bluuebunny/crossref_metadata_2025 huggingface dataset:
COOKED WEIGHT AND SOLIDS LOSS OF AIR‐COOLED AND WATER‐COOLED FROZEN VEGETABLES
Authors: BOMBEN JOHN L. , HUDSON J. S.
Published: August 2006

The final cooked weight and solids content of frozen vegetables were affected by the method used for cooling them after steam blanching. Previous work had established that frozen vegetables prepared by steam blanching and air cooling lost significantly less solids than by water cooling, but they had a lower frozen yield. Present work showed that the frozen vegetables that had been air cooled had a higher yield after cooking than did the water‐cooled ones. Much of the water lost in air cooling was regained by the vegetables when they were cooked, and although the loss of solids in cooking was about the same regardless of method of cooling, the overall loss of solids was greater for the water‐cooled vegetables.
COMPOSITION OF PISTACHIO KERNELS OF VARIOUS IRANIAN ORIGINS
Authors: KAMANGAR T. , FARSAM H.
Published: August 2006

In order to establish the composition of pistachio kernels of various Iranian cultivars, nine samples from different origins were studied. The amounts of the constituents in 100g kernel were within the following ranges: moisture 2.5–4.1%; ash 2.2–2.5%; oil 55.2–60.5%; fiber 1.7–2.0%; protein 15.0–21.2%; carbohydrate 14.9–17.7%; Na 4.0–7.0 mg; K 1048–1142 mg; Ca 120–150 mg; P 494.0–514.5 mg; Fe 5.8–11.4 mg; Cu 1.0–1.4 mg; Mg 157.5–165.0 mg. The differences in values of different samples were not appreciable.
EFFECT OF GLUCOSE ON THE BACTERIAL SPOILAGE OF BEEF
Authors: SHELEF L. A.
Published: August 2006

Ground beef with less than 2% added glucose showed typical spoilage characteristics by gram‐negative psychrophiles during refrigerated storage. In samples containing 2–10% glucose, acids produced at the expense of the carbohydrate lowered the meat pH from 5.8 to 5.0–5.2. This low pH persisted in the meat until all glucose was depleted. During this period growth of the predominant nonpigmented Pseudomonas organisms was hindered, and no spoilage characteristics such as slime and off‐odors were observed. When the glucose disappeared the meat pH started to rise. Incipient spoilage (off‐odors and tackiness) became apparent when a pH value of 6.0 was exceeded. Lactobacilli counts were slightly higher in glucose‐treated meat than in the control, but no bacterial shift was observed. Instead, the added glucose caused a shift in nutrient utilization by the spoilage microflora. Normally these bacteria attack the nitrogenous compounds in meat, resulting in production of alkaline by‐products and elevated meat pH. In the presence of glucose, the same microorganisms utilized the carbohydrate preferential to other compounds in the meat. The oxidatively formed acids lowered the meat pH, affected the growth rate of the spoilage bacteria and hence retarded spoilage. The addition of 2% glucose to ground beef prolonged its average shelf life at refrigerated temperatures from 5 days to 8–10 days.
ULTRASTRUCTURAL CHANGES DURING AUTOLYSIS OF RED AND WHITE PORCINE MUSCLE
Authors: ABBOTT M. T. , PEARSON A. M. , PRICE J. F. , HOOPER G. R.
Published: August 2006

This investigation was undertaken to determine the ultrastructural changes in porcine muscle due to autolysis and their relationship to muscle fiber type. The red and white portions of aseptic porcine semitendinosus muscle were sliced, placed in sterile petri dishes, and stored at 10°C. Samples were taken periodically for pH measurements, bacterial counts and electron microscopic examination. No bacterial growth or significant pH changes were observed in the experimental tissues. White fibers appeared to be slightly more labile to autolysis than red fibers. However, the ultrastructural changes occurred in the same sequence for both fiber types. Mitochondria underwent cristae aggregation with a subsequent loss of cristae material. Nuceli were found to progressively shrink in size during storage with a concomitant concentration of the chromatin material. The I‐band was the area of the myofibril most susceptible to autolytic breakdown and vesicular structures were observed in all areas of myofibrillar degradation.
DIFFERENTIAL SCANNING CALORIMETRY (DSC) STUDIES ON THE STRUCTURES OF WATER‐ETHANOL MIXTURES AND AGED WHISKEY
Authors: KOGA KUNIMASA , YOSHIZUMI HAJIME
Published: August 2006

DSC measurements of water‐ethanol mixture in various ethanol concentrations were made in the temperature range from ‐160°C to +10°C. In the entire concentration range, eight peaks (peaks 1–8) were observed. The heat of every peak (J/g) remarkably changed at 40(V/V)% and 60% ethanol concentrations. At 40% ethanol concentration, the heat of peak 3 (endotherm at ‐58°C) was at its maximum, while the heat of peak 6 (exotherm at ‐100°C) was at its minimum. The melting point of ethanol in the mixture was ‐74°C when the concentration was below 40%, and ‐62°C when the concentration was above 40%. At 60%, the heats of peak 2 (exotherm at ‐52°C) and peak 6 were at their maxima. It is, therefore, considered that structural alterations of the mixture occur at 40% and 60%. Peak 3 was ascribed to the melting of strongly‐interacted water and ethanol. Similar thermogram patterns were obtamed by the DSC measurements of barley malt whiskey aged for 7 yr in a new oak barrel which was burnt brown and had previously been treated with sherry. However, by comparing the heat of peak 3 of whiskey with that of the mixture, it was known that the interaction between water and ethanol in the aged whiskey was more stronger than that in the water‐ethanol mixture.
EFFECT OF WATER ACTIVITY ON DISAPPEARANCE OF PATULIN AND CITRININ FROM GRAINS
Authors: HARWIG J. , BLANCHFIELD B. J. , JARVlS G.
Published: August 2006

Sterile, ground barley, corn and wheat were adjusted to different water activities (aw) and intentionally contaminated with patulin and citrinin. Samples were incubated at 25°C at a relative humidity in equilibrium with their aw. Toxin levels were determined by thin‐layer chromatography (TLC) after different periods of incubation. Disappearance rates were greater in substrates with a higher aw. At aw= 0.70, estimates of half‐lives for patulin in barley, corn, and wheat were 12.7, 4.4 and 4.4 days, respectively; at an aw of 0.90, they were 6.8, 2.4 and 1.9 days. For citrinin, these values were 7.8, 15.5 and 11.9 days at aw= 0.70, and 1.8, 10.4 and 3.0 days at aw= 0.90. Because of these short half‐lives, grains that were responsible for a mycotoxicosis may, at the time of analysis, contain only low levels of these toxins.
TOXICOLOGICAL STUDY OF PATULIN IN MONKEYS
Authors: GARZA H. C. , SWANSON B. G. , BRANEN A. L.
Published: August 2006

Patulin 4‐hydroxy‐4H‐furo [3,2‐c] ‐pyran‐2(6H)‐one, a mycotoxin produced by certain Aspergillus and Penicillium species, has been found as a contaminant of apple products. Patulin has resulted in toxicological effects in mice and rats; however, little information is available on the oral toxicity of patulin to primates. In this study, pig‐tail monkeys (Macaca nemestrina) were given daily oral doses of patulin for a period of 4 wk. Four groups of two monkeys each were used. One group served as a control and the other groups were given daily dosages of either 5, 50 or 500 μg of patulin per kg of body weight. After 4 wk, the monkeys on 500 μg/kg were given daily dosages of 5 mg/kg for an additional two weeks. To administer appropriate dosages, patulin was dissolved in citric acid buffer and applied to sliced freeze‐dried bananas. Blood samples were taken weekly and hematology, serum protein elec‐trophoresis and levels of serum glutamate‐oxalacetate transaminase, alkaline phosphatase, blood urea nitrogen, cholesterol, protein, glucose, sodium and potassium were determined. No statistically significant changes were observed in these physiological parameters, with the exception of AP, which decreased as patulin dosages increased.
A MICROSCOPIC VIEW OF THERMAL‐PROCESSED WHEAT FLOUR
Authors: HANSEN L. P. , JONES F. T.
Published: August 2006

Protein fibril‐formation was lost as a result of heat treatments (108°, 150°, 174°C). Loss of starch granule‐btiefringence was more rapid in high moisture (33%) than in the low moisture (13%) flours at 108° and 150°C. Alpha‐amylase digestion rates of starch increased with processing temperatures, in general, and were related to heat‐produced physical changes. Basic information on starch granule structure of wheat as revealed by heat and enzyme treatments using the light microscope and scanning electron microscope is presented. The possible applications of the heated starches in food systems is discussed.
EFFECTS OF FOOD ANTIOXIDANTS ON PROSTAGLANDIN BIOSYNTHESIS
Authors: BOEHME M. A. , BRANEN A. L.
Published: August 2006

This study was designed to determine the influence of t‐butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ascorbic acid on the biosynthesis of prostaglandins. Prostaglandin biosynthesis was monitored by determining the conversion of 14C‐dihomo‐gamma‐linolenic acid and 3 H‐arachidonic acid to prostaglandin E1 (PGE1), and prostaglandin E2 (PGE2), respectively, by the microsomal fraction of bovine seminal vesicles incubated under optimal conditions. The microsomal fraction converted in high yield, all‐cis 8,11,14 eicosatrienoic acid (dihomogamma linolenic acid) to PGE1 and all‐cis 5,8,11,14‐eicosatetraenoic acid (arachidonic acid) to PGE2 and in low yield, to prostaglandin F1α and F1α (PGF1α and PGF2β), respectively. Concentrations of 6.70 μM of BHA, 5.49 μM of TBHQ, and 100.6 μM of BHT resulted in a 50% inhibition of PGE1 biosynthesis, while concentrations of 3.08 μM of BHA, 6.07 μM of TBHO. and 93.0 μM of BHT resulted in a 50% inhibition of PGE2 biosynthesis in the’ systems used. 434.0 μM of ascorbic acid resulted in a 23% inhibition of PGE1 and a 43% inhibition of PGE2 biosynthesis. These results confirm that extremely low concentrations of food anti‐oxidants can interfere with prostaglandin biosynthesis.
EVALUATION OF THE PROTEIN QUALITY OF SINGLE‐CELL PROTEIN PRODUCED FROM MESQUITE
Authors: YANG H. H. , YANG S. P. , THAYER D. W.
Published: August 2006

Cells of Pseudomonas JM127 were grown in a medium containing mesquite wood as the sole source of carbon. The nutritional value of the microbial protein thus produced was determined. The protein contained more lysine and methionine than the FAO/WHO amino acid pattern and the requirement of infant, child or adult. The net protein utilization measurements indicated that the biological value of protein in the intact single cells was inferior to that of casein. The net protein utilization and nitrogen digestability were significantly improved when the cells were mechanically homogenized.
TESTING TWO MODELS FOR THE TEMPERATURE DEPENDENCE OF THE HEAT INACTIVATION RATE OF Bacillus stearothermophilus SPORES
Authors: JONSSON U. , SNYGG B. G. , HäNULV B. G. , ZACHRISSON T.
Published: August 2006

Spores of B. stearothermophilus were heated in a neutral phosphate buffer at temperatures between 111°C and 125°C. A statistical analysis was made to find out how well the temperature dependence of the inactivation rate constants could be described by the Arrhenius equation and the commonly used z‐value. The results showed that both models are very good linear regression models, but have a significant lack of fit. Far reaching extrapolations of data by using these models, for example, to very high temperatures should therefore be avoided.
QUEST FOR VIRUSES ASSOCIATED WITH OUR FOOD SUPPLY
Authors: KOSTENBADER KENNETH D. , CLIVER DEAN O.
Published: August 2006

We looked for viruses associated with foods during processing and retailing. Novel test methods included inoculating up to 1.4 ml of sample extract per square centimeter of tissue culture monolayer and transferring inoculum from one type of culture to another. Some viruses, apparently of animal origin and noninfectious for man, were found in two of five plants processing animal products. Samples representing processing of vegetable products (two plants), intestinal infections in processing personnel (13 plants), and retail foods (a total of 60 samples purchased from five stores) gave negative results. The level of human viruses associated with the U.S. food supply is apparently below what such a survey can detect.
INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: ORGANOLEPTIC QUALITY
Authors: HAYAKAWA KAN‐ICHI , TIMBERS GORDON E. , STIER ELIZABETH F.
Published: August 2006

Green beans, corn, peas and asparagus, which were filled in 211 × 011 cans, were subjected to various heat treatments in order to determine the values or reaction kinetic parameters for the thermal destruction of organoleptic quality. Shortly after these treatments, samples were subjected to flavor panel evaluation. Frozen vegetables were used as control samples for the evaluation. Since there were significant heating and cooling lags, each thermal process was mathematically converted to an idealized process with no lag's in the temperature response of sample food. This conversion is based on the use of a mass average sterilizing value estimated from a temperature history curve determined at the center of a can of sample food. Organoleptic quality destruction curves were obtained by plotting the common logarithm of isothermal heating time at which the quality of treated samples became objectionably poor against temperature. From the slope of these curves, the z values were obtained. These values are 52°F for green beans, 57 for corn, and 51 for peas. The z value was not determinable for the thermal destruction of quality in asparagus because of its special response to heat treatments.
LOW TEMPERATURE AIR DRYING OF CARROT CUBES
Authors: SCHMIDT F. W. , CHEN Y. S. , KIRBY‐SMITH M. , MacNElL J. H.
Published: August 2006

Individual frozen carrot cubes were suspended on wires and dried in a stream of low temperature dry air. One of the cubes was suspended on a thermocouple. During drying the weight and temperature of the product and the specific humidity, velocity and temperature of the air were recorded. An analytical model, utilizing the concept of external and internal resistances to the transfer of heat and mass, was developed for the prediction of the drying rate. The experimental data were used to determine a functional relationship between the internal resistances and the fraction of the original moisture remaining in the product. The drying rates predicted were in good agreement with experimental results.
STARCH GELATINIZATION IN COOKED SPAGHETTI
Authors: GRZYBOWSKI R. A. , DONNELLY B. J.
Published: August 2006

Thin sections of uncooked and cooked spaghetti were examined using a polarizing micrbscope. The change in spaghetti starch gelatinization with cooking time was followed by observing the loss of starch granule birefringence. Results showed that the rapidity of starch gelatinization was in part a function of protein content and that starch gelatinization was more rapid at relatively lower protein levels. Loss of starch birefringence was complete in all samples after a 15 min cook time regardless of protein level and source of variety.
EFFECTS OF MUSCLE AND COOKERY METHOD ON PALATABILITY OF BEEF FROM SEVERAL BREEDS AND BREED CROSSES
Authors: Y B. W. BERR , WHEELING M. R. , CARPENTER J. A.
Published: August 2006

The longissimus and semimembranosus muscles were obtained from 5 carcasses of each of 13 breeds or breed crosses. These carcasses exhibited small and modest degrees of marbling and were obtained from cattle fed on an 85% concentrate ration for the same length of time. Palatability, shear force and cooking loss data were recorded after ovenroasting longissimus and semimembranosus steaks and braising semimembranosus steaks. Roasted longissimus steaks had more desirable (P > 0.05) flavor, juiciness, tenderness, amount of connective tissue and overall satisfaction scores with less cooking losses than roasted semimembranosus samples. Roasted semimembranosus steaks possessed more desirable (P > 0.05) flavor, juiciness, tenderness and overall satisfaction scores than braised semimembranosus steaks. Neither breed nor the interaction involving breed with muscle location‐cooking method proved to be significant (P < 0.05) factors affecting palatability traits. Correlation coefficients were extremely low between palatability attributes of the longissimus and those of the semimembranosus. Likewise, relationships were small in magnitude among palatability traits obtained from roasted semimembranosus vs those noted for the braised semimembranosus. These results imply that palatability values obtained for one muscle or by one method of cookery have low predictive capabilities for another muscle or method of cookery when steaks are derived from cattle possessing very limited differences in maturity, marbling and preslaughter management.
MICROBIAL QUALITY OF FROZEN COMMINUTED TURKEY MEAT
Authors: GUTHERTZ LINDA S. , FRUIN JOHN T. , OKOLUK RICHARD L. , FOWLER JAMES L.
Published: August 2006

An evaluation of the microbial quality of 50 samples of frozen comminuted turkey meat purchased at retail markets revealed the following mean levels of contamination per gram; standard plate count, 9.4 × 107; psychrotrophic plate count, 2.4 × 107; coliform plate and MPN counts, 47 and 110, respectively; Escherichia coli plate and MPN counts, 32 and 93, respectively; Staphylococcus aureus MPN, 6; and fecal streptococci, 180. Sulrnonella sp. were isolated from 38% of samples while Clostridium perfringens was isolated from 20%. Various species of primarily mesophilic aerobic gram‐positive and gram‐negative organisms were isolated and identified. The results of this study indicate that this product carries a dense and diverse microbial load.
SKIM MILK CONCENTRATION FOR CHEESEMAKING BY ALTERNATIVE ULTRAFILTRATION PROCEDURES
Authors: COVACEVICH H. R. , KOSIKOWSKI F. V.
Published: August 2006

Pasteurized skim milk for cheesemaking was studied for its physical and microbial properties after direct ultrafiltration, diafiltration and ultrafil‐tration accompanied by simultaneous fermentation with concentration brought to maxima. Protein was increased to 72–74% of the dry matter in direct ultrafiltration retentates. Single diafiltration with or without simultaneous fermentation increased protein to 83.5% (dry matter) and double diafiltration to 88%. Lactose was reduced from 20% in the dry matter (direct ultrafiitrate retentate) to 9 and 4.7% with single and double diafiltration, respectively. The mineral content was not affected markedly by diafiitration, but simultaneous fermentation reduced ash content of retentate dry matter by 1%. Permeation rate correlations with the logarithm of total solids or protein in the retentate were statistically significant (r2= 0.99**). Refractive index readings during concentration also gave statistically significant correlation with total solids (r2= 0.99**).
PROTEIN CONCENTRATES FROM WHEAT SHORTS, RICE BRAN, AND SOY FLOUR BY EXTRACTION WITH CHEESE WHEYS
Authors: LINDSAY G. W. , SAUNDERS R. M. , KOHLER G. O.
Published: August 2006

A wet alkaline process to prepare protein concentrates from wheat millfeeds was modified by substitution of sweet or acid whey for water in the system. Extraction variables including pH, millfeed concentration, time and temperature were studied. A depression in protein extraction in the whey system was investigated by using model systems containing particular whey components. Optimum conditions were determined for co‐precipitation by heat, of wheat and whey proteins. The whey‐wheat protein concentrates were nutritionally superior to those prepared in a simple aqueous system. Protein concentrates also were prepared from soy flour and rice by extraction with sweet or acid whey. Use of whey as a processing medium in aqueous processing systems could provide products with improved nutritive value and, by substituting for water, indirectly provide energy savings.
PROTEIN ISOLATE FROM HIGH‐PROTEIN OATS: PREPARATION, COMPOSITION AND PROPERTIES
Authors: WU Y. VICTOR , SEXSON KENNETH R. , CLUSKEY JAMES E. , INGLETT G. E.
Published: August 2006

An alkaline extraction process was developed to produce protein isolates and starch from defatted flour or defatted groats of high‐protein oats. Optimum extraction was at pH 9.2 in 0.02N sodium hydroxide with a solid:solvent ratio of 1:6. The defatted flour was extracted with sodium hydroxide solution, and bran was removed by screening the alkaline dispersion. After centrifuging the slurry that passed through the screen, the alkaline supernatant was adjusted to pH 5.0 to yield a precipitate (protein isolate) and supernatant. The defatted groats were first extracted with water followed by two sodium hydroxide extractions. Bran was removed by screening the second alkaline dispersion, and protein isolate was precipitated from the first alkaline extract at pH 5.7. Protein content (nitrogen × 6.25) of the isolate varied between 94 and 103% and accounted for 53–67% of total protein from defatted flour or groats. The isolate contained from 3.4–4.0g lysine and 2.2–4.2g total sulfur amino acids per 16g nitrogen. Minimum nitrogen solubility of the isolates was 3–4% near pH 5.5, and solubility was 78–83% near pH 2.2. All protein isolates had good hydration capacity (2.9–3.9) and two of the isolates had good emulsifying activity (around 50%) and good emulsion stability (near 50%).
CHARACTERIZATION OF BONE PARTICLES FROM MECHANICALLY DEBONED MEAT
Authors: FIELD R. A. , OLSON‐WOMACK S. L. , KRUGGEL W. G.
Published: August 2006

BONE PARTICLES from five lots of mechanically deboned meat (MDM) from beef neck bones were characterized with regard to size and stability. The largest bone particle diameters were close to the theoretical limit of 460μ but average bone particle diameters ranged from 76.6μ (S.D. = 37.4) to 111.7μ (S.D. = 49.1). Bone particles were stable in MDM but they were readily solubilized in 0.018 – 0.15M HCl.
COPPER, ZINC AND IRON CONTENT OF TURKEY MUSCLES
Authors: ZENOBLE OLEANE C. , BOWERS JANE A.
Published: August 2006

Zinc, iron and copper were determined in cooked and raw turkey breast and thigh muscles by atomic absorption spectrophotometry. All values were significantly higher in thigh than in breast muscle. When expressed on an edible weight basis, all cooked meat values were higher than raw meat values, except that the amount of copper in raw and cooked breast muscle was similar. However, when expressed on a moisture free‐fat free basis (to account for moisture variation), generally the mineral content of cooked muscle was less than that of raw muscle. Zinc values were significantly lower in cooked than in raw thigh muscle; zinc values were similar in raw and cooked breasts. Cooked breasts and thighs had significantly less iron than did raw breasts and thighs. Copper was significantly lower in cooked than in raw breast muscle; but similar in raw and cooked thigh muscle.
STABILITY OF FROZEN GROUND BEEF CONTAINING MECHANICALLY DEBONED BEEF
Authors: CROSS H. R. , KOTULA A. W. , NOLAN T. W.
Published: August 2006

Ground beef formulations containing three levels of mechanically deboned beef (MDB, 0, 10, and 20%) were stored at ‐12, ‐18 and‐23°C. Initially and at 2‐wk intervals for 24 wk, one chub pack from each formulation and each storage temperature was removed for chemical and sensory analysis. Formulation (level of MDB) and storage time had significant effects on all palatability traits. Frozen storage temperature had no significant effect on any of the palatability traits. Interactions between temperature and time; formulation and time; and formulation and temperature were nonsignificant. There was no evidence that the formulations containing MDB affected the storage properties of ground beef any more so than ground beef containing 0% MDB.
EFFECT OF DIFFERENT PACKAGING METHODS ON OBJECTIVE QUALITY CHARACTERISTICS OF FROZEN AND STORED COW BEEF
Authors: GOKALP HUSNU Y. , OCKERMAN HERBERT W. , PLIMPTON RODNEY F. , PARRETT NED A. , CAHILL VERN R.
Published: August 2006

An inexpensive alternative for areas of the world that use no protective covering on frozen beef was evaluated. Three‐pound 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 CO2 initially altered atmosphere. Quality characteristics were evaluated by chemical, physical and microbiological methods at the beginning of the experiment and every 3 months for 9 months. Reflectance readings, TBA values, shear values and weight loss indicated that the polyethylene wrapped samples were more acceptable than the other treatments tested at this storage temperature.
PRESSURE‐HEAT TREATMENT OF MEAT: EFFECT ON CONNECTIVE TISSUE
Authors: BOUTON P. E. , HARRIS P. V. , MACFARLANE J. J. , O'SHEA J. M. , SMITH M. B.
Published: August 2006

The effects of a pressure‐heat treatment for meat tenderization on the properties of connective tissue have been investigated. Adhesion measurements on cooked muscle, which are thought to provide an index of connective tissue strength, were not significantly affected by the pressure‐heat treatment. Shrinkage, isometric tension and transition heat measurements on epimysial/tendinous tissue obtained from sheep longissimus muscle indicated that application of pressure opposed heat‐induced changes. It was therefore concluded that the pressure‐heat treatment is not likely to have a tenderizing effect, greater than that of heat alone, on connective tissue.
FACTORS AFFECTING PANELISTS' PERCEPTIONS OF CURED MEAT FLAVOR
Authors: PRICE L. G. , GREENE B. E.
Published: August 2006

Several factors were tested for their ability to influence panelists' perceptions of flavor characteristics in cured meat. Factors found to influence panelists' judgments were score sheets, sample appearance and the co‐presence of an oxidized or rancid flavor. Factors which did not affect panel scores significantly were type of product (i.e., ham vs hot dogs vs model system), internal processing temperature and amount of fat in samples. Evidence to date suggests that NaNO2 may produce a stronger and more desirable cured product flavor but that curing without NaNO2 would still produce a product that tasted “cured” provided that NaCl were also included in the formulation.
MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM
Authors: SIEGEL D. G. , THENO D. M. , SCHMIDT G. R. , NORTON H. W.
Published: August 2006

Excised muscles from cured hams were massaged with 0, 1, 2 or 3% of added salt in the presence and absence of 0.5% phosphate. At intervals of 0, 1, 2, 4, 8 and 24 hr of massaging, muscles were removed and stuffed into fibrous casing for further processing. Samples of the tacky exudate formed on the meat surfaces were also removed at the same time intervals and analyzed for fat, moisture and protein. Results showed that as the massaging time increased, the percentage of fat and protein in the exudate increased in all treatments. The binding quality and cooking loss of the prepared ham rolls, were also improved by the massaging process. A salt treatment of 2% appeared to be optimal for the development of adequate binding with decreased cooking loss. It was found that the presence of phosphate and absence of massaging resulted in the production of a product exhibiting cooking loss and binding properties superior to those of a product prepared in the absence of phosphate and presence of massaging, although the presence of both massaging and phosphate is beneficial for the production of an overall superior product.
EFFECT OF SPIN CHILLING AND FREEZING ON BACTERIA ON COMMERCIALLY PROCESSED TURKEYS
Authors: REDDY K. V. , KRAFT A. A. , HASIAK R. J. , MARION W. W. , HOTCHKISS D. K.
Published: August 2006

A study was made of the effect of spin chilling and later freezing on possible spread of salmonellae and other bacteria on commercially processed turkeys in a federally inspected plant. Sixty‐one turkeys were examined before and after spin chilling, after being “shell‐frozen” in brine, after blast freezing and after being held in a freezer storage room. After spin chilling, levels of all organisms tested were reduced, and no salmonellae were recovered. Coagulase positive staphylococci persisted on turkeys during processing and after freezing. As expected, freezing caused further decreases in bacterial populations, but the spin chilling operation itself was highly effective in reducing counts. No undue health hazard was observed from chilling procedures.
REMOVAL OF OLIGOSACCHARIDES FROM SOYBEAN WATER EXTRACTS BY ULTRAFILTRATION
Authors: OMOSAIYE O. , CHERYAN M. , MATTHEWS M. E.
Published: August 2006

The feasibility of using ultrafiltration (UF) for removal of oligosaccharides from aqueous extracts of soybeans was investigated. Soybeans were soaked, blanched, ground, prefiltered, and the resulting full‐fat extract processed in a hollow fiber UF unit. Initial permeate flux of 43‐60 L/m2/hr at 3.5% total solids decreased semi‐logarithmically to 13 L/m2/hr at 14% total solids. Low pH resulted in higher flux. Rates of removal of oligosaccharides closely followed theoretical behavior for a nonrejected solute during ultrafiltration and continuous diafiltration, and up to 96% could be removed by a two‐stage UF process. Final product assayed 60% protein, 35% fat and 0.6% oligosaccharides (dry basis).
OPTIMIZATION OF PROTEIN ISOLATE PRODUCTION FROM SOY FLOUR USING INDUSTRIAL MEMBRANE SYSTEMS
Authors: LAWHON J. T. , HENSLEY D. W. , MULSOW D. , MATTIL K. F.
Published: August 2006

A new approach to the production of protein isolates from oilseed flours with industrial ultrafiltration and reverse osmosis membranes previously demonstrated has been further optimized for use with soy flour. The effects on membrane performance of prefiltering the flour extract feed to different degrees and processing the feed at different pH levels were examined. A wide range of industrial membrane systems embodying several configurations was tested. Prefiltration of feed to less than 100μ proved to be unnecessary for most systems. Feed at pH 7.0 processed at high permeation rates and yielded products with NSI values in excess of 90.
DIETARY FIBER SOURCES FOR BAKED PRODUCTS: COMPARISON OF WHEAT BRANS AND OTHER CEREAL BRANS IN LAYER CAKES
Authors: SHAFER MELISSA A. M. , ZABIK MARY E.
Published: August 2006

Layer cakes were prepared with 30% of the flour substituted with two varieties each of hard red, soft red and soft white wheat bran, commercial wheat bran, corn bran, soy bran and oat bran. Source of the wheat bran had little effect on cake quality. White bran produced lighter colored cakes but taste panel scores were similar to those of red. Batter viscosity was higher for cakes with nonwheat brans but cakes were less tender and received lower total sensory scores. However, the cake with the corn bran had the highest volume. Cakes with corn and all types of wheat bran were acceptable; however, oat and soy bran substitution produced cakes with poor flavor.
ENZYMATIC SOLUBILIZATION OF LEAF PROTEIN CONCENTRATE IN MEMBRANE REACTORS
Authors: PAYNE R. EDWARD , HILL C. G. , AMUNDSON C. H.
Published: August 2006

The enzymatic solubilization of an insoluble alfalfa protein fraction was studied in a batch reactor and in a continuous flow semi‐batch membrane reactor. The “white” cytoplasmic protein fraction obtained by heat precipitation was solubilized using the proteolytic enzyme trypsin. Batch studies were carried out at pH 7.7 with a trypsin to substrate ratio of 2 x 10m‐3 (by weight). At 27, 37 and 47°C the hydrolysis reaction was found to be first‐order in substrate concentration. The activation energy was 23.25 kcal. At 47°C the conversion level was 97% after 4 hr. For the membrane reactor system, the effects of the variables pH, temperature, substrate concentration, and trypsin to substrate ratio were evaluated with the aid of factorial design methods. The optimum operating conditions for the membrane reactor studies were 47°C at pH 7.7 with a trypsin to substrate ratio of 4 x 10‐3 at a 0.5% solids concentration level. The hydrolysis process was enhanced if the reactor was operated in a washout mode prior to the addition of enzyme suggesting that soluble low molecular weight inhibitors were washed out of the reactor with the permeate. 55% of the total amount of insoluble starting material appeared as products in the permeate after 4 hr of operation under the conditions stated above.
FLAVOR AND STORAGE STABILITY OF EXPLOSION‐PUFFED POTATOES: AUTOXIDATION
Authors: KONSTANCE R. P. , SULLIVAN J. F. , TALLEY F. B. , CALHOUN M. J. , CRAIG J. C.
Published: August 2006

The principal cause of off‐flavor in explosion‐puffed, air‐packed potato dice at 23°C is autoxidation. A butylated hydroxyanisole/butylated hydroxytoluene system applied to the dice retarded autoxidation and samples were stored successfully for 12 months. The standard (nitrogen‐pack, 23°C) was not significantly different from samples stored at ‐18°C. A trained taste panel found significant deterioration in air‐packed samples, without antioxidant, after 3 months. Gas‐liquid chromatographic analysis of the headspace in all samples allowed the monitoring of n‐hexanal. Relative concentrations of this compound correlated highly with flavor degradation. Explosion‐puffed potato dice showed similar storage stability when packaged in oxygen scavenger pouches or in nitrogen. Pouches, however, showed susceptibility to pinhole leaks.
FLAVOR AND CHEMICAL EVALUATION OF POTATO CHIPS FRIED IN SUNFLOWER, COTTONSEED AND PALM OILS
Authors: ROBERTSON J. A. , MORRISON W. H. , YON B. G. L , SHAW R. L.
Published: August 2006

Oil from sunflowers grown in southern U.S. was compared with cottonseed and palm oils for frying potato chips. Chips fried in each oil were evaluated by chemical and sensory methods at 2‐wk intervals during 10 wk storage at 31°C. At each evaluation interval, sensory scores did not differ markedly among chips fried in the three oils. Flavor of chips from all oils decreased in quality during storage at the same rate and differed significantly between chips stored 0 and 10 wk. However, quality deterioration was not clearly defined as rancidity by the panel. In general, chemical and sensory analyses of the potato chips and of heated oils indicated no difference in the performance of the oils.
ESSENTIAL ELEMENTS IN APPLES AND CANNED APPLESAUCE
Authors: UPSHAW S. C. , LOPEZ A. , WILLIAMS H. L.
Published: August 2006

Atomic absorption spectrophotometry was used to analyze apples and canned applesauce for twelve essential elements. Neutron activation analysis was used to determine three other elements. The element content of raw apples was compared with that of canned applesauce, and that of early season apples was compared with late season apples. Processing caused essentially no change in the element content of apples. There was statistically significant (P 0.01) higher amount of chloride, iron, and sodium in the canned applesauce than in the apples, a higher amount of copper in the canned applesauce than in the apples from the late season, and a higher amount of phosphorus in the late season apples than in the early season apples. Apples and canned applesauce supply a small percentage of the six essential elements included for which RDA's have been established. The content of the other nine elements was lower than that in some other fruits.
ASCORBIC ACID AS AN ANTIOXIDANT IN FISH FLESH AND ITS DEGRADATION
Authors: DENG J. C. , WATSON M. , BATES R. P. , SCHROEDER E.
Published: August 2006

Various concentrations of ascorbic acid were mixed with light color, dark color and mixed (ground fillet) mullet flesh and stored at 2°C. Ascorbic acid degradation in dark or mixed flesh followed fist order kinetics. Zero order kinetics for ascorbic acid degradation was demonstrated in light color flesh. In light color flesh, ascorbic acid acted as an antioxidant with initial concentrations of 50 ppm and 500 ppm or higher over an 11‐day storage period but acted as a prooxidant at 100 ppm between 4 and 11 days storage. Ascorbic acid showed an antioxidant effect in dark color flesh with initial concentration at 1000 ppm or higher over 9 days storage, but acted as a prooxidant with initial concentration of 50, 100 and 500 ppm after 3, 3.5 and 9 days storage, respectively. The antioxidant to prooxidant shift was observed in the mixed flesh at an added ascorbic acid concentration of 2000 ppm stored for 5 days. A hypothesis to explain these observations is presented.
A RAPID REFLECTANCE PROCEDURE FOR FOLLOWING MYOGLOBIN OXIDATIVE OR REDUCTIVE CHANGES IN INTACT BEEF MUSCLE
Authors: EAGERMAN B. A. , CLYDESDALE F. M. , FRANCIS F. J.
Published: August 2006

A simple, rapid reflectance method for following oxidative or reductive changes in meat myoglobin is proposed. The procedure is to measure the reflectance at 632 nm and 614 nm and record the difference. This procedure has been found to be more sensitive to slight color changes in intact beef semimembranosus slices caused by myoglobin oxidation than members of a visual panel. However, it does not predict or measure the percentage of metmyoglobin present in the sample. The experiment described here utilized reflectance readings on beef slices at various time periods after the samples were freshly cut, as well as visual evaluation of the beef slices for redness and for color desirability. The main utility of this method would be as an indicator to monitor chemical or biochemical changes occurring in a single piece of meat which affect the forms of myoglobin present.
EFFECTS OF FROZEN STORAGE AND DRY‐CURING ON HAM TRIGLYCERIDE FATTY ACIDS
Authors: KINGSLEY GUY R. , GRAHAM PAUL P. , YOUNG R. W.
Published: August 2006

Hams from 12 hogs of similar background were used to study long chain fatty acid levels. One ham from each hog was randomly assigned to be frozen and held at ‐27.8° for 30 days prior to curing while the remaining ham from the pair was dry‐cured. Gas‐liquid chromatographic analysis showed that both unfrozen and frozen hams were significantly higher in stearic acid and significantly lower in palmitic acid after aging. Nonsignificant changes in other acids measured indicated that freezing did not affect fatty acid levels in the final product. Simulated dry‐curing and aging conditions for ham fat consisted of short time periods with elevated incubator temperatures. Freezing and curing treatments generally affected fatty acid levels in the simulated samples. The effect of nitrate was significant (P < 0.05) yielding lower concentrations of palmitic and linoleic acids after aging.
DIFFERENCE IN Z‐LINE REMOVAL BETWEEN NORMAL AND PSE PORCINE MYOFIBRILS
Authors: KANG C. G. , MUGURUMA M. , FUKAZAWA T. , ITO T.
Published: August 2006

Z‐line removal from isolated myofibrils of normal and PSE porcine muscles by a Ca2+‐activated protease (CAF) and trypsin was investigated. Z‐line substances were also extracted from normal and PSE myofibrils with sodium desoxycholate. Z‐line removal by CAF or trypsin digestion which accompanies fragmentation and release of soluble materials from myofibrils was much less for PSE myofibril than for normal. During the digestion reaction with CAF, α‐actinin and troponin‐T were specifically degradated. α‐actinin was also extracted from myofibrils with sodium desoxycholate. The interrelationship between the extractability of α‐actinin with sodium desoxycholate and the difficulty of fragmentation of PSE myofibrils is discussed.
NONSPECIFIC STAINING OF A Lactobacillus BY Salmonella FLUORESCENT ANTIBODIES
Authors: THARRINGTON G. , ASHTON D.H. , HATFIELD J.R. , FRY F.H.
Published: August 2006

Salmonella fluorescent antibody (FA) positives but cultrual negatives were encountered in pasta samples. Salmonella FA positives were caused by an organism identified as a Lactobacillus plantarum designated strain CT. Brilliant green incorgorated into lactose broth eliminated the false positives. The organism reacted to +3 to +4 with three commercially prepared FA Salmonella poly antisera and with staphylococcal, streptococcal and Pseudomonas FA antisera. The organism also aggulinated in response to a variety of non‐FA Salmonella polyvalent antisera (poly A‐1, poly D, poly C). L. plantarum/GT absorption of FA Salmonella poly antiserum resulted in reduction of the false positive reaction from +4 to +1. L. plantarum/GT absorption of FA staphylococcal and FA streptococcal antisera resulted in reduction (+4 to +1) in false positive reaction. Fluorescein isothiocyonate (FITC) conjugated normal rabbit immunogloublin G (IgG) strained L. plantarum/GT and Staphyplococcus aureus+4, but Salmonella thompson was not stained. FITC alone produced no false positive staining of the three test organisms. These findings strongly suggest that the FA false positive reaction of L plantarum/GT results not from the organism possessing homologous antigens with Salmonella, but is a consequence of L. plantarum/GT cell surface possessing affinity for the nonantigenic region of the IgG molecule in FA antisera. The data suggest the reaction is analogous to the nonspecific affinity between S. aureus cell wall protein A and the nonantigenic Fc portion of the IgG molecule.
DISTRIBUTION OF BEAN AND WHEAT INOSITOL PHOSPHATE ESTERS DURING AUTOLYSIS AND GERMINATION
Authors: FERREL ROBERT E.
Published: August 2006

Ion‐exchange chromatography was used to follow changes in inositol phosphate esters of California small white beans and hard red winter wheat during autolysis and germination. Untreated bean extracts contained appreciable quantities of lower phosphate esters, while wheat extracts contained only inositol hexaphosphate (IHP). Autolysis in beans at both 35 and 55°C was slow (30% of IHP still present after 48 hr). Over 80% of wheat IHP was hydrolyzed in 4 hr at both temperatures. During autolysis bean extracts contained appreciable quantities of lower phosphate esters while wheat chromatograms showed trace amounts. Germination of the seeds for 2, 4 and 7 days produced similar patterns of change in the phosphate esters as in autolysis. The use of wheat phytase to rapidly reduce phytic acid in bean preparations is presented.
HYDROLYSIS OF LACTOSE IN ACID WHEY USING β‐GALACTOSIDASE ADSORBED TO A PHENOL FORMALDEHYDE RESIN
Authors: OKOS MARTIN R. , GRULKE ERIC A. , SYVERSON ALDRICH
Published: August 2006

The feasibility of using immobilized enzymes for the commercial hydrolysis of lactose in acid whey was investigated. The areas of enzyme kinetics, enzyme adsorption, mass transfer, reactor design and economics were considered. All reaction studies were carried out at 40°C, pH 4. Adsorption of β‐galactosidase into a porous phenol formaldehyde resin (Duolite ES‐762) followed an S‐shaped isotherm at low concentrations and adsorption increased with temperature at 0, 24 and 26°C. Up to 0.6g of Wallerstein enzyme preparation (4043 activity units) were adsorbed to 1g of dry resin. Adsorption had little effect on enzyme activity. An integral reactor of immobilized β‐galactosidase retained nearly full activity for over 120 days of continual hydrolysis of lactose in acid whey and pure lactose solutions. Throughout the long term study, mold was effectively inhibited by the use of 0.1% w/v of potassium sorbate and CO2. Based on 120‐day catalyst life and the integral reactor data for Duolite ES‐762 loaded with 0.23g enzyme/g dry resin, the catalyst cost for the hydrolysis of 1 lb of lactose is 1.65 cents at 40% conversion using 50 mesh resin.
FREE AMINO ACID AND RHEOLOGICAL MEASUREMENTS ON HYDROLYZED LACTOSE CHEDDAR CHEESE DURING RIPENING
Authors: WEAVER J. C. , KROGER MANFRED , THOMPSON M. P.
Published: August 2006

Three lots each of conventional Cheddar and hydrolyzed lactose Cheddar cheese (HLCC) were analyzed for free ammo acid content and examined for texture properties at 28day intervals during an eight‐month ripening period. The average increases in total free amino acids in the control and the HLCC were from 500 μg/g in each cheese to 9,967 μg/g and 14,564 μg/g, respectively. Aspartic acid, proline and histidine were the only amino acids not significantly different between the two cheeses. Arginine, glycine, alanine, methionine and isoleucine increased slowly during ripening and accounted for 12% of the total free amino acids. Valine, tyrosine, phenylalanine, glutamic acid, leucine and lysine showed greater increases and accounted for about 80% of the total amount of free amino acids at all stages of ripening. Leucine increased the most, from 23.2 μg/g to 1959.5 μg/g in the control cheese and from 68.2 μg/g to 2875.9 μg/g in the HLCC. Arginine and methionine were the only two amino acids whose mole percentages did not significantly differ between the control and the HLCC. The mole percentages of aspartic acid, tyrosine, histidine, alanine, proline, lysine and glutamic acid decreased during the study in both the control and the HLCC. The mole percentage of leucine increased the most, from 5 to 15% in the control cheese and from 12% to 25% in the HLCC. The texture measurements for toughness, mechanical hysteresis, and modulus of elasticity showed significant (α0.05) treatment effects, but the changes during ripening were not significant. The toughness of the HLCC after eight months was 69% higher than in the control. Stiffness (modulus of elasticity) was 54% less and the damping capacity (mechanical hysteresis) was 93% more in the HLCC cheese than in the control. The differences in the texture measurements (toughness, mechanical hysteresis, and modulus of elasticity) on the controls and HLCC were greatest after 3 or 4 months and remained relatively constant thereafter. Therefore, proteolysis is related to texture and quality of cheese and accelerated ripening does seem to enhance desirable body and texture characteristics.
MICROSTRUCTURE AND MECHANICAL PROPERTIES OF SINGLE CELL PROTEIN CURD
Authors: TSINTSADZE TENGIZ D. , LEE CHERL‐HO , RHA CHOKYUN
Published: August 2006

The microstructure and the physical and mechanical properties of yeast protein curds were investigated by using the scanning electron microscope and the Instron Universal Testing Machine, Model 1122. Heat treatment of the protein dispersion prior to precipitation did not remarkably influence the structure and water‐holding capacity of the curds. Yeast protein curd precipitated with calcium had a micro‐network structure which was not apparent in the isoelectric point precipitated curd. The calcium precipitated curd had a low value of hardness, high water‐holding capacity, low value of adhesiveness and high cohesiveness compared to the isoelectric precipitated curd. The calcium precipitated curd also showed a strong structural potential which was revealed upon freezing. The freeze‐thawing of the curd in general increased hardness and springiness but decreased the adhesiveness and cohesiveness. The physical, structural and mechanical properties of yeast protein curds were compared with those of soybean protein curds studied previously.
NONGELLING SOY PROTEIN HYDROLYSATE FOR USE IN CONCENTRATED FLUID COMPLEX FOODS
Authors: RHAM O. de , KRUSEMAN J. , HIDALGO J.
Published: August 2006

Use of soy protein in a complex fluid food model containing carbohydrate, fat, minerals and 8‐10% protein was investigated. Soy protein at this concentration yielded a product that gelified upon heating. Gelation was inhibited if the protein was previously hydrolyzed utilizing food grade proteases. Removal of the high‐molecular weight fraction of the hydrolysate by precipitation with calcium further helped to decrease viscosity. Bitterness was reduced without affecting viscosity, through elimination of small peptides and free amino acids by ultrafiltration. Stable and long shelf‐life samples of the model could be manufactured if the proteolytic process was carefully controlled in order to avoid losing the stabilization of the emulsion by the soy protein. Nutritional value of the hydrolysate was higher than that of the isolate used.