bluuebunny/crossref_metadata_2025_split huggingface dataset:
STORAGE STABILITY OF MECHANICALLY DEBONED SUCKER (Catostomidae) FLESH
Authors: MORRIS D.M. , DAWSON L.E. 
Published: August 2006

ABSTRACTMechanically deboned flesh was obtained from suckers (Catostomus commersoni and Catostomus catostomus) harvested from Lakes Michigan and Huron during different seasons of the year. Freshly processed minced flesh was treated with the antioxidants, Tenox A®, Tenox II®, Tenox PC® and FreezCard®. After storage at – 18°C for 1–12 months, samples were analyzed for 2‐thiobarbituric acid (TBA) as an indicator of lipid oxidation. FreezGard was the only antioxidant effective in controlling lipid oxidation. Breaded, precooked and raw patties were treated with FreezGard, a seasoned binder or an edible film. Patties were stored at −18°C for periods up to 10 months. FreezGard was most effective in limiting oxidation (TBA) and resulted in improved flavor and firmness of cooked patties.
EFFECTIVENESS OF IODOPHOR IN THE DESTRUCTION OF Vibrio Parahaemolyticus
Authors: GRAY RODNEY J. H. , HSU DAVID HSAIO‐LIN 
Published: August 2006

ABSTRACTTWO strains of V parahaemolyticus T‐3765‐l and SB04‐422, were exposed to chlorine and iodophor solutions (laboratory and commercial). The effectiveness of both the chlorine and iodophor treatments was enhanced under acidic conditions. At 20°C and pH 7, the effectiveness of the iodophor was similar to that of chlorine in the destruction of V. parahaemolyticus. The iodophors were superior to chlorine in the destruction of V. parahaemolyticus at 0°C. In general, the prior growth temperature of the organism had little effect on its subsequent survival in either the laboratory iodophor or the chlorine solutions. In a simulated oyster blowing process, the iodophor again proved to be a more effective bactericidal agent than chlorine, and sensory evaluation of oysters exposed to the iodophor solution showed that there was no odor problem associated with such a treatment.
PROTEIN QUALITY OF SPRAY‐DRIED WHOLE MILK AND OF CASEIN IN YOUNG ADULT HUMANS USING A SHORT‐TERM NITROGEN BALANCE INDEX ASSAY
Authors: BRESSANI R. , NAVARRETE D. A. , DE DAQUI V. A. L. , ELIAS L. G. , OLIVARES J. , LACHANCE P. A. 
Published: August 2006

ABSTRACTStudies were performed to measure the protein quality of spray‐dried whole milk and of casein using a short‐term nitrogen balance index with adult human subjects. Comparative values were obtained using the conventional nitrogen balance assay technique. The quality of the protein was calculated by regression analysis of all nitrogen absorbed to nitrogen retained. The coefficients of regression for milk when the short‐term approach was used were 1.06, 0.97, 0.91 and 0.88. The differences were not statistically significant. With the conventional method, the value obtained was 0.88. The value from the conventional method was not statistically different from those obtained by. the short‐term variation, which has a tendency to give higher values. The coefficient of regression of nitrogen absorbed to nitrogen retained for casein was 0.65. The results also suggested less variation if the nitrogen balances per protein intake are of two days duration, allowing for more representative fecal collections. The results obtained suggest the short‐term nitrogen balance index to be a suitable approach to protein quality evaluation in humans, although we recognize the need to perform additional studies to standardize the technique as much as possible.
REACTION OF NITRITE WITH TRYPTOPHYL RESIDUES OF PROTEIN
Authors: ITO T. , CASSENS R. G. , GREASER M. L. 
Published: August 2006

ABSTRACTThe reaction of sodium nitrite with tryptophyl residues of protein was investigated. A reaction was not observed when native myosin was treated with nitrite at pH 6.0. When denatured myosin was reacted with nitrite at pH 6.0, some response was seen, and at pH 3.0, evidence (although weak) was obtained that tryptophyl residues were nitrosated. Spectrophotometric evidence for nitrosation of tryptophyl residues was obtained when lysozyme was treated with nitrite; the reaction ZBS promoted by low pH, by heat and by increasing concentration of nitrite. We concluded that while the nitrosation of tryptophyl residues in proteins can take place, the conditions in cured meat are such that if the reaction did occur, the amount of product formed would be extremely small.
BLOCKAGE OF PROTEIN ENZYMATIC DIGESTION (CARBOXYPEPTIDASE‐B) BY HEAT‐INDUCED SUGAR‐LYSINE REACTIONS
Authors: HANSEN L. P. , MILLINGTON R. J. 
Published: August 2006

ABSTRACTTO investigate heat‐induced sugar‐lysine reactions in proteins (Mail‐lard browning) solutions of glucose and poly‐L‐lysine (lysine glucose ratio 1:l) were heated at selected temperatures (101—170° C) as a function of time. Spectra of such solutions exhibit absorbance maxima at 287 nm and 330 nm. Heated‐solutions were incubated with carboxypeptidase‐B at 37°C‐24 hr. Lysine released by this digestive enzyme was almost completely stopped after only 12% of the poly‐L‐lysine‐glucose reaction had taken place. Rate constants and activation energies for the poly‐L‐lysine‐glucose reaction and decrease in peptide bond cleavage were calculated. The application of our basic data to in vivo protein digestion is discussed in terms of nutrition and allergic diseases, such as celiac disease.
LIPID CHANGES DURING PROCESSING AND STORAGE OF SWEET POTATO FLAKES
Authors: ALEXANDRIDIS NIKOS , LOPEZ ANTHONY 
Published: August 2006

ABSTRACTChanges in fatty acids, lipid classes, and total lipids, during processing and storage of sweet potato flakes were identified and quantified. The extracted and purified lipids were separated by column chromatography into three major classes: neutral lipids, glycolipids and phospholipids. The fatty acids of each class were determined. During processing and storage, the percent of the total lipids decreased significantly. The percent of the unsaturated fatty acids, linolenic and palmitoleic, decreased significantly while the percent of the saturated fatty acids, palmitic and stearic, increased slightly. The decrease in the unsaturation ratio following, the 6‐ and 12‐months storage for sweet potato flakes, suggests the existence of a link between the decrease in unsaturates and the development of off‐flavor and odor.
PROTEIN VALUE OF CANDIDA TROPICALIS ATCC 1369 AND OF CORN RESIDUE USED IN THE PRODUCTION OF THE YEAST
Authors: WANG YUH‐ YUN DA VID , FIELDS M. L. 
Published: August 2006

ABSTRACTThe nutritive values of corn meal, corn residue and yeast were measured by total ammo acids (chemically measured), available lysine, methionine and tryptophan (measured microbiologically), and relative nutritive value (measured with Tetruhymena W). Male rats were fed corn, C. tropicalis, corn residue and mixtures of corn and C. tropicalis and corn residue plus C. tropicalis. C. tropicalis, corn residue, and corn residue plus C tropicalis were enriched with limiting amino acids and fed. Enriched feeds produced better growth (better protein quality) than the nonenriched feeds in both rats and Tetruhymena.
CHANGES IN SHEAR MODULUS, ULTRASTRUCTURE AND SPIN‐SPIN RELAXATION TIMES OF WATER ASSOCIATED WITH HEAT‐INDUCED GELATION OF MYOSIN
Authors: YASUI TSUTOMU , ISHIOROSHI MAKOTO , NAKANO HIROSHI , SAMEJIMA KUNIHIKO 
Published: August 2006

ABSTRACTGelation of myosin in 0.6M KC1 at pH 7.0 and 6.0 during heating at various temperatures between 25–70°C was quantitatively measured by a simple shear modulus tester devised in our laboratory. Shear modulus data indicated that gelation occurs with a stepwise elevation of temperature from 30–60°C. Heat‐treatment of the protein solution remarkably influenced the structure and water mobility in the system. Myosin gel formed by heating had a micro‐network structure, which was not‐present in the original myosin solution. The myosin gel had a slower value of spin‐spin relaxation time compared to that of the original untreated sample, suggesting that the water mobility in the gel system was somehow restricted. The heat‐induced gelation of myosin may be the result of the development of a three dimensional network structure which holds water in a less mobilized state.
INSECTICIDE INHIBITION OF GROWTH AND PATULIN PRODUCTION BY Penicillium Urticae
Authors: DRAUGHON FRANCES A. , AYRES JOHN C. 
Published: August 2006

ABSTRACTExperiments were undertaken to evaluate the effect of insecticides from selected chemical groups on growth and patulin production by P. urticae at a concentration of 1, 10 and 100 mg/liter(ppm). The organophosphate insecticides Naled and Dichlorvos inhibited patulin production by 100 and 89%, respectively, at the 100 mg/liter concentration. Variable inhibitory activities were ascribed to the organophosphate insecticides Malathion and Diazinon® which inhibited patulin production by O‐52% at the 100 mg/liter concentration. The carbamate insecticides Landrin® and Sevin® inhibited patulin production by 85 and 100% and completely inhibited sporulation at the 100 mg/liter concentration; however, they did not inhibit growth of P. urticae significantly. Inhibition of growth and sporulation by other insecticides varied and was not significant at the 1 and 10 mg/liter concentration.
VARIETAL DIFFERENCES IN COLORANT PROPERTIES AND STABILITY OF RED BEET PIGMENTS
Authors: SAPERS G. M. , HORNSTEIN J. S. 
Published: August 2006

ABSTRACTSamples of 48 beet cultivars were screened for differences in pigment content and stability. Large differences were found between cultivars in betacyanine content and in the proportion of betacyanines and betaxanthines. Extensive variability in pigment content was seen within samples. The thermal stability of betacyanines in diluted beet juice at 100°C was not subject to varietal effects. Differences in betacyanine stability at 25°C between cultivars were significant at the 0.10 level, but not at 0.05. Betacyanines were less stable at pH 3 than at pH 5 and were highly light sensitive. Betaxanthines were similarly affected by pH and light; betaxanthines were much less stable than betacyanines at 25°C.
EXTRACTIVE FRACTIONATION OF BETALAINES
Authors: BILYK ALEXANDER 
Published: August 2006

ABSTRACTA fractionation procedure, based on extraction with acidified ethanol, was developed for the separation of betalaine pigments in beet juice powder. Extraction of lyophilized fresh beet juice with boiling 95% ethanol and subsequent chilling of the extract to −25°C yielded two fractions: an orange precipitate containing betaxanthines and a yellow pigment obtained from the filtrate. Three additional extractions of the beet juice powder residue were carried out at room temperature with 95% ethanol containing 1.0, 0.6 and 0.4% HCl, respectively, and the resulting fractions were combined. This extract contained mainly the betacyanines. This procedure achieved rapid and satisfactory separation of the principal constituents of betalaine, comparable to other more complex methods. Fractions were analyzed by thin‐layer chromatography (TLC) on cellulose‐coated plates developed sequentially with solvent mixtures consisting of ethanol, isopropanol, water and HCl.
DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
Authors: FAVETTO GUILLERMO , CHIRIFE JORGE , BARTHOLOMAI GUALTERIO 
Published: August 2006

ABSTRACTThe determination of moisture content in glycerol infused intermediate moisture beef was studied. The results obtained in this work confirmed that usual gravimetric procedures (oven or vacuum oven) for determinating moisture content may give erroneous results because of evaporation of glycerol, the magnitude of the error depending on the operating conditions. A low‐temperature oven drying procedure is proposed, which allows the gravimetric determination of moisture content in glycerol‐containing intermediate moisture beef.
SPORICIDAL ACTIVITY OF HYDROGEN PEROXIDE AND IODOPHOR ON THE SPORES OF Clostridium sporogenes
Authors: CHUNG KING‐THOM , RICE STEPHEN L. , WILSON PAUL W. , NELSON PHILIP E. 
Published: August 2006

ABSTRACTThis study was carried out to determine the combined sporicidal effects of relatively low concentrations of hydrogen peroxide and iodophor on the spores of Closfridium sporogenes. Such treatments may be useful in sterilizing bulk storage tanks. The spores were dried on epoxy coated penicylinders and were treated with 1, 3, 5 or 10% hydrogen peroxide for 1 or 2 hr at 15° or 50°C followed by a prolonged treatment with iodophor (25 ppm). The data indicate that at 15° C, treatment with 5% hydrogen peroxide alone would not produce sterility; however, when this treatment was followed by an iodophor soak for 24 hr, sterility was obtained.
TIME AND TEMPERATURE, MICROBIOLOGICAL AND SENSORY QUALITY OF MEAT LOAF IN A COMMISSARY FOODSERVICE SYSTEM TRANSPORTING HEATED FOOD
Authors: CREMER M. L. , CHIPLEY J. R. 
Published: August 2006

ABSTRACTA commissary foodservice system transporting heated food to service locations was examined to determine time and temperature conditions and microbiological and sensory quality of meat loaf. Phases in flow where wide ranges in time were found included baking, 51‐72 mm; heating for assembly, 30‐105 min; baking to heating for assembly 20‐66 hr; and transportation, 12‐83 min; for internal temperature, in heating for assembly, 49‐99°C; assembly, 54‐99°C and service, 49‐74°C. Mean scores for sensory characteristics were 6.2‐7.2 (g‐point scale). Total plate counts indicated that microbial quality of the raw meat was good (less than 120,000 microorganism s/g). After cooking, storage, and assembly, meat contained Bacillus sp., Clostridium sporogeneq C. perfringens, Staphy Iococcus aureus, S. epidermidis, Cladosporium sp., and Penicillium sp., Although the numbers of these microorganisms were below those levels considered to be dangerous to the health of consumers, nevertheless, these results, coupled with findings of variable time and temperature, point to the potential for public health hazards if food is mishandled in systems of this type.
NUTRITIONAL EVALUATION OF LOW TEMPERATURE ALKALINE EXTRACTS FROM BEEF BONES
Authors: GOLAN (GOLDHIRSH) A. , JELEN P. 
Published: August 2006

ABSTRACTProtein coagula precipitated from aqueous extracts of beef boning room wastes at pH 7.0, 6.0 and 5.1, were analyzed for amino acid composition including hydroxyproline. Nutritional parameters calculated from the amino acid composition were % essential amino acids (% EAA), essential ammo acid index (EAAI) and PER. The typical % EAA and PER values for the coagula (41.3 and 3.1, resp.) were comparable to beef. The EAAI was lower (67.5) due to the low tryptophan content. The parameters were not affected by the different pH of precipitation. Low fat and hydroxyproline contents of the extracts as compared to the raw material confirmed the effectiveness of the alkaline extraction procedure in preferentially extracting the lean beef protein.
EFFECT OF MICROWAVE ENERGY ON POULTRY TENDERNESS
Authors: DUNN N. A. , HEATH J. L. 
Published: August 2006

ABSTRACTThis research determined if exposure of pre‐rigor muscle to microwave energy would inhibit glycolysis and improve tenderness. Broiler muscle was exposed to microwaves for 0, 1.06 and 2.12 set/g and aged for 0, 30, 60 or 120 min prior to determination of glycogen and adenosine triphosphate (ATP). Tissue used for sensory and shear evaluations were subjected to 0.9 set/g at 160°C in a conventional oven, 0.5 set/g in a microwave oven, or to an internal temperature of 77°C in a conventional or microwave oven. Microwave treatment resulted in decreased glycogen metabolism but had no effect on the retention of ATP. Sensory and shear evaluations indicated that all treatments resulted in less tender samples.
EFFECT OF COMPRESSION RATIO ON THE MECHANICAL PROPERTIES OF CHEESE
Authors: IMOTO ELAINE M. , LEE CHERL‐HO , RHA CHOKYUN 
Published: August 2006

ABSTRACTThe effect of compression ratio on the following mechanical properties of cheeses was studied: compression force, work ratio, adhesive force, recovered height, and compression ratio at the inflection point. The mechanical properties changed with compression ratio in a unique pattern for each type of cheese; changes in work ratio and recovered height produced the most distinctive patterns. The mechanical responses of imitation processed American cheese to changes in the compression ratio clearly differed from those of natural ripened cheeses. The correlations between sensory evaluations of hardness, chewiness, springiness, and adhesiveness, and the mechanical properties measured by instrument changed with the compression ratio used for the instrumental determinations. Therefore, the optimum compression ratio to be used for instrumental determmations of mechanical properties must be evaluated for each property with the fitness test correlating instrumental and sensory evaluations.
EFFECT OF COMPOSITION AND METHOD OF FREEZING ON MICROBIAL FLORA OF GROUND BEEF PATTIES
Authors: KRAFT A. A. , REDDY K. V. , SEBRNEK J. G. , RUST R. E. , HOTCHKISS D. K. 
Published: August 2006

ABSTRACTThis study was designed to evaluate effects of meat composition and freezing by conventional or cryogenic methods on microbial numbers and types in beef patties. Beef patties of different fat content or containing soy protein were frozen by liquid nitrogen, liquid carbon dioxide, or by mechanical freezing and stored at – 18°C for 5 months. Cryogenic freezing produced significantly greater reduction in total viable mesophiles and paychrotrophs than did mechanical freezing. Patties containing 30% fat provided greater survival than observed with 20% fat or added soy protein. After frozen storage, predominant flora consisted of species of Moraxella‐Acinetobacter (42%) and Pseudomonas (32%). The former group was favored by mechanical freezing, but a greater proportion of Pseudomonas app. survived cryogenic freezing than mechanical freezing.
EFFECT OF TYPE OF BEAN, MOISTURE LEVEL, BLANCH TREATMENT AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRIENT CONTENT OF CANNED DRY BEANS
Authors: NORDSTROM CONNIE L. , SISTRUNK W. A. 
Published: August 2006

ABSTRACTThe study was conducted on canned dry beans including 8 types, 2 moisture levels, 4 blanching treatments, and 4 storage times. Low original moisture level before soaking resulted in higher hy ration ratios in all bean types except Pinks and Avenger. Drained weights were higher in bean types that had lower shear press readings. Beans blanched in steam and lots containing 16% initial moisture were firmer in texture. Blanch method did not affect % splits, but type and storage time created significant differences. There were differences among types in riboflavin and vitamin E. Both vitamins decreased during storage of canned beans, but only riboflavin was lower in beans of 16% moisture, and blanched in steam as compared to water. Carbohydrate composition was significantly different between types of beans, but the greatest differences were in hemicellu‐lose. Steam blanching leached out less sugars and high blanch temperatures increased the solubility of cellulose. Dwarf Horticulture #4 rated highest in quality followed by Red Kidney, Navy and Pinto.
INFLUENCE OF PROCESSING METHODOLOGY ON THE STRENGTH OF WASTEWATER FROM CANNING DRY BEANS
Authors: NEELY M. , SISTRUNK W. A. 
Published: August 2006

ABSTRACTA study was conducted to determine the effect of soaking procedures on wastewater strength during canning of dried beans. Several soaking times (3, 6, 14 hr), temperatures (15°, 25°, 35°C) and soaking solutions (EDTA, citric acid, malic acid, H2O, deionized H2O) were studied. Wastewater strength was measured as Chemical Oxveen Demand (COD). Total Susoended Solids (TSS). and Total Phosphorus (TP). Reducing soaking times and temperature and the addition of EDTA reduced wastewater strength, while the addition of citric and malic acid increased wastewater strength. Navy beans generated more COD and TP than Pinto or Red Kidney beans. The wastewater strength from soaking Navy beans increased dramatically at 25° and 35°C as compared to 15°C. Significant interactions indicated that the type of soaking solution was of greater importance on Navy and Pinto beans than on Red Kidney.
FACTORS INFLUENCING THE COLOR OF COTTONSEED PROTEIN PRODUCTS
Authors: WAN P. J. , GREEN J. , CATER C. M. , MATTIL K. F. 
Published: August 2006

ABSRACTFactors influencing the color of liquid‐cyclone‐process (LCP), gland‐less and gland‐free cottonseed flours were investigated. Among the factors considered were variation in pH, heat, presence or absence of pigment glands and hull contents. It is apparent that all the factors studied here contribute to the discoloration of the cottonseed product to a certain degree. The major source of the discoloration problem associated with cottonseed products, however, remains the amount of the residual pigment glands and pigments from the glands in the seeds and in the final cottonseed products. The extra glandular pigments only show some influence on the colour of cottonseed products at alkalinic conditions.
AN IMPROVED SEMIAUTOMATED ENZYMATIC ASSAY OF LYSINE IFU FOODSTUFFS
Authors: ROY R. B. 
Published: August 2006

ABSTRACTAn improved semiautomated enzymatic procedure employing L‐ly‐sine decarboxylase for the analysis of lysine is described. Carbon dioxide formed in the reaction mixture is separated by a gas dialyzel and measured calorimetrically by the phenolphthalein method. Certain vitamins, amino acids, and metal ions, when added to lysine standard solution and analyzed by the present procedure, caused a decrease in both sensitivity and reproducibility. The procedure developed is capable of analyzing 30 samples per hour. The mean recovery of added lysine was 94.1%.
ATPase ACTIVITIES OF SARCOPLASMIC RETICULUM ISOLATED FROM RABBIT AND BOVINE MUSCLES SUBJECTED TO PRE‐RIGOR PRESSURE TREATMENT
Authors: HORGAN DOUGLAS J. 
Published: August 2006

ABSTRACTThe 8,000–28,000g fraction (the sarcoplasmic reticulum in normal muscle) was isolated from pre‐rigor muscles that had been subjected to pressures up to 150M Pa for O–10 min at 35°C. After pressure treatments, known to cause enhanced rates of glycolysis in the muscle, no calcium‐activated ATPase activity was apparent in the subsequently isolated SR. The calcium insensitive or basal ATPase activity of the SR was unaffected by the pressure treatment. It was postulated that the destruction of the calcium pump ATPase is instrumental in causing the high rates of glycolysis in muscles after pressurization.
IMMUNOCHEMICAL DETECTION OF OVINE, PORCINE AND EQUINE FLESH IN BEEF PRODUCTS WITH ANTISERA TO SPECIES MYOGLOBIN
Authors: HAYDEN A. R. 
Published: August 2006

ABSTRACTAntisera to myoglobins (Mb) isolated from ovine, porcine and equine muscles were used in agar‐gel diffusion experiments to determine the presence of flesh from these species in beef products. Rabbit anti‐ovine Mb serum was made monospecific by immunoabsorption, and then was used to detect the presence of lamb in fresh ground beef at the 3% level of adulteration. Goat anti‐porcine Mb serum was used to detect the presence of pork in fresh ground beef at the 3% level and in ground beef adulterated at the 10% level and heated to 70°C. Rabbit anti‐equine Mb serum was used to detect the presence of horse meat in heated beef sausages at the 3% level of adulteration.