bluuebunny/crossref_metadata_2025 huggingface dataset:
Effects of Postmortem Storage and Temperature on Muscle Protein Degradation: Analysis by SDS Gel Electrophoresis
Authors: BECHTEL PETER J. , PARRISH FREDERICK C.
Published: August 2006

The proteolytic breakdown of the major contractile proteins of bovine longissimus muscle was examined during postmortem storage by sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. Samples of muscle stored at 4°C for 14 days exhibited little proteolysis of the major contractile proteins; however, samples stored at 37°C for 1 day showed significant degradation of myosin heavy chains and almost complete proteolysis of this protein by day 14. Major degradation products of the myosin heavy chains included a series of polypeptides having molecular weights between 145,000 and 125,000. These experiments demonstrate that substantial degradation of the myosin heavy chain and other muscle proteins can occur during the storage of meat, and this phenomenon was highly temperature dependent.
Free Amino Acids of Raw and Cooked Ground Beef and Pork
Authors: PENET C. S. , WORTHINGTON R. E. , PHILLIPS R. D. , MOON NANCY J.
Published: August 2006

Ground beef and ground pork were cooked for 15 min on an electric griddle heated to a surface temperature of 121°C. Cooking reduced the total free amino acid (FAA) content from 25.23 to 17.60 mg/25g fresh weight in pork and from 32.77 to 30.09 mg/25g fresh weight in beef. Sixteen FAA were detected in both beef and pork; most individual FAA decreased during heating. Residues remaining after extraction of FAA from raw pork, when rehydrated (70% moisture) and heated (121°C, 15 min), contained only trace amounts of FAA. Free amino acids apparently were not produced under the cooking conditions employed in this study.
Determination of Tetrodotoxin by Capillary Isotachophoresis
Authors: SHIMADA KAZUKO , OHTSURU MASARU , YAMAGUCHI TSUTOMU , NIGOTA KIMITOSHI
Published: August 2006

A method is described for the quantification of tetrodotoxin (TTX) in crude extracts of puffer fish by capillary isotachophoresis. Conditions for isotachophoresis consisted of a leading electrolyte of 5 mM potassium acetate, pH 6.0, containing 0.2% Triton X‐100 and 0.5 vol of dioxane, and a terminating electrolyte of 10 mM β‐alanine adjusted to pH 4.5 with acetic acid. It was possible to quantify the TTX content of crude unfractionated puffer extracts, and obtain values similar to those obtained by mouse bioassays which are time consume.
Chlorine Incorporation in Shrimp
Authors: JOHNSTON J. J. , GHANBARI H. A. , WHEELER W. B. , KIRK J. R.
Published: August 2006

Chlorine incorporation into shrimp was determined following immersion in a 150 mg/L solution of HO36Cl. Approximately 2% of the 36Cl in the original immersion solution was incorporated into the shrimp during the 30‐min immersion period; 75% of which was detected in the edible portion. Approximately 3% of the chlorine associated with the edible portion was detected in the CHCl3:CH3OH soluble fraction. Data indicated that chlorine incorporation in lipids is directly related to the degree of unsaturation. The trichloroacetic acid (TCA) precipitable protein fraction contained 22% of the 36Cl associated with the edible portion. Seventy‐three percent of the chlorine associated with the edible shrimp tissue existed as 36Cl−. Negligible amounts of chlorine were detected in the control fractions.
Flow Characteristics of Soybean Constituents Controlled by Ratio of Total to Imbibed Water
Authors: URBANSKI G. E. , WEI L. S. , NELSON A. I. , STEINBERG M. P.
Published: August 2006

The objective was to quantify the relationship between water imbibing capacity of soybean components and their rheological characteristics in suspension. These components were: full fat soy flour, desludged full fat soy flour, defatted soy flour, soybean cell wall material and soybean sodium proteinate. It was found that the relationship between the ratio of the total to imbibed water (T/I) and consistency coefficient for all components at all concentrations could be expressed by a single curve. Flow behavior index vs T/I for all components also showed a single curve. A plot of apparent viscosity against T/I at the maximum shear rate showed that the data for all components at all concentrations fell on the same curve at a given shear rate.
Microstructure and Hydrodynamic Properties of Soybean Protein Bodies in Solutions
Authors: LEE CHERL‐HO , KIM CHAN‐SHICK , YANG HAN‐CHUL
Published: August 2006

The changes in the size and shape of soybean protein bodies in different solvent systems were observed, and their influence on hydrodynamic properties in solutions was investigated by capillary viscometer. The intrinsic viscosity of the isolated protein bodies varied with the type of dispersion media; 0.036 cm3/g in CCI4‐benzene solution, 0.355 cm3/g in 50% glycerol‐water mixture, 0.574 cm3/g in water at pH 7, and 1.18 cm3/g in the aqueous solution at pH 12. The hydration of the protein bodies in different dispersion media was estimated by Oncley's method and Mooney's method. The estimated degree of hydration agreed well with the swelling of the protein bodies as observed by microscope.
Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments
Authors: COHEN E. , SAGUY ISRAEL
Published: August 2006

The effect of water activity (“dry”– 0.84) and moisture content on the stability of beet pigments (betanine and vulgaxanthine I) was investigated in beet powder stored at 35°C. Pigment deterioration followed a first order reaction. Water activity and moisture content had a pronounced exponential effect on pigment stability. A decrease of approximately one order of magnitude in pigment stability was observed when aw was increased from 0.32 to 0.75. Storing the powder at aw of 0.12 or below resulted in practically no deterioration of the pigments over a period of several months. Profound differences in pigment stability were attributed to sorption hysteresis and system composition.
Functional Properties of Acylated Pea Protein Isolates
Authors: JOHNSON E. A. , BREKKE C. J.
Published: August 2006

Pea protein isolates were acylated with succinic and acetic anhydride at 1.0, 3.0, and 5.0 mmol anhydride/g protein. The chemically modified isolates showed increased emulsifying capacity, emulsion stability, foam capacity and stability, and water adsorption compared to untreated pea protein isolate. In general, the greater the extent of acylation, the greater the improvement in emulsification properties compared to the untreated protein isolate; however, improvement at greater than 3.0 mmol anhydride/g protein was slight. Acetylation at 3 mmol/g increased foam capacity to the greatest extent. Water adsorption was enhanced to the greatest extent in protein isolates acetylated at 5 mmol/g. Acylation lowered the isoelectric point of protein isolates compared to untreated isolate. In vitro enzyme hydrolysis of the protein isolates, as determined by a multienzyme system of trypsin, chymotrypsin and peptidase, was not impaired by acylation.
Fiber Constituents and Fibrous Food Residue Effects on the In Vitro Enzymatic Digestion of Protein
Authors: GAGNE C. M. , ACTON J. C.
Published: August 2006

In vitro digestibility of casein was significantly (P < 0.05) reduced as the fiber weight‐to‐protein weight ratio increased from 0.0:1.0 to 1.0:1.0 for isolated fiber constituents and fibrous food residues. For casein digestibility in the presence of fiber constituents, the reduction ranked in the following order: karaya gum > xylan > pectin > lignin > holocellulose. The order of reduction by fibrous food residues ranked as follows: kernel corn > blackeye pea > broccoli > brown rice > wheat bran. Gel filtration profiles of casein hydrolysates were generally not affected by the fiber constituents whereas significant alterations to greater molecular weight peptides occurred in the presence of food residues. The data supported the interaction of dietary fiber components by interference of the enzyme‐substrate complex formation in proteolytic digestion.
Water Activity Measurements with A Capacitance Manometer
Authors: TROLLER J. A.
Published: August 2006

The design, use and performance of a capacitance manometer for the measurement of water activity (aw) are evaluated. The device consists of a sensitive capacitance sensor for measuring the vapor pressure of a sample. This value is then divided by a known value for the vapor pressure of pure water at a specific temperature to obtain aw. Precision and accuracy of this Instrument are determined and compared to a conventional electric hygrometer. These parameters are similar to the hygrometer; however, the principal advantages of the capacitance manometer may occur in circumstances in which direct measurements of aw are required and situations in which contamination of hygrometric sensors could occur.
Decolorization of β‐Carotene in Model Systems Simulating Dehydrated Foods. Mechanism and Kinetic Principles
Authors: GOLDMAN M. , HOREV B. , SAGUY I.
Published: August 2006

The mechanism and kinetic principles of β‐carotene decolorization under reduced oxygen (0–20.9%) low water activity (“dry”– 0.84) and 35°C were investigated in a model system. Oxygen was found to be a crucial factor in β‐carotene degradation. Rate of decolorization due to oxygen was found to be influenced by the amount of oxygen adsorbed. This amount was influenced by oxygen partial pressure and the physical and chemical structure of the adsorbent. β‐Carotene decolorization was found to be strongly affected by the presence of free radical initiators. On the other hand, degradation was slowed down when an antioxidant was added. β‐Carotene retention curves were sigmoidal with three regions, namely, an induction period, a fast “main” period, and a retardation period‐typical of an autocatalytic radical reaction. Water activity was found to play a protective role in β‐carotene decolorization.
Immunochemical Studies on the Denaturation of Ovalbumin Stored with Glucose
Authors: KATO YASUKO , MATSUDA TSUKASA , WATANABE KENJI , NAKAMURA RYO
Published: August 2006

The ovalbumin denaturation induced by Maillard reaction with glucose was investigated by immunochemical methods. The storage for either 2 or 10 days at 50°C and 65% relative humidity decreased the maximum immunoprecipitation to 90 and 80% of that by native protein, respectively. Ten day‐stored ovalbumin was separated into two fractions with antigenicity (fr‐II) and without (fr‐I) by the immunoaffinity chromatography of antiovalbumin‐coupled Sepharose 4B. The circular dichroism (CD) analysis showed that fr‐II, containing amino groups in almost the same amount as fr‐I, retained a large amount of ordered structure. Ovalbumin molecules were presumably not denatured by only the modification of amino groups with glucose in an early stage of Maillard reaction.
Pleasantness of Food Sounds
Authors: VICKERS ZATA M.
Published: August 2006

Fifty‐two subjects judged the pleasantness of the sounds produced when they ate 16 different food samples or of tape recorded sounds produced by biting and chewing the same food samples. The tape recorded sounds were also scored for nine other acoustical descriptors. Pleasantness scores of the sounds of foods when eaten were closely related to the scores of the recorded sound with the exception of two outliers. The pleasantness of a sound showed the largest positive correlation with the descriptors crisp and crunchy. Pleasantness did not appear to be useful in interpreting either the one‐ or two‐dimensional multidimensional scaling representations of the 16 food sounds.
Comparative GLC‐MS Analysis of Phenolic Acids of Selected Tree Nuts
Authors: SENTER S. D. , HORVAT R. J. , FORBUS W. R.
Published: August 2006

Phenolic acids were extracted from the nutmeats and/or testae of pine nut, almond, filbert, American Chestnut, a hybrid American chestnut, Chinese chestnut, black walnut, butternut and shagbark hickory and analyzed as their methyl esters/trimethylsilyl derivatives by GLC‐MS. Both qualitative and quantitative differences were observed among samples in the acids present with gallic acid being predominant except in pine nut, almond and filbert. Caffeic was the predominant acid in pine nut; protocatechuic acid was predominant in almond and filbert. Phenolic acids isolated and identified were p‐hydroxybenzoic, p‐hydroxyphenylacetic, vanillic, protocatechuic, syringic, gallic, caffeic and ferulic acids.
Influence of Processing Temperature on the Distribution of Tissue and Water‐Soluble Proteins in Blue Crabs (Callinectes Sapidus)
Authors: DOWDIE O. G. , BIEDE S. L.
Published: August 2006

The distribution of water‐soluble proteins in Blue crabs was determined using SDS‐PAGE in conjunction with photodensitometry. Thirty protein subunits were found in the‐water‐soluble fraction ranging in molecular weight between 130,000 and 12,000 Daltons. Processing Blue crabs in water (70–100°C) resulted in a significant reduction of water‐soluble proteins as the processing temperature increased. An increase in processing temperature also resulted in an increase in the ionic concentration of the meat due to changes in the relative concentration of acidic and basic groups on the proteins.
Fatty Acids of Neutral and Phospholipids, Rancidity Scores and TBA Values as Influenced by Packaging and Storage
Authors: GOKALP HUSNU Y. , OCKERMAN HERBERT W. , PLIMPTON RODNEY F. , HARPER W. JAMES
Published: August 2006

The fatty acid (FA) of neutral lipids (NL) and phospholipids (PL) and this composition's relationship to rancidity score and TBA values of cooked beef patties, during frozen storage at times up to 4½ months under vacuum and nonpackaged conditions were studied. The predominant FA in the NL was C18:1 (46.0%), followed by C16:0 at 29.2%. However, the PL fraction gave a more balanced distribution of FA. In the neutral lipid fractions, reduction in the C16:1 and C18:2 fatty acids made significant contributions to increased rancidity scores and TBA values but in the phospholipid fraction, changes in the C18:3 and C20:4 were of greatest importance. After 3 months of frozen storage a regression model containing the neutral lipid fatty acids C18:1 and C18:2 and the phospholipid fatty acids C18:3 and C20:4 accounted for 88% and 85% of the variation in rancidity score and TBA value.
Factors Affecting the Emulsifying Capacity of Bovine Muscle and Muscle Proteins
Authors: TURGUT HALUK , SINK J. D.
Published: August 2006

Semitendinosus muscle samples were excised prerigor from 64 crossbred beef animals. Eight animals of each sex condition (bullocks and steers) were slaughtered when they reached age end–points of 8‐, 12‐12‐, 16‐ and 20‐months. The results indicated a significant effect of sex on all hydrometric muscle properties. The values for these traits were generally higher in muscle from bullocks. These differences were especially pronounced in animals 16 months and older. Sex had little effect on muscle pH or the percentages of salt soluble, extractable, and total muscle protein. However, most traits were highly correlated with age. No significant effects of sex regardless of age on emulsifying capacity were noted and many of these traits were unaffected by animal age between 16 and 20 months. Although older animals have less salt soluble protein, its emulsifying capacity is greater and more efficient.
Effect of Age and Sex on the Biophysical Properties of Fresh Beef Muscle from Bullocks and Steers
Authors: SINK J. D. , TURGUT H. , MANN O. M. , WEAKLEY D. F. , ESCOUBAS J. R.
Published: August 2006

Longissimus (LD) muscle samples/steaks were obtained from 32 intact and 32 castrate male crossbred beef animals slaughtered at 8‐, 12‐, 16‐, and 20‐months of age. Most of the LD biophysical traits evaluated were significantly affected by age and sex condition. Marbling and texture estimates favored the steers but no sex differences were observed for color and firmness estimates. Objective color, firmness and tenderness measurements generally favored the steers although bullocks showed higher expressible juice values. Steer muscle had a greater cooking rate and less cooking loss than that of bullocks. Little sex differences in cooking time were noted. Age effects on biophysical attributes were most pronounced at 12 and/or 16 months of age. There appears to be little or no improvement in the important biophysical properties of beef longissimus muscle obtained from intact males or from animals older than 16 months.
Turkey Quality as Affected by Ovens of Varying Energy Costs
Authors: McNEIL MARSHA , PENFIELD MARJORIE P.
Published: August 2006

Energy consumption of microwave, convection, and conventional ovens was monitored as boneless turkey roasts were cooked. The microwave and convection ovens were more energy efficient than was the conventional oven. Total cooking losses and expressible moisture indices did not differ among the roasts. Shear values for microwave roasts were higher than those for convection roasts but were similar to those of conventional roasts. An experienced sensory panel found no differences in doneness, appearance, juiciness, and flavor among roasts after they had been stored in a refrigerator overnight but did find that the microwave roasts were less tender than were the others. A 72‐member consumer panel did not express any preferences among the roasts in a multiple‐paired comparison test.
Evaluation of Microwave Cooking Procedures and Ovens for Devitalizing Trichinae in Pork Roasts
Authors: ZIMMERMANN W. J.
Published: August 2006

Pork roasts from pigs experimentally infected with Trichinella spiralis were cooked in five microwave ovens. Twenty‐nine procedures, generally recommended by the oven manufacturers or pork interest groups, were used. Infective trichinae were present after cooking in 50 of 189 roasts. Factors affecting infectivity included procedure used, use or nonuse of post‐cooking standing or temperature holding, weight of roast, and internal temperatures attained. Five visually well done roasts contained infective trichinae including one in which all five temperatures taken exceeded 76.7°C. One other infective roast, with a small red spot, also had all temperatures at or above the 76.7°C level. Recommendations are made to minimize the potential that trichinae may survive in microwaved‐cooked pork.
Vitamin Retention, Color and Texture in Thermally Processed Green Beans and Royal Ann Cherries Packed in Pouches and Cans
Authors: ABOU‐FADEL O. S. , MILLER L. T.
Published: August 2006

Thiamin (B‐1) ascorbic acid (AA) and vitamin B‐6 (B‐6) were determined in pouched and canned green beans immediately after processing and after storage at 24–26°C or 38°C. AA and B‐6 were also determined in pouched and canned cherries before and after storage at 24–26°C. There was significantly more B‐1 and AA in drained pouched green beans, and more AA in drained pouched cherries than in canned ones. B‐6 values in the solids of the pouched and canned products were not significantly different. These three vitamins were significantly reduced in drained pouched and canned green beans after storage at 38°C. B‐6 was significantly reduced in the stored cherries. Compared to canned, the pouched products were brighter and firmer in texture.
Storage Stability of Carotenoids in Orange Oil
Authors: CRANDALL P. G. , KESTERSON J. W. , DENNIS S.
Published: August 2006

Citrus essential oils are used as flavoring agents in foods and beverages. Recently a premium price was paid for oils with a high carotenoid content because they were also used as natural coloring agents. Commercially manufactured samples of ‘Pineapple’ oils were concentrated 5, 10, and 25‐fold, stored for 12 moat –18, 4, 26, and 32°C and sampled periodically. The carotenoid content was measured spectrophotometrically with β‐carotene as a standard. From an initial value of 7.2 mg of β‐carotene/100g of oil, it decreased 6.6, 18.4, and 24.6% upon concentrating 5, 10, and 25‐fold, respectively. The 25‐fold sample lost 6% of its β‐carotene at –18°C and 90% at 32°C during 12 mo of storage. There was a highly significant fit of the time, temperature and concentration data to a second order model.
The Exergy Balance: A Diagnostic Tool for Energy Optimization
Authors: ROTSTEIN ENRIQUE
Published: August 2006

The exergy balance is shown to be a combined statement of the first and second laws of thermodynamics. It provides insight into the energy performance of industrial operations, showing the ideal and actual energy bounds (exergy change and production of entropy) as well as electrical and other utilities consumption. Calculation of exergies in different situations within the food industry is shown. A tomato paste plant and two heat‐optimized configurations of the same are evaluated by means of the exergy balance. A similar analysis is carried out for the case of whey drying. It is concluded that the exergy balance is a useful diagnostic tool for the energy analysis and optimization of the food industry.
Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation
Authors: LOPEZ YOLANDA , GORDON DENNIS T. , FIELDS M. L.
Published: August 2006

Natural lactic acid fermentation of corn significantly reduced phytate levels and thus increased the amount of Fiske‐Subbarow positive phosphorus (free). Sixteen bacterial strains isolated from a natural lactic fermentation of corn meal had active phytases.
Fermentation Characteristics of Heterolactic Acid Bacteria in Green Bean Juice
Authors: CHEN K. H. , McFEETERS R. F. , FLEMING H. P.
Published: August 2006

Green bean juice was fermented with 10 species (14 strains) of heterofermentative and two homofermentative lactic acid bacteria to select organisms which might be used to carry out a complete fermentation. Lactobacillus cellobiosus was the only organism to remove all fermentable sugars from bean juice with or without 2.5% NaCI. Nine other cultures used from 75–95% of the sugars. Lactobacillus cellobiosus also produced the lowest final pH among the 14 strains. A complete analysis of the major fermentation substrates and products was done for each of the organisms. Fermentation balance calculations showed a range from 74–132% carbon recovery. These bacteria showed considerable variation in the ability to degrade malic acid and to form mannitol and acetic acid.
Storage Stability of Vegetables Fermented with pH Control
Authors: FLEMING H. P. , McFEETERS R. F. , THOMPSON R. L. , SANDERS D. C.
Published: August 2006

Vegetables fermented by Lactobacillus plantarum with pH control were microbiologically stable during 12‐months' storage in hermetically sealed jars at ca. 24°C provided all fermentable sugars were removed during fermentation, and the products were stored at pH 3.8 or below. Fermented green beans, cucumbers, red and gieen bell peppers, and green tomatoes were thus rendered microbiologically stable. Fermented red beets and carrots, which contained residual sucrose, underwent secondary fermentation. Calculated carbon recoveries of the fermented vegetables ranged from 74–146%.
A Simple Method for Determination of Total Extractable Protein in Meat
Authors: GUMPEN SVEIN AAGE , FRETHEIM KRISTEN
Published: August 2006

Determination of total extractable protein (TEP) in meat by accepted methods may yield erroneously high results due to turbidity in the extracts subjected to protein determination. A method is proposed involving the use of a microfilter which clarifies the extract and thereby circumvents the problem. The new method also takes advantage of the observations that extraction may be carried out at room temperature after simple grinding through a 3 mm hole plate.
Effect of Sodium Acid Pyrophosphate in Combination with Sodium Nitrite or Sodium Nitrite/Potassium Sorbate on Clostridium botulinum Growth and Toxin Production in Beef/Pork Frankfurter Emulsions
Authors: WAGNER M. K. , BUSTA F. F.
Published: August 2006

Combinations of sodium acid pyrophosphate (SAPP) with added sodium nitrite and/or potassium sorbate were tested at various pH levels to determine effectiveness in delaying Clostridium botulinum growth and toxin production in frankfurter emulsions. Formulations containing sodium nitrite (40 ppm), potassium sorbate (0.26%) and SAPP (0.4%) resulted in a greater delay of toxin production (12–18 days) than other combinations (6–12 days) having similar pH values. Treatments containing 0.4% SAPP appeared to be more inhibitory than their counterparts without SAPP, displaying less numbers of toxic samples during the 53‐day storage period at 27°C. Aerobic mesophilic colony counts and residual nitrite data showed little difference among treatments.
A New Procedure for the Differentiation of 01 Vibrio cholerae and Non‐01 V. cholerae Recovered From Oysters
Authors: BURNS M. C. , RICHTER E. R. , BANWART G. J. , RHEINS M. S.
Published: August 2006

Live oysters were inoculated with 01 V. cholerae or non‐01 V. cholerae and the liquor from the oysters was spread onto thiosulfate citrate bile salts agar plates. After incubation the colonies with yellow centers were picked and streaked onto sheep blood agar plates. Biochemical tests were performed on all colonies. Isolates exhibiting characteristic V. cholerae reactions were checked for serological identity and inoculated into a vibrio medium. After incubation, the isolates were further analyzed for lactic and succinic acids by gas‐liquid chromatography. Peak height ratios of lactic/succinic acid provided a testing parameter to distinguish all isolates of 01 V. cholerae from non‐01 V. cholerae isolates recovered from the oysters.
Physical Properties of Dietary Fiber and Binding of Mutagens
Authors: MOORMAN W. F. B. , MOON NANCY J. , WORTHINGTON R. E.
Published: August 2006

Some characteristics of dietary fiber that may contribute to the epidemiology of intestinal disease including colon cancer were investigated. Soft white wheat bran (AACC), hard red wheat bran (AACC), corn bran, and cellulose were tested for their ion exchange capacity and ability to bind mutagens (benzopyrene, 2‐amino anthracene (2‐AA), and mutagens extracted from fried ground beef. The wheat brans had the highest ion exchange capacity and were effective in binding the 2‐AA. Benzopyrene and the fried ground beef mutagens were not effectively bound by fibers. The results suggest that dietary fibers may modify the levels of some intestinal mutagens, but may be ineffective for fried ground beef mutagens.
Influence of Initial Riboflavin Content on Retention in Pasta During Photodegradation and Cooking
Authors: FURUYA E. M. , WARTHESEN J. J.
Published: August 2006

Samples of enriched pasta were stored under controlled lighting conditions and the loss of riboflavin was determined. After an initial rapid degradation, the riboflavin level continued to decrease slowly. After 12 wk, more than 80% the riboflavin had degraded. When pasta samples‐ with varied levels of riboflavin enrichment were exposed to light for 2 days, riboflavin losses ranged from 57.8–64.3%. Riboflavin leaching from pasta during cooking was also shown to be concentration independent with 34.5–37.6% of the riboflavin solubilized in the cooking water. Riboflavin in pasta which had been exposed to light for 2 days prior to cooking had a similar percentage of the undegraded riboflavin leached into the cooking water.
Application for Near Infrared Spectroscopy for Predicting the Sugar Content of Fruit Juices
Authors: LANZA E. , LI B. W.
Published: August 2006

Near infrared spectroscopy, operated in the transmission mode, was used to predict the total sugar content of a variety of fruit juices. Attempts were made to determine individual sugars in some of the juices. The best results were obtained for total sugar determination when separate calibrations were used for each type of juice. For orange juice, when n=35, r=0.87, the standard error of calibration = 0.22, and the bias and standard error of prediction = 0.04 and 0.25 respectively. Minimal amount of sample preparation was required for the rapid and nondestructive analysis of the total sugar content of juices. The potential application and limitations of the method are discussed.
Manufacture and Quality of Venezuelan White Cheese
Authors: ARISPE IVELIO , WESTHOFF DENNIS
Published: August 2006

A survey of the manufacture of queso blanco, the most popular cheese in Venezuela, confirmed a lack of standardization. Based on compositional factors, four desired cheese types were established and prepared in a pilot plant. Significant (p < 0.05) variation in moisture, salt, fat and protein were noted. During storage at 15°C for up to 8 days, variation in cheese composition including an increase in acidity was also significant (p < 0.05). Increases in acidity were not high enough to prevent growth of native Staphylococci, fecal coliforms, and lactobacilli.
An Enzyme Immunoassay Technique for Detection of Salmonellae in Meat and Poultry Products
Authors: EMSWILER‐ROSE B. , GEHLE W.D. , JOHNSTON R.W. , OKREND A. , MORAN A. , BENNETT B.
Published: August 2006

A commercially available enzyme immunoassay (ELISA) in which a myeloma protein (MOPC 467) is used for detection of salmonellae was compared with two conventional cultural methods for detection of salmonellae in naturally contaminated meat and poultry products. Products tested included mechanically deboned poultry, chitterlings, poultry carcass rinsings, chicken necks, luncheon loaf emulsion, pork sausage and basturma. There was 100% agreement between ELISA and cultural methods. The ELISA technique is specific and rapid. Identification of Salmonella‐contaminated meat and poultry products was accomplished in 2‐3 days compared to the 4‐6 days required by conventional cultural methods.
Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Polyvinylchloride Packaged Steaks
Authors: CLAUS J. R. , KROPF D. H. , HUNT M. C. , KASTNER C. L. , DIKEMAN M. E.
Published: August 2006

Ninety‐six beef sides from 48 carcasses were used to determine the effects of control (C, chilled 48 hr at 5°C), electrical stimulation (ES, 45 min postmortem, 400 volts for 2 min, pulsed), hot boning (HB, 2 hr postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM) steaks packaged in polyvinylchloride film. LD from HB was mostly visually darker, had less oxymyoglobin, and more metmyoglobin than other treatments as was the SM, but SM had fewer differences between HB and ESHB. ES and ESHB muscles were visually similar, suggesting ES minimized the darkening effect of HB. Regardless of treatment, muscle color was acceptable at 0, 1, 3 and 5 days of display.
A New Method for Sensory Evaluation of Red Pepper Heat
Authors: GILLETTE M. H. , APPEL C. E. , LEGO M. C.
Published: August 2006

A replacement for the Scoville heat test for the sensory determination of pungency in capsicum products has been developed. Ground red pepper was steeped in 90°C water for 20 min, filtered and the filtrate diluted in 20°C water. Trained panelists compared the heat of pepper extracts with a known concentration of a standard, synthetic capsaicin, (N‐vanillyl‐n‐nonamide). The reproducible results correlated highly with high pressure liquid chromatography.
Effects of pH, Formulations and Additives on the Hydrogen Sulfide Content of Cooked Egg Mixtures
Authors: CHEN H. M. , CHEN T. C.
Published: August 2006

The H2S contents of cooked whole egg and albumen mixtures were highest from samples with pH around 7.5 and 7.0, respectively. The highest H2S content was obtained for the cooked mixture containing a natural yolk to albumen ratio. The alteration of yolk to albumen ratio resulted in an alteration of pH for the mixtures and decreased the H2S content of the cooked products. The addition of acetic acid, citric acid, Na2EDTA, and polyphosphates at 0.1% or malic acid, monosodium phosphate, sorbic acid, succinic acid, and tartaric acid at 0.5% to the raw mixture reduced the H2S content of the cooked samples.
Simultaneous Curdling of Soy/Cow's Milk Blends with Rennet and Calcium or Magnesium Sulfate, Utilizing Soymilk Prepared from Soybeans or Full‐Fat Soy Flour
Authors: VALLE F. R. DEL , ALBA E. DE , MARISCAL G. , JIMENEZ P. G. , ARELLANES J. A. , PORTILLO A. , CASAS R. , TRISTAN M. E. , DOMINGUEZ G. M.
Published: August 2006

Mixed soy/cow's milk curds were prepared by simultaneous curdling of soy/cow's milk blends, utilizing rennet as cow's milk coagulant and calcium or magnesium sulfate as soymilk coagulant. The method produced curds of similar characteristics (compactness and yield), whether soymilk prepared from soybeans or full‐fat soy flour was used. The effect of a number of process variables on curd characteristics was studied, utilizing a fractional factorial design. Generally, large changes in process variables (23 – 230%) produced relatively small charges in curd characteristics (1 – 16%). Protein contents of raw materials and proximate chemical analyses of pure and mixed milk curds, prepared under conditions yielding maximum curd compactness were determined. Protein recoveries in curd preparation were calculated.
Inhibitory Effect of Food Preservatives on Protease Secretion by Aeromonas hydrophila
Authors: VENUGOPAL V. , PANSARE A. C. , LEWIS N. F.
Published: August 2006

Butylated hydroxyanisole (BHA), propylhydroxy parabenzoate (paraben), and sodium tiipolyphosphate (TPP) were found to inhibit protease secretion by resting cells of Aeromonas hydrophila at lower concentrations than those required for inhibiting growth. Incorporation of the above compounds in calcium caseinate agar resulted in colonies surrounded by smaller areas of clear zones indicating inhibition of protease secretion. The results are discussed with respect to the protective influence of the above compounds against spoilage of flesh foods by microbial proteases.
Effect of Sweetener Type and Lecithin on Hygroscopicity and Mold Growth in Dark Chocolate
Authors: OGUNMOYELA OLUGBENGA A. , BIRCH GORDON G.
Published: August 2006

Storage changes in dark chocolate samples sweetened with five different carbohydrate sweeteners, namely, sucrose β‐D‐fructose, maltose hydrate, L‐sorbose and sorbitol at two added levels of the surfactant lecithin were evaluated by hygroscopicity measurements at different relative humidities (RH) and for mold damage at 100% RH. Sorption isotherms of the samples showed that β‐D‐fructose and sorbitol are particularly unsuitable in themselves as chocolate sweeteners because of their wide humectant ranges while only L‐sorbose compared adequately with sucrose and showed no mold damage after 10 days at 100% RH. The importance of the surfactant lecithin as an additive particularly in chocolate products designed for high humidity conditions e.g. in the tropics, is also discussed.
(‐)‐Epicatechin Content in Fermented and Unfermented Cocoa Beans
Authors: KIM H. , KEENEY P. G.
Published: August 2006

As determined by high performance liquid chromatography, (‐)‐ epicatechin concentrations among freshly harvested beans of verified genetic origin ranged from 21.89–43.27 mg/g of dry defatted samples. Fermented beans showed much lower concentrations (2–10 mg). During fermentation, a trend towards decrease in (‐)‐epicatechin content was observed. Commercial beans from areas with reputations for shipping well‐fermented products contained lower levels of (‐)‐epicatechin than beans from regions where fermentation is less extensive.
A Method for using Measurements of Shear Modulus to Estimate the Size and Thermodynamic Stability of Junction Zones in Noncovalently Cross‐Linked Gels
Authors: OAKENFULL DAVID
Published: August 2006

A set of equations has been derived from which it is possible to calculate from measurements of shear modulus for noncovalent gels the association constant for the formation of junction zones, the number average molecular weight of the junction zones and the number of cross‐linking loci per junction zone. It is assumed that the gels obey the theory of rubber elasticity and that the formation of junction zones is an equilibrium process subject to the law of mass action. The treatment is consequently valid only for very dilute, gels at concentrations close to the gel threshold.
Calcium Fortification of Soy Milk with Calcium‐Lecithin Liposome System
Authors: HIROTSUKA MOTOHIKO , TANIGUCHI HITOSHI , NARITA HIROSHI , KITO MAKOTO
Published: August 2006

Calcium ion was enveloped with a membrane system before addition to soy protein to prevent soy protein from being coagulated and precipitated by calcium ion. Soy lecithin was first sonicated in calcium salt solution to envelop the calcium ion with a liposomal structure composed of lecithin. Then, the calcium‐lecithin liposomes were added to soy protein solution. Precipitation and coagulation were not observed in this soy protein‐lecithin liposome system containing 60 mM Ca2+. By this method, it was possible to prepare calcium fortified soy milk containing more calcium (120 mg/100g) than in cow's milk. These results suggest that this calcium‐lecithin liposome system is useful for calcium fortification of soy milk.
A Model for Mechanical Degradation of Wheat Starch in a Single‐Screw Extruder
Authors: DAVIDSON V. J. , PATON D. , DIOSADY L L , RUBIN L. J.
Published: August 2006

The effect of extrusion cooking in a single screw extruder on the molecular weight distribution of wheat starch was correlated to the starch melt rheology. A simple first‐order model has been developed which defines the extent of mechanical degradation of the amylopectin component as a function of nominal shear stress and residence time in the extruder. A limited set of experimental observations were used to test the model. Iso‐shear stress curves were calculated for the experimental range of conditions. The curves can be used, in conjunction with estimates of the residence time, to calculate equivalent processing conditions, and to predict the extent of amylopectin degradation. The model may allow the use of small extruders to determine fundamental process parameters for full scale extrusion.
True and Apparent Retention of Nutrients in Hamburger Patties Made from Beef or Beef Extended with Three Different Soy Proteins
Authors: MILES C. W. , ZIYAD J. , BODWELL C. E. , STEELE P. D.
Published: August 2006

Hamburger patties containing all beef or beef extended (20% reconstituted soy product, 80% beef) with soy isolate, soy concentrate or textured soy flour, or beef extended with one of the three soy products fortified with iron (60 mg/100g soy protein) and zinc (25 mg/100g soy protein), were analyzed in both the raw and cooked states for moisture, protein, fat, Ca, P, Mg, Na, Fe, Cu, Zn, and Mn. The percent true nutrient retentions (% TR) and percent apparent nutrient retentions (% AR) were calculated. The % TR was not significantly different for any of the patties for protein, fat, total ash, Ca, or Cu. The % TR of moisture decreased as the refinement of the soy added to the patties increased. The % AR was higher than the % TR for all nutrients examined.
Aging of Frozen Parts of Beef
Authors: COHEN TAMAR
Published: August 2006

Due to religious regulations, the beef imported into Israel is frozen soon after boning. In a search for a method for optimal aging of the beef after thawing and koshering, 8 different aging experiments were conducted, from 0‐12 days. Cooking loss and myofibril fragmentation index were found to be more affected by the freezing preceding aging. Nonprotein nitrogen components were found to increase during optimum aging and then decrease. Sensory evaluation of tenderness, performed by multiple‐paired comparisons, indicated a significant improvement in meat tenderness after 1 day of aging and further gradual improvement up to 7 days.
Effect of Selected Yogurt Cultures on the Concentration of Orotic Acid, Uric Acid and A Hydroxymethylglutaric‐Like Compound in Milk After Fermentation
Authors: HAGGERTY R. J. , LUEDECKE L. O. , NAGEL C. W. , MASSEY L. K.
Published: August 2006

Eight yogurts, each fermented by different strains of Lactobacillus bulgaricus and Streptococcus thermophilus, were produced, then analyzed using high‐performance liquid chromatography (HPLC) for the presence of orotic, uric and 3‐hydroxy‐3‐methylglutaric (HMG) acids. In all yogurts orotic acid decreased 15‐53% after fermentation while uric acid levels did not change. A compound was found in all yogurt extracts that co‐chromatographed with HMG on HPLC and had a similar UV spectrum to HMG after both were collected from a reverse phase HPLC column. However, the HMG co‐elutant did not correspond to HMG on thin‐layer or paper chromatography. These results suggest that HMG is not present in milk or yogurt. Fermentation of milk by yogurt strains reduced the concentration of the HMG co‐elutant in six of the yogurts, but increased it in two yogurts.
Amylose Content and Puffed Volume of Gelatinized Rice
Authors: GOODMAN D. E. , RAO R. M.
Published: August 2006

A total of 113 experimental and commercial rough rice consisting of 6 short, 49 medium and 58 long grain types were used to determine the role of amylose and other selected properties on the puffing characteristics of gelatinized rice. Statistical analysis of the data on head rice yield, volume, length‐width ratio, moisture of gelatinized dried rice, amylose and expansion volume showed that (1) head rice negatively correlated to amylose (r = ‐0.48), (2) length‐width ratio positively correlated to grain type (r =+0.95) and expansion (r =+0.62) and, (3) expansion positively correlated with amylose (r = 0.36).
Distribution of Protein, Lycopene and the Elements Ca, Mg, P and N Among Various Fractions of Tomato Juice
Authors: LINDNER P. , SHOMER I. , VASILIVER R.
Published: August 2006

Samples of Israeli commercial tomato juice were analyzed for content of insoluble solids, and distribution of lycopene and elements Ca, Mg, P and N among various fractions. 75% of the insoluble solids were cell walls, still enclosing a part of intracellular material, and 25% were extracellular protein rich granules. More than 50% of the lycopene and insoluble N was found in the extracellular fraction of insoluble solids. About half the total amount of Ca was found in insoluble solids. Of the Ca in serum, about 70% precipitated with alcohol‐insoluble solids (AIS) fraction. Almost all Mg in juice was soluble in serum and only 10% precipitated with AIS.
Thermal Diffusivity of Papaya Fruit (Carica papaya L., Var. Solo)
Authors: HAYES CHARLES F.
Published: August 2006

The thermal diffusivity of papaya pulp is measured to be 1.52 × 10‐3 cm2/s and found to be in agreement with the value predicted by the Riedel equation within the uncertainty of the measurement. The thermal diffusivity of papaya seeds is measured to be 1.60 × 10‐3 cm2/s.
Evaluation of a Food Processor for Making Model Meat Emulsions
Authors: WHITING R. C. , MILLER A. J.
Published: August 2006

Meat emulsions or batters made with a retail food processor were compared to batters produced by three commercial machines (silent cutter, Schnellkutter, and emulsifier) and two laboratory machines (small size cutter and blender) for suitability in laboratory studies. Batters were evaluated for post‐heating fat losses and smokehouse water losses. Stabilities of the finished frankfurters were evaluated by severe cooking weight changes, penetration forces, fat droplet sizes, and sensory qualities. The food processor was comparable to the other machines for producing high quality batters and had the advantage of being inexpensive, economical with ingredients, and time‐saving.
Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying Properties
Authors: LI‐CHAN E. , NAKAI S. , WOOD D.F.
Published: August 2006

Surface hydrophobicity (So) of crude salt extracts of meat was determined fluorometrically using cis‐parinaric acid as a probe. Upon heating the extracts to 70°C, So increased two‐ to threefold, whereas protein solubility (s) decreased to 20%. Further heating (to 85°C) resulted in slight decreases in both So and s. Backwards stepwise multiple regression equations for prediction of emulsifying activity index (EAI) and emulsifying capacity (EC) were: EAI = 2.658 + 0.0001308 sSo, and EC =−35.30 + 6.459 s + 0.001317 sSo− 0.05463 s2. So was most important for predicting emulsifying properties of samples with high (>50%) solubility, whereas solubility parameters were more influential for samples with low (<50%) solubility.
A Comparison of Techniques for Recovering Bacillus subtilis Spores from Inoculated Meat Substrates
Authors: KREIGER R.A. , SNYDER O.P. , PFLUG I.J.
Published: August 2006

Blender maceration, insonation, rotary shaker washing, and stomacher processing were initially evaluated as mechanical methods for bacterial spore recovery from inoculated beef substrates. Ionic dispersants (Daxads) and wetting agents were also evaluated for augmentation of spore recovery when used as sample diluents and processing vehicles. Spore recovery rates were shown to be affected by, the spore inoculum titer, mechanical processing method, and diluent type (p=0.001). These experimental factors also demonstrated significant interactions affecting spore recovery. The best initial combination tested (blender‐Daxad) only produced a recovery rate of 66%, with large variances in sample means when tested over a wide range of inoculum levels. This result prompted a posteriori test using a tissue homogenizer, which produced higher recovery rates than the blender, with stable variance over a wide range of inoculum levels.
Effects of Various Sucrose Fatty Acid Ester Emulsifiers on High‐Ratio White Layer Cakes
Authors: EBELER S. E. , WALKER C. E.
Published: August 2006

Sucrose fatty acid esters of various hydrophilic‐lipophilic balance (HLB) values were found to improve cake volume and softness as HLB increased. When present in high concentrations (1.0‐2.0% total flour wt basis), however, the sucrose ester emulsifiers caused drastic changes in surface appearance and in cake symmetry. Visual observations, amylograph data, and microscopic studies indicated that the sucrose esters delayed the pasting and gelatinization of the starch granules. There did not appear to be any synergistic effects of the sucrose esters when blended with a commercial alpha‐mono/diglyceride emulsifier.
Varietal Difference in the Topography of Rice Grain and Its Influence on Milling Quality
Authors: BHASHYAM M. K. , SRINIVAS T.
Published: August 2006

In the transverse sections of rice grain in 21 varieties studied, the depth of the ventrilateral, centrilateral and dorsilateral grooves varied between 1‐18, 2‐28 and 6‐88 μm, respectively. In the grains of any one variety the depth of the centrilateral grooves was equal or larger than the depth of the ventrilateral grooves and always smaller than the depth of the dorsilateral grooves. The photovolt reflectance values as a measure of whiteness indicated that the deeper the grooves the greater the requirement for bran removal during milling to attain a required whiteness. It was shown that milling breakage could be substantially reduced if shallow grooved varieties are used.
Use of Chlorine Dioxide for Controlling Microorganisms During the Handling and Storage of Fresh Cucumbers
Authors: COSTILOW RALPH N. , UEBERSAX MARK A. , WARD PAUL J.
Published: August 2006

Chlorine dioxide (ClO2) was very effective in killing microorganisms in waters used for handling cucumbers. It was at least 10 times more effective than chlorine or acidified solutions of stabilized chlorine dioxide (Anthium Dioxcide, International Chemicals, Clark, NJ). Model systems indicated that feeding rates of 20‐35 ppm/hr were adequate to maintain effective and detectable residues of ClO2 in both washing and hydrocooler waters. However, holding cucumbers in water with even high concentrations (100 ppm) of ClO2 failed to (a) significantly reduce populations of microbes found in blended samples, (b) influence the initiation of a natural lactic acid fermentation after brining the cucumbers, or (c) delay the development of visible microbial growth during storage of cucumbers.