bluuebunny/crossref_metadata_2025 huggingface dataset:
PHOTO SENSITIVITY OF FRESH MEAT COLOR IN THE VISIBLE SPECTRUM
Authors: SOLBERG MYRON , FRANKE WILLIAM C.
Published: August 2010

SUMMARY –The effect of specific wavelengths of visible light on fresh meat color was investigated. 2‐in. diam cores of meat were aseptically prepared from top rounds (adductor muscle and semimembranosus muscle). Freshly oxygenated face‐to‐face cuts were used as the sample and control. The sample and control were packaged in mylar polyethylene pouches and cooled moist filtered air was circulated through the pouch for the duration of the experiment. Samples were exposed to the following wavelengths at an energy level of 0.5 mw/cm2: 420.0, 510.0, 550.0, 570.0, 590.0 and 632.8 nm. Experiments were conducted at 34°± 1°F and 41°± 1°F for 2 and 5 days of exposure. The controls were next to the sample but kept in darkness during the exposure period. There was no temperature differential between the sample and control. Oxidized heme pigment content was determined by reflectance spectrophotometry. No wavelength enhanced the formation of oxidized heme pigment more than any other, however illuminated samples contained an average of 5.5% more oxidized heme pigment than did the controls. Oxidized heme pigment content increased with lengthened storage time and increased temperature. The increase in oxidized heme pigment content as a result of illumination may be due to a photochemical activation of a compound such as riboflavin which then may react with oxygenated heme pigments to form oxidized heme pigments.
GAMMA GLOBULIN ISOLATED FROM RABBIT ANTISERUM FOR RAPID DETECTION OF MEAT ADULTERATION
Authors: HELM MARY B. , WARNECKE M. O. , SAFFLE R. L.
Published: August 2010

SUMMARY –A simple, rapid method for the qualitative identification of animal proteins as to species was developed for fresh meat. Gamma globulin isolated from species‐specific rabbit antiserum was mixed with a heated extract of skeletal muscle of beef, horse lamb and pork. The mixture was allowed to set for 30 min at room temperature and then centrifuged. The presence of a precipitin indicated a positive reaction. There were no cross reactions between meat samples from different species. This method requires a maximum time of only 1–2 hr, as compared with the 3 days required for double‐gel diffusion. In addition, it is much more sensitive than gel diffusion.
CORN MEAL/SOY FLOUR BLENDS: CHARACTERISTICS AND FOOD APPLICATIONS
Authors: BOOKWALTER G. N. , KWOLEK W. F. , BLACK L. T. , GRIFFIN E. L.
Published: August 2010

SUMMARY –Protein quantity and quality of degermed corn meal were improved by supplementation with toasted defatted soy flour. Taste panel results indicated no significant change in preference, acceptability and similarity to corn meal when as much as 20% toasted defatted soy flour was contained in the blend. Flavor stability was adequate in blends containing toasted defatted, commercial processed full‐fat or extrusion‐cooked full‐fat soy flours at the 15% level. Product color was changed more by the inclusion of toasted defatted than of full‐fat soy flour in the blends. Satisfactory performance was found in chapatti and northern corn bread containing degermed corn meal with and without 15% toasted defatted, 20% commercial processed full‐fat or 35% extrusion‐cooked full‐fat soy flours.
THREE TYPES OF CITRUS PEEL WASTE AS SOURCES OF COLOR
Authors: WILSON CHARLES W. , BISSETT OWEN W. , BERRY ROBERT E.
Published: August 2010

SUMMARY –Pilot‐scale extractions of orange peel color concentrates from whole peel, peel frits and flavedo were reported. Yields of color up to 402, 545 and 669 mg/kg of starting material were obtained from frits, whole peel and flavedo, respectively. Additional color was obtained by acetone treatment of emulsion and this process increased yields by 1% from whole peel, 33% from flavedo and 50% from frits. All three of these waste materials appear to provide good sources of natural orange color. From the standpoint of yield, flavedo was best. Whole peel, although affording the lowest yield of color, offers the advantage of being considerably easier to handle due to lack of emulsion.
EFFECT OF BREAK TEMPERATURE AND HOLDING TIME ON PECTIN AND PECTIC ENZYMES IN TOMATO PULP
Authors: LUH B. S. , DAOUD H. N.
Published: August 2010

SUMMARY –The effect of break temperature and holding time on chemical and physical properties of canned tomato pulp and on the activity of polygalacturonase (PG) and pectin esterase (PE) was investigated. Samples preheated above 200°F were slightly higher in pH value and lower in titratable acidity than those preheated at 160°F and 140°F. The gross viscosity and serum viscosity of the canned tomato pulp increased as break temperature increased. A slight increase in serum viscosity was also observed when holding time was lengthened. The effect of break temperature on serum viscosity was much greater than that of holding time. The total pectin content of the tomato pulp as well as that of the serum increased as the break temperature increased. The same observation holds true for the effect of holding time on the total pectin content of the tomato pulp and tomato serum. This was explained by the inactivation of pectic enzymes at higher break temperature and longer holding periods. The level of PE and PG activity in the frozen tomato pulp decreased as break temperature and holding time increased. No PE activity was detected in samples preheated at 180°F for 15 sec. Samples preheated at 220°F for 15 sec showed no PG activity, while those preheated at 200°F for 15–87 sec still show some PG activity with a retention of about 3.54–5.68%. PG in tomatoes may be inactivated by giving the macerated fruits a hot break temperature higher than 200°F. The critical conditions for inactivation of PE (180°F for 15 sec) and of PG (220°F for 15 sec) found in the course of this investigation are supported by the data obtained on pectin analysis and serum viscosity.
HISTOLOGICAL AND HISTOCHEMICAL STUDIES OF SWEET CORN (Zea mays L.) PERICARP AS INFLUENCED BY MATURITY AND PROCESSING
Authors: KHALIL TANNOUS , KRAMER AMIHUD
Published: August 2010

SUMMARY –Five commercial hybrids of sweet corn were planted at the University of Maryland Plant Research Farm. Starting 20 days after silking, three successive harvests were made at 3‐day intervals. Puncture tests were performed along with histological and histochemical studies on fresh and frozen kernels to determine the relationship of pericarp structure to tenderness of kernels. Pericarp is formed of one‐cell epicarp layer over several layers of pitted mesocarp cells, one or two layers of cross cells and one or more layers of tube cells adjacent to the seed coat. Although all these layers act concomitantly in resisting microprobe penetration, it is assumed that the epicarp layer is more resistant to the penetration of the microprobe than any other structure in the pericarp, since the cells of the epicarp have the thickest cell walls. Early harvests showed relatively thick pericarp with well‐defined cellular structure. Later harvests were characterized by an increasingly narrower but tougher pericarp. Microprobe time‐force recordings of the frozen kernels were invariably wider than those of the fresh kernels. Microscopic histochemical examinations of the pericarp revealed the absence of lignins and the presence of cellulose and hemicelluloses.
DEVELOPMENT OF POLYGALACTURONASE ACTIVITY AND SOLUBILIZATION OF PECTIN IN PEACHES DURING RIPENING
Authors: PRESSEY R. , HINTON D. M. , AVANTS J. K.
Published: August 2010

SUMMARY –Polygalacturonase activity, water‐soluble pectin, total pectin, molecular weight distribution of water‐soluble pectin, and fruit firmness were determined during ripening of freestone peaches. Polygalacturonase activity was not present in unripe peaches, but it developed during both tree and postharvest ripening. The development of activity paralleled the formation of water‐soluble pectin characteristic of freestone peaches. Fruit firmness began to decrease before polygalac‐turonase was detected, but the peaches softened rapidly after the appearance of the enzyme. Application of gel filtration revealed that the molecular weights of peach pectin range from about 100,000 to several million and decrease progressively during ripening. The results indicate a role for polygalacturonase in pectin solubilization during ripening of peaches.
RESPIRATION OF GAMMA‐IRRADIATED FRESH FRUITS
Authors: AKAMINE ERNEST K. , GOO THEODORE
Published: August 2010

SUMMARY —The effects of ionizing irradiation with gamma rays on respiration of fresh fruits of avocado, sour sop, mango, yellow passion fruit and papaya were investigated. Respiratory response of these fruits, irradiated in the preclimacteric stage, is characterized by an initial increase in CO2 liberation followed by a decrease prior to the onset of the climacteric rise associated with ripening. An inverse relationship between the magnitude of the initial increase in respiration and the degree of tolerance to irradiation is indicated, e.g., the avocados, the least tolerant of the fruits investigated, exhibits the greatest initial increase in respiration, and the papayas, the most tolerant, produce the smallest initial increase in respiration. The five fruits studied may thusly be categorized in order of increasing tolerance to irradiation: avocados, sour sop, mangoes, yellow passion fruit and papayas. This category also represents a decreasing order of magnitude of the initial increase in respiration due to irradiation.
PHOSPHOLIPIDS AS RELATED TO TOTAL LIPID AND DNA IN LIGHT AND DARK PORTIONS OF PORCINE SEMITENDINOSUS MUSCLE
Authors: MORRISON DIANNE RUFF , CAMPBELL ADA MARIE
Published: August 2010

SUMMARY –Phospholipids of the light and dark tissue of porcine semitendinosus muscle were studied in relation to total lipid and DNA concentrations. The dark portion contained more moisture and less lipid than the light. Phospholipid concentration was higher in dark than light tissue whether expressed in terms of tissue weight or as percent of total lipid. No difference was found in relative concentrations of lecithin, cephalin or sphingomyelin in the two portions. DNA content was higher in the dark tissue than in the light. Expression of phospholipid content in terms of DNA resulted in a reversal of the apparent difference between the two muscle portions: the phospholipid‐DNA ratio was higher for light than for dark tissue.
MEAT EMULSION STABILITY. Influence of Hydrophilic Lipophilic Balance, Salt Concentration and Blending with Surfactants
Authors: van EERD J.P.
Published: August 2010

SUMMARY –The ‘required’ hydrophilic‐lipophilic balance (HLB) of various animal fats used in sausage making was determined and found to be approximately 14. The HLB of post‐ and prerigor mutton semitendinosus muscle, measured in 3% NaCl solution, was 13 and 14.6 respectively. The HLB's of mutton protein fractions and nonmeat proteins used in sausage making were determined. The proteins soluble in 3% saline had a higher HLB than insoluble proteins. The optimum salt concentration for mutton emulsion stability was 4%. Blending of meat and nonmeat proteins improved the meat emulsion stability, best results being obtained with a ratio of mutton to skim milk powder, 100 to 15 (w/w). Blending meat and nonionic surfactants improved the emulsion stability only when surfactants having an HLB of 15 were used.
SECONDARY DRYING OF DRUM‐DRIED THERMOPLASTIC FOODS
Authors: LAZAR M. E. , RUMSEY T.
Published: August 2010

An investigation was initiated to obtain data on basic drying rates for design of secondary driers which can handle fruit products between drum drying and final finishing. It was found that by using the staged drying principle, it is possible to successfully drum dry foods that are low melting, thermoplastic, or heat sensitive. Rate data obtained in this investigation may now be used as a rational basis for the design of secondary driers to supplement drum‐drying operations.
INHIBITORY CAPACITY OF SODIUM BENZOATE FOR NITRATE‐INDUCED CORROSION OF TIN PLATE
Authors: ALBU‐YARON ANA , SEMEL A.
Published: August 2010

The efficiency of adding three levels of sodium benzoate (100, 1000, 2500 ppm) in inhibiting corrosion of tin by different organic acid solutions at pH = 3.5 containing 125 ppm nitrate, was tested in canned model packs experiments. Model pH = 3.5 solutions consisting of 1% citric acid, or 1% malic acid, or a mixture of 0.8% citric acid + 0.1% malic acid + 0.1% oxalic acid, and containiig 15% sucrose, 500 ppm ascorbic acid and 125 ppm NO3−, were compared with and without the addition of sodium benzoate. The decrease in the nitrate concentration and the increase in the concentration of tin and iron were followed in the canned model solutions throughout suitable storage periods at room temperature. The amounts of dissolved tin and iron were taken as corrosion criteria. Inhibitory efficiency was expressed as the ratio of corrosion rates in solutions with and without the addition of an inhibitor. Results showed that sodium benzoate gave incomplete protection against corrosion of tin by nitrate. Addition of sodium benzoate, e.g., at 1000 ppm, showed that it is most inhibitive in citric acid, less so in malic acid, and least in the 1% citrio‐malio‐oxalic acid mixture.
A POTENTIAL MICROBIOLOGICAL ASSAY OF FRUIT CONTENT IN ORANGE JUICE PRODUCTS
Authors: VANDERCOOK CARL E. , SMOLENSKY DORA C. , NAKAMURA LAWRENCE K. , PRICE RUTH L.
Published: August 2010

A microbiological assay has been developed to estimate the content of orange juice in a product. A bacterium was found which under standard assay conditions grew in proportion to the amount of orange juice in the mixture. Imitation orange beverages did not support growth. Commercial concentrates from various sources were assayed by the microbiological procedure, and the variability of the results was about the same as or slightly lower than that of many of the other constituents used to estimate juice content. Preliminary tests suggest that the organism is a homofermentative Lacobacillus of the subgenus Streptobacterium.
EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE PHYSICAL CHARACTERISTICS OF VACUUM PACKAGED BEEF WHOLESALE CUTS
Authors: SEIDEMAN S. C. , CARPENTER Z. L. , SMITH G. C. , HOKE K. E.
Published: August 2010

Wholesale beef cuts were vacuum packaged at low, intermediate or high degrees of vacuum and stored at l‐3°C for 7, 14, 21, 28 or 35 days. Purge loss, trim loss, muscle color and odor were not generally affected by degree of vacuum. Fat appearance and surface discoloration ratings for primal cuts favored the use of a high level of vacuum in three of five storage intervals. Total desirability ratings for primal cuts packaged with high vacuum were higher than those for primal cuts packaged with low vacuum at all five storage intervals. Cuts from the low vacuum treatment had consistently higher numerical values for trim loss than did cuts from intermediate or high vacuum level groups, but these differences were not statistically significant. Degree of vacuum used during storage of primal cuts did not generally affect the peripheral discoloration, surface discoloration or total desirability of subsequent retail steaks. However, among primal cuts stored for 21 days, peripheral discoloration and total desirability scores were lowest (P < 0.05) for retail cuts from the low vacuum treatment. Differences in juiciness, flavor desirability, overall satisfaction and Warner‐Bratzler shear values for retail steaks were not related to the degree of vacuum used to store primal cuts.
EFFECT OF PROCESSING CONDITIONS AND ADDITIVES ON THE TEXTURE OF STORED FREEZE‐DRIED BEEF
Authors: DRIVER G. E. , VENKATA‐RAMAN S.
Published: August 2010

The effect of processing variables on the texture of cooked, freeze‐dried, beef top round has been studied. Treatments included “tenderstretch” hanging, aging, cooking temperature and time, infusion with salt solutions and use of antioxidants. Texture of meat was improved by “tenderstretch” hanging and rehydration in papain, while there was a large increase in texturometer hardness on high temperature storage. Increasing cooking temperatures resulted in increased hardness up to 75°C, but at 85°C and above decreases occurred. Cooking for 4 hr as compared to 2 hr had no effect at cooking temperatures below 75°C but at 85°C caused a decrease in hardness. Cooking temperature and time did not affect the storage properties of freeze‐dried beef, but coming, infusion with sodium and potassium chlorides and aging all reduced the hardness increase caused by high temperature storage.
FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB
Authors: SMITH G. C , DUTSON T. R. , HOSTETLER R. L. , CARPENTER Z. L.
Published: August 2010

40 lambs were selected to vary in amount of finish for use in determining the mechanism by which fatness affects tenderness. Lambs with thick (n = 10), intermediate (n = 20) or thin (n = 10) finish were slaughtered, chilled at 1 ± 1°C and samples obtained from three muscles for chemical, histological, physical and organoleptic analyses. Subcutaneous fat was removed from one side of each carcass in the intermediate finish group to facilitate comparisons on a within‐carcass basis. The data suggest that lamb carcasses which have increased quantities of fat (subjectively determined via live evaluations of finish or objectively determined via subcutaneous fat thickness measurements and marbling scores): (a) chill more slowly; (b) maintain muscle temperatures conducive to autolytic enzyme degradation for greater periods of time postmortem; (c) sustain less shortening of sarcomeres; (d) have muscles with lower ultimate pH values; (e) have less perceptible or softer connective tissue; and (f) are more tender than lamb carcasses which have limited quantities of fat. The data support the hypothesis that deposition of increased quantities of subcutaneous or intramuscular fat (particularly in carcasses with limited quantities of subcutaneous finish) increases tenderness via changes in postmortem chilling rate. An increased quantity of fat decreases the rate of temperature decline (either by insulation or via an increase in carcass mass), enhances the activity (or increases the duration of active proteolysis) of autolytic enzymes in muscle, lessens the extent of myofibrillar shortening and thereby increases the ultimate tenderness of cooked meat from a fatter carcass.
EVALUATION OF THE QUALITY, ACCEPTABILITY AND TASTE OF SOY‐FORTIFIED BUNS
Authors: TSEN CHO C. , WEBER JEANETTE , PERNG S. K.
Published: August 2010

Hot dog buns were prepared from wheat flour and wheat flour fortified with 12% defatted soy flour; 12% soy‐fortified buns contained 27.5% more protein and 29.2% more minerals than wheat buns. Soy‐fortified buns were slightly larger and darker with grain similar to that of wheat buns. Comparative acceptability and taste of the buns, served with hot dogs during lunch at five elementary schools, were evaluated by about 50 students at each school a day. Soy‐fortified buns were rated acceptable by 85% of the children. The taste of the soy‐fortified buns did not differ significantly (P < 0.05) from that of the wheat bun according to the statistical results.
VITAMINS A AND C IN RIPE TOMATOES AS AFFECTED BY STAGE OF RIPENESS AT HARVEST AND BY SUPPLEMENTARY ETHYLENE
Authors: WATADA ALLEY E. , AULENBACH BARBARA B. , WORTHINGTON JOHN T.
Published: August 2010

The ascorbic acid (vitamin C) and β‐carotene (provitamin A) contents of ripe tomatoes harvested at different stages of ripeness or treated with supplementary ethylene were determined. Vitamin C activity in 100g ranged from 15‐50% U.S. Recommended Daily Allowance (RDA) among cultivars. Vitamin C activity was not affected by stage of ripeness at harvest, but was slightly higher in a few cultivars treated with ethylene. The vitamin A activity in 100g ranged from 10‐140% U.S. RDA among cultivars. Vitamin A activity was not affected by ethylene, but was slightly higher in ripe fruit that had been harvested ripe than those harvested mature‐green. However, fruit harvested mature‐green or breaker, the stages at which most fresh market tomatoes are harvested, did not differ in vitamin A activity for three of the four cultivars tested.
LIPID AND FATTY ACID COMPOSITION OF CUCUMBERS AND THEIR CHANGES DURING STORAGE OF FRESH‐PACK PICKLES
Authors: PENG ANDREW C. , GNSMAN JEAN R.
Published: August 2010

Changes in lipid composition and fatty acid distribution of raw cucumbers and fresh‐packed pickles during storage were studied. The total lipids, neutral lipids, glycolipids and phospholipids increased when packed due to the diffusion of spice oils and loss of water. The changes in fatty acid distribution were primarily lauric, myristic, palmitic, stearic, oleic, linoleic, lmolenic, tricosanoic, tricosenoic, lignoceric, and nervonic acids. Palmitic and linolenic acids were two predominant fatty acids in all fractions. The presence of short chain fatty acids in pickles due possibly to degradation could play a role in flavor changes during storage.
EFFECT OF COLLAGEN LEVELS AND SARCOMERE SHORTENING ON MUSCLE TENDERNESS
Authors: DUTSON T. R. , HOSTETLER R. L. , CARPENTER Z. L.
Published: August 2010

A study was conducted using two muscles of different connective tissue content [13.13 ± 3.11 and 2.47 ± 0.95 mg collagen/g of muscle for sternomandibularis (S) and psoas major (PM) muscles, respectively], which had shortened to various sarcomere lengths (1.35‐2.6 μm and 1.7‐3.25 μm for the S and PM muscles, respectively). Differences in structural preservation of the mitochondria, triads and Z‐lines were noted for the stretched and contracted samples of both muscles. The difference in connective tissue of the two muscles was related to the differences in tenderness of these muscles at all sarcomere lengths. However, the difference in tenderness of these muscles was not constant at all sarcomere lengths, with the S muscle decreasing in shear force at a faster rate due to increasing sarcomere length. This phenomena is probably due to a toughening of both connective tissue and muscle fibers as the S muscle shortens, whereas, in the PM muscle, only the muscle fibers cause a toughening due to shortening. This study also indicates the effectiveness of using a trained sensory panel to detect connective tissue and muscle fiber tenderness separately.
MUSCLE SAMPLES FOR SCANNING ELECTRON MICROSCOPY: PREPARATIVE TECHNIQUES AND GENERAL MORPHOLOGY
Authors: JONES SUSAN B. , CARROLL ROBERT J. , CAVANAUGH JAMES R.
Published: August 2010

Bovine semitendinosus and longissimus dorsi, both freshly slaughtered and aged, were prepared by various techniques prior to examination by SEM. The important problems of sample preparation were freeze damage, production of surface artifacts, and tissue shrinkage. Ethanol freeze fracture of fixed material followed by critical point drying or air drying from solvent circumvented most of the difficulties and provided the most useful specimens. Cleavage of muscle tissue by freeze fracture exposed muscle cell structures for observation. Useful magnifications up to 20,000 × were obtained and identification was made of A, I and H bands, nuclei, and structures suggestive of mitochondria and muscle cell triads. The structural consequences of cold shortening and rigor were observed.
SENSITIVITY OF Vibrio parahaemolyticus TO SPICES AND ORGANIC ACIDS
Authors: BEUCHAT L. R.
Published: August 2010

The effects of 13 dried spices added to growth media at concentrations ranging from 0.l–1.0% were studied with respect to their bactericidal activity against Vibrio parahaemolyticus. Rates of growth of V. parahaernolyticus in culture media containing essential oils of oregano, thyme, and sassafras and in media containing citric, ascorbic, and malic acids were determined. Survival of the organism in tomato sauce adjusted to pH 4.4–6.5 and incubated at 10, 22 and 35°C were examined. Dried oregano and thyme were highly toxic to V. parahaemolyticus when present in growth media at a concentration of 0.5%. Essential oils of oregano, thyme, and sassafras were bactericidal at a 100 μg/ml level. Growth curves were similar in media adjusted to identical pH values, regardless of whether citric, ascorbic or malic acid was used to attain these values. No viable V. parahaemolyticus were detected in inoculated tomato sauce adjusted to pH 4.4 and held 24 hr at 10 and 22°C or after 4 hr at 35°C. After 24 hr, only a slight reduction in viable cell count was noted in tomato sauce adjusted to pH 5.6‐6.5.
IRRADIATED FOOD: VALIDITY OF EXTRAPOLATING WHOLESOMENESS DATA
Authors: TAUB I. A. , ANGELINI P. , MERRITT C.
Published: August 2010

Criteria are considered for validly extrapolating the conclusions reached on the wholesomeness of an irradiated food receiving high doses to the same food receiving a lower dose. A consideration first is made of the possible chemical mechanisms that could give rise to different functional dependences of radiolytic products on dose. It is shown that such products should increase linearly with dose and the ratio of products should be constant throughout the dose range considered The assumption, generally accepted in pharmacology, then is made that if any adverse effects related to the food are discerned in the test animals, then the intensity of these effects would increase with the concentration of radiolytic products in the food. Lastly, the need to compare data from animal studies with foods irradiated to several doses against chemical evidence obtained over a comparable dose range is considered. It is concluded that if the products depend linearly on dose and if feeding studies indicate no adverse effects, then an extrapolation to lower doses is clearly valid. This approach is illustrated for irradiated codfish The formation of selected volatile products in samples receiving between 0.1 and 3 Mrads was examined, and their concentrations were found to increase linearly at least up to 1 Mrad. These data were compared with results from animal feeding studies establishing the wholesomeness of codfish and haddock irradiated to 0.2, 0.6 and 2.8 Mrads. It is stated, therefore, that if ocean fish, currently under consideration for onboard processing, were irradiated to 0.1 Mrad, it would be correspondingly wholesome.
MINERAL COMPOSITION OF PECAN NUTMEATS
Authors: SENTER S. D.
Published: August 2010

Sixteen minerals were quantitated in the nutmeats of 10 pecan cultivars (Caryu illinoensis Wang) with atomic absorption and emission spectra scopy. Significant difference (P < 0.01) existed among cultivars in the quantities of Cu, Fe, CR, Mn, B, Zn, Ba, P, K and Ca. Differences were not significant at the 5% level in the quantities of Co, MO, Sr, Na, Al and Mg.
THE RELATlONSHlP BETWEEN REFRACTIVE INDEX AND SPECIFIC GRAVITY OF AQUEOUS SUCROSE SOLUTIONS
Authors: BASKER D.
Published: August 2010

Published data on the refractive index and specific gravity of aqueous sucrose solutions were compared. It is shown that small, but significant, systematic errors are present in the published tables. A means for the reduction of these errors is suggested.
Damage to Pork Liver Caused by Repeated Freeze‐Thaw Cycling and Refrigerated Storage
Authors: STRANGE ELIZABETH D. , JONES SUSAN B. , BENEDICT ROBERT C.
Published: August 2010

The effects of freezing and thawing (F‐T) and refrigerated storage (R‐S) on pork liver were examined. Intact cells were isolated from the tissue and analyzed for membrane integrity and the tissue extracts were analyzed for protein content. Significant (p < 0.05) differences were noted in the number of isolated intact cells and in tissue protein content between F‐T and R‐S or fresh livers. Differences in cell membrane integrity were also noted between fresh and R‐S livers. Repeated freezing and thawing appears to break down the liver structure differently than does refrigerated storage.
Characteristics of Low‐Salt Frankfurters Produced with Enzyme‐Modified Mechanically Deboned Fowl
Authors: SMITH DENISE M. , BREKKE CLARK J.
Published: August 2010

Objective and sensory methods were used to compare low‐salt frankfurters containing enzyme‐modified mechanically deboned fowl (MDF) with normal‐salt (2%) and low‐salt (0.5%) MDF frankfurter controls, a low‐salt MDF pH control and a commercial chicken frankfurter. MDF was modified with Milezyme AFP 2000. There was no significant difference (P < 0.05) in reheated yield between the enzyme‐modified treatment, the normal‐salt control, and the commercial frankfurter. Enzymatic modification resulted in improved texture and had no adverse effect on cured meat color or flavor when compared to other low‐salt treatments. Microbial numbers increased faster on the enzyme‐modified low‐salt frankfurter than on the normal‐salt control.
Effects of pH, Storage Time and Temperature on the Tin Content of Single Strength Canned Grapefruit Juice
Authors: ROUSEFF R. L. , TING S. V.
Published: August 2010

Grapefruit juice modified to pH 3.0, 3.5 and 4.0 and stored at 4, 21, 27, 32 and 38°C manifested a consistent two‐stage pattern for tin uptake. The first stage consisted of a rapid (3 wk) uptake of tin (from 12 to approximately 100 ppm) and was relatively independent of juice pH or storage temperature. In the second stage, the increase in tin concentrations was extremely temperature dependent and only slightly pH dependent. Canned grapefruit juice should be stored below 27°C to insure tin contents do not exceed the Codex maximum of 250 ppm. In a survey of 55 commercially canned grapefruit juice samples stored 1‐8 months under commercial conditions, tin concentrations ranged from 34‐180 ppm.
Effects of Processing on Aflatoxin Levels and on Mutagenic Potential of Tortillas made from Naturally Contaminated Corn
Authors: PRICE RALPH L. , JORGENSEN KAREN V.
Published: August 2010

Naturally contaminated corn containing 127 μ total aflatoxin per kg was divided into kg samples and treated with Ca(OH)2 for making tortillas. The treatments varied in % Ca(OH)2, boiling time, and holding time. Samples were taken after each processing step. Afla‐toxin levels and mutagenic activity of acetone extractions of alka‐line and reacidified products were measured. All treatments caused a decrease of aflatoxin (up to 46%); however, acidifying products prior to analysis caused reformation of much of the original aflatoxin. All treatments also effected a decrease in the mutagenic potential of the products, except for that of the acidified tortillas which was higher than that of the control corn. The tortilla manufacturing process may not be as effective in aflatoxin destruction as originally surmised.
Minerals in Selected Variety Breads Commercially Produced in Four Major U.S. Cities
Authors: RANHOTRA GUR , GELROTH JANETTE , NOVAK FRANCES , MATTHEWS RUTH
Published: August 2010

Nine mineral elements (Ca, P, Mg, Fe, Zn, Cu, Mn, Na and K) were determined in 10 types, up to four brands of each type, of variety breads purchased from four major U.S. cities. Calcium content of test breads varied appreciably among cities and among brands within a city. In contrast, such variations in the content of Mg, Zn, Cu, and Mn in breads were minimal. Phosphorus was the most abundant mineral in all products. Iron content averaged the highest (3.76 mg/100g) in pumpernickel bread. Sodium in test breads except tortillas averaged between 474 to 734 mg/100g. Four slices of breads tested provide appreciable amounts of various minerals to‐wards our daily need.
Performance Evaluation of Time‐Temperature Indicators for Frozen Food Transport
Authors: WELLS JOHN HENRY , SING R. PAUL
Published: August 2010

Time‐temperature indicators from four different manufacturers were evaluated on the basis of their response to constant and variable storage temperature treatments. Several time‐temperature indicators of each type were exposed to constant temperatures of ‐18°C and +5°C, and a variable temperature treatment which could simulate the conditions encountered in a frozen food transport. The discussion presents the time‐temperature response of the indicators tested, the average endpoint response recorded, and comments on the characteristic assets and limitation of the indicators investigated.
Leakage of Anthocyanins from Skin of Thawed, Frozen Highbush Blueberries (Vaccinium corymbosum L.)
Authors: SAPERS GERALD M. , JONES SUSAN B. , PHILLIPS JOHN G.
Published: August 2010

Factors affecting the tendency of thawed blueberries to leak pigmented exudate were investigated. Drip and anthocyanin leakage rates (ALR) were determined spectrophotometrically. Leakage vs time curves were linear or two‐phase linear, ALR varying with cultivar, ripeness, and berry condition. Dewaxing increased ALR with most cultivars. ALR did not correlate with berry anthocyanin content, surface area, or cuticle thickness. ALR and amount of drip were poorly correlated. ALR varied from berry‐to‐berry within samples. Leakage was observed to be nonuniform on berry surfaces, appearing at skin cracks and ruptures, the calyx area, and other point sources. An hypothesis relating leakage to skin condition, fluid accumulation, and anthocyanin content is presented.
Leakage of Anthocyanins from Skin of Raw and Cooked Highbush Blueberries (Vaccinium corymbosum L.)
Authors: SAPERS GERALD M. , PHILLIPS JOHN G.
Published: August 2010

Anthocyanin leakage from raw, dewaxed, or cooked blueberries was determined by spectrophotometric analysis of water in which berries were stirred. Leakage did not occur with fresh berries but was observed in samples refrigerated for 5 wk that contained soft berries. Dewaxing produced minimal leakage except with samples of poor condition. Pigment losses from dewaxed berries probably resulted from rupturing of the weakened skin. Leakage from cooked berries was more extensive, leakage vs stirring time curves being linear or two‐phase linear. Leakage rates for cooked berries varied among the cultivars compared and appeared to be associated with the incidence of skin rupturing and with berry pigment content.
Sweetness Evaluation of Mixtures of Fructose with Saccharin, Aspartame or Acesulfame K
Authors: VAN TORNOUT Ph. , PELGROMS J. , VAN DER MEEREN J.
Published: August 2010

Some sensorial properties of synthetic sweeteners are limiting factors for use in low calorie soft drinks, By combining synthetic sweeteners with small fructose additions, these limitations can be overcome. Using paired comparison evaluation tests, nonlinear sweetness/concentration relations were established against sucrose, in acidified noncarbonated mineral water, for fructose, saccharin, aspartame and Acesulfame K. In binary combinations with fructose, sweetness additivity was demonstrated, for each of the three synthetic sweeteners. This is in contrast with literature reporting specific synergistic effects. By taking advantage of the high relative sweetness of fructose, low calorie soft drinks containing as little as 2–3% sugar could not be distinguished sensorially from traditional sucrose drinks.
Microstructure of Selected Binary Food Powder Mixtures
Authors: BARBOSA‐CANOVAS G. V. , RUFNER R. , PELEG M.
Published: August 2010

Binary mixtures of sugar, citric acid, malic acid, soy protein and starch, after exposure to various relative humidities, were analyzed by Scanning Electron Microscopy (SEM). It is shown that depending on interparticle surfaceaffinity, concentration and relative humidity, the mixtures could be random, partially random, ordered or partially ordered. The type of bridging, between the aggregated particles depended on their chemical species and the availability of surface moisture.
Effect of Maillard Reaction Products on the Stability of Minced Herring in Frozen Storage
Authors: BECKEL R. , LINGNERT H. , LUNDGREN B. , HALL G. , WALLER G. R.
Published: August 2010

Crude and partially purified Maillard reaction products (MRP) from arginine and xylose, and crude MRP from histidine and glucose, were tested as antioxidants in a mince of fresh herring (Clupea harengus). Mince portions containing various concentrations of MRP were stored at −20°C. Samples were withdrawn at 0,2,5, 8, 12, 16, 10, 24, and 28 wk of storage and subjected to sensory evaluation, GC and GC/MS analysis of headspace volatiles, and peroxide value determination. Substantial oxidation was shown with all measuring methods, and no significant inhibitory effect was found for any Maillard additive throughout the 28‐wk period.
Color Quality of Blackcurrant Syrups During Storage Evaluated by Hunter L', a', b'Values
Authors: SKREDE GRETE
Published: August 2010

Free anthocyanin and Hunter a'value deterioration in blackcurrant syrups during storage followed fist order reaction kinetics. Half‐life of Hunter a'values were 3‐4 times higher than half‐life values of free anthocyanins. Syrups from various cultivars. differed in color stability. Degassing of syrups prior to storage did not enhance color stability. Day‐light storage of syrups lowered half‐life of Hunter a'values by 10‐30% compared with dark storage. Storage in oxygen permeable packaging materials reduced Hunter a'half‐life values up to 90%. Hue values should be used rather than absorbance ratios A502A420 to judge color quality. Hunter a'values should be above 50 and hue values below 40–45' to ascertain acceptable color.
Proximate Composition of Sweet Potato Greens in Relation to Cultivar, Harvest Date, Crop Year and Processing
Authors: PACE R. D. , DULL G. G. , PHILLS B. R.
Published: August 2010

Two sweet potato green cultivars, ‘Jewel’ and ‘Carver’, were produced during two crop years (1981 and 1982). The influence of cultivar, harvest date, crop year and processing on the proximate nutrient content of both varieties was determined. Results showed that overall nutrient content for both varieties were similar except for fat and ash content. Protein content in blanched and canned greens showed a decrease during the second and third collection periods, and the nutrient content from year to year remained constant. These data suggest that like other traditional vegetables, sweet potato greens can be preserved by traditional methods.
Determination of Phytic Acid in Foods by Ion Chromatography with Post‐Column Derivatization
Authors: PHILLIPPY B. O. , JOHNSTON M. R.
Published: August 2010

An ion chromatographic method to determine phytic acid in foods, which allows for the direct injection of extracts into the column without need of a prepurification step, was developed. Infant formula powder, soy flour, soy isolate, wheat bran, and wheat bread were analyzed using the new ion chromatographic method and an ion exchange method. Phytic acid determined with the ion chromatographic method ranged from 0.2% for infant formula powder to 3.28% for wheat bran. The generally lower values found using the ion chromatographic method compared to the ion exchange method are attributed to the measurement of interfering substances such as breakdown products of phytic acid by the ion exchange procedure.
Effects of Food Gums on Zinc and Iron Solubility following in vitro Digestion
Authors: ZEMEL MICHAEL B. , ZEMEL PAULA C.
Published: August 2010

The effects of three levels (0.1, 0.3 and 0.5%) of locust bean gum, guar gum and sodium alginate on zinc and iron availability were evaluated in milk and soy systems. Availability was estimated as metal solubility after digestion with pepsin‐HCl followed by addition of bicarbonate and digestion with pancreatic and bile extracts. Locust bean gum (0.5%) and guar gum (0.5%) reduced zinc solubility by 23.5 and 69.6%, respectively, in the milk and by 41.1 and 40.1% in the soy. Smaller reductions were observed at lower gum levels. The two gums also caused significant reductions in iron solubility from soy. Sodium alginate exerted little effect on mineral solubility.
Distribution of Liquid‐Solid Heat Transfer Coefficient among Suspended Particles in Vertical Holding Tubes of an Aseptic Processing System
Authors: FU WEN‐RONG , SUE YAN‐CHUAN , CHANG KE LIANG B.
Published: August 2010

Mass transfer coefficients between sucrose coated particles and water as the suspending fluid, were measured to obtain values of the heat transfer coefficient by analogy with mass transfer. In a vertical holding tube configuration, the mass transfer coefficient spanned considerable range for those particles with comparable residence time. At Reynolds number 26100, the average mass transfer Sherwood number expressed in terms of residence time was Sh= ‐110.4t+215.1, and it scattered normally with standard deviation 19.2. The results indicated that heat transfer coefficients vary among particles with different residence times and may be significantly different even for particles with the same residence time.
Crystallization Kinetics of Lactose and Sucrose Based On Isothermal Differential Scanning Calorimetry
Authors: KEDWARD C.J. , MACNAUGHTAN W. , BLANSHARD J.M.V. , MITCHELL J.R.
Published: August 2010

Isothermal Differential Scanning Calorimetry (DSC) was used to study the crystallization kinetics of freeze‐dried samples of lactose and sucrose at several temperatures between Tg and Tm. The sample was rapidly heated to the required temperature. After subtraction of an induction time, the Avrami equation was used to model the data and a Lauritzen‐Hoffman like expression used to fit the derived rates of crystallization over the temperature range Tg<T<Tm. For both sugars the maximum rate of crystallization occurred at a temperature slightly higher than the midpoint of Tg and Tm. Crystallization rates were higher for lactose than sucrose. This could be explained by simple changes in Tg and Tm which could be accounted for by differences in moisture content.
Histamine Formation in Albacore Muscle Analyzed by AOAC and Enzymatic Methods
Authors: BEN‐GIGIREY BEGOÑA , CRAVEN CORMAC , AN HAEJUNG
Published: August 2010

Histamine formation in fresh albacore was studied. Whole albacore left on deck up to 1 d contained negligible levels of histamine (<0.4 mg/1 00g muscle). When they were abused at ambient temperatures for 1–4 days, 2 of 9 samples showed histamine levels >5 mg/100g. Histamine level was not affected by on‐board handling techniques studied, i.e., bleeding and spiking. Enzymatic assay was compared to the AOAC fluorometric method for histamine analysis. Enzymatic results showed a good correlation with those of the AOAC method (r2=0.829). Although the enzymatic method tended to overestimate histamine at levels <1 mg/1 00g, it was rapid, simple, and suitable as a screening method for routine analysis.
Hydrophilic and Rheological Properties of Brewer's Yeast Protein Concentrates
Authors: PACHECO MARIA TERESA B. , SGARBIERI VALDEMIRO C.
Published: August 2010

Protein solubility (PS), water‐holding capacity (WHC), viscosity and gelling properties were studied in brewer's yeast protein concentrates prepared by 3 procedures: isoeletric precipitation of protein (I‐PC), extraction with 0.5M NaClO4(P‐PC) or with 3% sodium trimetaphosphate (TMP‐PC). PS was higher for TMP‐PC and lower for P‐PC at pH 4 to 12. WHC increased with increasing pH in all concentrates, but was higher for TMP‐PC. The presence of NaCl (0.1 M and 1.0M) reduced to 50% the WHC of TMP‐PC. Gelling properties of a 10% protein dispersion were studied in the TMP‐PC preparation. Hardness and fracturability of the gel (TA‐XT2 texturometer) was 35 and 31 gf, respectively. Apparent viscosity of a 3% dispersion at pH 7.0 was lower for I‐PC and higher but similar for TMP‐PC and P‐PC. All concentrates showed pseudoplastic rheological behavior.
Permeability of d‐Limonene in Whey Protein Films
Authors: MILLER K.S. , UPADHYAYA S.K. , KROCHTA J.M.
Published: August 2010

The effects of temperature, relative humidity (%RH) and permeant concentration on aroma permeability were investigated in edible whey protein isolate (WPI) films. An orthogonal regression was performed to ascertain significance of these factors. Temperature and %RH had exponential effects on d‐limonene permeability, interacting synergistically to influence aroma transport in WPI polymer films. Permeability of d‐limonene in WPI polymer films was not influenced by permeant concentration in the range 62 to 226 ppm (mol/mol). The predictive equation generated by regression analysis could be potentially useful for edible packaging design within the given temperature, %RH, and concentration ranges. The Arrhenius‐type format also provided insight into the temperature‐sensitivity of WPI films and confirmation of the influence of %RH on permeability activation energy.
Multiple Forms of Pectinmethylesterase from Citrus Peel and Their Effects on Juice Cloud Stability
Authors: CAMERON RANDALL G. , BAKER ROBERT A. , GROHMANN KAREL
Published: August 2010

Heparin chromatography of a dialysis supernatant fraction from total salt extractable proteins of Citrus sinensis (L.) Osb. var. Valencia fruit peel (flavedo plus albedo) resolved four peaks of pectinmethylesterase activity (PME 1–4). One of these was thermally tolerant (PME 3). Binding to concanavalin A suggested PME 3 was a glycoprotein. At 30°C and 5 U ‐ mL1 PME 1, 2 and 3 destabilized the cloud of pasteurized FCOJ within 10 days. PME 1 caused the most rapid cloud loss (3d), followed by PME 3 and PME 2. PME 4 had no effect on juice cloud during this time period. At 4°C PME 3 caused the most rapid cloud loss (3d), followed by PME 1 (14d) and PME 2 (>14d). PME 4 had no effect on juice cloud stability after 10 days at 30°C or 14 days at 4°C.
High Hydrostatic Pressure Effects on Rapid Thawing of Frozen Beef
Authors: ZHAO YANYUN , FLORES ROLANDO A. , OLSON DENNIS G.
Published: August 2010

High hydrostatic pressure (HHP) during thawing of frozen beef was investigated by measuring temperature changes in frozen beef and the pressurization fluid. Frozen ground beef sample variables were pressure levels (140, 210, 280, and 350 MPa), times (5, 15, and 30 min), sample diameters (55, 65, and 80 mm), and initial temperatures (7, 11, 18 and 22°C). Properties of cooked patties were compared between beef thawed using HHP and using conventional thawing (atmospheric pressure at 3°C). Pressures of 210 to 280 MPa provided a critical processing range that effectively thawed the beef. Sample size and initial temperature did not affect thawing rate. The lowest temperature at which the beef was efficiently thawed was‐24+2°C. HHP treated beef thawed much faster than controls. HHP thawing resulted in similar color and texture to controls.
Nitrosamine Formation in Processed Hams as Related to Reformulated Elastic Rubber Netting
Authors: FIDDLER WALTER , PENSABENE JOHN W. , GATES ROBERT A. , ADAM ROGER
Published: August 2010

A survey of boneless hams processed in elastic rubber nettings showed that 32 of 59 contained over 100 ppb N‐nitrosodibenzylamine (NDBzA) on the surface. These findings demonstrated the need to reduce the nitrosamine content. Nettings made with rubber thread reformulated with zinc diisobutyldithiocarbamate vulcanizing agent were evaluated for their effect on reducing the nitrosamine content. The N‐nitrosodiisobutylamine (NDiBA) values ranged from 4.6 to 33.5 ppb (mean 16.1 ppb) compared to 52.3 to 739.9 ppb NDBzA(mean 191.2 ppb) in the control hams. No detectable nitrosamines were found in the unused experimental nettings. The low amounts of NDiBA found on the outer surface of these hams suggested that the use of these new nettings would provide a beneficial alternative to nettings currently in use.
Particle Size of Unsweetened Azuki Paste as Related to Cultivar and Cooking Time
Authors: BAIK BYUNG‐KEE , KLAMCZYNSKA BEATA , CZUCHAJOWSKA ZUZANNA
Published: August 2010

Characteristics of beans and effects of cooking time on yield, composition and particle size of unsweetened paste were evaluated in two types of azuki. Cultivar Erimo was smaller in seed size, lower in starch but higher in protein content. Consequently, this cultivar absorbed water faster and to a greater extent during soaking and cooking, and required shorter cooking time than large seeded WSU 262. Over 40% of unsweetened paste particles were smaller than 106 μm for cv Erimo and less than 25% for WSU 262. As cooking time increased, paste yield ranged from 68.6% to 71.9% for cv Erimo and from 57.3% to 74.2% for WSU 262. Sedimentation volume of unsweetened azuki paste correlated with particles smaller than 106 μm (r = 0.918) and can be a useful test to estimate mean particle size of unsweetened azuki paste.