bluuebunny/crossref_metadata_2025_split huggingface dataset:
POSTHARVEST STORAGE OF THE CULTIVATED MUSHROOM (Agaricus bisporus) AND ITS INFLUENCE ON QUALITATIVE PROTEIN CHANGES RELATED TO CANNED PRODUCT YIELD
Authors: EBY D. L. , McARDLE F. J. , BEELMAN R. B. 
Published: August 2006

ABSTRACTStorage treatments (12°C, 95% RH) were applied to freshly harvested mushrooms for 0, 24 and 72 hr. Canned product yields were determined on replicated samples processed by a standardized procedure. Canned product yields increased 19% after 72 hr storage and total free amino acid content of the tissues increased proportionately. Electrophoretic analyses employing sodium dodecyl sulfate gels demonstrated that degradation of larger molecular weight proteins occurred during storage with a corresponding increase in the lower molecular weight fractions. Water‐binding capacity and water‐holding capacity of partially purified proteins prepared from treated lots increased as storage time progressed. Data substantiated the hypothesis that qualitative changes in mushroom proteins are a factor in the increased product yields obtained by postharvest storage of mushrooms.
THIAMINE, PYRIDOXINE, NIACIN AND FOLACIN IN QUICK‐COOKING BEANS
Authors: ROCKLAND LOUIS B. , MILLER CHARLOTTE FUNG , HAHN DULCIE M. 
Published: August 2006

ABSTRACTDirect comparisons were made on the content and retention of thiamine, pyridoxine, niacin and folacin in quick‐cooking (large Lima, pinto, pink, blackeye) beans prepared from authentic, chemically characterized lots of commercial dry beans. Significant losses occurring during cooking and their relationship to cooking time differentials were determined and the vitamin levels in cooked beans compared with ofher outstanding sources of B‐complex vitamins. Data show dry beans are a good source of B‐complex vitamins, but levels vary considerably with bean type and processing/cooking methods. Cooked, quick‐cooking Lima and blackeye beans had slightly higher levels of all four vitamins than standard cooked beans, but standard cooked pink and pinto had higher levels of thiamine, pyridoxine and niacin; folacin differences were inconsistent. There was no consistent relationship between vitamm content and cooking time. Cooked blackeye, large Lima and pink were equivalent or higher than beef liver or wheat germ with respect to thiamine, better sources of pyridoxine than yeast or wheat germ, but lower in niacin than liver. With respect to folacin, blackeye beans are a better source than liver, wheat germ or yeast and large Lima and pink are equal or better than beef liver or yeast.
VOLATILE CONSTITUENTS OF CANTALOUPE, Cucumis melo, AND THEIR BIOGENESIS
Authors: YABUMOTO K. , JENNINGS W. G. 
Published: August 2006

ABSTRACTThe volatile emanations of cultivars of muskmelon were isolated by three procedures: direct sampling of melon cavity gases via a septum‐sealed glass probe cemented to the melon, entrapment of large volumes of headspace gas on porous polymer traps, and steam distillation‐extraction of pieces of melon fruit tissue. Essences were subjected to gas chromatographic analysis in high resolution wall‐coated open‐tubular glass capillary columns. Identifications were based on mass spectra, gas chromatographic retentions, and occasionally infrared spectra. Forty‐seven compounds, dominantly esters, were identified and their concentrations during ripening were followed. The biogenetic pathways for selected esters were studied by radioassay of volatiles produced by melon tissue incubated with selected radio‐labeled precursors.
VOLATILE COMPOSITION OF MCINTOSH APPLE JUICE AS A FUNCTION OF MATURITY AND RIPENESS INDICES
Authors: SAPERS G. M. , ABBOTT J. , MASSIE O. , WATADA A. , FINNEY E. E. 
Published: August 2006

ABSTRACTResearch was undertaken to establish relationships between volatile levels in the juice of fresh apples, determined by GLC headspace vapor analysis, and other objective indices of maturity and ripeness. Mclntosh apples were tested individually after harvest or following storage and ripening. Volatile levels in the juice were correlated with titratable acidity, Magness‐Taylor firmness and stiffness coefficient values. The stiffness coefficient is derived from nondestructive sonic resonance frequency measurements and has potential value for sorting.
METHYL ANTHRANILATE AS AN AROMA CONSTITUENT OF AMERICAN WINE
Authors: NELSON R. R. , ACREE T. E. , LEE C. Y. , BUTTS R. M. 
Published: August 2006

ABSTRACTThe level of methyl anthraniiate was determined in several wines of native American varieties and of related hybrids. In order to evaluate its contribution to the “foxy” aroma that is often associated with these wines, sensory analyses were conducted to estimate the threshold of methyl anthraniiate in wines and to compare its concentration with the perception of “foxiness.” The gas chromatographic analysis reveals that the level of methyl anthranilate varies widely among grape varieties. Not ail wines termed “foxy” exhibit high levels of this compound. Methyl anthraniiate may be an important aroma constituent in a few native varieties but the characteristic “foxy” flavor is not solely due to its presence.
HYDRATION AND RHEOLOGY OF SOY‐FORTIFIED PREGELLED CORN FLOURS
Authors: AYERNOR GEORGE S. , STEINBERG MARVIN P. 
Published: August 2006

ABSTRACTThe objective of this work was to prepare a soy‐fortified corn dough having the same rheological properties as the unfortified material. Water sorption isotherms and hydration kinetics of pregelled corn‐flour, corn‐soy and starch powder systems were investigated. The effect of adding processed full‐fat soy flour on hydration, reconstitution and rheological properties of dough systems were studied with Brabender Farinograph and Extensograph instruments. Soy flour imparted an undesirable plasticizing effect on pregelled corn doughs. Rheological properties of model dough systems were studied to solve this problem. Results indicated this effect could be reversed by the addition of pregelled tapioca starch as an elasticizing agent. A corn flour:soy flour:tapioca starch::60:30:10 mixture produced a dough with rheological properties similar to those of a corn flour dough.
STATISTICAL ANALYSIS OF aw MEASUREMENTS OBTAINED WITH THE SINA SCOPE
Authors: TROLLER JOHN A. 
Published: August 2006

ABSTRACTA calibration procedure for the Sina‐scope hygrometer is described. Four saturated salt solutions, covering a range from 0.755–0.967aw, and two foods, with a, levels in the intermediate moisture food range, were tested to determine the accuracy and precision of the Sina instrument. Accuracy, relative to averaged published a, levels for the four standard salts, was evaluated. Most measured values were slightly less than the averaged standards. The greatest difference noted was ‐1.06% of the standard. Estimates of instrument precision showed that the coefficient of variation decreased with measurement of successively higher a, standard solutions and did not exceed 1%. Instrument readings to two decimal places possessed standard deviations slightly lower than corresponding readings estimated to three decimal places. Standard deviations (20 replicates at each aw) ranged from o—0.004. Estimates of pooled, between‐sensor standard deviation showed that there were no significant differences between the two sensors used in those studies. Equilibration periods of 45 or 60 min were almost equally precise. The number of replicates required to produce a given level of data confidence are calculated and presented. Similar results relative to estimates of precision were obtained with the two foods tested.
EFFECT OF SEQUENCE AND METHOD OF ADDITION OF HUMECTANTS AND WATER ON aw LOWERING ABILITY IN AN IMF SYSTEM
Authors: SLOAN A. ELIZABETH , SCHLUETER DENNIS , LABUZA THEODORE P. 
Published: August 2006

ABSTRACTThe sequence and method of addition of multiple humectants and water to a food system has been reported to have an effect on the resultant water activity (aw). These effects using three major classes of water‐binding agents were investigated in a model intermediate moisture dog food system. Both the sequence of addition of each humectant and water and the method of addition by either adding directly to the food or initially dissolving the humectants in the water were varied. Water activity was measured by the vapor pressure manometric technique. This study has shown that neither the sequence or the method of addition of multiple humectants to an IMF food system has an effect on the final aw. The Ross equation can be used to predict the final aw in multi‐humectant systems with a high degree of accuracy.
MECHANISM OF EGG WHITE RESISTANCE TO BACTERIAL GROWTH
Authors: YADAV N. K. , VADEHRA D. V. 
Published: August 2006

ABSTRACTThis study was designed to probe into the mechanism of egg white (EW) resistance to bacterial growth. The ability of Pseudomonas, Escherichia and Salmonella species to grow in EW was examined before and after a number of different treatments. Dilution with water, aging of eggs at room temperature, sonication, digestion with papain and compounding with ovomucin, iron, yolk and glucose rendered EW suitable to bacterial growth. Thick EW was a better medium than thin EW for bacterial growth. Dehydration of fresh EW increased its resistance to the growth of Salmonella strains. It was concluded that the physical structure of EW (proteins) determined its resistance to bacterial growth, besides its apparent lacking in available water and nutrients.
EFFECT OF POLYPHOSPHATES ON TENDERNESS OF HOT CUT CHICKEN BREAST MEAT
Authors: PETERSON D. W. 
Published: August 2006

ABSTRACTThe toughening effect of cutting chicken broiler breast muscle within 1 hr after slaughter was prevented by injection of sodium polyphosphates into the muscle at 20 min postmortem. After aging, pH of polyphosphate‐treated muscles averaged 6.15 compared with 5.81 for untreated muscles.
CHANGES IN THE CONCENTRATION OF FATTY ACIDS FROM THE NONPOLAR PHOSPHO‐ AND GLYCOLIPIDS DURING STORAGE OF INTACT LAMB MUSCLES
Authors: LAZARUSI C. R. , DENG J. C. , WATSON K. M. 
Published: August 2006

ABSTRACTLean lamb muscle tissue from the longissimus and semitendinosus was removed from intact chilled carcasses at 0, 1, 4, 7 and 9 days postmortem. Following separation of the lipids by silicic acid column chromatography, fatty acid methyl esters of the nonpolar, phospho‐ and glycolipid fractions were identified by gas chromatography. Lamb longissimus had significantly (P < 0.05) more nonpolar lipid percentage than the semitendinosus, while phospho‐ and glycolipid content was similar (P > 0.05). Analysis of variance of the data based on grams fatty acid per 100g tissue resulted in more significant differences between muscles and storage periods than when the data were analyzed on a percent of total fatty acids.
RELATIONSHIP OF CYCLIC‐AMP AND PHOSPHORYLASE a IN STRESS‐SUSCEPTIBLE AND CONTROL PIGS
Authors: ONO K. , TOPEL D. G. , CHRISTIAN L. L. , ALTHENI T. G. 
Published: August 2006

ABSTRACTMuscles from stress‐susceptible (SS) pigs are often characterized by a rapid rate of glycogenolysis, but the mechanism which is responsible for this abnormality is unknown. As part of an effort to define the mechanism, we determined the relationship between cyclic AMP (c‐AMP) and phosphorylase a activity in SS and control (C) pigs. Longissimus muscles were obtained from SS and C uias at 3. 30. 60 and 120 min postexsanguination. At 3 mm, c‐AMP levels were 1555 ? 94 and 1309 ± 29 pica moles/g muscle from SS and C, respectively, and differed significantly (P = 0.05). Levels at ofher times were not significantly different. Ratios of phosphorylase a to a±b (total) activities at 3 min were 0.303 ± 0.047 and 0.157 ± 0.028 for SS and C, respectively, and differed significantly (P = 0.05). Differences were not significant after 3 min. Total activities at 3 min were 0.617 ± 0.119 and 0.535 ± 0.047 mg phosphorus liberated/10 min/mg protein. These results, without accounting for ofher mechanisms which might regulate phosphorylase activation, indicate that higher c‐AMP levels at 3 min could produce higher phosphorylase a levels in SS than in C pigs. Whether this difference is adequate to explain the difference in rate of glycogenolysis needs further clarification.
ISOMETRIC TENSION DEVELOPMENT OF GLYCERINATED FIBERS PREPARED FROM NORMAL AND PSE PORCINE MUSCLES AND THE EFFECT OF MYOSIN IRRIGATION ON THE TENSION DEVELOPMENT OF “GHOST” FIBERS
Authors: IZUMI K. , ITO T. , FUKAZAWA T. 
Published: August 2006

ABSTRACTIsometric tension development of glycerinated single fibers prepared from normal and PSE porcine muscles upon addition of Mg2+‐ATP was estimated. The study was also made on the myosin‐irrigated fibers prepared by irrigating porcine myosins into rabbit “ghost” fibers. The isometric tension of the fibers was decreased as the pH of the muscle was decreased. The tension development of normal myosin‐irrigated fiber was 60% higher than that of the “ghost” fiber, while that of PSE myosin‐irrigated fiber was diminished to zero. From the evidences obtained in the present and in the previous studies, we have tentatively concluded that lack of contractility of PSE muscle is mostly due to the irreversible binding of myosin to actin filaments.
CHEMICAL QUALITY INDEX OF CANNED TUNA AS DETERMINED BY HIGH‐PRESSURE LIQUID CHROMATOGRAPHY
Authors: MIETZ JOHN L. , KARMAS ENDEL 
Published: August 2006

ABSTRACTA chemical quality index of canned tuna was established for estimating the extent of decomposition in fresh tuna prior to canning. Histamine has frequently been used as such an indicator but by itself it has not always proved useful. The relationship of 5 amines (histamine, putrestine, cadaverine, spermine and spermidine) was studied to generate a chemical index of tuna decomposition. The amines were extracted from authentic pack and commercially prepared canned tuna samples. The dansyl derivatives were formed and determined by reverse phase, linear gradient elution, high pressure liquid chromatography. An index was developed from the individual amines and the resulting chemical indices scores compared favorably to organoleptic and authentic pack value scores.
CHEMICAL AND SENSORY CHANGES DURING STORAGE OF WITCH FLOUNDER (Glyptocephalus cynoglossus)IN ICE
Authors: SHAW D. H. , CARP R. L. , KENNEDY M. ANNETTE 
Published: August 2006

ABSTRACTWitch flounder from an inshore stock were caught by gill‐net and their storage life in ice was determined by sensory analysis. Chemical analyses were made of ATP, hypoxanthine, lactic acid, and trimethylamine. ATP breakdown occurred at a slower rate than in most fish, and after 18 days storage, the major components of the nucleotide degradation were still intermediates as production of hypoxanthine was low. Glycogen levels at death were low, and this metabolite degraded in the manner expected from past experience. The relationship between pH and lactate was highly significant (P ≤ 0.01). Trimethylamine values depended on whether KOH or K2CO3 was used during the analysis, and discrepencies between these two methods are discussed. Analysis of sensory and chemical results indicated that trimethylamine was a good indicator of quality (P ≤ 0.01), and that while hypoxanthine correlated well with quality, its quantity was such that it was unlikely to have any effect on sensory evaluation.
PREDICTION OF SENSORY RESPONSE TO TEXTURAL PARAMETERS OF BREADED SHRIMP SHAPES USING INSTRON TEXTURE PROFILE ANALYSIS
Authors: SOO HONG‐MING , SANDER EUGENE H. 
Published: August 2006

ABSTRACTA method for objective measurement of textural parameters of fabricated comminuted shrimp‐binding matrix agent mixtures using the universal testing maching (Instron) has been developed. An abbreviated Instron texture profile analysis (TPA) of fabricated cqoked shrimp patties was used to predict sensory textural scores on subsequent mechanically extruded shrimp shapes. The technique eliminates expensive and time consuming pilot plant operation of equipment to produce a sufficient quantity of shrimp shapes required to measure single formula and process parameters.
MICROBIOLOGICAL CHARACTERIZATION OF WATER FOR RECYCLING IN POULTRY PROCESSING PLANTS
Authors: LILLARD H. S. 
Published: August 2006

ABSTRACTWater samples from four points in a commercial broiler processing plant were compared to evaluate the feasibility of recycling processing water to the giblet flume without bactericidal treatment. Five microbiological parameters were examined: total aerobic counts, total and fecal coliform levels, salmonellae incidence and levels. By all methods of evaluation microbiological quality of water was best from the gizzard splitter and worst from the giblet flume. Giblets leaving the flume were microbiologically equal to giblets leaving the chiller despite differences in water quality. Apparently untreated water from the giblet splitter or chiller could be recycled to the giblet flume without sacrifice of product quality.
UTILIZATION OF VARIOUS CARBOHYDRATES IN FERMENTED SAUSAGE
Authors: ACTON J. C. , DICK R. L. , NORRIS E. L. 
Published: August 2006

ABSTRACTVarious carbohydrates were tested for suitability as fermentable substrates in sausage mixes inoculated with a frozen concentrate starter culture of Pediococcus acidilactici. For sausages containing 1% of carbohydrate, fermentations at 38°C for 24 hr showed similar rates of pH reduction (approx 6.0 initial to 4.7 final) and lactic acid ýields (0% initial to 0.9% final) for dextrose and sucrose. Maltose yielded 78% as much acidity as dextrose and the final sausage mix had a pH of 4.95. Although a 24 hr pH reduction from approx 5.95 (initial) to 5.25 (final) occurred with lactose and dextrin usage, the final lactic acid levels were not significantly (P < 0.05) different from that of a control mix containing no added carbohydrate: The fermentation of mixes with corn syrups (DE 29, 43, 54.5, 63) showed that a greater pH reduction and higher lactic acid accumulation developed as the quantity of the “simpler” carbohydrate fraction in each syrup increased. In comparison to two control sausages (0% and 1% dextrose), sausages with 2% corn syrups (DE 29 and DE 63) had significantly (P < 0.05) lower shear values after 10 days of drying. No significant differences occurred in weight losses over a 30‐day drying period.
EFFECTS OF PORTION THICKNESS AND COOKING TEMPERATURE ON THE DIMENSIONAL PROPERTIES AND COMPOSITION OF RESTURCTURED PORK
Authors: CAFAPBELL J. F. , NEER K. L. , MANDIGO R. W. 
Published: August 2006

ABSTRACTRestructured pork patties (25% fat) were manufactured using three portion thicknesses. Three locations within the pressed log and five cooking temperatures were also studied. Changes in area, volume, thickness, cooking loss and chemical composition due to cooking were evaluated. Area change, volume change and cooking loss decreased linearly as thickness increased (P < 0.01). Percent thickness increased linearly (P < 0.01) due to cooking as portion thickness increased. Area change increased linearly (P < 0.01) as cooking temperature increased. The least volume change and cooking loss were found at a temperature of 177°C. Percent moisture and fat increased linearly and percent protein decreased linearly as portion thickness increased. As cooking temperature increased percent moisture increased and then decreased with the highest moisture content occurring at 177°C. Location within the log of restructured pork had no effect on the properties investigated. A combination of a 1.90 cm thickness and a cooking temperature of 177°C yielded a product with predictable and satisfactory performance.
SORPTION‐DESORPTION OF VINYLCHLORIDE IN SELECTED POLYVINYLCHLORIDE‐FOOD SIMULATING SOLVENT SYSTEMS
Authors: MORANO J.R. , GIACIN J. R. , GILBERT S. G. 
Published: August 2006

ABSTRACTThe partition or equilibrium distribution of vinylchloride between a polymer phase (polyvinylchloride) and a contacting phase (food simulants) has been determined using n‐hexane, distilled water and vegetable oil as the food simulants. The results from the respective polyvinylchloride (unplasticized)‐food simulating systems showed a concentration dependent, nonlinear distribution of monomer, in favor of the polymer, with decreasing initial levels of vinylchloride for n‐hexane and vegetable oil. For the unplasticized polyvinylchloride‐water system, the partition coefficient was also concentration dependent but linear. The partition coefficient was constant with respect to initial monomer concentration for plasticized polyvinylchloride and the food simulants.
PURGING OF NATURAL SALT‐STOCK PICKLE FERMENTATIONS TO REDUCE BLOATER DAMAGE
Authors: COSTILOW R. N. , BEDFORD C. L. , MlNGUS DAVID , BLACK DAVID 
Published: August 2006

ABSTRACTEfficient nitrogen‐purging systems were developed for maintaining low CO2 concentrations in commercial salt‐stock pickle fermentations. The successful systems tested were those in which a gas diffuser with a very small pore size was used to purge the brine while the brine was being circulated. The use of these systems dramatically reduced the incidence of severe bloaters in salt‐stock pickles of large diameter. Specific recommendations are included for the design and use of a purging apparatus.
FOOD ACCEPTABILITY RESEARCH: COMPARATIVE UTILITY OF THREE TYPES OF DATA FROM SCHOOL CHILDREN
Authors: HEAD MARY K. , GlESBRECHT FRANCIS G. , JOHNSON GLENDA N. 
Published: August 2006

ABSTRACTAcceptabilly of school‐served food items was assessed by three methods: a five‐point hedonic scale (HED); a five‐point scale on which students estimated the amount they had eaten (AMT); and weighed plate waste. Reliability of HED scale was highlv sienificant: reliability of AMT scale was significant for all but one item. AMT scores. had closer relationship to food consumption than did HED scores. A statistical model was constructed for predicting food consumption from ratings; it was possible to obtain an indication of consumption by elementary students from either scale. Application of methods is discussed. Use of student ratings for predicting consumption by elementary students seemed feasible in test‐retest situations.
QUANTITATIVE DETERMINATION OF CARRAGEENAN IN INFANT FORMULAS
Authors: KLECKNER JEAN , RICK NORMAN REA , THOMSON W. A. B. 
Published: August 2006

ABSTRACTAn accurate and precise method was developed for the determination of carrageenan in milk‐based infant formulas. Following digestion of protein with papain, carrageenan was precipitated with Hyamine 1622, a quatemary ammonium salt. The precipitate was washed to remove lactose, dissolved in sulfuric acid and the carrageenan assayed by color development with the phenol‐sulfuric reagent. Filtrations and washings were facilitated with Millipore filters. Carrageenan recovery of spiked‐formulas averaged 99.67% for ready‐to‐feed products and 95.74% for concentrated products, which respectively contained 7.1% and 14.2% lactose. To obtain these accuracies the reference carrageenan must be identical to the carrageenan in the product.
PROTEIN QUALITY OF GREEN‐MATURE, DRY MATURE AND SPROUTED SOYBEANS
Authors: BATES R. P. , KNAPP F. W. , ARAUJO P. E. 
Published: August 2006

ABSTRACT'Bragg’ soybeans harvested at the green‐mature (GM) or dry‐mature (DM) stage, 4‐day sprouts (S) (both raw and heated), and cooked ‘Early Green’ GM soybeans were evaluated for protein quality, sulfur amino acids and trypsin inhibitor (TI) content. Adjusted PER values for raw GM, DM and S were 0.77, 0.75 and 0.64, and for heated diets 2.05, 2.11 and 2.02, respectively. Cooked ‘Early Green’ PER was 2.14; TI content was about l/3 as great in raw S, relative to raw GM and DM diets. There was no significant difference in total sulfur‐containing amino acids among maturities nor in PER values between heated diets at the three maturities. Although soybean protein quantity increased slightly with maturation and sprouting, quality was relatively independent of maturity.