bluuebunny/crossref_metadata_2025 huggingface dataset:
Effects of Chemical Preservatives on Storage and Nutrient Composition of Soybean Curd
Authors: MISKOVSKY ANNA , STONE MARTHA B.
Published: August 2006

Storage and nutrient composition of soybean curd in immersion solutions were determined. Chemical preservatives (acetic acid or potassium sorbate + acetic acid) in soybean curd immersion solutions maintained low viable cell counts but had little effect on soybean curd nutritional quality during storage at 4–7°C for 21 days. Thiamin and riboflavin in soybean curd decreased (P<0.05) during storage, representing leaching of the vitamins into immersion solutions. After 14 days of storage, soybean curd protein decreased and carbohydrate increased (P<0.05). Decreases (P<0.05) in proline and arginine occurred following 14 days of storage, but no losses were found in remaining amino acids.
Solubility, Hydrophobicity and Net Charge of Succinylated Canola Protein Isolate
Authors: PAULSON ALLAN T. , TUNG MARVIN A.
Published: August 2006

Effects of succinylation (54% and 84% modification of free amino groups), pH (3.5–11.0) and NaCl concentration (0.0–0.7M) on solubility, hydrophobicity and zeta potential (net charge) of canola protein isolate were examined. Succinylation markedly enhanced protein solubility at alkaline and slightly acidic pH while effect of NaCl depended on pH. Surface hydrophobicity (S0) decreased as level of succinylation increased. Effect of NaCl varied with pH but in general, S0 decreased in a curvilinear manner as pH increased. Zeta potential became more electronegative as both succinylation and pH increased, but decreased with addition of NaCl. Hydrophobicity and zeta potential were closely related in a nonlinear inverse manner demonstrating that ionic environment had opposing influences on number of hydrophobic and charged groups on the surface of protein molecules in solution.
In Vitro Digestibility of Protein in Milled Sorghum and Other Processed Cereals With and Without Soy‐Fortification
Authors: BOOKWALTER G.N. , KIRLEIS A.W. , MERTZ E.T.
Published: August 2006

In vitro pepsin protein digestibility (PD) of uncooked decorticated tow‐tannin yellow sorghum was 75% and decreased to 59% after cooking. PD of 15% soy‐sorghum blend was 84% before and 72% after cooking. Correlation of sorghum PD with analytical values showed that PD increased with decreasing fat, protein, fiber, Hunter “a”, and ash content and with increasing Hunter “L” and “b” values. PD of wheat flour, degermed corn meal, rolled oats, and bulgur was 80–98% before and 80–94% after cooking; PD of 12–15% soy‐cereal blends was 88–97% before and 82–94% after cooking.
Effects of Initial Moisture Content and Storage Relative Humidity on Textural Changes of Layer Cakes During Storage
Authors: SYCH J. , CASTAIGNE F. , LACROIX C.
Published: August 2006

A study was undertaken to examine the effects of initial moisture content and storage relative humidity on certain textural changes occurring in layer cakes during a 42‐day storage period at 20°C. Water activity and moisture determinations were carried out. Force compression curves from the Instron Universal Testing Machine allowed the estimations of cake firmness, adhesiveness, cohesiveness, and elasticity. Results indicated that increased cake moisture contents led to a decrease in initial cake firmness but did not reduce final cake firmness. Cakes stored at increased relative humidities lost a negligible amount of moisture but continued to increase in firmness and adhesiveness throughout the entire 42‐day period.
Protein Solubility, Emulsifying Stability and Capacity of Two Defatted Corn Germ Proteins
Authors: LIN C.S. , ZAYAS J.
Published: August 2006

Functional properties of two corn germ protein (CGP) preparations, defatted with supercritical CO2(SC‐CO2) or hexane, were studied using response surface methodology. Temperature of incubation influenced the functionality of both CGP preparations in a model system. Protein solubility was affected by temperature and pH. Higher emulsifying capacity was obtained as pH of CGP in solution was increased. A stable emulsion was formed from 7% SC‐CO2‐CGP combined with 40% corn oil. SC‐CO2‐CGP had higher protein solubility, emulsifying stability and emulsifying capacity than hexane‐CGP. The different functional properties of hexane CGP may be due to the significantly higher fat content in tested preparations.
Extending the Shelf Life of Fresh Sweet Corn by Shrink‐Wrapping, Refrigeration, and Irradiation
Authors: DEÁK T. , HEATON E. K. , HUNG Y. C. , BEUCHAT L. R.
Published: August 2006

Chemical, physical, sensory, and microbiological changes were monitored during storage of unwrapped and shrink‐wrapped fresh sweet corn at 10° and 20°C. Wrapping essentially eliminated moisture loss and resulted in elevated carbon dioxide and decreased oxygen concentrations within packages. These effects, together with refrigeration markedly reduced the changes associated with senscence and post harvest deterioration, and hence resulted in at least a threefold extension in shelf life. The water‐saturated atmosphere, however, enhanced microbial growth on shrink‐wrapped corn. The initial microbial population was effectively decreased by treating the wrapped corn with 0.5 or 1.0 kGy (Co60) irradiation.
Quality of Green Beans, Bell Peppers and Spinach Stored in Polyethylene Bags
Authors: WATADA ALLEY E. , KIM SOON DONG , KIM KWANG SOO , HARRIS THOMAS C.
Published: August 2006

Quality attributes of packaged and unpackaged vegetables generally decreased nonlinearly during storage at 10°C or 20°C, and most of the decrease was greater at 20°C than at 10°C. Packaging reduced weight loss of green beans and spinach kept at 20°C; and reduced chlorophyll loss of green beans at 10°C and of spinach at 20°C. Ascorbic acid (vitamin C) benefited by packaging of green beans and spinach kept at 10°C. Packaging had an effect on thiamin (vitamin B1) of only spinach held at 10°C and 20°C and had no effect on riboflavin (vitamin B2). Loss of these quality attributes appears to be enhanced with water loss.
Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage
Authors: RUBICO S.M. , RESURRECCION A.V.A. , FRANK J.F. , BEUCHAT L.R.
Published: August 2006

A nondefatted peanut beverage (NDPB) and a partially defatted peanut beverage (PDPB) were processed under high temperature at 110°C or 121°C for 3 sec with homogenization pressures equivalent to 2000 or 3000 psi. Beverages were evaluated for suspension stability, viscosity, and color (L) values. Sensory ratings for color, viscosity and chalkiness were also determined. All processing conditions produced very stable emulsions. PDPB were rated significantly darker, more viscous (P ≤ 0.01) and more chalky (P ≤ 0.05) than NDPB. The NDPB samples homogenized at 3000 psi were rated lighter, and were characterized by greater particle size reduction than samples homogenized at 2000 psi. Sensory and objective measures were observed to be highly correlated.
Distribution and Morphology of Oil Deposits in Some Deep Fried Products
Authors: GAMBLE M. H. , RICE P. , SELMAN J. D.
Published: August 2006

The distribution of oil taken up during frying was investigated in chips, snacks, and fries using red‐stained oil. The effect of pre‐drying using microwaving and lyophilization was also examined in chips. These studies indicated that some oil uptake occurred during frying which was not exclusively an end of frying effect. The distribution of oil depended upon the structure of the food and the ease of moisture loss. Oil uptake was influenced by slice thickness, the moisture content, its distribution and ease of transfer, the cutting edge, and degree of blistering during frying. Oil was associated with areas of moisture loss.
Nozzle Dimension Effects on the Expansion of Extrusion Cooked Corn Starch
Authors: CHINNASWAMY R. , HANNA M.A.
Published: August 2006

Normal corn starch was extruded through nozzles with different length to diameter ratios (L/D). The expansion ratio of the extrusion‐cooked starch increased from 4.5 to 13.0 as the extruder nozzle L/D increased from 2.5 to 3.4 and then decreased gradually to 8.5 as the nozzle L/D was increased to 10.3. The back‐pressure in the extruder barrel was directly proportional to the nozzle LKI ratios, with the optimum expansion at approximately 7 MPa.
Binding, Sensory and Storage Properties of Algin/Calcium Structured Beef Steaks
Authors: MEANS W.J. , CLARKE A.D. , SOFOS J.N. , SCHMIDT G.R.
Published: August 2006

Structured beef steaks formed with the algin/calcium binder and with or without glucono‐delta‐lactone were compared with 100% beef controls and with structured steaks formed with salt and phosphate. Algin/calcium‐treated products exhibited better binding and color in the raw state, but had lower palatability scores in the cooked state than salt/phosphate controls. Shelf‐life of both algin/calcium products under aerobic conditions was similar to the all‐beef control. In vacuum packages, however, the algin/calcium products showed more rapid gas production and microbial growth than all‐beef and salt/phosphate controls. The algin/calcium treatment will allow increased marketing alternatives for meat products.
Effects of Boning Time, Mechanical Tenderization and Partial Replacement of Sodium Chloride on the Quality and Microflora of Boneless Dry‐Cured Ham
Authors: LEAK F.W. , KEMP J.D. , FOX J.D. , LANGLOIS B.E.
Published: August 2006

SEVENTY‐TWO HAMS were utilized to study the effects of KCl replacement level (100:0, 70:30, 50:50 ratios of NaCl and KCl), boning time and mechanical tenderization on the quality and microflora of boneless dry‐cured hams. Boning time had no effect on palatability or final yield. Hotboned hames had higher levels of residual nitrite and slightly higher microbial counts. Mechanical tenderization improved tenderness and microbial quality. However, tenderized hams had lower flavor preference and overall satisfaction scores. The replacement of NaCl with KCl at a level of 30% had no effect on palatability or microbial quality. NaCl replacement at a level of 50% severely decreased palatability and increased microbial numbers.
Microstructural Comparisons of Meat Emulsions Prepared with Corn Protein Emulsified and Unemulsified Fat
Authors: LIN C. S. , ZAYAS JOSEPH F.
Published: August 2006

The microstructures of comminuted meat products containing 0, 1 and 2% of corn germ protein as a powder additive and as a stabilizer for pre‐emulsified fat (PEF) were studied. A modified fixation technique and protein contrasting ingredient were used to improve the resolution of the microstructure. Meat products containing 2% protein additive exhibited a uniform distribution of fat globules and increased water and fat binding capacity. Corn germ protein used as a stabilizer in PEF preparation formed a more uniform distribution of fat globules than of additive product. These protein micellar structures may stabilize the larger size fat globules, resulting in less coalescence of the fat component during heat treatment.
Assessment of Cheddar Cheese Quality by Chromatographic Analysis of Free Amino Acids and Biogenic Amines
Authors: LALEYE L. C. , SIMARD R. E. , GOSSELIN C. , LEE B. H. , GIROUX R. N.
Published: August 2006

The free amino acids and biogenic amines extracted from normal and late‐gassing Cheddar cheeses were derivatized with heptafluorobutyric anhydride and trifluoroacetic anhydride, respectively, before quantification by gas‐liquid chromatography. On a microgram scale, twenty amino acids were positively identified in both types of cheese, but only high levels of γ‐amino acid butyrate (0.3 to 19.4 mg/g) and small quantities of arginate were found to be associated with “poorly aged” Cheddar cheeses. Histamine (1.54 and 1.22 mg/g) and tyramine (0.32 and 0.43 mg/g) were the bioamines present in highest concentrations in both cheeses.
Volatile Flavor Components in the Headspace of the Australian or “Bowen” Mango
Authors: BARTLEY J. P. , SCHWEDE A.
Published: August 2006

The volatile constituents of the “Bowen” mango (Mangifera indica, Kensington Pride) have been isolated by concentration of the head‐space vapors on Tenax‐GC. The major components in the ripe fruit are ethyl butanoate and terpinolene, although a number of other esters and terpenes are present in smaller amounts. The concentration of esters was markedly decreased when the volatile constituents were isolated by simultaneous distillation‐extraction and the method is, therefore, considered to be less useful than headspace concentration. As the fruit is allowed to ripen on storage the concentration of ethyl butanoate decreases accompanied by an increase in the concentration of higher esters.
Measurement of Papaya Maturity by Delayed Light Emission
Authors: FORBUS W. R. , SENTER S. D. , CHAN H. T.
Published: August 2006

Papaya at five stages of maturity were evaluated for differences in intensity of delayed light emission (DLE), chlorophyll, β‐carotene and Hunter color values. Results showed there were high correlations between DLE intensity and chemical and physical properties that relate to papaya maturity. DLE has a high potential as a rapid screening technique for identifying papayas which are one‐half ripe and riper.
Fouling and Flux Restoration of Ultrafiltration of Passion Fruit Juice
Authors: CHIANG BEEN HUANG , YU ZER RAN
Published: August 2006

Fouling phenomena of passion fruit juice in tubular ultrafiltration (UF) system were studied. The membrane deposit was found to be composed of pectin, sugars, citric acid, hemicellulose, and cellulose. Rinsing behaviour of the fouled membrane indicated that the deposit might be in the form of gel. Scanning electron microscopic examinations showed slime‐like deposit on the fouled membrane. Intermittent on‐off operation was able to restore the flux effectively. Rebounding of the gel layer at sudden release of pressure may explain the effect of on‐off operation on flux restoration.
Ethanol Stability of Casein Solutions as Related to Storage Stability of Dairy‐based Alcoholic Beverages
Authors: DONNELLY WILLIAM J.
Published: August 2006

Ethanol stability characteristics of casein in a simulated cream liqeur environment were examined. Stability decreased with increasing concentration of Ca ions and decreasing pH in line with expectations from previous studies with milk. Monovalent cations also had a destabilizing effect while increase in casein concentration improved stability through enhanced Ca chelation. Homogenization with milk fat reduced ethanol stability. Rapid acid production occurred during storage of the simulated system at 55°C when the system contained reducing sugar, leading to a drop in pH and a destabilization of the protein to added ethanol. These characteristics have implications for storage stability of dairy‐based alcoholic beverages.
Millet Processing for Improved Stability and Nutritional Quality Without Functionality Changes
Authors: BOOKWALTER G. N. , LYLE S. A. , WARNER K.
Published: August 2006

Whole millet adjusted to 15% moisture was gradually heated to 97°C over 12 min by passing through a steam‐jacketed paddle conveyer to inactive lipid enzymes. Both processed and unprocessed millet were milled to 50% and 80% extraction flours. The 80% flour contained germ fractions, which resulted in much higher protein, lipid, thiamine, riboflavin, niacin, iron, zinc, available lysine, and protein efficiency ratios than the 50% flour. After 49°C storage, peroxide and fat acidity values were lower and flavor scores higher for processed than for unprocessed millet flours. No differences between processed and unprocessed flours were found in birefringence, water absorption and solubility, viscoamylograph values, or in their use in several traditional foods.
The Neutral Detergent Fiber, Acid Detergent Fiber, Crude Fiber, and Lignin Contents of Distillers’ Dried Grains with Solubles
Authors: DONG FAYE M. , RASCO BARBARA A.
Published: August 2006

Distillers’ dried grains with solubles (DDGS) were prepared from two cultivars of soft white winter wheat, a blend of red wheats and corn. DDGS made from the three whole wheat grains and corn contained, on a dry weight basis, 30–55% neutral detergent fiber (NDF), 10–14% acid detergent fiber, 7–9% crude fiber, and 2–4% lignin, an increase of 3–4 times over that contained in the unconverted whole grains. The significantly higher concentration of DDGS NDF isolated without sodium sulfite (vs with sodium sulfite) in the detergent solution was not due entirely to increased levels of residual protein.
Oral and Nonoral Perception of Solution Viscosity
Authors: CHRISTENSEN C. M. , CASPER L. M.
Published: August 2006

Solution viscosity, like many other textural properties of foods, can be perceived by more than one sensory modality or method of sensory exploration. The present study compared judgments of solution viscosity obtained by oral (tactile/kinesthetic) and nonoral (visual and tactile/kinesthetic) modes of sensing. The slopes of the functions describing physical and perceptual viscosity were similar for the different methods but solutions were perceived as more viscous when judged in the mouth.
Mathematical Modeling of Microwave Thawing by the Modified Isotherm Migration Method
Authors: TAOUKIS P. , DAVIS E. A. , DAVIS H.T. , GORDON J. , TALMON Y.
Published: August 2006

A mathematical model of microwave thawing of homogeneous food products is developed and solved numerically using the Modified Isotherm Migration Method. The model is used to predict thawing time and temperature profiles for microwave thawed meat cylinders at three frequencies (2450 MHz, 915 MHz, 300 MHz) and different power levels. Model and experimental results for thawing a lean beef cylinder heated at low microwave power using 2450 MHz frequency compare well. The advantage of using 915 or 300 MHz power over 2450 MHz power is shown by calculations. The results show that microwaves significantly accelerate the thawing rate. The mathematical model is explored as a tool for designing optimal microwave/convective heating protocols for rapidly thawing foods in desired temperature ranges.
Mineral Composition of Selected Bovine, Porcine and Avian Muscles, and Meat Products
Authors: ZARKADAS C.G. , MARSHALL W.D. , KHALILI A.D. , NGUYEN Q. , ZARKADAS G.C. , KARATZAS C.N. , KHANIZADEH S.
Published: August 2006

THE MINERAL CONTENT of young and old avian muscles, in mature bovine and porcine tissues destined for processing, and in selected meat products and additives was determined. Inter‐ and intra‐species variations in mineral composition were found among all the muscle tissues investigated. Muscle‐to‐muscle variation was found to be highly significant for all but one of the minerals analyzed in the avian (K) and bovine (P) muscle tissues and all but three (Fe, Ca, P) in the porcine tissues. The mineral content of three major meat products and four meat additives are reported. The least variability in tissue mineral content was found when the data was expressed on a dry weight, fat free basis.
Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks
Authors: BERRY B. W. , SMITH J. J. , SECRIST J. L.
Published: August 2006

Flaked and formed beef and pork steaks were manufactured using eleven different Comitrol cutting heads selected to give a wide range in flake size. Data from texture profile panel, Instron and cooking studies were collected. As flake size increased, visually detected fi‐brousness, first bite hardness, cohesiveness of the chewed mass, number of chews required for swallowing, amount of connective tissue detected by sensory panel and shear force all increased, while uniformity of the chewed mass decreased. Textural properties in beef and pork steaks were affected in a similar manner by flake size. Thickness of the flake particle was as important as width of the flake particle in affecting texture.
Effect of pH and Food Ingredients on the Stability of Egg Yolk Phospholipids and the Metal‐Chelator Antioxidant Activity of Phosvitin
Authors: LU CHOING‐LIANG , BAKER ROBERT C.
Published: August 2006

Egg yolk phosvitin has been previously shown to inhibit metal‐catalyzed phospholipid oxidation. In this study, a phospholipid emulsion system was used to study the effect of pH and food ingredients on the antioxidant activity of phosvitin and the oxidative stability of yolk phospholipid. Oxidation of phospholipids was carried out at five different pH levels (3.0, 5.0, 5.7, 6.1, and 7.8). NaCl and freeze‐dried egg albumen were incorporated into the pH 6.1 emulsion. Lipid oxidation was measured by the thiobarbituric acid (TBA) assay. Phospholipids were stable at pH 6.1 and 7.8. However, phosvitin was unable to inhibit Cu2+ catalysis at pH 7.8. Neither NaCl nor albumen affected the stability of phospholipids or the activity of phosvitin in inhibiting Fe2+ catalysis at pH 6.1.
Determination of Sugar and Ethanol Content in Aqueous Products of Molasses Distilleries by Near Infrared Spectrophotometry
Authors: DUMOULIN ELISABETH D. , AZAIS BERNARD P. , GUERAIN JACQUELINE T.
Published: August 2006

Near Infrared transflectance spectrophotometry is used to predict the total sugar content in aqueous beet molasses and the ethyl alcohol content in fermented molasses. Regression mathematics are used to transform the absorption data into a quantitative result. Chemical analyses are polarimetry for sugars and distillation combined with areometry for alcohol. In the range 99–167 g/L for sugar and 5.9–9.5% v/v for ethanol, the error in predicting the composition was less than 3.5 g/L and 0.12% v/v, respectively. Established correlations were tested with variable nonsugar materials contents.
Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and Selections
Authors: COFFIN R.H. , YADA R.Y. , PARKIN K.L. , GRODZINSKI B. , STANLEY D.W.
Published: August 2006

Two potato cultivars (Kennebec and Simcoe) and one selection (ND 860–2) were stored for 3 months at 4°, 9° and 11°C. ND 860–2 had the lowest sugar content at all storage temperatures, produced the lightest colored chips and was the only sample which gave acceptable colored chips directly from 4°C storage. In another study, three potato cultivars (Norchip, Simcoe and Onaway) and one selection (ND 860–2) were evaluated for sugar content and chip color during growth and harvest, two weeks prior and two weeks after foliar senescence, and stored under various time —‐ temperature regimes and upon reconditioning. ND 860–2 generally had the lowest levels of fructose, glucose and sucrose and Onaway had the highest. Storage at 5°C resulted in increases in the three sugars for all tubers, sucrose showing the most notable increase. ND 860–2 was the only sample to consistently produce acceptable colored chips directly from 5°C.
Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium Chloride
Authors: FLEMING H.P. , McFEETERS R.F. , THOMPSON R.L.
Published: August 2006

The firmness of cucumbers brined at 0.2% CaCl2 was retained during fermentation (1 month) and storage (12 months) when 2.6, 4.2 or 5.8% NaCl also was present. Firmness retention was not improved (P≥0.05) during storage by increase in NaCl concentration to 11.9% after fermentation. In the absence of added NaCI, cucumbers were firm after fermentation, but firmness was reduced during storage to 69% of initial for whole cucumbers, 64% for mesocarp tissue, and 32% for endocarp tissue. Addition of uncharacterized softening enzymes. extracted from debris collected at a cucumber grading operation, resulted in softening of cucumbers brined at 1.8% NaCl in the absence of added CaC12. Addition of CaCl2 reduced but did not eliminate softening by ths extract. Results indicated that the firmness of brined cucumbers could be retained at appreciably lower NaCl concentrations than those traditionally used but that the lower limit of NaCl required to prevent softening by possible contaminating enzymes is yet to be established.
Effect of Phthalides on Celery Flavor
Authors: UHLIG JOHN W. , CHANG ALAN , JEN JOSEPH J.
Published: August 2006

A HPLC procedure was developed to separate the phthalides extracted from celery, celeriac and lovage. This method provided the complete separation of sedanenolide and sedanolide. Concentrations of the phthalides found in various cultivars of celery varied over a ten‐fold range. The relative ratios of butyl phthalide, sedanenolide and sedanolide were generally consistent within a species. Celeriac exhibited relatively high levels of phthalides while lovage contained predominantly butyl phthalide. Sensory evaluation of the samples showed significant correlation with the individual and total phthalides.
HPLC Separation of Cis‐Trans Carotene Isomers in Fresh and Processed Fruits and Vegetables
Authors: CHANDLER L.A. , SCHWARTZ S.J.
Published: August 2006

Resolution of cis‐trans alpha‐ and beta‐carotene isomers was achieved using a rapid (30 min) high‐performance liquid chromatography method employing a slurry‐packed calcium hydroxide column. The isomers found in fruit and vegetable products were identical to those formed through iodine catalyzed isomerization of carotene solutions. A survey of fresh and commercially processed fruit and vegetable products indicated that the greatest percentage of isomers was found in processed foods (20.1–54.0%). Of the fresh products surveyed, cis‐isomers were found in plums, nectarines and peaches, and no cis‐isomers were detected in sweet potatoes, carrots and tomatoes; however, all fresh green vegetables contained from 19.6–28.3% monocis‐isomers.
Relation Between Denaturation and Some Functional Properties of Soybean Protein
Authors: SHIGA KATSUJI , NAKAMURA YOSHIE
Published: August 2006

Selected functional properties of soybean protein heat denatured to different degrees were studied. Rheological properties (total breaking energy, Young's modulus) and water‐holding capacity of soybean protein gel were improved by the preheat treatment applied during preparation of soybean protein. When soybean proteins were preheated in the presence of N‐ethylmaleimide (NEM) or 2‐mercaptoethanol (ME), the improvement in rheological properties was largely inhibited. But in the presence of potassium bromate (KBrO3), improvement in rheological properties occurred. The rheological properties and water‐holding capacity of gel formed from ground meat containing NEM‐treated soybean protein were similar to that of ground meat containing soybean protein preheated without NEM.
Changes in Microbiological and Lipid Characteristics of Cowpea Flours and Protein Concentrates During Storage
Authors: SOSULSKI F.W. , KASIRYE‐ALEMU E.N. , SUMNER A.K.
Published: August 2006

In dry‐ and wet‐processed cowpea products, the yeast, mold and bacteria counts decreased during storage at 64% RH but, by the sixth month at 79% RH, microbial growth rendered the products unsuitable for food use. The high lipoxygenase activity in the dry‐processed flours and protein concentrate were associated with the progressive loss of polyenoic fatty acids and increased free fatty acids, fat acidity and TBA values during storage. The wet‐processed protein concentrate exhibited higher microbial counts than dry‐processed cowpea products but showed improved storage stability due to the destruction of lipoxygenase by drum‐drying.
Influence of Limonin on Consumer Preference of Processed Grapefruit Juice
Authors: FELLERS P.J. , CARTER R.D. , de JAGER G.
Published: August 2006

A batch of Florida frozen concentrated grapefruit juice (GJ) was reconstituted with limonin addition to produce 5 juices containing from 2.3 (control) to 11.0 ppm limonin, 10° Brix, and 8.5 Brix: percent acid. Consumers from 4 large U.S. cities evaluated the juices for flavor and 5 additional quality attributes, and juice preference. Flavor means varied within an acceptable range and were affected negatively by limonin concentration. GJ users rated products significantly higher than did nonusers. Preference by users and nonusers was least for the highest limonin content juice. Bitterness and tartness perception increased with increasing limonin content whereas sweetness perception decreased. All samples were judged somewhat too bitter and tart, and not quite sweet enough.
Comparative Sorption of Aroma Compounds by Polyethylene and lonomer Food‐Contact Plastics
Authors: KWAPONG O. Y. , HOTCHKISS J. H.
Published: August 2006

Sorption of aroma by three common food packaging plastics in an aqueous system was investigated. All plastics, (LDPE and 2 ionom‐ers), exhibited similar sorption behavior. Equilibrium partition coefficients (Ke), ranged between 2 and 38 for benzaldehyde, citral and ethyl butyrate. A Ke of 3.4 × 103 for limonene indicated a strong affinity for the plastic phases. An equation was derived using Ke to predict the extent of sorption from a given aroma‐plastic system. Sorption isotherms were measured at three temperatures for limonene in a model system. A comparison of limonene sorption alone and from orange oil, showed similar patterns, with a lower Ke for orange oil. Triangle test results indicated that the sorption was detectable to the human senses.
Electron Microscopic Study of the Adherence Properties of Lactobacillus acidophilus
Authors: HOOD S. K. , ZOTTOLA E. A.
Published: August 2006

Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) were used to observe the means by which three strains of Lactobacillus acidophilus adhere to surfaces. When observed with SEM, all strains adhered to glass coverslips; however, no attachment fibrils were seen. When viewed with TEM, strain BG2F04 showed a polysaccharide (PS) material outside the cell wall. This strain had previously been shown to adhere strongly to human intestinal tissue cells, while strain Lac 12 had shown weak adherence, and strain NCFM did not adhere. The PS layer on strain Lac 12 was variable, and a PS layer on NCFM could not be seen. These observations suggested that this PS material may be involved in the adherence of strain BG2F04 to surfaces.
A Converging‐Front Model for the Asymmetric Freezing of Slab‐Shaped Food
Authors: PHAM Q. T.
Published: August 2006

In food freezing situations where heat flows at different rates from the two surfaces of a slab, a Plank‐type converging‐front model enabled the position of the thermal center and hence the freezing time, to be calculated. The thermal center was defined as the point where the freezing fronts meet, i.e. the last point to cross the “mean freezing temperature”. Finite‐difference calculations showed that this model successfully accounted for the effect of asymmetry in heat transfer coefficient or coolant temperature and enabled previously developed simplified prediction methods to be applied to asymmetric situations.
Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Microbiological Effects on Frozen Beef Patties
Authors: MOLINS R. A. , KRAFT A. A. , WALKER H. W. , RUST R. E. , OLSON D. G. , MERKENICH K.
Published: August 2006

Microbiological effects of 0.4% sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP), and three commercial phosphate blends were studied in frozen (90 days, −20°C) and subsequently temperature‐abused (24–25°C, 24 hr) beef patties. Phosphates did not significantly (p>0.05) reduce mesophilic, psychrotrophic, presumptive 5. aureus and lactic acid bacterial numbers during frozen storage of the patties, but one of the commercial blends and TSPP inhibited bacterial growth upon subsequent elevated‐temperature abuse. However, bacterial inhibition by phosphates during temperature abuse was not sufficient to prevent spoilage of the patties.
Determination of Ascorbic Acid, Erythorbic Acid, and Uric Acid in Cured Meats by High Performance Liquid Chromatography
Authors: KUTNINK MARK A. , OMAYE STANLEY T.
Published: August 2006

A paired‐ion reversed‐phase high‐performance liquid chromatographic procedure with amperometric detection was applied to the determination of ascorbic acid (AA), erythorbic acid (EA), and uric acid (UA) in 5% meta‐phosphoric acid extracts of beef bologna, beef frankfurters, bacon, and ham cured with AA or EA. AA concentrations (mg/ g meat) ranged from 0.008 in EA‐cured beef frankfurters to 0.584 in AA‐cured bacon. EA concentrations ranged from 0.149 in EA‐cured beef frankfurters to 0.545 in EA‐cured bacon. UA was quantified only in EA‐cured bologna and frankfurters with 0.013 and 0.010 mg/g, respectively. Correlations of total ascorbate (AA + EA) by HPLC with fluorometric and calorimetric procedures were 0.992 and 0.988, respectively.
Milk Curdling by Rennet under High Pressure
Authors: OHMIYA KUNIO , FUKAMI KEIKO , SHIMIZU SHOICHI , GEKKO KUNIHIKO
Published: August 2006

The effect of pressure on milk curd formation initiated by rennet was studied under high pressures. The milk used was a 20% solution of skim milk powder in 0.02M CaCl2. After holding the milk with rennet at 35°C for given periods under high pressure, up to 1300 kglcm2, the extent of proteolytic digestion and the curd tension were measured under atmospheric pressure. Rennet and milk protein were not denatured by pressure under the experimental conditions used. The primary phase reaction of milk curdling by rennet (hydrolysis of casein) was not affected by compression. The secondary phase reaction (core formation of casein micelle aggregates) was delayed under high pressure and the tertiary phase reaction (milk curd formation) was accelerated.
Flavor Protein Interactions: Characteristics of 2‐Nonanone Binding to Isolated Soy Protein Fractions
Authors: O'NEILL TIMOTHY E. , KINSELLA JOHN E.
Published: August 2006

THE ABSORPTION COEFFICIENTS at 280 nm of 1% solutions of pure soy protein, β‐conglycinin, glycinin, the acidic and basic sub‐units of glycinin were 6.04, 4.4, 8.04, 7.18, and 8.8, respectively. Using equilibrium dialysis the binding affinities of these proteins for the model flavor compound 2‐nonanone were determined. On an equivalent weight basis soy protein, β‐conglycinin and glycinin had approximately 5,2 and 3 primary binding sites per 100,000 daltons and affinity constants (K) of 570, 3050 and 540 m‐1, respectively, i.e., β‐conglycinin showed a fivefold greater affinity for nonanone than the other soy protein. The acidic and basic subunits showed binding behavior similar to that of glycinin.
Bioavailability of Iron in Fermented Soybeans
Authors: MOELJOPAWIRO S. , GORDON D. T. , FIELDS M. L.
Published: August 2006

Hemoglobin depletion‐repletion assay was used for determining iron bioavailability. The relative biological value (RBV) of iron in boiled nonfermented soybeans was the lowest among the products evaluated. The RBV of iron increased from 60.1% in boiled nonfermented soybeans to 86.7% by lactic acid producing microorganisms and to 87.5% by Rhizopus oligosporus fermentation (FeSO4= 100%). Results of this research suggested that fermentation by lactic acid producing organisms and Rhizopus oligosporus increased the RBV of iron.
Quality of Freeze Concentrated Orange Juice
Authors: BRADDOCK R. J. , MARCY J. E.
Published: August 2006

Pasteurized Valencia and Temple orange juices concentrated to 45°Brix by freeze concentration retained their fresh juice flavor. Direct steam infusion heating to inactivate enzymes allowed more rapid heating than indirect heating and successfully lowered juice peel oil during vacuum cooling. Except for considerable pulp reduction of feedstream juices, there were few differences from normal citrus juice recovery procedures for freeze concentration. Since the product retained most of the aroma constituents of fresh juice, careful handling and high quality feed juice prior to freeze concentration was much more important than for evaporation. Fresh juice freeze concentrated to 45°B, then pasteurized at temperatures of 80°, 97° and 111°C had reduced sucrose (up to 25%) as the temperature increased to 111°C.
Shelf Life Study of Oil/Water Emulsions using Various Commercial Hydrocolloids
Authors: COIA K. A. , STAUFFER K. R.
Published: August 2006

This study compares and evaluates commercial hydrocolloids for shelf life stability in an oil/water emulsion system stored at 25°C. Observations of surface or interfacial changes and rheological parameters took place over 90 days. Parameters; n, pseudoplastic index; K, consistency index; and τ0, yield stress were reported. Apparent viscosities τ20 (quality control index) and τ50 (oral flow index) were monitored throughout the study and correlated well with stability changes. The study produced the following results: propylene glycol alginate promotes creaminess without significant rheological contribution (τa, τ20, τ50 and τ0). Xanthan gum contributes to body; however, oiling off was observed. Gum tragacanth and combination(xanthan, tragacanth and PGA, 1:1:1) act as bifunctional stabilizers, controlling both oiling off and body.
Laboratory Sprout Damage and Effect of Heat Treatment on Milling and Baking Properties of Indian Wheats
Authors: SINGH NARPINDER , SEKHON K. S. , NAGI H. P. S.
Published: August 2006

Effect of sprouting and heat treatment of wheat on physicochemical, milling, rheological and baking properties of three high yielding Indian wheat varieties were investigated. Flour recovery, diastatic activity and total sugars increased significantly in sprouted samples whereas damaged starch and gluten decreased with concomitant increase in free amino nitrogen. Poor rheological properties were exhibited by sprouted wheats which considerably improved with heat treatment. The bread baked from sprouted wheat flours had smaller loaf volume with poor crumb characteristics but cookies prepared from the same flour exhibited better spread. Heat treatment brought about considerable improvement in baked volume and crumb characteristics of breads.
A Method for Thermal Process Evaluation of Conduction Heated Foods in Retortable Pouches
Authors: BHOWMIK SANTI R. , TANDON SHWETA
Published: August 2006

A mathematical model was developed to evaluate thermal processing of conduction heated foods in retortable pouches. This model uses any given finite value of surface thermal conductance (h) which is encountered in commercial sterilization of retortable pouches using hot water as the heating medium. The model is capable of determining process time, mass average sterilizing value and nutrient retention for a prefixed critical point sterilizing value using any retort temperature profile. Results of thiamin assay in pea puree processed in retortable pouches indicated good agreement between experimental and model predicted values of thiamin retention.
Calculation of Bound Water in Frozen Food
Authors: PHAM Q. T.
Published: August 2006

Using the widely accepted model of Schwartberg in which water is divided into free (freezable) and bound (unfreezable) fractions, a multiple linear regression enabled the bound water fraction to be calculated from enthalpy‐temperature data. For each type of material (meat and fish, egg, bread or Tylose), the ratio of bound water to solids content was found to fall within a relatively narrow range.
Catalase, Lipoxygenase, and Peroxidase Activities in Cucumber Pickles as Affected by Fermentation, Processing, and Calcium Chloride
Authors: BUESCHER R. W. , McGUIRE C. , SKULMAN B.
Published: August 2006

Catalase, lipoxygenase, and peroxidase activities were determined in tissues and brines of pickling cucumbers during fermentation, storage, and after processing. Lipoxygenase and catalase were inactivated within three days of exposure to fermentation brines. Peroxidase activity was relatively unaffected by the first three days of brining, but it declined during fermentation, storage, and after processing. CaCl2 reduced the loss of peroxidase activity in tissue and brine during fermentation and storage. Alum in post‐desalting brine reduced peroxidase activity in processed pickles although CaCl2 ameliorated its efficacy. No activity of catalase, lipoxygenase or peroxidase was detected in cucumber juice extracts fermented by four different lactic acid bacteria.
Effect of Various Cellulases and Pectinases on Viscosity Reduction of Mango Pulp
Authors: SREENATH H.K. , NANJUNDASWAMY A.M. , SREEKANTIAH K.R.
Published: August 2006

Microbial cellulases and pectinases from various sources exhibited different degrees of activity when employed to reduce the viscosity of mango pulp. Ultrazym 100 rapidly reduced mango pulp viscosity up to 82% (unfiltered) and yielded pulp juices which could be filtered or centrifuged easily. Enzymatic liquefaction of mango pulp was influenced by temperature, enzyme concentration, and time of reaction.
Chemical Composition of Distillers' Dried Grains with Solubles (DDGS) from Soft White Wheat, Hard Red Wheat and Corn
Authors: RASCO BARBARA A. , DONG FAYE M. , HASHISAKA ANN E. , GAZZAZ SAHL S. , DOWNEY SHARON E. , SAN BUENAVENTURA MARIA L.
Published: August 2006

The chemical composition of distillers' dried grains with solubles (DDGS) produced from two varieties of soft white wheat, a blend of hard red wheats, and corn was determined. On the average, the concentration of protein increased 2.4–3.1 times, crude fiber 2.6–3.8 times, and lipid 1.4–2.4 times. The carbohydrate decreased by 30–50% in DDGS compared to the corresponding starting grain. The ash in DDGS was 3.8–7.8 times that of the original grain. Many of the differences (p < 0.05) in the concentration of lipid, protein, and crude fiber among the starting grains were also present in the DDGS products.
Extended Shelf Life of Frankfurters and Fish Frankfurter‐Analogs with Added Soy Protein Hydrolysates
Authors: VALLEJO‐CORDOBA BELINDA , NAKAI SHURYO , POWRIE WILLIAM D. , BEVERIDGE THOMAS
Published: August 2006

Incorporation of a low salt protein hydrolysate into a sausage batter significantly extended the shelf life of the product stored at 25°C. This temperature was chosen for saving the energy costs for refrigeration. The supplemented frankfurters (aw= 0.92) had CFU/g l/5000 and 1/ 1000 of that for the unsupplemented controls (aw= 0.97) after a 10day aerobic and anaerobic storage at 25°C, respectively. However, bacterial counts of fish frankfurter‐analogs treated similarly were reduced only slightly. Differences in flavor and texture between the supplemented and unsupplemented frankfurters were nonsignificant. Supplemented fish frankfurter‐analogs were found to be significantly softer than the unsupplemented controls.
Smokehouse Process Conditions for Meat Emulsion Cooking
Authors: MITTAL G. S. , WANG C. Y. , USBORNE W. R.
Published: August 2006

The effects of various rates of increase of the smokehouse temperature (ST) (0.42 to 0.98°C/min) and relative humidity (SRH) (1.1 to 3.9%/ min) on the meat emulsion product qualities were investigated. The optimum process conditions were calculated based on the water holding capacity (WHC), emulsion stability (ES), shrinkage, textural parameters and sensory attributes. Least shrinkage was obtained when the product was processed under rapid temperature and relative humidity increase. The WHC was higher when the product was processed at a lower ST. The most stable product was obtained at the lowest ST and the highest SRH. Cohesiveness and elasticity were not affected by ST and SRH, brittleness was unaffected by SRH, and hardness was not influenced by ST. The lowest hardness, chewiness and gumminess were obtained at the highest SRH.
Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics
Authors: HAND L. W. , HOLLINGSWORTH C. A. , CALKINS C. R. , MANDIGO R. W.
Published: August 2006

Frankfurters were manufactured from preblended (PB) or nonpreblended (NPB) meats to contain traditional and reduced levels of salt (1.5, 2.0, or 2.5%) and/or fat (17%= low; 25%= high). Emulsions stability, color, Kramer shear and palatability were evaluated. Salt had a positive effect on emulsion stability (p<0.05). Low‐fat frankfurters were darker, redder, less blue in color, drier and more resistant to shear than high‐fat frankfurters. Low‐fat franks containing 1.5% salt had a softer texture than those containing 2.0 or 2.5% salt. Preblending did not affect textural properties. With modification of the formulations, low fat‐low salt franks can be manufactured.
Identification and Antibiotic Resistance of Staphylococci and Enterobacteriaceae Isolated from Restructured and Conventional Steaks
Authors: NEWSOME R. L. , LANGLOIS B. E. , MOODY W. G.
Published: August 2006

The identification and antibiotic resistance of staphylococci and Enterobacrerinceae isolated from restructured and conventional steaks were determined. Five Sraphylococcus species, and seven species and three CDC Enteric Groups from the Family Enterobacteriaceae were identified. Sixty‐seven percent of the 160 staphylococci were sensitive to the 13 antimicrobial agents tested. Antibiotic resistance was greater for staphylococci from restructured (46%) than from conventional (16%) steaks. Thirty‐eight percent of the restructured and 15% of the conventional steak isolates were resistant to tetracycline. Sixty‐three percent of the 97 Enterobacteriaccae were resistant to cephalothin, 10% were resistant to streptomycin and 11% were resistant to tetracycline. Less than 10% had multiple resistance.
Yields, Color, Moisture and Microbial Contents of Chicken Patties as Affected by Frying and Internal Temperatures
Authors: Yl Y. H. , CHEN T. C.
Published: August 2006

Frozen, raw, battered and breaded chicken patties were tempered to an internal temperature of 1.1 ± 0. 1°C. The patties were fried to three different internal temperatures (48.9°, 60.0° and 71.1°C) in each of three shortenings preheated to 168.3°, 179.4°, and 190.6°C. Yields and selected quality characteristics of the patties were measured. At the same internal cooking temperature, frying yield and moisture content of the patties were not different (P > 0.05). Higher frying temperature and longer frying time yielded lower Hunter “L” values and a tendency to produce higher Hunter “a” values. An interaction between frying temperature and internal temperature was significant for microbial counts. No difference (P > 0.05) in microbial count was observed when patties were fried to an internal temperature of 60.0° or 71.1°C.
Polyunsaturated Fatty Acids and Fat in Fish Flesh for Selecting Species for Health Benefits
Authors: HEARN THOMAS L. , SGOUTAS SANDRA A. , HEARN JAMES A. , SGOUTAS DEMETRIOS S.
Published: August 2006

An awareness of the protective roll of n‐3 polyunsaturated fatty acids against development of cardiovascular disease has prompted the promotion of fish consumption. It is assumed that those fish rich in polyunsaturated fat and particularly those having high ratios of n‐3 to n‐6 polyunsaturated fatty acids would confer the most benefit. The total fat and fatty acid compositional data are reported herein for 41 different species of fish that are mostly found in the coastal waters of the Eastern United States.
Reduction of BetaLactoglobulin Content of Cheese Whey by Polyphosphate Precipitation
Authors: AL‐MASHIKH S.A. , NAKAI S.
Published: August 2006

When cheddar cheese whey was treated under the optimized conditions, i.e., 1.33 mg/mL sodium hexametaphosphate (SHMP) at pH 4.07 and 22°C for 1 hr, more than 80% of β‐lactoglobulin was removed by precipitation. In the supernatant, almost all of the immunoglobulins and the major portion of α‐lactalbumin were retained, as indicated by SDS gel electrophoresis. Immunochemical assays showed that approximately 90% of immunoglobulin G activity was found in the supernatant. By dialysis against water for 48 hr, 72.2% and 45.3% phosphorous was removed from the supernatant and precipitate, respectively.
Calcium Chelation and Other Pretreatments for Flux Improvement in Ultrafiltration of Cottage Cheese Whey
Authors: PATOCKA J. , JELEN P.
Published: August 2006

Cottage cheese whey was treated to minimize effects of calcium on membrane fouling during ultrafiltration in a stirred Amicon cell. The treatments used were stepwise pH adjustment from 4.5 to 1.5; chelation of calcium with EDTA or citric acid; calcium chelation followed by pH adjustment to 2.5; and calcium replacement with sodium by ion exchange. All treatments resulting in elimination of free calcium improved the flux. Highest flux increase (53%) in the 8hr processing runs was for citric acid (I.25 meq/one meq Ca) after pH adjustment to 2.5. Addition of CaC12 decreased the flux. Confirmatory experiments with DDS‐Lab 20 equipment showed 25% flux increase after treatment with either EDTA (one meq/one meq Ca) or citric acid (I.25 meq/one meq Ca) with pH adjusted to 2.5.