bluuebunny/crossref_metadata_2025 huggingface dataset:
HOT‐PASTE VISCOSITY AND ALPHA‐AMYLASE SUSCEPTIBILITY OF HARD RED WINTER WHEAT FLOUR
Authors: MATHEWSON PAUL R. , POMERANZ Y.
Published: August 2006

Alpha‐amylase is recognized as a major contributor to the results of viscometric tests on wheat flour. The use of a simple, rapid colorimetric α‐amylase assay to routinely predict amylograph viscosity was studied. Particle size and overall composition of malt fractions did not affect the colorimetric test; and protein content of wheat flours did not consistently affect amylograph viscosity. Equivalent levels of α‐amylase from different malts had similar effects on amylograph viscosity of a single flour; however, a single malt produced various peak viscosities in different flours. The data suggests that the viscosity may be influenced by environmental conditions which alter the starch properties and thereby effect viscosity. Consequently, the colorimetric α‐amylase assay did not reliably predict amylograph viscosity of flours from various locations and environments.
MICROBIOLOGICAL EVALUATION OF GROUND BEEF CONTAINING MECHANICALLY DEBONED BEEF
Authors: EMSWILER B. S. , PIERSON C. J. , KOTULA A. W. , CROSS H. R.
Published: August 2006

Ground beef chub packs containing 0, 5, 10, 15, 20, 25 or 30% mechanically deboned beef (MDB) were examined for aerobic plate counts (5°C and 35°C), coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens and salmonellae after storage at two temperatures for various times. Chub packs were stored at –1.1°C for 0, 6, 12, 18 and 24 days and at –23.3°C for 2, 4 and 6 months. Isolation of Salmonella enteritidis serotype rubislaw from the pure MDB used in product formulation and from two (1%) of the chub packs containing MDB indicated that a large number of commercial samples of MDB from various sources should be evaluated. However, the aerobic plate counts, coliform, E. coli, S. aureus and C. perfringens counts in the seven formulations indicated that the addition of MDB to ground beef at levels up to 30% would not affect microbiological safety or shelf‐life if the product were formulated and stored according to the procedures outlined in this study.
EFFECT OF EXTENDING BEEF PATTIES WITH MILK CO‐PRECIPITATES
Authors: THOMAS M. A. , McBRIDE R. , TURNER A. D. , ABAD G. H.
Published: August 2006

Granulated type calcium co‐precipitates (CCP) with and without wheat flour were used to extend ground beef with fat levels of 20 and 30%. The hydrated CCP was added at the level of 30% by weight and the physical, chemical and sensory properties of the mixture were evaluated along with those of all‐meat patties and patties extended with texturized soya protein. Results of physical and chemical analyses were variable and showed no definite trend. All‐meat patties gave the highest yield, lowest shrinkage and highest fat content after cooking. Patties extended with CCP and wheat flour had the highest moisture content and lowest penetrometer values at both fat levels. Sensory evaluation revealed that patties extended with CCP and wheat flour had the best appearance, flavor and texture and were generally the most acceptable.
INFLUENCE OF THERMAL PROCESSING AND COOKING METHODS ON NATURALLY OCCURRING RESIDUES OF DDT AND ITS METABOLITES IN BEEF
Authors: LANE L. G. , AMMERMAN G. R. , LANE R. H.
Published: August 2006

The effects of two thermal processes and two cooking methods (broiling and microwave) on natural residues of DDT and its metabolites in beef were studied. Residue analysis was performed by aluminum oxide cleanup of fat and electron capture gas chromatography. Similar residue losses resulted from broiling, microwave preparation, and processing beef at 104°C for 342 min. Less residue loss occurred when beef was processed at 127°C for 66 min.
EFFECTS OF RESTRAINT DURING COOKING ON THE SHEAR PROPERTIES OF COOKED MEAT
Authors: BOUTON P. E. , HARRIS P. V. , SNOWDEN J. McK.
Published: August 2006

Stretched muscle samples restrained from thermal shortening along the muscle fiber length, when cooked at 80°C, have significantly (P < 0.001) greater peak shear force values than those obtained for samples free to shorten. Restraint during cooking increased peak shear force values in samples subjected to a pressure‐heat treatment, known to substantially reduce myofibrillar strength, to the same extent as in control samples. The magnitude of the restraint effect increased with animal age. As cooking time at 90°C was increased, in order to reduce the connective tissue contribution to peak shear force values, the effect of restraint during cooking was reduced and after 8 hr of cooking was neglible. The results were interpreted as showing that restraint during cooking increased the connective tissue contribution to peak shear force values possibly by changing the stress‐strain characteristics of the collagen fibers.
INFLUENCE OF TUMBLING AND SODIUM TRIPOLYPHOSPHATE ON SALT AND NITRITE DISTRIBUTION IN PORCINE MUSCLE
Authors: KRAUSE R. J. , PLIMPTON R. F. , OCKERMAN H. W. , CAHILL V. R.
Published: August 2006

The effect of tumbling and sodium tripolyphosphate on the migration of salt and nitrite in pork muscle tissue was studied using the semi‐membranosus muscles from 20 matched hams. Uniform sections of these muscles were injected with a column of cure placed in the geometric center of the muscle section perpendicular to the muscle fibers. Portions of these muscle samples were subsequently analyzed after tumbling or holding for extent of cooked cured color development. Uncooked portions were analyzed for salt and nitrite concentration at specific distances from the injection site. Both sodium tripolyphosphate and tumbling independently significantly increased the migration of salt and nitrite and resulted in a significant increase in color development. Although percent cured color area was significantly increased, both tumbling and sodium tripolyphosphate increased the residual nitrite content. Sodium tripolyphosphate added to the effect of tumbling on the percent of cured area.
EFFECT OF STORAGE ON THE AMINO ACID COMPOSITION AND BIOLOGICAL QUALITY OF IRRADIATED MACACAR BEANS Vigna unguiculata (L.) WALP
Authors: COELHO LUANA CASSANDRA BREITENBACH BARROSO , de MEDEIROS RUY BASTO , FLORES HERNANDO
Published: August 2006

The effects of two doses of gamma radiation (100 and 1,000 krad) upon the stability over a 6‐month storage period of the amino acid composition and protein efficiency ratio (PER) of the macáçar bean Vigna unguiculata (L.) Walp were investigated. No important differences were noted when the aminograms of irradiated and nonirradiated beans, either raw or cooked were compared. Nevertheless, the losses of lysine, arginine and histidine due to cooking were greater in the irradiated beans. The PER of nonirradiated was higher than that of irradiated beans before and after the 6 months of storage, and was always lowest in the beans subjected to the higher dose of radiation. Qualitatively, an association was observed between the nutritional value (PER) and small decreases in the content of certain amino acids which resulted mainly from increased thermal lability of the irradiated bean protein.
SURVIVAL OF CLOSTRIDIUM SPOROGENES PA 3679 IN HOME‐CANNED TOMATOES
Authors: SAVANI J. , HARRIS N. D. , GOULD W.A.
Published: August 2006

C sporogenes PA 3679 and various acids including ReaLemon (a reconstituted lemon juice), cream of tartar, and citric acid were added to high pH tomatoes (pH > 4.6) prior to canning. Quart tomato jars were processed for 20 min to determine the effectiveness of different acids on inhibiting the growth of PA 3679 and for 45 min to determine the safety of using the procedures recommended in USDA Home and Garden Bulletin No. 8. ReaLemon prevented and acids inhibited the growth of PA 3679 in the 20‐min heat treatment. Since the recommended procedures in Home and Garden Bulletin No. 8 for home‐canning raw pack tomatoes in quart jars were modified, this study did not prove or disprove the safety of using the USDA recommendations for home‐canning tomatoes.
FINITE ELEMENT ANALYSIS OF FREEZING PROCESSES IN FOODSTUFFS
Authors: REBELLATO L. , DEL GIUDICE S. , COMINI G.
Published: August 2006

Finite element analysis concerning freezing processes of interest to food engineering allows the solution of practically any phase‐change problem described in terms of two‐dimensional geometries. Special features of the program used include isoparametric elements, control of numerical oscillations and an accurate procedure for the estimation of thermal properties. In the examples of applications presented in the paper, reference is made to air‐blast freezing of foodstuffs having irregular shapes.
A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS1
Authors: TAYLOR STEVE L. , LIEBER ELLEN R. , LEATHERWOOD MATTHEW
Published: August 2006

The described analytical method for histamine determination in foods requires sample homogenization in methanol, heating, centrifuging or filtering, several extractions, and fluorometric detection of histamine with o‐phthalaldehyde. The method eliminates potential interference by other amines through a selective extraction step. Samples of 20 foods, including seafood products (fresh, frozen and canned), comminuted meats, cheeses and sauerkraut (canned), were analyzed for histamine content. Canned sauerkraut and tuna fish had the highest average histamine content among tested foods. This method can be used to detect histamine in food samples that contain as little as 0.02 mg histamine/100g of food.
ROLE OF PECTINESTERASE AND POLYGALACTURONASE IN THE FORMATION OF WOOLLINESS IN PEACHES
Authors: BUESCHER R. W. , FURMANSKI R. J.
Published: August 2006

Chilling injury symptoms do not appear in nonripe peaches (Prunus persica L.) while stored at low temperatures, but a dry‐mealy texture (woolliness) appears in chill‐injured fruits after ripening. Reduced pectinesterase and polygalacturonase activities were associated with reduced juiciness, reduced levels of water soluble pectins, poor texture and enhanced levels of insoluble pectins in peaches which were ripened after storage at 1°C for more than 3 wk. Pectinesterase and polygalacturonase activities and levels of pectic substances were unaltered in nonripened fruits held at 1°C. Fruits transferred to 20°C for 24 or 48 hr after 1 and 3 or 2 and 4 wk of storage at 1°C did not exhibit woolliness after 5.5 wk of storage. Warming for 12 hr was inadequate to prevent the development of woolliness. The effect of intermittent warming on providing a desirable texture in subsequently ripened fruits was related to enhanced pectinesterase and polygalacturonase activities. Low temperatures appeared to induce this physiological disorder by reducing the capacity to provide adequate levels of pectin‐esterase and polygalacturonase during subsequent ripening at nonchilling temperatures. Intermittent warming appeared to prevent injury by protecting the capacity to produce adequate levels of pectolytic enzymes during ripening.
VISCOMETRIC BEHAVIOR OF GUAVA PUREES AND CONCENTRATES
Authors: BREKKE J. E. , MYERS A. L.
Published: August 2006

Guava purees and concentrates had flow characteristics of pseudoplastic fluids as determined with a tube viscometer. Puree treated with a pectinolytic enzyme could be concentrated significantly more than untreated puree.
NITROSAMINE FORMATION IN HOME‐COOKED BACON
Authors: WASSERMAN A. E. , PENSABENE J. W. , PIOTROWSKI E. G.
Published: August 2006

Randomized slices of bacon were cooked at home by 25 consumers by their usual method of preparation and the edible portions were analyzed for nitrosamines. N‐nitrosodimethylamine (DMNA) and N‐nitrosopyrrolidine (NPyr) were found in all samples. Of the 25 preparations, five contained DMNA and five contained NPyr in concentrations greater than 10 μg/kg; only one sample contained both nitrosamines in concentrations greater than 10 μg/kg. Although the association between nitrosamine concentration, time and amount of heat is not strong, it appears that frying bacon at low or medium heat for less than 10 min can result in less than 10 μg/kg DMNA or NPyr.
TEMPERATURES OF SPAGHETTI AFTER HEATING IN CONVECTION OVENS AT SERVICE LOCATIONS IN A COMMISARY FOODSERVICE SYSTEM
Authors: CREMER MARION L.
Published: August 2006

Effects of equipment model and position of food were examined to determine temperature variability and factors influencing temperature of spaghetti heated in convection ovens in a commissary foodservice system. Significant (P < 0.01) differences in temperature were found as food was heated in four models and 12 positions. Factors which appeared to have effect on temperature included oven thermostatic setting, oven power rating, location of heating elements, number of meals heated, number of fans, and the presence of an oven floor. Temperature variability existed and was related to model of oven and position of food. This appeared to be influenced by factors of equipment engineering and use which must be improved if ovens of this type are to be effectively utilized.
FERMENTATION OF PEANUT MILK WITH
Authors: BEUCHAT L. R. , NAIL B. J.
Published: August 2006

Several extraction procedures were examined for their suitability to yield desirable peanut milks for fermentation by four strains of lactic acid bacteria. Studies revealed that a procedure in which peanuts were soaked in 1.0% sodium bicarbonate for 16‐18 hr, drained, washed with tap water, ground, steeped for 4‐5 hr in tap water, and filtered resulted in milk most desirable for fermentation. The addition of lactose (2%) to pasteurized peanut milk before fermenting with Lactobacillus bulgaricus NRRL B‐1909 and L. acidophilus NRRL B‐1910 for 3 days at 37°C resulted in a custard‐like product having 0.38‐0.53% titratable acidity at pH 4.76‐4.43, respectively. Sensory panel evaluations of blended, fermented peanut milks containing added sucrose (2%) and fruit flavorings showed that the products were acceptable and competed favorably with flavored buttermilk. Fermented peanut milk substituted for buttermilk in a corn muffin recipe resulted in products with organoleptic characteristics not significantly (P < 0.05) different from those of the control. Further investigations are required to determine the optimum conditions for preparing fermented peanut milk products.
AN ASSESSMENT OF THE MEAT CHARACTERISTICS OF PRE‐RIGOR LEG‐TWISTED MUTTON CARCASSES
Authors: OKUBANJO ADEMOLA
Published: August 2006

Six good grade ewes were dressed conventionally with the hind hoofs retained on a randomly selected side of each carcass. Leg‐twisting was effected by inserting one hoof into a slit made anterior to the flank muscle. Both sides were suspended by the achilles tendon. Generally, muscles evaluated post‐rigor from the leg‐twisted sides had lower shear force values, longer sarcomeres, thicker fibers and lower fragmentation values than corresponding muscles from the control sides except the semitendinosus and psoas major. The orientation angle of the femur on the pelvic axis was reduced by 50% bringing the conformation of the carcass close to that of the live animal in the resting prostrate form.
EFFECTS OF PREPROCESSING BELLY TEMPERATURE AND PUMPING PRESSURE ON BACON YIELDS, SALT RESIDUAL AND ORGANOLEPTIC QUALITY
Authors: NUSBAUM R. P. , RUST R. E.
Published: August 2006

Forty fresh pork bellies similar in weight and chemical composition were randomly assigned to four preprocessing belly temperature groups, 4.4, 10.0, 15.6, 21.1°C before being injected with brine at either 50 or 70 psi (344.7 or 482.6 kPa) pumping pressure. Increasing belly temperature and pumping pressure significantly increased pumped and final yields but similarly increased processing loss. Pumping pressure was significantly correlated with total salt residual, salt in lean, salt in fat and taste‐panel ratings for flavor, saltiness and overall acceptability. Temperature had no significant effect on taste‐panel evaluations but showed some significance on salt residual at the higher two belly temperatures.
EFFECT OF TENSILE STRESS ON THE ULTRASTRUCTURE OF BOVINE MUSCLE
Authors: CARROLL R. J. , RORER F. P. , JONES S. B. , CAVANAUGH J. R.
Published: August 2006

The changes in ultrastructure of bovine semitendinosus, both raw and heated (90°C) and subjected to tensile stress, were determined by scanning electron microscopy. Stress parallel to the fiber axis resulted in the initial rupture of the muscle fiberendomysium sheath. Perpendicular stress caused initial rupture at the endomysium‐perimysium junction with the muscle fibers remaining undisturbed. Similar observations were made on the muscle tissue heated to 90°C and subjected to tensile stress. Heating to 90°C does not alter completely the fibrous nature of the perimysium connective tissue. Some native type collagen fibrils were observed, even after the severe heat treatment. The effect of applied stress on components of the muscle tissue is an important consideration in the development of a more reliable test method for evaluation of meat tenderness.
EFFECT OF COOKING METHOD ON TBA NUMBERS OF STORED BEEF
Authors: HUANG WENN HSU , GREENE BARBARA E.
Published: August 2006

Conditions favoring the development of TBA retarding activity (TBRA) in cooked meat were studied. Beef semitendinosus muscle was heated by different home cooking methods (roasting, braising, pressure cooking, pressure canning, and electric slow‐cooking). Lipid oxidation was measured by the 2‐thiobarbituric acid (TBA) test after storing meat for 5 days. Meat which was subjected to high temperatures and/or long periods of heating developed lower TBA numbers than did samples subjected to lower temperatures for shorter periods of time. TBRA was postulated to have resulted from antioxidant substances produced from browning reactions which progress as the meat is heated.
INFLUENCE OF ELECTROLYTES ON THE SOLUBILITY OF RAPESEED PROTEIN ISOLATES
Authors: GILLBERG LARS
Published: August 2006

Rapeseed meal and protein isolates were analyzed for total nitrogen, total phosphorus, low molecular weight phosphorus, phytic acid, RNA, DNA, and phospholipids. The influence of electrolytes on the nitrogen and phosphorus solubility of rapeseed protein isolates was studied at different pH values. The solubility profiles were displaced differently by different salts. The displacements could be explained by ion binding to the proteins and to the other polymers present in the isolates. The higher binding strength anions had for proteins the more effective they were in decreasing the nitrogen solubility of the protein isolate at pH 0.7 and in increasing the nitrogen solubility at pH 5.4, the pH corresponding to the nitrogen solubility minimum in the absence of added salt.
USE OF CLUSTER ANALYSIS TO EVALUATE SENSORY‐OBJECTIVE RELATIONS OF PROCESSED GREEN BEANS
Authors: GODWIN DAVID R. , BARGMANN ROLF E. , POWERS JOHN J.
Published: August 2006

Cluster analysis was applied to the acceptability scores of panelists to partition the panel into groups showing a preference for either canned or frozen green beans. Cluster analysis was then applied to 20 sensory and 28 objective attributes to ascertain if the correlations changed according to whether differences had been judged by panelists preferring the canned or frozen product. The order of inclusion of terms and the correlations were affected. Flavor was the most important determinant of acceptability and mouthfeel was next most important. The utilization of particular descriptors to detect differences and sensory‐objective relations varied according to whether the panelist scored canned or frozen green beans higher in acceptability.
EFFECT OF NITROGEN SOURCE ON GROWTH AND EXOPROTEASE PRODUCTION BY Clostridium perfringens
Authors: BLASCHEK H. P. , SOLBERG M.
Published: August 2006

16 strains of Clostridium perfringens were screened for their growth and exoprotease activity in a synthetic amino acid medium (R + S) and in media containing either vitamin‐free casein, spray‐dried whole egg or ground frankfurter as the protein source. Growth, measured by gas production, was determined manometrically under standard conditions. Quantitative enzymatic assay of sterile culture filtrates was carried out at pH 7.0 using Azocoll general proteolytic substrate. Strains grown in protein‐containing media usually produced more exoprotease per unit of growth than strains grown in synthetic amino acid medium. Strains which constitutively produce high levels of exoprotease were identified.
ULTRASTRUCTURAL CHANGES IN DEFATTED SOY FLOUR INDUCED BY NONEXTRUSION TEXTURIZATION
Authors: TARANTO M. V. , RHEE K. C.
Published: August 2006

A Korean “textured” snack food press (Hand Press) was used to produce nonextrusion soy products. Constant processing conditions were plate temperature, top and bottom (190°C); pressure (21.1 kg/cm2); raw material moisture (30%) and premoistened sample mass (25g). The varying condition was retention time (2, 4, 6, 8 and 10 sec). The present study was initiated to investigate the sequence of cellular and sub‐cellular changes taking place during the development of texture in defatted soy flour. Ultrastructural changes produced during nonextrusion texturization occurred in the following well‐defined stages: two (2) set stage, fusion of flour components; 2–8 sec stage, protein bodies deformed, ruptured and fused with carbohydrates forming a protein carbohydrate matrix and final, 10 sec stage, fibrillation of the protein‐carbohydrate matrix.
CHANGE IN REGULATION OF MYOFIBRILLAR ATPase ACTIVITY BY CALCIUM DURING POSTMORTEM STORAGE OF MUSCLE
Authors: IKEUCHI Y. , ITO T. , FUKAZAWA T.
Published: August 2006

Postmortem change of rabbit myofibrillar ATPase activity was investigated at varying concentrations of free calcium ions. At concentrations of free calcium ions higher than 10−7 M the ATPase activity increased with increasing postmortem time, while at concentrations of free calcium ions lower than 10−7 M no significant change of the ATPase activity was found during postmortem storage of muscle. A slight shift of the myofibrillar pCa‐dependent ATPase activity curve toward lower calcium ion concentration occurred during postmortem storage: the affinity of myofibrils for calcium ions increased during postmortem storage.
IN VITRO STUDIES ON SAPONIN‐MINERAL COMPLEXATION
Authors: WEST L. G. , GREGER J. L. , WHITE A. , NONNAMAKER B.J.
Published: August 2006

The possibility that certain saponins produce growth depression by complexing minerals was studied. Saponins tested included digitonin, ammoniated glycyrrhizin, quillaja saponin and saponin‐containing extracts from alfalfa leaves and roots. Minerals studied were zinc, iron and magnesium. Alfalfa root saponins and ammoniated glycyrrhizin, but not digitonin, quillaja and alfalfa leaf saponins, complexed zinc and iron, but not magnesium. It is proposed that one mechanism of action whereby saponins suppress growth is by the formation of insoluble saponin‐mineral complexes. Such complexes could reduce the availability of minerals necessary for growth.
QUICK‐COOKING WINGED BEANS (Psophocarpus tetragonolobus)
Authors: ROCKLAND LOUIS B. , ZARAGOSA EUFROCINA M. , ORACCA‐TETTEH RICHARD
Published: August 2006

A simple, practical procedure has been developed for the preparation of quick‐cooking winged beans. In boiling water the raw processed beans tenderized within 20 min or about 10% of the time required to cook untreated, pre‐soaked beans. Redried, processed beans required about 45 min to cook without pre‐soaking. The cooked, quick‐cooking products had a smooth uniform texture, excellent whole bean appearance and enhanced natural flavor. In comparison with soybean, with which they have much in common, the winged beans had a more pleasing and acceptable flavor. There were only nominal differences between cooked standard and quick‐cooking beans in respect to proximate composition, riboflavin, niacin and important nutrient elements. The quick‐cooking process should find applications in fuel‐deficient areas of the world in which dry winged bean seeds are produced or imported as a stable, high protein food commodity.
PREPARATION OF FULL‐FAT SOY FLOUR BY CONDITIONING, HEATING AND GRINDING
Authors: FERRIER LESK. , LOPEZ MARIO J.
Published: August 2006

A method for manufacturing full‐fat soy flour was developed which appears suitable for developing countries. Soybeans were conditioned to about 23% moisture by soaking for 10 min and tempering for 1 hr. They were then heated in an air drier at 99° or 110°C. During heating, the trypsin inhibitor activity in the soybeans decreased by at least 80% in 25 min at 99°C or 15 min at 110°C when tap water was used for conditioning. Full‐fat flour made from these soybeans had PDl's of 55 and 42 when the soybeans were heated at 99° and 110°C, respectively. In organoleptic, farinograph and baking tests these soy flours performed as well as or better than commercial soy flour.
GROSS COMPOSITION, SENSORY EVALUATION, AND COLD STORAGE STABILITY OF UNDERUTILIZED DEEP SEA PACIFIC RATTAIL FISH, Coryphaenoides acrolepis
Authors: KREMSDORF DEBORAH L. , JOSEPHSON R. V. , SPINDLER AUDREY A. , PHLEGER C. F.
Published: August 2006

Pacific rattail (grenadier) fish (Coryphaenoides acrolepis), relatively abundant underutilized deep sea fish off the coast of California, were retrieved and analyzed for gross composition, sensory attributes, consumer acceptance, and storage stability characteristics. Representative fillet samples analyzed contained an average of 14.1% protein, 1% ash, low lipid (0.5%), and relatively high moisture (84.2%). While differing in sensory attributes and slightly in gross composition from commercially frozen Icelandic cod (Gadus morhua), a fish with similar taxonomy and demonstrated consumer acceptance, Pacific rattails were “liked moderately” by sensory judges and compared favorably with cod in both preference and hedonic tests. Their iced cold storage stability over a 20‐day period was judged to be excellent. Overall decreased iodine values (i.e., lipid oxidation) and increased hypoxanthine (i.e., nucleotide degradation) content were measured during storage. No evidence of proteolysis was found for up to 15 days of cold storage by sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. However, significant changes in sensory attributes, odor, texture, moisture were not noted until after 15 days storage and acceptance dropped only slightly and not significantly even after 20 days.
INFLUENCE OF PRERIGOR AND POSTRIGOR MUSCLE ON THE BACTERIOLOGICAL AND QUALITY CHARACTERISTICS OF PORK SAUSAGE
Authors: LIN HWEI‐SHEN , TOPEL DA VID G. , WALKER HOMER W.
Published: August 2006

The right and left sides of three market‐weight pigs were assigned to two treatments, designated prerigor and postrigor, for pork sausage manufacture. Muscle and fat were obtained from the right side within 1 hr after slaughter and were immediately processed into sausage referred to as prerigor sausage. The left side of the carcass was chilled for 6 days at 2°C. The sausage made from this tissue is referred to as postrigor sausage. The sausage samples were stuffed into 0.45‐kg packages and stored at 2–5°C or °22°C for 8 wk. The pH values, bacterial counts, cooking loss and taste palatability traits were investigated on fresh and frozen samples representing the prerigor and postrigor groups. The prerigor sausage samples stored at 2–5°C had significantly higher pH values, higher total aerobic mesophiles and lipolytic bacterial counts, higher juiciness and overall acceptance scores and a lower cooking loss than did the samples prepared from the postrigor muscle. No significant difference was found in total aerobic psychrotrophs and flavor score, but the sausage made from prerigor muscle had slightly higher values. The period of storage at 2–5°C influenced the bacterial counts and 911 taste panel scores. The sausage stored at °22°C was similar to the nonfrozen samples for taste panel comparisons.
INFLUENCE OF CARCASS WEIGHT, SEX AND BREED ON CONSUMER ACCEPTANCE OF LAMB
Authors: MENDENHALL V. T. , ERCANBRACK S. K.
Published: August 2006

Retail cuts from 654 Rambouillet, Targee, Columbia and cross‐bred lamb carcasses were marketed in Utah and California. A questionnaire was distributed at the point of sale asking the consumer to describe the acceptability of the particular cut that was purchased. Sensory scores for tenderness, flavor, juiciness and overall acceptability were determined by the consumer using a hedonic scale. A consumer response was collected for each of 426 carcasses. Weight, sex and breed had no significant affect on consumer acceptance. Discrimination against lamb carcasses on the basis of weight, or sex, at best, reflects the personal preferences of buyers, packers, feeders and retailers or may reflect the lack of uniformity in trimming retail cuts.
VISCOSITY CHANGES IN CARP ACTOMYOSIN SOLUTIONS
Authors: YAMA T. NAKA , NIWA E. , HAMADA I. , SHIN C.
Published: August 2006

The flow property and ATPase activity were determined to clarify the behavior of carp actomyosin solution during incubation at 40° C. At higher concentration, intermolecular interaction and aggregation between actomyosin molecules occurred greatly and continued for a long time. These changes did not take place at low concentration or in actomyosin preparations containing Na4 P207 and MgCI2, which are known to dissociate actomyosin to myosin and F‐actin. These differences would be due to the difficulty of intermolecular interaction at low concentration or between smaller components. The formation of network structure during incubation was suggested from the stress relaxation behavior at a constant shear rate and the presumption of yield stress. In actomyosin solutions containing Na2 P2 O7 and MgCI2, network structure formation during incubation was suppressed. Namely, after the incubation, both immediate stress relaxation and yield stress were much smaller than those of the solution without additives. Contrary to the observations on rabbit actomyosin, the viscosity of carp actomyosin solution increased once and then decreased. When the maximum viscosity was observed, ATPase activity decreased only by 33% of the original activity. Then, ATPase activity continued to decrease and disappeared after 180 min. In carp actomyosin solution containing Na2P2 O7, and MgCl2, the viscosity change was not found, and ATPase activity remained at a definite value even after 180 min. Relationship between viscosity change and ATPase inactivation was discussed.
EFFECT OF ELECTRICAL STUNNING ON POSTMORTEM BIOCHEMICAL CHANGES AND TENDERNESS IN BROILER BREAST MUSCLE
Authors: LEE YU BANG , HARGUS GARY L. , WEBB JERRY E. , RICKANSRUD DAVID A. , HAGBERG ELROY C.
Published: August 2006

Two hundred broilers were commercially processed with and without electrical stunning to determine the effect of stunning on biochemical changes and its relationship to final meat tenderness. Electrically stunned birds were more tender with 30% lower shear values than no‐stun controls after 24 hr aging. Breast muscles of electrically stunned birds showed significantly higher ATP, CP and pH, and lower lactate level than no‐stun controls during the early processing steps. It was concluded that electrical stunning inhibited the rapid breakdown of ATP, CP and glycogen, and thus delayed the onset of rigor until after spin‐chill by which time muscle temperature reached 4°C. Consequently, the rigor process occurred at low temperature where potential heat shortening was avoided, resulting in improved meat tenderness.
CRUDE MYOSIN FRACTIONS AS MEAT BINDERS
Authors: SIEGEL D. G. , SCHMIDT G. R.
Published: August 2006

A model system designed for the Instron Universal Testing Machine to record the peak force required to separate pieces of meat at a binding junction was used to measure the ability of various muscle protein fractions to bond meat pieces. The binding abilities of crude myosin preparations were found to be significantly greater than the binding ability of either a muscle homogenate free of fat and sarcoplasmic proteins, a total muscle homogenate or a nonprotein control consisting of salt, phosphate and water. Crude myosin fractions extracted from pre‐ and post‐rigor bovine muscle over short and long extraction times with three extracting solutions, Guba‐Straub, Hasselbach‐Schneider and Weber‐Edsall, were measured for binding ability, yield and mole ratio of myosin to actin by scanning SDS‐PAGE gels. Results showed that the Hasselbach‐Schneider myosin was superior to the Guba‐Straub and Weber‐Edsall myosins in both binding ability and yield. Comparisons of mole ratios with binding abilities showed that when the same extracting conditions were present the higher proportion of myosin resulted in a higher binding ability. However, when different extracting conditions were present, the higher proportion of myosin did not always give a higher binding ability. These results imply that ionic interactions are inculpated in the binding phenomenon.
CORN PROTEIN CONCENTRATE: FUNCTIONAL AND NUTRITIONAL PROPERTIES
Authors: PHILLIPS R. DIXON , STERNBERG M.
Published: August 2006

The functional and nutritional properties of a bland, light colored corn protein concentrate (MCPC) have been investigated. This material contains 67% protein (dsb) and less than 0.5% fat. The water solubility is low, but water and fat binding properties are similar to those of a commercial soy concentrate. MCPC is rich in methionine and cystine, and forms complementary protein mixtures having enhanced nutritive value with soy products. The PER of a 20/80 (protein basis) mixture of MCPC and soy concentrate was found to be 86% the value for casein compared to 73% of the casein value for soy concentrate alone. Digestibility (in vitro) of MCPC was 0.82.
A THEORETICAL COMPARISON OF LOSSES IN FOODS UNDER FLUCTUATING TEMPERATURE SEQUENCES
Authors: LABUZA THEODORE P.
Published: August 2006

The prediction of shelf life of foods is dependent on certain physical factors which change as a function of time in distribution. Temperature has been the most studied factor. With respect to fluctuating temperature studies in all cases in the literature, a zero order reaction rate has been assumed. In actuality, many foods degrade by first order rates thus the equations for prediction of losses are incorrect if applied. New equations for first order degradation have been developed. Comparisons for losses in a theoretical temperature distribution show that for less than 50% degradation the losses are about the same for zero and first order at anytime, thus determination of the order is not critical. This study shows that the temperature sensitivity (Q10) of the reaction is very important in making predictions.
LECTINS FROM RED KIDNEY BEANS: RADIATION EFFECT ON AGGLUTINATING AND MITOGENIC ACTIVITY
Authors: FILHO J. MANCINI , LAJOLO F. M. , VIZEU O. M.
Published: August 2006

The authors studied the effect of ionizing radiations on hemagglutinating and mitogenic activity of purified phytohemagglutinin in solution. A dose of 10 Krad, is needed for 50% destruction of the agglutinating capacity; the mitogenic effect is more resistant: 70 Krad for 50% inactivation. The results indicate that the agglutinating and mitogenic effects are due to different structures. The radiation effect on agglutinating activity is an exponential function of the lectin concentration. Macromolecular changes, followed by polyacrylamide gel electrophoresis, were evident for doses high than 40 Krad. A dose up to 3 Mrad was ineffective to inactivate the hemagglutinin in kidney beans even with 30% or 60% water content.
FREE RADICAL PRODUCTION IN PROTEIN‐RICH FOOD
Authors: UCHIYAMA SADAO , UCHIYAMA MITSURU
Published: August 2006

The γ‐irradiation and heating of Kamaboko, a staple fish meat cake in Japan, resulted in the formation of free radicals (g = 2.0030 ∼ 2.0049) measurable at a room temperature by an electron spin resonance spectrometer. These free radicals were retained in protein mainly and increased with rise of dose of γ‐ray or temperature. The radical productivity of amino acid by heating was high in L‐lysine, L‐tryptophan and L‐phenylalanine. Among them L‐lysine displayed the greatest amount of radical formation.
REACTIVE LYSINE IN FOODSTUFFS AS MEASURED BY A RAPID DYE‐BINDING PROCEDURE
Authors: HURRELL R. F. , LERMAN P. , CARPENTER K. J.
Published: August 2006

The dye‐binding capacity (DBC) of basic groups in the proteins of test materials for Acid Orange 12 is measured before and after reaction with propionic anhydride to block the lysine groups. The difference in moles dye bound as a result of the reaction agrees well with the lysine moles present, as determined with fluoridinitrobenzene and by ion‐exchange chromatography, for over 50 samples‐fish, meat, milk, barley, peanut, grain legumes etc. The procedure takes approximately 40 min using commercial dye‐binding equipment and longer using normal laboratory apparatus. It appears suitable for plant breeding studies and for quality control of damage to lysine in processed foods.
PLATE WASTE OF BACON CURED WITH AND WITHOUT SODIUM NITRITE
Authors: WILLIAMS J. C. , GREENE B. E.
Published: August 2006

Bacon cured with and without NaNO2 was served in a student dining hall as part of the regular breakfast menu selection. Plate waste was measured. Mean percentage plate waste was 13.7% and 13.4%, respectively, for bacon cured with and without NaNO2. The presence or absence of NaNO2 did not appear to be a determinant of the quantity of bacon consumed by these institutional food service facility patrons.
EFFECTS OF SELECTED INORGANIC SALTS ON CERTAIN TENDERNESS CHARACTERISTICS OF SPENT HEN MUSCLE
Authors: PALLADINO DEBRA K. , BALL HERSHELL R.
Published: August 2006

The effects of 15 inorganic salts on the tenderness of spent hen muscle were examined. Addition of salts at in‐muscle ionic strengths of μ= 0.125, 0.25, and 0.50 equalized charges, enabling examination of specific ion effects. Criteria measured included water holding capacity, yield, moisture, and shear. Lithium, magnesium, and sodium salts were the most effective for increasing tenderness. Calcium salts decreased tenderness. Overall ranking for tenderizing effects of anions was Cl−1 > Br−1 > I−1 > F−1, and for cations Li+1= Na+1= Mg+2 > K+1 > Ca+2. There were no differences in tenderness among ionic strengths, μ= 0.25 or 0.50. Similar tenderness effects were observed at μ= 0.125. Previously frozen samples were significantly affected by treatments, while unfrozen samples showed no effect due to treatment.
INFLUENCE OF COOKING METHOD ON QUALITY ATTRIBUTES AND VITAMIN CONTENT OF SWEET POTATOES
Authors: LANIER JONELLE J. , SISTRUNK W. A.
Published: August 2006

A study was conducted on the effects of cultivar, size and method of cooking on quality attributes and nutrient content of sweet potatoes. The sweet potatoes were cooked by baking, boiling, steaming, microwave and canning, and subsequently analyzed. Sensory evaluations were also conducted. Ascorbic acid, riboflavin and carotenoids were highest in the cultivar Centennial and lowest in Georgia Jet. Niacin content was higher in Jasper than the other cultivars, while Goldrush and Centennial contained more pantothenic acid. Large roots contained more ascorbic acid and carotenoids, but B‐vitamins did not vary with size. Canned roots were lower in all vitamins tested, except for carotenoids. Baking retained more of the vitamins, followed by microwave cooking. Generally, baking and microwave cooking produced better color, higher total solids and better flavor. Microwave cooking resulted in less moistness and smoothness. Cultivars and sizes responded differently to cooking, thus producing significant interactions.
COLOR EVALUATION OF SELECTED CAPSICUMS
Authors: NAGLE B. J. , VILLALON B. , BURNS E. E.
Published: August 2006

The extractable color values of fifteen selected cultivars of red‐peppers and two methods of measuring color intensity were compared. Significant differences were found between cultivars for objective and subjective color values. Extractable red pigment values were much greater than yellow in all cases. As xanthophyll content increased, beta‐carotene content increased. All Gardner values decreased with increasing pigment content. The Gardner Color Difference Meter proved to be a better indicator of extractable pigments than the subjective evaluation.
ACCELERATED SEDIMENTATION TEST FOR THE DETERMINATION OF DISPERSION STABILITY OF PROTEIN ISOLATES
Authors: LEE CHERL‐HO , RHA CHO KYUN
Published: August 2006

An accelerated sedimentation test using a low range of centrifugal force was developed to determine and evaluate the physical stability of a protein dispersion. The dispersion stability of commercial soybean protein isolates was tested with this method. The effect of hydrocolloids and calcium salts on the dispersion stability of soybean protein isolate was also studied. The accelerated sedimentation test could distinguish differences in dispersion stability of soybean protein isolates produced by different manufacturers. Neutralization and subsequent heat treatments had a stabilizing effect on the dispersion of isoelectric‐type soybean protein isolates. Dispersion stability was related to the hydration and swelling of the protein particles, and disintegration and aggregation of the hydrated particles.
EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALS
Authors: HAMAD AHMED M. , FIELDS M. L.
Published: August 2006

Germinated wheat and barley increased significantly (P < 0.05) in % Relative Nutritive Value (RNV); the increase in % RNV was highly significant (P < 0.01) for germinated rice. The increase in available lysine was highly significant (P < 0.01) in germinated wheat, barley, oats and rice. Natural lactic acid fermentation increased the % RNV significantly (P < 0.05) for wheat, barley and rice and significantly (P < 0.01) for millet and maize. The available lysine content increased significantly (P < 0.05) in fermented oats, rice, millet, and maize but the available lysine increase was highly (P < 0.01) significant in fermented wheat. Both germination and fermentation had equivalent effects as procedures to improve the protein quality of cereals.
EFFECT OF SALT AND TEXTURED SOY LEVEL ON SENSORY CHARACTERISTICS OF BEEF PATTIES
Authors: GARDZE CAROL , BOWERS JANE A. , CAUL JEAN F.
Published: August 2006

Beef patties containing four soy and four salt levels were evaluated by both rating and flavor profile panels. Textured soy decreased meaty aroma and flavor, and saltiness in samples containing 1.2g salt but increased cereal‐like aroma and flavor as determined by the rating panel. Salt caused few changes in meaty and cereal‐like aroma but generally increased meaty flavor, saltiness and desirability scores and decreased cereal flavor in several cases. Juiciness was not affected by adding salt or soy. Results of the flavor profile panel were similar to the rating panel findings. Salt masked the cereal flavor in some cases and increased it in others. Salt decreased oily mouthcoating and a bloody, salty, metallic (BSM) flavor note, altered the mouthfeel of various samples, and shortened the aftertaste duration and BSM note. Adding soy decreased oily mouthcoating, changed the mouth feel, and shortened the aftertaste duration of the samples. Generally soy decreased cooking losses.
SENSORY AND PHYSICAL MEASUREMENTS OF DRY FERMENTED SALAMI PREPARED WITH MECHANICALLY PROCESSED BEEF PRODUCT AND STRUCTURED SOY PROTEIN FIBER
Authors: BERRY B. W. , CROSS H. R. , JOSEPH A. L. , WAGNER S. B. , MAGA J. A.
Published: August 2006

Dry fermented salami was prepared from formulations in which 0, 15 and 30% levels of both mechanically processed beef product (MPBP) and structured soy protein fiber (SSPF) were incorporated. A 10‐member trained sensory panel for flavor found that the frequency of undesirable flavors was highest for salami with 15% SSPF‐pH 6.2‐0% MPBP and lowest for 0% SSPF‐15% MPBP and 0% SSPF‐30% MPBP. A second l0‐member trained panel found that the salami with 30% SSPF‐0% MPBP was lightest in color, while a 116‐member untrained panel found this formulation was undesirable in flavor, tenderness, and overall desirability. Instron and Hunter Color Difference measurements reflected a toughening and lightening of color, respectively, for the 30% SSPF‐0% MPBP salami in contrast to those treatments made with MPBP. Data from objective measurements (Instron and Hunter Color Difference Meter) were combined for all treatments and showed that salami increased in firmness and darkened with drying time. Both the trained and untrained sensory panels rated salami manufactured with 15 or 30% MPBP as generally comparable to the control salami.
MICROBIOLOGY AND QUALITY ATTRIBUTES OF AGED HAMS PRODUCED FROM FROZEN GREEN HAMS
Authors: LANGLOIS B. E. , KEMP J. D. , FOX J. D.
Published: August 2006

48 hams of similar weight and quality were frozen at ‐29°C and then stored for about 8 wk at ‐18°C. The hams were divided into 4 equal groups for thawing and curing. Groups 1 and 2 were placed in cure after thawing at 13°C for 24 hr, while Groups 3 and 4 were cured frozen. Groups 1 and 3 were cured with salt, sugar, potassium nitrate (KNO,) and sodium nitrite, and groups 2 and 4 were cured with the same ingredients with the omission of KNO,. Surface swab samples were obtained from hams in each group when fresh, after cure, after salt equalization and after aging 1, 2 and 3 months and evaluated for aerobes and pseudomonads (7, 26 and 37°C), lacto‐bacilli, enterococci, streptococci, and yeasts and molds. Pseudomonads were not enumerated after salt equalization or after 1 and 2 months aging. Enumerations were made for coliforms before curing and after aging 3 months and for staphylococci after aging 3 months. Weight loss was recorded periodically as processing and aging progressed. After aging 3 months the hams were cut, evaluated visually and by a palatability panel, sheared for tenderness and analyzed for moisture, salt and nitrite. Coliforms were detected only on the thawed hams before curing. Coliforms were not detected after aging 3 months. No coagulase‐positive staphylococci were detected after aging. Except for the Pseudomonas count at 7°C (P < 0.05), all counts were higher (P < 0.01) for thawed hams than for frozen hams before curing. After curing, thawed hams had higher counts than hams cured frozen, but only the difference for aerobic count (37°C) was significant (P < 0.01). Hams cured without KNO3 tended to have higher counts than hams cured with it, but the differences were not significant. No differences were observed after salt equalization and after aging 1 and 2 months. Frozen hams cured without KNO3 tended to have counts that were higher than the hams cured with KNO3+ NaNO2. Only the differences between the aerobic counts at 7°C and yeast and mold counts after aging 3 months were significant (P < 0.01). There were no differences in color, aroma, or general appearance, organoleptic scores, or composition due to the presence or absence of KNO3. Hams placed in cure while frozen had less weight loss and lower salt content than those thawed before being placed in cure. Color, aroma, general appearance, palatability scores, shear values, moisture and nitrite content were similar in the frozen and thawed groups.
PURIFICATION OF PHYTOLACCANIN (BETANIN) BY REMOVAL OF PHYTOLACCATOXIN FROM Phytolacca Americana
Authors: DRIVER M. G. , FRANCIS F. J.
Published: August 2006

The red‐violet pigment that occurs abundantly in nature as a beta‐cyanin‐betaxanthin complex in pokeberries (Phytolacca americana) may have potential as a food colorant. However, the berries of this plant contain a toxic saponin which must be removed prior to consideration of the pigment as a food colorant. A method involving butanol, acetone and ethyl ether was devised for the solvent extraction of the saponins from the pokeberries and/or beets (Beta vulgaris). The method was found to be effective for the isolation and purification of phytolaccanin and/or betanin pigments. As much as 97 per cent of the saponins were removed.