bluuebunny/crossref_metadata_2025 huggingface dataset:
Measuring Meat Homogenate Consistency with the GOSUC Consistometer
Authors: CRESPO F. LEON , OCKERMAN H. W. , DE HEREDIA F. BELTRAN , PADRON J C. PENEDO
Published: August 2006

The GOSUC consistometer has been tested as a method to follow changes in consistency of meat homogenates. These homogenates did not change consistency during 30 hr storage, increased in consistency when the protein content of the homogenates increased, decreased in consistency when temperature increased and increased in consistency when pH increased over normal pH values of meat. These results show that the GOSUC consistometer could be a useful piece of equipment to detect changes in meat produced by technological processes. When this equipment was used to evaluate the effect of pyrophosphate in meat, it proved that consistency increased when pyrophosphate increased in meat from 0.2 to 0.8%. By using this technique, it has also been shown that freezing increases meat homogenates consistency.
Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation
Authors: MADEIRA KAREN , PENFIELD MARJORIE P.
Published: August 2006

Greenland turbot fillet sections were baked in conventional and microwave ovens. The microwave oven cooked the fish faster, required less energy, and demonstrated greater relative efficiency than did the conventional oven. Solid‐drip and total cooking losses were greater and Kramer shear values and evaporative loss were lower for microwave‐heated fish. No differences in sensory flakiness and moisture were found between oven treatments, but microwave‐heated samples were rated softer and less chewy by a trained panel. Several significant correlations were found among sensory attributes and objective measures of quality. A 39‐member consumer panel indicated no differences in acceptability of turbot heated by the two cooking methods.
Acceptance of a Military Ration After 24‐Month Storage
Authors: ROSS EDWARD W. , KLICKA MARY V. , KALICK JOAN , BRANAGAN MARGARET E.
Published: August 2006

A study of a new military ration, the Meal, Ready‐to‐Eat, Individual (MRE) after 2 yr of storage at four different temperatures was conducted. The main emphasis is on the statistical analysis of data on consumer‐acceptance, in particular the estimation of shelf‐life. The principal finding is that the ration as a whole can be stored for at least 2 yr at temperatures up to 38°C without serious loss of acceptance, although a few individual items may be affected.
Storage Stability of Dehydrated and Soy‐Fortified Fermented Maize Meal
Authors: PLAHAR W. A. , LEUNG H. K.
Published: August 2006

Dehydrated fermented maize meal samples fortified with soy flour at 0, 10, and 20% replacement concentrations were stored at 25, 35, 45 and 60°C. Selected samples were analyzed for nonenzymatic browning, lipid oxidation, available lysine loss, and change in pasting properties during storage. Production of browning pigments followed zero order kinetics with activation energies of 125‐150 KJ/mole. Multi‐phase loss of available lysine was observed in soy fortified maize meal but not in unfortified samples. Total carbonyl content of the samples increased during storage. Considerable changes in pasting properties of the samples occurred during the first 2 months of storage at 25 and 35°C. Nineteen weeks of storage at 35°C caused adverse changes in sensory quality of the 10% soy fortified sample, but not in the unfortified sample.
Growth of the Acid‐Tolerant Fungus Scytalidium acidophilum as a Potential Source of Single‐Cell Protein
Authors: MARTIN A. M. , WHITE M. D.
Published: August 2006

An acid‐tolerant fungus, Scytalidium acidophilum, was cultivated in peat extract for potential use as a single‐cell protein (SCP) source. In shake flask fermentations with a 0.3% yeast extract diluted peat extract medium, it was found that the best conditions for growth occurred at pH 2.0 and 25°C. The maximum biomass concentration was produced after 10 days, with no significant differences for agitation rates between 100 and 200 rpm. Microbial contamination was not observed in nonaseptic operations. The protein content and amino acid composition of the mycelium produced compares with those reported for S. acidophilum grown in other fermentation media. The advantages of growing S. acidophilum in acid peat extract are presented.
Tricalcium Phosphate‐Soybean Oil in Fortified Processed Cereals to Suppress Insects, Dusting, and Separation
Authors: BOOKWALTER G. N. , HIGHLAND H. A. , WARNER K.
Published: August 2006

The effect of 2% tricalcium phosphate (TCP) in Soy‐Fortified Bulgur (SFB), Soy‐Fortified Cornmeal (SFCM), and Soy‐Fortified Sorghum Grits (SFSG) was investigated. Excessive dusting was reduced and separation eliminated when 1% soybean oil was included with TCP. Oil addition also allowed vitamin enrichment of coarse, granular cereal and soy products without separation. TCP‐oil treatment suppressed Tribolium castaneum, Rhyzopertha domestica, Lasioderma serricorne, and Ephestia cautella, although less effectively than TCP alone. After storage for 6 months at 37°C or 12 months at 25°C, the TCP‐oil treatment decreased peroxide values in SFB and increased fat acidity values in SFSG, but effected no substantial changes in vitamin A retention or flavor scores.
Sulfite Residues in Maraschino Cherries
Authors: NORDLEE JULIE A. , MARTIN LAURA B. , TAYLOR STEVE L.
Published: August 2006

A survey of 53 samples of maraschino cherries from 14 different processors revealed that total sulfite residues averaged 52.3 ± 44.7 ppm. However, 58.5% of the samples had less than 40 ppm total SO2, while only 7.6% had greater than 120 ppm total SO2 indicating that the distribution was skewed in the direction of lower residue levels. Free sulfite residues in the 53 samples were considerably lower averaging 14.2 ± 7.1 ppm. With free SO2 levels, 35.8% of the samples had less than 10 ppm free SO2, while only 5.7% had greater than 30 ppm free SO2. With an average serving size of one cherry (3 ‐ 7g), maraschino cherries would contribute only 0.16 – 0.37 mg per serving of total sulfites as SO2.
Effect of Sprout Inhibitor Isopropyl‐N(3=Chlorophenyl)‐Carbamate on Total Glycoalkaloid Content of Potatoes
Authors: MONDY NELL I. , PONNAMPALAM RATHY
Published: August 2006

The effect of the sprout inhibitor, isopropyl‐N‐(3‐chlorophenyl)‐carbamate (CIPC) on total glycoalkaloid (TGA) content of potatoes was investigated. Katahdin and Chipbelle potatoes grown at Cornell Research Farms, Freeville, NY and Riverhead, NY, were used. Potatoes treated with CIPC were significantly (p < 0.05) lower in TGA content than the controls. Potatoes stored at 25°C were significantly (p < 0.05) higher in TGA content than those stored at 5°C and TGA content increased significantly (p < 0.05) with increasing storage time.
Reduction in Phytic Acid Levels in Soybeans During Tempeh Production, Storage and Frying
Authors: SUTARDI  , BUCKLE K. A.
Published: August 2006

Tempeh was prepared from Delmar variety soybeans inoculated with the traditional Indonesian inoculum (usar) and two pure culture strains of the mould Rhizopus oligosporus (BTU3K1 and CT11K2). The preparatory treatments during tempeh production decreased the phytic acid content (% dry weight) of soybeans, except for the fist soaking which significantly increased the phytic acid content. The phytic acid content of soaked soybeans was halved during tempeh fermentation and was further reduced when tempeh was stored for 72 hr at 5° and at 30°C. Deep fat frying of tempeh in peanut oil further halved the phytic acid content. Less than 10% of the phytic acid remained after tempeh fermentation, storage and frying.
Activated Carbon and Ion Exchange Treatments for Removing Phenolics and Phytate from Peanut Protein Products
Authors: SEO A. , MORR C. V.
Published: August 2006

Commercial defatted peanut flour and laboratory defatted peanut meal contained 1.5 and 1.7% phytate, 1756 and 2033 μg g−1 total phenolic acids and 50 and 120 μg g−1 neutral phenolics, respectively. Laboratory peanut protein isolate contained undetectable amounts of neutral phenolics, 810 μg g−1 total phenolic acids and about 1% phytate. The ion exchange treatment removed ≥85% of the phytate and the ion exchange and activated carbon treatments removed 92 and 82%, respectively, of the total phenolic acids from peanut protein isolate. p‐Coumaric acid was the major phenolic acid, accounting for 40–68% of the total phenolic acids in all peanut protein products.
Effect of Sulfanilamide on the TBA Values of Cured Meats
Authors: SHAHIDI F. , RUBIN L. J. , DIOSADY L. L. , WOOD D. F.
Published: August 2006

The effect of sulfanilamide addition on the TBA numbers of meats cured with 0 ‐ 200 ppm levels of sodium nitrite has been investigated. Results indicate that the TBA numbers of meats cured with 100 ‐ 200 ppm level were always larger when sulfanilamide was present than in its absence. However, at low levels of 0 ‐ 50 ppm sodium nitrite the TBA values were always lower in the presence of sulfanilamide. This effect is substantial and has apparently not been observed before. A possible explanation has been put forward. In all cases a distillation method was employed to evaluate TBA numbers.
Proximate Composition, Mineral Content, and Fatty Acids of Catfish (Ictalurus punctatus, Rafinesque) for Different Seasons and Cooking Methods
Authors: MUSTAFA F. A. , MEDEIROS D. M.
Published: August 2006

The effect of conventional cooking methods and the influence of season upon proximate composition, mineral, and fatty acid profile was studied in catfish (Ictalurus punctatus, Rafinesque) fillets. Seasonal (August, December, and April purchased fillets) influences were minimal. As expected, fried catfish fillets had significantly altered (P ≤ 0.05) fatty acid profiles compared to the raw and baked fillets. All three cooking treatments resulted in significant differences (P ≤ 0.05) in proximate composition and in the levels of potassium, phosphorus, magnesium, and iron. The information presented would be useful for nutrient data banks when dietary intake of such items is of interest.
Behavior of a Formed Fish Product Under the Stress‐Relaxation Text
Authors: WEINBERG Z. G. , ANGEL S.
Published: August 2006

Factors affecting the efficiency of the stress‐relaxation test for differentiating between textural properties of fish loaves prepared with NaCI and CaCI2 were studied. Speed, level of deformation, sample thickness and surface area variously affected the compression forces and the relaxation times. The highest ratios between the NaCl and CaCI2 samples with respect to compression forces and relaxation times were obtained with a speed of 20 cm/min, up to 50% deformation, and sample thickness above 1.5 cm. Surface area did not affect the ratios. The test was sensitive enough to detect changes caused by small salt increments. Testing conditions that minimize compression force and relaxation time ratios of different textures should be avoided.
Immunoreactive Glycopeptides Separated from Peptic Hydrolysate of Chicken Egg White Ovomucoid
Authors: MATSUDA TSUKASA , GU JAINXIN , TSURUTA KAZUKO , NAKAMURA RYO
Published: August 2006

Chicken egg white ovomucoid was hydrolyzed with pepsin, fractionated by gel filtration, and the reactivity to anti‐ovomucoid antibody was detected in the two carbohydrate‐containing fractions. Immunoreactive fragments separated from these fractions by immunoaffinity chromatography were positive to both protein and carbohydrate staining, i.e., glycopeptides. Ovomucoid glycopeptides prepared by pronase‐hydrolysis did not have this immunoreactivity. These results show that some glycopeptides with immunoreactivity remained after peptic hydrolysis, suggesting that the carbohydrate moieties of ovomucoid exert a protective effect against peptic hydrolysis.
Spherosil‐S Ion Exchange Process for Preparing Whey Protein Concentrate
Authors: NICHOLS J. A. , MORR C. V.
Published: August 2006

Ion exchange whey protein concentrate (IEWPC) was produced from acid whey using Spherosil‐S, a microporous silica bead cation exchange medium. About 80% of the total whey proteins were recovered by the ion exchange process. The composition of IEWPC was 63 ‐ 66% protein, 1 ‐ 2% lactose, 7 ‐ 9% milkfat and 20 ‐ 22% ash. Solubility, PAGE, reverse phase HPLC and Sephadex gel frltration results confirmed that the proteins in IEWPC had undergone substantial denaturation during their isolation. Several major problems encountered during the study were: generation of large volumes of column effluent, the need for concentration of column protein elutate fractions by ultrafiltration, column fouling and loss of protein solubility and functionality.
Penetration Studies of Blood Globin Gels
Authors: AUTIO K. , LYYTIKÄINEN H. , MÄLKKI Y. , KANKO S.
Published: August 2006

Studies were made on the effect of temperature, pH and protein and salt concentration on the penetration force withstood by globin gels. The registered force increased with heating temperature (60 ‐ 95°C) and protein concentration (1.4 ‐ 5.0%). The gelation pH was dependent on both protein and salt concentration; the higher the protein or salt concentration the lower the gelation pH. At 3% protein concentration globin formed a gel around pH 5 ‐ 6. At 0.7% concentration and higher, the presence of salt weakened the gel strength, while the addition of plasma increased the gelation pH of salt‐containing globin gels. A substantially higher penetration force was measured for bovine globin gels than porcine globin gels. Further concentration and spray‐drying decreased the gel strength of globin gels.
Interdependency and Underlying Dimensions of Sensory Flavor Characteristics of Selected Foods
Authors: SYARIEF H. , HAMANN D. D. , GIESBRECHT F. G. , YOUNG CLYDE T. , MONROE R. J.
Published: August 2006

Flavor profile data for beefsteaks, fish gels, frankfurters, peanuts, peanut butters, and baked sweet potatoes were subjected to principal component analysis to study the interdependency and the underlying dimensions of the sensory flavor characteristics in order to simplify the method of flavor profile analysis. The character notes used by the panel to describe the flavor profile of each food were not completely independent. The underlying dimensional structure had a number of dimensions equal to approximately 1/3 the number of character notes which explained about 3/4 of the total variance. Flavor profile analysis for each of the evaluated foods could thereby be simplified through reducing the number of character notes to about 1/3 the original number.
Comparison of Mean and Consensus Scores from Flavor and Texture Profile Analyses of Selected Food Products
Authors: SYARIEF HIDAYAT , HAMANN D. D. , GIESBRECHT F. G. , YOUNG CLYDE T. , MONROE R. J.
Published: August 2006

Mean and the consensus scores from flavor and the texture profile analyses of selected food products were compared to determine which is superior for the purpose of statistical analysis. Results from the analysis of variance indicated that the mean scores gave a smaller coefficient of variation than the consensus scores for most of the character notes evaluated. When principal component analysis was applied to both the mean and the consensus scores, mean scores produced a higher “cumulative proportion of variance accounted for” by the component. The results of this study suggest that using the mean scores from flavor profile or texture profile analyses is superior to using consensus scores.
Iron, Zinc, Copper and Magnesium Binding by Cooked Pinto Bean (Phaseohs vulgaris) Neutral and Acid Detergent Fiber
Authors: LEE K. , GARCIA‐LOPEZ J.S.
Published: August 2006

Iron, copper and zinc but not magnesium were bound by neutral (NDF) and acid (ADF) detergent fiber obtained from cooked pinto beans. Iron binding increased with higher pH, higher iron concentration, higher fiber concentration and smaller fiber particle size. Maximum binding of iron was at pH 6.5 and minimal binding at pH 4.0 for both NDF and ADF. A 50% decrease in particle size increased iron binding by 8%. Binding of copper and zinc increased with higher copper and zinc concentrations. Both NDF and ADF had a greater affinity for copper than for either iron or zinc. Scatchard plots indicated the presence of two types of binding sites for zinc, one type for iron, and one type for copper.
Dietary Fiber and Fecal Characteristics in Rats: Effects of Level and Particle Size of Bran
Authors: MONGEAU ROGER , BRASSARD RENÉ
Published: August 2006

Particle size and levels of dietary wheat brans were compared in regard to their effects on various fecal characteristics in rats. Particle size appeared to have no effect on fecal moisture. When compared with a 15% medium bran diet, a 15% fine bran diet decreased wet weight (−9%, P < 0.01) and volume (−18%, P < 0.01), and increased density (+14%, P < 0.01) of feces. A 15% coarse bran diet induced a low fecal density (0.839), which is a desirable effect. Density decreased when the level of bran of the same particle size was increased. However, a 25% fine bran diet still induced higher (P < 0.05) density than a 15% coarse bran diet, stressing the importance of bran coarseness on fecal density.
Kinetics of Starch Gelatinization in Potato
Authors: PRAVISANI C. I. , CALIFANO A. N. , CALVELO A.
Published: August 2006

The kinetics of starch gelatinization in potatoes was determined by a dynamic DSC method. The results were verified by an isothermal method. Experiments were carried out on small portions of potato tissue, thus assuring that the gelatinization conditions obtained were representative of the sum of the processes occurring on thermal treatment of potatoes. The rate constants were calculated and two activation energies were found for different temperature ranges. At temperatures below 67.5°C gelatinization was not complete, even for long reaction times. A reaction mechanism is proposed, assuming a semi‐cooperative process where the gelatinization of the amorphous regions of the granule acts as a reaction “promoter” of the crystalline zones.
Distribution and Rate of Migration of Curing Ingredients in Hot Boned Pork Tissue as Influenced by Electrical Stimulation
Authors: OCKERMAN H. W. , KWIATEK K.
Published: August 2006

The effect of electrical stimulation of pork carcasses on the distribution and rate of migration of curing ingredients (nitrite, salt, glucose) in hot‐boned pork tissue was investigated. Cylindrical samples were prepared from the hot‐boned triceps brachii muscles which were removed within 30 min postmortem. Electrical stimulation improved (P < 0.01) absorption and migration of curing ingredients (nitrite, salt, glucose) at all depths of the sample.
Development of Partially Defatted Almonds: Laboratory Evaluations
Authors: POMINSKI J. , PEARCE H. M. , RITTER R. E.
Published: August 2006

Procedures were developed for producing partially defatted almonds by pressing natural (with skins) or blanched (without skins) almonds to remove approximately 55% oil, expanding them in ca. 96.1°C (205°F) water containing dextrose, then salting and roasting in almond oil at about 162.8°C (325°F). Blanched partially defatted roasted almonds were better products since they had 45.1% of original oil removed compared to 11.3% for natural partially defatted products. Physical appearance and breakage tests showed blanched products to have 82.8–94.6% acceptable nuts compared to approximately 50% for natural products. Effects of moisture during pressing on oil removal from natural and blanched almonds were determined.
Storage Life of Frozen Blocks of Patagonian Hake (Merluccius hubbsi) Filleted and Minced
Authors: CIARLO A. S. , BOERI R. L. , GIANNINI D. H.
Published: August 2006

Relevant parameters that reflect quality loss during frozen storage in filleted and minced Patagonian hake at two different temperatures were determined. Cooked sensory assessment, oxidative rancidity, dimethylamine, formaldehyde, salt soluble protein, free and expressive drip, refractive index, pH and total volatile bases, were evaluated over a lo‐month period. Salt soluble protein decreased as formaldehyde and dimethylamine increased. Sensory evaluations and total volatile bases indicated that minced hake remains acceptable after 6 months at −20°C and 12 months at −30°C and fillets remain acceptable for over 12 months both at −20°C and −30°C.
Blueberries as a Colorant Ingredient in Food Products
Authors: FRANCIS F. J.
Published: August 2006

Frozen wild and cultivated blueberries were used as colorants at two levels in three model systems. Liquid beverage and condiment samples were measured by light transmission and read as Judd‐Hunter L, a, b units. Opaque topping samples were measured by light reflection, recorded in L, a, b units with visual reference to Munsell Color System. Hue angle theta was calculated for all samples. Pigment analyses were done by acid‐ethanol extraction and calculated as cyanidin‐3‐glucoside. Lower pH model systems had redder color; higher pH products had bluer color. Wild blueberries had high pigment content. The color was related to the pigment content.
Generation of Mannitol from Copra Meal
Authors: SAITTAGAROON STRETSEI , KAWAKISHI SHUNRO , NAMIKI MITSUO
Published: August 2006

Saccharification of copra meal with hydrochloric acid was found to be suitable method for forming reducing sugars. The presence of protein and lignin in the meal did not have a significant effect on the yield of reducing sugars. Borohydride reduction of the reducing sugars gave sugar alcohols in 44% yield based on the raw material or 81% based on carbohydrate content. The sugar alcohol mixture contained 66% mannitol, 24% sorbitol and 5% galactitol. The recovery of hydrochloric acid which renders the process more economically feasible was done by vacuum distillation.
Drum Drying of Tropical Sweetpotatoes
Authors: MANLAN M. , MATTHEWS R. F. , BATES R. P. , O'HAIR S. K.
Published: August 2006

A process for the manufacture of instant drum dried flakes from the tropical sweetpotato (Ipomoea batatas) grown in South Florida and the Caribbean area was evaluated. The effects of sodium acid pyrophosphate, citric acid and sodium metabisulfite added to the puree before drum drying for control of nonenzymatic (after‐cooking) darkening of the flakes were determined. Sodium acid pyrophosphate and citric acid prevented discoloration of the reconstituted flakes. Alpha‐amylase treatment resulted in improved puree drying characteristics and in increased bulk density and water soluble solids of the dry flakes.
Soaking Studies on Winged Bean (Psophocarpus tefragonolobus L.DC) to Process Full‐Fat Flour and Determine It's Shelf‐Life Stability
Authors: KAILASAPATHY K. , PERERA P. A. J. , NEIL J. H. MAC
Published: August 2006

Suitable methods to process full‐fat flour from dried winged bean seeds, their effect on trypsin‐inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full‐fat flour could be stored for 4 wk under ambient conditions.
Decomposition of the Flavor Enhancers, Monosodium Glutamate, lnosine‐5′‐Monophosphate and Guanosine‐5′‐Monophosphate during Canning
Authors: NGUYEN THANH T. , SPORNS PETER
Published: August 2006

Monosodium glutamate (MSG) was found to be very stable to canning conditions. Both flavor nucleotides inosine‐5′‐monophosphate (IMP) and guanosine‐5′‐monophosphate (GMP) were lost through hydrolysis, up to 50% or more, depending on the canning conditions. IMP was more stable than GMP with increased hydrolysis for both compounds occurring at lower pH and longer canning time. The loss of IMP and GMP was shown to go via phosphate hydrolysis to the corresponding nucleosides, inosine and guanosine, followed by base hydrolysis of the nucleosides to hypoxanthine and guanine.
Heating Characteristics of Ravioli in Brine and in Tomato Sauce Processed in Agitating Retorts
Authors: BERRY MAURICE R. , BRADSHAW JOE G. , KOHNHORST ANDREW L.
Published: August 2006

Ravioli in brine and in tomato sauce was processed in two agitating retorts to determine the heating lag within the ravioli and other critical parameters influencing sterilization. For 603 × 700 cans of ravioli in brine in a batch retort, ravioli fill was most significant. Increasing ravioli count from 100 to 130 decreased F, by 4.6. Spore count reduction and heat penetration conducted in the can and in a water bath indicated the F, in the ravioli was 4.6–8.5 less than in the brine. For 300 × 407 cans of ravioli in tomato sauce in a continuous retort, one significant factor was sauce consistency. The heating rate increased from an fb of 45.9 with full‐strength sauce (2600 cps) to broken heating with an f2 of 14.9 when the sauce was diluted with water (280 cps).
Analysis and Characterization of Some Cane Sugar Impurities
Authors: CHANG SHIN S.
Published: August 2006

Soluble high molecular weight (M.W.) and insoluble impurities impure and refined cane sugar were isolated by membrane and ultrafiltration. The utrafiitration retentates were mostly insoluble. Soluble high M.W. materials were composed largely of polysaccharides, with a trace to a few percent of proteins and phenolics. Analysis of acid hydrolyzed retentates from refined sugar by high‐pressure‐liquid chromatography showed only glucose. In raw and washed mill sugars, arabinose, xylose, galactose, ribose and fructose were also identified. Isolated acid beverage floes were found to contain mainly polysaccharides.
Characterization of the Ruggedness of Instant Coffee Particle Shape by Natural Fractals
Authors: PELEG M. , NORMAND M. D.
Published: August 2006

The ruggedness of individual instant coffee particle shapes was quantified in terms of the natural Fractal dimension of the silhouettes from their SEM micrographs. The latter was determined from the slope of the Richardson plot covering the range between about 4 ‐ 20% of the particle's maximum length. The Fractal dimension in this range was on the order of 1.05 to 1.2.
Prevention of Discoloration in Retorted Whole Egg
Authors: SONG IN‐SANG , CUNNINGHAM F. E.
Published: August 2006

Prevention of the green‐grey discoloration of liquid whole eggs cooked at high temperatures was studied. Disodium ethylenediaminetetraacetic acid (NaZEDTA) was used to prevent the discoloration in whole egg adjusted to pH 8.5. Liquid egg samples in flexible packages were subjected to retort conditions (121°C, for 20 min) and evaluated for off‐color development. Discoloration was more severe at higher temperatures and longer cooking times; however, the use of 0.015% NazEDTA was effective in preventing green‐grey color development.
Sulfur‐ and Nitrogen‐containing Neutral Volatile Components of Cruciferae
Authors: HASHIMOTO SEIJI , KAMEOKA HIROMU
Published: August 2006

Volatile constituents of Brassica campestris (kabu) and Rorippa indica (inugarashi) have been investigated by a combination of chromatographic and spectroscopic methods. A total of 57 and 52 compounds were positively identified in B. campestris and R. indica, respectively. Other Cruciferae plants, Brassica campestris (hinona), Armorasia rusticana (wasabidaikon) and Raphanus sativus (kaiwaredaikon), were compared with respect to the main sulfurand nitrogen‐containing constituents.
Effect of Partial Methionine Oxidation on the Nutritional Quality of Soy Isolate and Casein
Authors: CHANG K. C. , KENDRICK J. G. , MARSHALL H. F. , SATTERLEE L. D.
Published: August 2006

The bioavallabllity of methionine sulfoxide residues in two food proteins, casein and soy isolate, was determined in weanling (21‐ day‐old) and mature rats (101‐day‐old). Methionine sulfoxide residues within these two proteins had no significant effect on protein digestibility in either group of rats or on the growth of mature rats, but slowed the growth of weanling rats. The impact of methionine sulfone on the protein efficiency ratio (PER) bioassay for protein nutritional quality, which uses weanling rats, was also measured. Results from this study indicated that for each 10% of the methionine residues which are present as partially oxidized methionlne sulfone, the PER of the protein is lowered by 0.085 units.
Effects of Preslaughter Exercise, Electrical Stimulation, Type of Packaging Tray, Display Temperature, and Time on Acceptance and Shelflife of Beef Steaks
Authors: NORTJE G.L. , NAUMANN H.D. , NAUDE R.T. , NAUDE L. , OOSTHUIZEN W. , JORDAAN E. , GROBLER I.
Published: August 2006

Eight steers, of which four were exercised prior to slaughter, were slaughtered and one side of each carcass electrically stimulated (ES). Steaks from combined wingrib and sirloin were packaged in two types of plastic foam trays, overwrapped with PVC and displayed in refrigerated display cabinets either at 0°C or 5°C meat surface temperature. Display temperature and period of display significantly influenced shelflife and overall appearance of steaks. ES enhanced tenderness and improved muscle color but caused more weight loss during display when compared with steaks from unstimulated carcasses. All factors investigated had a significant influence on percentage weight loss during display while stress and tray depth also negatively influenced cooking weight loss encountered during cooking.
Effect of Low‐Calcium‐Requiring Calcium Activated Factor on Myofibrils under Varying pH and Temperature Conditions
Authors: KOOHMARAIE M. , SCHOLLMEYER J. E. , DUTSON T. R.
Published: August 2006

The effect of low‐calcium‐requiring calcium‐activated factor (μM CAF) on the myofibrils under varying pH at 5°C and 25°C was examined spectrophotometrically (absorbance at 278 nm), electrophoretically (sodium dodecyl sulfate polyacrylamide gel electrophoresis), and microscopically (phase microscopy and transmission electron microscopy). Results indicated that at conditions similar to those of postmortem storage (i.e., pH 5.5–5.8 and 5°C), μM CAF retained 24–28% of its maximum activity (pH 7.5 at 25°C). This 24–28% of maximum activity was sufficient to reproduce most of the known changes associated with the tenderization process during postmortem aging. It was concluded that because of the activity of μM CAF under postmortem conditions, it seems reasonable to suggest that μM CAF may be responsible, in part, for some of the postmortem changes observed.
Effect of Slaughter‐Dressing, Fabrication and Storage Conditions on the Microbiological and Sensory Characteristics of Vacuum‐Packaged Beef Steaks
Authors: CHANDRAN S.K. , SAVELL J.W. , GRIFFIN D.B. , VANDERZANT C.
Published: August 2006

Aerobic plate counts (APC) of steaks from carcasses processed under strict sanitary slaughter‐dressing conditions did not differ (P>0.05) from those of steaks from carcasses handled under conventional conditions. However, the former had frequently less off‐odor than the latter. Steaks obtained under strict sanitary fabrication procedures had lower (P<0.05) APC and often less off‐odor than conventionally fabricated steaks. Steaks stored at 0–1°C in the dark usually had less off‐odor than steaks stored in a retail display case at 2–5°C. The micro‐flora of conventionally fabricated steaks had a greater percentage of Pseudomonas and Moraxella‐Acinetobacter spp. than that of steaks fabricated under strict sanitary conditions.
Heat‐Induced Gelation of Individual Whey Proteins A Dynamic Rheological Study
Authors: PAULSSON MARIE , HEGG PER‐OLOF , CASTBERG HELGE B.
Published: August 2006

Heat‐induced gelation of the bovine whey proteins [serum albumin (BSA), β‐lactoglobulin (β‐Lg) and α‐lactalbumin (α‐La)] has been studied individually and in mixture at different conditions by a dynamic rheological method. Values in the shear stiffness modulus (/G*/) appeared on heating at low protein concentration for BSA (∼2%) and at intermediate concentration for β‐Lg (∼ 5%). α‐La did not form a heat‐induced gel of concentrations up to 20% (w/v). The ratio of viscous to elastic properties (loss factor) at maximum possible measuring temperature was below 0.07 for the BSA gels and 0.1–0.3 for the β‐Lg gels. The temperature of gelation was highly dependent on pH. In mixture one protein could not be exchange for another without changing the gelation behavior of the mixture.
Compositional Factors That Affect the Emulsifying and Foaming Properties of Whey Protein Concentrates
Authors: PELTONEN‐SHALABY R. , MANGINO M.E.
Published: August 2006

An emulsion containing 30% fat was used to study emulsifying and foaming properties of commercial whey protein concentrates. Residual lipids, both total and phospholipids, inhibited foaming of dilute aqueous solutions of whey protein concentrates, whereas in aerated emulsions residual lipids were positively correlated with foaming. Under both test conditions the ash content was positively correlated with good and moderate foaming properties. Among the compositional factors which best predicted foaming of emulsions were sulfhydryls. Emulsions which contained insoluble whey proteins were highly stable but air incorporation was poor. When soluble whey proteins were utilized to stabilize emulsions, serum separation occurred more readily but did not correlate with good foaming properties.
Interaction of Myosin‐Albumin and Myosin‐Fibrinogen to Form Protein Gels
Authors: FOEGEDING E.A. , DAYTON W.R. , ALLEN C.E.
Published: August 2006

Myosin, fibrinogen, albumin, myosin‐fibrinogen and myosin‐albumin gels were formed by heating in pH 6.0 phosphate buffer at two heating rates. Gel strength was measured with an annular pump and soluble protein was determined. Myosin and fibrinogen interacted to form a gel which was stronger than the sum of the gel strengths for the two individual proteins. The strength of myosin‐fibrinogen gels formed at 50°C was not affected by heating method; however, the strength of gels developed between 55°C and 70°C was related to heating method. Myosin and albumin did not interact to form a gel matrix until 80°C where sufficient thermal alteration of albumin had occurred.
Thawing Time of Frozen Food of a Rectangular or Finitely Cylindrical Shape
Authors: NONINO CARLO , HAYAKAWA KAN‐ICHI
Published: August 2006

Through dual step simulations, theoretical regression formulae were obtained for estimating the dimensionless thawing time of rectangular or cylindrical food. These formulae contain independent variables related to an initial uniform food temperature, final central food temperature, thawing medium temperature, highest freezing point of food, empirical constant for estimating food enthalpy, shape factor of food and Biot number. The formulae were verified for their reliability by comparing thawing times estimated by these formulae with those determined experimentally. Error analyses were performed by using the formulae to examine the errors of thawing times due to uncertainty in parametric values.
Snap Bean Texture Softening and Pectin Solubilization Caused by the Presence of Salt during Cooking
Authors: VAN BUREN J. P.
Published: August 2006

Special procedures were used to separate the effects on softening and pectin solubilization of the presence of salt during cooking from the effects of salt apart from cooking. The effects of the presence of salt during cooking, calculated with respect to corresponding distilled water cooked beans, were greater with processing conditions of lower blanch temperature and shorter cook times, consequently they were greater with higher canned bean firmness and lower liquor pectin. Neither softening nor pectin solubilization had a significant relation to the reduction in pH induced by NaCl. The softening due to salts was seen with NaCl, KCl, and, to a lesser extent, with CaCl2, and it may be the result of accelerated degradation of pectins.
Effect of Lectins and the Mixing of Proteins on Rate of Protein Digestibility
Authors: THOMPSON LILIAN U. , TENEBAUM ALAN V. , HUI HOPPY
Published: August 2006

The rate of digestibility of protein in raw bean extract (RBE), heat‐treated bean extract (HBE), casein and bovine serum albumin (BSA) was determined. The pepsin and/or pancreatin hydrolysis of RBE which contains lectins or hemagglutinins was less than that of other proteins. Addition of lectins at the same concentration present in RBE decreased the rate of digestion of HBE, casein and BSA to levels close to that of RBE. In comparison with the respective single proteins, mixtures of RBE or HBE with casein have lower digestibilities while a mixture of casein and BSA, higher digestibilities. The results suggest that lectins can affect the activity of digestive enzymes and that mixing of proteins has an effect on digestibility which is unpredicted by amino acid composition.
Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes
Authors: MARQUEZ G. , AÑON M.C.
Published: August 2006

Color development during potato frying was studied. Increments of reducing sugars led to increase in color of fried potatoes. For L (luminosity) between 60–51, corresponding to a reducing sugar content of 120–140 mg %, an acceptable color was obtained. Both amino acids and reducing sugars participated in the color development of potato during frying, with the amount of reducing sugars being the limiting factor. Fructose yielded the highest browning followed by glucose. Sucrose addition caused practically no change in the final color of the fried potato. At low content of reducing sugars the reaction followed first‐order kinetics, the activation energy, Ea, being equal to 31 Kcal mol‐1.
Desorption Isotherms for Plantain at Several Temperatures
Authors: AJIBOLA O. O.
Published: August 2006

Moisture equilibrum data for desorption of water from ripe and unripe plantain was obtained at 40°, 50°, 60°, and 70°C over a range of relative humidities from 10–90% using a static gravimetric method. Ripe plantain exhibited higher equilibrum moisture (EMC) than unripe plantain when exposed to the same conditions. A nonlinear least squares regression program was used to fit five desorption isotherm models to the experimental data and the parameters of the models evaluated. The minmum standard error of estimates of the EMC (1.9% for ripe and 1.4% for unripe plaintain) was obtained by using the modified Halsey model.
Enzyme‐Linked Immunosorbent Assay for Detection of Mold in Tomato Puree
Authors: LIN H. H. , LISTER R. M. , COUSIN M. A.
Published: August 2006

A double‐sandwich enzyme‐linked immunosorbent assay (ELISA) was developed for the detection of molds (Ahernaria alternata, Geotrichum candidum and Rhizopus stolonifer) in tomato puree by the use of antisera raised in rabbits injected with homogenates of the lyophilized boiled molds. Cross reactivity among the three species was less than 10%. Detection limits were approximately 1μg dried mold/g of sample, a sensitivity greater than that of most chemical methods. Positive relationships between ELISA readings and the amounts of mold added to puree were observed, while background ELISA values for puree controls were negligible.
Effect of Initial Dissolved Oxygen Levels on the Degradation of Ascorbic Acid and the Browning of Lemon Juice during Storage
Authors: ROBERTSON G. L. , SAMANIEGO C.M.L.
Published: August 2006

The effect of different initial dissolved oxygen concentrations (0.41, 1.44, and 3.74 mg/L) on rate of deteriorative quality changes [ascorbic acid degradation, browning, hydroxymethylfurfural (HMF) and furfural production) in lemon juice stored at 36°C was investigated. No significant effects on rate of ascorbic acid degradation and furfural formation could be attributed to the different oxygen levels. Degradation of ascorbic acid appeared to be predominantly anaerobic. Lag period before browning increased depended on oxygen level. Zero‐, first‐ and second‐order kinetic models were fitted to various degradative reactions occurring in lemon juice during storage. Highly significant correlations were obtained between browning index, HMF, and furfural formation, suggesting that all three would be suitable as chemical indices of storage temperature abuse in lemon juices.
Dehydration and Separation of Grape Pomace in a Fluidized Bed System
Authors: PERAZA ANA LILIA , PENÃ JORGE GARCÍA , SEGURAJAUREGUI JOSÉ SIMÓN , VIZCARRA MARIO
Published: August 2006

Grape pomace components (seed and skin) were separated in a fluidized bed system based on their aerodynamic behavior. The Weibull equation was used to explain the elutriation history. Seed dehydration was characterized by a first period of constant drying rate and a second period in which drying rate decreased following Fick's liquid molecular diffusion model. The order of magnitude of heat and mass transfer parameters, both internal and external, was similar to those reported in the literature.
Production of Citric Acid from Brewery Wastes by Surface Fermentation Using Aspergillus niger
Authors: ROUKAS T. , KOTZEKIDOU P.
Published: August 2006

The possible use of spent grain liquor and lager tank sediment as fermentation media for the production of citric acid by various Aspergillus niger strains has been investigated. A strain of A. niger ATCC 9142, on spent grain liquor, gave a citric acid concentration of 19 g/L, representing a yield of 78.5% (w/w) based on total reducing sugars consumed. On lager tank sediment 11.5 g/L citric acid were produced. The yield of citric acid, based on the total reducing sugars consumed, was 57.5% (w/w).
Nonfat Dairy Coffee Whitener Made from Ultrafiltered Skimmilk Retentates
Authors: JIMENEZ‐FLORES R. , KOSIKOWSKI F.V.
Published: August 2006

Retentates of different protein concentrations obtained by ultrafiltration of skimmilk were freeze‐dried and evaluated as nonfat dairy coffee whiteners. Blended in hot coffee the retentate whiteners containing added riboflavin gave a pH of 6.3–6.55, coffee whitening capacity comparable to a commercial nondairy coffee creamer, and acceptable dispersibility. The retentate nondairy whitener with optimum qualities contained 56% total protein, 0.5% fat, 31.0% carbohydrates, 1.92% calcium, and 27 mg sodium/100g.
Influence of Storage Duration and Temperature on Sweet Potato Sugar Content and Chip Color
Authors: PICHA DAVID H.
Published: August 2006

Sugar concentration and chip color of three orange‐flesh and two white‐flesh sweet potato cultivars were determined after various lengths of storage at different temperatures. Lightest colored chips were produced from roots chipped immediately after harvest and from cultivars which contained the lowest levels of glucose and fructose. Storage of roots at 32°, 15.6°, or 7°C after harvest resulted in increased sucrose, glucose and fructose concentrations and darker colored chips. Manipulation of storage temperature was not successful in lowering reducing sugar concentration in any cultivar.
A Suggested Instrumental Technique for Studying Dynamic Flavor Release from Food Products
Authors: LEE WILLIAM E.
Published: August 2006

An instrumental technique is outlined which can be used to study the dynamic volatile flavor release from various food systems. A mass spectrometer coupled with a specially designed apparatus is utilized. The apparatus provides the capability to study several aspects of the in‐mouth environment including thermal, work input, and salivation effects. Monitoring of the headspace concentration is essentially continuous. The technique yields accurate reproducible results and should be applicable to a wide range of food systems.
Implication of Breeding Programs on Potato Quality
Authors: GOSSELIN BARRY , MONDY NELL I.
Published: August 2006

The effect of potato breeding on the tendency of tubers to bruise or discolor as well as the phenolic content of tubers was examined. A new cultivar, Lemhi Russet, was compared with two well established varieties, Katahdin and Russet Burbank. In addition, two new nematode‐resistant cultivars, Hampton and Islander, were compared with a nematode‐susceptible variety, Katahdin. Lemhi was found to discolor more and was higher in phenols than either Katahdin or Russet Burbank. The nematode‐resistant varieties, Hampton and Islander, discolored less and were lower in phenols than Katahdin, a nematodesusceptible variety.
Methods of Expressing Collagen Characteristics and Their Relationship to Meat Tenderness and Muscle Fiber Types
Authors: SEIDEMAN S.C.
Published: August 2006

Meat from five muscles from eight steers and eight bulls was evaluated for the amount of fat, moisture, collagen, and soluble collagen. Regardless of method of expression, bulls had more total collagen than steers and varied within muscles in their collagen content. The quantity of total collagen was found to be highly correlated to sensory tenderness ratings, whereas, the quantity of soluble collagen was strongly correlated to instrumental textural properties. Correlation coefficients between quantity of total collagen and soluble collagen and percentage red muscle fibers were 0.54 and 0.32, respectively, for bulls and –0.31 and –0.46, respectively, for steers. The correlation between percentage collagen solubility and tenderness was –0.71 for bulls and –0.36 for steers.
Influence of Temperature, Time and Solvent on the Solubility of Corium Collagen and Meat Proteins
Authors: KENNEY P. B. , HENRICKSON R. L. , CLAYPOOL P. L. , RAO B. R.
Published: August 2006

Collagen replacement (0, 10, 20, 30, or 100%) of minced muscle reduced the quantity of salt (NaCl) soluble nitrogen in unheated samples. This dilution of salt soluble meat protein with salt insoluble collagen was evident at each time period (0, 15, 30, 45, 60, 75, or 90 min) of heating. When sufficient heat was applied (i.e. high temperature for prolonged period), the solubilization of the collagen component of the meat block negated the difference in soluble nitrogen associated with collagen replacement. The presence of sodium tripolyphosphate (STPP) appeared to suppress the solubilization of collagen as a result of the initial high pH but enhanced the solubilization of minced muscle.
Effects of Packaging and Processing Procedures on the Quality and Shelf Life of Fresh Pork Loins
Authors: WEAKLEY DAVID F. , McKEITH FLOYD K. , BECHTEL PETER J. , MARTIN SCOTT E. , THOMAS DAVID L.
Published: August 2006

Thirty crossbred hogs were slaughtered and the longissimus muscle from the left side was removed and divided into two equal sections within 20 min postmortem (HP) and those from the right side were removed and divided 24 hr postmortem(CP). One‐half of the muscle from each side was wrapped in parchment paper (PP) and the other half was vacuum packaged (VP) and loin sections were assigned to storage intervals of 0, 7, 14, 21, or 28 days. At the end of each storage period, loins were evaluated for moisture loss, bacterial levels, off‐odor, sensory properties and retail case display. VP and HP treatments had reduced moisture loss (P<0.05). Off‐odor scores were higher (P<0.05) for PP wrapped loins on day 14. Few palatability differences were observed with packaging and processing treatments. Vacuum packaging had positive effects on the storage and retail display characteristics of fresh pork.
Proximate Composition and Sensory Evaluation of a Sausage Snack Ball Made from Catfish and from Pork
Authors: MEDEIROS L. C. , DUDLEY C. D. , MEDEIROS D. M.
Published: August 2006

Three formulations of a catfish sausage ball product, differing in level of salt and binder, were compared for flavor and texture in a sensory scoring test. No difference in flavor was found among the three variations, but the variation (low added salt, high binder) was found to have a more bready texture. Bready texture was preferable to gummy texture. Catfish based samples were identified from pork samples in triangle test (P ≤ 0.05). Significant differences were found among variations for moisture (P ≤ 0.01), protein (P ≤ 0.01), fat (P ≤ 0.01), nitrogen free extract (P ≤ 0.01), and stearic acid (P ≤ 0.05). No other fatty acid differences were found.