bluuebunny/crossref_metadata_2025 huggingface dataset:
SARDINE‐LIKE PRODUCTS FROM LAKE MICHIGAN ALEWIVES
Authors: HICKS L. H. , STUIBER D. A. , LINDSAY R. C. , CARLSON V. L.
Published: August 2006

Alewives (Alosa pseudoharengus), the predominant fish species in Lake Michigan, were evaluated as a possible raw material for a sardine‐like product. Smoking, air‐drying, and frying processes prior to canning were used in the preparation of canned products. Sensory evaluation data indicated that alewives which were smoked and air‐dried prior to canning in oil, mustard sauce or tomato sauce yielded products which were equal to or superior to commercially available sardine products. However, alwife samples contained chlorinated hydrocarbon microcontaminants (PCB) above the proposed 2 ppm tolerance level for these substances in edible portions of fishery products.
BINDING OF MEAT PIECES: OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND/OR SARCOPLASMIC PROTEIN
Authors: FORD A. L. , JONES P. N. , MACFARLANE J. J. , SCHMIDT G. R. , TURNER R. H.
Published: August 2006

Suspensions of crude myosin, sarcoplasmic protein and a mixture of both were prepared. Each was mixed with coarsely‐ground meat in the ratio 1:10 w/w. The product was formed into frozen rolls, 6.5 cm diameter, from which steakettes 2 cm thick were cut. These were oven broiled to an internal temperature of 70°C and assessed by a laboratory taste panel. The binding strength between meat pieces was also objectively assessed. Overall, taste panel members preferred the products containing added myosin with salt to those without salt or with added sarcoplasmic protein only. Correlations between various attributes of the product were investigated. Significant correlations were found between overall acceptability of the product and flavor, juiciness, tenderness and the objective measurements in binding strength. Significant correlations also were found between the objective and subjective assessments of binding strength.
EFFECTS OF CHILLING RATE, CARCASS FATNESS AND CHLORINE SPRAY ON MICROBIOLOGICAL QUALITY AND CASE–LIFE OF BEEF
Authors: STEVENSON K. E. , MERKEL R. A. , LEE H. C.
Published: August 2006

The microbiology, weight loss (carcass shrink) and case‐life of ham‐burger and top loin steaks were studied on carcasses from fat and thin beef‐type steers. One side of each carcass was chilled rapidly (0°C) and the other slowly (15°C) for 24 hr followed by storage at 2°C. One‐half of the sides were sprayed with a sodium hypochlorite solution containing 200 mg/L chlorine. Slow‐chilled sides and those from thin carcasses sustained the greatest weight loss. Case‐life at 2°C of steaks and ham‐burger was not affected by chilling rate or application of spray. Slow‐chilling resulted in significantly higher aerobic plate counts and psychrotrophic bacterial counts than fast‐chilling, and microbial counts were higher in samples taken from the inside of the carcass (jugular furrow) than from the outside of the round. Application of sodium hypochlorite spray resulted in slightly lower aerobic plate counts but the results were not significantly (P > 0.10) different from unsprayed samples.
EFFECTS OF INITIAL HAM QUALITY AND OTHER VARIABLES ON PROCESSING YIELD AND SMOKE DEPOSITION
Authors: KORHONEN R. W. , REAGAN J. O. , CARPENTER J. A. , CAMPION D. R. , STRIBLING K. V.
Published: August 2006

Subjective ratings for muscle color and firmness were utilized to segment 299 fresh hams into four different quality groups (low, average, high, dark and soft). Individual hams were pumped to 115% of their green weights with a 62° brine (8–2–2 mixture) by either an artery (188 hams) or stitch (111 hams) brine injection system and then held at 3°C for a 21‐day brine equalization period. The hams were then washed, placed in stockinettes and smoked. Prior to smoking, individual hams were assigned to one of six smoking schedules which were based upon three different levels of relative humidity (40, 60 and 80%) and two heating schedules (60, 71, 82°C and 49, 60, 71°C, dry bulb). Center‐cut slices (1.25 cm thick) were removed from five or six average quality hams in each smoking schedule. Three 0.3 cm thick slices were removed from the top (medial side) and two 0.3 cm thick slices from the bottom (lateral side) of each center‐cut slice for smoke deposition determinations (phenolic compounds). Artery‐pumped hams produced significantly higher processing yields than the stitch‐pumped hams. Smoke deposition was not affected by method of brine injection. Processing yields were significantly lower for the low‐quality group of hams. Smoking schedules employing the lower smokehouse temperatures and relative humidities (40 and 60%) produced higher overall processing yields. At the higher temperature schedule, 60% relative humidity decidedly reduced overall processing yields. Processors desiring to use higher smokehouse temperatures should use a relative humidity greater than or less than, but not equal to, 60% to optimize processing yields. The concentrations of phenols observed in all six treatments would result in acceptable smoke flavor ratings.
EFFECT OF SOY PROTEIN ISOLATE ON TURKEY ROLLS MADE FROM PRE‐ AND POST‐RIGOR MUSCLE
Authors: KARDOUCHE MAY BASSILA , PRATT D. E. , STADELMAN W. J.
Published: August 2006

Four levels of a soy protein isolate (supro 620) 0, 1, 2 and 3% were used with both pre‐ and post‐rigor pectoralis muscles of turkeys. Water (3 times the weight of the isolate) was added. Quality of rolls was determined by a sensory panel and shear values obtained from a Kramer shear cell attached to an Instron. As the level of isolate increased, the flavor, tenderness, texture and acceptability scores increased, and the shear values decreased. Level of protein isolate had a greater influence on the shear values than the rigor state of the meat.
CONTROLLED FERMENTATION OF SLICED CUCUMBERS
Authors: FLEMING H. P. , THOMPSON R. L. , BELL T. A. , HONTZ L. H.
Published: August 2006

A process is described for the controlled fermentation of sliced, large cucumbers which results in improved firmness of the tissue. The cucumbers are sliced, blanched in water, cooled, brined in a solution of NaCl and calcium acetate at pH 4.3–4.6 and inoculated with a Lactobacillus plantarum starter culture. The fermentation is essentially complete within 1 wk at 27°C. Buffering of the brines with calcium acetate had the dual advantage of insuring complete fermentation, and firming of the cucumber tissue. Heated slices, when brined at 0–6.5% NaCl according to this process, were firm after 3 months’ storage; whereas, unheated slices became soft at lower levels of NaCl. The process offers a possible means of reducing or eliminating the problem of soft centers in large cucumbers. The process also improved the firmness of small, whole cucumbers.
SURFACE TEXTURIZATION OF EXTRUDED AND PREFORMED POTATO PRODUCTS BY A THREE‐STEP, DRY‐STEAM DRY PROCESS
Authors: NONAKA M. , SAYRE R. N. , NG K. C.
Published: August 2006

A dry‐steam‐dry process was used to make a crisp French fry from mash potatoes without additives. The times and conditions for drying, steaming and drying were varied and evaluated to get an organoleptically acceptable product. Long cooking times, high pressures and shearing actions that caused cellular damage and release of free starch were detrimental to the process and product. Compared with the commercially available product, the extruded French fry is more crisp, fries in a shorter time, absorbs less oil, has more natural potato flavor and has an excellent “plate‐life.’ Other comparisons showed the process utilized less raw material and produced more strips and servings than was possible with the commercial process and product.
SOME RHEOLOGICAL PROPERTIES OF A CHEESE‐LIKE PRODUCT PREPARED BY DIRECT ACIDIFICATION
Authors: ROSENAU J. R. , CALZADA J. F. , PELEG M.
Published: August 2006

A processed, nonfermented cheese‐like product was prepared by direct acidification of milk and heat coagulation of the curd. Modification of the textural properties was done by the incorporation of carrageenan. Textural evaluation was done by uniaxial compression. The parameters analyzed were true stress‐true (Hencky's) strain relationships obtained at two deformation histories, residual stresses after relaxation and true stresses and strains at failure. Results showed that with respect to all these parameters the experimental nonfermented product resembled commercial processed American cheese though at generally smaller strength levels. Introduction of carrageenan contributed solid properties to the experimental processed cheese. At 1% level of carrageenan the product had mechanical properties similar to those of commercial cheese.
MICROBIOLOGICAL AND SANITIZER ANALYSIS OF WATER USED FOR COOLING CONTAINERS OF FOOD IN COMMERCIAL CANNING FACTORIES IN MINNESOTA AND WISCONSIN
Authors: ODLAUG THERON E. , PFLUG IRVING J.
Published: August 2006

The cooling water in 17 food canning plants in Minnesota and Wisconsin was analyzed on site in a mobile laboratory for total aerobic count and for aerobic and anaerobic spore counts. The pH, temperature and chlorine or iodine level of the water were determined. A total of 171 water samples from 42 plant‐day evaluations were analyzed. The total aerobic count was found to be a function of the concentration of hypochlorous acid (HOCl), type of cooling system, water temperature and the presence of iodine. Spore levels generally were <3 CFU/ml and did not appear to be related to the sanitizer concentration. The data collected in this study were used in estimating the probability of leaker spoilage in canned foods. The probability of a Clostridium botulinum spore leaking into a can of food was calculated to be less than 2 × 10−6 to 2 × 10−7.
EVALUATION OF MILK CARAMELS CONTAINING HYDROLYZED LACTOSE
Authors: GUY E. J.
Published: August 2006

Several properties of milk caramels containing either hydrolyzed lactose (HL), hydrolyzed sweet whey (HSW), or invert sugar were evaluated. Control caramels containing none of these humectants were also evaluated. Caramels containing 5 and 10% invert sugar or 86% HL had comparable hot spread indices, properties of reducing sugar crystallization during storage, and taste and texture panel acceptabilities. However, caramels made with invert sugar were more compressible than those made with HL. On extended storage, both types of caramels resisted moisture losses at 25 and 40% relative humidities, which was predictable from their equilibrium relative humidities (ERH). Caramels made with 5 and 10% hydrolyzed lactose (90%) as HSW were inferior with respect to taste, texture and compressibility but had superior humectant properties as well as the property of reducing sugar crystallization rates. Although their initial taste and texture panel acceptabilities were good, control caramels had the highest ERH and dried out the most in storage at low humidities, causing excessive sugar crystallization. This study shows excellent caramels can be made containing 5 or 10% HL.
ACCELERATION OF LIMITED FREEZE‐DRYING IN CONVENTIONAL DRYERS
Authors: ZARKARIAN J. ALEKSONIS , KING C. JUDSON
Published: August 2006

Limited freeze‐drying leaves a substantial, predetermined and uniform moisture content, such as is required for compression of the product. The process can be accomplished by modification of ordinary freeze‐dryers. It is shown that the time required for limited freeze‐drying can be reduced by as much as a factor of two through the use of programmed platen temperatures, starting with higher temperatures which are then reduced as drying proceeds. 1‐cm cubes of cooked beef can be dried to a uniform average moisture, content of 10% in 7 hr in this way. The observed temperature histories and drying times agree well with the predictions of a quantitative model for asymmetric freeze‐drying.
EFFECTS OF VARYING LEVELS OF SUCROSE, CORN SYRUP SOLIDS AND VINEGAR ON THE QUALITY OF SWEET PICKLED PEACHES
Authors: HEATON E. K. , SHEWFELT A. L. , HENDERSON L.
Published: August 2006

Quality changes in pickled peaches packed in three syrup concentrations and five ratios of sucrose‐corn syrup solids were studied. Variations in the ratios of sucrose and corn syrup solids (CSS) had no apparent effect on Brix level or pH of the syrup. Shear press values which denoted increased firmness associated with osmotic action which caused shrinkage and loss of drained weight. The more attractive color of peaches packed in high density syrups (66–69° Brix) and all sucrose syrups was related to higher Gardner “a’ values. Different ratios of sucrose to CSS in the syrups significantly affected the sensory ratings for appearance, color, aroma, texture and flavor. Sensory quality scores decreased significantly when CSS were used to replace 50% or more of the sucrose in packing syrups. Multiple‐comparison sensory difference tests closely paralleled findings from sensory quality ratings. Significant differences existed in sweetness, fruit flavor and general quality but not acidity. It was evident that sourness ratings were influenced by variations in syrup acidity. The Brix and acid levels of pickled peaches could be decreased by approximately 20% without causing significant changes in general quality and fruit flavor.
APPLICATION OF ACID LACTASE TO WINE MAKING FROM COTTAGE CHEESE WHEY CONCENTRATES
Authors: GAWEL J. , KOSIKOWSKI F. V.
Published: August 2006

An acid lactase β‐galactosidase preparation and standard wine yeast Saccharomyces cervisae were used to simultaneously hydrolyze lactose and ferment the resulting simple monosugars to ethanol. A standardized fermentation whey medium, prepared from a reverse osmosis‐heat evaporated concentrate of 24% lactose, 0.25–1.0g per liter of lactase enzyme and a 2% yeast inoculum, gave a potentially acceptable whey wine. It contained 11–12.2% (vol/vol) of ethanol within 10–15 days of fermentation at 30°C. The fermentation efficiency ranged from 76–81%.
A SIMPLE TECHNIQUE FOR MAINTAINING TEMPERATURE OF COOKED MEAT SAMPLES PRIOR TO SENSORY EVALUATION
Authors: CAPORASO FREDRIC
Published: August 2006

A technique using a double boiler system was developed to keep cooked meat samples at a constant uniform temperature prior to sensory panel analysis. The advantages of the technique include temperature stability, ease of use, prevention of surface dehydration and versatility (can be used with many other heated food products). A comparison to holding samples in either a gas or electric oven was made.
FACTORS AFFECTING INHIBITION OF Clostridium botulinum IN CURED MEATS
Authors: LEE S. H. , CASSENS R. G. , SUGIYAMA H.
Published: August 2006

Ground pork trim was formulated with various levels of nitrite and one of two NaCl concentrations, canned and heated at 90, 100 or 110°C. Cured meats were similarly prepared with meat whose sulfhydryls had been reacted with silver ions. Antibotulinum activity in these cured products was tested by inoculating Clostridium botulinum spores directly into canned meats (96 spores/150g) or into homogenates (1:1, w/v) adjusted to 30 ppm NaNO2 (48 spores/16.5 ml). Antibotulinum activity was detected by both challenges. It was greater in meats cured with higher nitrite concentrations, was lower if processing was at high temperature (110 vs 90° C) and decreased during storage of the cured meats. Inhibitory activity was found in cured products made of silver‐treated meats.
PROTEIN EXTRACTION FROM MEAT AND THE POSTMORTEM PERMEABILITY OF MUSCLE FIBERS
Authors: CERRELLA E. G. , MASSALDI H. A.
Published: August 2006

The extractability of intracellular proteins of bovine meat in a Ringer solution was determined as a function of the transfer area of regularly cut samples. With the aid of theoretical estimations of the extracted fraction—by application of diffusion theory—it is shown that proteins migrate uniformly in all directions and do not proceed exclusively from the fibers ruptured by the cuts. This result is discussed in connection with the postmortem permeability of tissue and its relevance in the models of freezing injury of meat.
EFFECT OF HISTAMINE, PUTRESCINE AND OF CANNED SPOILED TUNA ON GROWTH IN YOUNG JAPANESE QUAIL
Authors: BLONZ EDWARD R. , OLCOTT HAROLD S.
Published: August 2006

Newly hatched quail were fed for 9 days with chick starter meal, or diets based upon 60% freeze‐dried spoiled or nonspoiled tuna. The diets were fed alone, or with added histamine or putrescine. Histamine in the chick starter meal depressed weight gain while the putrescine had no apparent effect at the level used. The diets based upon 60% freeze‐dried spoiled tuna significantly depressed weight gain when compared to the nonspoiled tuna diets. No significant effect was observed when histamine was added to nonspoiled tuna diets at levels equaling or exceeding that in the spoiled fish. Quail might be useful bioassay animals for the isolation and identification of toxic factors in canned spoiled tuna fish.
DEGRADATION KINETICS OF ASCORBIC ACID AT HIGH TEMPERATURE AND WATER ACTIVITY
Authors: LAING B. M. , SCHLUETER D. L. , LABUZA T. P.
Published: August 2006

The kinetics of ascorbic acid degradation were studied in an intermediate moisture model food system as a function of water activity (0.69‐0.90) and temperature (61‐105°C). The disappearance of ascorbic acid in each case followed a zero order kinetic model. Rates of ascorbic acid degradation ranged from 1.5‐10.5 mg/100g solids/min, while the activation energy was in the range of 14—17 Kcal/mole. It is suggested that dissolved oxygen concentration was limiting above 92°C, resulting in a rate decrease between 92 and 105°C. Rates of ascorbic acid degradation were found to increase with increasing aw, except at 105°C, where the opposite was observed. An equation derived from the integrated zero order rate law was used to predict ascorbic acid losses during an unsteady state heating process approximating a linear temperature rise, with good results. The same equation was much less accurate (predictions were 2‐4 times larger), when used to predict ascorbic acid losses during extrusion processing, most likely due to the difficulty in obtaining an accurate temperature history of the extruded product.
EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEF
Authors: CROSS H.R. , BERRY B.W. , NICHOLS J.E. , ELDER R.S. , QUICK J.A.
Published: August 2006

The objective of this study was to evaluate the effect of mechanical desinewing (a new process whereby the major portion of the sinew or connective tissue and foreign particles is removed) vs grinding on textural properties of comminuted beef. Desinewing generally improved textural properties of beef patties with greatest effects on meat from mature animals. The 0.19 cm desinewing head was superior to 0.25 or 0.32, but further research is needed to refine head selection.
EFFECTS OF HEATING METHODS ON PROTEIN NUTRITIONAL VALUE OF FIVE FRESH OR FROZEN PREPARED FOOD PRODUCTS
Authors: BODWELL C.E. , WOMACK M.
Published: August 2006

Lyophilized samples of instant mashed potatoes, peas with onions, beans with frankfurters, beef pot roast with gravy, and breaded fish portions were evaluated for effects on protein nutritional value of treatments simulating conventional institutional procedures (fresh preparation followed by holding at 82°C for 0, 1/2, 1/2, and 3 hr) and convenience food system handling procedures (preparation, freezing, reheating to 82° C using microwave, high pressure steam, infrared or hot air convection oven heating and holding at 82°C for 1/2hr). For the five products studied, the treatment means for Shortened Pepsin Digest Index values ranged from 66–69, for percent available lysine (excluding values for the fish product) from 82‐86% (FDNB extractive method) or 59‐65% (TNBS extractive method) and for Modified Protein Efficiency Ratio from 2.99‐3.07. Lysine availability, when estimated by the “difference” method, for the fish product was over 95% for all treatments. Amino acid compositions of selected samples did not vary markedly with treatment. With rat bioassays, designed to detect decreases in selected amino acids, several significant differences were observed but they were not consistently related to treatment. Neither conventional nor convenience food system handling procedures seriously decreased estimated protein nutritive values of the products studied.
FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: STANDARDIZED EMULSIFYING PROCEDURE
Authors: BERG E. TORN , LUNDH G.
Published: August 2006

In order to evaluate the emulsifying properties of proteins it is important to quantify and to more exactly describe the emulsification process. This has been done by utilizing a recirculating emulsification system, where the flow velocity is controlled. The power and energy input during the emulsification process has been measured, thereby providing a tool for the comparison of the emulsifying efficiency of various kinds of emulsifying equipment. A description of such an emulsification system on a laboratory scale is given for emulsifying with a turbo‐mixer, a valve homogenizer and an ultrasonic device.
FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: CREAMING STABILITY
Authors: TORNBERG E.
Published: August 2006

Protein stabilized emulsions have been prepared in a recirculating emulsification system, where flow velocity, power and energy input have been controlled and measured. Three different types of emulsifying equipment have been used, namely a turbo‐mixer, an ultrasonic device and a valve homogenizer. The protein systems studied were a soybean protein isolate, a whey protein concentrate (WPC) and a sodium caseinate, and the emulsions obtained were characterized in terms of creaming stability. It was found that although the power and energy consumption during emulsification were the same, the creaming stabilities differed as a function of the emulsifying apparatus used. Increased power and energy input contributed in general to an improved creaming stability up to a certain limit, whereupon it leveled off. The emulsifying efficiency of the turbo‐mixer is poorest in terms of creaming stability of the emulsions formed, whereas the ultrasonic device most generally is the best choice of equipment at lower power input. At an increase of power consumption the valve homogenizer is an equally good alternative, or even better.
SWEETENING OF COFFEE AND TEA WITH FRUCTOSE‐SACCHARIN MIXTURES
Authors: HYVÖNEN LEA , KURKELA RAKEL , KOIVISTOINEN PEKKA , RATILAINEN ANNI
Published: August 2006

For reducing the calories from coffee and tea without reducing the conventional sweetness, drinks sweetened with mixtures of fructose and saccharin were prepared. Mixtures of fructose and saccharin, the sweetness of which in coffee, lemon tea and iced lemon tea corresponded to that of 5% sucrose in the drinks, were prepared. Magnitude estimation and forced‐choice paired comparison tests were used as methods. Using a triangle test with a trained panel it was checked whether the mixture‐sweetened drinks were distinguishable from those sweetened with sucrose. In consumer tests a single sample test was used. Energy saving of 50‐70% compared to equally sweet sucrose‐sweetened coffee and tea could be achieved without deterioration of other taste qualities.
ANALYSIS OF TRYPTOPHAN UTILIZING ITS REACTION WITH ALPHA‐KETOGLUTARIC ACID
Authors: ANDERSON N. E. , CLYDESDALE F. M.
Published: August 2006

The interaction between tryptophan and α‐ketoglutaric acid (α‐KGA) was utilized for the quantitative estimation of tryptophan. Previous work enabled two sets of reaction conditions to be chosen which produced stable quantities of chromophore with wavelength of maximum absorbance (lDmax) at 358 nm. Both conditions produced Beer's Law plots over the concentration range 0‐l.8 mM tryptophan. This interaction was found to produce a specific analytical technique for tryptophan. Analysis of reaction mixtures revealed that a yellow chromophore was responsible for the production of absorbance with lDmax at 358 nm. Measurement of N‐terminal tryptophan dipeptides was successful whereas attempts to measure the tryptophan content of lysozyme and C‐terminal tryptophan dipeptides were unsuccessful utilizing this reaction.
PROTEIN EFFICIENCY RATIO (PER) OF COMBINATION HAM CONTAINING ISOLATED SOY PROTEIN
Authors: TYBOR P. T. , ENDRES J. G. , WILLIAMS L. D.
Published: August 2006

Regular hams, water‐added hams and three different combination ham products were prepared by stitch injection, massaging, canning and water cooking. Pumping pickles for the combination ham products contained 10% or more of isolated soy protein. The combination hams were pumped with differing amount of soy protein. These hams differed as to actual ham content as follows; 76%, 71% and 66% ham. The protein efficiency ratios (PER) of the combination hams were statistically equivalent to both the regular and water‐added hams. Thus, the extension of ham with isolated soy protein can result in a product having a protein nutritional value equal to traditional ham products as determined by the PER assay in rats.
MAGNESIUM CONTENT OF SELECTED FOODS
Authors: GREGER J. L. , MARHEFKA S. , GEISSLER A. H.
Published: August 2006

The magnesium content of about 150 foods was determined by atomic absorption spectrophotometry. Generally bread and cereal products and chocolate and licorice candies had two to three times the magnesium per wet weight as milk, meat or vegetable products. The ratios of magnesium to caloric content of these foods were also calculated using published values for caloric content of the foods. Generally the ratios were higher in vegetables than in meat, milk and cereal products.
SEPARATION OF ALDOSES AND KETOSES BY ORGANIC RESINS HAVING PRIMARY AMINE MOIETIES
Authors: YAMAGUCHI MASAMI , ASANO TOSHIO , YAMA MINORU MA , IWAMI ISAMU
Published: August 2006

The organic resins having primary amine moieties, such as crosslinked polyvinylamine (PVAM), were found to adsorb aldose selectively. A satisfactory separation of glucose and fructose was achieved on the column of PVAM at a flow rate of SV = 0.5 hr‐1 with amounts of sugars supplied of 0.4 g/g PVAM. These values indicate that the separation of sugars by the resins can be achieved in a shorter time with a larger amount of sugars in comparison with ion exchange resins usually used.
ENRICHMENT OF HOME‐PREPARED TORTIILLAS MADE FROM GERMINATED CORN
Authors: DA VID WANG YUH‐YUN , FIELDS M. L.
Published: August 2006

The RNV as determined with Tetrahymena pyriformis of corn meal made from nongerminated corn increased from 65% to 95% for corn meal made from germinated corn. The lysine and tryptophan contents (measured microbiologically) of corn meal made from nongerminated corn were 23 mg/gN and 3 mg/gN, respectively; but increased to 68 mg/gN and 26 mg/gN after germination. With laboratory panels, there was no difference in mean scores for color, texture and flavor of tortillas made with lime‐treated corn and tortillas made with a 5O:SO mixture of lime‐treated corn and germinated corn. The mean scores for tenderness in the tortillas were significantly lower in tortillas made from the 50:50 mixture when compared to the tortillas made from lime‐treated corn. Results of consumer panels indicated that the tortillas made from lime‐treated corn were preferred over tortillas made from a 50:50 mixture of lime‐treated and germinated corn. The RNV of tortillas made from lime‐treated corn was 69% whereas the tortillas made with a 50:50 mixture was 76%.
SOME COMMENTS ON THE ESTIMATION OF SENSORY THRESHOLD BY KAERBER AND SCOVILLE METHODS
Authors: RHYU HAN Y.
Published: August 2006

Though poor precision is inherent in many organoleptic methods, the widely reported discrepancies of the Scoville results encountered in both within‐and between‐laboratories are partly attributable to the “3 out of 5“rule,” which is not consistent with the standard definition of sensory threshold. Greatly improved precision is shown in this paper by the application of the Kaerber mean and standard deviation to the response data, generated by algebraic combinations and obtained experimentally. Further improvement can be made with the increased number of dilutions presented. Since, finally, the response magnitude seems better correlated to the logarithm of concentration, it is suggested that the present dilution schedule of the Scoville method be revised to logarithmic scale.
BEEF QUALITY AND PALATABILITY AS AFFECTED BY ELECTRICAL STIMULATION AND COOLER AGING
Authors: SAVELL J. W. , SMITH G. C. , CARPENTER Z. L.
Published: August 2006

Fifty light‐weight heifers were slaughtered and selected sides were electrically stimulated with 50 impulses of 1.0 set duration (machine setting = 100 volts, 5 amps, 50–60 cycles per set: producing a 440 volt potential difference between electrodes). Treatment groups consisted of certain combinations of electrical stimulation (ES) and/or paired control (C) sides stored for 7 or 21 days postmortem. In the treatments involving ES vs C, ES had a significant effect on lean maturity and overall maturity (more youthful) and in one group resulted in higher marbling and final USDA quality grade than the C sides. Lean color was significantly improved and incidence of “heat‐ring” was reduced by the ES treatment. Significant decreases in shear force were observed for 21 day ES vs 21 day C; 21 day C vs 7 day C and 7 day ES vs 21 day C. These data suggest that electrical stimulation could be utilized to improve certain quality‐indicating characteristics and allow carcasses to be graded sooner than normally processed carcasses. In addition, the ES treatment could substantially reduce the time of cooler aging needed to assure optimum tenderness.
LIPIDS OF FISH FILLETS: CHANGES FOLLOWING COOKING BY DIFFERENT METHODS
Authors: MAI J. , SHIMP J. , WEIHRAUCH J. , KINSELLA J. E.
Published: August 2006

The effects of cooking by baking, pan frying and deep fat frying on the lipid content and composition of breaded and nonbreaded fillets of lake trout (Salvelinus namacush), white sucker (Catastomus commersonni) and bluegill (Lepomis macrochirus) were determined. Cooking resulted in moisture loss. Breading absorbed significant amounts of frying oil but reduced moisture loss from fillets. Fillets from trout did not absorb lipid material whereas those from sucker and bluegill absorbed significant amounts of oil. The fatty acid composition of trout changed little whereas those of sucker and bluegill, which absorbed frying oil tended to reflect the fatty acid composition of the oil. Changes in the concentration of phospholipids varied with method of cooking and species of fish. There was a significant decrease in cholesterol content of all species following cooking.
PROPERTIES AND RECOVERY OF WASTE LIQUIDS FROM CITRUS PECTIN POMACE MANUFACTURE
Authors: BRADDOCK R. J. , CRANDALL P. G.
Published: August 2006

A complete flow diagram and material balance of a typical citrus pectin pomace manufacturing process is presented. Leach liquids, produced from lemon and lime peel during the process had the following waste treatment properties: COD, 10,000–12,000 ppm: BOD. 6,000–9,000 ppm, settleable matter, 50–250 ppm; turbidity, 215–1200 N.T.U. The presence of water‐soluble pectin (40–100 mg/100g) in the dilute leach liquids contributed to high viscosities and made concentration by evaporation difficult. Commercial leaching processes removed approximately 20% of the total solids in the peel, while a more efficient laboratory leaching was able to recover over 30% of the solids.
PROXIMATE COMPOSITION OF FRESHLY HARVESTED AND STORED POTATOES (Solanum tuberosum L.)
Authors: TOMA R. B. , AUGUSTIN J. , SHAW R. L. , TRUE R. H. , HOGAN J. M.
Published: August 2006

Several major U.S. potato varieties grown in major potato growing areas were analyzed for dry matter, total ash, protein and crude fiber. The compositional ranges for these compounds were relatively small. No differences in the proximate composition which could be attributed to variety or location of growth were established. Prolonged storage resulted in a slight increase in protein, but had no effect on dry matter, total ash and crude fiber contents. The overall mean values obtained in this study were in very good agreement with those reported in USDA Handbook No. 8.
NUTRITIONAL QUALITY OF FOUR COMMERCIALLY PROCESSED SOYBEAN PRODUCTS
Authors: GILLETTE MARIANNE H. , SCHOENBORNE B. M. , SCHNEEMAN BARBARA O. , KOONG L. J. , CANOLTY NANCY L.
Published: August 2006

Comparisons were made among isonitrogenous (1.6%) diets containing isolated soybean protein (ISP), soybean flakes, soybean nuts, tofu and bovine nonfat dry milk (NFDM). Each diet was fed for 3 wk at different levels of intake to male weanling rats and change in body weight was related to dry matter intake by linear regression. The slope of the regression line was designated as the weight gain coefficient. For the tofu and soybean flake diets, the weight gain coefficient was 65%, for the ISP diet 76%, and for the soybean nut diet 86% of that obtained for the NFDM diet. Since diets were isonitrogenous, differences among weight gain coefficients were attributed to differences with which the various sources of protein influenced the utilization of diets to promote body weight gain. There was no correlation between weight gain coefficient and trypsin inhibitor activity, supporting the conclusion that variation in the nutritional quality of soybean products is not directly related to trypsin inhibitor activity. Soybean products are becoming increasingly important in human diets, thus further investigation of factors affecting their nutritional quality is warranted.
HOME CANNING OF FOOD: EVALUATION OF CURRENT RECOMMENDED METHODS
Authors: ZOTTOLA EDMUND A. , WOLF ISABEL D. , NORDSIDEN KAREN C. LARSON , THOMPSON DAVID R.
Published: August 2006

Recommended procedures for the home canning of low‐acid foods were evaluated for safety. Heat penetration rates were determined and Fo, values calculated using a DEC PDP8e computer. This unique system provided almost instant results and enabled the collection of considerable data. All of the processes evaluated resulted in adequate F0 values except the method suggested for strained pumpkin or squash. This procedure did not provide an adequate heat treatment. Process times at 15 psig for several low‐acid foods were developed and evaluated. These results, obtained under home‐processing conditions, indicate that shorter process times are possible with foods that heat by convection. Products that heat by conduction or both mechanisms appear to require the same amount of time at 15 psig as at 10 psig. This system (15 psig) will be further evaluated.
EMULSION CAPACITY AND TIMED EMULSIFICATION OF CHICKEN BREAST MUSCLE MYOSIN
Authors: GALLUZZO S. J. , REGENSTEIN J. M.
Published: August 2006

Methods are described for the study of the role of muscle proteins in meat emulsion formation. Chicken myosin was used to optimize emulsifying capacity (E.C.) and timed emulsification conditions for a Sorvall Omni‐mixer equipped with 50 ml polycarbonate tubes. Optimal conditions for E.C. were a 0.9–1.2 ml sample volume, 6,000 rpm mixing rate and 0.25 ml oil/set addition rate. The oil (colored with 0.3g Oil Red 0/liter oil) was kept below 6°C, and the E.C. test was done in an ice bath. Emulsifying capacity was fairly constant over the 0.3–1.0M NaCl range, decreasing when salt concentration fell to 0.10M. Optimal conditions for timed emulsification were 3 ml sample:6 ml oil, and a 6,000 rpm mixing rate for up to 5 min. Creaming of the emulsions was accomplished by centrifugation at 30,000 XG for 15 min. The aqueous phase was then analyzed via the Lowry method and by SDS (sodium dodecyl sulfate) gel electrophoresis. Myosin exhibited four bands, namely the heavy chain and the three light chains, which could be monitored by using both 6% and 12% SDS gels and an actin internal standard. Densitometric areas were converted to mole: mole ratios using a dye‐binding factor of 1.0.
ROLE OF CHICKEN BREAST MUSCLE PROTEINS IN MEAT EMULSION FORMATION: NATURAL ACTOMYOSIN, CONTRACTED AND UNCONTRACTED MYOFIBRILS
Authors: GALLUZZO S. J. , REGENSTEIN J. M.
Published: August 2006

Natural actomyosin (NAM) and glycerinated myofibrils (contracted and uncontracted) from chicken breast muscle were taken to 0.6M NaCl, 20 mM citrate‐phosphate buffer (pH 7), and tested for emulsifying capacity (E.C.) and timed emulsification. Myofibrils were extracted for 0, 1, and 24 hr in the buffer prior to testing. The aqueous phase was separated by centrifugation and analyzed quantitatively by SDS gel electrophoresis. The E.C. of NAM was lower than that reported earlier for myosin, but was equal to it with added ATP or pyrophosphate. The E.C. of myofibrils varied considerably depending upon whether the 0.6M NaCl soluble protein or the initial protein concentration was used as the denominator. Timed emulsification studies showed that actomyosin was removed from solution in a manner similar to myosin alone. However, when this complex was dissociated, actin remained in the aqueous phase, while myosin was preferentially used in the emulsion. The same relationship was displayed in myofibrils. The regulatory proteins tropomyosin and troponin exhibited a behavior independent of both actin and myosin. Tropomyosin always increased in the aqueous phase relative to myosin regardless of the presence or absence of ATP, while the troponins were more readily removed from solution in the presence of ATP.
EFFECT OF ENZYME TREATMENT OF APPLE PULP WITH A COMMERCIAL PECTINASE AND CELLULASE ON THE VOLATILES OF THE JUICE
Authors: SCHREIER PETER , DRAWERT FRIEDRICH , STEIGER GEORGIA , MICK WALTER
Published: August 2006

The influence of a commercial pectolytic and cellulolytic enzyme preparation on the neutral volatile constituents of apple juice was investigated by gas chromatography and coupled gas chromatography‐mass spectrometry. It could be demonstrated by quantitative determinations of aroma substances of apples (Fünfjahresplan, Jonathan) and apple juices that the enzyme treatment of apple pulp especially influenced the formation and distribution of C6 ‐aroma compounds in the juices. The enzyme treatment with a pectolytic preparation led to the preservation of C6 ‐aldehydes, whereas after application of a cellulolytic enzyme strong reduction of C6 ‐aldehydes to the corresponding alcohols was observed. Using reaction times of 90 min for the enzymic treatment, decreases in the amounts of genuine fruit esters could not be detected. Only after pulp treatment with a combined pectolytic and cellulolytic preparation for 26 hr or longer, considerable hydrolysis of fruit esters was noticed.
INFLUENCE OF HEAT, CULTIVAR AND MATURITY ON THE ANTHOCYANIDIN—3,5—DIGLUCOSIDES OF MUSCADINE GRAPES
Authors: FLORA L. F.
Published: August 2006

In order to assess the effects of heat, cultivar and maturity upon muscadine grape anthocyanins (Acys), the Acys were extracted from heated muscadine juices, from 11 cultivars of muscadines, and from muscadines separated into levels of maturity. Individual Acys were separated by thin‐layer chromatography (TLC) and quantitated by densitometry. Heating resulted in relative increases in the 3,5‐diglucosides of cyanidin (Cy), malvidin (Mv) and peonidin (Pn) at the sacrifice of delphinidin (Dp) and petunidin (Pt)‐3,5‐diglucosides. Except for an initial sharp loss of Mv, Dp degraded most rapidly with heating followed by Pt, Cy, Mv, and Pn. Total Acys in the 11 cultivars ranged from 40 to 403 mg/lOOg fruit with wide variations in the relative contents of individual Acys. Dp was usually the most prevalent Acy in the pigment complex followed by Cy or Pt, Pn and Mv. Cultivars with relatively high Mv and total Acys contents yielded juices and jellies with the highest quality and most stable colors. Harvest date influenced relative percentages of Pn, Mv, and Dp. Maturity level influenced the relative percentage of Mv and concentrations of all Acys.
PRODUCTION OF FRUCTOSE FROM JERUSALEM ARTICHOKE BY ENZYMATIC HYDROLYSIS
Authors: BYUN SI MYUNG , NAHM BAEK HIE
Published: August 2006

Using an extracellular β‐fructosidase, inulase, which hydrolyzes β‐2: 1′‐linked fructose polymers, 90% of the total sugar in the extract of Jerusalem artichoke tubers were hydrolyzed to free sugars which consisted of 77% fructose and 23% glucose. Fructose in the hydrolyzate was separated by Dowex 1‐X8 ion exchange chromatography and was obtained with overall recovery 61%.
EFFECTS OF METHIONINE FORTIFICATION ON SOY PROTEIN AND BEEF–SOY PROTEIN MIXTURES
Authors: ANDERSON R. H. , SAARI A. L. , MULLEY E. A.
Published: August 2006

The effects of the addition of d,l‐methionine on the biological value of textured soy protein (TSP) and mixtures of TSP and beef were studied. The biological value of soy protein, as measured by the PER method, is increased by the addition of d,l‐methionine to TSP. The optimum level of addition of d,l‐methionine is approximately 1.0% based on the protein content of the soy product. This level of addition causes a minor problem in flavor of ensuing products and a noticeable disagreeable odor during the cooking of some products. Mixtures of beef (two parts) extended with one part by weight of hydrated TSP (two parts water, one part dehydrated TSP by weight) had PER Values as high as similar mixtures containing added d,l‐methionine. Variations in the PER between laboratories on identical samples made quantitative comparison difficult. As in a previous investigation of parameters influencing the PER of proteins, inconsistency in results between different laboratories on identical samples was encountered.
DEVELOPMENT AND STORAGE STABILITY OF INTERMEDIATE MOISTURE CARROT
Authors: JAYARAMAN K. S. , GUPTA D. K. DAS
Published: August 2006

Intermediate moisture carrot slices were prepared by soaking the blanched slices for 12–16 hr in 6% brine followed by partial hot air dehydration to 50% moisture. Sucrose and glycerol at 10% and 5% levels respectively in the soak solution improved their texture on rehydration significantly. The concentrations of additives used were sufficient to ensure microbiological stability at the IM level but reached tolerable levels to taste on rehydration. Coating of the slices with BHA combined with mild compression yielded a shelf life of more than 6 months at room temperature and 37°C as judged by carotene loss and off‐flavor development.
CHEMICAL AND SENSORY CHANGES IN FREEZE‐DRIED CHICKEN AND PORK DURING HIGH TEMPERATURE, OXYGEN‐FREE STORAGE
Authors: TOWNSEND W. E. , KLOSE A. A. , LYON B.G.
Published: August 2006

Chemical and sensory changes were determined in cooked diced chicken, and raw and cooked sliced pork that were freeze dried to residual moisture levels of less than 2% and stored in sealed tin cans under nitrogen at –40, 28, 38 and 48°C for 1,3 and 6 months. Orsat analysis of headspace gas confirmed the absence of oxygen and no carbon dioxide developed during storage. Level of glucose in general decreased with increasing temperature and time of storage. Lactic acid content was 50 to 100‐fold that of glucose on a molal basis and exhibited no detectable change over 6 months at temperatures up to 48°C. No appreciable change in the level of e‐amino nitrogen was apparent. Reducing substances, expressed as ascorbic acid, increased with temperature and time of storage. There were no marked changes in percent rehydration due to storage temperature and time for cooked diced chicken, and raw and cooked sliced pork. Sensory evaluation, by triangle tests, of the differences between control samples at ‐40°C and samples at 28, 38 and 48°C detected deterioration in cooked chicken at 48°C for 1 month and thereafter; and at 38°C for 3 months and thereafter. For raw pork, significant deterioration was detected at 38 and 48°C at 3 months and thereafter. For cooked pork significant deterioration was detected at all storage times and temperatures, compared to the control.
ACCELERATION OF LIPID OXIDATION IN FROZEN MACKEREL FILLET BY PRETREATMENT WITH MICROWAVE HEATING
Authors: KE P. J. , LINKE B. A. , ACKMAN R. G.
Published: August 2006

Fresh mackerel fillets with skin on were pretreated, before frozen storage at –15°C by microwave heating at 2450 MHz for 5, 10 and 20 sec. During 6 months, the lipids of the skin and meat of the fillets were separately examined for quality variations by chemical methods such as TBA, POV and FFA. Pro‐oxidant effects on lipids in mackerel fillets pretreated for 20 sec were shown by an increase of TBA molar value of 200% and 100% in the skin and meats, respectively, after 6 wk of frozen storage at –15°C. In fillets stored for 6 months, the rate of increase in POV in the pretreated sample was twice that in the control. According to the RIM quality evaluation system, the life in frozen storage of mackerel fillets pretreated with microwave heating decreased proportionately with the time of pretreatment. The loss of storage life was as much as 60% (from 16 to 7 wk) compared with the control samples. It is suggested that the promotion of lipid oxidation in the fish pretreated with microwave energy should be considered as a particularly important factor affecting the quality during frozen preservation.
PAIRED COMPARISON AND TIME‐INTENSITY MEASUREMENTS OF THE SENSORY PROPERTIES OF BEVERAGES AND GELATINS CONTAINING SUCROSE OR SYNTHETIC SWEETENERS
Authors: LARSON‐POWERS NANCY , PANGBORN ROSE MARIE
Published: August 2006

By paired comparison methods, concentrations of 0.75% and 0.86% calcium cyclamate and of 0.17% and 0.19% aspartame were equivalent in sweetness to 10% sucrose in distilled water at 3° and 22°C, respectively. Inherent bitterness of the compounds prevented precise assessment of relative sweetness for sodium saccharin in distilled water, and for the saccharin and cyclamate in flavored drinks. By application of linear regression to the paired comparison data, 0.07% aspartame was calculated as equal in sweetness to 10% sucrose in lemon, strawberry and orange drinks. Because the underlying bitterness of saccharin interfered with assessment of its sweetness, a time‐intensity technique was applied. Using a chart recorder to monitor time, time‐intensity (T‐I) measurements were made of the intensity and the duration of sweetness, bitterness, sourness and flavor in distilled water, and the same characteristics, plus flavor in three flavored drinks, and two flavored gelatins, sweetened with sucrose, cyclamate, or saccharin. T‐I curves for the sensory properties of aspartame closely resembled those for sucrose in all media. Cyclamate and saccharin imparted a marked, persistent bitterness to all carriers. In gelatin, samples containing 18% sucrose were firmer initially and took longer to manipulate to a liquid in the mouth than did gelatins containing 0.105% aspartame, 0.55% cyclamate, or 0.05% saccharin.
STUDIES ON WHEAT STARCH AND WHEAT FLOUR MODEL PASTE SYSTEMS
Authors: OLKKU JUHANI , FLETCHER STEVEN W. , RHA CHOKYUN
Published: August 2006

A Brabender Visco/amylo/Graph model VA‐V modified to accommodate higher torque was used to study gelatinization of wheat flour and wheat flour components in limited water concentration (solid concentration between 50.2 and 59.7%). Other solid ingredients in the mixture were sugar and molasses. Effect of ingredient variables (starch content of flour components, fraction of flour components or flour in the flour‐sugar mixture, and moisture contents of the mixture) and cooking variables (rpm of the cooker, temperature above the pasting temperature, and duration of cooking after reaching the pasting temperature) on maximum consistency and consistency of the paste at the end of cooking and moisture loss during cooking were investigated. Second order polynomial equations expressing relationships between ingredient and processing parameters are developed from the experimental results. Water content, flour content of solids, and starch content of flour all affect the consistency of the flour‐sugar‐water paste. The pasting temperature of starch or flour in sugar solution is a function of sugar concentration.