bluuebunny/crossref_metadata_2025 huggingface dataset:
REVERSE OSMOSIS OF COTTAGE CHEESE WHEY 2. Influence of Flow Conditions
Authors: PERI C. , DUNKLEY W. L.
Published: August 2006

SUMMARY— Flow conditions in tubular, cellulose‐acetate reverse osmosis membranes were varied by changing the flow rate and by inserting turbulence promoters (rods with intermittently‐spaced rings cemented to them) in the tubes. In general, increasing the flow velocity increased the permeation rate. Turbulence promoters were most effective in increasing permeation rate under conditions that, in their absence, permitted fouling of the membrane surface by macrosolutes from the feed. When the feed contained macrosolutes, increasing the flow velocity or use of turbulence promoters increased retention of lactose and potassium. Modifying the flow conditions to increase turbulence improves performance of reverse osmosis membranes by increasing both permeation rate and retention.
FIELD PROCESSING OF TOMATOES. 1. Process and Design
Authors: SCHULTZ W. G. , GRAHAM R. P. , ROCKWELL W. C. , BOMBEN J. L. , MIERS J. C. , WAGNER J. R.
Published: August 2006

SUMMARY— Among the advantages of processing tomatoes in the field, compared with processing solely at a cannery, are increased yield and reduced waste. Mechanically harvested tomatoes were processed at 500 lb/hr through a mobile field unit within 6 hr after harvest during the 1969 season. Processing within 6 hr from harvest prevented a loss of about 9.5% of the ripe tomatoes that occurred when processing was delayed 24 hr. An increase of 4.3% in solids recovery was obtained by acid treatment of the hot macerate, bringing the total increase to 13.8% for field processing. Either the single strength or concentrated material is suitable for bulk transport to a cannery for storage, additional concentration, or immediate formulation into sauces, catsup and other tomato products.
EFFECTS OF PHYSIOLOGICAL MATURITY OF BEEF AND MARBLING OF RIB STEAKS ON EATING QUALITY
Authors: NORRIS HELEN L. , HARRISON DOROTHY L. , ANDERSON LOIS L. , von WELCK BETTINA , TUMA HAROLD J.
Published: August 2006

SUMMARY— Selected characteristics of beef rib steaks representing three physiological maturity levels and two marbling levels were investigated. Paired steaks at the 1lth thoracic vertebra were used to obtain cooking time and losses, palatability scores, Warner‐Bratzter shear values, and selected histological data. In addition, steaks from the left 7th and right 8th thoracic vertebrae positions were used to measure cooking time and losses, Warner‐Bratzfer shear values, waterholding capacity, pH, color‐difference, and total moisture. Ether extract was obtained for raw longissimus dorsi at the 12th thoracic vertebra. Maturity and marbling affected told moisture (P < 0.001), quantity of fat in raw muscle (histological measurement, P < 0.01). ether extract (P < 0.001). and dripping losses (7th and 8th thoracic vertebrae P < 0.001). Other factors were not affected significantly. Maturity and marbling, at levels represented, had little effect on palatability of the steaks, although generally, measurements for fat content were higher and those for moisture lower at the higher marbling level. Most correlation coefficients for overall acceptability and histological measurements were low. Tenderness had more influence on the overall acceptability of the meat than flavor or juiciness. Moderate to high relationships occurred between cooking time and both initial weight of steaks and cooking losses. Generally, waterholding capacity was not related to pH, total moisture, or cooking losses. Correlation coefficients for pH vs. shear value and pH vs. color‐difference were low.
EFFECTS OF PHYSICAL AND MECHANICAL TREATMENTS ON THE TENDERNESS OF THE BEEF LONGISSIMUS
Authors: SMITH G. C. , ARANGO T. C. , CARPENTER Z. L.
Published: August 2006

SUMMARY— 280 steaks from 56 beef carcasses were evaluated to determine the effects of different mechanical and physical methods for increasing the tenderness of the longissimus muscle. Changes in method of suspension, carcass integrity or chilling procedures resulted in increases in tenderness of approximately 47.5% for shear force and 53.6% for taste panel ratings. Experiment 2 (suspension from the achilles tendon, severance between vertebrae in 5 locations, severance of the ligamentum nuchae and the attachment of 68 kg weights) resulted in a 15% increase in tenderness as evaluated by both shear force values and the taste panel ratings. Experiment 3 (suspension via the obturator foramen, severance of the vertebrae in 5 different locations, severance of the ligamentum nuchae and the attachment of 68 kg weights to the neck) gave the greatest positive response in taste panel tenderness ratings (53.6%). Experiments 3, 4, 5 and 6 had the disadvantage of resulting in irregularly shaped carcasses, which could present problems in fabrication. The assumption that increases in carcass length are necessary to achieve o positive response in the tenderness of the longissimus appears unjustified, since post‐mortem chilling at elevated temperatures (16°C) increased tenderness 47% with no appreciable change in carcass length. It was concluded from this study that the degree of post‐mortem muscle contraction which occurs during the development of rigor mortis is a primary factor influencing the ultimate tenderness of beef. The degree of such contraction is related to the temperature at which the carcass is stored during the initial period of cooling. Chilling the carcass in a 16°C cooler during the first 16 hr post‐mortem resulted in a 40.2% increase (P < .05) in ratings of longissimus tenderness and a 47.5% decrease (P < .01) in shear force requirement, yet involved no additional labor expense nor any irregularity in carcass form. Of the methods studied, the procedure involved in experiments 8 and 9 (chilling the carcasses for the first 16–20 hr in a cooler at 16°C) appears to be the most practical for industrial utilization.
EFFECT OF FREEZING AND PACKAGING METHODS ON SURVIVAL AND BIOCHEMICAL ACTIVITY OF SPOILAGE ORGANISMS ON CHICKEN
Authors: REY C. R. , KRAFT A. A.
Published: August 2006

SUMMARY— A study was conducted to determine effects of freezing, thawing, and subsequent holding at about 5°C on survival or growth of aerobic bacteria on chicken packaged with various materials. Production of fluorescent pigment, and extracellular proteinase and lipase activities were used as indices of the ability of the organisms to produce spoilage. Growth of bacteria was determined by colony counts. Assays for proteolysis were made by means of a dye binding method; lipolysis of chicken fat was determined by titration of free fatty acids. Fluorescent pigment formation was evaluated by means of a photofluorometer. The influence of availability of oxygen on proteolytic and lipoytic spoilage of poultry was studied after chicken was packaged with materials having high or low oxygen permeability and by vacuum packaging. Fluorescent pigment production, proteofytic and lipolytic spoilage of chicken stored at 5°C was directly related to the availability of oxygen provided by the packaging procedure. Bacterial numbers paralleled increases in biochemical indices of deterioration. Freezing of chicken at −29°C for 35 days followed by defrosting and refrigerated storage increased the proportion of biochemically active psychrophiles on the surface of the meat. Vacuum packaging generally limited amount of spoilage as measured by the criteria specified. When samples were analyzed after alternate freezing and thawing, total aerobic bacterial counts were only slightly different from those on chicken frozen continuously for 22‐25 days.
BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID
Authors: KOCH STANLEY D. , HYATT ASHER A. , LOPIEKES DOLORES V.
Published: August 2006

SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3‐diaminopropionic acid, was not effective, nor was αβω‐diaminc acid, 3,6‐diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.
BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID
Authors: LOPIEKES DOLORES V. , KOCH STANLEY D.
Published: August 2006

SUMMARY— The solid compound formed by treating L‐lysine with linoleic acid has been examined by chemical stoichiometry, electrical conductivity, infrared and nuclear magnetic resonance spectroscopy. The compound has been shown to be a true equimolar salt. Evidence from nmr and ir spectroscopy shows that the diene system of the linoleic acid is not changed from that in the free fatty acid. Conductivity measurements show that the salt is a moderately strong electrolyte. Salts of other basic amino acids, ornithine and 2,4‐diaminobutyric acid, with linoleic and oleic acids were also examined and showed similar evidence. Interpretation of the data and the significance of the findings to stability of amino acid salts of unsaturated fatty acids are discussed.
PROTEINS IN MEAT AND EGG PRODUCTS DETERMINED BY DYE BINDING
Authors: ASHWORTH U. S.
Published: August 2006

SUMMARY— Under optimum conditions Acid Orange–12 will bind to the proteins of meat and eggs. The dye‐binding capacity is somewhat greater for these products than the previously reported values for wheat and milk products. A standard curve relating free dye concentration to mg of protein in the sample as determined by the Kjeldahl method can be readily prepared for each type of product. The method is rapid and useful for composition control in ground meats, eggs and prepared mixes. Cooking has little effect on the dye‐binding capacity but hydrolysis of the proteins to the proteose‐peptone stage reduces the dye bound. The coefficient of variation averaged about 3% of the protein content for the samples of meat and eggs tested.
QUANTITATIVE DETERMINATION OF METMYOGLOBIN AND TOTAL PIGMENT IN AN INTACT MEAT SAMPLE USING REFLECTANCE SPECTROPHOTOMETRY
Authors: FRANKE WILLIAM C. , SOLBERG MYRON
Published: August 2006

SUMMARY— A technique for determining the relative quantities of oxymyoglobin, metmyoglobin and total pigment concentration at the surface of on intact meat sample was developed. A Beck‐man DK‐2 spectrophotometer with reflectance attachment was used and spectra were recorded on the RA scale. The sample port of the spectrophotometer was modified so that a uniform and high intensity light beam measuring 0.5 × 0.6 cm reached the surface being evaluated. A sample holder was constructed so that known proportions of oxygenated and oxidized meat could be exposed to the light beam. A family of curves representing varying known amounts of metmyoglobin and oxymyoglobin were obtained. The height of the peak at 632 nm (ΔRA632) was directly related to the amount of metmyoglobin at the surface of the meat sample. For 100% oxymyoglobin, ΔRA632 was at a minimum and equal to RA750. For 100% metmyoglobin, ΔRA632 was at a maximum and the height of the response depended upon the amount of total pigment present. A linear relation was obtained when ΔRA362 was plotted against percent metmyoglobin or against total pigment determined by the Hornsey (1956) method. The method requires making two readings of the meat samples at a single wave length. One reading of the sample followed by one reading of the same sample after oxidation with K3 Fe(CN)6 provides a quantitative evaluation of the metmyoglobin concentration and the total heme pigment concentration. The accuracy of the method may be improved by making multiple readings.
INTERPRETATION OF NONLOGARITHMIC SURVIVOR CURVES OF HEATED BACTERIA
Authors: MOATS W. A. , DABRAH ROGER , EDWARDS V. M.
Published: August 2006

SUMMARY— Complex survivor curves of heated bacteria are interpreted to be composites of several convex survivor curves that represent populations of different heat resistances in a single culture of bacteria. The variation in heat resistance appears to be physiological rather than genetic since subcultures of heat‐resistant cells were no more heat resistant than the parent culture. Composite cures can appear to be nearly exponential. Results support a multiple‐site hypothesis of thermal death. Tailing of survivor curves, with small numbers of cells surviving extended heating, was frequently noted when curves were carried through 6–9 log cycles. Such tailing might be of practical importance because it would predict that small numbers of cells might survive much longer heating than would be predicted from D‐values calculated from curves carried through 4–5 log cycles.
POULTRY PRODUCT QUALITY. 4. levels of Carbonyl Compounds in Fresh, Uncooked Chicken and Turkey Skin
Authors: THOMAS C. P. , DIMICK P. S. , MacNEILL J. H.
Published: August 2006

SUMMARY— The complex nature of poultry flavor prevents any single, complete characterization of its source. The contribution of the sulfur compounds to the flavor of the meat has received attention and recently the carbonyl‐related off‐flavor development in further processed products has become a problem. In order to determine the carbonyl compounds available in row poultry skin, the hexane soluble extract of ground skin was reacted with DNPhydrozine. The derivatives formed were fractionated by column and thin layer chromatography and quantified spectrophotometrically. Male and female chickens and turkeys were raised on standard diets to selected ages to study the influence of age, sex and group of birds on the level and composition of carbonyl compounds. The particular carbonyls investigated were the total carbonyls, the total monocarbonyl fraction and the specific aliphatic monocarbonyl classes. Data showed higher levels of total carbonyl and total monocarbonyl compounds in mole turkeys than in females until both were quite mature. Within the chicken samples, there was no appreciable difference due to either sex or age. The only methyl ketone found in any of the samples was acetone. The male turkeys had an increase in acetone concentration from 20 wk to a max at 24 wk, the same time at which lipid composition was the lowest. During the same time the female turkey maintained a relatively constant methyl ketone level. At 30 wk both sexes exhibited the lower concentration of acetone. Chicken skin data consistently displayed low acetone concentrations similar to that of the female turkeys.
QUALITY AND STABILITY OF SOME FREEZE‐DRIED FOODS IN “ZERO” OXYGEN HEADSPACE
Authors: BISHOV S. J. , HENICK A. S. , GIFFEE J. W. , NII I. T. , PRELL P. A. , WOLF M.
Published: August 2006

SUMMARY— Excellent retention of fresh flavor quality in a series of freeze‐dried foods of plant and animal origin was achieved in “zero” oxygen headspace, using an atmosphere of 5% hydrogen in nitrogen with a palladium catalyst. Freeze‐dried, precooked carrots, sweet potatoes, green beans, peas, spinach, white potatoes, peaches, apricots, chicken, pork, beef, beef stew, chicken stew and shrimp were investigated for oxygen uptake, flavor quality and some for consumer acceptability. The rate of oxygen uptake during storage was greater in the animal products than in the plant products studied. For oxygen‐sensitive products such as carrots and sweet potatoes, loss of quality was observed in packs with headspace containing as little as 0.5% oxygen within 1 month at 100°F reflected in the lower scores given by a technological panel. A flavor profile panel reported that all the foods packed with 5% hydrogen in nitrogen with palladium catalyst had aroma and flavor amplitudes after storage at 100°F for 6 months comparable to the original products. Randomly selected untrained consumer test panels preferred the foods packed in “zero” oxygen to those in 2% oxygen after brief storage at 100°F. This preference persisted throughout the test year.
A HISTOLOGICAL EVALUATION OF CONNECTIVE TISSUE IN LONGISSIMUS DORSI MUSCLE OF RAW AND COOKED PORK
Authors: DEETHARDT DOROTHY , TUMA HAROLD J.
Published: August 2006

SUMMARY Differences between animals were significant in the amount of stained reticular tissue but not in the amount of collagen and elastin in the longissimus dorsi muscle of pork. Differences between sides of animals were significant for all three connective tissue components. This is probably not of biological value. The amount of elastin in the longissimus dorsi muscle in pork was very small. Heat treatment was found to affect reticular and collagenous fibers. The greatest amount of stained reticular tissue was evident in the meat when heated to 66°C internal temperature. A decrease in the visible amount of reticular fibers was evident when the meat was heated to 85°C. Upon heating the meat to 66°C, the amount of stained collagenic fibers was markedly decreased. A slight reduction in amount occurred with continued heating. No significant difference in amount of elastic fibers due to heat was found. Sections of cooked samples taken from the longissimus dorsi muscle from the lightest and heaviest weight classes of hogs had significantly more stained reticular and collagenous connective tissue fibers than the intermediate weight classes. The trend was similar for sections from raw samples from the same animals. L.E.E.‐Kramer shear values for the two heavier (95 and 109 kg) animal weight classes were significantly greater than values for the two lighter (68 and 82 kg) weight groups. For all except the heaviest weight class of animals, shear values were significantly higher when the meat had been cooked to an internal temperature of 66°C, intermediate in value when the meat was heated to an internal temperature of 85°C and lowest in value when the internal temperature was 38°C. The 109‐kg weight group was least tender (highest in shear value) at the 85°C internal temperature.
STUDIES IN MEAT TENDERNESS. 9. The Tenderness of Various Lamb Muscles in Relation to Their Skeletal Restraint and Delay Before Freezing
Authors: McCRAE SUZANNE E. , SECCOMBE CHERIE G. , MARSH B. B. , CARSE W. A.
Published: August 2006

SUMMARY Lamb muscles vary widely in their response to pre‐rigor freezing of the carcass. Three of the eight muscles examined were toughened very considerably by this treatment; increasing the delay before freezer‐entry produced a great improvement in their tenderness, particularly when the holding period at 18°C was lengthened from 10 to 16 hr. At the other extreme, three muscles were very acceptably tender despite early freezing; when the carcasses were delayed for 10 hr at 18° before entering the freezer, these muscles were slightly though significantly tougher than those from carcasses frozen either earlier (0–5 hr) or later (16–24 hr). The reactions of the two remaining muscles were between those of the extreme categories and differed appreciably from each other. All three members of the tender class and both those of intermediate behavior toughened very significantly when their skeletal attachments were severed at one end just before chilling, whereas the two members of the tough class which were severed in this way were not greatly affected by the treatment. It was possible to study the tenderness of five of the muscles as a direct function of shortening during pre‐rigor chilling; the relationship closely resembled that observed earlier in excised bovine muscle. There thus appears to be no intrinsic difference among the muscles of the lamb carcass in their potential to shorten and toughen. The difference lies rather in the degree of stretch or slack imposed on them by their attachments, for this determines the extent to which shortening can proceed before skeletal restraint is encountered.
CHEMICAL AND PHYSICAL PROPERTIES OF SELECTED ACORNS
Authors: OFCARCIK R. P. , BURNS E. E.
Published: August 2006

SUMMARY Acorn varieties within twelve oak species were analyzed for chemical and physical attributes. The kernels were evaluated for moisture, ether extract, crude fiber, ash, crude protein, tannin, nitrogen‐free extract (less tannins), texture and surface color. The acorns were evaluated for length, width, shape and percent kernel. Except for the crude fiber assay, all chemical and physical analyses at the varietal level were significantly different. Generally, all attributes varied significantly between species. Correlations between attributes were shown to exist at the varietal and species levels. All chemical attributes varied highly significantly at the subgenus level. Significant variation at the subgenus level was also shown for kernel Rd and b values.
VOLATILE COMPONENTS OF ROASTED PEANUTS: COMPARATIVE ANALYSES OF THE BASIC FRACTION
Authors: SHU C. K. , WALLER G. R.
Published: August 2006

SUMMARY A comparative analysis of the basic volatile aroma constituents of roasted peanuts representing standard varieties, different fertilization treatments, times of planting and harvesting and different storage conditions was conducted. An improved vacuum degassing method was used to remove the volatiles from the oil. Sixteen major peaks and three minor peaks consistently appeared on the gas chromatograms from all samples. Three compounds (pyridine, pyrazine and a compound with a molecular weight of 93) not previously identified were found among the minor peaks and were identified on the basis of gas chromatograph‐mass spectrometric data. Aroma differences between peanut varieties were found to be quantitative. In peanut samples fertilized with boron, 1,2‐dichloroethane was detected and the relative concentrations of three of the peaks were lower than those of samples fertilized with added boron. Although the length of growing time produced a slight effect on the relative volatile concentrations, no significant differences were found for peanuts harvested at different dates after 120 days from planting. Peanuts stored in a mixture of SO2 and N2 exhibited an off‐flavor and the relative volatile concentrations and seed appearance were different from those peanuts stored in either N2, CO2 or dry air alone. The methods of quantitative estimation of the volatiles are discussed.
GROWTH AND SURVIVAL OF ENTEROBACTERIA IN SELENITE‐CYSTINE BROTH CONTAINING THIOSULFATE
Authors: ROSE MICHAEL J. , ENKIRI NANCY K. , ALFORD JOHN A.
Published: August 2006

SUMMARY Concentrations of 0.1 or 0.2% selenite‐cystine and 0.16 or 0.32% thiosulfate in trypticase soy broth were bactericidal for seven strains of Escherichia coli, a Shigella sp. culture, and Salmonella cholerae‐suis. Higher concentrations of both reagents resulted in the inhibition of six strains of Salmonella and a culture of Arizona sp. The growth and length of the lag period of cultures of Enterobacter, Klebsiella, Proteus and Pseudomonas were not significantly affected. In mixed cultures of E. coli and Salmonella enteritidis, E. coli was selectively inhibited by the selenite‐cystine‐thiosulfate mixture even when present in large numbers. Uptake of selenium‐75 by intact and spheroplast cells of E. coli and S. enteritidis in selenite‐cystine medium in the presence and absence of thiosulfate was not significantly different. It was concluded that the cell wall does not play a major role in the uptake of selenite by these organisms. The formation of “seleno‐polythionates” has been demonstrated in the selenite‐cystine‐thiosulfate mixture. Use of this medium to isolate Salmonella from contaminated food samples indicated that it was not as effective as commercial selenite‐cystine broth or tetrathionate broth.
IMMUNOFLUORESCENCE AMONG STRAINS OF CLOSTRIDIUM BOTULINUM AND OTHER CLOSTRIDIA BY DIRECT AND INDIRECT METHODS
Authors: LYNT R. K. , SOLOMON H. M. , KAUTTER D. A.
Published: August 2006

SUMMARY Immunofluorescence among strains of Clostridium botulinum and other clostridia, using somatic antisera, was studied by both direct and indirect methods. The 30 toxigenic type E strains, as well as all nontoxigenic variants and all nonproteolytic type B and F strains tested, fluoresced brilliantly with all type E antisera. Similarly, all type E and the nonproteolytic type B and F strains fluoresced with the nonproteolytic type B and F antisera. None of these antisera gave fluorescence with the proteolytic strains of types A, B and F, but the proteolytic strains cross‐reacted as a separate group. Nonproteolytic antisera did not fluoresce with other clostridia. Proteolytic antisera fluoresced with Clostridium sporogenes, Clostridium tetani and Clostridium histolyticum, but this varied with the antiserum. In indirect tests, absorbed antisera showed homologous fluorescence to be specific, and cross‐reactions with C. botulinum strains to be due to common antigens. Proteolytic antisera absorbed with C. sporogenes had little or no loss of fluorescence for C. botulinum, whereas fluorescence with C. sporogenes was removed. Blocking tests of conjugates of these antisera gave similar results. Fluorescence was less bright in the direct test than the indirect, but the direct test was quicker, gave less background and nonspecific staining and resulted in fewer undesirable cross‐reactions; therefore, the direct test seems better adapted to screening for C. botulinum in foods and environmental samples. Fluorescence of nontoxigenic variants, however, may be a complicating factor by either method.
AUTOMATION STUDY OF β‐N‐ACETYLGLUCOSAMINIDASE ACTIVITY AS AN INDICATOR FOR EGG WHITE PASTEURIZATION
Authors: HANSEN LINN PARK
Published: August 2006

SUMMARY An automated β‐N‐acetylglucosaminidase activity test was devised measuring the degree of heat treatment given chicken egg white by the pH 7 pasteurization process of Lineweaver and Cunningham (1966). The test is based on measurement of p‐nitrophenol released by the enzyme in egg white from p‐nitrophenyl‐N‐acetyl‐β‐D‐glucosaminide before and after pasteurization. The kinetics and thermal processing parameters for thermal inactivation of the enzyme activity in egg white have been determined by use of the Technicon AutoAnalyzer (35 egg white samples per hour). Percentage inactivation (60%) of β‐N‐acetylglucosaminidase activity upon heating appears to be a suitable indicator of whether egg white has been held at an adequate time‐temperature combination approved by the USDA grading and inspection program. The test should be useful to egg product processors and USDA plant inspectors to insure that the egg product has actually been given the heat treatment intended.
ALASKA KING CRAB: FATTY ACID COMPOSITION, CAROTENOID INDEX AND PROXIMATE ANALYSIS
Authors: KRZECZKOWSKI RICHARD A. , TENNEY R. D. , KELLEY C.
Published: August 2006

SUMMARY Proximate analysis, carotenoid index, and fatty acid composition of the lipids were determined on five separate types of cooked and frozen king crab meat. Similar fatty acid content was found in all types of meat. Eight fatty acids (16:0, 16:1, 18:0, 18:1, 20:1, 22:1, 20:5 and 22:6) accounted for about 77% of the total fatty acid content; 26 others were found in low quantities. Fatty acid 20:5 was predominant acid (20.0–29.5%) followed by 18:1 (15.0–17.1%) and 22:6 (10.2–11.2%). Polyunsaturated acids were predominant (50.2–56.4%) in all types of meat followed by 29.8–33.5% for monounsaturated acids and 14.6–17.0% for saturated acids. Proximate analysis varied slightly in some types of meat with 16.3–20.7% protein, 1.3–1.8% ash, 0.9–3.3% lipid and 76.2–79.6% moisture. The carotenoid content was highest in the propoduscarpus meat and lowest in the shoulder meat. The skin contained most of the lipid (3.9%) and carotenoids.
PREPARATION OF MUTTON SAUSAGES
Authors: BALIGA B. R. , MADAIAH N.
Published: August 2006

SUMMARY Sausages were prepared from emulsions containing various proportions of mutton and fillers such as carrots, onions, green curry stuff and spices. The total cooking loss of sausages cooked in water at 80°C for 20 min increased as the proportion of meat in the sausage emulsion increased from 30–36% or the ratio of meat to added fat increased from 2.0–8.3. Addition of 3% dried bread decreased these losses. Cooking in dry heat resulted in more flavorful sausages than those cooked in water. Total cooking losses were greatest for dry cooked sausages, but the loss was mainly confined to water lost by evaporation; during cooking in water, losses consisted of soluble ingredients. The optimum level of lean mutton, composited from a whole carcass, for good firmness and texture after cooking the sausages was 43–45%.
FREE AMINO ACID CHANGES IN DIFFERENT AGED BOVINE MUSCLES AND THEIR RELATIONSHIP TO SHEAR VALUES
Authors: FIELD R. A. , RILEY M. L. , CHANG YET‐OY
Published: August 2006

SUMMARY Free amino acid analyses were conducted on the longissimus and biceps femoris muscles from carcasses aged 2, 7 and 21 days to determine the relationships between these muscle constituents and palatability. Many of the free amino acids increased during aging. Shear values for the longissimus decreased faster with increased aging time than did shear values for the biceps femoris. Nevertheless, no significant interaction between aging period and muscle existed for any of the free amino acids. This indicates that proteolysis progressed at about the same rate in both the longissimus and biceps femoris muscles. The greater tenderness increase in the longissimus than in the biceps femoris during aging was probably due to greater amounts of connective tissue in the biceps femoris rather than to changes in free amino acids. Relationships between free amino acids in muscle and tenderness and flavor were low.
DIELDRIN RESIDUES IN SAUSAGE PATTIES COOKED BY THREE METHODS
Authors: FUNK KAYE , ZABIK MARY E. , SMITH SANDRA L.
Published: August 2006

SUMMARY The effect of cooking by pan frying, baking and microwave energy on dieldrin residue levels in pork sausage was determined. Sausage was prepared from right shoulders taken from three animals, two having received known quantities of the pesticide and one no oral doses of the pesticide. Acetonitrile partitioning followed by Florisil‐Celite column clean‐up and electron capture gas chromatography was used to determine dieldrin residue levels. No significant differencs attributable to cooking method were noted in parts per million of dieldrin, based on fat content, of the cooked sausage patties; however, significant differences existed among animals. The presece of dieldrin in the drip from samples cooked by the three methods showed pesticide residues can be reduced in the sausage by cooking. Sausages from animals 1, 2 and 3 showed 45, 53 and 25; 58, 54 and 64 and 46, 52 and 35% retention of micrograms of dieldrin when cooked by pan frying, baking and microwaves, respectively.
EFFECT OF COOKING METHODS ON VARIOUS QUALITIES OF PORK LOIN
Authors: DEETHARDT DOROTHY , TUMA HAROLD J.
Published: August 2006

SUMMARY Forty‐eight pork loins, equally divided into three quality categories: 1) pale, soft, exudative; 2) normal; 3) dark firm were selected from the cutting line of a commercial processing plant. Each loin was cut into four roasts and the roasts randomized for four cooking methods: 1) open‐pan; 2) covered; 3) open to 52°C then covered with foil; 4) covered to 52°C then foil removed. All were roasted in a 177°C oven to 77°C internal temperature. A photovolt reflectometer indicated that only the value component of precooked color was significantly influenced by quality. Significant differences existed between the pale, soft, exudative (PSE) and the normal and dark firm (DF) loins for total moisture and water‐holding capacity. Panel evaluations of texture and tenderness were affected by loin type, with DF having the least desirable texture and tenderness. Shear values for tenderness also indicated DF was least tender. The extracted fat content by Carver press indicated a higher amount of fat for the normal loin. Cooking methods affected the cooking time, with less time in the oven for the open‐pan and open‐covered methods. The covered‐open pan method had the least cooking losses and less drip loss. Volatile loss was significantly different for all methods. Cooking methods did not influence the panel's score for flavor, but the open‐pan and covered‐open methods were detected by the panel and Carver press as significantly more juicy. Though not significantly different, the open‐pan method appeared to rate better in almost all the characteristics tested.
FREEZING AND THAWING RATES OF LAMB CHOPS: EFFECTS ON PALATABILITY AND RELATED CHARACTERISTICS
Authors: LIND MARTHA L. , HARRISON DOROTHY L. , KROPF DONALD H.
Published: August 2006

SUMMARY Lamb rib chops (120, 1.5‐in. thick) were cut from 15 racks similar in marbling, maturity and postmortem aging. Paired chops (left and right) were assigned to three rates of freezing: (1) slow (0°F, still air); (2) rapid (–20°F, moving air); and (3) extremely rapid (–160°F at the surface of the chop, liquid nitrogen vapor). Half of each group was thawed at 45°F for 20 hr, then cooked by a modified broiling method at 375°F to an end point temperature of 80°C. Half of each group was thawed during cooking by the same method. Pre‐thawed chops cooked in one‐third less time than frozen chops, whereas the rate of freezing had no significant effect on cooking time. Rates of freezing and thawing did not significantly affect flavor, juiciness, water‐holding capacity, total moisture, overall acceptability and Warner‐Bratzler shear value. Tenderness scores and cooking losses were lower for slow than for extremely rapid freezing.
PROCESS FOR PROTEIN‐STARCH SEPARATION IN WHEAT FLOUR
Authors: JOHNSTON P. H. , FELLERS D. A.
Published: August 2006

SUMMARY Flour is rapidly mixed in an optimum of water and then finely dispersed by additional cutting type shear that prevents gluten development. The slurry is fed to a continuous decanter‐type centrifuge where prime starch is spun out and the liquid protein concentrate (PC) is decanted. Gluten vitality is not damaged by the process. Numerous methods of processing the liquid PC are possible, such as spray drying or the precipitation and recovery of gum gluten. The dried PC contains from 20–40% protein depending in large part on the starting flour, but also on processing variables. The dried, unwashed starch contains about 1% protein, which can readily be reduced to less than 0.3% protein by one or two simple water washes. The unmodified starch should find use in general starch markets. The PC presents an interesting new material for use in high protein foods or as a functional components in formulated food providing such unique characteristics as dough‐forming ability, gas retention and binding properties.
CHLOROPHYLL DEGRADATION DURING CONTROLLED‐ATMOSPHERE STORAGE OF ASPARAGUS
Authors: WANG S. S. , HAARD N. F. , DiMARCO G. R.
Published: August 2006

SUMMARY Changes during CA (controlled‐atmosphere) storage of excised shoots of asparagus (Asparagus officinalis L) were studied. Storage in 5% CO2, at 35°F and 95% relative humidity resulted in increased pH, decreased total acidity and total solids, and an increase in soluble solids. There was also more retention of chlorophylls in the CA‐stored asparagus. These effects became more pronounced as the concentration of CO2 in the atmosphere was increased. The degradation products of chlorophylls in the CA‐stored samples were exclusively the pheophytins. Correlations between changes in pH and the degradation of chlorophylls were made.
THIN‐LAYER CHROMATOGRAPHY OF CYSTEINE DERIVATIVES OF ONION FLAVOR COMPOUNDS AND THE LACRIMATORY FACTOR
Authors: LUKES THOMAS M.
Published: August 2006

SUMMARY A technique was developed for evaluating the flavor of freshly crushed onion. The method consisted of grinding the onion and extracting the juice with solvent. The solvent extract was reacted with cysteine to form an amino acid derivative of the flavor compound and finally the derivatives were separated by thin‐layer chromatography with solvents containing large amounts of hydrochloric acid. The principal advantage of the method is that it can measure the relative concentration of the lacrimator and other products of the action of alliinase on the flavor precursor, S‐propenyl‐L‐cysteine sulfoxide. Apparently, this is not measurable by the usual gas‐liquid chromatography technique because of decomposition in the column.
PHYSICOCHEMICAL AND VOLATILE FLAVOR CHANGES OCCURRING IN FRUIT JUICES DURING CONCENTRATION AND FOAM‐MAT DRYING
Authors: BOLIN H. R. , SALUNKHE D. K.
Published: August 2006

SUMMARY Various concentration methods were evaluated as to the effect they had on volatile losses during concentration of apple, sour cherry and peach juices. Freeze concentration resulted in the least loss. Diffusion‐membrane concentration resulted in slightly greater overall loss of volatiles but less than osmotic. Concentration by osmosis was slow and apple and cherry concentrates prepared by this method underwent a noticeable flavor change. Juice concentration by reverse osmosis was fairly fast and even though a large percentage of volatiles was lost, there was no detectable flavor change. Juices dried to a powder lost the largest amount of volatiles of any concentration procedure. The changes that occurred during drying could be organoleptically detected in all juices.
STUDIES ON UTILIZATION OF AMINO ACIDS FOR FOODSTUFFS
Authors: MIYAKE MASATO , TANAKA AKIKO , KAWAKAMI KEN
Published: August 2006

SUMMARY The tenderizing effect of basic amino acids on various meats was examined. Palatability characteristics of cooked beef, such as tenderness, odor and taste were improved by contacting raw meat with basic amino acids. Of the contacting methods used, smearing was the most practical. Comparison of the effects of arginine with those of inorganic weak bases revealed the superiority of the former to the latter in their effects on organoleptic characteristics.
ISOBUTANOL AS SOLVENT FOR FPC PRODUCTION
Authors: HEVIA PATRICIO , ACEVEDO FERNANDO , KAISER SERGIO
Published: August 2006

SUMMARY Use of isobutanol in the manufacture of FPC from Chilean hake (Marluccius gayi) was suggested since it will soon be produced in Chile and would be advantageous compared with imported solvents. The process used consists of washing the whole raw fish with fresh water, comminuting it, extracting with isobutanol for 30 min at room temperature and for 4 hr at 90°C, with continuous extraction of water and volatiles by azeotropic distillation, then washing with pure solvent and drying at 25 mm Hg, 60–65°C for 18 hr. The flour was than finely ground. The resulting product was light in color, with practically no odor and only a slight fishy taste, while containing 0.3% fat, 80% protein and 4% volatile matter. The PER value was 2.9, identical to the value obtained in the control test with casein. The digestibility with pepsin was over 97% and the available lysine 7.5%. Results indicate that isobutanol is a promising solvent for this process but economics of the process should be determined in the future.
PATTERNS OF SOLUBLE PEROXIDASE IN RIPENING BANANA FRUIT
Authors: HAARD NORMAN F. , TOBIN C. LEWIS
Published: August 2006

SUMMARY— Total peroxidase activity and the spectrum of isoperoxidases solubilized from the pulp of banana fruit were relatively constant when the extraction procedure was most efficient. When casein dispersion was present during extraction of green fruit, high levels of activity were detectable. Other scavengers of condensed polyphenols were less effective in yielding activity in the soluble and particulate fractions. When collagen fibers were included with buffer during tissue maceration, no peroxidase was solubilized at all stages of ripening; however, the particulate fraction contained very high levels of peroxidase. Previous reports showing a concomitant change in peroxidase activity with the respiratory upsurge of climacteric fruit may be anomalous because of differential phenol inhibition.
PROPERTIES OF BIXIN AND NORBIXIN AND THE COMPOSITION OF ANNATTO EXTRACTS
Authors: REITH J. F. , GIELEN J. W.
Published: August 2006

SUMMARY— The melting point and
1
1%
cm‐values of a‐bixin, β‐bixin, and a‐norbixin were determined and the stability of a‐bixin examined under different conditions. The total pigment content of butter colors was determined. a‐Bixin was the principal pigment; in addition, at least eight different pigments were present. The content of a‐ and β‐bixin in butter colors was also determined. Because of complex formation of bixin and norbixin with a yellow pigment, the simple chromatographic method became rather laborious. This complex formation did not occur in the annatto suspensions in oil and fat. These preparations were more concentrated, while the amount of decomposition products of a‐bixin was relatively slight. The stability of the pigments in butter colors appeared to be great. Investigation of annatto cheese colors showed that these extracts contain at least seven color components. The total amount of red pigment and the principal pigment a‐norbixin were determined.
COMPOSITION OF THE LIPIDS OF CUCUMBER AND PEPPERS
Authors: KINSELLA J. E.
Published: August 2006

SUMMARY— Cucumber and green peppers contain 103 mg and 400 mg total lipid per 100g raw vegetable tissue. The neutral lipids, phospholipids and glycolipids comprise 39, 49 and 15% of the cucumber lipids and 82, 2 and 16% of the pepper lipids respectively. The neutral lipids of both were composed mainly of glycerides. In the peppers the triglycerides accounted for 60% of the total lipids. Cucumber, had less glycerides but contained several unidentified sterols. Phosphatidylcholine was the major class in both vegetables accounting for 46 and 76% of the phospholipids of cucumber and pepper respectively. Palmitic, linoleic and linolenic acids were the principal fatty acid components. The lipids of peppers were very rich in linoleic acid (70%) whereas those of the cucumbers contained relatively more linolenic acid.
FLAVONOL GLYCOSIDES OF THE CULTIVATED STRAWBERRY
Authors: RYAN J. J.
Published: August 2006

SUMMARY— Alter extraction and separation by thin‐layer chromatography (TLC) on cellulose, nine flavonol glycosides were detected and purified in the fruit of strawberry from various sources. The structures of these were investigated by TLC, spectral properties and several types of hydrolysis. Four of them mere completely identified as the ‐3‐ß‐monoglucosides and ‐3‐ß‐glucuronides of quercetin and kaempferol. Three others were characterized less fully as kaempferol‐7‐monogluco‐side, a kaempferol‐7‐glucoside and an unreported quercetin‐3‐glucoside which was not the ‐3‐ß‐monoglucoside or a diglucoside. A comparison between the flavonol glycosides and anthocyanins of this fruit was made with respect to the amounts and types present.
CHEMICAL COMPOSITION OF THE SEED OF SUNFLOWER HYBRIDS AND OPEN POLLINATED VARIETIES
Authors: ROBERTSON J. A. , THOMAS J. K. , BURDICK DONALD
Published: August 2006

SUMMARY— The seed of high oil hybrids and open pollinated sunflower varieties from experimental plantings at nine locations in six southern states in 1969 was analyzed for moisture, crude protein, total oil and fatty acid composition. Total oil content ranged from 28.8–44.7% with an average of 35.3% for hybrid varieties and 39.5% for open pollinated varieties. The crude protein ranged from 16.9–25.1%. All the introductions mere relatively low in palmitic and stearic acids. Small amounts of palmitoleic, linolenic, arachidic, behenic and lignoceric acids were present in all samples. Oleic acid ranged from 33.4–62.7% and linoleic acid from 27.3–54.2%. The average oleic and linoleic acid content of the open pollinated varieties at the nine locations was 46.6 and 41.6%, respectively, as compared to 49.4 and 39.6% for the hybrids. The linoleic acid content of sunflower oil varied inversely with temperature during development of the seed. The oil of the sunflowers grown at the warmer locations and at the lower latitudes had a lower linoleic acid content than of those grown at somewhat cooler locations and higher latitudes.
EFFECT OF MONOVALENT AND DIVALENT IONS UPON THE GERMINATION OF BACILLUS SPORES IN THE PRESENCE OF NISIN
Authors: GUPTA K. G. , SIDHU RAJINDER , YADAV N. K.
Published: August 2006

SUMMARY— The effect of a monovalant ion like Na and divalent ions like Cu, Fe, Mn, Mg and Ca on the germination of spores of Bacillus stearothermophilus, B. cereus and B. megatherium both in the presence and absence of nisin was investigated. In the absence of nisin, Cu, Fe and Mn ions were more inhibitory than Ca and Na ions for the germination of all three kinds of spores. At 1M, Mg increased germination of different spores 3–9%. In the presencences nisin, both Ca and Mg increased the germination of B. stearothermophilus by 10.8 and 14.2%, of B. cereus by 30.4 and 19.9%, and B. megatherium by 6.6 and 30.9%, respectively. The rest of the ions increased inhibition of germination by nisin. The increase in germination by Ca and Mg was correlated with the release of DPA and is discussed.
SPIKED‐PLATE FREEZE DRYING
Authors: HATCHER JOHN D. , SUNDERLAND J. EDWARD
Published: August 2006

SUMMARY— The acceleration of freeze‐drying rates using spiked plates was observed experimentally and found to reduce overall drying times by as much as 24 hr. Experiments were conducted using different spike diameters, sample thickness, spike materials and heater plate temperatures. Weight loss and temperature profiles were obtained as a function of drying times. These experimental results were used to develop a simplified mathematical model for predicting drying rates which will be of use to the designer of spiked‐plate freeze‐drying systems. Results obtained using the mathematical model indicate spike diameter, spike spacing and plate temperature have significant effect on the drying rate, whereas sample thickness and spike material are not significant.
EFFECT OF DIETARY FATS ON THE FATTY ACID CONTENTS OF CHICKEN ADIPOSE TISSUE
Authors: JEN J. J. , WILLIAMS W. P. , ACTON J. C. , PAYNTER V. A.
Published: August 2006

SUMMARY— 150 broiler‐type chicks were reared from hatching to 4 wk of age on a low‐fat ration before being fed diets containing 10% of either corn oil, lard, beef tallow or hydrogenated coconut oil. Analyses of treatment effects were made at 2 wk intervals until the chicks were 10 wk old. The fatty acid content of extracted total lipids were characteristic of the dietary fats and dietary fatty acid patterns were incorporated into the adipose tissue within 2 wk after the experimental diets were fed. The total lipids when separated into solid fats and liquid oils at room temperature also reflected the fatty acid pattern of the experimental diets. Neutral triglycerides from the adipose tissue contained less linoleic acid and more palmitic and oleic acids than the total lipid fraction. High amounts of palmitic and oleic acids were observed in all of the fractions analyzed. No significant differences were found in total cooking loss, drip loss, taste preference, or TBA values of skin or adipose tissue among the 10 wk old chickens fed different experimental diets.
USE OF GAS‐LIQUID CHROMATOGRAPHY FOR QUALITY EVALUATION OF DRY EGG PRODUCTS
Authors: LORENZ K. , MAGA J.
Published: August 2006

SUMMARY— Egg white solids and dried whole eggs were stored at 5, 24 and 43°C and analyzed and evaluated at regular intervals. Changes in aroma and flavor of dry egg products with storage at different temperatures have been recognized for many years. These flavor changes, indicative of egg product quality, could be followed with GLC headspace techniques and correlated with baking performance of the ingredient. Total peak area increased with time and temperature of storage while baking performance decreased. Changes in carbonyl composition as well as free fatty acid composition were also investigated and found to be indicative of baking performance.