bluuebunny/crossref_metadata_2025 huggingface dataset:
Potential of Near Infrared Reflectance (NIR) Spectroscopy for Estimating Nutrient Content of Dehydrated Vegetables
Authors: PARK Y. W. , ANDERSON M. J. , MAHONEY A. W.
Published: August 2006

A near infrared reflectance (NIR) spectrophotometric procedure was evaluated for potential use in assaying nutrient contents of vegetables. Dried ground samples of cauliflower, broccoli, Brussels sprouts, spinach, asparagus, peas, green beans, and squash were analyzed chemically for crude protein, crude fat, ash, and neutral detergent fiber (NDF) and then scanned to develop NIR prediction equations. For the 75 calibration foods samples, the respective correlation coefficients between actual and NIR predicted values of these food components were 0.97, 0.77, 0.91, 0.81. Predictions for 26 unknown samples, which included cabbage, carrots, chard, corn, onions and rhubarb, were based on NIR equations developed from the first 75 samples. The resultant correlations were 0.95, 0.49, 0.85, and 0.78, respectively, for crude protein, crude fat, ash and NDF. NIR prediction detected incorrect chemical values of crude protein in several samples.
Analysis of Raw Beef Samples for Adulterant Meat Species by Enzyme‐Staining of Isoelectric Focusing Gels
Authors: KING N. L. , KURTH L.
Published: August 2006

Electrophoretic methods for detecting small proportions of contaminating species in fresh or frozen beef samples were investigated. By staining isoelectric focusing gels for particular enzymes, rather than for proteins in general, lower proportions of contaminants could be detected, because the band patterns were less complex. Buffalo, horse and pig muscles possess phosphoglucomutase isozymes of higher isoelectric point that beef, and this enabled detection of these species at contaminant:beef ratios as low as 1:99. By staining for adenylate kinase, kangaroo and horse were detected in beef samples at similar concentrations. Enzyme stains also proved useful for distinguishing some species not differentiated by general‐protein stains, e.g. phosphogluconate dehydrogenase distinguishes sheep from goat.
Nutrient Composition of Quail Meat from Three Sources
Authors: HAMM D. , ANG C. Y. W.
Published: August 2006

Samples of quail available to the public through specialty and/or supermarkets or by hunting were analyzed for selected nutrients in the meat. Classes of quail examined were (1) a strain of Japanese quail, Coturnix coturnix, (2) pen‐grown eastern Bob White, Colinus virginianus, and (3) wild Bob White, Colinus virginianus. Bob White quail were larger than the Japanese quail and yielded a higher percentage of deboned, deskinned meat (69% vs 61%) due mainly to a heavier, fatter skin on the Japanese quail. All the types examined were excellent sources of vitamin B6 (0.52–0.68 mg/100g raw meat) and niacin (6.0–10.3 mg/100g) and were good sources of thiamin (0.10–0.17 mg/100g) pantothenic acid (0.66–1.10 mg/100g) and riboflavin (0.16–0.50 mg/100g).
Effect of Natural Spices and Oleoresins on Lactobacillus plantarum in the Fermentation of Dry Sausage
Authors: NES INGOLF F. , SKJELKVÅLE REIDAR
Published: August 2006

The effect of natural spices and oleoresins on the fermentation properties of three commercially available starter cultures of Lactobacillus plantarum has been investigated. In liquid medium it was shown that natural spices stimulated growth of the three bacteria and thus enhanced the cultures to ferment glucose and form more lactic acid. When similar oleoresin spices were supplied to the growing bacteria no effect was seen. It was also found that natural spices accelerated the fermentation process in the production of salami dry sausage while the oleoresins showed no effect.
Thermal Inactivation of Yeasts in Fruit Juices Supplemented with Food Preservatives and Sucrose
Authors: BEUCHAT L. R.
Published: August 2006

Thermal inactivation of five yeasts (Candida krusei, Hansenula anomala, Saccharomyces bailii, S. cerevisiae and Torulopsis magnoliae) suspended in five fruit juices (apple, apricot, grape, orange and pineapple) as affected by potassium sorbate, sodium benzoate and sucrose was investigated. Yeasts were most sensitive to heat when suspended in orange juice. Both preservatives, at a concentration as low as 100 ppm, enhanced the rate of inactivation in juices containing no added sucrose. Supplementation of juices with sucrose (30 and 50%) resulted in protection against death of yeasts. The detrimental effects of potassium sorbate and sodium benzoate were reduced in the presence of high concentrations of sucrose. While neither preservative exhibited a consistent superior lethal effect compared with the other, overall, sodium benzoate was generally more effective than was potassium sorbate.
Effects of Antioxidants on Growth, Sporulation and Pseudomycelium Production by Saccharomyces cerevisiae
Authors: EUBANKS V. L. , BEUCHAT L. R.
Published: August 2006

Butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ) and propyl gallate were evaluated for their effects on growth, sporulation and pseudomycelium production by Saccharomyces cerevisiae. As little as 150 ppm BHA, 300 ppm TBHQ and 3000 ppm propyl gallate significantly (P 0.05) reduced the number of colonies formed on agar media compared with controls. The rate of growth was adversely affected by as little as 50 ppm BHA, 100 ppm TBHQ and 500 ppm propyl gallate. At pH 3 and 7, there was a combined inhibitory effect with antioxidants on the rate of growth compared to effects at pH 4–6. BHA and TBHQ increased the time required for sporulation. Production of pseudomycelium was affected by propyl gallate when the yeast was grown on corn meal agar. None of the antioxidants was as effective in a model food system (ice cream mix) containing 2% oil as they were in laboratory media.
Prevention of Mold‐Induced Softening in Air‐Purged, Brined Cucumbers by Acidification
Authors: POTTS E. A. , FLEMING H. P.
Published: August 2006

Mold‐induced cucumber softening was prevented in air‐purged fermentations by 0.16% acetic acid (equilibrated). Cucumber softening and pectate depolymerase activity increased in air‐purged fermentations when the level of acid was decreased to 0.12% and below. Mold‐induced softening was prevented in natural (not acidified) fermentations by delaying purging until indigenous microflora had reduced the brine pH to 4.0. Direct contact of air bubbles and cucumbers was not a requirement for subsurface mold growth. In air‐purged commercial brines softening was evidenced by soft spots and skin blisters on cucumbers acidified with 0.05 and 0.0%, but not with 0.16%, acetic acid. In broth culture, growth of four mold isolates from soft cucumbers was inhibited by 0.3% acetic (pH 4.0) but not by up to 0.9% lactic acid (pH 3.0) at 5.3% NaCl.
Protein Losses in Traditional Agidi Paste Production
Authors: AKOBUNDU E. N. T. , HOSKINS F. H.
Published: August 2006

Protein losses from normal corn traditionally processed into agidi paste were evaluated. Results showed that overall protein losses were as high as 52% in a 12‐hr soaking and 44% in an 18‐hr soaking schedule. Soluble protein losses were higher with prolonged soaking in corn. Amino acid composition of the waste‐liquor (WL) from 12‐hr soaking was significantly (p < 0.05) different from other processing fractions. The results indicated that minimal use of water in wet‐sieving and utilization of waste‐liquor in agidi preparation improved the nutritive value of agidi.
Quality of Five Rice Varieties Grown in Egypt
Authors: EWEIDA MOHAMED T. , NOFAL ZAKARIA A. , RIZK MOHAMED A. , NOFAL MOSTAFA A.
Published: August 2006

The quality of two new drought‐resistant varieties of rice (IR441 and IR3304) grown in Egypt, were compared with three commercial varieties (Selection 180, Reiho and Giza 172). Based on milling yield, IR441 and IR3304 showed lowest rice quality. Gelatinization temperature was highest in IR441 and lowest in IR3304 and Giza 172. During cooking, water uptake ratio and elongation ratio were higher in IR441 and Selection 180. Protein content was in the range 4–6% for all varieties. Amino acid analysis indicated nutritional superiority of Selection 180 over the other varieties. With the exception of lysine and threonine, the amount of each of the other essential acids in IR441 and Reiho matched or exceeded the FAO/ WHO pattern. IR3304 is deficient in the most number of essential acids (lysine, threonine, and isoleucine).
Techniques for Canning Instant Parboiled Rice
Authors: GERDES D. L. , BURNS E. E.
Published: August 2006

The technology to produce an acceptable canned rice was investigated. Conventional raw and parboiled rice exhibit excessive starch leaching, loss of structural integrity, discoloration, unpalatable odors, and poor cooking qualities when canned. Instant parboiled rice which has been hydrated in boiling water before canning yields a superior product Objective color values are improved by flushing the hydrated rice with tap water before canning. Canned grains are free flowing and yield a product similar to freshly cooked rice. Without hydration, the product tends to be a solid mass of chalky and crumbly grains. A direct relation exists between subjective values for appearance and texture of canned rice.
Composition and Food Potential of African Oil Bean (Pentaclethra macrophylla) and Velvet Bean (Mucuna uriens)
Authors: ACHINEWHU S. C.
Published: August 2006

Fatty acids, protein and amino acids of African oil bean seed (Pentaclethra macrophylla) and velvet beans (Mucuna uriens) were studied. Crude protein of the defatted seeds were 341g and 196g per kilogram dry matter and the ether extract was 46 and 8%, respectively, for oil bean seed and mucuna. Essential amino acids composition compared fairly with that of isolated soybean protein. Lysine was high at 66.5 and 66.4g/kg crude protein (nitrogen × 6.25) for oil bean seed and mucuna, respectively. Methionine was low but cystine was high. The fat had a high content of saturated fatty acids. It is suggested that the seeds may be a potential source of protein and oil.
Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature
Authors: GRIFFIN D. B. , SAVELL J. W. , SMITH G. C. , LIND K. D. , GALLOWAY D. E.
Published: August 2006

Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P < 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P < 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color.
Effect of Selected Plasticization Treatments and Storage on Freeze‐Dried and Compressed Carrot Bars
Authors: GREAVES D. W. , RAHMAN A. R. , BURNS E. E.
Published: August 2006

Using selected plasticization, freeze‐dried canot cubes were compressed into bars, stored for 6 months, and examined. Microwave plasticization produced better rehydration values, lower shear values, lower CO2, and higher O2 headspace levels than the conventional oven moisture equilibration method. Carrots equilibrated by microwave energy and stored at 3°C scored highest subjectively and objectively.
Recalculated Nitrogen Conversion Factors for Several Soybean Protein Products
Authors: MORR C. V.
Published: August 2006

Amino acid composition and micro‐Kjeldahl N contents of various soybean protein products are used for calculating N conversion factors by the Factor Method and Kjeldahl Method. Efforts were made to refine these methods and to minimize the magnitude of the discrepancies within these N conversion factors. Recalculated N conversion factors by the Factor Method ranged from 5.66–5.80, and by the Kjeldahl Method from 5.66–5.79. It is recommended that these conversion factors be used (rather than the common 6.25 factor) for converting N values to protein content in soy protein‐containing products.
Effect of Temperature, Solute and pH on the Tolerance of Clostridium perfringens to Reduced Water Activities
Authors: BARTSCH A. G. , WALKER H. W.
Published: August 2006

Two strains of C. perfringens type A (FDI and S45) were grown in Thioglycolate medium adjusted to aws of 0.995, 0.975, or 0.965 by the addition of NaCl, KCL or LiCl. Combinations of controlled and uncontrolled pHs (7.0, 6.5 and 6.0) and incubation temperatures of 45°C, 37°C, or 30°C were observed at each aw. Maximal numbers of cells and shortest lag times occurred at aw of 0.995, 45°C and pH 7.0. No growth occurred at aw of 0.965. At 0.985, growth did not occur when KCl was used as the solute and the temperature and pH were 30°C and 6.0, respectively. NaCl was less inhibiting than KCl. LiCl inhibited growth completely.
Effects of Temperature on the Decomposition of Pacific Coast Shrimp (Pandalus jordani)
Authors: MATCHES JACK R.
Published: August 2006

Shrimp (Pandalus jordani) were allowed to decompose at five temperatures (0, 5.6, 11.1, 16.7 and 22.2°C). Mean aerobic plate counts on the shrimp as received at the laboratory were 1.6 × 106/g. The most rapid growth was obtained at the higher temperatures but the highest maximum population was obtained at 0°C. A total of 638 bacteria were isolated and tested for identification. The heterogenous population at day 0 was composed of 38% Gram positives. The population changed becoming predominantly Gram negative by day 13. At the higher temperatures the indole producing Proteus emerged by day 7 and became an important component of the flora. Volatile base (N) and indole increased both with increasing time and temperature during storage.
Significance of Lactobacilli and Film Permeability in the Spoilage of Vacuum‐Packaged Beef
Authors: EGAN A. F. , SHAY B. J.
Published: August 2006

The spoilage of vacuum‐packaged fresh beef during storage at 5°C was studied using analytical taste panels. In the absence of contaminating micro‐organisms, meat spoiled due to the development of an “off” flavor described as “liver‐like.” This occurred even when the meat was packaged in bags made of film of very low oxygen permeability, but the rate of spoilage increased as the film permeability increased. Thus, vacuum‐packaged beef has a limited shelf life even in the absence of a significant population of contaminating microorganisms. Pure cultures of lactic acid bacteria increased the rate of spoilage, which was then due largely to the development of flavor defects described as sour, acid and bitter. Depending upon the strain of bacteria chosen, off flavor became significant 13—28 days after the population reached 108/cm2.
Sweet Potato as an Ingredient of Yeast‐Raised Doughnuts
Authors: COLLINS J. L. , AZIZ N. A. ABDUL
Published: August 2006

Jewel sweet potatoes (SP) were prepared as flour and puree of baked and steam‐cooked roots. SP replaced 0, 7, 14, and 21% of the wheat flour in a recipe for yeast‐raised doughnuts. Composition of doughnuts was apparently affected by type and amount of SP. Caloric content ranged from 6.32–7.03 Kcal/g dry material. Texture and specific volume of doughnuts were affected by SP. Crumb color of doughnuts with SP was yellow‐orange. Six quality attributes tested by a panel were affected by SP, but for the most part, overall quality of the doughnuts was not lowered.
Aseptically Packaged Papaya and Guava Puree: Changes in Chemical and Sensory Quality During Processing and Storage
Authors: CHAN HARVEY T. , CAVALETTO CATHERINE G.
Published: August 2006

Effects of storage temperature and time on the quality of aseptically processed, “bag‐in‐box” packaged guava and papaya puree were investigated. During aseptic processing of guava puree there was virtually no loss of ascorbic acid (AA) and flavor but significant losses in color. After 6 months ambient storage the AA loss was about 30% and further color changes and flavor losses occurred. Samples stored at 38°C for 3 months showed an AA loss of about 47% and losses in color and flavor. For papaya puree AA losses of about 6% and 56% occurred during aseptic processing and after 6 months ambient storage, respectively. Color changes during aseptic processing and the first month of storage was characterized by a hypsochromic shift of the carotenoids' absorption spectra. After the first month of storage further color changes were attributed to the products of nonenzymatic browning. Papaya flavor was stable during both aseptic processing and 6 months ambient storage. Flavor of papaya puree stored at 38°C for 3 months changed significantly and AA retention was 39%.

ASEPTIC PROCESSING of guava puree had no effect on its AA content and flavor but did cause a significant loss of color. After 6 months ambient storage, AA loss was small, 30%, and slight additional color and flavor changes occurred.

Papaya flavor was stable during both aseptic processing and 6 months ambient storage. However, small losses of AA occurred during processing and larger losses, 56%, after 6 months ambient storage. Initial color changes in papaya puree during aseptic processing and the first month of storage were attributed to changes in carotenoids. Further color changes were attributed to the product of nonenzymatic browning.
Sulfur Amino Acid Stability. Hydrogen Peroxide Treatment of Casein, Egg White, and Soy Isolate
Authors: CHANG K. C. , MARSHALL H. F. , SATTERLEE L. D.
Published: August 2006

Egg white solids (EWS), soy protein isolate (SPI), and casein were treated with differing levels of H2O2 at both 40 and 90°C. Total and reactive cysteine/cystine (Cys), total methionine, methionine sulfoxide and sulfone contents were determined for all samples. At 40°C methionine in all samples was readily converted to its sulfoxide, with little sulfone or cysteic acid being formed. At 90°C Cys was rapidly converted to the stable cysteic acid and methionine to its stable sulfone form. The production of the less stable methionine sulfoxide at 90°C was minimal. Of the three proteins studied, the methionine and Cys residues in EWS were least stable under oxidizing conditions, whereas those present in SPI and casein were more stable.
A Simplified Model for Freezing Time Calculations in Foods
Authors: MASCHERONI R. H. , CALVELO A.
Published: August 2006

A model is proposed for freezing time calculations which combines Plank's equation with the unsteady heat transfer solutions for the cooling of a slab of constant properties through the addition of pre‐cooling, change of phase and tempering periods. The change of thermal properties with the ice content is taken into account by proposing average values for the different periods. No adjustable parameters are used in developing the model. Results are compared for the case of beef freezing with those obtained numerically by using a heat transfer model with simultaneous change of phase and with experimental measurements showing good agreement.
Sorption/Desorption of VCM in PVC Selected Food Simulants Systems
Authors: KONTOMINAS M. , MILTZ J. , GILBERT S. G.
Published: August 2006

Sorption/desorption studies of VCM in the systems PVC/VCM/water, PVC/VCM/corn oil an PVC/VCM/heptane were carried out. At low VCM concentrations, classical curves are obtained, where the sorption isotherms are located below their desorption counterparts. Above a certain VCM concentration a crossover exists and an inversion of the curves occurs. It was suggested that the intersection between the curves represents the point where all the active sites in the polymeric matrix are occupied by monomer molecules. The negative values of the total Gibb's free energy and the energy of mixing in the polymer were found to increase with the decrease in monomer concentration pointing out to the possibility that at low enough monomer concentrations no migration of VCM into the contained food from a PVC package may occur.
Relationship Between Static Electrical Conductivity and Unfrozen Water Content in Food Products
Authors: HORI T. , KAKO M. , HAYASHI H.
Published: August 2006

The static electrical conductivity measurements on frozen foods such as citrus juice and varieties of cheese showed that both conductivity and unfrozen water content in food products varied directly with temperature. In describing the log σ vs 1/T curve, where σ is the conductivity and T is the absolute temperature, it was found that the linear portion of the curves at low temperature was related to bound water content which was independent of temperature, whereas the non‐linear portion in the temperature range between the freezing point and 10 or 35 degrees below the freezing point was related to the unfrozen free water content which was dependent on temperature.
Germination and Heat Resistance of Bacillus cereus Spores from Strains Associated with Diarrheal and Emetic Food‐Borne Illnesses
Authors: JOHNSON K. M. , NELSON C. L. , BUSTA F. F.
Published: August 2006

Bacillus cereus has been implicated as the cause of both diarrheal and emetic forms of food‐borne illness. Spores of eight strains of B. cereus, representing diairheal, emetic and atoxigenic origins, were examined for heat resistance and germination responses. No correlation was observed between heat resistance at 85° or 90°C and origin of the strain. Germination of spores in Trypticase soy broth at 30°C, measured by loss of heat resistance, was more extensive for diarrheal strains than for emetic strains. These data should be useful in evaluating potential hazards from B. cereus in foods.
Accumulation of Selected Trace Elements in Hydroponically Grown Soybeans and Distribution of the Elements in Processed Soybean Fractions
Authors: LEVINE S. E. , WEAVER C. M. , KIRLEIS A. W.
Published: August 2006

Soybeans grown hydroponically labeled with 59Fe or two levels of a 51Cr‐65Zn mixture were analyzed for the distribution of these radionuclides in mature edible and nonedible parts. The concentration of 59Fe was significantly higher in the hulls than in other plant parts unlike for 51Cr and 65Zn. The seeds produced were then processed into a defatted soybean meal in order to investigate the effects of processing on the content of iron, zinc, and chromium. No detectable change in total Zn content and no significant change in 51Cr content were evident during processing. However, an overall 9% gain of total Fe content was observed as a result of processing probably due to Fe contamination by processing equipment.
Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris
Authors: PILOSOF A. M. R. , BARTHOLOMAI G. B. , CHIRIFE J. , BOQUET R.
Published: August 2006

The effect of heating at 50, 70 or 90°C and low moisture contents on water sorption behavior (above about 0.65 water activity) and nitrogen solubility of bean flour and protein isolates, was investigated. The results suggested that relative water sorption changes, in the range studied, may not be the most adequate indicators of nitrogen solubility changes in “dry”/“moist” heated protein products. This is so because heated samples may undergo very important changes in nitrogen solubility while having experienced relatively little modifications in water sorption capacity.
Enzymatic Dimethylamine and Formaldehyde Production in Minced American Plaice and Blackback Flounder Mixed with a Red Hake TMAO‐ase Active Fraction
Authors: LUNDSTROM RONALD C. , CORREIA FREDERICK F. , WILHELM KURT A.
Published: August 2006

A dialyzed high molecular weight (> 100,000) TMAO‐ase active fraction from red hake muscle produced dimethylamine (DMA) in‐vitro, activated by cysteine and Fe++ or by methylene blue and ascorbic acid. Minced blackback flounder and American plaice were induced to produce DMA and formaldehyde (FA) when mixed with the high molecular weight fraction from red hake. A low molecular weight (<100,000) fraction did not produce DMA either in‐vitro or in‐vivo. Heating the high molecular weight fraction 10 min at 100°C destroyed all TMAO‐ase activity. The reported results lend support to the theory that DMA and FA production in red hake is caused by an endogenous enzyme, associated with the particulate fraction in muscle tissue.
Bacterial Histamine Production as a Function of Temperature and Time of Incubation
Authors: BEHLING ALISON R. , TAYLOR STEVE L.
Published: August 2006

Optimal temperature, lower temperature limit, extent, and rate of histamine production in a tuna fish infusion broth (TFIB) varied for the strains of Proteus morganii, Klebsiella pneumoniae, Hafnia alvei, Citrobacter freundii, and Escherichia coli studied. P. morganii and K. pneumoniae produced large quantities of histamine in a relatively short incubation period (<24 hr) at 15°C, 30°C, and 37°C; production was fastest at 37°C. H. alvei, C. freundii, and E. coli produced toxicologically significant levels of histamine (>2500 nmoles/ml) only at 30°C and 37°C on prolonged incubation (≥48 hr). At 72 hr of incubation, optimal temperature for histamine production was 37°C for E. coli and C freundii; 30°C for P. morganii strain 110SC2, K. pneumoniae, and H. alvei; and 15°C for P. morganii strain JM. The lower temperature limits for production of toxicologically significant levels of histamine in TFIB were 7°C for K. pneumoniae; 15°C for both P. morganii strains; and 30°C for H. alvei, C. freundii, and E. coli.
Functional Properties of Guar Seed (Cyamopsis tetragonoloba) Meal Detoxified by Different Methods
Authors: TASNEEM RAZIA , RAMAMANI S. , SUBRAMANIAN N.
Published: August 2006

Functional properties of guar meal detoxified by autoclaving, extraction with aqueous ethanol, methanol, isopropanol or dilute hydrochloric acid were compared with those of defatted soy meal. Acid washed and the autoclaved meals gave low nitrogen solubility (NS) at pH 7.0. Detoxified guar meals had greater water absorption capacity (WAC) than the raw meal, while defatted soy meal was far superior to defatted guar meal. Fat emulsification capacity (EC) showed a similar trend as NS and fat absorption capacity (FAC) inversely correlated with the bulk density of samples. Autoclaved guar meal had higher EC and FAC than the alcohol or acid extracted meals. The foam capacity (FC) and foam stability (FS) of the 80% isopropanol extracted guar meal were the highest among the samples.
Composition of Serum from Cooked‐Frozen‐Thawed‐Reheated Scrambled Eggs at Various pH Levels
Authors: FEISER G. E. , COTTERILL O. J.
Published: August 2006

The volume of serum pressed from the Cooked‐Frozen‐Thawed‐Reheated (CFTR) scrambled egg decreased as pH was increased from 6.0 to 7.0. Solids, protein and lipid levels were maximal at pH 7.0. Ash and phosphorus contents decreased with increased pH. Sodium and potassium remained constant. Chloride concentration increased from pH 6.2 to 6.8. Iron had maximal levels at pH 6.2 and to 6.8 to 7.2. The lipid and phosphorus levels in the serum were very low when compared to those in the original liquid whole egg. Ovomacroglobulin, lipovitellin and some of the globulins and livetins were absent in the electrophoretograms of the serum. Also, a band appeared in the ovomucoid area which was not normally present in uncooked egg.
Effect of Hydrogenation on the Chemical Composition of Canola Oil
Authors: BANSAL J. D. , DeMAN J. M.
Published: August 2006

Canola oil was hydrogenated under selective and nonselective conditions with commercial nickel catalysts. The composition of the hydrogenated oils was characterized by iodine value, fatty acid composition, trans‐isomer content and cis, cis‐methylene interrupted (CCMI) polyunsaturated fatty acids. Selectivity ratios and hydrogenation rates were calculated. Selective conditions resulted in high levels of trans‐isomers. Loss of CCMI fatty acids occurred in the early stages of the hydrogenation process. Hydrogenation rates were higher under selective than under nonselective conditions.
Inactivation and Injury of a Hemolytic Radiation‐Resistant Micrococcus Isolated From Chicken Meat
Authors: TAN SHIEH‐TE , MAXCY R. B.
Published: August 2006

The effects of environmental factors on a highly radiation‐resistant hemolytic micrococcus isolated from chicken meat were studied. NaCl tolerance and gamma radiation resistance of the cells were growth phase related. The cells were resistant to injury from drying or freezing/thawing. Under certain conditions, cells in the frozen state required approximately 5 Mrad to inactivate 90% of the population; 0.2 Mrad injured an equivalent proportion. Survival curve of the cells heated at 60°C showed a unique pattern which was in three distinct phases. Heat‐stressed cells were much more sensitive to radiation inactivation than unheated cells. When suspended in fresh m‐Plate Count Broth (PCB), the injured cells repaired without multiplication during incubation at 32°C. The repair process in this bacterium, however, was slower compared to thermally injured organisms studied by other workers.
A Comparison Between Two Different Shear Systems Used for Measuring Meat Tenderness
Authors: MØLLER A. J. , BOUTON P. E. , HARRIS P. V. , JONES P. N.
Published: August 2006

A comparison has been made between two Warner‐Bratzler (WB) shear devices, differing in their method of operation, used in measuring tenderness of meat samples treated to produce a wide range, in both myofibrillar and connective tissue structural strength. Estimates of parameters measured from the shear deformation curves obtained from the two systems were highly correlated and both systems showed similar and significant responses to the treatments used to modify the structural components of meat.
Purine Content of Raw and Roasted Chicken Broiler Meat
Authors: YOUNG LOUIS L.
Published: August 2006

Adenine, guanine and hypoxanthine were determined in raw and roasted broiler parts. The levels of adenine and guanine increased slightly when the meat was cooked. These increases were attributed to moisture and fat losses by the tissues during roasting. The level of hypoxanthine remained constant or decreased in the tissues because some of the purine was removed with the cooking juices. The cooking juices were found to contain high levels of hypoxanthine and only trace amounts of adenine and guanine.
Influence of Tumbling and Phosphate on the Yield, Sensory and Chemical Characteristics of Pork Liver Loaf
Authors: PERCEL P. J. , PARRETT N. A. , PLIMPTON R. F. , OCKERMAN H. W. , KROL B. , VAN ROON P.S.
Published: August 2006

Yield, sensory and chemical properties of pork liver loaves manufactured using varying processing treatments (tumbling vs immersion) and phosphate levels (0 vs 6.4%) were studied. Tumbling significantly improved liver cure uptake, total cure and loaf cooked yield when compared to immersion as a processing treatment. Tumbling the livers improved uniformity of internal slice color, external loaf color and external loaf appearance. Loaves made from immersed liver however yielded a more intense liver flavor. Increasing moisture levels were likewise noted for tumbled livers. Addition of phosphate resulted in an increase in liver cure uptake, total cure and loaf cooked yield for the tumbled livers. Phosphate however had no effect on these parameters for livers which were immersed. Addition of phosphate improved slice cohesiveness and internal slice consistency. An increase in the percent ash was the only chemical parameter altered significantly through the addition of phosphate.
Effect of Time‐on‐Feed on the Palatability of Rib Steaks from Steers and Heifers
Authors: DOLEZAL H. G. , SMITH G. C. , SAVELL J. W. , CARPENTER Z. L.
Published: August 2006

Rib steaks from steers (n=326) and heifers (n=68) that were either grass‐fed or fed high‐concentrate diets for 30–230 days were used in palatability studies. Extending time‐on‐feed beyond 100 days (steers) or 90 days (heifers) provided little additional palatability assurance. Within time‐on‐feed strata from 100 through 230 days, few differences in palatability were found between rib steaks from carcasses of different USDA quality grades. The minimum marbling requirement for the U.S. Choice grade could be lowered with no appreciable loss in palatability if the stipulation was made that cattle had been fed a high‐concentrate diet for at least 90 days.
Aroma, Color, and Lipid Oxidation of Turkey Muscle Emulsions
Authors: TELLEFSON C. SUSAN , BOWERS JANE A. , MARSHALL CECELIA , DAYTON ARTHUR D.
Published: August 2006

Turkey emulsions were prepared with (1) no additives, (2) sodium chloride (NaCl), (3) sodium nitrite (NaNO2), (4) sodium ascorbate (NaAsc), or (5) both NaNO2 and NaAsc. Raw and cooked emulsions from each of the five treatments were stored (−18°C) and then evaluated before and after heating. Emulsions with NaNO2 and NaAsc contained less malonaldehyde than those with NaCl or no additive and raw turkey emulsions generally contained less malonaldehyde than cooked. Nitrite was the additive that produced the major effect on color of heated emulsions. Generally, emulsions containing both NaNO2 and NaAsc had the most meaty aroma and the least stale aroma. Emulsions with NaCl tended to have greater stale aroma.
Comparison of Subcutaneous Fat Thickness, Marbling and Quality Grade for Predicting Palatability of Beef
Authors: DOLEZAL H. G. , SMITH G. C. , SAVELL J. W. , CARPENTER Z. L.
Published: August 2006

Beef from yearling steers (n = 254) which were fed either grass only or high‐concentrate diets was used to study subcutaneous fat thickness as an alternative method for grading beef carcasses. Assigning carcasses to three expected‐palatability groups based on fat thickness was at least equivalent to, and perhaps slightly more precise than, the use of USDA quality grades for grouping the carcasses according to expected palatability. There were progressive increases in palatability of cooked beef as fat thickness of carcasses from cattle fed 90–160 days increased from less than 2.53 mm up to 7.61 mm, but quantities greater than 7.61 mm did not further improve palatability.
Potato Starch and Flour in Frankfurters: Effect on Chemical and Sensory Properties, and Total Plate Counts
Authors: BUSHWAY A. A. , BELYEA P. R. , TRUE R. H. , WORK T. M. , RUSSELL D. O. , McGANN D. F.
Published: August 2006

Potato starch and flour were examined as possible constituents in frankfurter formulations. Frankfurters manufactured with 3% potato starch or 1.5% potato starch plus 1.5% potato flour in place of 3% wheat flour normally used as a binder, and stored at 4–5°C for 28 days did not differ significantly in percent shrink, water, protein, fat, ash or salt. Residual nitrite levels decreased during the storage period. Total plate counts reflect residual nitrite levels since the frankfurters (3% starch) with the lowest nitrite concentration also had the greatest number of bacteria (6.4 × 106/g) on day 28. Frankfurters formulated with 1.5% potato starch plus 1.5% potato flour were rated more tender and more juicy than those made with 3% potato starch (P≤0.05 and P≤0.01) and 3% wheat flour (P≤0.01 and P≤0.01), respectively. Fresh potato starch and wheat flour franks did not differ from each other in either characteristic but after one week's storage the potato starch samples were rated more tender (P≤0.05) and more juicy (P≤0.01). Less force was required to shear the frankfurters formulated with 3% potato starch.
Prediction and Characterization of Normal and Vat‐Failed Cottage Cheese
Authors: WU M.H. , FUNG D. Y. C.
Published: August 2006

An acidification‐heat‐coagulation test has been developed for predicting cottage cheese vat‐failure potential of milk. Milk is fist acidified to pH 5.06 at 10°C and then heated at a slow rate (1°C increment per min). Poor quality acidified milk (> 104 CFU/ml) forms small curds at 37°C and below. Good quality acidified milk (< 104 CFU/ml) will form small curds at higher temperatures. By this procedure cottage cheese vat‐failure potential of milk containing different levels of psychrotrophs can be predicted. Normal and vat‐failed cottage cheese curds are characterized by % of grit in cottage cheese and amount of curd fines in whey.
Controlled Atmosphere and Ethylene Effects on Quality of California Canning Apricots and Clingstone Peaches
Authors: BRECHT JEFFREY K. , KADER ADEL A. , HEINTZ CHRISTI M. , NORONA ROBERT C.
Published: August 2006

Storage at 2% O2 plus 5% CO2 at 1.1°C maintained higher flesh firmness and lower pH and retarded decay more effectively than air storage of immature (M1) and over‐mature (M3) Patterson and Tilton apricot fruits. CA storage of fruits picked at the optimum maturity stage (M2) produced little benefit over air storage, however. ‐Treatment with 100 ppm ethylene for 48 hours accelerated softening and color change at 20°C compared to ripening in air and may potentially be used to prepare immature apricot fruits for canning in the shortest possible time. Large differences in storageability and canned quality following storage were found among the five clingstone peach cultivars tested. Loadel and Carolyn: peaches, if in sound condition at harvest, can be stored for up to 4 wk under 2% O2+ 5% CO2 at 1.1°C. Andross, Klamt and Halford peaches should be stored for shorter storage periods only. Fruits ripened at 20°C with ethylene (100 ppm for 48 hr) were similar to those ripened without it in appearance, texture, and flavor.
Effect of Temperature on Firmness of Raw Fruits and Vegetables
Authors: BOURNE MALCOLM C.
Published: August 2006

The firmness of a number of fruits and vegetables was measured by deformation, extrusion and puncture tests over the temperature range 0‐45°C. Most commodities showed decreasing firmness with increasing temperature but there were several exceptions to this general rule. For the majority of the commodities tested the firmness‐temperature relationship was approximately linear. The firmness‐temperature coefficient is defined as [(firmness at T2– firmness at T1)/(firmness at T1 (T2− T1)] × 100 (percent change in firmness per degree temperature change) where T1= lowest temperature and T2= highest temperature at which firmness is measured. The firmness‐temperature coefficient ranged from ‐1.65 for apricot to +0.12 for carrot using the puncture principle, from −0.97 for Baby Gold peach to +7.7 for large Canoga strawberries tested between 30–45°C using the deformation principle, and from ‐0.04 for Golden Delicious apple stored 7 months to −1.34 for NK199 sweet corn using the extrusion principle.
Dehydrated Blueberries by the Continuous Explosion‐Puffing Process
Authors: SULLIVAN J. F. , CRAIG J. C. , DEKAZOS E. D. , LEIBY S. M. , KONSTANCE R. P.
Published: August 2006

A blueberry dehydration process which includes the unique continuous explosion‐puffing system (CEPS) is described. A drying study including alternate drying pretreatments failed to increase the dehydration rate. It was found that care during processing was necessary to prevent rupture of the berries as rupture caused bleeding during drying which reduced the drying rate. Optimum operating conditions for CEPS were established for blueberries. Measurements of dried blueberry properties such as bulk density, color, rehydration, and disintegration were used to determine optimum operating conditions for pressure (103 kPa), temperature (190°C), and feed moisture (18.5%) for CEPS.
Evaluation of Sesame Flour as a Complementary Protein Source for Combinations with Soy and Corn Flours
Authors: BRITO ODOARDO J. , NÚÑEZ NERLEY
Published: August 2006

Sesame products in combination with soy flour, were evaluated as a protein source. Proximate analyses, microbiological examination, determination of vitamins, minerals, selenium content, and nutritional evaluation were carried out. Monagas Aceitera variety flours are similar to other sesame proteins in composition but are higher in lysine and methioine. Enrichment with soy increased PER value for all sesame products. At commonly used fortification levels, sesame‐soy blends may be as useful as soy alone for addition to corn‐based foods. Some sesame flours and isolates might contain toxic amounts of selenium.
Heat Transfer Rates to Liquid Foods During Flame‐Sterilization
Authors: NETO R.O. TEIXEIRA
Published: August 2006

The influences of headspace, rotational speed of the can, and product viscosity on the rates of heat transfer during flame‐sterilization of carboxy‐methyl‐cellulose (CMC) model solutions, were studied. It was observed that more than 90% of the heat transfer resistance was external, and so the headspace volume and product viscosity had almost no effect on the rates of heat transfer, whilst the can rotational speed was the important parameter that needed to be controlled. An empirical correlation between the Nusselt, Reynolds and Prandtl dimensionless numbers for the external and internal conditions was obtained, in order to describe the heat transfer as a function of the hot air and product thermophysical properties, the can r.p.m. and the diameter. The results will be useful for improving flame‐sterilizer utilization.
Dairy and Vegetable Protein Blends by Co‐Extraction and Co‐Ultrafiltration
Authors: NICHOLS DEBRA J. , CHERYAN MUNIR
Published: August 2006

A process was developed for the manufacture of blends of dairy and vegetable proteins by co‐extraction and co‐ultrafiltration. Defatted soy flour proteins were extracted using either acid or sweet whey as the solvent. The whey/soy slurry was separated in a two stage extraction process using a centrifugal desludger. The proportion of whey protein in the blend was determined by the number of extractions and the total amount of whey used. The combined extracts were processed by ultrafiltration to increase the protein content of the blends. Solubility characteristics of the blends indicate potentially good functional properties.
Functional Properties of Winged Bean [Psophocarpus tetragonolobus (L.) DC] Proteins
Authors: SATHE S. K. , DESHPANDE S. S. , SALUNKHE D. K.
Published: August 2006

A protein concentrate (71.45% protein on a dry weight basis) was prepared from winged bean [Psophocarpus tetragonolobus (L.) DC] seeds. Solubility of the protein concentrate was minimal at a pH of 4.0. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) of the bean flour proteins and protein concentrate indicated 9 subunits each, with apparent molecular weight ranges of 27,000–380,000 and 14,200–143,000 daltons, respectively. Least gelation concentrations and water and oil absorption capacities of the seed flour and the protein concentrate were determined. Emulsion and foaming properties of the protein concentrate were investigated. Effect of moist heat on seed protein digestibility was assessed in vitro. Protein concentrate had lower tannins and trypsin, chymotrypsin, and α‐amylase inhibitory activities compared to bean flour.
Microbial Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared using Aspergillus oryzae and Rhizopus oligosporus
Authors: SHIEH Y. S. CAROL , BEUCHAT L. R.
Published: August 2006

Microbiological profiles of peanut and soybean misos containing 6 and 12% NaCl and kojis prepared with Aspergillus oryzae and Rhizopus oligosporus were monitored over a 90‐day period of fermentation. Although total plate counts in misos containing R. oligosporus koji fluctuated while counts in misos containing A. oryzae koji remained constant during the fermentation period, the final microbial populations in sixteen test formulae were similar to the initial counts. Mold populations in mists containing two types of kojis declined similarly during fermentation. There was little difference in populations of Saccharomyces rouxii in misos containing the two types of mold kojis during the first month of fermentation; however, higher numbers of S. rouxii were noted in mitis containing R. oligosporus koji compared to those containing A. oryzae koji during later stages of fermentation. The final pH values of misos were similar, even though misos containing A. oryzae koji had a larger magnitude of drop in pH than did misos containing R. oligosporus koji over the 90‐day test period.
Effect of Heating Time of Soybean on Vitamin B‐6 and Folacin Retention, Trypsin Inhibitor Activity, and Microstructure Changes
Authors: SOETRISNO U. , HOLMES Z. A. , MILLER L. T.
Published: August 2006

Heating treatments of boiling 20 min or autoclaving 5 min, 10 min, or 20 min, of soaked (25°C for 10 hr) soybeans, significantly influenced vitamin B‐6, free folacin, trypsin inhibitor activity, water absorption, moisture content and blue, green and amber color values in the cooked soybeans. Analysis of covariance showed a relationship (P≤0.05) between water absorption after cooking with total folacin in cooked soybeans and water absorption after cooking with blue color values. Other relationships (P≤0.05) were observed in cooked soybeans between texture and total folacin, moisture and trypsin inhibitor activity, and trypsin inhibitor activity and free folacin.
Determination of Neutral Detergent Fiber in Breakfast Cereals: Pentose, Hemicellulose, Cellulose and Lignin Content
Authors: MONGEAU R. , BRASSARD R.
Published: August 2006

Cereals are often promoted as important sources of dietary fiber. Ninety one breakfast cereals available in Canada and four unprocessed wheat brans were therefore analyzed for neutral detergent fiber (NDF) after rapid digestion with α‐amylase from porcine pancreas. Many breakfast cereals contained less than 5% NDF. Wheat cereals contained 5–30% NDF, oat cereals contained 5% NDF, and corn and rice contained little NDF. Cereal NDF was predominantly hemicellulose (pentosans); pentose sugars liberated under hydrolysis represented up to 15% of processed bran cereals and 20–25% of unprocessed bran.
A Microbial Investigation of Selected Spices, Herbs, and Additives in South Africa
Authors: BAXTER R. , HOLZAPFEL W. H.
Published: August 2006

A total of thirty‐six spices, herbs and food additives from various sources was investigated. High total viable numbers of sporeformers were present of which a considerable percentage was proteolytic and/or amylolytic. The total number of colony forming units (c.f.u.) varied from several hundred to several million per gram, depending on the source, the manufacturing process, age and type of condiment. Exceptionally high contamination (i.e. > 106 c.f.u./g) was found in black pepper, coriander, paprika, mace, pimento and white pepper from source A. No significant numbers of potentially pathogenic organisms were found except for B. cereus, moulds and faecal streptococci. The presence of B. cereus was confirmed in 7 out of 19 samples from source A. Enterococci were isolated and identified from paprika, white pepper, black pepper, pimento, onion powder and salamita. The need for spice cleanliness, commercial sterilization and subsequent proper storage of condiments is stressed.
Media Comparison for the Enumeration and Recovery of Clostridium Sporogenes P.A. 3679 Spores
Authors: POLVINO D. A. , BERNARD D. T.
Published: August 2006

The efficiency of trypticase peptone agar (TPA), yeast extract agar (YEA), and pork pea infusion agar (PPIA) for enumerating heat activated Clostridium sporogenes: P.A. 3619 spores was tested using a pour plate procedure. All three media types gave reproducible results between test runs, however TPA and YEA gave higher counts than PPIA. The three media types listed above plus pork infusion agar (PIA) and T‐Best agar (TBA) were evaluated for recovery of heat stressed P.A. 3679 spores using a similar pour plate procedure. Andersen's pork pea infusion gave the highest counts, although the variation found between tests indicates that the pour plate procedure may not be adequate for recovery of heat stressed spores.