bluuebunny/crossref_metadata_2025 huggingface dataset:
Soybean Protein Aggregation by Sonication: Ultracentrifugal Analysis
Authors: LI WANG CHUAN , WOLF WALTER J.
Published: August 2006

Ultracentrifugal analysis was used to study aggregation of 7S globulin induced by ultrasonic treatment, of water extracts from defatted soybean flakes. In pH 7.6, 0.5 ionic strength buffer, aggregated 7S proteins sedimented as 40–50S species and represented 25–40% of the total proteins. Aggregates also existed at low ionic strength, but dialysis at 0.5 ionic strength caused additional aggregation of sonically modified 7S proteins. After exposure to 0.5 ionic strength, aggregates were stable to subsequent changes in ionic strength with one exception; some reversal of aggregation occurred when samples were dialyzed against water. Aggregates exhibited highest stability at pH 6.5–6.8 and were stable at room temperature for 9 hr or more. Sonic‐induced aggregation of 7S proteins resembles the phenomenon observed on heating water extracts at 80°C.
Isolation of a Stachyose‐Sucrose Complex from Soybeans and Peanuts
Authors: CONKERTON E. J. , PARRISH F. W. , CHAPITAL D. C. , ORY R. L.
Published: August 2006

A major component of the free carbohydrate pool from defatted soybean and peanut flours, initially resolved but not identifiable by HPLC, was isolated using cocoanut charcoal chromatography. Spectrophotometric and chromatographic analyses of the isolated component indicated the presence of glucose, fructose and galactose. After standing at 27°C for several weeks, the syrupy material transformed into a mixture of stachyose and sucrose. Their identities were confirmed by melting point, optical rotation, chromatography, and 13C NMR. It is proposed that the initial compound was a stachyose‐sucrose complex.
Molecular Structure and Functionalities of Protein Isolates Prepared from Defatted Cottonseed Flour Succinylated at Various Levels
Authors: CHOI Y. R. , LUSAS E. W. , RHEE K. C.
Published: August 2006

Protein isolates were prepared from glandless cottonseed flour succinylated at various levels. Succinylation levels of the resultant proteins followed first order kinetics with respect to succinic anhydride concentration added. Succinylation decreased the amount of free sulfhydryl, as well as ξ‐amino groups of proteins, but did not change intermolecular disulfide bonds. Protein isolate prepared from highly succinylated flour consisted of one homogeneous protein agglomerate, while isolate from unmodified flour contained several heterogeneous proteins. Water solubility of the isolates increased logarithmically with respect to degree of succinylation, with the sharpest increase at 95% succinylation or higher. Heat coagulability had an inverse‐linear relationship with amounts of negative charges on protein molecules. Emulsion capacity and oil absorption capacity were not significantly changed at less than 60% succinylation. However, these increased markedly at greater than 60% succinylation. Emulsion capacity had a positive, but not linear correlation with water solubility of proteins.
Effect of Corn Oil and Casein on the Antimicrobial Activity of Phenolic Antioxidants
Authors: RICO‐MUÑOZ E. , DAVIDSON P. M.
Published: August 2006

Several inhibitory concentrations of butylated hydroxyanisole (BHA) and tertiary butylhydroquinone (TBHQ) were tested against five microorganisms in the presence of 0, 1.5, 3.0 and 4.5% (v/v) of a lipid, corn oil, or 0, 3, 6 and 9% (w/v) of a protein, casein. In all cases, casein depressed, but did not abolish, the antimicrobial activity of BHA. However, corn oil virtually eliminated the antimicrobial properties of lethal doses of BHA. In contrast, TBHQ was affected much less by the food components than BHA, retaining considerable antimicrobial activity in most cases except with Staphylococcus aureus.
Thermal Stability of Vitamin B6 Compounds in Liquid Model Food Systems
Authors: GREGORY J. F. , HINER M. E.
Published: August 2006

The degradation of pyridoxine (PN), pyridoxal (PL), and pyridoxamine (PM) during thermal processing was evaluated in casein‐based liquid model food systems. Limited evaluation of various potentially reactive ingredients suggested that vitamin B6 stability is not strongly a function of food system composition. Rapid interconversion of PL and PM was observed. Kinetic analysis of B6 vitamer degradation revealed approximately 2.5‐ to 3.5‐fold greater stability of PN than the other nonphosphorylated vitamers, with activation energies of 27.3, 23.7, and 20.8 kcal/mol for the loss of total vitamin B6 after initial fortification with PN, PM, and PL, respectively. Limited studies with pyridoxal 5′‐phosphate indicated that it is approximately 1.5‐ to 2‐fold less stable than PL.
Fatty Acid Composition of Lean and Fat Tissue of Swine Fed Various Dietary Levels of Sunflower Seed
Authors: MARCHELLO M. J. , COOK NANCY K. , SLANGER W. D. , JOHNSON V. K. , FISCHER A. G. , DINUSSON W. E.
Published: August 2006

Two replicates of 24 pigs each were divided into four treatment groups on the basis of weight and sex. Treatment 1 was a typical barley‐soybean meal (SBM) diet. Sunflower seed was substituted for barley‐SBM at the levels of 13, 26, and 39% of the diet. Linoleic acid ranged from a low of 7.5% in treatment 1 for intramuscular fat to a high of 54.2% in treatment 4 for inner backfat. Dietary treatments resulted in decreases in both saturated (myristic, palmitic, and stearic) and unsaturated fatty acids (palmitoleic, oleic, and linolenic) at all locations but were not always significant. Because of deleterious carcass effects, diets for growing‐finishing swine should contain less than 13% sunflower seed (oil varieties).
Effects of Cooking and Chemical Treatment on Heme and Nonheme Iron in Meat
Authors: SCHRICKER B. R. , MILLER D. D.
Published: August 2006

Treatment of ground beef samples with heat (conventional and microwave), ascorbic acid, or H2O2 increased nonheme iron concentrations. The increases ranged from less than 10% to more than 100% depending on the type, length, and severity of the treatment. Cooking of fresh beef round using common household methods (braising, roasting, microwave cooking) resulted in nonheme iron increases that were generally less than 10%. Treatment of hemin and meat extract solutions with heat and H2O2 resulted in destruction of the iron‐porphyrin complex. Oxidative cleavage of the porphyrin ring followed by release of the iron is probably the mechanism for the observed increases in nonheme iron.
High Performance Liquid Chromatographic Determination of Phytic Acid in Foods
Authors: LEE KEN , ABENDROTH J. A.
Published: August 2006

Phytic acid was quantified using a tetrabutylammonium‐formate ion pair on an octadecyl column in HPLC. Unlike previous methods, phytic acid eluted significantly later than the dead volume. Good separations were possible with a linear response up to 40 micrograms and a sensitivity of 0.002 micrograms phytic acid. Results with this method are compatible with conventional methods for phytic acid.
Comparison of Volatiles Produced by Selected Pseudomonads on Chicken Skin
Authors: BOWMAN E. V. , FREEMAN L. R. , LATER D. W. , LEE M. L.
Published: August 2006

Four pseudomonad cultures (one P. putida, one nonpigmented, and two P. fluorescens) were isolated from spoiled chicken breasts held at 2–6°C for 14 days. Each culture was grown on psychrotroph‐free chicken skin for 14 days at 2–6°C. The volatiles produced by each organism were separated by high‐resolution gas chromatography and identified by mass spectrometry. Some of the more significant volatile spoilage compounds produced by these microorganisms were sulfur‐containing, e.g. methanethiol, dimethyl sulfide, propylene sulfide, and dimethyl disulfide.
Effect of Temperature on Water Diffusion in Soybean
Authors: HSU KENNETH H.
Published: August 2006

Influence of temperature on the concentration‐dependent diffusivity of water into soybean was investigated. At a constant water content, Arrhenius relation existed between the water diffusivity and temperature. The activation energy for diffusion was found to be between 9 and 13 Kcal/mole. The activation energy also was found to vary linearly with the water content.
Anthocyanins from Anil Trepador (Cissus sicyoides, Linn.)
Authors: TOLEDO M. C. F. , REYES F. G. R. , IADEROZA M. , FRANCIS F. J. , DRAETTA I. S.
Published: August 2006

Anil trepador (Cissus sicyoides, Linn) is a tropical tree of the Vitacea family. The pigments in the fruits were extracted and identified by conventional chromatographic, spectral and chemical methods. The pigments, in order of prominence, were delphinidin‐3‐rutinoside, cyanidin‐3‐rhamnosyl‐arabinoside and delphinidin‐3‐rhamnoside. Another pigment was present in amounts too low for conventional identification. The anthocyanin content of the fruit juice was 119.4 mg/100 mL. The fruit of this plant may have potential as a food colorant.
Protein Quality of African Oil Bean Seed (Pentaclethra machrophylla)
Authors: ACHINEWHU S. C.
Published: August 2006

A study was made of the protein quality of raw, heat processed and fermented African oil bean seed (Pentaclethra macrophylla). Rats given fermented seeds consumed more food than rats given heat‐treated seeds which, in turn, consumed more food than rats given the raw seeds. Fermentation and heat treatment improved apparent digestibility, feed conversion efficiency (FCE) and protein efficiency ratio (PER). In general, rats given the various forms of the oil seed lost weight, resulting in a negative PER and FCE. There was, however, a consistent improvement in the performance of rats when samples were heat‐treated and better improvement when fermented. The probable reason for the poor performance is discussed.
Characterization and Utilization of Ocean Quahog (Arctica islandica) Clam Juice as a Liquid and Dehydrated Flavoring Agent
Authors: BURNETTE J. A. , FLICK G. J. , MILES J. R. , ORY R. L. , ANGELO A. J. ST. , DUPUY H. P.
Published: August 2006

Ocean quahog (Arctica islandica) juice produced from mechanical shucking operations was vacuum evaporated, freeze‐dried, or spray‐dried for use as a natural clam flavoring agent. The flavorings were judged‘equal or superior to several commercially available flavors when used in prepared dishes. Gas chromatographic profiles indicated high volatile concentrations in the effluent from the heat shocking and first washing process. Almost no volatiles were present in successive washings. The use of dextrins was not required since the natural chloride salts of potassium and sodium aided in obtaining powders of acceptable quality.
Preparation of High Protein Curd from Field Peas
Authors: GEBRE‐EGZIABHER A. , SUMNER A. K.
Published: August 2006

Field peas were investigated as an alternative to soybeans to produce a high protein curd which resembles tofu. Yield, texture, color, proximate composition and sensory evaluation of both curds were compared. The yields of total curd from pea flour and soybeans were 13.6% and 39.8% respectively with protein yields of 43.0% and 55.5%. Amino acid composition of the pea curd compared quite closely to that of the soybean curd. Addition of gluten improved the sulfur amino acid profile but reduced the lysine content. Flavor of the pea and soybean curds was rated similar but texture and color of the pea curd was scored lower (p < 0.05). Gluten modified the texture and the color of the curds.
Changes in the Starch Fraction During Extrusion‐cooking of Corn
Authors: GOMEZ M.H. , AGUILERA J.M.
Published: August 2006

Whole ground corn was extruded at 23.7, 18.5, 15.4,13.9 and 7.6% moisture contents (EMC). Decreasing EMC resulted in increases in water solubility index (WSI), enzyme susceptibility (ES), degree of gelatinization and blue values, while water absorption index and water insoluble carbohydrates decreased. ES and WSI of several blends prepared by combining raw (R), gelatinized (G), and dextrinized (D) corn were compared to those of extruded products. Corn extrudates had properties similar to blends containing G and D corn only. The relative proportion of D corn increased from about 10 to 60%, as EMC decreased. “Dextrinization” appears to become the predominant mechanism of starch degradation during low‐moisture, high‐shear extrusion. Viscoamylographs, scanning electron and light photomicrographs support these findings.
Changes in Amino Acid Content of Acidified Sweet Potato Puree
Authors: CREAMER GLENN , YOUNG CLYDE T. , HAMANN DONALD D.
Published: August 2006

The stability of nitrogenous substances in processed sweet potato puree was examined. Protein and nonprotein nitrogen (NPN) fractions were extracted from sweet potato puree adjusted to pH 4.2, treated with amylolytic enzymes and processed at 88°C to determine changes in amino acid concentrations over a 6‐month period. Amino acid concentrations in the protein fraction were generally found to remain stable over the storage period. NPN amino acid concentration either remained stable or increased slightly with storage time. The results of this work indicate that there would be no appreciable loss of nitrogenous substances in sweet potato puree subjected to the conditions of the experiment.
Production and Regeneration of Principal Volatiles in Apples Stored in Modified Atmospheres and Air
Authors: LIDSTER P. D. , LIGHTFOOT H. J. , RAE K. B. MC
Published: August 2006

In a series of exploratory experiments, storage of McIntosh apples (Malus domestica Borkh.) in modified atmospheres (MA) (5% CO2+ 3% O2 at 2.8°C) suppressed the development of headspace ethanol and acetaldehyde from that in apples stored in air at 0°C (RA). Acetaldehyde, ethanol, ethyl butyrate and hexanal production from intact fruit was further suppressed when the apples were stored in 1.5% CO2+ 1.5% O2 or 1.5% CO2+ 1.0% O2 at 2.8°C. Placement of fruit in RA following MA storage initially regenerated ethyl butyrate and hexanal in preference to ethanol and acetaldehyde. However storage of fruit in 1.5% CO2+ 1.0% O2 for 320 days completely suppressed the principal headspace volatiles and blocked their subsequent regeneration in RA.
Stability of Color in‘Concord’Grape Juice and Expression of Color
Authors: SISTRUNK W. A. , GASCOIGIME H. L.
Published: August 2006

The experiment was designed to determine the influence of chemical additives, ascorbic acid and storage time on‘Concord’grape juice color. Adding low concentrations of CaSO4 and SnCl2 increased retention of color as measured by Color Difference Meter (CDM) L, a and b values and by color expression a/L, aL and ab/L. Rapid color changes occurred during storage after 3 months except in juice with added CaSO4 and SnCl2. Ascorbic acid fortification accelerated color loss in some of the treatments. The highest correlations between sensory quality and instrumental color were those between sensory ratings for browning, flavor and hue and CDM L values, anthocyanins and absorbancíes at 535/430 nm.
Detection and Control of Soymilk Astringency
Authors: CHIEN J. T. , SNYDER H. E.
Published: August 2006

Soymilk was made less astringent by the addition of skimmed cow's milk (SCM), CaSO4 or citric acid. The additions of CaSO4 and citric acid were not sufficient to cause visible separation of soymilk solids, but there was some difference in mouthfeel due to the additions. Warm temperatures (65°C) of the soymilk resulted in a loss of astringency compared to sensory evaluation at room temperature or 4°C. Analyses for total polyphenols showed statistically significant decreases in apparent polyphenol content per gram of soymilk solids with the first level of addition of SCM, CaSO4, or citric acid but not with subsequent additions.
Effects of Carcass Maturity on Collagen Solubility and Palatability of Beef from Grain‐Finished Steers
Authors: MILLER R. K. , TATUM J. D. , CROSS H. R. , BOWLING R. A. , CLAYTON R. P.
Published: August 2006

Samples from steers fed a high‐energy diet for 185 days prior to slaughter were used to compare collagen solubility and palatability of beef from youthful and mature carcasses. Carcasses representing the two maturity classes were selected specifically to have similar levels of intramuscular and subcutaneous fat, but distinctly different maturity indicators. Under the conditions of this study, maturity class had no effect on sensory properties or shear force values of cooked rib steaks. Total collagen content of samples from the longissimus muscle was higher for mature carcasses, but maturity class means for percentage of soluble collagen were not different. The relationships of these findings to preslaughter feeding regimen and collagen metabolism are discussed.
Determination of Hypoxanthine in Fish Meat with an Enzyme Sensor
Authors: WATANABE ETSUO , ANDO KAZUO , KARUBE ISAO , MATSUOKA HIDEAKI , SUZUKI SHUICHI
Published: August 2006

An enzyme sensor specific for hypoxanthine (Hx) was developed using immobilized xanthine oxidase‐membrane and an oxygen probe. Xanthine oxidase (E.C. 1.2.3.2.) was covalently immobilized on a membrane prepared from cellulose triacetate, 1,8‐diamino‐4‐aminomethyloctane, and glutaraldehyde. Hx is oxidized to uric acid by the immobilized enzyme, the output current of the oxygen probe decreasing due to oxygen consumption. A linear relationship was obtained between current decrease and Hx concentration in the range 0.06–1.5 mM. The enzyme sensor could be used for more than 100 assays without decrease of output current After 30‐day‐storage at 5°C, no remarkable decrease of output current was observed. The enzyme sensor system was applicable to the simple, rapid, and economical determination of Hx in several fish meats including sea bass, saurel, mackerel, yellowfish, and flounder.
Refractive Index of the Dispersed Phase in Oil‐in‐Water Emulsions: Its Dependence on Droplet Size and Aging
Authors: RAY APURBA K. , JOHNSON JOHN K. , SULLIVAN ROBERT J.
Published: August 2006

A simple method of determining the refractive index of the dispersed phase was applied on different gum‐stabilized oil‐in‐water emulsions, in which this refractive index is taken to be equal to that of the continuous phase at (extrapolated) zero optical density point. Refractive indices of dispersed phases were usually lower than those of the oil part alone. In dilute emulsions, the refractive index of the dispersed phase increased with time, while optical density of emulsion decreased. In aged concentrated emulsions, both refractive index and optical density decreased with time. At a given composition, the refractive index and optical density varied directly with droplet size. The results are interpreted in terms of reasonable physical and chemicl phenomena.
Inter‐ and Intra‐Laboratory Variation in Amino Acid Analysis of Food Proteins
Authors: SARWAR G. , CHRISTENSEN D. A. , FINLAYSON A.J. , FRIEDMAN MENDEL , HACKLER L. R. , MACKENZIE S. L. , PELLETT P. L. , TKACHUK R.
Published: August 2006

Amino acid compositions of casein, egg white, beef, soy isolate, rapeseed concentrate, pea flour and wheat flour were studied by seven collaborating laboratories. Samples were hydrolyzed with 6N HCl, performic acid + 6N HCl, and (with one exception) 4.2N NaOH. Amino acids were then determined by ion‐exchange chromatography using automatic analyzers. One laboratory, however, determined tryptophan by treatment with p‐dimethylaminobenz‐aldehyde. The colorimetric determination of tryptophan was comparable to the tryptophan values determined by ion‐exchange chromatography. Interlaboratory variation of tryptophan (coefficients of variation, CV, up to 24%), cystine and methionine (CV up to 17%), was greater than that of most other amino acids (CV up to 10%). Intralaboratory variation for all amino acids was less than 5%.
Nonenzymatic Browning of Freeze‐Dried Sucrose
Authors: FLINK JAMES M.
Published: August 2006

The appearance of nonenzymatic browning products in sucrosebased systems (5‐20%; pH 1‐5) during freeze drying and during subsequent room temperature storage in the dry state was investigated. Results showed that following the completion of the primary sublimation stage of drying, sucrose hydrolysis to glucose and fructose was initiated. Glucose and fructose undergo further breakdown, and at the same time products which absorb in the UV (280 nm) were formed. A short time later observable brown colors are noted (absorbance at 400 nm). The extent of UV absorbance and brown color formation increased with decreasing sucrose concentration and decreasing pH in the initial solution.
Tyramine in Cocoa and Derivatives
Authors: JALON M. , SANTOS‐BUELGA C. , RIVAS‐GONZALO J. C. , MARINE‐FONT A.
Published: August 2006

A method is described for the analysis of tyramine in cocoa and derivatives by sand‐column extraction with alkaline ethyl acetate as eluant and later transference to a 0.2N HCl acid phase. Tyramine is determined quantitatively by fluorometry after reaction with α‐nitrous‐β‐naphthol. Qualitative confirmation is carried out by spectrofluorometry and thin layer chromatography. Average recovery of the method was 88.7% and relative standard deviation was 4.61%. The method was applied to samples of derivatives of cocoa sold in Spain and to intermediate substances in the industrial processes used in the production of sweetened cocoa powder. The amounts of tyramine found ranged between 0.1 and 2.8 μg/g.
Method of Analysis for (‐)‐Epicatechin in Cocoa Beans by High Performance Liquid Chromatography
Authors: KIM H. , KEENEY P. G.
Published: August 2006

A sensitive high performance liquid chromatographic method for analysis of (‐)epicatechin (3,3′,4′,5,7‐pentahydroxyflavan) in cocoa beans is described. Bean samples were extracted in 80% acetone with subsequent sample clean‐up on a Waters Associates C18 SEPPAK. Separation of (‐)‐epicatechin was accomplished on a μBondapak C18 column using a mobile phase of water:methanol:acetic acid (87:8:5). (‐)‐Epicatechin was detected at 280 nm and quantified by comparing peak height of sample to those of standards. The method demonstrated excellent reproducibility and recoveries of added (‐)epicatechin averaged over 90%. UV scans and mass spectrometric anlaysis of collected eluate from the chromatograph provided positive identification of the compound in cocoa bean extracts.
Production of Glycosidases by Psychrotrophic Bacteria
Authors: MARIN A. , MARSHALL R. T.
Published: August 2006

Six of 19 psychrotrophic bacteria common in milk and meat hydrolyzed large amounts of p‐nitrophenyl‐glycosides during 48 hr in minimal growth broth at 20°C. Four of the 19 were inactive against the four glycosides used in the screening tests, and nine were weakly active. In tests of the six active cultures against 11 p‐nitrophenyl‐glycosides, strains of Enterobacter had more glycosidase activity than strains of Pseudomonas, β‐anomers were hydrolyzed more rapidly than α‐anomers, more p‐nitrophenol was released from the β‐D‐galactoside than from other substrates, there was activity against the D form but not the L form of fucoside, and p‐nitrophenyl‐β‐D‐glucoside was hydrolyzed at about the same rate by each culture.
Almond Nutmeat Moisture and Water Activity and its Influence on Fungal Flora and Seed Composition
Authors: JR. A. D. KING , HALBROOK W. U. , FULLER G. , WHITEHAND L. C.
Published: August 2006

Higher moisture in almonds, a possible result of rain during harvest, was studied. Water activity (aw) was positively correlated with moisture, increased reducing sugar and free fatty acid, and negatively correlated with total fat of almond kernels. These parameters indicate increased metabolism in the moist kernel and may be the cause of “concealed damage” a defect evidenced by brown centers in heated almonds. An almond water sorption isotherm has been developed and compared to mathematical equations. Fungal growth occurred at aw 0.75 and above. Time for visible growth development was related to aw and moisture. Fungal growth on the kernel depended upon aw and time. Static flora did not change at aw 0.70 and below. Aspergillus glaucus group was most frequently isolated at aw 0.75–0.80 and other storage fungi more frequently as the aw increased to 0.9. A. niger was the most frequent isolate.
A Diffusion Model with a Concentration‐Dependent Diffusion Coefficient for Describing Water Movement in Legumes During Soaking
Authors: HSU KENNETH H.
Published: August 2006

A mathematical model based on Fick's diffusion equation with a concentration‐dependent diffusion coefficient was proposed to describe the absorption of water by legumes. The equation was solved by using a numerical scheme. Parameter study was performed. The model is capable of predicting sigmoidal‐shaped water uptake curves common to many legumes. Differences are discussed between the surface resistance boundary condition used in this study and the radiation boundary condition widely used for dehydration calculations. The validity of using the proposed model to described the water uptake of legumes was verified by the good fit between the experimental and theoretical curves.
The Cause of Reduced Cooking Rate in Phaseolus vulgaris Following Adverse Storage Conditions
Authors: JONES P. M. B. , BOULTER D.
Published: August 2006

The interrelationship between reduced cell separation rate, reduced imbibition value and reduced pectin solubility was investigated with reference to reduced cooking rate in Phaseolus vulgaris also termed the hardbean phenomenon. It was found that reduced imbibition value and reduced pectin solubility can both cause a reduction in the rate of cell separation during cooking of beans and hence an increase in their cooking time and that these two factors act synergistically. Accompanying symptoms are solute leakage during soaking due to membrane breakdown, phytin catabolism and pectin demethylation, all of which are key factors in the development of hardbean.
Sugar Analysis of Fruit Juices: Content and Method
Authors: LI B. W. , SCHUHMANN P. J.
Published: August 2006

The sugar contents of 186 samples of 11 different juices from a nation‐wide sampling were determined by the use of a total sugar analyzer (TSA), a gas‐liquid chromatograph (GLC) or both. Values for total sugar ranged from <3% in most tomato juices to >15% in some lemonades on a ready‐to‐serve basis. Agreement between the two methods was satisfactory.
Preference for Commercially Processed Dill Pickles in Relation to Sodium Chloride, Acid, and Texture
Authors: JAMES C. , BUESCHER R.
Published: August 2006

Commercially processed dill pickles from 15 companies were evaluated for levels of NaCl, acetic acid, and texture by objective mcasurements and for preference by a consumer panel. Although differences in preference were significant, the concentrations of NaCl and acid, or the values of texture were not significantly related to these differences. The results indicated that NaCl in processed dill pickles could be reduced from present levels without affecting sensory preference for the product.
Antioxidant Activity in Dried Orange
Authors: WILLIAMS NOREEN S. , HARRIS NATHOLYN D.
Published: August 2006

The antioxidant properties of ground, dried orange when incor porated into ground beef were studied. The 2‐thiobarbituric acid test indicated that at the 3% and 7% levels, by weight, dried orange reduced rancidity development in both frozen and unfrozen cooked meats but not in raw meats. in a second test photometric measurements showed carotene bleaching and thus oxidation to be reduced by a methanol extract of the dried orange. Compounds responsible for antioxidant activity were not identified.
Debittering Citrus Juices with β‐Cyclodextrin Polymer
Authors: SHAW P. E. , WILSON C. W.
Published: August 2006

A β‐cyclodextrin polymer was used to remove the bitter substances limonin and naringin from aqueous solution and from filtered orange and grapefruit juices using batch and continuous flow column treatments. Other components such as naringenin 7β‐rutinoside, coumarins and flavonoids were removed, but the total soluble solids (°Brix), total acidity and ascorbic acid content of the juice were unchanged. The polymer could be regenerated by extraction with an organic solvent.
Raoult's Law, Water Activity and Moisture Availability in Solutions
Authors: CAURIE M.
Published: August 2006

A rationalization of Raoult's law has led to the conclusion that water activity (aw) is a joint solution property of vapor pressure, solute and solvent concentrations. It is shown from this that aw is not a measure of the absolute value of the mole fraction of water as indicated by Raoult's law but a measure of only a fraction of the mole fraction of water remaining free in solution available and unbound to solute molecules. The law is shown to overestimate this water activity (aw) at all dilutions by an amount equal to the product of the mole fraction of solute and the lowered relative vapor pressure the solute generates in solution.
Evaluation of the Water Binding Properties of Food Hydrocolloids by Physical/Chemical Methods and in a Low Fat Meat Emulsion
Authors: WALLINGFORD L. , LABUZA T. P.
Published: August 2006

The Baumann capillary suction apparatus, the cryoscopic osmometer, and moisture sorption isotherms were used to measure the water‐binding capacity (WBC) of several macromolecular food grade hydrocolloids. Although each method was able to distinguish between ingredients of different WBC's, the values obtained by the three methods were very different from each other. A significant correlation was only found between the osmometer data and the moisture sorption data at aw= 0.98, while neither method correlated with the WBC as determined by the Baumann method. The Baumann method was found to give the best prediction of a hydrocolloid's relative WBC in a low fat meat emulsion food system when compared to the typical WBC methods used for meats. Xanthan gum was found to be the best gum in retention of added water.
Determination of Foaming Properties of Proteins by Conductivity Measurements
Authors: KATO AKIO , TAKAHASHI ATSUNOBU , MATSUDOMI NAOTOSHI , KOBAYASHI KUNIHIKO
Published: August 2006

A new method was established to estimate the foaming properties of proteins from the conductivity of foams using a simple apparatus that consisted of a glass column with the conductivity cell. A close correlation was observed between the initial conductivity of foams and the foam volumes of heat‐denatured ovalbumins or 11 native proteins, suggesting that the initial conductivity of foams can be used as a measure of foaming power. In addition, a close correlation was obtained between the foam stability determined from changes in the conductivity and foam volume with time of heat‐denatured ovalbumins or 11 native proteins, suggesting that foam stability also can be estimated from changes in the conductivity of foams. The advantages of the conductivity measurements are to determine the foaming properties more simply and accurately than the currently used methods.
Alpha‐Chaconine and Alpha‐Solanine Content of Potato Peels and Potato Peel Products
Authors: BUSHWAY RODNEY J. , BUREAU JANICE L. , McGANN DEBORAH F.
Published: August 2006

Twelve samples of raw and cooked potato peels from commercial potato varieties were analyzed for their α‐chaconine and α‐solanine content by high‐performance liquid chromatography (HPLC). Raw peels contained 1.30–56.67 mg/100g peel (wet weight) α‐chaconine and 0.5–50.16 mg/100g peel (wet weight) α‐solanine. Raw flesh from the same potatoes contained 0.02–2.32 mg/100g flesh (wet weight) α‐chaconine and 0.01–2.18 mg/100g flesh (wet weight) of α‐solanine. Peels were cooked by baking, frying and baking‐frying. The two types of fried peels contained more α‐chaconine (2.18–92.82 mg/100g cooked peel) and α‐solanine (1.09–72.09 mg/100g cooked peel). Four commercial potato peel products – wedges, slices, fried peels and baked‐fried peels – contained 3.60–13.71 mg α‐chaconine/100g cooked product and 1.60–10.48 mg α‐solanine/100g cooked product.
A New Protein Band Appearing in the Electrophoretic Pattern of Egg White Heated at Below 60°C
Authors: NAKAMURA RYO , MATSUDA TSUKASA
Published: August 2006

When egg white was heated to between 50° and 60°C, a new protein band appeared in its polyacrylamide gel electrophoretic pattern. The formation of the protein band in stored egg white was almost the same as that of fresh egg white. This protein band was shown to be induced by the interaction between macroglobulin and lysozyme during the egg white heating. The optimum temperature for its formation was between 54°C and 57°C. This band formation may be used as an indicator for heat treatment of egg white.
Effect of Trans Fatty Acids on Protein Utilization and Serum Cholesterol
Authors: ISLAM MIR N. , SCHLITZER JENNIFER L. , ISLAM NAFISA B.
Published: August 2006

Rats were fed PER diets containing various proportions of cis and trans fatty acids as triolein, trielaidin, soybean oil (SO) or hydrogenated SO at 7.8% by weight of the diet. Additional rats were fed SO or hydrogenated SO at 20.1% of the diet. The PER, although in the normal range for casein, was significantly (P < 0.01) lower in rats fed trielaidin. Food consumption and weight gains were slightly greater in trans‐fed than cis‐fed rats. The former had greater fecal fat excretion than the latter; serum cholesterol levels of the former were lower with the 7.8% but not the 20.1% fat diet.
Iranian Flat Breads: Relative Bioavailability of Zinc
Authors: FARIDI H. A. , FINNEY P. L. , RUBENTHALER G. L.
Published: August 2006

The effect of flour extraction rate, type and length of fermentation and baking conditions on relative bioavailability of zinc of five distinctly different Iranian flat breads and their unfermented doughs, was determined using weanling rats fed low (5.5 ppm) levels of dietary zinc. When breads rather than unfermented doughs were used for preparation of diets, with one exception, bioavailability of Zn significantly (P < 0.05) improved. Rats on the barbari‐bread‐based diet showed the highest weight gain and femur zinc content. There was no significant difference in weight gain among rats on dough‐based diets. High correlation of weight gain and femur zinc with feed intake and low or no correlation with fiber or Zn:phytate molar ratio of the diets was observed.
Effects of Reduction or Replacement of Sodium Chloride on Growth of Micrococcus, Moraxella and Lactobacillus Inoculated Ground Pork
Authors: TERRELL R. N. , QUINTANILLA M. , VANDERZANT C. , GARDNER F. A.
Published: August 2006

Three replications each of ground pork inoculated with either a Moraxella, Micrococcus, or a Lactobacillus species were used to determine effects of reduction or replacement of NaCl on viable counts of these bacteria. Type or level of chloride salt did not affect (P > 0.05) Micrococcus counts. Likewise, Moraxella counts were not affected (P > 0.05) by type or level of chloride salt. However, with Lactobacillus as inoculum, reducing NaCl by 50% slightly increased these counts. Data suggest that reduction or replacement of NaCl influenced the development of the Lactobacillus culture but had no significant effect on the growth characteristics of the other two bacterial cultures.
Moisture Sorption Isotherms for Bacon Slices
Authors: KONSTANCE R. P. , CRAIG J. C. , PANZER C. C.
Published: August 2006

There is substantial evidence that controlled dehydration of bacon products to a water activity of 0.92 or below should allow control of spore outgrowth and toxin production by Clostridium botulinum and permit reduction of added nitrite levels. This study presents sorption data necessary for the development of a practical dehydration technique for bacon. Variations in fat/lean ratio, storage temperature, sorption mode, and drying method result in changes to the moisture sorption isotherms. Of these parameters only fat/lean variability of bacon significantly affects the isotherms at water activity levels above 0.90. Empirical equations for the isotherms were derived and used to establish differences in the isotherms due to variation in the parameters studied.
Biochemical and Quality Characteristics of Ovine Muscles as Affected by Electrical Stimulation, Hot Boning, and Mode of Chilling
Authors: RASHID N. H. , HENRICKSON R. L. , ASGHAR A. , CLAYPOOL P. L.
Published: August 2006

The combined effects of electrical stimulation and carcass holding temperature were evaluated on some biochemical and quality characteristics of intact and hot‐boned ovine muscles. Twenty‐four lamb sides were randomly assigned to four treatments. Electrical stimulation was performed within 15 min postmortem (350 V with 10 Hz) for 4 min. Electrically stimulated and slowly chilled (5 hr at 14 ± 2°C) sides significantly exhibited more rapid pH decline in the longissimus dorsi (LD) muscle, less cold shortening in the semitendinosus (ST) muscle and greater tenderness in both LD and ST muscles than sides chilled at 2°C. None of the treatments had any effect on cooking loss in ST and LD muscles, lean color of LD muscle during a 4‐day retail display, and solubility of different protein fractions as well as the swelling factor of the stroma protein of LD muscles.
Effect of Processing Variables on the Microbial, Physical and Sensory Characteristics of Pork Sausage
Authors: REAGAN J. O. , LIOU F. H. , REYNOLDS A. E. , CARPENTER J. A.
Published: August 2006

A randomized block design with a 4 × 3 × 5 factorial arrangement of treatments involving four fat levels, three grinding systems and five storage periods was utilized to determine the effects of processing variables on microbial, physical and sensory characteristics of pork sausage. In general, microbial numbers decreased as the level of fat increased and increased with reduced particle size and time in storage. The surface color became lighter and less red with increasing levels of fat and time in storage. Higher cook yields (%) were associated with higher degrees of maceration while lower yields were observed for sausage manufactured to contain high levels of fat (40 and 45%). Length of storage had the greatest effect on the desirable sensory characteristics of the product. An optimum processing system was postulated from the results of the study.
Screening Test for Histamine in Fish
Authors: LERKE PETER A. , PORCUNA MARTINA N. , CHIN HENRY B.
Published: August 2006

A rapid screening method is described that can detect histamine in fish. The method uses a two–step sequential enzyme system. First, diamine oxidase catalyzes the breakdown of histamine with formation of hydrogen peroxide. Hydrogen peroxide is then detected by formation of crystal violet from the leuco base in the presence of peroxidase. The two reactions can be combined and peroxidase can be used to control the tightness of the screening. The method can be used for raw or heat‐processed fish.
Storage Stability of Intermediate Moisture Mullet Roe
Authors: HSU H. W. , DENG J. C. , KOBURGER J. A. , CORNELL J. A.
Published: August 2006

A storage stability study was performed on intermediate moisture roe (aw= 0.84, salt content = 4%). Samples were stored at various temperatures for up to 1 month. Microbial analyses indicated that bacteria could grow from 5–25°C. Fungi grew at 15° and 25°C while their growth was inhibited at 5°C; however, a lag phase was detected at 15°C. TBA values increased linearly during storage. Microbial analyses, chemical determination of rancidity and sensory evaluations showed that the product was still acceptable after 30 days storage at 5°, 15° or 25°C.
Evaluation of Harp Seal Gastric Protease as a Rennet Substitute for Cheddar Cheese
Authors: SHAMSUZZAMAN K. , HAARD N. F.
Published: August 2006

A crude preparation of gastric proteases from Harp Seal (Pagophilus groenlandicus) was found to coagulate milk over a wider pH range than porcine pepsin and had a higher ratio of milk clotting to proteolytic activity with hemoglobin at pH 1.8. Cheddar cheese prepared with seal gastric protease (SGP) gave significantly higher sensory scores than cheese made with calf rennet. Chemical analysis of the cheeses revealed a lower concentration of citrate‐HCl soluble nitrogen and less free and peptide‐bound amino acids in SGP cheese than in the cheeses made with calf rennet and Mucor miehei protease.
Forced Air Drying of Partially Freeze‐Dried Compressed Carrot Bars
Authors: SCHADLE E. R. , BURNS E. E. , TALLEY L. J.
Published: August 2006

The quality of compressed carrot bars produced by combining freeze drying with air drying was investigated. Quality parameters measured were color, texture, rehydration ratio, carotene, ascorbic acid, alphatocopherol, and sensory acceptance. It was found that a high quality compressed carrot bar could be obtained by freeze drying to 20–40% moisture, equilibrating with microwave energy, compressing, then air drying at 60°C. The scanning electron microscope proved useful in delineating reasons for differences in texture and rehydration.
Submerged Production of Agaricus campestris Mycellum in Peat Extracts
Authors: MARTIN ANTONIO M.
Published: August 2006

The edible mushroom Agaricus campestris has been grown using peat extracts as the only substrate source. Shaker flask fermentations were conducted with Sphagnum peat extracts obtained by autoclaving peat mixed with 1.5% (v/v) H2SO4 for 2 hr at 121°C. Inoculum ratio, temperature, initial pH, fermentation time and agitation were tested in order to evaluate the effect of those factors on the mycelial growth, expressed as final dry mycelium concentration and biomass yield (g of dry mycelium produced per g of carbohydrates consumed). The best combination of operating variables, in the range of values investigated, are: 4% (v/v) inoculum ratio, 24°C, pH 6.0, 6 days and 150 rpm.
Analysis of Direct Contact Paper and Paperboard Food Packaging for N‐nitrosomorpholine and Morpholine
Authors: HOTCHKISS JOSEPH H. , VECCHIO ALEX J.
Published: August 2006

Analytical methods were developed to estimate the nitrosatable morpholine and apparent N‐nitrosomorpholine content of paper and paperboard direct contact food packaging. Examination of 34 different paper or paperboard food packages indicated 9 to be contaminated with detectable levels of apparent N‐nitrosomorpholine. All 12 packages analyzed for nitrosatable morpholine were positive with an average level of 380 μg/kg. Migration of apparent N‐nitrosomorpholine and morpholine to food was demonstrated when paper or paperboard and dry food were incubated in a closed container for 3 days at 100°C.
Enterotoxin C2 Production by S. aureus in Entree Salads
Authors: MORITA TOSHIKO N. , WOODBURN MARGY
Published: August 2006

Staphylococcus aureus strain 361 was inoculated into salads containing chicken, macaroni, potato, or artificially flavored soy product. Egg was added to some. The pH averaged 6.2 in the control made with water dressing rather than vinegar, 4.7 with home‐style cooked salad dressing, and 4.9 with commercial salad dressing. Following incubation at 37°C for 8 or 24 hr, pH, total counts, and enterotoxin C2 were determined. Enterotoxin was detected at 8 hr in all macaroni and potato dressing types. At 8 hr, enterotoxin was not detected in most soy product or chicken salads. By 24 hr the lowest levels were in the soy product salads but all products contained toxin. When the inoculum level was reduced below the 105 CFU per g used in the main study, enterotoxin production was delayed but occurred at 8 hr if the inoculum level was 103.
Effect of Initial Acidity of Plain Yogurt on Acidity Changes during Refrigerated Storage
Authors: SALJI JOSEPH P. , ISMAIL ANWAR A.
Published: August 2006

The relationship between initial acidity of plain yogurt and the changes in this acidity during refrigerated storage has been investigated. Yogurt samples with initial pH 4.5 ± 0.1, pH 4.2 ± 0.1 and pH 3.9 ± 0.1 were prepared under laboratory conditions and stored at 4°C and 7°C for 3 wk. pH and titratable acidity were monitored weekly. Results indicated that samples with the lowest initial acidity (high pH) showed the highest increase in acidity during refrigerated storage (pH 4.59–4.15). Samples with high initial acidity (low pH) remained fairly stable (pH 3.82–3.77). Acidity changes during refrigerated storage were more pronounced at 7°C compared to 4°C (pH 4.59–4.27 at 4°C; pH 4.59–4.15 at 7°C). Changes in acidity were maximal for the first week and minimal thereafter.
Effect of Fermentation Time on the Inositol Phosphates of Bread
Authors: NAYINI N. R. , MARKAKIS P.
Published: August 2006

Bread was made by an AACC procedure using whole wheat flour and 70%‐extraction wheat flour. Five different fermentation times were applied. Six inositol phosphates and inorganic phosphate were separated, identified and quantified in the bread. It was found that phytate decreased and the inorganic phosphate increased, with the largest decrease in phytate occurring during first 30 min of fermentation. The content in intermediate inositol phosphates also changed and it was only after considering their phosphorus content that an overall phosphorus balance could be achieved.
A High Performance Liquid Chromatographic Method for Chlorogenic Acid Determination in Sunflower Seeds
Authors: DREHER M. L. , HOLM E. T.
Published: August 2006

A new high performance liquid chromatographic (HPLC) method for chlorogenic acid determination in sunflower seeds is described. This method offers a relatively rapid and highly selective way to separate chlorogenic acid from caffeic acid and other polyphenolic compounds in sunflower seeds. The HPLC method results are compared with those of the spectrophotometric method and no significant difference is shown between methods using confectionery seeds but significant differences are shown with the oilseed varieties.
Vitamin C Retention of Potato Fries Blanched in Water
Authors: ARTZ W. E. , PETTIBONE C. A. , AUGUSTIN J. , SWANSON B. G.
Published: August 2006

Vitamin C retention was determined microfluorometrically for French fries heated in water. Vitamin C retention for 1.3 cm (½ in.) water blanched French fries ranged from 83.2–54.1%. The French fry blanch times were 5, 10 and 15 min at 66°C, 77°C and 88°C. The apparent Ea was 4.0 Kcal/mole.
Cellulose, Hemicellulose and Lignin Content of Raw and Cooked Processed Vegetables
Authors: HERRANZ JOSEFA , VIDAL‐VALVERDE CONCEPCION , ROJAS‐HIDALGO ENRIQUE
Published: August 2006

The NDF, ADF, cellulose, hemicellulose and lignin contents of five frozen vegetables (raw and boiled) and five canned vegetables (two of them fried) have been studied. In general, it was observed that boiling resulted in an increase in the NDF, ADF and cellulose content. There was also a slight increase in hemicellulose values. The lignin contents of most vegetables did not change upon boiling. When the cooking process was frying, a drastic decrease of NDF, ADF, cellulose, and lignin contents occurred, while the amount of hemicellulose changed slightly in the vegetables analyzed.
A Scheme for the Rapid Preparation of Protein Hydrolyzates for Amino Acid Analysis
Authors: PHILLIPS R. DIXON
Published: August 2006

An accelerated procedure for preparing acid hydrolyzates of food and feed proteins prior to amino acid analysis has been developed. This scheme features the simultaneous removal of oxygen from 12 samples and from hydrolysis reagent; accelerated hydrolysis of continuously stirred samples at 145°C for 1.25 hr; and semi‐automated filtration of the pH‐adjusted, diluted hydrolyzates. Using this scheme, one technician can prepare 12 samples for analysis in approximately ½ day. Hydrolyzates of casein and durum wheat flour were prepared by this method by the traditional approach, and by an intermediate method; then analyzed by automated ion exchange chromatography. Resulting profiles were generally comparable for the different schemes.
Influence of Temperature on Germination and Growth of Spores of Emetic and Diarrheal Strains of Bacillus cereus in a Broth Medium and in Rice
Authors: JOHNSON K. M. , NELSON C. L. , BUSTA F. F.
Published: August 2006

Germination and growth of Bacillus cereus spores from emetic and diarrheal strains were measured in Trypticase soy broth (TSB) and in autoclaved rice/beef extract from 5°– 55°C. Growth for some strains occurred from 15°– 50°C, and little difference was noted between responses of diarrheal and emetic types or between media, except a higher maximum population was achieved in rice. Germination was more extensive in rice than in TSB at <15°C and was generally more extensive for diarrheal strains in either medium.