bluuebunny/crossref_metadata_2025 huggingface dataset:
Measurement and Content of Nonheme and Total Iron in Muscle
Authors: SCHRICKER B. R. , MILLER D. D. , STOUFFER J. R.
Published: August 2006

A method for determining the nonheme iron content of meats was evaluated and used to determine the nonheme and heme iron content of selected muscles from beef, pork, and lamb. The method allows a quantitative determination of nonheme iron in meat and is influenced to only a minor degree by the presence of heme iron. Heating meat in a boiling water bath increased the nonheme iron content of the meat. Possibly, heating accelerates oxidative cleavage of the prophyrin ring thereby allowing release of the iron from the heme complex. Total iron content differed between muscles in pork and beef but not in lamb. Heme iron, expressed as percent of the total iron, in raw pork, lamb, and beef average 49, 57, and 62%, respectively.
Identification of the Hydroxycinnamtic Acid Derivatives in Cranberries
Authors: MARWAN A. G. , NAGEL C. W.
Published: August 2006

A procedure is presented for identification of cranberry hydroxycinnamic acids. Individual compounds were purified and identifications accomplished by using a variety of analytical techniques such as UV spectroscopy, colorimetric tests, paper chromatography, P‐glucosidase hydrolysis and high performance liquid chromatography. The identified compounds include glucose derivatives of p‐coumaric, caffeic, ferulic and sinapic acids. The absence of hydroxycinnamic acid‐quinic acid esters in cranberries has been substantiated.
Malt Modification Assessed by Histochemistry, Light Microscopy, and Transmission and Scanning Electron Microscopy
Authors: FRETZDORFF B. , POMERANZ Y. , BECHTEL D. B.
Published: August 2006

Modification in a kilned malt sample was studied by a combination of histochemistry, light microscopy, and transmission and scanning electron microscopy. Hydrolysis of cell walls, proteins, and starch was most extensive in the starchy endosperm area adjacent to the scutellar epithelium. Some hydrolysis occurred in areas adjacent to the aleurone layers; hydrolysis decreased as distance increased from the embryo end to the distal end and from the aleurone layer to the center of the starchy endosperm. While no rigid sequence of hydrolysis was observed, generally, cell‐wall hydrolysis was more extensive than protein hydrolysis, and starch hydrolysis seemed to take place gradually in the late stages of malting and kilning. Small starch granules were hydrolyzed more extensively than large granules.
Solubility and Water Absorption of Systems Containing Soy Protein Isolates, Salt and Sugar
Authors: ELGEDAILY A. , CAMPBELL A. M. , PENFIELD M. P.
Published: August 2006

Solubility and water absorption of three soy protein isolates in the presence of sodium chloride and sucrose were studied. Water absorption also was investigated in a system that contained wheat flour in addition to the isolates, salt and sugar. Sodium chloride affected nitrogen solubility index and water absorption of the isolates; sucrose did not. Similarly, sodium chloride affected water absorption in the flour‐soy system, whereas sucrose did not. An apparent inverse relationship was observed between water absorption of soy protein isolates in the absence of flour and in combination with flour. Dough development times were shorter and doughs were less stable for flour‐isolate mixtures than for flour alone.
Physicochemical Changes Occurring During Storage of Precured Beef Blends at Different Temperatures and Two Levels of Salt
Authors: OCKERMAN H. W. , CRESPO F. LEON
Published: August 2006

Preblends of lean beef (20% water, 75 ppm nitrite, 3 or 6% salt) were stored at ‐10, 0 and 15°C and samples were analyzed at 0, 1, 2 and 3 days of storage. Emulsifying capacity (per 100 mg of total protein) was not significantly different between the 3 and 6% salt levels; and, was not significantly affected by storage temperature but decreased with storage time. The viscosities of the extracts were not significantly affected by the amount of added salt or the temperature of storage; however, they increased significantly during storage. Water‐holding capacity increased significantly with the quantity of salt and length of storage time. Correlation analysis resulted in a negative correlation between pH and viscosity and a positive correlation between pH and salt soluble proteins. Surprising was the significant negative correlation between emulsifying capacity and water‐holding capacity.
Processing Systems for Hot‐ and Cold‐Boned Primals from Mature Cow Carcasses
Authors: BERRY B. W. , CROSS H. R.
Published: August 2006

The longissimus (LD) and semimembranosus muscles (SM) were removed from one side of 24 mature, low quality cow carcasses within 3 hr of slaughter, while these muscles were removed from the opposite side 24 hr later following chilling at 3°C. Muscles from both sides were allocated to four processing systems, which included various combinations of immediate freezing, aging, blade tenderization, vacuum packaging, film wrapping and enzyme application. Hot boning resulted in decreased tenderness for the LD and the SM when braised. Aging of film‐wrapped cuts for 7 days and vacuum‐packaged cuts for 14 days prior to freezing produced the greatest improvements in tenderness. Strip loins from hot‐boned, low quality mature cows can produce palatable steaks if aging, blade tenderization and enzymes are also used.
Comparisons of the General and Ball Formula Methods for Retort Pouch Process Calculations
Authors: SPINAK STEPHEN H. , WILEY ROBERT C.
Published: August 2006

Comparisons of general and formula methods were made for pouches processed under water in a still vertical retort. Changes were considered in the conventional use of the formula method. Heat penetration tests were performed using horizontally positioned pouches (3/4 inch pouch thickness). Tests on pureed product using a common brass thermocouple receptacle indicated a probability of less than 1% that errors were caused by the receptacle. Tests were then conducted using the same puree and two types of particulate products. Inclusion of the lethality portion of come‐up time and the actual cooling lag factor in Ball calculations reduced the difference greater than 60% (5 min) and 18% (2 min), respectively, over the shorter general method times.
Extraction of Astaxanthin Plgment from Crawfish Waste Using a Soy Oil Process
Authors: CHEN HUEI‐MEI , MEYERS SAMUEL P.
Published: August 2006

The carotenoid astaxanthin has been extracted from processed crawfish waste using a soy oil process. Analyses have included pigment quantitative analysis, effects of protease enzymes on pigment release, use of ethoxyquin as an antioxidant stabilizer agent, and studies of the ratio of added soybean oil to crawfish waste (v/w) for optimal extraction. Hydrolysis of crawfish waste with a commercial protease, Milezyme® 8X resulted in a 58% increase in astaxanthin release. Maximal pigment extraction and oil recovery was obtained from a 1:1 (v/w) ratio of oil to crawfish waste. The astaxanthin‐enriched oil (60 mg/100g oil), obtained from a 1:10 (v/w) ratio, or 3:10 (v/w) after the second stage of extraction, has application for a variety of pigmentation purposes, notably in aquatic diets for salmonid fishes.
Bioconversion of Shellfish Chitin Waste: Waste Pretreatment, Enzyme Production, Process Design, and Economic Analysis
Authors: COSIO IGNACIO G. , FISHER ROBERT A. , CARROAD PAUL A.
Published: August 2006

Study of pretreatment of shrimp processing waste for a chitin bioconversion scheme to produce yeast single‐cell protein established conditions for size reduction, deproteination, and demineralization. Enzymatic hydrolysis of pretreated chitin waste achieved 80% conversion in 24 hr. Optimum temperature and pH were determined for maximum chitinase production in submerged culture, using pretreated chitin waste as substrate. An integrated process scheme for conversion of shrimp shell chitin waste to yeast single‐cell protein based on these and previous results was designed and analyzed economically, giving a negative after‐tax cash flow of $0.06 per kg of wet waste.
Yield and Nutritive Value of Rapeseed Protein Concentrate
Authors: LIU R. F. K. , THOMPSON L. U. , JONES J. D.
Published: August 2006

Rapeseed protein concentrate (RC) was prepared on a semi‐pilot scale by a process involving 2% sodium hexametaphosphate. The nitrogen and total solids yields were 53 and 31%, respectively. The RC contained 77% protein, negligible amounts of glucosinolates, 14.2% ash, 3.4% phosphorous, and 1.26% phytic acid. The amino acid composition was similar to rapeseed flour. When fed to rats in diets at 5 and 10% protein levels, RC exhibited higher protein quality than the casein controls and no gross abnormalities were observed in all major organs. At the 20% dietary protein level, the difference in quality was not significant and rats fed RC had larger kidneys than those fed casein. This was attributed partly to the high phosphorous content of the diet. Mineral bioavailability was not affected by the phytic acid and phosphorous present in the RC.
Characteristics of Frozen Desserts Sweetened with Fructose and Lactose
Authors: PIHL MARK A. , STULL J. WARREN , TAYLOR RALPH R. , ANGUS ROBERT C. , DANIEL TERRY C.
Published: August 2006

Combinations of fructose and lactose were used as the major sweetening agents in ice cream‐type frozen dessert formulations. In addition to the sweeteners, variable amounts of caseinate were subjected to a 23 factorial experimental design in order to evaluate the most suitable combinations of lactose (4.5% or 5.5%), fructose (7.5% or 8.5%) and sodium caseinate (2% or 3%). Comparative chemical, physical and sensory analyses indicated that a formulation using 5.5% lactose, 8.5% fructose and 2% sodium caseinate gave product acceptability similar to that of an ice cream of standard ingredient array and composition.
Mechanical Tensioning of Electrically Stimulated Carcasses for Improved Tenderness
Authors: SONAIYA E. B. , STOUFFER J. R.
Published: August 2006

The combined effect of electrical stimulation and tensioning on tenderness was studied with cows and lambs. Each carcass was split into sides: both sides were electrically stimulated (300V.a.c., 60Hz, 120sec) within 30 min after bleeding, one side was then tensioned. At 48 hr post‐stimulation, samples were taken from the semimembranosus and longissimus dorsi for shear test, sarcomere length and fiber diameter. Tensioning produced 9% and 15% decreases in shear force in the semimembranosus and longissimus dorsi respectively. Longer sarcomeres and narrower fiber diameter were also observed in tensioned muscles. All differences were significant at P < 0.05. Tensioning may be used to further improve tenderness of electrically stimulated carcasses.
Effect of Calcium Propionate and Sodium Diacetate on Fungi in Stillage
Authors: DRAUGHON F. A. , MOBLEY D. C. , SAFLEY L. M. , BACKUS W.R.
Published: August 2006

Sodium diacetate was not effective for inhibiting fungal growth at 10 and 20 ppm in stillage produced at a “power‐hol” facility and a distillery. Calcium propionate at a concentration of 20 ppm was effective in inhibiting microbial growth for up to 9 days in Jack Daniels stillage. For the Muscle Shoals stillage, calcium propionate at a concentration of 10 ppm was effective in inhibiting fungal growth for up to 14 days Stillage produced at Muscle Shoals had a slightly higher initial pH but a lower yeast content which is thought to have contributed to the longer shelf‐life. Stillage produced at Jack Daniel had a lower solids content and a lower pH but supported more fungal growth and spoiled faster.
Rheology and Water Imbibing of Major Fractions of Soybean Beverage
Authors: URBANSKI G. E. , WEI L. S. , NELSON A. I. , STEINBERG M. P.
Published: August 2006

Six fractions of soybean cotyledons were prepared as slurries ranging from 10–65% solids. Cell wall material and protein had the highest consistency coefficients at a given concentration while the soluble carbohydrate had the lowest. Removal of cell wall material from full fat flour significantly reduced consistency coefficient while defatting had no significant effect. Pseudoplastic flow behavior increased with concentration for all fractions except the soluble carbohydrate, which showed Newtonian behavior regardless of concentration. Water imbibing ability correlated well with high consistency coefficients and pseudoplastic flow behavior.
Influence of Storage Atmosphere on Several Chemical Parameters of Sun‐Dried Shrimp
Authors: BIEDE S.L. , HIMELBLOOM B.H. , RUTLEDGE J.E.
Published: August 2006

Sun‐dried shrimp from Taiwan and Louisiana were stored at 22°C for 8 months in modified atmospheres of air or vacuum. Packages were randomly selected at 2‐month intervals and analyzed for moisture, water activity (aw), total volatile nitrogen, ammonia and pigment oxidation. Moisture and aw were shown to decrease during the storage period regardless of the package atmosphere; however, the amount of decrease was less in samples stored under vacuum than in air. Total volatile nitrogen and ammonia increased during the storage period, with samples stored in air showing the greatest increases. Pigment oxidation reached a maximum at 4 months, samples stored in a vacuum showed the least amount of oxidation.
Effects of Chloride Salt, Method of Manufacturing and Frozen Storage on Sensory Properties of Restructured Pork Roasts
Authors: HAND L. W. , TERRELL R. N. , SMITH G. C.
Published: August 2006

Pork shoulders were used to make two replications of restructured roast by the following methods: (1) grinder with 3‐hole “kidney shaped” plate and a conventional knife with four full‐length arms; (2) grinder with 3‐hole “kidney shaped” plate and a special knife with two half‐length arms and; (3) Comitrol machine with a 6.35 mm headsize. Sodium chloride was replaced with an equivalent ionic strength of potassium chloride in one‐half of the roasts made by each method. Frozen storage period (1 or 4 wk) did not (P7>0.05) affect sensory properties of cooked roasts. However, roasts made with potassium chloride had more off‐flavor than roasts made with sodium chloride (P<0.05). Roasts made by the Comitrol method had more off‐flavor and less whole muscle‐like mouthfeel than those made by the grind‐mix method using a knife with two half‐length arms (P<0.05).
Effects of Chloride Salts on Physical, Chemical and Sensory Properties of Frankfurters
Authors: HAND L. W. , TERRELL R. N. , SMITH G. C.
Published: August 2006

Triplicate 4.5 kg batches of frankfurters formulated with either pork/beef or mechanically deboned turkey (MDT) were made to replace all (100%) or part (35%) of the sodium chloride (NaCl) with either potassium chloride (KCl), magnesium chloride (MgCl2) or lithium chloride (LiCl). Regardless of storage period or formulation, replacing all of the NaCl with either KCl or MgCl2 was detrimental to flavor. This same replacement with LiCl was not detrimental to flavor in pork/beef formulations. Data suggest that MgCl2 would not be a satisfactory substitute for NaCl in these formulations; however, replacing 35% of the NaCl with KCl may be possible. Because of its toxicity, LiCl is not GRAS‐approved and we do not recommend its use but, its use in this study more closely approximated the sensory properties of NaCl than either KCl or MgCl2.
Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish
Authors: CARDELLO ARMAND V. , SAWYER F. MILES , MALLER OWEN , DIGMAN LORENZ
Published: August 2006

A standardized sensory methodology for evaluating the texture and appearance of fin fish was developed as part of a new retail marketing strategy for fisheries products proposed by the National Marine Fisheries Service of the U.S. Department of Commerce. This methodology is based on the evaluation of eight texture and appearance attributes of fish, using a 7‐point category scale. The method was applied to an evaluation of 17 species of North Atlantic fish to provide a data base for grouping species according to similarities and dissimilarities in their sensory characteristics. The obtained data were analyzed by cluster analytic procedures and revealed several distinct groupings of fish. Multidimensional unfolding of the data resulted in a two‐dimensional “fish map” that can be used to schematically represent the sensory relationships among species.
Alginate Immobilization of Banana Pulp Enzymes for Starch Hydrolysis and Sucrose Interconversion
Authors: GLASS RICHARD W. , RAND ARTHUR G.
Published: August 2006

A model system has been established that utilizes the entrapment of whole banana pulp homogenates within a calcium alginate matrix in the form of bead that is effective in assaying for enzyme activity in the pulp of the ripe banana fruit. This medium retained enzyme activity for amylase, maltase and invertase and provided indirect evidence of sucrose synthetase activity. A cyclic pathway has been proposed for the biosynthesis and hydrolysis of sucrose in the pulp of ripening banana fruit.
Concentration of Tomato Products: Analysis of Energy Saving Process Alternatives
Authors: DALE M.C. , OKOS M.R. , NELSON P.
Published: August 2006

Four process alternatives to the standard steam driven triple effect scraped surface evaporators are compared on a present value economic basis. Use of mechanical vapor recompression (MVR) evaporators, reverse osmosis (RO), and centrifugal separation of tomato fiber and serum are compared in different combinations. The lowest cost system was found to utilize centrifugation, RO, MVR and heat recovery with a total energy use of 88.7 Kcal/kg (160 Btu/1b) of tomato concentrate as compared to the conventional system requiring over 1110 Kcal/kg (2000 Btu/1b) concentrate. The viscosity of the recombined solids‐serum concentrate after a heat treatment was found to be 80% of the conventional concentrate. Mathematical models of the unit operations are developed and coupled with capital costs and energy costs for the unit operations to give present value system costs.
Malic and Citric Acids in Pickling Cucumbers
Authors: McFEETERS R.F. , FLEMING H.P. , THOMPSON R.L.
Published: August 2006

The content of major organic acids in pickling cucumbers has been determined. Malic acid was found to be the major organic acid in commercial size pickling cucumbers. The concentration among a group of six cultivars ranged from 0.2–0.3% on a fresh weight basis. Malic acid was present in all parts of the fruit. The highest concentration was in the outer 3 mm of the mesocarp, followed by the endocarp, the inner mesocarp, and the exocarp. During enlargement and maturation of cucumbers, citric acid became the principal organic acid, reaching levels in excess of 1% on a wet weight basis in the endocarp. This large accumulation of citric acid is the probable cause of the decline in endocarp pH during fruit maturation.
Heat Gelation Properties of Actomyosin and Surimi Prepared from Atlantic Croaker
Authors: LANIER T. C. , LIN T. S. , LIU Y. M. , HAMANN D. D.
Published: August 2006

Comminuted mixtures of fish muscle (surimi) and salt undergo a sol‐gel transformation when subjected to heat processing which is responsible for the textural characteristics of fabricated imitation shellfish meats. Upon “setting” a fish muscle sol at temperatures below those conventionally used for heat processing meat products, a fine translucent gel network is formed which imparts strength and resiliency to the subsequently cooked gel product. Increased firmness and opacity, as well as some loss in cohesiveness, were noted upon processing surimi sols at higher temperatures. The low temperature “setting” property of fish proteins necessitates rapid forming or extrusion of the product prior to the initiation of network formation to insure a firm texture in the final product.
Fiber Optic Spectrophotometry and the Wetness of Meat
Authors: SWATLAND H. J.
Published: August 2006

Using an evaporimeter, a reflectance spectrophotometer and a fiber optic spectrophotometer, observations were made of the causes of paleness in meat. Reflectance from the meat surface was minimized by recording from optical fibers which penetrated the meat. Absorbance peaks for myoglobin were greater in magnitude (± 1.28) than those obtained by reflectance spectrophotometry of the meat surface. However, variation in surface wetness due to intrinsic properties of the meat (pH‐related effects) made only a small contribution (r = 0.20, P > 0.1, n = 40) to variation in surface paleness (CIE %Y). Fiber optic reflectance spectra had a very high absorbance peak at 420 nm which was lost when meat was washed with water.
Gel Characteristics—Compression and Penetration of Blood Plasma Gels
Authors: HERMANSSON ANNE‐MARIE
Published: August 2006

Compression and penetration studies of blood plasma gels showed that registered forces above a certain degree of deformation increased with the heating temperature during gelation, pH in the range of 6‐9, the protein concentration in the range of 4 ‐ 6%, and by the addition of 1 ‐ 5% sodium chloride. Generally, the information obtained from compression and penetration tests were in agreement. The initial slopes proportional to the “rigidity modulus” changed differently with the variables studied. The initial slope did not change when pH was changed from 6 to 10 in spite of the structural changes involved, whereas the initial slope increased with increasing heating temperature and protein concentration.
Calcium Interaction with Substrates of Type‐2 Pea Lipoxygenases
Authors: REYNOLDS PATRICIA A. , KLEIN BARBARA P.
Published: August 2006

The calcium activation of two purified type‐2 pea lipoxygenase (linoleate: oxygen oxidoreductase, EC 1.13.11.12) isoenzymes was investigated. With ethanolic linoleate or linolenate substrates, oxygen uptake rates were stimulated by calcium while with Tween 20‐dispersed substrates, oxygen uptake was inhibited by calcium. With methyl linoleate or trilinolein substrates, oxygen uptake rates were not affected by the addition of calcium. Results indicate that calcium activation of lipoxygenase cannot be used to differentiate between lipoxygenase isoenzymes because the effect is more related to substrate state and concentration, as well as time of addition of calcium to the reaction mixture, rather than to the isoenzyme tested.
Mass Flow and Energy Use During Orange Peel Oil Recovery
Authors: BRADDOCK R. J. , MILLER W. M.
Published: August 2006

Electrical energy consumption and oil recovery were measured during operation of a commercial citrus peel oil centrifugation process. Two parts of a centrifuge's electrical consumption were identified: regular operation and the discharge cycle. During discharge cycles, the electrical energy ranged from 125–189% of the steady‐state values. Energy costs were computed for the desludger and polisher centrifuges. Direct electrical costs for the oil mill totaled 0.67/kg oil recovered. Electrical costs calculated for finishing and dewaxing totaled 0.5/kg oil. Actual oil yield (1.1 kg/t) was only 20% of the total in the fruit. A major source of oil loss occurred during extraction from the fruit, where less than 50% of the oil was actually extracted into the dilute emulsion. Inefficient operation of the centrifuges accounted for most of the remaining losses.
Influence of Potassium Sorbate and pH on Ten Strains of Type A and B Clostridium botulinum
Authors: BLOCHER J. C. , BUSTA F. F. , SOFOS J. N.
Published: August 2006

Growth of each of ten strains of C. botulinum was measured as the average A630nm of five replicate peptone‐yeast extract‐glucose (PYEG) broth cultures at 37°C. Media ranged in pH from 7.10–5.10 with potassium sorbate concentrations of 0–0.26%. Growth Ratios [GR = treatment/control] based on time to reach A630=0.35 were calculated. The linear regressions of log [GR] vs log [undissociated sorbic acid in mg/L] or [1/GR] vs [pH] were used to predict GR's at 250 mg/L undissociated sorbic acid (pH 5.65 and 0.26% sorbate) and at pH 5.65 (0% sorbate) respectively. Among the ten strains examined, statistically significant differences (P<0.05) in resistance to pH and sorbate among strains and for the same strain from different spore suspensions were discovered. Resistance to pH and sorbate appeared to be correlated.
Selected Rheological Properties of pH‐Adjusted or Succinylated Egg Albumen
Authors: GOSSETT PATRICIA WONG , RIZVI S. S. H. , BAKER R. C.
Published: August 2006

Apparent viscosities of pH‐adjusted or succinylated raw egg albumen were measured at 10, 20, and 30°C using a Haake rotary viscometer. Viscosities decreased with increasing temperature. Rheological power law model parameters indicated that as pH approached 5–6 and 11, albumen became more Newtonian. Control albumen (pH 9.0) and succinylated albumen were pseudoplastic. Intrinsic viscosities of DH 9.0, 10.0, and 11.0 albumens were 0.083, 0.092, and 0.102 dl/g, respectively, and that of succinylated albumend (0, 0.1, 0.2, and 0.4% w/w) were 0.052, 0.147, 0.149, and 0.184 dl/g, respectively. Apparent viscosities of coagulated albumen, measured by capillary extrusion, increased with pH but did not change with succinylation. Yield forces and rigidity moduli of these gels increased with pH but not with succinylation level.
A New Method to Quantitate the Coagulation Process
Authors: GOSSETT PATRICIA WONG , RIZVI S. S. H. , BAKER R. C.
Published: August 2006

A nondestructive method to quantitate the coagulation process has been developed and used to obtain kinetic data on the heat‐induced gelation of egg albumen. It involves continuous monitoring of the force exerted by the gel as coagulation takes place and requires only one sample to observe the total process. From the information on the maximum force exerted by the gel, rate constants, Z values, and activation energies were calculated. This approach was applied to evaluate other coagulation processes such as the enzymatic coagulation of milk and the gelation of gelatin by cooling.
Cotyledon Structure of Resting Peanut (Arachis Hypogaea L. cv. Florunner) Seed Before and After Hydraulic Pressing
Authors: SCHADEL W. E. , WALTER W. M. , YOUNG CLYDE T.
Published: August 2006

The cotyledon structure of resting peanut (Arachis hypogaea L. cv. Florunner) seed before and after hydraulic pressing was investigated with light and scanning electron microscopy. Observations were made of the appearance of cell walls and the major subcellular components: spherosomes (oil reserve bodies), aleurone grains and starch grains. Major findings include previously unreported cell wall damage and surface fissures that may be important to processors who express the oil from peanuts.
Differences in the Lipid Composition of Fresh Water Prawn (Macrobrachium rosenbergii) and Marine Shrimp
Authors: CHANMUGAM P. , DONOVAN J. , WHEELER C. J. , HWANG D. H.
Published: August 2006

Total lipid content of fresh water prawn (FWP, Macrobrachium rosenbergii) was found to be greater than that of marine shrimp (3.18 vs 1.33%). This was due to the much higher levels of triglycerides in FWP as compared to marine shrimp. The ω6 polyunsaturated fatty acids (PUFA) predominated in FWP lipids, whereas the w3 PUFA predominated in marine shrimp, primarily due to the greater concentration of linoleic acid in FWP lipids (16.3 vs 2.9%). The triglycerides of both species contained considerable amounts of PUFA and FWP has a high triglyceride content. This may contribute, in part, to the shorter shelf‐life of Macrobrachium as compared to marine shrimp.
New Media for Enumeration and Detection of Clostricfium sporogenes (PA3679) Spores
Authors: GRISCHY R. O. , SPECK R. V. , ADAMS D. M.
Published: August 2006

Modified PA3679 agar (MPA3679A) was formulated as a plating medium to provide improved recovery of Clostridium sporogenes Putrefactive Anaerobe (PA) 3679 spores. A comparative study of MPA3679A and two currently used plating media, Yeast extract agar (YEA), and Peptone trypticase agar (PTA), showed that MPA3679A was superior for the recovery of heat activated and heat stressed spores. Further, when this medium was altered for use as an inoculated pack subculture medium, recovery of severely heat stressed spores was superior to that in the previously recommended PA3679 agar, also known as T‐Best.
High Vacuum Flame Sterilized Fruits: Storage Study on Sliced Clingstone Peaches, Sliced Bartlett Pears, and Diced Fruit
Authors: LEONARD S. J. , HEIL J. R. , CARROAD P. A. , MERSON R. L. , WOLCOTT T. K.
Published: August 2006

Slices of four major commercial clingstone peach varieties, slices of Bartlett pears from major growing areas, and mixtures of diced peaches and pears were successfully vacuum packed without the conventional covering syrup or water. For selected packs, the fruits were sweetened to the desired cutout ∘Brix value with concentrated syrup. The high vacuum flame sterilized packs (HVFS) required only 7.5 min total heating for pear and peach slices and 5.5 min for diced fruit to achieve biological stability. Because of the minimal process, all HVFS fruits retained more of the original flavor attributes and texture of the fresh fruit through 18 months storage than did the conventional packs. Omission of the covering liquid, combined with the necessary blanching treatment, allowed packing of 1/3 more fruit into a standard size can.
Tubular Heat Exchanger Fouling by Milk During Ultra High Temperature Processing
Authors: SWARTZEL K.R.
Published: August 2006

The effect of milk fouling deposits on the heat transfer rate of a tubular heat exchanger was investigated for varying process heat treatments. Product input and discharge temperatures were maintained constant while steam temperature increased as deposits formed. Processing conditions included product entrance temperatures of 347.6 and 366.4°K for heater exit temperature of 410.7°K and product velocity of 1.58 m/s; 363.9 and 366.7 for 410.7 and 2.70; 364.6 for 410.7 and 3.25; 370.6 and 357.8 for 427.4 and 1.58; 378.5 for 427.4 and 2.70; and 379.5 and 376.3 for 427.4 and 3.25. Predictive expressions representing product deposition were determined for process variables, heating curve variables, and equivalent times and temperatures representing the thermal treatment. Product constituent losses during the fouling process and aspects of fouling kinetics were examined.
Ensilage Treatment of Crawfish Waste for Improvement of Astaxanthin Pigment Extraction
Authors: CHEN HUEI‐MEI , MEYERS SAMUEL P.
Published: August 2006

Acid ensilage treatment preserves crawfish heat‐processed waste under ambient temperature conditions with stabilization of the astaxanthin pigment present. Implementation of acid ensiling prior to pigment extraction increased concentration of the astaxanthin oil extract by 40–50%, and oil recovery by 10%. A twofold increase in free amino nitrogen, and a 70% reduction in exoskeleton calcium carbonate, were observed in crawfish silage (pH 4.2) from acid/enzymatic hydrolysis, compared with controls. A correlation was seen between solubilization of calcium carbonate and pigment release in relation to silage pH. The role of acid‐resistant proteolytic microorganisms in breakdown of carotenoprotein complex is discussed. Application of ensilage process for ultimate commercial production of astaxanthin‐enriched vegetable or fish oils from pigment rich crustacean wastes is postulated.
Influence of Pre‐Rigor Processing, Mechanical Tenderization, Tumbling Method and Processing Time on the Quality and Yield of Ham
Authors: MOTYCKA ROBERT R. , BECHTEL PETER J.
Published: August 2006

Eight market weight hogs with similar genetic and management background were conventionally slaughtered with the resulting sixteen pork carcass sides randomly assigned to treatments. Four treatments at 2 levels each (24 factorial design) included muscle condition [pre‐rigor (hot) or post‐rigor (chilled)], mechanical knife blade tenderization [no tenderization or tenderization], vacuum tumbling [continuous or intermittent], and the processing delay time between vacuum tumbling and further processing [no delay time or 20‐hr delay]. Results indicated that pre‐rigor processed meat tissue exhibited higher pH, water‐holding capacity (WHC), and cooked yield characteristics. Mechanical knife blade tenderization consistently increased protein content of the uncooked meat exudate, cooked yield, and palatability characteristics. Tumbling method and processing time had little influence on either uncooked or cooked meat characteristics.
Microflora, Sensory and Exudate Changes of Vacuum‐ or Nitrogen‐Packed Veal Chucks Under Different Storage Conditions
Authors: LEE B. H. , SIMARD R. E. , LALEYE L. C. , HOLLEY R. A.
Published: August 2006

Apart from increases in microflora number at —4°C under vacuum and at 0°C under nitrogen, there was in general no significant (P gt; 0.05) differences in numbers of lactobacilli, psychrotrophs, aerobes and anaerobes between vacuum‐ and nitrogen‐packed veals during 49 days of storage at 3 and 7°C, regardless of dark and lighted displays. The initial psychrotrophs consisted primarily of Pseudomonas putida (> 72%) but by day 49 Lactobacillus spp. comprised at least 64% of the total in both atmospheres. Sensory and exudate data showed a highly significant (P < 0.05) difference due to the effect of storage time and temperature above 0°C. Nitrogen‐packed veals exhibited a lower incidence of greening and exudate loss at 0, 3 and 7°C. Light generally had important effects on off‐odor and exudate loss, irrespective of package types.
Acetaldehyde Determination in Fermented Food Products by Direct 2,4‐Dinitrophenylhydrazine Derivatization, Extraction and High Performance Liquid Chromatography
Authors: SCHMIDT R. H. , DAVIDSON S. M. , BATES R. P.
Published: August 2006

Data obtained for acetaldehyde analysis of yogurt and wine by direct 2,4‐dinitrophenylhydrazine (DNPH) derivatization and extraction are compared to those obtained by distillation and DNPH derivatization. Separation and analysis of acetaldehyde 2,4dinitrophenylhydrazone (DNP) was by reverse phase high performance liquid chromatography (HPLC). Higher precision was obtained with the direct derivatization extraction technique than for the distillation derivatization technique. Data obtained by the direct derivatization extraction technique for acetaldehyde in commercial yogurt samples had less viriability than those for wine.
Production and Textural Properties of Soy‐Cheese Whey Curd
Authors: WU H. M. , PENG A. C.
Published: August 2006

Soy‐cheese whey curd was prepared by mixing soymilk and cheese whey with the addition of glucono‐delta‐lactone (GDL) to coagulate the proteins. Three soymilk concentrations, 6:1, 8:1 and 10:1 (water:bean, v/w), and four cheese whey levels, 3%, 4.5%, 5.25% and 6% (w/v), were used. Heating the GDL treated soy‐cheese whey milk in a hot water bath at 85°C for 25 min consistently produced a smooth and compact. curd without syneresis. Textural properties of the curd were tested by an Instron machine. Five parameters‐stiffness, bioyield point, firmness, relaxation and plasticity—were determined. Among these, only stiffness and firmness could be used as the textural parameters for the curd.
Synthesis and Aroma Properties of New Alkyloxazoles and Alkylthiazoles Identified in Cocoa Butter from Roasted Cocoa Beans
Authors: HO CHI‐TANG , JIN QI ZHANG , LEE KEN N. , CARLIN JAMES T. , CHANG STEPHEN S.
Published: August 2006

Previous work provided evidence for the occurrence of new alkyloxazoles and alkylthiazoles in the volatiles of cocoa butter from roasted cocoa beans. The synthesis, mass spectral data and sensory properties of these compounds are reported.
Effects of Low Frequency Ultrasound on Properties of Restructured Beef Rolls
Authors: VIMINI R. J. , KEMP J. D. , FOX J. D.
Published: August 2006

The effects of low frequency ultrasound on exudate yield, breaking strength, cooking yield, water‐holding capacity, color, and muscle microstructure were investigated by exposing pieces of lean muscle to slow tumbling and low frequency ultrasonic waves. Results indicated that beef rolls exposed to low frequency ultrasound without added salt were superior in breaking strength and cooking yield to those tumbled with neither ultrasound nor salt and were comparable in breaking strength, cooking yield, exudate yield and water‐holding capacity to those tumbled with salt and no ultrasound exposure. Furthermore, the beef rolls exposed to ultrasound and no salt were superior in color to those to which salt was added. Low frequency ultrasound caused muscle fiber disruption and separation of up to approximately 1 cm in depth in muscle micro‐structure in the pieces of lean muscle.
Selected Nutrients in Ground and Mechanically Separated Veal
Authors: YOUNG LOUIS L. , SEARCY G. K. , BLANKENSHIP L. C. , SALINSKY J. , HAMM DOUGLAS
Published: August 2006

Paired samples of ground veal (GV) and mechanically separated veal (MSV) were analyzed for moisture, protein, crude fat, ash, cholesterol, purine bases and nucleic acids. The MSV product was lower than the GV in protein and hypoxanthine and higher in crude fat, ash, cholesterol, adenine and guanine, DNA and total nucleic acids than the ground product. There were no differences between the products in moisture, xanthine, RNA or total purines. The data are limited but indicate that until more data are available, care should be exercised in using high levels of this product in formulations to be consumed by people with a tendency to hyperuricemia or hypercholesterolemia.
Effect of Baking and Frying on Nutritive Value of Potatoes. Nitrogenous Constituents
Authors: PONNAMPALAM RATHY , MONDY NELL I.
Published: August 2006

The effect of conventional baking and frying on the content of total and nonprotein nitrogen of Katahdin, Chipbelle and Rosa varieties of potatoes was investigated. The cortex and pith tissues of the tubers were analyzed separately. In cortex tissue, baking reduced the total nitrogen (5–18%) and total amino acids (5%). In pith tissue, baking increased total nitrogen (3–20%), nonprotein nitrogen (9–28%), and total amino acids (13%). During baking migration of nitrogen constituents from cortex to pith tissue occurred in all three varieties. In cortex tissue frying decreased significantly the total nitrogen (29–43%), nonprotein nitrogen (20–35%) and amino acid content (45%). A similar trend was observed in the pith tissue. Greater losses in total, nonprotein nitrogen and amino acids occurred with frying than with baking.
Dialysis Pure‐Culture Process for Lactic‐Acid Fermentation of Vegetables
Authors: COSTILOW RALPH N. , GERHARDT PHILIPP
Published: August 2006

Blanched and brined cucumbers and green beans were fermented with pure cultures of lactic acid bacteria by use of a dialyzer with microporous membrane separating the continuously circulated vegetable brines and cultures. Dialysis fermentations were conducted separately with Lactobacillus brevis, L. plantarum and Pediococcus cerevisiae; L. brevis performed the most satisfactorily. Maximal populations of all three species were lo‐100 times higher in the dialysis cultures than when cultivated directly in blanched cucumber brines. Five lots of the vegetables were fermented consecutively for 8 wk with the same culture of L. brevis. Addition of calcium acetate as a pH buffer increased cell populations, extended cell viability, and increased fermentation rates.
Binding Capacity of Beef and Turkey Muscle Tissues in Processed Meats
Authors: MAWSON RAYMOND F. , SCHMIDT GLENN R.
Published: August 2006

Homogenates of beef and turkey skeletal, cardiac and smooth muscle were evaluated for moisture retention during cooking and cohesive binding of ground‐beef or textured soy‐protein particles. Homogenates contained 10% protein and 2% NaCl, or that formulation with 0.4% NasP3O10, and were either unwashed or washed to remove soluble protein. The inherent binding properties of the ground beef dominated the homogenates’binding effects. The results of binding of soy‐protein particles were complex, with interactions involving each factor studied. Washing improved cohesive binding and moisture retention. Skeletal muscle homogenates gave the best cohesive binding, followed by cardiac and then smooth muscle. Smooth muscle homogenates had poor moisture retention.
Pre‐ and Post‐Rigor Sectioned and Formed Beef Steaks Manufactured with Different Salt Levels, Mixing Times and Tempering Times
Authors: COON F. P. , CALKINS C. R. , MANDIGO R. W.
Published: August 2006

This study was designed to identify processing parameters necessary for the incorporation of pre‐rigor beef in sectioned and formed steaks. Meat logs were prepared from pre‐ or post‐rigor beef muscle with 0.0, 0.5 or 1.0% salt, mixed for 0, 6, 12 or 18 min, frozen and tempered to —3°C. Logs were pressed and cleaved after 0, 24, 48 or 72 hr tempering. Tempering at ‐3°C resulted in sufficient metabolic activity (as measured by pH and R‐value) to deplete the ATP content of pre‐rigor muscle. The presence of salt hastened the onset of rigor, maintained a higher ultimate muscle pH and improved cooking yields, bind (adhesion) and tenderness. Longer mixing times enhanced bind. These data suggest that, with appropriate modification in the processing procedure, pre‐rigor muscle can be incorporated into sectioned and formed products.
Combined Effect of Water Activity, pH and Sub‐optimal Temperature on Growth and Enterotoxin Production of Staphylococcus aureus
Authors: NOTERMANS S. , HEUVELMAN C. J.
Published: August 2006

Staphylococcus aureus growth and enterotoxin production in relation to a, (0.99–0.87), pH (4.0–7.0) and temperature (8–30°C) was determined in Brain‐heart‐infusion broth with respectively NaCl and sucrose as humectants. Growth of S. aureus was not observed at aw 0.85, at pH 4.3 or at 8°C. At 12°C no growth occurred at a, 0.90 or at a, 0.93 in combination with pH < 5.5. At aw 0.96 no growth occurred at pH ≤ 4.9. Production of staphylococcal enterotoxin type A (SEA) occurred under nearly all conditions allowing growth. Production of SEB appears to be determined by aw; at aw 0.96 SEB was produced at all temperatures allowing growth, while at a, 0.93 SEB was hardly produced. Production of SEC and SEF was affected both by aw and temperaure. Production of these toxins was rarely observed at a, 0.93. No SEC and SEF were produced at 12°C. Extrapolation of these findings to food is discussed.
Storage and Lipid Quality of Chunked, Formed Roasts Containing Mechanically Separated Lamb
Authors: PETRO K. A. , MILLER G. J. , WILLIAMS J. C. , FIELD R. A. , CROSS H. R. , SECRIST J. L.
Published: August 2006

Restructured chunked and formed roasts containing 10 or 30% mechanically separated lamb (MSL) were made with meat from ram or wether lambs. Roasts were either frozen immediately after formulation and stored at ‐30°C before cooking to 71°C, or precooked immediately to 63°C, chilled and reheated to 71°C before storage at 4 and ‐30°C. Storage periods varied depending upon treatment. Roasts with 10% MSL contained less total fat and less free fatty acids (FFA) than those with 30% MSL. There was little evidence of extensive lipid oxidation as measured by thiobarbituric acid values and peroxide oxygen values in any of the roasts. There was an indication that pre‐cooking and curing prior to storage increased glycerolipid hydrolysis because of increased levels of FFA. Apparently increased hydrolysis occurred in triglycerides since levels of phospholipids did not change.
Effects of Salt Levels in Prerigor Blends and Cooked Sausages on Water Binding, Released Fat and pH
Authors: PUOLANNE EERO J. , TERRELL R. N.
Published: August 2006

Prerigor pork was used to make preblends of 0, 1, 2, 3 or 4% salt and 125 ppm sodium nitrite. Sausages formulated with 1.5 or 2.0% salt were made from all preblends; sausages formulated with 1.0% salt were made from preblends of 0, 1, 2 and 3% salt. Sausages made with nonsalted preblends had less water binding capacity (WBC) and more released fat (RF) than sausages made with preblends of 2, 3, or 4% salt (P < 0.05). Levels of salt in preblends did not affect (P > 0.05) WBC when salt contents of sausages were reduced from 2.0 to 1.5%; however, these WBC values were lowered somewhat when preblends with 0 or 1.0% salt were used. Water binding capacity decreased (P < 0.05) when salt contents of sausages were reduced from 1.5 to 1.0%, and when these sausages were made with preblends containing 2.0 or 3.0% salt. Data suggest that salting of prerigor pork is beneficial for optimizing WBC in sausages made with low salt contents.
Effect of Anionic Gums on the Texture of Pickled Frankfurters
Authors: FOX J. B. , ACKERMAN S. A. , JENKINS R. K.
Published: August 2006

The addition of the anionic gums, xanthan and carrageenan, stabilized the texture of frankfurter emulsions against acid deterioration at 37°C in vinegar pickle. The proteins collagen, casein, and gluten, and the gums guar, arabic, and locust bean had no effect. The cationic gum, chitosan, formed an acid‐stable gel but the gel would not hold the emulsion. The process of acid deterioration had an initial period of firming of the gel texture. Shear (rupture) and elasticity did not show a corresponding initial increase. Subsequent deteriorative changes were less in the emulsions with xanthan gum than in any of the other emulsions. The gum gel is formed at the expense of the protein‐fat structure, probably through a gum‐protein interaction.
Effects of Rigor‐State, Levels of Salt and Sodium Tripolyphosphate on Physical, Chemical and Sensory Properties of Frankfurter‐Type Sausages
Authors: PUOLANNE EERO J. , TERRELL R. N.
Published: August 2006

Preblends of prerigor or postrigor pork with 2 or 4% salt were used to make sausages with finished product salt contents of 2.5 or 1.5% and with or without sodium tripolyphosphate. pH values increased (P > 0.001) when sausages were made with preblends of 4% salt or when phosphate was used. Reducing salt contents from 2.5 to 1.5% did not (P < 0.05) affect physical, chemical or sensory properties except for saltiness and Instron force of rupture values. Firmness of sausages increased (P < 0.05) when sodium tripolyphosphate or preblends with 4% salt were used. Data suggest that salt levels could be reduced 50% without detrimentally affecting physical, chemical or sensory properties of these frankfurter‐type sausages.
Effect of Potassium Sorbate on Refrigerated Storage of Vacuum Packed Scallops
Authors: BREMNER H. ALLAN , STATHAM JO A.
Published: August 2006

Scallops (Pecten alba) were packaged aerobically, vacuum packaged, treated with 0.1% K‐sorbate then packaged, or vacuum packaged and frozen. The initial flora was predominantly Vibrio which grew well in the aerobic packs (˜ 108 c.f.u./g after 6 days at 4°C) and in the vacuum packs (˜ 107 c.f.u./g after 6 days 4°C). The microbial counts in the sorbate‐treated scallops were low (˜ 103 c.f.u./g) after 6 days at 4°C and rose to 105 c.f.u./g by 22 days, remaining at this level until the experiment ended after 48 days. Extensive use of taste panels as an evaluative tool enabled construction of odor and flavor profiles which showed clearly the nature of the changes that occurred during storage. The sorbate‐treated scallops stored for up to 28 days at 4°C remained as acceptable as the frozen controls.
Sodium Content of Oysters (Crassostrea virginica) and the Effect of Processing Method
Authors: WARD D. R. , LOPEZ A. , WILLIAMS H. L.
Published: August 2006

The issue of the sodium content of foods and the labeling of food products as to their sodium content has become the target for legislative debate. Oysters, processed by three methods currently employed within the oyster processing industry, were analyzed for sodium content using atomic absorption spectrophotometry. Significant differences in the sodium levels were observed among the processes. Indications were that the variations observed were in part due to the viability of the mollusk during processing. The data indicate that it would be a significant problem for the oyster industry to declare in the label sodium content within a reasonable limit of certainty.