bluuebunny/crossref_metadata_2025 huggingface dataset:
Strawberry Fruit Softening: The Potential Roles of Polyuronides and Hemicelluloses
Authors: HUBER D. J.
Published: August 2006

Polyuronides and hemicelluloses derived from ethanol powders or cell walls of strawberry (Fragaria × ananassa, Duch. Dover) receptacle tissue were examined to determine if these wall polymers might be involved in the softening of this fruit. Throughout maturation and ripening, total polyuronides increased on a per fruit basis although as a percentage of ethanol powder they remained constant. Gel‐filtration chromatography confirmed that polyuronide solubility was not correlated with extensive enzymic hydrolysis, an observation consistent with the fact that D‐galacturonanase (polygalacturonase) activity was not detected in strawberry fruit. The sugar composition of alkali‐soluble wall polymers showed little change throughout development. However, changes occurred in the molecular weights of these polymers during ripening.
Stability and Gel Strength of Frankfurter Batters Made with Reduced NaCl
Authors: WHITING R. C.
Published: August 2006

A detailed examination of fat emulsification and water‐binding capacities in frankfurter batters and the cooked batters' textural responses to lowered levels of added sodium chloride was conducted. In response surface analyses of water and fat exudations and gel strength with varying compositions of fat, water, meat, and salt, the area of maximum stability decreased and moved toward a higher fat content when the salt was reduced from 2.5 to 1.5%. Gel strength increased with increasing content of lean meat and decreased with lowered salt levels. When salt, pH, chopping temperature, and cooking temperature were varied from the standard conditions, water exudate was generally affected first and most intensely while the gel strength was second. Fat release did not occur until more extreme conditions were encountered.
Addition of Phosphates, Proteins, and Gums to Reduced‐Salt Frankfurter Batters
Authors: WHITING R. C.
Published: August 2006

Reducing the added salt levels in frankfurter batters from 2.5 to 1.5% decreased water binding aoilities. Gel strength was less affected and fat release least affected. Tripolyphosphate and pyrophosphate were very effective at levels of 0.1% in restoring the water binding and gel strength. The effectiveness of these phosphates was nearly identical although they have opposing effects on batter pH. Soy isolate and rennet‐treated, calcium‐reduced dried skim milk improved the batters when added at 1 and 3%. Additions of alginate or especially xanthan gums (0.1‐0.3%) improved the water binding but were very detrimental to the gel strength.
Emulsion and Storage Stabilities of Emulsions Incorporating Mechanically Deboned Poultry Meat and Various Soy Flours
Authors: THOMPSON L. D. , JANKY D. M. , ARAFA A. S.
Published: August 2006

The stability of emulsions formulated with mechanically deboned poultry in combination with various levels (10%, 15%, 20%, and 25%) of rehydrated vegetable protein flour (VPF), 50% protein; soy concentrate flour (SCF), 70% protein; or soy isolate flour (SIF), 90% protein were determined. VPF emulsions had significantly better emulsion stability than those with SCF or SIF. Flour type had no effect on storage stability (2‐thiobarbituric acid values, tensile strength, dominant wavelength, or sensory evaluation); however, SIF emulsions had significantly higher microbiological counts than emulsions incorporating VPF or SCF. Rehydrated flour level had no effect on stability with the exception of higher tensile strength values at lower rehydrated flour levels.
Composition of Flours from Samoan Breadfruit
Authors: WOOTTON MICHAEL , TUMAALII FAALE
Published: August 2006

Flours from the pulp of seven varieties of breadfruit (Artocarpus altilis) at various stages of maturity were prepared and analyzed. Crude protein content ranged from 2.90–5.08%, crude fat from 0.80–1.93%, crude fiber from 2.87–6.56%, ash from 1.90–4.08%, total sugars from 10.0–31.8%, and starch from 53.4–75.7% depending on variety and stage of maturity. Fructose was the predominant sugar in less mature fruits, becoming less so in comparison to glucose and sucrose as maturation progressed. The proportion of unsaturated to total fatty acids in the lipid component varied between varieties from 41–64%. Observed levels of iron, sodium, phosphorus, calcium, and potassium may be significant in a nutritional sense.
Identification of 3,5‐Diisobutyl‐1,2,4‐trithiolane and 2‐lsobutyl‐3,5‐diisopropylpyridine in Fried Chicken Flavor
Authors: HARTMAN GUY J. , CARLIN JAMES T. , HWANG SHY‐SHIUAN , BAO YONGDE , TANG JIAN , HO CHI‐TANG
Published: August 2006

3,5‐Diisobutyl‐1,2,4‐trithiolane and 2‐isobutyl‐3,5 ‐diisopropylpyridine were identified in the volatiles isolated from fried chicken. The identifications were confirmed by organic synthesis. Mechanisms for the formation of these two compounds in fried chicken flavor are discussed.
Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality
Authors: LERICI C. R. , PINNAVAIA G. , ROSA M. DALLA , BARTOLUCCI L.
Published: August 2006

Different osmotic solutions, with or without low quantities of added NaCl, were tested to evaluate their effects on the characteristics of the osmosed apples (chosen in our experiences as a fruit “model”). Water loss and water activity of final product were affected not only by the aw of the osmotic agent but also by the gain of solids in the sample. At the same time of treatment, solid gain depended on chemical composition of the syrups and the shape of the samples. Addition of small quantities of NaCl to osmotic solutions increased the driving force of the drying process.
Determination of Chlorophylls in Kiwi Fruit and Their Changes during Ripening
Authors: FUKE YOKO , SASAGO KENJI , MATSUOKA HIROATSU
Published: August 2006

Chlorophylls were separated into a and b compounds by thin‐layer chromatography and determined using a dual‐wavelength chromato‐scanner. A linear relationship existed in the range 0.1‐1.0 μg for chlorophyll a (chla) and 0.1‐0.7 μg for chlorophyll b (chlb). The recoveries of chia and chlb when added to kiwi fruit were 79.4% and 99.5%, respectively. Total chla+ chlb contents of four cultivars of kiwi fruit (Abbott, Bruno, Hayward and Monty) were 2000‐3000 μg/ 100g at the beginning of growth, but decreased to about 1000 μg after four months. This decrease was mainly due to a decrease in chla. Total chlorophyll content decreased gradually during post‐harvest ripening.
Changes in Mitochondrial Properties During Low Temperature Storage of Apples
Authors: LIN T.‐Y. , SHEWFELT R. L. , WILKINSON R. E.
Published: August 2006

Mitochondria were isolated from ‘Cortland’ and ‘Winesap’ apples stored at 90% RH and either 1° or 5°C. Respiratory control ratios of mitochondria isolated from ‘Nured Winesap’ apples stored at 5°C were consistently lower than from those stored at 1°C. Succinoxidase and Ca +2 ATPase activity was higher in mitochondria of ‘Cortland’ apples stored at 1°C. Large increases were observed in mitochondrial Ca +2 uptake after 4 wk storage of ‘Nured Winesap’ apples at 5°C and after 1 wk storage of ‘Cortland’ apples at 1°C. Although no symptoms of chilling injury were observed in the tissue of either cultivar, the mitochondrial response suggested chilling resistance in ‘Nured Winesap’ apples and chilling sensitivity in ‘Cortland’ apples.
Continuous Gel Formation by HTST Extrusion‐Cooking: Soy Proteins
Authors: KITABATAKE N. , MÉGARD D. , CHEFTEL J. C.
Published: August 2006

The continuous production of gels of high moisture content is carried out by extrusion‐cooking, with a residence time of 30‐100 sec, using soy protein isolate as a model ingredient. The hot viscous extrudate can be collected in a mold, and gels upon cooling. The best texture characteristics are obtained with protein and water concentrations of 18 and 80% (wet basis), respectively, and extrusion temperatures of 150‐160°C. The effects of acidification, addition of NaCl, CaCl2 or sucrose on gel texture are investigated. Extrusion‐prepared soy gels melt reversibly upon further heating (120°C) and withstand frozen storage. Their texture and micro‐structure are compared to those of soy gels prepared by conventional batch heating at 100‐120°C.
Studies on the Effect of Ethanol on Thermal Denaturation of Soybean Globulins by Differential Scanning Microcalorimetry
Authors: GROZAV E. K. , DANILENKO A. N. , BIKBOV T. M. , GRINBERG V. Ya. , TOLSTOGUZOV V. B.
Published: August 2006

Scanning microcalorimetry has been used to study the effect of ethanol on thermal denaturation of soybean globulin fraction (SBGF) at pH 6.7 in the range of protein and ethanol concentrations from 0.4 to 4% and from 0 to 3.2M, respectively. The denaturation temperatures of the SBGF components decreased linearly with the increase of ethanol concentration. The specific denaturation enthalpy of SBGF did not depend upon protein and ethanol concentrations. A direct correlation between the slope of the dependence of denaturation temperature on ethanol concentration and the ratio of the square of denaturation temperature and the specific denaturation enthalpy of these proteins was shown.
Effects of Gamma Irradiation on Proteins and Fatty Acids of Soybean
Authors: HAFEZ YOUSSEF S. , MOHAMED ALI I. , SINGH GURBAX , HEWEDY FAWZY M.
Published: August 2006

Two hundred grams of soybean seeds (moisture contents of 7.4, 15.3, 22.5, and 30.5%) were irradiated at dose levels of 0, 1, 5, 10, 20, 40, 60, 80 and 100 KGy using Cobalt‐60 source. Radiation dose of 100 KGy caused a decrease in the percentage of nitrogen solubility from 80.3 to 67.2, 80.3 to 57.8, and 68.1 to 48.8 when deionized H2O, 0.6M NaCl, and 0.2M Cacl2 were used as solvents, respectively. Inhibition of 71% of lipoxygenase activities, 25.4% trypsin inhibitor activities, and 16.7% chymotrypsin inhibitor activities were found when the soybean seeds were irradiated at 100 KGy.
Dynamic Rheological Properties of Cake Batters Made from Chlorine‐Treated and Untreated Flours
Authors: NGO WENDY , HOSENEY R. C. , MOORE W. R.
Published: August 2006

When cake batters prepared with chlorine (Cl2)‐treated and untreated flours were heated in the Rheometrics Dynamic Spectrometer (RDS), elasticity G′ increased between 90°C and 100°C for the Cl2‐treated sample and not for the untreated sample. Therefore, at 100°C, the batters prepared with Cl2‐treated flours had a much higher G′ than the batter prepared from untreated flours. Flour‐water systems prepared with Cl2‐treated and untreated flours showed no difference in G′. This inferred that there was an interaction with at least one formula ingredient. Defatting both Cl2‐treated and untreated flours did not alter the RDS results.
Implication of Muscle Alkaline Proteinase in the Textural Degradation of Fish Meat Gel
Authors: MAKINODAN YASUO , TOYOHARA HARUHIKO , NIWA EIJI
Published: August 2006

Unlike the actomyosin paste, white croaker meat paste showed poor elastic gel when heated around 60°C. The hydrolysis of muscle protein by muscle proteinase was observed in the poor gel. There are at least four kinds of proteinases in white croaker muscle: cathepsin D, neutral proteinase, calpain and alkaline proteinase. Among them only alkaline proteinase could act at pH of meat paste and around 60°C. Above facts confirmed the previous work that the heat‐stable alkaline proteinase is probably implicated in the textural degradation of fish meat gel around 60°C.
Continuous Restructuring of Mechanically Deboned Chicken Meat by HTST Extrusion‐Cooking
Authors: MÉGARD D. , KITABATAKE N. , CHEFTEL J. C.
Published: August 2006

The continuous restructuring of mechanically deboned chicken meat (MDM) was attempted using twin‐screw extrusion‐cooking at high moisture contents (50‐80%), high temperatures (ca 150°C), short residence times (30‐240 sec) and low pressures (below 6 bars). The hardness, cohesiveness and water‐holding capacity of the nonexpanded moist extruded samples are optimal and resemble those of meat‐loaf when 10‐20% wheat flour or pregelatinized corn starch are added to MDM. Incorporation of 25% soy protein isolate gives a solid gel matrix containing dispersed meat particles. Scaling up this process could lead to the continuous production of simulated meat chunks or slices for use in canned or frozen dishes.
Macro and Micro Minerals from Selected Muscles of Pork
Authors: MARCHELLO M. J. , SLANGER W. D. , MILNE D. B.
Published: August 2006

Ten individual muscles (Semimembranosus, Semitendinosus, Biceps femorus, Gluteus medius, Longissimusu muscle, Psoas major, Serratus ventralis, Supraspinatus, Infraspinatus, and Triceps brachii) from 10 pork carcasses were removed and analyzed for selected minerals. Individual muscles contained relatively large quantities (mg/100g) of K, Na, P and Mg with smaller amounts of Ca, Cu, Fe, Mn, and Zn but varied between muscles with differences of one‐ to twofold. Semimembranosus had lesser amounts of Ca, Cu, Fe, and Mn than any other muscle studied. In general, the mineral content of leg, loin, and shoulder were different. The shoulder muscles had a greater quantity of Fe and Zn present in their muscles than leg or loin.
Effect of Salt, Sugar and Storage Time on Microbiological, Chemical and Sensory Properties of Chinese Style Dried Pork
Authors: KUO J.C. , OCKERMAN H.W.
Published: August 2006

A Chinese dried pork product was manufactured with combinations of 15, 22.5, and 30% sugar and 0.5, 1.5, and 2.5% salt and evaluated for microbiological, chemical and sensory properties at 0, 7, 14, and 21 days of storage. Aerobic and anaerobic plate counts and TBA values increased during storage with the high sugar and salt combination resulting in the least microbial growth. No major rancidity problems developed. A 30% sugar and 2.5% salted product resulted in the highest panel flavor scores when evaluated by a group of panelists from the Orient.
Composition, Physicochemical and Functional Properties of Reference Whey Protein Concentrates
Authors: MORR C. V.
Published: August 2006

Four reference whey protein concentrates (WPCs) were prepared from pasteurized and nonpasteurized acid casein whey and Cheddar cheese whey using ultrafiltration/diafiltration and spray drying processes. The WPCs exhibited comparable composition, protein solubility and PAGE and reverse phase HPLC properties. Major differences were observed in the viscosity and foaming properties of the reference WPCs as a function of pH. The WPCs generally produced higher foam expansion but lower viscosity and stability values than for liquid egg white protein. The findings were discussed in terms of the need for additional, fundamental knowledge of the physicochemical structure and reactivity of whey proteins to understand the reasons for their poor functional performance.
Influence of Temperature, NaCI, and pH on the Growth of Aeromonas Hydrophila
Authors: PALUMBO SAMUEL A. , MORGAN DONNA R. , BUCHANAN ROBERT L.
Published: August 2006

Growth of clinical isolates of Aeromonas hydrophila at various temperatures, pH values, and salt levels was studied in BHI broth. A majority of the isolates grew at 4‐5°C and 42°C, and all grew equally well over the range 20‐35°C. At 28°C, most isolates could tolerate 4% NaCl, while at 4°C only a limited number grew in 3% NaCl. Similarly, isolates could better tolerate acidic conditions when cultured at 28°C as compared to 4°C. These data suggest that it is likely that A. hydrophila strains associated with human gastroenteritis are capable of growing in foods at refrigeration temperatures currently considered adequate for preventing the growth of foodborne pathogens.
In Situ Determination of Apparent Thermophysical Properties of a Composite Slab Undergoing Transient State Heat Transfer
Authors: BHOWMIK SANTI R. , HAYAKAWA KAN‐ICHI
Published: August 2006

A method was developed to determine the thermophysical properties of a two layered composite slab whose one exposed surface was subjected to a known temperature history and whose other surface to convective and radiative heat exchange. The physical properties to be determined were the thermal conductivity and diffusivity of one of the two layers and the contact conductance between the two layers, the coefficient of convective surface heat transfer, and the absorbtivity of thermal radiation energy applicable to one exposed surface of the slab. The developed method was used to determine property values of the insulated wall of a still retort.
Thermal Analysis of the Freezing of Ice Cream Brickettes by the Finite Element Method
Authors: CINDIO B. DE , IORIO G. , ROMANO V.
Published: August 2006

An unsteady‐state theoretical analysis of the cooling of a large cross‐section ice cream brickette is presented, to model the hardening process required for handling and storage purposes. The material physical properties, i.e. heat conductivity and thermal capacity, are considered temperature dependent, according to available experimental data on a vanilla ice cream. The material is assumed to be macroscopically homogeneous, in the sense that the phase change is simulated by adoption of effective physical properties. The bidimensional differential equations governing the process have been solved numerically using the finite element method, which is extremely powerful for defining optimal design criteria and process control strategies. Results are presented and discussed for different external heat transfer conditions.
Creep/Recovery Behavior of Oil‐Water Emulsions: Influence of Disperse Phase Concentration
Authors: GLADWELL N. , RAHALKAR R.R. , RICHMOND P.
Published: August 2006

The rheological (creep/compliance) behavior has been studied for a series of soya oil (soybean oil)‐water emulsions with the disperse phase (oil) concentration ranging from 20% to 70%. The compliance response was due to three mechanisms: instantaneous elastic, retarded elastic and viscous flow. It was necessary to postulate the presence of two retardation processes to account for the Theological behavior. As the oil concentration was increased, the emulsions became more elastic, with the instantaneous elastic mechanism becoming more dominant. In the non‐linear region, the viscous flow was more dominant, with the emulsions becoming less elastic with increasing shear stress. The results are rationalized in terms of the breaking and reforming of bonds in the network like coagulation structure.
Changes in Connective Tissue Histology in Freeze‐Thaw Cycled and Refrigerated Pork Liver
Authors: STRANGE ELIZABETH D. , DAHMS MATTHEW P. , BENEDICT ROBERT C. , WOYCHIK JOHN H.
Published: August 2006

Alterations in the connective tissue of pork liver during storage were examined histologically. The connective tissue outlining the lobule of pork liver was apparently unaltered during refrigerated storage (R‐S), but showed extensive crimping or waviness during freeze‐thaw (F‐T) cycling. Intralobular connective tissue (reticulin) disappeared during R‐S but was still visible after six F‐T cycles. The existence of a proteolytic enzyme active against Type III collagen at refrigerator temperatures but irreversibly inactivated by freezing was postulated.
Measurement of Veal Color by Fiber Optic Spectrophotometry
Authors: SWATLAND H. J.
Published: August 2006

Fiber optic spectrophotometry was used to measure the color of pectoralis profundus, diaphragm, transversus abdominis and adductor muscles in the carcasses of nine veal calves raised commercially for the production of white veal. Blood hemoglobin levels measured before slaughter were correlated with absorbance in the transversus at 1 hr postmortem (r = 0.72, P < 0.05 at 540 nm), but this relationship was obscured by 24 hr postmortem. Pectoralis, diaphragm and adductor increased in paleness between 1 hr and 24 hr postmortem (P < 0.01) as muscle pH declined. In the adductor at 24 hr, pH was correlated (P < 0.01) with absorbance at 10 nm intervals ranging from r = 0.75 at 580 nm to r = 0.91 at 700 nm. The effects of postmortem changes in pH should be taken into account when measuring the paleness of veal.
Particle Size of Water Insoluble Tomato Solids Measured by Laser Instrumentation
Authors: GETCHELL R. N. , SCHLIMME D. V.
Published: August 2006

Particle size distributions of tomato paste and catsup water insoluble solids (WIS) were measured using an instrument based on laser light‐scattering principles. Materials and procedures employed are described and examples of WIS size distributions and surface areas are shown.
Effect of Temperature on the Serum Viscosity of Tomato Juice
Authors: CARADEC P.L. , NELSON P.E.
Published: August 2006

Tomato juice was canned and exposed to processing temperatures of 82°C., 102°C and 112°C. Serum viscosity was measured after 30, 60, and 120 min at each temperature. Heat treatment affected serum viscosity. A temperature of 82°C applied for 2 hr resulted in a 17‐30% loss of serum viscosity depending on the cultivar. Treatment at 112°C applied for 2 hr caused 67‐82% loss, again depending on the cultivar.
Changes in Grape Seed Phenols as Affected By Enzymic and Chemical Oxidation in vitro
Authors: OSZMIANSKI JAN , SAPIS JEAN‐C , MACHEIX JEAN‐J
Published: August 2006

An in vitro oxidation system containing all the phenolic compounds of an extract of grape seeds and phenol oxidases (catechol oxidase from grapes and laccase from grey mold of grape Botrytis cinerea) was used to determine the effects of enzymic oxidation on seven phenolic compounds: gallic acid, (+)‐catechin; (‐)‐epicatechin and four procyanidins, dimers of (+)‐catechin and (‐)‐epicatechin units. HPLC determinations showed that there was considerable depletion of phenolic compounds in the extract by both enzymes since the quantities of all the compounds fell during enzymic oxidation. When a pure chemical oxidation was compared, the decrease was very much slower.
Factors Affecting Enterotoxin Production by Thermonuclease Positive Streptococcus faecium IF‐100 Isolated from an Infant Food
Authors: BATISH V. K. , CHANDER HARISH , RANGANATHAN B.
Published: August 2006

Among the different media tested for optimal production of enterotoxin by Streptococcus faecium IF‐100, trypticase soy broth was the best for maximal enterotixin production by Streptococcus faecium IF‐100 at 37°C after 8 hr incubation in agitated cultures. The pH optimum was 8.0. Although addition of 1% casamino acid enhanced enterotoxin production, yeast extract did not affect enterotoxin production appreciably. Dextrose, at 0.5%, was inhibitory towards enterotoxin production. Production of enterotoxin was also inhibited by addition of acridine orange, suggesting possible involvement of some extra chromsomal factor in the production of this metabolite in S. faecium IF‐100. A supplemented medium for maximum enterotoxin production is described.
In Vivo Digestibility of Insoluble Collagen from Bovine Tendon as Influenced by the Inhibition of Gastric Acid Secretion
Authors: REUTERSWÄRD ANITA LASER , FABIANSSON STEFAN
Published: August 2006

Insoluble collagen (bovine Achilles tendon), gelatin and meat were each mixed with whole egg protein (about 50% of the nitrogen) and fed to rats. True digestibility was evaluated after inhibiting gastric acid secretion with omeprazole. Insoluble collagen, supplemented with small amounts of essential amino acids, was also given but without inhibiting gastric acid secretion. Egg protein was fully digested and not affected by inhibition. The true digestibility of insoluble collagen/egg was 85%, corresponding to 71% true digestibility for insoluble collagen alone. This was significantly lower than the value of 95% obtained for insoluble collagen without inhibiting gastric acid secretion. True digestibilities for gelatin/egg were 99% and meat/egg 98%. Inhibition of gastric acid secretion thus did not affect digestion of gelatin and meat.
Effect of Subprimal Fabrication and Packaging Methods on Palatability and Retail Caselife of Loin Steaks from Lean Beef
Authors: MILLER M. F. , DAVIS G. W. , RAMSEY C.B.
Published: August 2006

Eighty subprimals were fabricated from 20 pairs of beef strip loins from lean (fat thickness, 0.2‐0.4 cm) US Standard and US Good carcasses. Three vacuum packaged (VP) and one dry aged treatments were randomly assigned to short loin sections of each carcass. Steaks from VP intact and VP not‐reassembled subprimals were rated highest in overall appearance and eating quality. Dry aging reduced retail caselife, produced greater shrinkage and trim losses and lower overall satisfaction ratings by panelists. Precutting subprimals into steaks followed by VP aging tends to decrease retail caselife (especially if steaks are reassembled) and decrease juiciness and tenderness.
Weight Loss and Sensory Attributes of Temperature Conditioned and Electrically Stimulated Hot Processed Pork
Authors: REAGAN J. O. , HONIKEL K. O.
Published: August 2006

The effects of different electrical stimulation (ES) and conditioning systems on various attributes of postmortem pork muscle were investigated, using three hot boning systems (HB/11oC–5 hr; HB; 17oC– 3 hr; HB/ES– 1hr) and two cold boning systems (CB/controls; CB/ ES–24 hr). After each treatment, the cuts were vacuum packaged and chilled to 3oC. The loin, top ham, bottom ham and knuckle of each were evaluated. Only the knuckle was not affected by processing treatment. The three hot boning systems produced cuts with significantly lower purge values in two‐thirds of the cuts. CB/ES–24 hr resulted in high levels of purge, high cook losses and low sensory ratings for juiciness. Hot processed cuts were either equal to or superior to the conventionally processed cuts in every trait evaluated.
Moisture Isotherms for Uncooked Meat Emulsions of Different Composition
Authors: MITTAL G. S. , USBORNE W. R.
Published: August 2006

The equilibrium moisture content of meat emulsions was obtained at different temperatures and fat‐protein ratios. Various models were modified after considering the model constants as functions of product temperature and fat‐protein ratio. These models were then fitted to predict the major portion of the isotherms. All models except one provided an adequate fit to the experimental data. The heat of de‐sorption/sorption decreases with increase in moisture content and approaches a constant value.
Storage of Morwong (Nemadactylus macropterus Bloch and Schneider) in Combinations of Polyphosphate, Potassium Sorbate and Carbon Dioxide at 4o C
Authors: STATHAM JO A. , BREMNER H. ALLAN , QUARMBY ANTHONY R.
Published: August 2006

Combinations of potassium sorbate and polyphosphate, in conjunction with vacuum or modified atmosphere packaging, were assessed for their preservative effects on morwong fillets (pH 6.75) stored at 4°C. Vacuum packaged and/or frozen fillets were used as comparisons for microbiological and taste panel analysis. A combination of potassium sorbate, polyphosphate and 100% CO2 was the most effective packaging regime. Potassium sorbate on vacuum packaged fish was more effective than a 100% CO2 atmosphere alone. Polyphosphate had no apparent additional effect on fillets stored under vacuum with or without potassium sorbate.
Effect of Composition on the Flow Properties of Egg Powders
Authors: LAI CHRISTOPHER C. , GILBERT SEYMOUR G. , MANNHEIM CHAIM H.
Published: August 2006

Flow properties of two classes of egg powder were studied. Whole egg with corn syrup and salt (CEP) exhibited better flow properties than whole egg powder (WEP). Free‐flowing characteristics of both powders decreased with increased temperature. Moisture content was found to have significant affect on the flowability of CEP, but not WEP, at level as low as in the (B.E.T.) monolayer region [Brunauer et al. (1938), JACS 60: 309]. Lipid, on the other hand, was shown to be the dominant factor in preventing easy flow of WEP. This was related to the presence of surface lipid that contributed to the cohesiveness between particles.
Preparation of Cooked Egg White, Egg Yolk, and Whole Egg Gels for Scanning Electron Microscopy
Authors: WOODWARD S.A. , COTTERILL O.J.
Published: August 2006

Cooked egg white, egg yolk, and whole egg gels, fixed with glutaraldehyde or unfixed, were frozen at ‐ 35°C or at ‐ 95°C and freeze‐dried. Alternatively, unfrozen gels fixed with glutaraldehyde, os‐mium‐thiocarbohydrazide‐osmium, or osmium‐tannic acid‐uranyl acetate were dehydrated in ethanol and critical point‐dried from carbon dioxide. Egg yolk and whole egg gels were defatted. Freeze‐dried and critical point‐dried gels were examined by scanning electron microscopy. Freezing and freeze‐drying introduced artifacts due to ice crystal damage, with egg white gels distorted most, and egg yolk gels distorted least. Gels fixed only by glutaraldehyde shrank by 50% during critical point drying. Further fixation by osmium tetroxide and uranyl acetate stabilized gels against shrinkage. Removal of fat from egg yolk and whole egg was essential for observation of protein matrices.
Preservation of Concentrated Cheese Whey by Combined Factors
Authors: KANTEREWICZ ROSA J. DE , CHIRIFE JORGE , LAGARDE ETHEL AMATO DE
Published: August 2006

Concentrated sweet whey (about 100g solids/100g water), produced in the dairy industry as a preliminary step to spray drying, was stabilized against microbial spoilage by a combination of a slight reduction of water activity (aw), lowered pH, and addition of potassium sorbate, thus avoiding the drying operation. The whey so obtained could be stored for up to 3 months at 30°C without bacterial or mold deterioration.
Liquid Chromatographic Analysis of Sugars and Mannitol in Cabbage and Fermenting Sauerkraut
Authors: HUGHES A. , LINDSAY R.C.
Published: August 2006

High‐performance liquid chromatography was used to measure concentrations of fructose, glucose and sucrose in several cultivars of cabbage as well as residual sugars and mannitol in sauerkraut. Cabbage cultivars contained from about 3.0‐6.0% total sugars, and glucose was the most abundant sugar in entire cabbage heads. All sugars in a selected commercial tank of fermenting sauerkraut were depleted after 4 wk. However, total sugar concentrations to 0.8% were found in a variety of commercial sauerkraut samples. Mannitol accumulated early in fermentations, but concentrations in sauerkraut decreased during latter stages of holding (through 18 wk) before processing.
Precooked Corn Flour for Venezuelan Arepa Preparation: Characterization of Particle Size Fractions
Authors: CUEVAS R. , PADUA M.R. de , PAREDES G. , ORTEGA C.
Published: August 2006

Commercial precooked corn flour (used for Venezuelan arepa preparation) was sieved into fractions using a Ro‐tap shaker. Particles 297 μm thick had the highest consistency. Particles 354 μm thick had the longest stability, their yellow color value (Hunter) was the smallest, and arepas made from them had the highest elasticity. Sedimented volumes were greater for particles 297 μm thick and coarser. Functional properties, evaluated by trained judges, were better for fractions with sizes between 297 and 420 μm. Regression analysis showed that particles between these sizes are the best suited for Venezuelan arepa preparation.
Factors Affecting Water Uptake in Milled Rice
Authors: METCALF S. L. , LUND D. B.
Published: August 2006

Water uptake in milled rice kernels was measured as a function of soaking condition, pretreatment (steaming at 107°C for 15 min), and variety. Soaking conditions included water to rice ratio (280g water/ g dry rice solids (drs) and 0.55g water/gdrs), temperature (50°C and 90°C), and presence of solutes (salt, sucrose and/or glyceryl monostearate). Time constants, determined from an empirical equation, indicated water uptake was reduced by limited water, low temperature, or the presence of solutes (salt and/or sugar). Water uptake was enhanced when glyceryl monostearate was present in 0.55g water/gdrs and by steaming prior to soaking with sucrose present in 0.55g water/gdrs. Steaming broadened the DSC endotherm but did not cause gelatinization.
Calculation of Required Hold Time of Aseptically Processed Low Acid Foods Containing Particulates Utilizing the Ball Method
Authors: DAIL ROBERT
Published: August 2006

Analytical solutions for conduction heat transfer into infinite slab and infinite cylinder were manipulated to give heating equations for a cube and a finite cylinder. Calculated values of j and fh from these equations were substituted into Ball's formula to calculate required hold time for low acid foods containing particulates. This simplifies the calculations normally involved and eliminates the requirement of a computer. However, the method has a limited range of application due to assumptions made in the derivation of Ball's Formula. The assumptions of Ball's Formula relative to aseptic systems are discussed, and a sample calculation is included.
Isolation, Purification, and Characterization of Lipase Isoenzymes from a Technical Aspergillus niger Enzyme
Authors: HÖFELMANN M. , HARTMANN J. , ZINK A. , SCHREIER P.
Published: August 2006

A qualitative screening revealed the occurrence of lipase, esterase, protease, amylase, endo‐1,4‐β‐D‐glucanase, xylanase, pectinmethylesterase, polygalacturonase, catalase, β‐D‐glucosidase and β‐D‐galactosidase activities in the technical Aspergillus niger enzyme under study (Lipase 2212 D, Röhm). The isolation and purification of lipolytic activities were performed by combination of DEAE‐Trisacryl M ion exchange chromatography, Sephadex G 50 gel filtration and hydrophobic chromatography using Phenylsepharose CL‐4B. The individual purification steps were checked by specific enzyme visualization in ultrathin agar gels after ultrathin‐layer isoelectric focusing (UIEF). Two UIEF homogeneous lipase isoenzymes (I and II) were isolated and characterized by the following parameters: isoelectric points (I: 4.0; II. 3.5); molecular weights (I: 31000 daltons; II: 19000 daltons); carbohydrate contents (I: 6%; II: 9%) and compositions; pH optima (I, II: 5‐6); substrate specificities and various effectors.
Metabolites of Eurotium Species, Their Antioxidative Properties and Synergism with Tocopherol
Authors: ISHIKAWA YUKIHIRO , MORIMOTO KYOZO , HAMASAKI TAKASHI
Published: August 2006

Natural antioxidants and synergists for tocopherol (Toc) have been isolated as acetone or ethyl acetate extracts from mycelial mats or culture broth of Eurotium species. The acetone extract, eluted stepwise with benzene and ethyl acetate by silica gel column chromatography, gave fractions that were synergistic with Toe. However, the benzene fraction appeared better because it was highly soluble in oil and did not change the color and taste of the oil. The metabolites in the benzene fraction differed in the various Eurotium species in their composition in respect to known metabolites with antioxidative activity.
Inhibition of Clostridium perfringens by Naphthoquinones
Authors: AULIK J. L. , SIEDLER A. J.
Published: August 2006

The minimum inhibitory concentrations (MICs) of several naphthoquinones (NQ) were determined in the presence or absence of nitrite (NO2−) against various strains of Clostridium perfringens. In fluid thioglycollate medium, MICs ranged from 70–100 ppm for 2‐methyl‐1,4‐NQ (menadione), 200–280 ppm for 1,4‐NQ, 180–250 ppm for 1,2‐NQ, >500 ppm for several water‐soluble derivatives and 100–300 ppm for NO2−. Using a type B strain in homogenized meat medium, MICs were 670 ppm for menadione, 620 ppm for 1,4‐NQ and 770 ppm for NO2−. Nitrite, menadione and 1,4‐NQ exhibited comparable and additive rather than synergistic inhibition. Some NQ compounds may have potential as partial nitrite substitutes subject to safety evaluation.
Dietary Fiber and Other Constituents of Some Tongan Foods
Authors: HOLLOWAY W.D. , MONRO J.A. , GURNSEY J.C. , POMARE E.W. , STACE N.H.
Published: August 2006

Components of dietary fiber (soluble nonstarch polysaccharide, pectin, hemicellulose, cellulose and lignin), water, energy, protein, lipid and starch were measured in banana, breadfruit, cassava, coconut, mango, pawpaw, plantain, sweet potato, taro and Pacific yam, all from the Pacific Island Kingdom of Tonga. The Tongan foods were generally higher in dietary fiber than New Zealand foods, consistent with the hypothesis that dietary fiber is an important factor contributing to a lower incidence of certain gastrointestinal disorders in Tonga, than in New Zealand.
Microbiological and Toxicological Aspects of Fermentation of Castor Oil Seeds for Ogiri Production
Authors: ODUNFA S. AYO
Published: August 2006

The microorganisms involved in the fermentation of castor oil bean for ogiri production were isolated and characterized. The most predominant microorganism was Bacillus subtilis. Other species were B. licheniformis, B. megaterium and B. firmus. All the Bacillus species were proteolytic and were capable of fermenting castor oil seeds and producing the characteristic ogiri aroma in pure cultures. The optimum pH for growth of the three major isolates was 7‐8 while the optimal temperatures were 30oC for B. subtilis and B. megaterium and 45oC for B. firmus. Toxicological evaluation of the fermented product by chicken embryo bioassay showed that the initial toxicity of the beans decreased significantly but was not completely eliminated.
Essential Elements, Cadmium and Lead in Fresh and Canned Corn (Zea mays L.)
Authors: LOPEZ ANTHONY , WILLIAMS H. L. , COOLER F.W.
Published: August 2006

The content of 16 essential elements and cadmium and lead was determined in fresh and canned corn (Zea mays L.) by atomic absorption spectrophotometry. Samples were taken during the canning process to determine where changes in element content occurred. The content of each sample was compared statistically to other samples taken within the process. RDAs and estimated safe and adequate daily dietary intake values as well as percent retention values were calculated. Element retention, excluding chloride and sodium, ranged from 43% to 98%.
Crude Protein, Minerals, and Total Carotenoids in Sweet Potatoes
Authors: PICHA DAVID H.
Published: August 2006

Crude protein and mineral content in six sweet potato cultivars and total carotenoids in four orange‐flesh cultivars after different storage treatments were determined. On a fresh weight basis, crude protein between cultivars ranged from 1.36‐2.13 g/100g, phosphorus from 38‐64 mg/100g, potassium from 245‐403 mg/100g, calcium from 20‐41 mg/100g, magnesium from 13‐22 mg/100g and total carotenoids from 5‐11.5 mg/100g. Carotenoids slightly increased after curing and short term storage at either 7o, 15.6o, or 26.6oC. Centennial contained the most protein, phosphorus, magnesium, and carotenoids of all cultivars. Travis contained the lowest amount of protein, phosphorus and potassium, but more carotenoids than Jewel or Jasper.
Quality and Nutritional Changes in Frozen Breaded Shrimp Stored in Wholesale and Retail Freezers
Authors: GATES KEITH W. , EUDALY JACKIE G. , PARKER AMANDA H. , PITTMAN LAURA A.
Published: August 2006

Chemical, microbiological, and sensory changes were monitored in breaded fantail shrimp held in upright and coffin style freezers at two retail markets and in a large warehouse freezer. Quality and nutritional changes in a test lot of shrimp were followed for 13 months. Significant sensory deterioration can be detected as early as 3 ‐ 4 months after production when shrimp are stored in a retail freezer. Minimum retail freezer temperatures reached ≤‐20°C between 1% and 36% of the monitored days and had daily temperature variations of 12 ‐ 18°C. Storage at the wholesale level below ‐20°C with maximum daily temperature variations of 2 ‐ 3°C proved to be an effective method to maintain the quality of frozen shrimp for at least 13 months of storage.
Heat Transfer During Brining of Cuartirolo Argentino Cheese
Authors: LUNA JULIO A. , BRESSAN JUAN A.
Published: August 2006

The heat transfer which occurs during the brining of Cuartirolo Argentino cheese is mathematically modelled as a conduction process. The thermal diffusivity of the cheese was determined experimentally and shown to agree with the value calculated from thermal conductivity, density and heat capacity measurements. The theoretical and experimental temperature profiles in the time and spatial domains showed good agreement, thus demonstrating the applicability of the proposed model.
Air Drying Bacon Slices to Reduce aw: An Anti‐Clostridial Alternative to Sodium Nitrite
Authors: KONSTANCE R. P. , PANZER C. C.
Published: August 2006

Low temperature air drying studies were conducted on bacon slices to determine the practicality and effectiveness of this method for reducing water activity (aw) as an anti‐clostridial alternative to sodium nitrite. Isotherms were developed to determine the extent of moisture removal required to achieve aw= 0.92 or lower; these levels have been found to inhibit C. botulinum. Drying to these levels of inhibition can be accomplished in approximately 1.75 hr. Drying rates are significantly affected by air temperature, air flow rate, and slice overlap. Experimental data indicate drying can be accomplished with no substantial change in product quality.
Effect of Poly‐ and Pyrophosphates on the Natural Bacterial Flora and Inoculated Clostridium sporogenes PA 3679 in Cooked Vacuum packaged Bratwurst
Authors: MOLINS R. A. , KRAFT A. A. , WALKER H. W. , OLSON D. G.
Published: August 2006

Survival and growth of inoculated Clostridium sporogenes PA 3679 and of natural aerobic and anaerobic bacterial flora were studied in cooked, vacuum packed bratwurst containing 0.5% phosphates during refrigerated (5°C) and subsequent temperature abuse storage (24°C). Sodium acid pyrophosphate (SAPP), sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and sodium polyphosphate glassy (SPG) were tested. No significant bacterial inhibition by any phosphate was observed during refrigerated storage, nor was there appreciable growth in the control bratwurst. However, SAPP significantly inhibited aerobic and anaerobic bacteria (including C. sporogenes) upon temperature abuse, followed in effect by TSPP and STPP. Cooking to 65.5°C helped retain antimicrobial properties of phosphates to some extent. Enzymatic hydrolysis of phosphates is postulated as a major factor in loss of antimicrobial properties of phosphates in processed meats.
Chemical Treatment and Process Modification for Producing Improved Quick‐Cooking Rice
Authors: SMITH D. A. , RAO R. M. , LIUZZO J. A. , CHAMPAGNE E.
Published: August 2006

Quick‐cooking rice was produced by soaking raw, white, long grain rice in a 1% aqueous sodium citrate and calcium chloride solution (50:50) at 50°C for 15 min. The soaked sample was cooked in an autoclave at 121°C for 3 min and freeze‐dried to 20% moisture followed by convective air‐drying to a final moisture of 12%. Nutrient analysis of the rice chemically treated and dried by a combination of both methods contained maximum amounts of thiamin (2.0 μg/g), niacin (27.4 μg/g), and iron (25.1 μg/g). The rehydrated sample, prepared by boiling the rice in water at 100°C for 5 min, received high sensory scores.
Growth and Toxin Production by Clostridium botulinum in Model Acldified Systems
Authors: TSANG NORA , POST LAURIE S. , SOLBERG MYRON
Published: August 2006

TPGY medium was acidified to pH 4.20, 4.60, 5.00 and 5.40 with acetic or citric acid. The media were inoculated with spores from three strains of C. botulinum type A, B or E. Growth, pH, and toxin production under anaerobic conditions were monitored for 8 wk. Spores of C. botulinum types A and B were incapable of outgrowth and toxin production at pH 4.60 or below when incubated at 35°C. Spores of C. botulinum type E were capable of growth and toxin production at 26°C in citric acid acidified systems at pH 4.20. Growth and toxin production were not detected below pH 5.00 when acetic acid was used.
Irradiation of Meat for the Production of Fermented Sausage
Authors: Dickson J. S. , Maxcy R. B.
Published: August 2006

Fermented sausage was prepared from batter which had been processed with gamma radiation to reduce the microflora. Doses up to, 500 Krad reduced the total aerobic bacteria in commercial batter up to 2.2 log cycles. Irradiation reduced the coliform and staphylococci counts to levels that minimized public health concern after fermentation. These reductions allowed the use of a lower inoculum and a longer fermentation. The reductions shifted the percent inoculum relative to the total population from 1% in the controls to 70% in the 500 Krad samples, and the shift in population resulted in a more uniform fermentation and final product.
Effects of Sodium Hydroxide and Selected Inorganic Phosphates on the Characteristics of Reduced Sodium Meat Emulsions
Authors: KNIPE C. L. , OLSON D. G. , RUST R. E.
Published: August 2006

The effects of adding sodium hydroxide (NaOH), separately or in combinastion with various inorganic phosphates, on meat emulsion characteristics were studied. In comparing the addition of either NaPP or NaOH, 0.075% NaOH resulted in a higher raw emulsion pH and greater solubilized protein than 0.30% NaPP, but NaPP resulted in a more stable emulsion. The combination of 0.075% NaOH and 0.30% NaPP resulted in a soluble protein level less than when the ingredients were added individually and only slightly higher than if neither were present. The addition of NaOH (at 1 part NaOH to 4 parts phosphate) decreased cooked yields. With NaAPP and NaPP, NaOH reduced yields below that of the control.
Selected Nutrient Content of Beef Longissimus Muscle Relative to Marbling Class, Fat Status, and Cooking Method
Authors: Berg P. T. , Marchello M. J. , Erickson D. O. , Slanger W. D.
Published: August 2006

Five ribs (IMPS 103) within each marbling class (practically devoid, traces, slight, small, modest and moderate) were analyzed for nutritional and cooking effect. Subjective marbling classification was effective in categorizing beef for dry matter, fat, protein and caloric density. Steaks were cooked with fat removed or left on either by broiling or microwave exposure. Broiled samples generally had more protein, and less fat and calories. Within cooking method, fat on steaks generally resulted in greater sample weight retention, less protein, less calories, more cholesterol, and higher dry matter. Cholesterol content was greatest in steaks with practically devoid marbling and lowest in steaks with modest and moderate marbling. Each subsequent marbling class added less than 10 Kcal/100g (“as is basis”). There was a small loss in calories available for consumption as a result of the cooking process.
Cholesteryl Linoleate Oxidation in Freeze‐Dried Model and Beef Systems
Authors: SEO C. W. , KING JAMES T.
Published: August 2006

An attempt was made to determine lipid oxidation by measuring the oxidative loss of cholesteryl linoleate in a freeze‐dried model system and in a meat system. In the model system containing cholesteryl linoleate (lg), cobalt chloride (10 ppm) and cellulose (24g), there was a direct relationship between the loss of Cholesteryl linoleate and pentane production, an index of lipid oxidation during storage. As the pentane production increased rapidly, the cholesteryl linoleate concentration decreased accordingly. However, in the meat system, the loss of cholesteryl linoleate extracted by isopropanol was not evident throughout the storage period while a significant amount of pentane was produced. Therefore, this method was suitable for following the oxidative rancidity for the model system but not for the meat system under the experimental conditions of the present study.
Initial Sensory Evaluation of Bing Cherries Treated with Low Doses of Gamma‐Radiation
Authors: O'Mahony M. , Wong S. Y. , Odbert N.
Published: August 2006

Bing cherries from California were given low postharvest doses of gamma radiation (60‐80 Krads) and were compared with nonirradiated controls during a period 3‐11 days after harvest. Irradiated cherries showed a greater degree of shrivelling, a trend to be softer on chewing and also exhibited flavor differences. Trends for consistent differences in firmness tested manually, darkness of skin color and degree of brown blemishing were not noted.