bluuebunny/crossref_metadata_2025 huggingface dataset:
Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements
Authors: KATO AKIO , FUJISHIGE TETSUYA , MATSUDOMI NAOTOSHI , KOBAYASHI KUNIHIKO
Published: August 2006

A method was developed to measure the emulsifying activity and emulsion stability of proteins using a simple apparatus consisting of a glass column with a conductivity cell. A significant correlation was observed between the emulsifying activity and emulsion stability of 10 proteins determined by the conductivity method examined in this paper and the turbidity method of Pearce and Kinsella (1978). These results suggest that the emulsifying properties can be estimated by measuring changes in the conductivity of emulsion. The advantages of the conductivity method are to measure accurately and simply the emulsifying properties of proteins, because this method directly and automatically measures changes in the physical constant (that is, conductivity) of emulsion.
Zinc and Phytate Distribution in Peas. Influence of Heat Treatment, Germination, pH, Substrate, and Phosphorus on Pea Phytate and Phytase
Authors: BEAL L. , MEHTA T.
Published: August 2006

The largest proportions of zinc and phytate, 88.7 and 97.1%, respectively, were in the Garfield pea cotyledon; the greatest concentrations were in the germ. Cooking peas by two different methods resulted in 13% phytate reduction. Peas incubated 6.5 hr from 25 to 80°C yielded maximum phytate loss (25%) at 60°C due to phytase activated hydrolysis. Germination (10 d) decreased pea phytate 75% and increased phytase activity 12‐fold. Semi‐purified germinated pea phytase showed temperature optimum at 45°C, pH optimum of 5.2, 30% inhibition by 1 mM inorganic P, and substrate preference for pyrophosphate. Incubation of early germinated peas at optima pH and temperature is suggested for maximum phytate reduction.
Thermodynamic Properties of Water on Rice as Calculated from Reversible and Irreversible Isotherms
Authors: BENADO A. L. , RIZVI S. S. H.
Published: August 2006

Moisture sorption isotherms (MSI) of dehydrated rice obtained at 10°, 20°, and 30° for two successive adsorption and desorption cycles were used to compute thermodynamic functions of water on rice. Uncompensated heats declined with increasing temperature, from 41 J/g dry matter at 10°C to 5.6 J/g dry matter at 30°C. No hysteresis was observed in cycle 2 isotherms at any temperature, indicating thermodynamic reversibility. The cycle 2 MSI were generally in between the adsorption and desorption branches of the cycle 1 MSI. Behavior of the thermodynamic quantities calculated from cycle 2 MSI was qualitatively similar to those calculated from the cycle 1 adsorption MSI, though their magnitudes differed. Some implications of these results are discussed.
Effect of Proteins, Protein Hydrolyzates and Amino Acids on o‐Dihydroxyphenolase Activity of Polyphenol Oxidase of Mushroom, Avocado, and Banana
Authors: KAHN VARDA
Published: August 2006

Casein hydrolyzate and bovine serum albumin did not inhibit the o‐dihydroxyphenolase activity of polyphenol oxidase of avocado and mushroom. L‐lysine, glycine, L‐histidine and L‐phenylalanine, in increasing order of effectiveness, inhibited o‐dihydroxyphenolase activity to a maximum of about 60% inhibition only; 50% inhibition was observed with 50 mM L‐phenylalanine vs. 160 mM L‐lysine. L‐cysteine at about 0.4 mM gave full inhibition. Triglycine, diglytine and glycine, in decreasing order, were effective in lowering the final level of colored melanin formed by the action of polyphenol oxidase on DL‐DOPA. Amino acids are nontoxic and could be safely added to food during processins as a means of preventing undesirable enzymatic browning.
A Scanning Electron Microscopy Study of Microencapsulation
Authors: ROSENBERG MOSHE , KOPELMAN ISAIAH J. , TALMON YESHAYAHU
Published: August 2006

Scanning Electron Microscopy (SEM) has been applied to the morphological study of various microcapsule systems. In addition to using standard preparation techniques for the examination of the outer structure of microcapsules, a new embedding and microtoming technique has been developed to allow the study of the inner structure of fractured capsules. The technique uses a new nonpolar embedding resin, Lowicryl HM‐20, which is compatible with the microcapsule shell material, and does not introduce artifacts associated with the use of epoxy resins. We demonstrate the potential of SEM techniques as a tool for selection of wall materials, for the study of core materials distribution in microcapsules, and for elucidating the mechanisms of capsule formation and the effects of water‐vapor uptake on microcapsule properties.
Kinetic History Effect on Lipid Oxidation of Methyl Linoleate in a Model System
Authors: LABUZA T. P. , RAGNARSSON J. O.
Published: August 2006

Oxygen uptake of a model system containing methyl linoleatc (200 ppm of BHA) was conducted at 25°, 35° and 45°C. An activation energy of 20 Kcal/mole was found. Samples held for various reaction extents at 45°C were transferred to 30°C and the subsequent reaction rates was measured and compared to samples always held at 30°C. The results showed that the rate of oxidation for the samples shifted to 30°C from 45°C was significantly increased (40% to 130%). This illustrates the problem in using Arrhenius kinetic data to predict reaction extent in foods undergoing a transient temperature distribution.
Consumer Acceptance of Steaks and Roasts from Charolais Crossbred Bulls and Steers
Authors: GRIFFIN C. L. , STIFFLER D. M. , SMITH G. C. , SAVELL J. W.
Published: August 2006

Forty‐eight Charolais bulls (n=24) and steers (n=24) were commercially fed, slaughtered and subprimals were distributed to three retail stores. Consumers were able to detect differences in tenderness for steaks from the rib, loin and top sirloin of bulls and steers, but not for steaks or roasts from the round (except for the eye of round steak) and chuck of bulls and steers. However, 91.7% and 86.8% of the consumers of steaks from steers and bulls, respectively, indicated that they would purchase similar steaks again while 92.3% and 93.2% of the consumers of roasts indicated they would purchase similar roasts from steers and bulls, respectively.
Foodservice Systems: Comparison of Production Methods and Storage Times for Alfalfa Sprouts
Authors: SAWYER C. A. , DeVITTO A. K. , ZABIK M. E.
Published: August 2006

Four foodservice production methods for growing alfalfa sprouts were compared. Growing sprouts using the Glass Container Method resulted in the largest numerical yield of sprouts (242g of sprouts/50g of seed), the smallest growth of bacteria (3.4 × 108 colony forming units/g) and the smallest total direct labor time (30 ± 2 min). Sensory evaluation of 1 and 14‐day old sprouts indicated that although panelists could differentiate between treatments (p < 0.99) in a triangle test, no statistically significant preference for 1 or 14‐ day old sprouts could be detected. Service of sprouts at ≤3 days post‐harvest is recommended to provide a product of highest possible nutritional value (≥12.02 mg ascorbic acid/100g alfalfa sprouts).
Cholesterol Oxides in Commercial Dry Egg Products: Quantitation
Authors: TSAI LEE SHIN , HUDSON CAROL A.
Published: August 2006

Cholesterol α‐oxide (5α‐cholestan‐5,6α‐epoxy‐3β‐ol), a suspected carcinogen and/or atherogen, and its β‐isomer are found in varying amounts in commercial dried egg products. The level of total cholesterol oxides in dried eggs ranges from undetectable to 311 parts per million of total lipids. The majority of the samples (64%) had total cholesterol oxides content between 6 – 49 ppm. The level of cholesterol α‐oxide ranges from undetectable to 62 ppm. The ratio of α‐oxide to its β‐isomer is found consistantly to be 1 to 4. The formation of cholesterol oxides is greater in samples dried by hot air heated directly with gas burner than those dried by air heated indirectly with steam. Prolonged storage increases cholesterol oxides content in dried egg products.
Factors Influencing the Pressing and Reconstitution Characteristics of Peanuts
Authors: KIM K. H. , SUYITNO T. , JINDAL V. K.
Published: August 2006

Shelled peanut kernels were hydraulically pressed, reconstituted, and fried to investigate the effects of applied pressure, holding time, and initial depth of peanuts in the cylinder on percent oil removed (Y), percent broken kernels (B), and over‐expansion ability (E). In general, Y, B, E, and the apparent density of pressed peanut cake increased with the applied pressure in the compression strain range of 0.3 – 0.7 and it was possible to develop the respective empirical correlations. Typical stress‐strain diagrams for peanuts exhibited nonlinear relationships indicating a small degree of elasticity upon unloading. The swelling rate constants of pressed peanuts during reconstitution appeared to be proportional to the percent oil removed.
Methyl Anthranilate Content of Ohio Concord Grapes
Authors: LIU JIM‐WEN R. , GALLANDER JAMES F.
Published: August 2006

Concord grapes grown at five locations in Ohio were collected in 1982 and 1983 for analysis of methyl anthranilate (MA) in free‐run and heat‐extracted juice samples. The MA content of free‐run juice ranged from 0.33–2.05 mg/L in 1982 and 0.14–0.91 mg/L in 1983. The MA content was higher in heat‐extracted juice than in free‐run juice. Heat‐extracted juice contained 0.19–2.60 mg/L of MA in 1982 and 0.22–3.50 mg/L in 1983. In general, the MA content increased with maturity and was highest in grapes grown in the coolest regions.
Computer‐Assisted Identification of Microflora on Hot‐Boned and Conventionally Processed Beef: Effect of Moderate and Slow Chilling Rate
Authors: LEE C. Y. , FUNG D. Y. C. , KASTNER C. L.
Published: August 2006

Hot‐boned (HB) beef was chilled from ca. 32°C to 21°C within 6, 9, or 11.3 hr after fabrication and continuously chilled to 2°C. The counterparts were conventionally processed (CP) and were used as controls. The bacterial counts on HB beef were proportional to the time required to chill HB beef to 21°C. The number of significantly different phena between HB and corresponding CP beef paralleled the chilling rate. The slower chilling rate resulted in more different microbial profiles and encouraged more growth of lactic acid and saccharolytic bacteria than the faster rate. The microflora at the time of packaging subsequently affected the microflora after storage. The initial chilling rate significantly affected the number and the kinds of organisms that developed on the meat surface. Proper chilling of HB beef will provide a microbiologically safe product.
Change in Available Lysine Loss Reaction Rate in Fish Flour Due to an awChange Induced by a Temperature Shift
Authors: KAANANE A. , LABUZA T. P.
Published: August 2006

The loss of available lysine was measured in fish flour samples prepared at 25°C and water activities (aw) of 0.33, 0.44 and 0.65, sealed and then held at 25, 38 and 45°C. The loss rate was compared to the loss rate of product similarly humidified and held at each temperature but stored open at the original relative humidity corrected for temperature. Theoretically, if there is no effect of temperature on aw, then the rate constants should not differ between the systems. It was found that the sealed systems had a greater loss rate. The results also indicate that the FAO specification of zero available lysine loss after storage at 38°C for 6 months was exceeded.
Production Rate Optimization in Continuous Fluidized Bed Freezers
Authors: MICHELIS A. DE , CALVELO A.
Published: August 2006

A model for predicting freezing times of individual particles is adapted to operating conditions of fluidized beds. The equation is linked to a model for movement of solids along the continuous fluidized bed which includes longitudinal mixing. The equations obtained allow the design and optimization of fluidized bed freezers. Calculations are performed for beds of green peas. Maximum values in the production rate are found in terms of bed dimensions and operating conditions. A nomogram is provided to facilitate equipment design under conditions of maximum production rate and minimum blower power consumption.
Contents and Retention of Nutrients in Extra Lean, Lean and Regular Ground Beef
Authors: ONO K. , BERRY B. W. , PAROCZAY E.
Published: August 2006

Contents and retention of nutrients in raw and cooked (broiled, roasted and grilled to medium‐well stage) ground beef patties were established. Fat levels of the raw patties were 18.4, 21.5, and 27.0%. Cooking yields were slightly lower and energy contents were higher for patties containing 27.0% fat than 18.4 or 21.5%. Total lipids, energy content, thiamin and pantothenic acid were the least retained nutrients while zinc was the highest. Generally, retentions after broiling or grilling were the same but were higher than after roasting. The polyunsaturated to saturated fatty acid ratios (P/S) rose slightly after cooking. For most nutrients, differences due to fat levels or cooking methods appear to be too small to be of practical nutritional significance.
Lactic Acid Concentration and Microbial Spoilage in Anaerobically and Aerobically Stored Ground Beef
Authors: NASSOS PATRICIA S. , KING A. DOUGLAS , STAFFORD ALLAN E.
Published: August 2006

Lactic acid concentration of coarsely ground beef, packaged in low oxygen permeability casings, is inversely related to sensory acceptability of the meat following regrinding and aerobic storage for six additional days. Samples, reground and stored aerobically after periods of anaerobic storage, were assayed for total aerobic bacterial counts, percentage of gram‐positive microflora, and pH. Lactic acid concentration ranged from 130 to 1055 mg per 100g ground beef and increased with anaerobic storage. During 6 days of aerobic storage, both increases and decreases in concentration were noted and related to changes in microbial flora. A positive correlation was found between the proportion of gram‐positive bacteria (lactic acid bacteria) and lactic acid and pH.
Measurement of Tomato Maturity by Delayed Light Emission
Authors: JR. W. R. FORBUS , SENTER S. D. , WILSON RUEL L.
Published: August 2006

Tomatoes were classified into three stages of maturity on the basis of visual color appearance and evaluated for differences in intensity of delayed light emission (DLE) and chlorophyll and carotenoid pigment contents. High correlations between DLE and chlorophyll show that as tomatoes ripened, DLE intensity and chlorophyll decreased and carotenoids increased. Results showed that DLE has a high potential for use in the automated sorting of fresh market tomatoes into categories of maturity.
A Systems Approach to the Evaluation of Changes in Quality During Postharvest Handling of Southern Peas
Authors: SHEWFELT R. L. , PRUSSIA S. E. , HURST W.C. , JORDAN J. L.
Published: August 2006

A systems approach was used to identify the step(s) which result in the greatest loss of quality during postharvest handling of southern peas. A maturity index was used to separate effects of handling and maturity on quality loss. In‐field holding of the peas during truck loading is the most critical step in postharvest quality of southern peas. Attempts to control quality during transit from field to processing plant will be ineffective if proper control does not start during loading. Immature peas are more susceptible to loss of green color while more mature peas accumulate more lactic acid during handling. Use of a systems approach has ready applicability to the study of handling of fresh and processed fruit and vegetable products.
Chemical and Physical Characteristics of Ready‐To‐Eat Dry Beans
Authors: ESTEVEZ ANA MARIA , LUH B. S.
Published: August 2006

Red Kidney and Pinto dry beans were processed into a ready‐to‐eat snack food by several methods. The dry beans were soaked in water overnight or germinated under controlled conditions at 22°C for 4 days prior to processing. The germination process removed most of the raffinose and stachyose in the beans as revealed by HPLC analysis. Protease inhibitor activity in the beans was greatly reduced by cooking the rehydrated beans in tomato sauce or by frying the beans in hydrogenated vegetable oil at 180°C for 6 min. The in vitro protein digestibility of the beans was improved as evidenced by the decrease in trypsin and chymotrypsin inhibitors in the cooked and fried products.
Amaranth Flour Blends and Fractions for Baking Applications
Authors: SÁNCHEZ‐MARROWÍN A. , DOMINGO M. V. , MAYA S. , SALDANA C.
Published: August 2006

Selected Amaranthus eruentus ecotypes from different places of origin were used to prepare baking products. Amylograph, alveograph and farinograph data of mixtures of white wheat flour with whole amaranth grain flour from raw, toasted and popped amaranth seeds, as well as with higher protein fractions obtained by air classification, presented clear differences with respect to wheat flour. Six selected amaranth lines displayed different behaviors according to their origin and the seeds, previous treatment. Results indicate the opportunity of employing wheat‐amaranth mixtures in programs developed to improve the diet of the population's marginal sectors. Enriched cookies and “bolillos” (French bread) with NPR values of 3.63 and 4.35, respectively, slightly higher than casein (3.0 and 4.0). are especially recommended for this purpose.
Involvement of Lactic Acid Bacteria in the Fermentation of TEF (Eragrosfis tef), an Ethiopian Fermented Food
Authors: GASHE BERHANU A.
Published: August 2006

Tef injera, a pancake‐like acidic food is prepared from fermented tef (Eragrostis tef), flour. A complex group of microorganisms is involved in the fermentation. Fermentation is initiated by members of the Enterobacteriaceae. Their activities during the first 18 hr of fermentation reduce the pfi of the dough to about 5.8. They are then succeeded by Leuconostoc mesenteroides and Streptococcus faecalis. As the pH is further reduced to about 4.7, Pediococcus cerevisiae, Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus fermentum become the predominating flora and remain so until the fermentation is terminated at 72 hr. These lactic acid bacteria are responsible for the acidic characteristics of the dough. Yeasts only appear in significant numbers at a latter stage of the fermentation.
Critical Heating Point for Thermal Processing of Mussels in Cans
Authors: CASALES M. R. , VALLE C. E. DEL , SOULÉ C. L.
Published: August 2006

Heating curves for different locations inside cans of mussels brine, placed in vertical, horizontal and inclined positions, were experimentally determined. Temperature profiles were fitted the response of a second order system to a step input. The location of the slowest heating point was established by comparison of the time constants. The critical heating point was found to be on the axis at one eighth the height of the cans when they were in a vertical position.
Effect of Grain Type and Milled Rice Kernel Hardness on the Head Rice Yields
Authors: GOODMAN D.E. , RAO R.M.
Published: August 2006

Long grain samples of rice gave significantly lower yields of head rice than did either the short or medium grain samples. The hardness of rice kernels was found to correlate with the area‐volume ratio (r =+0.39). This gives rise to the possibility of strain distribution over the cross‐sectional area as being important to obtaining higher yields. The head rice yield was found to be positively (r =+0.22) correlated to hardness.
Investigation of Total Dietary Fiber Methodology in the Characterization of the Carbohydrate Fraction of Canned Pears
Authors: DUDEK J. A. , BERMAN S. C. , JOHNSON D. , JR. E. R. ELKINS , HAGEN R. E.
Published: August 2006

Four different packs of canned pears were analyzed for simple sugars and soluble and insoluble fibers. The sum of these components compared favorably with the carbohydrate value obtained from the proximate constituents. A total dietary fiber (TDF) method was investigated and the results were compared to the sum of the neutral detergent fiber and pectin components. Results indicate that this method has potential for estimating total fiber content of fruits,
Color, Doneness and Soluble Protein Characteristics of Dry Roasted Beef Semitendinosus
Authors: LYON B.G. , GREENE B.E. , DAVIS C.E.
Published: August 2006

Subjective color and doneness profiles, objective color measurements and compositional changes in water and low‐salt extractable protein fractions of beef semitendinosus roasts cooked to 60°C, 68°C, and 75°C internal temperature (IT) were evaluated. Sensory color scores showed higher significant correlations with IT than objective color measurements. Extractable biuret positive ratio (EBPR) and coagulation test values had the highest significant correlations with IT compared to related water and saline‐extractable protein parameters. Intensity profiles of isoelectrofocused water‐extractable protein aliquots indicated that proteins with pI 3–10 decreased as IT increased. Proteins with pI 6.2–8.0 also accounted for an increase in percent of the total protein extracted as IT increased.
Role of Fimbriae and Flagella in the Attachment of Salmonella typhimurium to Poultry Skin
Authors: LILLARD H. S.
Published: August 2006

The role of fimbriae and flagella in the mechanism of attachment of S. typhimurium to poultry skin was examined by using cells with (1) type 1 fimbriae (flagella present), (2) cells from which fimbriae and flagella were removed by physical means, (3) cells grown at 18°C which produced relatively thick, mannose‐sensitive type 1 fimbriae only, and (4) cells grown in the presence of D‐mannose which produced thin, mannose‐resistent fimbriae. When broiler skin was immersed in the above cell suspensions, S. typhimurium cells adhered firmly and equally well in all instances except that fewer cells attached when grown in the presence of D‐mannose. When fimbriated and nonfimbriated cells were spread on broiler skin, thus avoiding effects of water uptake, cells attached, but in lower numbers than when skin was immersed in a cell suspension. It was concluded that bacterial attachment to poultry skin is a complex phenomenon which involves mechanisms other than fimbriae, flagella or water uptake, though a combination of these and other factors may be involved.
Partial Purification and Characterization of Cathepsin D‐Like and B‐Like Acid Proteases from Surf Clam Viscera
Authors: CHEN H.C. , ZALL R.R.
Published: August 2006

Different proteases were isolated and purified from viscera of surf clam, Spisula solidissima. These proteases were similar to cathepsins D and B, with molecular weights of −36,700 and −17,400 daltons, respectively. Optimum activity of enzymes towards hemoglobin and casein occurred from pH 2.5–3.0 and temperature 44–46°C. Cathepsin D‐like protease, a carboxyl protease, was insensitive to most protease inactivators, but extremely sensitive to pepstatin. Cathepsin B‐like protease, a thiol protease, was activated by thiol‐reducing agents and metal chelators, but was sensitive to many reagents such as iodoacetamide, Tosyl‐phenylalanine chloromethyl ketone, Tosyl‐lysine chloromethyl ketone, phenylmethanesulphonyl fluoride, leupeptin and heavy metals.
HPLC Determination of Carotenoids in Fruits and Vegetables in the United States
Authors: BUREAU JANICE L. , BUSHWAY RODNEY J.
Published: August 2006

A study was conducted to determine alpha‐ and beta‐carotene and beta‐cryptoxanthin in twenty‐two fruits and vegetables. Foods were obtained from wholesale distributors from five locations throughout the United States (Los Angeles, Dallas, Chicago, Miami, and Boston) three times during a year (November, March, and July). Mean vitamin A activity in retinol equivalents (RE) of each food along with average values for the individual carotenoids (μg/100g) are given. beta‐Carotene was the most prevalent carotenoid. Carrots, beet greens, spinach, swiss chard and sweet potatoes had the most vitamin A activity. Analysis of variance indicated that there were no significant differences among either locations or time of analysis. A comparison was made between the new values and the ones listed in USDA Handbook No. 8 and revised Handbook No. 8–9. There were differences between the old and new values in 14 of the 22 fruits and vegetables analyzed.
Relationship Between Degree of Pectin Methylation and Tissue Firmness of Cucumber Pickles
Authors: HUDSON J. M. , BUESCHER R. W.
Published: August 2006

The relationship between pectin methylation and tissue firmness was examined in cucumber pickles exposed to pre‐brining and brining treatments. Tissue treated with CaCl2 prior to or during brining, blanched before brining or held at 2°C during brine storage resisted softening. Although all treatments reduced the degree of esterification (DE) of pectic substances, less demethylation occurred in treatments that protected against softening. Join point regression analysis of the data indicated that maximum firmness of mesocarp tissue was attained when the DE of pectins was 12.3 ± 1.2 or greater. Firmness declined concomitantly when the DE declined below 12.3 ± 1.2. Methods that protect against excessive demethylation of pectins appear to be important in retarding softening of cucumber pickle tissue during storage in brine.
Effects of Simulated Retail Display and Overnight Storage Treatments on Quality Maintenance in Fresh Broccoli
Authors: PERRIN PETER W. , GAVE M. M.
Published: August 2006

The quality of fresh broccoli during simulated retail display was evaluated using contact (ice) and air cooling separately and in combination. Chlorophyll and ascorbic acid were best maintained with air cooling, while weight was best maintained with ice cooling alone. In air‐cooled display units, ice placed both on top of and beneath broccoli heads resulted in more rapid loss of chlorophyll and ascorbic acid than did bottom‐icing alone. Bottom‐iced broccoli in air‐cooled units kept best overnight if left in place and covered with wet burlap. Removal to a 4°C walk‐in cooler each night resulted in good color retention and marketability but weight loss after 4 days was significantly higher.
Effect of Different Storage and Cooking Methods on Some Biochemical, Nutritional and Sensory Characteristics of Cowpea (Vigna unguiculataL. Walp)
Authors: ONAYEMI O. , OSIBOGUN O. A. , O. OBEMBE
Published: August 2006

Cowpeas stored in a hermetic container, jute bag and nitrogen atmosphere at ambient (temperature 21–3°C, relative humidity 72–86%) for 6 months were evaluated for changes in proximate composition, nutritional and sensory qualities when cooked by different methods. Nitrogen storage effectively preserved the chemical composition of the cowpeas and maintained grain with better cooking characteristics than cowpeas stored in other systems. Cooking methods and the storage conditions influenced the cooking time and significantly affected the thiamine loss, rate of proteolysis, in‐vitro protein digestibility and sensory qualities of the cowpeas. Cooking the stored unsoaked cowpeas with local rock salt to reduce cooking time had a deleterious effect on both the nutritional and sensory qualities of cowpeas.
Rheology of Apple Sauce: Effect of Apple Cultivar, Firmness, and Processing Parameters
Authors: RAO M. A. , COOLEY H. J. , NOGUEIRA J. N. , McLELLAN M. R.
Published: August 2006

Shear rate‐shear stress data of 54 samples of apple sauce and their serums were determined, and power law parameters were derived for the data. The samples were from two apple cultivars (Rome Beauty and Rhode Island Greening) that were stored to three firmness values and processed utilizing three finisher screen sizes and speeds. Serum samples were mildly non‐Newtonian, while the sauce samples were highly non‐Newtonian fluids. Analysis of variance showed that apple cultivar, apple firmness and finisher screen opening accounted for a large variation in sauce consistency, while regression analysis showed that pulp content was important for the magnitude of the sauce consistency.
Chlorine Dioxide Inactivation of Bacillus and Clostridium Spores
Authors: FOEGEDING P. M. , HEMSTAPAT V. , GIESBRECHT F. G.
Published: August 2006

Bacillus cereus T and F4810/72, B. stearothermophilus ATCC 1518, and Clostridium perfringens NCTC 8798 spore inactivation by 20, 50, and 80 mg chlorine dioxide (ClO2)/L at three pH values (4.5, 6.5, 8.5) were evaluated. ClO2 concentration, species and sporulation medium significantly (p < 0.001) affect spore sensitivity. B. cereus T sporulated in Modified G medium and B. stearothermophilus ATCC 1518 are similarly ClO2 sensitive, and each is significantly more sensitive than Fortified Nutrient Agar‐sporulated B. cereus T and F4810/72. The Bacillus spore populations are more ClO2 sensitive than C. perfringens spore populations. Treatment pH affects C. perfringens but not Bacillus inactivation. Spores lacking intact coats are significantly more ClO2 sensitive than the strains with coats intact.
Simultaneous Quantitative Determination of Manganese, Iron, Copper and Zinc by Atomic Absorption Spectroscopy in Tropical Cereals, Fruit and Legume Materials
Authors: BENZO Z. , SCHORIN H. , VELOSA M.
Published: August 2006

A method for the simultaneous quantitative determination of manganese, iron, copper and zinc in rice, corn, cassava, black beans, lettuce, mango, papaya, pineapple, medlar, bananas and melon by atomic absorption spectroscopy was developed by using a mixture of concentrated nitric acid‐sulphuric acid (2:1 v/v) and by adding hydrogen peroxide for sample digestion. The precision varied between 1–10%. The accuracy was ascertained by analyzing five biological standard reference materials from the National Bureau of Standards (NBS, Washington, ‐DC. 20234 USA) and no significant difference could be established between the certified values and those present in this study. Additionally, the results obtained by the presented method were compared with those obtained by X‐ray fluorescence spectrometry in a different laboratory.
Effect of Treatment, Ice Storage and Freezing on Residual Sulfite in Shrimp
Authors: FINNE GUNNAR , WAGNER TOM , DeWITT BERNARD , MARTIN ROY
Published: August 2006

When fresh shell‐on tails of penaeid shrimp were treated with sodium bisulfite according to current good manufacturing practices, residual sulfite (SO2) on the edible portion varied from a high of 92.7 to a low of 60.9 ppm with an average of 80.2 ppm. During freezing and a short period of frozen storage, there was an average loss of 17% in residual sulfite. For shrimp held on ice storage, on the other hand, there was a rapid decrease in residual sulfite to below 10 ppm after six days of storage. The residual levels found on treated shrimp were consistent with action levels set by USFDA for shrimp treated according to good manufacturing practices.
Effects of Experimental Cooking on the Yield and Proximate Composition of Three Selected Legumes
Authors: KHALIL JEHANGIR K. , SAWAYA WAJIH N. , AL‐MOHAMMAD HUSSEIN M.
Published: August 2006

Dry mature seeds of field pea (Pisum arvense), moth bean (Vigna aconitifolia) and pigeon pea (Cajanus cajan) were investigated for their chemical and cooking characteristics. The crude protein (N × 6.25) content was 24.5% for field pea (8.5% moisture basis), 22.7% for moth beans (10% moisture basis) and 21.3% for pigeon pea (10% moisture basis). Ratios of cooked weight/dry weight after cooking the whole and dehulled seeds were 2.14 and 2.18, 2.20 and 2.30, and 2.43 and 2.51 for the field pea, moth bean and pigeon pea, respectively. Dehulling increased the protein, fat and energy contents but decreased the ash and fiber contents as well as cooking times. On cooking, the true retentions of proximate principles were good.
Protein Nutritive Value of Hinoat and Scott Oat Cultivars and Concentrates
Authors: GOULET G. , AMIOT J. , LAVERGNE D. , BURROWS V.D. , BRISSON G.J.
Published: August 2006

Protein sources studied were oat groats, oat crude protein extracted at pH 9.5 (PE) and oat protein concentrate obtained by isoelectric precipitation (PC) of the alkaline extract. PER of Scott proteins was higher than that of corresponding Hinoat proteins: 2.31 ± 0.17 vs 2.15 ± 0.12 for groats, 2.08 ± 0.13 vs 1.93 ± 0.11 for PE and 2.11 ± 0.12 vs 1.97 ± 0.06 for PC. However, for both cultivars, PERs of PC and PE were lower than PER for groats. There was no difference between NPR of Scott and Hinoat for the same protein fractions. Apparent digestibility coefficient (ADC) of Scott proteins were lower than the corresponding Hinoat proteins, and for both cultivars protein ADCs were in the following order: PC > PE > groats.
Consumer Acceptance of Vacuum Packaged Ground Beef as Influenced by Product Color and Educational Materials
Authors: LYNCH N. M. , KASTNER C. L. , KROPF D. H.
Published: August 2006

Questionnaires were completed by 1750 grocery store shoppers to determine the effect of product color and educational materials on purchase intent for vacuum packaged (VP) ground beef. Consumers (74%) indicated that color was important in their product purchase intent decision. Half the consumers received product information (informed). Informed consumers were more likely (P<0.0001) to indicate a positive purchase intent for VP ground beef than uninformed consumers. Informed consumers were as likely to purchase the purplered VP product as the bright cherry red product they are accustomed to purchasing. It appears possible to effectively educate the consumer to accept the purple‐red color of VP ground beef.
Effect of Heat Treatment on Meat Enhancement of Dietary Iron Bioavailability of Meat/Ferrous Sulfate and Meat/Hemoglobin Mixtures Fed to Anemic Rats
Authors: JANSUITTIVECHAKUL O. , MAHONEY A. W. , CORNFORTH D. P. , HENDRICKS D. G. , SISSON D. V.
Published: August 2006

The effect of autoclaving on meat enhancement of dietary iron bioavailability was studied. Meat was mixed with FeSO4 or hemoglobin to obtain ratios of iron from meat to iron from FeSO4 or hemoglobin of 100:0, 75:25, 50:50, 25:75, and 0:100. One‐half of each mixture (except meat:FeSO4 mixture 0:100) was autoclaved for 90 min at 15 psi. The meat mixtures were lyophilized and formulated into diets to provide approximately 35 mg Fe/kg. Hemoglobin regeneration efficiency (HRE) was determined as the percent iron gained as hemoglobin relative to the iron consumed. Heat increased the HREs of meat/hemoglobin mixtures and of hemoglobin. Heat did not affect the HRE of meat or meat/ferrous sulfate mixtures. Meat did not significantly enhance the bioavailability of total dietary iron.
Efficacy of Ozone as a Disinfectant for Poultry Carcasses and Chill Water
Authors: SHELDON B. W. , BROWN A. L.
Published: August 2006

The effects of ozone on the quality of poultry chiller water and broiler carcasses were evaluated in a pilot plant size water recirculating poultry chiller. The microbial counts of ozone treated carcasses stored at 4.4°C were consistently lower than carcasses chilled under nonozonated conditions. Greater than 99% of all microorganisms washed from the carcasses were destroyed by the residual ozone in addition to significant reductions of one third in the chemical oxygen demand (COD) and a significant increase in light transmission (500 nm) of the treated process water. No significant carcass skin color losses, lipid oxidation, or off flavors resulted from ozone contact.
New Approach to Improve the Quality of Minced Fish Products from Freeze‐Thawed Cod and Mackerel
Authors: JIANG SHANN‐TZONG , LAN C. C. , TSAO CHING‐YU
Published: August 2006

To improve the quality of minced fish products, various reductants, e.g. mercaptoethanol, cysteine, tannic acid, sodium bisulfite, and ascorbic acid were used in surimi process. It was found that 0.08–0.10% mercaptoethanol, cysteine, and sodium bisulfite were the most effective in recovering the reactive ‐SH group, and increasing the actomyosin extractability and quality of kamaboko from frozen cod and mackerel. The addition of reducing agents during surimi processing recovered the reactive SH group and subsequently increased the gelation of freeze‐thawed fish meat. This suggests that the formation of disulfide bond is of importance in gelation of minced fish products. The addition of oxidants during processing into final product from the surimi with reducing agents made the gel‐strength of product higher than that of samples without oxidants. This proves the importance of disulfide bond in gelation of minced fish products.
Texture and Microstructure of Heat‐Formed Egg White Gels
Authors: WOODWARD S. A. , COTTERILL O. J.
Published: August 2006

Egg white gels were formed by heating liquid egg white at various pH, protein, and NaCl levels at different temperatures and times of heating. Hardness, cohesiveness, and springiness of gels were measured. Serum was expressed from gels and evaluated by polyacrylamide gel electrophoresis. Selected samples were prepared for scanning electron microscopy. Gel hardness rose with increasing temperature, time, pH, and protein level, and decreased with added salt. Cohesiveness and springiness increased with time and temperature of heating. Expressed serum decreased as pH, time, temperature, and protein level were increased. Gels at pH 5 and 6 had a coarse, aggregated structure. At pH 9 protein strands and globules were arranged in a uniform matrix. Salt prompted aggregation of gels.
Effect of Elevated CO2 Growth Conditions on the Nutritive Composition and Acceptability of Baked Sweet Potatoes
Authors: LU JOHN Y. , BISWAS P. K. , PACE R. D.
Published: August 2006

‘Georgia‐Jet’ sweet potatoes were grown at CO2 concentrations of 354, 431, 506, and 659 ppm for 90 days. Elevated CO2 concentrations decreased protein, total carotenoids and insoluble dietary fiber. An increase in dry matter and a reddish‐orange color was observed at 506 and 659 ppm CO2 concentrations. Sensory evaluation scores for flavor and moistness indicated that sweet potatoes grown under high CO2 concentrations were acceptable and not different from the control.
Controlled Alpha Amylase Process for Improved Sweet Potato Puree
Authors: SZYPERSKI R. J. , HAMANN D. D. , WALTER W. M.
Published: August 2006

A process using a commercial alpha amylase was developed for producing consistent sweet potato puree independent of age or seasonal variations in the raw roots. The process includes thermal gelatinization of the puree starch, enzyme hydrolysis of a portion of the puree, and subsequent blending of the enzyme‐treated portion with the untreated portion. Alcohol insoluble solids decreased as the percentage of enzyme‐treated puree in the mixture was increased. Chemical and rheological differences comparing purees made from fresh and stored roots became insignificant when the proportion of enzyme‐treated puree was greater than 75%. Sensory texture differences were insignificant if the proportion was greater than 50%.
Equilibration of Solutes in Nonfermenting, Brined Pickling Cucumbers
Authors: POTTS E. A. , FLEMING H. P. , McFEETERS R. F. , GUINNUP D. E.
Published: August 2006

The equilibration of solutes between whole cucumbers and the brine in which they were held was found to be consistent with a diffusion‐controlled first‐order rate process. First‐order rate coefficients for attainment of equilibrium (KD) for sugar and malic acid (initially in cucumbers) and NaCl and lactic, tartaric, acetic and formic acids (initially in brine) varied up to threefold among four cucumber lots. However, the ratios of KD values among solutes were not significantly different (P>0.05). KD values increased as cucumber size decreased. Peeling increased KD values 3.7‐ to 11.1‐fold. Temperature dependency was greater for solute movement out of [apparent activation energies (Ea) of 6.5 and 6.3 kcal/mole for malic acid and sugar] than into (apparent Ea of 4.5 and 4.2 kcal/mole for NaCl and lactic acid) cucumbers. The equilibration‐prediction model used may be helpful in studying rate limiting factors in the fermentation of brined vegetables and in other food preservation processes where solute movement is important.
Heat‐Sensitization of Salmonella by Polyphosphates
Authors: SEWARD R. A. , LIN C. F. , MELACHOURIS N.
Published: August 2006

Heat‐induced injury of salmonellae in peptone diluent or complex laboratory media was enhanced by polyphosphates, particularly sodium tripolyphosphate. Heat‐sensitization was more pronounced with increasing heating time, temperature, or pH, and decreasing inoculum concentration. The heat sensitizing effects of polyphosphates were dependent upon the composition of the heating medium and the species of Salmonella.
ATP Screening Method for Presumptive Detection of Microbiologically Contaminated Carbonated Beverages
Authors: LITTEL K. J. , ROCCO K. A. LA
Published: August 2006

A rapid adenosine triphosphate (ATP) screening method utilizing a vacuum‐filtration procedure was developed for the presumptive detection of yeast and mold contamination in carbonated beverages. First, a baseline of ATP content was established by examining 240 retail cola samples that did not contain detectable microorganisms. Then an additional 182 retail samples were assayed for ATP and Colony Forming Units (CFU). Of these, less than 3% were presumptive‐positive by the ATP method. All 182 samples were microbiologically negative for yeast. When 140 cola samples were spiked with various yeast types, more than 89% of samples were correctly identified as presumptive‐positive at an arbitrary product specification level of 5 CFU/mL.
Computer‐Based Retort Control Logic for On‐Line Correction of Process Deviations
Authors: DATTA A. K. , TEIXEIRA A. A. , MANSON J. E.
Published: August 2006

A control logic algorithm is described for use with computer‐based control systems on batch retort operations in the thermal processing of canned foods. The system is capable of automatically adjusting process time during the cook cycle to compensate precisely for any unexpected deviation in retort temperature. It takes into account the cooling lethality contributed with conduction‐heating foods, and does not rely on any test cans for monitoring product center temperature. Performance is demonstrated by computer‐generated plots showing actual retort temperature history along with calculated center temperature and accumulated process lethality; and results are compared with other methods.
Comparison of Some One‐, Two‐ And Three‐Component Systems for Similarity To Meat Flavor Using Surface Response Methodology
Authors: FOOLADI M. H. , PEARSON A. M. , MAGEE W. T. , GRAY J. I.
Published: August 2006

The contribution of some compounds previously identified in the flavor volatiles from cooked beef was estimated by surface response methodology. In most cases, predicted maximum scores for mixtures were higher than scores predicted for single compounds tested alone. Synergistic and/or synosmic effects were often indicated since mixtures frequently gave much higher scores. Predicted scores for four out of eight compounds tested were not significantly different from actual mean scores. This indicated the usefulness of the method for predicting optimal combinations of meat flavor components. The best three‐component mixture consisted of 2,5‐dimethylpyrazine, furfural, and 1‐butanol, which gave a score of 7.54, moderately resembling meat aroma.
Elemental Analysis of Fruit and Vegetables from Tonga
Authors: MONRO J. A. , HOLLOWAY W. D. , LEE J.
Published: August 2006

Twelve foods from islands in the South Pacific Kingdom of Tonga were analyzed for eleven elements by plasma emission spectrometry. The foods were green banana, ripe banana, breadfruit, cassava, coconut, mango, pawpaw, plantain, sweet potato, the taros Talo Fatuna and Talo Tonga, and Pacific yam. The elements determined were Ca, K, Mg, P, S, B, Cu, Fe, Mn, Na and Zn. There were large differences between foods in their content of Ca, Cu, Fe, Mn and Na.
Volumetric Variations in Sucrose Solutions and Equations That Can Be Used to Replace Specific Gravity Tables
Authors: KIMBALL D. A.
Published: August 2006

Volumetric variations of sucrose molecules in aqueous solutions (relative to its crystaline) form were calculated from recently corrected sucrose specific gravity tables. This revealed an initial expansion when going from the crystaline to the solution state up to approximately 22°Brix, where expansion began to decrease, until 66°Brix, beyond which the molecular volumes in the crystaline form exceeded those in the solution phase. From the new tables, regression equations were derived using a multicurve fitting program for the density, weight/gallon, and pounds sucrose/gallon. These equations, which were shown to be capable of replacing the tables, would be of value in computer programming for industrial applications.
Effect of Temperature on Firmness of Thermally Processed Fruits and Vegetables
Authors: BOURNE M. C. , COMSTOCK S. H.
Published: August 2006

The firmness of many commercially canned fruits and vegetables was measured by puncture, extrusion and Texture Press over the temperature range3–48°C. The firmness almost always decreased with increasing temperature and the firmness‐temperature plots were rectilinear. The firmness‐temperature coefficient (FT) is defined as the percent change in firmness per degree temperature increase. It ranged from close to zero to about ‐1.0% for most of the samples tested. The temperature should be kept within narrow limits when making firmness measurements on thermally processed fruits and vegetables, otherwise significant errors can be introduced.
High Fructose Corn Syrup Replacement for Sucrose in Shortened Cakes
Authors: McCULLOUGH M. A. P. , JOHNSON J. M. , PHILLIPS J. A.
Published: August 2006

Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, and 75% replacement for sucrose to study the quality of cakes prepared with HFCS. Objective measurements showed that cakes prepared with HFCS were lower in volume, darker in crust and crumb color and no different in moisture content when compared with sucrose cakes. The taste panel found the sensory evaluation of the HFCS more moist and no different in crumb color. The 75% HFCS cakes were rated sweeter than the sucrose or the 50% HFCS. The sucrose cake was rated highest for overall acceptability but the sensory differences were slight.
Influence of Electrical Stimulation, Cooling Rates and Aging on the Shear Force Values of Chilled Lamb
Authors: SHORTHOSE W. R. , POWELL V. H. , HARRIS P. V.
Published: August 2006

An investigation using high voltage (800 VRMS, 1140 V peak at 14.3 Hz) electrical stimulation (ES) showed that lambs should be stimulated within 30 min of slaughter for 60–120 sec for maximum effect on Warner‐Bratzler shear force values. Shear force values of lamb muscles chilled at different rates were significantly (P<0.001) reduced by ES, compared with nonstimulated controls. However, aging at temperatures between 0° and 9°C, for only 2–3 days, educed shear force values of nonstimulated lamb subjected to moderate chilling rates to those of ES samples at 1 day postmortem. Increasing aging temperature significantly (P<0.001) increased aging rate but duration of aging had the greater effect.
Effect of Sample Weight and Orientation in the Shear Press Testing of Canadian Style Bacon
Authors: SKINNER G. E. , RAO V. N. M.
Published: August 2006

Shear press experiments were performed on rectangular slices of Canadian style bacon with sample weights of 5 and 10g. Maximum peak force and area under the curve (then converted to energy) were obtained from the Instron force‐deformation curves. General linear modeling was performed on these results to see if, at these sample weights, the peak force and shear energy were affected by either sample weight or by the manner in which the sample was arranged within the shear test cell. Results showed that for the magnitude of sample weights tested, the peak force and shear energy were affected by sample weight and the sample orientation within the shear cell attachment. Factors tested included the direction in which the meat fibers were aligned (with respect to the blades in the cell), sample thickness and sample weight.