bluuebunny/crossref_metadata_2025 huggingface dataset:
Storage Characteristics of Brown Shrimp (Penaeus aztecus) Stored in Retail Packages Containing CO2‐Enriched Atmospheres
Authors: LANNELONGUE M. , FINNE G. , HANNA M. O. , NICKELSON R. , VANDERZANT G.
Published: August 2006

The use of modified atmospheres containing CO2 was effective in retarding microbial growth during refrigerated storage of retail packaged fresh brown shrimp (Penaeus aztecus). The inhibitory effcct seemed proportional to the CO2 tension. The surface pH of shrimp stored in air increased rapidly during the initial storage period while a decrease in pH occurred in all the samples stored in CO2‐enriched atmospheres. Shrimp stored in modified atmospheres also had significantly lower total volatile nitrogen (TVN) values as compared to shrimp stored in air. Changes in the head‐space composition were observed in all the atmospheres tested throughout the storage period, and were largest for shrimp stored in air.
Ultrafiltration and Reverse Osmosis Recovery of Limonene from Citrus Processing Waste Streams
Authors: BRADDOCK R. J.
Published: August 2006

Commercial ultrafiltration (UF) and reverse osmosis (RO) membranes were used to concentrate the terpene, limonene, present in cold pressed oil centrifuge effluent and molasses evaporator condensate. UF membrane rejections were 78–97% for mixtures with initial limonene concentrations from 0.04–0.6%v/v. RO membrane rejection of limonene ranged from 87–99% for feed streams containing 0.06–0.23% limonene. Initial membrane flux rates for centrifuge effluents were in the range 10–100 kg/m2/hr. Evaporator condensate fluxes were higher, 25–400, while pure water rates ranged from 25 (RO) to 1000 kg/m2/hr (UF). Contact with limonene adversely affected membrane flux rates in decreasing order of severity: polysulfone > cellulose acetate > teflon‐type.
Correction Factors for Nondestructive Measurement of Residual Volume of Air in Retort Pouches
Authors: GHOSH AMITAVA , RIZVI S. S. H.
Published: August 2006

A destructive and a nondestructive method of estimating residual volume of air in retort pouches were compared. The difference between the volumes of air given by two techniques were found to be significant (P < 0.05) by paired t‐test. An indirect calculation method was developed for estimation of internal pressure at neutral buoyancy and when used in conjunction with Archimedes’ Principle and Boyle's Law significantly improved the results. This method of calculating residual air in flexible pouches did not show any significant difference (P > 0.01) when compared to the standard destructive technique. The procedure outlined is easy to use.
Roasting of Navy Beans (Phaseolus vulgaris) by Particle‐to‐Particle Heat Transfer
Authors: AGUILERA J. M. , LUSAS E. W. , UEBERSAX M. A. , ZABIK M. E.
Published: August 2006

A rotating chamber dry roaster using pre‐heated ceramic beads as heat transfer media was used to roast navy beans. Processing conditions were: beads temperature, 240 and 270°C; bean‐to‐bead ratio, 1/10 and 1/15 and contact times of 1 and 2 min. Product temperatures achieved ranged from 92–125°C for the eight runs. Heat transfer coefficients varied from 3.6–23.4 W/(m2) (°C). Roasted products showed reduced water‐soluble nitrogen content and gel forming capacity, increased water‐holding capacity and cold paste viscosities, and no changes in available lysine and degree of starch damage. Residual trypsin inhibitor (TIA) and hemagglutinin activity varied from 92 to 22%, and 48 to 1%, respectively. A correlation was found to exist between nitrogen solubility index and TIA of products. Roasting caused fracture and separation of hulls, and facilitated their removal.
Effects of Hot‐Boning and Particle Thickness on Restructured Beef Steaks
Authors: SEIDEMAN S. C. , QUENZER N. M. , DURLAND P. R. , COSTELLO W. J.
Published: August 2006

Restructured steaks were made using hot‐boned or aged beef made from sliced particles (2.5 mm or 5.0 mm thick). Beef slices were formed to make restructured steaks. The steaks were evaluated for cooking characteristics, textural properties and sensory attributes. Restructured steaks made from hot‐boned beef were generally considered less tender and received lower texture desirability, flavor desirability and overall palatability ratings as compared to steaks made from aged beef. Restructured steaks made from larger meat slices (5.0 mm) were less tender and received lower texture desirability ratings than restructured steaks made with thinner slices (2.5 mm).
Studies on the Marinating of Chicken Parts for Deep‐Fat Frying
Authors: CHEN T. C.
Published: August 2006

Eight‐piece‐cut broiler parts were either still‐marinated or marinated in a hexagonal shaped drum rotated at 31.5 rpm. The marinated parts were coated and deep‐fat fried at 168°C for 12 minutes. The marinating process increased frying yields of fried parts. Although the longer rotary‐marinating time resulted in higher marinade absorption as compared to the still‐marinated ones, the frying yields were about the same. The variance of marinade penetration between part types was smaller for those still‐marinated than for those rotary‐marinated. Except for the drumsticks, marinade penetration from 4 hrs. of still‐marinating can be accomplished by rotary‐marinating the parts for 10 min.
Content of Zinc in Selected Muscles from Beef, Pork, and Lamb
Authors: SCHRICKER B. R. , MILLER D. D. , STOUFFER J. R.
Published: August 2006

Zinc concentration was measured in four muscles from beef, pork, and lamb: longissimus dorsi (LD), biceps femoris (BF), gluteus medius (GM), and triceps brachi (TB). Within a species, BF, GM, and LD had similar zinc concentrations but TB was significantly (P<0.01) higher in zinc. The means for the four muscles ranged from 39.8–53.5, 13.9–28.0, and 28.2–36.9 μg Zn/g wet weight for beef, pork, and lamb, respectively. The zinc concentration of muscle may relate to protein synthesis and the predominant type of energy metabolism occurring in the muscle. The mean zinc concentration of the four muscles between species was significantly (P< 0.01) different.
Dehydrated Maple Syrup
Authors: REES F. M.
Published: August 2006

Selected grades of maple syrup (34% moisture) were dehydrated by two dissimilar methods. Differences in color and flavor of reconstituted dried products and the maple syrups from which they were derived were minimal. Moisture content, bulk density, hygroscopicity and ease of reconstitution of the dehydrated products showed minimal divergence from corresponding values for the table sugar used as a standard. Microscopic examination showed very different structures for table sugar and each of the two dehydrated products. This study of some important physical characteristics indicates that either of the dehydrated products would provide the maple industry with a new and useful product. The lower moisture content, greater weight per unit volume and method of continuous manufacture make the patent product preferable.
Effects of Processing on Amino Acid and Mineral Contents of Peas
Authors: LEE C. Y. , PARSONS G. F. , DOWNING D. L.
Published: August 2006

Changes in amino acid and mineral contents of peas (P. sutivum L.) at various stages of commercial processing were studied. Samplings were made during the 1975–1979 seasons, on four cultivars, on different grade sizes of peas, at various stages of the canning process, and at three processing plants. Amino acids were analyzed by ionexchange column chromatography, and minerals were determined by an atomic absorption spectrophotometer. Significant differences were found in certain amino acids in different cultivars and grade sizes, and during canning but not in different canning plants. Differences in minerals in different cultivars, growing seasons, grade sizes, and processing plants were minor, but the canning process significantly affected the Na, K, P, and Mg content of canned peas.
Lipid Composition of High Solids Cabbage
Authors: PENG A. C.
Published: August 2006

High solids cabbage lipids were investigated. Crude lipids were extracted and separated by column chromatography into neutral lipids, glycolipids and phospholipids. Fatty acids were analyzed by gas‐liquid chromatography. Consistent with other plant lipid patterns, palmitic, palmitoleic, stearic, oleic, linoleic, and linolenic acids constituted the major fatty acids. High solids cabbage cultivars were 1.8–2.0% higher in dry matter than the standard cultivars.
A Selective Medium for the Isolation and Differentiation of Gluconobacter and Acetobacter
Authors: CIRIGLIANO M. C.
Published: August 2006

A new medium permits selective isolation of acetic acid bacteria within 3 days and differentiation between Gluconobacter and Acetobacter within 48 hr. Dextrose Sorbitol Mannitol (DSM) Agar was devised to provide differentiation of Gluconobacter and Acetobacter based on the preferential oxidation of carbon sources. Selectivity is achieved by acidification and the incorporation of cycloheximide to inhibit yeast and mold growth. To minimize interference by other acid tolerant gram positive bacteria, best results were obtained with the addition of 29.5 micrograms of brilliant green or 0.1g of sodium desoxycholate per liter of medium. D.S.M. has been used in our laboratory as both a selective and differential medium in beverage and fermentation quality control procedures.
Changes in Nutrient Content during Chill‐holding of Ice‐packed and Deep‐chilled Broilers
Authors: ANG C. Y. W. , HAMM D. , SEARCY G. K.
Published: August 2006

The changes in nutrient composition of broiler breast meat subjected to the following handling methods were determined: 1) ice‐packed whole birds (IW), 2) ice‐packed breasts (IB) and 3) deep‐chilled, tray‐packed breasts (DCB). All were chill‐held for 14 days in ice or dry in 2°C storage. Significant losses of Mg, K, Na and P (20, 37, 12 and 36%, respectively) were found in 14 days IB samples. The loss in IW was 11, 26 and 27% for Mg, K and P, respectively. DCB meat retained more minerals than those packed in ice. The highest loss after 7–14 days of chill‐holding of DCB was 18% for P and 15% for K. Significant increase of Ca content was found (68–144% gain) for all samples stored after 7 days suggesting migration of Ca from bone to tissue. Proximate data, thiamin and riboflavin content did not change.
Effect of Sodium Nitrite on Flavor and TBA Values in Canned, Comminuted Ham
Authors: FREEMAN R. L. , EBERT A. G. , LYTLE R. A. , BACUS J. N.
Published: August 2006

Canned, comminuted ham was manufactured with and without sodium nitrite to investigate the role of nitrite in developing and preserving cured meat flavor. Thiobarbituric acid (TBA) values were measured throughout processing and the canned storage period, and compared with sensory triangle testing and preference evaluations of the canned products at intervals throughout 26 weeks storage. The development of oxidative rancidity as measured by TBA values was also evaluated on refrigerated products held aerobically. Results show decreased TBA values in product with nitrite. Statistically significant flavor differences were observed in products with and without nitrite; statistically significant preferences were observed only when product color was evident.
Some Factors Influencing Aflatoxin Production in Fermented Sausages
Authors: ALVAREZ‐BARREA V. , PEARSON A. M. , PRICE J. F. , GRAY J. I. , AUST S. D.
Published: August 2006

Aspergillus flavus NRRL‐6549 and NRRL‐6550 were tested for their ability to produce aflatoxins, but only NRRL‐6549 produced detectable amounts of B1. Summer sausages prepared and inoculated with NRRL‐6549 were smoked and held at 10 or 30°C for 3 or 6 wk at low or high humidities. Mold growth occurred on both inoculated and uninoculated sausages, the amount increasing with time, temperature and humidity. Smoking delayed but did not prevent mold growth. At 3 wk, aflatoxins were detected only in unsmoked inoculated sausages held at 30°C and high relative humidity. After 6 wk, B1 was found only in unsmoked inoculated sausages held at 10°C and high humidity, but at 30°C was present at 2.6–6.6 μg/kg in all inoculated samples at both low and high humidities.
Acetic Acid, Formic Acid, and Potassium Sorbate as Preservatives for Short Term Storage of Bovine Hides
Authors: CIOLETTI L. J. , GILLILAND S. E. , HENRICKSON R. L.
Published: August 2006

Total numbers of aerobic microorganisms, Gram negative bacteria, Clostridium perfringens, coagulase positive staphylococci, and yeasts and molds were monitored during storage of segments of bovine hides. The preservatives tested were acetic acid, formic acid, and potassium sorbate. Potassium sorbate at any concentration tested did not control adequately any group of microorganisms monitored. Acetic and formic acids at all concentrations tested, significantly inhibited growth of all groups of microorganisms. At the highest concentration tested (0.67M) not only did the formic acid inhibit growth of microogramisms, but it had a lethal effect on all groups monitored except yeasts and molds. Formic acid was a better preservative than acetic acid. Neither formic nor acetic acid inhibited growth of yeasts and molds to the same extent as the other groups monitored.
Atlantic Mackerel (Scomber scombrus, L.): Shelf Life in Ice
Authors: JHAVERI SUDIP N. , LEU SHING‐SHEN , CONSTANTINIDES SPIROS M.
Published: August 2006

Spoilage pattern of ice stored Atlantic Mackerel was monitored by determining trimethylamine (TMA), total aerobic plate counts and histamine levels. Hypoxanthine accumulation was used as the freshness index, coupled with sensory evaluation of fresh fish. These tests indicated that mackerel can be stored fresh in ice up to 9 days, after which the accumulation of bacteria, TMA and histamine was rapid. Hypoxanthine levels increased between 0–10 days and appeared to increase at a slightly slower rate until day 16, then it declined.
Effects of Freezing and Thawing Green Curds Before Processing on the Rheological Properties of Cream Cheese
Authors: HORI T.
Published: August 2006

The rheological and proton pulsed NMR properties of cream cheese made from the green curds frozen and thawed were measured to determine the quantitative relationship between the freezing and thawing rates of the curds and the textural changes of the cream cheese. The hardness of the cream cheese decreased significantly as the thawing rate of the curds decreased, whereas the freezing injury was the minor source of the damage on the hardness. The bound but not free water in the cheese characterized these textural changes.
Malic Acid as a Source of Carbon Dioxide in Cucumber Juice Fermentations
Authors: McFEETERS R. F. , FLEMING H. P. , THOMPSON R. L.
Published: August 2006

The degradation of malic acid to lactic acid and CO2 during fermentation of cucumber juice was investigated. This malolactic reaction was the major source of CO2 when cucumber juice was fermented by Lactobacillus plantarum. It may also be an important CO2 source in controlled cucumber fermentations. In addition to CO2 production, the degradation of malate served to buffer the fermentation and increase sugar utilization. The pH after 7 days’fermentation was 2.8 when 13 mM malic acid was present in the juice and 4.1 with 135 mM malic acid. In the same fermentations, 52% of the sugars were degraded with the low malic acid concentration while complete sugar utilization was observed with the highest malic acid level.
Oxidation‐Reduction Potentials of Canned Foods and Their Ability to Support Clostridium Botulinum Toxigenesis
Authors: MONTVILLE T. J. , CONWAY L. K.
Published: August 2006

Oxidation‐reduction potentials (Eh) of canned foods ranged from ‐18 to ‐438 mV. Foods packed in glass had higher redox potentials than those packed in cans. Only 4 out of 26 products tested reached positive redox values after exposure to air for 24 hr at 4°C. Inoculated containers of mushrooms, whole corn, cream corn, asparagus, beef gravy, kidney beans, green beans, cream of mushroom soup, cheddar cheese soup, and lima beans supported toxin production by C. botulinum; potatoes and beets did not.
Sugars and Acid Analysis and Effect of Heating on Color Stability of Northwest Concord Grape Juice
Authors: MONTGOMERY M. W. , REYES F. G. R. , CORNWELL C. , BEAVERS D. V.
Published: August 2006

Changes during storage in color of Concord grape juice extracted after heating to different temperatures and the carbohydrate and nonvolatile acid composition of Concord grapes were studied. Heating crushed Concord grapes under pilot plant conditions to 88° and 99°C inactivated nearly all of the polyphenoloxidase, increased the extraction of anthocyanins (ACN) and reduced polymeric color in the grape juice. During storage of the juice for 8 months, the rate of ACN degradation and color density decrease was the same in all samples. Glucose, fructose and sucrose were the only sugars found in Northwest Concord grapes, while malic and tartaric acids were the major nonvolatile acids. Lesser amounts of phosphoric, citric and coumaric acids were present.
Production and Characterization of an Enzymatic Hydrolysate of Skim Milk Lactose and Proteins
Authors: HERNANDEZ RAUL , ASENJO JUAN A.
Published: August 2006

Enzymatic hydrolysis of skim milk lactose and proteins was investigated in a batch reactor; the final aim is to produce a predigested dietary product. The use of yeast β‐galactosidase, a vegetable protease, a fungal protease, and a bacterial protease was investigated. Sequential and simultaneous lactose and protein hydrolysis were studied in order to diminish incubation times. In the lactose hydrolysis, 90% conversion was obtained after 4 hr using reconstituted spray‐dried skim milk, and after 3 hr using fluid pasteurized skim milk. In the simultaneous hydrolysis, 82% lactose hydrolysis and a substantial peptide hydrolysis with 80% of material smaller than 5,000 molecular weight (and high in small peptides) was obtained after 5 hr. This was adequate for the preparation of a specialized dietary product to be used in enteral hyperfeeding.
Changes in Heat‐Induced Rheological Properties During Cold Storage of Egg Albumen
Authors: HICKSON D. W. , ALFORD E. S. , GARDNER F. A. , DIEHL K. , SANDERS J. O. , DILL C. W.
Published: August 2006

Two groups of eggs were stored at 15°C for 0, 5 and 10 days. One group was stored, with the shell removed, in sterile Whirl‐Pak bags. A second group was stored as intact whole eggs. Viscosity index, apparent elasticity, and initial penetration force were determined for heat‐induced (80°C, 80 min) gels of the thick, thin and mixed albumens from each group. The rheological parameters increased with storage time, with the greater increase exhibited by the gels of the albumens that were stored as shell eggs. Solution pH was a major factor controlling these rheological properties of heated egg albumen.
Thermal Denaturation and Aggregation of Actomyosin from Atlantic Croaker
Authors: LIU. Y. M. , LIN. T. S. , LANIER T. C.
Published: August 2006

The denaturation of croaker actomyosin was studied with respect to the important role of coagulation and gelation phenomena in the manufacture of gel‐type meat and fish products. Measurements of turbidity (A600), viscosity, calcium ATPase activity, total sulfhydryl groups and protein coagulation of croaker actomyosin solutions during heating at a constant temperature increase of 1°C/min revealed no loss of enzymic activity nor evidence of protein aggregation prior to reaching a temperature of 37–40°C, at which point the protein coagulated with corresponding loss of ATPase activity and sulfhydryl groups and an increase in turbidity. The degree of protein coagulation was highly dependent on the protein concentration. An observed increase in the apparent viscosity over the 30–35°C temperature range was postulated to result from interaction of protein molecules due to noncovalent forces.
Inhibition of Clostridium botulinum by Antioxidants and Related Phenolic Compounds in Comminuted Pork
Authors: PIERSON M. D. , REDDY N. R.
Published: August 2006

Antioxidants, esters of p‐hydroxybenzoic acid and gallic acid, and related phenolic compounds were evaluated for their activity against growth and toxin production of C. botulinum types A and B in comminuted pork. With an inoculum level of 8,000 spores/g of meat most of the chemicals at a concentration of 1,000 ppm delayed first swell formation for less than 3 days beyond the control. For most compounds, the time to first swell formation beyond that of the control increased as the spore level per g of meat decreased. 8‐Hydroxyquinoline at a concentration of 200 ppm or in combination with sodium nitrite (40 ppm) inhibited the growth and toxin production of C. botulinum in comminuted pork for 60 days at 27°C. 8‐Hydroxyquinoline was more active in inhibition of growth and toxin production of C. botulinum in comminuted pork than in prereduced Thiotone‐yeast extract‐glucose broth.
Characterization of Exudate Proteins Involved in Binding Meat Pieces into a Sectioned and Formed Beef Steak
Authors: BOOREN A. M. , MANDIGO R. W. , OLSON D. G. , JONES K. W.
Published: August 2006

Subprimals were randomly allocated into groups using a 2 meat type by 4 mixing time randomized complete block design. The Standard beef rounds and Choice, Yield Grade 3 chucks were obtained within 48 hr of slaughter and fabricated into sectioned and formed beef steaks. Binding strength of individual pieces was measured by sensory panel scores and Instron adhesion values. Myofibrillar proteins present in the exudate were separated using slab gel electrophoresis. Instron adhesion and sensory bind were positively correlated (0.56). There was a significant (P < 0.01) linear increase in binding up to 12 min of mixing. Exudate protein at the bond area increased substantially (P < 0.01) during mixing treatments. Sarcoplasmic proteins remained constant over all treatments. The percent of myofibrillar protein in the exudate decreased as mixing increased. Binding strengths were similar for both muscle types. The relative ‐amounts of the major myofibrillar proteins, including a fraction in the 30,000 dalton region, did not change over mixing times.
Gel Characteristics—Waterbinding Properties of Blood Plasma Gels and Methodological Aspects on the Waterbinding of Gel Systems
Authors: HERMANSSON ANNE‐MARIE , LUCISANO MARA
Published: August 2006

A methodological study on the waterbinding properties of protein gels was made, where two tests were evaluated. Only one of them, the “net test,” was found useful for work on protein gels. The moisture loss of blood plasma gels was then studied as a function of heating temperature, heating time, pH, protein concentration, and sodium chloride concentration. It was finally demonstrated that a change in the gel structure may affect waterbinding and texture characteristics differently, and these properties should therefore be treated separately when evaluating protein gels. It was, e.g., shown that blood plasma gels became firmer with increasing heating temperature from 72 – 92°C, whereas the waterbinding properties became poorer at temperatures above 77°C and had an optimum at 75 – 77°C.
Investigations of Soybean 11S Protein and Myosin Interaction by Solubility, Turbidity and Titration Studies
Authors: PENG I. C. , DAYTON W. R. , QUASS D. W. , ALLEN C. E.
Published: August 2006

Solubility tests, turbidity tests, and titration experiments were employed to study the possible protein‐protein interactions between purified soybean 11S protein and skeletal muscle myosin and the involvement of protein subunits in the interactions. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) was used as an analytical tool for identification of the protein species. These tests indicate that these proteins interacted at temperatures between 85°C and 100°C. Solubility and titration experiments showed that acidic subunits of soybean US protein had little or no interaction with myosin heavy chain subunits. In contrast, soybean 11S basic subunits interacted with myosin heavy chains. The SDS‐PAGE method indicated that eight commercial soy protein isolates had a similar protein species composition, but certain proteins in some isolates had lost their availability for water extraction. This may account for different functional properties exhibited by differen soy protein isolates.
Studies on the Subunits Involved in the Interaction of Soybean 11S Protein and Myosin
Authors: PENG I. C. , DAYTON W. R. , QUASS D. W. , ALLEN C. E.
Published: August 2006

Protein‐protein interaction between soybean 11S protein and myosin in a buffer system was studied using gel filtration chromatography and electrophoresis after incubating the single or combined proteins at temperatures between 4°C and 100°C. The elution profiles of 11S protein and myosin indicated that interaction between these two proteins occurred only at temperatures between 85° C and 100°C. The degree of interaction increased as temperature increased from 85 to 100°C. The interaction was not between native soy 11S and myosin, but between partially dissociated soy 11S (intermediary subunits, IS) or fully dissociated soy 11S (basic subunits) and myosin heavy chains. The rate of interaction was proposed as being more rapid between myosin and the basic subunits than between myosin and IS.
Amino Acid Composition of Protein Fractions Extracted from Phaseolus Beans and the Field Bean (Vicia faba L.)
Authors: KANAMORI MASAO , IKEUCHI TSUNEO , IBUKI FUMIO , KOTARU MA KOTO , KAN KUANG KUNG
Published: August 2006

Protein fractions were extracted sequentially with 2% sodium chloride, 30% isopropyl alcohol, 4% lactic acid and 0.5% potassium hydroxide from three varieties of adzuki beans, kafae and red kafae bean, three varieties of lima beans and red lima bean, two varieties of kidney beans and field bean that were grown in the tropics and sub‐tropics. The sodium chloride extract had the highest range of protein concentration (51.2 to 81.4%). The sodium chloride extract was separated into two fractions based on solubility in water. The amino acid compositions of the flour from the seed and of the two fractions from the sodium chloride extract were determined. High contents of lysine, aspartic acid, glutamic acid and leucine were obtained, whereas the sulphur‐containing amino acids contents were low.
Chlorophyll Degradation in a Spinach System at Low and Intermediate Water Activities
Authors: LAJOLO F. M. , MARQUEZ U. M. LANFER
Published: August 2006

Chlorophyll degradation in blanched freeze‐dried spinach puree was studied in model systems as a function of water activity (aw), pH, temperature and also in the presence of glycerol, a water‐binding agent. For aw > 0.32 the most important mechanism of chlorophyll degradation is the transformation into pheophytin. The reaction can occur at very limited water concentration and has a first order dependence on pH, water activity and pigment concentration. The addition of glycerol increases the rate of degradation of chlorophyll. At temperatures higher than 56.7°C and aw= 0.11, the energy of activation increased, indicating different mechanisms. For temperatures below 38°C the rate tended to increase instead of decreasing with decreasing temperatures because of changes in the sorption isotherm (increase of water content) caused by the shift in the temperature.
Effect of Hydrogenation on Some Physical Properties of Canola Oil
Authors: BANSAL J. , MAN J.M. DE
Published: August 2006

Canola oil from mixed seeds of cultivars Regent, Tower and Candle and oil from cultivar Regent were hydrogenated under selective (200°C and 48 kPa hydrogen pressure) and nonselective conditions (160°C and 303 kPa) using two different commercial catalysts. The physical properties of the hydrogenated oils determined were dropping point (Mettler), solid fat content by wide‐line NMR, solid fat index by dilatometry and melting behavior by differential scanning calorimetry. Hydrogenation conditions had an important effect on physical properties. Differences were also observed between the oils and the catalysts.
Accumulation of Sucrose in Gamma‐Irradiated Sweet Potato Roots
Authors: HAYASHI TORU , KAWASHIMA KOJI
Published: August 2006

The effect of storage conditions on the sucrose content of gamma‐irradiated sweet potato roots was studied. The sucrose content was influenced mainly by the temperature and oxygen content of the atmosphere. The degree of sucrose accumulation decreased, as the oxygen content of the atmosphere was reduced, while it increased with increase of temperature. The best conditions for the accumulation of sucrose were an irradiation dose of 1 kGy and a storage temperature of 30°C. The sucrose content of the roots which were irradiated and stored under the above conditions exceeded 12% on a fresh weight basis.
Chemical Composition and Protein Quality of Wheat‐Triticale Chapatis
Authors: CHAWLA V. K. , KAPOOR A. C.
Published: August 2006

Flours of wheat (WH‐157) and triticales (TL‐183, THS‐9, JNK6T‐229 and URT‐217), and chapatis prepared after substituting different proportions of wheat flour with triticale flours were evaluated for nutritional quality. Flours of triticale varieties contained higher amounts of protein, crude fibre, total and available lysine, and lower contents of gluten than wheat. Losses of amino acids due to chapati making were negligible. As the proportion of triticale flours in chapatis increased the protein quality of chapatis improved.
Sulfite‐Induced Oxidation and Browning of Linolenic Acid
Authors: LAMIKANRA OLUSOLA
Published: August 2006

The oxidation and browning of linolenic acid during sulfite oxidation in 80% ethanol were measured by both oxygen uptake and spectrophotometric methods. The addition of a combination of Mn++ and glycine accelerated sulfite oxidation, the fatty acid oxidation and its consequent browning. Butylated hydroxytoluene effectively inhibited the reactions, suggesting free radical involvement.
Simplified Equations for Transient Temperatures in Conductive Foods with Convective Heat Transfer at the Surface
Authors: RAMASWAMY H. S. , LO K. V. , TUNG M. A.
Published: August 2006

Simple equations were developed to predict the values of some characteristic transcendental and Bessel functions, and hence the temperature history in regular solid foods of finite and infinite dimensions under unsteady state conduction with convective heat transfer at the surface. For various combinations of Biot (0.02‐ 200) and Fourier (>0.2) numbers, the mean error involved in predicting the unsteady temperature ratio using the developed equations was less than 0.1% as compared to the original models. Equations were presented for temperature at any location as well as the mass average temperature. The characteristic functions were related to the f and j parameters from heating and cooling curves.
Chemical Characterization of Prickly Pear Seed Oil, Opuntia ficus‐indica
Authors: SAWAYA W. N. , KHAN P.
Published: August 2006

Oil extracted from Opuntia ficus‐indica seeds constituted 13.6% of the whole seed. Results of the physical and chemical analyses of the oil for refractive index, iodine number, saponification number, Reichert‐Meissl number, Hehner value, acid value and unsaponifiable matter compared well with the characteristics of other commonly consumed vegetable oils. Thin‐layer chromatography in conjunction with gas‐liquid chromatography‐mass spectrometry revealed a relatively high degree of unsaturation, 82%, with a linoleic acid content of 73.4% followed by palmitic, 12%, oleic 8.8% and stearic acid, 5.8%. Based on these results, Opuntia ficus‐indica seed oil appears to be a good potential source of edible oil for human and/or animal consumption.
Effect of Added Oil on Soy Beverage Quality
Authors: HITZMAN J. W. , NELSON A. I. , WEI L. S.
Published: August 2006

Soy beverages, differing significantly in chalkiness, were formulated to contain one of three partially hydrogenated oils. Taste panel studies indicate that beverages containing 2% added oil were less chalky than control samples. In all beverages no single oil was overwhelmingly preferred. All products containing oil supplements were judged to be whiter than control samples and this finding was supported by objective color determinations. Addition of corn oil to sterilized soy beverages that were significantly different regarding chalkiness tended to reduce differences, and in some cases the quality difference in the various products became statistically indistinguishable.
Taster Response to Salt in Minced Fish
Authors: BREMNER H. ALLAN
Published: August 2006

Cooked fish minces, alone and with four added levels of salt, were tasted at the same sessions as five solutions of similar salt concentration. Saltiness was measured by the tasters using the method of magnitude estimation. The magnitude estimation exponent for salt in cooked fish mince was 1.05 whereas that for the solution was significantly higher at 1.51.
Effect of Liquid Smoke on the Growth of Lactic Acid Starter Cultures used to Manufacture Fermented Sausage
Authors: DONNELLY L. S. , ZIEGLER G. R. , ACTON J. C.
Published: August 2006

Fermented sausage was manufactured using a commercial lactic acid starter culture and varying levels of liquid smoke. Samples were taken during the 24 hr fermentation period and the lactic bacterial count, pH and titratable acidity determined. Final pH values, titratable acidity and lactic bacterial counts were not affected by recommended use levels of liquid smoke, although exponential growth was delayed. Growth studies in a broth medium containing liquid smoke suggest that liquid smoke has the potential for inhibiting the lactic starter cultures used to make fermented sausage.
Purification of Commercial Pectinase by Hydrophobic Chromatography
Authors: KELLER SUSANNE E. , JEN JOSEPH J. , BRUNNER J. ROBERT
Published: August 2006

A 70‐fold purification of a commercial pectinase from Aspergillus niger was achieved by gel filtration, ion exchange and hydrophobic chromatographic columns employed in sequence. An apparent Km of 4.5 ± 10‐5M and a VM of 1.9 mM/minmg were obtained. The purified preparation reached a higher degree of purification than those reported in the literature but was not electrophoretically homogeneous. The preparation was an endo‐polygalacturonase in nature and preferred high molecular weight pectates as substrates. The pH optimum of 4.4 was not affected by the size of substrates. Hydrophobic chromatography is a useful tool for the preparation of pectic enzymes.
Change in Rind, Flesh, and Juice Color of Blood Oranges Stored in Air Supplemented with Ethylene or in Oxygen‐Enriched Atmospheres
Authors: AHARONI YAIR , HOUCK LAURIE G.
Published: August 2006

Ruby, Tarocco, and Sanguinello blood oranges were stored 4 wk at 15°C in flowing air, 20 ppm ethylene in air, 40% O2+ 60% N2, or 80% O2+ 20% N2, followed by storage in air. Ethylene caused rind color of Ruby and Tarocco oranges to become deeper orange while 80% O2 caused rind of Ruby and Sanguinello oranges to be paler orange than when stored in other atmospheres. Ethylene deepened red color of the flesh and juice of Ruby and Tarocco oranges, but high O2 more intensely deepened the red color of flesh and juice of all three cultivars. Total soluble solids content, total acidity, or pH of the juice was not affected. Fruit stored in the ethylene atmosphere developed off‐flavor.
A Simple Atmosphere Generating System for Experimental Storage of Fruits and Vegetables
Authors: KANE O. , BOULET M. , CASTAIGNE F. , MARCELLIN P.
Published: August 2006

A simple system was developed for generating atmospheres of controlled relative humidities applicable to the experimental storage of fruits or vegetables. It is based on the mixing of two air streams in adequate proportions, one consisting of dry air and the other being air saturated with water vapors. Stable air flows and relative humidities were obtained in a storage experiment of 21 days duration.
Control of Enzymatic Browning in Processed Mushrooms (Agaricus bisporus)
Authors: McCORD JEFFERY DODD , KILARA ARUN
Published: August 2006

Control of polyphenol oxidase (E.C. 1.14.18) activity by the use of citric acid was investigated. The enzyme was inactivated at pH 4.0 and was stable to 10 min exposures at 25°C in the pH range 4.0–8.0. At pH 6.5 the enzyme was active at 45°C but not at 70°C and thermal inactivation followed pseudo first‐order kientics. At pH 6.5 the activation energy (Ea) for enzyme inactivation was 41.1 Kcal/mole while at pH 3.5 two rate constants and hence two values for Ea were observed. Between 0–5 min Ea for inactivation of polyphenol oxidase was 8.7 Kcal/mole and >5 min Ea was 21.8 Kcal/mole.
Chemical and Sensory Assessment of Nonspawning Capelin (Mallotus villosus) Subjected to Long Term Frozen Storage
Authors: BOTTA J. R. , LAUDER J. T. , DOWNEY A. P. , SAINT W.
Published: August 2006

Nonspawning capelin (Mallotus villosus) were processed immediately after being caught, after 5 days of iced storage or after being frozen at sea and later thawed. Fish from all variables were stored at −23°C for up to 21 months. Both pre‐processing treatment and frozen storage time significantly (P ≤ 0.05) affected all sensory variables except appearance. Regardless of treatment, the sensory quality was very stable during early and intermediate stages of frozen storage; capelin processed at sea was superior to that of the other two treatments. Appearance, dimethylamine, timethylamine, moisture and thiobarbituric acid values were dependent upon an interaction between pre‐processing treatment and frozen storage time. Hypoxanthine concentration had the greatest potential as an index of sensory quality.
Quality Comparison of Thermoprocessed Fishery Products in Cans and Retortable Pouches
Authors: CHIA S. S. , BAKER R. C. , HOTCHKISS J. H.
Published: August 2006

The physical, chemical and sensory properties of rainbow trout, pollock and shrimp processed at equal lethalities in cans and retortable pouches were compared at certain storage periods. Pouched rainbow trout, pollock and shrimp required respectively 34%, 32% and 37% less thermal processing time than the canned product. The pouched products had lower amounts of ammonia, trimethylamine and total carbonyl compounds than the canned products. The pouched products retained 17%, 9% and 15% more Vitamin B1 than the canned products for rainbow trout, pollock and shrimp, respectively. Pouched products had a firmer texture and lighter color than the canned products. In sensory evaluations, the pouched products were scored higher, in most cases, for color, flavor and overall acceptability.
Development of a Time‐Temperature Integrator Indicator for Frozen Beef
Authors: RODRIGUEZ N. , ZARITZKY N. E.
Published: August 2006

A time‐temperature integrator‐indicator for frozen beef, based on the diffusion of a dye in gel, was developed, considering as an essential condition that the energy of activation for this device shall coincide with the energy of activation of frozen food deterioration. Different experiments have been performed in order to measure the effective diffusion coefficient of the dye in the supporting medium at different temperatures and to establish the dependance on dye concentration; these results have been related to the rate of food deterioration.
A Plating Technique for the Selective Isolation of Yeast Utilizing Water Immiscible Carbon
Authors: CIRIGLIANO MICHAEL C. , CARMAN GEORGE M.
Published: August 2006

An emulsion overlay plating technique was developed for the rapid and selective isolation of yeast that assimilate water immiscible substrates. The plating medium contains a defined enrichment broth and an Aniline blue agar base. Growth is easily detected by colony dye concentration, decolorization zones around colonies and fluorescence of colonies under long wave UV light.
Effect of Combining Mechanically Harvested Green and Ripe Puree and Sliced Fruit, Processing Methodology and Frozen Storage on Quality of Strawberries
Authors: SISTRUNK W. A. , WANG R. C. , MORRIS J. R.
Published: August 2006

Small green and ripe mechanically harvested strawberries were processed into puree and combined with 60 and 80% sliced ripe fruit to determine the effects of holding after harvest, percent green fruit in puree, processing procedure and storage on quality of frozen sliced strawberries. Green and ripe fruit puree added to the sliced strawberries resulted in higher viscosity and lower ascorbic acid, total anthocyanins and red color as compared to packs with 100% sliced ripe fruit. The mixtures of sliced ripe fruit and up to 40% puree were rated acceptable by a sensory panel. Heating the puree may be beneficial to color during long‐term storage. Holding of fresh strawberries for 24 hr at 24°C after cleaning decreased the ascorbic acid, viscosity of syrup and color of the frozen pack. Storage of the frozen product decreased ascorbic acid and color.
Textural Properties of Sorghum Dough
Authors: SUBRAMANIAN V. , JAMBUNATHAN R. , RAO N. SAMBASIVA
Published: August 2006

Textural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subjectively and also measured using a back‐extrusion cell in an Instron Food Testing Instrument. The force and energy required for the extrusion of good quality cohesive dough were high. A poor quality dough was compressed into the cell without extrusion. The influence of flour‐water‐soluble components on dough conhesiveness are discussed.
Functional Properties of Wheat‐Bean Composite Flours
Authors: DESHPANDE S. S. , RANGNEKAR P. D. , SATHE S. K. , SALUNKHE D. K.
Published: August 2006

Functional properties of wheat flour and its blends with six bean flours at three levels of replacement (10, 20, and 30%) were investigated. Water and oil absorption, foaming capacity and stability, and emulsifying activity and stability increased with increasing levels of bean flours in the blends. Composite flours had higher pasting properties compared to those of wheat flour as measured in the Brabender Viscoamylograph. As the level of bean flour in the composite was increased, farinograph absorption and mixing tolerance index increased, whereas mixing time and dough stability decreased.
Clarification of Pear Juice by Hollow Fiber Ultrafiltration
Authors: KIRK D. E. , MONTGOMERY M. W. , KORTEKAAS M. G.
Published: August 2006

Hollow fiber ultrafiltration was successfully applied to obtain a clear, amber‐colored pear juice. For the three hollow fiber membrane cartridges tested (50,000, 30,000, and 10,000 dalton molecular weight cut‐off), the process parameters were optimized and found to be similar. The permeate flux increased with increased transmembrane pressure and then declined. Flux reached a maximum at an average transmembrane pressure of 157 kPa with an average feed stream velocity of 0.15 meters/set at 50°C. Higher flux was obtained at higher temperatures within the temperature limitations of the membrane. Flux decreased linearly with the logarithm of the concentration.
Evaluation of Volume and Pressure Changes During Heating as Indices of Protein Gelation in Fish Pastes
Authors: LANIER T. C. , HAMANN D. D.
Published: August 2006

A water jacketed piston device was used to monitor pressure and volume changes during heating of lean fish batters. Contrary to published results of a similar study with pork sausage batters, no correlation could be established between thermal gelation phenomena and pressure changes at constant volume. Pressure change at constant volume was nearly linear with respect to temperature change and therefore attributed solely to thermal expansion of the material.
Growth of Escherichia coli and Salmonella typhimurium on Beef Tissue at 25°C
Authors: GRAU F. H.
Published: August 2006

At 25°C, growth of Escherichia coli and Salmonella typhimurium on beef was influenced by type of tissue, pH, gaseous atmosphere, and physiological state of the cells used to inoculate the tissue. These organisms grew after only a short lag period, both aerobically and anaerobically, on beef fatty‐tissue, and on high pH muscle (pH ≥ 6). The lag period was considerably extended on low pH muscle (pH ≤ 5.7) incubated aerobically. On low pH lean tissue stored anaerobically at 25°C for 24 hr, cells from aerobically grown broth cultures did not grow whereas cells from anaerobically grown cultures grew after an extended lag. These results suggest that during the cooling of hot‐boned meat growth of E. coli and salmonellae is more likely on fatty tissue or muscle of high pH than on lean tissue of low pH.
Assessing Palatability Characteristics of Beef Destined for Retail Distribution
Authors: GOSSETT G. W. , SAVELL J. W. , SMITH G. C. , CARPENTER Z. L.
Published: August 2006

Beef strip loins (n=723) were obtained from nine different suppliers and were evaluated for certain quality‐indicating characteristics and fat thickness. After detailed sensory evaluation, several differences in palatability were found when comparing all suppliers. When stratified according to marbling and fat thickness, those steaks with marbling scores of “Slight‐minus” regardless of fat thickness received the lowest ratings.
Sausage Color Measured by Integrating Sphere Reflectance Spectrophotometry When Whole Blood or Blood Cured by Nitrite is Added to Sausages
Authors: MIELNIK JAN , SLINDE ERIK
Published: August 2006

Color changes of the cut surface were evaluated in sausages where small amounts of blood have been added. Whole blood or blood cured with nitrite and ascorbic acid was added in the range 0–7 kg/100 kg basic recipe. Changes were measured by reflectance spectrophotometry, using an integrating sphere. The results were evaluated using the CIE 1932 and CIE 1976 L*, a*, b* systems. Best evaluation of surfaces was gained by judging the spectra (380‐760 nm), i.e. looking for the amount of nitrosoheme formed, and by calculating lightness as well as color, i.e. CIE 1932 AC or better CIE 1976 a* and b*.
Weight Loss and Quality Characteristics of Frozen Versus Chilled Beef Livers and Hearts
Authors: SMITH G.C. , SAVELL J.W. , STIFFLER D.M. , JOHNSON D.D. , VANDERZANT C.
Published: August 2006

For beef livers or hearts that will be displayed at retail following a 15–16 day transport‐distribution‐storage period, the best method for assuring acceptable appearance is to vacuum package these variety meats immediately following their removal from the animal. If protection from weight loss, off‐odor incidence and excessive microbial growth during storage is the goal of the protection system and if product will not be displayed at termination of storage, freezing of hearts or livers at 0 hr postmortem is slightly more effective than vacuum packaging for hearts and decidedly more effective than vacuum packaging or polyvinyl chloride film wrapping for livers.
Physical, Sensory and Microbiological Characteristics of Lamb Retail Cuts Vacuum Packaged in High Oxygen‐Barrier Film
Authors: HENRY KRISTEN G. , SAVELL J.W. , SMITH G.C. , EHLERS J.G. , VANDERZANT C.
Published: August 2006

Lamb chops and steaks from fresh (F) or vacuum packaged (VP) racks, loins and legs were packaged in polyvinyl chloride (PVC) film or vacuum packaged in high oxygen‐barrier (HOB) film. Use of previously vacuum packaged (PVP) cuts did not affect overall appearance of rib or loin chops during subsequent retail display but HOB film‐packaged leg steaks from PVP cuts had lower overall appearance scores than did leg steaks from F cuts. Prior VP storage negatively affected flavor desirability and odor at the conclusion of retail display (4 days in PVC or 10 or 15 days in HOB film). Pseudomonas spp. were a dominant part of the microflora of PVC‐wrapped chops while L. cellobiosus was a dominant part of the microflora of HOB‐wrapped chops.