bluuebunny/crossref_metadata_2025 huggingface dataset:
DEMINERALIZATION OF CHEDDAR WHEY ULTRAFILTRATE WITH THERMALLY REGENERABLE ION‐EXCHANGE RESINS: IMPROVED YIELD OF α‐LACTOSE MONOHYDRATE
Authors: PARRISH F. W. , SHARPLES P. M. , HOAGLAND P. D. , WOYCHIK J. H.
Published: August 2006

Ultrafiltrate derived from Cheddar cheese whey was demineralized first by removal of divalent cations followed by removal of monovalent cations. The yield of α‐lactose monohydrate, crystallized from 50% (W/W) aqueous solution, was significantly greater from the completely deionized solution compared with the yields from ultra‐filtrate from which only divalent cations had been removed or from ultrafiltrate which did not receive treatment with thermally regenerable ion‐exchange resins.
ULTRASTRUCTURAL CHANGES INDUCED PURING THE NONEXTRUSION TEXTURIZATION OF GLANDLESS COTTONSEED FLOUR
Authors: TARANTO M. V. , RHEE K. C.
Published: August 2006

Nonextrusion texturization of defatted cottonseed flour was found to be time dependent and texture was developed in a series of well defined stages. The process began with the fusion of flour components after a 2‐set retention time. The protein bodies were deformed, ruptured and fused between 2 and 8 set forming the product's protein‐insoluble carbohydrate matrix. The process was essentially complete after a lo‐set retention time with the fibrillation of the protein‐insoluble carbohydrate matrix.
FUNCTIONAL ROLE OF THE ARABINOGALACTAN QF BLACK GRAM (Phaseolus mungo) IN THE TEXTURE OF LEAVENED FOODS (STEAMED PUDDINGS)
Authors: SUSHEELAMMA N. S. , RAO M. V. L.
Published: August 2006

The arabinogalactan of black gram (Phaseolus mungo) exerts high viscosity in aqueous medium and thus stabilizes the network of foam formed by the surface active protein both at room and at higher (culinary) temperatures. This is essential for the raising of the rice‐black gram batters (autofermented or chemically leavened) and the porosity of the steamed puddings (Idli). Proportions of black gram flour and rice semolina in the batters of 1:1 to 1:2 are optimal to achieve a balance between surface activity and viscosity to obtain products with low bulk density and satisfactory texture.
NARINGIN BITTERNESS OF GRAPEFRUIT JUICE DEBITTERED WITH NARINGINASE IMMOBILIZED IN A HOLLOW FIBER
Authors: OLSON ALFRED C. , GRAY GREGORY M. , GUADAGNI DANTE G.
Published: August 2006

Naringinase from Aspergillus niger was immobilized in a hollow fiber reactor and used to hydrolyze naringin in grapefruit juice. Naringinasé activity in the reactor was 0.04 μmoles naringin hydrolyzed/min/mg protein at 25°C compared to 0.06 μmoles/min/mg protein for the enzyme in solution using grapefruit juice reconstituted from a frozen concentrate as the substrate. Unclarified juice containing particulate matter could be pumped through the reactor with no adverse effects. A high correlation was obtained between sensory perception of bitterness in grapefruit juice and different lowered naringin levels in the juice produced by the hollow fiber/naringinase reactor.
DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS
Authors: WADA KEIZO , TAKAHASHI KOJI , SHIRAI KUJNIO , KAWAMURA AKIRA
Published: August 2006

Gelatinization of isolated starches and starches in food sections can be examined under a wide range of conditions in an air‐tight cell of the DTA apparatus. The specific gelatinization parameters of starches can be determined from endothermal peaks of DTA curves. Temperatures at the onset and peak of endothermal curves are characteristic of various starches. Gelatinization temperatures of starches in foods were substantially higher than temperatures of the isolated starches.
DIFFERENTIAL SCANNING CALORIMETRY (DSC) STUDIES ON THE FREEZING PROCESSES OF WATER‐ETHANOL MIXTURES AND DISTILLED SPIRITS
Authors: KOGA KUNIMASA , YOSHIZUMI HAJIME
Published: August 2006

DSC measurements of the freezing of water‐ethanol mixtures in various ethanol concentrations were made in a temperature range from +20° C to ‐160°C. One exotherm was observed in the freezing process of each mixture. The freezing point, heat associated with the freezing process and kinetic constant of freezing (kf) were determined over the entire range of the ethanol concentration from the DSC thermogram. Log kf was plotted as a function of the reciprocal of the absolute temperature (T‐1) of the mixtures. The freezing process of the mixtures in an ethanol concentration of 0˜75 (V/V)% obeyed first order kinetics but at a concentration above 75%, the freezing process did not do so. The slope of log kf versus 1/T plots (d log kf/dT‐1) of the mixture at the concentration below 75% was determined. The concentration below 75% was divided into four ranges (0˜18.5%, 18.5˜40%, 40˜60%, 60˜75%) from a variation in the slope of the linear plots. The results of the, DSC measurements of freshly distilled spirits (raw whiskey from barley malt and grain spirits) coincided with those of simple water‐ethanol mixtures. It is considered that the freezing reaction of distilled spirits proceeded by the same mechanism as that of the simple mixture of the corresponding ethanol concentration. Structures of distilled spirits as a function of ethanol concentration were discussed in terms of the interaction of water and ethanol molecules.
COOLING PACIFIC SHRIMP (Pandalus jordani) WITH SPRAYED REFRIGERATED SEAWATER
Authors: KOLBE EDWARD
Published: August 2006

The study's objective was to describe how various factors affect on‐board spray cooling of Pacific shrimp. Laboratory samples were sprayed with water to determine the variation of cooling rate with spray rate and depth of sample. Other experiments showed how flow patterns resulting from poorly distributed spray water varied with spray rate and with depth and density of the sample. Results of the study were used to conclude that a spray rate on the order of 0.4 gpm/ft2 is needed for typical high catch rate conditions.
SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES
Authors: CROSS H. R. , BERRY B. W. , MUSE DAVE
Published: August 2006

Hot processed ground beef was prepared by one of the following three grinding methods: (1) initial break with kidney plate followed by 0.3 cm final grind; (2) initial break with kidney plate, followed by 1.3 cm grind and 0.3 cm final; and (3) same as No. 2 except that the formulation contained no chilled U.S. Choice plates. Chilled beef (control) was ground through a 1.3 cm plate followed by a 0.3 cm final grind. At 3‐hr postmortem, the semimembranosus and longissimus muscles were removed from one side of each hot carcass, while at 24‐hr postmortem, the same muscles were removed from the opposite chilled sides. The remainder of the meat from the carcass was used for ground beef fabrication. U.S. Choice plates (conventionally chilled) were added (30% of the formulation) to the formulation in order to bring the final fat content to 21 × 2%. Total cooking loss was significantly less in the hot processed patties when compared to the chilled patties. Patties from hot‐boned beef were more tender and juicy than patties from chilled beef. Method of grinding had no significant effect on any palatability trait except flavor intensity. Hot processed patties had significantly (P < 0.05) less configuration change during cooking than chilled patties. Percent diameter change was significantly less in hot processed patties as compared to chilled.
FORMULATION AND EVALUATION OF A LOW pH EGG SALAD
Authors: SIMMONS SHARRANN E. , de BARTOLUCCI DEBORAH PAGE , STADELMAN W.J.
Published: August 2006

A low‐pH egg salad was formulated as an attempt to control microbial growth and to minimize public health hazards associated with egg salads. Three formulations of salad were developed with different levels of acidity, ranging from pH 4.25–4.30. Commercially prepared hard‐cooked eggs and acidic salad dressings were used in the formulation as well as an experimentally prepared soy‐based salad dressing. Consumer acceptance was evaluated using a six‐member sensory panel composed of persons with prior sensory evaluation experience. The low‐pH egg salads were given favorable ratings by the sensory panel, using a hedonic rating scale and triangular testing. After sensory evaluation, the preferred formulation was inoculated with Salmonella seftenberg to determine whether or not bacterial inhibition was exerted by the low‐pH egg salad. A commercial sample of egg salad also was inoculated and bacterial growth in the two salads was studied for 60 hr, at storage temperatures of 5°C and 22°C. Samples taken from all acidic egg salad samples at 12‐hr intervals showed dramatic decreases in Salmonella numbers, especially during storage at room temperature (22°C). Shelf life of the product was determined to be in excess of 5 wk under refrigeration at 5°C.
A BETACYANINE DECOLORIZING ENZYME FOUND IN RED BEET TISSUE
Authors: LASHLEY DAVID , WILEY R. C.
Published: August 2006

The activity of a betacyanine decolorizing enzyme present in raw beet tissue has been confirmed. The enzyme is postulated to be bound to the inner membrane of the cell wall. Comparison between the rate of betacyanine degradation for solutions containing the crude enzyme extract and solutions of identical pH and temperature void of enzyme indicated optimum enzyme activity at pH 3.4 and 40°C. Sample evaluations were made from 22–55°C over a pH range 2.0–4.8. Minimal enzyme activity was noted at pH and temperature extremes. The activity of this enzyme must be considered as an important factor in the extraction of raw beets and during storage and food product utilization of beet juices in that residual enzyme activity may decolorize substantial amounts of the betacyanine pigments. The enzyme has been found present in diffusion‐type beet juice.
DYE BINDING PROCEDURE FOR THE ESTIMATION OF PROTEIN CONTENT OF MEAT COMPONENTS AND SAUSAGE EMULSIONS
Authors: SEPERICH G. J. , PRICE J. F.
Published: August 2006

The dye binding technique was investigated for its ability to determine the protein content in a processed meat product. Frankfurter emulsions were prepared with varying protein content by adjusting the fat content of the emulsions. The unprocessed (raw) emulsion and the processed (cooked, smoked) emulsion were tested with the dye binding technique using Acid Orange 12 (C.I. 15870). In both the processed and in processed emulsion products it was found that the bound dye parameter alone could be used to monitor the protein content. A regression equation containing two variables, the reciprocal of the dye binding capacity and the bound dye, would account for over 90% of the variation in the protein content of a processed emulsion product.
TEXTURAL DETERIORATION OF RED HAKE AND HADDOCK MUSCLE IN FROZEN STORAGE AS RELATED TO CHEMICAL PARAMETERS AND CHANGES IN THE MYOFIBRILLAR PROTEINS
Authors: GILL T. A. , KEITH R. A. , LALL B. SMITH
Published: August 2006

The present study involved the measurement of fish muscle texture by both objective and subjective means. Reliable methods for the evaluation of fish texture as well as interpretation of results are discussed. The study demonstrated that significant correlations between the methods could be achieved if carefully controlled conditions were maintained. The presence of dimethylamine in frozen hake (Urophycis chuss) appeared to be a good chemical indicator of toughness whereas the extractable protein nitrogen was not as reliable. Data suggest that although the enzymatic formation of formaldehyde was a major factor in the toughening of red hake, other factors probably contribute to the textural deterioration observed during cold storage. It is evident that haddock (Melunogrammus aeglefinus) toughens when stored at relatively high temperatures (‐5°C) and like hake, experiences a loss of water‐holding capacity although no formaldehyde accumulates in the tissues. The molecular basis of toughening in fish was examined by SDS gel electrophoresis. Apparently, the formaldehyde produced by the TMAO‐ase enzyme system in red hake resulted in the covalent cross linking of troponin and myosin light chains, forming higher molecular weight aggregates. Changes at the molecular level were not detected by this method in haddock. Textural changes in this species are not as pronounced as those of hake and are most likely due to secondary bonds such as hydrogen or electrostatic.
CHARACTERISTICS OF SOME RADIATION‐RESISTANT HEMOLYTIC MICROCOCCI ISOLATED FROM CHICKEN
Authors: WELCH ARDYCE B. , MAXCY R. B.
Published: August 2006

Radiation‐resistant micrococci isolated from chicken were studied because of their hemolytic properties. Morphology, growth, and physiological characteristics were similar in most ways to the common microcococci. There were some differences in pigmentation, nitrate reduction, hydrolysis of proteins, and salt tolerance. None of these characteristics appeared to be uniquely linked to radiation resistance of micrococci. Present knowledge does not indicate these bacteria to be of public health significance or to pose an organoleptic problem in quality protection.
FLUORESCENCE CHANGES RESULTING FROM METHEMOGLOBIN AND FATTY‐ACID INTERACTION
Authors: GROSSMAN SHLOMO , HAMMERMAN IRA S. , SCHAAP TOVA
Published: August 2006

Interaction between methemoglobin and saturated and unsaturated fatty acids was studied experimentally by fluorescence and absorption spectrum techniques, affinity chromatography and sedimentation coefficient measurements. Buffered solutions of linoleate, solubilized with Tween 20, when added to beef methemoglobin, and fresh rabbit oxyhemoglobin, caused a substantial increase in tryptophan fluorescence around 334 nm for an excitation frequency of 280 nm. At pH 7.8, at 25°C, 1 × 10−4 M linoleate added to 1.1 × 10−6M methemoglobin increased the quantum yield from 1.5% of that of the equivalent amount of tryptophan to 3.8%, and when added to the same concentration of oxyhemoglobin increased the quantum yield from 0.14% to 2.1%. Below pH.4 linoleate did not increase the fluorescence. The percentage increase in fluorescence is an exponential function of the number of carbon atoms in the saturated fatty acids. For linoleate the fluorescence dependence on linoleate concentration yielded Km= 1.8 × 10−4M. The increase in fluorescence was about three times greater from unsaturated than from saturated fatty acids. Methemoglobin in 5mM acetate buffer bound specifically to sepharose‐linoleate at pH 5 at 4°C and was eluted with 0.2M acetate buffer. The change in the absorption spectrum of the methemoglobin indicated a reduction of the methemoglobin upon the addition of linoleate. Band sedimentation in 0.5M KC1 of methemoglobin to which was added linoleate yielded s20,w= 2.58S compared to s2 0, w= 3.51S for the untreated methemoglobin. The results may be explained by a conformational change or dissociation of the methemoglobin tetramer.
FROZEN CONCENTRATED CULTURES OF Kluyberomyces Fragilis
Authors: BOSTIAN M. , GILLILAND S. E.
Published: August 2006

Concentrated cultures of K. frugilis Y‐1156, prepared by suspending the yeast cells in 10% nonfat milk solids (NFMS) survived better at ‐19°C than those held in liquid nitrogen (‐196°C). Cells from the mid‐exponential growth phase survived better at ‐19°C than those from the stationary phase. In contrast yeasts frozen at ‐196°C exhibited highest levels of survival at the amid‐stationary phase. The addition of glucose to the suspending medium, in amounts up to 30%, resulted in increased storage stability.
EFFECT OF OXIDATION‐REDUCTION POTENTIAL ON THE OUTGROWTH AND CHEMICAL INHIBITION OF Clostridium botulinum 10755A SPORES
Authors: SMOOT L. A. , PIERSON M. D.
Published: August 2006

The influence of oxidation‐reduction potential (Eh) on the outgrowth, toxin production, and chemical inhibition of C. botulinum(10755A) was investigated. Strict anaerobic procedures and prereduced media were utilized in all growth experiments. No difference in growth or toxin formation in Trypticase Soy Broth (TSB) at an Eh7 of ‐60 mv or in TSB at an Eh7 of ‐145 mv was observed. However, growth and toxin production were delayed and/or decreased in the higher Eh medium as compared to the lower Eh medium by the addition of sodium chloride (5.0% and 6.0%), hydrogen ion concentration (pH 5.2 and 5.3), and sucrose (30%) to TSB.
INFLUENCE OF pH ON THE BINDING OF COPPER, ZINC AND IRON IN SIX FIBER SOURCES
Authors: THOMPSON S. A. , WEBER C. W.
Published: August 2006

The binding of endogenous copper, zinc and iron in six fiber sources was examined via incubation under three pH conditions: (1) pH 0.65; (2) pH 6.8; and (3) a sequential treatment of pH 0.65, neutralization, then pH 6.8. After both the pH 6.8 and sequential treatments, most of the minerals remained bound in the residues, while little remained bound after the acidic treatment. This indicated that the minerals were rebound when the pH was raised from very acidic to only slightly acidic. Titrations of the untreated fiber sources showed that protein influenced the hydrogen ion buffering capacity. After enzymatic proteolysis, the buffering capacities were reduced and other physicochemical properties appeared to gain influence.
EFFECT OF STORAGE TIME AND CONDITIONS ON THE HARD‐TO‐COOK DEFECT IN COWPEAS (Vigna unguiculata)
Authors: SEFA‐DEDEH S. , STANLEY D. W. , VOISEY PETER W.
Published: August 2006

Storage under unfavorable conditions is known to adversely affect the cooking quality of legumes by leading to the “hard‐to‐cook” defect. This phenomenon was studied by examining the texture and microstructure of Ghanainan cowpeas, variet “Adua ayera,” following storage at 0°C 80% RH; 21°C 35% RH and 29°C, 85% RH for up to 12 months. Scanning electron microscopy revealed no changes in raw beans after 12 months storage but soaking in water produced a loss of some protein bodies in seeds stored at 29°C. Texture measurement indicated that the rate of cooking of the beans decreased with increasing storage temperature and that storage at 29°C introduced the formation of the “hard‐to‐cook” defect. The micro structure of the defective beans showed an incomplete break down of the middle lamella which may partially explain this defect.
COMPOSITON OF RAW AND COOKED POTATO PEEL AND FLESH: PROXIMATE AND VITAMIN COMPOSITION
Authors: AUGUSTIN J. , TOMA R. B. , TRUE R. H. , SHAW R. L. , TEITZEL C. , JOHNSON S. R. , ORR P.
Published: August 2006

A comparative analysis of raw and cooked tuber peel and flesh was performed. Whether raw or cooked, and regardless of the cooking methods used tuber peel contained significantly higher amounts of ash, crude fiber, protein and riboflavin but less thiamine than the corresponding flesh. Raw peel contained less ascorbic acid and niacin, more folic acid than and about the same amount of vitamin B6 as the corresponding tuber flesh. However, the relative amounts of these four vitamins changed depending on the cooking method used.
PRODUCTION OF PRE‐COOKED CORN FLOURS FOR AREPA MAKING USING AN EXTRUSION COOKER
Authors: SMITH O. , de BUCKLE T. S. , de SANDOVAL A. M. , GONZÁLEZ G. E.
Published: August 2006

A commercially available extrusion cooker was successfully used to produce pre‐cooked corn flours for use in making arepas, a thick unsalted unleavened corn cake worked by hand into small patties and. then roasted. Sixteen trials were run and eight flour samples were obtained that formed a consistent dough that was easy to shape into arepas. The arepas were roasted and observed from l‐20 hr afterwards and no change was noted in sensory or textural properties. This extrusion cooker can be used for elaborating pre‐cooked corn flour for arepa production.
PREPARATION OF A SHELF‐STABLE, INTERMEDIATE MOISTURE FOOD PRODUCT FROM MUSCADINE GRAPE SKINS
Authors: FLORA L. F. , BEUCHAT L. R. , RAO V. N. M.
Published: August 2006

A study was designed to produce a shelf stable food ingredient from muscadine grape press cake using enzyme modification and intermediate moisture technology. Two pectinases and a cellulase were screened for their capacity to tenderize the grape skins; sucrose syrup and grape concentrate were tested as osmotic soaking solutions. Treatment of deseeded press cake in an aqueous enzyme solution of 0.05% Rohament P, followed by soaking in grape concentrate ahd drying at 60°C yielded a chewy, shelf‐stable food ingredient with a tart grape flavor. Sensory and instrumental evaluation confirmed the texture modification. Baked and snack foods containing the grape skin product in place of raisins or dates were highly acceptable based on sensory panel scores.
VITAMIN B12 AND ASCORBIC ACID IN KIMCHI INOCULATED WITH Propionibacterium freudenreichji ss. shermanii
Authors: RO S. L. , BURN M. WOOD , SANDINE W. E.
Published: August 2006

Inoculation of kimchi, a Korean style fermented Chinese cabbage, with Propionibacterium freudenreichii ss. shermanii (ATCC No. 13673) increased vitamin B12 production to a maximum of 102 ng/100g from 47 ng/100g in the control at 1 wk of fermentation at 4°C. Soy flour (0.5%) or beef extract (0.05%), added as protein sources to the inoculated kimchi, further increased the vitamin activity to 197 and 203 ng/100g, respectively, at 1 wk. The fresh, unfermented kimchi contained 16.8 mg of ascorbic acid per 100g and the vitamin decreased at a constant rate during the first 5 wk of fermentation.
DISCRIMINATION OF FISH AND SEAFOOD QUALITY BY CONSUMER POPULATIONS
Authors: WESSON J. B. , LINDSAY R. C. , STUIBER D. A.
Published: August 2006

The quality of selected commercial fish and seafood products was first characterized with an experienced descriptive sensory analysis panel, and then the samples were evaluated by consumer preference panels. Consumer panelists readily discriminated and preferred fillet, portion and pattie fish products without distinct off‐flavors over those exhibiting marked off‐flavors, particularly oxidized flavors. Although flavor characteristics were major determinants of preference when distinctively oxidized flavors were present, texture was an extremely influential determinant of preference when samples exhibited moderate to low intensities of fishy and/or oxidized flavors.
USE OF GRAPHIC LINEAR SCALES TO MEASURE RATES OF STALING IN BEER
Authors: SCHMITT DEBORAH J. , HOFF JOSEPH T.
Published: August 2006

Graphic linear scaling was used to estimate rates of staling for several American lager beers. Packaged, fresh beers were incubated at various elevated temperatures. Corresponding controls were incubated at 0° C. Air contents of the packages were also varied. Samples of the control and experimental beers were evaluated over time by a trained panel. Results showed that this method could accurately measure stale flavor as it increased with time. Regression analyses showed that acetaldehyde concentration, determined by a GLC headspace technique, correlated well with mean panel scores for stale flavor.
INFLUENCE OF ELECTRICAL STIMULATION ON CERTAIN CHARACTERISTICS OF HEAVY‐WEIGHT BEEF CARCASSES
Authors: SAVELL J. W , SMITH G. C. , CARPENTER Z. L. , PARRISH F. C.
Published: August 2006

Eight heavy‐weight, grain‐fed cattle (475–550 kg steers) were slaughtered and the right sides were electrically stimulated (50 impulses, 440 volts, 5 amps, 60 cycles per set) within 1 hr postmortem and before chilling. Measurements of pH were taken at 1, 6, 12 and 24 hr. Steaks were removed at 24 hr for palatability, fragmentation and sarcomere length determinations. Significant differences were observed for pH values at 1 hr (P < 0.01) and 6 hr (P < 0.001) postmortem for electrically stimulated vs control sides while no significant differences (P > 0.05) were observed for 12 hr or 24 hr pH values. Quality evaluations revealed that electrical stimulation resulted in improvements in lean color uniformity. Electrically stimulated beef also had less panel‐detectable connective tissue amount and higher ratings for tenderness, flavor and overall palatability than unstimulated beef. Neither sarcomere length nor myofibril fragmentation index differed significantly (P > 0.05) between treatments. This study suggests that electrical stimulation is as effective in improving quality and palatability of heavy‐weight, grain‐fed beef as previous research has shown it to be in improving these characteristics in light‐weight, short‐fed or grass‐fed beef.
ESTIMATION OF FRESH MUTTON COLOR BY REFLECTANCE SPECTROPHOTOMETRY
Authors: ATTREY CAPTD. P. , SHARMA T. R.
Published: August 2006

Accuracy and suitability of various wavelengths employing reflectance spectrophotometry for measuring K/S ratios or RA values, was critically analysed for the estimation of fresh mutton color. The K/S ratio method using wavelengths 572 and 525 nm gave more consistent results than other wavelengths. The lower myoglobin content of mutton as compared to that of beef was, however, responsible for narrower ranges obtained for differentiation of fresh and oxidized mutton color. The commercial acceptability limit for fresh mutton color was 0.09 units less than the initial value of K/S 572/525 ratio.
AMINE CONTENT OF TOXIC AND WHOLESOME CANNED TUNA FISH
Authors: KIM IN‐SUK , BJELDANES LEONARD F.
Published: August 2006

Concentrations of cadaverine, putrescine, histamine, spermidine and spermine were determined in canned wholesome tuna and in canned tuna that had been implicated in an outbreak of scombroid poisoning in humans. The method employed is a modification of established extraction and thin‐layer chromatographic techniques for analysis of amines. The average concentrations of amines in wholesome tuna were: putrescine, 0.35 mg%; cadaverine, 1.05 mg%; histamine, 2.74 mg%; spermidine, 3.26 mg%; and spermine, 1.23 mg%. Amine levels in toxic tuna ranged from 1.53 mg% and 1.16 mg% for putrescine and spermine, respectively, to 2.37 mg% for spermidine, 12.8 mg% for cadaverine, and 116 mg% for histamine.
MICROBIOLOGICAL AND TOXICOLOGICAL EVALUATION OF FERMENTED COWPEAS (Vigna sinensis) AND CHICKPEAS (Cicer arietinum)
Authors: ZAMORA AGNES F. , FIELDS MARION L.
Published: August 2006

Cowpeas and chickpeas were allowed to undergo natural fermentation for 4 days at room temperature (25°C). The average pH and titratable acidity (as percent lactic acid) attained for cowpeas were 4.12 and 1.32%, respectively, and for chickpeas, 3.92 and 1.02%, respectively. No toxic substance was detected in fermented cowpeas and chickpeas as determined by the in vivo tests in chicken embryos.
SENSORY EVALUATION AND NUTRITIVE VALUE OF SOUPS AND CHIPS MADE FROM FERMENTED AND NONFERMENTED BEANS
Authors: ZAMORA AGNES F. , FIELDS MARION L.
Published: August 2006

Soups prepared from the fermented samples with and without pH adjustment were in the “dislike” category, while the soup from nonfermented sample was in the “neither like nor dislike” category. Chickpea chips made from the fermented bean flours were in the “neither like nor dislike” category while those from the nonfermented flours were in the “like” category. Relative nutritive values (RNV) of soups and chips prepared from the fermented samples were significantly (P < 0.05) higher than those prepared from the nonfermented samples. Soups and chips made from fermented beans contained significantly (P < 0.05) greater amounts of limiting ammo acids than products prepared from the nonfermented samples.
ESTIMATION OF OXIDATIVE DETERIORATION OF OILS AND FOODS BY MEASUREMENT OF ULTRAWEAK CHEMILUMINESCENCE
Authors: USUKI R. , KANEDA T. , YAMAGISHI A. , TAKYU C. , INABA H.
Published: August 2006

The present study was undertaken to evaluate the oxidative deterioration of oils and foods by using the single photoelectron counting system, which was designed for the measurement of ultraweak chemiluminescence. Thermally oxidized soybean oils were prepared and their chemical characteristics and chemiluminescence were measured. The results showed that the increase of emission intensity was closely correlated to the oxidative deterioration of oils, instant Chinese noodles and milk powder. This new method has a great advantage in measuring the quality of food in a short period of time by a nonexpert without any prior treatment.
APPLICATION OF IMMOBILIZED ALKALINE PROTEASE TO CHEESE‐MAKING
Authors: OHMIYA KUNIO , TANIMURA SHUYA , YASHI TAKESHI KOBA , SHIMIZU SHOICHI
Published: August 2006

An alkaline protease immobilized on Dowex MWA‐1 by glutaraldehyde was applied to a step of cheese‐making process. By reversing the order of the lactic acid fermentation process and the “rennetting” (hydrolysis) process in the traditional cheese‐making method, and by raising pH of milk to 7.0, coagulation of milk in the alkaline protease column was avoided. As a result of these modifications, it became possible to operate a stable hydrolysis process of milk proteins at 50°C. Average degree of hydrolysis was about 3%. Curd was prepared from this milk after lowering pH to 6.2 by lactic acid fermentation and was processed to make Cheddar‐type cheese. After ripening this cheese for 6 months at 10°C, its ripening ratio was similar to that of cheese prepared by the traditional method. It is concluded that the immobilized alkaline protease could be used for cheese‐making.
TEXTURAL CHARACTERIZATI, ON OF SQUID (Loligo pealei L.): INSTRUMENTAL AND PANEL EVALUATIONS
Authors: OTWELL W. STEVEN , HAMANN DONALD D.
Published: August 2006

Instrumental tests and profile panel evaluations were used to characterize the textural attributes of squid mantles cooked in water to 50, 60, 70, or 80°C, or cooked for 1, 4, 8, 16, or 32 min after reaching 100°C. A comparison of results from each specific cook treatment was used to interpret textural changes caused by heat and duration of heating at 100°C. Shear type tests, a single blade, and a punch and die, demonstrated that the amount of force and energy required to cut cooked mantles was dependent upon the orientation of the shearing apparatus relative to the direction of muscle fibers and on the side of the mantle initially cut. These anisotropic and nonhomogeneous aspects of the cooked mantle are due to thermal hardening of muscle fibers and to the distribution and heat gelatinization of connective tissues. A unique isometric tension test demonstrated that hydrothermal shrinkage of connective tissues also influenced squid texture. Panel evaluations indicated that two groupings of textural character notes best described texture of cooked squid. Character notes assessing mantle strength correlated with the results of rheological tests. Character notes denoting mantle moisture were not explained by instrumental tests, but were an essential supplement describing the mouthfeel of cooked squid.
THERMAL INACTIVATION OF CLOSTRIDIUM BOTULINUM TOXINS TYPES A AND B IN BUFFER, AND BEEF AND MUSHROOM PATTIES
Authors: BRADSHAW J. G. , PEELER J. T. , TWEDT R. M.
Published: August 2006

To determine the time‐temperature relationships for the inactivation of botulinal toxins, crude toxins were prepared from three type A strains (62A, 73A, V141) and two type B strains (Beans‐B and 999B). Toxins were diluted to 6,700‐32,000 mouse LD, units/0.5 ml in beef and mushroom patties and in 0.1 M phosphate buffer, both at pH 6.05, and 0.1M acetate buffer, pH 5.0, and were heated at temperatures from 67.8‐80.0°C. In the patties, inactivation times ranged from 53.15 min to 0.62 min and from 51.20 min to 1.08 min for the most thermostable type A (73A) and type B (Beans‐B) toxins, respectively, whereas significantly less time was required in phosphate buffer.
Clostridium botulinum CONTROL BY SODIUM NITRITE AND SORBIC ACID IN VARIOUS MEAT AND SOY PROTEIN FORMULATIONS
Authors: SOFOS J. N. , BUSTA F. F. , ALLEN C. E.
Published: August 2006

Clostridium botulinurn inoculated frankfurter‐type mixtures formulated with different meats (mechanically deboned chicken. meat, beef, and pork) and/or soy proteins (textured, concentrate, and isolate) were incubated at 27°C. The effects of sodium nitrite and/ or sorbic acid on botulinal spore germination, outgrowth, and toxin production were determined at specified time intervals during the incubation period. Also, residual nitrite depletion and in some instances total microbial growth were measured. Sorbic acid alone (0.2%) or in combination with nitrite (80 pg/g) retarded spore germination and outgrowth, and delayed toxin production. These effects were of larger magnitude in mixtures formulated with both nitrite and sorbic acid and were greater in beef, pork, and soy proteins compared to mechanically deboned chicken meat. Nitrite (80 μg/g) alone was only slightly effective in delaying toxin production and of significance only in pork. The highest nitrite level (156 μg/g)) tested in a meat‐soy mixture was significantly inhibitory to toxin development. Botulinal germination, outgrowth, and toxin production were slower in all‐soy, control (nitrite/sorbic acid‐free) formulations than in all‐meat, control samples. Residual nitrite depletion was slower in soy formulations, especially of the textured form, compared to all‐meat treatments. Inclusion of nitrite and/or sorbic acid in the formulation did not significantly change the rate and extent of total microbial growth in meat‐soy formulations.
EFFECTS OF DEHYDRATION AND STORAGE CONDITIONS ON THE PANCREATIC ALPHA AMYLASE SUSCEPTIBILITY OF VARIOUS STARCHES
Authors: KAYISU K. , HOOD L. F.
Published: August 2006

Corn, waxy maize, potato and tapioca starches were cooked, subjected to different dehydration (oven‐, freeze‐ and drum drying) and storage (frozen and refrigerated) conditions, and evaluated for pancreatic alpha amylase susceptibility. Dehydration reduced the enzyme susceptibility of all the starches. Oven drying had a greater effect than freeze‐ or drum drying. Frozen and refrigerated storage affected the susceptibility of corn, potato and tapioca starches but not waxy maize starch. Refrigerated storage had a greater effect than frozen storage. No differences were observed between constant and variable temperature frozen storage or between quick and slow freezing. The enzyme susceptibility did not change during 6 wk of storage.
GROWTH OF Clostridium perfringens STRAINS ON α‐GALACTOSIDES
Authors: SACKS L. E. , OLSON A. C.
Published: August 2006

Five strains of Clostridium perfringens type A varied greatly in their ability to utilize and grow on the α‐galactosides raffinose, stachyose, and melibiose when these sugars were added (1%) to a casein‐digest medium. Stachyose and raffinose were utilized rapidly by NCTC strain 8798, and at moderate rate by NCTC strains 8238 and 10240. Strain KA3 utilized raffinose at moderate rates, but stachyose not at all. Strain FD‐1 utilized raffinose only to a slight extent, and stachyose not at ail. NCTC strains 8238 and 10240 sporulated heavily during growth on raffinose and stachyose. The implications of these findings on previous work linking C. perfringens to legume‐induced human flatulence is discussed.
FERMENTATION AND RELATIVE NUTRITIVE VALUE OF RICE MEAL AND CHIPS
Authors: TONGNUAL PENKWAN , FIELDS MARION L.
Published: August 2006

A natural lactic acid fermentation of rice meals produced a significant (P < 0.05) increase in isoleucine, lysine, relative nutritive value and riboflavin content of the meals. Niacin and thiamin decreased significantly (P < 0.05) during fermentation. Although the levels of isoleucine, lysine and riboflavin decreased during making of rice chips, the chips still contained more of these nutrients than the control chips made from unfermented meal. Chips made from fermented rice meal and control rice meal were generally acceptable, thus showing that acceptable foods could be made from fermented rice meal.
SYMPOSIUM ON MEAT FLAVOR CHEMICAL BASIS FOR MEAT FLAVOR: A REVIEW
Authors: WASSERIWAN A. E.
Published: August 2006

Considerable research has been done on model systems in which possible meat components have been heated. Many aroma components have been identified including carbonyls, pyrazines, thiols, thiazoles and other nitrogenous and sulfur‐containing compounds. Some of these have been identified in the aroma of meat products. Some of the effects of processing on several beef aroma components were assessed. The relationship of concentration of a number of compounds in the aroma and their threshold of detection are discussed, as well as the “GRAS” concentrations permitted. Patents covering the development of meat aroma products are reviewed.
SPECTRAL STUDIES ON THE ROLE OF IONIZING RADIATION IN COLOR CHANGES OF RADAPPERTIZED BEEF
Authors: KAMAREI A. R. , KAREL M. , WIERBICKI E.
Published: August 2006

Effects of ionizing radiation on beef pigments were studied by determining the absorption spectra of myoglobin solutions and the reflectance spectra of radiation‐sterilized beef slices. Bovine and ovine oxymyoglobin (MbO2) and met(ferri)myoglobin (metMb) were extracted, purified, and treated with gamma radiation. Increasing dose and temperature of gamma radiation produced increasing shifts in characteristic peaks and progressive decreases in the Soret bands of these pigments. The total color difference (▵E), computed from tri‐stimulus values of reflectance spectra of radiation‐sterilized beef, showed similar dependence of color on radiation dose and temperature. Re‐irradiation of beef allowed to brown in air caused the unstable red pigment to re‐form. The presence of oxygen in the container during radiation‐sterilization reduced the red color formation. The results show that ionizing radiation reduces the heme iron of the brown pigment of cooked meat (globin myohemichromogen) to an unstable red pigment (globin myohemochromogen), which, upon exposure to air, reverts to the original ferric (brown) pigment.
DETERMINATION OF SOME METHOXYLATED FLAVONES IN CITRUS JUICES BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: TING S. V. , ROUSEFF R. L. , DOUGHERTY M. H. , ATTAWAY J. A.
Published: August 2006

Five citrus methoxy flavones that have been found to have physiological activities on human erythrocyte can be separated and determined quantitatively by HPLC. Tangerine juice was found to have more nobiletin and tangeretin but lower amounts of the other three known flavones than orange juice. Several other peaks remain to be identified. Characteristic patterns of these juice flavones may be used to determine the presence of one juice in the other.
FRACTIONATION OF GRAPE TANNINS BY AFFINITY CHROMATOGRAPHY AND PARTIAL CHARACTERIZATION OF THE FRACTIONS
Authors: IL OH HOON , HOFF JOHAN E.
Published: August 2006

Fractionation of grape tannins was accomplished by chromatography on Sepharose‐immobilized bovine serum albumin. Tannin fractions emerged from the column sequentially according to an increasing molecular weight. Nine distinct fractions were obtained and were further partially characterized. Fractions that failed to bind or bound only weakly to the column material lacked the ability to precipitate gelatin and yielded no anthocyanidins when treated with acid. In contrast, all of the fractions that bound strongly to the column, were able to precipitate gelatin and yielded anthocyanidins with characteristic wavelength maxima.
HEAT RESISTANCE OF NONPROTEOLYTIC Clostridium botulinum TYPE F IN PHOSPHATE BUFFER AND CRABMEAT
Authors: YNT R.K. L , KAUTTER D.A. , SOLOMON H.M.
Published: August 2006

The heat resistance of nonproteolytic C. botulinum type F in 0.067M phosphate buffer and crabmeat was studied by the thermal death time (TDT) tube method. Replicate experiments at the same temperature (from 160–185°F) were combined for TDT curves and calculation of decimal reduction times (D). D values in buffer ranged from 42.41 min for strain 202 at 160°F to 0.25 min for strain 190 at 180°F. similar to those of type E. Slopes of TDT curves were steeper for type F in phosphate buffer (z = 11.25, 10.4 and 14.75°F) than those reported for type E. Crabmeat protected spores of strain 202, with Food‐phosphate factors ranging from approximately 2 to 4.
CHANGES IN CARBOHYDRATE COMPOSITION IN HARD CANDY
Authors: SABBAGH NABIH K. , FAGERSON IRVING S.
Published: August 2006

Changes that occur in the carbohydrate composition of hard candy with processing were studied. Gel permeation chromatography was used as a technique for separating the candy into fractions according to molecular size (weight). Ion exchange chromatography was utilized to further separate the components within fractions collected from gel chromatography. Incorporation of C14 uniformly labeled glucose and C14 uniformly labeled fructose and the subsequent analysis of radioactivity by liquid scintillation spectrometry indicated that glucose did not undergo polymerization or degradation. However, fructose did undergo some polymerization. At least three polymers were formed: one appearing in the disaccharide fraction and not hydrolyzable by invertase, the others appearing between maltotriose and maltotetraose in gel permeation chromatograms. One of these was hydrolyzable by invertase while the other was not.
MICROBIOLOGICAL CONDITION OF BROILERS AS INFLUENCED BY VACUUM AND CARBON DIOXIDE IN BULK SHIPPING PACKS
Authors: BAILEY J.S. , REAGAN J.O. , CARPENTER J.A. , SCHULER G.A.
Published: August 2006

Bulk vacuum‐gas packs of broilers were examined microbiologically and organoleptically in tests to determine effects of storage temperature, film permeability, carbon dioxide level and vacuum level on acceptability and shelf‐life of fresh‐processed poultry. Total aerobic bacterial counts and off‐odor development were determined after 5–18 days of storage in bulk packs and again after 2–7 more days of storage in a retail case. Significantly lower microbial counts and extended shelf‐life were found when storage was at 2°C instead of 5°C, after 12 days storage when low permeable packaging film was used instead of high permeable film and after 15 days of storage when 65% CO2 was used instead of 20% CO2. No significant difference in microbial counts was found when a pinhole was made to simulate leaking or torn bulk packs. Gram stains of bacteria from total plate counts and type of off‐odor observed indicate spoilage of vacuum‐gas packaged broilers was caused by different bacteria than spoilage of ice‐packed broilers.
EFFECT OF PACKAGING METHODS ON THE SENSORY CHARACTERISTICS OF FROZEN AND STORED COW BEEF
Authors: GOKALP HUSNU Y. , OCKERMAN HERBERT W. , PLIMPTON RODNEY F.
Published: August 2006

An inexpensive packaging procedure for areas of the world that use no protective covering on frozen beef was evaluated. Approximately 1½ kg samples of Holstein cow rounds were packaged in medium density polyethylene film and stored at ‐22.3 ± 1°C. Packaging treatments with this film consisted of no protective packaging (control), polyethylene packaged, polyethylene with vacuum induced package cling and polyethylene with CO, intially altered atmosphere. The appearance (overall color and freezer burn) of thawed samples and flavor, off‐flavor, tenderness and overall acceptability of cooked product were evaluated by a trained panel at the beginning of the experiment and every 3 months for 9 months. The results of these sensory evaluations, like the objective quality characteristics, reported in Phase 1 of this study, indicated that polyethylene‐wrapped samples were more acceptable than the other packaging methods tested at this storage temperature.
ELEVATED CONDITIONING TEMPERATURE EFFECTS ON BEEF CARCASSES FROM FOUR NUTRITIONAL REGIMES
Authors: SMITH M.E. , KASTNER C.L. , HUNT M.C. , KROPF O.H. , ALLEN O. M.
Published: August 2006

Beef carcasses from cattle on four nutritional regimes were subjected to selected postmortem temperature treatments to determine if chilling or conditioning would eliminate cold shortening and improve product characteristics. One‐half from each of 38 grass‐, short‐, long‐ and forage‐fed cattle was chilled at 3°C until 48 hr postmortem. The other half from each carcass was conditioned at 13°C until 8 hr postmortem and then chilled at 3°C for 40 hr. The taste panel indicated longissimus steaks from grass‐fed cattle were more tender due to conditioning at 13°C as opposed to chilling at 3°C. Shear force and sarcomere length comparisons, however, did not support the taste panel. Chilling at 3°C did not consistently cause detectable cold shortening. In addition, 13°C conditioning did not significantly accelerate the rate of postmortem tenderization when compared with the 3°C treatment. Even though not always statistically different from the other nutritional regimes, the steaks from grass‐fed cattle were consistently rated lowest by the taste panel. Generally no statistical differences were observed between nutritional regimes for shear force and sarcomere length.
TECHNOLOGICAL STUDIES ON OCEAN POUT, AN UNEXPLOITED FISH SPECIES, FOR DIRECT HUMAN CONSUMPTION
Authors: SHENOUDA SOLIMAN Y. K. , VO MONTECAL JOSEPH , JHAVERI SUDIP , CONSTANTINIDES SPIROS M.
Published: August 2006

Ocean Pout, an under‐utilized fish species, is present in abundance during the winter season in the New England Atlantic waters. The shelf life of the intact fish was estimated to be 6–8 days in ice, which coincided with an abrupt increase in the ratio of proteolytic to total bacterial count and also coincided with the intersection of the curves of increasing tyrosine value and decreasing NPN. The parasitic lesions, which are easily detectable by candling, possess high proteolytic activity which could be abolished by soaking the fillets in either water or brine. The fillets showed an average loss of 40% of the weight, length and volume after heating in various media and for different times. Among the prefreezing treatments, TPP was the most effective in reducing the drip and maintaining high protein solubility, while the citrate/ascorbate dip was the most protective against lipid oxidation.
AEROBIC FERMENTATIONS OF PICKLE PROCESS BRINE BY CANDIDA UTILIS
Authors: STEVENSON K.E. , BLACK O.E. , COSTILOW R.N.
Published: August 2006

The objective of this paper was to investigate the aerobic fermentation of pickle process brine by Candida utilis NRRL Y‐900. After a lag period, the organisms grew well in the brine. The lag period was reduced substantially by the addition of 0.05% Na2 HPO4. Under optimum conditions the culture reduced the BOD by 91% within 20 hr with a concomitant production of 1–2g yeast (dry basis) per liter of process brine. In experiments using nonpasteurized brine, C. utilis was unable to grow as rapidly as some of the naturally occurring yeasts. Two yeasts from process brine, identified as Pichia spp. utilized the brine with a shorter lag period and faster growth rate than C. utilis.
THERMAL CONDUCTIVITY OF APPLES AS A FUNCTION OF MOISTURE CONTENT
Authors: LOZANO JORGE E. , URBICAIN MARTIN J. , ROTSTEIN ENRIQUE
Published: August 2006

The thermal conductivity of apples over the entire range of moisture contents, from bone‐dry to full turgor, was measured by means of a thermal conductivity probe. Data are reported, correlated, compared with the scarce information available and discussed from the standpoint of the fruit constituents.
CHANGES IN NUTRIENT COMPOSITION OF DEHYDRATED POTATO PRODUCTS DURING COMMERCIAL PROCESSING
Authors: AUGUSTIN JORG , SWANSON B. G. , POMETTO S. F. , TEITZEL C. , ARTZ W.E. , HUANG C‐P.
Published: August 2006

Unit operations in several commercial potato dehydration plants were evaluated to determine the direct effects on protein and vitamin content of the product. The investigation included processing lines for potato granules and flakes as well as dehydrated slices and dices. Protein and vitamin retentions, in general, were lowest at any point where potatoes were exposed to high temperature for prolonged periods of time. The addition of sulfites had a deteriorating effect on thiamine resulting in losses of up to 96% for this vitamin. The other vitamins most severely affected were ascorbic acid and folic acid with retention values as low as about 40%. In the granule process, vitamin retention was most severely affected during the mixing and mashing steps. During the flake operation, water blanching and the drum drying operation resulted in the greatest reduction of retention values. Thiamine retention was a relatively high 64% during the production of potato flakes. The manufacture of dehydrated slices and dices showed the lowest retention values of all the dehydrated potato products investigated.