bluuebunny/crossref_metadata_2025_split huggingface dataset:
STABILITY OF STAPHYLOCOCCAL ENTEROTOXIN A TO SELECTED CONDITIONS ENCOUNTERED IN FOODS
Authors: CHORDASH RICHARD A. , POTTER NORMAN N. 
Published: August 2010

ABSTRACTChanges in serological activity of enterotoxin A were measured by an immuno‐diffusion method. The reducing sugars xylose, lactose, glucose, maltose and fructose did not react with enterotoxin so as to reduce titer under various conditions of concentration, pH, temperature and time but all of these sugars exhibited an enterotoxin protective effect when systems were heated at 60°C. Sodium propionate, sodium benzoate and sodium nitrite at various concentrations did not alter enterotoxin titer when systems were incubated up to 9 days at 21 or 37°C. Sodium sulfite at a solution concentration of 1000 ppm decreased titers under specific conditions that suggest weak complex formation with the enterotoxin. Luxuriant growth of bacteria belonging to the genera Bacillus, Micrococcus, Brevibacterium, Aeudomonas, Proteus, Escherichia, Enterobacter, and yeasts of the genera Candida and Saccharomyces, in several media containing enterotoxin A did not significantly alter exterotoxin titer. Titer was substantially reduced by several species of lactic acid bacteria including L. acidophilus, L. helveticus, L. plantatum, L. mesenteroides, Strep. thermophilus, Strep. faecalis var. liquefaciens, Strep. lactis and P: pentosaceus in MRS broth and by five of the above species in APT broth. Reductions in titer were not simply due to decreases in pH by these organisms. Studies on heat inactivated enterotoxm revealed partial reactivation in phosphate‐buffered saline incubated at 30 and 37°C for 72 hr but not at several other conditions of lower temperature and shorter time.
EMULSION CAPACITY AND FOAM STABILITY OF RE‐EXTRACTED SUNFLOWER MEAL (Helianthus annuus)
Authors: WU J. S. , WISAKOWSKY E. E. , BURNS E. E. 
Published: August 2010

ABSTRACTEmulsification and foam stabilization attributes of residual lipids in hexaneextracted sunflower meal were determined. Reextraction with various solvents did not markedly affect emulsifying capacity. Methanol washing increased foam stability.
Effect of Needle Tenderization on Salt Absorption, Yields, Composition and Palatability of Dry‐Cured Hams Produced from Packer Style and Skinned Green Hams
Authors: KEMP J. D. , FOX J. D. 
Published: August 2010

ABSTRACTThe effects of needle tenderization on the curing processes and final cured ham properties of packer style and skinless hams were investigated. Skinless hams absorbed salt faster and lost weight faster than packer style hams. Needle tenderized hams also absorbed salt faster and had more weight loss than nontenderized hams in both the packer style and the skinless groups. Two months'aging resulted in excess dehydration and lowered quality in the skinless tenderized group. In skinless hams, curing, salt equalization and aging times were reduced so that acceptable, though mild flavored, hams that met the USDA requirements for weight loss and salt content were produced within 5 wk.
Growth of Clostridium sporogenes and Staphylococcus aureus at Different Temperatures in Cooked Corned Beef Made with Reduced Levels of Sodium Chloride
Authors: WHITING R. C. , BENEDICT R. C. , KUNSCH C. A. , BLALOCK D. 
Published: August 2010

ABSTRACTCooked corned beef made with normal (ca.2.5%) or a reduced (ca.1.5%) level of salt were inoculated with either clostridial spores or with staphylococci and incubated at temperatures ranging from 5 ‐ 30°C. Growth of indigenous microflora, staphylococci, or clostridia was similar at both salt levels at a given incubation temperature. However, increasing the abuse temperature greatly increased the growth of all organisms. Outgrowth of clostridial spores occurred in ground cooked corned beef which contained the normal residual nitrite of 40 ‐ 45 ppm; readdition of nitrite to 150 ppm at the time of inoculation markedly reduced growth. Gas production was not a good indicator of clostridial growth.
Effects of Internal Temperature and Thickness on Palatability of Pork Loin Chops
Authors: SIMMONS SHARON L. , CARR TOM R. , McKElTH FLOYD K. 
Published: August 2010

ABSTRACTThree thicknesses (2.54, 1.90 and 1.27 cm) of pork chops were cutl alternately from 20 paired loins of similar quality. Chops were cooked on Farberware grills or in a convection oven to internal temperatures of 60, 70 and 80°C for sensory and objective evaluations. Juiciness, percent moisture and tenderness decreased and cooking losses increased (P < 0.05) as temperature increased for both cooking methods. Pork flavor intensity increased in oven‐ prepared chops, while no change was observed in grilled chops at each level of increased temperature. Thickness had no effect (P > 0.05) on tenderness, juiciness or total cooking loss of oven‐prepared or grilled chops. The thickest chops received the highest (P < 0.05) pork flavor scores.
Development of a Frankfurter Analog From Red Hake Surimi
Authors: BUCK E. M. , FAFARD R. D. 
Published: August 2010

ABSTRACTThe development of an essentially fat‐free, frankfurter analog from red hake surimi is described. In consumer tests against four commercial brands of frankfurters, the analog competed well with a chicken frankfurter, but neither chicken nor fish achieved the levels of acceptance of beef‐containing products. Warner‐Bratzler shear measurements revealed significant changes in texture in the fish and chicken frankfurters during a 21day storage period at 2°C. The analog proved to have lower populations of certain microorganisms as compared to the other products tested. There was no spoilage detected in any of the products evaluated after 21 days at 2°C. The nutritional advantages of the analog are discussed.
Effects of Toasting on the Quality of Canned Rice
Authors: SHARP R. N. , KATTAN M. W. , SHARP C. O. 
Published: August 2010

ABSTRACTParboiled long grain milled rice was toasted to assess the effects of dry heat on the canning quality. Toasting was accomplished by exposing the rice to 170°C for 0, 1.5, 30, 45 or 60 min. Increased toasting time resulted in decreased whiteness and yellowness and increased redness, but the intensity of the color change was diminished by hydration and canning. Toasting time increased the force required to shear the canned product; however, the rate of retrogradation, as measured by amylographic viscosity, seemingly was unaffected by the toasting treatments. Sensory evaluations indicated that preferences for flavor and general appearance of the canned toasted rice were very individualistic.
Nucleic Acid, Fiber and Nutrient Composition of Inactive Dried Food Yeast Products
Authors: SARWAR G. , SHAH B. G. , MONGEAU R. , HOPPNER K. 
Published: August 2010

ABSTRACTNucleic acid, ammino acid, dietary fiber, mineral and vitamin composition of six commercial inactive dried food yeasts was studied. Products A and B (autolyzed extract) were produced from Saccharomyces cerevisiae grown on cane‐ and/or beet molasses. Four products were produced from Candida utilis grown on calcium lignosulfate/wood sugars (C), sulfite waste liquor (D) and ethyl alcohol (E and F, autolyzed form). Levels of nucleic acids, protein, most amino acids, folacin and panthothenic acid were higher in C. utilis products than in S. cerevisiae products. Differences between dietary fiber, most minerals and biotin contents of the two species of yeast were, however, small. Autolysis and/or growth on different substrates affected levels of nucleic acids, dietary fiber and most nutrients.
Evaluation of Substrate Potentiality and Inhibitory Effects to Identify High Risk Spices for Aflatoxin Contamination
Authors: MADHYASTHA M. S. , BHAT R. V. 
Published: August 2010

ABSTRACTGrowth and aflatoxin production by A. parasiticus (NRRL 2999) on autoclaved whole, ground and also surface sterilized black pepper, cardamom, red pepper, dry ginger and turmeric were studied. Cardamom did not support detectable fungal growth or aflatoxin production. Black pepper and turmeric appeared to be poor sub‐strates as they supported comparatively less fungal growth and afla‐toxin production. Red pepper and ginger were found to be better substrates for fungal growth as well as for aflatoxin production. Ether and chloroform extracts of cardamom and turmeric inhibited aflatoxin production almost completely. The inhibitory activity of cardamom oil and curcumin indicated that they might be the active principles.
Effect of Temperature on the Moisture Sorption Isotherms and Water Activity Shift of Two Dehydrated Foods
Authors: LABUZA T. P. , KAANANE A. , CHEN J. Y. 
Published: August 2010

ABSTRACTThe water activity (aw) of eight salt solutions was determined at three temperatures (25, 30, 45°C) using a pressure transducer‐vapor pressure manometer. The aws of the salts showed a decrease with increasing temperature, which was explained with the help of a thermodynamic equation. This is opposite to the increase in aw with increase in temperature for foods. Moisture sorption data for fish flour and cornmeal were obtained at 25–65°C. The Guggenheim‐Anderson‐deBoer model was evaluated and shown to be comparable to the Brunauer‐Emmett‐Teller model for prediction of the monolayer. Product was equilibrated at different aws at 25°C then subsequently shifted to 30°C and 45°C in a sealed chamber. The resultant a, change, measured on the Kaymont‐Rotronics, was predictable from the isotherm at each temperature using the Clausius Clapeyron relationship.
Moisture Transfer Properties of Dry and Semimoist Foods
Authors: LOMAURO C. J. , BAKSHI A.S. , LABUZA T. P. 
Published: August 2010

ABSTRACTEquilibrium moisture content, mass diffusion coefficients, and densities were collected for wheat flour, shredded wheat, raisins, nonfat dry milk, and freeze‐dried apple, turnip, and ground beef at 25 ± 1°C. Flour adsorbing to 0.75 aw had the largest mass diffusion co‐efficient, 1.15 × 10−7 m2/hr and raisins had the smallest value of 0.015 × 10‐7 m2/hr. Two of the food uroducts. flour desorbing to 0.11 aw, and the freeze‐dried turnip, exhibited diffusion coeffcients which were dependent on the moisture content. Most of the foods reached equilibrium within 1 wk based on an objective criterion of no more than a 0.5% dry basis moisture difference over three successive readings at 1 wk interval.
Effects of Polymers on Secondary Nucleation of Ice Crystals
Authors: SHIRAI YOSHIHITO , NAKANISHI KAZUHIRO , MATSUNO RYUICHI , KAMIKUBO TADASHI 
Published: August 2010

ABSTRACTThe kinetics of ice crystallization in various polymer solutions were studied by the thermal response method in a batch crystallizer. Polymers suppress the secondary nucleation of ice crystals, depending on the kinds of polymer and concentration. The decrease of the nucleation rate constant in polymer solutions was related to the increase of viscosity. The effects of polymers on the nucleation rate were also observed in solutions containing low molecular weight compounds.
Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats
Authors: JANSUITTIVECHAKUL O. , MAHONEY A.W. , CORNFORTH D.P. , HENDRICKS D.G. , KANGSADALAMPAI K. 
Published: August 2010

ABSTRACTEfficiency of converting dietary iron from meat, bovine hemoglobin (HB) and ferrous sulfate into hemoglobin was investigated in anemic rats. Raw or autoclaved HB, and raw, autoclaved, boiled, or baked beef round, and ferrous sulfate were mixed into diets to give 36 mg Fe/kg diet. Heat treatments increased the efficiency of converting both HB and meat iron into hemoglobin by the anemic rats. Efficiencies of conversion were 23, 30, 33, 37, 37, 36 or 60 (LSD 0.05/0.01 = 4/6), respectively, for raw HB, autoclaved HB, raw meat, autoclaved meat, boiled meat, baked meat or ferrous sulfate. An in vitro measurement of iron availability in meat correlated poorly with bioavailability determined in rats. Cooking did not significantly affect the bioavailability of meat iron.
Measuring Dietary Fiber in Human Foods
Authors: MARLETT JUDITH A. , CHESTERS JOAN G. 
Published: August 2010

ABSTRACTCompositions of neutral detergent fiber (NDF) residues and water insoluble fiber fractions extracted by the Southgate method from five foods were determined quantitatively and compared. Neutral saccharide compositions of the two fiber residues, measured by HPLC, were similar for four of the five foods. Uranic acids constituted 4 ‐ 8% of fiber in all foods. When adjustments were made for protein, starch and moisture contents, mean recovery of the two fibers was 97.9 f 3.9%. Gravimetric quantitation of NDF or of a Southgate‐derived insoluble fiber usually yielded a fiber content similar to the chemically determined value, although each of the Southgate residues had to be corrected for starch and/or crude protein content.
Moisture Sorption of Dry Bakery Products by Inverse Gas Chromatography
Authors: HELEN H. J. , GILBERT S. G. 
Published: August 2010

ABSTRACTInverse gas chromatography was used to study moisture sorption properties of two bakery products as a function of temperature and food structure. Crackers (high in fat, low in sugar) were found to be more hygroscopic than sweet biscuits. Sorption isotherms at different temperatures were determined to obtain thermodynamic parameters of sorption. Enthalpy and entropy functions as weU as Zimm‐Lundberg clustering analysis suggested different sorption mechanisms in the two systems. Active site binding mechanism was manifested in the cracker system by highly negative enthalpy and entropy changes at low moisture contents. Water‐water interactions were more favored in the sweet biscuit system at the same free energy level. Addition of crystalline sucrose decreased hygroscopicity of the cracker system and increased formation of water‐water interactions.
Influence of Temperature and Time on Cooking Kinetics of Potatoes
Authors: HARADA T. , TIRTOHUSODO H. , PAULUS K. 
Published: August 2010

ABSTRACTTo study cooking kinetics, slices (6 mm thick, 30 mm diameter) of 3 potato varieties were treated in water at 90°, 100° and 110°C for varying times. Sensory, chemical and physical properties were investigated. Changes during cooking at constant temperature were mathematically described by a 0 order (texture, taste) and a 1st order (shear force, dry matter, pectin, soluble amylose, cell size) equation. The starch content remained constant. Temperature dependence of the rate constant could always be described by a first order equation. The z‐values, which are necessary to calculate Cvalue for practical heat treatments, could be determined. Correlations established between kinetics of different properties showed that behavior of certain potato properties may be predicted by shear‐force measurement.
Distribution and Rate of Migration of Curing Ingredients (Nitrite, Salt, Glucose) in Pork Tissue as Affected by Electrical Stimulation
Authors: OCKERMAN H. W. , KWIATEK K. 
Published: August 2010

ABSTRACTThe effect of electrical stimulation of pork carcasses on distribution and rate of migration of curing ingredients (nitrite, salt, glucose) was investigated. Sixty cylindrical triceps brachii muscle samples were prepared at 24 hr post‐stimulation from three pigs (left side stimulated; right side control, not stimulated) and determination for nitrite, salt and glucose were made at 24, 48 and 72 hr post‐curing at each of four cylindrical segment depths of 1.25 cm each. The analysis of variance indicated that electrical stimulation caused significant (P < 0.01) improvement in absorption and migration of curing ingredients (nitrite, salt, glucose) into all depths of the pork cylinder.
Degree of Difference Test Method in Sensory Evaluation of Heterogeneous Product Types
Authors: AUST L. B. , JR. M. C. GACULA , BEARD S. A. , II R. W. WASHAM 
Published: August 2010

ABSTRACTA degree of difference test and its statistical analysis were developed to replace the traditional triangle test for products which vary during production. Several heterogeneous food products and computer simulated data were used in this study. The result shows that the use of the triangle test with a highly variable product results in a high frequency of false statistically significant results being declared. A degree of difference test which measures and tests perceived differences in taste due to other than product variability via the analysis of variance approach is therefore recommended for dealing with heterogeneous products.
Purification and characterization of a CIostfidium perfringens α‐galactosidase
Authors: DURANCE TIMOTHY , SKURA BRENT 
Published: August 2010

ABSTRACTOf 21 strains of C. perfringens tested for hydrolysis of α‐galactosides, 10 utilized either raffinose or melibiose while 2 utilized both sugars. Spore production in Duncan Strong medium was superior in the presence of raffinose as opposed to starch in 12 out of 21 strains. C. perfringens M34 yielded 1.2 units of α‐galactosidase/g washed cells. This enzyme had an isoelectric point of 5.6 and a pH optimum for hydrolysis of PNPG of 6.3. Native and monomer molecular weights were 96,000 and 46,000 daltons respectively. Km was 0.20 ± 0.02mM PNPG. Heat stability of the enzyme decreased as purity increased. This trend was partially reversed by addition of 2‐mercaptoethanol, NADH, cysteine, and/or bovine serum albumin to reaction mixture.
Prediction of Beta‐Carotene Decolorization in Model System Under Static and Dynamic Conditions of Reduced Oxygen Environment
Authors: SAGUY ISRAEL , GOLDMAN MARIANA , KAREL MARCUS 
Published: August 2010

ABSTRACTPredictions of beta‐carotene losses were made with model systems stored under conditions simulating storage of dry foodstuff powders. The mathematical model utilized kinetic data collected under static conditions of water activity and oxygen concentration and was extended for the prediction of beta‐cartone retention under dynamic conditions. Results showed an excellent agreement between actual and predicted retention of beta‐carotene stored under dynamic conditions once the proper correction factor was used. The correction factor was required to compensate for different geometries which affected diffusion limiting reactions.
A Puncture Testing Method for Monitoring Solid Substrate Fermentation
Authors: KRONENBERG H. J. , HANG Y. O. 
Published: August 2010

ABSTRACTMeitauza, an indigenous Chinese food made from fermented okara (soymilk residue), was used as a model system for monitoring solid substrate fermentations. The Instron Universal Testing machine and Chatillon hand operated force gauge were used to measure the force to penetrate meitauza as an estimation of mycelial binding. Increased firmness during fermentation was caused by fungal growth and not by water loss and surface crusting. Puncture force readings with the Instron were werll correlated (r = 0.86) with Chatillon measurements. The results of this study indicate that textural measurements using puncture force may have valuable application in monitoring the degree of mycelial growth or fermentation in a solid substrate.
Computerized Procedure for Time‐Intensity Sensory Measurements
Authors: GUINARD J‐X. , PANGBORN R. M. , SHOEMAKER C. F. 
Published: August 2010

ABSTRACTA computerized procedure for time‐intensity (TI) measurements was developed wherein instructions to the judge as well as data collection were handled by a microcomputer. A joystick linked to the computer was used by the judge as an input device for recording perceived intensity of taste with time. TI curves for bitterness of iso‐cuacids in water using both the computerized system and a strip chart recorder showed no significant differences in maximum intensity, time to reach maximum intensity, and duration of bitterness. The computerized system, however, was faster, more accurate, and more interesting for the judges.
Ripening Changes in a Blue‐Mold Surface Ripened Cheese from Goat's Milk
Authors: FURTADO M. M. , CHANDAN R. C. 
Published: August 2010

ABSTRACTSamples of blue‐mold surface ripened goat milk cheese were analyzed for fat and protein breakdown during ripening. After 2 wk, cheese had a pH of 4.96 and 9.13 micromoles of free fatty acids (F.F.A.)/g fat. After 6 wk, the pH increased to 6.43 and F.F.A. were 160.85 micromoles/g fat. At this time, the cheese rind pH was 7.18 with 253.81 micromoles FFA/g fat. Water soluble protein in the cheese increased from 20.47% at 2 wk of ripening to 26.62% after 4 wk of ripening.
Volatile Components of African Mango
Authors: SAKHO M. , CROUZET J. , SECK S. 
Published: August 2010

ABSTRACTVolatile components of African mango were isolated by vacuum distillation and fractionation on silica gel or by trapping on Tenax GC. Analysis by combined GC‐MS led to several compounds identified for the first time. Presence in the extract of isolongifolene, eremophilene (17%), and components related to bicyclogermacrene showed the variability of the volatile fraction of mango varieties. Some of these compounds, as well as A‐3 carene, may be typical of local varieties. The African mango studied is also characterized by presence of free acids: acetic (0.7%), butyric (6%) and hexanoic (5%); and ethyl 3‐hydroxybutyrate (5%). These compounds are part of the contribution of lipid metabolism to aroma of mango fruit.
Effect of Methionine Supplementation on Nitrogen Balance in Infants Fed a Low‐Cost Soy‐Oats Formula
Authors: DEL VALLE F. R. , VILLANUEVA H. , REYES‐GOVEA J. , ESCOBEDO M. , MUNOZ M. J. , PONCE J. , VEGA M. , HERNANDEZ M. , VELAZQUEZ G. 
Published: August 2010

ABSTRACTA nitrogen balance study, comparing a low‐cost soy‐oats infant formula with and without supplemental methionine, was carried out with infants of ages 3 ‐ 26 months at a single equivalent level of nitrogen intake (approximately 850 mg/kg/day). Nitrogen retention was found to be unaffected by methionine supplementation. Com‐ parison of data obtained in this study with previous research re‐ vealed that a critical value for intake of total L‐sulfur amino acids apparently exists in infants 3 ‐ 26 months of age, below which methionine supplementation will increase nitrogen retention, but above which it will not. This value appears to coincide with that of 49 mg/kg/day recommended for infants by the FNB.
Fat Particle Structure and Stability of Food Emulsions
Authors: XU WEN , NIKOLOV ALEX , WASAN DARSH T. , GONSALVES ALEX , BORWANKAR RAJENDRA P. 
Published: August 2010

ABSTRACTWe used a nondestructive Kossel diffraction technique based on the principle of backlight scattering to characterize the structure formation in concentrated model food emulsions. We also measured the effects of temperature, shear, casein micelles and gum on the fat particle packing structure in such systems. Through this technique, we demonstrated the effects of casein micelles on the pair potential of fat particle interactions and shelf life of such systems. We carried out theoretical calculations using a statistical mechanics approach by numerically solving the Ornstein‐Zernike equation with Percus‐Yevick closure for a bidisperse system consisting of fat particles and micelles, and showed that the experimental results were consistent with theoretical simulations.
Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pH
Authors: LIN TEIN M. , PARK JAE W. 
Published: August 2010

ABSTRACTThe relationship between solubility and conformational changes of salmon (Oncorhynchus tshawytscha) myofibrillar proteins at various ionic strengths and pH was investigated using myosin as a model system. Solubility of myosin increased with increased KCl concentration up to 0.5M. Further increasing salt concentration resulted in a gradually reduced solubility. In the absence of salt, myosin was slightly soluble at pH>7 or <4. The increased solubility correlated with the increased surface hydrophobicity and relative sulfhydryl content as well as the decreased α‐helicity. At KCl >1.0M, myosin regained its helix structure with a concomitant loss of solubility due to the dominant hydrophobic interaction among nonpolar amino acid residues.