bluuebunny/crossref_metadata_2025_split huggingface dataset:
Relationship of Fiber Type Composition to Marbling and Tenderness of Bovine Muscle
Authors: CALKINS C. R. , DUTSON T. R. , SMITH G. C. , CARPENTER Z. L. , DAVIS G. W. 
Published: August 2006

ABSTRACTBeef carcasses (n = 65) were selected to range widely in marbling (moderately abundan: to practically devoid) and maturity (A, n = 25; B, n = 19; C, n = 6; D, n = 8; E, n = 7). Number, percent, area and mean diameter of β‐red (βR), α‐white (αW) and α‐red (αR) muscle fibers were determined. Warner‐Bratzler shear force values and taste panel tenderness ratings were also obtained. αW muscle fiber parameters were negatively correlated (P < 0.05) to marbling and tenderness ratings while αR and βR parameters were positively correlated (P < 0.05) to these quality attributes. The ratio of αW fiber area to βR and/or αR fiber area was correlated (P < 0.05) with marbling and tenderness. Regression analyses indicate that muscle fiber type composition is more highly related to marbling (marb) than it is to shear force value (SFV) or tenderness rating (TR) although all relationships were significant (P < 0.10). The relationship of these quality indicators to fiber type is greater within A maturity [marb, coefficient of determination (C.D.) = 65.09; SFV, C.D. = 65.09; SFV, C.D. = 28.85; TR, C.D. = 62.94] than for the entire population (murb, C.D. = 49.16; SFV, C.D. = 18.71; TR, C.D. = 30.47). It appears that the oxidative capacity of a muscle is related to marbling and tenderness and that muscle fiber type composition could possibly be used as a predictor of marbling potential.
Predicting Protein Quality of Corn‐Soy‐Milk Blends After Nonenzymatic Browning
Authors: BOOKWALTER G. N. , KWOLEK W. F. 
Published: August 2006

ABSTRACTCSM, a corn‐soy‐milk high‐protein supplement for children, was exposed to high temperatures. Various degrees of nonenzymatic browning occurred, and product color ranged from yellow to dark brown. Progressively greater deterioration of protein quality as measured by protein efficiency ratio (PER) occurred with increasing color change as measured by Hunter color values. Protein quality was also estimated by the Tegrahymena pyriformis W bioassay and essential amino acid analysis. Linear relationships between PER, available lysine, and Hunter “L” values provided rapid methods for predicting protein quality. Correlation with PER was 0.95 using Hunter “L” and 0.88 using available lysine values. A color standard plate was developed to provide rapid field screening.
Chemical and Physical Treatment Effects on Solid‐Liquid Extraction of Apple Tissue
Authors: BINKLEY C. R. , WILEY R. C. 
Published: August 2006

ABSTRACTVarious experimental treatments have been selectively applied to apple tissue in an effort to determine whether a solid‐liquid extraction process could be utilized for manufacturing single strength beverage juice. Vacuum impregnation of enzymatic and chemical solutions showed a positive effect on accelerating the rate of diffusion in the tissues studied. The greatest overall effect on increasing the rate of diffusion was caused by a pretreatment with radio‐frequency energy. Observed diffusion coefficients were 4.11 × 10‐6 cm2/sec with this treatment, as compared to 1.20 × 10‐6 cm2/sec for the control group of samples. Pretreatment techniques are suggested to enhance the rate of diffusion in apple tissue that may be of commercial value.
Improved Histological Procedure for Microscopic Demonstration of Related Changes in Fish Muscle Tissue Structure During Holding and Freezing
Authors: BELLO RAFAEL A. , LUFT JOHN H. , PIGOTT GEORGE M. 
Published: August 2006

ABSTRACTA simple and practical histological preparative procedure that causes minimum damage and distortion in the arrangement and organization of muscular tissue of fish was developed, which includes: fixation in Sanfelice fluid, dehydration in Cellosolve, infiltration in Parlodion, clearing in chloroform, infiltration and embedding in paraffin, sectioning (4–8 μm), and staining in a modified Massontrichrome stain. The procedure permitted the clear observation of muscle cells at the myofibrillar level. Sensible changes in the configuration and arrangement of the muscular tissue due to the rate of freezing and the postmortem condition, including spoilage, were clearly distinguished. Holding and spoilage progressively expanded the extracellular space at the expense of shrunken muscle cells and clumped myofibrils. Freezing also increased the extracellular space with cellular and myofibrillar compression between ice crystals. These alterations are diagnostic of prior tissue treatment and are easily obtained with simple histological methods.
Factors Affecting Antifungal Activity of Onion Extractives Against Aflatoxin‐Producing Fungi
Authors: SHARMA ARUN , PADWAL‐DESAI S. R. , TEWARI G. M. , BANDYOPADHYAY C. 
Published: August 2006

ABSTRACTThe processing factors, that could affect the inhibitory activity of onion extractives against the spores of Aspergillus parasiticus have been evaluated. The lachrymatory factor (thiopropanal‐S‐oxide) had maximal inhibitory activity. The survival of A. parasiticus spores depended upon the inhibitor concentration and the time of exposure of the spores to the onion inhibitors. Germinated spores showed more susceptibility to the inhibitors. The inhibitory effect of onion compounds was lost by heating, freeze‐drying, dehydration, aeration and agitation, and prolonged storage.
Some Biochemical Properties of Soluble and Bound Potato Tuber Peroxidase
Authors: KAHN VARDA , GOLDSHMIDT SARAH , AMIR JACOB , GRANIT RINA 
Published: August 2006

ABSTRACTSoluble and bound forms of peroxidase were extracted from potato tubers using 0.05M sodium phosphate buffer (pH 6.0) and the same buffer containing 0.811 KC1 (pH 6.0), respectively. The soluble and bound potato tuber peroxidase (PTP) fractions represented about 60 and 40%, respectively, of the total peroxidase extracted. Soluble PTP consisted of high levels of protein and low peroxidase activity relative to bound PTP, with the specific activity of the former being about 15‐fold lower than that of the latter. The biochemical properties of soluble and bound PTP in both the crude and the partially purified form were studied. The pH curves of soluble PTP and bound PTP were similar with a broad pH optima around 5.0–6.0. The stability of both forms of peroxidases to heat was also similar, with about 50% activity being lost after heating ffor 5 min at 70°C. The isoenzyme profile of equal amounts of activity of soluble PTP and bound PTP was different; anodic gel electrophoresis yielded ten and three isoenzymes, respectively, while cathodic runs showed the same number of isoenzymes in either fraction but with the isoenzymes of bound PTP being detected faster than those of soluble PTP. The contents of proteins and carbohydrates were much higher in the soluble PTP than in the bound PTP fraction. Partial purification of either forms of the enzyme was achieved by column chromatography on Sephadex G‐75 or on Sepharose 6B. Chromatography on Sepharose 6B resolved soluble PTP into one major peak (II) and one minor peak (I). Under identical conditions, bound PTP was resolved into two peaks with 80% and 20% of the activity in peaks II and III, jespectively. Column chromatography did not aid in resolving the isoperoxides. The molecular weight of peak II of soluble PTP and of bound PTP was estimated to be about 45,000, while that of peak III of bound PTP was 30,000. From analysis of the 30—90% ammonium sulfate fraction or of the partially purified enzyme on Concanavalin A‐Sepharose, it was concluded that the isoenzymes of soluble PTP and of bound PTP differ in their carbohydrate contem and/or composition or in the structure of their carbohydrate units.
Synergistic Effects of Potassium Sorbate and Sodium Benzoate on Thermal Inactivation of Yeasts
Authors: BEUCHAT L. R. 
Published: August 2006

ABSTRACTExperiments were conducted to evaluate and compare the combined effects of two preservatives, potassium sorbate and sodium benzoate, with heat on inactivation and injury of 12 strains of yeasts. There does not appear to be any correlation between ability to sporulate and z value or general heat sensitivity. Heat treatment caused an increase in sensitivities of 10 of the 12 strains to potassium sorbate (≤ 1000 ppm) as evidenced by inability to form colonies in the presence of the preservative in a recovery medium. Heated cells of five test strains had increased sensitivity to ≤ 1000 ppm of sodium benzoate. Whether exposed to potassium sorbate or not during heating, 100 ppm of the preservative in recovery broth severely retarded, and in some instances completely inhibited, growth of yeasts for a period of 10 hr post treatment. These results strongly suggest that yeasts possessing a wide range of physiological characteristics are subject to heat‐injury and, furthermore, that postassium sorbate enhances injury during heating and retards or prevents repair of injury during recovery. Sensitivity to heat generally increased as the pH of the heating medium decreased from 7.0 to 2.5. Without exception, the presence of 500 ppm of potassium sorbate or sodium benzoate in the heating medium caused more rapid inactivation rates of yeasts compared to heating in the absence of preservatives. At comparable concentrations, sodium benzoate was less effective than was potassium sorbate, which exerted a significant (P ≤ 0.05) effect on increasing the rate of heat inactivation at concentrations as low as 50 ppm.
Characterization of Pearl Millet Nonstarchy Polysaccharides
Authors: EMIOLA L. O. , DE LA ROSA L. C. 
Published: August 2006

ABSTRACTWater‐soluble nonstarchy polysaccharides (WSNP) and water‐insoluble nonstarchy polysaccharides (WINP) of pearl millet (Pennisetum typhoides) were isolated, purified and characterized for carbohydrate composition. Gas‐liquid chromatographic analysis of the derived alditol acetates obtained from hydrolyzed WSNP, WINP and their respective DEAE‐cellulose fractions revealed similarities in carbohydrate content, but marked differences in distribution pattern. Rhamnose, ribose, L‐arabinose, xylose, mannose, galactose, and glucose were detected. Sepharose 4B chromatography confirmed arabinoxylan as the predominant polysaccharide, with significant amounts of arabinogalactan, and glucan noticeable in some fractions. UV spectral analysis and thin‐layer chromatography showed ferulic acid as the major phenolic compound, in addition to caffeic acid and two other unidentified phenolic acids.
Characterization of the Effect of Solutes on the Water‐Binding and Gel Strength Properties of Carrageenan
Authors: REY D. K. , LABUZA T. P. 
Published: August 2006

ABSTRACTThe water activity of carrageenan gels with incorporated solutes was determined by cryoscopic osmometry. Kappa (k), kappalambda (kλ) and iota (κ) carrageenan were utilized at concentrations of from 0.1 2% solids producing a sol, viscous sol, and gel. The solutes used were sucrose, NaCl, Na2SO4, KCl, NH4Cl and urea at concentrations ranging from 0.05–1.0 kinetic units per kg H2O. All the solutes were found to give aw values as measured cryoscopically withhin 0.0005 units of literature values. The water activity of pure carrageenans at 0.1–2% solids was greater than 0.999. Addition of some solutes increased the water binding of the carrageenan‐solute‐water system as was found by a lower aw than expected. This interaction effect increased with increasing concentration of solute and carrageenan and was greater for solutes with lower activity coefficients. The interaction effect increased in the following order: Na2SO4, NaCl, KCl, and NH4 Cl. The force required to rupture the gel was measured using the Instron Universal Testing Machine. Solutes were found to influence the gel strength of k and kλ carrageenans, but not ι carrageenan. The solutes increased kλ carrageenan's gel strength in increasing order: urea, sucrose, Na2SO4, NaCl, NH4Cl, and KCl and k carrageenan's gel strength in increasing order: sucrose, Na2SO4 and NaCl. There appears to be no simple relationship between gel strength and water‐binding when solutes are added to carrageenan.
A Study of Relationships Between Flatus Potential and Carbohydrate Distribution in Legume Seeds
Authors: FLEMING S. E. 
Published: August 2006

ABSTRACTThe objective of this study was to investigate the relationship between flatulence potencial and carbohydrate composition of legume seeds. The navy bean, red kidney bean and wrinkled‐seeded field pea induced the highest levels of hydrogen to be produced by the laboratory rat. The garbanzo bean and smooth‐seeded field pea gave intermediate values whereas the mung bean and green lentil showed values which were not significantly different from the control, non‐flatulent diet. Significant, positive correlations were determined between hydrogen production and the following chemical components: stachyose, raffinose plus stachyose, and glucans and pentosans hydrolyzable in dilute acid. Significant, negative correlations were determined between hydrogen production and starch or lignin contents.
Comparison of Methods for the Isolation of Salmonella Species from Lactic Casein
Authors: POELMA PAUL L. , ANDREWS WALLACE H. , WILSON CLYDE R. 
Published: August 2006

ABSTRACTThe efficiency of eight pre‐enrichment media (lactose broth, two modifications of lactose broth (added NaHCO3 or added NaHCO3 and brilliant green dye), lauryl tryptose broth, nutrient broth, buffered peptone water, trypticase soy broth, and chemically defined M‐9 medium) for recovering three Salmonella serotypes from casein was determined. Lowest Salmonella most probable numbers (MPNs) in artificially inoculated casein were found when samples were pre‐enriched in either modification of lactose broth. None of the other media consistently gave the highest Salmonella MPNs. When 35 and 43°C incubation temperatures were compared during the pre‐enrichment and selective enrichment stages of the isolation procedures, highest MPN values were obtained when 35°C was used throughout the analytical procedure. Blended casein homogenates required adjustment to pH 6.8 ± 0.2 for optimal recovery of Salmonella. Lactose broth used under these conditions of incubation temperature and pH adjustment generally resulted in methods sensitive enough to recover one Salmonella cell per gram of four types of casein (lactic, rennet, acid, and sodium caseinate).
Processing, Microbial and Sensory Characteristics of Cooler and Freezer Stored Hot‐Boned Beef
Authors: REAGAN J. O. , PIRKLE S. L. , CAMPION D. R. , CARPENTER J. A. 
Published: August 2006

ABSTRACTWeiners were prepared from preblended hot‐boned (prerigor) beef raw materials stored up to 21 days at 2°C and up to 28 days at ‐10°C. The addition of salt was necessary for maintenance of desirable sausage‐making characteristics of hot‐boned beef stored at 2°C for 7 days. The addition of salt for the maintenance of desirable functional properties does not appear to be necessary, if the prerigor materials are stored at freezer temperatures (‐10°C). Flavor problems may develop in products from preblended raw materials stored at ‐10°C beyond 14 days postmortem.
Cottonseed Proteins in Frankfurters: Effect on pH, Cured Color, and Sensory and Physical Properties
Authors: TERRELL R. N. , SWASDEE R. L. , WAN P. J. , LUSAS E. W. 
Published: August 2006

ABSTRACTFrankfurter‐type sausages were made in which 5%, 10%, or 15% of the meat was replaced with the following cottonseed‐derived protein products: genetically glandless cottonseed flour (CF); liquid cyclone processed deglanded cottonseed flour (LCPC); genetically glandless cottonseed storage protein isolate (CI). All‐meat controls (0% cottonseed protein additive) were formulated at each replacement level with fat contents equivalent to those of the cottonseed protein‐added frankfurters. Compared to all‐meat controls, frankfurters made with increasing levels of cottonseed proteins generally had higher pH values, less cured color, less firmness of skin, softer texture, and were less desirable as judged by sensory panels. At the 10% and 15% replacement levels, frankfurters containing LCPC, had significantly (P < 0.05) lower scores for external and internal visual color, overall satisfaction and bioyield and rupture force values than did Cl‐added frankfurters. Simple correlation coefficients suggest that significantly (P < 0.05) correlated responses exist within and across replacement levels between pH and sensory panel scores, Instron values and visual color scores.
Cooking and Chemical Properties of Raw and Precooked Flaked and Ground Beef Patties Cooked from the Frozen State
Authors: BERRY B. W. , MARSHALL W. H. , KOCH E. J. 
Published: August 2006

ABSTRACTCooking and chemical properties were investigated on beef patties formulated from UDSA Choice or Cutter‐Canner cow beef; processed by either grinding, flaking, or flaking, then grinding; and subjected to final broiling from the precooked or raw state. Quality grade of lean exerted minimal influence on the cooking and chemical properties. Precooked patties had more total cooking losses than nonprecooked patties. For precooked patties made from flaked beef, most of the losses in weight; and configuration occurred during precooking rather than final broiling. The opposite was true for precooked patties made from gro and beef. Thus, in order to maximize yield and minimize configurational changes the method of patty processing should be considered in deciding whether to precook patties prior to freezing.
Effect of Early Evisceration on the Keeping Quality of Atlantic Croaker (Micropogon undulatus) and Grey Trout (Cynoscion regalis) as Determined by Subjective and Objective Methodology
Authors: TOWNLEY ROGER R. , LANIER TYRE C. 
Published: August 2006

ABSTRACTHeading and evisceration of Atlantic croaker and grey trout soon after harvest was shown to promote higher quality maintenance during iced but not frozen storage for both species. Fish eviscerated immediately upon landing maintained class 1 quality (FDA) 7–10 days longer than iced uneviscerated fish or fish eviscerated 3 days after harvest. Total volatile nitrogen levels and miccrobial counts (7° and 25°C incubation) increased more rapidly than trimethylamine levels as storage time progressed. Both Torrymeter readings and hypoxanthine levels served as good indicators of “freshness” (time/temperature age). However, of the two tests only Torrymeter values reflected quality differences between fish stored iced for an equal period of time (equal “freshness”) but varying in quality, due to the evisceration treatment.
Biological Properties of VHF‐ and Microwave‐Heated Soybeans
Authors: POUR‐EL A. , NELSON S. O. , PECK E. E. , TJHIO B. , STETSON L. E. 
Published: August 2006

ABSTRACTWhole soybeans at natural moisture levels were heated by varied exposures to dielectric heating at frequencies of 42 and 2450 MHz. The minimum energy absorbed (MEA) was calculated from temperature‐elevation and moisture‐loss data. Because the heating rates were different at the two frequencies, plots of various biochemical properties against temperature or exposure time revealed an apparent frequency dependence. This dependence on frequency disappeared, however, when the MEA value was substituted as the independent variable. Chemical and biochemical analyses revealed that dielectric heating at natural moisture levels should be as efficient as commonly practiced moist “toasting” in improving the nutritional value of soybeans. Trypsin inhibitor activity was reduced to a low level, indicating that maximum nutritional quality had been reached. Protein solubility and dispersibility, but not urease activity, can be used as indicators of trypsin inhibitor inactivation by dielectric heating. Indications were obtained that MEA values, or perhaps even moisture loss, might be used as an index of trypsin inhibitor inactivation. Lipoxygenase‐inactivated samples of improved flavor were produced by the dielectric heating treatments. Some treated samples with low trypsin inhibitor and lipoxygenase activities still retained relatively high peroxidase activities that may be advantageous for bleaching effects.
Rheological Properties of Prune Juice
Authors: BOLIN H. R. 
Published: August 2006

ABSTRACTThe effect of preparation procedures, raw material and additives on prune juice viscosity was investigated. Prune juice preparation procedure had the greatest effect on juice viscosity of any parameters studied, with the disintegration process producing juice having higher viscosity than the diffusion process. Juice viscosity decreased during elevated storage temperatures. Also, prune size and maturity influenced viscosity, with smaller prunes harvested early in the season producing juice with higher viscosities. In diffusion juice extraction, the first leach product had a lower viscosity, lighter color and higher potassium content that the rest. Prune concentrate over 45° brix exhibited dilatant properties.
Effect of Pretreatment on Quality of Sweet Peach Pickles
Authors: HEATON E. K. 
Published: August 2006

ABSTRACTExperiments were designed to increase the amount of fruit and reduce the sugar used in each container of sweet peach pickles without substantially altering the existing commercial process. Small whole (with seed in) peeled peaches were preheated in atmospheric steam, water and syrup in temperature ranges of 71–100°C for periods of time ranging from 3–6 min, then hot filled and processed as usual. Results showed that heating in atmmospheric steam‐air mixture at 93°C for 4 min produced a significant increase in the number and weight of peaches per jar and a reduction of sugar without changing the quality significantly. Results of a test commercial pack revealed about 25% saving in syrup, and an average increase of four serving per jar to the consumer.
Effects of Soaking Treatments and Cooking Upon Selected B‐Vitamins and the Quality of Blackeyed Peas
Authors: KILGORE S. M. , SISTRUNK W. A. 
Published: August 2006

ABSTRACTCommercially harvested blackeyed peas (cultivar Crimson) were divided into lots soaked 3 hr in 3 buffers (citrate, phosphate, bicarbonate) at 4 pH's (4.5, 5.5, 7.0, 8.5) with and without added ethylenediaminetetracetate (EDTA). Soaked peas were cooked by boiling and steaming. Vitamins, including pantothenic acid, niacin, and folacin, were more consistently stable to bicarbonate buffer, and were not affected by EDTA. None of the buffers showed a consistently negative effect on all vitamins lost. Soaking in phosphate and citrate buffers, especially at pH 4.5, decreased discoloration. Steam cooking retained more B‐vitamins in peas, while boiling resulted in more tender peas. Soaking peas in buffers prior to pre‐cooking reduced the time required for cooking.
Composition of the Brasilian Cheese “Requeijbo do Norte”
Authors: JASSEN‐ESCUDERO CATHARINA , RODRIGUEZ‐AMÁYA DELIA B. 
Published: August 2006

ABSTRACTIn an effort to provide a basis for the improvement and standardization of the traditional cheese “Requeijäo do Norte,” 15 samples collected at different times from four cottage industry plants and a larger industrial firm in Northeastern Brasil were analyzed. The results showed that: (1) “Requeijäo” is a high‐protein, low‐fat cheese; (2) wide diversity in composition exists even between samples of the same source; (3) although recently processed, the samples were high in free fatty acids, being probably introduced by the butter used in the manufacture; (4) peroxide values were low; and (5) butterfat had been partially replaced by peanut, coconut or babassu oil in some samples, these samples being comparatively lower in FFA but higher in PV.