bluuebunny/crossref_metadata_2025 huggingface dataset:
EFFECTS OF A CRYOGENIC AND THREE HOME FREEZING METHODS ON SELECTED CHARACTERISTICS OF PORK LOIN CHOPS
Authors: BANNISTER MARTHA A. , HARRISON DOROTHY L. , DAYTON ARTHUR D. , KROPF DONALD H. , TUMA HAROLD J.
Published: August 2006

SUMMARY— Thirteen pairs of pork loin chops from each of four carcasses were assigned randomly to 13 treatments to study effects of freezing by liquid nitrogen vapor and by three home methods, and effects of 1 and 4 wk of storage in three types of home freezers. Regardless of freezing method, cooking losses (total, volatile and drippingl were higher (P < 0.01) and water‐holding capacity of the LD muscle lower (P < 0.05) for frozen than for fresh chops. Acid number, flavor scores and over‐all acceptability scores were higher (P < 0.05, P < 0.01, P < 0.01) for fresh than for frozen chops. Both immediately after freezing and after 1 and 4 wk of storage, liquid nitrogen freezing produced chops superior in appearance to home‐frozen chops. Total and dripping cooking losses were greater (P < 0.05 and 0.01), and total moisture of the LD lower (p < 0.05) for liquid nitrogen‐frozen than for home‐frozen chops. Free fatty acid was higher (P < 0.05) in liquid nitrogen‐frozen than in home‐frozen chops. Tenderness and over‐all acceptability scores were higher (P < 0.05) for chops stored in a one‐door refrigerator‐freezer than for those stored in a two‐door refrigerator‐freezer or an upright household freezer. Regardless of freezing method or storage conditions, volatile cooking losses and free fatty acids increased (P < 0.05), and over‐all acceptability and tenderness scores decreased (P < 0.01) between 1 and 4 wk of storage. The interaction between storage conditions and storage time resulted in greater (P < 0.051 increase in free fatty acids between 1 and 4 wk for chops stored in a one‐door refrigerator‐freezer than for those stored in the two other types of home freezers. Flavor and over‐all acceptability scores decreased (P < 0.05) between 1 and 4 wk for chops stored in either refrigerator‐freezer combination, but did not decrease during 4 wk of storage for chops in the upright household freezer.
CATHEPTIC ACTIVITY OF FISH MUSCLE
Authors: REDDI PENCHALA K. , CONSTANTINIDES SPIROS M. , DYMSZA HENRY A.
Published: August 2006

Catheptic activity was found to be localized in the lysosomal fraction of skeletal muscle of winter flounder (Pseudopleuronectes americanus). The enzyme hydrolyzed hemoglobin, globin, bovine serum albumin and endogenous proteins. The hemoglobin splitting activity of the enzyme under different conditions was determined by gel electrophoresis. An optimum pH of 4.0 was found for both the hemoglobin breakdown and autolytic activity on the endogenous proteins. The enzyme was highly thermostable, dialysis had no effect on its activity, and the enzyme was inhibited by sodium chloride, cysteine, ATP, NAD and phenyl methyl sulfonyl fluoride. Its molecular weight was found to be about 32,000 using sucrose gradient centrifugation.
RIGOR‐STRETCHED TURKEY MUSCLES: EFFECT OF HEAT ON FIBER DIMENSIONS AND SHEAR VALUES
Authors: HEGARTY P. V. J. , ALLEN C. E.
Published: August 2006

Fiber dimensions and shear force values were measured in folded, prerigor and rigor stretched semi‐tendinosus and sartorius muscles from unaged adult turkey carcasses. The unheated rigor muscles can be extended in situ but the extent is significantly less than prerigor stretching. Extensibility was detected by increases in sarcomere length. Prerigor and rigor stretching caused significantly smaller fiber diameters. Heat (70°C and 82°C) decreased sarcomere length of stretched muscles, but produced no significant change in folded controls. The stretched muscles had either significantly higher shear force values (semitendinosus) or were not different (sartorius) from the folded controls. All treatments gave reduced fiber diameters on heating. The relevance of this observation to meat tenderness is discussed. Light microscope evidence showed little damage in the rigor‐stretched or heated fibers.
PRODUCTION AND BINDING OF MALONALDEHYDE DURING STORAGE OF COOKED PORK
Authors: BIDLACK WAYNE R. , KWON TAI‐WAN , SNYDER HARRY E.
Published: August 2006

Cooked pork samples were stored at 3°C and analyzed for malonaldehyde (MA). MA increased to a maximum and remained there, typical behavior for a food but contrasting with pure lipid oxidation in which MA increases and then decreases as volatile MA is lost. The failure to lose MA in food products may be attributed to MA binding. Water extracts of cooked pork samples (representing approximately l /3 of the total MA) were fractionated on G‐10 Sephadex and analyzed for MA. With increasing storage time, a definite change in elution pattern from free MA to bound MA took place; the binding was not to protein or amino acids.
FLAVOR SENSITIVITY OF SELECTED ANIMAL PROTEIN FOODS TO GAMMA RADIATION
Authors: SUDARMADJI S. , URBAIN W. M.
Published: August 2006

Raw protein foods derived from 20 different species of animals of different biological classifications were irradiated with gamma irradiation over a range of doses. The intensity of irradiated flavor developed in each case was determined by an expert panel. Relative flavor sensitivities and threshold doses were estimated.
GAS CHROMATOGRAPHIC DETERMINATION OF VOLATILE NITROSAMINES IN FOODS
Authors: ESSIGMANN JOHN M. , ISSENBERG PHILLIP
Published: August 2006

Methods are presented for determination of certain volatile nitrosamines which have been reported to occur in foods. Nitrosamines were removed from foods using a Likens‐Nickerson extractor; 60% of added dimethylnitrosamine and 70% of added diethyl‐nitrosamine were recovered from 10 rig/g aqueous solutions. Potential gas chromatographic (GC) interferences were removed from the extract by a simple acid extraction step and, when needed, by liquid column chromatography. Dilute solutions containing nitrosamines were analyzed directly with a GC solvent stripping technique. Nitrosamines were detected with a Coulson electrolytic conductivity detector operated in the pyrolytic mode and with a flame ionization detector. Sensitivities of these detectors are compared for selected volatile alkyl and heterocyclic nitrosamines of potential significance in foods. The specificity of the Coulson detector is demonstrated for analysis of extracts of smoked fish and a number of processed meats. Additional clean‐up of concentrates from foods is required to insure unambiguous identification of nitrosamines by combined GC‐mass spectrometry.
DIRECT ENZYMATIC CONVERSION OF LACTOSE TO ACID: GLUCOSE OXIDASE AND HEXOSE OXIDASE
Authors: RAND A. G.
Published: August 2006

The conversion of lactose directly to an acid by glucose oxidase and hexose oxidase as a method of milk acidification was studied. Under the appropriate conditions, both enzymes demonstrated the capability to catalyze the conversion of sugar in milk to an acid, producing coagulation. A uniform distribution of oxygen under quiescent conditions was essential for the reaction and could be accomplished with the addition of hydrogen peroxide in the presence of catalase. Commercial samples of glucose oxidase caused a gradual decrease in pH of skim milk containing added glucose or lactase, (beta‐galactosidase). Hexose oxidase, which can react with galactose and lactose as well as glucose, produced acid at a very slow rate in skim milk alone. When lactase was incorporated into the milk, the rate of reaction increased significantly.
PHYSIOLOGICAL AND CHEMICAL STUDIES OF CHILLING INJURY IN PEPPER FRUITS
Authors: KOZUKUE NOBUYUKI , OGATA KUNIYASU
Published: August 2006

Physiological effects of low temperature (1‐6°C) on pepper fruits were studied during and after exposure for various periods. The CO2 production of the fruits stored at low temperature increased abnormally after transfer to 18°C. There was an accumulation of α‐keto acids in chilled fruits: fumaric, succinic, citric and malic acids were detected and malic increased remarkably during low temperature storage. Using paper chromatography, chlorogenic acid was found to be a main phenolic substance in the pepper seeds: its content increased immediately after exposure of the peppers to low temperature and decreased rapidly during subsequent cold storage. The content of shikimic acid in chilled seeds showed a similar tendency to that of chlorogenic acid; phenylala‐nine ammonia‐lyase (PAL) activity increased rapidly after 2 days' cold storage, then decreased sharply; tyrosine ammonia‐lyase (TAL) activity was fairly low compared with PAL activity.
THE GRADING OF LOW‐ESTER PECTIN FOR USE IN DESSERT GELS
Authors: BLACK SHARON A. , SMIT C. J. B.
Published: August 2006

Dessert gels made from a commercially available low‐ester pectin were examined for firmness with a modified Sunkist Exchange Ridgelimeter and for breaking pressure using a Marine Colloids Gel Tester. Data are presented to show the effect of temperature, pH, pectin concentration, cooking time and calcium level on these two quality characteristics. Based on the data obtained a suggested grading procedure in terms of low‐ester firmness (F) and low‐ester strength (S) was developed.
DEVELOPMENT OF A PROCESS FOR PREPARING A FISH PROTEIN CONCENTRATE WITH REHYDRATION AND EMULSIFYING CAPACITIES
Authors: COBB BRYANT F. , HYDER KAMALUDDIN
Published: August 2006

A hot‐solvent extraction process for preparing fish protein concentrate (FPC) with rehydration and emulsifying capacities is described. The process employed extraction at pH 2.5 in order to prevent protein‐protein interaction. Equal volumes of ethanol and hexane at reflux temperatures were employed as the extracting medium. Gel formation was controlled by the addition of NaCl. The FPC produced by this method had an amino acid spectrum similar to that of the fish, formed gels when added to water and emulsions when the rehydrated material was blended with vegetable oils. Both emulsification and rehydration capacities of the FPC were pH dependent with minimum uptake of water and oil in the range of pH 5–8.
PALATABILITY OF PANCAKES AND COOKED CORN MEAL FORTIFIED WITH LEGUME FLOURS
Authors: GUADAGNI D. G. , VENSTROM DELPHA
Published: August 2006

Various types of laboratory preparations of navy and pinto beans and commercial soy flours were used as fortifying agents to improve the nutritional quality of some relatively low protein foods‐corn meal products and pancake mixes. The detectable level of legume products in these foods by a trained laboratory panel varied from about 10–25%. Sensory evaluation of the fortified and unfortified foods by paired comparison and hedonic scale methods indicated that up to 50% of some legume products could be added without significant loss in palatability.
SPORE COUNTS OF THERMOPHILIC AEROBIC BACTERIA IN SOIL
Authors: FIELDS M. L.
Published: August 2006

Soil from four temperature zones (temperate, subtropics, tropics and desert) were analyzed for spores of thermophilic aerobic sporeforming bacteria. Spore counts (incubated at 65°C for 24 hr after boiling for 30 min) were positively correlated with soil pH and organic matter (in one set of samples). When all data were considered, soil pH was positively correlated (P < 0.01) with spore counts.
DETERMINATION OF BROMINATED VEGETABLE OIL CONCENTRATIONS IN SOFT DRINKS USING A SPECIFIC ION ELECTRODE
Authors: TURNER DEANA L.
Published: August 2006

A method for quantitative determination of brominated vegetable oils at the 15 ppm level in soft drinks was developed. Extracts of beverages were subjected to a debromination reaction using sodium borohydride and a palladium‐on‐charcoal catalyst. The resulting bromide was measured with a specific ion electrode. At the 15 ppm level of brominated vegetable oil, the accuracy and precision of this method was ± < 1 ppm and ± 1 ppm, respectively.
QUANTITATIVE DETERMINATION OF FAT, PROTEIN AND CARBOHYDRATES OF SOY PRODUCTS WITH INFRARED ATTENUATED TOTAL REFLECTANCE
Authors: WILSON JOHN M. , KRAMER A. , BEN‐GERA I.
Published: August 2006

Attenuated total reflectance (ATR), offering a possible rapid method for quantitative measurements of major nutritional components in food materials (fat, protein, carbohydrate), was employed to evaluate the composition of a variety of soy products. Using a sample cell developed in this laboratory, different sample particle sizes and forces applied to a mounted sample were investigated to determine if variations of this type would improve the accuracy and precision of the quantitative ATR technique. Correlations of 0.96 for fat and 0.94 for protein were achieved between a chemical analysis and the infrared technique using a baseline absorbance (A′) calculation and 120 mesh samples at 40 lb force. Errors assignable to various aspects of the ATR technique are discussed.
CATHEPTIC ACTIVITY, TEXTURAL PROPERTIES AND SURFACE ULTRASTRUCTURE OF POST‐MORTEM BEEF MUSCLE
Authors: EINO M. F. , STANLEY O. W.
Published: August 2006

Catheptic enzyme release was studied in beef psoas muscle as a function of post‐mortem aging. Textural qualities (tensile and shear) and fiber surface ultrastructure were examined. A crude (12‐fold purification) catheptic fraction was prepared that exhibited the expected pH and temperature optima and was activated by dithiothreitol, EDTA and Triton X‐100. When beef muscle was fractionated according to its solubility characteristics the susceptibility to proteolysis decreased: water soluble > salt soluble > insoluble. During post‐mortem aging proteolytic activity decreased slightly at rigor, increased to day 6 and subsequently decreased. Shear force, breaking strength, ATP, break elongation and elasticity all dropped during the first 4 days, but the latter two parameters increased thereafter. The major alteration in fiber appearance through 2 days was shortening. Later, however, transverse striations became depressed and beginning at day 5 and continuing through the 2‐wk period extensive fiber breakage occurred. The possibility that cathepsins play a role in these post‐mortem events is considered.
SURFACE ULTRASTRUCTURE AND TENSILE PROPERTIES OF CATHEPSIN AND COLLAGENASE TREATED MUSCLE FIBERS
Authors: EINO M. F. , STANLEY D. W.
Published: August 2006

Beef and rabbit psoas muscle fibers were soaked in a crude muscle cathepsin preparation, collagenase or 2% KCl. Tensile properties (breaking strength and break elongation) and surface ultrastructure were monitored. Cathepsins considerably accelerated decreases in tensile properties found in an un‐soaked control while KC1 produced significant but less extreme effects. Collagenase showed similar results for breaking strength but break elongation was only slightly influenced. Surface ultrastructure revealed that KC1 caused a variable loss of structure including collapse and disappearance of striations, swelling and some transverse fiber breakage. Cathepsins speeded and expanded this damage producing multiple breakage with extensive disruption in some cases. These effects are similar to those observed in naturally aged meat and occur at the same temperature and pH. Collagenase treatment, however, initially brought about a shredding and dissolution of collagen fibers followed by disintegration of the sarcolemma and exposure of relatively undamaged myofibrils.
INFLUENCE OF ANTE‐MORTEM GLYCOLYSIS AND DEPHOSPHORYLATlON OF HIGH ENERGY PHOSPHATES ON BEEF AGING AND TENDERNESS
Authors: KHAN A. W. , LENTZ C. P.
Published: August 2006

The effects of ante‐mortem glycolysis, and rapid post‐mortem drop in pH and dephosphorylation of high energy phosphates on beef tenderness were studied using twelve major muscles from carcasses having post‐slaughter pH values in the ranges 6.7–7.1 and 5.8–6.2. In muscles which had low post‐slaughter pH, dephosphorylation of high energy phosphates and pH changes were complete in about 16 hr postmortem. On the other hand, these changes continued for up to 32 hr post‐mortem in muscles which had high post‐slaughter pH. Muscles with high post‐slaughter pH values required about 7 days of aging to attain maximum tenderness, and were more tender than the corresponding low post‐slaughter pH muscles aged for the same length of time or longer. Results suggest that the simple measurement of pH within 1 hr after slaughter may be useful for assessing the required aging time and the ultimate tenderness of beef.
EVAPORATIVE COOLING OF BLANCHED VEGETABLES
Authors: COFFELT ROBERT J. , WINTER F. H.
Published: August 2006

The parameters involved in a method of evaporative cooling of blanched vegetables prior to freezing were investigated. By use of an x‐y plotter, cooling rates were charted under controlled conditions of humidity, temperature and air velocity to determine the optimum cooling possible with minimal usage of water. Results show that air velocity is the critical factor involved. Because conservation of water is of environmental importance, the method has practical applications in many processing plants where water cooling is employed.
A PROCESS FOR PRODUCING DEHYDRATED PUMPKIN FLAKES
Authors: HOOVER MAURICE W.
Published: August 2006

Single strength pumpkin puree is difficult to drum dry due to its low solids content. It was found in this investigation that the rate of dehydration and quality of the finished product were improved by the addition of corn syrup solids and starch to the puree in amounts sufficient to raise the total solids to around 16%. The quality of pies made from flakes containing added starch and corn syrup solids was also improved over those made from unmodified single strength pumpkin puree. Best results were obtained with pumpkin flakes containing approximately 46% pumpkin solids, 38% corn syrup solids and 16% starch. Based on the average overall acceptable drying conditions and product quality, a ratio of 1 part starch to 2.5–3.0 parts corn syrup solids appeared to be in the optimum range.
TEXTURE IMPROVEMENT OF FRESH‐PACK DILL PICKLES BY ADDITION OF LACTOSE AND SUCROSE
Authors: JELEN PAVEL , BREENE WILLIAM M.
Published: August 2006

The influence of small amounts of lactose or sucrose on texture of fresh‐pack dill pickles was evaluated by Instron texture profile analysis (TPA). Pickles were prepared with 0, 2, 4 and 6% by weight of either lactose or sucrose in a commerical brine. After equilibration of pickles with brine (30, 64 and 77 days), TPA values were obtained for brittleness, hardness, elasticity and total work of compression. Analysis of variance for the linear regression showed significant relationships between TPA values and sugar concentration. A minimum of 6% sugar is considered necessary for meaningful texture improvement. Sensory evaluation showed that sweetness may be detectable at the 4% and 6% sucrose levels. The presence of lactose was not objectionable at these levels.
MANIOC FLOUR AS A METHIONINE CARRIER TO BALANCE COMMON BEAN‐BASED DIETS
Authors: DUTRA DE OLIVEIRA J. E. , SALATA EDITH B. Z. M. , CAMPOS JOANITO
Published: August 2006

A study was carried out to evaluate (a) the possibility of utilizing maniac flour as a methionine carrier to supplement common beans protein which is deficient in the amino acid; (b) effects of variable amounts of methionine in different maniac‐beans mixtures; and (c) possible undesirable effects of large amounts of methionine. Results showed that fortification of maniac flour with 0.2–0.4% methionine would improve the protein value of different maniac flour: beans mixtures. Undesirable effects of high amounts of methionine in the mixture were demonstrated, but these levels were higher than those expected to be consumed under normal conditions. Final analysis of results points up the possibility and advantage of utilizing maniac flour as a carrier of methionine and/or other nutrients lacking in the diets of maniac‐eating populations.
AQUEOUS PROCESS FOR PILOT PLANT‐SCALE PRODUCTION OF PEANUT PROTEIN CONCENTRATE
Authors: RHEE KHEE CHOON , CATER CARL M. , MATTIL KARL F.
Published: August 2006

The feasibility of producing a peanut protein concentrate using an aqueous system has been evaluated on a pilot plant scale. The recovery of oil, which is economically important, was critically influenced by grinding methods and conditions and washing of the recovered solids, thus reducing the oil content of the concentrate and increasing the oil recovery. Under the present operating conditions approximately 92% of the protein in the raw material was recovered as a protein concentrate and 89% of the initial oil as free oil. The cost of production was estimated as 23c/lb of protein.
DETERMINING THE MICROBIAL QUALITY OF LIQUID EGGS USING A FILTRATE RELEASE TEST
Authors: FILPPI JOYCE A. , BANWART GEORGE J.
Published: August 2006

Aseptically broken shell eggs were inoculated with Proteus mirabilis, Pseudomonas fragi and Streptococcus faecalis and incubated at room temperature (22° C). At intervals, the eggs were sampled and total microbial counts as well as a filtrate release test were conducted. As the bacterial numbers increased, an increase in filtrate volume was observed where counts exceeded 107 organisms per milliliter. When the counts were at this level, an off odor was often noticeable in the eggs.
PREPARATION AND PROPERTIES OF LOW TEMPERATURE EXTRACTED ANIMAL PROTEIN CONCENTRATES
Authors: TOLEDO ROMEO T.
Published: August 2006

Protein concentrate prepared by extraction of fish, deboned poultry by‐products, pork back fat, and beef scraps with isopropyl alcohol (IPA) had good functional properties when the extraction was carried out at 45° C and below. Salt soluble protein extracts from the low temperature extracted protein concentrates had the capacity to emulsify oil and water when tested in a model system. The emulsions gelled when heated. When added to meat batters, the protein concentrate showed the capacity to add to the water‐ and oil‐binding capacity of the system. The solvent requirement of the low temperature extraction process using IPA was determined from the solubility curves of fat in mixtures of water and IPA. The higher the fat content the more solvent was required; for the same fat content, an increase in the moisture content resulted in an increase in the solvent requirement.
THERMAL CONDUCTIVITY OF CHICKEN MEAT AT TEMPERATURES BETWEEN −75 AND 20°C
Authors: SWEAT VINCENT E. , HAUGH C. G. , STADELMAN W. J.
Published: August 2006

Effects of temperature and time postmortem on the thermal conductivity of white and dark chicken meat were studied using a line heat source thermal conductivity probe to measure thermal conductivity. The effect of time postmortem was determined at body temperature and 20° C by leaving probes in whole birds for periods of 1–2 days; time postmortem had no significant effect. The effect of temperature was studied at temperatures of 20, 10, 0, −10, −20, −40 and −75°C using cylindrically shaped samples 3/4 in. in diam × 11/2 in. long. 48 samples were used from 24 7‐lb cockerels. Three thermal conductivity measurements were made on each sample at each temperature level. The effect of temperature was similar to that reported in the literature for other meats. The following equations may be used to express the results obtained for white meat: k(Watt/m‐°C) = 0.476 + 0.00060T(°C) (0–20°C) and k(Watt/m‐°C) = 1.07 − 0149T − 1.04 × 10−4T2(−75 to −10°C). Similar expressions were obtained for dark meat.
STABILITY AND ACCEPTABILITY OF PHOSPHATE‐TREATED AND PRECOOKED CHICKEN PIECES REHEATED WITH MICROWAVE ENERGY
Authors: DAWSON L. E. , SISON E. C.
Published: August 2006

A procedure for precooking and reheating chicken with microwave energy, suitable for a centralized processing operation, was evaluated. Chicken pieces, with and without a sodium polyphosphate marination and precooked using microwave energy and steam followed by breading and browning, were compared with those breaded and precooked in corn oil under pressure. All pieces were individually quick frozen (IQF), packaged and later reheated with microwave energy. One‐half of the pieces were stored for 3 months under fluctuating temperature conditions. Prestorage chicken was more acceptable than that held 3 months under fluctuating temperatures. Phosphate‐treated fresh chicken was more juicy and tender than controls, and highest yields were obtained by a combination of phosphate marination and microwave‐steam precooking.
COLORIMETRIC CHARACTERIZATION OF EGG YOLK AND EGG YOLK PRODUCTS
Authors: McCREADY S. T. , FRY J. L. , HINTON C. F. , HARMS R. H.
Published: August 2006

Procedures are suggested for COLOR‐EYE® evaluation of various yolk forms and products. Chromaticity coordinates derived from COLOR‐EYE determinations and the calculated dominant wavelength (λd), excitation purity (Pe) and luminous reflectance (YCIE) values were also determined for each yolk form and product analyzed. Characteristics of aged yolks included reduced λd and Pe and an increase in YCIE values; the greatest effects were at the highest levels of pigmentation concentration. Luminous reflectance values were substantially lowered by the addition of sugar and subsequent frozen storage; all other calorimetric criteria were relatively unchanged. Yolk age effects were negligible for the calorimetric characterization of yolks incorporated into product forms. Mayonnaise products provided the most consistent COLOR‐EYE readings. These data suggest the feasibility of utilizing the COLOR‐EYE, or similar instrumentation, as an objective method for the color characterization of various yolk products. Numerous options are available for converting data into other desired instrumentation values and terminology.
FUNCTIONALITY IN BREADMAKING OF YEAST PROTEIN DRIED AT TWO TEMPERATURES
Authors: LABUZA T. P. , JONES K. A.
Published: August 2006

Yeast was spray dried at two temperatures (75°C and 124°C) and incorporated into a dough and bread system to measure functionality. The system dried at the higher temperature exhibited much better functional properties but was still not as good as milk solids. A cell wall‐free extract of each of the dried yeasts was tested and showed much poorer characteristics than whole cells. This shows that cell wall removal is not needed for SCP manufacture.
FREEZING OF RAW BEEF: INFLUENCE OF AGING, FREEZING RATE AND COOKING METHOD ON QUALITY AND YIELD
Authors: JAKOBSSON BENGT , TSSON NILS BENG
Published: August 2006

The combined effects of aging, freezing rate, frozen storage and cooking method on beef quality and yield were studied in a multifactorial experiment, using 1.5 cm slices of LD muscles from young steers. Aging for 2 wk resulted in significantly more tender, but slightly less juicy frozen meat than aging for 4 days. Prolonged frozen storage gave tougher meat and a larger tenderness difference between aging times. Freezing rates of 13, 2.0 and 0.04 cm/h differed but little in their effect on sensory quality, but slightly lower yield and redness value were noted for the lowest rate. Pan frying directly from the frozen state resulted in slightly higher juiciness and cooking yield, with larger differences in yield between freezing rates, than cooking after previous thawing. Significant interactions were noted for cooking method × freezing rate and for aging time × frozen storage time
TISSUE DISTRIBUTION AND METABOLISM OF AFLATOXIN B1‐14C IN LAYER CHICKENS
Authors: MABEE MICHAEL S. , CHIPLEY JOHN R.
Published: August 2006

The effects of administering low levels of aflatoxin B1‐14C by crop intubation daily for 14 days to layer chickens were determined. Studies on the distribution of 14C in the blood, selected organs, tissues, eggs and excreta were conducted. No toxic effects were observed in layer chickens during the course of the experiment. The layer chickens excreted 92.15% of the 14C administered. Of the 14C retained, 19.5, 16.1, 3.9, 7.2, 26.4 and 26.9% were detected in the blood, liver, heart, gizzard, breast and leg, respectively. No radioactivity was detected in egg samples collected. Chemical assay of those samples demonstrating radioactivity revealed that 81.2% of the radioactivity in these substrates was soluble in aqueous extracts while approximately 10% was ex tractable by classical extraction procedures. Treatment of the aqueous extracts for conjugated steroids by treatment with Beta‐glucuronidase revealed that 31.5% of the 14C detected in the aqueous extract was a liberated glucuronide conjugate of aflatoxin M1−14C
MICROWAVE FINISH DRYING OF POTATO CHIPS
Authors: PORTER V. L. , NELSON A. I. , STEINBERG M. P. , WEI L. S.
Published: August 2006

The effect of microwave finish drying of potato chips on their texture, color and oil content was studied. The intermediate moisture content (IMC) of the chips before microwave application and the reducing sugar content of the raw potatoes were the primary variables. The slices were individually submerged in oil at 320° F to various IMC and finish dried with 2500 watts microwave power for 1–3 min. Chip color was rated against PC11 Color Standards. Texture was evaluated subjectively by a panel and objectively by the L.E.E. Kramer Shear Press. Oil determination was made by Soxhlet extraction. The results showed that potato chips removed from the oil at IMC above 13% were unacceptably tough after microwave drying. Potatoes containing more than 0.9% reducing sugar had to be removed from the oil at IMC above 13% in order to obtain acceptable color of the microwave‐finished product. Therefore, microwave finishing raises the limiting reducing sugar content from about 0.4 to about 0.9%. Oil content of microwave‐finished chips was 90% that of conventional controls
FLAVOR QUALITY AND STABILITY OF POTATO FLAKES Effects of Raw Material and Processing
Authors: SAPERS G. M. , PANASIUK O. , TALLEY F. B. , SHAW R. L.
Published: August 2006

Potato flakes, produced experimentally to test the effects of raw material and processing variables on storage stability, were examined by a trained taste panel and by GLC analysis for evidence of oxidative and other flavor changes. Air‐packed samples produced from unpeeled potatoes, defective raw material and potatoes cooked with excess water were more highly oxidized than conventional flakes after 12 months storage at 23° C. Raw material sugar content and piece size had no effect on stability. The flavor of nitrogen‐packed samples was not affected by storage for 12 months at 23° C
TEMPERATURE DISTRIBUTIONS DURING HEAT/HOLD PROCESSING OF FOOD
Authors: LENZ M. K. , LUND D. B.
Published: August 2006

The unsteady‐state differential equations for conduction heating were solved for the heat/hold process. The heat/hold process consists of heating the food to a certain mass average temperature and then adiabatically holding the piece until the desired reactions are complete. Charts for predicting the center and mass average temperatures for three basic geometries (infinite cylinders, infinite slabs and spheres) are presented along with methods to combine these solutions for other geometries. The use of these charts in blanching situations is shown
CHARACTERISTICS OF PECTINS ISOLATED FROM SOFT AND FIRM FLESHED PEACH VARIETIES
Authors: CHANG Y. S. , SMIT C. J. B.
Published: August 2006

Pectins obtained from ripe and unripe samples of Elberta (melting fleshed variety) and Babygold 6 (firm fleshed variety) peaches had methoxyl levels ranging from 11.4–12.1% and anhydrogalacturonic acid levels between 84–90%. The apparent molecular weight of the pectin from ripe Elberta peaches was very low compared with that of the other samples, resulting in a low breaking pressure of jelly prepared with this sample. Jelly grades ranged between 102–123 and it is suggested that these low values were a result of the presence of acetyl groups present in peach pectins and their relatively low apparent molecular weights and high methoxyl levels
MEASUREMENT OF CHLOROGENIC ACID AND FLAVONOL GLYCOSIDES IN APPLE JUICE BY A CHROMATOGRAPHIC‐FLUOROMETRIC METHOD
Authors: VAN BUREN J. , DE VOS L. , PILNIK W.
Published: August 2006

Methods are described that measure chlorogenic acid at concentrations as low as 1 mg/100 ml of juice and flavonol glycosides at levels as low as 0.2 mg/100 ml of juice. Results are given for several apple juices, indicating concentrations of chlorogenic acid ranging from 12–31 mg/100 ml juice. Flavonol glycosides in conventional juices were 0.4–0.7 mg/100 ml, while special juices had 6.5–8.5 mg/100 ml
SPECTRAL CHARACTERISTICS OF THREE VARIETIES OF FLORIDA ORANGE JUICE
Authors: PETRUS D. R. , DOUGHERTY M. H.
Published: August 2006

The combined ultraviolet and visible absorption spectral characteristics of the juices of Florida Hamlin, Pineapple and Valencia oranges, harvested at approximately 2‐wk intervals, were all found to be similar in shape but different in peak absorbance. Absorption maxima, recorded on alcoholic solutions of the juices, were observed at 465, 443 and 425 nm of the visible spectrum and at 325, 280 and 245 nm of the ultraviolet spectrum. Processing variables, such as maturity and extractor pressure, appeared to influence absorbance intensities
IDENTIFICATION AND CHARACTERIZATION OF THE MICROFLORA AND SPOILAGE BACTERIA IN FRESHWATER CRAYFISH Procambarus clarkii (Girard)
Authors: COX N. A. , LOVELL R. T.
Published: August 2006

Crayfish tails were collected from two commercial peeling plants in South Louisiana and stored at 0° and 5°C. Initially and after various periods of storage, bacteria were isolated from the peeled tails, identified generically and subsequently classified on the basis of their ability to produce “spoilage” in sterile crayfish tail flesh. Micrococcus, Staphylococcus, Alcaligenes and Achromobacter were the predominant genera in the fresh samples of tails. Achromobacter predominated during early storage and Pseudomonas and Achromobacter were the dominating organisms in the spoiled tails. Of the 280 isolated bacteria, 22.1% were classified as “rapid spoilers,” 16.4% were “slow spoilers” and 61.5% were “nonspoilers.” Most of the spoilers were Pseudomonas, while an appreciable number belonged to Achromobacter.
EFFECT OF POSTMORTEM AGING ON CHICKEN MUSCLE LIPIDS
Authors: HAY J. O. , CURRIE R. W. , WOLFE F. H.
Published: August 2006

Neutral lipids of fresh chicken breast muscles are shown to be triglycerides, sterols and sterol esters with only traces of mono‐ and diglycerides and free fatty acids. Phospholipids include measurable quantities of phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol, phosphatidyl serine, sphingomyelin, diphosphatidyl glycerol, lysophosphatidyl choline and lysophosphatidyl ethanolamine. Fatty acid analyses of several of the lipid fractions are also included. Decreases in phosphatidyl choline and phosphatidyl ethanolamine coupled with increases in lysophosphatidyl choline, lysophosphatidyl ethanolamine and free fatty acids after 48 hr postmortem in the cold indicate phospholipase A activity concurrent with other postmortem changes. The significance of the results is discussed.
ON THE INTERACTION OF MYOGLOBIN AND HEMOGLOBIN WITH MOLECULAR OXYGEN AND ITS LOWER OXIDATION STATES AND WITH CYTOCHROMEc
Authors: GIDDINGS GEORGE G. , MARKAKIS PERICLES
Published: August 2006

Ferrimyoglobin and ferrihemoglobin are oxidized to the ferry1 (+4) state by the xanthine‐xanthine oxidase system under the same conditions under which the system causes rapid reduction of ferricytochrome c. Catalytic amounts of ferrimyoglobin exert an apparent inhibition of ferricytochrome c reduction by the system. Oxidation of ferrimyoglobin and ferrihemoglobin is most likely due to their reacting with products of xanthine oxidase reduction of oxygen, O−2 (HO2) and/or H2O2. The apparent inhibition of ferricytochrome c reduction is direct (interception of O−2 by ferrimyoglobin) and/or indirect (reoxidation of ferrocytochrome c by ferrylmyoglobin). The latter mechanism is supported by spectral evidence of one‐equivalent redox reactions (intermolecular electron transfers) between ferrylmyoglobin and ferrocytochrome c and between ferromyoglobin and ferricytochrome c. Both electron transfers have favorable redox potentials and therefore would be expected to occur from that standpoint. During autoxidation of oxymyoglobin O−2 dissociation was not detected. This is consistent with theoretical arguments which indicate that O−2 cannot dissociate during autoxidation although the conjugate acid (HO2) can. If so, this would at least partially explain the known decrease in stability of the oxyheme complex as the pH of fresh red meat, meat extracts or oxyhemoprotein solutions is lowered. Mechanisms of autoxidation that are consistent with known pH and oxygen partial pressure effects and chemical reactions, as well as with available quantitative data and pertinent theoretical arguments are discussed.
POST‐SLAUGHTER pH VARIATION IN BEEF
Authors: KHAN A. W. , BALLANTYNE W. W.
Published: August 2006

Tests on over 1200 comparable carcasses in two major packing plants showed that a large variation occurred in the muscle pH values recorded 1 hr post slaughter. The percentage of carcasses having I‐hr post‐slaughter pH values of 6.2 or lower, between 6.3 and 6.6, and 6.7 or higher varied by 2–23%, 38–63% and 15–62%, respectively, between plants and time of measurement. Variation between muscles from a single animal was 0.4 units or less.
EXAMINATION OF BONE CONTENT IN MECHANICALLY DEBONED POULTRY MEAT BY EDTA AND ATOMIC ABSORPTION SPECTROPHOTOMETRIC METHODS
Authors: GRUNDEN L. P. , MACNEIL J. H.
Published: August 2006

Mechanically deboned poultry meat from broiler parts, spent layer carcasses and turkey racks was evaluated for percent bone solids (PBS) by EDTA titration and atomic absorption spectrophotometry. The PBS for the deboned meat ranged from 0.33–1.44 with the higher values being from the more mature types of poultry. In comparing the EDTA and spectrophotometric methods, the PBS values correlated very well (r = 0.99).
THE TOXIC POTENTIAL OF TRACE METALS IN FOODS. A Review
Authors: SOMERS E.
Published: August 2006

Our foods contain trace amounts of a wide range of heavy metals: some of these have a biochemical function, others are contaminants. Trace metals can contaminate foods through agricultural technology, industrial pollution, geological sources and food processing. Some results from recent Canadian monitoring surveys are given with particular emphasis on data from lead and cadmium analyses. Consideration is given to the criteria that can be used to determine the priorities in the design of a monitoring program for trace metals in foods.
SPINNING OF ZEIN
Authors: BALMACEDA ESTELA , RHA CHOKYUN
Published: August 2006

An experimental study of the variables in the wet spinning process for zein is presented. The results indicate conditions at which spinning of zein is possible and a spinnability curve, which shows the region where spinning is possible, has been defined. The spinnability curve tends to be higher for larger extrusion velocities, lower dope concentrations, higher bath temperatures, and larger spinnerette diameters.
SWELLING STRESS AND HYDROSTATIC COMPRESSIBILITY OF GROUND CORN AND ITS CONSTITUENTS
Authors: KUMAR MAHESH
Published: August 2006

Swelling stresses and hydrostatic compressibilities of ground whole corn, endosperm and germ were determined by using the theory of swelling stresses in gels. The ground corn and its constituents were considered as gels. The magnitude of swelling stresses in the ground corn materials was in order of several thousand pounds per square inch at low equilibrium moisture contents, when subjected to increased vapor pressure. The hydrostatic compressibility for ground whole corn, endosperm and germ increased with an increase of moisture content.
ENRICHMENT OF TORTILLAS WITH SOY PROTEINS BY LIME COOKING OF WHOLE RAW CORN‐SOYBEAN MIXTURES
Authors: DEL VALLE F. R. , PEREZ‐VILLASEÑOR J.
Published: August 2006

A simple and inexpensive method for enriching tortillas with soy proteins was studied. The method consisted of application of the traditional process for making corn tortillas to whole raw corn‐soybean mixtures: lime cooking of a mixture, allowing the cooked mixture to stand overnight in the cooking liquor, washing the mixture with tap water, grinding the cooked mixture into a dough, and making tortillas from the dough. This method of enrichment was found to give tortillas with significantly higher protein content and protein quality than normal un‐enriched tortillas. PER and NPU values of tortillas containing 8% and 16% soya were found to be comparable to those obtained with tortillas enriched with soy flour or with amino acids lysine and tryptophane. The presence of soybeans in tortillas so enriched was found to be not significantly detectable by a trained panel, at least up to a soya level of 16%. Toxic factors present in raw soybeans were not detected in enriched tortillas by the urease method, having been apparently inactivated by the tortilla‐making process. Enrichment by this method is cheaper than enrichment with soy flour or with amino acids. The method permits uniform introduction of soya proteins within the tortillas, and changes neither food recipes nor eating habits.
SLUSH EVAPORATION: A NEW METHOD FOR CONCENTRATION OF LIQUID FOODS
Authors: LOWE CLIFFORD M. , KING C. JUDSON
Published: August 2006

Slush evaporation involves removal of water by combined evaporation and sublimation from the partly frozen state. It provides dehydration rates considerably greater than those attainable with freeze drying, but at the same time gives very good retention of volatile flavors and aroma. Experiments are reported which quantitatively examine the retention of natural volatile compounds during slush evaporation, as a function of temperature, drying rate, mode of drying, sample thickness, initial concentration, the fraction of water removed and the presence or absence of foam. A second set of experiments investigated the effect of these variables upon dissolved‐solids loss, with losses of 0.1–0.5% being found under typical conditions for concentration.
EFFECTS OF pH ON QUALITY OF STORED TOMATO JUICE
Authors: DOUGHERTY RICHARD H. , NELSON P. E.
Published: August 2006

Tomato juice was prepared by the hot‐break method and filled hot into cans containing sufficient concentrated HCl to adjust pH to 4.0, 3.5, 3.0, 2.5 and 2.0. Controls were also prepared with no HCl added. Product was stored at ambient (18–22°C) and 40°C up to 3 months. As pH decreased below 4.0, consistency also showed a significant decline through pH 2.0. At the same time there was no apparent pH effect on serum viscosity. Further studies indicated that this effect was noticeable after 4 hr, at pH 3.0 to 5.0. Addition of as much as 1% NaCl to tomato juice had no effect on consistency of tomato juice. Lightness (Hunter color L) decreased with pH after 3.5, redness (aL) decreased after pH 4.0, and yellowness (bL) decreased after pH 3.0. All storage effects were more profound at the higher temperature. The storage of tomato juices at pH less than 4.0 does not appear to be advantageous to the processor.
INDIVIDUAL HEAT TRANSFER MODES IN BAND OVEN BISCUIT BAKING
Authors: STANDING CHARLES N.
Published: August 2006

The individual modes of heat transfer, e.g., conduction, radiation and convection, are considered for the processing of products in conventional band ovens. A specific theoretical model is considered for the baking of biscuits in an indirect fired oven. Values of individual heat transfer constants in the theoretical model and major effects of the individual modes of heat transfer were determined using lab scale heating devices. Extrapolating these results to a band oven baking process, the model indicated a heat transfer profile of about 20% heat transferred by conduction, about 45% by radiation and about 35% by forced convection in the band oven, with about half the heat being absorbed as sensible heat, and about half as latent heat.
PREDICTING AN EQUILIBRIUM STATE VALUE FROM TRANSIENT STATE DATA
Authors: HAYAKAWA KAN‐ICHI
Published: August 2006

Values of many biological, chemical and physical factors approach their respective equilibrium state values when constant reactive potentials are applied to these factors. These equilibrium state values are frequently required for analyzing their transient processes. Mathematical analyses of available data on transient state values of various factors revealed that most of these values could be estimated by using an exponential formula, A procedure was developed for the reliable prediction of equilibrium values through the proper application of the formula to transient state values. For this development, it was assumed that transient state values were given at equal time intervals. According to a number of experimental computations, errors of equilibrium state values predicted by the developed procedure were less than 5%. The procedure estimated equilibrium values with less than 50% the time effort required by conventional procedures and will be of great use for reliably predicting equilibrium state values, especially when a factor converges very slowly to its equilibrium condition.
EVALUATION OF THERMAL PROCESSES FOR CONDUCTION HEATING FOODS IN PEAR‐SHAPED CONTAINERS
Authors: MANSON J. E. , STUMBO C. R. , ZAHRADNIK J. W.
Published: August 2006

A numerical model was developed to study transient heat conduction in a pear‐shaped can. The model was extended to perform bacterial lethality and nutrient retention calculations for foods processed in pear‐shaped containers. Transient temperature distributions and lethality predictions obtained from the numerical model when applied to finite cylinders, compared favorably with previously accepted solutions. Calculations of integrated Fs values of processes for pear‐shaped containers indicated up to 50% overprocessing by the single point lethality concept. An “equivalent cylinder” was defined as one having a geometry index and characteristic heat transfer length corresponding to those of a pear‐shaped container. Process evaluations for “equivalent cylinders” were in agreement with solutions obtained for the pear‐shaped model.
EFFECTS OF SOY CURD ON THE ACCEPTABILITY AND CHARACTERISTICS OF BEEF PATTIES
Authors: YEO VIVIEN , WELLINGTON G. H. , STEINKRAUS K. H.
Published: August 2006

Soy curd‐beef patties were made containing 0%, 5%, 10%, 20%, 75% and 100% (w/w) of curds which had been pressed at 300 psi, 600 psi and 1100 psi during manufacture. Taste panel tests showed that by increasing pressure on the soy curd or by the addition of flavoring to the curd before patty formation, increases in soy concentration became less detectable and the acceptability of the patties was drastically increased. Soy curd‐beef patties made with 1100 psi curd and with color and flavor added were favorably accepted even at levels as high as 75% curd (w/w). The easy detectability of flavored soy in patties did not greatly change the high acceptability of the patties. The chemical composition, functional characteristics and physical properties of the soy‐beef patties were also studied.
SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING
Authors: DEMEYER D. , HOOZEE J. , MESDOM H.
Published: August 2006

The amounts of total and individual fatty acids present in tri‐glycerides (TG), free fatty acids (FFA), diglycerides (DG), monoglycerides (MG) and polar lipids (PL) were determined at various stages of dry sausage ripening using a combination of thin layer and gas chromatography. Total FFA increased from 1 to 5% of total fatty acids and DG fatty acids from 0.5 to 4%, whereas TG fatty acids showed a corresponding decrease. The rate of liberation of FFA was in the order 18:2 > 18:1 > 18:0 > 16:0 while MG and DG were enriched in 16:0. These results suggest specificity of lipolysis.
STOICHIOMETRY OF CARBOHYDRATE FERMENTATION DURING DRY SAUSAGE RIPENING
Authors: De KETELAERE A. , DEMEYER D. , VANDEKERCKHOVE P. , VERVAEKE P.
Published: August 2006

During ripening of dry sausage, disappearance of carbohydrates and production of lactate, volatile fatty acids, pyruvate and carbonyls was followed. When expressed as mmoles/100g of dry matter, carbohydrate disappearance (ca. 10 mmoles/100g dry matter) could be accounted for by production of lactate (ca. 17 mmoles) and acetate (ca. 2 mmoles) in two similar experiments. No differences were observed due to the presence of a starter culture in one experiment. In a third experiment, carbohydrate disappearance (ca. 16 mmoles) could only partly be accounted for by lactate (ca. 19 mmoles) and acetate (ca. 2 mmoles) production. Oxidative dissimilation of carbohydrates by micrococci during the early stages of ripening in the third experiment is offered as possible explanation.