bluuebunny/crossref_metadata_2025 huggingface dataset:
IMPROVING ALCOHOL FERMENTATION IN CONCENTRATED ULTRAFILTRATION PERMEATES OF COTTAGE CHEESE WHEY
Authors: GAWEL J. , KOSIKOWSKI F. V.
Published: August 2006

Five cultures of active lactose‐fermenting yeasts were adapted to ferment concentrated ultrafiltrated cottage cheese whey permeates of high lactose levels (22–24%). The conditions for yeast adaptation and the problems of standardizing the fermentation solution were investigated. Yeast adaptation with controlled lactose standarization of the cottage cheese permeates led to a high yield of alcohol by one strain of Kluyveromyces fragilis approximately 10% (v/v) ethanol in 15 days at 30° C.
A RADIOMETRIC METHOD FOR RAPID SCREENING OF COOKED FOODS FOR MICROBIAL ACCEPTABILITY
Authors: ROWLEY DURWOOD B. , PREVITE JOSEPH J. , SRINIVASA HASSAN P.
Published: August 2006

Radiometry shows promise as a rapid screening method for determining if cooked, frozen foods meet microbial limits indicating adequate processing conditions (aerobic plate count, APC ≤ 1.0 × 105/g). In this method bacteria metabolize 14C‐labeled substrates to 14CO2. The time to detect labeled CO2 (detection time) is inversely related to the bacterial concentration in the food. Using radiometry, about 75% of a wide variety of cooked and frozen foods were correctly classified as acceptable (≤ 1.0 × 105) or unacceptable (>1.0 × 105 bacteria/g) within 6 hr. A minimum of 1 and a maximum of 5 of the 404 tested foods were incorrectly classified. Twenty‐three percent of tested samples were classified as suspect and required confirmation of acceptability by the standard plate count (24–48 hr).
HOME CANNING OF FOOD: EFFECT OF A HIGHER PROCESS TEMPERATURE (250°F) ON THE SAFETY OF LOW‐ACID FOODS
Authors: NORUSIUEN KAREN LARSON , THOMPSON DAVID R. , WOLF ISABEL D. , ZOTTOLA EDMUND A.
Published: August 2006

Processing at a higher temperature for a shorter time would be expected to have fewer degradative effects on the nutritional quality and textural properties of foodstuffs. At present 240° F (10 psig) is the most commonly used temperature for home canning, although home pressure canners can be operated at higher pressures than the currently recommended 10 psi. Accordingly, home canning at a higher pressure (15 psig) for a shorter amount of time was investigated. Process values were determined for asparagus, green beans, carrots, corn, peas, squash, beef, fish, beef stew, and green soybeans, and a mean and standard deviation calculated for each product. The mean was then compared in each case with a target process value (derived from the recommended 10 psi process time) plus one standard deviation. In each experimental run the recommended procedure (10 psi) was used as a control. At 15 psi, products which heat by convection currents require approximately l/3 of the time required at 10 psi. However, this much reduction in process time is not possible with products which heat more by conduction.
THERMAL INACTIVATION OF Clostridium sporogenes PA 3679 AND Bacillus stearothermophilus 1518 IN LOW‐ACID HOME‐CANNED FOODS
Authors: WALLACE MARILYN J. , NORDSIDEN KAREN LARSON , WOLF ISABEL O. , THOMPSON DAVID R. , ZOTTOLA EDMUND A.
Published: August 2006

One of the requirements for establishing thermal processes for canning low‐acid foods is the confirmation of the calculated processes obtained from heat penetration data by carrying out an inoculated pack study. The results presented in this paper confirm the processes for home canning low‐acid foods at 15 psig suggested by Zottola et al. (JFS‐1978) and Nordsiden et al. (JFS‐1978). Two heat resistant spore suspensions were used in the inoculated pack, Bacillus stearothermophilus 1518 and Clostridium sporogenes PA 3679. Results obtained using four representative low‐acid foods showed the following times at 15 psig were such that no recovery of the test spores, inoculated at 10,000 per container, was observed; peas 10 mm, carrots 7 min, cream‐style corn 5.5 min and beef stew with vegetables 15 min.
COMPUTER SIMULATION OF PARTIAL SPOILAGE DATA
Authors: HACHIGIAN JACK
Published: August 2006

Partial spoilage data are generated by simulating experimental methods frequently used in food science. The basic experimental model that is simulated is as follows: N tubes (or cans) of substrate (food) are inoculated with a microbiological contaminant (e.g. PA 3679 or C. Botulinum). These replicates are then subjected to a lethal environment (heat or radiation, etc.) and after incubation the replicates are tested to determine the number of replicates with viable contaminants remaining. Exact counts are not possible. The algorithm developed has many useful options, so that the simulation can be used within many areas of food science. The basis of the methodology is probabilistic, and food scientists may use it to generate replicate data necessary for statistical analyses. The technique can be useful for understanding the underlying microbiological phenomena. Repetitive runs may be used for comparative analysis with actual experimental results, in an inexpensive way. The methodology also provides a possible explanation of ‘skips’ and ‘tailing’ as has been observed in partial spoilage data.
PURIFICATION OF PORCINE LEUKOCYTE LYSOSOMAL HYDROLASES
Authors: VENUGOPAL BALAKRISHNA , BAILEY MILTON E.
Published: August 2006

Leukocytes were separated from porcine blood and their cellular components fractionated either by differential centrifugation or by n‐butyl alcohol extraction. Acid phosphatase, aryl sulfatases, β‐glucuronidase and cathepsin D were purified by DEAE‐cellulose and Sephadex column chromatography and by polyacrylamide gel electrophoresis. Histochemical reactions were used to identify enzymes in the latter procedure.
EFFECT OF SORBIC ACID AND SODIUM NITRITE ON Clostridium botulinum OUTGROWTH AND TOXIN PRODUCTION IN CANNED COMMINUTED PORK
Authors: IVEY F. J. , ROBACH M. C.
Published: August 2006

Experiments to determine the effect of sorbic acid alone and in combination with low nitrite and phosphate on botulinal toxin production in inoculated perishable, canned, comminuted, cured pork were conducted. Forty‐eight test lots of product were inoculated with approximately 100 spores per gram of five strains each of type A and B Clostridium botulinum. Twenty‐five cans of each test lot were incubated at 27° C for up to 110 days. The time of swelling was recorded for each can and the first 10 swells per test lot were tested for toxin. Multiple regression analysis of the time to first swell showed nitrite concentration had a significant linear effect on delaying outgrowth and toxin production of C. botulinum. Sorbic acid concentration was also significantly related to inhibition but through the fourth power of sorbic acid concentration. The use of either sodium acid pyrophosphate or sodium hexametaphosphate was synergistic with sorbic acid as indicated by their statistically significant positive interactions. Several test lots containing 0.2% sorbic acid and either phosphate had no toxic swells after 110 days of incubation with or without 50 ppm NaNO2. These data indicate that sorbic acid may be a potential alternative preservative to high levels of nitrite in canned, comminuted pork products.
CHEMICAL AND SENSORY ANALYSIS OF THE PURPLE‐HINGE ROCK SCALLOP Hinnites multirugosus GALE
Authors: PHLEGER C. F. , HOLTZ R. B. , GRIMES P. W. , LEIGHTON D. L. , JACOBSEN F.
Published: August 2006

The purple‐hinge rock scallop (Hinnites multirugosus), is being considered a new candidate for marine aquaculture. Adductor muscle was analyzed for its sensory characteristics and compared with commercially available scallops. Three different groups of rock scallops, one undernourished with bland flavor, were analyzed for fatty acids and carbohydrates. The rock scallop rated very high in flavor and aroma profiles in comparison to Thailand, Nova Scotia, and various Atlantic Coast scallops. It lacked a fishy aroma in contrast to all other brands tested and had a clean shellfish, sweet, and buttery aftertaste. Despite flavor differences, total lipid and fatty acids did not differ significantly in the three populations analyzed. Lipid comprised 2% (as percent dry weight) of the adductor muscle. Principal fatty acids are 16:1, 18:2, 18:3, 20:1 and 20:s; 93–96% of the fatty acids are unsaturated. Rock scallops experimentally starved for 2 months had a bland flavor and had lower monosaccharides (0.292–0.511 μmoles monosaccharide per mg protein) and glycogen compared to rock scallops with normal flavor (1.047–1.739 μmoles monosaccharide per mg protein). Starved scallops also had lower individual monosaccharides (0.121–0.217 μmoles glucose per my protein) compared to normal flavor scallops (0.527–1.339 μmoles glucose per my protein). The principal monosaccharides identified include fucose, mannose, glucose, galactosamine, glucosamine, and sialic acid, all of which are quantitatively lower in bland flavor scallops. Glucose is bound as glycogen.
ASSESSMENT OF STORAGE EFFECTS ON VITAMIN B6 STABILITY AND BIOAVAILABILITY IN DEHYDRATED FOOD SYSTEMS
Authors: GREGORY J. F. , KIRK J. R.
Published: August 2006

The retention of biologically available vitamin B6 during storage was examined using dehydrated food systems fortified with various B6 vitamers. Storage conditions of 37°C and 0.6 water activity (aw) were selected to permit estimation of maximum rates of nonenzymatic browning and vitamin degradation typically encountered in food storage. The stability of the vitamers during storage was evaluated by periodic assay with a high performance liquid chromatographic (HPLC) method. Losses of pyridoxine (PN), pyridoxamine (PM), pyridoxal (PL), and pyridoxal phosphate (PLP) could be described by fist order kinetics. When stored in small volume metal containers, the first order rate constants were 0.015–0.020 day−1 for PL, PM and PLP, and 0.0049 day−1 for PN degradation in food systems. Storage in metal cans which provided a large headspace volume resulted in significantly lower rates of browning and degradation of the B6 vitamers. The only significant degradation mechanism identified was the binding of PLP to proteins to form e‐pyridoxyllysine. Correlation of rat bioassay results with microbiological and HPLC assay data indicated that the B6 vitamers remaining after storage for 128 days at 37°C retained full vitamin activity. Determination of the model system vitamin B6 content by the semiautomated fluorometric procedure yielded consistently high results, as found in previous research. These studies indicate that HLPC and microbiological assay results accurately reflect the content of biologically available vitamin B6 in dehydrated food systems after storage at 37°C and 0.6 aw for 128 days. They also demonstrate the potential for application of the HPLC assay to the determination of vitamin B6 in foods.
DIFFERENTIAL SCANNING CALORIMETRY OF NONFREEZABLE WATER IN SOLUTE—MACROMOLECULE—WATER SYSTEMS
Authors: ROSS KENNETH D.
Published: August 2006

Differential scanning calorimetry was employed to determine the amount of bound (nonfreezable) water in several model systems as a function of water activity (aw). Water activity was controlled by varying total moisture content or by adding a solute, urea, to the aqueous phase of the model system. Since the amount of bound water is dependent on the nature of the components, correlations between bound water and a, are meaningful only for specific systems. In every case studied, bound water, as g H2 O/g solids, decreased with decreasing aw, along what might be called a bound water isotherm. The results indicate that measurements of bound water should refer to a specified value of aw. In addition, aw of the solution phase appears to be a major contributor to the driving force for water binding by macromolecules.
COLOR DEVELOPMENT AND CAROTENOID LEVELS IN RIN AND NOR TOMATOES AS INFLUENCED BY ETHEPHON, LIGHT AND OXYGEN
Authors: BUESCHER R. W. , DOHERTY J. H.
Published: August 2006

Fruits of rin and nor tomato (Lycopersicon esculentum) mutants do not develop normal pigmentation and undergo normal ripening. The effects of ethephon, light and O2 on color development and carotenoid levels in harvested fruits were determined. Increasing concentration of ethephon increased red surface color (color difference meter a values). The addition of light greatly enhanced red color development. Fruits of rin were more responsive to light and ethephon than were fruits of nor. Oxygen (100%) enhanced color development in nor fruits held in dark conditions, but it was detrimental to ethephon induced color development in both rin and nor fruits exposed to light. Ethephon and light each substantially enhanced beta‐carotene and lycopene levels. Fruits exposed to both ethephon and light had further increases in beta‐carotene and lycopene levels. In rin and nor fruits, it appears that light and ethylene are important in stimulating carotenoid synthesis and regulating levels of particular carotenoids.
PEROXIDASE AND POLYPHENOL OXIDASE ACTIVITIES IN DEVELOPING PEACHES
Authors: FLURKEY WILLIAM H. , JEN JOSEPH J.
Published: August 2006

Peroxidase (POD) and polyphenol oxidase (PPO) activities were monitored during the development of peach fruit (Prunus persica Batsch w. Redhaven) from shalk split stage to full maturation. Two extraction methods gave a discrepancy in activity for both enzymes. Two peaks of POD activities were observed and they corresponded to the two weight gain periods of the peaches. Polyphenol oxidase activity was very high at early development stage and declined to a constant level after the pit‐hardened stage. Hydrophobic chromatography, using Phenyl‐Sepha‐rose CL‐4B resin, provided a rapid partial purification and characterization of peach PPO. Several apparent forms of PPO and constant changes of these forms during development were observed. Upon cold storage of the acetone powder of peaches, an additional PPO isozyme much more tightly bound to the hydrophobic resin was noted. The technique could be very useful in studies of other food enzymes.
SIGNIFICANCE OF THE REACTION OF NITRITE WITH TRYPTOPHAN
Authors: NAKAI H. , CASSENS R. G. , GREASER M. L. , WOOLFORD G.
Published: August 2006

The reaction of sodium nitrite with tryptophan was studied spectrophotometrically; the N‐nitroso reaction product had an absorption peak at 330 nm and the absorption maximum of tryptophan was shifted from 277 nm to 266 nm. In model systems, where sodium nitrite was 10 mM and tryptophan was 1.0 mM, the reaction proceeded rapidly at pH 4.0 and very slowly at pH 5.5 or higher. Experiments with acetyltryptophan and dipeptides showed that if the primary amino group of tryptophan was blocked, then nitrosation of the indole nitrogen was promoted. Tryptophan was formed when the N‐nitroso reaction product was subjected to gel filtration in the absence of nitrite. If the concentration of reactants and pH are compared for model systems favorable for formation of nitrosotryptophan and for cured meats, it is apparent that the environment for nitrosation of tryptophan is unfavorable in most cured meats.
RECOVERY OF THERMALLY INJURED Saccharomyces cerevisiae: EFFECTS OF MEDIA AND STORAGE CONDITIONS
Authors: GRAUMLICH T. R. , STEVENSON K. E.
Published: August 2006

Resting cells of Saccharomyces cerevisiae Y25 were heated at 56°C for 0–5 mm. Viability and thermal injury were evaluated using various media. Delayed plating after storage in water at 22°C resulted in increased counts primarily due to repair of thermal injury. Repair of injured cells was prevented by storage at 4°C or in the presence of 2,4‐dinitrophenol, but was not affected by storage in the presence of actinomycin D, chloramphenicol, cycloheximide or hydroxyurea. Recovery of injured cells was inversely related to glucose concentration in autoclaved media. However, counts on a yeast nitrogen base‐glucose medium were considerably higher when glucose was filter‐sterilized rather than autoclaved.
INFLUENCE OF SPROUTING ON THE DIGESTIBILITY COEFFICIENT, TRYPSIN INHIBITOR AND GLOBULIN PROTEINS OF RED KIDNEY BEANS
Authors: EL‐HAG N. , HAARD N. F. , MORSE R. E.
Published: August 2006

Sprouting of red kidney beans resulted in a marked increase in the digestibility coefficient of both raw, 29.5% increased to 66.4%, and cooked beans, 69.3% increased to 84.4%. Sprouting also resulted in reduction of trypsin inhibitor activity by approximately 50%. The trypsin inhibitor from red kidney bean was fairly heat stable, inhibited the action of chymotrypsin, papain and pepsin at higher concentrations. In was fractionated into two components yielding molecular weights of 8000 and 5200 daltons. The content of the globulin E protein fraction decreased by approximately one‐third as a result of sprouting. The specific activity of trypsin inhibitor activity in the globulin fraction was lower after sprouting. The digestibility coefficient of the globulin fraction, 62.5%, with its high trypsin inhibitor content was much higher than the whole beans 29.5%. The globulin fraction from bean sprouts had somewhat improved digestibility (73.4%), compared to the globulins from intact beans. It is concluded that the beneficial effects of sprouting on protein digestibility can not be attributed totally to a decline in trypsin inhibitor activity although it would appear to be a contributing factor.
FLOW CHARACTERISTICS OF NON‐NEWTONIAN FOODS UTILIZING A LOW‐COST ROTATIONAL VISCOMETER
Authors: GRIFFITH D. L. , RAO V. N. M.
Published: August 2006

Various cups and bobs were constructed for use with a Brookfield Rheolog viscometer. The bobs were examined for end effects utilizing standard solutions of known viscosity and corrected bob heights determined. Improved rotational capabilities were provided by combining an audio generator, amplifier and power transformer to give decreased, intermediate and increased speeds of rotation. This system proved accurate when tested with a Newtonian product (sucrose solutions) and gave flow constants not significantly different from those obtained using a Haake Rotovisco for the evaluation of a non‐Newtonian product (orange juice).
DISPERSION OF PECTIN AND CELLULOSE IN DIMETHYL SULFOXIDE
Authors: WALTER R. H. , VAN BUREN J. P. , SHERMAN R. M.
Published: August 2006

Pectin and cellulose were coprecipitated from a binary dispersion in dimethyl sulfoxide. The coprecipitate was differentially stained and viewed under a microscope. Mounts that were prepared by evaporating samples of the coprecipitate as a film on microscopic slides contained uniformly distributed pectin and cellulose throughout the matrix. Mounts of dried, milled coprecipitate showed concentrations of cellulose primarily on the outer surface of pectin globules. This location of cellulose in the coprecipitate might be a consequence of milling which ruptured the possibly more fragile cellulose‐cellulose bonds, vis‐a‐vis pectin‐cellulose or pectin‐pectin bonds of the inter‐micellar aggregates.
GERMINATION AND NITROGENOUS CONSTITUENTS OF PEA SEEDS (Pisium sativum)
Authors: CHEN L. H. , THACKER R.
Published: August 2006

The effect of germination on total nitrogen (TN), protein nitrogen (PN), total nonprotein nitrogen (NPN), free amino acid nitrogen (FAAN), and amino acid composition of three varieties of pea seeds (Dwarf Gray, Early Alaska, and Wando) was studied. Following 5 days of germination, there was a slight increase of TN, a slight decrease of PN, and a marked increase of both the total NPN and FAAN in all varieties of seeds when compared on a dry weight basis. In germinated seeds, TN ranged from 3.49–4.98, PN ranged from 2.60–3.48, total NPN from 0.893–1.502, and FAAN ranged from 0.408–1.313 g/100g dry weight. Whereas, in ungerminated seeds, TN ranged from 3.20–4.72, PN ranged from 2.93–4146, total NPN ranged from 0.263–0.337, and FAAN ranged from 0.067–0.150 g/100g dry weight. The altered amino acid patterns of ungerminated and germinated seeds suggest that there was a turnover of proteins and amino acids under the experimental conditions.
HEATING EFFECTS OF BOVINE SEMITENDINOSUS: PHASE CONTRAST MICROSCOPY AND SCANNING ELECTRON MICROSCOPY
Authors: HEARNE LEANNE E. , PENFIELD MARJORIE P. , GOERTZ GRAYCE E.
Published: August 2006

Progressive structural changes in heated bovine semitendinosus (ST) muscle fibers were studied using phase contrast microscopy and scanning electron microscopy. ST cores were heated at two rates which simulated the oven roasting of top round roasts at 93 and 149°C to endpoint temperatures of 40, 50, 60 and 70°C. Increased heating of muscle fibers resulted in the disintegration of Z‐line structure; increases in intermyofibrillar spaces; shortening of sarcomeres; cracks and breaks in the myofibrils at the Z‐line; and fragmentation or granulation of the myofibrils. The slower rate of heating resulted in extensive granulation and fragmentation of the muscle fibers, whereas the faster rate resulted in more cracks and breaks in fibers. The effect of heating rate on the disintegration of muscle fibers suggested that the rate of heat penetration might influence the type and extent of disintegration of muscle fibers. Heating to 70°C resulted in extensive fragmentation of muscle fibers. Heat‐induced changes in the structure of muscle fibers are discussed in relation to possible influence on the tenderness of heated meat.
WETTABILITY AND SURFACE PRESSURE OF MYOGLOBIN TREATED WITH ACETONE
Authors: HÄGERDAL BÄRBEL , LÖFQVIST BO
Published: August 2006

Myoglobin was exposed to acetone (50–99%) in three different ways. The wettability of the resulting preparations was determined by a screening method as well as by contact angle measurements, while the surface pressure was characterized by the decrease in surface tension of water. The wettability of the preparations could be ascribed to the surface properties of the fraction of the preparations which had undergone irreversible transition. Several other factors including roughness of the preparation, microstructure and amount of native‐like molecules also had a significant influence on the apparent wettability. The surface pressure could be correlated to the amount of native‐like molecules in a preparation, but was also influenced by the wettability of the preparation.
EFFECTS OF GAMMA‐IRRADIATION ON COMPOSITION OF WHEAT LIPIDS AND PUROTHIONINES
Authors: RAO V. S. , VAKIL U. K. , SREENIVASAN A.
Published: August 2006

The effects of gamma‐irradiation on chemical composition of wheat lipids and on the changes in chemical properties of lipoprotein complex, were studied. No appreciable changes in total lipids in wheat, irradiated up to 1 Mrad, were observed. However, a significant increase in free lipids with concomitant decrease in bound lipids was observed. Separation of nonpolar and polar lipids into microconstituents did not show significant variations. Purothionines, extracted from lipid fractions of wheat flour exhibited several protein bands on electrophoretic separation; most of them disappeared at high dose level (1 Mrad). This may result in the disruption of lipid‐purothionine complex. When bread dough was allowed to rest for 2 hr, aggregation of low molecular weight protein entities took place; this could strengthen the structure of lipoprotein complex during resting and baking.
CHEMICAL CONSTITUTION OF N‐ACYLETHANOLAMINEPHOSPHATIDES IN PEA SEED
Authors: MIYAZAWA TERUO , FUJINO YASUHIKO
Published: August 2006

N‐Acylphosphatidylethanolamine (APE) and N‐acyllysophosphatidylethanolamine (ALPE) were isolated from pea seed and studied on the chemical constitution. The major component fatty acids of APE and ALPE were palmitic, oleic and linoleic acids. In both lipids the N‐acyl groups contained the same component acids, being more saturated than the O‐acyl groups. The 2‐C position of APE contained almost entirely unsaturated acids, and the 1‐C position mostly saturated acids. The 1‐acyl isomer of ALPE was richer in saturated fatty acids than the 2‐acyl isomer. The main molecular species of APE were 1‐palmitoyl‐2‐linoleoyl, 1‐palmitoyl‐2‐oleoyl, 1‐oleoyl‐2‐oleoyl, 1‐oleoyl‐2‐linoleoyl and 1‐linoleoyl‐2‐linoleoyl types. N‐Palmitoyl (or oleoyl and linoleoyl) glycerophosphorylethanolamine, which was the skeletal component of APE and ALPE, was confirmed as their TMS ether derivatives by GC‐MS.
COMPARISON OF COLD‐, ACID‐ AND SALT‐PRECIPITATED SOY PROTEINS
Authors: BAU H.M. , POULLAIN B. , BEAUFRAND M. J. , DEBRY G.
Published: August 2006

A comparison was made for three soybean protein fractions, cool‐precipitated fraction (cool F), acid‐precipitated fraction (acid F) and salt‐precipitated fraction (salt F) on yield, physical and chemical characteristics, protein efficiency ratio, amino acid composition and oligosaccharide content. The starch‐gel electrophoresis and ultracentrifugal patterns of the three fractions were very different. Salt F had a low galacto‐oligosaccharide content and was superior in yield to both acid F and cool F. The solubility and the viscosity of salt F were the least sensitive to variations in pH and heat treatment. There were only small differences in amino acid content and protein efficiency ratio between the three fractions.
STRUCTURE AND CHEMICAL COMPOSITION OF CRANBERRY CELL WALL MATERIAL
Authors: HOLMES A. BRADFORD , RHA CHOKYUN
Published: August 2006

The microscopic examination of cell wall material recovered from pressed cranberries indicated that the tissue particles were composed primarily of parenchyma cell walls that had reassumed a three‐dimensional configuration similar to their structure in cranberry parenchyma tissue. Settling experiments indicated that large volumes of water were associated with cell wall material, correctly predicting when suspension yield stress would increase. The primary plant cell wall polysaccharides, cellulose, pectin and hemicellulose, were found to be the predominant constituents of cell wall material. Protein, fat, starch and ash were present in only minor amounts suggesting that cell wall material food functionality will be primarily dependent on the polysaccharide constituents.
SEDATIVE ACTIVITY OF CELERY OIL CONSTITUENTS
Authors: BJELDANES LEONARD F. , KIM IN‐SUK
Published: August 2006

The central depressant activities of 3, n‐butylphthalide and a new compound, sedanenolide, were studied in mice. While neither compound affects ethanol sedation, they exhibit similar activities in both prolonging pentobarbital narcosis by prior administration of the test compounds and in inducing sleep immediately following recovery from a prior treatment with barbiturate. Weak sedative activity is also shown to reside in both compounds without potentiation.
RELATIONSHIP OF SELECTED BEEF CARCASS TRAITS WITH MEAT PALATABILITY
Authors: CROUSE J. D. , SMITH GERALD M. , MANDIGO R. W.
Published: August 2006

Relationships among selected carcass traits and cooked meat palatability were studied on 240 carcasses obtained from steers of different biological types produced under a wide range of feeding regimes. Breed type of steer or feeding regime had little or no effect on correlations among taste panel (TP) scores for tenderness, juiciness, flavor and general acceptability. Treatments also had little effect on nonsignificant (P > 0.05) correlations of conformation, lean color, lean texture and final maturity with TP traits. Late maturing breeds of steers and steers fed on low energy regimes were rated more youthful than early maturing breeds of steers, and steers fed on high energy regimes. Marbling, percentage of longissimus muscle (LM) fat, quality grade and adjusted fat thickness independently accounted for 2–3% of the variation in TP tenderness and 6–8% of the variation in TP acceptability. Regression analyses indicate that an increase of 30 units in marbling (scored: low Choice = 10; average Choice = 11; high Choice = 12; etc.) would have been required to make a one‐unit increase in TP tenderness (scored 1 through 7). No evidence of quadratic effects was observed for TP traits regressed on marbling or percentage LM fat.
PRESS/CLEVE PORTIONING AND MECHANICAL TENDERIZATION OF BEEF TOP LOINS AS AFFECTED BY NUTRITIONAL REGIME AND BIOLOGICAL TYPE
Authors: NEER K. L. , CAMPBELL J. F. , MANDIGO R.W. , CAPORASO F. , SMITH G. M.
Published: August 2006

Eighty steers, forty each of two biological types (large, late maturing, and small, early maturing) were placed on nutritional regimes containing four levels of roughage. After slaughter, 40 top loins were press/cleave portioned and mechanically tenderized, 40 top loins were press/cleave portioned only, 40 top loins were mechanically tenderized only and 40 top loins remained untreated to serve as controls. Each nutritional regime and biological type was equally represented in each of the processing treatments. Taste panel evaluations indicated a preference for tenderized steaks (P < 0.05) over those not tenderized. Press/cleave portioning had very little effect on the steaks. The combination of press/cleave portioning and mechanical tenderization appeared to be an acceptable industry practice.
YIELD AND COMPARISON OF NUTRITIVE AND ENERGY VALUES; FATTY ACID AND CHOLESTEROL CONTENT OF RAW AND COOKED CHITTERLINGS
Authors: VAUGHN M. W. , WALLACE D. P. , FORSTER B. W.
Published: August 2006

Three brands of frozen raw chitterlings were used to determine yield, total waste and distribution of waste in preparation and cooking based on purchased weights. Raw and cooked tissue were compared for proximate composition, minerals, vitamins, amino acids, estimated protein efficiency ratios (Est. PER), saturated and polyunsaturated fats and cholesterol. The yield was 37.8%, while the total wastage was 62.2%. The moisture content was significantly lower for the cooked tissue. Cooking produced significant losses of protein and fat. The caloric content for the cooked tissue was significantly higher than for the raw tissue. There were some changes in minerals, vitamins, amino acids, saturated fats and cholesterol content due to cooking. The raw and cooked tissue revealed no significant difference for riboflavin and niacin. The estimated PER's Alsmeyer et al. (1974) [Food Technol. 28(7): 34] using Eq 3 indicated lower values than Eq 1 and 2. There was no significant difference in C18:2 in raw and cooked tissue. There was a significant decrease in cholesterol content in the cooked tissue.
EFFECT OF SPICES AND SALT ON FERMENTATION OF LEBANON BOLOGNA‐TYPE SAUSAGE
Authors: ZAIKA LAURA L. , ZELL TATIANA E. , PALUMBO S. A. , SMITH J. L.
Published: August 2006

Spices and different concentrations of NaCl added to sausage mixtures are shown to affect the course of fermentation during manufacture of Lebanon bologna. A mixture of nine spices used in Lebanon bologna formulation enhanced fermentation of these sausages. Sterile or non‐sterile spices enhanced fermentation to the same extent. Similar stimulatory effects of spice were observed when sausages were prepared by natural flora fermentation or by addition of starter culture (a mixture of Pediococcus cerevisiae and Lactobacillus plantarum). Increasing concentrations of NaCl from 1 to 7% resulted in an inhibition of fermentation with an attendant decrease in lactic acid production. Use of less than 2% NaCl resulted in poor texture in the sausage. Sausages containing 7% NaCl showed very little fermentation in the absence of spices and showed enhanced fermentation when spices were added. From the standpoint of fermentation, texture, color and palatability, sausages containing 2 and 3% NaCl were the best. Generally, formation of cured meat pigment, using either nitrite or nitrate, and texture of the sausages were related to the degree of fermentation attained during processing.
IMPROVEMENT IN THE OXIDATIVE STABILITY OF PORK BY DIETARY SUPPLEMENTATION OF SWINE RATIONS
Authors: TSAI T. C. , WELLINGTON G. H. , POND W. G.
Published: August 2006

The extent of improvement in the oxidative stability of pork through dietary supplementation was determined by feeding pigs rations containing α‐tocopherol acetate and ascorbic acid. Approximately 7.7, 5 and 4.3 μg of α‐tocopherol per gram of tissue were deposited in the renal fat, the subcutaneous fat and the triceps muscle respectively by 200 ppm α‐tocopherol acetate supplementation of the ration fed between beginning weights of 9–20 kg and a slaughter weight of 91 kg. The oxidative stability of the pork tissues was unaffected by ascorbic acid supplementation. However the stability of the adipose tissues was significantly increased (P < 0.01) by α‐tocopherol acetate supplementation as indicated by the oxygen bomb stability test. There was a linear relationship between the stability of adipose tissues and their α‐tocopherol content. Supplementation of 100 ppm of α‐tocopherol acetate in the ration appeared to be the optimum level for improvement of the oxidative stability of the muscle.
PRODUCTION OF CORN AND LEGUME MALTS FOR USE IN HOME FERMENTATION
Authors: ZAMORA AGNES F. , FIELDS MARION L.
Published: August 2006

Aqueous extracts of amylases from germinated corn, cowpeas, chickpeas and Great Northern beans were made to determine the optimum pH, temperature and time of incubation for their activity. Starch hydrolysis, measured by starch‐iodine reaction, and amount of glucose liberated from soluble starch and from the seed starches were measured. Alpha‐amylase from corn had a lower pH and a higher temperature optima than cowpeas, chickpeas and Great Northern beans. The amylase (total dextrinizing) activities measured at the optimum pH and temperature were 18.4, 14.3 and 2.66 for corn, cowpeas and Great Northern beans respectively. Chickpeas had a very low alpha‐amylase activity. Corn and cowpea malts are more practical to use in home fermentation because they converted the starch to dextrin much faster. More reducing sugars were produced from the bean starches by corn and cowpea malts than by chickpea and Great Northern bean malts.
EFFECTS OF POST‐HARVEST STORAGE ON THE QUALITY OF CANNED SNAP BEANS
Authors: FREEMAN D.W. , SISTRUNK W. A.
Published: August 2006

A study was conducted to simulate conditions that exist in loaded trailers and bulk bins during transport and storage of snap beans to study the effects of post‐harvest storage on quality of canned snap beans. Post‐harvest variables were 2 air flow rates, 3 storage times, 4 storage temperatures and 2 methods of blanch. Respiration rates were higher in beans that were held under high temperatures and a fast flow rate. Sensory ratings for color and general appearance were higher on beans stored under a slow flow rate. Beans stored under a fast flow rate were higher in % seed, fiber, hemicellulose and cellulose. Browning was more severe in beans stored at a fast flow rate. As storage times and temperatures were increased, beans decreased in greenness (‘‐a’) and sensory scores. Shear press values, % seed, fiber, total sugar and cellulose increased in the canned beans as storage times and temperatures were increased. The beans that were blanched in rotary steam were lighter in color and less firm than those blanched in water.
SENSORY AND SELECTED TEXTURAL PROPERTIES OF PASTA FORTIFIED WITH PLANT PROTEINS AND WHEY
Authors: HANNA M. A. , SATTERLEE L. D. , THAYER K. W.
Published: August 2006

Sensory and mechanical properties evaluation were run on pasta products fortified with eight different high protein sources. Some mechanical and compositional properties were analyzed for the expressed purpose of using them as predictors of texture as evaluated by a trained sensory panel. The combination of the rupture force and a creep recovery factor proved to be a relatively good predictor of the textural quality of the cooked products. An analysis of variance indicated that in order to obtain an acceptable protein fortified pasta product, attention should be given to the source of protein. The level of substitution of fortification was found to be of little significance as far as texture is concerned.
DETERMINATION OF FACTORS CONTROLLING ACCURATE MEASUREMENT OF Aw BY THE VAPOR PRESSURE MANOMETRIC TECHNIQUE
Authors: LEWICKI P. P. , BUSK G. C. , PETERSON P. L. , LABUZA T. P.
Published: August 2006

The precision and reproducibility of the VPM method has been improved by the simultaneous measurement of water vapor pressure and temperature of the food sample. It has been shown that evacuation of the system substantially lowers food temperature due to evaporation of water. The drop in sample temperature is dependent on water activity of the material and is large at high water activities. Even at steady readings of the manometer, the temperature of the sample is not equal to room temperature. Therefore, calculation of water activity based on room temperature gives erroneous results which are significantly lower than the results based on the measured sample temperature.
FRUCTOSE‐SACCHARIN AND XYLITOL‐SACCHARIN SYNERGISM
Authors: HYVÖNEN LEA , KURKELA RAKEL , KOIVISTOINEN PEKKA , RATILAINEN ANNI
Published: August 2006

Synergism in fructose‐saccharin and xylitol‐saccharin mixtures whose sweetness in solution corresponded to that of a 5% sucrose solution was measured at three temperatures (5°C, 23°C and 50°C). In the sensory evaluations a procedure consisting of a magnitude estimation, a paired comparison and a triangle test was applied. Synergism between fructose and saccharin and xylitol and saccharin was found to be greatest when the sweeteners were almost equal in the mixture in relation to their sweetness at the prevailing temperature. Mixtures of saccharin and fructose or xylitol without the aftertaste typical of saccharin were prepared. The sweetness of fructose‐saccharin and xylitol‐saccharin mixtures in coffee was enhanced compared with that in the corresponding water solutions. It is concluded that coffee, tea and juices can be prepared to conventional taste and sweetness standards using these mixtures, but with 40–70% less energy than when sucrose is used as the sweetener.
USE OF A MACERATING PECTIC ENZYME IN APPLE NECTAR PROCESSING
Authors: STRUEBI P. , ESCHER F. E. , NEUKOM H.
Published: August 2006

The use of a commercial enzyme in the production of apple pulp for nectar beverages was investigated. During enzymatic treatment, apple pulp Theologically behaved initially as a pseudoplastic body with a yield value and later gradually shifted towards a pseudoplastic fluid. The pulp was separated by centrifugation into serum and insoluble residue fractions. Pectin analyses of the serum and residue showed that pectic substances were solubilized from the cell wall matrix essentially as highly esterified pectins. Viscosity measurements of the serum indicated some decrease in pectin chain length. The presence of water‐soluble, highly esterified pectins is believed to be responsible for the desired cloud stability of apple nectar.
SENSORY EVALUATIONS ON TANGERINE‐GRAPEFRUIT JUICE BLENDS
Authors: WAGNER CHARLES J. , SHAW PHILIP E.
Published: August 2006

Tests were conducted on blends of tangerine and grapefruit juices reconstituted from concentrates. Flavor thresholds, preferences and influences of ∘Brix and ∘Brix/acid ratio on tangerine‐grapefruit juice blends were established from evaluations by panelists who were familiar with citrus juices. Flavor thresholds of tangerine in grapefruit juice were 14–15%. Blends at concentrations of 15–35% differed significantly from and were preferred over unblended grapefruit juice. Increasing ∘Brix of the blends caused a significant difference among blends, but the influence of ∘Brix/acid ratio was negligible.
EFFECTS OF PROCESSING TREATMENTS ON CHEMICAL AND ORGANOLEPTIC PROPERTIES OF CORNED BEEF
Authors: REAGAN J. O. , CARPENTER J. A. , BLANCHARD C. P.
Published: August 2006

Eighteen beef briskets obtained from USDA Choice carcasses were boned and randomly assigned to either a 4°C or ‐10°C storage treatment for 72 hr. The frozen briskets were then placed in a 4°C cooler and held until attaining an internal temperature of 3–4°C. After thawing, all briskets were pumped to 0, 10 or 20% of their green weight (3 briskets/group/pumping treatment) and held for 2 days in a cover pickle of the same salinity. Weight losses were determined after a 2‐day immersion period and chemical and organoleptic samples were obtained 2, 7 and 14 days after pumping. These data indicate that processing yields were not significantly affected by degree of pump, storage at ‐ 10°C prior to processing or specific gravity values. Residual nitrite values were not significantly affected by freezing treatments prior to processing or specific gravity values. Nitrite levels were similar at 2 and 14 days after pumping at all pumping levels. After 7 days of storage, residual nitrite levels were less than 50 ppm in all briskets. Sensory ratings for tenderness and juiciness were observed to increase as time after pumping increased.
FLUORINE CONTENT OF TEAS CONSUMED IN IRAN
Authors: FARSAM H. , AHMADI N.
Published: August 2006

The objective of this investigation was to find out the fluorine content of teas consumed in Iran and to evaluate the potentiality of tea as a contributor of fluorine. The fluorine content of eight samples of tea were determined by two methods in dry and infused forms. The results obtained showed a low variation. The variation of fluorine in dry tea was 10.25–15.25 mg/100g. The fluorine content of the infusions showed a range of 0.89–1.15 ppm. The amounts of fluorine extracted into infusions varied from 68.85–86.83%. The daily ration of 3.8 g/day contributes from 0.34–0.44 mg fluorine. No specific relation was found between the fluorine content of tea and percent of its extraction. Drinking tea and feeding infants with diluted infused tea in between breast feedings in Iran may account for some dental benefit in this country.
ACIDULATION OF HOME CANNED TOMATOES
Authors: SAPERS G. M. , PHILLIPS J. G. , TALLEY F. B. , PANASIUK O. , CARRE J.
Published: August 2006

The feasibility of acidifying home canned tomatoes was determined. Citric acid, lemon juice, or vinegar were added at three concentrations to tomatoes which were canned by the raw pack method. The pH of low acid products was lowered effectively by acidulation with lg citric acid monohydrate or 1 tbsp lemon juice per pint. Vinegar was less effective than the other acidulants and also contributed an off‐flavor at all levels. Acidulants equilibrated more rapidly when added to filled jars rather than to empty jars before filling. Alternative acidulation recommendations were compared by use of data derived from canning studies and from measurements of the response of high pH raw tomatoes to acidulation.
SOME FACTORS AFFECTING PINTO BEAN QUALITY
Authors: QUENZER N. M. , HUFFMAN V. L. , BURNS E. E.
Published: August 2006

This study was designed to objectively describe the chemical and physical attributes of three pinto cultivars grown at Thrall and El Paso, TX, and Twin Falls, ID. The relationships of these attributes were established through analysis of variance and correlation coefficients. Shear values were found to be the more reliable quality attribute. The expected relationship between rehydration and shear was not found. Maximum imbibition did not yield the most tender product. The amount of water imbibed varied by location. Beans from El Paso that suffered a late frost failed to imbibe water until heat treatment was applied. Firmness was found to be related to calcium and magnesium contents. Sensory preference scores rated the Texas‐grown cultivars over the Idaho‐grown cultivars. Whole, reddish‐brown beans of a mild distinguishable flavor were preferred.
QUALITY CONTROL STANDARDS FOR COOKED FROZEN GREEN BEANS HELD ON A STEAM TABLE FOR VARYING HOLDING TIMES
Authors: BRENNER ANNA M. , HITCHCOCK MARY J. , LANE R. H. , GOERTZ GRAYCE E. , CAMPBELL M. , COLLINS J. L.
Published: August 2006

Two varieties of whole green beans, prepared by steaming, were held on a steam table (>60°C) with portions removed at 10‐min intervals up to 60 min. Dominant wavelengths and Instron measurements for force, shear peak area and work were determined for the seven holding periods. Varieties were inherently different in color (P < 0.01). Holding time affected dominant wavelength (P < 0.01), Munsell color (P < 0.01), force (P < 0.05) and work (P < 0.05). Texture, color and overall acceptability were evaluated by a trained sensory panel. A consumer panel also evaluated overall acceptability. Orthogonal comparisons of sensory and objective evaluations for dominant wavelengths, force and work were linear. Acceptability scores were highest at 30‐min heated holding time. Statistical analysis indicated that objective quality control standards could be defined by a range of Munsell colors or dominant wavelengths and/or force and work measurements obtained at optimum holding periods.
INFLUENCE OF ORANGE JUICE COMPOSITION ON THE THERMAL RESISTANCE OF SPOILAGE YEASTS
Authors: JUVEN B. J. , KANNER J. , WEISSLOWICZ H.
Published: August 2006

The increased heat resistance of yeasts in orange concentrates as compared with single‐strength juices cannot be accounted for on the basis of sugar contents only. Citric acid is demonstrated to play a role in the heat resistance of spoilage yeasts in concentrated orange juices. Other major chemical constituents of citrus juices, namely, ascorbic acid and pectin, did not exhibit any significant effect. A model system, based on sucrose, glucose, fructose, citric acid and tripotassium citrate, is pro‐posed for the evaluation of the thermal resistance of yeasts in citrus concentrates.
FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: SOLUBILITY, VISCOSITY AND HUMECTANT PROPERTIES
Authors: SHAH N. O. , NICKERSON T. A.
Published: August 2006

Three sugar syrups were studied that were equivalent to 70, 90 and 100% hydrolysis of lactose. The viscosity and solubility of the sugars, both individually and as mixtures, were determined within the range 10–60°C. At every temperature, lactose was least soluble, galactose next, and glucose most soluble. Added sugars of the types present in hydrolyzed lactose syrups lowered the solubility (40°C) of the individual sugars. Even so, the maximum soluble sugar solids (TS) content was about the same in solutions representing partially (62.96% TS from 3 sugars) and completely (61.95% TS from 2 sugars) hydrolyzed lactose. Hydrolysis of lactose permits the production of stable syrups with higher TS. The viscosity of hydrolyzed lactose syrup was very similar to that of its individual constituent sugars and to sucrose when the percent TS was 50% or less; at higher percent TS the viscosity tended to be less than that of sucrose. Humectant properties were studied at 20°C. They showed that the water‐retention capacity of hydrolyzed mixtures at 20°C and 15–93% relative humidity was very similar to that of sucrose syrups of comparable TS.
FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: CRYSTALLIZATION
Authors: SHAH N. O. , NICKERSON T. A.
Published: August 2006

The crystallization habit of simulated hydrolyzed lactosc syrups containing 40–80% total solids was studied at 25°C and 40°C. At 25°C, crystallization did not become a problem until total solids were 70% or above, thereby greatly exceeding the solubility of the constituent sugars. Hydrolyzed products reduced crystal growth as did elevation of temperature. In syrups hydrolyzed 100%, galactosc was the predominant crystalline sugar, whereas lactose predominated in the crystals recovered from syrups hydrolyzed 70% and 90%. Syrups were still stable after storage for 6 months.
MECHANICAL INTERPRETATION OF COMPRESSIVE STRESS‐STRAIN RELATIONSHIPS OF SOLID FOODS
Authors: CALZADA J. F. , PELEG M.
Published: August 2006

True compressive stress‐strain relationships of various solid foods have been demonstrated in a three‐dimensional display that has included the tests true strain histories. The shapes of the stress‐strain curves and complementary relaxation and compressiblity data indicated the existence of two antagonistic mechanisms which regulated the stress levels. These were internal fractures which tended to decrease the mechanical strength of the deformed specimens and structural compaction that had the tendency to increase it. It has also been demonstrated that the true stresses could be influenced by the specimen dimensions as well as by the strain rate.