bluuebunny/crossref_metadata_2025 huggingface dataset:
Ice Recrystallization in Frozen Beef
Authors: BEVILACQUA A. E. , ZARITZKY N. E.
Published: August 2006

Temperature fluctuations produced during storage and transport of frozen food lead to activation of the recrystallization processes, causing enlargement of the ice crystals and diminishing advantages obtained in quick freezing of products. A model for interpreting recrystallization of ice in frozen beef was established considering that in this phenomenon the driving force is the tendency to a decrease in surface energy of the crystalline phase and that rate of movement of the grain boundary is proportional to its curvature. Meat samples were frozen and submitted to higher storage temperatures. Histological analysis of tissues immediately after freezing and of samples stored at different times made it possible to measure evolution of ice crystal size and obtain kinetic constants for proposed recrystallization model. Mechanisms for interpreting the phenomena were discussed, determining that transition of molecules occurs preferently through the liquid phase.
Changes in the Ultrastructure of Egg Yolk by the Growth of Streptococcus faecalis var liquefaciens
Authors: GRAVANI R. B. , VADEHRA D. V. , HOOD L. F. , BAKER R. C.
Published: August 2006

The growth of Streptococcus faecalis var liquefaciens caused the separation of egg yolk into upper and lower layers. Ultrastructure studies using transmission election microscopy showed that the upper layer was mostly low density fraction (LDF) with few electron dense particles. In contrast, the lower layer was mostly high density fraction (HDF). The separation factor caused aggregation of the HDF and openness of the structure of the matrix. The extent of incubation had a pronounced effect on the ultrastructure. Freeze‐thaw treatment produced greater aggregation of HDF and more disruption of the LDF matrix, particularly in the lower layer.
Timed Emulsification Studies with Chicken Breast Muscle: Soluble and Insoluble Myofibrillar Proteins
Authors: GASKA MARILYN T. , REGENSTEIN JOE M.
Published: August 2006

Emulsion formation with chicken breast muscle was investigated using timed emulsification. High‐salt soluble proteins (pH 7.0, 0.6M NaCl) extracted from previously washed muscle (pH 7.0, 0.05M NaCl) were removed from the aqueous phase as mixing time increased. Low‐ and high‐salt exhaustively washed muscle, resuspended in either 0.15 or 0.6M NaCl, pH 7.0, still exhibited good emulsion properties. The pellet protein decreased (> 90%) as mixing time increased from 0 to 5 min. Addition of sodium pyrophosphate to 0.6M NaCl suspensions of 0.05M NaCl washed muscle resulted in an increase in solubility of myofibrillar proteins and a general improvement in emulsification properties. High‐salt insoluble proteins may play an important role in emulsion formation.
Composition of Dietary Fiber: Neutral and Acidic Sugar Composition of the Alcohol Insoluble Residue from Human Foods
Authors: BITTNER ALLAN S. , BURRITT ELIZABETH A. , MOSER JANET , STREET JOSEPH C.
Published: August 2006

The alcohol insoluble residue (AIR) isolated from 12 foods was acid hydrolyzed and analyzed for neutral and acidic sugars. Aliquots taken at 1 hr were reduced, acetylated and analyzed for neutral sugar content with GLC. Glucose from cellulose, starch and non‐cellulosic polysaccharides was analyzed with colorimetric methods. The predominant sugars present in the dietary fiber were arabinose, xylose, galactose, glucose and uronic acids. Pectin and hemicellulose together comprised the majority of cell wall polysaccharides. Samples high in starch generally contained the greatest amounts of dietary fiber and the least amount of water on a fresh plant basis.
Isolation and Partial Characterization of Black Gram (Phaseolus mungo L) Starch
Authors: SATHE S. K. , RANGNEKAR P. D. , DESHPANDE S. S. , SALUNKHE D. K.
Published: August 2006

Black gram (Phaseolus mungo L.) starch was isolated. The starch yield was 45% on flour weight basis. Starch granule size ranged from 7.5–28.5 μm (length) to 7.5–27.0 μm (width). Hylum length ranged from 25–100% of the starch granule length. Amylose content of starch was 26.65% (starch basis). Gelatinization temperature range for the starch was 71.5–74.0°C. Unlike several legume starches, black gram starch had a peak viscosity as indicated by Brabender Viscoamylograph. The starch viscosity was dependent on pH and ionic strength. The raw as well as cooked starch was resistant to hog pancreatic α‐amylase hydrolysis in vitro.
Agaritine Content of Fresh and Processed Mushrooms [Agaricus bisporus (Lange) Imbach]
Authors: LIU J.‐W. , BEELMAN R. B. , LINEBACK D. R. , SPERONI J. J.
Published: August 2006

Agaritine concentrations were determined in both fresh and processed mushrooms using HPLC. Agaritine concentrations (% of fresh weight) of fresh mushrooms varied considerably among 14 lots from 10 different sources; the range was 0.033% to 0.173% and the average was 0.088%. Postharvest storage for 5 days at both 2°C and 12°C reduced original agaritine content by as much as 68%. Freezing, storage for 30 days at −25°C and subsequent thawing reduced agaritine by about 74%. Bisulfite treatment prior to freezing and freezing rate was found to have no significant effect on agaritine content. Canning operations reduced agaritine levels by as much as 87%; approximately 66% was removed during blanching and the remainder by thermal processing and storage.
Variation of Vitamin Concentration and Retention in Canned Snap Beans from Three Processing Plants During Two Years
Authors: VAN BUREN J. P. , LEE C. Y. , MASSEY L. M.
Published: August 2006

A statistical evaluation of vitamin status during canning was obtained from samplings of raw, blanched and canned snap beans. With the exception of folic acid retention, it was not possible to distinguish the separate plants. This leads to the expectation that the season averages of vitamins from processing plants obtaining material from the same area would be similar. Retention percentages were lower for thiamin, folic acid and B6 than for ascorbic, which was lower than for carotene. Raw material was a source of variation. Average concentrations in drained canned beans, dry weight basis were: ascorbic acid, 116 mg/100g; carotene, 22 μg/g; thiamin, 3.4 μg; B6, 5.3 μg/g; and folic acid, 7.3 μg/g.
Relationships Between Food Preferences and Food Acceptance Ratings
Authors: CARDELLO ARMAND V. , MALLER OWEN
Published: August 2006

A study was conducted to assess relationships between food preference ratings and food acceptability ratings. Acceptability ratings for each of two discriminably different samples of nine food items were obtained using the 9‐point hedonic scale. Regression analysis indicated that no linear relationship existed between these ratings and either hedonic or frequency preference ratings of the foods. In addition, the range of acceptability ratings was smaller than the range of corresponding’preference ratings. Panelists’expressed preferences had no effect on their assignment of differential acceptance ratings to different samples of the items. Correlations between preference ratings of laboratory panelists and military field panelists were good, in spite of higher absolute preference ratings assigned by the laboratory panel.
Effect of the Parabens With and Without Nitrite on Clostridium botulinum and Toxin Production in Canned Pork Slurry
Authors: DRAUGHON F. A. , SUNG S. C. , MOUNT J. R. , DAVIDSON P. M.
Published: August 2006

Antimiciobials were evaluated in thioglycollate broth at pH 6.5 for the ability to inhibit growth and toxin production by C. botulinum 12885A and ATCC 7949 (Type B). Methyl, ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) were effective in inhibiting growth of C. botulinum 12885A and ATCC 7949 in broth. Ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) inhibited toxin production by both strains in culture medium. Ethyl, propyl, butyl parabens (0.1%) and sorbic acid (0.2%) were individually added to a comminuted pork slurry having salt and sugar, with or without 40 ppm sodium nitrite. Cans were inoculated with a mixture of C. botulinum 12885A and ATCC 7949 spores. The canned product was abused by holding at 27°C and was observed over a 3‐month period for swollen cans. Swollen cans were examined for botulinal toxin by the mouse bioassay. Propyl and butyl paraben did not inhibit or delay toxin production. Ethyl paraben with or without nitrite delayed toxin production for 4 wk. Sorbic acid inhibited toxin for 3 wk; when 40 ppm nitrite was added to the sorbic acid treatment, toxin production was delayed for 4 wk.
Partial Demineralization of Cottage Cheese Whey Using a Heat Treatment Process
Authors: SUMMERS KRISTIN A. , OKOS MARTIN R.
Published: August 2006

Heat treatment of concentrated cottage cheese whey ultrafiltrate resulted in loss of calcium and phosphorus. Heat treatment at 100°C for 120 min resulted in a decrease of 21% of the calcium, 14% of the phosphorus, and 7% of the magnesium. Minimal browning of the concentrate occurs after 120 min. At 120°C, minimal browning had occurred after 60 min. Levels of calcium, phosphorus and magnesium had dropped by 41%, 36%, and 20%, respectively. Forty‐eight percent of the calcium, 40% of the phosphorus and 26% of the magnesium were removed by heat treatment at 140°C for 24 min. At that point, browning was minimal. Losses of sodium and potassium were negligible for all cases. A first order rate expression was found to represent the precipitation process.
Chilled (5°C) and Frozen (−18°C) Storage Stability of the Purple‐Hinge Rock Scallop, Hinnites multirugosus Gale
Authors: MAXWELL‐MILLER GARNELLE , JOSEPHSON RONALD V. , SPINDLER AUDREY A. , HOLLOWAY‐THOMAS DONA , AVERY MARGO W. , PHLEGER CHARLES F.
Published: August 2006

Purple‐hinge rock scallops (Hinnites multirugosus), native to northeast Pacific Coast waters and under evaluation for commercial aquaculture, were harvested wild and analyzed for storage stability. Over 2 wk of chilled storage at 5°C or 5 months of frozen storage at −18°C, scallops showed no appreciable lipid oxidation, proteolytic change, and ammonia development. Hypoxanthine fluctuated throughout fresh storage. Bacterial numbers were unchanged at −18°C but sharply increased during the second week at 5°C. Odor of raw scallops deteriorated somewhat at week 2 of chilled storage and month 4 of frozen storage. However, when cooked, scallops showed no significant differences for most sensory characteristics or for acceptability. Cooking losses were variable. Textural shear parameters changed with weight and frozen storage.
Effects of N6‐Benzyladenine and Storage Temperature on Shelf‐Life and Quality of Raw and Cooked Broccoli (Brassica oleracea L. var. italica)
Authors: BATAL K. M. , HEATON E. K. , GRANBERRY D. M. , BEUCHAT L. R.
Published: August 2006

Fresh broccoli heads were dipped in solutions containing 20 ppm N6‐benzyladenine (BA) with 0.1% Tween‐20 or water with 0.1% Tween‐20 for 30 sec then stored for 5 wk at 2° and 5°C. Broccoli heads receiving BA treatments maintained higher subjective quality ratings for color, turgidity, aroma, flavor, and texture throughout the 5‐wk period. Gardner color measurements and total chlorophyll were significantly higher for samples treated with BA and stored at 2°C than for controls. Samples stored at 2°C had lower shear resistance than those kept at 5°C. The content of hot water insoluble materials (fiber) was much less in broccoli heads treated with BA than in untreated heads. Maintenance of good quality by BA treatment and 2°C storage was reflected in all parameters of sensory evaluations for cooked broccoli. Loss of color and reduction of quality were observed in raw and cooked broccoli during 4 wk of storage. Evaluations of quality parameters and color measurements were greatly influenced by the turgidity factor.
Relationship Between Cookability and Some Chemical and Physical Properties of Faba Beans (Vicia faba L.)
Authors: YOUSSEF M. M. , BUSHUK W. , MURRAY E. D. , ZILLMAN R. , SHEHATA A. M. EL‐TABEY
Published: August 2006

Cookability index (determined by penetrometer) and some physical properties were determined for 20 samples of faba beans (Vicia faba L.) grown in Canada and Egypt. Proximate composition was determined for eight samples. Starch of four bean samples, representing extremes in cookability, was examined by differential scanning calorimetry (DSC) and amylography. Statistical analyses showed highly significant correlations between cookability index and hydration coefficient and percentage seed coat for the Egyptian samples (high seed coat content). For the Canadian samples (low seed coat content), highly significant correlations were obtained between cookability index and thousand seed weight, peak amylograph viscosity and falling number values of cotyledon flour. Differences between soft and hard cooking samples were observed by DSC and amylography of the starch. The study showed that the hard to cook phenomenon in faba beans is controlled by characteristics of both seed coat and cotyledons and is not a “hard shell” problem only.
Effects of Acylation of Defatted Cottonseed Flour with Various Acid Anhydrides on Protein Extractability and Functional Properties of Resulting Protein Isolates
Authors: CHOI Y. R. , LUSAS E. W. , RHEE K. C.
Published: August 2006

Maleylation, succinylation, dimethylglutarylation, and sodium sulfite treatment of cottonseed flour increased protein extraction from the flour in suspension, and precipitated more protein in the extract at pH 4.0, compared to unmodified flour processed through conventional methods. However, acetylation decreased protein extraction and precipitation at this pH. Protein isolates from succinylated, maleylated and dimethylglutarylated flours were highly water‐soluble, and did not coagulate by heating. Acetylation decreased heat coagulability of the resulting protein isolate, but did not affect water solubility of the isolate. Treatment of the flour with sodium sulfite markedly increased heat coagulability of the isolate, and decreased its solubility. Oil absorption capacity of the isolate was increased slightly by dimethylglutarylation, but other treatments did not affect the capacity significantly. Sensitivity of proteins in isolates to calcium ions was not affected by acylation or sodium sulfite treatment of the flour.
Chemical Composition of Saskatoon Berries (Amelanchier alnifolia Nutt.)
Authors: MAZZA G.
Published: August 2006

Saskatoon berries, Amelanchier alnifolia, have been analyzed for moisture, soluble solids, protein, fat, fiber, Ca, P, S, K, Mg, Na, Fe, Mn, Cu, Zn, Ba, Mo, Al, and carotene content. The composition of saskatoon berries was compared to that of blueberries (Vaccinium sp.). There were significantly higher amounts of protein, fat, fiber, calcium, magnesium, manganese, barium, and aluminum, and lower contents of phosphorus and sulfur in Saskatoon berries than in blueberries. No significant difference in iron, zinc, sodium and carotene content was found between saskatoons and the other fruit. On a dry weight basis, saskatoons contained less sugars than blueberries. Although bioavailability of the minerals was not determined, saskatoons appear to be an excellent source of manganese, magnesium and iron and a relatively good source of calcium, potassium, copper, and carotene.
Antioxidant Properties of Lignin
Authors: CATIGNANI GEORGE L. , CARTER M. ELAINE
Published: August 2006

Since certain dietary antioxidants are generally thought to protect retinol from oxidation during digestion, lignin was tested for its antioxidant properties. Inclusion of 1–10% lignin in the rat diet resulted in an increased (50–100%) deposition of retinol as compared to cellulose‐fed controls. Data indicate that lignin exhibits antioxidant properties in the presence of oil and probably in the presence of other fat‐soluble substances (e.g. vitamins A and E). Animal experiments substantiate this hypothesis. Results suggest both the biochemical and chemical nature as well as the nutritional ramifications of these observations deserve further investigation.
Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Physical and Sensory Characteristics
Authors: GRIFFIN D. B. , SAVELL J. W. , SMITH G. C. , VANDERZANT C. , TERRELL R. N. , LIND K. D. , GALLOWAY D. E.
Published: August 2006

Vacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen‐permeable film or up to 30 days in vacuum packages (medium or high oxygen‐barrier film). Steaks displayed at 2°C, rather than 7°C, tended to have higher overall appearance scores especially when steaks were from 12 or 24 day subprimals. Overall palatability of vacuum packaged steaks was unacceptable after 10–15 days of display. Vacuum packaged steaks can be displayed for 10 days if: (1) steaks are from relatively fresh subprimals, (2) steaks are vacuum packaged with high oxygen‐barrier film, and (3) steaks are displayed at 2°C. Although visual scores for vacuum packaged steaks were acceptable for 20–30 days, off‐odors and off‐flavors were limiting factors in determining shelf‐life.
Sectioned and Formed Product Made from Emulsion‐Coated Pork Tissue
Authors: TSAI T. C. , OCKERMAN H. W.
Published: August 2006

Sectioned and formed cured pork tissue was prepared by emulsion coating instead of tumbling. The characteristics and shelf life of emulsion‐coated tissue were measured and compared with those of tumbled pork tissue. Both emulsion coated and tumbled pork tissue possessed similar yields (90%), maintained good sliceability and had a high overall sensory acceptance. Emulsion‐coated samples were superior in flavor and textural‐appeal but tumbled samples had a slightly better cohesiveness score. Like tumbled samples, emulsion‐coated samples were quite stable (TBA and bacterial number) in a shrunken, vacuum packaged Cryovac bag during holding in a 3°C cooler through 8 wk of storage.
Cook/Chill Foodservice Systems with Conduction, Convection and Microwave Reheat Subsystems. Nutrient Retention in Beef Loaf, Potatoes and Peas
Authors: DAHL‐SAWYER C. A. , JEN J. J. , HUANG P. D.
Published: August 2006

Percent thiamin in beef loaf and peas and percent ascorbic acid in potatoes were determined at all process stages in a simulated hospital cook/chill foodservice system. Retention of nutrients in experimental products after reheating by conduction, convection and microwave radiation was compared. Points in food product flow causing largest nutrient losses were: beef loaf, precooking; peas, reheating; and potatoes, 24‐hr chilled storage. Statistical analyses indicated no significant difference in nutrient retention of experimental products due to method of reheating.
Destruction of Trichina Larvae in Beef‐Pork Loaves Cooked in Microwave Ovens
Authors: CARLIN FRANCES , ZIMMERMANN WILLIAM , SUNDBERG ALICE
Published: August 2006

Beef‐pork loaves containing Trichinella spiralis larvae were cooked in two household ovens (2450 MHz). Loaves were molded into ring (R), oval (O) or oblong (L) shapes. After cooking, internal temperatures were measured at five locations in each loaf. Cooking losses were 11–28% and were greatest in L loaves. Longer cooking time was required for L loaves to attain the same degree of doneness as of R and O loaves. Variations in energy distribution patterns within each oven were evident in the percentage of underdone and overdone meat and in the temperatures in each of the duplicate loaves. Bioassays indicated that infective trichinae remained in 8 of the 30 samples tested. Five of the positive bioassays were found in samples from L loaves, two in O loaves, and one in R loaves.
Development of Food Ingredients from Navy Beans (Phaseolus vulgaris) by Roasting, Pin Milling, and Air Classification
Authors: AGUILERA J. M. , LUSAS E. W. , UEBERSAX M. A. , ZABIK M. E.
Published: August 2006

Eight Navy bean samples, roasted between 92 and 125°C in a particle‐to‐particle heat exchanger, were ground to produce whole bean and hull flours. Dehulled bean flours were also separated into high protein (HPF) and high‐starch fractions (HSF) by air classification. Whole bean flours contained 1.92% fat and 25.8% protein on the average. Hull flours contained between 31.2 and 50.2% dietary fiber, of which approximately 60% was crude fiber. Dehulled bean flour containing 26.8% protein was fractionated into HSF and HPF with average protein contents of 15.6 and 43.1%, respectively. Greater protein shift may be further accomplished by finer grinding and adjustment of the cut point. Residual trypsin inhibitor activity of HPF s ranged from 25–108 TIA/mg protein, down from 116 units in the raw control HPF. Hemagglutinins were inactivated from 110 HA units/mg to values ranging from 2.4–105 HA units/mg.
Functional Properties and Food Applications of Rapeseed Protein Concentrate
Authors: THOMPSON L. U. , LIU R. F. K. , JONES J. D.
Published: August 2006

Rapeseed protein concentrate (RC), prepared with 2% hexameta‐phosphate, was tested for its functionality and performance in some foods. The RC had good nitrogen solubility, fat absorption, emulsification, and whipping capacities but poor water absorption and gelling properties. It increased the emulsion stability, and protein but lowered the fat content of wieners. It also increased the cooking yield, reduced the shrinkage and tenderized meat patties. Results were similar to soybean isolate except for the poorer color and flavor. The cooking yield of RC supplemented wieners was less than the all‐meat control and soybean‐supplemented wieners. A 9% RC dispersion mixed with an equal volume of eggwhite produced a meringue of comparable stability and texture to that of eggwhite alone.
Effect of Trace Mineral Fortification on the Storage Stability of Ascorbic Acid in a Dehydrated Model Food System
Authors: DENNISON D. B. , KIRK J. R.
Published: August 2006

The catalytic influence of the transition metals, iron, copper and zinc, on the storage stability of ascorbic acid in a dehydrated model food system was studied as a function of water activity (aw). No catalysis by the added metals was observed at 0.10 and 0.40 aw. This is interpreted as a lack of metal ion mobility and/or insolubility at low aw, thus hindering the participation of the metals as catalysts. At 0.65 aw, which is in the capillary region on the adsorption isotherm, a 2–4 fold increase in the rate of ascorbic acid destruction was observed in the presence of the trace minerals. The increased rate of ascorbic acid degradation at aw 0.65 is believed to be the result of greater mobility of metal ions.
Conditions for the Formation of Heat‐Induced Gels of Some Globular Food Proteins
Authors: HEGG PER‐OLOF
Published: August 2006

The quality of thermally induced aggregates of the globular proteins conalbumin, serum albumin, ß‐lactoglobulin and lysozyme has been examined at various salt concentrations and pH values. The properties of the aggregates were characterized by their dry matter content. The results are given as simple phase diagrams. The following areas of dry matter content were found: solubility; transparent and opaque gels (dry matter content of 5–9%); precipitates (dry matter content above 9). Gels were formed only close to conditions of solubility. Only serum albumin was found to be a protein with good gelling properties. A small gelling area was registered for ß‐lactoglobulin, while no gelling was observed for conalbumin or lysozyme under the conditions examined. No common simple physical characteristic of the proteins used could be correlated to good gelling behavior.
HPLC Analysis of Phytic Acid in Selected Foods and Biological Samples
Authors: KNUCKLES B. E. , KUZMICKY D. D. , BETSCHART A. A.
Published: August 2006

A rapid high‐performance chromatographic (HPLC) method for phytic acid was developed and applied to wheat and rice bran, beans and feces. The method gives more reproducible results than those obtained by other methods tested and is more rapid than methods using ferric chloride precipitation. The phytic acid contents of bran, bean and feces samples were determined by three methods, including the new HPLC method. For most samples, the methods gave significantly different results.
Phytate Removal from Soy Protein Isolates Using Ion Exchange Processing Treatments
Authors: BROOKS J. R. , MORR C. V.
Published: August 2006

A combination cation/anion exchange process was developed to remove 96–97% of the phytate and 97–99% of the Ca and Mg from soy protein isolates. Application of either of the ion exchange treatments alone failed to effectively remove phytate from soy protein extracts and also failed to convert the remaining phytate to a dialyzable form. Effective removal of phytate was only achieved by the combination ion exchange treatment. Consideration of these findings led to a proposed mechanism for the sequential disruption of the protein‐Ca/Mg‐phytate complex by the ion exchange treatment.
Effect of Lactobacillus fermentum, Bacillus subtilis, Bacillus cereus and Pseudomonas maltophilia Singly and in Combination on the Relative Nutritive Value of Fermented Corn Meal
Authors: NANSON NANCY J. , FIELDS MARION L
Published: August 2006

Combined Bacillus subtilis, Bacillus cereus and Pseudomonas maltophilia used to ferment corn meal over 4 days at 37°C produced a significant increase (P < 0.02) in % RNV (relative nutritive value) of fermented corn meal (96.3%) when compared to nonfermented corn meal (82.2% RNV). Other combinations which caused a significant increase in % RNV for fermented corn meal were: P. maltophilia and B. subtilis (P < 0.04, 95.0% RNV), B. subtilis and B. cereus (P < 0.05, 94.4% RNV). Single microorganisms used to ferment corn meal did not cause significant increases in % RNV.
Antinutritive Factors in Eleven Legumes and Their Air‐classified Protein and Starch Fractions
Authors: ELKOWICZ K. , SOSULSKI F. W.
Published: August 2006

Pin milting and air classification of starchy legumes enriched the protein content of the light fraction to 49–75%, within the range of defatted soybean flours and protein concentrates. The levels of trypsin inhibitors, hemagglutinating activity, saponin, phytic acid and fiber were high in navy bean flour and the levels in the protein fractions of navy and northern beans greatly exceeded those of soybean flour. Potential nutritional problems in the air‐classified protein fractions of other legume species include trypsin inhibitor in lima bean and chickpea and saponin in lima bean, cowpea and lentil. Fababean and mung bean flours and protein fractions were comparatively lower in each antinutritive factor but fababean products contained vicine and convicine.

THE EFFECTIVENESS of the pin milling and air classification of starchy legumes in the separation of protein and starch fractions has been amply demonstrated (Sosulski and Youngs, 1979). A previous study showed that the protein fractions also contained higher levels of oligosaccharides than the original flours while the starch fractions were depleted in sugars. In the present investigation, the concentrations of trypsin inhibitor, hemagglutinating activity and phytic acid in the protein fractions were up to 300% higher than the original flour while saponins and dietary fiber also tended to segregate with the protein. The starch fractions from most of the nine legume species and biotypes were substantially detoxified by the dry milling process. The protein fractions of navy and northern beans contained particularly high levels of essentially all of the antinutritive fractions and may require extensive processing if food uses of the products are anticipated. On the other hand, mung bean and fababean products were much lower than soybean flour in most antinutritive factors although the fababean protein fraction was enriched in vicine and convicine.
Effect of Antioxidants on Malonaldehyde Production and Fatty Acid Composition in Pieces of Bovine Muscle and Adipose Tissue Stored Fresh and Frozen
Authors: CALDIRONI HUGO A. , BAZAN NICOLAS G.
Published: August 2006

TBA‐reactive material was produced in pieces of bovine semitendinosus muscle and adipose tissue during storage at 2° 2°C and −10° 2°C. The process was faster in muscle than in adipose tissue and the total content, higher at 2°C than at −10°C. The effect of sprying butylated hydroxytoluene and a citric acid‐EDTA‐ascorbic acid mixture on the production of malonaldehyde was studied. Declines in both saturated and unsaturated fatty acid proportions of the polar lipids without increases in the content of free fatty acids suggests that enzymes involved in lipid catabolism remain active at low temperatures. Whereas lipid breakdown was unaffected, malonaldehyde production was inhibited by sprying antioxidants in early stages of the slaughtering process.
Calcium Activated Neutral Protease Hydrolyzes Z‐Disc Actin
Authors: NAGAINIS P. , WOLFE F. H.
Published: August 2006

Fractionation of myofibril proteins using Hasselebach‐Schneider solution (H‐S) and a potassium iodide solution (KI) revealed that an unusual form of actin existed in the H‐S and KI extracted myofibrils which could be easily hydrolyzed by calcium activated neutral protease (CANP). That actin was similar in amino acid composition to normal thin‐filament actin but differed in isoelectric pH, solubility in KI, and antigenicity in mice. Indirect immunofluorescence using antiserum prepared against the unusual actin established that the actin resides in the Z‐disc. The hydrolysis of actin in the Z‐disc by CANP may explain the dissolution of the Z‐disc, considered responsible for the tenderization of meat during postmortem aging.
Processing Properties of Beef Semimembranosus Muscle as Affected by Electrical Stimulation and Postmortem Treatment
Authors: TERRELL R. N. , CORREA R. , And R. LEU. , SMITH G. C.
Published: August 2006

Semimembranosus muscles from paired sides‐electrically stimulated (ES) and not‐stimulated (NES)‐of mature cows were used to determine effects of certain postmortem treatments (state of rigor/temperature) and of ES on processing properties. ES decreased (P<0.05) pH values for prerigor, prerigor/frozen and postrigor/frozen muscles, but did not affect (P>0.05) values for total protein or juice loss during cooking. State of rigor/temperature treatment affected pH and salt‐soluble protein (SSP) values more than did ES treatment. pH values differed (P<0.05) between each state of rigor/temperature treatment for both ES and NES samples. Salt‐soluble protein values were higher (P<0.05) for NES prerigor than for NES postrigor/frozen samples and higher (P<0.05) for NES postrigor than for NES postrigor/frozen samples. SSP values for ES muscles were higher (P<0.05) for ES postrigor samples than for ES postrigor/frozen samples but were not different for other comparisons. Regardless of ES treatment, freezing of semimembranosus muscles increased pH values (P<0.05) and decreased SSP values (P<0.05) in three of four comparisons.
Lipid Characterization of Longissimus and Biceps Femoris Muscles from Beef Animals Exsanguinated at Various Times after Stunning
Authors: WILLIAMS J. C. , FIELD R. A. , MILLER G. J. , KUNSMAN J. E. , RILEY M. L. , VIMINI R. J.
Published: August 2006

Lipid characteristics of bovine longissimus and biceps femoris muscle from 30 heifer carcasses which were exsanguinated 0 (control), 3 or 6 min after stunning were studied. Blood loss was greater when control animals were compared to animals stunned 3 or 6 min prior to exsanguination. However, total lipid, lipid phosphorus, cholesterol values and TBA numbers were similar among treatments. As time between stunning and exsanguination increased, monounsaturated and polyunsaturated fatty acids tended to increase. Delaying time between stunning and exsanguination had little influence on lipid characteristics of muscle even though large differences between lipid characteristics of muscle and blood exist.
Histamine Formation in Abusively Stored Pacific Mackerel: Effect of CO2‐Modified Atmosphere
Authors: WATTS DANIEL A. , BROWN W. DUANE
Published: August 2006

Whole Pacific mackerel (Scomber japonicus) were abusively stored at 20°C in air or 80% CO2, balance air. Samples were analyzed for amines using a modified amino acid analyzer. Following 24 hr storage, levels of histamine, tyramine, putrescine, and cadaverine increased only slightly above the low levels observed initially. During the next 24 hr, the amine content increased dramatically. Levels in the air control samples were about twice those in the modified atmosphere samples. In a separate trial, amine levels in fish stored 3 days were higher still and similar in the two atmospheres. Thus, in neither trial did CO2‐modified atmosphere storage lead to increased production of potentially toxic amines.
Heat Transfer and Moisture Loss of Spherical Fresh Produce
Authors: HAYAKAWA KAN‐ICHI , SUCCAR JORGE
Published: August 2006

A computerized procedure was developed for simulating the post harvest cooling and moisture loss of produce by using a reliable mathematical model. This model was derived by assuming temperature and time variable respiration heat generation and temperature variable thermophysical property values. The developed procedure was employed to examine influence of five key dimensionless parameters on the cooling rate and moisture loss. These parameters are related to the rates of changes in density and thermal conductivity with changes in produce temperature, surface heat transfer conductance, transpiration rate, and environmental relative humidity. Theoretical results obtained from our examination were verified through heat transfer and moisture loss experiments by using fresh potatoes and tomatoes.
Phenolic Antioxidants of Soy Protein Hydrolyzates
Authors: PRATT DAN E. , PIETRO CARMINE DI , PORTER WILLIAM L. , GIFFEE J. WALTER
Published: August 2006

Soy protein hydrolyzate (SPH) was investigated to identify the phenolic compounds responsible for antioxidant activity. Three isoflavones–genistein, daidzein, and glycitein–were found in SPH. These are the same isoflavones that have been identified in raw soybeans. No isoflavone glycosides were found in SPH. The phenolic acids found in SPH were caffeic, ferulic, p‐coumaric, syringic, vanillic, gentisic, and p‐hydroxybenzoic acids. The compounds were identified by TLC, GLC and UV spectra. The isoflavones were confirmed by their mass spectra.
Anthocyanins of Sunflower (Helianthus annuus)
Authors: VACCARI ANGELO , PIFFERI PIER GIORGIO , ZACCHERINI GIORGIO
Published: August 2006

The presence of anthocyanins in the achenes of some varieties of sunflower was ascertained for the first time. The two major pigments were identified as Pn‐3‐divanillylsambubioside and Cy‐3‐vanillylsambubioside. For two other pigments present in smaller quantities, a tentative identification awaiting confirmation was made and the constituents were identified. Traces were found of five other pigments for which chromatographic data are presented.
Effects of Age, Breed, Sex and Muscle on Certain Mineral Concentrations in Cattle
Authors: DOORNENBAL H. , MURRAY A. C.
Published: August 2006

Concentrations of K, Na, Fe, Zn, Ca, Cu and Mg were determined in the longissimus dorsi, semimembranosus and diaphragm muscles. In 94 market weight animals the average concentrations of the elements in ppm of wet weight in the three muscles ranged as follows: Cu, 0.70–1.66; Fe, 18.0–38.1; Ca, 23.8–30.2; Zn, 26.8–40.5: Ma. 198–248: Na. 528–708: and K. 3060–3840. The concentrations of all seven elements in the diaphragm muscle were significantly different from those in the other two muscles. The Cu, Fe, Zn and Mg contents in the longissimus dorsi were significantly different from those in the semimembranosis. Sex and breed differences were less pronounced. In a group of 20 mature cows, Fe, Ca, Zn, Mg and Na were affected by age.
Instrumental Analysis of Seafood Composition
Authors: RAYNER ERIC T. , DUPUY HAROLD P. , LEGENDRE MICHAEL G. , GRODNER ROBERT M. , COOK JAMES A. , NOVAK ARTHUR F. , TOLODAY DON J.
Published: August 2006

Seafood products such as fish, crabs, shrimp and the aqueous solution from oysters, were analyzed for volatiles content by direct gas chromatography and mass spectrometry. Compounds were detected and identified which appear to be associated with freshness quality of the products. The data obtained suggests that the changing composition attending storage of seafood products can be effectively and rapidly analyzed by objective instrumental means.
Shape Characterization for a Simple Diffusion Analysis of Air Drying of Grains
Authors: SUAREZ C. , CHIRIFE J. , VIOLLAZ P.
Published: August 2006

This work proposes a simple method to characterize which of the elemental geometries (slab, cylinder or sphere) would be a better approximation for the diffusion analysis of air drying of grains having “nonconventional shapes.” The method is tested with experimental drying data obtained for soybeans, rough rice, wheat and peanuts.
Relationships of Chewing Sounds to Judgments of Crispness, Crunchiness and Hardness
Authors: VICKERS Z. M.
Published: August 2006

The relationships between oral and auditory judgments of crispness, crunchiness and hardness were examined. Twenty subjects used magnitude estimation to judge the crispness, crunchiness and hardness of sixteen food items and sixteen tape recorded biting and chewing sounds. Correlations between oral and auditory judgments of each attribute were generally large. In addition, all three attributes appear to be very closely related.
Effects of Acids on Potassium Sorbate Inhibition of Food‐Related Microorganisms in Culture Media
Authors: RESTAINO L. , KOMATSU K. K. , SYRACUSE M. J.
Published: August 2006

Effects of potassium sorbate in combination with citric, lactic, phosphoric, and hydrochloric acids on the growth of six food‐related microorganisms were studied. Trypticase soy broth with 0.1 or 0.2% sorbate adjusted to pH 5.5 with any of the acids was bacteriostatic to Yersinia enterocolitica 0:17. These combinations at pH 5.5 were also bacteriostatic to Salmonello group D, and extended the lag phase of Pseudomonas fluorescens for 24 hr. Combinations of either organic acid with 0.2% sorbate at pH 5.5, reduced the growth rate of Lactobacillus plantarum and an unidentified lactobacillus isolated from frankfurters. Pseudomonas aeruginosa was unaffected by any sorbate‐acid combination. Organic acids, specifically citric and lactic, potentiate the antimicrobial action of potassium sorbate.
Sensory Attributes and Instron Measurements of Reduced‐Nitrite Poultry Frankfurters With Sorbic Acid or Potassium Sorbate
Authors: IV EDGAR CHAMBERS , BOWERS JANE A. , PRUSA KENNETH , CRAIG JEAN
Published: August 2006

Poultry frankfurters (0 and 40 ppm nitrite) with sorbic acid or potassium sorbate were studied. Flavor characteristics were influenced by nitrite but not by ascorbic acid or potassium sorbate. Frankfurters with sorbic acid were softer and those with potassium sorbate were firmer than those without. Nitrite alone increased firmness. Sorbic acid appeared to counteract that increased firmness and potassium sorbate enhanced the increase in firmness when those compounds were used in combination with nitrite in the poultry frankfurters. Simulated‐teeth attachments for the Inston gave results similar to sensory firmness scores. Frankfurters with sorbic acid added had lower pH than frankfurters from other treatments.
Effect of Further Processing Systems on Selected Microbiological Attributes of Turkey Meat Products
Authors: DENTON J. H. , GARDNER F. A.
Published: August 2006

Effects of carcass transfer and line transport, deboning, protein extraction and product wrapping, meat blending, product packaging and cooking‐smoking procedures on microbiological concentrations were evaluated. Increased mesophilic bacterial numbers were associated with carcass transfer and line transport with no effects on other bacterial concentrations. Hand deboning increased bacteria on breast and thigh tissue. Mechanical deboning increased bacterial content. Protein extraction and product wrapping produced minor effects. Bacterial numbers from meat blends reflected combination of input components. Product packaging exerted minor effects on numbers of bacteria from raw product. Handling required in packaging cooked product produced increases in tissue bacterial content. Cooking and smoking procedures were equally effective in reducing bacterial contents to essentially negative concentrations.
Evaluation of 54° and 60°C Holding Temperatures on Aerobic Plate Counts and Coliform Determinations of Control and Post Cooking Contaminated Beef Roast
Authors: OCKERMAN H. W. , DOWIERCIAL R.
Published: August 2006

Fabricated beef roasts were cooked to an internal temperature of 60°C and the surface inoculated with a suspension of Escherichia coli at a level of lo6 cells/cm2. Roasts were then stored in a warming oven at 54° and 60°C for 1, 2, 6, and 12 hr. Under these conditions the destruction of this strain of E. coli is quite rapid (less than 6 hr) at the 60°C holding temperature. The holding temperatures do allow the growth of thermoduric organisms naturally present in the product to initiate exponential growth after 6 hr at 54°C. The higher holding temperature reduced the rate of multiplication of the thermoduric organisms.
Retention of Micronutrients by Polymer Coatings Used to Fortify Rice
Authors: PEIL ANITA , BARRETT FRED , RHA CHOKYUN , LANGER ROBERT
Published: August 2006

Nutrient deficiency diseases are public health problems in developing nations. Our objective was to design a rice‐fortification method using materials approved for use in foods to retain significant quantities of added nutrients during the common practice of boiling rice in excess water and draining it. We accomplished this by applying nutrients to rice in edible polymer coatings. Various starches and cellulosic polymers were evaluated with respect to flexibility, strength, stickiness and nutrient retention. Combining hydroxypropyl methylcellulose and methylcellulose (3:1) gave the best results. Nutrient retentions for 1g of coated rice cooked in 100 ml water and drained were: Vitamin A, 70%; iron, 100%; niacin, 18%; thiamin, 18%, riboflavin, 21%.
Enhancement of Fruit Sensory Quality by Post‐Harvest Applications of Acetaldehyde and Ethanol
Authors: PAZ OSCAR , JANES HARRY W. , PREVOST BETH A. , FRENKEL CHAIM
Published: August 2006

Post‐harvest application of acetaldehyde vapors to blueberries, tomatoes, and pears led to the enhancement of the fruit sensory quality including an increase in the sugar content, sugar‐acid ratio, and flavor changes judged to be acceptable by test panels. Applied ethanol vapors led to similar but limited enhancement of fruit sensory quality. Comparative applications of ethylene were more effective in stimulating changes in the background color, including an increase in the total carotenoid content in tomato and anthocyanines in blueberry. Ethylene, however, had little or no effect, and occasionally led to deleterious changes in the fruit sensory quality. Acetaldehyde and related volatiles may be important in the development of fruit sensory quality, as occurring normally during ripening, or as a post‐harvest application for the improvement of fruit sensory quality.
Equilibrium pH of Home Canned Foods Comprising Combinations of Low Acid and High Acid Ingredients
Authors: SAPERS G. M. , PHILLIPS J. G. , DiVITO A. M.
Published: August 2006

A recipe data bank and method of data processing were developed to classify tomato‐based combinations of low and high acid ingredients according to product pH. Information describing the composition and preparation of more than 400 products were entered into the data bank. The extent of variation in ingredient proportions for different product categories was estimated. The ratio of low acid to high acid ingredients specified by the recipe was used as a criterion for selecting representative recipes for preparation and pH determination. High correlations were obtained between this index and product pH. The acidity of 24 common categories of combination products was characterized by the testing of representative recipes.
Energy Consumption in Water Blanching
Authors: RUMSEY THOMAS R. , SCOTT ELAINE P. , CARROAD PAUL A.
Published: August 2006

The energy consumption of a tubular water blancher and a water blancher with screw conveyor were measured as a basis for suggesting energy conserving modifications. The former required 0.54 MJ/kg and the latter 0.91 MJ/kg, indicating the importance of complete steam condensation. A pilot scale experiment with a water blancher heated with heat exchange and by steam injection confirmed the energy savings potential of heating with an exchanger to minimize escape of steam rather than by steam injection.
Effect of Harvest Date, Irrigation, Maturity and Calcium Addition During Processing on Quality of Canned Summer Squash
Authors: HURST W. C. , SCHULER G. A. , REAGAN J. O. , RAO V. N. M.
Published: August 2006

Soaking summer squash in calcium prior to commercial blanching at 99°C decreased sloughing, increased sensory firmness and had no effect on lightness or pH of the canned product. Although blanching squash in calcium decreased sloughing, improved lightness, decreased pH and produced off‐flavors, the effect of hand blanching at 93°C with no calcium present increased sloughing, lightness, pH, and sensory firmness of the processed product. Adding calcium at the point of squash filling into cans after a commercial blanch produced no change in sloughing, decreased pH, increased sensory firmness and had no effect on lightness. Grade 1 squash exhibited the highest drained weight and lowest sloughing values. Drained weight increased at the end of the harvest season. Method of cultivation had no effect on the quality of canned squash.
Sensory, Physical and Chemical Properties of Canned Peaches
Authors: LIN R. R. , RAO V. N. M.
Published: August 2006

The interrelationships among organoleptic, rheological, and chemical properties of canned peaches were studied. The rheological properties were determined by relaxation and Boussinesq die loading methods with the assumption that the Hertz theory was valid under experimental conditions. The results indicated that these methods could be used to monitor the textural properties of canned peaches. Chemical analysis showed that the total titratable acidity was significantly correlated to the hardness and graininess, while alcohol insoluble solids had a significant correlation with graininess. Acid detergent fibers showed a negative correlation with the mouthfeel.
Coating Behavior of Suspensions
Authors: LANG ELIZABETH ROBINSON , RHA CHO KYUN
Published: August 2006

The ability of a solid suspension in liquid medium to coat a vertical surface was analyzed. Results with model suspensions, consisting of polystyrene particles (37–147 μm) in volume concentration from 15–40%, show that coating thickness increases linearly with particle concentration in suspension, and then increases sharply at a critical concentration. The coating thickness of sucrose in corn oil shows behavior similar to that of the model system.
A Monolayer Equation for Use in Sorption Studies
Authors: CAURIE M.
Published: August 2006

It has been indicated that because of the assumption that E2= EL used in its derivation the B.E.T. infinite layer equation cannot describe adsorption beyond the first adsorbed layer. A simplification of the three constant B.E.T. equation provides a new monolayer equation which agrees more with the above assumption from which the Langmuir equation is shown to arise as a special case at low pressures. The monolayer capacity predicted by the new monolayer equation appears to maintain a more stable product than is possible with the classical B.E.T. infinite layer equation. The use of the new equation in sorption studies is recommended.