bluuebunny/crossref_metadata_2025 huggingface dataset:
A MICROBIOLOGICAL STUDY OF SUDANESE MERISSA BREWING
Authors: DIRAR HAMID A.
Published: August 2006

The Merissa brewing process was found to consist of three distinct phases: ‘ajeen’ fermentation, a lactic souring of sorghum; ‘deboba’ fermentation, a starter activating phase; and the merissa fermentation phase, the actual fermentation finally producing merissa. The latter two phases are alcoholic fermentations. Variations in important microbial groups involved, together with their metabolic products were studied in all three phases. The unique features of ‘merissa’ brewing are discussed.
PREPARATION OF A POTATO HYDROLYSATE USING α‐AMYLASE
Authors: DONDERO MARTA L. , MONTGOMERY M. W. , McGILL L. A. , LAW D. K.
Published: August 2006

Optimum conditions for the preparation of a hydrolysate from a slurry made with whole potatoes were studied. The spray‐dried powder was light yellow, slightly sweet, relatively bland in taste, readily soluble in water, had a dextrose equivalent of 26, and contained 8.4% protein, 86% carbohydrate and 6.0% ash. Most of the amino acids from the potato were in the hydrolysate. Substitution of 33% of the sucrose with an equal weight of hydrolysate in chocolate milk resulted in only a slight loss in desirability. A commercial dehydrated vegetable soup mix containing up to an equal weight of the hydrolysate showed no decrease in the desirability of the product.
EFFECTS OF RIBONUCLEIC ACID REMOVAL METHODS ON COMPOSITION AND FUNCTIONAL PROPERTIES OF Candida utilis
Authors: GIERHART DENNIS L. , POTTER NORMAN N.
Published: August 2006

Nucleic acids were removed from whole cells and homogenates of Candida utilis by alkaline hydrolysis, enzymatic methods and washing with buffer. True protein of 42% in whole cells became concentrated, ash and carbohydrate contents generally decreased and relative lipid content increased with processing suggesting coprecipitation of lipid‐rich membrane material with proteins. The RNA content was 8% in whole cells and 45–97% reductions in RNA were obtained by various methods. Dry weight recoveries ranged from 45–80%. Protein recoveries ranged from 67–98%. Very small changes in amino acid compositions resulted from the various RNA removal methods with 5% or less change in percentage of essential amino acids compared to whole cells. Lysine was 92% available in whole cells and yeast homogenate and in no case did available lysine drop below 88%. Functional properties of the dried preparations, including bulk density, color and taste, protein solubility, water and oil binding, viscosity and heat thickening, foaming capacity and foam stability, and emulsifying capacity, activity and stability were determined and comparative tests were made with functional ingredients from nonyeast sources. Several of the preparations possessed functional properties that were equal or superior to soy flour or whey concentrate.
EFFECT OF CONTROLLED ATMOSPHERE ON FLAVOR STABILITY OF RAISINS
Authors: GUADAGNI D. G. , STOREY C. L. , SODERSTROM E. L.
Published: August 2006

A low oxygen atmosphere, which shows promise of controlling insect infestations during storage of raisins was studied in relation to its effect on flavor changes during storage of raisins at 18.5 and 27°C for 1 yr. Raisins stored in the low oxygen atmosphere for 1 yr at 18.5 or 27°C were equal or superior in flavor quality and acceptability to similar samples stored in normal atmosphere for the same length of time.
CHEMICAL PROPERTIES OF PORCINE LEUKOCYTE LYSOSOMAL HYDROLASES
Authors: VENUGOPAL BALAKRISHNA , BAILEY MILTON E.
Published: August 2006

Specific activities, pH optima and activation energies were determined for some of the acid hydrolases found in various sedimentation fractions of sonicated porcine leukocytes and for hydrolases solubilized by n‐butyl alcohol extractions of leukocytes. Lysosomal enzyme latency was demonstrated for these hydrolases by suspending sediments from differential contrifugation in 0.0125–0.25M sucrose solutions and releasing the enzymes. Activation energies of some hydrolases especially cathepsin D and β‐glucuronidase were low suggesting that these acid hydrolases could function efficiently during low temperature aging of meat. pH optima are compared to those of similar enzymes from other sources.
ISOLATION AND PROPERTIES OF PHOSPHOLIPASE A FROM POLLOCK MUSCLE
Authors: AUDLEY M. A. , SHETTY K. J. , KINSELLA J. E.
Published: August 2006

This study was undertaken to isolate and characterize phospholipase A from fish muscle tissue. The highest enzyme activity was present in the high speed supernatant of pollock muscle homogenate. This enzyme was purified 22‐fold by Sephadex G‐50 chromatography. The isolated enzyme preparation contained 9.2% nucleic acid: and 1.2% carbohydrate and had a molecular weight of approx. 13,700 daltons. Phospholipase A showed optimum activity between 37–42°C at a pH of 8.5–9.0. When dioctanoyl lecithin was used as the substrate an apparent Km value of 1.7 mM and a Vmax of 500 nmoles/min/mg protein were obtained in the presence of Ca ++ (4 mM). Calcium stimulated the enzyme whereas other divalent metal ions (Fe++, Mg++) and ethylenediaminetetraacetic acid (EDTA) inhibited phospholipase activity.
MAJOR VOLATILE COMPONENTS OF AURORE WINE: A GAS CHROMATOGRAPHIC‐MASS SPECTROMETRIC ANALYSIS COMBINING CHEMICAL IONIZATION AND ELECTRON IMPACT IONIZATION
Authors: COBB CHRISTINE S. , BURSEY MAURICE M. , RICE ANDREW C.
Published: August 2006

A gas chromatographic‐mass spectrometric study of volatiles in the total extract of wine from Vitis vinifera var. Aurore using both chemical ionization and electron ionization for ion product allowed identification of 26 components, six of which had not been previously reported in wines: 2‐heptanol, ethyl 4‐hydroxypentanoate, ethyl 4‐phenyl‐3‐butenoate, 2‐hydroxypropyl butanoate, N‐butylacetamide and diethyl 2‐hydroxyglutanate.
EFFECT OF WHEAT BRAN AND ITS SUBFRACTIONS ON LIPID METABOLISM IN CHOLESTEROL‐FED RATS
Authors: RANHOTRA G. S. , LOEWE R. J. , PUYAT L. V.
Published: August 2006

A 6‐month study was conducted to examine the effect of substituting dietary sucrose with an equivalent (50%) amount of full‐fat, defatted and hemicellulose‐free wheat bran on tissue lipids of young rats fed a lipogenic diet. While the removal of hemicellulose from bran greatly increased its potential to prevent elevation of serum cholesterol, triglyceride and phospholipid levels, the process of defatting of bran affected such a potential of bran to the contrary. Prevention of increase in the levels of lipids in liver and adipose tissues was, however, more pronounced in rats fed full‐fat rather than hemicellulose‐free bran. An emergence of alpha‐lipoprotein fraction and a decrease in prebetafraction was observed in the serum of bran‐fed rats.
RAPID DETECTION OF SELECTED GRAM‐NEGATIVE BACTERIA BY AMINOPEPTIDASE PROFILES
Authors: PETERSON EUGENE H. , HSU EDWARD J.
Published: August 2006

Selected gram‐negative bacteria were differentiated by comparing profiles of their intracellular aminopeptidase activities. Aeromonas liquefaciens plus 14 species and serotypes of Enterobacteriaceae were used in the study. Substrates for the bacterial enzymes were 19 L‐amino acid beta‐naphthylamides. The beta‐naphthylamines released by enzyme hydrolysis were determined for each amino acid by fluorometric analysis, and a profile for each culture was obtained in 4–6 hr. The technique appears to be useful for differentiation of bacteria and for demonstrating relatedness.
EFFECT OF POTASSIUM SORBATE ON THE GROWTH OF PSEUDOMONAS FLUORESCENS
Authors: ROBACH M. C.
Published: August 2006

Two strains of Pseudomonas fluorescens were grown in trypticase soy broth (TSB; pH 5.5 and 6.0) at 24°C with and without potassium sorbate. Potassium sorbate was more effective in inhibiting the growth of both strains in the pH 5.5 TSB than in the pH 6.0 TSB. The addition of 0.05% sorbate inhibited the growth of both strains in the pH 5.5 medium, and 0.20% sorbate delayed the growth of both strains in the pH 6.0 TSB.
HEATING EFFECTS ON BOVINE SEMITENDINOSUS: SHEAR, MUSCLE FIBER MEASUREMENTS, AND COOKING LOSSES
Authors: HEARNE LEANNE E. , PENFIELD MAFUORIE P. , GOERTZ GRAYCE E.
Published: August 2006

Progressive changes in Warner‐Bratzler shear values of meat cores and in dimensions and integrity of muscle fibers from beef semitendinosus cores heated in tubes in a water bath to simulate oven roasting of top round roasts at 93 and 149°C to endpoint temperatures of 40, 50, 60 and 70°C were evaluated. Slower heating and higher endpoint temperatures resulted in greater cooking losses. Warner‐Bratzler shear values and muscle fiber diameters decreased from 40 to 50 to 60°C. Sarcomere length of muscle fibers decreased from 60 to 70°C. Muscle fibers disintegrated as internal temperature increased. Fiber disintegration was greater at the faster rate of heating for cores heated to 60°C than at the slower rate. A faster rate of heat penetration might result in greater degradation of muscle fibers at a lower temperature. An increase in fiber disintegration with heating of cores from 60 to 70°C suggested an increase in tenderness, but changes in shear values were not apparent in this temperature range. It appears that other factors oppose the tenderizing effect of increased disintegration of muscle fibers at higher temperatures.
EFFECTS OF POSTMORTEM STORAGE CONDITIONS ON MYOFIBRILLAR ATPase ACTIVITY OF PORCINE RED AND WHITE SEMITENDINOSUS MUSCLE
Authors: CHENG CHINSHENG , PARRISH F. C.
Published: August 2006

This study was carried out to determine the effects of postmortem storage time, temperature and pH on myofibrillar proteins of red and white muscle. Myofibrils were isolated from (1) the red and white portion of semitendinosus muscle postmortem stored at 2°C and (2) at‐death red and white portions and suspended and stored in unbuffered 0.15M KC1 at 2°C and in buffered 0.15M KC1 (pH 5.5 and 7.0) at 2° and 25°C. To determine the effect of storage conditions on myofibrillar proteins, ATPase activity was assayed at different ionic strengths and with different modifiers. Assays of myofibril ATPase activity from postmortem muscle showed that (1) myofibrils from the white portion had greater ATPase activity than those from the red portion, (2) Ca2+‐modified activity from both portions increased and (3) Mg2+ ‐EGTA‐modified activity increased from the white portion, but remained unchanged from the red portion, during postmortem storage. These changes could be due to modifications of the regulatory protein components of muscle by calcium‐activated factor activity. For those myofibrils isolated from at‐death muscle and incubated under simulated storage conditions, a precipitous decrease occurred in Ca2+ ‐and Mg2+‐(low ionic strength) and Ca2+‐ and EDTA‐(high ionic strength) modified ATPase activity of myofibrils stored in 0.15M KC1, pH 5.5, at 25°C. Otherwise, little change occurred in these activities under other simulated conditions of storage (i.e., 2°, pH 5.5 and 7.0; and 25°, pH 7.0) with the exception that EGTA modified activity (indicates loss of Ca2+ sensitivity) increased from the white portion at 25° and 2°C, pH 7.0, and from the red portion at 25°C, pH 7.0. Hence, a high storage temperature of 25°C has more detrimental effect on the integrity of myofibrillar proteins, as measured by changes in ATPase activity, than does a low pH of 5.5, or fiber type.
ACTIVITY AND RESISTANCE TO THERMAL INACTIVATION OF PEROXIDASE IN THE BLUE CRAB (Callinectes sapidus)
Authors: BURNETTE FLORENCE S. , FLICK GEORGE J.
Published: August 2006

Peroxidase is one of the most heat resistant enzymes and may cause undesirable quality changes in thermally processed foods. Peroxidase activity and its resistance to thermal inactivation in fresh and pasteurized lump, claw and flake meat of both male and female blue crabs was determined spectrophotometrically. Male crabs usually exhibited a greater initial activity (ΔOD4 6 0/min/mg N) than did females of equal size. Heat inactivation curves indicated two straight line decreasing segments which varied by rate of descent. D values obtained for the enzyme based on the second straight line segment were D8 0=47 min, D1 1 0=18.2 min and D1 5 0= 11.2 min. A “z” value of 92°F was also obtained for the enzyme.
POSTMORTEM BIOCHEMICAL CHANGES AND MUCSLE PROPERTIES IN SURF CLAM (Spisula solidissima)
Authors: LEE YU BANG , DA RICKANSRUD VID A. , HAGBERG ELROY C. , FORSYTHE RICHARD H.
Published: August 2006

Postmortem biochemical changes and their relationship to the eating quality of surf clam muscle were studied. Shear value and cook loss continuously increased with the length of storage time up to 9 days postmortem and the rate of increase was much greater after 4 days of storage. A rapid breakdown of high energy phosphate compounds and muscle glycogen with a concomitant fall in pH after 4 days postmortem suggested that rigor onset occurred at 4 days and was completed between 6 and 9 days postmortem. The biochemical changes in surf clam muscles were much slower than those reported for the muscle systems from other species and were in a close coincidence with the change of shear values and cook loss. Another significant finding was that pyruvate instead of lactate was accumulated as glycolysis proceeded.
DESCRIPTIVE ANALYSIS OF THE SENSORY PROPERTIES OF BEVERAGES AND GELATINS CONTAINING SUCROSE OR SYNTHETIC SWEETENERS1
Authors: LARSON‐POWERS NANCY , PANGBORN ROSE MARIE
Published: August 2006

Two descriptive sensory methods, anchored (deviation from a sucrose reference) and unanchored, were used to quantify differences in aroma, flavor and aftertaste in five media – strawberry, lemon and orange drinks, and strawberry and orange gelatins – varying in type of sweetener. With both methods, samples sweetened with sodium saccharin deviated the most from the sucrose standard, those sweetened with aspartame the least, and calcium cyclamate was intermediate. In general, drinks sweetened with sucrose or with aspartame could be characterized as “sweet‐clean”, and those sweetened with cyclamate or with saccharin as “sweet‐chemical” and “bitter”. Gelatins containing synthetic sweeteners generally were more astringent, bitter and sour, with less strawberry flavor, and were significantly less hard, springy and viscous than those sweetened with sucrose. In all media, more significant differences were observed among the sweeteners with the anchored method than with the unanchored procedure. Advantages and limitations of these two quantitative descriptive procedures are discussed.
PECTIN CONTENT OF LIME AND LEMON PEEL AS EXTRACTED BY NITRIC ACID
Authors: ROUSE A. H. , CRANDALL P. G.
Published: August 2006

Research is described for the extraction of pectin from lime and lemon peel with nitric acid. Temperature and time were varied while extraction acidity remained constant at pH 1.6. For those extraction conditions that resulted in maximum jelly units, yield of pectin as alcohol precipitate, jelly grade and yield as 150 grade pectin were tabulated. Yields of pectin from lemon peel decreased (6.49% in July to 2.55% in November) with increasing fruit maturity. Comparative data were also obtained for pectins extracted from commercially leached peel and the corresponding rotary dried peel. Loss due to drying peel was from 7.7–10.6% in yield of 150 grade pectin.
COOKING CHARACTERISTICS OF SOME GERMINATED LEGUMES: CHANGES IN PHYTINS, CA++, Mg++ AND PECTINS
Authors: KUMAR K. GANESH , VENKATARAMAN L. V. , JAVA T. V. , KRISHNAMURTHY K. S.
Published: August 2006

Germinated greengram, cowpea and chickpea were studied for chemical characteristics after cooking, by estimating the changes in phytins, Ca++, Mg++ and pectin contents. Cooking time was drastically reduced on germination in chickpea, while an inverse effect was observed in greengram and cowpea. The phytin content decreased on germination. No appreciable change in phytin P/Total P value was seen on cooking. Ca++ content was reduced on germination and cooking in the three legumes, while Mg++ content was relatively unaltered. A combined interaction of these chemical parameters, expressed as “PCMP number” was found to correlate with the cooking behavior of the legumes studied.
PHYSICOCHEMICAL ASSESSMENT OF SHORT TERM CHANGES IN THE QUALITY CHARACTERISTICS OF STORED INSTANT NAVY BEAN POWDER
Authors: LOVE M. H. , DUGAN L. R.
Published: August 2006

Lipid oxidation, changes in soluble protein, reducing sugar content, extent of nonenzymatic browning, and product color were monitored for instant navy bean (Phaseolus vulgaris) powder during 1 month of accelerated storage at 37°C. Below the monolayer, (aw 0.11), greater lipid oxidation occurred in neutral lipids and phospholipids of air‐packed samples than in nitrogen samples. Indices revealed that monolayer samples browned more and lost more soluble protein than samples stored below the monolayer. Nitrogen‐packed samples lost more reducing sugars and had darker colors than air‐stored samples at each aw.
INTERACTIONS OF METAL IONS WITH LACTOSE
Authors: SWARTZ M. L. , BERNHARD R.A. , NICKERSON T.A.
Published: August 2006

Binding between lactose and metal salts was investigated. When lactose combines with a salt in aqueous solution, a complex is formed with a specific rotation different from that of pure lactose. Lactose combined with the metal salts in a ratio of one to one for all the cations studied (Ca++, Ba++, Sr++, Fe++, Mg++, Mn++, Zn++, Na+ and Li+) except for K+ and NH+4 where there is no apparent binding. The specific rotation of complexes was determined by saturating a lactose solution with salts until 100% of complex was formed, then the amount of complex in various mixtures was calculated from the observed rotation. Equilibrium constants were found to be 0.205 for lactose with Ca++, 0.379 for lactose with Li+, and 0.527 for lactose with Na+. Variation in pH from 2.0–6.5 had no effect on the amount of complex formed. Complex formation decreased with increased ionic strength.
EFFECTS OF GERMINATION ON COTTONSEED PROTEIN
Authors: CUNNINGHAM S. D. , CATER C. M. , MATTIL K. F.
Published: August 2006

Mechanically dehulled glandless cottonseeds were germinated for up to 5 days in moist paper towels in a seed germinator. Samples were lyophilized and subjected to proximate analyses. The dry matter content decreases with germination time, while seed moisture increases from 6% to 65%. There is a threefold increase in free fatty acids. Gel electrophoresis of the germinated seed protein on acrylamide revealed five major banding areas. The clearly defined bands on day 0 become very diffuse by day 5. On day 2, a new brand appears and remains through day 5. Amino acid analyses of the germinated seeds reveal a substantial increase in ammonia and aspartate while arginine and glutamate decrease with germination time. Protein solubility data indicated that while TCA soluble protein increases with germination time, nonprotein nitrogen remains constant. Ultracentrifuge data revealed no apparent difference in relative concentration of the 2S, 7S or 12S peaks at different germination times.
COMPUTER‐AIDED DETERMINATION OF BEET PIGMENTS
Authors: SAGUY I. , KOPELMAN I. J. , MIZRAHI S.
Published: August 2006

A quick and accurate method is proposed for determining all major beet pigments (betanin, vulgaxathin ‐I, betalamic acid) and browning substances, from the visible spectrum of the mixture. The procedure is based on nonlinear curve fitting of the spectrum with a predicted function of the individual pigments, and obviates the need for laborious and time‐consuming separation. The approach is extremely useful in continuous monitoring of time‐ and temperature‐related processes, such as drying and storage.
LEUCOANTHOCYANIDIN OXIDATION IN PECAN KERNELS: RELATION TO DISCOLORATION AND KERNEL QUALITY
Authors: SENTER S. D. , FORBUS W. R. , SMIT C. J. B.
Published: August 2006

The red‐brown discoloration in the testa of pecan [Carya illinoensis (Wang) K. Koch] kernels appears to be caused by the oxidation of endogenous leucoanthocyanidins to phlobaphenes, cyanidin and delphinidin. Oxidation was progressive in kernels of the Stuart and Schley varieties during storage for 16 wk at 32°C, 50% RH. The levels of leucoanthocyanidins in the two varieties differed significantly, however, rates of transformation were not different. Correlations between weekly increases in these compounds and peroxides formed in the pecan oils were low. Changes in peroxide values and Hunter values correlated well; thus, total color change of the testa may be a useful index of lipid quality. Differences between varieties in quantities of phenols suggest the influence of these compounds on the stability of pecan kernels.
QUANTITATIVE ASSAY OF SPECIFIC PROTEOLYTIC ACTIVITY IN FOOD PROTEIN HYDROLYZATES BY SINGLE RADIAL IMMUNODIFFUSION
Authors: SCHIFF H. E. , ADLER‐NISSEN J.
Published: August 2006

The increasing use of proteolytic enzymes in food production has established the need for a quantitative and sensitive assay for proteolytic activity in protein foods. The classical methods are not suitable because of the presence of large amounts of proteins and peptides. A quantitative procedure based on single radial immunodiffusion was developed and found to be applicable to the determination of subtilisin Carlsberg activity in protein hydrolyzates. Less than 0.5 ppm subtilisin Carlsberg could be detected in a 7% soy protein hydrolyzate. With minor modifications the method should be applicable to many of the other enzymes used in food processing.
TRANSPORTATION AND COLOR MAINTENANCE OF HANGING BEEF
Authors: LANIER T. C. , CARPENTER J. A. , TOLEDO R. T. , REAGAN J. O.
Published: August 2006

Environmental conditions (temperature, humidity and air velocity) were monitored inside refrigerated trailers loaded with beef carcasses during stationary and in‐transit trials. The effects on meat color maintenance were followed on meat samples located throughout the trucks. The effect of initial carcass heat load on color maintenance during transport was studied utilizing a simulated trailer environment. Results show that an excellent environment is maintained in refrigerated trailers for beef color maintenance in‐transit despite fluctuations in outside temperature and over‐the‐road conditions. Results from tests in which carcasses with elevated internal round temperature (15°C) were held in a simulated trailer environment suggests that shipping of such carcasses in refrigerated trailers could lead to bacterial growth and discoloration in‐transit.
INFLUENCE OF ANIMAL AGE ON THE MECHANICAL PROPERTIES OF RESTRAINED, HEAT‐TREATED COLLAGENOUS TISSUE
Authors: SNOWDEN J. McK. , BOUTON P. E. , HARRIS P. V.
Published: August 2006

It has been shown that restraining collagenous tissue from contraction during heating influences elasticity and final yield strain but has little effect on tensile yield strength or relative yield length. The tension developed in collagenous tissue from old animals heated at temperatures above 60°C was linearly dependent on temperature. The tension developed during heating of collagenous tissue from young animals reached a peak and then rapidly declined. The temperature at which the peak occurred was dependent on both restrained length and animal age. The loss of tension was greater when the amount the samples were allowed to contract during heating was increased.
DETERMINATION OF THE POTENTIAL FOR MYCOTOXIN CONTAMINATION OF PASTA PRODUCTS
Authors: STOLOFF LEONARD , TRUCKSESS MARY , ANDERSON PERRY W. , GLABE ELMER F. , ALDRIDGE JAMES G.
Published: August 2006

Freshly extruded macaroni and noodle doughs, dusted with flour to which spores of the toxigenic molds Aspergillus flavus, A. clavatus, A. versicolor, Penicillium urticae, P. cyclopium and P. citrinum had been added, were held at temperature‐humidity combinations [30, 35,40°C and 85, 90, 95% relative humidity (RH)] expected to simulate conditions that might prevail in a fully loaded pasta drier shut down by a power failure. A sour odor at the highest RH (95%) suggested initial bacterial action. Mold growth was observed on all products under all conditions; the extent of growth after 5 days was directly related to both temperature and RH. Under all conditions, A. flavus was the dominant mold; of the mycotoxins (aflatoxins, sterigmatocystin, patulin, penicillic acid, citrinin) expected from the species included in the inoculum, only aflatoxins were detected. At the selected condition of 30°C and 95% RH, mold growth was evident after 24 hr and aflatoxins could be detected after 48 hr. The level of aflatoxins was low for the extent of mold growth observed, probably as a result of the presence of the mixed culture. Because of the souring and obvious mold growth, none of the pasta could be considered usable even before aflatoxin was detected. When the aflatoxin‐contaminated pasta was cooked 10 min in boiling water, approximately 1/3 of the aflatoxin was found in the water. Based on these studies and the rarity of encountering aflatoxin in wheat, the possibility of finding aflatoxin in commercial pasta products is highly remote.
ASCORBIC ACID CONTENT, pH AND FLAVOR CHARACTERISTICS OF ACIDIFIED HOME CANNED TOMATOES
Authors: SKELTON MARILYN M. , CRAIG JEAN A.
Published: August 2006

Two cultivars of tomatoes were home canned in a boiling water bath with various levels of citric acid and one level of sugar. After 7 months' storage, tomatoes to which lg of citric acid had been added had the lowest ascorbic acid content. Addition of smaller quantities of citric acid, however, did not significantly affect ascorbic acid retention, compared with that of the nonacidified control. Adding 0.5g of citric acid or lg of citric acid plus 1 tsp of sugar was found to be an acceptable method of decreasing the pH of tomatoes used in this study without seriously impairing the flavor or texture.
A RAPID AND SENSITIVE STERILITY MONITORING TECHNIQUE FOR ASEPTICALLY PROCESSED BULK TOMATO PASTE
Authors: LUSTER CLAUDE
Published: August 2006

A rapid, sensitive monitoring technique for the detection of microbial contamination of ascptic tomato paste systems has been developed. Samples are aseptically collected by means of a newly developed sampling technique and placed with media in incubation for variable time intervals and are analyzed for the presence of diacetyl or acetylmethyl‐carbinol by means of colorimetric assay or GLC. The technique can detect microbial spoilage in 4–12 hr compared to 72–96 hr using traditional methods. The technique also makes possible the ability to monitor bulk storage tanks automatically by sampling headspace gases above the product and injecting into a GLC.
pH OF TOMATOES CANNED AT HOME IN GEORGIA
Authors: POWERS JOHN J. , GODWIN DAVID R.
Published: August 2006

Of 387 jars of tomatoes or tomato juice canned at home in Georgia, seven showed microbial growth indicative of underprocessing or seal failure. Of the remaining 380 jars, the pH of the contents of one jar was 4.65; otherwise all the pH values were below 4.6. Extreme‐value analysis was applied to the pH data to estimate the likelihood of the pH of the content of an individual jar exceeding 4.8. The probability was 0.0014. The total acidity, buffering capacity, ascorbic acid content, grams malic acid required to lower the pH to 4.3 and 4.1, and the vacuum of the container were also determined.
EFFECT OF CONTROLLED ATMOSPHERE ON FLAVOR STABILITY OF ALMONDS
Authors: GUADAGNI D. G. , SODERSTROM E. L. , STOREY C. L.
Published: August 2006

A low oxygen atmosphere, known to control insect infestations in stored almonds, was studied to determine its effect on flavor changes in stored inshell almonds and almond meats at 18.5 and 27°C. Sensory comparisons of the products stored in low oxygen and normal atmosphere at these temperatures after 1, 3, 6, 9 and 12 months of storage indicate the following: (1) In normal atmosphere at both 18.5 and 27°C, inshell almonds were much more stable than almond meats; (2) In the low oxygen atmosphere, no significant differences were observed between storage as meats or inshell; (3) Temperature had a highly significant effect on off‐flavor development in meats stored in normal atmosphere but no significant effect on those stored in the low oxygen atmosphere; (4) Storage in the low oxygen atmosphere caused less off‐flavor development than in normal atmosphere for both meats and inshell almonds.
A SURVEY OF THE MALONALDEHYDE CONTENT OF RETAIL MEATS AND FISH
Authors: SIU G. M. , DRAPER H. H.
Published: August 2006

A survey was made of the malonaldehyde (MA) content of 96 fresh and processed meat and fish samples obtained from supermarkets. MA content ranged from 0.14 μg/g in a cooked ham sample to 10.05 μg/g in a cooked chicken sample. Ninety‐two percent of the processed or cured meats and 38% of the fresh meats contained less than 1 μg/g. Sixty percent of the fresh meat samples ranged between 1 μg/g and 6 μg/g. Cooking led to only slight increases in MA in most meat samples, but up to 10‐fold increases in roasts cooked for 3 hr.
CONSUMER DISCRIMINATION OF PORK COLOR AT THE MARKET PLACE
Authors: WACHHOLZ D. , KAUFFMAN R. G. , HENDERSON D. , LOCHNER J. V.
Published: August 2006

Pork chops from 96 fresh loins representing PSE, normal and DFD quality were displayed in a supermarket. Price was not altered and equal numbers of the three quality types were presented in a manner disguising any evidence that a survey was in progress. A total of 280 packages were purchased. Over one‐half (146) of the purchases included packages of normal chops (P < 0.001), whereas the remaining purchases were divided between DFD (72) and PSE (62) packages. These findings suggest that some consumers may be aware of and may activiely select for ‘normal’ pork color, but that others are either unaware of the liminations of, or do actually prefer, PSE and DFD pork.
DEFINITION OF A PREDICTION MODEL FOR DETERMINATION OF THE EFFECT OF PROCESSING AND COMPOSITIONAL PARAMETERS ON THE TEXTURAL CHARACTERISTICS OF FABRICATED SHRIMP
Authors: SOO HONG‐MING , SANDER EUGENE H. , KESS DOUGLAS W.
Published: August 2006

The designs of Scheffe [J. Royat Stat. Soc., Series B (1963) 25: 235], and of McLean and Anderson [Tochnometrics (1966) 8(3): 447] were used to study the effect of processing (mixing times and temperatures) and compositional (shrimp, isolated soy protein, NaCl, and sodium tripolyphosphate) parameters on the textural changes of fabricated shrimp. Prediction equations were developed to investigate the effect of those parameters on texfural changes of the cooked shrimp patties. There is not a significant interaction effect between the processing and compositional parameters. Mixing temperature has a greater effect on texture of cooked shrimp patties than does mixing time. The directional derivatives of the response surface and the contour plots were used to examine the compositional effects. Sodium tripolyphosphate (STP) causes the greatest change in response among components studied. The optimum level of NaCl for springiness is 2%, whereas the optimum level of STP is dependent upon the isolated soy protein (ISP) level. Springiness of cooked shrimp patties increases with increasing ISP and decreasing shrimp levels in the mixture. The calculated optimum processing and compositional parameters for fabricated shrimp texture were obtained by using a non‐linear programming routine, and agree with the measured values. The designs and data analysis procedures can be used to develop accurate prediction models for the effect of processing and compositional parameters on textural characteristics of fabricated shrimp.
RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE
Authors: CULLER R. D. , JR F. C. PARRISH , SMITH G. C. , CROSS H. R.
Published: August 2006

Loin steaks from 78 carcasses of A, B, C and E maturities were categorized into three tenderness groups on the basis of sensory tenderness scores and Warner‐Bratzler (W‐B) shear force values. Myofibril fragmentation index (MFI), sarcomere length, total and soluble collagen, moisture, fat and pH values were determined for these steaks. Carcass characteristics were also measured. The physical, chemical and sensory values were statistically analyzed to determine the relationship of these values, especially the relationship and the importance of myofibril fragmentation to tenderness of loin steaks. Results of this study showed that myofibril fragmentation index (MFI) accounted for more than 50% of the variation in loin steak tenderness and that myofibril fragmentation was a more important effector of tenderness in loin steaks than collagen solubility or sarcomere length. The steaks used in this study varied widely in marbling degree and maturity; therefore, MFI should be an excellent predictor of broiled loin steak tenderness. Although a number of significant correlations were observed between MFI and carcass characteristics, none of these was of practical importance because they accounted for little of the variation in tenderness.
EFFECTS OF HEAT TREATMENT AND PROTEIN CONCENTRATION ON THE RHEOLOGY OF BOVINE PLASMA PROTEIN SUSPENSIONS
Authors: HARPER J. P. , SUTER D. A. , DILL C. W. , JONES E. R.
Published: August 2006

Changes in rheology during the heating of bovine plasma protein suspensions were examined at temperatures between 50°C and 90°C and for concentrations ranging from 6‐12% protein isolate over a 3‐hr period. An annular pumping device was used to determine a viscosity index for the suspensions. A model was developed to explain the data. The viscosity index increased exponentially with time at a particular temperature while being linearly dependent upon the concentration. The Arrhenius Equation described the effect of temperature on the rate of change of the viscosity index during heating.
CHARACTERIZATION OF PLASTEIN REACTION PRODUCTS FORMED BY PEPSIN, α‐CHYMOTRYPSIN, AND PAPAIN TREATMENT OF EGG ALBUMIN HYDROLYSATES
Authors: EDWARDS J. H. , SHIPE W. F.
Published: August 2006

Gelled plastein reaction products were prepared by treating concentrated peptic hydrolysates of egg albumin with pepsin, α‐chymotrypsin, and papain. The relative firmness of these homogeneous gels was determined by comparing force‐distance curves obtained from puncture tests made with the Instron Universal Testing Machine. The effects of the choice of enzyme and degree of substrate hydrolysis on the plastein yield (increase in 10% Trichloroacetic acid precipitable material) and water solubility were investigated. Electrophoresis of plastein products in the presence of sodium dodecyl sulfate (SDS) indicated that no high molecular weight, protein‐like material was produced by the plastein reaction. It is suggested that plastein reactions lead to the formation of insoluble peptide aggregates. These aggregates are thought to be held together by noncovalent bonds rather than by covalent, peptide bonds, as has been reported previously.
MEASUREMENT OF GEL WATER‐BINDING CAPACITY BY CAPILLARY SUCTION POTENTIAL
Authors: LABUZA THEODORE P. , LEWICKI PIOTR P.
Published: August 2006

A new simple method has been developed which may be applicable in the measurement of the water‐binding capacity (WBC) of moist foods and gels which easily deform under pressure. This study was designed to establish the procedure conditions using gels. The material to be measured is placed in a special cup, layered with filter paper of a predetermined moisture content and held at 6°C for 72 hr. From the change in moisture content of the filter paper after equilibration, the suction potential in N/m2 of the measured material is read off a standard curve. This curve was prepared by measuring the water lost from filter paper in a standard soil test cell as a function of applied pressure. On this basis, the suction pressure as a function of moisture content can be determined at very high water contents.
EMULSIFICATION PROPERTIES OF GROUNDNUT PROTEIN
Authors: RAMANATHAM G. , RAN LEE HEA , URS LEELA N.
Published: August 2006

The ability of groundnut protein to emulsify soyabean oil was studied under various experimental conditions. The emulsification capacity (EC) of groundnut protein isolate was highest at 5 mg/ml protein concentration. The EC vs pH profile resembled a typical protein solubility curve and the EC of groundnut protein isolate was greatest at pH 10.0. Sodium chloride at low concentrations (0.05–0.2M) increased the EC of protein dispersed, in the pH range 7–10. Groundnut protein isolate showed poor emulsifying properties in water (pH 6.8) in contrast to casein or soyabean protein. Results with groundnut flour indicated that it was a less effective emulsifier than the protein isolate. EC increased with the fineness of the flour, indicating the influence of particle size. Less amount of oil was emulsified at higher mixing speeds.
CONTROL OF CHALKINESS IN SOYMILK
Authors: KUNTZ D. A. , NELSON A. I. , STEINBERG M. P. , WEI L. S.
Published: August 2006

Chalkiness is a defect used to describe a food which coats the mouth and throat with fine, grainy particles. This study evaluates the processing and formulation variables which affect chalkiness of Illinois process soymilk produced from dehulled soybeans. Alkalinity of the blanch solution, homogenization conditions, soymilk pH, and solids concentration had the most pronounced effects on chalkiness. Increasing blanch alkalinity decreased chalkiness; beverages adjusted to higher final pH were less chalky. Homogenization at higher temperatures or pressures also significantly reduced chalkiness. Chalkiness increased with soy solids concentration. Beverages produced using conditions to effect optimal quality were compared to low quality products. Centrifugal desludging reduced chalkiness to an imperceptible level. Particles retained by 150 mesh were primarily responsible for chalkiness. The process conditions leading to minimum chalkiness were: direct blanch of cotyledons in 0.25% NaHCO3; homogenization at 180°F and 3500 psi; formulation with 6% soy solids; beverage pH of 7.5.
ULTRASONIC PEPTIZATION OF SOYBEAN PROTEINS FROM AUTOCLAVED FLAKES, ALCOHOL‐WASHED FLAKES AND COMMERCIAL SAMPLES
Authors: WANG L. C.
Published: August 2006

An ultrasonic method to peptize soybean proteins from defatted, autoclaved and alcohol‐washed flakes and commercial concentrates and isolates was studied. Extraction conditions were optimized by examining factors including sonic power, meal‐to‐water ratio, salt concentration, pH and sonic time. The present study reaffirmed the fact that sonication can disperse 80% of total proteins from autocalved flakes with one extraction. Also, this method solublilized over 90% of the proteins from alcohol‐washed flakes. Results from commercial concentrates and isolates varied. The low solubility of autoclaved commcrcial concentrates is likely due to high acidity rather than the inability to disperse proteins in water by ultrasound.
PROXIMATE ANALYSIS, FATTY ACID AND AMINO ACID COMPOSITION OF NIGELLA SATIVA L. SEEDS
Authors: BABAYAN V. K. , KOOTTUNGAL D. , HALABY G. A.
Published: August 2006

Proximate analysis of Nigella sativa L. seeds showed a composition of 21% protein, 35.5% fat, 5.5% moisture, 3.7% ash and the rest being total carbohydrate. Fatty acid analysis of the extracted oil was determined using gas‐liquid chromatography; it showed 56% linoleic acid, 24.6% oleic acid, 12% palmitic acid, 3% stearic acid, 2.5% eicosadienoic acid, 0.7% linolenic acid and 0.16% myristic acid. Traces of few unidentified fatty acids were also found. Amino acid analysis of the seed protein hydrolysate by gas chromatography of the n‐propyl, N‐acetyl derivatives showed the presence of 15 amino acids including 9 essential amino acids. Given the significant content of fat, protein and minerals in the seeds, it should be investigated as a source of these nutrients and its potential applications in flavoring various types of foods.
STORAGE LIFE OF PRE‐CUT, REFORMED, VACUUM PACKAGED LAMB LOINS
Authors: TATUM J. D. , SMITH G. C. , CARPENTER Z. L.
Published: August 2006

Thirty‐two lamb loins were cut into retail chops, the chops were stacked together to reform the original configuration of the primal cut and the pre‐cut, reformed loins were vacuum packaged. The 32 pre‐cut, reformed, vacuum packaged loins and 32 intact, vacuum packaged loins were transported‐stored at 0–2°C for 7, 14, 21 or 28 days. Following storage, one retail chop from each of the 64 loins was displayed under retail conditions for 4 days. Chops from pre‐cut, reformed loins stored for. 14–28 days sustained greater (P < 0.05) surface discoloration and were less desirable (P < 0.05) in overall appearance than chops from intact loins. Chops from pre‐cut, reformed loins stored for 21 or 28 days had a higher (P < 0.05) incidence of off‐odor than chops from intact loins. If transport‐storage intervals of 14 days or longer are needed to distribute lamb loins, pre‐cutting of chops and distribution as reformed, vacuum packaged loins cannot be recommended.
ODOR THRESHOLD OF 2,3,6‐TRICHLOROANISOLE IN WATER
Authors: GUADAGNI D. G. , BUTTERY R. G.
Published: August 2006

The odor threshold of pure 2,3,6‐trichloroanisole was determined in water solution using trained and untrained panelists. The values obtained with the trained and untrained panel were 7.4 and 24.5 ppt (parts per 101 2 parts of solvent) respectively, Trichloroanisole samples prepared in two different laboratories did not result in significantly different threshold values. These values are about 4 orders of magnitude higher than those found in the literature for this compound.
CHANGES IN THE FREE FATTY ACID AND AMMONIA CONTENT OF BEEF DURING AGING AND PROCESSING
Authors: BROOKS G. M. , AMMERMAN G. R.
Published: August 2006

This study was to evaluate the effect of equal Fo's at 104.4°, 115.6°, and 126.7°C on the free fatty acid and ammonia of aged and nonaged beef. The process of 126.7°C of the 5‐day product resulted in a significantly lower free fatty acid. Processing reduced free fatty acids in the 1‐day product. There was no significant difference in free fatty acid due to age between the 1‐ and 5‐day products except for the 104.4°C process. The ammonia‐in‐water extracts of beef were not significantly different among the control and the processes. The longer process at 104.4°C resulted in significantly higher ammonia in the cooked beef extract.
NUTRITIONAL EVALUATION OF FULL‐FAT SOY FLOUR PRODUCED BY DRY HEAT ROASTING
Authors: JANSEN G. RICHARD , HARPER J. M. , O'DEEN LOUISE A.
Published: August 2006

Full fat soy flour was made by roasting whole soybeans in a heated agitated salt bed followed by dehulling and grinding. PER's of 2.11–2.31 compared to 2.50 for reference casein were achieved with roasting bed temperatures of 206–234°C and treatment times of 15–24 sec. The process reduced the level of anti‐trypsin activity 75–90% under these roasting conditions. The results demonstrate the utility of this dry heat process in making full‐fat soy flour with a high protein quality. The potential advantages of the process in developing countries are discussed.
ENZYMATIC ESTIMATION OF AVAILABLE LYSINE
Authors: McBEE L. E. , MARSHALL R. T.
Published: August 2006

The automated lysine decarboxylase method of determining lysine concentrations was integrated with a previously developed method of treating samples with 1‐fluoro‐2,4‐dinitrobenzene to bind free epsilonamino groups of lysine. Together these procedures provide an improved test for available lysine.
EFFECT OF pH ON VOLATILE RETENTION IN FREEZE‐DRIED MODEL SOLUTIONS
Authors: SMYRL T. G. , LeMAGUER MARC
Published: August 2006

The retention level of several essential oil components in freeze‐dried solutions of sucrose and gum arabic was found to be dependent on the tial pH of the solution. In such carbohydrate solutions the presence of an acid or a base was found to enhance volatile retention. Retention values were found to be lowest near neutral pH values.
REVISION OF THE FORMULA METHOD TABLES FOR THERMAL PROCESS EVALUATION
Authors: STEELE R. J. , BOARD P. W. , BEST D. J. , WILLCOX M. E.
Published: August 2006

Inaccuracies in the Formula method for thermal process evaluation–which could lead to overestimates of the lethal value and reduce the margin of safety of processes‐were found. Revised tables for C:g and fh/U:g systems are presented as well as revised coefficients for polynomials fitted to the tables for use in programmable calculators.
PREDICTION OF FREEZING TIMES FOR FOODS IN RECTANGULAR PACKAGES
Authors: CLELAND A. C. , EARLE R. L.
Published: August 2006

A previous study of methods for predicting the freezing times of slabs, cylinders and spheres was extended to cover rectangular bricks of food materials. Experimental measurements of the freezing time were made over a wide range of conditions using a food analogue material, and these results compared to times calculated from various available prediction methods. The three‐dimensional version of a three time‐level finite difference scheme was found to be the most accurate numerical solution. Simple formulae are available for predicting the freezing time of rectangular bricks using the geometric factors derived by Plank. These factors are shown to be subject to error, and none of this group of methods gave accurate prediction of freezing time. A previously proposed group of formulae are extended to cover rectangular bricks. These formulae are simple to use and accurate. They are applicable to slabs (±5% with 95% confidence), and to cylinders and spheres (±7% with 95% confidence) as well as to bricks (±10% with 95% confidence). These extend the previously published formulae for slabs, cylinders and spheres without significant loss of accuracy.
IRRADIATION OF ONION POWDER: EFFECTS ON TASTE AND AROMA CHARACTERISTICS
Authors: SILBERSTEIN O. , KAHAN J. , PENNIMAN J. , HENZI W.
Published: August 2006

Onion powder in commercial bulk containers was irradiated with a minimum average gamma radiation (60CO) dosage of 900 Krads. Taste and flavor evaluation by a modified profile method failed to show statistically significant differences immediately after treatment or during 12 month storage. A sample irradiated with an excess dosage of 27,000 Krads showed some changes from raw toward cooked onion characteristics but no abnormal characteristics.
IDENTIFICATION AND MEASUREMENT OF THE RESISTANCES TO ABSCISSION OF INTACT OR UNIT KERNELS OF SWEET CORN
Authors: ROBERTSON G. H. , LAZAR M. E. , PAO F. , HUDSON J.
Published: August 2006

The successful detachment of sweet corn kernels as intact kernels promises large yield and effluent advantages over cut kernels during processing but requires a low strength of kernel attachment to the cob. This work describes the development of a test method for measuring the strength of kernel attachment and applies it to the identification of %varietal differences. Two components resisting detachment were identified: a base or abscission component and a side or frictional component. Base components as low as 1.3 Newton (N) (Golden Happiness) and as high as 5.5N (Illini Xtra Sweet) and side components as low as 1.3N (Vanguard) and as high as 4.0N (Golden Happiness) were observed. Abscission strength was found to correlate with prototype machine processing variables such as kernel mass production rates and the completeness of kernel removal from the cob.
COMMERCIAL FEASIBILITY OF AN IN‐LINE STEAM PROCESS FOR CONDITIONING PECANS TO IMPROVE SHELLING EFFICIENCY AND MAINTAIN PRODUCT QUALITY
Authors: FORBUS W. R. , TYSON B. L. , AYRES JAMES L.
Published: August 2006

Tests at a commercial plant showed that a new in‐line steam process was better than the existing process in conditioning inshell pecans for cracking, as determined on the basis of shelling efficiency, or yield of unbroken nutmeat halves. Steam conditioning was more effective than commercial conditioning in reducing total plate count and yeast and mold count on the product. Peroxide and free fatty acid values of oils, Hunter color values of nutmeat halves and sensory taste analyses indicated that the quality of the nutmeats conditioned by the two methods was essentially the same immediately after conditioning. Commercial test results agreed with results of previous pilot‐scale studies.