bluuebunny/crossref_metadata_2025 huggingface dataset:
CONSUMER EVALUATION ok THE INTER‐RELATIONSHIPS BETWEEN THE SENSORY COMPONENTS OF COMMERCIAL ORANGE JUICES AND DRINKS
Authors: ENNIS DANIEL M. , KEEPING L. , CHIN‐TING J. , ROSS N.
Published: August 2006

Fifteen orange beverages in four classes (dry formulations, frozen, canned, and bottled) were evaluated by 630 consumers for sensory characteristics. Considering preference, dry orange drink formulations compared favorably with frozen juices and sweetened canned juices and rated higher than unsweetened canned juices and one of the bottled juices. Analysis of the sensory components influencing preference revealed that sweetness and appearance had a major influence on preference with dry beverage formulations, but since these two sensory Characteristics were found to be very highly correlated (I = 0.94) only one of them, sweetness, was required to predict preference. In the case of the canned juices, sourness had the greatest influence on preference, while frozen juice preference was influenced by the product of sweetness and sourness.
CHEMICAL AND SENSORY QUALITIES OF FRESH MARKET TOMATOES
Authors: WATADA ALLEY E. , AULENBACH BARBARA B.
Published: August 2006

Chemical and sensory attributes of table‐ripe tomatoes harvested at different stages of maturity were evaluated. Intensities of nine sensory attributes were similar in table‐ripe tomatoes harvested at the “mature‐green” and “breaker” stages. Intensities of “sweetness,”“saltiness” and “fruity‐floral” flavor were higher in tomatoes harvested at the “table‐ripe” stage than at earlier stages of maturity. Desirability of tomatoes was closely associated with the fruity‐floral attribute. Variations of sensory attributes were due to volatile and nonvolatile components. The amount of the variation explained by the components generally increased when the areas of the volatile peaks were converted to logarithms for the stepwise regression analysis.
PLASMA PROTEIN ISOLATE AND TEXTURED SOY PROTEIN IN GROUND BEEF FORMULATIONS
Authors: SEIDEMAN S. C. , SMITH G. C. , CARPENTER Z. L. , DILL C. W.
Published: August 2006

Cow meat and U.S. Choice or Good beef plates were used to make 20 ground beef formulations. One batch contained only beef (control), 9 batches contained beef and TSP (one of three brands at one of three substitution levels), 1 batch contained beef and PPI, and 9 batches contained both TSP and PPI. Brand of TSP affected color of the raw patties and appearance and dimensional shrinkage of cooked patties, with direction and extent of effects on raw patty color and cooked patty dimensions being determined by the interaction of TSP brand with level of TSP substitution and/or use of PPI. Addition of 1% PPI improved (P < 0.05) the texture, flavor and palatability of patties and increased (P < 0.05) the cohesiveness of cooked patties (as measured by force and area under the deformation curve), irrespective of brand or substitution level of TSP. The effect of addition of 1% PPI on texture and appearance of raw patties and on weight loss and dimensional shrinkage of cooked patties was a function of the combined effects of brand of TSP, percentage of TSP and use of PPI. In general, however, use of 1% PPI was not able to negate most of the undesirable effects of 20% or 30% TSP addition.
MOISTURE, FAT, PROTEIN AND. MINERAL CONTENT OF MECHANICALLY DEBONED POULTRY MEAT
Authors: ESSARY E. O.
Published: August 2006

Mechanically deboned poultry meat samples from chicken broiler and turkey parts were analyzed for percentage moisture, fat, protein and mineral content. Moisture for turkey samples averaged 68.5%, fat 15.7% and protein 15.2%. Moisture, fat and protein for broiler samples averaged 72.2%, 14.4% and 13.4%, respectively. The minerals or elements detected in the largest amounts in ppm in decreasing order in turkey meat samples were K, Ca, Na, Cl, Mg, Fe, Cu, Zn, Rb and Al. In broiler meat samples the elements detected in largest amounts in ppm in decreasing order were K, Na, Ca, Cl, Mg, Fe, Zn, Cu, Rb, Al and Br. Other minerals were present in smaller amounts. There was a wide range in levels of the different elements in turkey and broiler meat samples.
COMPARISON OF TWO RADIOASSAY METHODS FOR CYANOCOBALAMIN IN SEAFOODS
Authors: BECK ROBERT A.
Published: August 2006

Concentrations of cyanocobalamin (vitamin B12) ranging from 0.64‐186.6 μg/100g (fresh weight‐edible tissue) were determined for seven different varieties of seafoods by two radioisotope dilution (RID) methods. The correlation coefficient for 156 RID seafood assays using both techniques was 0.99 and the mean relative standard deviation for samples was 12.05 ± 5.19%. The reproducibility and comparability of the two RID assays was attributable to the uniform implementation of a rigorous extraction procedure which isolated cyanocobalamin in an aqueous phase prior to radiometric evaluation.
LIPID COMPOSITION OF DARK AND WHITE MUSCLE FROM WHITE SUCKER (Catostomus commersoni)
Authors: MAI J. , KINSELLA J. E.
Published: August 2006

The lipids from dark and white muscle of white sucker (Catostomus commersoni) were fractionated by thin‐layer chromatography and fatty acid composition of each lipid class studied by gas‐liquid chromatography. Dark muscle had a higher content of total lipid than white muscle (6.2% vs 1.4%) which was mostly accounted for by triglycerides. Phospholipid (PL) concentration was 521 ± 47 and 395 ± 34 mg/l00 of dark and white muscle, respectively. Phospha‐tidylcholine was the predominant PL class in both muscles though the concentrations of other PL classes were much higher in the dark muscle. Palmitic acid (16:0), palmitoleic acid (16:1 n7), oleic acid (18:l n9), eicosapentaenoic acid (20:5 n3) and docosahexaenoic acid (22:6 n3) were the major fatty acids present. White muscle contained higher percentages of polyunsaturated fatty acid (PUFA) than the dark muscle. The free fatty acid concentration was about the same (∼7%) in both dark and white muscle.
ACTION OF SPLEEN EXTRACTS ON STORED PRE‐COOKED FREEZE‐DRIED BEEF
Authors: COHEN S. H. , KOSTICK J. A. , ROBBINS F. M. , SEGARS R. A. , WALKER J. E.
Published: August 2006

Weight changes in stored freeze‐dried meat samples following rehydration indicated a greater H2O uptake by enzyme‐treated samples. Although sarcomere length measurements and Instron testing demonstrated that enzyme‐treated samples (at all sampling periods) were significantly more tender and more uniform in texture than the control samples, protein extractability was not changed significantly.
MATHEMATICAL MODELING OF THE VISCO‐ELASTIC CHARACTERISTICS OF EGG YOLK
Authors: SHARMA S. C.
Published: August 2006

Dynamic shear moduli and particle size distribution of egg yolk were studied, as function of pH, NaCl concentration and holding time. Levels of the treatment variables were selected according to a three‐factor central composite design. Mathematical formulations were developed to predict the selected viscoelastic characteristics. Using these equations optimum levels of the treatment variables were predicted. A pH range of 6.15 ± 0.45 and NaCl concentration of 5.00 ± 0.75% were found to be optimum to maintain preprocessing elastic modulus to a minimal level. The equations developed herein can be used for optimization of shelf life and functional characteristics of egg yolk.
NOMOGRAPHS TO DETERMINE ALTERATIONS OF ESSENTIAL COMPONENTS IN LEAFY PRODUCTS DURING THERMAL TREATMENT IN WATER
Authors: PAULUS K.
Published: August 2006

The influence of thermal treatments on several essential components in spinach was investigated. The product was treated in water at temperatures between 70 and 130°C for varying periods of time. The study included the influence on: drained weight, dry substance, peroxidase, vitamin C, vitamin B1, various N fractions, oxalic acid, and minerals. In the present paper changes of vitamin C, vitamin B1, peroxidase, nitrate and oxalic acid are described in mathematical terms. z‐values for peroxidase, vitamin C and vitamin B1, and nomographs were established to determine the alterations of vitamin C, vitamin B1, nitrate and oxalic acid as a function of time and temperature.
VOLATILE FLAVOR COMPONENTS OF FRESH AND PRESERVED BRUSSELS SPROUTS GROWN AT DIFFERENT CROP SPACINGS
Authors: MAC LEOD ALEXANDER J. , PIKK HARRIS E.
Published: August 2006

The effect of freezing (both with and without prior blanching) was investigated on the nature of the volatile flavor components of six cultivars of Brussels sprouts each grown at three different crop spacings. Appreciable variations in the chemical composition of the flavor extracts were observed, and it is possible to suggest likely reasons why some frozen Brussels sprouts develop unusual and unacceptably strong flavor. Lack of proper blanching would be a significant cause, but the nature of the cultivar and its growth at too close a crop spacing can also be very important.
SENSORY PROPERTIES, PROXIMATE ANALYSIS AND COOKING LOSSES OF MEAT LOAVES EXTENDED WITH CHICKPEA MEAL OR TEXTURED SOY PROTEIN
Authors: SHANER KIMBERLY M. , BALDWIN RUTH E.
Published: August 2006

Substitution of meat with 30% textured soy protein (TSP) or chickpea meal decreased intensity of beef aroma and flavor of beef loaves, with chickpea substitution giving the most intense bean flavor. Control loaves were the most juicy, and chickpea‐substituted loaves were the least. Legume substitution resulted in significant decreases in total cooking losses and losses due to drip, with chickpea meal having a greater effect. There were no differences in mean sensory scores for loaves baked in a loaf pan or on a rack, but cooking losses tended to be greater for loaves baked on a rack. Protein content was reduced significantly by substitution with chickpea meal.
DIFFERENTIATION OF FOOD SPOILAGE BACTERIA ON THE BASIS OF THEIR ABILITY TO UTILIZE DIFFERENT PROTEINS
Authors: SIKES A. , MAXCY R. B.
Published: August 2006

Methods designed to evaluate qualitatively the proteolytic potential of spoilage bacteria must be sufficiently sensitive to differentiate among the broad spectrum of bacterial proteases. By using four unfractionated proteins (egg albumen, gelatin, casein, and water soluble proteins of beef muscle) and three casein fractions (αs‐, β‐, and κ‐), the proteolytic activity of 122 bacterial isolates from chicken were studied. Three distinctive groups of proteolytic bacteria were found. One group completely hydrolyzed all of the test proteins (elaborated proteases with low substrate specificity). Another group, which elaborated proteases with high substrate specificity, selectively hydrolyzed one or more, but not all of the test proteins and fractions of casein and/or the water soluble sarcoplasmic proteins. The third group demonstrated an inability to hydrolyze test proteins to obtain nutrients for growth. However, the latter group did grow when cultured in the presence of an added protease. Further, it was observed that a significant number of isolates unable to hydrolyze one protein, hydrolyzed other test proteins, thus, indicating the need in an assay method of being able to detect these differences. Comparisons between undenatured and denatured proteins, as test substrates, revealed no significant difference between protease preference by spoilage isolates for either type of protein. However, the use of undenatured protein substrates seemed to be a more logical approach to simulate actual conditions in the food industry. The use of a single protein substrate to evaluate proteolytic activity, as current methods employ, increases the possibility of making an incorrect appraisal of the true proteolytic capacity of a microorganism.
ACIDIC CONSTITUENTS OF VARIOUS TOMATO FRUIT TYPES
Authors: MAHAKUN N. , LEEPER P. W. , BURNS E. E.
Published: August 2006

Tissue portions of five morphological fruit types of tomatoes were evaluated for acid composition, pH, total acidity, alcohol soluble acidity, nitrogen, phosphorus and potassium. These data were compared with the same attributes obtained from fresh tomato juice of the whole fruit. The pH values of the pericarp tissue were the highest. Total acidity, alcohol soluble acidity and the levels of citric and total acids were highest in the locular tissue. The tissue portions of the plum‐type tomato were more acidic than pear, full‐cavity pear, round and blocky‐pear fruit types. Potassium was an important factor related to acidity in the locular tissue and the entire fruit; whereas phosphorus was related to buffering activity in the pericarp tissue and the entire fruit.
TEXTURE AND LIPID PHASE MORPHOLOGY OF SOME PROCESSED MEATS
Authors: CASSENS R. G. , SCHMIDT R.
Published: August 2006

The morphology of the lipid phase and resistance to penetration of different brands of commercial wieners, ring bologna and braunschweiger were studied. Even though consistent results were not obtained from all products, it was suggested that products with a smaller lipid globule size had a greater resistance to penetration.
RECOVERY OF MEAT PROTEIN FROM ALKALINE EXTRACTS OF BEEF BONES
Authors: JELEN P. , EARLE M. , EDWARDSON W.
Published: August 2006

Coagulation of protein from aqueous alkaline meat extracts by acidification, heating, and freezing‐thawing, was studied between pH 7.0 and 4.5. Protein recovery in excess of 90% was possible by heating momentarily to 80°C or higher at pH 5.0‐6.0, but the coagulum was gritty and uncohesive. Lower yields were obtained by mild heating to 60°C, acid coagulation at pH 5.0 and 5.5, and by rapid freezing to ‐30°C and thawing of the pH‐adjusted extracts. The unheated coagula were cohesive and had good binding properties as determined by texture and sensory tests. Freezing‐thawing at pH 6.0 produced a highly structured material. All coagula contained typically 85‐87% moisture, lo‐12% protein, and less than 0.4% ash. Loss of flavor was the main sensory defect noticed after heating.
ELECTRICAL STIMULATION OF HIDE‐ON AND HIDE‐OFF CALF CARCASSES
Authors: SMITH G. C. , DUTSON T. R. , CROSS H. R. , CARPENTER Z. L.
Published: August 2006

In 60 unsplit calf carcasses, effects were determined of hide removal (before or after chilling) and electrical stimulation (SO impulses of 0.5‐4.0 set duration of 440 volts; 45–75 min post‐exsanguination) on certain characteristics of carcasses and loin steaks. Chilling of carcasses with the hide on improved color of the subcutaneous fat, but did not (P > 0.05) affect flavor, juiciness, tenderness or overall palatability of cooked loin steaks. Electrical stimulation lowered pH of longissimus muscles in carcasses at 2‐11 hr postmortem, increased tenderness of cooked loin steaks and enhanced overall palatability ratings, but did not (P > 0.05) affect color, length of sarcomeres, thawing‐cooking losses, flavor or juiciness of longissimus muscles. Comparison of hide‐off, electrically stimulated carcasses with hide‐on carcasses that were not electrically stimulated showed that carcasses from the latter treatment had more desirable color of subcutaneous fat, while loin steaks from carcasses in the former treatment were more tender and more satisfactory in overall palatability. Electrical stimulation can be used to enhance the tenderness of loin steaks from calf carcasses, irrespective of dressing style (hide‐on vs hide‐off).
EFFECTS OF CO2‐SNOW ON THE QUALITY AND ACCEPTANCE OF MECHANICALLY DEBONED POULTRY MEAT
Authors: MAST M. G. , JURDI D. , MacNEIL J. H.
Published: August 2006

Mechanically deboned chicken meat (MDCM) and mechanically de‐boned turkey meat (MDTM) were chilled with CO2‐snow, frozen, and stored at ‐20° C for up to 48 wk. MDCM exposed to CO2 generally exhibited higher TBA values and peroxide values (PV) than control samples (no CO2). TBA values of treated and untreated MDTM were similar; however, PV of CO2‐treated MDTM were consistently higher. Meat exposed to CO2 was initially redder than untreated meat; however during later stages of frozen storage, control samples were redder. Taste panelists were able to discriminate among the various treatments. Meat chilled with CO2 was generally preferred to control samples and meat “frozen” with CO2; control samples were usually preferred over CO2‐frozen samples.
A NEW APPROACH TO UTILIZING MINCED FISH FLESH IN DRIED PRODUCTS
Authors: BELLO RAFAEL A. , PIGOTT GEORGE M.
Published: August 2006

A dried fish product to be kept without refrigeration was developed, using the mixed, minced flesh from various fish species (lingcod, rockfish, herring, and Pacific cod). Modified tapioca starch, texturized soy fiber, and salt were required to enhance the binding and rehydration properties and sensory attributes of the product. Temperatures of 71‐82°C during approximately 10 hr were required to dry the patties to 5% moisture level; 20 min submerged in water were enough to rehydrate the product. Physicochemical, microbiological, organoleptical, and histological tests were conducted during the development of the product.
COMPARATIVE STABILITY AND DESIRABILITY OF FROZEN PACIFIC HAKE FILLET AND MINCED FLESH BLOCKS
Authors: CRAWFORD D. L. , LAW D. K. , BABBITT J. K. , MCGILL L. A.
Published: August 2006

The comparative quality and frozen stability (‐26°C) of Pacific hake (Merluccius productus) fillet and machine separated minced flesh blocks were evaluated over a 12‐month period. Flavor panel scores for hake were very acceptable and its quality did not show a more rapid deterioration during storage than true cod (Gadus macrocephalus), but true cod was preferred (P > 0.005) over‐all. Fillet blocks were much more desirable (P > 0.005) than minced blocks. The level of oxidative rancidity in hake measured by 2‐thiobarbi‐turic acid analysis exceeded that in true cod (P ≥ 0.01) and in minced flesh (P > 0.005) over fillet blocks. The process of ice glazing reduced block quality over fillet packaging, but provided equal protection during storage. The mechanism for the decomposition of trimethylamine oxide appeared to participate in initiating an event that caused a rapid and fundamental muscle alteration leading to textural changes after six months of storage detectable by sensory evaluations Textural deterioration of minced over fillet blocks was largely responsible for this result.
PROTEIN SUPPLEMENTATION OF NAVY BEANS WITH SESAME
Authors: BOLOORFOROOSHAN M. , MARKAKIS P.
Published: August 2006

Feeding experiments with weanling rats showed that the protein of Navy beans (Phaseolus vulgaris) and sesame (Sesamun indicum) are mutually supplementary. Standard diets containing as the sole source of protein: beans (B); sesame (S); and mixtures of 87.5% B protein with 12.5% S protein, 75% B protein with 25% S protein, and 50% B protein with 50% S protein, resulted in the following protein efficiency ratios (PER): 1.56, 1.19, 1.79, 2.26 and 2.30, respectively, compared to 2.50 for casein. The net protein ratios (NPR) correlated almost perfectly (r = 0.99) with PER. The amino acid scores by the method A/E correlated highly with both PER and NPR (r = 0.82 and 0.81, respectively). The amino acid scores by the method A/T correlated even better with PER and NPR (r = 0.96 and 0.97, respectively).
NONSYMMETRIC HEAT CONDUCTION IN AN INFINITE SLAB
Authors: UNO JUN‐ICHI , YAKAWA KAN‐ICHI HA
Published: August 2006

The geometrical configuration of many food products may be approximated with an infinite slab, in so far as their heat transfer characteristics are concerned. Several researchers have utilized formulae for predicting transient state heat conduction in an infinite slab undergoing symmetric heat exchange with surrounding medium. However, in a number of food manufacturing processes, the heat transfer rate through one surface of the slab is not identical to that through another surface. There is a published analytical formula available for estimating transient state heat conduction in an infinite slab subjected to nonsymmetric heat exchange with surrounding medium. However, it is impractical because of mathematical difficulty, to apply directly this analytical formula for estimating the temperature of food subjected to nonsymmetric heating or cooling processes. Therefore, computer programs were developed to simplify this application. The programs are for the estimation of characteristic roots, transient state temperature, f and j values and the location of the thermal center. From computational results obtained by using these programs, we then developed a set of charts to simplify the estimation of food temperatures. Examples for the use of the method are included in this presentation.
FUNGAL DETERIORATION OF BAGS DURING INTERNATIONAL TRANSPORT OF CORN SOYA MILK: A TEST SHIPMENT
Authors: BOTHAST R. J. , ROGERS R. F. , HESSELTINE C. W.
Published: August 2006

Losses due to mold deterioration have developed in shipments of dry corn‐soya‐milk (CSM) made through the U.S. Food for Peace Program. USDA, the dry milling industry and a container manufacturer cooperated in a large‐scale test shipment from Milwaukee, WI, to Cochin, India. Conventional multiwall paper bags and two types of polyethylene‐coated bags of CSM were randomly stowed in different areas of the ship. During unloading, 13% of all bags had visible mold. Surface fungal counts on both conventional and poly‐coated bags had increased a hundredfold during transit. However, mold penetration was slight and contents were unaffected. Mold penetrated and destroyed conventional bags stored under special conditions to induce mold growth, whereas penetration of poly‐coated bags was usually associated with a fracture and was less severe. Bag structure, CSM temperature and ventilation were identified as factors influencing mold losses.
CHANGES IN DISSOLVED OXYGEN AND MICROFLORA DURING FERMENTATION OF AERATED, BRINED CUCUMBERS
Authors: POTTS E. A. , FLEMING H. P.
Published: August 2006

Dissolved oxygen (DO) and oxygen uptake rates (OUR) were measured in cucumbers that were brined in 5‐gal pails according to the controlled fermentation process. Saturation levels of oxygen in the brines were 5‐6 ppm depending on salt concentration and temperature. DO was expressed as % saturation (% Cs). Either air or nitrogen was used to purge CO, from the brines to prevent bloater formation. In continuously aerated (air‐purged) brines, DO increased before the onset of microbial growth (ca 2 days) and then decreased, converse to OUR. Thus, there were two distinct stages of oxygen levels and uptakes. In nitrogen‐purged brines, DO was negligible throughout the period of purging; OUR of the brine samples was low (1% Cs/min maximum during the microbial fermentation stage) and lactic acid bacteria predominated the microbial flora. In air‐purged brines, DO varied with rate of aeration; OUR of brine samples was high and populations of film yeasts were high. High aeration rates (100 ml/min/gal cucumbers) resulted in lower DO, higher OUR (40% Cs/min maximum) and greater populations of film yeasts than lower aeration rates (2‐5 ml/min/gal). Tests in commercial tanks confirmed that appreciable levels of oxygen are incorporated into brines using a side‐arm purger.
A SPECIFIC HEAT CALORIMETER FOR FOODS
Authors: HWANG MICHAEL P. , HAYAKAWA KAN‐ICHI
Published: August 2006

A new procedure was developed to determine the specific heat of food products by using a calorimeter which was prepared through the proper modification of a household vacuum jar. Since there was no direct contact between food and heat exchange medium in the calorimeter, the evaluation of heat of solution for dissolvable chemical entities in the food was eliminated and also this new method is readily applicable to food whose temperature is higher than 100°C. The reproducibility and reliability of the developed procedure were carefully examined by using several materials whose specific heat values were well documented. This procedure was utilized to determine specific heat values of four cookies, wheat flour and one fresh produce. The agreement between the experimental and literature values was found to be excellent. The standard deviations of replicated experiments were less than 2%.
BACTERIAL FERMENTATION OF HIGH ALKALINE WASTES FROM IRISH POTATOES
Authors: SISTRUNK W. A. , ISMAIL K. M. , COLLINS J. A.
Published: August 2006

A study was conducted on high alkalinity lye‐peeling wastes from Irish potatoes to determine the optimum time and temperature of fermentation, predominant types of bacteria, and handling conditions suitable for fermentation. The optimum temperature for fermentation was 30°C. Both aerobic and anaerobic conditions were suitable for fermentation, but aerobic fermentation at 30‐35°C was efficient in reducing the pH below 7.0. Wastes fermented more rapidly when seeded with previously fermented wastes. Starch content decreased in the wastes during fermentation, but total sugars and pectin increased in both nonsterilized and sterilized lots. Dry matter content decreased approximately 1% during fermentation but remained stable in storage. The greatest increase in acidity was due to lactic acid although small changes occurred in other organic acids. The major bacteria found in the fermented wastes were tentatively identified as L. delbrueckii, S. faecium and S. lads.
GERMINATION AND NUTRIENT COMPOSITION OF ALFALFA SEEDS
Authors: HAMILTON M. J. , VANDERSTOEP J.
Published: August 2006

Alfalfa seeds were germinated for 72 and 120 hr in the absence and presence of light. Reduced ascorbic acid, riboflavin, iron, amino acid and proximate analysis of ungerminated alfalfa seeds and sprouted alfalfa seeds were conducted to determine the effect of germination conditions on the nutrient composition. Sprouts were found to have slightly smaller concentrations of protein and ash than seeds, whereas fat content was significantly reduced in sprouts as compared to seeds. Moisture content was found to increase consistently with increased sprouting time. Reduced ascorbic acid content was greater in the sprouts grown in the light for either growth period and during germination and sprouting increased to 3‐4 times the concentration found in the seeds. Riboflavin concentration increased by as much as 3 times. Essential amino acid content was significantly higher in 72 hr sprouts than in the seeds. Although claims for the superb nutritional worth of alfalfa sprouts appear to be unfounded, they could serve as a good dietary source of several nutrients.
AFLATOXIN PRODUCTION IN REGULAR AND DECAFFEINATED COFFEE BEANS
Authors: NARTOWICZ V. B. , BUCHANAN R. L. , SEGALL S.
Published: August 2006

The production of aflatoxin B1 and G1 in regular and decaffeinated coffee beans (green and roasted) inoculated with Aspergillus parasiticus was examined to determine the effect of decaffeination on aflatoxigenic potential. Aflatoxins were not detected in either the inoculated green or roasted regular beans. Small amounts of aflatoxin (0.30 μ/g) were detected in roasted decaffeinated samples, while high levels of aflatoxins (up to 60 μ/g) were detected in green decaffeinated samples. A sample of commercially decaffeinated green coffee beans was also found to support the production of aflatoxin. The data indicate that extra precaution should be employed to assure the safety of decaffeinated coffees.
PROTEIN CONCENTRATE FROM AIR CLASSIFICATION OF HIGH‐PROTEIN SOFT WHEAT FLOURS
Authors: WU Y. VICTOR , STRINGFELLOW ARTHUR C.
Published: August 2006

Air classification of high‐protein soft wheat flours may have considerable commercial potential. Flours from two varieties of high‐protein soft wheat and a normal soft wheat were air classified. The protein contents of the original flours were 16.4, 12.1 and 8.2%, respectively, and the protein contents of the combined high‐protein k‐actions after air classification were 27.2, 21.5 and 17.4%. These fractions accounted for 39, 46 and 32% of the flour weight and for 65, 82 and 69% of the total protein. Protein shift was 51, 72 and 73% for the respective flours.
APPLICATION OF ANTHOCYANINS AS COLORANTS FOR MARASCHINO‐TYPE CHERRIES
Authors: McLELLAN M. R. , CASH J. N.
Published: August 2006

Anthocyanins (ACYs) were extracted from dark, tart cherries and used as colorants in the manufacture of maraschino‐type cherries. Studies were initiated to determine the effect of the addition of SnCl2, a K2CO3 dip as a surface wax treatment, and varying storage temperatures on the stability of ACY colored, maraschino‐type cherries. The addition of SnCl2 appeared to have no effect on the rate of degradation of pigment. The K2CO3 dip caused a lighter shade of red due possibly to an intracellular pH alteration although the ACY concentration remained equal to that of the other treatments. The storage phase of this study shows the color to be relatively stable for an estimated period of 6‐9 months, depending on variations from ambient temperature. These studies indicated that maraschino fruit can be produced using ACYs as the colorant although their color is somewhat different from that obtained using organic dyes.
EFFECTS OF ELECTRICAL STIMULATION ON MEAT TISSUE AND MUSCLE PROPERTIES‐A REVIEW
Authors: CROSS H. R.
Published: August 2006

Electrical stimulation of‐pre‐rigor muscle has received considerable attention recently as a means to increase tenderness or alleviate the effects of cold shortening. The process is being used commercially in New Zealand for accelerated conditioning of lambs. Research in the U.S. has involved varied methods of electrical stimulation on different types of slaughter animals. Electrical stimulation is also being investigated as a means to accelerate hot processing. This paper will background the research on electrical stimulation and discuss future research needs.
STUDIES ON THE CHARACTERISTICS OF BLAC BEAN STARCH
Authors: LAI C. C. , VARRIANO‐MARSTON E.
Published: August 2006

The physicochemical properties of black bean starch were studied. Isolated bean starch had a high amylose content (38%), a high gelatinization temperature range (63.8‐76°C) and relatively low swelling (11 units at 95° C) and solubility (18% at 95° C) patterns. These data suggested that inherent structural characteristics of the starch contributed to limited in situ starch gelatinization and swelling during the cooking of black beans.
EFFECTS OF SODIUM SALT SOLUTIONS ON THE CHEMICAL COMPOSITION AND MORPHOLOGY OF BLACK BEANS (Phaseolus vulgaris)
Authors: VARRIANO‐MARSTON E. , DE OMANA ELISA
Published: August 2006

The effect of sodium salts on the chemistry and morphology of black beans was studied. The amount of Na in the soaking water did not significantly affect the amount of water absorbed by beans; the pH was the critical determinant. However, the sodium salts affected the mineral content as well as the amount of pectic substances solubilized from the beans during soaking and cooking periods. The greatest alterations in these components occurred when beans were soaked in a solution containing four salts (NaCl, NaHCO3, Na2 CO3 and Na5P3O10). X‐ray microanalysis suggested that mechanisms of ion exchange and chelation were operative in the dissolution of the intercellular cement and the subsequent cell separation.
COMPARISON OF FOUR TECHNIQUES FOR MEASURIFG GROWTH OF Tetrahymena pyriformis W WITH RAT PER BIO ASSAYS IN ASSESSING PROTEIN QUALITY
Authors: WANG Y. Y. D. , MILLER J. , BEUCHAT L. R.
Published: August 2006

Four techniques for measuring growth of Tetrahymena pyriformis W (TpW), namely, direct microscopic count (DMC), tetrazolium dye‐reduction (TPTZ), oxygen uptake (O2 ‐UT), and ATP bioluminescence (ATP‐biol.), were compared with rat protein efficiency ratio (PER) assays for assessing protein quality. Relative nutritive value (RNV) of the test material was compared to a casein standard by slope ratio assay and by use of one concentration of nitrogen in the growth medium of TpW. Samples consisted of breads, made with wheat flour, soybean meal and nonfat milk solids, which contained different concentrations of glucose and of nutritionally complete diet mixtures containing either ANRC casein, peanut meal, or wheat gluten as a source of protein. Correlations between RNV determined by TpW growth and by rat PER were high. It was concluded that TPTZ, O2 ‐UT, or ATP‐biol. could be used to replace the tedious and time‐consuming DMC in measuring growth of TpW for protein quality assay. There were no apparent differences in results obtained by the slope ratio method and those derived from use of only 0.3 mg N/ml of growth medium, and the latter technique is faster.
CLEAVAGE OF THE IMIDAZOLE RING IN HISTIDYL RESIDUE ANALOGUES REACTED WITH PEROXIDIZING LIPIDS
Authors: YONG SAMUEL H. , KAREL MARCUS
Published: August 2006

Degradative reactions initiated by peroxidizing lipids on the histidyl imidazole side‐chain were studied by reacting the histidyl residue analogues N‐benzoylhistidine and hippurylhistidyl‐leucine with methyl linoleate in a low‐moisture model system resembling the structure of freeze‐dried foods. We found that, after incubation at 51‐57°C and 75% relative humidity for 3 wk, the imidazole side‐chain was cleaved by peroxidizing methyl linoleate to yield asparagyl and aspartyl side‐chains along with other compounds at lower concentrations. The degradation of the histidyl imidazole ring (pKa= 6.0–6.5) increased significantly at pH ≥ 7, indicating that the free base form was the labile species.
ANTIMICROBIAL ACTIVITY OF LACTIC CULTURES: PARTIAL PURIFICATION AND CHARACTERIZATION OF ANTIMICROBIAL COMPOUND(S) PRODUCED BY Streptococcus thermophilus
Authors: PULUSANI S. R. , RAO D. R. , SUNKI G. R.
Published: August 2006

Skim milk fermented by various lactic cultures was tested for antimicrobial activity by agar diffusion technique, using Pseudomonas fluorescens, P. aeruginosa and Bacillus subtilis as test organisms. Lactobacillus bulgaricus, L. acidophilus and Streptococcus thermophilus strongly inhibited the growth of the test organisms. Other lactic cultures, singly or in combination, showed varying degrees of antimicrobial activity. A methanol‐acetone (M‐A) extract was prepared by lyophilizing fermented milk and extracting the powder sequentially with cold methanol and acetone. The methanol‐acetone (M‐A) extract strongly inhibited the growth of B subtilis, B. pumulis, P. aeruginosa, P. fluorescens, Flavobacterium capsulatum, Satmonella typhimurium, Escherichia coli, Shigella sp. and Streptococcus lactis. The antimicrobial activity of S. thermophilus was not reported in the literature previously. The M‐A extract contained ninhydrin‐positive materials and did not lose antimicrobial activity even when it was exposed to a temperature of 100°C for 10 min. Five milliliters of M‐A extract were applied to 20 × 2.2 cm Sephadex G‐10 column equilibrated with 0.05N HCl which later served as the eluant. Fractions of 15 ml were collected at a flow rate of 2.5 ml/mm Sephadex fractionation of M‐A extract showed that there were at least three active fractions. One of the fractions appeared in the void volume followed closely by the other fractions indicating that the latter two fractions have compounds of molecular weight less than 700 daltons. The purification achieved was about 400‐fold. The activity (recovery) of the compound(s) increased upon fractionation on Sephadex indicating the possible presence of inhibitor(s). the cultures of L. acidophilus. acidophilus was shown to possess very potent antimicrobial activity.

The purpose of this investigation was to screen various strains of lactic cultures for antimicrobial activity and to partially purify antimicrobial compound(s) produced by Streptococcus thermophilus in culture.
LOW‐METHOXYL PECTIN PREPARED BY PECTINESTERASE FROM Aspergillus japonicus
Authors: ISHII S. , KIHO K. , SUGIYAMA S. , SUGIMOTO H.
Published: August 2006

Pectinesterase was purified from the culture medium of Aspergillus japonicus completely free from pectin depolymerizing enzymes. The purified enzyme was able to convert high‐methoxyl pectin into low‐methoxyl pectin capable of forming strong gels with calcium ion. The maximum gel strength of enzyme‐demethylated pectin was obtained at methoxyl content of 6.3%, calcium concentration of 41.8 mg/g of pectin and pH 3.5. The low‐methoxyl pectin, however, formed weaker gels at low concentrations of calcium ion and low pH. DEAE‐cellulose column chromatography indicated that the enzyme‐demethylated pectin was homogeneous with respect to methoxyl groups of the molecules. It was suggested that this homogeneity may be probably responsible for high gel strength of the low‐methoxyl pectin.
EFFECT OF BLANCHING TREATMENTS ON THE FIRMNESS OF CARROTS
Authors: LEE C. Y. , BOURNE M. C. , VAN BUREN J. P.
Published: August 2006

Carrots (26 varieties) were subjected to two blanching‐in‐water treatments prior to being canned in the conventional manner. (1) 4‐5 min blanch at 212°F, (2) 20–30 min blanch at 165°F. All of the low temperature blanch carrots were firmer than the corresponding high temperature treatment. Blanching was carried out at 130°, 150°, 170°, 190°, 212° F. The firmness, free methanol and pH of these treatments all showed the same trend, increasing as blanch temperature was raised from 130® to 170®F and decreasing as blanch temperature was raised from 170® to 212®F. This evidence supports the conclusion that the increase in firmness is caused by the effects of pectin methyl esterase PME) which is activated by the low temperature blanch and inactivated by the high temperature blanch.
CHANGES IN MINERAL ELEMENTS AND PHYTIC ACID CONTENTS DURING COOKING OF THREE CALIFORNIA RICE VARIETIES
Authors: TOMA R. B. , TABEKHIA M. M.
Published: August 2006

Calcium, magnesium, sodium, phosphorus, potassium, cadmium, copper, iron, manganese, zinc, and phytic acid were determined in three varieties of milled rice before and after cooking in both domestic tap water and distilled deionized water. For all varieties cooked with domestic tap water, three macrominerals (sodium, calcium and magnesium) and one micromineral (zinc) showed a significant increase in percent retention. Phytic acid content was reduced to approximately 1/3 when cooked in domestic tap water for all varieties.
EFFECT OF STORAGE ON LYSINE‐ENRICHED CORN, MILLET AND SORGHUM
Authors: EKBERG A. , FIELDS M. L. , EDMONDSON J.
Published: August 2006

Samples of corn and sorghum enriched with 0.4% lysine monohydrochloride and millet enriched with 0.5% lysine monohydrochlo ride were stored for 90 days in relative humidities of 67.2‐70.0% and 81.0‐83.0%. Temperatures of 25°C and 35°C for 12 hr each were maintained in a cyclic system. Added lysine was lost from each of the enriched meals at a relative humidity of 81‐83% whereas the lysine‐enriched meals stored at relative humidities of 67.2‐70.0 did not decrease. At relative humidities of 81‐83%, corn with added lysine lost 28.8%, millet with added lysine lost 34.7% and sorghum with added lysine lost 23.5%.
EFFECTS OF SODIUM NITRITE ON Clostridium botulinum TOXIN PRODUCTION IN FRANKFURTER EMULSIONS FORMULATED WITH MEAT AND SOY PROTEINS
Authors: SOFOS J. N. , BUSTA F. F. , ALLEN C. E.
Published: August 2006

Botulinal toxin production, residual nitrite depletion, and total microbial growth were measured in meat and/or soy‐containing frankfurter formulations during 27° C temperature abuse. Botulinal toxin production in formulations containing soy proteins was equal to or less rapid than in all‐meat samples, both in the absence and presence of nitrite. Of the nine soy proteins examined, nitrite did not delay C. botulinurn toxin production in products made from the isolate form, whereas it was an effective control in textured, flours and concentrates. In all‐meat formulations the effectiveness of nitrite decreased with increasing spore load. Residual nitrite depletion in meat wasmore rapid than in soy‐containing treatments. Among the soy proteins, nitrite depletion was more rapid in the isolate than in the textured form tested. Total microbial growth was similar in both meat and soy‐containing samples. Gas production was an inadequate index of toxin development.
MlCROSTRUCTURE OF ISOLATED SOY PROTEIN IN COMBINATION HAM
Authors: SIEGEL D. G. , TULEY W. B. , SCHMIDT G. R.
Published: August 2006

Combination hams were prepared by injecting excised porcine muscles with a brine containing solubilized isolated soy protein. The microstructure of the muscle in the combination ham was compared to that of a water added ham to determine the location of the isolated soy protein. The effect of massaging on the location of the isolated soy protein was also studied. The results showed that the isolated soy protein occupied primarily perimysial spaces and the massaging acts to incorporate these proteins into the endomysial spaces and mix them with extracted myofibrillar proteins. The isolated soy protein appeared to enhance myofibrillar protein extraction by binding water, thus increasing the effective concentration of salt and phosphate. Scanning electron microscopy showed that the gel formed by the isolated soy protein possessed a denser structure than the gel formed by a crude myosin preparation. The gel formed by a mixture of myosin and isolated soy protein possessed a structure more comparable to the structure of the crude myosin gel.
GEL STRUCTURE OF NONMEAT PROTEINS AS RELATED TO THEIR ABILITY TO BIND MEAT PIECES
Authors: SIEGEL D. G. , CHURCH K. E. , SCHMIDT G. R.
Published: August 2006

Investigations on the binding abilities of some nonmeat proteins showed that those studied were inferior to the binding ability previously reported for myosin. Their binding abilities in the presence of 8% salt and 2% sodium tripolyphosphate were ranked from highest to lowest as wheat gluten, egg white, corn gluten, calcium reduced dried skim milk, bovine blood plasma, isolated soy protein and sodium caseinate. Structures of gels formed by these proteins and mixtures of them with crude myosin showed that a three dimensional network of protein fibers is not indicative of good binding ability. The types of molecular interactions stabilizing their gel structures are thought to be more important.
HEAT‐INDUCED GELATION OF MYOSIN: FACTORS OF pH AND SALT CONCENTRATIONS
Authors: ISHIOROSHI MAKOTO , JIMA KUNIHIKO SAME , YASUI TSUTOMU
Published: August 2006

The heat‐induced gelation of myosin was optimally developed at temperatures between 60° and 70°C and at pH 6.0 as studied quantitatively by measuring shear modulus of myosin in 0.6M KCl. No difference was observed in the gelation profile, when KCl was replaced by NaCl. The shear modulus of the gel formed at 65°C and pH 6.0 increased proportionally to the 1.8 power of myosin concentration. Although the heat gelling ability of myosin as measured by the shear modulus did not increase with increasing salt concentration from 0.4–1.0M, irrespective of storage time at 0°C of the stock myosin solution (0.6M KCl) or suspension (0.1M KCl), it varied drastically with time of storage at salt concentrations between 0.1 and 0.3. This variation in shear modulus at O.1–0.3M KCl was apparent due to the storage conditions. These changes in the salt concentration dependence of the heat gelation of myosin corresponded well with the changes in solubility of myosin during storage. Studies on selected physico‐chemical properties of the original stock myosin during storage indicated gradual increase in viscosity with little inactivation of ATPase as well as very slight decrease in sulfhydryl content, suggesting the spontaneous transformation (aggregation) of myosin molecules to a less soluble state.
STABILITY OF STERILE BEEF AND BEEF EXTRACT TO PROTEASE AND LIPASE FROM Pseudomonas fragi
Authors: BALA K. , MARSHALL R. T. , STRINGER W. C. , NAUMANN H. D.
Published: August 2006

Extracellular protease and lipase from Pseudomonas fragi significantly (P < 0.05) decreased color stability of sterile beef at 4°C and sterile beef extract at 4°C and 21°C. Concentrations of free fatty acids (FFA) in enzyme‐treated sterile beef samples were significantly (P < 0.05) higher than in sterile controls held at 4°C indicating hydrolysis of glycerides by lipase from P. fragi. Concentrations of nonprotein nitrogen (NPN) and free amino acids in sterile beef extract treated with extracellular enzyme and held at 4°C and 21°C were significantly (P < 0.05) higher than in controls indicating proteolysis by protease from P. fragi. This was confirmed by SDS‐polyacrylamide gel electrophoresis of enzyme‐treated beef extract stored at 4°C for 6 days. Sephadex G‐100 gel filtration and poly‐acrylamide disc electrophoresis indicated that the molecular size and electrophoretic mobility of the protease and lipase were similar.
NUTRIFICATION OF DRY BEAN (Phaseolus vulgaris, L.) BY METHIONINE INFUSION
Authors: ANTUNES PEDRO L. , SGARBIERI VALDEMIRO C. , GARRUTI RUTH S.
Published: August 2006

The technological conditions for the nutrification of beans by methionine infusion are described. The best conditions seem to be infusion for 1 hr with a 5% methionine solution at 50°C. By this procedure the methionine was raised from 1.2 to 24 g/100g of bean protein and the absorbed water was only 40% of the beans weight. The beans infused under these conditions, after drying, could be mixed 1:7 (w/w) with original beans and the mixture after cooking in the presence of the soaking water still contained 3% methionine on the protein basis. During soaking (prior to cooking) about one‐third of the infused methionine was diffused out in the remaining water. Therefore, elimination of the soaking water before cooking should be discouraged. Infusion with methionine raised the bean PER from 0.9 to 2.6 and the efficiency of a 10% bean protein diet from 9.4 to 26.6%. There was no difference in preference between the original and infused beans when the Directional Paired Comparison test was applied. However, when the Non Structured Scale test was used for the odor and taste of cooked beans there was no preference for the original beans when seasoning was used, whereas there was a significant difference at 5% probability level in favor of the original beans when the samples were cooked and tasted without seasoning.
RAPID EVALUATION OF PROTEIN QUALITY OF FOODS USING Clostridium perfringens
Authors: SOLBERG MYRON , BERKOWITZ KATHLEEN A. , BLASCHEK HANS P. , CURRAN JOANNE M.
Published: August 2006

A 1‐day protein quality evaluation procedure was developed utilizing the anaerobic microorganism, C. perfringens strain 3624. The food sample required no pretreatment except for particle size reduction. Culture development was measured manometrically. Contaminating microorganisms were inhibited by cultural conditions which included anaerobiosis, 46°C incubation and a large initial inoculum. Culture response was expressed as Relative Slope Ratio (RSR) which compared the response slopes of the test nitrogen source with that of a standardized mixture of synthetic amino acids. A preliminary study comparing RSR values with Protein Efficiency Ratios (PER) for 2.5 foods showed a linear correlation coefficient of 0.74. A study comparing RSR and PER values for 15 foods representing a wide variety of protein sources indicated that the RSR method cannot be substituted for the PER method, but there was an indication that foods may be grouped for improved analysis. The RSR assay was sensitive to thermal treatment variations and responded to sulfur containing amino acid supplementation of heated products. Further evaluation of the technique for rapid assessment of protein quality changes resulting from processing variables seems warranted.
INTRACELLULAR PROTEINASE FROM Streptococcus cremoris
Authors: ARORA J. L. , RAO L. KRISHNA , SANNABHADTI S. S. , SRINIVASAN R. A.
Published: August 2006

An intracellular proteinase from Streatococcus cremoris was isolated, partially purified and characterized. A 40‐fold purification was obtained with retention of 73% of the original activity. The proteinase exhibited normal reaction kinetics with respect to enzyme concentration and reaction rate. Proteinase activity was optimal at pH 7.0 and 37°C. The enzyme showed maximum activity on casein, the alpha casein being preferentially degraded. Effect of metal ions, some inhibitors and reducing agents were studied.
AN ENZYMATIC METHOD FOB YEAST AUTOLYSIS
Authors: KNORR D. , SHETTY K. J. , HOOD L. F. , KINSELLA J. E.
Published: August 2006

Treatment of intact yeast cells with lytic enzymes, i.e. zymolase and lysozyme, markedly increased the release of nitrogen and proteins during incubation. The addition of pancreatin or pronase during incubation of cells with lytic enzymes caused the concurrent hydrolysis of the yeast proteins. The precipitable yeast protein at pH 4.5 decreased from 73 to 21% within 60 min. This procedure may be used for the commercial production of yeast autolysate.