bluuebunny/crossref_metadata_2025 huggingface dataset:
BLADE TENDERIZATION OF BEEF PSOAS MAJOR AND SEMITENDINOSUS MUSCLES
Authors: SEIDEMAN S. C. , SMITH G. C. , CARPENTER Z. L. , MARSHALL W. H.
Published: August 2006

Muscles from 20 U.S. Good carcasses were passed through a blade tenderizer one (IX), two (2X) or three (3X) times to determine effects on cooking and palatability characteristics. Psoas major (OX, IX) and semitendinosus (OX, IX, 2X, 3X) muscles were studied. Blade tenderization had little or no effect on thawing loss, cooking loss, cooking time or degree of doneness for steaks from either muscle. Blade tenderization (IX) decreased (P < 0.05) shear force requirements and amounts of organoleptically detectable connective tissue and increased (P < 0.05) ratings for tenderness for cooked steaks from both muscles. Shear force data suggested that semitendinosus can be made as tender as psoas major by blade tenderization (2X), but organoleptic data did not support such a conclusion, suggesting that sensory panel members considered factors other than or in addition to resistance to shear in assessing relative tenderness. Blade tenderization enhanced the tenderness of two muscles which differ greatly in connective tissue content. Absolute response to blade tenderization (IX) was greater for semitendinosus (by 0.3 kg, shear force; by 0.5 rating scale units, connective tissue amount; and by 0.2 rating scale units, tenderness) than for psoas major. Data suggest that blade tenderization disrupts connective tissue, but not to the extent that would allow blade tenderized muscles high in connective tissue to be used interchangeably with untreated muscles of low connective tissue content.
TEXTURAL AND MECHANICAL SHAPING CHARACTERISTICS OF COMMINUTED SHRIMP‐BINDING MATRIX AGENT COMPOSITIONS
Authors: SOO HONG‐MING , SANDER EUGENE H.
Published: August 2006

Textural characteristics of fabricated breaded shrimp are influenced by composition and processing parameters. The contributions (to final cooked shrimp texture) of geographic source, protein and moisture content of shrimp, comminuting and mixing method used, and matrix agent amount and composition were investigated. The Universal Penetrometer was used to determine consistency of comminuted shrimp‐matrix agent mixtures and the use of these data to predict optimum mechanical extruder performance was evaluated. The effect of matrix agent composition and level on extruder performance was also investigated. Protein content of shrimp varies with geographic origin; as protein level increases, Instron springiness values on cooked patties also increase. Choice of comminuting‐mixing method influences final Instron TPA values. Highest springiness values were obtained using a silent cutter technique which minimized particulate retention and probably maximized extracted myofibrillar protein in the final comminuted shrimp‐matrix agent mixture. Matrix agent composition and choice play an important role in extruder performance and final shape texture; as matrix agent level was increased to 12%, the temperature had to be increased to 4.4°C in order to insure optimum consistency and plastic flow. Highest Instron springiness values for cooked shrimp patties were obtained using isolated soy protein (ISP) and the lowest values were obtained using a starch‐gum base matrix agent.
A METHOD FOR DETERMINATION OF TANNINS IN FOODS BY MEANS OF IMMOBILIZED PROTEIN
Authors: HOFF J. E. , SINGLETON K. I.
Published: August 2006

Immobilized bovine serum albumin (BSA) binds tannins selectively at pH 4. Monomeric polyphenolic substances such as gallic acid, chlorogenic acid and catechol do not interact with the protein under these conditions. The protein‐tannin complexes are dissociated by organic solvents such as methanol or dimethylformamide and the released tannins may be recovered in pure form. These principles have been utilized in the design of an analytical method which utilizes small columns of Sepharose‐BSA to achieve separation between the two groups of compounds.
MONO‐DISACCHARIDE ANALYSIS OF CONFECTIONERY PRODUCTS BY HIGH PRESSURE LIQUID CHROMATOGRAPHY ESPECIALLY RELATING TO PRECOLUMNS AND OTHER SUGGESTIONS FOR CONTENDING WITH CONTAMINANTS
Authors: TIMBIE D. J. , KEENEY P. G.
Published: August 2006

Using a “μBONDAPAK/Carbohydrate” column, glucose, fructose, sucrose, maltose and lactose in several confectionery products were separated and quantitated. Inclusion of a Corasil I precolumn in the HPLC system to filter out colloidal protein and suspended material greatly reduced pressure build‐up and prevented deterioration of the carbohydrate column. No more than 40 min was needed for complete sample preparation and analysis. Discussed are precolumns and HPLC operating parameters which help maintain the integrity of the carbohydrate column. Suggestions are applicable to complex food systems in general as weE as confectionery products in particular.
IDENTIFICATION OF THE MAJOR VOLATILE COMPONENTS OF COOKED BEETS
Authors: PARLIMENT THOMAS H. , KOLOR MICHAEL G. , MAING IL Y.
Published: August 2006

The volatile constituents of cooked beets (Beta vulgaris), obtained by distillation‐extraction of the beets, were separated by gas chromatography and subjected to infrared and mass spectral analysis and 17 components were identified. A unique feature of this vegetable is the high concentration of 4‐methylpyridine and pyridine, which constitute about 60% of the total volatiles. Other components present at greater than 1% level include dimethyl sulfide, isovaleraldehyde, ethanol, isopentanol and furfural. The occurrence of geosmin and 2‐methoxy‐3‐secbutylpyrazine were confirmed; the low flavor thresholds of these compounds suggest they play a role in beet flavor.
BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS
Authors: MACFARLANE J. J. , SCHMIDT G. R. , TURNER R. H.
Published: August 2006

Suspensions of myosin, actomyosin and sarcoplasmic protein, isolated from beef semitendinosus muscle, were prepared at several protein concentrations and with various amounts of added sodium chloride up to 1.4M. An aliquot from each suspension was pressed between two pieces of muscle of fixed cross‐sectional area and cooked. Binding strength was estimated from the force required to separate the meat pieces. At salt concentrations up to 1M the binding strength of myosin was superior to that of actomyosin (P = 0.05 – 0.001), and that of sarcoplasmic protein was too low to be measured by the techniques that were used. However in the absence of added sodium chloride, a mixture of sarcoplasmic protein and myosin had greatest (P = 0.05) binding strength.
THE 30,000‐DALTON COMPONENT OF TENDER BOVINE LONGISSIMUS MUSCLE
Authors: MACBRIDE MAURINE A. , PARRISH F. C.
Published: August 2006

Eight tender and eight tough bovine longissimus samples were selected on the basis of significant differences in sensory tenderness score, Warner‐Bratzler shear force value and myofibril fragmentation index. Longissimus samples were removed from carcasses at 1 day postmortem storage (2°C). These samples were subsequently analyzed for sarcomere length, sarcoplasmic and myofibrillar protein concentration, collagen concentration, pH values, fat and moisture content. SDS‐polyacrylamide gel electrophoresis was used to further characterize the KC1 soluble myofibrillar proteins. No significant differences between groups were found for sarcomere length and chemical properties. A major difference, however, was detected between tough and tender muscle with SDS‐polyacrylamide gels. That is, the 30,000‐dalton component was present in tender longissimus, but it was absent in tough longissimus muscle. These results show that (1) the 30,000‐dalton component is closely associated with tender steak and high myofibril fragmentation; (2) tenderness can be objectively detected early during postmortem aging; and (3) the presence, or absence, of the 30,000‐dalton component offers the potential, after further investigations, of being useful as an index of tender or tough longissimus muscle.
IRON BIOAVAILABILITY OF HAND‐DEBONED AND MECHANICALLY DEBONED BEEF
Authors: FARMER BONNIE R. , MAHONEY ARTHUR W. , HENDRICKS DELOY G. , GILLETT TEDFORD A.
Published: August 2006

Iron content and bioavailability of mechanically‐deboned (MD) and hand‐deboned (HD) beef was investigated. Shank and plate bones with residual meat from utility grade animals were treated by both deboning processes. Iron content of MD meats was higher than HD meats. Rats were made anemic and fed one of the following diets: basal, basal + FeSO4, MD shank, HD shank, MD plate or HD plate. Hemoglobin regeneration served as the basis for measuring iron utilization. The iron from FeSO4 was most efficiently utilized. Iron from HD shank and HD plate were better utilized than iron from MD shank and MD plate.
A COMPARATIVE STUDY OF THE CHANGES IN HEN PECTORAL MUSCLE DURING STORAGE AT 4°C AND –20°C
Authors: YAMAMOTO KATSUHIRO , SAMEJIMA KUNIHIKO , YASUI TSUTOMU
Published: August 2006

Evidence has been presented to show that myofibrillar fragmentation is the principal cause of the tenderness of poultry meat. Changes in actinmyosin interaction seems to play some role during frozen storage at −20°C. The changes in shear force and myofibrillar fragmentation of hen pectoral muscle during storage at 4°C and −20°C were studied, comparatively. The shear force values of postrigor muscle stored at 4°C and those of frozen muscle were about half of the fresh muscle values. Myofibrillar fragmentation in samples stored at 4°C was complete on 3rd day postmortem; whereas it proceeded gradually during storage at −20°C. Myosin heavy chain was degraded in frozen muscle samples, which in turn affected myofibrillar ATPase activity. 27,000 and 30,000 dalton proteins, possibly the degradation products of troponin, appeared in muscle samples stored both at 4°C and −20°C.
IN VITRO HYDROGEN ION BINDING BY CEREALS
Authors: JALAN K. N. , MAITRA T. K. , MAHALANABIS D. , AGARWAL S. K. , CHAKRABORTY M. L. , CHATTORAJ D. K. , MOULIK S. P.
Published: August 2006

The comparatively higher incidence of duodenal ulcer in the rice eating belts of Eastern and Southern India than in the wheat eating population of North‐West India has initiated this study of the in vitro H+ ion binding capacities of six commonly used food items, namely, bran, Bengal gram, whole wheat flour, white flour, rice and ‘chira’ (rice brand). Both cooked and uncooked materials caused reduction in acidity, the former, in some cases, being comparatively more efficient than the latter. The general order of efficiency of the food items is bran > Bengal gram > whole wheat flour > white flour > ‘chira’ > rice. The uncooked states of the last three items are not effective.
THE MICROFLORA OF UNPASTEURIZED AND PASTEURIZED CRABMEAT
Authors: WARD D. R. , PIERSON M. D. , VAN TASSELL K. R.
Published: August 2006

Crabmeat is processed commercially at 85°C and held at refrigeration temperatures in order to extend shelf life. It was the purpose of this investigation to examine both the anaerobic and aerobic microflora in crabmeat prior to pasteurization and after pasteurization and storage. Anaerobic bacteria from crabmeat were isolated, quantitated and identified using the VPI&SU anaerobic culture system. Unpasteurized crabmeat contained about lo6 to 107 anaerobes plus facultative aerobes /g and pasteurized crabmeat contained about 105 anaerobes plus facultative aerobes/g. After storage for 3 months at 3.3°C, counts increased to about 108 to 109/g. The majority of the isolates in both unpasteurized and pasteurized crabmeat were lactic acid producing, nonsporeforming, Gram positive rods. The lactic acid producing isolates from unpasteurized crabmeat produced hydrogen sulfide and grew at 37°C; however, after pasteurization, the isolates neither produced H2 S nor grew at 37°C. Heat resistance of the isolates was determined both in pH 7.20 phosphate. buffer and crabmeat homogenates (pH 7.26). Decimal reduction times in phosphate buffer at 55°C were about 2.5 mm for most isolates. No evidence was obtained that the isolates would survive pasteurization.
ANTHOCYANIN PIGMENTS IN Dioscorea tryphida L.
Authors: CARRENO‐DIAZ R. , GRAU N.
Published: August 2006

The anthocyanin pigments responsible for the violet color of the tropical tuber Dioscorea tryphida was investigated. The pigments were extracted with 0.1% HCI in methanol, purified with Dowex 50W × 4 cation exchange resin in the hydrogen form and further purified by paper chromatography. The identification of the pigments was based on Rf values in different solvents, partial acid hydrolysis, sugar moiety, alkaline degradation, fluorescence under ultraviolet radiation, color reactions and absorption spectra in the visisble and ultraviolet regions. The pigments were identified as follow: peonidin 3,5‐diglucoside, malvidin 3,5‐diglucoside and malvidin 3,5‐diglucoside‐ferulic acid.
VISCOELASTIC AND HISTOLOGICAL PROPERTIES OF GRAPE SKINS
Authors: HANKINSON B. , RAO V.N.M. , SMIT C.J.B.
Published: August 2006

Comparisons were made between the viscoelastic properties and the histology of the skins of two varieties of Muscadine grapes (Vitis rotundifolia) and of Thompson Seedless grapes (Vitis vinifera). Uniaxial tensile tests and puncture tests were performed using the Universal Testing Machine (Instron Model 1130) at three different, constant deformation rates. The grapes were prepared for sectioning by embedding in the low viscosity epoxy resin, Spurr. 1–2μ thick sections were taken and the average area of the cells of the skins calculated. The failure stress in puncture tests correlated well with average cell area (r = 0.99). The thickness of the skin was positively correlated with relaxation time determined from uniaxial tensile tests (r = 0.97).
RADIOMETRIC ANALYSIS OF FROZEN CONCENTRATED ORANGE JUICE FOR TOTAL VIABLE MICROORGANISMS
Authors: HATCHER W. S. , DiBENEDETTO S. , TAYLOR L. E. , MURDOCK D. I.
Published: August 2006

A radiometric bacterial detection system was investigated as an alternate method to the agar plate count for estimating total microbial population in frozen concentrated orange juice (FCOJ). Basically, the technique involves detection of 1 4 CO2 produced by microorganisms from labeled glucose. Additional labeled nutrients were added to the test medium (tryptic soy broth plus labeled glucose) for certain lactic acid bacteria found in orange juice that do not produce gas from glucose.

The organisms used in this study included four strains of yeast (Zygosaccharomyces rouxii, Z. vini, and two isolates from FCOJ), two strains of Leuconostoc sp., and two cultures of Lactobacilli (L. casei and L. plantarum). Standard curves were prepared from the known cultures by plotting time required for radiometric detection versus concentration as determined using routine plating procedures. Results indicate concentrations of 104 yeast, Leuconostoc, and Lactobacillus per ml can be detected in 6, 7, and 10 hr respectively. Of 600 orange juice samples examined, 44 positives (104/ml) were detected in 12 hr, 41 of which were positive in 8 hr. Two false positive results were obtained with the radiometric technique but no false negatives were observed.
TAUTOMERIC EQUILIBRIA OF D‐GLUCOSE AND D‐FRUCTOSE: NMR SPECTROMETRIC MEASUREMENTS
Authors: HYVÖNEN LEA , VARO PERTTI , KOIVISTOINEN PEKKA
Published: August 2006

The influence of temperature and concentration on the anomeric equilibrium of glucose was determined by 1H NMR spectrometry and on the tautomeric equilibrium of fructose by 1 3C Fourier transformation NMR spectrometry. The proportion of the ol‐anomer at the equilibria of glucose solutions was approximately constant at 5% and 10% concentrations at different temperatures. At higher concentrations (20, 50 and 65%) the proportion of the cy‐anomer at equilibrium was increased at higher temperatures. The proportion of both α‐ and β‐fructofuranoses was increased at the equilibrium of 20% fructose solutions at higher temperatures. The tautomeric equilibrium of fructose remained approximately unchanged in the 20, 50 and 80% fructose solutions at room temperature.
OLIGOSACCHARIDES RELEASED DURING HYDRATION OF TEXTURED SOY AS DETERMINED BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: HAVEL EILEEN , TWEETEN THOMAS N. , SEIB PAUL A. , WETZEL DAVID L. , YEN LIANG TEH , SMITH OAK B.
Published: August 2006

High performance liquid chromatography (HPLC) was used to determine the amount of stachyose released from an extruded textured soy (“Uni‐Tex”) during its hydration in boiling water. Hydration was complete in approximately 25 min, at which time three‐fourths of the sugars originally present in the texturized product were released into the cooking waters. Newly developed column packings for HPLC have greatly simplified sugar analyses in foods.
RAPID IDENTIFICATION OF Salmonella AND RELATED FOODBORNE BACTERIA BY FIVE BIOCHEMICAL MULTITEST SYSTEMS
Authors: POELMA P. L. , ROMERO A. , ANDREWS W. H.
Published: August 2006

An evaluation was made of five commercially available “multitest systems” suggested for biochemically differentiating members of the Enterobacteriaceae. Three biochemical kits (Enterotube, PathoTec Rapid I‐D System, and Modified Expanded R/B Enteric Differential System) gave incorrect identification for two of 110 Salmonella cultures, whereas two kits (API‐20 Enteric and Minitek Differential System) gave correct identification of all 110 Salmonella cultures. The PathoTec Raoid I‐D Svstem gave incorrect identification for two of 15 non‐Salmonella, whereas the remaining four kits gave incorrect identification for three of these cultures. The overall average correlation for all biochemical tests or substrates evaluated within each system was as follows: API, 99%; Enterotube, 99%; Minitek, 99%; PathoTec, 97%; and R/B, 96%.
CHOLESTEROL LOWERING EFFECT OF DIETARY YEAST AND YEAST FRACTIONS
Authors: ROBBINS E. A. , SEELEY R. D.
Published: August 2006

Bakers and brewers yeasts, yeast cell walls (bakers yeast glycan), and a protein isolate from yeast (bakers yeast protein) incorporated into the diets of rats partially or totally prevent the elevation of the serum cholesterol in rats fed cholesterol and cholic acid as a hypercholester‐olemic agent. The degree of response depends upon the level of yeast' product in the diet. Bakers yeast glycan incorporated into the diet of hypercholesterolemic rats rapidly and markedly lower the serum cholesterol.
PREDICTION OF BEEF QUALITY BY THREE GRADING SYSTEMS
Authors: GARCIA‐DE‐SILES J. L. , ZIEGLER J. H. , WILSON L. L.
Published: August 2006

Data collected from 437 steers and 412 heifers during 9 yr were used to compare previous USDA standards (1965), the current USDA standards (1974), and the Canadian system for grading beef carcasses. Calves were sired by bulls from three breeds and raised under similar management conditions. Recorded carcass data were used to assign grades corresponding to each of the three grading systems. Previous USDA standards did not significantly affect the palatability attributes, but those carcasses receiving higher grades were fatter. The current USDA standards did not offer any significant improvement over the previous standards from the viewpoint of predicting palatability and only slight improvement as far as carcass fatness was concerned. The Canadian system, although not reflecting differences in palatability, discriminated against fatter carcasses.
EFFECT OF TEMPERATURE DEVIATION ON PROCESS STERILIZATION VALUE WITH CONTINUOUS AGITATING RETORTS
Authors: HOUTZER RICHARD L. , HILL RUSSELL C.
Published: August 2006

Little information is available for canned foods specifying the extent and duration of a drop in retort temperature during thermal processing which could cause a public health hazard. Count reduction and heat penetration studies were performed using either a continuous agitating retort or a laboratory simulator to determine process lethality during temperature deviations (involving temperature drops of 20°F). In these tests, the can conveying reel was stopped as soon as the sterilizer temperature dropped, and was restarted when the retort temperature returned to that of the scheduled process. The results show that in the products tested, the process lethality during the temperature deviation was greater than that of the normal process.
EFFECT OF TYPE OF BEAN, SOAK TIME, CANNING MEDIA AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRITIONAL VALUE OF CANNED DRY BEANS
Authors: NORDSTROM CONNIE L. , SISTRUNK W.A.
Published: August 2006

Three types of beans, Pinto, Red Kidney and Dwarf Horticulture #4 were soaked for different time intervals, canned in either water or tomato' sauce, and stored for 3 and 6 months. The types of beans reacted differently to soaking and processing. Pinto was higher in drained weight (dr wt) and lower in shear press firmness than Red Kidney and Dwarf Horticulture #4. Riboflavin and Vitamin E were lowest in Red Kidney, but percent splits were higher. Soaking time before blanching affected dr wt and Riboflavin, but not other quality attributes. There was no difference in hydration ratios after blanching except in those beans that were not soaked. Beans canned in tomato sauce were much firmer and were higher in riboflavin. Strong interactions between the main effects of type, canning media, soak time and storage time influenced the decision for recommending any one soak time or canning media for all types of beans unless other processing conditions are altered.
COMPOSITION AND CHARACTERISTICS OF AQUEOUS EXTRACTED TEXTURED VEGETABLE PROTEIN FLOURS: SOY AND COTTONSEED
Authors: CEGLA GAD F. , MEINKE W. W. , MATTIL K. F.
Published: August 2006

Amino acid composition and other characteristics of extracted textured vegetable protein flours, made from soy and cottonseed, were determined. The amino acid profiles for original and extracted products were essentially the same. Only lysine content was lower by approximately 10% in the extracted samples. The extracted extrudates had a greater textured integrity, water absorption capacity and water holding capacity than the original TP. However, the converse was found for the oil emulsification capacity of the same materials. Bulk densities of the extracted products compared with the original materials, were significantly lower for the soy, but higher for the cottonseed. Meat patties prepared with the extracted TP samples were organoleptically superior to patties prepared from a commercial soy concentrate and were judged equal to patties prepared from the original unextracted extrusion textured soy and cottonseed flours.
FLOUR FROM GERMINATED SOYBEANS IN HIGH‐PROTEIN BREAD
Authors: POMERANZ Y. , SHOGREN M. D. , FINNEY K. F.
Published: August 2006

Examination by scanning electron microscopy indicated differences in size and shape of particles from soy milk and flours from chemically treated, high temperature treated, or germinated soybeans. Germination, combined with heat treatment, modified the particles the most. Nitrogen solubility index was higher for the germinated than for the other flours tested. Chemically treated soy flour contained more total ash and several mineral components, particularly calcium, than the other soy flours; the soy milk flour contained lowest concentrations of total ash and mineral components. When bread was baked with each of the four soy products, in a no‐sugar formula, soy milk and high temperature treated soy flour produced unacceptable bread with regard to loaf volume and crumb grain. Bread baked from 90g wheat flour and 10g of the chemically treated or germinated product, in the presence of 0.55g sucrose palmitate or 0.50g sodium stearoyl lactylate plus 3g vegetable shortening, was consumer‐acceptable with regard to loaf volume, crumb grain, crumb color, freshness retention, taste and flavor. Wheat flour enriched with flour from germinated soybeans could well be the answer in producing low‐priced, nutritionally improved, protein‐enriched bread. The use of the flour from germinated soybeans in producing acceptable bread is particularly promising because it can be carried out by conventional breadmaking processes.
INFLUENCE OF RESIDUAL AMYLOSE ON FLOCCING OF GRANULATED CANE SUGAR
Authors: LIUZZO J. A. , HSU H. W. , NOVAK A. F.
Published: August 2006

The purpose of this research was to ascertain the nature of the material in granulated cane sugar which causes flocculation in acidified sugar syrups, and is, consequently, undesirable in bottled beverages. The acid and alcohol floes of 12 sugar samples were examined for their amino acid content. Floccing sugars contained a higher concentration of amino acids than nonfloccers. Isolation techniques were developed for the floe‐causing substance (FCS) using ion‐exchange column chromatography. Characterization studies indicate that the FCS is primarily degradated amylose which is believed to be the nucleus of an aggregation. The nature of proteins, peptides and other substances in forming the complex is not clear.
SENSORY COMPARISON OF AROMA PRECURSORS IN MARINE AND TERRESTRIAL ANIMALS
Authors: EDMUNDS W. J. , LILLARD D. A.
Published: August 2006

An investigation was conducted to determine if the precursors of aromas from selected marine species exhibit the same solubility as those from terrestrial animals. Shrimp, clams, oysters, lean beef, and pork were extracted with chloroform:methanol (2:1). The extract was divided in half and one fraction was washed with water. The solvents of the three resulting fractions (the original extract, the washed extract, and the water wash) were removed and the remaining residues were reconstituted with water. The fractions were heated and evaluated for odor by 18 panelists. Although the panelists did not correctly identify the samples from the odor evaluation of all three fractions 100% of the time, their frequencies of correct responses were better than was expected by chance alone. In most cases, a higher number of correct responses was obtained for the unwashed chloroform:methanol extract. In shrimp, the more water soluble compounds of the lipid fraction were significantly better than the nonpolar components in producing the typical shrimp aroma, while in pork, the water soluble components alone were not as important as the total extract in producing typical pork aroma.
MINERAL CONTENT OF SOME CALIFORNIA WINES
Authors: COX R. J. , EITENMILLER R. R. , POWERS J. J.
Published: August 2006

Fourteen wines of various types were analyzed for 17 minerals. Two of the white wines and two of the red wines were experimental wines made from varietal grapes. The experimental wines were Chenin blanc, Sauvignon blanc, Cabernet Sauvignon and Zinfandel. Colbalt, cadmium, nickel and selenium contents were below levels of detectability of 0.3, 0.05, 0.3 and 0.02 ppm respectively, in all wines analyzed. Of the minerals measured, potassium sodium phosphorous, magnesium and calcium were found in greatest concentration. Higher sodium contents were noted in bulk produced, commercial wines than in the experimental wines. The K/Na ratio of the experimental white wines varied from 62.1–87.4 while the K/Na ratio of commercial white wines ranged from 9.6–16.5. Similar differences were noted when the K/Na ratios of experimental red wines were compared with commercial red wines.
BLADE TENDERIZATION OF FOUR MUSCLES FROM THREE WEIGHT‐GRADE GROUPS OF BEEF
Authors: SAVELL J. W. , SMITH G. C. , CARPENTER Z. L.
Published: August 2006

Thirty sides of beef (ten each of Heavy‐Choice, Heavy‐Good and Light‐Good) were. aged for 5–7 days at 2°C. Semimembranosus, biceps femoris, gluteus medius and longissimus muscles were removed from each carcass. Control (untreated, Ox) steaks were removed from each muscle, the muscles were blade tenderized and appropriate steaks were removed for physical and organoleptic analyses. Beef from Light‐Good carcasses was not inferior to that from Heavy‐Good or Heavy‐Choice carcasses, rather it was statistically equivalent or superior to heavy beef in retention of weight during cooking, tenderness, juiciness and overall palatability. When weight‐grade groups were combined, blade tenderization one time (1x) decreased (P < 0.05) shear force for three of four muscles and resulted in longissimus muscles which were (P < 0.05) less juicy, lower in perceivable connective tissue, more tender and more mealy than untreated (0x) muscles, yet did not increase (P > 0.05) drip or cooking losses for any of the four muscles. Blade tenderization a second time (2x) resulted in further decreases (P < 0.05) in shear force for two of three muscles (combined weight‐grade groups) without affecting (P > 0.05) drip or cooking losses. Blade tenderization can improve beef tenderness without detrimental effects on other organoleptic characteristics or weight losses.
COMMERCIAL ACCELERATED PORK PROCESSING: YIELDS OF CURED HAM, BACON AND LOINS
Authors: MANDIGO R. W. , THOMPSON T. L. , WEISS G. M.
Published: August 2006

Bone‐in and boneless hams, bacon and smoked pork loins were prepared under commercial processing conditions as a part of the packing plant phase of testing accelerated processing versus normal, post‐chill, processing techniques. Cuts were skinned, pumped and processed with standard equipment and brines used for those cuts in the cooperating plant. Smoking was performed along with similar cuts from the regular processing operation. Boneless, pressed and fully cooked hams were studied. Significant weight differences observed during the processing steps were found to be nonsignificant in the finished hams. No significant differences were found in the yield of smoked bone‐m hams following processing. Differences found in the yield of bacon and the length of the formed slabs prior to slicing were nonsignificant. No significant difference was found in the yield of smoked pork loins in this study. Most differences found in weights during the initial part of processing were eliminated as further processing was completed.
PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN‐STORED DEBONED (MINCED) FISH FLESH
Authors: NAKAYAMA T. , YAMAMOTO M.
Published: August 2006

Changes in TBA values, texture, color, taste and odor were monitored at monthly intervals in samples of deboned flesh prepared mainly from under‐utilized fish species and stored at −20°C over a 6‐mo period. TBA values were assessed at both surfaces and cores of frozen blocks. TBA values increased most rapidly at the surfaces of blocks prepared from dogfish flesh, whereas those of pollock and grey cod increased at a much slower rate. Intermediate increases in TBA values were shown by blocks prepared from red‐banded rockfish, shortspine thornyhead, turbot and ocean perch. In all frozen samples tested, surface TBA values revealed a tendency to steadily increase, then decline after 4 or 5 months. Core TBA values remained relatively constant for most species examined. The exceptions were deboned blocks prepared from dogfish and red‐banded rockfish, which showed marked increases after 3 months'storage, and a tendency to decline after 4 or 5 months. Core TBA values were always substantially lower than surface TBA values in all samples examined. Deboned flesh prepared from dogfish and turbot were least firm when cooked; those prepared from grey cod and pollock were appreciably firmer and tended to become even more film during storage. Deboned flesh of ocean perch, red‐banded rockfish and short‐spine thornyhead were intermediate in firmness and remained so during storage. A block prepared from an equal mixture of pollock and red‐banded rockfish flesh revealed a very strong tendency to acquire the firmness characteristics of deboned pollock flesh alone. Examination of color changes in stored blocks before and after cooking disclosed the following: During frozen storage, the deboned flesh of pollock became less dark, while those of shortspine thornyhead, turbot and dogfish revealed a gradual shift in the direction of “yellowness.” Assessment of color after cooking showed that deboned samples of pollock, grey cod and the pollock/red‐banded rockfish mixture became somewhat progressively darker with extended storage time. Cooked turbot flesh was lightest in color of all species examined. Assessment of odor and taste revealed that no clear relationship could be found between TBA values and taste panel results. There was a general decline in quality over the six months of storage. A marked loss in quality during the second month of storage and another pronounced drop in quality during the fourth month was observed. The panelists did not consider any of the experimental samples to be of the same quality as the pre‐test standards.
DEHYDRATION AND PROCESSING PROBLEMS OF TARO
Authors: MOY J. H. , WANG N. T. S. , YAMA T. O. M. NAKA
Published: August 2006

Taro (Colocasia esculenta L. Schott.) is an underexploited root crop with promising economic value. A study was made to determine the feasibility of producing samples of taro (var. Lehua) in ration dense forms which will be stable at 38°C for a year or more, and to detect problems in dehydration and processing which would affect the palatability and storage quality of the dried products. Taro samples (5 mm thick slices) were freeze dried, air dried and solar dried, then stored in polyethylene bags at 21°C, 38°C and 60°C. Analyzed monthly, most samples showed small changes in acidity, some degradation in anthocyanins, some increase in moisture contents, and a rather large decrease in catalase activities. Taste panel evaluation of eating quality by multiple comparison test resulted in scores averaging 4.5/7.0 for all the dried samples while the control received 5.5/7.0. Energy value was about 4.0 Cal/g and gelatinization temperature was in the upper range as that of rice and slightly higher than wheat. Further assessments are being continued to determine if the physical form chosen was suitable for stability and acceptability tests, the preferred method of dehydration in terms of optimizing quality and energy requirements, and the effects of processing and storage on the eating qualities.
CANNED REFRIED BEANS PREPARED FROM QUICK‐COOKING BEANS
Authors: ZARAGOSA EUFROCINA M. , ROCKLAND LOUIS B. , GUADAGNI DANTE G.
Published: August 2006

Since canned, refried beans are prepared from precooked, partially comminuted pink or pinto beans supplemented with lard and salt, use of quick‐cooking beans for this product could reduce processing time, labor, energy requirements and equipment costs, and simultaneously improve flavor, texture, digestibility and overall acceptability. Initial products, prepared using quick‐cooking pink beans, lard and salt, were bland, lacking the typical “beany” flavor and dark brown rather than the usual orange‐brown color of commercial products. In the final product, the beany flavor was intensified by addition of 0.06% dehydrated onion and 0.015% dehydrated garlic powder. Supplementation with 0.3% or less of a whey protein concentrate reduced the brown color in direct proportion to the level of added protein, producing a more acceptable color and appearance without affecting flavor. In comparison with two commercially canned products, the product prepared from quick‐cooking beans was light brown and slightly darker in color, but equally acceptable to a trained sensory panel.
MICROBIOLOGICAL ANALYSIS OF HOME‐CANNED TOMATOES AND GREEN BEANS
Authors: FIELDS MARION L. , ZAMORA AGNES F. , BRADSHER MILDRED
Published: August 2006

292 containers of home‐canned tomatoes and 290 containers of home‐canned green beans collected from 20 counties in Missouri were tested for the presence of viable organisms. There were 116 samples of tomatoes and 41 samples of green beans which contained viable organisms. The organisms identified were Bacillus licheniformis, B. cereus, B. subtilis, B. coagulans, B. megaterium and B. sphaericus. Molds, cocci and yeasts were observed also. Three tomato samples had pH levels above 4.8 which could have made a good medium for growth of Clostridium botulinum.
PROCESSING AND QUALITY CHARACTERISTICS OF MUSCADINE GRAPES
Authors: FLORA L. F.
Published: August 2006

Nine black cultivars of muscadine grapes and four bronze cultivars were evaluated for their processing potential for juices and jellies. After harvesting the grapes by a method simulating mechanical harvesting, they were washed, sorted, crushed and deseeded, and the juice pressed out. Records were kept on percent ripe fruit, size, stem scarring, seed and skin contents, processing losses, and juice yields for each cultivar. Quality evaluations of the juices and jellies prepared from the grapes included soluble solids, titratable acidity, tannin, color measurement, and color and flavor scores. The flavor of cold‐press juices was preferred over hot‐press juices. The color of processed products from black cultivars was preferred to those from bronze cultivars, while bronze grape products had a slight flavor preference. Browning occurred rapidly in cold‐press red juices stored at room temperature. There were wide variations in the processing properties and quality characteristics of the 13 cultivars with several cultivars showing potential for processing applications.
FABRICATION, CHARACTERIZATION, AND MODIFICATION OF THE TEXTURE OF CALCIUM ALGINATE GELS
Authors: LUH NANCY , FLINK JAMES M. , KAREL MARCUS
Published: August 2006

A simulated fruit gel suitable for freeze dehydration has been developed. The fabricated gel system consists primarily of alginate molecules crosslinked by calcium ions. Static compression tests or compression tests using the Instron Universal Testing Machine were used to characterize the mechanical properties of crosslinked gels having different compositions. It has been observed that incorporation of additional components such as pectin, gelatin, or sucrose to the calcium alginate system modified the textural characteristics of the crosslinked gels. Some hypotheses explaining the effect of added components on gel structure and texture are presented. Comparison of the results obtained from sensory and instrumental methods of texture measurement showed that if the instrumentally measured mechanical properties of two gel samples are different by 20% or more, sensory panelists could differentiate between the two samples at a high level of statistical significance.
PURIFICATION OF METMYOGLOBIN REDUCTASE FROM BLUEFIN TUNA
Authors: AL‐SHAIBANI KHALID A. , PRICE ROBERT J. , BROWN W. DUANE
Published: August 2006

Metmyoglobin reductase from bluefin tuna (Thunnus thynnus) was purified by Sephadex G‐25 gel filtration, ammonium sulfate fractionation and Sephadex G‐75 gel filtration. About a 940‐fold purification was obtained. The activity was doubled in the presence of physiological concentrations of manganese. The enzyme was activated by ferric ions and iodide as well. Other ions tested, particularly copper and chloride, had an inhibitory effect.
THERMAL DEATH TIME OF Clostridium botulinum TYPE E IN MEAT OF THE BLUE CRAB
Authors: LYNT R. K. , SOLOMON H. M. , LILLY T. , KAUTTER D. A.
Published: August 2006

The thermal death time (TDT) ofClostridium botulinumtype E spores in crabmeat between 165° and 185°F was determined to evaluate the safety of the pasteurization procedure. Samples (lg) of five strains of crabmeat, seeded with a known concentration of spores, were flamesealed in TDT tubes and dropped at regular intervals into a constant temperature water bath. Surviving spores were cultured and TDT curves were plotted from these data. The time of exposure at each temperature for the TDT curves was corrected by the graphic method. The TDT curves of the Beluga and Crab G21–5 strains both had slopes such that the temperature increment in °F for 1 log cycle (z) was approximately 15; the Alaska strain had a z of 13. In addition, the decimal reduction time (D) was calculated from the survival data for each temperature, and D curves were plotted for each strain. These curves had somewhat steeper slopes than those of the TDT curves. Differences in D values at the temperatures studied were small. However, the Beluga strain had somewhat higher D values, indicating a slightly greater heat resistance than the others. The Beluga strain had a D180of 0.74; Alaska, 0.51; Crab G21–5, 0.63; Crab 25V–1, 0.62; and Crab 25V–2, 0.49.
KINETICS OF PEPPERONI DRYING
Authors: PALUMBO S. A. , KOMANOWSKY M. , METZGER V. , SMITH J. L.
Published: August 2006

The kinetics of sausage drying were described in terms of a rate equation and of the diffusivity for moisture in a sausage. The rate equation developed is: dx/dt = ‐k[(x ‐ c)/x]2, where k is the rate constant, t is time, x is percent yield at any time, and c is the ultimate percent yield at t =∞. Data, as percent yield, are substituted into the integrated form of the equation and values for k and c are obtained. The mean square (MS) of deviations of the data from the theoretical curve was used to test agreement. Heating or fermenting the sausages reduced MS and improved agreement. After extended drying, actual percent yields of sausages approximated yields predicted by the rate equation. Estimation of final percent yield, on the basis of sausage weight early in the drying period, should facilitate efficient production and marketing of sausage. By use of equations developed by Sherwood and Newman, the apparent overall diffusivities for moisture in pepperoni were 5.7 × 10−7, 5.6 × 10−7, and 4.7 × 10−7 cm2/sec, respectively, for pepperoni of starting tat content of 13.3, 17.4 and 25.1%.
FREEZE‐DRIED CARBOHYDRATE CONTAINING OIL‐IN‐WATER EMULSIONS: MICROSTRUCTURE AND FAT DISTRIBUTION
Authors: GEJL‐HANSEN FREDERIK , FLINK JAMES M.
Published: August 2006

The structural relationships of fat and carbohydrate in the freeze‐dried matrix of oil‐in‐water model emulsions were investigated by using a variety of microscopic techniques (optical microscopy, scanning electron microscopy, and electron microprobe analysis) and solvent extraction methods. The separation of the lipid phase into surface and encapsulated fractions was quantitatively evaluated and the significance of this lipid distribution evaluated with respect to chemical stability of the dried emulsion. The degree of lipid encapsulation in the carbohydrate matrix is shown to depend on a number of process variables, including carbohydrate concentration and morphological characteristics, lipid concentration and freezing rate.
INHIBITION OF GROWTH AND AFLATOXIN PRODUCTION BY CINNAMON AND CLOVE OILS. CINNAMIC ALDEHYDE AND EUGENOL
Authors: BULLERMAN L. B. , LIEU F. Y. , SEIER SALLY A.
Published: August 2006

Previous work indicated that cinnamon was inhibitory to the growth of aflatoxin‐producing molds. The objective of this study was to determine the specific components of cinnamon and cloves that may be effective against mold growth and toxin production. The effects of cinnamon oil, clove oil, cinnamic aldehyde and eugenol on growth and aflatoxin production by Aspergillus parasiticus were studied using yeast‐extract sucrose broth as the substrate. All four substances inhibited mold growth and subsequent toxin production. Cinnamon and clove oils were inhibitory at 200–250 ppm, cinnamic aldehyde at 150 ppm and eugenol at 125 ppm. Since cinnamic aldehyde and eugenol are the respective major components of cinnamon and clove oils, it was concluded that these are the major active antifungal ingredients of these two essential oils. The inhibitory effect of these substances was judged to be inhibition of growth rather than of toxin production. When growth occurred after a delay, aflatoxin production occurred when the cultures reached secondary metabolism. Given sufficient time, cultures which were inhibited initially, but which subsequently grew, produced toxin levels equivalent to control cultures. Levels of the oils above 250 ppm and of cinnamic aldehyde and eugenol above 200 ppm completely inhibited mold growth, or permitted only a small amount of growth that never reached secondary metabolism and never produced aflatoxins during the time of this study.
DEEP FAT FRYING CHARACTERISTICS OF BUTTEROIL
Authors: JR F. P. TANGEL , LEEDER J. G. , CHANG S. S.
Published: August 2006

A study was undertaken to determine whether the addition of methylsiloxane (silicone) to butteroil would improve the chemical and physical stability of the butteroil during actual deep fat frying conditions, and whether the storage stability of potato chips fried in siloxanetreated butteroil would be increased. A deep fat frying study was performed using butteroil (BO), butteroil with 10 ppm of silicone (BOS), and a commercial corn oil containing silicone (CO). Potato slices were fried in the oils on a daily basis and evaluated for flavor using a trained organoleptic panel. The storage stability of the chips was also determined by means of the peroxide values and the Schaal oven test. The thermal stability of the oils was determined with the smoke point test, total acid content and nonurea adduct‐forming esters (NUAFE). The results of this study showed that the addition of silicone to butteroil unproved its stability by decreasing its total acid content and NUAFE, by raising the smoke point and by lowering the degree of foaming. Also, the flavor of the BOS chips retained their high acceptability and preference over the BO chips. The storage stability of the BOS chips was also improved as shown by lower peroxide values and longer Schaal oven tests during storage.
COMPOSITION AND PHYSIOLOGY OF Monstera deliciosa FRUIT AND JUICE
Authors: PETERS R. E. , LEE T. H.
Published: August 2006

Fruit of the tropical vine Monstera deliciosa undergo a pronounced climacteric during ripening with the concomitant large increase in ethylene production. The ripe fruit contains 19.1% soluble solids and 0.41% oxalic acid; the juice is considered safe for human consumption with respect to the levels of saponin, hydrocyanic acid and oxalic acid.
FATE OF MICROORGANISMS DURING FROZEN STOFAGE OF CUSTARD PIES
Authors: KRAMER AMlHUD , FARQUHAR JOHN
Published: August 2006

Total (TPC) and coliform (COLI) counts were made on inoculated custard pies stored at −20°C for 18 months. All counts were reduced continuously. COLI reductions approximated a first order reaction with a mean half‐life of 76 days. TPC reductions were not first order. Half‐counts were reached in ca 60 days for all but the more acid lemon‐lime pies where half TPC was reached in 12 days. These results indicate the limited usefulness of using TPC as an indication of wholesomeness of frozen custard pies.
STORAGE STABILITY OF WHEAT BASED FOODS: A REVIEW
Authors: FELLERS D. A. , BEAN M. M.
Published: August 2006

Factors affecting flour stability are the milling process, the degree of refinement, the storage conditions of moisture and temperature but especially moisture, treatments such as bleaching, and additives such as reactive iron compounds included for the purpose of enrichment. Raw cereal products are susceptible to lipase activity and fat acidity increases, especially as moisture climbs above 12%. In many cases, loss in baking quality correlates with the development of fat acidity and thus fat acidity has often been used as a wheat and flour quality criterion. Raw cereal products tend to show resistance to oxidative rancidity, perhaps through natural antioxidants and morphological compartment‐alization of components. When cooked and dried under mild conditions, susceptibility to oxidative rancidity increases sharply. Dry toasting appears to develop new antioxidants and stability increases. Most cereal products respond positively, but to significantly different degrees, to the antioxidants BHA and BHT and thus shelf lives are extended. Wheat protein concentrate obtained from millfeeds is a very unstable product requiring control of enzymes either by low product moisture and storage temperature or by inactivation of the enzymes and use of antioxidants. Stability of soy‐fortified bread flour blends were affected not only by moisture and temperature of storage but also by the type of soy flour and dough conditioner used. With the dough conditioner sodium stearoyl‐2‐lactylate, soy‐fortified flour blend at 13% moisture lost substantial bread loaf volume potential on storage. Although other dough conditioners were able to largely prevent such substantial losses in loaf volume potential under the same conditions, moisture levels below 13% and preferably below 12% are necessary to avoid development of off odors and off flavors and loss of certain nutrients, particularly vitamin A and thiamine.