bluuebunny/crossref_metadata_2025 huggingface dataset:
FEASIBILITY OF HOME FERMENTATION TO IMPROVE THE AMINO ACID BALANCE OF CORN MEAL
Authors: WANG YUH‐YUN DAVID , FIELDS M. L.
Published: August 2006

The relative nutritiive value (RNV) of corn meal, as determined by Tetrahymena pyiformis W method, was improved by fermenting corn meal with Saccharomyces cerevisiae and Candida tropicalis ATCC 1369. Fermentation of corn meal with Candida tropicalis ATCC 1369 without prior enzyme hydrolysis of the starch with corn malt and adjusting the pH one time appeared the most feasible method. Evaluation of the nutritive value of corn malt indicated that it had the same RNV as casein.
CORNMEAL/PEANUT FLOUR BLENDS AND THEIR CHARACTERISTICS
Authors: TER G. N. BOOKWAL , WARNER K. , ANDERSON R. A. , BAGLEY E. B.
Published: August 2006

The effect of fortifying degermed cornmeal with defatted peanut flour (DPF) was evaluated by studying the nutritional quality, color proper: ties, flavor, storage stability and product applications. Protein efficiency ratio (PER) increased from 0.3‐1.4 with 15% DPF. A PER of 2.0 resulted with the addition of 0.18%L‐lysine HCl to the blend. Color changes are minimized by levels of 15% or less DPF. Taste panel results indicated no significant change in preference, acceptability and similarity to cornmeal when as much as 20% peanut flour was contained in the blend. Storage stability was satisfactory as indicated by changes in flavor, peroxides, free fatty acids and available and added lysine after storage for 2, 6 and 12 months at 49, 37 and 25°C, respectively. Leavened and unleavened breads were acceptable when prepared with blends containing up to 20% DPF.
FACTORS ASSOCIATED WITH MICROBIAL GROWTH IN GROUND BEEF EXTENDED WITH VARYING LEVELS OF TEXTURED SOY PROTEIN
Authors: KEETON J. T. , MELTON C. C.
Published: August 2006

Three separate batches of ground beef containing 25% fat were extended to 0, 10, 20 and 30% by weight with rehydrated defatted textured soy protein (TSP). Five samples of each soy level were wrapped in a polyethylene oxygen‐permeable film and stored at 5°C for 4 days. Samples were analyzed daily for changes in bacterial numbers (total plate counts and coliforms), pH, titratable acidity, proximate analysis, ninhydrin reactive material, carbohydrate content, and gas liquid chromatographic (GLC) analysis of individual amino acids to assess spoilage in TSP extended ground beef. Total bacterial numbers increased significantly as days of storage progressed and in proportion to added TSP. Coliforms increased during storage, but not proportional to increased levels of soy protein. Spoilage in soy extended samples, as determined by off‐odors and bacterial numbers, was evident by day 4 as total bacterial counts approached 108 bacteria/g. The differences of pH were significant among soy levels, but did not change appreciably during storage. Titratable acidities were not significantly changed with increases in soy protein. As soy level increased, percentages of moisture and ash increased, but percent fat decreased. No differences were noted for percent protein. Total carbohydrate as determined by proximate analysis increased with TSP levels. Concentration values for carbohydrates were proportionately larger with added amounts of TSP, but varied little during 4 days of storage. Ninhydrin reactive material differed significantly among samples, but not proportionate to added TSP, and decreased in the 30% soy level between days 3 and 4. Decreases in individual amino acids could not be shown from the qualitative results obtained by GLC analysis. Further investigation is suggested using more definitive measuring techniques to determine the factor(s) causing accelerated spoilage in soy extended ground beef.
YIELD CHARACTERISTICS, MICROBIAL LOAD AND CHILLING RATES OF SKINNED PORK CARCASSES
Authors: SALM C. P. , RAY F. K. , ABERLE E. D. , OKOS M. R. , JUDGE M. D.
Published: August 2006

Three groups of 25 hogs were selected and slaughtered using a vertical drum skinner. Weights were observed on the live animals, skins, feet, warm carcasses, and the trimmed bellies. The extent of belly damage was measured subjectively. Mean values and standard errors for the combined groups were as follows: live wt, 100.91 kg ± 16.82; percent skin (of live wt), 6.91%± 0.24; percent feet (of live wt), 1.59%± 0.01; dressing percentage (warm wt) 69.55%± 0.42; cooler shrinkage (18 hr), 1.16%± 0.64; percent of carcasses with exposed cutaneus trunci muscle, 14.67%± 21.33. Microbial counts on the exterior surface of the hams, bellies and shoulders of 40 skinned and 40 scalded carcasses were determined. Counts were significantly greater over the hams of scalded than skinned carcasses but the shoulders of skinned carcasses had significantly higher counts than those of scalded carcasses. Although the skinning process resulted in significantly less shrinkage than the scalding process, the chilling rates for the deep ham, longissimus muscle and belly were slightly retarded for 17 skinned carcasses (pulled skins) as compared to 17 scalded carcasses. Prediction equations and resultant chilling curves are shown for skinned and scalded carcasses at each of the above three locations.
FATTY ACID COMPOSITIONS OF 15 SPECIES OF FISH FROM TROPICAL WATERS
Authors: NAIR P. G. VISWANATHAN , GOPAKUMAR K.
Published: August 2006

Fatty acid composition of five species of freshwater fish, three marine fish and seven brackish water fish were determined by GLC. Of the saturated fatty acids C16:0 and C18:0 are found to be the dominant ones with C16:0 accounting for 50‐55% of the total saturated acids. Among the monounsaturated fatty acids C16:1 and C18:1 and polyunsaturated fatty acids C18:2, C18:3, C20:4, C20:5 and C22:6 are found to be the important ones. Stinging cat fish contained the highest amount of C16:1 (16.52%). The level of arachidonic acid was fairly high in most of the fish lipids analyzed. The ratio C18:1/C18:2 is higher for marine fish than for the freshwater fish and is fairly constant for each group. The fatty acid composition of brackish water fish do not show any definite pattern.
BACTERIAL FLORA OF ANTARCTIC KRILL (Euphasia superba) AND SOME OF THEIR ENZYMATIC PROPERTIES
Authors: KELLY M. D. , LUKASCHEWSKY S. , ANDERSON C. G.
Published: August 2006

Four fresh and two frozen samples of the krill (Euphasia superba) were examined bacteriologically. Coryneform like organisms were predominent in the bacterial flora of fresh krill along with strains of Pseudomonas, Moraxella‐like taxa, Alcaligenes, and Flavobacterium. Bacterial counts were low and ranged from 650/g‐1,100/g at 25°C. Studies of the spoilage flora developing during cold storage show that, similar to other fishery products, bacteria of the Pseudomonas, Alcaligenes and Moraxella‐like taxa groups predominate. The bacterial count was low, 9,800/g at 25°C, on krill processed and stored at ‐20°C for 45 days. Enzymatic evaluation showed that krill bacteria have strong proteolytic and lipolytic activity.
FLAVOR COMPOUNDS RELATED TO THE WARMED‐OVER FLAVOR OF TURKEY
Authors: RUENGER E. L. , REINECCIUS G. A. , THOMPSON D. R.
Published: August 2006

Taste panel results indicated that the warmed‐over flavor of turkey meat was readily detectable and was equally detectable in both white and dark meat. Statistical analysis of gas chromatographic flavor profiles comparing fresh and reheated turkey meat selected three components of the profile as being correlated to the warmed‐over flavor. The three components were found to increase due to reheating. Two of the three were identified as heptanal and n‐nona‐3,6‐dienal. The remaining compound could not be identified. The two known compounds are typical end‐products of lipid oxidation which further supports the hypothesis that warmed‐over flavor is due to lipid oxidation.
CHEMICAL CHARACTERIZATION OF EGG YOLK MYELIN FIGURES AND LOW‐DENSITY LIPOPROTEINS ISOLATED FROM EGG YOLK GRANULES
Authors: GARLAND T. D. , POWRIE W. D.
Published: August 2006

Myelin figures (MF) and low‐density lipoprotein (LDLg) in yolk granules were isolated from the subpellicle fraction formed during the super‐centrifugation of a granule dispersion in 10% NaCl (Garland and Powrie, 1978). The MF and LDLg fraction were analyzed for total nitrogen, total phosphorous, total lipid, cholesterol and phospholipids. MF fraction possessed components which were similar to those for LDLg, but concentrations of the components were different. MF contained about 86% lipid whereas the lipid content of LDLg was around 84%. The amount of total nitrogen in MF and LDLg fractions was dependent on the age of hens from which eggs were obtained. With eggs from 36‐wk‐old hens, the MF and LDLg fractions had % total nitrogen values of 1.29 and 1.82, respectively whereas with hens from 39 wk to 1.5 yr of age, total nitrogen values were between 2.39 and 2.52% for MF and between 2.46 and 2.51% for LDLg. The total phosphorous content of the LDLg fraction was dependent on hen age. As a proportion of the total lipid, MF fractions were found to be rich in cholesterol, about 11.5% whereas LDLg fraction contained about 3.7%. Total phospholipid content of MF and LDLg from eggs of 39‐wk‐old hens was approximately 30 and 26%, respectively. Phosphatidyl choline was the predominant phospholipid in both MF and LDLg, and small amounts of phosphatidyl ethanolamine, lysophosphatidyl ethanolamine and sphingomyelin were present.
AN ELECTROPHORETIC INVESTIGATION OF A PEPTIC HYDROLYSATE OF COTTONSEED STORAGE PROTEIN
Authors: CUNNINGHAM S. D. , CATER C. M. , MATTIL K. F.
Published: August 2006

Cottonseed storage protein that had been hydrolyzed with pepsin in an ultrafiltration cell and in a batch system was subjected to electrophoresis. Bands of protein occur in the peptic hydrolysates but these bands are not as sharp as known protein standards. The peptides were not present in native (unhydrolyzed) SP and are considered to be peptic resistant peptides. Molecular weights of these peptides are estimated.
TANNIN HAZES IN DEPROTEINIZED APPLE JUICE
Authors: VAN BUREN J.P. , WAY R. O.
Published: August 2006

Haze development in deproteinized juices was followed during incubation at 50°C. Haze increased 15 times faster at pH 2.5 and 5 times faster at 3.0 than at pH 3.5. Salts enhanced haze formation, with their molar effectiveness in the order CaCl2 > MgCl2 > KCl > NaCl > Na2 SO4 > NaNO3. The rate of haze production in 0.7M NaCl was 16 times that found with no salt addition. The materials, presumably flavonoids, most readily precipitating with gelatin are the quickest to form hazes in deprotcinized systems, Juices from different cultivars varied in their tendency to form haze. Pectin and gum arabic (0.1%) retarded haze development.
FOLATE LEVELS IN FOOD—A COMPARISON OF MICROBIOLOGICAL ASSAY AND RADIOASSAY METHODS FOR MEASURING FOLATE
Authors: RUDDICK J. E. , VANDERSTOEP J. , RICHARDS J. F.
Published: August 2006

Concentrations of N5‐methyltetrahydrofolic acid (N5 MTHFA) were determined by the radioassay and the L. casei microbiological assay methods. The correlation coefficient for samples analyzed by both methods was 0.93. The radioassay method was found to be faster, simpler and more accurate than the microbiological method. The milk folate binder and L. casei were found to react differently to pteroylglutamic acid compared to N5‐MTHFA acid. The two methods are suitable only for measuring the form of folate used to construct the standard curve for the assay. Therefore, neither method can be used to accurately quantitate folate levels in foods.
LIPID AUTOXIDATION AND AMINO ACID CHANGES IN PROTEIN—ENRICHED SWEET POTATO FLAKES
Authors: WALTER W. M. , PURCELL A. E. , HOOVER MW. , WHITE A. G.
Published: August 2006

Three sweet potato flake formulations, containing (1) soy flour plus methionine, (2) casein and (3) no supplementary protein, were prepared and stored at room temperature (21–23°C) in air for 16 months. The formulations were analyzed periodically to ascertain changes in carotene content, amino acid levels and water‐binding capacity. On the basis of carotene degradation as a measure of lipid autoxidation, it was found that after an induction period of 19 days required by the flakes supplemented with soy‐methionine, all formulations were oxidized in an identical manner. Among the amino acids, only glutamic acid was lost from all three formulations, and isoleucine levels decreased in the control formulation only. Lysine concentration in the fortified flakes decreased while histidine decreased in the soy‐methionine formulation. Storage had no effect on the water‐binding capacity of any of the three formulations.
GAS‐LIQUID CHROMATOGRAPHIC DETERMINATION OF LENTHIONINE IN Shiitake MUSHROOM (Lentinus edodes) WITH SPECIAL REFERENCE TO THE RELATION BETWEEN CARBON DISULFIDE AND LENTHIONINE
Authors: ITO YOSHIO , TOYODA MASATAKE , SUZUKI HIDEYO , IWAIDA MASAHIRO
Published: August 2006

A simple gas chromatographic procedure for the determination of lenthionine, a flavor component in shiitake mushroom, was developed. The method involves the extraction of lenthionine with n‐hexane from the soaked mushrooms and soak solution and subsequent determination by flame photometric detector gas chromatography. Lenthionine was formed by soaking dried mushroom in water and warming at neutral or alkaline pH, but a little amount of lenthionine was produced at acidic pH. The relation coefficient between the formation of lenthionine and the evolution of carbon disulfide in 20 samples was 0.507. It is assumed that lenthionine is formed by immersing the dried mushroom in water and gradually decomposes to carbon disulfide.
BLOOD SERUM LIPID PATTERNS OF ADOLESCENT BOYS FED CORN OIL, PEANUT OIL, OR SAFFLOWER OIL
Authors: KIES C. , LOPEZ‐RICO M. E. , FOX H. M. , STANEK K. M. , CHAN A.
Published: August 2006

The objective of the present study was to compare the effects of feeding low‐fat diets to adolescent boys based on safflower oil, corn oil, or peanut oil on the fatty acid composition of several blood lipid fractions. Boys (aged 13–16 yr) were divided into three groups of 4–5 subjects each and fed weighed controlled diets containing 20% of calories from the test fats for 22 days. Fasting blood samples were drawn the morning of the first day of the study and the morning following the last day of controlled feeding. Blood serum was fractionated by column chromatography into phospholipid, cholesterol ester, triglyceride, and free fatty acid fractions. These were methylated and fatty acid composition determined by gas chromatography. In general in all fractions, feeding of corn oil or safflower oil resulted in increases in linoleic (C2=18) acid content and increases in oleic (C2=18) acid content. Peanut oil feeding resulted in decrease or little change in linoleic acid content and increase in oleic acid content. Results of this study suggest that peanut oil would be better classified with such animal fats as butter oil and beef tallow in human metabolic response than with such vegetable oils as corn oil or safflower oil.
INNOVATIONS IN SAMPLING AND CULTURING METHODS FOR BACTERIOLOGICAL EXAMINATION OF BROILER CARCASSES
Authors: THOMSON J. E. , BAILEY J. S.
Published: August 2006

Broiler carcasses were sampled by excision of the neck skin with the aid of a special clamp, and by swabbing of the breast skin. Samples from both methods were compared for bacteriological evaluation of carcasses by standard plate counts and by two commercial miniature systems (Millipore and Easicult‐TTC). In experiment 1, the excised neck skin method showed higher counts than the breast swab method on carcasses stored at 1.5°C for 7–18 days, but not on day of processing; counts did not differ significantly as a function of culturing and counting system (only standard plating and Millipore were compared) on carcasses stored 7–18 days, but were higher by standard plating than by Millipore on day of processing. In experiment 2, counts did not differ significantly as a function of the two sampling methods or three culturing methods, or between counts on 0 and 7 days of storage of carcasses at 1.5°C. The neck skin excise method combined with a miniaturized culturing system was the fastest means to measure the general bacteriological condition of fresh or stored broiler carcasses.
DETERMINING KINETIC PARAMETERS FOR THERMAL INACTIVATION OF HEATRESISTANT AND HEAT‐ LABILE ISOZYMES FROM THERMAL DESTRUCTION CURVES
Authors: LIING A. C. , LUND D. B.
Published: August 2006

A simple method is proposed to analyze the kinetics of thermal inactivation of enzyme systems which consist of two groups differing in their thermal stability. Using this approach kinetic parameters for thermal destruction for each fraction (the heat labile and heat resistant fraction) can be estimated directly from thermal treatment data. However, to determine the relative concentration of the fractions within the enzyme system, additional information concerning the enzyme assay used to determine enzyme activity is required. Commercially available horseradish peroxidase was used to test the applicability of the method. Analysis of data generated from thermal treatments of the peroxidase using the proposed method were found to be satisfactory. Ea values of 21 kcal/mole and 34 kcal/mole were obtained for the heat resistant and heat labile horseradish peroxidase isozymes, respectively. D82c values were 42 min and 1.2 min, respectively.
CHANGES IN KUNITZ TRYPSIN INHIBITOR DURING GERMINATION OF SOYBEANS: AN IMMUNOELECTROPHORESIS ASSAY SYSTEM
Authors: FREED ROBERT C. , RYAN DALES.
Published: August 2006

A rocket immunoelectrophoresis system was developed for assay of the major trypsin inhibitor of soybean seeds, the Kunitz soybean trypsin inhibitor (STI). Antibodies specific for purified Kunitz inhibitor were produced by subcutaneous injection of the purified inhibitor in rabbits. Electrophoresis of samples containing STI into agarose gels containing antisera to STI resulted in the formation of precipitin bands (rockets) whose height was linearly related to the amount of STI in the sample in the range of 35–175 nanograms. The smallest amount of STI which can be detected is approximately 5–10 nanograms. For many purposes, this assay system represents a substantial improvement over enzyme assays because only a single protein is recognized rather than all proteins with trypsin inhibitory activity. Trypsin‐STI complexes are also recognized in the immunoelectrophoresis assay, suggesting that at least two of the antigenic determinants of STI are accessible to antibodies when the inhibitor is complexed with enzyme. The Kunitz trypsin inhibitor concentration of soybeans (Glycine max L. var. Steele) decreased by 13% on a dry weight basis during the first 9 days of germination. Enzymatic assay of total trypsin inhibitor activity showed similar decreases during germination. Since rapid decreases in Kunitz inhibitor content do not take place during germination it seems improbable that the Kunitz inhibitor functions as a storage protein in the seed.
CLASSIFICATION OF WINES BY APPLYING PATTERN RECOGNITION TO CHEMICAL COMPOSITION DATA
Authors: KWAN W. O. , KOWALSKI B. R.
Published: August 2006

Pattern recognition techniques are applied to the classification of wines by their chemical compositions. A study has been completed on 49 samples of 1970 and 1971 vintage Rhine and Moselle German white wines. The previously published data include atomic absorption analysis for elemental compositions, gas chromatographic analysis for alcohols, and the determination of total acids, solids and ash. Visual examination of the data showed no apparent separation. Several classification procedures were used and Least Squares Multilinear Classifier (LEAST) proved to be the best method for this study. Separations by vintage years and wine regions are made possible by these methods. The best chemical features used for each separation are different, which reflects the wide variations between regions and between years within the same region. Ratios of chemical features are found to be more useful for classification than values of individual measurements.
CHANGES IN CYTOKININ ACTIVITY IN THE RIPENING TOMATO FRUIT
Authors: DESAI N. , CHISM G. W.
Published: August 2006

The endogenous cytokinin activity of tomato fruits (Lycopersicon esculentum var. Heinz 1439) as measured by the Amaranthus bioassay decreases from 10.35 μg benzylaminopurine equivalents/1000g mature green fruit to 0.15 μg benzylaminopurine equivalents/1000g for the fully ripe fruits. Chromatography of the various tomato fruit extracts indicates changes in cytokinins during the ripening process. Liquid chromatography and gas chromatography of the tomato extracts indicate the presence of zeatin, zeatin riboside and isopentenyl adenine riboside like compounds in the extracts. The presence of zeatin riboside was confirmed by mass spectroscopy.
EFFECT OF VARIOUS SELECTIVE AGARS ON THE GROWTH OF RARE AND COMMON SALMONELLAE
Authors: KRONINGER DAVID L. , BANWART GEORGE J.
Published: August 2006

The growth of four serotypes of salmonellae was determined on various selective and differential agars. Statistical analysis was used to compare the data. Generally, there was significantly less growth on the selective agars as compared to plate count agar. Two of the four serotypes revealed significantly less growth on Salmonella‐Shigella (SS) agar than on any of the other agars tested. On some selective media, one or two of the rare serotypes were inhibited as compared to S. typhimurium. However, on three of the selective agars tested, S. typhimurium was inhibited to a greater extent than at least one of the rare serotypes. It does not seem that selective agars are involved in the lack of isolation of rare salmonella serotypes.
BREAD MAKING PROPERTIES OF PEANUT FLOUR PRODUCED BY DIRECT SOLVENT EXTRACTION PROCEDURE
Authors: KHAN M. N. , MULSOW D. , RHEE K. C. , ROONEY L. W.
Published: August 2006

Bread making properties of four experimental peanut flours (PNF‐1, PNF‐2, PNF‐3 and PNF‐4) processed with direct solvent extraction technique were evaluated and compared with commercial defatted peanut and defatted soy flours. PNF‐1, PNF‐2 and PNF‐3 (1.0, 6.0 and 19.2% fat, respectively) received no heat treatment; while PNF‐4 (1.0% fat) received a mild heat treatment during processing. Commercial wheat flour (15% protein d.w.b.) was replaced with 10, 15 and 20% of each of the oilseed flour. There were no significant differences in bread making properties of PNF‐1, PNF‐2, PNF‐3 and the commercial peanut flour. Bread with 15–20% level of PNF‐4 had better baking properties than the ones containing the other peanut flours. Bread made with the commercial soy flour had highly acceptable baking properties, however it had unacceptable flavor, which was also noticed in fresh bread containing PNF‐1, PNF‐2 or PNF‐3. Bread with PNF‐4 had acceptable taste and aroma. Fat content of the experimental peanut flours did not affect their baking performance and a mild heat treatment was essential during the processing of the experimental peanut flour to produce a high protein and a better flavor bread.
SHEAR CREEP TESTING OF DEMETHYLATED PECTIN GEL
Authors: RAO V. N. M. , GROSS M. O. , SMIT C. J. B.
Published: August 2006

An apparatus to measure the shear modulus (rigidity) of low‐methoxyl pectin gels was constructed and successfully tested. The shear modulus of the gels were found to be dependent upon the methoxyl content of the pectin sample and the normal load during shear testing. The results also indicate that shear modulus provides a measure of differences in the gel characteristics.
IN VITRO STUDIES ON SAPONIN—VITAMIN COMPLEXATION
Authors: WEST L. G. , GREGER J. L.
Published: August 2006

The possibility that certain saponins produce growth depression by complexing fat soluble vitamins with a mechanism similar to saponin‐cholesterol complexation was studied. An in vitro procedure was developed to quantitate the formation of addition complexes in aqueous solutions. Saponins studied included digitonin, ammoniated glycyrrhizin, quillaja bark saponin, and saponin‐containing extracts from alfalfa leaves and roots and soybeans. Vitamins tested included provitamin D3 and vitamins E, A and D3. The study demonstrated that the saponins did not complex fat soluble vitamins in a manner similar to the complexation of cholesterol.
RADIOMETRIC MEASUREMENT OF FOOD QUALITY‐A REVIEW
Authors: BIRTH GERALD S.
Published: August 2006

Techniques used in the analysis of diffuse reflection and transmission in intact foods such as peaches and oranges are summarized. Examples are given to provide a basis for establishing the methods used for reduction of spectrophotometric data. Procedures for data analysis with computers are given along with examples of instrumentation.
ANALYSIS OF SOME SAMPLING DISTRIBUTIONS FOR QUALITY CONTROL OF FOODS
Authors: RAO V. N. M. , KOEHLER P. E.
Published: August 2006

The sampling distributions of aflatoxin in fresh and roasted pecans, visible mycelium in fresh pecans and total plate count in ground beef were examined using the chi‐square and Kolmogorov‐Smirnov tests. The Kolmogorov‐Smirnov test was found to be more conservative than the chi‐square test and a powerful technique for rejection of null hypotheses. The results indicated that many sampling distributions used in quality control of foods deviate significantly from the normal distribution. The sampling distribution for total plate count in ground beef and the distribution of sample means were determined. A critical sample size of at least 5 was found to be necessary to approximate the normal distribution for the sample means. The average and standard deviation control charts utilizing the sample size of 5 were established to illustrate the detection of out‐of‐control samples.
TOTAL AND AVAILABLE LYSINE DETERMINATIONS USING HIGH‐PRESSURE LIQUID CHROMATOGRAPHY
Authors: PETERSON W. R. , WARTHESEN J. J.
Published: August 2006

The use of high pressure liquid chromatography (HPLC) in determining total and available lysine was studied. Protein‐carbohydrate mixtures were analyzed for available lysine by reaction with fluoro‐dinitrobenzene (FDNB) and separation of e‐DNP‐lysine by HPLC. When comparing the HPLC method to an FDNB spectrophotometric method, the latter gave higher results. The difference was attributed to compounds formed during hydrolysis that interfered with the spectrophotometric method. Total lysine was determined in food proteins by reacting hydrolysates with dansyl chloride. HPLC was used to separate and quantify didansyl lysine.
NUTRIENT COMPOSITION OF CANNED BEETS AND TOMATOES GROWN IN A SUBTROPICAL AREA
Authors: SALDANA G. , MEYER R. O. , STEPHENS T. S. , LIME B. J. , DEL VAR PETERSEN H.
Published: August 2006

Canned whole tomatoes and beets were collected from three canning plants in the Rio Grande Valley of South Texas, 3 times during the canning period and stored for 1 yr. Nutrient analyses revealed that fat, fiber, protein, iron, riboflavin, niacin, carbohydrate and caloric values of the tomatoes and ash, fat, fiber, calcium, iron, protein, thiamine, riboflavin and niacin of the beets were not changed by canning plant procedures, time of harvest during the canning period, or during 1 yr of storage. Tomatoes canned in plant C were consistently higher in total dry solids than those canned in plants A and B. The total dry solids in beets decreased slightly in the late harvest. Vitamin C decreased in tomatoes from each canning plant during storage. The ash content of tomatoes canned in plant A was lower than ash in tomatoes from plants B and C. Vitamin A in tomatoes increased in late harvest but decreased during storage. Beets canned in plants A and B decreased in carbohydrate and caloric values during the canning period. Canning plant operators in this subtropical area might expect values for fat and Vitamin A in tomatoes and of fat, calcium, iron, thiamine and riboflavin in beets to differ from the corresponding values listed in USDA Handbook No. 8.
ULTRAFILTRATION OF SOYBEAN WATER EXTRACTS: PROCESSING CHARACTERISTICS AND YIELDS
Authors: OMOSAIYE O. , CHERYAN M.
Published: August 2006

Water extracts of whole soybeans were obtained as described previously (JFS 43: 354) and processed in a hollow fiber ultrafiltration unit equipped with the XM‐50 membrane. Protein and fat concentration increased linearly with volume concentration ratio (VCR) as expected for rejected components, although some losses were evident probably due to membrane adsorption. Amount of ash in retentate was reduced by 55%, indicating some binding with proteins. Protein coefficients of 0.9 or better could be easily obtained. Trypsin inhibitor activity of final product was reduced by 79%, mostly due to heat treatments during extraction. Final product assayed typically 60% protein, 34% fat, 2.8% ash (dry basis) and was very low in oligosaccharides and phytic acid.
PLASMA PROTEIN ISOLATE EFFECTS ON PHYSICAL CHARACTERISTICS OF ALL‐MEAT AND EXTENDED FRANKFURTERS
Authors: TERRELL R. N. , WEINBLATT P. J. , SMITH G. C. , CARPENTER Z. L. , DILL C.W. , MORGAN R. G.
Published: August 2006

Frankfurters were manufactured to contain all‐meat, meat plus 1% or 5% plasma protein isolate (PPI), meat plus 30% liquid cyclone processed cottonseed flour (CF) and meat plus 30% CF plus 1% or 5% PPI. Data suggest that use of plasma protein isolate at the 1% level will increase (P < 0.05) the strength of the outer skin of otherwise all‐meat frankfurters and will decrease their fineness, mushiness, and tendency to crumble. Use of plasma protein isolate, at the 5% rather than at the 1% level, will increase (P < 0.05) the elasticity of the outer skin and will increase (P < 0.05) the strength and body (frankfurter work) of otherwise all‐meat frankfurters; however, the frankfurters become more tough, rubbery and crumbly as a consequence of use of the higher level of PPI substitution for meat. Use of 1% or 5% PPI in frankfurters comprised of meat plus 30% CF did not affect (P gt; 0.05) strength, elasticity or body (frankfurter work) of frankfurters and could not offset the mushiness characteristic of product with high substitution levels of vegetable protein.
SENSORY, TEXTURAL AND YIELD PROPERTIES OF A COMBINATION HAM EXTENDED WITH ISOLATED SOY PROTEIN
Authors: SIEGEL D. G. , TULEY W. B. , NORTON H. W. , SCHMIDT G. R.
Published: August 2006

Combination hams were prepared by injecting deboned ham muscles with brines containing solubilized isolated soy protein. The muscles were injected to levels of 30%, 45% or 60%, and then subjected to either 0 hr or 18 hr of intermittent massaging. The effects of massaging, isolated soy protein, and the level of injection on binding strengths, cooking yields and taste‐panel scores were examined. Massaging and isolated soy protein improved both binding strength and cooking yield. increasing levels of injection decreased binding strength and cooking yield. Massaging improved uniformity, textural appeal, and overall acceptability, but decreased tenderness and did not affect juiciness and flavor.
USE OF A SPECIFIC‐ION ELECTRODE (AMMONIA) IN DETERMINING THE QUALITY OF SHRIMP
Authors: WARD DONN R. , FINNE GUNNAR , NICKELSON RANZELL
Published: August 2006

Ammonia and other volatile nitrogen compounds are major components of the off‐flavors and odors associated with spoiled shrimp. Increases in the level of total volatile nitrogen (TVN) have been used as an objective index of shrimp quality. In order to find a simple method for determining shrimp quality the use of an ammonia specific‐ion electrode was investigated. Ammonia produced from both iced and noniced refrigerated shrimp together with direct microscopic bacterial counts, TVN and sensory evaluation were measured as a function of storage time. The results indicated a close correlation between ammonia, as measured by the specific‐ion electrode, and the more traditional spoilage parameters. Frozen shrimp with various pre‐frozen spoilage characteristics were also evaluated using the ammonia specific electrode. Although a correlation was observed between the pre‐frozen spoilage characteristics and ammonia measured in the frozen shrimp, the data fluctuations using the ammonia specific electrode appeared too dramatic to infer spoilage characteristics prior to freezing. The use of the ammonia specific‐ion electrode is a rapid and simple method for determining shrimp quality, especially in iced raw shrimp, and possibly of significant value in the shrimp industry's quality control efforts.
NEUTRAL PROTEINASE OF CARP MUSCLE
Authors: MAKINODAN YASUO , HIROTSUKA MOTOHIKO , IKEDA SHIZUNORI
Published: August 2006

A neutral proteinase has been extracted from carp muscle and partially purified. The enzyme is a typical neutral proteinase maximally active at pH 7.2 and at 40°C: it hydrolyzed hemoglobin but neither casein nor albumin. The activity was inhibited by both EDTA and o‐phenanthroline, but not by diisopropylphosphorofluoridate. SH‐compounds such as sodium thioglycollate and dithiothreitol, and Ca++ did not increase the activity. The proteinase liberated tri‐ or tetra‐peptides from hemoglobin and acted well on the hydrolysates of hemoglobin produced by the carp muscle cathepsin D. The enzyme is a new neutral endopeptidase (tentatively called subendopeptidase) not previously reported in fish muscle.
GROWTH OF Vibrio parahaemolyticus IN SEAFOODS EXTENDED WITH SOY PROTEIN CONCENTRATE, STRUCTURED PROTEIN FIBER, AND TEXTURED VEGETABLE PROTEIN
Authors: BEUCHAT L. R. , JONES W. KELLY
Published: August 2006

The survival and growth of Vibrio parahaemolyticus in soy‐supplemented laboratory media and seafoods was studied. Structured protein fiber (SPF), soy protein concentrate (SPC), and textured vegetable protein (TSP) enhanced the growth of V. parahaemolyticus in liquid culture media. Growth of the bacterium was retarded in ground flounder, shrimp, and crab extended with SPF (10 and 25%) and SPC (5 and 10%) and stored at 15 and 25°C for periods of time ranging to 72 hr. Compared to controls, TSP promoted the rate of growth of V. parahaemolyticus when added to seafoods at levels of 5 and 10%. Inhibitory and stimulatory effects were attributed to possible differences in types of competitive microflora which may be indigenous to the three soy extenders and to variations in chemical composition and physical form. Caution is advised when formulating seafood‐soy blends for distributing and marketing at 15°C or higher.
WATER‐SOLUBLE ANTIOXIDANT ACTIVITY OF OILSEED PROTEIN DERIVATIVES IN MODEL LIPID PEROXIDATION SYSTEMS OF MEAT
Authors: RHEE KI SOON , ZIPRIN YOLANDA A. , RHEE KHEE CHOON
Published: August 2006

Water‐soluble antioxidant activities of defatted flours, protein concentrates, and protein isolates derived from soybeans, cottonseeds and peanuts were determined. The activity of aqueous extract (0.25%, w/v) of each product was measured by its inhibitory effect on the linoleate peroxidation catalyzed by Met Mb, Fe++‐EDTA (1:1) or beef homogenates. The antioxidative effect varied depending on the kind of oilseeds used, the type of protein derivatives, and the catalytic system employed. Antioxidant activities of the three oilseed flours were significantly different when tested in Fe++‐EDTA and beef homogenate systems, soy flours showing higher activity than either cottonseed or peanut flours. The differences among flours were not significant in Met Mb system where ah the flours were highly antioxidative. Cottonseed concentrate exhibited higher activity than the corresponding soy or peanut products regard less of the catalytic system used. Of the isolates included, those of soybeans and cottonseeds, the former had higher activity than the latter in each system. In general, flour extracts were the most effective of the three types of derivatives. All the aqueous extracts included in the study were more effective for inhibiting Met Mb catalysis of linoleate peroxidation, less effective for Fe++‐EDTA catalysis and least effective for beef homogenate catalysis.
EFFECTS OF AUTOLYSIS ON THE NUTRITIONAL QUALITIES OF BEANS (Phaseolus vulgaris)
Authors: CHANG RUTH , KENNEDY BARBARA M. , SCHWIMMER SIGMUND
Published: August 2006

Effects of 60° C incubation on the nutritional qualities of beans were evaluated by biological assays with rats. The high availability of phosphorus from beans (over 90%) was not affected appreciably by the treatment although 50% of the bean phytate had been hydrolyzed. Neither protein efficiency ratio nor apparent nitrogen digestibility of beans was altered by the incubation. The percentages of iron and manganese retained by the rats increased slightly as determined by metabolic balance studies.
APPLICATION OF INVERSE PHASE GAS CHROMATOGRAPHY FOR DETERMINATION OF BOUND WATER IN COLLAGEN
Authors: COELHO U. , MILTZ J. , GILBERT S. G.
Published: August 2006

Inverse phase gas chromatography was applied to the study of water sorption by proteins and was shown to be suitable for the investigation of sorption processes at moisture contents as low as 0.1% (wt/wt)‐a region of the isotherm, unexplored thus far. The sorption isotherm of calf‐hide collagen was determined at 55°C. The present publication provides details of this new procedure. A subsequent paper will deal with the thermodynamics of the system.
SOME CHARACTERISTICS OF AN ENDO‐PECTATE LYASE PRODUCED BY A THERMOPHILIC BACILLUS ISOLATED FROM OLIVES
Authors: KARBASSI A. , LUH B. S.
Published: August 2006

An endo pectate lyase (PAL), or endo‐pectic acid transeliminase secreted by a thermophilic Bacillus sp., responsible for softening in pickled olives, was purified 30‐fold by ammonium sulfate precipitation and successive chromatography on Bio‐gel P‐100, DEAE‐cellulose, and CM‐cellulose columns. It degraded both pectic acid and pectin N.F. in a random manner, but did not attack fully esterified Link pectin. The end products of its action on polygalacturonic acid were largely unsaturated di‐ and tri‐galacturonic acids, with smaller amounts of saturated di‐ and tri‐galacturonic acids. Both saturated and unsaturated pentra‐ and tetra‐galacturonic acids were cleaved by the enzyme. Addition of either the culture or the isolated enzyme to the pickled olives caused softening of the tissue within a week at 37°C when a Chatillon spring punch (0.064 in.) was applied. The activation energy of this heat‐stable pectate lyase enzyme on 0.5% pectic acid was 17.1 kcal/mole, and the Q10 value was 2.35 between 60 and 70°C. The enzyme had a Vmax at 0.56 μmoles reducing groups/min and Km at 0.34% polygalacturonic acid.
COVALENT BINDING OF METHIONINE AND TRYPTOPHAN TO SOY PROTEIN
Authors: VOUTSINAS L. P. , NAKAI S.
Published: August 2006

The carbodiimide condensation reaction was used for covalently binding methionine and tryptophan to soybean protein thereby improving its nutritive value. Various conditions of the carbodiimide reaction were analyzed by a fractional factorial design in an attempt to determine the factors affecting the amino acid binding to soy protein hydrolysate (SPH). Of the factors investigated, pH, SPH concentration, carbodiimide concentration, activation time and reaction time were found to significantly affect the methionine binding efficiency, whereas pH, SPH concentration, carbodiimide concentration, amino acid concentration and reaction temperature were found to significantly influence the tryptophan binding efficiency to SPH. Under the best condition found, the methionine and tryptophan contents of methionine‐ and tryptophan‐bound SPH were increased 7.7‐fold and 18.0‐fold, respectively. An in vitro pepsin‐pancreatin digestion test demonstrated that the bound amino acids were readily released. To improve the protein recovery that was only 16–30% when SPH was used, soy protein isolate without pepsin hydrolysis, instead, was used as the starting material. A product with 95–99% protein recovery was obtained and its methionine or tryptophan content was increased 6.3‐fold or 11.3‐fold, respectively. High digestibility was still maintained for these products. Gel filtration chromatography demonstrated that the carbodiimide reaction caused an increase in the molecular weights of soy protein fractions; no selective amino acid binding among the different soy protein fractions during the carbodiimide reaction was observed.
PHYSICO‐CHEMICAL AND FUNCTIONAL PROPERTIES OF COWPEA POWDERS PROCESSED TO REDUCE BEANY FLAVOR
Authors: OKAKA JAMES C. , POTTER NORMAN N.
Published: August 2006

Cowpea powder with decreased beany flavor was produced by soaking cowpeas in acidified water, dehulling, blanching in 100°C steam, grinding and. drum drying. Soaking water pH of 2 and 6 followed by blanching was more effective than pH 4 followed by blanching, or than acidification without blanching, in decreasing beany flavor. Total solids recovery of powders was of the order of 70–73%, with about 22% of the solids, 20% of the protein and 27% of the thiamine content of raw cowpea being recoverable in the hull fraction. Nitrogen solubility of Lowpea protein was markedly reduced by drum drying. Other properties of cowpea powders described include ease of dispersion in cool water, water and oil binding, oil emulsification, foaming, swelling and viscosity changes.
BULK COMPRESSION BEHAVIOR OF RICE GRAINS
Authors: CHATTOPADHYAY P. K. , HAMMERLE J.R. , HAMANN D. D.
Published: August 2006

A method is described for measuring the bulk compression modulus of brown rice grains and its variation with time of loading. Rice grains of variety IR‐8 at four various moisture levels from 12–29% (db) were subjected to a maximum pressure of 1.38 × 107 N/m2. Values of bulk creep modulus and its inverse, bulk creep compliance, at various levels were determined. The rheological model proposed for the bulk creep behavior of rice grains was a three element truncated Burger's model.
PHYSICAL CHANGES DURING RIPENING OF SILVER BANANAS
Authors: FERNANDES K. M. , DE CARVALHO V. D. , CAL‐VIDAL J.
Published: August 2006

Some physical measurements were applied to silver bananas (Musa paradisiaca) during natural ripening, at room temperature. Changes in fruit weight, fruit diameter and skin thickness were determined, using gravimetric methods and a pachymeter. Both fruit pulp and skin experienced substantial weight loss during ripening. The average of skin thickness was reduced from almost 4.0 mm to 1.5 mm. The results were correlated to the most important chemical changes in the fruit, such as total acidity. starch, reducing and nonreducing sugars and soluble solids.
RETARDING EFFECT OF ACETIC ACID ON GROWTH OF CONTAMINATED BACTERIA DURING SHOYU‐KOJI MAKING PROCESS
Authors: HAYASHI K. , TERADA M. , MIZUNUMA T. , YOKOTSUKA T.
Published: August 2006

The retarding effect of acetic acid on the growth of various microorganisms was studied in a shoyu (Japanese fermented soy‐sauce)‐koji‐substrate composed of precooked whole or defatted soybeans and roasted cracked wheat during the cultivation of a koji‐mold, Aspergillus sojae or Aspergillus oryzae. During the initial acetic acid concentration over the range of 0.4 to 0.8% based on the water content of the koji‐substrate, the growth of a strain of Micrococcus sp., which had been isolated from shoyu‐koji, was effectively suppressed, but the growth of various strains of koji‐molds was not inhibited. Acetic acid showed a pronounced retarding effect on the growth of some tested strains of contaminated bacteria belonging to Micrococcus and Bacillus species. The acid also effectively retarded the growth of some strains of bacteria belonging to Staphylococcus species, Gram‐negative aerobes and Enterobacteriaceae which were artifically added to the koji‐substrate. It was shown that the effect of acetic acid is not merely due to action to lower pH of the koji‐substrate. However, the growth of lactic acid bacteria tested were not retarded or retarded slightly.
SENSORY CHARACTERISTICS OF OYSTERS, CLAMS, AND CULTURED AND WILD SHRIMP
Authors: EDMUNDS WILLIAM J. , LILLARD D. A.
Published: August 2006

An 18 member panel was used to identify descriptive terms that could be used for the sensory evaluation of oysters, clams and shrimp. Twenty‐two descriptive terms were developed for the sensory evaluation of clams and shrimp, and 29 were developed for oysters. The descriptive vocabulary that was developed for shrimp was used to determine sensory differences between wild and cultured shrimp and the effect of size on the sensory properties of shrimp. The cultured shrimp were judged as good or better than wild shrimp. Large shrimp (11–15g) were scored as having a better texture than small shrimp (3–5g).
CORN (Zea mays) KERNEL HARDNESS AS AN INDEX OF THE ALKALINE COOKING TIME FOR TORTILLA PREPARATION
Authors: MARTINEZ‐HERRERA MARIA L. , LACHANCE PAUL A.
Published: August 2006

A functional relationship has been established between the hardness (peak bioyield point) of raw corn kernels and the time needed for the cooking process. The alkaline cooking index (sensation of softness of kernels, cooked appearance of kernel endosperm, and huh disintegration) was found to have an equivalent kernel hardness. The hardness of raw kernels and the cooking time for four different corn varieties were significantly different (P < 0.0001). Within a corn variety, higher calcium hydroxide concentration slightly decreased the cooking time. The linear relationship between variety initial hardness and time at the terminal point of processing makes possible the prediction of the cooking time of a corn variety when its initial hardness is known.
A COMPARISON OF SINGLE USE AND RECYCLED WATER LEAFY VEGETABLE WASHING SYSTEMS
Authors: WRIGHT M. E. , HOEHN R. C. , COLEMAN J. R. , BRZOZOWSKI J. K.
Published: August 2006

An experimental prototype leafy‐vegetable washing system using water recirculation and several novel mechanical features was tested in a commercial processing plant during the fall and spring, 1975‐76. Sixty‐seven metric tons of collards, spinach, and turnip greens were processed through the prototype in 52 hr of operating time. Conventional washers were monitored for 27 hr (38 tons). Insect and bacteria counts, COD, TSS, VSS, and several other water and product parameters were measured at predetermined times and locations. Data were obtained to predict expected waste loads from the products. The system produced slightly cleaner product than the conventional washers, using l/5 the amount of water.
EVALUATION OF EVACUATED PACKAGES AS AN ALTERNATIVE TO BLANCHING FOR FROZEN SPINACH
Authors: BIRNBAUM N. R. , HICKS J. R. , TABACCHI M. H. , BRECHT P. E.
Published: August 2006

Unblanched spinach (Spinacia oleracea), held in evacuated and non‐evacuated packages, was compared with blanched controls after 1,5,12, and 26 weeks to evaluate storage stability at ‐18°C. Blanched samples were rated higher than unblanched samples for visual quality, aroma, flavor, and overall acceptability, regardless of packaging treatment. Titratable acidity of unblanched samples was considerably higher than that of blanched samples and was found to increase during the latter stages of storage. Total ascorbic acid and dehydroascorbic acid contents were higher in unblanched samples. Vacuum packaging inhibited conversion to dehydroascorbic acid in unblanched samples.
EFFECT OF HARVEST MATURITY ON FREE AMINO ACIDS, PECTINS, ASCORBIC ACID, TOTAL NITROGEN AND MINERALS IN TOMATO PASTES
Authors: LIU YUAN K. , LUH BOR S.
Published: August 2006

Tomato pastes of 26.5% total solids were made from VF‐1457879, 68B‐Mars and VF‐10 tomatoes at pink (M1), medium red (M2) and full red (M2) maturities. There were 27 ninhydrin‐positive compounds found in tomato pastes. The pastes made from riper tomatoes contained more free amino acids, water soluble pectins and total nitrogen, but less ascorbic acid and protopectin. Total pectin content was found to be positively correlated with the consistency of the pastes. Calcium, magnesium, potassium and sodium in pastes were found to have no significant correlation with changes in harvest maturity of the tomato fruits.