bluuebunny/crossref_metadata_2025 huggingface dataset:
Determination of BHA and BHT in Denyarated Mashed Potatoes
Authors: BEAULIEU F. , HADZIYEV D.
Published: August 2006

The extraction step in BHA (butylated hydroxyanisole) or BHT (butylated hydroxytoluene) analysis of potato granules, unless precautions are taken, leads to a recovery of only 10–50%. This study showed that BHA (BHT) is retained in granules by retrograded starch and, mostly, its amylose moiety. No satisfactory IB covery was obtained using solvents of increasing dielectric constant unless the granules were first hydrated with water. A rapid antioxidant extraction procedure, based on the hydration principle and suitable for quality control labs, is described. Comparative data were acquired for the content of BHA (BHT) in potato granules analyzed by differential pulse voltammetry (using a glassy carbon electrode) and gas‐liquid chromatography.
Bioavailability of Iron Produced by the Corrosion of Steel in Apples
Authors: ROSANOFF A. , KENNEDY B. M.
Published: August 2006

The bioavailability of iron formed by the corrosion of low‐carbon steel (99% Fe) in contact with Red Delicious apples was measured in a rat model using a depletion‐repletion experiment. The percentage of ingested iron converted to hemoglobin iron (Conversion Efficiency) was 74, 57, and 56%, respectively, for daily doses of 110, 190, and 285 μg of this iron. (Conversion Efficiency for FeSO4 was 46‐50%). When compared with FeSO4= 100, the relative biological value of this iron was found to range from 93–153. Ingestion of one Red Delicious apple that has been exposed to eight large iron nails for 24 hr could provide 10–15 mg iron having good bioavailability.
Performance of a Scraped‐Surface Heat Exchanger Under Ultra High Temperature Conditions: A Dimensional Analysis
Authors: CUEVAS ROBERTO , CHERYAN MUNIR , PORTER VERNON L.
Published: August 2006

Performance characteristics of a pilot‐scale scraped‐surface heat exchanger (Contherm Model 6 × 2) under UHT operating conditions were evaluated. Outlet temperature and overall heat transfer coefficient (U) were significantly affected by rotational speed of the blades, mass flow rate of feed, feed inlet temperature, steam pressure and solids content of the model low‐acid liquid food (soy extracts). The scraping action of the blades greatly improved the performance up to about 350 rpm; higher blade speeds had little or no effect and sometimes decreased U values. Application of dimensionless models showed that the effect of axial Reynolds number (ReA) on the Nusselt number was more significant in the turbulent regime (ReA > 1800), while rotational Reynolds number above 105 had a significant effect at all values of ReA between 1200 and 3700. At very high values of the Taylor number (> 1010) when laminar axial flow conditions prevailed, Nusselt number decreased with increase in rotational Reynolds number.
Rheological Evaluation of Maturing Cheddar Cheese
Authors: CREAMER LAWRENCE K. , OLSON NORMAN F.
Published: August 2006

A number of Cheddar cheese samples of different age, pH and moisture content have been examined rheologically and electrophoretically to determine whether the progressive changes in cheese texture were related to casein proteolysis. The force‐compression curves obtained by crushing cubes of cheese between small flat plates at constant speed were different for the different cheese samples and were affected by the moisture content, pH and extent of αsl‐casein proteolysis that had taken place in the cheese. These results support a model of cheese micro structure in which an extensive network involving αsl‐ casein molecules traverses the cheese and as the cheese ripens, chymosin cleavage of αsl‐casein weakens the protein network. Such a model explains the rapid decrease in Cheddar cheese yield‐force that occurs during the early stages of ripening.
Protein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat
Authors: MOTT E. L. , MacNEIL J. H. , MAST M. G. , LEACH R. M.
Published: August 2006

Three types of mechanically deboned spent layer meat (MDSL) were found to have adjusted protein efficiency ratios (PER) equivalent or superior to a standard (casein) diet. These same materials proved to be good sources of calcium, iron and zinc. Percentage protein ranged from 15.39 for MDSL from whole spent layers to 16.55 for MDSL from spent layer frames with wings. Fat levels were highest for whole birds (20.41%) and lowest for frames without skin (16.84%). High levels of unsaturated fatty acids were found to be associated with these products.
Bovine Bone Marrow Lipids
Authors: MILLER G. J. , FREY M. R. , KUNSMAN J. E. , FIELD R. A.
Published: August 2006

Characteristics of marrow lipids in bones from three different anatomical locations (cervical, lumbar, femur) in steers and cows on low energy (range) or high energy (feedlot) diets are reported. Cervical marrow contained the least and femur marrow the most total lipid and triglycerides (TG) were the major type of lipid present in all marrows. Phosphatidyl choline was the major PL present in all marrows. The predominant fatty acids were 16:0, 18:0 and cis 18:1. There were no consistent effects due to anatomical location of bone, diet or sex upon any of the acids measured. TG structures were similar in all marrows and the fatty acid composition of TG from steer marrow resembled that of steer intramuscular TG.
Rehydration of Freeze‐Dried Cultures of Lactic Streptococci
Authors: SINHA R. N. , SHUKLA A. K. , LAL MADAN , RANGANATHAN B.
Published: August 2006

Cell suspensions (0.2 ml each) of three lactic streptococci were freeze‐dried from distilled water. In order to determine the optimum conditions of rehydration the effect of different factors such as composition, temperature, and pH of rehydrating media on viability of the freeze‐dried cells of the lactic streptococci has been studied. Rehydration of freeze‐dried cells with 10% solution of dextrose, sucrose or reconstituted skim milk at pH 6.5 and 22°C can be recommended as optimum conditions for maximum recovery of viable cells.
Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain Flours
Authors: TSEN CHO C. , EYESTONE WILLA , WEBER JEANETTE L.
Published: August 2006

Distillers' dried gram (DDG) samples collected from various distillers differed in protein, ash, fat, and fiber contents, and colors. When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies. DDGF was found suitable as a supplement for preparing dark‐colored cookies to enrich their protein and fiber contents. Sensory evaluations of 15% DDGF supplemented bar, spice and chocolate cookies showed that they were all acceptable.
Effect of Electrical Stimulation and Steak Temperature at the Beginning of Cooking on Meat Tenderness and Cooking Loss
Authors: HOSTETLER R. L. , DUTSON T. R. , SMITH G. C.
Published: August 2006

Six steaks from each of 24 loins (from electrically stimulated and control sides of each of 12 steers) were thawed to produce steak temperatures of 2, 7,13,14,18 or 26°C just prior to cooking. After cooking to 70°C steaks with a starting temperature of 26°C were 30% more tender than those with a starting temperature of 2°C. Electrical stimulation increased tenderness of steaks from all treatments (an average of 23%), and no interaction was found between electrical stimulation and starting steak temperature. Tenderness and cooking loss can be optimized by electrically stimulating carcasses and by starting cookery when steaks have high internal temperatures.
Bread Compressibility as Affected by Slice Thickness
Authors: LORENZ K. , DILSAVER W.
Published: August 2006

White bread (pup loaves and 1‐lb loaves) were wrapped in moisture‐proof bags, which were sealed, and stored at 10°, 25°, and 50°C for 1 and 3 days, respectively. Compressibility measurements were made on 1, 1.5, and 2.5 cm thick slices of these bread with the Baker compressimeter. The temperature of storage and slice thickness affected compressibility values.
Isolation and Identification of Objectionable Volatile Flavor Compounds in Defatted Soybean Flour
Authors: HSIEH OLIVER A.‐L. , HUANG A.‐S. , CHANG STEPHEN S.
Published: August 2006

The volatile flavor constituents of defatted soy flour were isolated by a specially designed apparatus. The isolated volatiles were fractionated by gas chromatography. The fractions with characteristic beany, grassy, and green odors were identified by infrared and mass spectrometry. A total of 25 compounds was identified, including nine alcohols, six aldehydes, nine ketones, and 2‐pentyl furan. Among the identified compounds, 2‐pentyl furan and ethyl vinyl ketone are probably the key compounds for the beany and grassy odors of the soy flour. All the compounds identified in this study can be postulated as autoxidative decomposition products of soy lipids. Therefore, the presence of these compounds in soy flour might be due to the incomplete removal of lipids in soy flour.
Changes of Aldehyde Levels in Defatted Soybean Extract
Authors: SASAKI RYUZO , OKUMURA KATSUZUMI , KITABATAKE NAOFUMI , KITABATAKE NORIKO , CHIBA HIDEO
Published: August 2006

Aldehyde levels in defatted soybean extracts were measured by using aldehyde dehydrogenase. The level increased during incubation of flour‐water suspension and its centrifuged extract at pH 6.5, while it decreased markedly at alkaline pHs. This aldehyde‐eliminating activity was observed in 1:5 flour:water ratio, but was not in 1:20 flour:water ratio. 14C‐labelled acetaldehyde added to 1:5 flour:water extract was converted into acetic acid. Fractionation of the extract indicated that a heat‐labile protein and a heat‐stable compound with low molecular weight were required for the aldehyde‐eliminating activity.
Relationship of Mineral Content and Tenderness of Meat from Cattle Differing in Breed, Sex and Age
Authors: MURRAY A. C. , DOORNENBAL H. , MARTIN A. H.
Published: August 2006

The mineral contents and the shear values of raw and cooked meat, respectively, were determined using longissimus dorsi (LD) and semimembranosus (SM) muscles of 100 cattle, 80 of which were approximately 15 months of age and were classified by breed of sire and by sex and 20 of which were mature Shorthorn cows. Correlations between shear values and concentrations of the minerals Cu, Fe, Ca, Zn, Mg, Na and K, indicated that for the LD muscle no correlations were significant (P > 0.05) and for the SM muscle only correlations involving Ca and Fe were significant (P > 0.05). These correlation coefficients, however, were not of a magnitude to encourage the use of mineral concentrations of raw meat for the prediction of cooked beef shear value.
Studies in Lipid Composition and Physical State of Liver and Heart Mitochondria and Microsomes in Pigs Fed on Diets Containing Dried Biomass of Candida lipolytica (Toprina)
Authors: BORGATTI A.R. , LENAZ G. , SECHI A.M. , TRIGARI G. , PAGLIARANI A. , VENTRELLA V.
Published: August 2006

The lipid composition and certain structural and functional features of liver and heart mitochondria and microsomes have been investigated in pigs fed diets containing 0%, 15%, 30%“Toprina” (dried biomass of Candida lipolytica grown on n‐alkanes). The presence of “Toprina” in the diets and its odd‐chain higher fatty acids (HFA) (especially 17:1 and 17:2) in total lipids, phospholipids, and neutral lipids of pig liver and heart mitochondria and microsomes does not result in any variations of membrane fluidity (evaluated by the unsaturation index, the unsaturation index/% of total saturated HFA, and by fluorescence polarization of perylene), nor does it result in changes of mitochondrial ATPase activity, sensitive to membrane lipid composition.
Chemical and Physical Changes in Red Hake Blocks During Frozen Storage
Authors: KELLEHER STEPHEN D. , BUCK ERNEST M. , HULTIN HERBERT O. , PARKIN KIRK L. , LICCIARDELLO JOSEPH J. , DAMON RICKARD A.
Published: August 2006

Storage stability of frozen red hake blocks over a 6‐month period was studied under commercial conditions with processing modifications. The rate of DMA formation was significantly greater in samples dipped in polyphosphate and erythorbate compared to a reference (−90°C) or to a 5‐day aged sample. There were no significant differences in the rate of decrease of extractable protein nitrogen over the 24‐week period. A trained sensory panel found samples from aged fish to be generally more acceptable from a flavor and texture stand‐point than the other treated samples. Mechanical shear forces tended to be higher for samples dipped in polyphosphate‐erythorbate and lowest for 5‐day samples among treated fillets. With proper handling red hake fillets may make a satisfactory commercial frozen block.
Antibacterial Effect of Tertiary Butylhydroquinone Against Two Genera of Gram Positive Cocci
Authors: RACCACH M. , HENNINGSEN E. C.
Published: August 2006

The minimum inhibitory concentration (MIC) of tertiary butylhydroquinone (TBHQ) against Pediococcus pentosaceus in a bacteriological medium was 15 μg/ml for 103 to 105 cells/ml and 20 μg/ml for 106 cells/ml. Heat stress and sodium chloride were each synergistic to the inhibitory effect of TBHQ. Production of both L and D lactic acid was inhibited by TBHQ. Fermentation of sucrose was totally inhibited by 5 μg/ml TBHQ as compared to 10 μg/ml TBHQ for L‐arabinose, D‐galactose and maltose and to 15 μg/ml TBHQ for glucose. TBHQ (50 μg/ml) did not inhibit growth of 1.2 × 103 cells of S. aureus z‐88, but 30 μg/ml totally inhibited growth of 3.0 × 103 cells of S. aureus 100 for 36 hr. TBHQ (100 μg/ml) was bactericidal against the latter strain. TBHQ (10–50 μg/ml) slightly inhibited production of nonheat treated nuclease but had little or no effect on heat treated nuclease of S. aureus z‐88.
Mass Balance Model for Enthalpy of Water Binding by a Mixture
Authors: LANG K. W. , WHITNEY R. McL. , STEINBERG M. P.
Published: August 2006

A thermodynamic approach was based on sorption data over a wide range of water activity (aw) at each of three temperatures. The hypothesis tested was the total partial enthalpy change for the water of a mixture is equal to the sum of the partial enthalpy changes for the water of the individual ingredients at the same aw. This was tested with sorption data for starch, casein, sucrose, starch:casein (1:l) and starch:sucrose (9:l) at 7.2, 20 and 30°C. Experimental values for the starch:casein mixture were in agreement (±5%) with those calculated from data on the individual ingredients, validating the hypothesis for a mixture of polymers. The starch:sucrose indicated a greater variation as the sucrose concentration increased to saturation.
Comparison of Optimization Techniques for Application to Food Product and Process Development
Authors: NAKAI S.
Published: August 2006

The super‐simplex optimization was modified by incorporating a quadratic regression subroutine. The new algorithm was found to be more efficient in converging at the optimum than the following algorithms: fractional factorial designs, sequential single‐factor search, pattern‐search method, Morgan‐Deming simplex and super‐simplex. The efficiency of the modified super‐simplex optimization was dependent on the‘fitness of the regression equation to the model equation. Response surface analysis was accurate only when the model equation was quadratic factorial and the boundary covered the optimum. When a constraint was imposed to restrict the search within the boundary, unlike other simplex algorithms including the weighted centroid method, the modified super‐simplex algorithm circumvented a problem of the search stalling at the boundary. Since it is not unusual for optimization to be restricted within boundaries, the modified super‐simplex algorithm could be useful in optimizing food processing and analysis. When the modified super‐simplex technique is applied to ‐food research, even higher optimization efficiency could be expected by incorporating backward stepwise multiple regression analysis instead of the quadratic regression subroutine with regression equations of set formulae. To obtain a regression equation fit better to the true response surface, all information, including graphics, should be utilized.
Changes in Soluble and Bound Peroxidase—IAA Oxidase During Tomato Fruit Development
Authors: THOMAS RONNIE L. , JEN JOSEPH J. , MORR CHARLES V.
Published: August 2006

Soluble peroxidase activity increased dramatically during the early stages of tomato fruit development, reaching a maximum at the mature‐green stage. Ionically and covalently bound peroxidases were also observed, and the activities of these fractions increased steadily throughout fruit development. IAA (indoleacetic acid) oxidase activity was observed in both soluble and bound fractions and paralleled the peroxidase activity. Tissue homogenates from juvenile fruit caused an extended induction period in IAA oxidation reactions catalyzed by the purified tomato fruit peroxidase, suggesting the occurence of a high concentration of phenolic‐type auxin protectors in this tissue. As the fruit developed, tissue homogenates showed a reduction in the amount of auxin protectors as the IAA oxidizing capacity of the fruit increased.
Thermal Process Calculations for Different z and jc Values Using a Hand‐Held Calculator
Authors: KAO J. , NAVEH D. , KOPELMAN I.J. , PFLUG I.J.
Published: August 2006

Equations facilitating the calculation of F, or process time used in the design and evaluation of thermal processes for low‐acid foods packaged in hermetically sealed containers for j, values of 0.4–2.3 and a z value of 10–26°F are presented. The relationships are based on the data presented by Hicks (1958) and Hayakawa (1970). The equations, although complex, can be efficiently used to calculate sterilization values and processing times using presently available programmable calculators. The equations were developed and tested so the maximum error in a calculated result will not be more than 5%.
Effects of Storage on the Bioavailability and Chemistry of Iron Powders in a Heat‐Processed Liquid Milk‐Based Product
Authors: CLEMENS R. A.
Published: August 2006

Relative Biological Value (RBV) was determined by hemoglobin repletion after 6 and 12 mo storage of a canned milk‐based product which contained 25% U.S. RDA for iron from either ferric orthophosphate (FOP), electrolytic iron (EI), or carbonyl iron (CI). RBV's for the two elemental iron sources were comparable to the RBV of ferrous sulfate and were significantly greater (P <0.01) than the RBV for FOP after each storage period. Significant differences in RBV's for a given iron source were not observed between the two storage periods. A markedly greater percentage of iron from CI and EI than from FOP was solubilized and found in the ferrous form.
Physical and Chemical Characteristics of Extruded Rice Flour and Rice Flour fortified with Soybean Protein Isolate
Authors: NOGUCHI A. , KUGIMIYA W. , HAQUE Z. , SAIO K.
Published: August 2006

Texturized products were produced from rice flour and rice flour fortified with Soy Protein Isolate (SPI) by extrusion cooking. Water absorption capacity (WA) of the extrudates was slightly depressed in the presence of SPI. Scanning electron microscopy revealed that the file structure of the textured products differed subtly from each other and that SPI formed fine strings in the starch matrix. Solubility tests indicated that thermoplastic extrusion processing increased noncovalent interaction and disulfide bonding resulting in decreased protein solubility. 7S subunit of the soy protein seemed more affected than the 11s component. Insolubilization was significantly less when rice flour and SPI were processed simultaneously indicating a sparing effect in their mutual presence.
Influence of Tertiary Butylhydroquinone and Certain Other Surface Coatings on the Formation of Carbonyl Compounds in Granulated Roasted Peanuts
Authors: HOOVER M. W. , NATHAN P. J.
Published: August 2006

A 15‐month shelf life study was conducted with granulated roasted peanuts (Arachis hypogaeu L.). The nuts were coated with combinations of 0.01, 0.02, and 0.03% tertiary butylhydroquinone (TBHQ) antioxidant, two fats and an acetylated monoglyceride. Total carbonyls were measured monthly and served as an index of oxidative rancidity. TBHQ combined with citric acid was an effective anitoxidant in inhibiting carbonyl production, while the fats and monoglyceride coatings alone had no significant effect on carbonyl production. Samples without TBHQ exhibited a fivefold increase in total carbonyl content compared with samples treated with TBHQ. Total carbonyl levels of granulated peanuts treated with 0.02% TBHQ, the level presently allowed by the FDA, increased 20% during the 15‐month storage period compared with an increase of 110% for those without TBHQ.
Influence of Dryer Infeed Matrices on the Retention of Volatile Flavor Compounds During Spray Drying
Authors: BANGS WILLIAM E. , REINECCIUS G. A.
Published: August 2006

The retention of volatile flavor compounds (octane, 2‐octanone, octanal, methyl‐2‐octenoate, oct‐1‐en‐3‐ol, octanol, thiophene, 2‐ethylthiophene, thiazole, 2,5dimethylpyrazine, benzaldehyde, 5‐methylfurfural) in model food systems during spray drying was studied. The flavor compounds were added to different model food systems (including malto dextrins DE 10 to 36.5, soy, casein and whey protein based systems and protein/fat systems) at 1 ppm and then spray dried using a Niro Utility Dryer employing centrifugal atomization. Flavor retention was found to be inversely related to DE of the maltrin carrier. Inclusion of protein in the infeed material resulted in better flavor retention than pure maltrin infeeds. Soy protein based model systems were most effective in retaining flavors followed by casein and whey protein based systems. Relative volatility of flavor compounds in different model systems was found to be an important factor pertaining to flavor retention during drying in different infeed materials.
Vitamin Retention During Preparation and Holding of Mashed Potatoes Made from Commercially Dehydrated Flakes and Granules
Authors: AUGUSTIN JORG , MAROUSEK G. A. , ARTZ W. E. , SWANSON B. G.
Published: August 2006

The retention of ascorbic acid, riboflavin, niacin, Vitamin B6 and folic acid in dehydrated potato granules and flakes during home preparation and subsequent extended periods of holding at elevated temperatures on a steam table was investigated. Losses were insignificant with all vitamins during the preparation of the mashed potatoes except for riboflavin in the case of granules and folic acid in the case of flakes. Holding the mashed products on a steam table for up to 1 hr reduced the retentions of ascorbic acid and folic acid to 63% and 56% respectively in mashed potatoes made from flakes. Retention values for ascorbic acid in granules amounted to 66–67% and for folic acid they ranged from 78–86%. The holding period exerted little or no effect on retention of riboflavin, niacin, and vitamin B6.
Oxygen Scavenging from Air in Package Headspaces by Singlet Oxygen Reactions in Polymer Media
Authors: ROONEY MICHAEL L.
Published: August 2006

Oxygen‐sensitive foods are frequently packaged under vacuum or with inert‐gas flushing. This paper describes a method for oxygen removal from air headspaces in transparent packs by a singlet oxygen reaction in a polymer film. Illumination of a package enclosing a coiled film containing a photosensitising dye and a singlet oxygen acceptor resulted in rapid scavenging of oxygen from the headspace. The results show that the oxygen content of plastic pouches containing air (30 ml) was reduced from 21% to 1% by 6 min illumination. The scavenging rate depended on the light intensity, and the rate of oxygen diffusion into the polymer.
Processing Retort Pouches in Conventional Sterilizers
Authors: ROOP R. A. , NELSON P. E.
Published: August 2006

A cylindrical rack was designed to hold four 130 mm × 178 mm retortable pouches. The outer dimensions of the cylinder were 157 mm × 178 mm, identical to a No. 10 can. These dimensions permitted pouch processing in traditional sterilizers that accept cans of this size. Dimensional considerations, pouch orientation, and heat distribution were tested in 100% steam. This racking method was found to provide equal heat treatments to all pouches regardless of horizontal, vertical or rolling orientations. These results suggest the use of various conventional sterilizers for pouch processing with little or no modification.
A Direct Hexane Extraction Process for Glanded Cottonseed
Authors: ZIEGLER G. M. , KADAN R. S. , FREEMAN D. W. , SPADARO J. J.
Published: August 2006

A modified filter funnel apparatus was used to determine mass flow velocities for extraction of uncooked glanded cottonseed flakes, and the results were compared with a continuous pilot‐plant‐scale extractor. A mass velocity of 2,000 lb/hr/ft2 or higher (considered adequate for oilseed extraction) was obtained in all cases. Both the initial meat moisture before flaking and the flake moisture during extraction were found to affect the mass velocity. A meat moisture before flaking of less than 9% decreased the mass velocity, probably as a result of increased fines and thus smaller flake size. A high flake moisture (about 9%) during heated‐hexane extraction caused a decrease in mass velocity compared to that of lower‐moisture flakes. The correlation of filter‐funnel mass velocity data to a continuous pilot‐plant extractor confirmed that uncooked flakes can be satisfactorily extracted to yield low residual lipids by using a low solvent‐to‐flake ratio and ambient‐temperature hexane solvent.
Lead Content in Canned Foods Containing Vinegar
Authors: MORAN J. J.
Published: August 2006

The lead contents of various foodstuffs pickled and canned in vinegar were measured using ion selective analysis and microprocessor unit on pre‐nitric acid digested samples. These included cucumber, sauerkraut, mixed pickles, leeks, and mustard greens. Where possible these values were compared with those of the fresh produce or the product pickled and stored in jars. In all cases studied, the fresh or bottled products showed levels well below the legal limit of 2 ppm (Food & Drug Act, Ottawa, 1975). In the case of the canned products all the lead levels were grossly in excess of the legal limit, varying from 5–10 ppm.
Examination of Chili Pepper and Nutmeg Oleoresins Using the Salmonella/Mammalian Microsome Mutagenicity Assay
Authors: BUCHANAN R. L. , GOLDSTEIN S. , BUDROE J.D.
Published: August 2006

Past investigations have suggested that various arylalkene spice compounds warrant further study as possible naturally occurring mutagens and/or carcinogens. The present study carried out a detailed examination of nutmeg oleoresin, myristicin, chili pepper oleoresin, capsaicin, and vanillylamine for in vitro mutagenicity using the Salmonella/mammalian microsome mutagenicity assay. None of the materials tested displayed significant mutagenicity over a wide range of concentrations.
Sensory Evaluation of Forage‐ and Grain‐Fed Beef
Authors: CHASTAIN M. F. , HUFFMAN D. L. , BERTRAM S.
Published: August 2006

Rib roasts, rib steaks, and shoulder roasts from forage and grain‐fed cattle were compared. By means of triangle testing, panelists were able to detect differences between beef from the two feeding regimes. However, no significant preferences were shown for flavor of lean, flavor of fat, tenderness, or juiciness nor were there significant differences in cooking losses. The differences shown did not affect acceptability of forage‐fed beef.
Descriptors for Texture Profile Analysis of Frankfurter‐Type Products from Minced Fish
Authors: AROCHA P. M. , TOLEDO R. T.
Published: August 2006

The texture profile of frankfurter‐type products prepared from minced Spanish mackerel (Scomberomorus maculatus) was evaluated. Twelve character notes were identified: springiness, hardness, cohesiveness, moisture release, crumbliness, coarseness, graininess, juiciness, adhesiveness, lumpiness, chewiness, and mouthfeel‐oiliness. Overall texture acceptability was also evaluated. Differences in juiciness and mouthfeel‐oiliness were not detected. Springiness, hardness, cohesiveness, and lumpiness had the highest correlation with the overall texture acceptability. Products with 10% soy protein fiber (SPF) were better accepted than those having 20% or no SPF. Egg white (to 20%) improved the texture; however, its flavor was detectable when 10% or more was added. The most acceptable texture was exhibited by products containing 5–10% ground drumdried fish.
Influence of Anion and Cation on the Water‐Holding Capacity of Bovine Hide Collagen at Different pH Values. Effect of Sodium Chloride and Polyphosphates on Hydration
Authors: RANGANAYAKI M. D. , ASGHAR A. , HENRICKSON R. L.
Published: August 2006

The hydration capacity of freeze‐dried, food‐grade fibrous collagen from bovine hide was studied at the pH range of 3–10 in the presence of different concentrations of sodium chloride and various phosphate salts. The effect of cooking on the water‐holding capacity (WHC) was also investigated under these conditions. Concentrations of NaCl up to 4% and/or 0.5% of the various phosphate salts (in the aqueous phase) did not improve the WHC of collagen in the pH range 5–7 as compared to the WHC in the absence of these salts. Although 6% NaCl showed some lyotrophic effect on the WHC of unheated collagen between pH 5–8, the effect did not persist on heating. The WHC of collagen increased almost twofold on heating to 70°C (in the pH range 5–7) as compared to that of unheated collagen both in the absence or presence of added salts.
Mineral Element Composition of Bovine Spleen and Separated Spleen Components
Authors: GRAHAM PAUL P. , BITTEL R. J. , BOVARD K. P. , LOPEZ A. , WILLIAMS H. L.
Published: August 2006

The content of 15 essential elements in whole beef spleens and in mechanically separated spleen pulp (MSS) and its connective tissue residue was determined by atomic absorption spectrophotometry. There were greater amounts of potassium, phosphorus, sodium, iron, and magnesium in MSS than in the whole spleen. Zinc was more concentrated in the residue. Upon cooking, larger quantities of potassium, phosphorus, sodium, iron, magnesium, and tin were noted in MSS than in the raw samples. Content of potassium, phosphorus, sodium, tin and zinc also increased in cooked whole spleen samples as compared to uncooked samples. Silicon content decreased with cooking in both the MSS and whole spleen samples.
In Vitro Estimation of Relative Iron Availability in Breads and Meals Containing Different Forms of Fortification Iron
Authors: SCHRICKER B. R. , MILLER D. D.
Published: August 2006

An in vitro method was used to estimate relative availabilities of eight iron fortification sources under a variety of conditions. The eight iron sources examined were: ferrous sulfate, ferric orthophosphate, ferric sodium pyrophosphate, ferrous fumarate, reduced iron (hydrogen), reduced iron (carbonyl) and two sources of reduced iron (electrolytic). When incorporated into breads or complex meals, seven of the sources tested showed only slight differences in relative availability compared to the ferrous sulfate control. Ferric orthophosphate showed consistently lower relative availability. The baking process did not substantially alter the relative availabilities of nonheme iron in breads and meals containing the different iron fortification sources. Variation in meal composition had a greater influence on the availability of the nonheme iron in the meal than the form of fortification iron incorporated into the meal.
Behavior of Enteropathogenic Escherichia coli in Camembert Cheese Made From Ultrafiltered Milk
Authors: RASH K. E. , KOSIKOWSKI F. V.
Published: August 2006

Skimmilk retentates from ultrafiltration (UF) were used in combination with concentrated cream (67% milk fat) to prepare a liquid precheese mixture that with the addition of rennet, lactic starter culture and a mold spore preparation of Penicillium candidum was transformed readily into Camembert cheese upon ripening. Yield increases from the retention of soluble milk protein, closer weight control tolerances for individual cheeses and reduction in rennet in comparison to the conventional Camembert process were observed. The behavior of enteropathogenic E. coli (ECC) serotypes was demonstrated in the Camembert cheese made from UF processes. Relationships were determined in UF Camembert as to microbial type and numbers used to inoculate the precheese, and as to site of survival and growth of different EEC serotypes. Differences which were observed in the physicochemical properties between conventional and UF cheesemilk mixtures predisposed the UF Camembert cheeses to greater E. coli survival and growth than in the Camembert cheeses made conventionally.
Effect of Heating Temperature and Time on the Volatile Oxidative Decomposition of Linolenate
Authors: LOMANNO S. S. , NAWAR W. W.
Published: August 2006

Ethyl linolenate, was thermally oxidized at 70°C, 180°C, 250°C in a closed system in the presence of atmospheric oxygen. On the basis of the peroxide curve obtained at each of the three temperatures, three heating times were chosen for the analysis of the volatile decomposition products. These products were identified by gas chromatography‐mass spectrometry. The qualitative pattern of the volatile decomposition products was the same for all treatments. Nine of the products were consistent with compounds predicted from cleavage of the conjugated linolenate hydroperoxides, with the C9 oxo‐ester and the C8 ethyl ester produced in the largest amounts. Other predicted products were not detected and were hypothesized to undergo further degradations. Although the major effect of temperature was found to be a quantitative one, it was difficult to relate the amounts of oxidation products directly to a temperature‐ dependent preferential hydroperoxide scission.
Effect of Solutes on Rheology of Soy Four and Its Components
Authors: URBANSKI G. E. , WEI L. S. , NELSON A. I. , STEINBERG M. P.
Published: August 2006

The objective was to investigate the effects of solutes on rheology of soybean beverage components. Mixtures of these components with water and various amounts of sucrose were subject to shear stressshear rate analysis and both apparent viscosities and power law parameters were determined. Sucrose addition decreased “a values” (apparent viscosity) and increased “b values” (degree of Newtonian behavior) of all component suspensions. “A values” showed a minimum at sucrose concentrations of 55–60% of the aqueous phase. Glucose behaved like sucrose. On a weight basis, sodium chloride reduced “a values” and increased “b values” to a greater extent than either sucrose or glucose. In general, addition of solutes reduced the high viscosity of concentrated soy beverages.
Antibacterial Effects of Butylated Hydroxyanisole (BHA) against Bacillus species
Authors: SHELEF L. A. , LIANG P.
Published: August 2006

The antibacterial effect of butylated hydroxyanisole (BHA) was evaluated in laboratory media and in two foods. In nutrient broth growth of Bucillus species (three strains of B. cereus, two of which were enterotoxigenic, and one strain each of B. subtilis and B. megaterium) was inhibited by 75 ppm of BHA. In tests with food systems growth inhibition of vegetative cells of these organisms required 1000 ppm in cooked rice and 5000 ppm in strained chicken. The effect of BHA was bacteriostatic at the tested levels (≤ 200 ppm in laboratory media and ≤ 10,000 ppm in the food systems), and viable cells were recovered from all samples. Bacterial growth resumed in samples which contained bacteriostatic levels of BHA after dilution with antioxidant free broth or food.
Co‐processing Soy Proteins and Milk Proteins with Commercial Ultrafiltration Membranes
Authors: LAWHON J. T. , MANAK L. J. , LUSAS E. W.
Published: August 2006

Ultrafiltration (UF) membranes were used to co‐process soy protein extract and skim milk seeking to produce soy‐milk food ingredients with protein efficiency ratios (PERs) of 2.5 or higher. Extracts from two commercial soy flours and ground soybeans were blended with commercial skim milk before and after ultrafiltration. Protein blends of 67% soy‐33% milk, 50% soy‐50% milk and 33% soy‐67% milk were processed. Soy‐milk products possessed high nitrogen solubility and light color. Lysine contents of soy‐milk products ranged from 7.34–6.82%. PERs ranged from 2.36 for 33% soy‐67% milk to 1.47 for UF soy isolate without milk. Soy and milk proteins exhibited some synergistic effects, but none of the soy‐milk PERs reached the 2.5 level.
Effect of Lye Peeling Conditions on Sweet Potato Tissue
Authors: WALTER WILLIAM M. , SCHADEL WILLIAM E.
Published: August 2006

Heat penetration effects on sweet potato tissue resulting from three lye peeling treatments were evaluated using light and scanning electron microscopy. Heat‐mediated starch gelatinization, cell wall separation, chromoplast disruption, and enzymatic discoloration were observed in varying degrees according to the peeling treatment. Starch gelatinization, cell wall separation, and chromoplast disruption decreased in the order: 15‐min peel; 30‐min pre‐soak (water 78–83°C), followed by a 6‐min peel; 6‐min peel. Discoloration occurred in significant amounts only in the 6‐min peel because heat penetration was sufficient to disrupt lacticifer organization but insufficient to inactivate the polyphenol oxidase (PPO) enzyme. The 30‐min pre‐soak, 6‐min peel treatment provided the most attractive finished product.
Chemical, Functional, and Nutritional Properties of Egusi (Colocynthis citrullus L.) Seed Protein Products
Authors: AKOBUNDU E. N. T. , CHERRY J. P. , SIMMONS J. G.
Published: August 2006

Egusi (Colocynthis citrullus L.) kernels contain 52.0% oil, 28.4% protein (60% in defatted flour), 2.7% fiber, 3.6% ash, and 8.2% carbohydrate. They are good sources of essential amino acids, especially arginine, tryptophan and methionine, vitamins B1, B2, and niacin, and S, Ca, Mg, Mn, K, P, Fe, and Zn. The oil contains mostly oleic (15.9%) and linoleic (62.8%) acids. Protein isolates that differ in gel electrophoretic patterns and amino acid content can be prepared from the flour in one‐ or two‐step water and sodium hydroxide extractions. The water and oil holding capacities of the flour are 0.7 and 2.6 ml/g, respectively. Thick (mayonnaise‐type) emulsions form in the alkaline pH range and a stable foam forms at pH 5.0. Nutritionally, lysine is the most limiting amino acid (chemical score, 52.4).
Combining Process Variables and Ingredient Components in Mixing Experiments
Authors: CORNELL JOHN A. , DENG J. C.
Published: August 2006

This paper reviews the use of statistical designs formed by combining simplex‐centroid designs in the ingredient or mixture components with factorial arrangements in the process variables. Three data sets are presented from a fish patty experiment in which three fish species (mullet, sheepshead, and croaker) were blended and the patties were prepared according to the settings of three process variables (oven cooking temperature, oven cooking time, and deep fat frying time). The response values are the average overall acceptance rating of the patties and the average texture rating of the patties. Detailed steps in the data analysis are provided to illustrate the techniques that are used and the type of information that is acquired from experiments containing mixture components and process variables.
Effects of Food Composition, pH, and Copper on the Degradation of Vitamin A in Beef Liver Puree During Heat Processing
Authors: WILKINSON S. A. , EARLE M. D. , CLELAND A. C.
Published: August 2006

Kinetics of the loss on heating of vitamin A (measured as transretinol) were determined in liver and fat mixtures. Five variables (fat, protein and moisture contents, copper concentration, and pH) were studied in a two‐stage experimental design. Steady‐state heating, in small tubes at three different temperatures (102°, 112°, 122°C) for times up to 400 min was used to determine order of reaction, rate constants, and temperature dependence of the rate of loss of vitamin A. The rate followed apparent first order kinetics and the Arrhenius relationship explained its temperature dependence. Significant factors affecting rate were moisture content and copper. Activation energy ranged from 36–122 kJ/mol with changes in composition.
Effects of Electrical Stimulation, Temperature of Boning and Storage Time on Bacterial Counts and Shelf‐Life Characteristics of Beef Cuts
Authors: BERRY B. W. , KOTULA A. W.
Published: August 2006

Strip loins and eye of rounds from 16 beef carcasses were used to study the effects of electrical stimulation (ES), no stimulation (NS), hot‐boning (HB), and cold‐boning (CB) on bacteriological and shelf‐life evaluations. Following 7 days of vacuum‐packaged storage, coliform counts were higher in the drip fluid from strip loins and lean surfaces of eye of rounds from ES compared to NS carcasses. A major advantage for HB in this study was the additional time required in retail display before the occurrence of lean surface discoloration. A previously identified benefit of lighter lean color with ES beef in carcass and primal cut form was also found in this study during display of retail cuts.
Effects of Prerigor Pressurization on the Emulsifying Capacity of Muscle Protein
Authors: ELGASIM E. A. , KENNICK W. H. , ANGLEMIER A. F. , ELKHALIFA E. A. , KOOHMARAIE M.
Published: August 2006

The emulsifying capacities of pressure treated and control muscle homogenates, sarcoplasmic protein and myofibrillar proteins of ovine and bovine longissimus muscles were determined at 2, 6, 24 and 168 hr postmortem. The pH of the intact muscle, muscle homogenate and myofibrillar protein extract were taken at these times. Before onset of rigor mortis, the emulsifying capacity of muscle homogenate from the control samplcs was higher than the pressure treated samples. At 24 and 168 hr postmortem, the pressure treated and control samples were not significantly different (P>0.05) for emulsifying capacity. At 2 hr postmortem, the emulsifying capacity of myofibrillar protein extract from control samples was higher (P<0.05) than that from pressure treated samples; there‐ after, the emulsification curve for the pressure treated samples was higher than that of the control. The emulsification capacity of sarcoplasmic proteins from control muscles was slightly, but consistently, higher than that from pressure treated muscles throughout the test period. Overall, the emulsification capacity of muscle proteins was not detrimentally affected by pressure treatment.
Effect of Hot Boning and Pre‐Rigor Pressurization of Beef on Factors of Economic Importance
Authors: SCHUMANN M. S. , KENNICK W. H. , ROCK D. F.
Published: August 2006

One randomly selected side from each of ten beef carcasses was hot boned and subjected to hydrostatic pressurization (103.5 MNm−2) for 2 min; the corresponding control sides were cold boned at 48 hr. Twelve boneless wholesale beef cuts were removed from each side and evaluated for boning yields, purge loss, wholesale cut yields, and trimmed retail cut yields. No significant differences were found in yield of bone, fat, or lean trim between hot‐ and cold‐ boned sides, nor was there any difference in purge loss between the 12 control and pre‐rigor pressurized (PRP) boneless wholesale cuts (P > 0.05). There was a higher (P < 0.05) yield in total wholesale cuts with the hot‐boned PRP‐treated sides. Some noticable distortion occurred in three of the five major PRP‐treated boneless wholesale cuts processed into steaks, reducing their trimmed retail yield. Overall, there was no significant difference (P > 0.05) in total trimmed retail yield between conventional (control) and hot‐boned PRP sides.
Factors Affecting Growth and Toxin Production by Clostridium Botulinum Type E on Irradiated (0.3 Mrad) Chicken Skins
Authors: FIRSTENBERG‐EDEN RUTH , ROWLEY DURWOOD B. , SHATTUCK G. EDGAR
Published: August 2006

A model system (chicken skins with chicken exudate) was used to determine if Clostridium botulinum type E (Beluga) spores, stressed by low dose irradiation, would develop and produce toxin at abuse temperatures of 10 and 30°C in the absence of characteristic spoilage. Unstressed spores germinated, multiplied, and produced toxin on vacuum‐packed chicken skins, stored at either 30 or 10°C. Cell numbers increased faster and toxin was evident sooner at 30°C than at 10°C. At 30°C, growth occurred and toxin was produced more slowly when samples were incubated aerobically than anaerobically. When samples were incubated aerobically at 10°C, no toxin was detected within a test period of 14 days. An irradiation dose of 0.3 Mrad at 5°C reduced a spore population on vacuum‐sealed chicken skins by about 90%. The surviving population produced toxin at 30°C under either aerobic or anaerobic conditions, at 10°C no toxin was detected even on skins incubated anaerobically. Under the worst conditions (30°C, vacuum packed) toxin was not detected prior to characteristic spoilage caused by the natural flora surviving 0.3 Mrad.
Sensory Quality and Energy Use for Scrambled Eggs and Beef Patties Heated in Institutional Microwave and Convection Ovens
Authors: CREMER MARION L.
Published: August 2006

Scrambled eggs (96 portions) and beef patties (96 portions) were heated in institutional microwave and convection ovens to determine energy use in heating and sensory quality of food. For both products, significantly (P < 0.01) more energy (BTU) was used for heating in the convection than in the microwave oven and respective amounts (BTU) were 28658.7 and 9385.7 for eggs; 31313.3 and 9365.0 for beef patties. All scores for sensory quality were significantly (P < 0.01) higher for eggs heated in the microwave than in the convection, but for beef patties, scores were higher for all characteristics and significantly (P < 0.01) higher for appearance, flavor, and general acceptability after heating in the convection rather than the microwave oven.
Proximate Analyses, Selected Vitamins and Minerals and Cholesterol Content of Mechanically deboned and Hand‐deboned Broiler Parts
Authors: ANG C. Y. W. , HAMM D.
Published: August 2006

Samples of commercial mechanically deboned broiler product derived from necks, with and without skin, backs and rib cages, separately and combined into blended mixture were analyzed. Moisture content ranged from 62.7–73.4%, fat from 13.2–25.2%, protein from 10.3–11.9% and ash from 0.74–0.94%. Vitamin analyses (mg/100g wet weight) included: thiamin 0.051–0.068, riboflavin 0.128–0.211, niacin 2.50–3.39, vitamin B6 0.094–0.149, and pantothenic acid 0.581–0.700. Cholesterol content was 94.2–129.1 mg/100g wet weight. Mineral content (mg/100g) was K 123–151, Na 48–62, Ca 53–91, Mg 13–15, Zn 1.13–1.78, Fe 1.45–1.86, Mn 0.019–0.026, and Cu 0.029–0.034. One batch each of necks with and without skin, and backs was hand deboned and analyzed. Calcium and cholesterol contents were 350 and 14% higher, respectively, in mechanically deboned products as compared to the hand‐deboned counterparts. There were differences in vitamin levels due to source of material, but not due to method of deboning.
Textural Properties of Mozzarella Cheese Analogs Manufactured from Soybeans
Authors: YANG C. S. T. , TARANTO M. V.
Published: August 2006

Mozzarella cheese analogs were produced from soybeans or soy protein products, gelatin, gum arabic and other ingredients. The method for production of the cheese analog consisted of the following: (1) mixing at controlled temperatures to obtain a homogeneous mass, and (2) tempering at a temperature of 4°C for 24 hr. Several analog formulations were evaluated and the factors such as pH, fat content, salt content, influencing textural characteristics were studied with an Instron Universal testing machine and a modified Weissenberg test. The physical and functional properties of the final product were found to be similar to those of natural mozzarella cheese (low moisture part‐skim) tested and evaluated with the same experimental methods.