bluuebunny/crossref_metadata_2025 huggingface dataset:
Characterization of a Caffeine‐Resistant Mutant of Aspergillus parasiticus: Role of Amino Acid Metabolism
Authors: BUCHANAN ROBERT L. , STAHL HEIDI G.
Published: August 2006

Aspergillus parasiticus BCRI, a caffeine‐resistant mutant of A. parasiticus NRRL 2999, produced abundant amounts of aflatoxins (AF) in yeast extract‐sucrose broth only when the medium was supplemented with caffeine. However, little AF production occurred in glucose‐mineral salts medium (GMS) regardless of the level of caffeine supplementation. Caffeine‐dependent AF production was restored if GMS were fortified with peptone or some other source of amino acids. Subsequent studies indicated that this effect could be achieved by supplementing GMS with specific amino acids, particularly proline, alanine, methionine, arginine or asparagine. Restoration of caffeine‐dependent AF synthesis did not occur when GMS was supplemented with purine bases or nucleotides. The results indicated that caffeine‐dependent AF production in BCRI was dependent on amino acid catabolism.
Antinutritive Effects and Proximate Composition of Guar Meals (Cyamopsis tetragonoloba)
Authors: RAJPUT L.P. , MURTHY K. NARASIMHA , RAMAMANI S.
Published: August 2006

Antinutritional factors trypsin inhibitor (TI) and haemagglutinin were determined in cultivars of guar meals B‐19–155, AC‐III, FS‐277, HG‐75 and a commercial cultivar. Detoxification of the high yielding variety HG‐75 by extraction with aqueous alcohols or by heat treatment destroyed the haemagglutinin (H) to various degrees. Aqueous alcohol extracted meal was compared with aqueous alcohol treated meal for PER and toxicity to rats. The possibility of denaturation of the guar haemagglutinin rather than extraction of any other toxic factor was indicated. Thus, guar haemagglutinin was partially or wholly responsible for toxicity of guar meal.
Flavor Constituents of Beef as Influenced by Forage‐ and Grain‐Feeding
Authors: LARICK D. K. , HEDRICK H. B. , BAILEY M. E. , WILLIAMS J. E. , HANCOCK D. L. , GARNER G. B. , MORROW R. E.
Published: August 2006

Hereford yearling steers (N= 144) were alloted to one of three pasture systems: tall fescue, smooth bromegrass‐red clover or orchardgrass‐red clover. After the grazing period, steers were finished in drylot and then serially slaughtered at 0, 56, 84 and 112 days. Carcass quality grades and yield grade numbers increased when steers were fed grain up to 112 days. Tenderness of loin steaks increased up to 84 days, after which no improvements were observed. Sensory panel scores for grassy flavor of steaks and ground beef decreased up to 112 days. Fifty‐three compounds were identified in the volatiles of melted subcutaneous fat by direct sampling‐gas chromatography/mass spectro‐metry. The major differences between volatiles from fat of forage‐fed compared to grain‐fed steers were the higher concentrations of 2,3‐octanedione and various diterpenoids present in the samples of the forage‐fed animals.
Emulsifying Properties of Pea Globulins as Related to Their Adsorption Behaviors
Authors: DAGORN‐SCAVINER C. , GUEGUEN J. , LEFEBVRE J.
Published: August 2006

Emulsifying properties of purified pea globulins and of vicilin‐legumin mixtures were evaluated through their emulsifying capacity, emulsifying activity index and stability of the resulting emulsions. The results were discussed by reference to the interface adsorption behaviors of these proteins. The influence of the vicilin/legumin ratio on the efficiency of pea isolates as emulsifying agents was also studied. Vi‐cilin which has been shown to be more surface active at air/water and dodecane/water interfaces, led also, in both cases, alone or mixed, to better emulsifying properties than legumin. The globulin composition of the isolates did not completely explain their emulsifying behaviors.
A Shelflife Evaluation of an Oriented Polyethylene Terephthalate Package for Use with Hot Filled Apple Juice
Authors: MCLELLAN M.R. , LIND L.R. , KIME R.W.
Published: August 2006

A year long storage study was undertaken to evaluate an oriented polyethylene terephthalate (OPET) container for use with hot filled juice. Freshly made juice as well as single strength juice reconstituted from commercial apple juice concentrate were evaluated. The results indicated that the oxidation of the juice by way of oxygen permeation through the OPET barrier was slow enough to allow for a satisfactory shelf life as compared to glass‐packaged samples over a 6–9 month period. Surface‐to‐volume effects did not become significant until late in the study. Difference and preference tests were used to establish shelflife comparison between OPET packages and glass‐packaged products.
Comparison of AOAC Method and Fluorogenic (MUG) Assay for Enumerating Escherichia coli in Foods
Authors: PETERSON EUGENE H. , NIERMAN MARK L. , RUDE RICHARD A. , PEELER JAMES T.
Published: August 2006

The fluorogenic 4‐methylumbelliferone glucuronide (MUG) test for identifying and enumerating Escherichia coli was compared with the standard most probable number method described in the Official Methods of Analysis of the Association of Official Analytical Chemists. Pecan nutmeats, frozen headless shrimp, and chicken pot pies were seeded with high, medium, and low numbers of viable E. coli organisms ranging from 15 to 500 CFU/g. Twelve replicate units of each food at each seeding level were analyzed by both methods. A statistical evaluation indicated that the MUG method yielded significantly (α= 0.05) higher recovery in three of nine comparisons. The MUG method ranged from 22% lower to 92% higher than the AOAC geometric mean. The MUG method has the potential for reducing analytical time, labor, and media usage.
Debittering of Citrus Juices Using Supercritical Carbon Dioxide
Authors: KIMBALL D. A.
Published: August 2006

Supercritical carbn dioxide was found to be effective in removing limonin, a primary bitter component in citrus juices, from reconstituted early season California Washington navel concentrate. Using pressures between 3000–6000 psi and temperatures between 30–60°C an average reduction of 25% in limonin contents was found in 91 sixty‐minute runs. Four‐hour runs debittered the juice reducing the limonin content from approximately 17.5 ppm to approximately 7.0 ppm with negligible effect on the ascorbic acid, pulp, titratable acidity as citric acid, and total amino acids. Oil levels dropped slightly but can be easily replenished in commercial operation without violation of the federal standards of identity.
Thermal Degradation Kinetics of Prickly‐Pear‐Fruit Red Pigment
Authors: MERIN U. , GAGEL S. , POPEL G. , BERNSTEIN S. , ROSENTHAL I.
Published: August 2006

The color stability of betacyanine from prickly pear was determined in the fruit juice at temperatures up to 90 °C. The degradation rates were dependent on pigment concentration, being slower for higher concentrations. The lack of a significant oxygen effect or inhibitory action of ascorbic acid did not support autooxidation as the exclusive chemical process responsible for decolorization.
Copper Activity in Sucrose Solutions
Authors: HSIEH Y. P. , HARRIS N. D.
Published: August 2006

Copper activity was measured by a cupric electrode in 0.1 M sodium acetate‐acetic acid buffered (pH 3.2, 4.5, 6.0) and unbuffered sucrose solutions (10% w/v) using the standard addition technique (l–10 ppm of Cu++). In water, the measured copper concentration (activity) was linearly related to the added copper concentration with a slope of unity. The slope decreased in acetate buffer solutions as pH increased indicating that Cu++ was complexed with acetate and to a greater extent at higher pH. In the presence of sucrose, copper activity increased approximately 16% in all solutions. Results suggest that the bulking effect of sucrose and the decreased water activity in solutions produced increased copper activity in sucrose solutions.
Determination of Mass Diffusivity of Simple Sugars in Water by the Rotating Disk Method
Authors: ZIEGLER G. R. , BENADO A. L. , RIZVI S. S. H.
Published: August 2006

The rotating disk method is shown to be an accurate method for determining the mass diffusivity of solid food components in liquid solutions. The diffusivities of sucrose and glucose in water were determined to be 0.50 and 0.66 (m2/sec × 109) at 25°C with activation energies of 36.3 and 31.6 kJ/g‐mol, respectively.
SDS‐PAGE Conditions for Detection of Titin and Nebulin in Tender and Tough Bovine Muscles
Authors: PATERSON B. C. , PARRISH F. C.
Published: August 2006

Purified myofibrils were prepared from infraspinatus (tender) and rhomboideus (tough) muscles at 7 days postmortem and examined for myofibrillar/cytoskeleta1 protein degradation by using sodium dodecyl sulfate polyactylamide gel electrophoresis (SDS‐PAGE). Four acrylamide/bisacrylamide ratios (37:1, 50:1, 75:l and 100:1) and two SDS‐PAGE gel buffers (Tris‐HCl, pH 8.0 and 8.9) were used to determine the optimum conditions for detection of titin and nebulin. Titin was degraded to a greater extent in myofibrils from the infraspinatus than in myofibrils from the rhomboideus. Very little nebulin was detected in either muscle. Use of acrylamide/bisacrylamide ratio of 37:1 and a gel buffer of pH 8.0 provided the most optimum conditions for detecting differences in the resolution of titin, nebulin and their apparent degradation products.
Enzyme Profile of Raw and Heat‐Processed Beef, Pork and Turkey Using the “Apizym” System
Authors: TOWNSEND W. E. , BLANKENSHIP L. C.
Published: August 2006

A semi‐quantitative micromethod enzyme system (APIZYM) designed for the detection of 19 individual enzymes was used to determine the presence and level of activity of these enzymes in raw and heat processed (60 and 71.1°C) beef, pork and turkey muscle tissue. Filtrates were obtained from 0.9% saline extracts of the raw and heat processed samples. Heat processing the product to 60°C greatly decreased the number of enzymes that could be detected. Samples heated to 71.1°C exhibited little enzymatic action, except for minimal activity of leucine aminopeptidase. Thus, indicating the possibility of using the APIZYM system as a new and/or improved method for determining the end‐point temperature to which meat and poultry products have been heat processed.
Use of Cryoprotectants to Stabilize Functional Properties of Prerigor Salted Beef During Frozen Storage
Authors: PARK J.W. , LANIER T.C. , KEETON J.T. , HAMANN D.D.
Published: August 2006

Changes in functional properties (gelforming ability, water‐holding capacity, and protein solubility) of salted prerigor beef and postrigor beef were measured over 6 months frozen storage at −28°C, as affected by addition of 5.6% cryoprotectants [Polydextrose® or a mixture (1:1) of sucrose and sorbitol]. Addition of NaCl to comminuted muscle prior to freezing accelerated destabilization of muscle proteins with respect to functional properties. This effect was reduced by cryoprotectants; most effectively by sucrose/sorbitol and only slightly less effectively by polydextrose. As evidenced by the parameters investigated, quality of prerigor salted muscle treated with cryoprotectants and stored 6 months was approximately equal to that of untreated postrigor meat prior to freezing.
Influence of Corn Germ Protein on Yield and Quality Characteristics of Comminuted Meat Products in a Model System
Authors: LIN C.S. , ZAYAS J.
Published: August 2006

Incorporation of corn germ protein in the production of comminuted meat products was tested. Corn germ protein (2%) as stabilizer in pre‐emulsified fat (PEF) preparation stabilized sausage emulsions, which were added to the batter during comminution. Corn protein as an ingredient (4%) also increased both the stability of sausage batter (by binding of fat and water) and the yield of the finished product. There were no significant effects of the corn germ protein on hardness and color of finished product. Corn germ protein as a stabilizer in PEF and ingredient resulted in increased water holding capacity and adhesiveness of batter and lower shear force of the finished products. Corn germ protein can potentially be used as an ingredient for comminuted meat production.
Influence of Sodium Tripolyphosphate and Sodium Chloride on Moisture‐Retention and Textural Characteristics of Chicken Breast Meat Patties
Authors: YOUNG LOUIS L. , LYON C. E. , SEARCY G. K. , WILSON R. L.
Published: August 2006

Chicken patties containing various levels of sodium tripolyphosphate (STPP) and NaCl were tested for moisture retention characteristics and instrumentally texture profiled. Both additives tended to increase moisture retention. Both additives also affected the textural quality of the patties. In the absence of NaCl, the STPP increased the product cohesiveness, springiness and chewiness at the highest phosphate level; but, in the presence of NaCI, the phosphate tended to increase these textural attributes, especially cohesiveness and chewiness, at lower phosphate levels. Improved meat quality might be achievable through a better understanding of relationships between NaCI, STPP, moisture retention and texture of poultry meat products.
Enzymic Hydroperoxide Initiated Effects in Fresh Fish
Authors: JOSEPHSON DAVID B. , LINDSAY ROBERT C. , STUIBER DAVID A.
Published: August 2006

Enzymic formation of hydroperoxides was demonstrated in the emerald shiner (Norropis antheroides) and rainbow trout (Salmo gairdneri) by inhibiting the initial formation of hydroperoxides in fish homogenates with oxygenase activity inhibitors [SnCI2; 10 mM; aspirin, 40 mM; potassium cyanide, 40 mM; microwave thermal denaturation]. These treatments resulted in suppressions of formation of both the volatile compounds responsible for fresh fish aromas and those derived from classic lipid autoxidation. Subsequent addition of hydroperoxides or peroxides into fish homogenates previously treated with enzyme inhibitor reinstated the formation of volatile compounds classically derived from autoxidation only.
Chemical, Physical, and Sensory Properties of a Sweet Potato French‐Fry Type Product During Frozen Storage
Authors: SCHWARTZ S.J. , WALTER W.M. , CARROLL D.E. , GIESBRECHT F.G.
Published: August 2006

Chemical, physical, and sensory properties of a sweet potato Frenchfry type product were determined after 0, 3, 6, 9, and 12 months frozen storage. Analyses included measurements of dry matter, sugars, alcohol insoluble solids, carotene, vitamin C, color, texture and sensory panel scores for color, flavor and texture. Few changes were observed except for an appreciable loss (58%) in vitamin C and an apparent increase in carotene (27%). A partial drying treatment before freezing increased the rate of ascorbic acid loss. For the fried product, no appreciable storage‐induced changes were noted in the sensory scores for color, flavor and texture thus indicating that the product had good stability in frozen storage.
Inactivation of Lipoxygenase in Soybeans with Retention of Protein Solubility
Authors: EDIRIWEERA NANDANIE , AKIYAMA YOSHINOBU , SAIO KYOKO
Published: August 2006

The enzyme lipoxygenase, in soybeans, catalyzes the oxidation of polyunsaturated fatty acids containing a cis, cis 1:4 pcntadiene unit, resulting in rancid off‐flavors and poor storage stability. The effects of various processing conditions such as soaking, heating. pH and shearing action on the inactivation of lipoxygenase were investigated. The results showed that lipoxygenase activity was decreased by homogenization and by modcrate heating. Of the three isozymes of lipoxygenase. resistance to inactivation by homogenization and heating was in the order LI > L2 >L3. Total inactivation of soybean lipoxygenase was achicvcd by soaking the seeds at pH 8.5 at about 50°C for a minimum of 3–4 hr. followed by homogenization with water at about 60°C. for 15–30 min at 20,000 rpm.
Microscopic, Nutritional and Functional Properties of Cowpea Flours and Protein Concentrates During Storage
Authors: SOSULSKI F.W. , KASIRYE‐ALEMU E.N. , SUMNER A.K.
Published: August 2006

During storage for 6 mo at 64% RH, whole seed flour, dehulled seed flour and air‐classified protein concentrate from cowpeas showed little change in nutritional or sensory properties but there were improvements in functional properties. However, wet‐processed protein concentrate, after drum‐drying, darkened and had reduced functionality by the 6th mo. When storaged at 79% RH, all cowpea products darkened significantly, showed decreased lysine contents and lower nitrogen, solubility, all emulsification and foaming characteristics. Both dehulling and air classification improved the storage properties of cowpea products but drum drying of a wet‐processed product had an adverse effect on functionality and nutritive value, especially when stored at 79% RH.
Liquefaction of Rice Starch from Milled Rice Flour Using Heat‐Stable Alpha‐Amylase
Authors: BROOKS J.R. , GRIFFIN V.K.
Published: August 2006

Decreased processing temperatures and times were used in conjunction with a commercial heat‐stable α‐amylase preparation (Termamyl 120L) to liquefy the starch fractions of long and short grain varieties of rice. Yields of liquefied starch in excess of 82% dry flour weight (94% total starch) were obtained using a single‐step process and did not require prior heat treatment to gelatinize the starch. Maximum reducing sugar concentrations for both varieties were obtained at 7o°C, while liquefied starch yields were highest at 80–90° and 90°C for the short and long grain, respectively. HPLC analyses of the low molecular weight saccharides (DP l–10) showed similarities in product profiles between short and long grain samples processed at the same temperatures.
Effect of Phytate and Other Myo‐inositol Phosphate Esters on α‐Amylase Digestion of Starch
Authors: KNUCKLES B. E. , BETSCHART A. A.
Published: August 2006

The effects of phytate and other myo‐inositol phosphate esters (containing one or more phosphate groups) on α‐amylase digestion of soluble potato starch were evaluated by an in vitro procedure. Human salivary or Bacillus subtilisα‐amylase was treated with either 2 mM or 5 mM phytate, myo‐inositol‐2‐monophosphate (l–2‐MP), or phytate hydrolyzed to various degrees, and then incubated at 37°C with the starch at pH 4.15 or 6.90. Starch digestion varied with degree of phosphorylation of inositol, inositol phosphate ester concentration, pH and enzyme source. At pH 4.15, phytate (2 mM) and I‐2‐MP (2 mM) reduced starch digestion by salivary α‐amylase to 8.5 and 78.3%, respectively, of the control.
Effect of Starch of Textural Properties of Surimi Gel
Authors: KIM J. M. , LEE C. M.
Published: August 2006

The proportion of amylose and amylopectin, and the rheological behavior of eight starches were correlated with the textural properties of starch‐containing surimi gels. Findings included the following: increased firmness and cohesiveness with increases in water‐holding ability and viscosity of the starch; increased expressible moisture and penetration force with an increase in the amylose fraction due to increased retrogradation: increased tensile force with an increase in the amylopectin fraction: and increased cohesiveness and chewiness after refrigerated storage for all starches with a greater increase for high amylose starches. Surimi gels containing potato starch were the firmest and most cohesive. The textural properties of starch‐containing surimi gel correlated well (r = 0.90 to 0.97, P>0.05) with the viscosity of starch paste if 100% amylopectin‐containing and pregelatinized starches were excluded from the correlation.
Mutagenic Activity of the Maillard Reaction Products of Ribose with Different Amino Acids
Authors: GAZZANI G. , VAGNARELLI P. , CUZZONI M.T. , MAZZA P.G.
Published: August 2006

Mutagenic activity of Maillard browning products from ribose‐lysine and glucose‐lysine mixtures, heated at l00°C, was evaluated with the Salmonella assay. For both mixtures optimal conditions for producing mutagenic derivatives were observed at equimolar concentrations of reactants. Ribose‐lysine browning products showed a higher mutagenic activity than the glucose‐lysine mixture and were more active in inducing gene conversion and mitotic crossing‐over in Sacccharo‐rnyces cerevisae. The higher mutagenic activity of the browning products of ribose was also demonstrated with several amino acids: alanine, aspargine, aspartic acid, cysteine, cystine, leucine, methionine, phen‐ylalanine, proline, hydroxyproline, serine, valine. A DNA‐damaging activity of the browning mixtures of ribose with histidine, proline, hydroxyproline, valine, was also detected in the Bacillus subtilis rec‐assay.
Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment
Authors: BRIOZZO JORGE , BASUALDO RICARDO N. , CARRERA PEDRO A. , ALZAMORA STELLA M. , CHIRIFE JORGE
Published: August 2006

The effect of pH adjustment, in the range 5.0–6.9, on the thiamine retection after thermal processing of canned pea, corn, pork and beef liver pureés was studied. In all foods tested, reduction of pH, in the range studied, dramatically increased the retention of thiamin after processing. Retention of thiamin in processed pea and corn purees adjusted to pH 5.6 increased by 95% and 63%, respectively, as compared to samples having normal pH (6.9 for pea and 6.5 for corn).
Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of Rabadi— A Fermented Pearl Millet Food
Authors: DHANKHER NEERJA , CHAUHAN B. M.
Published: August 2006

Rnbadi was prepared by fermenting a mixture of pearl millet flour and butter milk for three periods of time (3, 6 and 9 hr) at four temperatures (35°, 40°, 45° and 50°C). Temperature had little influence on degradation of either phytic acid or polyphenol content. At all temperatures the phytic acid and polyphenol content decreased with an increase in fermentation time. Nine hour fermentation resulted in maximum reduction of phytic acid (27–30%) as well as total polyphenols (1–12%) at all temperatures. Phytic acid was reduced to a greater extent than polyphenols.
Laboratory Tests to Predict the Commercial Yield of Flaking or Large Grits in Dry Corn Milling
Authors: POMERANZ Y. , CZUCHAJOWSKA Z.
Published: August 2006

Test weight and hardness, determined by density and especially by the Stenvert Hardness Tester and NIR reflectance at 1680 nm, were significantly correlated with the yield of commercially produced flaking grits from seven lots or large grits from three lots of corn.
Novel Products from Underutilized Fish Using Combined Processing Technology
Authors: KARMAS ENDEL , LAUBER ELLEN
Published: August 2006

Mincing or surimi‐processing, followed by fermentation, extrusion and intermediate moisture food (IMF) processing were combined to investigate new ways to create fish protein based snack foods. A dough of fermented fish (minced or surimi), wheat flour, corn starch, and water was extruded and subsequently dried resulting in an IMF product at pH 5.2, water activity 0.90 and moisture about 30%. The products had a chewy texture, were shelf‐stable and could be processed into flavored, high‐protein snack foods.
Some Characteristics of the Enzymic Lipid Peroxidation System in the Microsomal Fraction of Flounder Skeletal Muscle
Authors: MCDONALD RICHARD E. , HULTIN HERBERT O.
Published: August 2006

The microsomal lipid peroxidation system of flounder muscle was characterized as to response to temperature, cofactor requirements, inhibitors, and activators. The enzyme‐catalyzed reaction had a ratelimiting step prior to the formation of lipid hydroperoxides. The KM for NADH of the enzymic system in the presence of 0.1 mM ADP was approximately 1 μM. In the presence of Fe+3 both cysteine and ascorbate also catalyzed lipid peroxidation. While neither NADH nor ADP had an effect in the presence of ascorbate‐Fe+3, NADH stimulated the cysteine‐Fe+3 oxidation and ADP completely inhibited it. Inhibitor studies indicated that it was a free radical reaction, an ‐SH group was involved and O2 reduction products and singlet oxygen participated.
Heat‐Stability of Milk‐Clotting Enzymes in Conditions Encountered in Swiss Cheese Making
Authors: GARNOT PASCALINE , MOLLE DANIEL
Published: August 2006

Chymosin is inactivated in gelled milk at pH 6.50 at 53°C according to a biphasic kinetic. Both phases appear to follow first‐order kinetics. The D‐value for the first phase is 30 min. In the same medium, the Mucor miehei and Mucor pusillus proteases are much more stable (D53°C > 100 min) while bovine pepsin, a heat‐labile Mucor miehei protease and the Endothia parasitica protease are rapidly inactivated (D53°C < 10 min). pH appears to be the most important parameter for heat stability. Protein and calcium concentrations affect the resistance to heat treatment. A residual activity of chymosin in Swiss‐type curd will be very weak at the most unless the curd is cooked at pH < 6.50.
Determination of the beta‐Lactoglobulin, alpha‐Lactqdbumin and Bovine Serum Albumin of Whey Protein Concentrates and Their Relationship To Protein Functionality
Authors: KIM Y.A. , CHISM G.W. , MANGINO M.E.
Published: August 2006

The β‐lactoglobulin, α‐lactalbumin and bovine serum albumin of eight whey protein concentrates (WPC) were determined by reversed‐phase HPLC and by sodium dodecyl sulfate polyacrylamide gel‐electrophoresis (SDS‐PAGE). The total protein as determined by HPLC was in good agreement with the soluble protein of the WPC. Total protein determined by SDS‐PAGE agreed with the total protein of the WPC. The β‐lactoglobulin determined by HPLC was significantly correlated with emulsion capacity, protein solubility, whipped topping overrun, gel strength, and free sulfhydryl of the WPC.
High Performance Liquid Chromatography of 2,5‐Dimethyl‐4‐Hydroxy‐3 (2H)‐Furanone in Pineapple and Grapefruit Juices
Authors: LEE HYOUNG S. , NAGY STEVEN
Published: August 2006

A reversed‐phase HPLC method was developed for rapid analysis of 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone (DMHF), the compound responsible for the “burnt‐pineapple” flavor in pineapple juices. A Zorbax ODS column was used with a mobile phase of 0.05M sodium acetate (pH 4.0)/methanol (70:30); detection was by UV at 290 nm. Sample clean up was accomplished by solid‐phase extraction with C‐18 Sep‐Pak cartridges. DMHF contents ranged from 1.6 to 27.3 ppm from 10 fresh pineapple juices. Using this system, the production of DMHF was monitored in canned grapefruit juices during storage at varying temperatures.
Changes in Phytase Activity and Phytate During the Germination of Six Canola Cultivars
Authors: LU SO‐YAN , KIM H. , ESKIN N.A.M. , LATTA M. , JOHNSON S.
Published: August 2006

Six canola cultivars were germinated for 8‐days and the levels of phytate and phytase activity monitored. Of these, the cultivar Regent exhibited the lowest level of phytate as well as the highest phytase activity. Germination of Regent for up to 2‐days resulted in the reduction of phytate from 1.26% to 0.85% without any deleterious changes in the quality or quantity of the oil, based on the negligible levels of free fatty acids produced.
Some Essential Elements of Two Species of Boletus Grown in Cordoba (Argentina)
Authors: PÉCORA ROLANDO P. , SACCHETTA ROQUE A. , GUZMÁN CARLOS A.
Published: August 2006

Edible mushrooms (Boletus tropicus and Boletus granulatus) were comparatively analyzed for eight essential elements by atomic absorption spectrophotometry. Values obtained for Fe and Mn were three times higher in B. tropicus than in B. granulatus, whereas similar values were obtained with both species for K, Ca, Zn, Mn and Cu. No Co was detected in the samples analyzed.
Amino Acids in the American Groundnut (Apios americana)
Authors: WILSON P. W. , PICHARDO F. J. , LIUZZO J. A. , BLACKMON W. J. , REYNOLDS B. D.
Published: August 2006

The amino acid composition of groundnut (Apios americana Medikus) was analyzed using ion‐exchange column chromatography. Aspartic and glutamic acids were the predominant amino acids in both seeds and tubers. Other amino acids present in significant quantities were leucine, histidine and proline. The most abundant free amino acids, other than aspartic and glutamic acids, were arginine and leucine in the seeds and histidine and serine in the tubers.
Reduction in pH and Fermentation Time of Meat Mixtures Containing Dry Acid Whey
Authors: NUCKLES R. O. , BREKKE C. J. , LUEDECKE L. O.
Published: August 2006

The effect of various concentrations of dry acid whey on the pH of ground beef and pork and on fermentation activity of 11 commercial starter cultures added to a beef summer sausage formulation was determined. For every 1% (w/w) addition of dry acid (pH 4.0) whey, a reduction in meat pH of 0.11–0.13 resulted, independent of meat species, initial pH or fat content. Use of 3.5% (w/w) dry acid whey in conjunction with 1% dextrose resulted in a l–2 hr reduction in the time required for the summer sausage mixture to reach pH 5.0 compared to a mixture without whey. Dry acid whey as a direct acidulant in fermented sausages could result in a savings of time and energy in manufacturing.
Influence of Lipid Composition on the Water and Fat Exudation and Gel Strength of Meat Batters
Authors: Whiting R.C.
Published: August 2006

Blends of lard with eight separate fats or oils (70:30 w/w) were prepared and used as the fat component of meat batters. After cooking, the batters were analyzed for water and fat exudation and gel strength. None differed significantly from the control of 100% lard. Positive correlation coefficients, however, were significant between percent monounsaturated triglycerides and water exudation, polyunsaturated triglycerides and fat exudation and saturated triglycerides and gel strength. Addition of lecithin, cholesterol or methyl palmitate to the lard increased fat exudation and decreased gel strength. Sodium laurate had the opposite effect whether added to the lard or to the aqueous phase.
Influence of Various Salts and Water Soluble Compounds on the Water and Fat Exudation and Gel Strength of Meat Batters
Authors: WHITING R.C.
Published: August 2006

Meat batters were prepared in which the sodium or chloride from salt was replaced by other ions. Then the functional properties of the batters were determined by measuring water and fat exudation, and gel strength. Generally cations from groups IA and IIA of the periodic table equalled or surpassed the batters made with sodium only, whereas other cations decreased water binding. Of the anions, bromide, orthoand pyrophosphates, and citrate increased water retention. Zinc chloride increased fat exudation greatly. Magnesium chloride and sodium pyrophosphate increased the gel strength. Magnesium and calcium chlorides made good batters although they caused a drop of approximately 0.25 pH units. Sodium thiosulfate, sodium borohydride, starch, sucrose, glycerol, arginine and urea improved the water binding and gel strength, while nonionic detergents, monoglycerides and alcohols were very detrimental.
Gamma‐Irradiation of CIostridium botulinum Inoculated Turkey Frankfurters Formulated with Different Chloride Salts and Polyphosphates
Authors: BARBUT SHAI , MAURER ARTHUR J. , THAYER DONALD W.
Published: August 2006

The effects of gamma‐irradiation doses (0, 0.5, and 1.0 Mrad) on C. botulinum toxin production in turkey frankfurters formulated with three different chloride salts (NaCl, KCl, and MgCl2) at isoionic strength (equal to 2.5% NaCl) and three types of phosphates added to 2.0% NaCl frankfurters were studied. The use of 2.5% NaCl together with 0.5 or 1.0 Mrad was substantially more effective at inhibitinlg botulinal toxin production when frankfurters were incubated at 27°C than the combination of irradiation with KCl or MgC12 (40, 9, and 4 days, respectively, when treated with 1 Mrad). Phosphate addition revealed that 0.4% sodium acid pyrophosphate addition was the most inhibitory for botulinal toxin production followed by hexametaphosphate and tripolyphosphate addition.
Detection of Microsomal Phospholipase Activity in Myotomal Tissue of Atlantic Cod (Gadus morhua)
Authors: CHAWLA PARVEEN , ABLETT RICHARD F.
Published: August 2006

Incubation of microsomes prepared from myotomal tissue of Atlantic cod yielded detectable phospholipase activity following incubation with 1,2‐dipalmitoyl‐9,10‐[3H]‐phosphatidylcholine over a period of 24 hr. No significant incidence of nonenzymatic hydrolysis was found to accompany the determined phospholipase activity. Phospholipid hydrolysis increased linearly in the presence of increasing levels of microsomal protein (0–4 mg). Optimal phospholipase enzyme activity was determined following incubation at 20°C and maximal activity was determined in the presence of 0.1 nmole unlabelled lecithin substrate. The myotomal microsome preparation of Atlantic cod proved to be a suitable model for direct evaluation of phospholipase and perhaps might be useful in evaluation of frozen storage impact on the resultant integrity of the enzyme system.
Characteristics of an alkaline proteinase and exopeptidase from shrimp (Penaeus indicus) muscle
Authors: DOKE S. N. , NINJOOR V.
Published: August 2006

Activities of an alkaline proteinase and an exopeptidase were detected in the muscle of shrimp. Both enzymes could be extracted with unbuffered 0.5% KCI. The shrimp muscle alkaline proteinase, optimally active at pH 8.0 and 60°C, was partially purified and characterized. The heat stable enzyme had an apparent molecular weight of 250 KDa. Protein substrates such as casein, azocasein, azocoll and hemoglobin were hydrolyzed by the enzyme while it showed no action on bovine serum albumin and the synthetic substrates of proteinases. Active site directed inhibition experiments suggested that the enzyme was a metal‐dependent serine proteinase. The shrimp exopeptidase cleaving amino acid naphthylamides at pH 6.8 and 40°C exhibited the characteristics of an aminopeptidase because of its susceptibility to bestatin, puromycin and a metal chelator.
pH Dependence of Complex Formation Between Condensed Tannins and Proteins
Authors: OH HOON‐IL , HOFF JOHAN E.
Published: August 2006

The interaction between condensed grape tannins and some proteins was studied turbidimetrically. Tannins precipitated protein efficiently at pH values up to the isoelectric point of the individual protein. At slightly higher pH values there was a sharp decrease in complex formation. This “critical pH” was usually observed within approximately 0.5 pH unit of the isoelectric point. A close correlation (r = 0.96) was obtained between the isoelectric point and the critical pH of proteins. The effects of pH and ionic strength on turbidity formation by tannins and bovine serum albumin showed that an increasing salt concentration tended to increase turbidity at pH 3, but it had no significant effect at pH 4. In contrast at pH 5 high salt concentration tended to decrease turbidity. Employing an ultrafiltration technique, the binding behavior of interacting tannin and protein was described by a typical Brunauer type II adsorption curve.
Analysis of Judge Performance in Wine‐Quality Evaluations
Authors: BRIEN C.J. , MAY P. , MAYO O.
Published: August 2006

The use of correlation coefficients, F‐statistics and LSDs was described for measuring judge performance in terms of agreement, reliability, discrimination, stability, and variability. The technique was applied to a number of wine‐quality evaluation experiments. It was shown that a single analysis of variance of all judges' scores in an experiment will often be inappropriate. Further, it was demonstrated that judges' performances varied over time. It was, therefore, recommended that each judge's performance be monitored continually and that when judges were unreliable and nondiscriminating, they would be ignored in drawing conclusions from the experiment. The analysis for wine differences should be based on a separate analysis of each set of homogeneous judges as determined from the measures for agreement, reliability, and variability.
Effect of Feathery Mottle Virus Infection on Sweet Potato Sensory Properties
Authors: WALTER W. M. , MOYER J. W.
Published: August 2006

Four sets of sweet potato clones obtained by meristem tip culture were used to investigate the effect of feathery mottle virus (FMV) infection on the appearance, sensory quality and chemical composition of the storage roots. This study, encompassing four generations, indicated that FMV infection had a slight effect on carbohydrate metabolism but no effect on the polyphenoloxidase‐phenol system. Flavor and texture profile analyses indicated that for one clone, FMV‐infected roots were more desirable when baked than healthy roots. Considering the study as a whole, FMV infection did not appear to adversely affect sweet potato sensory properties. Clones produced from the same parent by meristem tip culture might have different compositional and sensory properties.
An Examination of Hedonic Response to Tuber gibbosum and Three Other Native Oregon Truffles
Authors: MARIN A. B. , McDANIEL M. R.
Published: August 2006

The aromas of four relatively unknown, native Oregon truffle species were hedonically rated and compared for preference by a large group of untrained subjects whose only communality was curiosity about fungi. More subjects liked the truffle aromas than disliked them, but generally, most subjects were indifferent or undecided over the novel truffle aromas. Male and female subjects responded differently to the truffle aromas: most males liked the aromas, while most females were indifferent or did not like them. For individuals who liked the truffle aromas, no significant difference in hedonic scoring was found between male and female populations. However, for those subjects that disliked the truffle aromas, females rated three of the four significantly less desireable than did males.
Relationship Between Pectic Compositions and the Softening of the Texture of Japanese Radish Roots During Cooking
Authors: FUCHIGAMI MICHIKO
Published: August 2006

The pectins of Japanese radish roots were fractionated by successive extraction with three reagents: diluted HCI, sodium acetate buffer, and sodium hexametaphosphate solutions. The tissue, softened by thermal maceration, contained more HCl‐soluble pectin (pA) than the sodium acetate buffer soluble pectin (pB). The degree of esterification (DE) of pA was higher than that of pB. With CaCI2, pB formed some precipitates, but pA did not. The elution patterns of pA and pB by DEAE‐cellulose column chromatography were different. A clear relationship between other dietary fiber (hemicellulose, cellulose and lignin) and softening of roots was not observed. The composition of pectins, especially DE, appeared to have an effect upon the texture of the Japanese radish softened during cooking.
Optimization of Extrusion Rice Bran Stabilization Process
Authors: KIM C. J. , BYUN S. M. , CHEIGH H. S. , KWON T. W.
Published: August 2006

Effects of processing variables, production rate, number of die openings and initial moisture content on the discharge temperature and power input during rice bran extrusion with an autogenous single‐screw extruder were analyzed. At extrusion temperatures above 128°C, all lipase activity in the bran was lost regardless of moisture content of the bran fed. Net specific energy input (NSE) varied with changes in die opening and moisture contents and total power efficiency was increased with increasing production rate without change in NSE value. Percolation rate through the extruded bran bed was increased to nine times over that of raw bran; the extraction time to reach 1% residual oil in extruded bran was reduced to 10 min from 100 min for the raw bran.
Flow Properties of Solutions of Oat β‐Glucans
Authors: AUTIO K. , MYLLYMÄKI O. , MÄLKKI Y.
Published: August 2006

The flow properties of aqueous solutions of oat β‐glucans were studied using a Bohlin rheometer (concentric cylinder geometry) over the shear rate range 0.734–1500 1/sec at temperatures between 15 and 75 °C. The β‐glucan powder concentrations employed were 0.20–1.56% (w/w). The power law model was satisfactory for describing the flow behavior of β‐glucans over the shear rate range 18.6–232 1/sec. The magnitudes of activation energy were in the range 2.41–4.61 (kcal/ mol). Sucrose decreased the flow behavior index and increased the consistency index of β‐glucans and decreased the activation energy at lower β‐glucan concentrations, these effects being most pronounced at a sucrose concentration of 25%. The D‐value for solutions of β‐glucans (0.65%) at 100 °C was 145 hr.
Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins
Authors: De KANTEREWICZ R.J. , ELIZALDE B.E. , PILOSOF A.M.R. , BARTHOLOMAI G.B.
Published: August 2006

An index for describing the relative hydrophilic‐lipophilic character of proteins was proposed based on the measurement of the “spontanoeous water and oil uptake”. The water‐oil absorption index (WOAI) showed a defined correlation with emulsifying capacity (EC) for most proteins making it possible to predict EC in a simple way. Maximum emulsion capacity was achieved when the WOAI was nearly two, that is when the protein absorbed twofold more water than oil. Proteins with WAOI greater than two had increasingly hydrophilic characteristics and concomitantly increasingly low EC. Proteins with WOAI lower than two showed increasingly lipophilic characteristics and concomitantly increasing low emulsifying capacity. The finding of this study supports the concept that emulsifying capacity of proteins depends on the suitable balance between the hydrophilic and lipophilic characteristics, rather than merely high values for each one.
Depolymerization of Starch by High Pressure Extrusion
Authors: KIM K. , HAMDY M.K.
Published: August 2006

High pressure extrusion (13,00–40,000 psi), using a French Pressure Cell and hydraulic press, was evaluated for the degradation of potato starch. Rapid decreases in both relative and intrinsic viscosities of starch colloidal solutions (0.5–2.5%, w/v) were evident, particularly following the first extrusion. However, maximum reducing powers formed (1.15 dextrose equivalents) were negligible even after 5 consecutive extrusions of a 0.5% starch solution. The significant decreases in viscosities of starch solutions were due to depolymerization of the starch molecules into smaller fractions with little reducing power. However, the use of high pressure extrusion combined with heat (97°C) and 3N HCI significantly enhanced degradation of a 2.5% starch solution to yield 52.1 dextrose equivalents.
Defining a Taste by a Single Standard: Aspects of Salty and Umami Tastes
Authors: ISHII R. , O'MAHONY M.
Published: August 2006

Descriptive analysis of foods involves the communication of sensory concepts which are defined using standard stimuli. The concept created by a single NaCl standard stimulus was measured as a set of probabilities. It was found not to be the same for each judge. Disagreement between judges can thus be caused by variations in conceptualization, as well as sensation. This has important implications for the definition of terms in descriptive analysis. The concept was found not to generalize to strong monosodium glutamate (MSG) stimuli which raises questions about reports that MSG tastes salty at high concentrations. Effects on the concept of context, time and variation of standards were also noted.
Effect of the Source of Fiber in Bread‐Based Diets on Blood and Liver Lipids in Rats
Authors: RANHOTRA GUR , GELROTH JANETTE , BRIGHT PAUL
Published: August 2006

Fiber in 12 types of breads was tested for effect on blood and liver lipid levels in normolipidemic young rats. Breads provided the same, 4.I%, level of total, but variable levels of soluble, fiber in the diets. Over one‐fifth of the total dietary fiber in corn tortillas, oatmeal bread, white bread and two multigrain breads containing vegetable powder was soluble fiber. Diet based on white bread was the only 100% bread diet; sucrose was added to the other 11 diets to equalize the content of available carbohydrates. Results showed that soluble fiber was negatively correlated with seturn cholesterol (r, −0.38) and serum triglycerides (r, —0.36) but positively correlated with:liver cholesterol (r, 0.53); the reverse was true for three other experimental variables, namely sucrose and casein added to the diets and weight gains of the animals. This latter observation apparently negated, to some extent, the hypolipidemic effect of certain bread types tested.
Sensory Evaluation and Acceptability of Cookies Enriched with Sweet Lupine Flour (Lupinus albus cv Multolupa)
Authors: DE PENNA E. WITTIG , CARREñO P. , URRUTIA X. , LOPEZ L. , BALLESTER D.
Published: August 2006

Cookies enriched with 0, 5, 10, 15, 20, and 25% full‐fat sweet lupine flour (FFSL) were evaluated by a sensory panel using the rank of preference and paired comparison tests. Cookies with 0, 5, and 10% FFSL were preferred while those containing 20 and 25% FFSL were rejected (p≤0.01). Studies conducted with school children showed similar acceptability for 0 and 10% FFSL‐containing cookies which was different (p = 0.05) from those containing 20% FFSL. Fortification of the basic formula with 10% FFSL was recommended on the basis of acceptability.
Microbiological Quality of Restructured and Conventional Steaks Manufactured from Electrically Stimulated Hot‐ and Cold‐Boned Carcasses
Authors: NEWSOME R.L. , SEMAN D.L. , LANGLOIS B.E. , MOODY W.G. , FOX J.D. , GAY N.
Published: August 2006

The microbiological quality of restructured beef steaks was compared with that of conventional loin steaks. Restructured and conventional steaks were sampled before and after assignment to either a fresh meat overwrap (oxygen permeable) storage treatment for 1 wk or to vacuum packaged storage treatments for 1, 3 or 6 wk. Microbial counts were higher (P < 0.01) in restructured steaks than in conventional steaks. Except for Enterobacteriaceae and staphylococci counts, higher counts were observed for steaks from hot‐boned sides than for steaks from cold‐boned sides. Counts tended to be lower (P <0.01) for vacuum packaged steaks after 1 wk than for steaks packaged in oxygen permeable film. Aerobic, anaerobic, psychrotrophic, and lactobacilli counts increased (P < 0.01) for vacuum packaged steaks throughout the storage period.
Stability of Bovine Muscle Connective Tissues
Authors: BERNAL V.M. , STANLEY D.W.
Published: August 2006

Endomysium, perimysium and epimysium were isolated from beef stemomandibularis muscle. The susceptibilities of these fractions to degradation by a C. histolyticum collagenase preparation were tested; highest proteolysis was found in the perimysium, followed by epimysium and endomysium. The thermal stability of samples obtained from animals of two different age groups was studied by differential scanning calorimetry; although age had no effect on stability, in both age groups the stability of endomysium was significantly lower than those of the other two fractions. These differences may be related to the type of structural arrangement, collagen composition and the non‐collagenous components present in the connective tissue fractions.
ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef Patties
Authors: HOELSCHER LISA M. , SAVELL J.W. , HARRIS JENI M. , CROSS H.R. , RHEE K.S.
Published: August 2006

Ground beef patties were formulated to contain 0, 5, 10, 15, 20, 25 or 30% fat. The patties were either broiled or pan‐fried for a predetermined time, then frozen. A sample from each treatment was thawed and reheated by a microwave oven and then refrozen. Fat, moisture, protein, ash, and cholesterol content, were determined for patties from each treatment. Cholesterol content of cooked patties was not related (P>0.05) to initial fat content. Caloric content of cooked patties was curvilinearly related to fat content of original (raw) patties due to the increased loss of fat during cooking as initial fat level increased.