bluuebunny/crossref_metadata_2025 huggingface dataset:
Objective Measurements of the Process of Curd Formation during Rennet Treatment of Milks by the Hot Wire Method
Authors: HORI TOMOSHIGE
Published: August 2006

A new thermal method for nondestructive, continuous and objective measurements of the progress of curd development was proposed to obtain much more uniform industrial cheese production. The temperature measurements of the electrically heated (direct electric current, 0.7A) platinum wire (0.1 mmø× 106 mm) immersed axially in the renneted whole milk (volume, 660L) adequately monitored the whole process of milk curd coagulation in the actual cheesemaking. In addition, the temperature of the hot wire referred to the initial temperature resulted in the kinematic viscosity of the coagulating milks.
Effects of Low Temperature and Increased Oxygen Concentration on Color of Intact Pre‐rigor Muscle
Authors: Cornforth D. P. , Egbert W. R. , Sisson D. V.
Published: August 2006

The effects of low temperature and increased oxygen concentration on color of intact pre‐rigor muscle were determined by use of the Hunter color difference meter. Normally dark,intact,pre‐rigor muscle turned bright red when held at low temperature and high oxygen concentration.The effect was reversible in that the muscle again turned dark when returned to air at room temperature. The bright red color observed in pre‐rigor muscle at low temperature and in oxygen was due to lower mitochondrial oxygen consumption at low temperature, which allowed myoglobin to become oxygenated at high oxygen concentration.
A Scanning Electron Microscopic Study of Heat‐Induced Alterations in Bovine Connective Tissue
Authors: Wu F. Y. , Dutson T. R. , Smith S. B.
Published: August 2006

Bovine sternomandibularis muscles were excised immediately following animal exsanguination for the study of collagen fibers and connective tissue network. Samples were cooked at 60°C or 80°C for 1 hr and were observed using the scanning electron microscope. An ordered array of collagen fibers was seen in the uncooked sample. The epimysium did not show large alterations after cooking; however, the perimysium and endomysium became granular at 60°C and gelatinized at 80°C. These differences may be related to the type of collagen or degree of crosslinking present in each location.
Effect of Storage Conditions of Dry Bean Seeds (Phaseolus vulgaris L.) on Texture Profile Parameters After Cooking
Authors: GARRUTI RUTH DOS SANTOS , BOURNE M. C.
Published: August 2006

Red kidney beans were stored at constant moisture and high and low temperature for 6 months. Instrumentally measured parameters of hardness, fracturabihty, gumminess, chewiness, springiness and cohesiveness were higher in samples stored at elevated temperatures than the control (2°C). The sensory panel found the stored beans had higher hardness, fracturability, lumpiness, chewiness, and skin toughness and less starchiness, gumminess, pastiness and moisture absorption than the control. Puncture forces followed approximately a normal distribution curve, and there was always some overlap between stored and control beans even when the stored beans had a much higher mean puncture force than the control. All textural parameters of cooked bean cotyledons changed substantially during storage of the seeds at elevated temperatures and high relative humidity.
Effect of Partial Phytate Removal and Heat upon Iron Bioavailability from Soy Protein‐Based Diets
Authors: RODRIGUEZ C. J. , MORR C. V. , KUNKEL M. E.
Published: August 2006

The effect of heat and partial phytate removal upon in vivo iron bioavailability from soy protein was studied by chick hemoglobin repletion. Iron repletion diets were formulated with unheated and heated soy protein isolates and phytate‐reduced soy protein isolates, with and without iron supplementation. Heating at 120°C for 20 min, 75% phytate reduction and 20 mg/kg iron supplementation improved iron bioavailability by 65‐77%, 6‐11% and 10‐17%, respectively. These beneficial effects were interpreted in terms of promoting protein and protein‐Fe‐phytate complex digestion and release of endogenous and added iron.
A Rapid Immunoturbidimetric Method for Whey Proteins in Nonfat Dry Milk and Buttermilk
Authors: GREINER STEVEN P. , KELLEN G. J. , CARPENTER DONALD E.
Published: August 2006

An immunoturbidimetric assay, using antibodies to whole bovine whey, was developed for the rapid screening of whey proteins in nonfat dry milk and buttermilk. Milk samples are heat‐treated prior to analysis to denature the whey proteins for a more uniform response to antibodies. Of the whey proteins tested, the assay is most sensitive to bovine serum albumin and the least sensitive to β‐lactoglobulin. Precision of the method is about 4% coefficient of variation with a minimum detectable level of 3% whey protein concentrate added to nonfat dry milk. Results are compared with electrophoretic analysis of whey proteins and high performance size exclusion chromatography of the glycomacropeptide from rennet whey.
Model System of Natural Orange Juice Cloud: Effect of Calcium on Hesperidin‐Pectin Particles
Authors: BEN‐SHALOM N. , PINTO RIVKA , KANNER J. , BERMAN MONIKA
Published: August 2006

Hesperidin forms with pectin a particle which could be isolated by gradient sucrose centrifugation. Using this technique we were able to separate soluble stabilized pectin which was bound to hesperidin and a soluble pectin which was hesperidin‐free. Pectin particles in which the degree of esterification (D.E.) was 25%, flocculated in the presence of 100 ppm calcium, while those with a D.E. of 30% required 200 ppm calcium. A D.E. of 36% was found to be the critical level at which precipitation by calcium ions occurred. A 23% D.E. of the flocculated cloud peel juice was found to fit well with a model system of a ratio of 1:4.4 of calcium and pectin with 25% D.E. and 100 ppm calcium.
Relation Between Oxygen‐17 NMR and Rheological Characteristics of Wheat Flour Suspensions
Authors: RICHARDSON S. J. , BAIANU I. C. , STEINBERG M. P.
Published: August 2006

Water binding has a significant influence on the rheological properties of wheat flour suspensions. Wheat flour‐water suspensions at concentrations from 60 ‐ 95% wet basis were subjected to rheological and NMR analyses in order to ascertain the relation between the two methods. The rheological data obtained by the Haake RV‐3 Rotoviscometer followed the Power Law, thus comparisons were based on consistency coefficient (a) and flow behavior (b) values. The NMR spectrometer measured oxygen‐17 relaxation rates (34 MHz in water and in deuterium oxide) as an indication of water mobility. The data showed a general inverse relationship between consistency coefficient and water mobility. However, the data indicated three distinct regions, each showing a linear relation with water mobility decreasing as apparent viscosity increased.
Rheological Characterization of Grain Legume Pastes and Effect of Hydration Time and Water Level on Apparent Viscosity
Authors: CHHINNAN M. S. , McWATTERS K. H. , RAO V. N. M.
Published: August 2006

An extrusion capillary viscometer was employed to obtain shear stress‐shear rate data of two types of cowpea pastes, traditional and experimental. The power law model was found to describe adequately flow behavior of the pastes with consistency coefficients of 77.45 and 59.02, and flow behavior indices of 0.456 and 0.458 for experimental and traditional pastes, respectively. Effect of hydration time (0 ‐ 180 min) and water level (54 ‐ 62%) on the apparent viscosity of experimental paste was determined by extrusion capillary and Brookfield viscometers with correlation coefficient of 0.953. Water level had a significantly greater effect than hydration time on apparent viscosity of cowpea paste.
Effect of Carbon Dioxide Modified Atmosphere on the Compressibility of Stored Baked Goods
Authors: KNORR DIETRICH , TOMLINS RICHARD I.
Published: August 2006

Whole wheat flour breads, white breads and biscuits were stored in flexible packages flushed with either air, 100% nitrogen or 100% carbon dioxide. Compressibility tests were performed during a storage time of 13 ‐ 15 days for bread and 7 ‐ 15 days for biscuits. Significantly lower regression coefficients (P < 0.01) were found for white and whole wheat breads and biscuits stored in carbon dioxide modified atmosphere than for the air stored samples. No significant differences were found between regression coefficients of air and nitrogen stored bread samples. Mold growth was inhibited on breads and biscuits by carbon dioxide atmosphere during 13 ‐ 15 days of storage, but occured between the 5th and 7th day of storage on the air packaged samples.
Partial Characterization of a Collagenolytic Enzyme Fraction From the Hepatopancreas of the Freshwater Prawn, Macrobrachium rosenbergii
Authors: NIP W.K. , LAN C.Y. , MOY J.H.
Published: August 2006

Textural changes of freshwater prawn during ice‐chilled/refrigerated storage are believed in part to be due to an autolytic process. A collagenolytic enzyme fraction, isolated from the hepatopancreas of the freshwater prawn, was most active at 37°C and pH 6.5‐7.5 and was also active at 0°C. The addition of this enzyme fraction to prawn tissue increased the hydrolysis of prawn collagen at 0°C for 96 hr indicating that this enzyme fraction might be responsible for the textural change in prawn during ice‐chilled storage.
Thermal Transitions of Actomyosin and Surimi Prepared from Atlantic Croaker as Studied by Differential Scanning Calorimetry
Authors: WU M. C. , AKAHANE T. , LANIER T. C. , HAMANN O. D.
Published: August 2006

Differential scanning calorimetry (DSC) was used to investigate thermal transitions of fish mince (surimi) and actomyosin from croaker. Three endothermic peaks were observed in DSC thermograms of surimi. After addition of salt, transition temperatures shifted to lower temperatures. Preheating samples containing 3% salt at various temperatures showed that 40°C heating caused the first peak to disappear, and preheating at temperatures higher than 50°C caused virtual disappearance of all transition peaks. Low temperature storage (4°C) of samples caused no significant change in thermograms of salted or unsalted surimi over a 5‐day storage period. Evidence suggests that changes of fish protein during low temperature “setting” are different from those occurring during high temperature “setting.”
Evaluation of the Hemagglutinating Activity of Low‐temperature Cooked Kidney Beans
Authors: COFFEY D. G. , UEBERSAX M. A. , HOSFIELD G. L. , BRUNNER J. R.
Published: August 2006

Methodology was developed that allowed sensitive measurement of phytohemagglutinin (PHA), the lectin of kidney beans. Trypsinated porcine red blood cells were treated with saline extracts of kidney beans, incubated, and the nonagglutinated cells were quantitated using a Coulter Counter. This hemagglutination activity (HA) assay was then used to monitor the PHA in cooked kidney beans. The thermal treatment (minutes @°C) required to reduce HA by 1 log cvcle was: 12 @ 100°C: 62 @ 93°C: 136 @ 88°C: 160 @ 82°C. Beans were prepared in commercially available low‐temperature cookers and evaluated for tenderness and residual hemagglutinating activity.
Estimation of Microbial Populations in Orange Juice by Bioluminescence
Authors: GRAUMLICH T. R.
Published: August 2006

Bioluminescent measurement of microbial ATP was compared to plate counts of orange juice on orange serum agar and plate count agar plus chloramphenicol and chlortetracycline. Bioluminescent values correlated well (r = 0.92) with plate counts of reconstituted juices with active microbial populations. A correlation of 0.58 was found for bioluminescent values to plate counts for orange juice samples immediately after reconstitution from concentrate. Centrifugation and resuspension of samples in 0.1M Tris‐HCl buffer, pH 8.0, was utilized to provide adequate pH adjustment and concentration of microorganisms for bioluminescent measurement.
Vitamin E Composition of Some Seed Oils as Determined by High‐Performance Liquid Chromatography with Fluorometric Detection
Authors: SPEEK A. J. , SCHRIJVER J. , SCHREURS W. H. P.
Published: August 2006

A high‐performance liquid chromatographic (HPLC) method is described for the simultaneous analysis of E vitamers α‐, and β‐, γ‐ and δ‐tocopherol and α‐tocotrienol in seed oils. After diluting the oils with n‐hexane, E vitamers are separated by HPLC and detected fluorometrically. Standardization is achieved, using electron‐impact mass spectrometry and HPLC. Vitamin E composition of several hot and cold pressed seed oils, originating from maize germs, olives, soy beans and from sesame, safflower and sunflower seeds, was investigated. No clear differences were observed between E vitamer concentrations of hot and cold pressed oils of the same origin. On the other hand, vitamin E composition of oils different origin varied widely. Of the oils examined, only maize germ oil contained α‐tocotrienol in detectable amounts (about 2%). Esterified E vitamers were not detected.
Nutrient Composition of Cantaloupe and Honeydew Melons
Authors: EITENMILLER R. R. , JOHNSON C. D. , BRYAN W. D. , WARREN D. B. , GEBHARDT S. E.
Published: August 2006

Proximate and micronutrient composition of cantaloupe and honeydew melons purchased from six marketing locations at marketing times near maximum and minimum product availability were determined. Cantaloupe varieties purchased at periods near maximum availability showed significantly higher (α= 0.01) levels of niacin, riboflavin, thiamin, ascorbic acid, folacin and Cr compared to those purchased near minimum availability. Honeydew melon varieties purchased at periods near maximum availability showed significantly lower (α= 0.01) levels of ascorbic acid, folacin, pantothenic acid, K, Zn, and Cr compared to those purchased near minimum availability. Although some differences were observed between values obtained and those reported in Handbook 8–9, proximate composition and mean values for micronutrients approximated those previously reported.
Production of Weep in Packaged Refrigerated Beef
Authors: ZARATE J. R. , ZARITZKY N. E.
Published: August 2006

The effect of storage conditions on the production of natural exudate (weep) in packaged refrigerated beef was analyzed. The influence of temperature (0° and 4°C), storage time, characteristics of flexible plastic film used in packaging (permeability and heat shrinking), and area per unit volume of meat cut were determined in semitendinosus and L. dorsi muscle. Heat shrinking of the film reduced release of weep, and this effect became more important when temperature increased; at 0°C and 4°C percentage of weep represented 68% and 51% of the values corresponding to nonshrinking condition. Weight of exudate was correlated to equivalent area of the meat pieces and a linear relationship was established between percentage of weep and equivalent area per unit volume of sample.
Quality of Gamma Irradiated California Valencia Oranges
Authors: NAGAI N. Y. , MOY J. H.
Published: August 2006

California Valencia oranges were irradiated at 0.30, 0.50, 0.75 and 1.0 kGy for quality evaluation and potential use of gamma‐radiation as an alternative quarantine treatment and for fresh market life extension. Fruits were ocean‐freighted to Honolulu, irradiated at the Hawaii Research irradiator 8 days after harvest, then stored for 7 wk at 7°C or 4 wk at 7°C and 2 wk at 21°C (6 wk total). Treatments of 0.75 kGy maintained fruit qualities at low storage temperature (7°C) up to 7 wk while 0.50 kGy retained qualities when fruits were stored at 21°C. Gamma irradiation of Valencia oranges at 0.26–0.30 kGy can achieve fruit fly disinfestation at probit 9 security level while preserving market qualities including organoleptic qualities, ascorbic acid, total acids, and total soluble solids.
Microbiological Changes in Fresh Market Tomatoes During Packing Operations
Authors: SENTER S. D. , COX N. A. , BAILEY J. S. , FORBUS W. R.
Published: August 2006

Preliminary studies in two fresh market tomato packing houses in the Charleston, SC area showed significant differences in microbial counts on tomatoes by packing house, sampling point in packing lines, and season. Higher total plate counts, Enterobacteriaceae counts, and mold counts were found in one packing house, probably due to a failure to maintain adequate chlorine in the wash water. Total plate and Enterobacteriaceae counts were higher on tomatoes packed in July than in November. Enterobacteriaceae and molds isolated from the tomato samples were those normally associated with soil‐borne contamination. Enterobacter agglomerans, Enterobacter cloacae, and Serratia marcescens were predominant Enterobacteriaceae identified; Alternaria, Penicillium, and Cladosporium were the predominant molds isolated and identified.
Identification of the Sugars and Acids in Birch Sap
Authors: KALLIO H. , AHTONEN S. , RAULO J. , LINKO R. R.
Published: August 2006

The sugars and acids of the spring sap from the Finnish birches Betula pendula Roth, B. pubescens Ehrh. and B. pendula var. carelica Mercklin were analyzed. The TMS‐derivatives of the sugars and acids were analyzed by capillary GLC‐MS. The qualitative compositions did not vary among species and varieties. In order of decreasing levels, the sugars (g · L−1) were glucose (2.5–4.7), fructose (2.3–4.5), sucrose (<0.7), galactose (<0.05) and the sugar alcohol myo‐inositol (trace); acids were malic (0.1–0.7), succinic (<0.1), citric (<0.1), phosphoric (<0.04), and fumaric (trace). The sugars indentified formed at least 99.5% of the total sugar content and the acids identified over 99% of the total acids. The citric, glycolic and fumaric acids as well as the sucrose were not always present in detectable amounts.
Determination of the Collagen, Elastin and Bone Content in Meat Products using Television Image Analysis
Authors: HILDEBRANDT GOETZ , HIRST LESLEY
Published: August 2006

Television image analysis offers a method for the automatic determination of surface areas. The method was tested for its suitability for use in the quantitative estimation of raw and gelatinized collagen, elastin and bone particles of histological sections of meat and meat products. Five different experiments show that television image analysis correlates closely to the results obtained using the point count technique (correlation coefficient r > 0.981), the bone content determined by chemical means (r > 0.97) as well as the experiments using added collagen (r = 0.988) and elastin (r = 0.854). It can be concluded that the automatic image analysis is an adequate alternative to chemical analysis.
Spice Quality: Effect of Cryogenic and Ambient Grinding on Volatiles
Authors: PESEK C. A. , WILSON L. A. , HAMMOND E. G.
Published: August 2006

Interest in the production of high‐quality spice products has encouraged scientists to investigate the effects of cryogenic milling on spice quality. Gas chromatographic analyses of ether extracts, direct headspace samples and traditional volatile oil determinations accompanied by sensory analyses of the spices were made to determine if cryogenically milled spices were comparable to ambiently milled spices. Results indicated that cryogenically milled spices retained more of the volatiles of the natural spice. Untrained odor panelists were able to detect differences in some ambiently and cryogenically milled spices.
Kinetics of Deteriorative Reactions in Model Food Systems of High Water Activity: Glucose Loss, 5‐Hydroxymethylfurfural Accumulation and Fluorescence Development Due to Nonenzymatic Browning
Authors: CERRUTTI PATRICIA , RESNIK SILVIA L. , SELDES ALICIA , FONTAN CONSTANTINO FERRO
Published: August 2006

The kinetics of nonenzymatic browning reactions in the water activity range 0.900 ‐ 0.950 was studied to minimize the deteriorative changes of foods preserved by a combination of a mild water activity reduction and other microbial stress factors. Glucose loss, 5‐hydroxymethylfurfural accumulation, and development of fluorescence were measured during storage of aqueous model systems. The results obtained showed a strong dependence on temperature and pH and a negligible influence of water activity on the rate of nonenzymatic browning reactions.
Effect of Ethylenediaminetetraacetic Acid (EDTA) on Growth from Spores of Bacillus cereus
Authors: BULGARELLI M. A. , SHELEF L. A.
Published: August 2006

Germination and growth from spores of toxigenic B. cereus strain USDA 201 in BHI broth containing Na2EDTA were studied. Reduced growth was effected by low EDTA concentrations (< 300 ppm). Little or no growth was observed after incubation for 48 hr in broth containing from 300–1,000 ppm of EDTA EDTA did not affect percent spore germination, or release of Ca following heat activation and subsequent incubation. However, delayed colony development was observed as EDTA concentrations increased in the broth, and atypically small colonies formed on Plate Count Agar. Growth inhibition by 500 ppm EDTA was evident over the pH range 5–9, with the highest spore resistance observed at pH 7. Addition of Fe, Zn, and Ca to the media reversed the growth inhibitory action, whereas Mg was less effective.
Effect of Manganese Ions on the Fermentative Activity of Frozen‐Thawed Lactobacilli
Authors: RACCACH M. , MARSHALL PAMELA S.
Published: August 2006

The lactic acid fermentation of monoand disaccharides by frozenthawed Lactobacillus plantarum in modified All Purpose Tween (MAPT) broth was stimulated by manganese ions (Mn2+). Beaker sausage formulated with either dextrose or sucrose attained pH 5.0 faster with Mn2+. L. plantarum frozen stored for 2 wk was stimulated by Mn2+ more than the same culture frozen stored for 2 yr. The fermentation period of sucrose with Mn2+ was shorter than that of dextrose. CaC12 (as a substitute for NaCI) and Mn2+ reduced the fermentation period more than NaCI. The fermentation of dextrose by L. lactis was reduced the most by Mn2+, followed by L. casei subspecies casei, L. plantarum and L. casei subsp. alactosus. Calcium ions were not efficient in reducing the fermentation time of dextrose by lactobacilli in summer sausage.
Polyphenol Qxidase of Kiwifruit
Authors: PARK E. Y. , LUH B. S.
Published: August 2006

Polyphenol oxidase in kiwifruit (Actinidia chinensis planch) was extracted and purified through (NH4)2SO4 fractionation, dialysis and chromatography on DEAE‐cellulose column. Polyacrylamide disc‐gel electrophoresis showed eight bands with oxidase activity. The molecular weight of the dominant isozyme was 25,000 as determined by gel electrophoresis. The cresolase fraction appeared in the first peak (FA1P) and catecholase in the fourth peak (FA4P) when eluted from a DEAE‐cellulose column. The optimum pH of the FA4P fraction was 7.3. The Km value was 50 mM (+) catechin for FA1P and 8.7 mM for FA4P. Ascorbic acid delayed enzymic browning in kiwi fruit. The activation energy with (+) catechin as substrate was 4.0 Kcal/mole for FA1P and 7.0 Kcal/mole for FA4P.
Formulation of a Pasteurized Restructured Beef Product
Authors: SIMUNOVIC J. , WEST R. L. , ADAMS J. P.
Published: August 2006

Restructured beef products (18 – 20% fat) were formulated and pasteurized to provide storage stability at 4.4°C. An optimal formulation was determined with a full factorial experiment having 4 levels of whey and rennet‐treated sodium caseinate blend and 3 levels of texturized soy protein. Response surfaces for product yield, fat retention and bind strength were calculated utilizing regression procedures. Maximum product yield of 92% was predicted by the optimization and subsequently achieved. An observed fat retention of 92% was lower than the predicted value. Over 16 wk of storage at 4.4°C, no aerobic or anaerobic bacterial growth was observed and TBA values remained very low.
Effect of Thawing Rate on the Exudate Production of Frozen Beef
Authors: GONZALEZ‐SANGUINETTI S. , AÑON M. C. , CALVELO A.
Published: August 2006

The effect of thawing rate on the amount of exudate produced was analyzed. Increments of the thawing time (reduction of the thawing rate) led to a decrease of exudate production. The results obtained by measuring the exudate volume produced at different times after thawing and histological experiences suggested that exudate production was a consequence of the incomplete reabsorption of the extracellular water. A heat transfer model with simultaneous thawing was used for calculating the operating conditions leading to low exudate production.
Sensory Flavor Characteristics of Water‐Extracted Soluble Orange Solids Produced in Florida
Authors: FELLERS P. J.
Published: August 2006

Commercial Florida‐packed water‐extracted soluble orange solids (PESOS) had poor flavor quality and varied widely within an unacceptable flavor range. Major problems were bitterness, processed off‐flavor and spoilage. WESOS flavor was inferior to orange juice made from the same lots of fruit. As little as 10% of a poor‐flavored, bitter WESOS sample or about 50% addition of better‐flavored WESOS added to good orange juice resulted in unacceptably flavored product. Late season fruit within a single season made betterflavored WESOS than did early‐midseason fruit. WESOS flavor and bitterness varied from plant‐to‐plant; generally plants that produced the best‐flavored WESOS had the least amounts of product bitterness.
Effects of Leachate Accumulation During Hydration in a Thermalscrew Blancher on the Water Absorption and Cooked Texture of Navy Beans
Authors: NELSON LINDA R. , HSU KENNETH H.
Published: August 2006

Blanch water obtained from a commercial canner was evaluated for leachates that accumulated in a thermalscrew blancher during the rehydration of dried navy beans. These leachates were found to consist of acids, nitrogenous compounds, carbohydrates, and ash. factorial design experiment and a central composite design experiment were conducted to isolate and quantitate the effects of these factors on the water absorption and final texture of navy beans that have been rehydrated in a thermoscrew blancher. Factors of major importance in the soaking water were found to be viscosity, divalent ion concentration, and temperature. Both water absorption and texture of cooked beans responded linearly to these factors.
Interaction of Sodium Chloride With Raw Starch in Freeze‐Dried Mixtures as Shown by Water Sorption
Authors: CHINACHOTI PAVINEE , STEINBERG M. P.
Published: August 2006

Mixtures of NaCl and starch, obtained by freeze dehydration of dilute aqueous suspensions of various NaCl:starch ratios, were equilibrated over saturated salt solutions of a, range 0.33 ‐ 0.97. They showed a decreased water sorption at aw above 0.75 as compared to the expected values obtained from the Lang‐Steinberg mass balance equation. This suppression was taken to mean that some NaCl interacted with starch. The maximum amount of interacted NaCl was 0.15g per g starch, obtained at 0.75 a,. Interacted NaCl decreased to half maximum as a, increased to 0.93 and drastically decreased to one‐tenth maximum when a, reached 0.97. With increasing NaCl content, the interaction rose sharply to a peak at about 0.13 NaCl:starch ratio and decreased to zero at the ratio of about 0.33.
Phytate and Zinc Contents of Coffees, Cocoas, and Teas
Authors: HARLAND B. F. , OBERLEAS D.
Published: August 2006

Several samples of coffee, both instant and percolated, hot cocoa mixes, and teas, both instant and brewed, were analyzed for phytate and zinc. Phytate:zinc molar ratios were calculated. An estimation of the phytate contribution from the beverages to the total diet presented. Depending upon the source selected and the strength and quantity of the beverage consumed, there is concern that a high take of these beverages may exacerbate an already marginal zinc status.
Heat Resistance and Other Characteristics of Deoxyribonuclease Positive Enterococci Isolated from Milk and Milk Products
Authors: BATISH V. K. , CHANDER HARISH , RANGANATHAN B.
Published: August 2006

Out of 224 deoxyribonulcease (DNase) positive enterococci recovered from dairy products, 21.9% survived pasteurization. Among the latter, 26 exhibited thermonuclease activity and 14 were hemolytic. Enterotoxigenic activity in rabbit ileal loops was exhibited by 13 strains, whereas 14 strains were pathogenic to mice. Resistance to penicillin and streptomycin was shown by 5 1 and 47 strains, respectively. There appears to be a positive relationship between heat resistance, thermonuclease activity, enterocin production by these organisms and their resistance to penicillin and streptomycin. As many as 37 heat resistant strains were recovered from samples of nonfat dry cow's milk, infant foods and from sweetened condensed milk. The predominant heat resistant strains were identified as Streptococcus faecalis var. faecalis., Streptococcus faecium and Streptococcus faecalis var zymogenes.
Headspace Gas Sampling/GC Method for the Quantitative Analysis of Volatile Compounds in Cheese
Authors: LIN J. C. C. , JEON I. J.
Published: August 2006

Headspace gas sampling along with a fused silica capillary Carbowax 20 M column was examined for the quantitative analysis of some volatile compounds in cheese. Slurries prepared from natural cheeses were steam‐distilled to isolate and concentrate volatile materials. The GC peak areas increased almost linearly as the solid concentrations in slurries were increased from 10 to 40%. However, a 30% solid slurry was used because the 40% slurry was too viscous to handle and distill. The maximum concentrations of volatile compounds were observed with 5.0 mL distillates collected. The relationships between chromatographic peak areas and added volatile compounds were linear between 0 and 80 ppb. Examination of a Cheddar cheese with different ages indicated that a few volatile compounds consistently increased or decreased in concentration with the age cheese.
Effects of Electrical Stimulation, Hot‐Boning and Mixing vs Tumbling on the Physical and Chemical Properties of Beef Logs
Authors: JONES M. L. , RAY E. E. , THOMAS J. D. , TSAO H. M.
Published: August 2006

Paired sides of 20 steer carcasses were used to determine the effects of electrical stimulation (ES), hot‐boning (HB), and mixing vs tumbling on the physical and chemical properties of restructured beef logs. Proximate analysis data showed HB to increase water‐holding capacity and ash content over cold‐boning (CB). Electrical stimulation increased peak force (PF) values over nonstimulation (NS), but there was no difference in the distance to peak force (DPF) values or energy values, indicating a slight improvement in binding ability with ES. Electrical simulation and HB increased binding ability of the meat proteins. Results of this study suggest that tumbling should be used with HB and mixing should be used with CB to reduce moisture losses.
Proportion of Collagen Types I and III in Four Bovine Muscles Differing in Tenderness
Authors: BURSON D. E. , HUNT M. C.
Published: August 2006

Intramuscular collagen containing both endomysial and perimysial tissue was extracted from four bovine muscles, analyzed for collagen types I and III, and related to total muscle collagen and meat tenderness. Isolated collagen was digested with cyanogen bromide and the proportion of collagen types I and III determined from densitometric scans of peptides resolved by SDS‐PAGE. Total collagen was different (P<0.05) for each muscle. However, only the longissimus had more (P<0.05) type III collagen than did the biceps femoris, semimembranosus, and semitendinosus muscles. Percentage type III was correlated with sensory panel connective tissue amount (0.48) and overall tenderness (0.48) scores for the longissimus and biceps femoris muscles.
Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks
Authors: MEANS W. J. , SCHMIDT G. R.
Published: August 2006

Structured meat products which could bind raw as well as cooked would be superior to existing structured products. Therefore, the algin/calcium gel system was, studied. Structured beef steaks were made using three levels of sodium alginate and three levels of CaCO3. Three additional treatments were included as controls. Treatments were subjectively evaluated for six raw parameters: discoloration, color intensity, alginate pocket area, alginate pocket size, percentage fat and raw bind. Treatments were also subjectively evaluated for four cooked parameters: aroma, flavor, mouthfeel and cooked bind. The algin/calcium gel mechanism can be used to produce structured beef steaks which bind in both the raw and cooked state. Optimum ingredient levels were 0.8–1.2% sodium alginate, 0.144–0.216% CaCO3 with 500 ppm sodium erythorbate.
Utilization of Glucose Oxidase for Extending the Shelf‐Life of Fish
Authors: FIELD CYNTHIA E. , PIVARNIK LORI F. , BARNETT STANLEY M. , RAND ARTHUR G.
Published: August 2006

The preservative benefits of the enzymic glucose oxidase/catalase system were measured in refrigerated, fresh, whole winter flounder (Pseudopleuronectes americanus Waldbaum) and winter flounder fillets. The enzyme system was applied as a dip, as an ice and immobilized in algin blankets. Advantages were an extended period of sensory acceptance and delayed onset of putrefactive odors, 21 days vs 15 days for controls. The pattern of endogenous hypoxanthine accumulation and decline was unaffected, but parameters thought to measure proteolytic activity were modified: creatinine turnover was slowed and ammonia generation was retarded.
A Rapid Ion‐Pair HPLC Procedure for the Determination of Tyramine in Dairy Products
Authors: Reuvers Th. B. A. , de Pozuelo M. Martin , Ramos M. , Jimenez R.
Published: August 2006

A rapid high performance liquid chromatographic method for the determination of tyramine in dairy products was developed. The amine was extracted from foods with warm methanol, separated by ion‐pair reversed phase chromatography and quantitatively determinated after o‐phthalaldehyde post‐column derivatization with a fluorescence detector. The calibration curve for tyramine in the range of 20–400 ng was linear and reproducible. The overall recovery rates were satisfactory.
Concentration and Temperature Dependence of Flow Behavior of Xanthan Gum Dispersions
Authors: SPEERS R. A. , TUNG M. A.
Published: August 2006

Apparent viscosities of xanthan gum dispersions over shear rates of 0.5–3000s−1 were studied at concentrations of 0.05–1.00% (w/w) and temperatures of 5–45°C. All dispersions were shear rate thinning non‐Newtonian fluids described accurately by the power‐law model. The logarithm of viscosity varied with the logarithm of concentration and the reciprocal of absolute temperature. A combined model was derived to describe the variation of viscosity with shear rate, concentration and temperature for aqueous dispersions of xanthan gum.
Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels
Authors: FOEGEDING E.A. , ALLEN C.E. , DAYTON W.R.
Published: August 2006

Myosin, fibrinogen and albumin gels were formed by heating in pH 6.0 phosphate buffer at three heating rates. Turbidity (A660nm) and solubility were monitored along with gel strength, as measured with an annular pump. Myosin and fibrinogen suspensions became turbid and solubility decreased as temperatures preceding the development of gel strength. Linearly increasing heating rates of 12°C/hr and 50°C/hr produced the strongest myosin and fibrinogen gels at 70°C, whereas albumin gels formed at 95°C by heating at 12°C/hr or constant heating for 20 min did not differ in strength.
A Computer Aided Method for the Rheological Characterization and Classification of Solid Food Materials
Authors: MILLER B. D. F. , PELEG M. , NORMAND M. D. , GONTER R. H. , KLEIN E.
Published: August 2006

Selected solid food materials were characterized by a modified general Maxwell model in which the elements have predetermined and fixed relaxation times but their number continuously changes with the strain. The fit criterion for the model was its consistency with results obtained in independent tests (e.g. relaxation data at different strains). The properties of the model and the computer programs for the determination of its parameters were tested and evaluated by simulated stress‐strain and stress‐relaxation curves and by varying the assigned values of the relaxation times.
Some Chemical Factors Affecting the Quality of Processed Yam
Authors: ONAYEMI O.
Published: August 2006

Three species of yams (1) white (2) water, and (3) yellow were studied. Each was divided into three sections: head (stem end), middle and tail‐and examined for quality characteristics which are important in the utilization of yam for convenience foods. The characteristics studied were susceptibility to discoloration and chemical composition including nutrients such as ascorbic acid, nitrogen constituents, total lipid and polyphenols. The polyphenol content was positively correlated with discoloration and was affected by storage time as well as by the section of yam utilized. The concentration of polyphenols was highest in the head region, which exhibited the greatest discoloration. The middle section was most suitable in preparating light‐colored yam products since it was lowest in phenols and exhibited the least discoloration.
Determination and Correlation of the Water Activity of Cheese Whey Solutions
Authors: KANTEREWICZ ROSA J. , CHIRIFE JORGE
Published: August 2006

This work reports on the experimental determination (and correlation) of water activity (aw) in cheese whey solutions of varying total solids content (up to about 50% solids). It was shown that a satisfactory linear correlation between aw and solids (given as g of solids/100g of water) of whey existed. The aw of whey solutions was close to but always below that of lactose, which indicated that other nonlactose constituents also contributed to aw lowering.
Investigation of Cashew Apple Juice as a Substrate for Single Cell Protein Production
Authors: LAYOKUN S.K. , OBAWOLE A.B. , FATILE I.A. , SOLOMON B.O.
Published: August 2006

Cashew juice was investigated for its ability to support the growth of Saccharomyces cerevisiae. A characteristic of the juice showed that it contained a mixture of fermentable sugars of which glucose, fructose and sucrose have been identified. Also the concentration of reducing sugars was as high as 15% w/v. Growth studies were carried out in a 7‐L batch fermentor at a pH of 5.0 and 30°C with and without nutrient supplementation. The corresponding yields were 0.50 and 0.39 gram cells/gram reducing sugar consumed, respectively. While about 10% of the reducing sugar was consumed in the unsupplemented medium 43% was consumed in the medium with supplementation.
Hot Pork Processing, Brine Chilling and Mechanical Portioning as a Fresh Pork Processing System
Authors: FRYE C. B. , CALKINS C. R. , MANDIGO R. W.
Published: August 2006

Rapid chilling was investigated as a link between hot pork processing and mechanical portioning. Loins from market weight hogs (n = 40) were removed (pre‐ or post‐rigor) and were assigned to one of two chilling treatments (brine chilling or blast freezing). Loins were chilled until crust frozen, then tempered, pressed and cleaved. Ultimate pH, cooking yields, taste panel ratings and Warner‐Bratzler shear force values (WBS) were obtained. Pre‐rigor chops had significantly higher WBS values and lower (less tender) taste panel ratings than post‐rigor chops. Generally, pre‐rigor chops were juicier but less tender. There were no major differences between rapid chilling treatments nor in ultimate pH or cooking data. Less severe chilling techniques are needed to make this processing system feasible.
Flavor Profiles of Vacuum Packaged and Polyvinyl Chloride Packaged Ground Beef: A Comparison of Cooked Flavor Changes Occurring during Product Display
Authors: LYNCH N. M. , KASTNER C. L. , CAUL J. F. , KROPF D. H.
Published: August 2006

Vacuum packaged (VP) ground beef was compared to polyvinyl chloride (PVC) packaged product by describing and quantifying via flavor profiling those flavor changes occurring during display. VP samples displayed for 24 days had a more constant profile than did PVC samples displayed for 5 days. The initial beefy, fresh impact of VP samples declined only slightly during display. The beefy note became briefer and was replaced by a lingering sourness. Bloody/serumy notes changed to metallic/sharp notes. After 3‐day display, PVC samples were bland with a threshold amount of stale note. At 5‐day display, beef identity and freshness of the PVC sample were very low. Bloody/serumy was not detected and blandness was replaced by a lingering stale note.
Texturization of Co‐Precipitated Soybean and Peanut Proteins by Twin‐Screw Extrusion
Authors: HAGAN R. C. , DAHL S. R. , VILLOTA R.
Published: August 2006

A co‐precipitated concentrate of soybean and peanut proteins, prepared from flours along with two soy concentrates, a peanut concentrate and a soy‐peanut concentrate blend, were texturized by twin‐screw extrusion followed by rheological, functional and ultrastructural analysis of the textured products. Optimal feed moisture varied among the different feed materials and corresponded to final product moisture. Compared to the other textured products, the textured co‐precipitated concentrate exhibited increased rehydration capacity, decreased peak force and work, moderate expansion and a unique ultrastructure. Product ultrastructure was determined to correspond with rheological and functional characteristics of the extrudates. Co‐precipitation of soybean and peanut proteins resulted in a feed material with modified extrusion performance.
Effect of Salt on the Thermal Stability of Storage Proteins from Fababean (Vicia Faba)
Authors: ARNTFIELD S. D. , MURRAY E. D. , ISMOND M. A. H.
Published: August 2006

The influence of various salts on stability of proteins in a fababean protein isolate were examined using differential scanning calorimetry (DSC) to monitor denaturation temperatures (Td). The ability of some salts to increase Td values, or stabilize the protein, was described as a biphasic linear relationship. The two distinct phases were attributed to two established stabilization mechanisms, electrostatic interaction and preferential hydration. Ranking of salts in terms of ability to stabilize or destabilize fababean proteins followed the lyotropic series for both major structural proteins present in the isolate. In most salt environments responses of the two proteins, legumin and vicilin, were slightly different; these differences were attributed to differences in electrostatic profiles and response to water availability for the two proteins.
Peel Removal by High Pressure Steam from Processing Tomatoes with Yellow Shoulder Disorder
Authors: COREY K.A. , SCHLIMME D.V. , FREY B.C.
Published: August 2006

Fruit of processing tomatoes were peeled using high pressure steam with lab and commercial equipment. Recovery ranged from 64.8% to 77.8% and quantity of adhering peel ranged from 385 to 1866 mg/kg fruit for nine genotypes steam peeled at 4.4 bar. Recovery decreased with increasing steam pressure and dwell time for VF 134 and Castlehy 1509. Quality of peeled Castlehy 1509 was superior to VF 134 fruit due to lack of yellow shoulder disorder (YSD) and consequent low quantities of adhering peel. Equations for prediction of % recovery and quantity of adhering peel as functions of steam pressure, dwell time, and % YSD were developed based on results of the lab scale experiment.
Effect of Preprocessing Treatments on the Firmness and Quality Characteristics of Whole and Sliced Strawberries After Freezing and Thermal Processing
Authors: MAIN G. L. , MORRIS J. R. , WEHUNT E. J.
Published: August 2006

Procedures designed to improve fruit firmness of overripe strawberry fruit originally designated for the fresh market were investigated. The firmness of ‘Cardinal’ strawberries was increased by soaking or vacuum infiltrating in 1 or 2% Ca lactate solutions. Calcium lactate was more effective in firming sliced than whole fruit. Thermally processed fruit benefited more from calcium absorption than did the frozen, thawed fruit. Whole fruit firmness was increased by the vacuum infiltration of Ca lactate. There was little increase in firmness of the sliced fruit when the calcium was vacuum infiltrated as compared to a soak treatment with no vacuum. There were slight but significant differences among treatments on all quality attributes tested. However, these quality differences would have no commercial importance.
Comparison of the Half‐Lives of the Anthocyanins in the Juice of Crowberry, Empetrum nigrum
Authors: KALLIO H. , PALLASAHO S. , KÄRPPÄ J. , LINKO R. R.
Published: August 2006

The contents of the 12 anthocyanins in crowberry juice were followed during storage at room temperature by varying the content of oxygen, ascorbic acid, Al3+ and Fe3+ ions. The half‐lives of the individual anthocyanins were 4–6 wk in untreated juice. When 90% of the oxygen had been removed, the stability improved by a factor 3–4. The glucosides and galactosides had longer half‐lives than the arabinosides, confidence of the differences varying from 90 to 99,9%. The most stable were the galactosides and glucosides of delphinidin and petunidin (confidence 95–99.9%), peonidin and cyanidin arabinosides being the least stable. Fe3+ and Al3+ supplementations improved the stability of all the anthocyanins. The Fe3+ supplementation increased the stability of peonidin and malvidin galactosides and arabinosides most effectively.
Heat Gelation of Oil‐in‐Water Emulsions Stabilized by Whey Protein
Authors: JOST ROLF , BAECHLER ROBERT , MASSON GÉRARD
Published: August 2006

The conditions under which a high volume fraction of oil can be trapped in whey protein gels were studied. Oil‐in‐water emulsions of whey protein and vegetable oil were subjected to heat treatment. Such emulsions, depending on their protein and oil content, on their pH and on the emulsification technique used, gelled or remained liquid. Homogenization was the major factor to achieve gelation and the firmness of heat‐induced gels increased with increasing emulsion fineness and homogeneity. Emulsions with a high gelation capacity were characterized by a single droplet family of relatively narrow size distribution and a mean droplet diameter ranging from roughly 300–700 nanometers. The pH range suitable for gelation extended from 3.5–8.0.
Gelatinization Properties of Chinese Water Chestnut Starch and Lotus Root Starch
Authors: XU SHI‐YING , SHOEMAKER CHARLES F.
Published: August 2006

A microscope heating‐stage and differential scanning calorimetry were used to characterize the gelatinization of lotus root starch and water chestnut starch. The effect of varying concentrations of different sugars on gelatinization temperature was also studied.
Effect of Further Processing and Storage of Mechanically Deboned Chicken on Proximate Composition, Thiamin, Riboflavin and TBA Values
Authors: Ang C. Y. W.
Published: August 2006

Mechanically deboned chicken (MDC), and its further processed products, frankfurters (FK) and bolognas (BG), were evaluated for proximate composition, thiamin, riboflavin and TBA values following processing and storage. Vitamin concentrations were found stable in MDC stored at 2°C for 2 days or at – 18°C for 180 days. The processing of FK and BG reduced the vitamin levels by0–12% on a dry weight basis. Storage of FK and BG for 42 days at 2°C or 180 days at – 18°C had no measurable effect on vitamin content. TBA values were generally low except their increases were significant in the salted MDC held at – 18°C. Proximate composition varied among products but was not affected by storage time and temperature.
Extraction of Pigments from Mechanically Deboned Turkey Meat
Authors: HERNANDEZ A. , BAKER R. C. , HOTCHKISS J. H.
Published: August 2006

Several extraction procedures were tested to lighten the color and improve textural characteristics of mechanically deboned turkey meat. An extensive extraction of heme pigments was achieved when 0.04M phosphate buffer with a pH of 8.0 was used. Lightness of MDTM increased by 51. I%, redness decreased by 64.0%, and yellowness increased by 26.0% over untreated raw MDTM when measured objectively. Sensory analyses of cooked patties made from extracted MDTM from necks and ground turkey breast indicated that breast meat products could be formulated with 5–20% washed MDTM without significantly affecting overall sensory quality.