bluuebunny/crossref_metadata_2025 huggingface dataset:
INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMS
Authors: KRAUSE R. J. , OCKERMAN H. W. , KROL B. , MOERMAN P. C. , PLIMPTON R. F.
Published: August 2006

Forty‐four boneless, cured hams were assigned to treatment groups to study the effect of tumbling, tumbling time (18 hr intermittent, 9.5 hr intermittent, 3 hr continuous), tumbling temperature (5°C and 15°C), sodium tripolyphosphate (TPP) pickle level (0 and 3.3%), and trim (lean, regular, and fat) on the quality and yield of canned hams. Tumbling significantly improved ham external appearance, color, slicability, taste and aroma, and yield. Three‐hour continuous tumbling resulted in less improvement in product quality and yield than did the 18‐hr intermittent tumbling. Significant improvements in external appearance, color, sliceability, taste and aroma, and yield resulted from TPP treatments. Hams trimmed to 3 mm fat cover or less before tumbling had significantly better sliceability and yield.
EFFECTS OF ULTRASONIC TREATMENT ON BINDING STRENGTH IN CURED HAM ROLLS
Authors: REYNOLDS J. B. , ANDERSON D. B. , SCHMIDT G. R. , THENO D. M. , SIEGEL D. G.
Published: August 2006

The purpose of the study was to determine the effects of ultrasonic treatment on muscle microstructure, breaking strength, cook yield, and protein extractability of ground cured ham rolls. A miniaturized system was designed which subjected ground ham to slow mixing and ultrasonic treatment. The samples were mixed for various times up to 2 hr, then stuffed into stoppered glass tubes for cooking in 80°C water bath. Controls were treated similarly, but without ultrasonic treatment. Results showed that ultrasound caused changes in muscle microstructure, increased breaking strength as measured in g/cm2 on an Instron Universal Testing Machine, decreased cooking loss and increased the extractability of salt‐soluble protein. Ultrasound had no effect on the extractability of water‐soluble protein.
INFLUENCE OF SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORK
Authors: OCKERMAN H. W. , PLIMPTON R. F. , CAHILL V. R. , PARRETT N. A.
Published: August 2006

Tumbling for 30 min produced pork tissue which was soft and pliable with a creamy, tacky, exudate on the surface. After canning and cooking the tumbled cured product was more cohesive, slightly lighter in color and yielded a slightly reduced shear score. An increase in cohesiveness values was found for products treated with salt and tripolyphosphate and a significant interaction was also observed. Tumbling for 30 min was not sufficiently long to increase yield, texture or sensory characteristics.
ESSENTIAL ELEMENTS IN FRESH AND IN FROZEN SPINACH AND COLLARDS
Authors: FUNG A. C. , LOPEZ ANTHONY , COOLER F. W.
Published: August 2006

The content of 14 essential elements was determined in raw and frozen spinach, and in raw and frozen collards. Atomic absorption spectroscopy (AAS) was used for all the elements except Cl. The effect of commercial freezing on the contents of these mineral elements was also studied. All the elements tested were detected in raw and frozen samples of both vegetables, with the exception of chromium, cobalt and molybdenum which were at levels below the sensitivity limits of the AAS instrument. Statistical analysis of the data showed that commercial freezing caused significant losses of eight elements in spinach and of ten elements in collards at either the 1% or the 5% level of significance. The retention of chloride, copper, magnesium, manganese, nickel, phosphorus and zinc in frozen spinach and frozen collards ranged from 82–97%. The retention of iron, potassium and sodium in frözen spinach was 73%, 74% and 71% respectively. In frozen collards, the retention was 74%, 86% and 73% respectively. Calcium content was higher in the frozen than in the raw samples of both vegetables. The increase was probably caused by absorption of calcium by the raw vegetables from the blanching and cooling waters.
INFLUENCE OF CELLULAR MEMBRANE PERMEABILITY ON DRYING BEHAVIOR
Authors: ROTSTEIN E. , CORNISH A. R. H.
Published: August 2006

The basic transport equations and alternative cellular membrane permeability definitions are reviewed. An analysis of data on osmotic and diffusional permeability and a discussion of boundary layer resistances allows a representative water permeability value to be chosen. The rate of drying for a cellular membrane water permeability controlled drying experiment is then predicted for two extreme cases of convective contribution to the diffusional rate. Experimental results indicate that in the case of apples the drying phenomenon is not controlled by the cellular permeability.
EXPANDED STATISTICAL TABLES FOR ESTIMATING SIGNIFICANCE IN PAIRED—PREFERENCE, PAIRED–DIFFERENCE, DUO–TRIO AND TRIANGLE TESTS
Authors: ROESSLER E. B. , PANGBORN R. M. , SIDEL J. L. , STONE H.
Published: August 2006

Two sets of expanded tables have been compiled for use in determining significance in paired‐difference and triangle tests (one‐tailed) and in paired‐preference tests (two‐tailed). One set of tables lists the number of correct responses (or agreeing judgments) for trials ranging from 7–100, at p < 0.05, 0.04, 0.03, 0.02, 0.01, 0.005 and 0.001. These tables are convenient for a quick estimate of significance of laboratory sensory data as well as consumer responses. The second set of tables gives the probabilities of obtaining a given number of correct (or agreeing) judgments in trials ranging from 5–50. These probability tables provide a more precise estimate of significance, which may be needed in more critical research or in making decisions of considerable importance. Some examples are given, with guidelines for the proper use of these tables and the interpretation of significance based upon them.
SAFFLOWER PROTEIN ISOLATES: INFLUENCE OF RECOVERY CONDITIONS UPON COMPOSITION, YIELD AND PROTEIN QUALITY
Authors: BETSCHART A. A. , SAUNDERS R. M.
Published: August 2006

Safflower protein isolates (SPI) containing from 86.7–95.6% protein (N × 5.3) were prepared by extracting safflower meal at pH 8, 9 or 10 with NaOH and precipitating the protein with HCl at pH 5 (the iso‐electric point) or 6. Within the various conditions used, N extraction was 64–77% with N recovered in the SPI ranging between 53 and 64%. Yield, as % weight or % N, increased with more alkaline extraction, whereas SPI with higher protein values resulted from lower extraction pH and precipitation at pH 6. Within any extraction pH, % N recovered was not significantly influenced by precipitation pH. Lysine was the first limiting amino acid in both safflower meal and SPI. True N digestibility of SPI was 96–97%, with that of the meal ranging from 78–85%. PER of safflower meal was not adversely affected by processing temperatures of up to 110°C, and, when combined with soy flour (1:1, w/w), PER was equivalent to that of soy protein alone. PER of SPI (1.05–1.28) was increased to 2.1–2.2 by supplementation with L‐lysine or when combined with a digestible protein with a complementary amino acid composition, such as rice bran protein concentrate.
ISOLATION AND CHARACTERIZATION OF CATALASE FROM PAPAYA
Authors: CHAN HARVEY T. , TAM STEVEN Y. T. , KOIDE ROBIN T.
Published: August 2006

A catalase (I.U.B.1.11.1.6) in papaya was extracted, purified and characterized. The enzyme had a pH optimum of 6.1 and was stable when refrigerated or frozen. The enzyme was inactivated by acidification to pH 3.5. Heat inactivation of papaya catalase was biphasic at 55°C and 60°C, and monophasic at 65°C. Kinetics of both phases were first order. The activation energies for the thermal inactivation of the two phases were 85.9 Kcal/mole and 97.0 Kcal/mole. The apparent molecular weight of the enzyme as determined by gel filtration was 160,000. The unsuitability of papaya catalase as a biochemical indicator for heat inactivation is discussed.
THIAMINE CONTENT AND PALATABILITY OF QUICK BREADS MADE WITH SOY‐EGG FLOURS
Authors: HOWARTER KAY B. , KLEIN BARBARA P.
Published: August 2006

Full fat soy (S), 85% full fat soy and 15% egg (85S) and 75% full fat soy and 25% egg (75S) flours were prepared and substituted for 10,20 and 30% of the wheat flour in a chemically leavened quick bread. Thiamine content of the breads was significantly different from the control and was affected by the level of substitution. Sensory evaluation of the quick breads indicated that acceptable products could be made with up to 30% substitution of S, 85S and 75S flours although scores decreased with increasing levels of the soy flours.
EVALUATION OF THE EFFECTS OF CELLULOSE ON FECAL AND INTESTINAL CHARACTERISTICS OF MICE
Authors: ARAUJO PAUL E.
Published: August 2006

Currently food products are being developed to which purified plant fiber is added. Few investigations have attempted to correlate the effects of added fiber with changes in other dietary components. Purified cellulose powder (10%) was added to the artificial diets based upon corn starch or sucrose (60%). Daily fecal output showed the expected increase with a fibrous diet. Transit times decreased in the fiber‐fed mice with the sucrose based diet having the most rapid rate of traverse. Measurement of the moisture content of the feces revealed no correlation with diet. Greater force was required to deform fibrous fecal pellets. The intestines of mice fed fiber or sucrose containing diets tended to have a lower force for a given level of strain.
LIPID OXIDATION IN MECHANICALLY DEBONED RED MEAT
Authors: KUNSMAN J. E. , FIELD R. A. , KAZANTZIS D.
Published: August 2006

Mechanically deboned meat (MDM) from flat bones and neck bones of cattle was tested against ground beef for differences in rate of lipid oxidation. To measure the oxidative changes in MDM and ground beef, the fatty acid disappearance from the polar and nonpolar lipids and the production of monocarbonyls during storage were monitored. The meat was tested under two separate temperatures; 2‐3°C and analyzed at intervals on days 0, 2, 4, 6, 9 and 13; ‐35°C and analyzed at intervals on days 0, 30 and 90. Two additional flat bone samples were stored (aged) for 5‐6 days and then deboned and analyzed. Differences in the slopes of regression lines for oxidation of each polyunsaturated fatty acid showed no major differences between the disappearance of the fatty acids in MDM when compared to ground beef. Little change occurred in the polar and nonpolar fatty acids during storage at 2‐3°C or at ‐35°C. Monocarbonyls were a better indicator of oxidation rate. than total carbonyls. Increases in monocarbonyls during storage reached a peak on the sixth day of storage at 2‐ 3° C and then declined. No significant differences were found in monocarbonyl content of MDM when compared to monocarbonyl content of ground beef. Polyunsaturated fatty acid/hemoprotein molar ratios of all samples analyzed were in the area where hemoproteins act as antioxidants. Overall, lipids in MDM from beef bones (aged or fresh) oxidized at about the same rate as lipids in ground beef.
LIPID‐SOLUBLE CARBONYL COMPONENTS OF OVINE ADIPOSE TISSUE
Authors: CAPORASO F. , SINK J. D.
Published: August 2006

Three Suffolk (Ovis aries) castrate male animals (wethers) were used in this study. Following exsanguination, chilling and primal/subprimal processing, samples were taken from the subcutaneous adipose tissue (Punniculus adiposus) covering the thoraco‐lumbar area, and randomly allotted to three low temperature (‐29°C) storage treatments (0, 5 and 10 months). During the analyses, each sample was further separated and subjected to three heat/preparation treatments: cooked (163°C) tissue (CT), cooked (163°C) fat (CF), melted (50°C) fat (MF). Carbonyl analyses of each sample were conducted on hexane extracts passed over Celite impregnated with 2,4‐DNPH to convert the carbonyls to their 2,4‐DNPH derivatives. The monocarbonyl derivatives were eluted from the total carbonyls and were further fractionated into classes. The results indicated that after 5 months of storage the amount of total carbonyls was reduced by 52%, and after 10 months the amount present was only 21%. However, most of the monocarbonyls were present in greater amounts at 5 months than initially or after storage for 10 months. Generally, cooking was observed to increase the amount of all carbonyls present. In fact, alk‐2,4‐dienals were only detected in the cooked samples. Of the monocarbonyls usually detected in the various samples, the alk‐2‐ones and alkanals were the predominant classes.
AMMONIA‐PRODUCING ENZYMES IN WHITE SHRIMP TAILS
Authors: YEH CHIA‐PING S. , II RANZELL NICKELSON , FINNE GUNNAR
Published: August 2006

Of a number of potential ammonia‐producing enzymes tested, only adenosine deaminase and AMP deaminase could be detected in significant levels in white shrimp tails. In addition to these two enzymes, arginase was also shown to be present and formation of ammonia from arginine can thus potentially take place through urea and bacterial urease. At every temperature tested, enzymatic ammonia production from shrimp tissue during initial postmortem storage accounted for more than half of total ammonia production. Optimum temperature for the enzymatic ammonia formation was shown to be 37° C, while the pH profile showed two distinct peaks: one near 6.0 and the other around 8.4. The results of this study show the important part native shrimp tissue enzymes play during spoilage of iced shrimp.
ISOLATION AND CHARACTERIZATION OF POLYPHENOLIC COMPOUNDS IN CRANBERRIES
Authors: WANG P. L. , DU C. T. , FRANCIS F. J.
Published: August 2006

Methanolic extracts of cranberries were evaporated and reextracted with ethyl acetate. Residues from the dried ethyl acetate extract were isolated by thin‐layer, column, and paper chromatography. A large diffuse area indicated the presence of high molecular weight polymeric polyphenols. In addition, seven discrete spots were identified as: (a) catechin; (b) epicatechin; (c) a dimeric epicatechin with a C4‐C8 linkage; (d) an unknown polymer which degraded on acid hydrolysis to three compounds, of which one was cyanidin; (e) an unknown polymer which degraded to at least four compounds of which one was cyanidin and one was the compound described above as (d). Compounds (f) and (g) were present in very small amounts. These compounds may contribute to the astringency of cranberries.
MINOR FATTY ACIDS FROM PECAN KERNEL LIPIDS
Authors: SENTER S.D. , HORVAT R.J.
Published: August 2006

Twenty‐three fatty acids have been identified in the oils from pecan (Carya illinoensis Wang) kernels. In addition to confirming the 10 previously reported, 13 newly identified acids were found in 2 years’ sampling of four varieties of pecans. Newly identified acids are: decanoic, dodecanoic, dodecenoic, tetradecanoic, tetradecenoic, tetra‐decadienoic, pentadecanoic, pentadecenoic, pentadecadienoic, hexa‐decadienoic, heptadecadienoic, eicosenoic, and heneicosanoic acids. All but one were present in all oil samples in quantities of less than 0.1%; tetradecanoic acid averaged ca 1.2%.
PATULIN PRODUCTION DURING STORAGE OF BLACKCURRANT, BLUEBERRY AND STRAWBERRY JAMS INOCULATED WITH Penicillium expansum MOULD
Authors: LINDROTH S. , NISKANEN A. , PENSALA O.
Published: August 2006

The effects of storage temperature, water activity (aw) and a CO2, rich atmosphere on patulin production by Penicillium expansum in blackcurrant, blueberry and strawberry jams were studied over a storage period of 6 months. Reduction of storage temperature from 22 to 4°C resulted in decreases both in hyphal growth and patulin production. An atmosphere containing 10% CO2 had the effect of reducing patulin synthesis but did not significantly affect fungal growth. When the water activity of stored jam was reduced by the addition of 20 and 44% sugar, toxin production in the jams was reduced to a level of 1/10‐1/1250 of the maximum occurring in unsweetened jams, despite the fact that the addition of sugar stimulated hyphal growth. Maximum concentrations of patulin were usually observed after 1‐2 months of storage, after which the toxin level fell significantly.
CO2 EMISSION FROM AN ORANGE JUICE POWDER: INDICATION OF AN OXIDATIVE ORIGIN
Authors: PAPANICOLAOU D. , SAUVAGEOT F. , SIMATOS D.
Published: August 2006

To gain knowledge of the circumstances associated with the release of CO2 and better understand the mechanisms of deterioration of orange juice quality, the quantity of CO2 emitted by freeze‐dried orange juice powder was measured. At the same time, quality attributes (flavor, color, ascorbic acid) were evaluated as a function of time, temperature, water content and oxygen content of the atmosphere. Results of these experiments are reported.
ANALYSIS OF INCOMPLETE BLOCK. DESIGNS WITH REFERENCE SAMPLES IN EVERY BLOCK
Authors: GACULA M.C.
Published: August 2006

Sensory scores are relative and their magnitudes are highly dependent on the test samples being compared. In order to anchor the scores, the test samples are evaluated with reference to a control or standard. In this paper, balanced incomplete block and complete‐incomplete block designs modified by the incorporation of a reference sample in every block are reviewed in view of their potential use in sensory evaluation. Examples of the design and the statistical analysis are provided.
SOME EFFECTS OF DIFFERENT PHOSPHATE COMPOU NDS ON IRON AND CALCIUM ABSORPTION
Authors: MAHONEY ARTHUR W. , HENDRICKS DELOY G.
Published: August 2006

Different phosphates commonly used in food processing have been evaluated for their effects on iron and calcium absorption. In growing rats, addition of phosphates to diets caused decreased iron absorption, decreased hemoglobin concentrations and depressed liver iron values in both the control and achlorhydric animals. Liver iron values were somewhat depressed in the mature rats which was slightly more severe in the achlorhydric animals. Sodium pyrophosphate and sodium tripolyphosphate impaired iron metabolism more severely than dibasic sodium phosphate and sodium metaphosphate in both age groups; this effect tended to be greater in the achlorhydric animals. In the growing rats, addition of phosphates to the diets decreased calcium absorption and femur calcium content, the severity of which was greater in the achlorhydric animals. Sodium tripolyphosphate caused consistent decreases in bone calcium content. The phosphate effects were definitely more severe in the achlorhydric growing rats and tended to be more severe in the achlorhydric mature rats. The data presented indicate that the various phosphates have different effects on calcium and iron metabolism and that these effects are magnified by achlorhydria.
HYDROPHOBIC CHROMATOGRAPHY: DEBITTERING PROTEIN HYDROLYSATES
Authors: ROLAND J.F. , MATTIS D.L. , KIANG S. , ALM W. L.
Published: August 2006

A process for debittering casein and soy protein hydrolysates based on the application of hydrophobic chromatography to peptide solutions is described. During chromatography, binding forces occurring between the structurally similar phenolic resin and peptide amino acid residues containing aromatic/heterocyclic side chains delay the emergence of these bitter components and permits the selective preparation of a non‐bitter peptide hydrolysate. Characterization of the nonbitter and bitter peptide fractions, based on amino acid content is reported. Applications involving the use of the nonbitter peptide fractions as a protein supplement to foods and beverages are evaluated.
DETERMINING THE OPTIMAL RANGES OF FACTORS AFFECTING THE SENSORY ACCEPTABILITY OF A MINCED MULLET SAUSAGE
Authors: DALEY L.H. , DENG J.C.
Published: August 2006

Four factors (liquid smoke flavoring, textured soy flour, sodium tri‐polyphosphate, and water) were studied to establish approximate ranges for maximum acceptability of a minced mullet product. The optimum level of liquid smoke flavoring was found at 0.5% and the optimum level of sodium tripolyphosphate was 0.3%. The optimum range for soy was approximately 15% while the best water levels occurred between 10 and 15%. An acceptable product could be produced providing the extreme ranges of each factor were avoided.
EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUE
Authors: CASSIDY R.O. , OCKERMAN H.W. , KROL B. , VAN ROON P.S. , PLIMPTON R.F. , CAHILL V.R.
Published: August 2006

Six groups of hams were cured, tumbled, canned and cooked. Duplicate histological samples were removed from both the surface and deep muscles of fresh, cured and cooked hams, prepared and stained both with haematoxylin and trichrome staining solutions. Results indicated that tumbling significantly (P < 0.01) increased cell membrane disruption, and phosphate level had a significant (P < 0.01) quadratic effect on decreasing clarity of striation patterns. On a tumbling time constant basis, intermittent tumbling resulted in more alterations in cell structure than did continuous tumbling. Tumbling also had a significant (P < 0.01) effect on disorganizing nuclei as well as a significant (P < 0.05) effect on decreasing clarity of striation patterns of deep muscle samples.
IMPLICATIONS OF THE RICE KERNEL STRUCTURE IN STORAGE, MARKETING, AND PROCESSING: A REVIEW
Authors: BECHTEL D.B. , POMERANZ Y.
Published: August 2006

In rice, resistance to insect infestation is related to the silica‐rich husk tissues (palea and lemma) that are held together by two hook‐like structures. The structure and composition of the pericarp, seed coat, nucellus, and the seed coat and nucellar cuticles govern, in part, entry of water into the kernel, resistance to mold damage, and resilience during gram handling and transportation. Ease of disruption of aleurone cells, and accompanying fusion of lipid bodies, may be responsible for rancidity in undermilled rice. Uneven distribution of protein in the subaleurone and central starchy endosperm governs the nutritive value of milled rice and makes possible preparation of protein‐rich flours. Separation of the germ during rice milling is related to the structure of a fibrous zone separating the scutellar epithelium from the starchy endosperm. Modifications of the scutellum and aleurone layers during parboiling affect milling of rice.
PROTEIN QUALITY OF A WHOLE CORN/WHOLE SOYBEAN MIXTURE PROCESSED BY A SIMPLE EXTRUSION COOKER
Authors: BRESSANI R. , BRAHAM J. E. , ELÍAS L. G. , CUEVAS R. , MOLINA M. R.
Published: August 2006

The present study was undertaken to determine the effects of extrusion with a Brady Extruder, on a 70:30 corn:soybean blend prepared with whole corn grain ground to a fine, intermediate and coarse particle size, and pre‐treated with water and heat prior to extrusion. The results indicated that it is preferable to use the flour with intermediate or coarse particle size, and that the addition of water up to 17% and the application of heat prior to extrusion yields a product of greater specific volume, high‐water retention and lower trypsin inhibitor activity. Some improvement was also observed on the protein quality of the product. The simple extruder may be useful equipment for community or small cooperative agro‐industries.
EVALUATION OF CHEESE TEXTURE
Authors: LEE CHERL‐HO , IMOTO ELAINE M. , RHA CHOKYUN
Published: August 2006

The textural characteristics of cheese were surveyed for consumer preference and sensory perception. The important textural characteristics of cheese—hardness, chewiness, springiness and adhesiveness‐were evaluated by a panel. The mechanical properties of cheese were measured with an Instron Universal Testing Machine. In making the Instron measurements, the effects of the conditions (i.e. rate of compression, rate of loading and cheese temperature) on the mechanical properties of cheese were determined. The melting property of cheese was determined by viscosity changes upon heating using a Brookfield Viscometer, Model RVT with T‐F bar. The correlations between sensory evaluation and the mechanical properties of cheese were resolved. The panel concluded that the important textural characteristics of cheese were hardness, springiness and adhesiveness. The hardness evaluated by the panel was related to the Instron determinations of the compression force, work ratio, adhesive force, force at the inflection point and viscometer determination of the melting property. The sensory assessment of springiness correlated with elastic recovery and force at the inflection point. The sensory adhesiveness rating was related to the adhesive force but inversely related to force at the inflection point.
USE OF PACIFIC HAKE (Merluccius productus) IN A FRANKFURTER FORMULATION
Authors: PARK E. Y. , BREKKE C. J. , BRANEN A. L.
Published: August 2006

Studies were conducted to determine the feasibility of using minced flesh of Pacific hake (Merluccius productus) as a partial replacement of red meat in a frankfurter formulation. Frankfurters were evaluated by a sensory panel and by physical and chemical methods. Changes in parameters were monitored over 8 wk of storage at 2°C. Increased percentages of hake in the formulation resulted in decreased ratings for all sensory parameters. No significant differences in ratings for odor, flavor, or appearance and color were found for 0% vs 10% hake frankfurters. Frankfurters containing 10% hake were rated significantly lower in texture, juiciness, and color and appearance, but inconsistant results were observed on a weekly basis. Thiobarbituric acid numbers increased during storage, and shear values decreased as the percentage of hake in frankfurters was increased. Microbial analyses showed low counts for all formulations, and little or no growth occurred during storage.
INFLUENCE OF GROWTH REGULATORS ON THE QUALITY OF FRESH AND PROCESSED ‘BING’ CHERRIES
Authors: DRAKE S. R. , PROEBSTING E. L. , NELSON J. W.
Published: August 2006

Gibberellic acid increased ascorbic acid content of fresh cherries and increased size and weight of both fresh and processed cherries. Daminozide and ethephon reduced size and weight of fresh and processed cherries. Daminozide significantly increased drained weight losses in the canned product. Reflectance red, anthocyanins and absorbance of the processed syrup were increased by daminozide. Gibberellic acid and ethephon tended to reduce or delay red color development. High correlations were obtained among red reflectance (fresh and canned cherries), anthocyanin content (fresh and canned), and absorbance of the syrup. Therefore, color of the processed product could be predicted from the red reflectance or anthocyanin content of the fresh cherries.
DEHYDRATION AND STORAGE STABILITY OF PAPAYA LEATHER
Authors: CHAN HARVEY T. , CAVALETTO CATHERINE G.
Published: August 2006

The effects of drying temperature (74°, 84° and 94°C), storage time (1, 2 and 3 months), storage temperature (18°, 24° and 38°C), and sulfur dioxide on the quality of papaya leather were investigated. Drying rate was decreased when high SO2, levels were used. The color of the leather depended on drying and storage temperature and the presence of SO2, which protected against darkening at high drying and high storage temperatures. However, residual SO2, levels declined at high storage temperature, thus decreasing protection. Sensory data for color, flavor and off‐flavor correlated significantly with the alcohol‐soluble color index.
ROLE OF CHICKEN BREAST MUSCLE PROTEINS IN MEAT EMULSION FORMATION: MYOSIN, ACTIN AND SYNTHETIC ACTOMYOSIN
Authors: GALLUZZO S. J. , REGENSTEIN J. M.
Published: August 2006

The chicken breast muscle proteins myosin, actin and synthetic acto‐myosin (SAM) were taken to 0.6M NaCl, 20 mM citrate‐phosphate buffer, pH 5.5–7.0, and were tested for emulsifying capacity (E.C.) and timed emulsification. The aqueous phase was separated by centrifugation and analyzed quantitatively by SDS gel electrophoresis. Emulsifying capacity values varied inversely with protein concentration and pH, with myosin ≅ SAM (+ ATP)> SAM (− ATP)> actin. However, oil phase volume differences were small, ranging from 86.5–88.7%. The proteins actin and myosin had quite different emulsion‐forming properties. Myosin was rapidly removed from solution, forming fine, thick emulsions. Actin was less readily removed from solution, and formed thin, coarse emulsions. When present as actomyosin, actin and myosin behaved like myosin alone. However, when this complex was dissociated by ATP (5 mM), actin and myosin behaved independently of each other. Actin remained in the aqueous phase while myosin was preferentially used in the emulsion.
MINIMIZATION OF FURTHER LIPID PEROXIDATION IN THE DISTILLATION 2‐THIOBARBITURIC ACID TEST OF FISH AND MEAT
Authors: RHEE KI SOON
Published: August 2006

The effect of adding propyl gallate (PG) and ethylenediaminetetraacetic acid (EDTA) in the distillation 2‐thiobarbituric acid (TBA) test of fish and meat samples was determined with the purpose of minimizing further oxidation of lipids during the test. Also determined was the effect of chilled blending on TBA values. The addition of PG and EDTA to the distillation mixture substantially lowered TBA values of catfish samples, while it did not show any significant effect on beef, pork, and chicken samples. Chilled blending also was effective for fish samples, although less effective than adding PG and EDTA in distillation; it did not have perceptible effect on meat samples. The addition of PG and EDTA in the blending process (the initial Step of the test) was most effective for both fish and meat samples. The differences in the results between fish and meat samples have been discussed in terms of general differences in fatty acid composition of fish and meat. Finally, the addition of PG and EDTA in the blending process is recommended in the distillation TBA test of fish and meat, particularly of fish, to minimize further lipid oxidation occurring during the test.
HISTAMINE—FORMING BACTERIA ISOLATED FROM SPOILED SKIPJACK TUNA AND JACK MACKEREL
Authors: OMURA Y. , PRICE R. J. , OLCOTT H. S.
Published: August 2006

Bacterial isolates from spoiled skipjack tuna and jack mackerel were examined for their ability to produce histamine in tuna infusion broth. Thirty‐one percent of the 470 isolates produced from 0.10 mg/ml to 4.0 mg/ml of histamine in broth. Forty‐four of these isolates were tentatively identified as: Proteus morganii (21); Hafnia alvei (13); Proteus species (3); Klebsiella species (1); and unknown (6). Histamine (0.05M) did not inhibit histidine decarboxylase activity, but repressed histidine decarboxylase formation with one strain of Proteus morganii in a synthetic medium.
STEROL CONTENT OF SEAFOOD AS A FUNCTION OF ANALYTICAL METHOD
Authors: KRITCHEVSKY DAVID , DeHOFF JANET L.
Published: August 2006

The sterol content of a variety of seafoods was determined by an acid‐ferric chloride method. Digitonides prepared from sterol obtained either after direct chloroform‐methanol extraction or after saponification followed by petroleum ether extraction were used. The yield of sterol from haddock and oyster was greater in saponified samples. To assay total sterol, steryl digitonides prepared from saponified samples were assayed using an anthrone reagent which is specific for the carbohydrate moiety of digitonin. Results of this assay were compared with those obtained by the acid‐ferric chloride method, whose chromogen is measured at the maximum wavelength for cholesterol and not all sterols give color maxima at this wavelength. Differences in sterol content obtained by the two methods may be attributed to the presence of sterols other than cholesterol. The use of anthrone reagent to assay seafood steryl digitonides may help to eliminate the variability in seafood sterol content reported in the literature.
METMYOGLOBIN REDUCTION IN BEEF SYSTEMS AS AFFECTED BY AEROBIC, ANAEROBIC AND CARBON MONOXIDE‐CONTAINING ENVIRONMENTS
Authors: LANIER T. C. , CARPENTER J. A. , TOLEDO R. T. , REAGAN J. O.
Published: August 2006

Metmyoglobin (Mb+) reduction was studied in ground beef, beef slurries and extracts held in air, nitrogen or CO‐air mixtures. Significant Mb+ reduction occurred in aerobic extracts but not in ground beef or slurries in the presence of ferricyanide. A nonenzymatic electron trans. fer was demonstrated in extracts under these conditions. At normal meat pH (5.6), carbon monoxide (CO) accelerated Mb+ reduction, even in the presence of air, with the rate of reduction dependent upon CO concentration. Neither the addition of catalase nor compounds that inhibit the electron transport chain markedly affected Mb+ reduction under a CO atmosphere while arsenate addition slightly accelerated the reaction. The use of ferricyanide as the pigment oxidant increased the Mb+ reduction rate in aerobic extracts and in all systems under CO, but was not necessary to observe reduction under CO. Possible mechanisms for the CO‐enhanced reduction of Mb+ are explored.
VOLATILE COMPONENTS AND PUNGENCY IN FRESH AND PROCESSED JALAPENO PEPPERS
Authors: HUFFMAN V. L. , SCHADLE E. R. , VILLALON B. , BURNS E. E.
Published: August 2006

The flavor of fresh jalapeno peppers was defined and quantified by means of combined gas chromatography‐mass spectrometry. The cultivar J100 was utilized. Jalapeno flavor was attributed to 2‐isobutyl‐3‐methoxypyrazine. The compound is distributed unevenly throughout the pepper pod. Values ranged from 0 in the seed to 88.33 ng/g in the outer wall on a dry weight basis. Thermal processing leads to an altered or cooked flavor. Capsaicin, the compound responsible for the heat, is also unevenly distributed in the pod. Gas chromatographic analysis of fresh pepper parts revealed values ranging from 0.21 mg/100g in the outer wall to 18.37 mg/100g in the pod cross walls. All portions of the pepper are perceived as hot after thermal processing. However, capsaitin remains concentrated in the cross wall region. Microscopic examination of the pepper tissue revealed no specialized structure housing either the flavor or heat components. These are considered to be normal metabolites of the fruit and found as an integral part of the plant cells.
EFFECTS OF SOAKING TIME AND COOKING CONDITIONS ON TEXTURE AND MICROSTRUCTURE OF COWPEAS (Vigna unguiculata)
Authors: SEFA‐DEDEH S. , STANLEY D. W. , VOISEY P. W.
Published: August 2006

A method has been developed to measure the texture of raw and soaked cowpeas (Vigna unguicuiata) using a wedge‐type blade mounted in an Instron testing machine to cut across the cotyledons. It was found that soaking raw cowpeas in water prior to cooking produced a softer bean and the decrease in hardness was proportional to the soaking time. Texture of cooked beans could be predicted from the texture of the corresponding soaked bean. The influence of cooking temperature and time on bean texture was studied using the shear‐compression cell of ‐ the Texture Test System and the Ottawa Texture Measuring System cell with a wire extrusion grid. It was found that the rate of cooking relative to texture followed first order kinetics. Scanning electron microscopy was used to study changes in microstructure during the cooking process. The major effect observed was a breakdown of the middle lamella; cell walls remained intact.
TOBACCO AS A POTENTIAL FOOD SOURCE AND SMOKE MATERIAL: SOLUBLE PROTEIN CONTENT, EXTRACTION, AND AMINO ACID COMPOSITION
Authors: KUNG S. D. , TSO T. C.
Published: August 2006

Fraction 1 and unfractionated leaf proteins have been prepared from tobacco. Their amino acid compositions are very similar and have a high nutritional value. Removal of proteins from tobacco leaves before the curing process would result in a safer smoking product. Therefore, tobacco plants could be used for a rich food source and safer smoke material.
ACCELERATED METHOD FOR DETERMINING THE KINETIC MODEL OF ASCORBIC ACID LOSS DURING DEHYDRATION
Authors: SAGUY I. , MIZRAHI S. , VILLOTA R. , KAREL M.
Published: August 2006

An accelerated method for determining the kinetic model which describes the loss of ascorbic acid during air drying was developed. The method is based on tests conducted under dynamic conditions, i.e. ascorbic acid loss is studied in the course of the dehydration process during which temperature and moisture content are changing continuously. The results are used to determine the form of the kinetic model and the kinetic parameters relating rate of loss to moisture content, temperature, and reactant concentration. The method successfully predicted the kinetic model describing the loss of ascorbic acid in a simulated air drying process. This approach may eliminate the necessity for time‐consuming experiments conducted at each of several combinations of temperature and moisture content and may be applicable to other deteriorative reactions.
FACTORS AFFECTING OXYGEN UPTAKE IN MODEL SYSTEMS USED FOR INVESTIGATING LIPID PEROXIDATION IN MEAT
Authors: RHEE KI SOON
Published: August 2006

Measurements of linoleate oxidation catalyzed by nonheme iron or metmyoglobin (MetMb) have been frequently used as a model systems approach to investigate the mechanism of lipid peroxidation in meat. The objective of this study was to determine systematically the effects of Tween 20 (a nonionic surfactant), phosphate (a buffer component), MetMb (a heme iron catalyst), and Fe2+‐EDTA (a nonenzymic nonheme iron catalyst) on linoleate oxidation. The oxidation was determined by polarographic measurements of oxygen tension. Tween 20 slightly enhanced MetMb catalysis of linoleate oxidation at pH 7.6 and markedly increased Fe2+‐EDTA catalysis at pH 5.6. Phosphate accelerated MetMb catalysis but inhibited Fe2+‐EDTA catalysis. The rate of MetMb catalysis was not proportional to MetMb concentration even within a narrow range whereas the rate of Fe2+‐EDTA catalysis increased linearly with the concentration of Fe2+‐EDTA (1:1) complex. Appropriate model conditions for the two catalytic systems have been proposed for effective utilization of the model systems in future research. The choice of Fe2+‐EDTA as a nonenzymic nonheme iron catalyst has been explained based on its catalytic activity and practical considerations in the use of polarographic measurements of oxygen uptake for linoleate oxidation.
STABILITY OF MYOGLOBIN TO ACETONE TREATMENT CHARACTERIZED BY DIFFERENTIAL SCANNING CALORIMETRY AND RESOLUBILITY IN WATER
Authors: HÄGERDAL BÄRBEL
Published: August 2006

The effect of organic solvents on globular proteins during extraction processes has been studied in a model system of myoglobin and acetone. Acetone was added to water solutions of myoglobin and acetone‐water mixtures were added to solid samples of myoglobin. The acetone concentration range was 10–99% (v/v). The degree of irreversible transition caused by acetone in the myoglobin preparations was characterized both by differential scanning calorimetry and by water solubility. At corresponding acetone concentrations the myoglobin preparations resulting from the two different ways of adding acetone showed no significant difference in degree of irreversible transition. A constant fraction of any myoglobin preparation was resoluble in water. At medium acetone concentrations (50–70%) myoglobin underwent complete irreversible transition, whereas at low (30% and below) and high acetone concentrations (90% and above), only a fraction of the myoglobin sample underwent irreversible transition. In the low concentration range this was ascribed to the decrease in polarity of the acetone‐water medium, and in the high concentration range to the decreased availability of water, expressed as a decrease in water activity. The myoglobin samples treated with high concentrations of acetone could be divided into two groups with different susceptibility to a following heat treatment. A model for predicting the degree of irreversible transition of protein concentrates and isolates that have undergone organic solvent extraction is presented.
EFFECT OF GAMMA‐IRRADIATION OF WHEAT ON VOLATILE FLAVOR COMPONENTS OF BREAD
Authors: RAO V. S. , VAKIL U. K. , BANDYOPADHYAY C. , SREENIVASAN A.
Published: August 2006

Comparative sensory and objective evaluations of bread prepared from wheat flour, irradiated at different doses, have been carried out. The preference of bread decreases with higher radiation dose (1 Mrad) due to increase in off‐flavor intensity. Total carbonyl contents are increased in irradiated products. A significant inverse correlation between consumer preference and total carbonyls as well as GLC headspace vapor analysis, is established. An attempt has been made to postulate a mechanism for the excessive formation of volatiles, imparting off‐flavor in bread from irradiated wheat. It is suggested that they may arise from the volatile degradation products of amino acids and proteins or by their interaction with reducing sugars, the ultimate radiation‐induced breakdown product of starch.
DEMETHYLATION OF PECTIN USING ACID AND AMMONIA
Authors: KIM W. J. , SMIT C. J. B. , RAO V. N. M.
Published: August 2006

The kinetics of deesterification of high‐ester citrus pectin, using acid, ammonia, or a treatment with acid followed by ammonia in isopropanol was studied with respect to the changes in methyl ester groups, molecular weight, and the formation of acid amide groups. It was found that: (1) Higher concentrations of acid or ammonia at low temperature resulted in less depolymerization for a certain decrease in ester groups; (2) The conversion of methoxyl groups to acid amide groups approached unity as temperature was lowered and ammonia concentration increased. A linear relationship between the increase in amide content and the decrease in esterification was found; (3) In treatments using hydrochloric acid followed by ammonia, a long acid treatment and a short ammonia treatment resulted in a maximum retention of apparent molecular weight. However, this treatment gave a smaller number of acid amide groups in the final product. Depending on the selection of ammonia concentration and temperature, a wide range of acid amide levels was possible. It was also possible to predict the conditions needed for deesterification to give certain apparent molecular weights and ratios of amide levels to ester levels.
MICROSTRUCTURE OF SOYBEAN PROTEIN AGGREGATES AND ITS RELATION TO THE PHYSICAL AND TEXTURAL PROPERTIES OF THE CURD
Authors: LEE CHERL HO , RHA CHOKYUN
Published: August 2006

The microstructure of soybean protein aggregates was examined by the optical microscope and the scanning electron microscope. The effects of heat and coagulating agents on the microstructure of the aggregates and on the physical and textural properties of the protein curd were investigated. Isoelectric point precipitation and calcium coagulation did not change the globular structure of the native soybean protein. However, heating induced the destruction of the native protein body. Heat denaturation of the protein was necessary in forming the network structure of the aggregates. When the protein aggregates were frozen, their structure became better defined and enlarged. The three dimensional network structure of the aggregate derived from heated soybean protein showed a low sedimentation rate, high curd yield, high water‐holding capacity, low value of hardness and high springiness compared to the unheated precipitates of globular structure.
IDENTIFICATION OF STARCH AND PROTEIN COMPONENTS OF GREEN BANANA TISSUE BY SCANNING ELECTRON MICROSCOPY AND USING SELECTIVE STAINS FOR X‐RAY FLUORESCENT MICROANALYSIS
Authors: MEDINA MARJORIE B. , GREENHUT VICTOR A. , LACHANCE PAUL A.
Published: August 2006

Starch and protein components of green banana tissue (Musa cavendish) were selectively complexed with iodine and copper respectively. The tissue was characterized with a scanning electron microscope by employing X‐ray fluorescent emission (EDS) to locate starch and protein components by their relevant stain and secondary emission. Starch granules in the tissue gave strong iodine signals and revealed a structure similar to isolated granules. Electron‐opaque substances surrounding the starch granules provided a strong copper signal indicating its protein‐aceous nature. Other elements used in tissue preparation revealed no specificity to the tissue components. It is apparent that specific tissue components can be identified by selective labeling with elements for electron‐microbeam X‐ray fluorescent analysis.
MATHEMATICAL APPROACH FOR THE DETERMINATION OF DYES CONCENTRATION IN MIXTURES
Authors: SAGUY I. , MIZRSAHI S. , KOPELMAN I. J.
Published: August 2006

A method is proposed whereby pigments content (in a two or more components admixture) can be determined accurately and directly from the spectra, thus dispensing the time consuming initial step of pigments separation. The procedure is based upon a nonlinear curve fitting of the visible spectrum of the pigments with a predicted function of the individual dyes. The logarithmic normal distribution function showed a remarkable fitting with the pigments tested (Amaranth‐Red # 2, Tartrazine‐Yellow # 5 and Yellow 2G) thus, used as the mathematical model for the curve fitting process.
BLOOD LIPID LEVELS OF ADULT MEN ON VITAMIN D‐SUPPLEMENTED AND UNSUPPLEMENTED DIETS
Authors: RETZLAFF K.A.V. , KIES C. , FOX H.M.
Published: August 2006

A single blind study 57 days in length was conducted to determine the effect of dietary supplementation of vitamin D upon serum lipid levels of older men. The experimental group each received a capsule dose daily of 2000 IU of activated 7‐dehydrocholesterol. The control group subjects each received a placebo. Fasting blood samples were taken on days 0, 28 and 57. The blood serum was analyzed for cholesterol, triglyceride and phospholipid content. Results supported the theory that low levels of vitamin D supplementation do have a depressing effect on blood serum cholesterol levels but little or no influence on serum triglyceride or phospholipid levels.
LIMITATIONS OF LEAD ACETATE FOR SEPARATION OF METHANETHIOL AND HYDROGEN SULFIDE FROM FOOD SYSTEMS
Authors: FARBOOD M. I. , MacNEIL J. H.
Published: August 2006

The principle involved in the quantification of methanethiol in the presence of hydrogen sulfide is based on the efficient separation of hydrogen sulfide from methanethiol. The removal of hydrogen sulfide from a mixture containing methanethiol is dependent upon the selective reaction of hydrogen sulfide with crystalline lead acetate under dry conditions. It was found that crystalline lead acetate is not as selective as it was previously thought. It was also concluded that methanethiol either reacted or was absorbed by the crystalline lead acetate under dry conditions.
SENSORY PROPERTIES OF THE AROMA OF BEEF COOKED CONVENTIONALLY AND BY MICROWAVE RADIATION
Authors: LEOD GLESNI MAC , COPPOCK BELINDA M.
Published: August 2006

Sensory properties of the aroma of cooked beef were analyzed using an odor quality assessment technique based on, though not identical with, that of Persson et al. (1973a) (J. Food Sci. 38: 386). Detailed odor descriptions were obtained for beef samples cooked conventionally and by microwave radiation for different periods of time. Several differences in aroma characteristics were observed. In general, odor qualities rated highly for the aroma of microwave cooked beef were shown to be either associated with “meaty boiled” aroma or else to have negative correlation with the quality “meaty roast”.
EFFECTS OF LEVELS OF FAT AND PROTEIN ON THE STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEAT
Authors: MAYFIELD T. L. , HALE K. K. , RAO V. N. M. , ANGULO‐CHACON I. A.
Published: August 2006

A temperature controlled, capillary extrusion viscometer was used to compare meat batters prepared from mechanically deboned poultry meat (MDPM). Protein levels of 12% produced more viscous batters and less release of gel water and fat during emulsion stability tests than 11% protein. Product formulated with 21% fat gave less stable batters than meat with 16% fat; however, the viscosity of the meat batter increased with increased level of fat. Although meat batters prepared from two different sources of MDPM exhibited similar emulsion stability and extrusion capillary viscometry characteristics, a mixture of the meat from the two sources was lower in all components released during the emulsion stability test.