bluuebunny/crossref_metadata_2025 huggingface dataset:
Isolation of Actomyosin and Myosin from Post‐Rigor Turkey Breast and Thigh
Authors: DUDZIAK JUDITH A. , FOEGEDING E. ALLEN
Published: August 2006

Myosin/actomyosin (MAM) was extracted from post‐rigor turkey breast and thigh muscles using Hasselbach‐Schneider solution. Electrophoretic evaluation of the breast muscle protein extract showed it to be 86.4% myosin and 7% actin. Thigh muscle MAM contained 79.4% myosin and 4.7% actin. Slight variations in minor protein bands were observed between the breast and thigh MAM electrophoretic profiles. Gel filtration of MAM on a 2% agarose column separated actomyosin from myosin. Myosin purity was 97.9% and 99.2% for breast and thigh, respectively. Gel filtration data indicated that myosin, unassociated with actin, was the predominate protein extracted from the post‐rigor tissue. Myosin was approximately 67‐72% of the original MAM.
Microstructure of Reduced Salt Meat Batters as Affected by Polyphosphates and Chopping Time
Authors: BARBUT S.
Published: August 2006

Microstructural and textural changes due to salt reduction (2.5% to 1.5%), 0.4% tripolyphosphate (TPP), hexametaphosphate (HMP) or sodium acid pyrophosphate (SAPP) addition and chopping time (40 vs 100 cutter revolutions) were studied in poultry meat batters. Salt reduction significantly increased liquid and fat losses in the long chopping but not in the short chopping treatments. Scanning electron micrographs of reduced salt batters revealed fat globules which lost fat during cooking. HMP and SAPP addition significantly improved emulsion stability. Average fat globule size decreased as chopping time increased and/or salt decreased. Hardness was higher in the NaCl treatments in the short chopping as compared to the long chopping. The opposite was observed when phosphates were added.
Gelling Properties of Actomyosin from Pre‐ and Post‐Spawning Hake (Merluccius hubbsi)
Authors: BEAS VIVIANA E. , CRUPKIN MARCOS , TRUCCO RAÚL E.
Published: August 2006

The biochemical properties and the characteristics of heat‐induced gelation of natural actomyosin (NAM) from pre‐ and post‐spawning hake were studied. Mg2+ ATPase activity, reduced viscosity and myosin/actin mole ratio of NAM from post‐spawning fish were higher than those of pre‐spawning ones. Gelation of both actomyosin at 10 mg mL−1 of protein concentration was optimal at 60°C and pH 6.0. The highest rigidity was reached at 0.40M and 0.44M KCl with NAM from pre and post‐spawning hake, respectively. Irrespective of heating temperature, ionic strength conditions and at pH range 5.5–7.5, rigidity of post‐spawning hake NAM gels was higher than those of pre‐spawning fish. Scanning electron micrographs of pre‐ and post‐spawning hake NAM showed “actin‐type” and “myosin‐type” ultrastructures, respectively.
Effects of Heat‐Stable Alakaline Protease Activity of Atlantic Menhaden (Brevootii tyrannus) on Surimi Gels
Authors: BOYE SAM W. , LANIER TYRE C.
Published: August 2006

Heat stable protease isolated from the sarcoplasmic fraction of menhaden (Brevoorti tyrannus) muscle tissue was characterized as to optimum temperature and pH against casein substrate and its degradative action on actomyosin and surimi during heating. The optimum conditions for activity were 60°C at a pH of 7.5 to 8.0. Activity dropped off remarkably at temperatures below 45°C or above 70°C and when pH was below 7.0 or above 8.0. The enzyme(s) was capable of degrading actomyosin as observed by sodium dodecyl sulfate electrophoresis. This implicated a causative role for this protease system in the texture degradation observed during thermal processing of menhaden surimi at temperatures of 50‐70°C.
Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during Processing
Authors: DOUGLAS‐SCHWARZ M. , LEE C. M.
Published: August 2006

Thermostability of red hake (Vrophycis chuss) mince and its temperature‐dependent gel‐forming properties were determined while using Alaska pollock (Theragra chalcogrumma) for comparison. Fish mince and surimi were subjected to various washwater, chopping and setting/ cooking temperatures, cooking times at varying salt concentrations and moisture levels. The optimal temperatures for washing and chopping were 15°C and 12°C for red hake and 10°C and 4°C for pollock, respectively. All treatments significantly affected gel properties. For red hake gels, 77% moisture, 2.0% salt, and a 40°C preheat‐setting temperature produced the most cohesive gel. Gels of both red hake and pollock gradually became less cohesive with extended cooking time. The results suggest that red hake is more thermally stable than pollock.
Enzymatic Lactose Hydrolysis for Prevention of Lactose Crystallization in a Whey Spread
Authors: PATOCKA J. , JELEN P.
Published: August 2006

The enzymatic lactose hydrolysis for elimination of sandiness was studied in a whey‐buttermilk spread of previously optimized composition (18% fat, 12% protein, 17% lactose). Soluble enzyme preparations of either the acid (Aspergillus) or the neutral (Kluyveromyces) type were suitable for the minimum 30% hydrolysis required to prevent the lactose crystallization. Two types of acid enzymes used at either 1 mg or 2 mg per g hydrolyzed mixture produced the desired effect after 2 hr of hydrolysis at 30°C. Similar results were obtained with two types of neutral enzymes at 2 mg per g hydrolyzed mixture after either 2 or 4hr of hydrolysis at 30°C.
Prediction of Changes in Color of Tomatoes during Ripening at Different Constant Temperatures
Authors: SHEWFELT R.L. , THAI C.N. , DAVIS J.W.
Published: August 2006

Vine‐ripened and ethylene‐treated tomatoes (cv. ‘Sunny’) were ripened at 15, 18, 21, and 25°C and evaluated for color using a colorimeter. Computer models were developed from the objective data to predict changes in color components (value, hue angle, chroma). Computer‐predicted results were then converted to sensory equivalent scores to provide a basis for quality management of tomatoes within a handling and distribution system. The models obtained reasonably estimated changes in vine‐ripened tomatoes (cv.‘Flora‐Dade’) ripened at 15, 21, and 25°C, but were less successful at predicting changes in ethylene‐treated fruit.
Effects of Maturity, Skin Contact and Carbonation on the Quality of Sterile‐Filtered White Muscadine Grape Juice
Authors: KING R.C. , SIMS C.A. , MOORE L.F. , BATES R.P.
Published: August 2006

The effects of grape maturity, skin contact and carbonation on the quality of sterile‐filtered muscadine grape juice were investigated. A sensory panel preferred the late maturity juices that had a higher degree of muscadine character and lower total phenolics. Tartaric and malic acid levels decreased with increasing maturity, with malic decreasing to a greater extent. A 24 hr skin contact. at 2°C had no significant effect on sensory results, but increased color intensity, phenolic and organic acid levels as compared to immediate pressing. Carbonated juices were lighter in color and were preferred equally to non‐carbonated juices. Juice obtained from a hard pressing regime had slightly higher levels of organic acids than free run juice at the early harvest only.
Growth and Survival of Salmonella typhimurium at Low Temperature in Nutrient Deficient Media
Authors: AIROLDI A. A. , ZOTTOLA E. A.
Published: August 2006

The growth and survival of two strains of Salmonella typhimutium in nutrient‐deficient media at 7°C were studied. Cultures were propagated at 37°C, 24°C or 7°C in tryptic soy broth (TSB), inoculated into optimal, minimal and nutrient‐deficient media (TSB, 1% TSB; 1.0%, 0.1% and 0.01% peptone water; 0.1% and 0.01% nonfat dry milk; and 30% glycol with and without 0.1% added milk solids) and incubated at 7°C. Numbers at 7°C declined initially when first propagated at 37°C. No decline was seen when propagated at the lower temperatures (24°C and 7°C). S. typhimurium survived in all media for extended periods; one strain survived for more than 1 year at 7°C in 0.1% peptone water and TSB.
Effect of Low pH on the Ability of Lactobacillus acidophilus to Survive and Adhere to Human Intestinal Cells
Authors: HOOD S. K. , ZOITOLA E. A.
Published: August 2006

Lactobacillus acidophilus was suspended in broth and buffer at pH 2, 3 and 4 and incubated at 37°C for 2 hr. In both broth and buffer pH 2, viable cell numbers decreased rapidly, and none were recovered after 45 min. At pH 4 in broth and buffer, the number of cells was not significantly reduced in 2 hr. In potassium phthalate buffer at p 3, no viable cells were recovered after 30 min, while in KCl buff and broth at pH 3, no significant reduction was seen. Cells subjected to low pH for up to 5 h were able to adhere to human intestinal cells in vitro. Exposure to low pH did not appear to disrupt the ruthenium red staining layer exterior to the cell wall.
Surface Tension and Foamability of Protein and Surfactant Solutions
Authors: KITABATAKE NAOFUMI , DOI ETSUSHIRO
Published: August 2006

Decay of surface tension of protein solutions obeyed an empirical equation for first‐order decay during the first 10 to 60 min after formation of a new surface. First‐order rate constants (k) for surface tension decay of protein solutions, calculated at various protein concentrations, were closely correlated with “foaming power” (foamability) of the solutions. A similar correlation between “foaming power” and k values was also observed for low molecular weight surfactant solutions. The k values for low molecular weight surfactant solutions were lower than those for protein solutions with similar “foaming power” to surfactant solutions. Equilibrium surface tensions of low molecular weight surfactant solutions were closely correlated with their “foaming power,” though such correlation was not found in the case of protein solutions.
Attachment of Listeria monocytogenes to Stainless Steel Surfaces at Various Temperatures and pH Values
Authors: HERALD PAULA J. , ZOTTOLA EDMUND A.
Published: August 2006

The attachment of Listeria monocytogenes isolates Scott A and Jalisco Cheese to stainless steel surfaces at 35°, 21°, and 10°C was investigated using scanning electron microscopy (SEM). Cells were found to adhere at all three temperatures, but cells with fibrils were observed only at 21°C. When grown at pH 8, the attachment matrix was more prevalent at 21°C than at 35°C and may also be related to the length of incubation time at 21°C. It appears that adherence may be related to the flagella and any exopolymer surrounding the cells.
Some Effects of Various Methods of Processing on the Characteristics of Tumbled Cured Beef
Authors: MIKEL WILLIAM B. , ROGERS R.W. , ALTHEN T.G.
Published: August 2006

Effects of the following processing methods: (A) pumped whole muscle, (B) masserated muscle with curing solution added, or (C) ground muscle with the curing solution added, on the characteristics of tumbled cure beef were investigated. Product A exhibited higher (P<0.05) yields than either products B or C. However, both products B and C were of higher quality as noted by fewer (P<0.05) voids and pinholes and thus B and Chad higher overall appearance scores than A. Product C also contained more (P<0.05) moisture. Although both methods B and C produced acceptable products, method C is recommended for greater ease of processing.
A Research Note Lipid Composition of Cumin (Cuminum cyminum L.) Seeds
Authors: HEMAVATHY J. , PRABHAKAR J.V.
Published: August 2006

Total lipids extracted from Cumin (Cuminum cyminum L., Umbelliferae) amounted to 14.5% of the dry seeds. The total lipids consisted of 84.8% neutral lipids, 10.1% glycolipids, and 5.1% phospholipids. Neutral lipids consisted mostly of triacylglycerols (89.4%) and small amounts of diacylglycerols, free fatty acids, sterols, sterolesters, and hydrocarbons. At least five glycolipids and five phospholipids were identified. Acylmonogalactosyldiacylglycerol and acylatedsterylglucoside were the major glycolipids, while monogalactosyldiacylglycerol, monogalactosylmonoaclycerol, and digalactosyldiacylglycerol were present in small quantities. Phosphatidylethanolamine and phosphatidylcholine were the major phospholipids, while phosphatidylinositol, lysophosphatidylethanolamine, and phosphatidylglycerol were present in small amounts. The fatty acid composition of these different neutral lipids, glycolipids, and phospholipids was determined
Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack Surimi
Authors: PARK JAE W. , LANIER TYRE C. , GREEN DAVID P.
Published: August 2006

Freeze‐induced protein denaturation of pollack surimi was investigated as affected by the addition of sugar and/or polyol, including a starch hydrolysate product, and/or phosphates during 8 months frozen storage. Polydextrose® appeared to substitute for the sucrose/sorbitol now used in surimi manufacture without changes in cryoprotective effect. The maltodextrin adversely affected gel‐forming properties, although it maintained the salt‐soluble protein extractability nearly as well as did sucrose/sorbitol or Polydextrose®. The cryoprotective effects of phosphate addition seemed to depend upon the pH and/or specific phosphate ion used.
Effect of Acid and Alkaline Pyrophosphate Blends on the Natural Flora of a Cooked Meat System
Authors: MARCY J.A. , KRAFT A.A. , HOTCHKISS D.K. , MOLINS R.A. , OLSON D.G. , WALKER H.W. , WHITE P.J.
Published: August 2006

Cooked pork sausage was prepared by using tetrasodium pyrophosphate (TSPP) and sodium acid pyrophosphate (SAPP) at 0 and 0.4% of the meat weight either separately or in different combinations. Samples were vacuum packaged and held in a refrigerated display case at 5°C for 21 days. Samples were also stored at room temperature (20‐22°C) for 24 and 48 hr. Neither phosphate had an effect on microbial counts during refrigerated storage up to 21 days, but SAPP caused significantly lower counts of mesophilic and facultative anaerobic organisms after 48 hr of temperature abuse. The organisms affected were streptococci or very similar coccobacilli.
Stability of Vacuum Cook‐in‐Bag Turkey Breast Rolls during Refrigerated Storage
Authors: SMITH D. M. , ALVAREZ V. B.
Published: August 2006

Vacuum packaged, uncured turkey breast rolls prepared commercially in two plants by the cook‐in‐bag process were evaluated for physicochemical and microbiological stability during 87 days storage at 4°C. Total product weight, drained weight, pH, nonprotein nitrogen and tensile strength of turkey were not significantly affected by storage. Shear strength decreased while thiobarbituric acid numbers increased slightly in the turkey rolls. Hunter aL color values of turkey slices varied inconsistently during storage. No psychrotrophic aerobic colony forming units were detected. Mesophilic anaerobe counts were higher in the meat core than on the surface, thus precautions should be taken to insure vacuum cook‐in‐bag poultry products are not temperature abused.
Flavor Components and Factors Associated with the Development of Off‐Flavors in Cooked Turkey Rolls
Authors: WU T. C. , SHELDON B. W.
Published: August 2006

The influence of storage and roll position on the development of warmed‐over flavors in cooked turkey rolls was investigated. Following cooking the rolls were refrigerated for 0, 2 and 4 days and analyzed by headspace gas chromatography/mass spectrometry, TBA numbers, flavor profile analysis, and sensory category scaling. TBA numbers increased significantly by 52 and 165% after 4 days in the interior and exterior portions of the rolls, respectively, and were correlated with flavor deteriorations. Thirty‐two compounds were identified, 30 of which are potential products of fatty acid autoxidation. In general, their concentrations were influenced by storage and roll position and correlated to TBA numbers and off‐odor and flavor notes.
Characteristics of Frankfurters Prepared from Mutton and Fowl
Authors: BUSHWAY A.A. , LECOMTE N.B. , WORK T.M. , TRUE R.H.
Published: August 2006

The nutritional, chemical, physical, and sensory properties of mutton:fowl (M/F) frankfurters were compared to those of an all beef frankfurter. The beef frankfurter was higher in fat and lower in moisture (P 0.05) than the experimental product. The 1M/1F and 2M/ 1F frankfurters were higher (P 0.05) in niacin and thiamin than the beef frankfurters. The mineral content of the experimental frankfurters was consistent with that of other processed meat products. The water‐holding capacity (WHC) and emulsion stability (ES) of the 2M/1F frankfurters were superior (P 0.05) to those of the 1M/1F. The beef frankfurter was redder and firmer (P 0.05) than the experimental frankfurters. The M/F frankfurters were preferred over the beef for juiciness and flavor.
Cholesterol Oxides in Swedish Foods and Food Ingredients: Milk Powder Products
Authors: NOUROOZ‐ZADEH JAFFAR , APPELQVIST LARS‐AKE
Published: August 2006

Cream‐, whole milk‐and skim milk powders had 1.6, 2.0, and 18.9 mg cholesterol/g fat, respectively. About 90% of the cholesterol was unesterified. Analyses of fresh spray‐dried whole‐and skim milk powders from “low and medium heat” conditions and fresh roller‐dried whole milk powder from “low heat” conditions contained less than 0.1 ppm cholesterol oxides in lipids. However, spray‐dried whole‐and skim milk powders from “high heat” conditions had substantial levels of some important cholesterol oxides. Skim‐milk powders, stored in big sacks for 11–37 months and small consumer packages for 2–23 months, contained variable amounts of 5, 6α‐epoxy‐5β‐cholestan‐3β‐ol (0.3–4.0 ppm), 5,6β‐epoxy‐5α‐cholestan‐3β‐ol(0.7–10.40ppm), cholest‐5‐ene‐3β,7α‐diol(0.5–16.2 ppm), cholest‐5‐ene‐3β,7β‐diol(1.3–20.8 ppm), cholest‐5‐ene‐3β,20α‐diol(0.6–2.7 ppm), cholest‐5‐ene‐3,25‐diol(0.3–0.8 ppm), 5α‐cholestane‐3β,5,6β‐triol(1.3–2.5 ppm) and 3‐hydroxy‐cholest‐5‐en‐7one(1.8‐24.9 ppm).
Microbiological Evaluation of Navy Bean Protein Concentrate and Its Blend With Retail Ground Beef
Authors: DUSZKIEWICZ‐REINHARD W. , KHAN K. , FUNKE B.
Published: August 2006

A protein concentrate (NPC), obtained by alkali extraction of navy beans, was used as a model medium for microbial growth. Only three among eight bacterial cultures (Pediococcus spp, Pseudomonas spp and Streptococcus spp) grew better on mediums with NPC than on the control nutrient broth. Retail ground beef with and without 5%, 10%, and 15% NPC was wrapped with plastic film and stored up to 6 days at 4°C. Aerobic plate count, psychrophiles, coliforms, yeasts and molds were determined at 0, 3, and 6 days. All levels of NPC added to ground beef had a significant influence on aerobic plate count and coliforms. Growth of psychrophiles and yeasts and molds was not affected by NPC. Lactobacillus spp was a dominant part of the microflora of all samples.
Evaluation of Mechanical Deaeration Parameters for High Vacuum Canned Foods
Authors: HEIL J. R. , HAMBLIN C. L. , BERNHARD R. A. , MERSON R. L. , PATINO H.
Published: August 2006

In mechanical deaeration of sliced apples, pears and cut green beans, increasing fill temperatures or chamber vacuum enhanced product deaeration, whereas increasing dwell time under vacuum from 3 to 9 sec did not (p < 0.05). Product ability to resist explosion when subject to sudden vacuum varied with products, firmness and temperature. Control of fill temperature was necessary for proper removal of oxygen from the canned products.
Flavor Evaluations of Florida Frozen Concentrated Orange Juice Blended from Concentrates Produced with Varying Extraction Yields
Authors: CARTER ROBERT D. , BARROS SANTIAGO M.
Published: August 2006

Flavor evaluations are presented for two samples of frozen concentrated orange juice (FCOJ). Each sample of 42°Brix commercial type FCOJ was prepared by blending concentrates of juices of four cultivars (27% Hamlin, 20% Pineapple, 50% Valencia and 3% Murcott). One sample was made only with concentrates from low yield juices of each cultivar and the other sample was made only from concentrates from high yield juices of the four cultivars. Both the samples were rated very good flavor when graded according to USDA standards for grades of FCOJ, but showed lower scores for high yield than for low yield juices. Results of six industry flavor panel evaluations are presented.
Numerically Predicted Transient Temperature and Velocity Profiles During Natural Convection Heating of Canned Liquid Foods
Authors: DATTA A.K. , TEIXEIRA A.A.
Published: August 2006

Numerically predicted transient flow patterns and temperature profiles during natural convection heat transfer of a liquid in a uniformly heated cylindrical can were presented for the first time. A recirculating flow pattern was predicted inside the cylindrical container. The liquid was found to be stratified inside the container with increasing temperatures towards the top. The slowest heating location in the fluid was a donut‐shaped region close to the bottom of the can at about one‐tenth the can height.
Bioavailability of Calcium from Tofu, Tortillas, Nonfat Dry Milk and Mozzarella Cheese in Rats: Effect of Supplemental Ascorbic Acid
Authors: PONEROS A. G. , ERDMAN J. W.
Published: August 2006

Using a rat model, calcium bioavailability (BV) from tofu, tortillas, nonfat dry milk (NFDM) and mozzarella cheese was compared to a control diet supplemented with calcium carbonate (CaCO3). The above diets were each formulated with and without 0.05% ascorbic acid. When comparing different calcium sources, the relative BV from tofu (107%) was significantly higher (p < 0.05) than from tortillas (93%) or NFDM (95%). Calcium BV from tofu, cheese (105%) and CaCO3. (100%) was not different. Vitamin C supplementation has no significant effect on calcium BV. Although some differences were noted, overall calcium BV from each of the tested products was excellent.
Effect of Natural Fermentation on the Functional Properties of Protein‐Enriched Composite Flour
Authors: AHMED A‐HALIM R. , RAMANATHAM G.
Published: August 2006

The functional properties of a naturally fermented composite flour made up of 30% edible defatted groundnut flour and 70% sorghum meal were compared with conventionally fermented sorghum meal. Fermentation increased the nitrogen solubility of the composite flour in the alkaline pH region. The increased protein of the composite flour (23%) improved the functionality of the meal as reflected in its better water‐absorption capacity, its water‐retention capacity, and its fat‐absorption capacity compared to values obtained with sorghum meal for the three functional properties, respectively. Natural fermentation resulted in the improvement of the water‐absorption capacity of the composite flour but decreased its water‐retention capacity and its fat‐absorption capacity. The fermented composite flour showed better foaming capacity and emulsification capacity than fermented sorghum meal. Fermentation helped to stabilize the foaming properties of the composite flour; however, it did not improve its emulsion stability.
Reaction Kinetics of the Denaturation of Whey Proteins in Milk
Authors: DANNENBERG FRANK , KESSLER HEINZ‐GERHARD
Published: August 2006

The kinetics of the neat‐induced irreversible denaturation of β‐lacto‐globulins (β‐LG) A and B and of α‐lactalbumin (α‐LA) in milk were examined over a wide temperature/time range (70‐150°C, 2‐5400 sec). Denaturation of β‐LG was best described with an apparent reaction order of 1.5 (α‐LA; first order). The abrupt changes in the temperature dependence of the rate constants (β‐LG at 90°C, α‐LA at 80°C) were interpreted in terms of the different activation energies and entropies occurring in the two temperature ranges. By using the kinetic parameters for calculating lines of equal degrees of denaturation in a plot of log‐time versus 1/absolute temperature it was possible to predict the effect of different heat treatments on the denaturation of individual proteins.
HPLC Determination of Sugars, Starch and Oligosaccharides in Infant Formulas using Resin‐Based, Fixed‐Ion Columns
Authors: SCOTT FRASER W. , HATINA GEORGE
Published: August 2006

A more detailed pattern of the available carbohydrates in infant formulas, i.e., sugars, starch and total oligosaccharides (measured as oligosaccharide‐derived glucose) was obtained using ion‐moderated partition chromatography with fixed‐ion, resin‐based HPLC columns. Twenty‐five infant formula products were analyzed. Lactose, the main sugar in standard infant formula, was often associated with its non‐absorbed isomer, lactulose. Soy‐based formulas contained sucrose and many had substantial amounts of oligosaccharide‐derived glucose. Formulas for premature infants had less than half the lactose of standard formulas with oligosaccharide‐derived glucose supplying 35 to 57% total carbohydrate. Protein hydrolysate formulas had the highest amounts of starch.
Amino Acid Composition and Its Change in Raw and Granulated Potatoes During Processing
Authors: Gorinstein S. , Yamagata S. , Hadziyev D.
Published: August 2006

Total amino acids and composition of raw and cooked tubers were determined by gas‐liquid and ion‐exchange column chromatography. Peeled raw potato, after reaching the end product state, lost 40% of its free amino acid pool. Processing into dehydrated granules by the freeze‐thaw process caused only small losses in total amino acids and little change in their composition. There was only a 4.5% destruction of essential amino acids and a total loss of 2.1% of non‐essential amino acids, excluding aspartic and glutamic acids which comprised 48% of peeled and sliced potatoes.
Canned Salmon Curd Reduced by Use of Polyphosphates
Authors: WEKELL JOHN C. , TEENY FUAD M.
Published: August 2006

Significant reduction of curd in canned salmon prepared from frozen fish was achieved. Prior to being placed in the can, salmon steaks or pieces were given dips of a few seconds to 2 min in sodium poly‐phosphate in concentrations from 5% to saturated. Curd was effectively reduced in canned pink and sockeye salmon prepared from fish in frozen storage for up to a year, to a level at least equivalent to canned salmon prepared from fresh fish. Improvements in flavor and texture were noted. A simple scoring system is presented for evaluating canned salmon based upon visual scoring of curd present on the surface of canned product.
Effects of Storage Time and Temperature on the Microflora and Amine‐Development in Spanish Mackerel (Scomberomorus maculatus)
Authors: MIDDLEBROOKS B.L. , TOOM PAUL M. , DOUGLAS WJLLARD L. , HARRISON RICHARD E. , MCDOWELL SANDRA
Published: August 2006

Microbial content was characterized and levels of three amines (histamine, cadaverine, and putrescine) were determined in Spanish mackerel (Scomberomorus maculatus) decomposed at PC, WC, and 30°C for varying lengths of time. Correlations were shown (1) between the levels of the histamine, cadaverine, and putrescine and the time and temperature of decomposition, (2) between the ratios of cadaverine/histamine and putrescine/histamine levels and the temperature of decomposition, and (3) between increasing total microbial counts and rising amine levels. A total of 14 bacterial species with histidine decarboxylase activity were isolated from decomposing fish, including three species (Acinetobacter lwoffi, Pseudomonas putrefaciens, and Aeromonas hydrophila) not previously reported to have the potential to produce histamine.
Oxygen Transmission Rate of Packaging Films and Light Exposure Effects on the Color Stability of Vacuum‐Packaged Dry Salami
Authors: YEN J.R. , BROWN R.B. , DICK R.L. , ACTON J.C.
Published: August 2006

Color and nitrosoheme pigment stabilities of dry salami packaged in films differing in oxygen transmission rate (OTR) were studied. Product exposed to light for 8 wk had greater (p < 0.05) retention of redness properties (Judd‐Hunter +a coordinates, a/b ratios, hue angles (Q and saturation (S) index values) and greater (p < 0.05) nitrosoheme pigment stability as the OTR of the packaging film decreased from 90 cc 02/m2/24 hr to ≤11 cc 02/m2/24hr. Redness properties and percent nitrosoheme pigment progressively decreased (P < 0.05) during light exposure. Significant redness fading occurred in light‐exposed product when compared to dark‐stored product. Oxygen transmission to the dry salami surface was a major factor in color loss, primarily if light energy was also present.
TBA Values and 7‐Ketocholesterol in Refrigerated Raw and Cooked Ground Beef
Authors: DE VORE V.R.
Published: August 2006

Thiobarbituric acid (TBA) values and 7‐ketocholesterol were determined on raw and cooked ground beef patties after 0, 2, and 4 days of storage at 4°C. The mean 7‐ketocholesterol at days 0, 2, and 4 was 9.65, 23.8, and 42.3 μg for 100g raw patties and 6.33, 277.9, and 484.7 kg for 100g cooked patties. The TBA values increased after 2 and 4 days for the raw and cooked patties. TBA values and 7‐ketocholesterol were correlated with each other for raw (r2= 0.82) and cooked (r2= 0.98) patties. The peak suspected to be 7‐ketocholesterol was confirmed by mass spectral analysis. The 7‐ketocholesterol in the cooked patties stored two days represented a 0.3% oxidation of the free cholesterol.
Pear Juice from Bartlett Pear Peels and Cores
Authors: BEVERIDGE T. , HARRISON J.E. , KITSON J.A.
Published: August 2006

Combination of high temperature‐short time thermal treatment, enzymatic digestion, and decanter centrifugation allowed recovery of dilute juice in yields of 74.6–79.6% from Bartlett pear culls and peel and core material. Thermal treatment and/or enzymatic digestion of pear material resulted in increased concentrations of Fe, Ca, Mg, Na, epicatechin, chlorogenic acid, total acid and galacturonic acid in the clarified juices. Lack of heat and enzyme treatment resulted in dark brown off‐flavored juice with an increase in pH, suspended solids, and amino nitrogen. No flavor differences were found between, juices produced from 50% culls and peels and cores and 25% culls and 75% peels and cores. Both had a distinct pear flavor and were sweeter and more full‐bodied than that produced from 100% peels and cores.
Effect of Carbon Dioxide on the Thermodynamic State of Water in Collagen
Authors: SPECCHIO J.J. , KARMAS E. , DAUN H. , PAIK S. , GILBERT S.G.
Published: August 2006

Thermodynamic activities of polar sites of collagen in the presence of CO2 were observed by inverse gas chromatographic techniques using water as a probe. The interactions between collagen and the water probe were evaluated by determining the specific retention volume (Vg°) and partition coefficient (Kp) at 25°C, 3°C, and 35°C. Thermodynamic parameters were determined from these data. CO2 exhibited a significant effect on the water binding of collagen as shown by increased Vg° and Kp values as compared to N2‐ and He‐treated collagen. The thermodynamic parameters of partial molar Gibb's free energy (ΔT°), partial molar enthalpy (ΔT°) and partial molar entropy (ΔT°) indicated CO2 significantly increased the average energy of water binding by collagen.
Haemagglutinating and Trypsin Inhibitor Activities of Lupin Seed (Lupinus angustifolius)
Authors: KIM CHAN SHICK , MADHUSUDHAN K.T.
Published: August 2006

The phosphate buffer saline (PBS) extracts of defatted lupin seed flour showed haemagglutin activity only with trypsinized rabbit erythrocytes. The lectin tested in crude extracts showed specificity towards galactose and lactose. Heat stability studies of PBS extracts on incubation for 10 min showed no reduction of haemagglutinin activity in the temperature range 40°C to 80°C while no haemagglutination was observed when incubated at 90°C for 8 min. The trypsin inhibitor activity of flour extracts was 14.4 TUI/mg protein.
Electrophoretic Identification of Fish Species Used in Surimi Products
Authors: AN H. , WEI C. I. , ZHAO J. , MARSHALL M.R. , LEE C.M.
Published: August 2006

Both sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and urea gel isoelectric focusing (IEF) were used to identify species‐specific protein bands of raw and cooked fish and surimi samples from Alaska pollock (Theragra chalcogramma) and red hake (Urophycis chuss). In raw samples, species‐specific bands were found in the water extracts, while in cooked samples 1% SDS and 8M urea extracts were more effective for species identification in both fish and surimi.
Contribution of Tropomyosin to Fish Muscle Gel Characteristics
Authors: SANO TAKESHI , NOGUCHI SATOSHI F. , TSUCHIYA TAKAHIDE , MATSUMOTO JUICHIRO J.
Published: August 2006

To determine the contribution of tropomyosin to fish muscle gel characteristics, the gel properties of the tropomyosin‐desensitized actomyosin system and of the tropomyosin‐myosin system were investigated. For both systems, the indices of gel properties decreased considerably on increasing the tropomyosin content. Even when the two‐step heating was carried out, the indices of gel properties decreased considerably on increasing the tropomyosin content. Tropomyosin negatively affected the gel formation of fish muscle and reduced the gel strength and elasticity of the fish muscle gels.
Effect of Gas Atmosphere Packaging on Psychrotrophic Growth and Succession on Steak Surfaces
Authors: AHMAD HAMDI A. , MARCHELLO JOHN A.
Published: August 2006

The influence of gas atmosphere packaging (1) 15% CO2, 40% 02, 45% N2; (2) 60% CO2 40% 02 (3) 10% CO2, 5% 02, 85% N2; (4) film overwrap (control) on the microbial growth and succession on steaks was studied during storage. Treatment 3 was most effective in reducing psychrotrophic growth on steaks. Pseudomonas species dominated the microflora for all packaging treatments during early storage. In all gas atmospheres. Serratia liquefaciens increased with storage time and the 10% CO2 atmosphere showed the greatest increase. Enterobacter aerogenes appeared late in the storage period in all atmospheres and Yersinia enterocolitica was isolated after 12 days of storage from steaks in atmosphere 1.
Effects of Freezing Rate, Frozen Storage Temperature and Storage Time on Tenderness Values of Beef Patties
Authors: BERRY B. W. , LEDDY K. F.
Published: August 2006

All‐beef and soy‐extended patties were frozen to −18°C in either 24, 48, 72 or 96 hr and stored at −23°, −18° or −7°C for 6, 9, 12, 18 or 24 months. Freezing produced considerable reductions in both sensory and instrumental measures of tenderness with the effects being greater for the slower freezing rates. Thus, just after freezing, and prior to storage, tenderness was found to be higher in patties subjected to faster freezing compared to slower rates of freezing. Storage at −7°C reduced sensory scores for tenderness and increased stress in relation to strain during shearing. Extending patties with soy reduced the effects of freezing rate, storage temperature and storage time on tenderness.
Sodium Retention in Prerigor and Postrigor Ground Pork
Authors: PENG I.C. , YASOSKY J.J. , JUDGE M.D.
Published: August 2006

Sodium retention in pre‐ and postrigor ground pork was studied. Pork of different ionic strengths was prepared by mixing meat with various amounts of water and NaCl, and was separated into two fractions: supernatants and pellets. Na+ retention in supernatants increased with increasing percent NaCl (0–5%). Supernatants of prerigor ground pork contained less Na+ than those of postrigor ground meat. Na+ retention in pellets also increased with increasing percent NaCl (0–5%). Na+ retention was higher in pellets of prerigor ground pork than in those of postrigor ground meat. Muscle proteins were not able to bind added Na+, as demonstrated by a dialysis method, regardless of rigor state and fraction.
Sensory Evaluation of Baked Foods Incorporating Different Levels of Distillers’ Dried Grains with Solubles from Soft White Winter Wheat
Authors: RASCO BARBARA A. , HASHISAKA ANN E. , DONG FAYE M. , EINSTEIN MARGERY A.
Published: August 2006

Baguettes, cinnamon rolls, and chocolate chip cookies containing 0, 12.5% or 25% distillers’ dried grains with solubles (DDGS) from soft white winter wheat substituted for flour (w/w) were evaluated by an experienced panel to determine how much DDGS could successfully be incorporated into baked products. Panelists were unable to differentiate control cookies from those containing 12.5% DDGS. Attribute analyses of seven flavor and four texture traits were conducted, and overall acceptability was determined for products found to be different in their sensory properties. Both the control and experimental cinnamon rolls and chocolate chip cookies were rated as highly acceptable. The baguettes containing DDGS were found to be less acceptable than the control because of a stronger flavor and/or off‐flavor.
Preparation and Properties of Acid‐Modified Sunflower Protein Isolate
Authors: CLAUGHTON S. M. , PEARCE R. J.
Published: August 2006

Sunflower protein isolate (SFPI), 1–10% w/v dispersion, was heated in HC1 (0.025–0.1M) at 90°C. Extents of deamidation and peptide bond hydrolysis were a function of both acid and protein concentration. SDS gel electrophoresis indicated that acid modification of SFPI induced cleavage of a major protein component of molecular weight about 66,000 daltons into two smaller components. Acid modification decreased the isoelectric point of the protein and resulted in a marked increase in solubility at near neutral pH values. Acid‐modified SFPI, soluble at pH 7, was successfully incorporated into a model infant formula. Acid modification also improved foam expansion and foam stability properties of SFPI.
Quality Changes in Tomatoes and Resistance to Alternaria Infection as Influenced by Varying Storage Temperature
Authors: EFIUVWEVWERE B.J.O. , HOBSON G.E.
Published: August 2006

Tomato fruits were stored at 27°C continuously or at temperatures of 35°, 18°, and 27°C for 3, 2, and 4 days, respectively, before inoculation with Alternaria solani. Following inoculation, fruits were ripened at 27°C for 6 days and evaluated for quality changes and response to infection. Decreased resistance occurred in fruits stored at varying temperature, resulting in significantly larger lesions. Surface color was not significantly affected by storage and inoculation. Firmness was only significantly affected in noninoculated fruits. The pH and titratable acidity improved significantly in control fruits. Total soluble solids was only different in noninoculated fruits. Reducing sugars were lower in inoculated fruits.
A Half‐Embryo Test for Identification of Gamma‐Irradiated Grapefruit
Authors: KAWAMURA YOKO , UCHIYAMA SADAO , SAITO YUKIO
Published: August 2006

Whole grapefruit were exposed to 5, 15, 30, 50, and 100 krad doses of gamma‐radiation. Seeds were removed and half‐embryos, consisting of one cotyledon and embryo axis, dissected from the surrounding tissue. Nonirradiated half‐embryos germinated faster than intact or partially dissected (outer seed coat removed) seeds. Shoot elongation was also quicker, occurring within 6 days. Irradiated half‐embryos over 15 krad doses showed markedly reduced root growth and shoot elongation was almost totally retarded. Differences between irradiated and nonirradiated half‐embryo were not affected when variety, harvest date, and fruit storage conditions were varied. This test could thus discriminate between irradiated and non irradiated grapefruit.
Pectin Transitions During Blueberry Fruit Development and Ripening
Authors: PROCTOR A. , PENG L. C.
Published: August 2006

Quantitative and qualitative changes in the pectin composition of “Bluetta” blueberries were determined during fruit development between 30 and 57 days after full bloom. The contribution of alcohol insoluble solids (AIS) to the total fruit mass decreased threefold with maturation, while the pectin contribution decreased twofold in the fruits. Within the AIS fractions during ripening there was a reduction in dilute alkali soluble pectin (DASP) from about 65% to 20% of the AIS. A corresponding increase was observed in water soluble pectin (WSP), from about 20% to 60%, while chelator soluble pectin (CSP) increased slightly.
Low Temperature Drying of Agar Gel Sphere in Desiccated Cold Air Flow
Authors: SUZUKI KANICHI , ONISHI HIROSHI , ESAKA MUNEHARU , KUBOTA KIYOSHI , HOSAKA HIDEAKI
Published: August 2006

Agar gel spheres (diameter = 4.0, 7.2 and 12.5 cm) were dried in desiccated air flow at low temperatures near freezing point (from − 9.3 to 10.7°C) at atmospheric pressure. Air velocities ranged from 0.05 to 0.32 m/sec. The drying rates during the constant drying rate period were directly proportional to the moisture vapor pressure at the sample surface. A linear relationship between the drying rate and the square root of the air velocity was obtained at each air temperature. Further, the film coefficients of heat transfer were evaluated and arranged as a semi‐empirical dimensionless equation.
Effect of Two‐Step Heating on Gel Properties of a Paramyosin‐Myosin System
Authors: SANO TAKESHI , NOGUCHI SATOSHI F. , TSUCHIYA TAKAHIDE , MATSUMOTO JUICHIRO J.
Published: August 2006

The effect of two‐step Heating, including low temperature setting, on the gel properties of the paramyosin‐myosin system was investigated. At relatively low paramyosin contents, little effect of the two‐step heating on gel properties was observed. When the paramyosin became 25 % or more, the indices of gel properties became significantly larger than those for the gels prepared by one‐step heating. Paramyosin was more susceptible to the effect of two‐step heating than myosin. It was thus concluded that paramyosin was mainly responsible for the effect of setting in invertebrate muscle gels.
Aqueous Extraction of Oil from Palm Kernel
Authors: KIM SEUNG HO
Published: August 2006

Aqueous extraction of oil from palm kernel was investigated on a laboratory scale, varying several processing parameters, with main emphasis on their effects upon oil yield. Oil was obtained as a clear, yellowish, separate phase. Maximum oil yield was obtained at 20 min of grinding with a Waring Blendor, extraction temperature 45°C, grinding temperature 60°C, and pH 7.0. Increasing the grinding time and extraction temperature did not improve the oil yield. On either side of pH 7.0 not only was the oil yield decreased but an emulsion tended to form. The dilution ratio had no effect on the oil yield. Oil yield was increased further by re‐extraction.
Effect of Delayed Cooling on the Poststorage Flesh Firmness of Apples
Authors: D'SOUZA MERVYN C. , INGLE MORRIS
Published: August 2006

Decreasing the delay in proper cooling of apples before storage can decrease the softening of fruit in storage. Three apple cultivars were studied and storage delays were simulated for two growing seasons. Each cultivar showed a different softening rate in storage as a result of delays in cooling. Apple cultivars should be cooled rapidly especially those susceptible to firmness loss as a result of delays in cooling.
Uracil as a Potentially Useful Indicator of Spoilage in Egg Products
Authors: MORRIS CLETUS E. , HOERNING EDWARD F. , ANGELO ALLEN J. ST.
Published: August 2006

The relationship between sensory acceptability of egg products and their uracil content was investigated. Pasteurized liquid whole egg, albumen, and yolk were allowed to deteriorate for 5‐8 days at temperatures not exceeding 22°C. Periodically a panel of USDA inspectors evaluated the products'odors and samples were frozen for analysis. Uracil and uridine were determined by high performance liquid chromatography. Uridine contents decreased and uracil contents increased as the products deteriorated. Spoilage odors were detected only in products containing ≥1.7 μ, g/g uracil. Analysis for uracil is potentially useful for objectively detecting egg decomposition.
Effects of Heat Transfer by Radiation and Convection on Browning of Cookies at Baking
Authors: SHIBUKAWA SHOKO , SUGIYAMA KUNIKO , YANO TOSHIMASA
Published: August 2006

The effects of modes of heat transfer (radiation or convection) on the baking color development of food were studied. An experimental baking oven that could be altered to two heat transfer modes was designed; the ratio of heat by radiative transfer to total heat transferred was about 30% or 70%. The glucose‐glutamate solutions were heated at different air temperatures to measure the browning rates to calculate the activation energies. Cookies were baked at 200°C to measure the lightness of color on the surface and the surface temperature. It was clarified that the development of color depended on the temperature only.
Sensory Studies of High Potency Multiple Sweetener Systems for Shortbread Cookies with and without Polydextrose
Authors: LIM HYESOOK , SETSER CAROLE S. , KIM SANG SOOK
Published: August 2006

Time‐intensity (TI) sweetness and bitterness curves determined for six potent sweetener combinations with and without polydextrose were compared to sucrose in shortbread cookies. Hardness, fracturability and cohesiveness of shortbreads were determined. Sweetener combinations of aspartame/cyclamate, aspartame/cyclamate/saccharin, acesulfame K/saccharin, aspartame/saccharin/acesulfame K, acesulfame K/aspartame and aspartame/saccharin gave sweetener TI profiles similar to that of sucrose. Bitterness TI profiles were similar for all potent sweetener combinations but higher than for sucrose. Polydextrose increased hardness and fracturability and decreased cohesiveness of cookies compared to those made with high potency sweeteners without polydextrose. Textural characteristics of polydextrose cookies approached those of sucrose shortbreads.
Effects of pH Adjustment and Subsequent Heat Treatment on the Formation of Volatile Compounds of Garlic
Authors: YU TUNG‐HSI , WU CHUNG‐MAY , LIOU YOH‐CHERNG
Published: August 2006

Effects of pH adjustment during the blending of garlic cloves and subsequence heat treatment on the formation of volatile compounds of garlic were studied by means of gas chromatography (GC). The formation of the two isomeric cyclic compounds 3‐vinyl‐[4H]‐l,2‐dithiin and 2‐vinyl‐[4H]‐l,3‐dithiin, which were artifacts from allicin, was favored around pH 5.5. Formation of diallyl trisulfide, methyl allyl trisulfide, cis‐1‐propenyl allyl disulfide, isobutyl isothiocyanate, 2,4‐dimethylfuran, 1,3‐dithiane, aniline, methyl allyl sulfide, dimethyl disulfide and 3‐methyl‐2‐cyclopentene‐l‐thione were favored in neutral or weak acidic conditions, whereas formation of diallyl disulfide, diallyl sulfide, methyl allyl disulfide, propenylthiol, propyl allyl disulfide and 1,2‐epithiopropane were favored around pH 9.0.
Inactivation and Injury of Listeria monocytogenes in a Minimal Medium as Affected by Benzoic Acid and Incubation Temperature
Authors: YOUSEF AHMED E. , EL‐SHENAWY MOUSTAFA A. , MARTH ELMER H.
Published: August 2006

The population of Listeria monocytogenes in a minimal medium (lacking a nitrogen source) at pH 5.5 decreased logarithmically during incubation. Rate of death of the pathogen, indicated by D‐values, was greatly affected by changes in the temperature of incubation (4–35°C), but to a much lesser extent by the presence of benzoic acid (3000 ppm). Injury of L. monocytogenes during incubation was equally detectable on tryptose agar containing 6% salt and McBride Listeria Agar containing 0.5% lithium chloride. A greater degree of injury was detected at the lower than the higher temperatures of incubation, but presence of benzoic acid (3000 ppm) did not seem to affect the extent of injury.
Processing Parameters of Chymosin Extraction by Ultrasound
Authors: KIM S.M. , ZAYAS J.F.
Published: August 2006

Conventional chymosin (rcnnin) production requires a prolonged extraction. An ultrasound method of chymosin extraction was developed for increased efficiency. Ultrasound extraction was carried out with Tekmar sonic disruptor (TK 1000) and Lauda circulator. Control extraction was carried out by shaking. The use of ultrasound resulted in a significant reduction of extraction time with increases in activity and yield of chymosin. The optimal parameters for ultrasound extraction were: specific intensity, 36 W/cm2at 20 kHz frequency; time of exposure, 80 min; temperature, 25°C; ratio of abomasa to extraction solution, 1:25; and activation time of prochymosin, 13.0‐13.5 hr.