bluuebunny/crossref_metadata_2025_split huggingface dataset:
Descriptors for Texture Profile Analysis of Frankfurter‐Type Products from Minced Fish
Authors: AROCHA P. M. , TOLEDO R. T. 
Published: August 2006

ABSTRACTThe texture profile of frankfurter‐type products prepared from minced Spanish mackerel (Scomberomorus maculatus) was evaluated. Twelve character notes were identified: springiness, hardness, cohesiveness, moisture release, crumbliness, coarseness, graininess, juiciness, adhesiveness, lumpiness, chewiness, and mouthfeel‐oiliness. Overall texture acceptability was also evaluated. Differences in juiciness and mouthfeel‐oiliness were not detected. Springiness, hardness, cohesiveness, and lumpiness had the highest correlation with the overall texture acceptability. Products with 10% soy protein fiber (SPF) were better accepted than those having 20% or no SPF. Egg white (to 20%) improved the texture; however, its flavor was detectable when 10% or more was added. The most acceptable texture was exhibited by products containing 5–10% ground drumdried fish.
Influence of Anion and Cation on the Water‐Holding Capacity of Bovine Hide Collagen at Different pH Values. Effect of Sodium Chloride and Polyphosphates on Hydration
Authors: RANGANAYAKI M. D. , ASGHAR A. , HENRICKSON R. L. 
Published: August 2006

ABSTRACTThe hydration capacity of freeze‐dried, food‐grade fibrous collagen from bovine hide was studied at the pH range of 3–10 in the presence of different concentrations of sodium chloride and various phosphate salts. The effect of cooking on the water‐holding capacity (WHC) was also investigated under these conditions. Concentrations of NaCl up to 4% and/or 0.5% of the various phosphate salts (in the aqueous phase) did not improve the WHC of collagen in the pH range 5–7 as compared to the WHC in the absence of these salts. Although 6% NaCl showed some lyotrophic effect on the WHC of unheated collagen between pH 5–8, the effect did not persist on heating. The WHC of collagen increased almost twofold on heating to 70°C (in the pH range 5–7) as compared to that of unheated collagen both in the absence or presence of added salts.
Mineral Element Composition of Bovine Spleen and Separated Spleen Components
Authors: GRAHAM PAUL P. , BITTEL R. J. , BOVARD K. P. , LOPEZ A. , WILLIAMS H. L. 
Published: August 2006

ABSTRACTThe content of 15 essential elements in whole beef spleens and in mechanically separated spleen pulp (MSS) and its connective tissue residue was determined by atomic absorption spectrophotometry. There were greater amounts of potassium, phosphorus, sodium, iron, and magnesium in MSS than in the whole spleen. Zinc was more concentrated in the residue. Upon cooking, larger quantities of potassium, phosphorus, sodium, iron, magnesium, and tin were noted in MSS than in the raw samples. Content of potassium, phosphorus, sodium, tin and zinc also increased in cooked whole spleen samples as compared to uncooked samples. Silicon content decreased with cooking in both the MSS and whole spleen samples.
In Vitro Estimation of Relative Iron Availability in Breads and Meals Containing Different Forms of Fortification Iron
Authors: SCHRICKER B. R. , MILLER D. D. 
Published: August 2006

ABSTRACTAn in vitro method was used to estimate relative availabilities of eight iron fortification sources under a variety of conditions. The eight iron sources examined were: ferrous sulfate, ferric orthophosphate, ferric sodium pyrophosphate, ferrous fumarate, reduced iron (hydrogen), reduced iron (carbonyl) and two sources of reduced iron (electrolytic). When incorporated into breads or complex meals, seven of the sources tested showed only slight differences in relative availability compared to the ferrous sulfate control. Ferric orthophosphate showed consistently lower relative availability. The baking process did not substantially alter the relative availabilities of nonheme iron in breads and meals containing the different iron fortification sources. Variation in meal composition had a greater influence on the availability of the nonheme iron in the meal than the form of fortification iron incorporated into the meal.
Behavior of Enteropathogenic Escherichia coli in Camembert Cheese Made From Ultrafiltered Milk
Authors: RASH K. E. , KOSIKOWSKI F. V. 
Published: August 2006

ABSTRACTSkimmilk retentates from ultrafiltration (UF) were used in combination with concentrated cream (67% milk fat) to prepare a liquid precheese mixture that with the addition of rennet, lactic starter culture and a mold spore preparation of Penicillium candidum was transformed readily into Camembert cheese upon ripening. Yield increases from the retention of soluble milk protein, closer weight control tolerances for individual cheeses and reduction in rennet in comparison to the conventional Camembert process were observed. The behavior of enteropathogenic E. coli (ECC) serotypes was demonstrated in the Camembert cheese made from UF processes. Relationships were determined in UF Camembert as to microbial type and numbers used to inoculate the precheese, and as to site of survival and growth of different EEC serotypes. Differences which were observed in the physicochemical properties between conventional and UF cheesemilk mixtures predisposed the UF Camembert cheeses to greater E. coli survival and growth than in the Camembert cheeses made conventionally.
Effect of Heating Temperature and Time on the Volatile Oxidative Decomposition of Linolenate
Authors: LOMANNO S. S. , NAWAR W. W. 
Published: August 2006

ABSTRACTEthyl linolenate, was thermally oxidized at 70°C, 180°C, 250°C in a closed system in the presence of atmospheric oxygen. On the basis of the peroxide curve obtained at each of the three temperatures, three heating times were chosen for the analysis of the volatile decomposition products. These products were identified by gas chromatography‐mass spectrometry. The qualitative pattern of the volatile decomposition products was the same for all treatments. Nine of the products were consistent with compounds predicted from cleavage of the conjugated linolenate hydroperoxides, with the C9 oxo‐ester and the C8 ethyl ester produced in the largest amounts. Other predicted products were not detected and were hypothesized to undergo further degradations. Although the major effect of temperature was found to be a quantitative one, it was difficult to relate the amounts of oxidation products directly to a temperature‐ dependent preferential hydroperoxide scission.
Effect of Solutes on Rheology of Soy Four and Its Components
Authors: URBANSKI G. E. , WEI L. S. , NELSON A. I. , STEINBERG M. P. 
Published: August 2006

ABSTRACTThe objective was to investigate the effects of solutes on rheology of soybean beverage components. Mixtures of these components with water and various amounts of sucrose were subject to shear stressshear rate analysis and both apparent viscosities and power law parameters were determined. Sucrose addition decreased “a values” (apparent viscosity) and increased “b values” (degree of Newtonian behavior) of all component suspensions. “A values” showed a minimum at sucrose concentrations of 55–60% of the aqueous phase. Glucose behaved like sucrose. On a weight basis, sodium chloride reduced “a values” and increased “b values” to a greater extent than either sucrose or glucose. In general, addition of solutes reduced the high viscosity of concentrated soy beverages.
Antibacterial Effects of Butylated Hydroxyanisole (BHA) against Bacillus species
Authors: SHELEF L. A. , LIANG P. 
Published: August 2006

ABSTRACTThe antibacterial effect of butylated hydroxyanisole (BHA) was evaluated in laboratory media and in two foods. In nutrient broth growth of Bucillus species (three strains of B. cereus, two of which were enterotoxigenic, and one strain each of B. subtilis and B. megaterium) was inhibited by 75 ppm of BHA. In tests with food systems growth inhibition of vegetative cells of these organisms required 1000 ppm in cooked rice and 5000 ppm in strained chicken. The effect of BHA was bacteriostatic at the tested levels (≤ 200 ppm in laboratory media and ≤ 10,000 ppm in the food systems), and viable cells were recovered from all samples. Bacterial growth resumed in samples which contained bacteriostatic levels of BHA after dilution with antioxidant free broth or food.
Co‐processing Soy Proteins and Milk Proteins with Commercial Ultrafiltration Membranes
Authors: LAWHON J. T. , MANAK L. J. , LUSAS E. W. 
Published: August 2006

ABSTRACTUltrafiltration (UF) membranes were used to co‐process soy protein extract and skim milk seeking to produce soy‐milk food ingredients with protein efficiency ratios (PERs) of 2.5 or higher. Extracts from two commercial soy flours and ground soybeans were blended with commercial skim milk before and after ultrafiltration. Protein blends of 67% soy‐33% milk, 50% soy‐50% milk and 33% soy‐67% milk were processed. Soy‐milk products possessed high nitrogen solubility and light color. Lysine contents of soy‐milk products ranged from 7.34–6.82%. PERs ranged from 2.36 for 33% soy‐67% milk to 1.47 for UF soy isolate without milk. Soy and milk proteins exhibited some synergistic effects, but none of the soy‐milk PERs reached the 2.5 level.
Effect of Lye Peeling Conditions on Sweet Potato Tissue
Authors: WALTER WILLIAM M. , SCHADEL WILLIAM E. 
Published: August 2006

ABSTRACTHeat penetration effects on sweet potato tissue resulting from three lye peeling treatments were evaluated using light and scanning electron microscopy. Heat‐mediated starch gelatinization, cell wall separation, chromoplast disruption, and enzymatic discoloration were observed in varying degrees according to the peeling treatment. Starch gelatinization, cell wall separation, and chromoplast disruption decreased in the order: 15‐min peel; 30‐min pre‐soak (water 78–83°C), followed by a 6‐min peel; 6‐min peel. Discoloration occurred in significant amounts only in the 6‐min peel because heat penetration was sufficient to disrupt lacticifer organization but insufficient to inactivate the polyphenol oxidase (PPO) enzyme. The 30‐min pre‐soak, 6‐min peel treatment provided the most attractive finished product.
Chemical, Functional, and Nutritional Properties of Egusi (Colocynthis citrullus L.) Seed Protein Products
Authors: AKOBUNDU E. N. T. , CHERRY J. P. , SIMMONS J. G. 
Published: August 2006

ABSTRACTEgusi (Colocynthis citrullus L.) kernels contain 52.0% oil, 28.4% protein (60% in defatted flour), 2.7% fiber, 3.6% ash, and 8.2% carbohydrate. They are good sources of essential amino acids, especially arginine, tryptophan and methionine, vitamins B1, B2, and niacin, and S, Ca, Mg, Mn, K, P, Fe, and Zn. The oil contains mostly oleic (15.9%) and linoleic (62.8%) acids. Protein isolates that differ in gel electrophoretic patterns and amino acid content can be prepared from the flour in one‐ or two‐step water and sodium hydroxide extractions. The water and oil holding capacities of the flour are 0.7 and 2.6 ml/g, respectively. Thick (mayonnaise‐type) emulsions form in the alkaline pH range and a stable foam forms at pH 5.0. Nutritionally, lysine is the most limiting amino acid (chemical score, 52.4).
Combining Process Variables and Ingredient Components in Mixing Experiments
Authors: CORNELL JOHN A. , DENG J. C. 
Published: August 2006

ABSTRACTThis paper reviews the use of statistical designs formed by combining simplex‐centroid designs in the ingredient or mixture components with factorial arrangements in the process variables. Three data sets are presented from a fish patty experiment in which three fish species (mullet, sheepshead, and croaker) were blended and the patties were prepared according to the settings of three process variables (oven cooking temperature, oven cooking time, and deep fat frying time). The response values are the average overall acceptance rating of the patties and the average texture rating of the patties. Detailed steps in the data analysis are provided to illustrate the techniques that are used and the type of information that is acquired from experiments containing mixture components and process variables.
Effects of Food Composition, pH, and Copper on the Degradation of Vitamin A in Beef Liver Puree During Heat Processing
Authors: WILKINSON S. A. , EARLE M. D. , CLELAND A. C. 
Published: August 2006

ABSTRACTKinetics of the loss on heating of vitamin A (measured as transretinol) were determined in liver and fat mixtures. Five variables (fat, protein and moisture contents, copper concentration, and pH) were studied in a two‐stage experimental design. Steady‐state heating, in small tubes at three different temperatures (102°, 112°, 122°C) for times up to 400 min was used to determine order of reaction, rate constants, and temperature dependence of the rate of loss of vitamin A. The rate followed apparent first order kinetics and the Arrhenius relationship explained its temperature dependence. Significant factors affecting rate were moisture content and copper. Activation energy ranged from 36–122 kJ/mol with changes in composition.
Effects of Electrical Stimulation, Temperature of Boning and Storage Time on Bacterial Counts and Shelf‐Life Characteristics of Beef Cuts
Authors: BERRY B. W. , KOTULA A. W. 
Published: August 2006

ABSTRACTStrip loins and eye of rounds from 16 beef carcasses were used to study the effects of electrical stimulation (ES), no stimulation (NS), hot‐boning (HB), and cold‐boning (CB) on bacteriological and shelf‐life evaluations. Following 7 days of vacuum‐packaged storage, coliform counts were higher in the drip fluid from strip loins and lean surfaces of eye of rounds from ES compared to NS carcasses. A major advantage for HB in this study was the additional time required in retail display before the occurrence of lean surface discoloration. A previously identified benefit of lighter lean color with ES beef in carcass and primal cut form was also found in this study during display of retail cuts.
Effects of Prerigor Pressurization on the Emulsifying Capacity of Muscle Protein
Authors: ELGASIM E. A. , KENNICK W. H. , ANGLEMIER A. F. , ELKHALIFA E. A. , KOOHMARAIE M. 
Published: August 2006

ABSTRACTThe emulsifying capacities of pressure treated and control muscle homogenates, sarcoplasmic protein and myofibrillar proteins of ovine and bovine longissimus muscles were determined at 2, 6, 24 and 168 hr postmortem. The pH of the intact muscle, muscle homogenate and myofibrillar protein extract were taken at these times. Before onset of rigor mortis, the emulsifying capacity of muscle homogenate from the control samplcs was higher than the pressure treated samples. At 24 and 168 hr postmortem, the pressure treated and control samples were not significantly different (P>0.05) for emulsifying capacity. At 2 hr postmortem, the emulsifying capacity of myofibrillar protein extract from control samples was higher (P<0.05) than that from pressure treated samples; there‐ after, the emulsification curve for the pressure treated samples was higher than that of the control. The emulsification capacity of sarcoplasmic proteins from control muscles was slightly, but consistently, higher than that from pressure treated muscles throughout the test period. Overall, the emulsification capacity of muscle proteins was not detrimentally affected by pressure treatment.
Effect of Hot Boning and Pre‐Rigor Pressurization of Beef on Factors of Economic Importance
Authors: SCHUMANN M. S. , KENNICK W. H. , ROCK D. F. 
Published: August 2006

ABSTRACTOne randomly selected side from each of ten beef carcasses was hot boned and subjected to hydrostatic pressurization (103.5 MNm−2) for 2 min; the corresponding control sides were cold boned at 48 hr. Twelve boneless wholesale beef cuts were removed from each side and evaluated for boning yields, purge loss, wholesale cut yields, and trimmed retail cut yields. No significant differences were found in yield of bone, fat, or lean trim between hot‐ and cold‐ boned sides, nor was there any difference in purge loss between the 12 control and pre‐rigor pressurized (PRP) boneless wholesale cuts (P > 0.05). There was a higher (P < 0.05) yield in total wholesale cuts with the hot‐boned PRP‐treated sides. Some noticable distortion occurred in three of the five major PRP‐treated boneless wholesale cuts processed into steaks, reducing their trimmed retail yield. Overall, there was no significant difference (P > 0.05) in total trimmed retail yield between conventional (control) and hot‐boned PRP sides.
Factors Affecting Growth and Toxin Production by Clostridium Botulinum Type E on Irradiated (0.3 Mrad) Chicken Skins
Authors: FIRSTENBERG‐EDEN RUTH , ROWLEY DURWOOD B. , SHATTUCK G. EDGAR 
Published: August 2006

ABSTRACTA model system (chicken skins with chicken exudate) was used to determine if Clostridium botulinum type E (Beluga) spores, stressed by low dose irradiation, would develop and produce toxin at abuse temperatures of 10 and 30°C in the absence of characteristic spoilage. Unstressed spores germinated, multiplied, and produced toxin on vacuum‐packed chicken skins, stored at either 30 or 10°C. Cell numbers increased faster and toxin was evident sooner at 30°C than at 10°C. At 30°C, growth occurred and toxin was produced more slowly when samples were incubated aerobically than anaerobically. When samples were incubated aerobically at 10°C, no toxin was detected within a test period of 14 days. An irradiation dose of 0.3 Mrad at 5°C reduced a spore population on vacuum‐sealed chicken skins by about 90%. The surviving population produced toxin at 30°C under either aerobic or anaerobic conditions, at 10°C no toxin was detected even on skins incubated anaerobically. Under the worst conditions (30°C, vacuum packed) toxin was not detected prior to characteristic spoilage caused by the natural flora surviving 0.3 Mrad.
Sensory Quality and Energy Use for Scrambled Eggs and Beef Patties Heated in Institutional Microwave and Convection Ovens
Authors: CREMER MARION L. 
Published: August 2006

ABSTRACTScrambled eggs (96 portions) and beef patties (96 portions) were heated in institutional microwave and convection ovens to determine energy use in heating and sensory quality of food. For both products, significantly (P < 0.01) more energy (BTU) was used for heating in the convection than in the microwave oven and respective amounts (BTU) were 28658.7 and 9385.7 for eggs; 31313.3 and 9365.0 for beef patties. All scores for sensory quality were significantly (P < 0.01) higher for eggs heated in the microwave than in the convection, but for beef patties, scores were higher for all characteristics and significantly (P < 0.01) higher for appearance, flavor, and general acceptability after heating in the convection rather than the microwave oven.
Proximate Analyses, Selected Vitamins and Minerals and Cholesterol Content of Mechanically deboned and Hand‐deboned Broiler Parts
Authors: ANG C. Y. W. , HAMM D. 
Published: August 2006

ABSTRACTSamples of commercial mechanically deboned broiler product derived from necks, with and without skin, backs and rib cages, separately and combined into blended mixture were analyzed. Moisture content ranged from 62.7–73.4%, fat from 13.2–25.2%, protein from 10.3–11.9% and ash from 0.74–0.94%. Vitamin analyses (mg/100g wet weight) included: thiamin 0.051–0.068, riboflavin 0.128–0.211, niacin 2.50–3.39, vitamin B6 0.094–0.149, and pantothenic acid 0.581–0.700. Cholesterol content was 94.2–129.1 mg/100g wet weight. Mineral content (mg/100g) was K 123–151, Na 48–62, Ca 53–91, Mg 13–15, Zn 1.13–1.78, Fe 1.45–1.86, Mn 0.019–0.026, and Cu 0.029–0.034. One batch each of necks with and without skin, and backs was hand deboned and analyzed. Calcium and cholesterol contents were 350 and 14% higher, respectively, in mechanically deboned products as compared to the hand‐deboned counterparts. There were differences in vitamin levels due to source of material, but not due to method of deboning.
Textural Properties of Mozzarella Cheese Analogs Manufactured from Soybeans
Authors: YANG C. S. T. , TARANTO M. V. 
Published: August 2006

ABSTRACTMozzarella cheese analogs were produced from soybeans or soy protein products, gelatin, gum arabic and other ingredients. The method for production of the cheese analog consisted of the following: (1) mixing at controlled temperatures to obtain a homogeneous mass, and (2) tempering at a temperature of 4°C for 24 hr. Several analog formulations were evaluated and the factors such as pH, fat content, salt content, influencing textural characteristics were studied with an Instron Universal testing machine and a modified Weissenberg test. The physical and functional properties of the final product were found to be similar to those of natural mozzarella cheese (low moisture part‐skim) tested and evaluated with the same experimental methods.
Storage Characteristics of Brown Shrimp (Penaeus aztecus) Stored in Retail Packages Containing CO2‐Enriched Atmospheres
Authors: LANNELONGUE M. , FINNE G. , HANNA M. O. , NICKELSON R. , VANDERZANT G. 
Published: August 2006

ABSTRACTThe use of modified atmospheres containing CO2 was effective in retarding microbial growth during refrigerated storage of retail packaged fresh brown shrimp (Penaeus aztecus). The inhibitory effcct seemed proportional to the CO2 tension. The surface pH of shrimp stored in air increased rapidly during the initial storage period while a decrease in pH occurred in all the samples stored in CO2‐enriched atmospheres. Shrimp stored in modified atmospheres also had significantly lower total volatile nitrogen (TVN) values as compared to shrimp stored in air. Changes in the head‐space composition were observed in all the atmospheres tested throughout the storage period, and were largest for shrimp stored in air.
Ultrafiltration and Reverse Osmosis Recovery of Limonene from Citrus Processing Waste Streams
Authors: BRADDOCK R. J. 
Published: August 2006

ABSTRACTCommercial ultrafiltration (UF) and reverse osmosis (RO) membranes were used to concentrate the terpene, limonene, present in cold pressed oil centrifuge effluent and molasses evaporator condensate. UF membrane rejections were 78–97% for mixtures with initial limonene concentrations from 0.04–0.6%v/v. RO membrane rejection of limonene ranged from 87–99% for feed streams containing 0.06–0.23% limonene. Initial membrane flux rates for centrifuge effluents were in the range 10–100 kg/m2/hr. Evaporator condensate fluxes were higher, 25–400, while pure water rates ranged from 25 (RO) to 1000 kg/m2/hr (UF). Contact with limonene adversely affected membrane flux rates in decreasing order of severity: polysulfone > cellulose acetate > teflon‐type.
Correction Factors for Nondestructive Measurement of Residual Volume of Air in Retort Pouches
Authors: GHOSH AMITAVA , RIZVI S. S. H. 
Published: August 2006

ABSTRACTA destructive and a nondestructive method of estimating residual volume of air in retort pouches were compared. The difference between the volumes of air given by two techniques were found to be significant (P < 0.05) by paired t‐test. An indirect calculation method was developed for estimation of internal pressure at neutral buoyancy and when used in conjunction with Archimedes’ Principle and Boyle's Law significantly improved the results. This method of calculating residual air in flexible pouches did not show any significant difference (P > 0.01) when compared to the standard destructive technique. The procedure outlined is easy to use.