bluuebunny/crossref_metadata_2025 huggingface dataset:
CHARACTERIZATION OF FISH MUSCLE PROTEASES USING RADIO‐LABELED PROTEIN SUBSTRATES
Authors: LIN TZONG‐SHIN , SU H. K. , LANIER TYRE C.
Published: August 2006

Cathepsin D and alkaline protease in the kidney and skeletal muscle tissues of Atlantic croaker were studied using either 14C‐casein or 14C‐hemoglobin. In general, the alkaline protease is more stable than cathepsin D upon heat treatment and the alkaline protease from muscle is more heat stable than that of kidney tissue. Both cathepsin D and alkaline protease showed specificity toward the different protein substrates. Under the defined conditions, it is possible to use a single substrate (casein or hemoglobin) for, the study of both proteases. The pH activity curves using both substrates suggest that at physiological pH, both acid and alkaline proteases may contribute to the proteolytic activity observed during holding or processing of fish products at lower temperatures (45–60°C). It was demonstrated that pepstatin may be effectively used to selectively inhibit the catheptic activity so that the relative contribution of alkaline protease to the degradation of the fish protein may be evaluated.
INFLUENCE OF SALT ADDITION ON TENDERNESS OF HOT BONED PORK, CHICKEN, TURKEY, AND BEEF ROLLS
Authors: FURUMOTO E. J. , STADELMAN W. J.
Published: August 2006

Hot and cold boned pork, chicken, turkey and beef were cubed and mixed for 30 min either with 1.5% added NaCl or without added NaCl. Meat was then stuffed into fibrous casings and steam cooked to 76° C. Rolls were evaluated for tenderness using a Kramer shear cell attached to an Instron Universal Testing Machine. Peak heights (kg) divided by sample weights (g) were statistically analyzed. Regardless of rigor state, the addition of NaCl significantly improved tenderness of all four meat types. For pork and chicken rolls, with 1.5% NaCl, there was no significant effect on tenderness due to boning method. Cold boned turkey rolls with 1.5% NaCl were more tender than hot boned rolls with 1.5% NaCl. The most tender treatment combination for beef rolls was hot boned meat with 1.5%‘NaCl.
EVALUATION OF FOUR PURINE COMPOUNDS IN POULTRY PRODUCTS
Authors: YOUNG LOUIS L.
Published: August 2006

The levels of four purine compounds (adenine, guanine, hypoxanthine, and xanthine) have been evaluated in some poultry products. The levels of total purines in light and dark meat were lower than what has been reported for other foods but the level of hypoxanthine was somewhat higher. In contrast, the level of total liver purines was higher than in other broiler tissues but the liver contained mostly adenine and guanine. The levels of all purines were relatively low in gizzard and mechanically deboned broiler tissues.
EFFECT OF SUPEROXIDE DISMUTASE AND OTHER OXYGEN SCAVENGERS ON ENZYMATIC BROWNING
Authors: KON SAMUEL
Published: August 2006

Treatment of apples, potatoes, and avocados with superoxide dismutase from bovine blood showed no observable differences in browning of diced or sliced tissues either by subjective observation or objective measurement. The same was found to be true for the reaction of purified tyrosinase from mushrooms with either L‐tyrosine or 4‐methylcatechol.
EFFECT OF SAUCES, COOKING PRE‐ AND POST‐FREEZING, AND FROZEN STORAGE ON RABBIT MUSCLE TISSUE
Authors: OCKERMAN H. W. , ORGANISCIAK C. S. , VAN STAVERN B. D.
Published: August 2006

Interest in the rabbit as a source of meat tissue is increasing and as with any perishable product distribution techniques, convenience of serving, and holding procedures are of paramount importance. The objective of this research was to evaluate by sensory, methods the influence of frozen storage on cooked and uncooked rabbit muscle. The second objective was to evaluate the effects of three different sauces on this same cooked tissue. The results indicated that rabbit tissue can be cooked prior to freezing or after freezing and thawing with apparently equal success. If the tissue is properly packaged and stored at —30°C, product quality can be maintained for 6 months with only slight deterioration. Cooking in a tomato‐based sauce gave a more desirable product than cooking in a lightly seasoned vinegar and oil sauce or cooking with no sauce.
FLAVOR ISOLATION FROM FATTY FOODS VIA SOLVENT EXTRACTION AND MEMBRANE DIALYSIS
Authors: BENKLER K. F. , REINECCIUS G. A.
Published: August 2006

Solvent extraction of cheddar cheese and ground beef samples followed by dialysis against pure solvent using a perfluorosulfonic acid membrane was used in the isolation of flavor compounds. Chromatograms obtained using the dialysis technique were compared with those obtained using traditional distillation:solvent extraction methods. The dialyzed samples showed good recovery of a wide range of compounds while the distilled samples showed greater recovery of the more volatile compounds. Odors of the distilled and dialyzed samples were similar but not identical.
CHEMISTRY OF BAKED POTATO FLOUR: FURTHER IDENTIFICATION OF HETEROCYCLIC COMPOUNDS IN THE VOLATILE FLAVOR OF BAKED POTATO
Authors: HO CHI‐TANG , COLEMAN EDWARD C.
Published: August 2006

The gas chromatographic fractions of a baked potato flavor which was isolated from 540 lb of Idaho Russet Burbank potatoes were analyzed by infrared and mass spectrometry. A large number of heterocyclic compounds were identified. This paper reports the identification of 9 furans, 2 oxazoles, 3 thiophenes, 2 pyrroles, 2 pyridines, 1 dioxolane, and 1 trioxane. It was noted that heterocyclic compounds with formyl or acetyl substituents had aromas with nutty characteristics.
INFLUENCE OF MICROWAVE REHEATING ON SELECTED QUALITY FACTORS OF ROAST BEEF
Authors: JOHNSTON MARY BETH , BALDWIN RUTH E.
Published: August 2006

Roast beef slices (longissimus muscle), when reheated by microwaves after 2 days storage (4°C), compared favorably with conventionally reheated samples. Sensory evaluation indicated significantly less intense “warmed‐over” aroma in microwave reheated than in conventionally reheated samples. No differences in “warmed‐over” flavor of the slices or in lipid oxidation (TBA numbers) were evident in the meat reheated by the two methods. No significant losses of thiamin or riboflavin resulted from either microwave or conventional reheating.
FACTORS AFFECTING PALATABILITY AND COOKING PROPERTIES OF GROUND BEEF PATTIES–FROZEN LEAN, PATTY SIZE, AND SURFACE TREATMENT
Authors: CROSS H. R. , BERRY B. W.
Published: August 2006

The objective of the study was to evaluate the effects of frozen lean addition, patty size, and surface perforation on the palatability and cooking properties of ground beef patties. Eighteen ground beef formulations were prepared at a commercial plant from various raw material sources. Frozen lean from domestic, Mexican, and Australian sources were added at the 40% level. Control formulations were comprised of 40% unfrozen U.S. Cutter cow lean and 60% unfrozen U.S. Choice trimmings. Immediately after the patties were formed, the surface was treated in one of three ways: (1) “knife‐like” perforations; (2) “waffle‐like” perforations, and (3) no perforations. Patties were evaluated for differences in sensory, cooking, and physical properties. Use of frozen lean had no important effects on ground beef palatability or cooking properties. There was no advantage to subjecting the surface of the patty to a knife or waffle treatment.
TIME AND TEMPERATURE, MICROBIOLOGICAL, AND SENSORY ASSESSMENIT OF ROAST BEEF IN A HOSPITAL FOODSERVICE SYSTEM
Authors: CREMER M. L. , CHIPLEY J. R.
Published: August 2006

Time and temperature, microbiological and sensory assessments were made of roast beef in a “Ready‐Prepared” type foodservice system to determine critical points in operation. Time from the end of roasting to heating for service was about 45 hr. This included 3.5 hr holding at room temperature and two periods where after 15‐20 hr refrigerator storage, mean temperatures were 8.2 and 7.6°C respectively. After microwave heating at service, temperatures ranged from 43–93°C. Total plate counts indicated < 200 microorganisms per g before and after roasting but a 3–11 fold increase occurred from roasting Co heating for service. Unusually large numbers of Staphylococcus epidermidis were found in cooked meat due to contamination introduced during the slicing operation and the time of storage at temperatures which would permit active growth of this organism. Also, cooked meat was found to contain Bacillus sp., Clostridium sporogenes, C. perfringens, S. aureus, as well as small numbers of Penicillium sp. Overall an scores for sensory characteristics ranged from 6.6‐7.5 (g‐point scale). Data indicated that prevention of microbial contamination and control of internal temperatures during storage, holding, and heating for service are critical in this system of operation.
PREDICTION OF NUTRIENT RETENTION IN THERMALLY PROCESSED HEAT CONDUCTION FOOD PACKAGED IN RETORTABLE POUCHES
Authors: CASTILLO P. F. , BARREIRO J. A. , SALAS G. R.
Published: August 2006

A model was developed to predict the retention of nutrients with first order kinetics of thermal degradation in foods packaged in reportable pouches and sterilized by thermal conduction. The validity of the model was verified experimentally on a simulated food. The model was effective in predicting the temperature at the center of the container at the end of the heating period and, to a lesser extent, at the end of the cooling period. The prediction of the fraction of nutrient retained at the end of processing compared favorably to the fraction obtained experimentally, and they were within the 90% confidence intervals of the experimental fractions.
FLUIDIZED BEDS AS TURBULENCE PROMOTERS IN THE CONCENTRATION OF FOOD LIQUIDS BY REVERSE OSMOSIS
Authors: De BOER R. , ZOMERMAN J. J. , HIDDINK J. , AUFDERHEYDE J. , VAN SWAAY W. P. M. , SMOLDERS C. A.
Published: August 2006

Fluidized beds offer a potential improvement of reverse osmosis processes for food liquids, less fouling of the membrane, and reduced energy consumption. Our experiments were concerned with tubular systems in which fluidized beds of glass, steel, and lead beads were used. Glass beads appeared to be preferable, since they caused little damage to the membrane. Only with the larger glass beads (3 mm) did the membrane skin become corrugated, so that the rejection decreased. The permeate flux for Gouda cheese whey was almost equal to that of an empty tube for which the velocity was about thirty times higher. The erosive action of the glass beads on the fouling layer was partially responsible for this effect. For reverse osmosis of skim milk and potato fruit water the bed did not reduce the fouling layer to a sufficient extent and, therefore, had a lower permeate flux than an empty tube.
EFFECT OF MICRONIZING ON KERNEL CHARACTERISTICS OF SORGHUM VARIETIES WITH DIFFERENT ENDOSPERM TYPE
Authors: RUSNAK B. A. , CHOU CHOA‐LIN , ROONEY L. W.
Published: August 2006

Micronizing is accomplished by heating the grain with infra‐red burners and crushing the heated kernels between corrugated steel rollers. A laboratory model Pierce micronizer was used to process five sorghum varieties with differing endosperm characteristics: two waxy, one heterowaxy, and two nonwaxy. The waxy grain had the greatest expansion followed by the heterowaxy and nonwaxy grains. The greatest alteration in endosperm structure occurred in the waxy sorghum varieties. The extent of starch gelatinization, measured by several methods, was in decreasing order: waxy, heterowaxy, and nonwaxy sorghum varieties. Waxy sorghum varieties are more extensively gelatinized than nonwaxy sorghums for a given increment of heat treatment. Thus, waxy sorghums can be processed under lower heat and pressure requirements than presently necessary for nonwaxy sorghums.
EFFECT OF COOKING ON THE CHEMICAL COMPOSITION OF WINGED BEANS (Psophocarpus tetragonolobus)
Authors: EKPENYONG T. E. , BORCHERS R. L.
Published: August 2006

The effect of soaking and cooking methods on the chemical composition, digestibility and antitryptic activity of winged beans was investigated. Water imbibition was rather slow with winged bean seeds. To obtain beans sufficiently tender for human consumption, prolonged soaking prior to cooking for 5 hr was found to be suitable. Short‐cooking time was ineffective as the beans were very hard. Prolonged cooking after a prolonged soaking period improved the flavor, increased tenderness, and increased the weight of cooked beans. Also, increases in percent protein and in vitro digestibility and reduction in the activity of trypsin inhibitor were observed. Cooking influenced the mineral content of the beans leading to significant losses in potassium and magnesium.
QUALITY CHANGES IN BULK STORED CITRUS CONCENTRATE MADE FROM FREEZE‐DAMAGED FRUIT
Authors: HENDRIX D. L. , GHEGAN R. C.
Published: August 2006

Four batches of frozen concentrated orange juice were prepared using commercial equipment. The juice from three batches of the “Hamlin‐Pineapple” cultivar and one batch of a “Valencia” cultivar was mechanically extracted and concentrated on four different occasions. The control was prepared from fruit harvested prior to the January 18–20, 1977 freeze. The remaining three batches were prepared from fruit harvested at 5, 28, and 180 days after the freeze. Samples from each batch were stored at −20.5°C and −7.7°C. Samples were analyzed every 2 wk to compare the changes in the quality of concentrate made from freeze damaged fruit to the control. Three quality characteristics, Brix/acid ratio, bottom pulp, and apparent viscosity, showed distinct differences between the control and freeze‐damaged samples. In the freeze‐damaged samples the Brix/acid ratio were initially found to be higher and continued to increase with storage. Bottom pulp content increased with storage in the freeze‐damaged samples as did apparent viscosity.
LIPIDS IN FAST FOODS
Authors: SLOVER H. T. , LANZA E. , THOMPSON R. H.
Published: August 2006

The lipid composition of food items from three hamburger‐type fast food chains has been determined. Samples obtained over‐the‐counter were extracted with chloroform/methanol and analyzed for total fat, fatty acids, cholesterol, plant sterols, and tocopherols. Fatty acids were determined by an internally standardized gas chromatographic procedure on glass capillary columns coated with SP2340. Cholesterol, tocopherols and plant sterols were also determined by gas chromatography as trimethylsilyl ether derivatives. Condiments were analyzed separately. Limited data on the variability of French fries and plain hamburgers is also given.
EFFECT OF VARIOUS TREATMENTS OF PULSES ON IN VITRO GAS PRODUCTION BY SELECTED INTESTINAL CLOSTRIDIA
Authors: GARG S. K. , BANERJEA A. C. , VERMA J. , ABRAHAM M. J.
Published: August 2006

Studies were performed to find out the effect of different treatments of pulses, like cooking, fermentation, incorporation of spices like raw garlic, and ginger powder on in vitro gas production by selected intestinal Clostridia. All treatments had profound influence on gas production; the amount of gas was reduced between 30–60%. Maximum reduction was noticed at 1.0% concentration of spices. Lag phase of growth was prolonged considerably, suggestive of temporary suppression of gas production. C. perfringens produced the highest amount of gas in all control samples and all treatments had maximum inhibitory effects on this organism.
INHIBITION OF TWO PSYCHROTROPHIC Pseudomonas SPECIES BY BUTYLATED HYDROXYANISOLE
Authors: DAVIDSON P. M. , BRANEN A. L.
Published: August 2006

The antimicrobial activity of the phenolic antioxidant, butylated hydroxyanisole (bHA), was evaluated against Pseudomonas fluorescens and Pseudomonas fragi. Pseudomonas fluorescens ATCC 15456 was extremely susceptible to the antimicrobial effects of BHA. In Trypticase Soy Broth (TSB) 100 ppm BHA delayed the growth of P. fluorescens at 22°C and totally inhibited growth at 7°C. In phosphate‐peptone buffer, 100 or 200 ppm BHA was lethal to P. fluorescens. The extent of lethality was dependent upon BHA concentration, temperature and prior exposure to sub‐inhibitory levels of BHA. In contrast to P. fluorescens, growth occurred with P. fragi ATCC 4973 in TSB even at 400 ppm BHA at 7° and 22°C. Pseudomonas fragi was also more resistant to the lethal effects of BHA in phosphate‐peptone buffer.
POLYPHENOL OXIDASE OF MANGO (Mangifera indica var. Haden)
Authors: PARK YONG K. , SATO HÉLIA H. , ALMEIDA TÂNIA D. , MORETTI ROBERTO H.
Published: August 2006

The characteristics of mango (Mangifera indica var. Haden) polyphenol oxidase (PPO) extract were investigated in order to use it in mango processing. The optimum pH of the enzyme was 5.6–6.0, which is unusual as compared to other fruits. For heat inactivation, half‐activity of the enzyme was lost after 2.1 and 4.0 mm of treatment at 85 and 80°C, respectively. Regarding the effect of inhibitors on the enzyme, sodium metabisulfite was the most effective, while ascorbic acid was the least. Polyacrylamide gel electrophoresis revealed two isoenzymes which moved toward the anode at pH 8.6 as detected with catechol as substrate; no bands were observed when L‐tyrosine was used as substrate. It was found that electrophoretic patterns of mango PPO were quite different, compared to other plant PPO systems.
HYDROPHOBIC ADSORPTION CHROMATOGRAPHY OF PEACH POLYPHENOL OXIDASE
Authors: FLURKEY WILLIAM H. , JEN JOSEPH J.
Published: August 2006

Peach fruit polyphenol oxidase, both crude and pure preparations, were found to adsorb to Phenyl Sepharose, 4‐phenylbutylamine Sepharose, CBZ‐phenylalanine‐TETA‐alkyl Sepharose, octyl‐ and decyl‐agarose columns. The enzyme showed no affinity to amino‐alkyl agaroses, hydrophobic media with terminal phenol, amino, or carboxyl groups on the ligands. The enzyme is weakly hydrophobic and can be purified and characterized with hydrophobic chromatography. Phenyl Sepharose CL‐4B columns gave the best separation of isoenzyme forms of the enzyme probably due to biospecitic effect in addition to the hydrophobic interactions.
AVOCADO CELLULASE EXTRACTION AND PURIFICATION
Authors: AWAD MARCEL , LEWIS LOWELL N.
Published: August 2006

Optimum conditions for the extraction and purification of avocado cellulase have been established. The best quantiative recovery of the cellulase from avocado tissue was obtained with a 0.04M acetate buffer, pH 5.0, containing 0.4M NaCl and 0.25% (v/v) Triton X‐100. The isoelectric point of the enzyme was 4.7 and the molecular weight, based on SDS gel electrophoresis, was 49,000. The enzyme was purified on a cellulose column to a single protein band on SDS gel electrophoresis. Rabbit antibody produced to the cellulase gave further proof of the enzyme's purity.
STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY
Authors: BILIADERIS C. G. , MAURICE T. J. , VOSE J. R.
Published: August 2006

Differential Scanning Calorimetry (DSC) was used to study gelatinization phenomena of corn, potato, acid‐modified corn and smooth pea, and various legume starches. Two endothermic transitions were observed for starches heated in the presence of limited amounts of water (starch/water = 46–48% w/w). The effect of starch concentration on the shape of these two endotherms was studied for three legume starches. Considering the starch granule as a spherulite, the experimental data were treated thermodynamically by applying equations describing phase transitions of semi‐crystalline polymers. Experimental evidence suggested that a solvation‐assisted melting of starch crystallites took place during gelatinization and that the process was facilitated by the presence of the amorphous parts of the granule. The enthalpy change, ΔH, associated with the gelatinization varied among these starches within a range of 2.6–4.4 Cal/g. A comparison between DSC transition temperatures and characteristic gelatinization temperatures obtained by other methods was also made.
DIETARY FIBER, LIGNOCELLULOSE AND HEMICELLULOSE CONTENTS OF SELECTED FOODS DETERMINED BY MODIFIED AND UNMODIFIED VAN SOEST PROCEDURES
Authors: MARLETT JUDITH A. , LEE SUNGSOO C.
Published: August 2006

Neutral detergent residues (NDR) of 6 vegetables, 3 fruits, and 3 grain products were determined by the unmodified Van Soest ND procedure and by modifications which incorporated starch‐or protein‐hydrolyzing enzymes. Modification of the procedure significantly lowered NDR weights of several foods, with the greatest effect on grain products and high starch vegetables. Incubation with B. subtilis amylase and pancreatin (1 hr) yielded NDR which generally were not different from those incubated with hog amylase (18 hr). Modification of the procedure had little effect on lignocellulose values, determined by treating NDR with acid detergent solution, and more effect on hemicellulose values. Results suggest that amylase treatment, but not a long incubation, may be necessary for some foods.
LIPASE PRODUCTION, LIPOLYSIS, AND FORMATION OFVOLATILE COMPOUNDS BY Pseudomonas fluorescens IN FAT CONTAINING MEDIA
Authors: ANDERSSON R. E.
Published: August 2006

The lipolytic bacterium Pseudomonas fluorescens was cultivated in nutrient broth supplemented either with olive oil, sunflower oil or soybean oil. Presence of oil delayed bacterial growth and lipase production, but the finally obtained cell density and amount of lipase was approximately the same as in unsupplemented nutrient broth. The lipase hydrolyzed soybean oil to a greater extent than olive oil and sunflower oil, respectively. Fatty acids were deteriorated into volatile compounds which were detected in the head‐space gas over the fat containing media. The volatile fraction was found to contain alcohols, aldehydes, ketones, esters, furans, sulphur compounds, and hydrocarbons.
THERMAL DIFFUSIVITY OF MODEL MEAT ANALOG SYSTEMS
Authors: RIZVI S. S. H. , BLAISDELL J. L. , HARPER W. J.
Published: August 2006

Model meat analogs composed of soy spun fiber, egg albumen, and wheat gluten were thermally processed at five different temperatures under transient heat transfer conditions. Thermal diffusivity values were obtained during this period using Dickerson's method. The subject samples were held at the final temperature for 1 hr and thermal diffusivity values were obtained using the method of Pflug et al. (1965); values obtained by the two methods matched favorably within the experimental variations. The thermal diffusivities of the system varied with water content in the temperature range 71.1–93.3°C. Above this range, water alone could not reliably predict the thermal diffusivity values. increase in processing temperature lowered the thermal diffusivity values.
A COMPARISON OF Microbacterium thermosphactum AND LACTOBACILLI AS SPOILAGE ORGANISMS OF VACUUM‐PACKAGED SLICED LUNCHEON MEATS
Authors: EGAN A. F. , FORD A. L. , SHAY B. J.
Published: August 2006

The spoilage of vacuum‐packaged sliced luncheon meats at 5°C by Microbacterium thermosphactum and lactobacilli was studied using analytical taste panels. M. thermosphactum caused rapid spoilage. “Off” aroma was significant at about the time the bacterial population reached 108/g and “off” flavor 2–3 days later. In contrast homofermentative lactobacilli caused spoilage much more slowly. No “off” aroma was detected with products which had carried a population of 108/e. for 21 days the time at which “off” flavor first became significant. Heterofermentative lactobacilli were intermediate in their effect. Thus shelf life is dependent upon the types of bacteria present. Under such circumstances a “total count” microbiological standard is of little value.
EFFECT OF BONING, ELECTRICAL STIMULATION AND MEDICATED DIET ON THE MICROBIOLOGICAL QUALITY OF LAMB CUTS
Authors: STERN NORMAN J.
Published: August 2006

Seventy‐three lambs were divided into four treatment groups and fed for 3 months either (1) control diet, (2) control plus 25 ppm of a tertiary amine (N,N‐dimethyldodecanamine), (3) control plus 50 ppm of the amine, or (4) control plus 25 ppm chlortetracycline (CTC). The lambs were slaughtered at the end of the feeding trial. Half of the 146 sides were electrically stimulated (ES). Subsequently, half of the ES and half the nonstimulated sides were hot‐boned and the other halves were cold‐boned at 6 days postmortem. At 6 days postmortem, all racks were vacuum packaged and held at 3°C until 35 days postmortem. Cold‐ and hot‐boned carcasses were processed into lamb chops and packaged in oxygen‐permeable wrap and kept under retail market conditions (5°C and 12 hr of lighting/day). Surface swabs were taken from lamb chops initially and after 3 days of retail storage and from lamb racks at 35 days postmortem. The following statistically significant (P < 0.05) results were obtained. Standard plate counts (SPCs) and psychrotrophic plate counts (PPCs) were consistently higher for hot‐boned lamb chops initially and after 3 days of storage compared with the cold‐boned lamb chops initially and after 3 days of storage. The situation was reversed for the lamb racks after 35 days of storage: hot‐boned racks had lower counts than the cold‐boned racks. PPCs from lamb chops from lambs fed CTC‐supplemented diets were lower than PPCs from lamb chops from lambs fed unsupplemented (control) diets after 3 days of storage. Electrical stimulation exerted no significant effect on surface bacterial numbers.
AN INDEX OF PEELABILITY FOR SHRIMP
Authors: KOLBE EDWARD , LEE JONG S. , BABBITT JERRY K.
Published: August 2006

A quantitative measure of force to pull shell from meat was developed as an index of peelability for Pacific shrimp (Pandalus jordani). An average, normalized tensile strength measured with a spring force gage, correlated positively (r = 0.98) with weight of unremoved shell found with a prototype mechanical peeler. In an example application, the force index shows shell removal to be influenced by holding shrimp in different refrigerating media for varying lengths of time.
Cassava (Manihot esculenta Crantz) Flour Fortification with Soy Flour
Authors: COLLINS J. L. , TEMALILWA C. R.
Published: August 2006

A flour was prepared from “sweet”cassava tubers. Cyanogenic acid content was 24.4 mg/kg of flour. Proximate analysis was made; crude protein content was 2.1%. Soy flour with 53.8% protein was used to fortify cassava flour at 5, 10, 15, and 20%. Quality of the cassava flour protein was very low; addition of soy raised the quality. Protein efficiency ratio of 80% cassava‐20% soy composite flour was 1.55 when fed to rats. Rats receiving diets with 100% cassava, and 95% cassava‐5% soy lost body weight. Diets with 90% cassava‐10% soy caused no change in body weight. Soy softened the dough made from cassava‐soy flours. Therefore, the smaller amounts of water needed to maintain a uniform dough consistency with increased levels of soy were determined. Dough became darker, more red and more yellow with increased amounts of soy. Panel scores for dough were increased with increased levels of soy up to 15%. Scores for appearance and eating quality for dough with 20% soy were lower than scores for dough containing no soy.
Influence of Tomato Seed Addition on the Quality of Wheat Flour Breads
Authors: CARLSON BETH L. , KNORR DIETRICH , WATKINS TOM R.
Published: August 2006

Tomato seed, an abundant tomato processing waste product, contains high amounts of crude fat and protein. The protein is especially high in lysine, the limiting amino acid of cereal products. Dried, ground tomato seeds were added at 5, 10, 15, and 20% wheat flour replacement levels. The influence of tomato seed addition on amino acid content, loaf volume, and staling rate were studied. A sensory evaluation based on odor only was conducted to identify consumer attitudes towards “tomato seed bread.” The addition of tomato seed at a replacement level of 20% to a bread formula with shortening resulted in no significant change (P < 0.05) in staling rate, but showed an increase in specific loaf volume of 20.4%. No significant differences in specific loaf volume were found between bread with 3% shortening and the 10% tomato seed supplemental bread without shortening. Addition of fat extracted tomato seeds at the 20% level decreased specific loaf volume by 72%. The supplementation of wheat flour bread at the 10% and 20% replacement levels increased lysine by 40.2% and 69.0% respectively.
Chemical Composition of White Bean (Phaseolus vulgaris L.) and Functional Characteristics of Its Air‐Classified Protein and Starch Fractions
Authors: SAHASRABUDHE M. R. , QUINN J. R. , PATON D. , YOUNGS C. G. , SKURA B. J.
Published: August 2006

Four varieties of Canadian white bean and their air‐classified fractions were analysed for amino acid and proximate composition. The protein enriched fraction (31–35% by wt) prepared by air‐classification of finely ground dehulled flour contained 50.3–57.5% protein. Solubility of protein measured as percent of total nitrogen soluble at pH 7.5 was 81.1–83.0%. Water Hydration Capacity and heat thickening property of the protein fraction were similar to other vegetable proteins indicating its potential usefulness as a protein ingredient in processed foods. The amino acid composition was characteristic of leguminous seed proteins with a high lysine content and a low sulfur amino acid content. The lipids and the oligosaccharides were concentrated in the protein enriched fraction. The starch fraction (53% by wt) contained on the average 30% amylose and gave a torque‐temperature curve typical of legume starches with slow swelling, no breakdown at constant temperature and shear, and a high set back.
Amino Acid Composition of Breast and Thigh Meat from Broilers Produced in Four Locations of the United States
Authors: HAMM D.
Published: August 2006

Broiler breast and thigh meat samples from birds grown and processed in four locations of the United States were analyzed for amino acid composition. On a percent protein basis amounts of valine, leucine, isoleucine, and histidine were significantly greater (p < 0.01) in breast meat and glycine, hydroxyproline, hydroxylysine, threonine, and serine were greater in thigh meat. Area of production and/or related management practices appeared to influence the concentrations of about half the amino acids. Meat from male broilers had more hydroxyproline than did meat from females.
Inosine Monophosphate and Hypoxanthine as Indices of Quality of Shrimp (Penaeus Merguensis)
Authors: FATIMA RIAZ , FAROOQUI BILQUIS , QADRI R. B.
Published: August 2006

Changes in inosine‐monophosphate (IMP) and hypoxanthine (Hx) concentrations in shrimp muscle stored in ice for up to 20 days were correlated with taste panel evaluations of the sensory quality. A good correlation exists between IMP concentrations and flavor as well as total sensory scores. Absence of IMP in shrimp muscle and values of 2 micromole Hx, and over, per gram of shrimp muscle indicate doubtful quality. Measurement of Hx shows potential value as an index in assessing quality of ice‐stored shrimp.
Influence of Castration and Diethylstilbestrol Implantation of Boars on Carcass Characteristics, Sensory Panel Evaluation, and 5 α‐Androst‐16‐en‐3‐one Levels
Authors: OCKERMAN H.W. , PLIMPTON R.F. , PATTERSON R. L. S.
Published: August 2006

Castration or implantation of boars with DES resulted in carcasses from heavy weight male pigs that were not significantly different in ham weight, shoulder weight, loin weight, M. longissimus area, marbling, color, firmness, tenderness, and juiciness. The carcasses differed significantly in percent lean cuts, panel odor and flavor measurements, hot iron measurements, and 5α‐androstenone concentration; treatment means were arranged in order of intact boar, DES implanted boar, and barrow. Flavor and odor scores were significantly correlated with concentration of 5α‐androstenone.
Inhibitory and Stimulatory Effects of Oregano on Lactobacillus Plantarum and Pediococcus Cerevisiae
Authors: ZAIKA LAURA L. , KISSINGER JOHN C.
Published: August 2006

Increasing concentrations of oregano from 0.5 to 8 g/L in a liquid medium resulted in stimulation, delay, or inhibition of acid production and viability of Lactobacillus plantarum and Pediococcus cerevisiae. The inhibitory factor could be removed from oregano by solvent extraction or autoclaving; residues from these treatments stimulated acid production by the organisms. Organisms growing in media containing sublethal oregano concentrations that had delayed growth and acid production developed resistance to the deleterious effects of the spice. L. plantarum was more resistant than P. cerevisiae to the inhibitory effects of oregano.
Protein Stability of Frozen Milk as Influenced by Storage Temperature and Ultrafiltration
Authors: KOSCHAK M. S. , FENNEMA O. , AMUNDSON C. H. , LEE J. Y.
Published: August 2006

Milk and milk concentrates containing 12–35% total solids were stored at 0, –2, –4, –6, –8, –12, and –20°C and protein stability of the thawed products was evaluated periodically. Samples stored at –4 to – 12°C exhibited poorer protein stability than samples stored at higher or lower temperatures. Ultrafiltered (UF) skimmilk with permeate: retentate ratios of 10:90, 20:80, and 30:70 were stored at –8°C and they remained stable at least three times longer than frozen control samples of UF skimmilk stored at the same temperature. When the extent of UF was increased to 40:60, protein stability in the frozen retentate declined somewhat as compared to that of less concentrated retentates.
Bitterness and Astringency of Sinapine and Its Components
Authors: ISMAIL F. , VAISEY‐GENSER M. , FYFE B.
Published: August 2006

Sinapine, choline chloride, and sinapic acid were evaluated for bitterness and astringency, at suprathreshold concentrations in water, by a trained sensory panel using magnitude estimation. Power functions (S = kCn) were established for the bitterness of each of the three chemicals and the reference caffeine; none of the exponents for bitterness was significantly different from caffeine (n = 0.98) suggesting that, for any of these taste precursors, a doubling of concentration would double the bitterness perceived. Equimolar solutions of caffeine and sinapine were considered similar in intensity and significantly more bitter than choline chloride; sinapic acid was intermediate in bitterness. The sum of the bitterness values calculated from the power functions for choline chloride and sinapic acid accounted for approximately 80% of the bitterness of sinapine, at equimolar concentrations. Fifty to 94% of the bitterness perceived from tasting water slurries of rapeseed flour and protein concentrate was explained by the bitterness expected from their content of sinapine and free choline. Reliable power functions could not be established for the astringency of sinapine, choline chloride, and sinapic acid at the concentrations used. However, a clear psychophysical function was established for the astringency of the reference alum.
Isolation and Partial Characterization of an Arabinogalactan from the Great Northern Bean (Phaseolus vulgaris L.)
Authors: SATHE S. K. , SALUNKHE D. K.
Published: August 2006

A trichloroacetic acid‐soluble polysaccharide of the Great Northern bean (Phaseolus vulgaris L.) was isolated. Arabinose and galactose were the major constituents of this polysaccharide (92.5% of the total mass). The arabinose to galactose ratio was 2.0:1.7. Viscosity of the aqueous polysaccharide dispersion was concentration, temperature, and pH dependent. Highest viscosity for a 0.5% (w/v) aqueous dispersion was observed at a pH of about 6.0.
Determination of Lysozyme in Raw Fruits and Vegetables
Authors: CHANDAN R. C. , EREIFEJ K. I.
Published: August 2006

Several fresh fruits and vegetables were tested for lysozyme activity. The produce was weighed, diced, blended for 2 min and filtered through a cheesecloth. The filtrate was centrifuged at 2,000 x G for 15 min. The supernatant juice was clarified and stored frozen until the spectrophotometric assay was completed. Crystalline eggwhite lysozyme was used as a standard. Average lysozyme concentrations per ml of the juice were: cauliflower 32.5 μg, rutabaga 13.0 μg, papaya 5.0,μ cabbage 2.7μ, kohlrabi 2.4 μg, and red radish 2.2 μg Lysozyme (0.5‐1.8 μg) was also detected in white radish, turnip, parsnip, and broccoli. Other vegetables and fruits tested showed no detectable lysozyme.
Evaluation of Prerigor Freeze‐Dried Beef in the Manufacture of Dry Fermented Sausage
Authors: ABUGROUN H. A. , ABERLE E. D. , DOCKERTY T. R. , MARKS J. S. , JUDGE M. D.
Published: August 2006

Experiments were designed to determine the acceptability of prerigor freeze‐dried beef in the manufacture of dry fermented sausage. Several chemical and physical variables were measured on dry fermented sausages prepared using (1) prerigor salted, freeze‐dried, (2) prerigor unsalted, freeze‐dried, (3) postrigor salted, freeze‐dried, and (4) postrigor frozen beef as ingredients. Results showed that fat and moisture content, total shrinkage, Instron firmness and panel scores for juiciness, texture, and flavor were not affected to a large degree by treatment or rigor state of the beef ingredient. Generally, freezedried beef was found to be equal to conventional beef for dry sausage production regardless of when the freeze‐dried beef was salted.
Proximate Analysis of Cooked Chuck and Round Roasts from Two Beef Breed‐Types on Two Feeding Regimes
Authors: McCURDY SANDRA MILLER , HARD MARGARET M. , MARTIN EVERETT L.
Published: August 2006

Cooked roast samples from two beef breed‐types and from two feeding regimes were assayed for proximate composition. Three muscle roasts from the round primal cut (semimembranosus, SM; semitendinosus, ST; biceps femoris, BF) were similar to each other in composition. Roasts from chuck primal cut (shoulder clod roasts) differed considerably in composition from round roasts: clod roasts were higher in fat and lower in moisture, protein and ash. Breed‐type had minimal effect on proximate composition, but feeding regime did significantly affect composition. Beef fed a higher energy regime produced roasted meat which was higher in fat and lower in moisture content.
Effect of Electrical Stimulation on Muscle Characteristics of Beef Cattle Fed a High Energy Diet for Varying Lengths of Time
Authors: SALM C. P. , MILLS E. W. , REEVES E. S. , JUDGE M. D. , ABERLE E. D.
Published: August 2006

This study investigated the effect of electrical stimulation on quality and palatability of cattle fed a high energy diet for various lengths of time. Stimulation improved tenderness in cattle that were fed a high energy diet for times ranging from 0–210 days. However, the greatest improvement was in cattle that were not fed the high energy diet. The amount of improvement in tenderness decreased as time on a high energy diet increased. Flavor and juiciness scores, sarcomere length, and myofibril fragmentation index were not affected by electrical stimulation. Stimulation significantly improved lean color, firmness and texture and decreased the incidence of heat‐ring in muscle at 24 hr postmortem.
Effect of Cooking Rates in Electric or Microwave Oven on Cooking Losses and Retention of Thiamin in Broilers
Authors: HALL KENNETH N. , LIN CHYI S.
Published: August 2006

A study was conducted to determine the effect of two microwave oven and two electric oven cooking rates on retention of thiamin and cooking losses with broiler chickens. Thiamin was determined by a microbiological turbidimetric assay of raw and cooked meats. Broilers cooked in the microwave oven retained more thiamin than broilers cooked in the electric oven. There was no difference in thiamin retention between broilers cooked in the microwave oven at 800 and 1600 watts. Broilers cooked in the electric oven at 204°C retained more thiamin than broilers cooked at 121°C. Broilers cooked in a 1600 watt microwave oven had the greatest weight loss. No difference in weight loss occurred between broilers cooked in an 800 watt, 121°C or 204°C oven.
Comparison of the Effects of Added Orthophosphate on Calcium Uptake and Release by Bovine and Rabbit Muscle Sarcoplasmic Reticulum
Authors: NEWBOLD R. P. , TUME R. K.
Published: August 2006

In respect of Ca accumulating capacity in the absence of added inorganic orthophosphate (Pi) and maximum rate of Ca uptake, sarcoplasmic reticulum (SR) prepared from beef sternomandibularis muscles is intermediate between SR from rabbit white muscles and SR from rabbit red muscles. In the presence of added Pi, the Ca accumulating capacity of SR, whatever the source, is increased and a constant rate of uptake is reached. This constant rate is greater the higher the Pi concentration. The cold‐induced release of Ca from beef muscle SR is only partly reduced by including up to 50 mM Pi in the medium, whereas the release from rabbit white muscle SR is completely prevented by only about 20 mM Pi. This last finding is discussed in terms of the possible importance of postmortem accumulation of Pi in relation to cold shortening.
Proteolysis and Lipolysis in Ripening Cheddar Cheese Made with Conventional Bulk Starter and with Frozen Concentrated Direct‐to‐the‐Vat Starter Culture
Authors: SALJI JOSEPH P. , KROGER MANFRED
Published: August 2006

Samples taken at the beginning and after 1, 2, and 3 wk of ripening were assayed for total dipeptidase activity and individual free amino acids. Protein dye‐binding values and fat acidity titers were used to assess and monitor proteolysis and lipolysis at 4 days and 1, 2, 3, 6, 9, and 12 months. Results indicated higher dipeptidase activity in the bulk starter cheese for the fist 3 wk of ripening. Total free amino acids at the initial stages of cheese ripening were slightly lower in the cheeses made with the frozen concentrated culture. Studies using the protein‐dye binding technique showed significantly higher‐dye binding capacity by the 3‐month‐old cheese made with the bulk starter. The differences, however, became minimal in cheeses at 6, 9, and 12 months of age. Higher fat acidity levels were also obtained in the 3, 6, 9, and 12 month cheeses made with the bulk starter.
Chia Seed as a Source of Oil, Polysaccharide, and Protein
Authors: BUSHWAY A. A. , BELYEA P. R. , BUSHWAY R. J.
Published: August 2006

Chia seed, Salvia polystachya, was analyzed as a source of oil, polysaccharide, and protein for possible use by the food industry. Seeds were found to contain 30% oil of which more than 90% was composed of triglycerides. The fatty acid composition of the oil was found to consist mostly of C16:0, C18:0, C18:2 and C18:3. The protein content of chia seed was found to be 23.4%. A very viscous polysaccharide was isolated from the seeds. Acid hydrolysis followed by gas liquid chromatographic analysis demonstrated that xylose and arabinose were the major constituents of the polysaccharide. Seeds were found to contain niacin, riboflavin, and thiamin at a concentration of 83, 2 and 14 μg/g seed, respectively. Spectrochemical analysis showed the presence of eleven elements with calcium, potassium, and phosphorus being the most prominent. The percentage of unsaturated fatty acids, the concentration of protein and the viscosity of the polysaccharide in chia seeds would indicate that further research should be conducted to investigate possible food uses for these seeds.
Heat Inactivation of Protease Inhibitors in a Soybean Line Lacking the Kunitz Trypsin Inhibitor
Authors: LIENER IRVIN E. , TOMLINSON SUSAN
Published: August 2006

The effect of heat treatment (autoclaving at 121°C, 15 psi for various periods of time) on the trypsin‐ and chymotrypsin‐inhibitor activities of a soybean line lacking the Kunitz trypsin inhibitor (SBTI) was compared to that of commercial untoasted soy flour. The trypsin‐ and chymotrypsin‐inhibitor activites of the SBTI‐free soybeans were approximately one‐half and three‐fourths that of the soy flour, respectively. Less heat treatment was required to produce a given level of destruction of these inhibitor activities in the case of the SBTI‐free soybeans than with the soy flour. The effect of heat on the ratio of chymotrypsin‐ to trypsin‐inhibitor activities was notably different between the two soybean samples and presumably reflects differences in the amounts and thermal stability of the various protease inhibitors known to be present in soybeans. The nutritional implications of these findings are discussed.
Phenolic Components of Sunflower Flour
Authors: LEUNG J. , FENTON T.W. , CLANDININ D.R.
Published: August 2006

The phenolic compounds of seven cultivars of sunflower seed were evaluated through acid and base hydrolysis using thin‐layer chromatography, gas chromatography and gas chromatography‐mass spectroscopy as investigative tools. Caffeic acid, the most predominant phenolic acid, along with p‐hydroxybenzoic, p‐courmaric, cinnamic, m‐hydroxybenzoic, vanillic, and syringic acids were identified in both types of hydrolysate with only slight variations in concentrations among the cultivars. Relatively larger amounts of these acids were detected in the basic hydrolysates except in the cases of p‐hydroxybenzoic, vanillic, and syringic acids, indicating that these acids may exist in glycosidic form to a larger extent than in ester form in the cultivars examined.
Biochemical Studies on Some Chemical Characteristics of Sliced Egyptian Onions
Authors: FARAG R. S. , SHABANA M. K. , SALLAM H. A.
Published: August 2006

Biochemical studies were carried out on two widely distributed Egyptian onion varieties (Behairy and Selected Giza 6). Several treatments (soaking in tap water, boiling water, cold water, warm ethanol, or sodium chloride solution) were proposed to overcome onion reddening during industrial processing. Some chemical characteristics (L‐ascorbic acid, free amino acids, volatile sulfur compounds, carbonyl compounds, pungency and color) were determined in fresh, treated and stored sliced onions. Unsaturated fatty acids can be considered as a secondary source for carbonyl compounds and are involved in the formation of red pigments. Pronounced changes among hydrocarbons and little changes in sterols were due to application of various treatments and storage. In general, the most efficient treatments towards keeping onion quality were soaking the sliced onions in cold water or 5% (w/v) sodium chloride for 24 hr before onion dehydration.
A Method for the Determination of Diffusion Coefficients of Food Components in Low‐ and Intermediate Moisture Systems
Authors: NAESENS W. , BRESSELEERS G. , TOBBACK P.
Published: August 2006

A simple set‐up to measure translational diffusion of components in low moisture systems is described. The tracer technique was tested on the diffusion of 14C‐labeled tripalmitin and palmitic acid in a model system containing paraffin oil, microcrystalline cellulose and gum arabic. Different methods to evaluate the apparent diffusion coefficients from the experimental diffusion curve were compared. Good results were obtained using a curve‐fitting procedure based on the sum of least squares. The technique appears to be suitable for measuring diffusion coefficients up to 10−9 cm2/sec. The procedure offers the possibility to quantify the mobility of chemical components in dried foodstuffs in order to elucidate the mechanisms and kinetics of reactions occurring during storage.
Correlation of Sensory Evaluation and Instrumental Gas Chromatographic Analysis of Edible Oils
Authors: MIN DAVID B.
Published: August 2006

Soybean oil, hydrogenated soybean oil, and corn oil were exposed to light for various periods of time to obtain a wide range of flavor qualities. The flavor qualities of these oils were evaluated by sensory analysis and instrumental gas chromatographic analysis. The results of the correlation coefficients (r) of flavor scores between the sensory evaluation and the instrumental analysis for soybean oil, hydrogenated soybean oil, and corn oil were 0.99, 0.98, and 0.95, respectively. Therefore, the instrumental analysis can be used to determine the flavor qualities of different oils.