bluuebunny/crossref_metadata_2025 huggingface dataset:
Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of Marbling
Authors: RHEE KI SOON , DUTSON THAYNE R. , SMITH GARY C. , HOSTETLER ROBERT L. , REISER RAYMOND
Published: August 2006

The relationships of marbling level (eight levels from “Moderately Abundant” to “Practically Devoid”) and cooking to cholesterol content of beef longissimus muscle steaks were studied. Only raw steaks with “Practically Devoid” marbling contained significantly less cholesterol (wet basis) than did raw steaks with any of the other seven marbling scores. However, steaks cooked to an internal temperature of 60° or 75°C showed no significant differences in cholesterol content among any of the eight marbling groups. The cholesterol content of cooked steaks was 22–48% higher than that of raw steaks when cooked to 60°C and 38–65% higher when cooked to 75°C; cooking reduced the weight of each steak, thereby increasing the cholesterol content of the steak expressed as a percentage of the cooked weight.
Influence of Diafiltration, Lactose Hydrolysis and Carbon Dioxide on Enteropathogenic Escherichia coli in Camembert Cheese Made from Ultrafiltered Milk
Authors: RASH K. E. , KOSIKOWSKI F. V.
Published: August 2006

Double diafiltration with simultaneous partial fermentation of skim‐milk retentates reduced the buffering capacity of ultrafiltered retentates and suppressed the survival and growth of enteropathogenic E. coli (EEC) serotype 0124 in Camembert cheese made by ultrafiltration (UF) processes. Hydrolysis of lactose in ultrafiltered retentates did not increase starter culture activity against EEC 0124 survival and growth in UF Camembert cheese. Carbon dioxide suppressed EEC 0124 development in UF Camembert cheese along with the growth of the normal ripening microflora necessary for cheese production.
Sugar Composition and Flavor Quality of High Sugar (Shrunken) and Normal Sweet Corn
Authors: REYES FELIX G. R. , VARSEVELD GEORGE W. , KUHN MARTHA C.
Published: August 2006

Soluble sugar composition of the corn kernel in a shrunken (high sugar) variety, ‘Xtra Sweet 77′, and a normal sweet variety, ‘Jubilee’ was determined after freezing a corn‐on‐cob product at two levels of commercial harvest maturity by HPLC and enzymic methods of analysis. Sucrose, glucose and fructose were found in measurable amounts by both methods. The less mature sample of either variety contained the higher level of each sugar, at a sucrose:glucose:fructose ratio of approximately 15:1:1 in ‘Jubilee’ and 20:1:1 in ‘Xtra Sweet 77′. Sensory evaluation showed ‘Xtra Sweet 77’ which contained nearly twice the total sugars of ‘Jubilee’ to be sweeter. Sweetness differences between maturity samples within a variety were not significant, nor was there a consistent preference shown for the higher sweetness or overall quality of the ‘Xtra Sweet 77’ samples. Sensory perception of sweetness was most highly correlated with sucrose content.
Kinetics of Racemization of Amino Acid Residues in Casein
Authors: FRIEDMAN MENDEL , MASTERS PATRICIA M.
Published: August 2006

Exposing casein to alkali (0.1N NaOH at 65°C) partly racemized the amino acid residues. A plot of D/L ratios for seven amino acids versus time of treatment shows fast initial racemization rates that decrease after about 1 hr. A linear free energy relationship exists between racemization rates and inductive effects of amino acid side chains or R‐substituents (σ*). Kinetic studies over the temperature range 25–75°C yields activation energies (in Kcal/mole) for aspartic acid (20.8), phenylalanine (28.7), glutamic acid (32.5), and alanine (32.4). Racemization rates increase with hydroxide ion concentration but not with protein concentration. Acetylation of amino groups prevents lysinoalanine formation but not racemization, permitting studies which distinguish between effects of these two alkali‐induced reactions. Understanding principles that govern racemization should help in designing food processes that minimize undesirable, deteriorative changes in food proteins.
Kinetics of Ascorbic Acid Autoxidation as a Function of Dissolved Oxygen Concentration and Temperature
Authors: EISON‐PERCHONOK M. H. , DOWNES T. W.
Published: August 2006

The kinetics of ascorbic acid autoxidation was studied at pH 6.1 (μ= 0.08) using a buffered model system. Oxygen replenishment in the solution was accomplished by shaking the reaction vessel in a shaker water bath or by bubbling oxygen‐nitrogen gas mixtures through the solution. Using the former system, a second order rate constant of 58.19 ± 11.92 min−1 M−1 was calculated (45°C), Since the shaker bath did not assure oxygen replenishment and dissolved oxygen levels could not be varied, the latter system was developed. The second order rate constants in the gas mixture experiments ranged from 20.80 ± 2.28 min−1 M−1 (30°C) to 176 ± 6.93 min−1 M−1 (55°C). Activation energies measured under different conditions ranged from 9.47 to 16.43 kcal mole−1.
Cocobean Tissue Culture: Lipid Composition and Fatty Acid Metabolism
Authors: TSAI C. H. , WEN M. C. , KINSELLA J. E.
Published: August 2006

Cocoabean callus cultures were established and grew satisfactorily on an agar medium for more than 2 yr. Cell suspension cultures were initiated from the callus. The fresh weight of cells increased over 20‐fold in 14 days. The lipid content of callus and cells was 5.3 and 6.5%, respectively. The fatty acid composition of cocoa callus and cell suspension cultures resembled that of immature cocoabeans since they contained high amounts of linoleic acid. Stereospecific distribution of fatty acids in triglycerides from cocoa callus and cells was similar to that of ripe cocoabeans. Exogenous acetate and fatty acids were readily incorporated into lipids by cocoa cell suspension cultures. Exogenous stearic acid increased triglyceride content twofold but did not change fatty acid composition of triglycerides. Coconut water alone or in combination with sucrose also increased triglyceride content with a concomitant increase in oleic acid from 10% to 33% and a decrease in linoleic acid from 37% to 19%.
Production of Blue‐Fluorescent Pyrazines by A. parasiticus
Authors: BUCHANAN R. L. , HOUSTON W. M.
Published: August 2006

Aspergillus parasiticus NRRL 2999 did not produce aflatoxins on peptone‐mineral salts medium, but did accumulate blue‐fluorescent material having Rf's on thin‐layer chromatographic plates similar to aflatoxins B1 and B2. The blue‐fluorescent material was ultimately resolved into nine compounds. The four major compounds were tentatively identified by mass spectrometry as deoxyaspergillic acid, flavocol, deoxydehydroxymutaaspergillic acid, and 2‐hydroxy‐3,6‐di‐sec‐butylpyrazine, blue‐fluorescent pyrazines that have previously been isolated from other aspergilli. Evaluation of AOAC‐ recommended solvent systems for aflatoxin analyses indicated that diethyl ether/methanol/water (98:1:1) was the best TLC solvent system for separating aflatoxins from interferring fluorescent material. Pyrazine production was inversely related to carbohydrate content of the medium. Care should be taken in evaluating aflatoxin analyses of material with high protein and low carbohydrate levels.
Effect of Lye Peeling Conditions on Phenolic Destruction, Starch Hydrolysis, and Carotene Loss in Sweet Potatoes
Authors: WALTER WILLIAM M. , GIESBRECHT FRANCIS G.
Published: August 2006

‘Jewel’ sweet potatoes were peeled in a boiling, 10% NaOH solution using the following treatments: (1) 6‐min peel (6P); (2) 20‐min pre‐soak in water (55°C) followed by a 6‐min peel (20S); (3) 30‐min pre‐soak in water (80°C) followed by a 6‐min peel (30S); (4) 15‐min peel (15P). Tissue from the heat‐affected area was excised and analyzed for o‐dihydroxyphenols (DP) and carotene destruction and sugar formation. The data showed that roots peeled by 6P or 20S treatments could discolor as a result of the PPO‐DP reaction. Discoloration would not be found in 15P and 30S because both treatments are vigorous enough to inactivate the PPO system. Amylolytic enzymes are inactivated by all treatments except 6P. No carotenoid destruction was detected.
Use of Linear Logistic Model for the Analysis of Sensory Evaluation Data
Authors: NEWELL G. J.
Published: August 2006

A new procedure for the analysis of sensory evaluation data is discussed. This procedure involves the linear logistic model and does not require the use of any category scaling methods such as the 9‐point hedonic scale, but utilizes the ordinal nature of the data. This procedure is illustrated with data from sensory evaluation experiments.
Chemical Composition Studies on Winged Bean (Psophocarpus tetragonolobus) Tubers
Authors: DE LUMEN BENITO O. , REYES PILAR S.
Published: August 2006

To add data to the very limited information on winged bean tubers, samples from 26 varieties were analyzed for proximate analysis, tannin, trypsin inhibitor activity (TIA) and nonprotein nitrogen (NPN). The averages obtained were: crude fat, 0.96%, ash, 2.94%; acid detergent fiber, 16.56%; crude protein, 16.4%; carbohydrate, 57.72%; tannin, 5.32 mg/g tubers; trypsin inhibitor, 1033 TIU/g tubers. NPN constituted only a small percentage (16.2%) of the total nitrogen indicating that most of the nitrogen is protein. A significant proportion of NPN (76%) was ninhydrin positive, indicating free amino adds, peptides and possibly other amines. Tannin concentration was higher than those present in seeds. The presence of TIA necessitates heat processing before consumption.
Effect of Nitrite and Sorbate on Total Number of Aerobic Microorganisms in Chicken White and Dark Meat Patties
Authors: BUSHWAY ALFRED A. , FICKER NANCY , JEN CALVINA W.
Published: August 2006

The effects of nitrite, sorbate and combinations of these two ingredients plus salt on the number of aerobic microorganisms in chicken white and dark meat patties were examined. All patties were stored at 4–5°C for 12 days. Nitrite concentrations of 400 and 2500 ppm were effective in preventing bacterial growth in chicken white meat patties while 2500 ppm was required to prevent growth in dark meat. A reduction in bacterial growth (4–10 days) was demonstrated with 100 and 150 ppm nitrite in chicken white meat patties. Four hundred ppm nitrite reduced bacterial growth in dark meat patties for 6 days. In white meat patties, the use of sorbate (0.26%) in combination with nitrite (40 ppm) was as effective in reducing bacterial growth as higher concentrations of nitrite, salt (2.5%) alone or in combination with sorbate (0.26%) or nitrite (40 ppm) inhibited bacterial growth in both white and dark meat patties during the first 4–6 days of storage.
Evaluation of Lactic Acid Bacteria for Extending the Shelf Life of Shrimp
Authors: MOON NANCY J. , BEUCHAT L. R. , KINKAID D. T. , HAYS E. R.
Published: August 2006

Forty‐four strains of lactic acid bacteria (LAB) were tested for inhibitory activity against three strains of Pseudomonas, Vibrio parahaemolyticus and naturally occurring microflora on fresh deheaded shrimp. Cell‐free filtrates and cell suspensions of six strains of LAB were inhibitory to growth of Pseudomonas on agar lawns. Degree of inhibition depended upon medium used for cultivation of LAB prior to testing and the presence or absence of LAB cells on the test lawns. Filtrates were generally more inhibitory than cell suspensions. Certain strains of Streptococcus lactis and Lactobacillus casei inhibited rate of growth of Pseudomonas in broth culture. Neither LAB retarded development of microflora of iced shrimp stored at 5 and 12°C. L. casei may have had an inhibitory effect on rate of growth of V. parahaemolyticus on iced shrimp. Overall, data indicate that treatment of fresh shrimp with LAB to extend shelf life during storage on ice may not be practical.
Effect of Soaking and Cooking on the Oligosaccharide Content of Dry Beans (Phaseolus vulgaris, L.)
Authors: SILVA HUGO CANDIDO , BRAGA GILBERTO LEITE
Published: August 2006

The effect of cooking conditions commonly used in Brazilian homes was determined by measuring the oligosaccharide content (sucrose, raffinose and stachyose) of beans (Phaseolus vulgaris, L.) by thin‐layer chromatography. Soaking in water caused a small decrease in the oligosaccharide content of the beans and the relative amount removed was not proportional to the solubility of the sugars in water. Cooking of the whole seeds led to a larger decrease in oligosaccharide content, especially when large amounts of water were used.
Removal of Phenolic Compounds from Soy Protein Extracts Using Activated Carbon
Authors: HOW J. S. L. , MORR C. V.
Published: August 2006

Soy protein extracts were subjected to activated carbon and ion exchange process treatments to remove phenolic compounds that have been reported as being responsible for adverse color and flavor characteristics of soy protein products. Minimum equilibrium contact time, adsorption rate, and adsorption isotherm data were established for syringic, ferulic and p‐coumaric acids. HPLC data confirmed that both activated carbon and ion exchange processes effectively removed phenolic compounds from soy protein isolates and improved their flavor and color. Activated carbon treatment re‐ sulted in soy protein isolates with superior overall odor and flavor, but no improvement in bitter and astringent flavor descriptions. Both activated carbon and ion exchange treated laboratory soy protein isolates exhibited lower color intensity values than those for conventional laboratory isolate, but higher than those of commercial soy protein isolates. Ion exchange processing was more effective than activated carbon for improving the color of soy protein isolates.
Ascorbic Acid and Vitamin A Activity in Selected Vegetables from Different Geographical Areas of the United States
Authors: KLEIN B. P. , PERRY A. K.
Published: August 2006

Reduced ascorbic acid (RAA) and Vitamin A (carotenoid) contents of six vegetables obtained from six cities in the United States at two seasons of the year were determined. Mean RAA content (mg/100g) of cabbage was 45.2, carrots 7.8, celery 6.0, corn 6.5, onions 8.4, and tomatoes 15.3. Vitamin C in cooked cabbage was 22.1, corn 6.2, and onions 5.7 mg/100g. Mean vitamin A activity (I.U.) of carrots was 15,228, cabbage 114, celery 133, corn 219, and tomatoes 750. In cooked cabbage and corn, vitamin A content was 89 and 217 I.U., respectively. The RAA and vitamin A content of vegetables from the six geographical areas varied significantly. Vitamin concentrations were generally lower than tabulated values. Retention of RAA in cooked cabbage was 52%; in onions, 58%; and in corn, 98%. Vitamin A retention in cooked cabbage was 82%, and in cooked corn was 98%.
Behavior of Low Molecular Weight Organic Acids During Freeze Drying
Authors: GERO L. , SMYRL T. G.
Published: August 2006

The retentions of several low molecular weight organic acids (formic, acetic, propionic, lactic, n‐butyric and isobutyric) were measured during the freeze drying of model solutions in which dextran was employed as the dissolved solid. Acid retentions were found to increase with initial dextran content and with a decreasing rate of sample freezing. An increase in initial acid concentration was found to decrease the percent acid retained. Sample layer thickness and the presence of additional volatiles (ethanol and hexanol) were found to have very little influence on the degree of acid retentions.
Irradiation and Fumigation Effects on Flavor, Aroma and Composition of Grapefruit Products
Authors: MOSHONAS MANUEL G. , SHAW PHILIP E.
Published: August 2006

Effects were evaluated on grapefruit treated to meet quarantine restrictions against Caribbean fruit fly infestation. Differences were found in flavor of fresh sections, fresh juice, and aroma of peel oil when obtained from fruit irradiated with x‐rays, as compared with products from nonirradiated fruit. Flavor differences were found in all pasteurized juices from fruit irradiated at 50–60 krad. Vitamin C levels were significantly lower in juice from most irradiated fruit. Flavor differences were found in fresh and pasteurized juice from fruit treated with methyl bromide, and in pasteurized juice from fruit treated with ethylene dibromide. Aroma differences were found in peel oil from fruit treated with phosphine.
Effect of Micronizing Temperature on the Nutritive Value of Sorghum
Authors: SHIAU S. Y. , YANG S. P.
Published: August 2006

Micronization is a process of heat treatment of grains using infrared radiation followed immediately by processing in an extruding‐type roller mill. A laboratory model Pierce micronizer was used to process sorghum under three different temperatures: 102°, 250°, and 282°C. Sorghum processed at 250° had the highest starch availability value followed by sorghum processed at 282°C, sorghum processed at 102°, and raw sorghum. The extent of protein solubility was in decreasing order: raw, processed at 102°, processed at 250°, and processed at 282°. Increasing the temperature of the process destroyed more lysine. Animal study showed that a diet containing 15% protein from sorghum micronized at 250° and casein had a higher growth response than the diets containing raw sorghum or sorghums micronized at 102° or 282° C.
Deodorization of a Colorant Prepared from Red Cabbage
Authors: SAPERS G. M.
Published: August 2006

A process for preparing odor‐free colorant from red cabbage was developed. Anthocyanins in an acidified aqueous cabbage extract were adsorbed on Amberlite XAD‐7, water‐washed to remove residual cabbage odor, eluted with ethanol containing 0.1% HCl, and concentrated by evaporation. Optimal conditions for single stage batch contact and column deodorization were determined. Pigment recovery generally exceeded 90%. The stability, spectral, and colorant properties of the recovered pigments were not altered significantly by the process. Spent adsorbent could be regenerated by water washing without adversely affecting process efficiency or colorant performance.
Modification of the Sodium Hexametaphosphate Extraction‐Precipitation Technique of Rapeseed Protein Concentrate Preparation
Authors: THOMPSON L. U. , REYES E. , JONES J.D.
Published: August 2006

A previously reported method of preparing rapeseed protein concentrate (RC) involving 2% sodium hexametaphosphate (SHMP) was modified to reduce SHMP lost in the effluent, to produce a product with higher protein, lower phosphorous content and improved color close to that of rapeseed flour and promine D. Addition of 0.25% Na2S2O5 to the 0.25% SHMP extractant improved color but had little effect on flavor. Except for nitrogen solubility, whippaachieved the first two objectives. Double washing of precipitate with 50% alcohol or precipitation in 15 or 30% alcohol yielded RC with color close to that of rapeseed flour and promine D. Addition of 0.25% Na2S2O5 to the 0.25% SHMP extractant improved color but had little effect on flavor. Except for nitrogen solubility, whippability and viscosity, the functional properties and chemical scores of the improved RC's were similar to the control RC (2% SHMP).
Effect of Chilling‐Injury on Texture and Fungal Rot of Mangoes (Mangifera indica L.)
Authors: KANE O. , BOULET M. , CASTAIGNE F.
Published: August 2006

In this study we have considered the evolution of texture as determined by a puncture test and of the intensity of fungal rot in mangoes. Fruits were placed at room temperatures after 3 wk storage at 4° or 12°C under various humidity conditions. Observed differences in hardness (INSTRON) of the skin and the flesh appeared related to fruit ripening. Inducing chilling‐injury on fruits initially stored at 4°C accelerated softening after fruits were transferred at 20°C. Gradual humidification of ambient atmosphere reduced this phenomenon, especially by limiting water losses, thus maintaining cell turgescence. Susceptibility to fungal rotting increased with fruit softening. Fungi proliferation seemed more rapid on chilling‐injured batches. A clear relationship was evidenced between water losses and fungal development.
Quality Attributes of Fermented and Acidified Green Beans
Authors: KOZUP JOSEPH , SISTRUNK W. A.
Published: August 2006

A study was conducted with two styles and four blanch methods on green beans which were acidified with one of four organic acids or fermented. The beans were compared with conventional canned beans for selected quality attributes. Analyses showed that acidified and fermented beans were acceptable in color, firmness and flavor regardless of style, blanch or storage. The acidified and fermented beans were much firmer with less sloughing than conventional canned beans. Minor differences were noted in nutritive value of the beans. Panel ratings for flavor of acidified beans were not significantly different from the conventional canned beans except in fermented beans. Flavor differences in fermented beans were probably caused by flavor volatiles produced by the bacteria. Acidified and fermented beans should be suitable for many types of dishes prepared with green beans such as casseroles, salads, etc. as well as for salad bars.
Influence of Rapid Cooking Methods on the Survival of Trichinella spiralis in Pork Chops from Experimentally Infected Pigs
Authors: KOTULA A. W. , MURRELL K. D. , ACOSTA‐STEIN L. , TENNENT I.
Published: August 2006

Pork chops (1.3, 2.5 or 3.8 cm thick) cooked to an internal temperature of 17 or 77°C by conventional oven, convection oven or flat grill contained no motile trichinae, whereas chops cooked to 66°C sometimes contained motile trichinae. Chops cooked by either charbroil or deep fat fry and pretreated in a microwave oven sometimes had motile trichinae even after cooking to an end point of 77°C. Chops, which had been frozen for 18 hr at ‐23°C and were thawed by microwave to 0°C then deep fat fried to an end point temperature, sometimes had infectious trichinae as confirmed by tests with rats and mice. Additional research is underway to verify the thermal death times and temperatures for T. spiralis larvae.
Cholesterol and Fatty Acid Content in Three Species of Crab Found in the Northwest Atlantic
Authors: KRZYNOWEK JUDITH , WIGGIN KATE , DONAHUE PATRICIA
Published: August 2006

Three species of crab, deep‐sea red crab, Geryon quinquedens, rock crab, Cancer irroratus, and Jonah crab, Cancer borealis, were examined for sterol and fatty acid content in the cooked muscle. Cholesterol was the major sterol in all three species. The 20:5w3 was the predominant poly‐unsaturated fatty acid for all the crabs.
Accelerated Fermentation of Milk by Nitrosoguanidine Induced Mutans of Lactobacilli
Authors: SINGH JASJIT , CHOPRA A. K.
Published: August 2006

Selected nitrosoguanidine (NTG) mutants of Lactobacillus bulgaricus and L. casei produced appreciably higher acidities and a noticeable increase in proteolytic activity as compared to the parent cultures. Combination of these NTG‐induced mutants with Streptococcus lactis and S. cremoris showed enhancement in the biochemical performance, thereby exploring the possibility of utilizing these variants in the manufacture of milk products.
Effect of Chlorinated Wash Water on Vibrio cholerae in Oyster Meats
Authors: MOTES MILES L.
Published: August 2006

Live oysters exposed to seawater artificially contaminated with Vibrio cholerue, El Tor, Inaba, in a closed system for 18 hr were harvested, shucked, sampled and placed into blower tanks containing 25 and 50 ppm chlorine for 5‐ and 10‐min intervals in each tank. Regardless of chlorine concentrations encountered during the blowing process, V. cholerae MPNs of oyster meats sampled after the prescribed contact period were essentially equivalent to those of oysters sampled at the end of the 18‐hr exposure period. Chlorination of the water used in blower tanks did not eliminate V. cholerae, El Tor, Inaba, organisms from oyster meats.
Fate of Pigments and Phytate During Isolation of Protein from Defatted Glandless Cottonseed Flour
Authors: CHOI Y. R. , LUSAS E. W. , RHEE K. C.
Published: August 2006

In sequentially extracting proteins from defatted glandless cottonseed flour with water, salt (5% NaCl) and alkali (0.2% NaOH) solutions, high concentrations of yellow pigments resulted in watersoluble isolate (WSI), while much of the dark‐brown pigments and phosphorus were found in alkali‐soluble isolate (ASI) and small amounts of pigments in salt‐soluble isolate (SSI). The major protein fractions of WSI and SSI contained small amounts of sugar and pigments and no phosphorus, while that of ASI contained high levels of bound sugar, dark‐brown pigments and phosphorus. Yellow pigments were preferentially bound to small molecular weight proteins, but dark‐brown pigments were bound to large protein molecules.
Effect of Auger‐ and Press‐Type Mechanical Deboning Machines on Selected Characteristics of Mechanically Deboned Poultry
Authors: MAST M. G. , Th. UIJTTENBOOGAART G. , GERRITS A. R. , DeVRIES A. W.
Published: August 2006

Selected chemical, functional, textural, and sensory properties were evaluated for mechanically deboned poultry (MDP) prepared from three auger‐type (Paoli, Beehive, and Yieldmaster) and one press‐type (Protecon) mechanical deboners. Protecon MDP, prepared without a preliminary grinding of the in‐going raw material, contained slightly larger intact muscle fibers than MDP from the auger‐type machines. Although variation occurred among the four meats, no significant differences (P7>0.05) were observed in their composition. Differences existed in the emulsifying capacity, emulsion stability, and waterholding capacity of the meats; however, all were successfully used in the preparation of acceptable frankfurters. Frankfurters prepared from Protecon or Beehive MDP were generally firmer, as determined by shear tests and sensory evaluations.
Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of Hams
Authors: HAND L. W. , TERRELL R. N. , SMITH G. C.
Published: August 2006

Fifteen bone‐in hams were injected with curing solutions (five treatments) in which sodium chloride (NaCl) was completely (100%) or partially (50%) replaced with equivalent ionic strengths of either potassium chloride (KCl) or lithium chloride (LiCl). Sodium‐containing additives were replaced with potassium‐containing additives in four of the treatments. Curing solutions made with LiCl had the lowest pH value (P<0.05); those made with KCl (100% or 50%) had the highest (P<0.05) pH value. Use of KCI (100% or 50%) numerically increased salometer values of curing solutions about 5° above those values for controls. Curing solutions made with LiCl (100%) had salometer values that were about 11° to 14° lower than controls. Hams in which NaCl was completely (100%) or partially (50%) replaced by use of KCI had the most (P<0.05) off‐flavor. Because of its toxicity, LiCl is not GRAS approved and we do not recommend its use, but its use in this study resulted in sensory values that more closely approximated those achieved with NaCl than did use of KCl.
Antioxidants in Restructured Beef/Pork Steaks
Authors: CHASTAIN M. F. , HUFFMAN D. L. , HSIEH W. H. , CORDRAY J. C.
Published: August 2006

The effects of added antioxidants on restructured combination (50:50) beef‐pork steaks were studied. Steaks were formulated to contain 20% fat and 0.75% salt. Antioxidants used at a 0.02% level (based on fat content of meat) were butylated hydroxyanisole (BHA), tertiary butyl hydroquinone (TBHQ), and a combination of BHA and TBHQ. Cooked steaks were evaluated for sensory properties and overall acceptability, initially and after 4, 8, 12, 16, an 20 wk of freezer storage. Steaks were also evaluated after the various storage times for 2‐thiobarbituric acid (TBA) values, subjective color by panel evaluation, objective color with the Hunter color difference meter, tensile strength, shear value and cooking loss. Flavor and overall acceptability were significantly better in treated samples as compared to control samples. BHA was more effective in protecting color and TBHQ was more effective in protecting flavor (P<0.05). All treated samples showed lower TBA values than control samples (P<0.05).
Effects of Heating System, Temperature and Rate of Heating on Sensory Characteristics of Beef
Authors: BRADY PAMELA L. , PENFIELD MARJORIE P.
Published: August 2006

Sensory scores for appearance and texture of oven‐roasted beef semitendinosus were compared with those of samples heated in glass tubes in a water bath. Roasts heated in 93 and 149°C ovens appeared to be less done and were moister than water bath samples heated at comparable rates. Samples heated to 60°C in both systems appeared to be less done and were moister and less mealy than samples heated to 70°C. Few differences in sensory scores for textural parameters were attributed to heating system, endpoint or heating rate. Correlations between scores for intact roasts and objective measurements for the small samples were not always of the same direction or strength as were the relationships between scores and objective values for roast samples.
Effect of d1‐α‐Tocopherol on Antibotulinal Effectiveness of Sodium Nitrite in Bacon
Authors: TANAKA NOBUMASA
Published: August 2006

It has been proposed that d1‐α‐tocopherol be added to bacon to reduce the formation of nitrosamines upon frying. The effect of d1‐α‐tocopherol on antibotulinal properties of bacon formulated with sodium nitrite was tested. The bacon was made with 0 or 0.9% sucrose and 0, 500 or 1,000 ppm d1‐α‐tocopherol. Each slice was inoculated with heat‐shocked spores of Clostridium botulinum types A and B, then incubated at 27, 25 or 23°C in vacuum packages. Gassy samples were assayed for botulinum toxin as they occurred. The addition of d1‐α‐tocopherol up to 1,000 ppm did not retard the antibotulinal properties of 120 ppm sodium nitrite in bacon.
Microencapsulation of Bacterial Cell‐Free Extract to Produce Acetic Acid for Enhancement of Cheese Flavor
Authors: BRAUN S. D. , OLSON N. F. , LINDSAY R. C.
Published: August 2006

A cell‐free extract (CFE) of Gluconobacter oxydans was encapsulated in milkfat, and used to generate acetic acid from ethanol as a means of enhancing flavor in foods, such as cheese. Factors affecting the activity of the CFE were evaluated to establish conditions that would allow gradual synthesis of acetic acid in milkfat microcapsules. Optimum pH for conversion of ethanol to acetic acid was 8.3. A pseudo Km and Vmax were determined as 7.6 ± 10‐3 M and 55 μmol/1‐min, respectively. Concentrations of acetic acid in microcapsules with the highest level of encapsulated CFE increased gradually over 40 hr to 75 μg/ml of capsules during incubation at 22°C. No measurable acetic acid was produced from appropriate controls.
Dietary Fiber in Spanish Fruits
Authors: VIDAL‐VALVERDE CONCEPCIÓN , HERRANZ JOSEFA , BLANCO INMACULADA , ROJAS‐HIDALGO ENRIQUE
Published: August 2006

The dietary fiber, cellulose, hemicellulose, lignin and pectic substances of 21 fruits have been determined. For some of these fruits several varieties and different degrees of ripeness have been considered. The contents of these compounds ranged between 0.2– 2.75% for dietary fiber, 0.06–1.8% for cellulose, 0.00–0.86% for hemicellulose, 0.06–0.5% for lignin and 0.12–1.28% for pectic substances. In some cases the dietary fiber can be affected by the fruit variety. Plantain increased in dietary fiber, hemicellulose and pectic substances content with increased ripening, while no change in cellulose and a decrease of lignin content were observed.
Effects of Dehulling on Phytic Acid, Polyphenols, and Enzyme Inhibitors of Dry Beans (Phaseolus vulgaris L.)
Authors: DESHPANDE S. S. , SATHE S. K. , SALUNKHE D. K. , CORNFORTH D. P.
Published: August 2006

Effects of dehulling on phytic acid; trypsin, chymotrypsin, and α‐amylase inhibitory activities; and tannins of ten cultivars of dry beans (Phaseolus vulgaris L.) were investigated. Phytic acid content of whole beans ranged from 1.16‐2.93%. Dehulling significantly increased the phytic acid content of beans (range 1.63‐3.67%). Dehulling also increased trypsin, chymotrypsin, and α‐amylase inhibitory activities of the beans. Tannin contents of whole and dehulled beans ranged from 33.7‐282.8 and 10.0‐28.7 me. catechin equivalent/100g beans, respectively. Removal of seed coats lowered the tannin content of beans by 68–95%. Tannins were not detected in white seeded cultivars of Sanilac, Great Northern, and Small White. Dehulling significantly improved the in vitro digestibility of bean proteins.
A Solid State Fermentation System for Production of Ethanol from Apple Pomace
Authors: HANG Y. D. , LEE C. Y. , WOODAMS E. E.
Published: August 2006

A solid state fermentation system for the production of ethanol from apple pomace with a Montrachet strain of Saccharomyces cerevisiae is described. The yields of ethanol varied from about 29g to more than 40g per kg of apple pomace, depending on the samples fermented. Separation of up to 99% of the ethanol from spent apple pomace was achieved with a rotary vacuum evaporator. The results of this study indicate that the alcoholic fermentation of apple pomace might be an efficient method of alleviating waste disposal problems with the concomitant production of ethanol.
Effects of Various Treatments on the Quality of Salt‐Stock Pickles from Commercial Fermentations Purged with Air
Authors: COSTILOW R. N. , UEBERSAX M.
Published: August 2006

Large scale commercial trials were conducted of various treatments to be used for preventing sporadic softening of pickles due to air‐purging of natural fermentations. A total of 220 cucumber fermentations located at 9 different stations and 8 pickle manufacturing companies were studied. Seven different treatments were tested which involved either limitation of oxygen in the brines for 1 or 2 days after brining or addition of potassium sorbate to brines to inhibit the development of molds. Good quality salt‐stock pickles were found in all tanks examined of all treatments. However, the addition of 3 lb of potassium sorbate per 1000 gal of tank volume (˜0.035%) to acidified (0.05% acetic acid) brine and constant air‐purging resulted in salt‐stock with the lowest incidence of all types of bloater (hollow pickle) damage.
Influence of the Extrusion Shear Environment on Plant Protein Texturization
Authors: HOLAY S. H. , HARPER J. M.
Published: August 2006

The effects of total nominal shear strain, apparent shear rate, shear stress in the die, and an integral temperature‐time history function on textured soy protein properties were studied. These variables are independent of extruder size and can potentially serve as machine independent correlating factors. Correlation models showed that increasing shear strain and temperature‐time in the screw tended to enhance cross‐linking between protein molecules, while increasing shear through the die tended to disrupt the linkages. Moisture probably increases the mobility of the protein species which could improve cross‐linking and reduced density while increasing water absorption.
Arrhenius Kinetics as Applied to Product Constituent Losses in Ultra High Temperature Processing
Authors: SWARTZEL K. R.
Published: August 2006

Product constituent losses in ultra high temperature processing were examined with Arrhenius kinetics. An iteration procedure was utilized to develop time‐temperature relationships for tubular heating systems. After introduction of the time‐temperature relationship into the Arrhenius equation integration was performed to yield relationships representing product constituent losses. Time‐temperature conditions for a direct system required to achieve the same losses were determined. A unique condition developed where direct and indirect systems may be designed having equivalent losses, independent of activation energies. An example is demonstrated utilizing whole milk heated by commercially available direct and indirect systems. Losses in five constituents were investigated for fifteen different indirect heating conditions. The mathematical uniqueness of the equivalence is examined.
Gel Characteristics—Structure as Related to Texture and Waterbinding of Blood Plasma Gels
Authors: HERMANSSON ANNE‐MARIE
Published: August 2006

Heat induced denaturation and aggregation of plasma protein solutions were studied by low shear viscometry and turbidity measurements. The microstructure of blood plasma gels was evaluated by scanning electron microscopy (SEM). Relationships between gel structure, texture, and waterbinding properties of blood plasma gels prepared under various conditions such as different heating temperatures, pH and protein and salt concentrations were investigated. Generally, it was found that the degree of elasticity and waterbinding properties decreased with an increasing degree of random aggregation of the protein gel network. The degree of aggregation increased with increasing protein and salt concentration and decreasing pH from 9 to 6. With increasing heating temperature from 77° C to 92° C, a partial disruption of the gel structure due to local aggregation phenomena was demonstrated by SEM micrographs.
Production of Fungal α‐Galactosidase and Its Application to the Hydrolysis of Galactooligosaccharides in Soybean Milk
Authors: CRUZ RUBEN , PARK YONG K.
Published: August 2006

Production of extracellular α‐galactosidase of Aspergillus oryzae was induced remarkably well by the addition of soybean carbohydrate to culture medium. Addition of stachyose or raffinose induced slight production. Soybean carbohydrate, stachyose, and raffinose also served well for the synthesis of invertase. Maximum hydrolysis of p‐nitrophenyl‐α‐D‐galactopyranoside (PNPG) by the enzyme occurred at pH 4.0, and optimum temperature for hydrolysis of PNPG was 50° C. The enzyme seemed to be stable from 30‐50° C. The mixture of α‐galactosidase and invertase totally hydrolyzed raffinose and stachyose at 50° C, pH 4.0 in 2 hr. The mixed preparation of the enzyme substantially hydrolyzed galactooligosaccharides in soybean milk at 50° C, pH 6.3 in 2 hr.
Amino Acid and Elemental Contents of Lima Bean Seed
Authors: MEREDITH F. I. , THOMAS C. A.
Published: August 2006

A study was conducted with 17 cultivars of lima beans whose seed coat color was white, green or speckled and whose cotyledon color was white, green and mixed. Kjeldahl nitrogen, 17 amino acids and 8 elements were determined in the seed. The lima bean was found to be a good source of most amino acids except for the essential amino acid methionine, which was the limiting amino acid. Seven elements were supplied at an RDA level of 10% or better. No significant differences in the amino acids or the 8 elements were found among cotyledon or seed coat color. However, differences were found among cultivars.
On the Minimal Water Activity for Growth of Staphylococcus aureus
Authors: CHIRIFE JORGE , VAAMONDE GRACIELA , SCARMATO GRACIELA
Published: August 2006

S. aureus strains ATCC 6538 P, C‐243, S‐6, and 196 E were unable to grow at 35°C in brain heart infusion, pork extract or beef extract media in which the water activity was adjusted to 0.837—0.839 with sodium chloride. These results are different from some literature reports which indicated that S. aureus could grow at aw 0.83—0.84. Possible reasons for the differences in the minimal aw reported to be required for growth of S. aureus are discussed.
Discrepancies of the Davis Method in Estimating Hesperidin Content in Orange Juice
Authors: SMOLENSKY DORA C. , VANDERCOOK CARL E.
Published: August 2006

The Davis method for estimating hesperidin in orange juice was shown to give results which were highly dependent upon reaction time, wavelength and sample preparation methods. The indicated hesperidin values obtained by the published method (5 min reaction time) were 10% higher than after 10 min with a corresponding standard curve. Hesperidin values were lower when the absorbance was measured at 360 nm (maximum for hesperidin chalcone) than at 420 nm (Davis procedure). All samples treatments to reduce pulp content tended to lower the results as compared with whole juice. The effects were greater when the absorbance was measured at 360 nm than 420 nm.
Low‐Molecular Weight Components in Sarcoplasm Promoting the Color Formation of Processed Meat Products
Authors: OKAYAMA T. , ANDO N. , NAGATA Y.
Published: August 2006

Possible endogenous components having a promoting effect on the color formation of processed meat products were identified from two subfractions, B and C, in the low‐molecular weight sarcoplasm fraction. Thin‐layer chromatography indicated that subfraction B contained GSH, ATP and IMP, while subfraction C contained IMP and ribose. The presence of GSH and IMP in subfraction B was confirmed by the ultraviolet absorption spectra. GSH promoted the color formation and the decomposition of nitrite in both aqueous model and meat systems. The promoting effect was remarkable in the former system. ATP, IMP and ribose enhanced CFA when added with GSH to the meat system. This suggests that the combined action of these identified endogenous components contribute to the color formation of processed meat products in the rapid curing process.
Effect of Alkaline Treatment of Soy Protein on Sulfur Amino Acid Bioavailability
Authors: KELLY R. , ROBBINS  , BALLEW JEFFREY E.
Published: August 2006

Racemization of amino acids and crosslinking appear to be at least partly responsible for decreased quality of alkali‐treated proteins. Cystine is thought to be one source of the dehydroalanine residue of lysinoalanine. Thus, the lower quality of alkali‐treated soy protein may also be due to cystine destruction. Results demonstrated that severe alkaline treatment reduced total sulfur amino acid bioavailability by 71%, the histidine bioavailability by 80%. It was concluded that the decrease in sulfur amino acid bioavailability was the result of decreased efficiency of utilization rather than cystine destruction, since the magnitude of the decrease was similar to that observed for histidine, an amino acid not chemically altered by alkaline treatment.
Acidified Bulk Storage of Snap Beans and Peas
Authors: M.BASEL RICHARD
Published: August 2006

Peas and snap beans that were stored by acidified storage at a pH of 1.2—1.6 with hydrochloric acid for 4 mo had good quality. Blanched peas and snap beans had better quality than unblanced products. Blanching prevented the leaching of starch in the case of peas and pectin in the case of snap beans. The cultivar “Sugar Grey Sugar’after acidification changed color from green to red due to the presence of leucoanthocyanins. Therefore “Sugar Grey Sugar’would not be suitable for this kind of storage. Acidified storage does not employ a heat treatment to kill microorganisms or inactivate enzymes. Acidified storage is one possible intermediate storage technique to delay final processing of snap beans and peas.
Volatile Flavor Sulfur and Nitrogen Constituents of Brassica rapa L.
Authors: HASHIMOTO SEIJI , MIYAZAWA MITSUO , KAMEOKA HIROMU
Published: August 2006

The volatile flavor constituents of Brassica rapa L. var laciniitolia Kitamura and Brassica rapa L. subvar Hiroshimana Kitamura have been investigated by a combination of chromatographic and spectioscopic methods. These volatile oils possess a characteristic pungent odor and taste. A total of 14 sulfur and nitrogen compounds were identified positively, including 4 isothiocyanates, 3 nitriles, 2 methylthio isothiocyanates, 4 methylthio nitriles and 1 sulfide.
High Performance Liquid Chromatographic Determination of Carbohydrates in Raw and Cooked Vegetables
Authors: MARTIN‐VILLA CARMEN , VIDAL‐VALVERDE CONCEPCION , ROJAS‐HIDALGO ENRIQUE
Published: August 2006

The soluble sugar contents of 17 raw and cooked vegetables were determined by TLC and HPLC. In general, the soluble carbohydrate content of vegetables is low. For raw materials the highest content was found in carrot, red cabbage, egg plant, green bean and leek. Upon cooking the glucose, fructose and total sugar contents decrease and this diminution is more drastic in the case of frying. The amount of sucrose, except in the case of carrot, egg plant and green bean, increases with cooking. The maltose content of the broad bean increases in the culinary process.
Acidification Requirements for Home Canned Combinations of Tomatoes and Low‐Acid Ingredients
Authors: DIVITO A. M. , SAPERS G. M. , PHILLIPS J. G.
Published: August 2006

Alternative methods of estimating acidification requirements for home canned high‐acid foods comprising combinations of tomatoes with low‐acid ingredients were compared with forty representative products. Acidification estimates were based on recipe specifications, titration data, predictions made with a regression equation derived from a quadratic model, and predictions derived from a worst case analysis of the model. The last method resulted in satisfactory pH reductions (0.2‐0.3 unit) even with products having pH values close to 4.6. Acidification recommendations based on the worst case analysis are given for eight categories of high‐acid combination products.
Thiamin Content of Freshly Prepared and Leftover Italian Spaghetti Served in a University Cafeteria Foodservice
Authors: KHAN MAHMOOD A. , KLEIN BARBARA P. , LEE FEN VICTORIA
Published: August 2006

This study was undertaken to determine the effect of preparation and service, particularly reheating methods, on the thiamin content of freshly prepared and leftover Italian spaghetti in a university cafeteria foodservice. The processes studied include hot steam‐table holding, 4 wk of frozen storage, and reheating by microwave and conventional ovens. No significant losses occurred in thiamin content of the Italian spaghetti after hot‐holding, freezing, microwave or conventional reheating. Thus it can be concluded that the thiamin losses of Italian spaghetti prepared and served in cafeteria‐style foodservices are not significant.
Effect of Blade Size for Mechanically Tenderizing Beef Rounds
Authors: MANDIGO ROGER W. , OLSON DENNIS G.
Published: August 2006

Nine inside beef rounds of USDA Good grade were divided into thirds and randomly assigned to one of three treatments: control (c), mechanically tenderized with 1.9 mm blades (1.9) and mechanically tenderized with 3.2 mm blades (3.2). Raw and cooked proximate composition, thaw and cooking loss percentage, Instron Warner‐Bratzler Shear (WBS) values, and sensory panel evaluations were determined. Steaks were oven‐roasted to an internal temperature of 70°C. No significant differences (P<0.05) due to mechanical tenderizing or between 1.9 and 3.2 treatments for raw proximate analysis, thaw loss, cooking loss, WBS yield peak force and distance or sensory juiciness and flavor were demonstrated. A highly significant (P<0.01) improvement in tenderness was found due to mechanically tenderizing. The 3.2 mm blade treatment was found to have significantly higher initial and overall tenderness scores than the 1.9 mm blade treatment. The 3.2 mm blades are recommended as they improve tenderness and at the same time may provide additional strength to prevent occassional bent needles.
Effect of pH and of Succinylation on the Water Retention Properties of Coagulated, Frozen and Thawed Egg Albumen
Authors: GOSSETT PATRICIA WONG , BAKER ROBERT C.
Published: August 2006

Egg albumen was modified to improve water retention properties of the coagulated, frozen and thawed product. Albumen was found to contribute more to expressible moisture (%EM) of coagulated whole egg mixture than yolk. For frozen and nonfrozen treatments, albumen (pH gt; 9.5) reduced %EM in both the coagulated albumen and whole egg mixtures made with pH‐adjusted albumen. Succinylated albumen (≤0.2% g anhydridelg albumen) reduced %EM for frozen and nonfrozen treatments. Albumen at pH 10.5 and 11.0 required less time to attain an equivalent cook value than at pH 7.0,8.0,9.0, and 10.0.