [Bello et al. (1981), J. Food Sci. 46: 733].
Protein Quality of Fish in Modified Atmospheres as Predicted by the C‐PER Assay
Authors: MOREY K. S. , SATTERLEE L. D. , BROWN W. D.
Published: August 2006

The nutritional quality of proteins from fillets of fresh rockfish (Sebastes spp) stored in air or in a modified atmosphere (MA) of 80% CO2 and 20% O2 at 4°C was evaluated by the Computed Protein Efficiency Ratio (C‐PER) method. This procedure involves determination of in vitro digestibility and the amino acid composition of the samples prior to computation of the C‐PER. Casein was used as a standard. Both air‐held and MA‐held fish showed similar amino acid profiles, but the air‐held fish showed lower in vitro digestibility. The C‐PER values of both types of samples were higher than the C‐PER of 2.50 for standard casein. These results suggest that storage of fish in a modified atmosphere of 80% CO2 and 20% O2 does not result in deterioration in the nutritional quality of the fish proteins.
Reaction of Nitrite and Cytochrome c in the Presence or Absence of Ascorbate
Authors: IZUMI K. , CASSENS R. G. , GREASER M. L.
Published: August 2006

The reaction of nitrite with cytochrome c in the presence or absence of sodium ascorbate was studied. The amount of ferrocytochrome c nitrosyl compound I (cytochrome c · Fe2+‐NO+) formed in the absence of ascorbate was dependent on pH both at initial equal concentrations of nitrite or nitrous acid; the amount formed was very small at pH above 5.0. The presence of ascorbate significantly enhanced the extent of the reaction in the pH range 5.0–6.0. The reaction decreased rapidly at pH above 6.0, but application of heat was effective in giving a large formation of the product. Ascorbate reduced compound I to ferrocytochrome c nitrosyl compound II (cytochrome c · Fe2+‐NO). The relative amounts of the two compounds formed was influenced by pH; at pH below 3.6, a mixture of compound I and II was formed, but only compound II was formed above pH 3.6. Compound II easily gave rise to ferrocytochrome c Cytochrome c probably reacts with nitrite in cured meat if ascorbate or erythorbate is used.
Studies on Colloidal Properties of Whole Egg Magma
Authors: TORTEN JUDITH , EISENBERG HENRYK
Published: August 2006

Alterations in colloidal properties resulting from heat treatment and/or freezing of whole egg magma were studied. Both heating and freezing led to increases in apparent viscosity and in surface tension. All viscosities are non‐Newtonian. Increasing rates of shear followed immediately by decreasing rates resulted in open hysteresis loops; repeated cycles showed only one decrease in viscosity. Polyacrylamide gel electrophoresis demonstrated changes incurred by heat treatments of 60°C, 3.5 min; 64.4°C, 2.5 min; and 68°C, 1 min. Scanning electron microscopy pointed out morphological modifications caused by heating and/or freezing. Sucrose and D‐glucose preserved lower viscosity during frozen storage. In conclusion, a preliminary postulation of colloidal structure in whole egg is presented.
Heat‐Induced Gelation of Hen's Egg Yolk Low Density Lipoprotein (LDL) Dispersion
Authors: NAKAMURA RYO , FUKANO TETSUYA , TANIGUCHI MASAMI
Published: August 2006

The heat‐induced gelation of hen's egg yolk low density lipoprotein (LDL) dispersion (3.5%) was studied in comparison with ovalbumin (OV) and bovine serum albumin (BSA). Stable gels of both OV and BSA were formed only at the narrow pH regions, but LDL gels obtained at every pH between 4 and 9 were stable. The presence of large amounts of salts decreased the rigidity of both OV and BSA gels, especially on the acid side of the isoelectric point of the proteins, but did not affect that of LDL gels at every pH tested. The results indicated that the heat‐induced LDL gels were more stable than those of OV and BSA under various environmental conditions.
Effects of Yogurt and Freeze‐Dried Yogurt on Growth Stimulation of Rats
Authors: McDONOUGH F. E. , HITCHINS A. D. , WONG N. P.
Published: August 2006

Growth was assessed in rats fed diets of freeze‐dried (FD) and liquid milk and yogurt. Microbial growth in liquid milk under feeding conditions lowered pH to 4.5 and caused coagulation; thus, accuracy of comparing liquid diets is questionable. Freeze‐drying eliminated such problems but did not diminish the superior stimulation of growth in rats by yogurt. Weight gains of rats on yogurt were 24.3% higher then for milk when fed as liquid and 24.6% higher when fed FD. Feed efficiencies for yogurt diets were significantly higher than were efficiencies for milk diets. Lactase activity of FD yogurts declined less than 5% during 24 months storage at 10°C.
Prediction of Sorptional Equilibrium Data for Starch‐Containing Foodstuffs
Authors: CRAPISTE G. H. , ROTSTEIN E.
Published: August 2006

Water accounting in a foodstuff can be done using water chemical potential to describe the equilibrium. Inspection of the structure of typical potato tissue leads to recognition of its intervening phases. Considering the chemical potential of water at each phase the corresponding amount of water can be predicted. Using these expressions and typical composition, the equilibrium water content of the foodstuff can be predicted with good agreement with experimental data. A number of correlations have been studied, concluding that the approach presented is the only one providing a good representation in the entire range of moisture contents. The method is extended to beans, white rice, peas and corn.
Effect of Chlorine Treatment on Wheat Flour and Starch: Measurement of Thermal Properties by Differential Scanning Calorimetry
Authors: ALLEN JOHN E. , SHERBON JOHN W. , LEWIS BERTHA A. , HOOD LAMARTINE F.
Published: August 2006

Differential scanning calorimetry (DSC) was used to study the effect of chlorine treatment of wheat flour on the heat of gelatinization of the wheat flour and starch. The DSC thermograms were corrected for heat capacity changes and thermal lag. An endothermic transition occurred in both flours and starches at a temperature commonly associated with starch gelatinization. The enthalpy (ΔH) for the starches was concentration dependent. The chlorine treatment did not affect significantly the transition temperatures nor enthalpies of either the flour or the starch isolated from it. Addition of sucrose delayed the onset of gelatinization and increased the ΔH for both treated and untreated wheat flours and starches.
Functional Properties of Raw and Heat Processed Winged Bean (Psophocarpus tetragonolobus) Flour
Authors: NARAYANA K. , NARASINGA RAO M.S.
Published: August 2006

Nitrogen solubility, emulsification capacity, foam capacity, fat and water absorption capacity of raw and heat‐processed winged bean flour were compared with those of raw soy flour, both as a function of pH and NaCl concentration. Nitrogen solubility vs pH profile showed only one minimum, at pH 4.5. Heat processing of winged bean flour lowered nitrogen solubility. Water and fat absorption capacity of winged bean flour were 2.1 g/g and 1.4 g/g, respectively; those of raw soy flour were 3.1 g/g and 1.2 g/g. Heat processing increased water and fat absorption capacity of winged bean flour by 38% and 57%, respectively. Emulsification capacity of raw winged bean flour was higher than that of raw soy flour by about 30–60% depending on the pH. Heat processing diminished emulsification and foam capacity of winged bean flour by about 35% and 18%, respectively. Incorporation of NaCl up to 0.4M improved emulsification capacity of winged bean flour and foam capacity up to 0.2 M.
Acceptability of Water, Selected Beverages and Foods as a Function of Serving Temperature
Authors: CARDELLO ARMAND V. , MALLER OWEN
Published: August 2006

In Experiment 1 the consumer acceptability of water, four fruit‐flavored beverages and tea was examined at five serving temperatures (38°, 52°, 74°, 97° and 120°F). Results showed significant main effects of beverage and temperature on acceptability ratings and a significant beverage × temperature interaction. Pure water, which was moderately acceptable at low serving temperatures, was the most unacceptable of all samples at high temperatures. In Experiment 2 the acceptability of three beverages and ten solid foods was examined at five serving temperatures (40°, 55°, 70°, 100° and 135°F). Results showed that the acceptability of each food item was greatest in the temperature range at which the food is normally served; except for foods normally served at ambient temperatures. The importance of temperature/acceptability functions for food and beverage selection under conditions where heating and/or cooling is not feasible, and the relationship of the present data to data on temperature/intensity functions in taste were discussed.
Discrimination and Cluster Analysis of Soy Sauce GLC Profiles
Authors: AISHIMA TETSUO
Published: August 2006

Two hundred chromatograms of volatiles in eight brands of soy sauce were analyzed by discriminant and cluster analysis in order to investigate the difference in gas chromatographic profiles among brands. The sensory tests clearly showed differences in aroma quality among brands. Most of the gas chromatograms were correctly classified by stepwise discriminant analysis into their original brands with a few percent of misclassification. After 48 samples were selected by a random process, cluster analysis was performed. The gas chromatograms in each brand combined to make six or seven clusters on the basis of the selected ten peaks. The connection order of clusters shifted according to the peaks selected.
Comparison of High Performance Liquid Chromatographic, Radiometric, and Lactobacillus casei Methods for the Determination of Folacin in Selected Foods
Authors: GREGORY J. F. , DAY B. P. F. , RISTOW K. A.
Published: August 2006

The results of reverse phase high performance liquid chromatographic (HPLC), competitive binding radiometric, and Lactobacillus casei methods were compared for the determination of total folacin in raw cabbage, a fortified cereal, and a fortified infant formula. A cation exchange procedure was developed which permitted the analysis of cabbage folacin by reverse phase HPLC after hydrolysis of folacin polyglutamates with endogenous conjugase. Although general agreement was observed between assays for the cereal product, marked variation was found for cabbage and the infant formula. These results suggest that the accuracy of the radiometric and L. casei assays may be influenced by the distribution of folacin derivatives present and other sample components. Reverse phase HPLC provides a direct analysis which is not subject to such variability.
HPLC Analyses of Amino Acids in Plant Materials as DNP‐Derivatives by Use of Methyl Benzoate as the Internal Standard
Authors: KOZUKUE NOBUYUKI , KOZUKUE ETSUKO , TERAI HIROFUMI , MIZUNO SUSUMU
Published: August 2006

A liquid chromatographic procedure has been developed for the separation and quantification of amino acids in some vegetables by using methyl benzoate as the internal standard. The DNP‐amino acid derivatives are separated on a reverse phase column (LiChrosorb RP‐18, 5 μm), eluted with a linear gradient of 20–75% v/v acetonitrile in 1% v/v glacial acetic acid in water. The column effluent is monitored at 254 run. A total analysis of DNP‐amino acids was completed in less than 55 min. For 14 amino acids and asparagine plus glutamine, separation and quantification were satisfactory. This technique has been used effectively to analyze amino acids in biological samples by the internal standard method.
Analysis of a Model for Water Sorption Phenomena in Foods
Authors: FONTAN C. FERRO , CHIRIFE J. , SANCHO E. , IGLESIAS H. A.
Published: August 2006

The validity of the physical model on which the Hailwood and Horrobin (Trans. Far. Soc. 42B: 84; 1946) isotherm equation was developed was investigated. The results indicate that although the equation may fit sorption data for almost any type of food, it satisfies thermodynamic requirements (i.e. prediction of the temperature dependence) only for proteins and starchy foods. The results also show that plotting enthalpic changes against entropic changes for water sorption satisfies the enthalpy/entropy compensation phenomenon.
Toxicity of Selenium in Brazil Nuts to Rats
Authors: PALMER IVAN S. , HERR AILENE , NELSON TERRI
Published: August 2006

Nuts from Bertholletia excelsa, commonly known as Brazil nuts, were analyzed for selenium. Of 529 nuts from one commercial source, 6% were found to contain 100 ppm selenium or more. The mean value for all nuts was 29.6 ppm and the median value was 13.4 ppm. Hexane extracted high‐selenium Brazil nut meal in a corn‐based diet fed to rats produced toxicity similar to that obtained from seleniferous corn, selenomethionine or sodium selenite as assessed by weight gain, visually scored liver damage, and liver, kidney, and spleen weights. Selenium contents of liver, kidney, spleen, and blood were also determined. It is suggested that the selenium in Brazil nuts is as biologically potent as that from other sources.
Inhibition of Salmonella by Sodium Nitrite and Potassium Sorbate in Frankfurters
Authors: RICE KATHLEEN M. , PIERSON MERLE D.
Published: August 2006

All beef frankfurters and beef‐pork frankfurters containing various levels of sodium nitrite (0, 50, or 156 ppm) or potassium sorbate (0, 0.26, or 0.39%) alone or in combination (50 ppm nitrite + 0.26% sorbate) were prepared. Frankfurters were inoculated with nalidixic acid resistant Salmonella and incubated at 15°C and 27°C for up to 21 days. Frankfurters formulated with 50 or 156 ppm nitrite and incubated at 27°C, or 50 ppm nitrite and incubated at 15°C failed to inhibit the growth of Salmonella. Sorbate alone and sorbate in combination with 50 ppm nitrite were equally effective in inhibiting Salmonella at either temperature and were equivalent to 156 ppm nitrite in inhibiting Salmonella at 15°C.
Utilization of Cheese Whey Permeate in Canned Beans and Plums
Authors: CHANDAN R. C. , UEBERSAX M. A. , SAYLOCK M. J.
Published: August 2006

Navy and kidney beans (Phaseolus vulgaris) were hydrated in water, then canned in brines designated as control, whey permeate (WP), and hydrolyzed lactose whey permeate (HP). Hunter Lab Color Difference and Kramer Shear texture analyses indicated general darkening and increased firmness in permeate treated beans. Total solids and ash increased significantly in the treated samples. There was a significantly lower preference for beans treated with permeate fractions than for control beans. Plums were canned in a control sucrose syrup (20° Brix) and in syrups with 5, 10, 15, 20, and 25% replacement of sucrose with HP, or crystalline glucose‐galactose (GG) mixture. HP plums were generally darker in color and similar in texture to the control samples. Sensory tests showed that general acceptability of HP plums was similar to control samples.
Changes in Free Amino Acids and Creatine Contents in Yellowtail (Seriola quinqueradiata) Muscle during Ice Storage
Authors: SAKAGUCHI M. , MURATA M. , KAWAI A.
Published: August 2006

Free amino acids (FAA) and creatine contents of white and dark muscles of yellowtail (Seriola quinqueradiata) were measured and compared during ice storage. White muscle contained a large quantity of free histidine (1,160 mg/100g), while an equally large amount of taurine (1,150 mg/100g) was present in the dark muscle. Little change in the levels of most FAA occurred in the white muscle during ice storage for over 40 days but in the dark muscle the levels of almost all FAA except taurine increased significantly over a period of 33 days. Creatine was present in higher concentration in the white than in the dark muscle (510 vs 170 mg/100g), while its level did not change in either muscle during the entire storage period.
Chemical and Sensory Assessment of Roundnose Grenadier (Macrourus rupestris) Subjected to Long Term Frozen Storage
Authors: BOTTA J. R. , DOWNEY A. P. , LAUDER J. T. , O'NEILL M.
Published: August 2006

Roundnose grenadier (Macrourus rupestris) were filleted either immediately when they were caught or after storage (gutted or ungutted) in ice for different periods of time. The fillets were frozen and then stored at −23°C for up to 24 months. Both pre‐freezing treatment and frozen storage time significantly (P < 0.05) affected all sensory variables. The sensory quality was very stable during early and intermediate stages of frozen storage and compared very favorably to that reported for other groundfish species. Dimethylamine, trimethylamine, and moisture concentrations were also significantly affected by both pre‐freezing treatment and frozen storage time but extractable protein nitrogen and hypoxanthine were dependent upon an interaction between both major treatments. The usefulness of any of the chemical variables as indices of sensory quality was questionable.
Effects of Laboratory Scale Processing on Chromium and Zinc in Vegetables
Authors: SCHMITT H. A. , WEAVER C. M.
Published: August 2006

Bush beans, kale and soybeans were used as models for studying the effects of processing by canning and freezing upon 51Cr and 65Zn content. Plants were grown hydroponically, intrinsically labeled with 51Cr and 65Zn, and processed either by canning or freezing. Freezing resulted in 65Zn losses of 10.7% for kale, 8.6% for bush beans, and 6.7% for soybeans. A loss of 3.8% of 51Cr resulted during freezing of bush beans. Canning resulted in 65Zn losses of 23% for kale, 19.7% for bush beans, and 28.8% for soybeans. Canned bush beans and kale contained 40.7% and 62.7% respectively, less 51Cr than unprocessed samples. Freezing resulted in a greater mineral retention than canning. Less opportunity for leaching is available in freezing and reduction in radionuclide content of the vegetables by canning was accounted for by transfer to the drained liquid.
Heat Penetration for Sliced Mushrooms in Brine Processed in Still and Agitating Retorts with Comparisons to Spore Count Reduction
Authors: BERRY MAURICE R. , BRADSHAW JOE G.
Published: August 2006

Retail and institutional cans of sliced mushrooms in brine were heated in still and agitating retorts. The Fo values and heat penetration factors were determined from time‐temperature data for various brine headspaces, reel speeds, and fill weights. Mushroom fill weight was the more critical parameter for simulated Sterilmatic and still processes. In the Sterilmatic, increasing the fill weight by 17% reduced the Fo from 9.5 to 5.7 min. Compacting mushrooms during filling reduced the Fo from 21.8 to 4.3 min in the still retort. A microbial method of process determination was conducted for selected agitated processes to compare with heat penetration. The integrated sterilization value, based on spore count reduction, exceeded Fo by as much as 7.2 min in the 603 × 700 can, indicating the two sterilization values are not directly comparable.
Recovery of Lactose from Aqueous Solution Using Group IIA Metal Chlorides and Sodium Hydroxide
Authors: QUICKERT STEPHEN C. , BERNHARD RICHARD A.
Published: August 2006

Recovery of lactose from 5% (w/v) aqueous solutions using strontium, magnesium, and calcium chlorides and sodium hydroxide as precipitating agents was investigated. The effects of sodium hydroxide to metal ion and metal ion to lactose molar ratios, temperature, time and order of addition of reagents were examined. Maximum recoveries were: 26% for strontium, 55% for magnesium and 97% for calcium. Recovery data were analyzed by multiple, nonlinear regression and response surface methodology to obtain plots of the relationship between the variables. Lactose recovery with metal hydroxides appears to involve a complexation process, and is not strictly an adsorptive process.
Inhibition of Mold in Bread By Dimethyl Fumarate
Authors: ISLAM MIR N.
Published: August 2006

Eleven batches of white bread containing 0–1.92g of dimethyl fumarate (DMF) or calcium propionate (CP) per kg flour were prepared by a sponge dough formulation. The loaves were packaged in polyethylene bags, stored at 22–23°C and 45–55% R.H., and periodically observed for visible signs of mold growth. The mold‐free shelf‐lives of loaves containing CP ranged from 16–30 days. Loaves containing 0.32g or more of DMF per kg flour exhibited no mold growth during 475 days of storage. The quality characteristics of loaves containing DMF, as determined by volume, firmness, % moisture, water activity and sensory evaluation were similar to those of loaves containing CP.
Effect of Oxygen, Carbon Dioxide, and Nitrogen on Maple Syrup Stored in Plastic Jugs
Authors: SENDAK P.E.
Published: August 2006

Six maple syrups were stored in the dark for 6 months in pigmented and unpigmented high‐density polyethylene jugs at room temperature (72°F) in three gas environments‐nitrogen, oxygen, and carbon dioxide. The syrup was analyzed for changes in flavor, color, and pH. A taste panel, tasting syrup from pigmented jugs only, detected flavor change in both the oxygen and carbon dioxide environments. There were statistically significant interactions for changes in both color and pH between gas and syrup treatments. The greatest darkening of color and decrease in pH were associated with the carbon dioxide. Jug pigmentation had no detectable effect on the syrup.
Volatile Constituents of Loquat (Eriobotrya japonica Lindl.) Fruit
Authors: SHAW P. E. , WILSON C. W.
Published: August 2006

Eighteen volatile compounds have been identified in a methylene chloride extract of a distilled fraction from loquat fruit. Individual compounds were identified by comparison of gas chromatographic retention times and mass spectra with those for authentic compounds. Major components phenyl ethyl alcohol, 3‐hydroxy‐2‐butanone, phenylacetaldehyde and hexen‐1‐ols, and minor components, ethyl acetate, methyl cinnamate and β‐ionone probably contribute to the fruity‐floral flavor of the fruit.
Extending Shelf‐Life of Fresh Wet Red Hake and Salmon Using CO2‐O2 Modified Atmosphere and Potassium Sorbate Ice at 1°C
Authors: FEY M. S. , REGENSTEIN J. M.
Published: August 2006

The ability to safely extend the shelf‐life of fish would open up the possibility of shipping fresh wet fish by boat. Red hake and salmon can be successfully held for almost 1 month and still be sensorally acceptable. A 60% carbon dioxide:20% oxygen:20% nitrogen‐modified atmosphere with a 1% potassium sorbate ice was most satisfactory. CO2 did not lower the pH of the fish. Low temperature (1°C) and presence of both oxygen and potassium sorbate served as protection against botulism development. The presence of oxygen, even with salmon, did not lead to rancidity (TBA) problems. The Torrymeter can be used to monitor red hake quality. Work incorporating potassium sorbate dips before modified atmosphere storage with or without potassium sorbate ice is needed.
Ham Massaging. Effect of Massaging Cycle, Environmental Temperature and Pump Level on Yield, Bind, and Color of Intermittently Massaged Hams
Authors: GILLETT T. A. , CASSIDY R. D. , SIMON S.
Published: August 2006

Commercially available hams (7.69–9 kg) were open face boned, closely trimmed of fat and then stitch pumped with various levels of pickle to determine the efficacy of pump level, massage cycle, or temperature of the ham during massaging on cook shrink, USDA yield, bind, and cured color intensity and uniformity. On a constant time basis, continuous massaging appeared superior to intermittent massaging and shorter rest periods were superior to longer rest periods where intermittent massaging was used. High pump levels (30, 35%) gave correspondingly higher cook shrink losses and lower bind values (adhesion) than low pump levels. But the 35% pump level gave the best combination of cured color intensity, uniformity and yield yet still provided sufficeint bind for slice durability. Ideal environmental massaging temperatures appeared to be between 4.4°C and 10°C for maximizing cured color development and yield. Bind was reduced at 10°C; however, no problem in slice durability was experienced.

SUMMARY AND CONCLUSIONS

FIG. 1 SUMMARIZES the effect of factors identified in this study which influenced bind. Note that as the action time increased or rest period declined in the massaging cycles the bind increased in a linear and quadratic manner. Therefore, actual massaging time in a cycle should be long in comparison to the rest period to promote bind—such cycles also reduce cook shrinkage. Continuous massaging appears to be a better practice than intermittent massaging, provided ham tearing is not excessive.

Bind decreased in a linear manner as pump levels increased, suggesting that more problems can be expected with adhesion of meat particles and slice durability as pump levels rise. Apparently, cook shrinkage also increases as pump levels rise.

The effect of high environmental massaging temperature (10°C) can be considered detrimental to bind; however, since high temperatures also reduce voids and enhance cure color intensity, relatively high temperature massaging (7°C) is still recommended.

Fig. 2 identifies three factors which influenced cure color intensity in a linear manner. Increasing environmental massaging temperature, higher pump level and using cycles with longer action periods and shorter rest periods, all promoted intense cure color. Increasing the action interval in the massaging cycles caused a linear increase in color uniformity of hams while temperature had no effect (Fig. 3). Increasing pump levels promoted a linear and quadratic effect on color uniformity. As high pump levels were reached the effect on color uniformity diminished. Pump levels near 35% gave good yield and cure color intensity, excellent color uniformity, and provided sufficeint bind for slice durability under the conditions of this study.
Relationship of USDA Maturity Groups to Palatability of Cooked Beef
Authors: SMITH G.C. , CROSS H.R. , CARPENTER Z.L. , MURPHEY C.E. , SAVELL J.W. , ABRAHAM H.C. , DAVIS G.W.
Published: August 2006

In comparison to carcasses of B, C or E maturity, carcasses of A maturity produced broiled steaks which: (a) had higher (P < 0.05) palatability ratings in 62 to 86% of comparisons, (b) were decidedly less variable (C.V.), (c) were more likely to be assigned high (≥ 6.00) and less likely to be assigned low (≤ 2.99) sensory panel ratings, and (d) were more likely to have low (≤ 3.63 kg) and less likely to have high (≥ 6.35 kg) shear force values. Position within the A or A + B maturity group(s) explained 0–4% (loin steaks) and 10–18% (round steaks) of the observed variation in overall palatability ratings and/or shear force values.
Evaluation of Various Methods for Roasting Frozen Turkeys
Authors: CORNFORTH D. P. , BRENNAND C. P. , BROWN R. J. , GODFREY D.
Published: August 2006

Frozen turkeys were roasted to a lower than normal final temperature (71.1°C, 160°F) by one of the following methods: (1) foil tent, 93.3°C (200°F) oven; (2) foil wrap, 93.3°C (200°F) oven; (3) foil tent, 162.8°C (325°F) oven; (4) roasting bag, 176.7°C (350°F) oven; (5) foil wrap, 204.4°C (400°F) oven; or (6) microwave oven. Birds roasted by low temperature roasting methods received highest ratings for most attributes. Basted birds were preferred for all eating quality attributes. Microwave roasted birds reached final temperature fastest and with least energy consumption, but were rated low in appearance and eating qualities, and often had undesirably pink thigh joints. Turkeys inoculated with Salmonella typhimurium and Clostridium perfringens vegetative cells were essentially sterilized by all roasting methods. These methods can be considered as convenient alternatives to conventional roasting procedures.
Tenderization of Beef: Effect of Enzyme, Enzyme Level, and Cooking Method
Authors: FOGLE D. R. , PLIMPTON R. F. , OCKERMAN H. W. , JARENBACK L. , PERSSON T.
Published: August 2006

The effect of different activity levels of papain and bromelin on shear force values and protein hydrolysis product formation in bovine deep pectoral muscle tissue was studied at two rates of heat penetration. Slow cooking required much lower activity levels than did fast cooking in order to produce the same reduction in shear force for both papain and bromelin. In general, increasd enzyme activity level resulted in increased levels of water‐soluble protein hydrolysis products. Regression lines and correlation coefficients for free‐amino‐bearing compounds and free hydroxyproline vs shear force indicated that progressive enzyme induced loss of physical integrity was accompanied by increased solubilization of the protein hydrolysis products measured.
A Pilot‐Plant Study of Continuous Ultrasonic Extraction of Soybean Protein
Authors: MOULTON K. J. , WANG L. C.
Published: August 2006

Methods were studied to extract soybean proteins from commercial defatted flakes with ultrasonic energy, continuously and efficiently, in a pilot plant. Studies also included batchwise sonication of aqueous soybean slurries in a tank. Parameters investigated included soybean‐to‐solvent ratios of 1:10, 1:20, and 1:30; solvents of tap water and 0.1N NaOH; and extraction with and without sonication. Protein yield and energy requirements for extraction were measured to correlate the operating condition with the extent of protein extraction. For a residence time of 0.7 sec in the continuous sonication process, the extracted protein yield was greatest at 1:30 soy‐to‐alkaline solvent ratio. Energy input to produce protein isolate is the least at 1:10 soy‐to‐alkaline solvent. Although the continuous sonication procedure is workable, the commercial operation remains to be tested.
Preliminary Evaluations of a New Type of Kishk Made From Whey
Authors: HAMAD AHMED M. , FIELDS M. L.
Published: August 2006

An acceptable whey‐based kishk was prepared by mixing fermented whey with parboiled wheat at a ratio of 3:1 (v/w). Amino acid analyses for both total and free amino acids indicated that both kishks had adequate amino acid balances for a nutritious food. The riboflavin content of the whey‐kishk was 0.14 mg/100g whereas it was only 0.08 mg/100g in the yogurt‐kishk. The niacin contents were 3.17 mg and 3.36 mg/100g of yogurt‐based kishk and whey‐based kishk, respectively.
Sponge‐and‐Dough Bread: Effects on Fermentation Time, Bromate and Sponge Salt Upon the Baking and Physical Dough Properties of a Canadian Red Spring Wheat
Authors: PRESTON K. R. , KILBORN R. H.
Published: August 2006

The effects of fermentation time and bromate level with 0.15 and 1.0% sponge salt on the sponge‐and‐dough bread quality and physical dough properties of a Canadian red spring wheat sample (No. 1 CWRS‐13.5) have been studied. At the higher sponge salt level, fermentation requirements were substantially reduced for each bromate level. The higher sponge salt level also reduced oxidation requirements and gave bread of acceptable quality over a much wider range of fermentation times. Changes in sponge heights during fermentation and dough energy requirements during mixing and sheeting suggested that the higher sponge salt level increased gas retention properties.
Texture of Yeast Breads Containing Soy Protein Isolates: Sensory and Objective Evaluation
Authors: ELGEDAILY AFAF , CAMPBELL ADA MARIE , PENFIELD MARJORIE P.
Published: August 2006

Three soy protein isolates were substituted on an equal protein basis for soy flour in a yeast bread formula. The consumer texture profile technique was used for sensory evaluation of the breads. A compression cage attached to an Instron was used for objective evaluation of textural characteristics. Panelists noted differences in smoothness, uniformity of cell distribution, chewiness, greasiness and crumbliness among the soy‐containing breads. Deviations from the perceived ideal bread were shown for most textural characteristics. Soy isolates influenced volume, specific volume, hardness, springiness, gumminess and chewiness of the breads.
Effects of Acidified Processing and Storage on Proteins and Lipids in Mung Bean Sprouts
Authors: FARHANGI MEHDI , VALADON L. R. G.
Published: August 2006

Fresh mung bean sprouts contained 5.3g protein/100g fresh weight which decreased slightly on blanching and on bottling and canning. Storage of bottled seedlings for 6 months at 35°C caused the largest loss in total protein. The protein contained the essential amino acids tryptophan, valine, leucine, phenylalanine, arginine, lysine and histidine. Total lipids of fresh mung bean sprouts were 350 mg/100g fresh weight and were not greatly affected by blanching nor by canning or bottling. When the bottled seedlings were stored at 10°C and at RT, the canned seedlings at RT, there was some effect on total lipids in that only bottled seedlings at 35°C showed a significant decrease in lipids. After storage at the three temperatures there were increases in glycolipids and decreases in phospholipids, due mainly to increases in monogalactosyldiglyceride and decreases in phosphatidic acid respectively.
Nutritional Characteristics of Distiller's Spent Grain
Authors: RANHOTRA G. S. , GELROTH J. A. , TORRENCE F. A. , BOCK M. A. , WINTERRINGER G. L. , BATES L. S.
Published: August 2006

Five distiller's spent grain (DSG) samples were analyzed for their compositional and nutritional (protein efficiency ratio, PER) values. The protein content (N × 6.25) of these samples ranged from 26.9–34.9% (air‐dry basis). True protein content, however, was substantially lower. Dietary fiber content of samples ranged from 29.1–35.8%. Samples contained about 3% nucleic acid. All samples contained appreciable amounts of potassium, magnesium, phosphorus, zinc, copper, iron, chromium, thiamin, riboflavin and niacin. The lysine content of DSG samples ranged from 2.50–3.74 g/100g protein. Except for one sample (PER, 1.7), the quality of protein in the samples was low (PER, 0.6 ± 0.1).
Mathematical Models for Nonsymmetric Freezing of Beef
Authors: DE MICHELIS A. , CALVELO A.
Published: August 2006

A microscopic balance with simultaneous change of phase together with equations for predicting the thermal properties as a function of the ice content and a cryoscopic descent model are used to simulate the nonsymmetric freezing of a beef slab. The equations are solved numerically to obtain temperature profiles as well as freezing times. Comparison with experimental results shows good agreement. A variation of the thermal center position throughout the freezing process is detected and assumptions to predict its position in the different periods of freezing are supplied. On the basis of these assumptions a simplified model for calculating processing times in plate freezers is proposed, showing good agreement with experimental freezing times and with predictions obtained from the numerical model.
A Method for the Analysis of ATP Metabolites in Beef Skeletal Muscle by HPLC
Authors: CURRIE RONALD W. , SPORNS PETER , WOLFE FRED H.
Published: August 2006

A method to determine inosine, hypoxanthine, NAD, AMP, IMP, IDP, ADP, adenylosuccinic acid, ITP and ATP contents in postmortem muscle by HPLC has been developed. The method consists of an homogenization of the muscle in 0.5M HClO4 or 10% TCA, extraction of the compound with 0.5M tri‐n‐octylamine/Freon 113 and single injection chromatography on a Whatman Partisil‐10/25 SAX column.
Interactions of Soluble Iron with Wheat Bran
Authors: CAMIRE A. L. , CLYDESDALE F. M.
Published: August 2006

Soft white and hard red wheat bran were found to contain 98.8 and 99.2% water insoluble iron, respectively. As the concentration of iron added to wheat bran was increased, less of the total added iron was bound. Ascorbic acid was found to inhibit binding of ferrous iron to wheat bran. It was found that boiling for 1 hr in a boiling water bath (BWB) had no effect on the destruction of phytic acid in wheat bran, whereas toasting for 1 hr at 178°C (350°F) and boiling for 1 hr in 1N HC1 had a significant effect.
Unsaturated Iron‐Binding Capacity of Human Milk
Authors: GOLDSMITH S. J. , EITENMILLER R. R. , BARIMHART H. M. , TOLEDO R. T. , RAO V. N. M.
Published: August 2006

The unsaturated iron‐binding capacity (UIBC) and lactoferrin concentration of human milk from early stages of lactation were determined. The UIBC decreased significantly (p < 0.01) from 342 μg Fe/100 ml at the early transitional stage to 261 μg Fe/100 ml at the transitional stage and 215 μg Fe/100 ml at the mature stage. The lactoferrin concentration decreased significantly (p < 0.01) from 406 mg/100 ml at the early transitional stage to 241 mg/100 ml at the mature stage. No significant diurnal variations in UIBC or lactoferrin concentration were noted. Approximately 60% of the UIBC was retained after three different pasteurization treatments while less than 40% of the lactoferrin was retained. Seventy‐five percent of the UIBC was retained after sterilization; however, lactoferrin was completely destroyed. After frozen storage, the UIBC of the initial sample increased by 37% while the lactoferrin concentration decreased by 30%. These results indicate that there is not a direct relationship between iron‐binding capacity and lactoferrin concentration.
Correlation of Ethanol Concentration with Sensory Classification of Decomposition in Canned Salmon
Authors: HOLLINGWORTH THOMAS A. , THROM HAROLD R.
Published: August 2006

Canned salmon samples of four species (sockeye, pink, coho, and chum) were analyzed for ethanol content. A highly significant correlation (r = 0.71, p < 0.001, Pearson;r = 0.80, p = 0.001, Spearman) was found between the ethanol content and the sensory classification of decomposition in canned salmon. This relationship has potential use as a means of objectively confirming the initial sensory classification of canned salmon.
Sorption Isotherms and Drying Rates for Mullet Fillet and Roe
Authors: CHAU K. V. , HEINIS J. J. , PEREZ M.
Published: August 2006

Desorption isotherms at 25°C and 43°C and adsorption isotherms at 25°C were determined for salted and unsalted female roe of mullet (Mugil cephalus). Isotherms for ground white muscle of mullet were also determined for desorption at 25°C, 43°C, and 54.5°C, and for adsorption at 25°C. Adsorption‐desorption hysteresis was evident for the sigmoid shaped isotherms. At 45°C and 15% RH, and also at 45°C and 25% RH, mullet fillets dry almost four times faster than mullet roe. An air temperature lower than 45°C should be used to obtain an acceptable color for the roe.

DESORPTION AND ADSORPTION isothems at several temperatures were determined for salted and unsalted female roe of mullet, and ground white muscle of mullet. All isotherms are sigmoid shaped, typical of isotherms for food products. Adsorption‐desorption hysteresis was also evident for salted and unsalted roe, and for ground white muscle. At any given temperature and relative humidity, the equilibrium moisture content for unsalted roe was always lower than that for salted roe.

Under the conditions tested, mullet fillets dried almost four times faster than roe. Roe placed in an air stream did not dry faster than roe in still air at the same temperature and relative humidity. This indicated that the restriction to moisture removal was in the moisture migration within the roe rather than at the roe surface. Air temperature should be lower than 45°C to prevent excessive browning of the row. Browning began on the tips and continued toward the center of the roe.
Effect of Tannic Acid on a Low Tannin African Sorghum Variety in Relation to Carbohydrate and Amylase
Authors: CHUKWURA E. N. , MULLER H. G.
Published: August 2006

The effect of concentrations of 0‐3% tannic acid on root growth, starch, soluble carbohydrate and alpha and beta amylase was determined during germination of a low tannin sorghum variety. At higher concentrations of tannic acid root growth was suppressed. Starch degradation and accumulation of soluble carbohydrates were reduced and both alpha and beta amylase synthesis was decreased. This suggests that tannins retard starch degradation indirectly by inhibiting the synthesis of starch hydrolytic enzymes during germination.
Minced Fish Production From Capelin (Mallotus villosus). A New Method for Gutting, Skinning and Removal of Fat from Small Fatty Fish Species
Authors: EIDE OLA , BøRRESEN TORGER , STRøM TERJE
Published: August 2006

A new method for the production of fish mince from a small fatty fish is presented. The method involves (a) cutting the fish into short pieces, (b) washing out the depot fat, dark pigments and viscera under acid (pH 4) or neutral conditions, and (c) bone separation. The resulting mince has a white appearance and a low fat content (approximately 7% of dry wt). The water‐holding capacity of the acid mince is low, whereas neutral minces have values corresponding to cod mince. The fish oil can easily be recovered. Characterization of the lipids in capelin mince is presented.
Storage, Functional and Processing Characteristics of Pre‐ and Postrigor Beef Preblends for Wiener Production
Authors: ABU‐BAKAR A. , REAGAN J. O. , WYNNE R. L. , CARPENTER J. A.
Published: August 2006

Pre‐ and postrigor coarse ground beef was preblended with either salt, salt plus antioxidants or salt plus nitrite and stored for an extended period of time at 2°C. Although prerigor preblends had a lower pH and more salt‐extractable protein, smokehouse yields for pre‐ and postrigor wiener batters were similar. Wieners prepared from prerigor raw materials were generally more acceptable in appearance, flavor and juiciness and more desirable than wieners prepared from postrigor raw materials. Desirable sausage making qualities of prerigor beef raw material can be maintained by pre‐blending raw material with 3% salt plus 60 ppm nitrite, packaging preblends to minimize exposure to air and storing at 2°C for up to 28 days. Addition of a mixture of butylated hydroxyanisole, butylated hydroxytoluene and citric acid to the preblend had no effect on functional quality of the raw materials.
Effects of Vacuum Mixing and Precooking on Restructured Steaks
Authors: WIEBE W. R. , SCHMIDT G. R.
Published: August 2006

The effects of vacuum mixing and precooking on the binding strength and cook yield of restructured steaks were evaluated. Vacuum mixing was responsible for an increased binding strength of the restructured steak, but had no effect on the cook yield. Precooked, reheated steaks had a significantly higher binding strength, but a lower cook yield than steaks cooked from the frozen, raw state.
Incorporation of Blood Proteins into Sausage
Authors: CALDIRONI H. A. , OCKERMAN H. W.
Published: August 2006

The possibility of introducing beef plasma and decolorized globin proteins as ingredients in meat emulsions of cooked sausages was evaluated. The emulsifying capacity (EC) of plasma proteins was similar to that of meat, but globin proteins showed significantly lower EC values. The latter could be enhanced when plasma proteins were added in proportions ranging from 10 to 65%. Combinations of meat, plasma and globin proteins, containing up to 20% blood proteins, yielded acceptable EC values. These values were affected by the fat content of the meat in the emulsions and especially by the total content of proteins. Up to 12% of plasma protein and different combinations of plasma: globin proteins, containing up to 5% of the latter (12% of total protein replaced), was used in the preparation of cooked sausages. This yielded an acceptable product as ranked by a sensory panel.
Water‐Holding Capacity and Textural Acceptability of Precooked, Frozen, Whole‐Egg Omelets
Authors: O'BRIEN SALLIE WILLIARD , BAKER ROBERT C. , HOOD LAMARTINE F. , LIBOFF MYRA
Published: August 2006

Precooked, frozen omelets were analyzed for moisture loss, expressible moisture, shear‐force, and sensory evaluation to determine water‐holding capacity and‐ textural acceptability. Addition of 0.1% xanthan gum, application of moist heat in cooking, and cryogenic freezing with liquid carbon dioxide or nitrogen minimized moisture loss and shear force. Sodium. carboxymethylcellulose (CMC), pre‐gelatinized tapioca starch and sodium tripolyphosphate additives performed satisfactorily, but omelets containing xanthan gum were consistently rated highest in sensory evaluation of several treatments, including fresh and untreated control omelets. Steaming omelets for five minutes combined with cryogenic freezing produced a desirable‐ omelet, requiring no additives. Steamed omelets were rated comparable to baked omelets in most sensory parameters.
Stabilization of Frozen Goat Milk Concentrates by Enzymatic Lactose Hydrolysis
Authors: GUY E.J.
Published: August 2006

Frozen 3:1 and 4:1 whole goat's milk concentrates were stored at −14°C for up to 10 months with minimal changes in physical stability and no loss of flavor quality when reconstituted. The processing sequence required HTST pasteurization, lactose hydrolysis by lactase enzyme (36% hydrolysis for 3:1 concentrates and 52% hydrolysis for 4:1 concentrates), repasteurization, condensing in vacua, post heating at 71°C for 30 min, addition of Tenox 6 (0.01g/100g fat), canning, sealing, and freezing. Post heating of the concentrates was necessary for their stability but slightly lowered their hedonic flavor ratings. These stored concentrates resist freeze‐thaw cycling up to 3 times without any physical destabilization or further change in flavor scores.
Development, Utilization and Protein Quality of Potato:Soy:Egg Flakes
Authors: HARGETT C. A. , NELSON A. I. , WEINGARTNER K. E. , ERDMAN J. W.
Published: August 2006

Various ratios of potato:full‐fat soy:whole egg (P:S:E) were combined and drum dried to yield flakes which were rehydrated and formed into baked or fried patties. Methods were developed to utilize either fresh or dehydrated potatoes for flake production. Sensory evaluations showed 60:34:6 P:S:E fried patties to be more generally accepted than baked patties. Freezing of the uncooked dough prior to frying or baking was shown to be a good storage method. P:S:E flakes (60:34:6) were also substituted for 12% of patent wheat flour in bread. P:S:E supplementation improved the protein efficiency ratio (PER) of patent flour wheat bread. PER's for 60:34:6 P:S:E flakes and baked patties were equivalent to casein.