bluuebunny/crossref_metadata_2025 huggingface dataset:
Treatment of Potato Processing Wastewater with Coagulating and Polymeric Flocculating Agents
Authors: KARIM M. I. A. , SISTRUNK W. A.
Published: August 2006

Reduction of wastewater strength in abrasive‐peeled, lye‐peeled, and steam‐peeled potato processing wastewater using 4 inorganic salts and 11 polymers was investigated. Treatment of wastewater with 150 mg/ L FeCl3 6H2O + 20 mg/L Purifloc Anionic Polymer #23 aided in coagulation and flocculation of suspended solids of effluent from abrasive‐peeled potatoes including greater than 90% reduction in chemical oxygen demand (COD), total suspended solids (TSS) and turbidity. Treatment with 300 mg/L CaCl2+ 25 mg/L Purifloc #23 reduced COD and TSS levels in wastewater from lye‐peeled potato by 69% and 76%, respectively. In steam‐peeled effluent, 350 mg/L CaCl2+ 25 mg/L Nalco 7122 reduced TSS by 90% and COD by 60%. Waste strength of effluent from processing potatoes can be substantially reduced by treating with coagulating and flocculating agents before discharging into municipal or other treatment systems.
Functional Properties of Canola Meals Produced by a Two‐phase Solvent Extraction System
Authors: NACZK M. , DIOSADY L. L. , RUBIN L. J.
Published: August 2006

The functional properties of glucosinolate‐free canola meals were studied and compared with those of hexane‐extracted canola and soybean meals. The glucosinolate‐free meals were obtained by a two‐phase solvent extraction of canola seed using 10% NH3 in methanol or in methanol containing 5% water, and hexane as the second phase. The glucosinolate content decreased to trace levels. The crude protein content in the meal was comparable to that of soybean meal. The two‐phase solvent extraction process gave canola meals with lower solubility properties but with very high fat absorption compared to both the corresponding laboratory‐prepared, hexane‐extracted meals and commercially produced soybean meal.
Degradation of Wheat Starch in a Single‐Screw Extruder: Mechano‐Kinetic Breakdown of Cooked Starch
Authors: DIOSADY L. L. , PATON D. , ROSEN N. , RUBIN L. J. , ATHANASSOULIAS C.
Published: August 2006

Wheat starch was processed in a 19 mm diameter split‐barrel laboratory extruder under varying conditions of barrel temperature (79–121oC), screw speed (50, 100 rpm) and moisture content (25, 30%). Final product and samples removed from along the barrel length were examined for changes in molecular size by dilute solution viscometry. Final products were also examined for paste viscosity and estimated degree of cook. A mathematical model was developed which relates the residence time of the starch in the barrel, the nominal shear stress acting on the starch and the degree of cook of the product to the extent of molecular degradation of the starch. Solution viscometry was found to be more rapid than gel permeation methods previously used to determine the extent of molecular changes.
Effect of the Extraction of a Hemagglutinin on the Nutritive Value of Amaranthus leucocarpus Seeds
Authors: CALDERÓN de la BARCA A.M. , OCHOA J.L. , VALENCIA M.E.
Published: August 2006

Hemagglutinins present in Amaranthus leucocarpus seed meal were extracted with saline buffer and nutritive value was estimated by PER, NPR as well as Digestible Energy Consumption Evaluations. Protein digestibility was determined both in vitro and in vivo. Trypsin inhibitor activity was also determined. Saline‐extracted Amaranth meal had significantly higher PER and NPR values than whole meal (p<0.05). There were no significant differences in digestible energy (Kcal/day/ animal) and protein consumption (g/day/animal) between diets (p<0.05). A. leucocarpus improves in nutritive value after the saline extraction procedures and has a good potential as a complementary food due to its lysine content. In addition purified agglutinin may be a useful biochemical.
Role of Consumer Expectancies in the Acceptance of Novel Foods
Authors: CARDELLO ARMAND V. , MALLER OWEN , MASOR HELENE BLOOM , DUBOSE CINDY , EDELMAN BARBARA
Published: August 2006

Six experiments were conducted to examine factors affecting the consumer acceptance of novel foods. Variables included for analyses of their effects were: (1) preparation variables; (2) product name and type of serving vessel; (3) brand labels and packaging; (4) availability of product information; (5) nature and quantity of product information; and (6) degree of familiarity of the user with the product. Results of these experiments were interpreted within a theoretical framework that postulates that the hedonic response to food is a function of the degree to which expectancies about the food are matched by subsequent experiences with it. Based on the theory of cognitive dissonance, this theoretical framework is proposed as a useful analytic tool for predicting consumer responses to novel foods.
Rapid Field Screening Method for Flat Sour Spoilage
Authors: DAMARÉ J. M. , KRUMM G. W. , JOHNSTON R. W.
Published: August 2006

A rapid field test based on bacterial catalase was developed to detect flat sour spoilage of shelf stable canned meats. Containers of canned corned beef were spoiled by inoculating with spores of Bacillus stearothermophilus and/or B. coagulans and incubating at 55°C. Spore outgrowth was evident and vegetative cells were usually recovered at levels of at least one order of magnitude above the original spore load. Although neither abnormal odors nor significant pH shifts were detected, catalase was consistently demonstrated in all spoiled samples.
Rinsing Behavior of Deposited Layers Formed on Membranes in Ultrafiltration
Authors: NAKANISHI KAZUHIRO , KESSLER HEINZ‐GERHARD
Published: August 2006

Skim milk and aqueous milk protein suspensions were ultrafiltered in a tubular module under controlled conditions (temperature, pressure, flow rate) and were subsequently rinsed with water also under controlled conditions. The effect of rinsing on the deposited layer was followed by observing the flux with time. Ultrafiltration and rinsing should be carried out at high flow rates and at low pressures. Increasing the pressure led to an undesirable increase in the compactness of the deposit. Theoretical considerations of the mechanism of transport in and at the deposited layer made it possible to obtain data on the thickness of the deposits, on mass transfer coefficients and velocity profiles within deposits. The experimental rinsing curves could be well explained by the calculated results. The results should help to optimize the performance and cleaning of UF modules.
Simplified Direct Plating Method for Enhanced Recovery of Escherichia coli in Food
Authors: DAMARÉ J. M. , CAMPBELL D. F. , JOHNSTON R. W.
Published: August 2006

A refined plating medium designed to enumerate E. coli in food within 24 hr was developed. The medium combined tergitol 7 with the fluorogenic substrate, 4‐methylumbelliferyl β‐D‐glucuronide. E. coli colonies were detected by fluorescence under long‐wave UV light. The new agar allowed superior recovery of heat and freeze‐stressed cells and produced E. coli counts from meat and poultry samples at levels generally equivalent to or better than those of the standard 5 tube Most Probable Number method. This method provides a simple and rapid alternative to traditional techniques.
Cross‐Linking of αs‐1 Casein by Sodium Hypochlorite
Authors: MATOBA TERUYOSHI , SHIONO TAIICHI , KITO MAKOTO
Published: August 2006

αs‐1Casein was polymerized in the presence of sodium hypochlorite (NaOCl). The polymerization was suppressed by succinylation of the protein. Dityrosine and α‐aminoadipic acid were detected in the hydrolysate of the reacted proteins. A carbonyl group was detected in the reaction product of acetyl lysine methylester and NaOCl. The Schiff base formation between lysine and a‐aminoadipic δ‐semialdehyde residues, and dityrosine formation may clarify the mechanism of polymerization. The chemical modification of proteins by NaOCl is expected to be useful for improving the functional properties of food proteins, since polymerization by NaOCl could occur under mild conditions (NaOCl cone, <0.05%; time, <5 min; at 37°C and pH 7‐9).
Enzymatic Proteolysis of Milk Proteins, in a Salt Environment, with a Bacillus subtilis Neutral Protease Preparation
Authors: MAYDA E. EL , PAQUET D. , RAMET J.P.
Published: August 2006

An industrial preparation of Bacillus subtilis neutral protease offers interesting halophylic properties. The proteolysis of the different caseins in 10% sodium chloride was inhibited by no more than 20% while whey proteins proteolysis was inhibited by 50%. This behavior of the protease allows considering its further utilization for food protein hydrolysates in salt media.
Screening of Eurotium Species for Synergists of Tocopherol
Authors: ISHIKAWA YUKIHIRO , MORIMOTO KYOZO , HAMASAKI TAKASHI
Published: August 2006

Screening of Aspergillus glaucus group (genus of Eurotium) for the isolation of synergists for tocopherol (Toe) was carried out by growing molds in malt medium with sodium chloride. The respective acetone and ethyl acetate extracts from mycelial mats and culture broth of Eurotium species were used to estimate their synergism with Toe in lard. Especially, the extracts of E. chevalieri IFO 5233, IFO 6272 and E. repens IFO 4885 contributed to inhibiting the autoxidation of lard.
Effect of Salt, Tripolyphosphate and Tertiary Butylhydroquinone on Myoglobin‐Lipid Oxidation Indicators in Freeze‐Dried Meats
Authors: NAKHOST Z. , KAREL M.
Published: August 2006

The previously developed myoglobin oxidation indicators were used to detect the effect of curing agents, sodium chloride and sodium tripolyphosphate (TPP), and also the antioxidant effect of mono tertiary butylhydroquinone (TBHQ) on the oxidation of restructured freeze‐dried beef upon storage. Fresh, choice‐grade deboned chuck with 15% fat was flaked and treated with salt, TPP, and TBHQ, freeze‐dried and stored in the presence of air at 37°C. Upon storage, beef samples were reconstituted and a meat extract was obtained. Myoglobin in‐solubilization (measured spectrophotometrically at the isobestic point at 525 nm) and oxidation (measurement of a peak intensity of met‐myoglobin at 630 nm) in stored samples were determined. Antioxidant‐containing samples showed the least myoglobin insolubilization and myoglobin oxidation as compared to control beef (with no additives) and beef treated with salt and TPP.
Evaluation of Time‐Intensity Sensory Responses using a Personal Computer
Authors: III WILLIAM E. LEE
Published: August 2006

A method is presented which utilizes a personal computer to measure time‐intensity (T‐I) sensory responses. The judge uses a game paddle which moves an “X” along a fixed scale appearing on the monitor screen to indicate the attribute intensity at each instant in time. A clicker device on the game paddle can be used to record the occurrence of events such as initial mouth entry and time of swallowing. Data acquisition is continuous with the data stored on discs. This technique has advantages over strip chart recorder methods. Disc storage allows rapid and efficient data analysis. Judges can perform the evaluations virtually unsupervised with only minimal training.
Resistance of Yeast to Dry Heat
Authors: SCOTT VIRGINIA N. , BERNARD DANE T.
Published: August 2006

The dry heat resistance of 10 strains of yeast was investigated to develop data useful for the evaluation of aseptic systems for packaging acid products and which sterilize containers with hot air. Although three of the strains tested showed little survival at 110°C, four other strains had Duo‐c values between 1 and 4 min. Torulopsis glabrata had a D126.7o.C of 0.78 min. Saccharomyces strains showed the highest dry heat resistance, with the most heat resistant strain tested having a D126.7o of 5 min. The z values for these strains ranged from 9.1° to 13.3°C.
Effects of Processing Treatments on Recovery of Capsaicin in Jalapeno Peppers
Authors: HARRISON MARY KATE , HARRIS NATHOLYN D.
Published: August 2006

Capsaicin content in frozen, cooked and canned jalapeno peppers was quantified using GLC analysis and compared to the capsaicin content in raw peper. The frozen peppers were blanched for 3 min and stored at ‐18°C; canned peppers were blanched for 3 min and processed at 100°C for 50 min; cooked peppers boiled at 100°C for 10 min. Results demonstrated a significant difference (a = 0.05) between each treatment and the raw pepper. Frozen and canned peppers retained approximately one‐half of the capsaicinoid compounds that were present in raw pepper.
Chemical and Sensory Properties of Thirteen Major Beef Muscles
Authors: KEITH F. K. MC , VOL D. L. DE , MILES R. S. , BECHTEL P. J. , CARR T. R.
Published: August 2006

Chemical and sensory properties of the following thirteen muscles from ten Angus steers were evaluated: semimembranosus, semitendinosus, adductor, biceps femoris, rectus femoris, gluteus medius, psoas major, longissimus ‐ loin portion (LD‐L), longissimus ‐ rib portion (LD‐R), triceps, infraspinatus, pectoral, and supraspinatus. Steaks (3.8 cm) were cooked to 70°C internally on open hearth grills for sensory evaluation. Muscles from the round and chuck, excluding the infraspinatus, were generally scored lower by the sensory panel than muscles from the loin and rib. The psoas major, LD‐L, LD‐R, and infraspinatus were more tender (P < 0.05) than seven other muscles; WBS values followed the same trend. Large ranges were observed among muscles for percent fat, sarcomere length, and total collagen.
Effect of Electrical Stimulation and Boning Temperature on Distribution and Migration of Curing Ingredients (Nitrite, Salt, Glucose) in Pork Tissue
Authors: OCKERMAN H. W. , KWIATEK K.
Published: August 2006

Hot and cold‐boned pork samples, both electrically stimulated and nonstimulated were placed below a brine solution in tubes, held at 3 ‐ 5°C and sampled at 24,48 and 72 hr at four segments depths of 1.25 cm each. Results indicated that electrical stimulation caused improvement (P < 0.01) in absorption and distribution of curing ingredients both in hot and cold‐boned pork tissue. The migration of nitrite was higher (P < 0.01) for hot‐boned pork tissue electrically stimulated and nonstimulated. The salt level was higher (P < 0.05) in cold‐boned tissue than in hot‐boned tissue and the level of glucose, in general, was higher (P < 0.01) in cold‐boned than in hot‐boned tissue for each time at each depth.
Characterization and Bioconversion of Great Northern Bean Blancher Effluent
Authors: MUGGIO B. N. , UEBERSAX M. A. , HOSFIELD G. L. , THOMPSON S. S.
Published: August 2006

Chemical characterization of blanching effluent and bioconversion by Hansenula anamola was performed. The effluent contained 27,000 mg/L BOD and 31,000 mg/L total solids including 49.5% starch and 23.6% protein (dry basis). A high biochemical oxygen demand (BOD): chemical oxygen demand (COD) ratio (0.95) indicated a waste easily and completely degradable, with nitrogen and phosphorus levels above those necessary for unimpeded microbial growth. Batch fermentations of raw effluent produced 12g dry cells/L, containing 53% protein, with a corresponding 84% reduction in BOD. Great Northern bean blanching effluent was demonstrated to be a suitable growth medium for H. anomala.
Heat Recovery and Exergy Balance in a Tomato Paste Plant
Authors: FORCINITI D. , ROTSTEIN E. , URBICAIN M. J.
Published: August 2006

Heat integration as a means of saving energy can be accomplished in a systematic manner using thermodynamically based methods. This paper examines the relationship between the exergy balance and the pinch point procedure to evaluate minimum utilities consumption. As a test case it is shown how these ideas are used to save energy in an existing tomato paste plant. Results indicate that energy savings correlate with decreasing productions of entropy. On the other hand, from a return on an original investment standpoint there is no correlation.
Relationship Between the Growth Phase of Pseudomonas fragi and Its Attachment to Stainless Steel.
Authors: STONE LINDA S. , ZOTTOLA EDMUND A.
Published: August 2006

Attachment of Pseudomonas fragi ATCC 4973 to a sterile stainless steel surface was followed under stationary and dynamic growth conditions at 25°C and 4°C using scanning electron microscopy techniques. The organism was grown in 10% reconstituted nonfat dry milk for 28 hr at 25°C and 9 days at 4°C. Attachment was ob served in both the stationary and dynamic environments at 1/2 hr at 25°C and at 2 hr at 4°C. There appeared to be no difference in the development of attachment fibrils on the organisms in the two environments or at the two temperatures. The extent of attachment increased as the microbial population increased over the growth cycle under both environments at both temperatures.
Inhibition of Clostridium botulinurn Type E in Model Acidified Food Systems
Authors: POST LAURIE S. , AMOROSO TERRY L. , SOLBERG MYRON
Published: August 2006

The potential for growth and toxigenesis of a mixture of three strains of C. botulinum type E in model food systems at pH levels of 4.600 and 4.200 was investigated. Whole shrimp, shrimp puree, tomato puree, and tomato and shrimp puree were acidified to pH levels of 4.200 and 4.600 with acetic or citric acid. Inoculated and uninoculated control samples were tested during 8 wk incubation at 26°C. No significant C. botulinum growth or toxigenesis was detected in the food systems over the 8 wk test period and the pH of the various foods remained generally constant. This investigation affirms the safety of the generally accepted inhibitory pH level of 4.6 in the food systems studied.
Toxin Production in Hard‐Cooked Eggs Experimentally Inoculated with Clostridium botulinurn
Authors: LUBIN L. B. , MORTON R. D. , BERNARD D. T.
Published: August 2006

Hard‐cooked eggs were cooled for 30 min in water containing concentrations of spores of Clostridium botulinum ranging from 101 to 104 spores per mL. The eggs were then air dried and incubated either aerobically, anaerobically, or in sealed plastic containers and checked daily for toxin production using the mouse bioassay. Toxin was detected inside the eggs within 2 to 7 days depending on the method of incubation. Sensory changes in toxic eggs were also recorded, and although the proteolytic strains usually produced unacceptable odors and/or appearances, these dhanges were not always detected.
Muscle Fiber–Connective Tissue Junctions in the Fish Blue Grenadier (Macruronus novaezelandiae). A Scanning Electron Microscope Study
Authors: BREMNER H. ALLAN , HALLETT IAN C.
Published: August 2006

The junctions between the muscle fibers and the connective tissue of blue grenadier (Macruronus novaezelandiae Hector) were studied using scanning electron microscopy. In fish before, during, and just after rigor mortis, the muscle fibers are attached to the myocommatal connective tissue sheets by fine collagenous fibrils. After chilled storage these fibrils deteriorate and the muscle fibers gradually detach from the myocommata. It appears that the fibrils are destroyed by endogenous collagenases and/or other proteinases.
Effects of Selected Inorganic Phosphates, Phosphate Levels and Reduced Sodium Chloride Levels on Protein Solubility, Stability and pH of Meat Emulsions
Authors: Knipe C. L. , Olson D. G. , Rust R. E.
Published: August 2006

The effects were determined of four selected inorganic phosphates at two levels combined with two reduced levels of sodium chloride on the stability, pH, solubilized protein and water‐holding capacity of raw meat emulsions. Tetrasodium and tetrapotassium pyrophosphates resulted in higher raw pH, greater protein solubility and improved emulsion stability and water‐holding capacity than sodium or potassium tripolyphosphate. Increasing the sodium chloride level from 0.75% to 1.50% decreased the relative effects of phosphate type and level on emulsion stability. The effect of doubling phosphate level on emulsion stability was much less than the effect of doubling the sodium chloride level; however, doubling phosphate level was more effective in increasing pH and soluble protein level of raw emulsions.
Effects of Magnesium Chloride Combined with Tetrasodium Pyrophosphate on Meat Emulsion Characteristics
Authors: Knipe C. L. , Olson D. G. , Rust R. E.
Published: August 2006

The effects were determined of adding various combinations of magnesium and sodium chloride plus tetrasodium pyrophosphate on the stability, pH, solubilized protein, chopping times and textural characteristics of raw and cooked meat emulsions.The results of adding different combinations of magnesium and sodium chloride were quite similar whether ionic strength or chloride ion concentration was kept constant.Emulsion stability and raw emulsion pH were reduced with increased proportion of added magnesium chloride. However,the level of solubilized protein found in raw emulsions increased with increasing proportions of magnesium chloride.
Aging Index, Lysosomal Enzyme Activities,and Meat Tenderness in Muscles from Electrically Stimulated Bull and Steer Carcasses
Authors: Wu F. Y. , Dutson T. Ft. , Valin C. , Cross H. R. , Smith S. B.
Published: August 2006

Correlations among biochemical indexes and muscle tenderness were evaluated in longissimus samples from bull and steer carcasses. Electrical stimulation increased carcass temperature,which was significantly (P<0.05) correlated with shear force, aging index, carcass pH pH, and microsomal and percentage free lysosomal enzyme activities. Aging index was not correlated with the decrease in carcass pH elicited by electrical stimulation.Meat from steer carcasses was more tender, displayed more negative aging indexes, and had greater soluble activities of glucuronidase and cathepsin B than meat from bull carcasses.
Sensory Evaluation of Regina Freestone Peaches Treated with Low Doses of Gamma Radiation
Authors: O'MAHONY M. , WONG S‐Y. , ODBERT N.
Published: August 2006

regina freestone peaches from california were given low postharvest doses of gamma radiation (65‐75 krads) and were compared with non‐irradiated controls approximately one month after harvest. Practiced judges were used, with a technique of minimal cross‐sensory interference, as an analytical tool to guide subsequent instrumental analysis. Strong differences were found in odor and components of taste not associated with sweetness. Lesser trends were noted for firmness and appearance. Untrained subjects also detected gross sensory differences.
A Comparison of Sensory Difference Testing Procedures: Sequential Sensitivity Analysis and Aspects of Taste Adaptation
Authors: O'MAHONY M. A. P. D. E. , ODBERT N.
Published: August 2006

The greater sensitivity of the‘one strong, two weak stimuli’over the‘one weak, two strong stimuli’versions of the triangle and duo‐trio tests was confirmed using a model system of salt and water stimuli. The relative distinguishability of salt and water, in adaptation states varied by prerinses, was measured using an R‐index procedure. The relative distinguishabilities were used as the basis for a predictive model, 'sequential sensitivity analysis', to explain the relative sensitivity of versions of the triangular and duo‐trio protocols. Adaptation did not furnish a complete explanation of their relative sensitivity.
Composition of Undigested Peptide Fragments from Gluten with Regard to Bioavailability of Essential Amino Acids
Authors: LANDMANN WENDELL A. , PADMANABHAN DHANAKOTI , YOUNG CHARLES R.
Published: August 2006

Our purpose was to isolate and characterize the high molecular weight peptides resulting from the in vitro digestion of wheat gluten in a system simulating actual in vivo conditions, and to determine to what extent essential amino acids were included in these peptides. Large peptides were separated from the smaller products by CuSephadex G‐25, TLE and TLC, treated with dansyl chloride for end group determination, and redansylated to identify the remaining amino acids. Fifteen peptides, hexapeptides or larger, were isolated and were found to contain about 16.1% of the threonine, 15.2% of the methionine and 12.3% of the lysine originally present in wheat gluten.
Effect of Phytate and Partially Hydrolyzed Phytate on in vitro Protein Digestibility
Authors: KNUCKLES B. E. , KUZMICKY D. D. , BETSCHART A. A.
Published: August 2006

The effects of sodium phytate and partially hydrolyzed sodium phytate (0 ‐ 82% hydrolyzed) on pepsin digestion of casein and bovine serum albumin were evaluated by an in vitro procedure using dialy‐sates of pepsin digestion over a period of 0 – 23 hr. The inhibitory effect of phytate differed with substrate and increased with dose level. At the highest phytate level, the digestion of casein and bovine serum albumin was reduced by 14% and 7%, respectively. The inhibitory effect of the phytate was inversely correlated with the degree of phytate hydrolysis. Hydrolysis for 16 hr almost eleminated the inhibitory effect of phytate.
Pyrolysis‐GC Analysis as an Identification Method of Fats and Oils
Authors: NAZER JAMIL M. A. , YOUNG CLYDE T. , GIESBRECHT F. G.
Published: August 2006

Pyrolysis at 700°C for 10 set under N2 gas and 360 mm Hg partial pressure of 18 fats and oils (including oils of the same type but from different sources or varieties), and subsequent GC analysis of the pyrolyzates, revealed differences in both the number and quantities of compounds produced. Statistical analysis of the data showed that all of these fats and oils were distinguishable from one another; moreover, varieties of the same lipid could also be differentiated. This technique requires only microgram quantities of the oil or fat to be analyzed, and the direct pyrolysis and GC analysis gives a “fingerprint” program that differentiates the lipid from others.
A Statistical Approach to Error Analysis in Thermal Process Calculations
Authors: PATINO HUGO , HEIL JULIANNA R.
Published: August 2006

A method for the statistical analysis of thermal process calculations is presented. First, an analysis is made of some of the uncertainties involved in thermal death time and heat penetration experiments. That information is then used to evaluate the consequences on process lethality calculations. A method is presented for using the results for the assignment of safety factors. Finally, the limitations and implementation problems associated with this method are discussed, particularly the lack of fit of some sets of experimental data to the logarithmic bacterial death model.
Kinetics of the Degradation and Regeneration of Betanine
Authors: HUANG A. S. , ELBE J. H. VON
Published: August 2006

The degradation and regeneration kinetics of betanine in solution at pH 5.0 under nitrogen and oxygen were studied at 65, 75, 85 and 90°C. HPLC was used to monitor the concentration changes of betanine and its degradation products, betalamic acid and cyclodopa‐S‐0‐glycoside. Betanine is partially regenerated. Rate constants for the degradation reaction were calculated and the activation energies for the forward and reverse reactions were determined to be 17.6 and 0.64 Kcal/mole, respectively. The enthalpy change (ΔH) was calculated as 16.8 Kcal. The presence of betalamic acid and cyclodopa‐5‐0‐glycoside favor regeneration of the pigment. A kinetic reaction model which accounts for the reversibility of the degradation reaction was adopted and can predict the amount of betanine remaining before and after regeneration of the pigment.
Influence of Fruit Composition, Maturity and Mold Contamination on the Color and Appearance of Strawberry Wine
Authors: PILANDO LETICIA S. , WROLSTAD RONALD E. , HEATHERBELL DAVID A.
Published: August 2006

Color composition of strawberry wines made from ripe, overripe, and mold‐contaminated fruit (Benton and Totem varieties) was monitored over 6 wk storage. Overripe fruit with its higher anthocyanin and total phenolics gave wines with better color than fully ripe fruit. Totem fruit had higher anthocyanin, lower polyphenol oxidase activity and lower total phenolics than the Benton variety and produced wines with better color. Mold contamination increased juice viscosity, reduced fermentation rate, and accelerated color degradation. Anthocyanin content and Hunter L values of wines were highly correlated with panel color evaluations.
Characterization of Tannase Activity on Tea Extracts
Authors: THOMAS R. L. , MURTAGH K.
Published: August 2006

Assay of tannase activity was performed directly, using extracts of black tea leaf, by a pH stat method at the pH optimum of the enzyme (6.0). Reaction rates were calculated from the initial rates of the volume of titrant vs. time plots, and activity was expressed as μmoles/min. The enzyme was unstable to pH levels above 6.0 and temperatures above 40°C. Optimum temperature was 35°C. Using saturating amounts of enzyme, the pH stat was also used to determine total hydrolyzable gallate for kinetic studies and to determine the effect of gallated polyphenols on loss of solids in instant tea processing.
Essential Elements and Cadmium and Lead in Fresh, Canned, and Frozen Green Beans (Phaseolus vulgaris L.)
Authors: LOPEZ ANTHONY , WILLIAMS H. L.
Published: August 2006

Sixteen essential elements, cadmium and lead were determined in fresh, canned, and frozen green beans (Phaseolus vulgaris L.). Samples were taken during processing to determine where changes in element content occurred. Canned green beans contained lower concentrations of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc, but had higher amounts of chloride, nickel, and sodium than fresh beans. No change in silicon was observed. Iron, phosphorus and potassium were lower in frozen than in fresh green beans, but calcium, sodium and zinc were higher. There was no change in chloride, copper, magnesium, manganese and silicon due to freezing. Element retention ranged from 51 ‐ 100% for canned and from 73 ‐ 171% for frozen green beans.
Thermodynamic Analysis of the Freezing and Thawing of Foods: Ice Content and Mollier Diagram
Authors: CHEN C. S.
Published: August 2006

On the basis of the freezing point depression equation, an ice content equation was derived. The required parameters are similar to equations for enthalpy and apparent specific heat previously developed. Validity and accuracy of the equation are demonstrated with experimental data for meat, fish and fruit juices. Cohesive data for enthalpy, apparent specific heat and ice content are calculated for a wide range of temperatures between 20 and ‐40°C. The calculated results are consistent with values obtainable through enthalpy‐moisture content‐temperature (Mollier) diagrams developed by Riedel.
B Vitamins in Selected Variety Breads Commercially Produced in Major U.S. Cities
Authors: RANHOTRA GUR , GELROTH JANETTE , NOVAK FRANCES , MATTHEWS RUTH
Published: August 2006

Three enrichment vitamins (thiamin, riboflavin, niacin) and three other (folic acid, pantothenic acid, vitamin B6) B vitamins were determined in 10 types, up to four brands of each type, of variety breads (including tortillas) purchased from four major U.S. cities. In general, bread types traditionally enriched and not containing nonflour components as significant ingredients met the vitamin enrichment standards. In many products, the contents of all six vitamins varied appreciably from brand to brand. In contrast to wholewheat bread and some enriched breads, corn tortillas were consistently low in ail vitamins except vitamin B6.
Thiobarbituric Acid‐Reactive Substances in Chicken Fat and Unsaturated Fatty Acids
Authors: KOSUGI HIROKO , KIKUGAWA KIYOMI
Published: August 2006

When autoxidized chicken fat and unsaturated fatty acids were subjected to thiobarbituric acid (TBA) test in trichloracetic acid, all samples revealed two absorption maxima at 532 and 455 nm. Rate of increase in the TBA‐reactive substances (TBARS) at 532 nm was different from that in the TBARS at 455 nm. It was suggested that there were several kinds of TBARS in the autoxidized samples: the TBARS at 532 mn which were unstable in the autoxidation process and slowly liberated malonaldehyde; the TBARS at 532 nm which liberated malonaldehyde rapidly; and the TBARS at 455 nm which liberated other aldehydes unstable after reaction with TBA.
Postmortem Loss of Carnitine from Skeletal Muscle of Pork and Beef
Authors: NELSON JOANNE M. , CAMPION DENNIS R. , REAGAN JAMES O.
Published: August 2006

The carnitine content of beef muscle postmortem was more than twofold higher than the content of pork muscle. For both pork and beef, carnitine was distributed among the fractions, free carnitine ≫ short‐chain acylcarnitine > long‐chain acylcarnitine concentration. Based on total carnitine content, the only loss of carnitine from pork muscle occurred as a result of cooking. Cooking also reduced total carnitine content of beef muscle. In addition, total carnitine content of the beef steaks was lower after thawing. Time in the retail case did not influence carnitine content.
HPLC Determination of Sugars in Raw and Baked Sweet Potatoes
Authors: PICHA DAVID H.
Published: August 2006

Isocratic HPLC techniques were developed for the quantitative analysis of sugars in raw and baked sweet potato roots. The major sugars in raw roots: sucrose, glucose, and fructose, were quantitated with a cation exchange resin column (Aminex HPX‐87C) heated to 75°C using HPLC‐grade H2O as the mobile phase and refractive index detection. The major sugars in baked roots (convection oven or microwaved) were maltose, sucrose, glucose, and fructose. They were quantitated with an aminopropyl bonded phase column (Bio‐Sil Amino 5S) at 21°C using a 70% CH3CN:30% H2O mobile phase and refractive index detection. Over 95% recoveries of all sugars added to sweet potato roots were obtained.
Stability of 3,6‐Dimethyl‐2,3,3a,4,5,7a‐hexahydrobenzofuran in Aqueous Buffer Solutions
Authors: HUOPALAHTI R. , HÄNNINEN E.
Published: August 2006

3,6‐Dimethyl‐2,3,3a,4,5,7a‐hexahydrobenzofuran, one of the major aroma compounds in the dill herb, was isolated from the flowering dill and its stability in aqueous buffer solutions in the pH range 2 ‐ 8 at different temperatures between 5 and 100°C was tested. The decomposition followed first‐order kinetics and was dependent on the pH of the solution. The studied compound had maximal stability at pH 4. The half‐life of the benzofuranoid at 20°C and pH 4 was 122 days.
Interfacial Tensions of Commercial Vegetable Oils with Water
Authors: FISHER L.R. , MITCHELL E.E. , PARKER N.S.
Published: August 2006

The pendant drop method, the current method of choice for interfacial tension measurement, was used to obtain the interfacial tensions of a number of vegetable oils with water. Contrary to the reports of earlier workers, all triglycerides examined had similar interfacial tensions with water, all values being in the range 23‐26 mNm−1. Long chain fatty acids, principal contaminants of commercial oils, had little effect on the interfacial tension. When the oils were exposed to alkaline conditions, the mono‐ and diglycerides formed by hydrolysis caused the interfacial tension to drop rapidly, in agreement with previously reported results for the effect of mono‐ and diglycerides on interfacial tensions.
Comparison of Media and Influence of Petri Plate Position (Inverted or Upright) for Determining Fungal Populations in Bulk‐Stored, Dry, Seed‐Based Foods
Authors: BEUCHAT L. R. , CHIOU R. Y.‐Y.
Published: August 2006

Total populations of fungi and the presence of aflatoxigenic aspergilli were determined in 109 bulk‐stored foods predominantly from seed origin offered for sale by retail grocers. Six media were evaluated for their suitability to support development of fungal colonies. The influence of the position of the Petri dish (inverted or upright) on colony formation during incubation was determined. Overall, dichloran‐rose bengal‐chloramphenicol agar, oxytetracycline‐glucose‐yeast extract agar, antibiotic‐supplemented plate count agar and rose bengal‐chlortetracycline agar were superior to acidified potato dextrose agar for recovering yeasts and molds. Considering any given medium, the position of the plate did not significantly (P ≤ 0.05) influence colony development. Aflatoxigenic strains of Aspergillus flavus or A. parasiticus were detected in 3.7% of the samples.
Effect of Handling and Packaging on the Quality of Frozen Whitefish
Authors: JOSEPHSON DAVID B. , LINDSAY ROBERT C. , STUIBER DAVID A.
Published: August 2006

Individually frozen, scaled whitefish (Coregonus clupeaformis) rapidly developed oxidative off‐flavors when stored without packaging at −12°C, but both vacuum‐packaging in barrier films and ice‐glazing significantly suppressed the development of oxidized flavors through 24 wk of storage. Removal of scales prior to freezing significantly enhanced the development of oxidized flavors over unscaled whitefish when both were held unprotected at −12°C. Loose‐packaging of individual, well‐washed whitefish in closed polyethylene pouches significantly improved oxidative stability compared to those stored unprotected. However, vacuum, barrier‐film packaging gave significantly better protection than polyethylene at both −12°C and −25°C through 24 wk and 72 wk, respectively.
Volatile Compounds Characterizing the Aroma of Fresh Atlantic and Pacific Oysters
Authors: JOSEPHSON DAVID B. , LINDSAY ROBERT C. , STUIBER DAVID A.
Published: August 2006

Volatile compounds which contribute to the distinct melon‐like aroma of fresh Pacific oysters (Crassostrea gigas) were identified as (E,Z)‐2,6‐nonadienal and 3,6‐nonadien‐1‐ol, but these compounds were not found in the less intensely flavored Atlantic oysters (Crassostrea virginica). 1‐Octen‐3‐one, 1‐octen‐3‐ol, 1,5‐octadien‐3‐one, 1,5‐octadien‐3‐ol, and 2,5‐octadien‐1‐ol were found in both species of oysters, and contributed a characteristic heavy, planty aroma to each. Sensory panel scores for intensity of fresh melon‐like flavors were significantly higher for both raw and steamed Pacific oysters than for comparable Atlantic oysters. Enzymic generation of alcohols and carbonyls that comprise the characterizing aroma compounds from polyunsaturated fatty acids was demonstrated by preventing their formation with specific inhibitors for cyclooxygenase (acetylsalicylic acid) and lipoxygenase [tin (II) chloride].
Rigidity and Viscosity Changes of Croaker Actomyosin During Thermal Gelation
Authors: WU M. C. , LANIER T. C. , HAMANN D. D.
Published: August 2006

Two types of thermal scanning rigidity monitors (TSRM) were developed which are nondestructive and capable of monitoring rigidity or viscosity changes during heating of proteins over a wide range of concentrations. Thermal transitions which occur during gelation of croaker actomyosin were studied by these TSRM devices and the Brookfield viscometer during constant rate heating (1°C/min). Gelation of actomyosin occurred only at protein concentrations above 5.5% under these conditions. In plots of rigidity versus temperature, three transitions were observed during gelation, occurring near 38°C 46°C and 60°C. At lower concentrations, only one peak was observed, occurring near 36°C. A relationship between the 36–38°C transition in rheological properties and the high temperature “setting” phenomenon of fish proteins is postulated.
Application of HPLC for the Determination of PSP Toxins in Shellfish
Authors: SULLIVAN JOHN J. , WEKELL MARLEEN M. , KENTALA LAURA L.
Published: August 2006

A high performance liquid chromatographic (HPLC) procedure for determination of the toxins associated with paralytic shellfish poisoning (PSP) is compared to the standard AOAC mouse bioassay method on 100 shellfish samples representing a variety of species. For those samples with toxin content below the detection limit of the bioassay (35 μg saxitoxin (STX)/100g) HPLC analysis indicated a similar low level with a range of <10 to 56 μg STX/100g (n = 60). A correlation coefficient of 0.92 was determined for the 40 samples exhibiting toxicity in the bioassay (i.e., >35 μg STX/100g). Among the advantages of the HPLC method over the bioassay are significantly better sensitivity, greater sample through‐put, and ability to determine the levels of each individual PSP toxin.
Structural Changes in Beef Longissimus dorsi Induced by Postmortem Low Voltage Electrical Stimulation
Authors: FABIANSSON S. , LIBELIUS R.
Published: August 2006

Advanced myofibrillar degeneration with changes of I‐bands and Z‐discs was noted in electrically stimulated samples as early as the day of slaughter. Occurrence of the proteolytic changes observed paralleled rate of depletion of muscle energy stores during electrical stimulation and subsequent improvements in tenderness. Localized supercontractions have been implicated as one cause of improved tenderness of electrically stimulated bovine carcasses, as has enhancement of autolytic proteolysis. Contracture bands occurred in both nonstimulated and electrically stimulated samples in the early postmortem period. Contracture bands are a common artefact in improperly prepared tissue preparations, therefore they are not a specific effect of electrical stimulation. Improved tenderness of ES samples could more easily be explained by an accelerated autolytic proteolysis.
Shelf‐Life Extension of Pedha by Packaging
Authors: BIRADAR U.S. , DEV D. K. , INGLE U. M.
Published: August 2006

Adsorption‐desorption isotherm of pedha, a popular Indian milk sweet, was a smooth sigmoid curve. The equilibrium relative humidity (ERH) of the product was 76% and BET monolayer moisture content 8.73% on dry basis. A negative linear relationship was observed between the logarithm of mold‐free shelf‐life and ERH at 27 ± 1°C in the studied ERH range of 75–92%. Packaging in 100 and 300 gauge low density polyethylene (LDPE‐100 and −300) pouches reduced weight loss, browning and free fatty acid (FFA) development, and retarded deterioration of flavor, odor and acceptability of pedha during storage. Peroxide value was not influenced by LDPE‐packaging. LDPE‐300 was more effective in controlling weight loss, browning and FFA formation than LDPE‐100. Film thickness, however, did not influence the organoleptic attributes significantly.
Studies on Egg Albumin Gelation Using Nuclear Magnetic Resonance
Authors: GOLDSMITH SETH M. , TOLEDO ROMEO T.
Published: August 2006

Pulsed nuclear magnetic resonance was used to monitor the thermophysical transition of aqueous egg albumin dispersion. Gelling, which was manifested by an increase in force required to penetrate the surface of the dispersion, was accompanied by a decrease in T1, the spin‐lattice relaxation time of water protons in the dispersion. There was a high, negative correlation coefficient between gel strength and T1. Apparent rate kinetics of the transition was fist order for changes in T1 and zero order for changes in gel strength, with activation energies for the rate constants of 42.62 and 43.68 kcal/mole, respectively.
Functional Properties of Lupin Protein Isolates (Lupinus albus cv Multolupa)
Authors: KING J. , AGUIRRE C. , De PABLO S.
Published: August 2006

Lupin protein isolates were prepared by alkaline extraction and precipitation at pH 5.1, 4.2 and 4.9 and their functional properties investigated. Solubility, emulsification capacity, swelling and gelation properties were determined under different conditions of pH, ionic strength and heat treatment. Lupin protein isolates showed better solubility than soybean isolate and a similar emulsification capacity. Swelling and gelation were found to be inferior, but when modifications in the methods of isolate preparation were introduced these properties were significantly improved. Consequently, it is possible to consider lupin proteins as a potential substitute for soybean proteins in food applications.
Purification and Properties of Lipoxygenase in Germinating Sunflower Seeds
Authors: LEONI ONOFRIO , IORI RENATO , PALMIERI SANDRO
Published: August 2006

An outline for isolating sunflower lipoxygenase (SLO) from germinating seeds is described. With linoleic acid as substrate, SLO optimum pH was 6.2, the temperature of maximum activity was 35°C and the activation energy was 3.4 Kcal/mole. Nordihydroguaiaretic acid was the most effective inhibitor of SLO, while α‐tocopherol and diethyldithiocarbamic acid were less effective. Km values for linoleic acid, linolenic acid and methyl linoleate were 6.7, 5.0, and 40.0 μM, respectively. The activity of SLO was lost rapidly at temperatures higher than 50°C. The enzyme was stable when stored at −20°C or freeze‐dried, but not at 4°C in dilute solution. Experiments in micellar solution showed that SLO catalytic power was also maintained in hydrocarbon media with a Km for linoleic acid of 9 mM and a maximum velocity of 36.6 U/mg.
Oxygen Involvement in Betanine Degradation: Effect of Antioxidants
Authors: ATTOE E. L. , VON ELBE J. H.
Published: August 2006

Effects of a wide variety of antioxidants and related compounds on the stability of betanine were measured in air‐saturated solutions at 40°C pH 5.0. No phenolic or sulfur‐containing antioxidant was effective in stabilizing the pigment. Ascorbic and isoascorbic acids had similar effects in improving betanine stability in a citrate buffer. When citric acid was combined with ascorbic acid, the antioxidant effect was no greater than when ascorbic acid was used alone.
Volatile Components of a Yeast Extract Composition
Authors: AMES JENNIFER M. , LEOD GLESNI MAC
Published: August 2006

Aroma volatiles of a yeast extract composition (YEC) were extracted and concentrated to a valid isolate using established techniques. By GC‐MS mainly, 100 positive identifications and 25 partial characterizations were made. The majority have not been published previously as volatiles of a yeast extract. Some are biosynthesis products of the yeast; others are thermal lipid degradation/oxidation products, but the main impact comes from the action of heat on amino acids and/or sugars, and also from thermally degraded thiamin. Additionally, the reaction of 4‐hydroxy‐5‐methyl‐3(2H) furanone and hydrogen sulfide is suggested. Results show that YEC is a natural source of some sulfur‐containing furans which have been reported to possess meaty odor properties, and which have not been identified in natural cooked beef aroma. Such compounds are potent odor chemicals, and it is possible that additional representatives are present in trace quantities together with analogous thiophens.
Convective Heat Transfer to Canned Liquid Foods in a Steritort
Authors: RAO M. A. , COOLEY H. J. , ANANTHESWARAN R. C. , ENNIS R. W.
Published: August 2006

Heat transfer coefficients to canned Newtonian and non‐Newtonian liquids were determined in a Steritort. Dimensionless correlations of the form, NUD= A1 (Gr PI)A2+ A3 (ReD Pr L/D)A4 correlated well the data. The diameter of the can was the characteristic dimension and the properties of each fluid were evaluated at the average of its initial and final temperatures. The contribution of free convection was significant (44 ‐ 97%). The data with non‐Newtonian fluids were correlated using the generalized Reynolds number (ReD́), and the Prandtl and the Grashof numbers based on the apparent viscosity in ReD́. It appears that the mechanism of heat transfer was also changed by conduction in the case of a 0.75% sugar gum solution whose consistency index of the power law model was about 0.9N sn/m2 at 6°C.
Rheological and Stability Transitions in Meat Batters Containing Soy Protein Concentrate and Vital Wheat Gluten
Authors: PATANA‐ANAKE C. , FOEGEDING E. A.
Published: August 2006

Physical/rheological properties of meat batters during heat‐processing were studied. Vital wheat gluten (VWG) and soy protein concentrate (SPC) were incorporated into meat batters which were heated to 40, 50, 60 and 70°C and held for 0, 30 and 60 min. Amounts of fat and aqueous fluid released during heating were determined. A two‐cycle compression test and shear modulus determination were used to evaluate rheological changes. VWG and SPC did not have any significant effect on either stability or textural changes. There was a significant interaction between temperature and time for stability and textural characteristics. Significant changes in rheological and stability properties of meat batters occurred in the 50–70°C region. Shear modulus showed a major increase at 54–57°C.