bluuebunny/crossref_metadata_2025_split huggingface dataset:
Irradiation and Fumigation Effects on Flavor, Aroma and Composition of Grapefruit Products
Authors: MOSHONAS MANUEL G. , SHAW PHILIP E. 
Published: August 2006

ABSTRACTEffects were evaluated on grapefruit treated to meet quarantine restrictions against Caribbean fruit fly infestation. Differences were found in flavor of fresh sections, fresh juice, and aroma of peel oil when obtained from fruit irradiated with x‐rays, as compared with products from nonirradiated fruit. Flavor differences were found in all pasteurized juices from fruit irradiated at 50–60 krad. Vitamin C levels were significantly lower in juice from most irradiated fruit. Flavor differences were found in fresh and pasteurized juice from fruit treated with methyl bromide, and in pasteurized juice from fruit treated with ethylene dibromide. Aroma differences were found in peel oil from fruit treated with phosphine.
Effect of Micronizing Temperature on the Nutritive Value of Sorghum
Authors: SHIAU S. Y. , YANG S. P. 
Published: August 2006

ABSTRACTMicronization is a process of heat treatment of grains using infrared radiation followed immediately by processing in an extruding‐type roller mill. A laboratory model Pierce micronizer was used to process sorghum under three different temperatures: 102°, 250°, and 282°C. Sorghum processed at 250° had the highest starch availability value followed by sorghum processed at 282°C, sorghum processed at 102°, and raw sorghum. The extent of protein solubility was in decreasing order: raw, processed at 102°, processed at 250°, and processed at 282°. Increasing the temperature of the process destroyed more lysine. Animal study showed that a diet containing 15% protein from sorghum micronized at 250° and casein had a higher growth response than the diets containing raw sorghum or sorghums micronized at 102° or 282° C.
Deodorization of a Colorant Prepared from Red Cabbage
Authors: SAPERS G. M. 
Published: August 2006

ABSTRACTA process for preparing odor‐free colorant from red cabbage was developed. Anthocyanins in an acidified aqueous cabbage extract were adsorbed on Amberlite XAD‐7, water‐washed to remove residual cabbage odor, eluted with ethanol containing 0.1% HCl, and concentrated by evaporation. Optimal conditions for single stage batch contact and column deodorization were determined. Pigment recovery generally exceeded 90%. The stability, spectral, and colorant properties of the recovered pigments were not altered significantly by the process. Spent adsorbent could be regenerated by water washing without adversely affecting process efficiency or colorant performance.
Modification of the Sodium Hexametaphosphate Extraction‐Precipitation Technique of Rapeseed Protein Concentrate Preparation
Authors: THOMPSON L. U. , REYES E. , JONES J.D. 
Published: August 2006

ABSTRACTA previously reported method of preparing rapeseed protein concentrate (RC) involving 2% sodium hexametaphosphate (SHMP) was modified to reduce SHMP lost in the effluent, to produce a product with higher protein, lower phosphorous content and improved color close to that of rapeseed flour and promine D. Addition of 0.25% Na2S2O5 to the 0.25% SHMP extractant improved color but had little effect on flavor. Except for nitrogen solubility, whippaachieved the first two objectives. Double washing of precipitate with 50% alcohol or precipitation in 15 or 30% alcohol yielded RC with color close to that of rapeseed flour and promine D. Addition of 0.25% Na2S2O5 to the 0.25% SHMP extractant improved color but had little effect on flavor. Except for nitrogen solubility, whippability and viscosity, the functional properties and chemical scores of the improved RC's were similar to the control RC (2% SHMP).
Effect of Chilling‐Injury on Texture and Fungal Rot of Mangoes (Mangifera indica L.)
Authors: KANE O. , BOULET M. , CASTAIGNE F. 
Published: August 2006

ABSTRACTIn this study we have considered the evolution of texture as determined by a puncture test and of the intensity of fungal rot in mangoes. Fruits were placed at room temperatures after 3 wk storage at 4° or 12°C under various humidity conditions. Observed differences in hardness (INSTRON) of the skin and the flesh appeared related to fruit ripening. Inducing chilling‐injury on fruits initially stored at 4°C accelerated softening after fruits were transferred at 20°C. Gradual humidification of ambient atmosphere reduced this phenomenon, especially by limiting water losses, thus maintaining cell turgescence. Susceptibility to fungal rotting increased with fruit softening. Fungi proliferation seemed more rapid on chilling‐injured batches. A clear relationship was evidenced between water losses and fungal development.
Quality Attributes of Fermented and Acidified Green Beans
Authors: KOZUP JOSEPH , SISTRUNK W. A. 
Published: August 2006

ABSTRACTA study was conducted with two styles and four blanch methods on green beans which were acidified with one of four organic acids or fermented. The beans were compared with conventional canned beans for selected quality attributes. Analyses showed that acidified and fermented beans were acceptable in color, firmness and flavor regardless of style, blanch or storage. The acidified and fermented beans were much firmer with less sloughing than conventional canned beans. Minor differences were noted in nutritive value of the beans. Panel ratings for flavor of acidified beans were not significantly different from the conventional canned beans except in fermented beans. Flavor differences in fermented beans were probably caused by flavor volatiles produced by the bacteria. Acidified and fermented beans should be suitable for many types of dishes prepared with green beans such as casseroles, salads, etc. as well as for salad bars.
Influence of Rapid Cooking Methods on the Survival of Trichinella spiralis in Pork Chops from Experimentally Infected Pigs
Authors: KOTULA A. W. , MURRELL K. D. , ACOSTA‐STEIN L. , TENNENT I. 
Published: August 2006

ABSTRACTPork chops (1.3, 2.5 or 3.8 cm thick) cooked to an internal temperature of 17 or 77°C by conventional oven, convection oven or flat grill contained no motile trichinae, whereas chops cooked to 66°C sometimes contained motile trichinae. Chops cooked by either charbroil or deep fat fry and pretreated in a microwave oven sometimes had motile trichinae even after cooking to an end point of 77°C. Chops, which had been frozen for 18 hr at ‐23°C and were thawed by microwave to 0°C then deep fat fried to an end point temperature, sometimes had infectious trichinae as confirmed by tests with rats and mice. Additional research is underway to verify the thermal death times and temperatures for T. spiralis larvae.
Cholesterol and Fatty Acid Content in Three Species of Crab Found in the Northwest Atlantic
Authors: KRZYNOWEK JUDITH , WIGGIN KATE , DONAHUE PATRICIA 
Published: August 2006

ABSTRACTThree species of crab, deep‐sea red crab, Geryon quinquedens, rock crab, Cancer irroratus, and Jonah crab, Cancer borealis, were examined for sterol and fatty acid content in the cooked muscle. Cholesterol was the major sterol in all three species. The 20:5w3 was the predominant poly‐unsaturated fatty acid for all the crabs.
Accelerated Fermentation of Milk by Nitrosoguanidine Induced Mutans of Lactobacilli
Authors: SINGH JASJIT , CHOPRA A. K. 
Published: August 2006

ABSTRACTSelected nitrosoguanidine (NTG) mutants of Lactobacillus bulgaricus and L. casei produced appreciably higher acidities and a noticeable increase in proteolytic activity as compared to the parent cultures. Combination of these NTG‐induced mutants with Streptococcus lactis and S. cremoris showed enhancement in the biochemical performance, thereby exploring the possibility of utilizing these variants in the manufacture of milk products.
Effect of Chlorinated Wash Water on Vibrio cholerae in Oyster Meats
Authors: MOTES MILES L. 
Published: August 2006

ABSTRACTLive oysters exposed to seawater artificially contaminated with Vibrio cholerue, El Tor, Inaba, in a closed system for 18 hr were harvested, shucked, sampled and placed into blower tanks containing 25 and 50 ppm chlorine for 5‐ and 10‐min intervals in each tank. Regardless of chlorine concentrations encountered during the blowing process, V. cholerae MPNs of oyster meats sampled after the prescribed contact period were essentially equivalent to those of oysters sampled at the end of the 18‐hr exposure period. Chlorination of the water used in blower tanks did not eliminate V. cholerae, El Tor, Inaba, organisms from oyster meats.
Fate of Pigments and Phytate During Isolation of Protein from Defatted Glandless Cottonseed Flour
Authors: CHOI Y. R. , LUSAS E. W. , RHEE K. C. 
Published: August 2006

ABSTRACTIn sequentially extracting proteins from defatted glandless cottonseed flour with water, salt (5% NaCl) and alkali (0.2% NaOH) solutions, high concentrations of yellow pigments resulted in watersoluble isolate (WSI), while much of the dark‐brown pigments and phosphorus were found in alkali‐soluble isolate (ASI) and small amounts of pigments in salt‐soluble isolate (SSI). The major protein fractions of WSI and SSI contained small amounts of sugar and pigments and no phosphorus, while that of ASI contained high levels of bound sugar, dark‐brown pigments and phosphorus. Yellow pigments were preferentially bound to small molecular weight proteins, but dark‐brown pigments were bound to large protein molecules.
Effect of Auger‐ and Press‐Type Mechanical Deboning Machines on Selected Characteristics of Mechanically Deboned Poultry
Authors: MAST M. G. , Th. UIJTTENBOOGAART G. , GERRITS A. R. , DeVRIES A. W. 
Published: August 2006

ABSTRACTSelected chemical, functional, textural, and sensory properties were evaluated for mechanically deboned poultry (MDP) prepared from three auger‐type (Paoli, Beehive, and Yieldmaster) and one press‐type (Protecon) mechanical deboners. Protecon MDP, prepared without a preliminary grinding of the in‐going raw material, contained slightly larger intact muscle fibers than MDP from the auger‐type machines. Although variation occurred among the four meats, no significant differences (P7>0.05) were observed in their composition. Differences existed in the emulsifying capacity, emulsion stability, and waterholding capacity of the meats; however, all were successfully used in the preparation of acceptable frankfurters. Frankfurters prepared from Protecon or Beehive MDP were generally firmer, as determined by shear tests and sensory evaluations.
Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of Hams
Authors: HAND L. W. , TERRELL R. N. , SMITH G. C. 
Published: August 2006

ABSTRACTFifteen bone‐in hams were injected with curing solutions (five treatments) in which sodium chloride (NaCl) was completely (100%) or partially (50%) replaced with equivalent ionic strengths of either potassium chloride (KCl) or lithium chloride (LiCl). Sodium‐containing additives were replaced with potassium‐containing additives in four of the treatments. Curing solutions made with LiCl had the lowest pH value (P<0.05); those made with KCl (100% or 50%) had the highest (P<0.05) pH value. Use of KCI (100% or 50%) numerically increased salometer values of curing solutions about 5° above those values for controls. Curing solutions made with LiCl (100%) had salometer values that were about 11° to 14° lower than controls. Hams in which NaCl was completely (100%) or partially (50%) replaced by use of KCI had the most (P<0.05) off‐flavor. Because of its toxicity, LiCl is not GRAS approved and we do not recommend its use, but its use in this study resulted in sensory values that more closely approximated those achieved with NaCl than did use of KCl.
Antioxidants in Restructured Beef/Pork Steaks
Authors: CHASTAIN M. F. , HUFFMAN D. L. , HSIEH W. H. , CORDRAY J. C. 
Published: August 2006

ABSTRACTThe effects of added antioxidants on restructured combination (50:50) beef‐pork steaks were studied. Steaks were formulated to contain 20% fat and 0.75% salt. Antioxidants used at a 0.02% level (based on fat content of meat) were butylated hydroxyanisole (BHA), tertiary butyl hydroquinone (TBHQ), and a combination of BHA and TBHQ. Cooked steaks were evaluated for sensory properties and overall acceptability, initially and after 4, 8, 12, 16, an 20 wk of freezer storage. Steaks were also evaluated after the various storage times for 2‐thiobarbituric acid (TBA) values, subjective color by panel evaluation, objective color with the Hunter color difference meter, tensile strength, shear value and cooking loss. Flavor and overall acceptability were significantly better in treated samples as compared to control samples. BHA was more effective in protecting color and TBHQ was more effective in protecting flavor (P<0.05). All treated samples showed lower TBA values than control samples (P<0.05).
Effects of Heating System, Temperature and Rate of Heating on Sensory Characteristics of Beef
Authors: BRADY PAMELA L. , PENFIELD MARJORIE P. 
Published: August 2006

ABSTRACTSensory scores for appearance and texture of oven‐roasted beef semitendinosus were compared with those of samples heated in glass tubes in a water bath. Roasts heated in 93 and 149°C ovens appeared to be less done and were moister than water bath samples heated at comparable rates. Samples heated to 60°C in both systems appeared to be less done and were moister and less mealy than samples heated to 70°C. Few differences in sensory scores for textural parameters were attributed to heating system, endpoint or heating rate. Correlations between scores for intact roasts and objective measurements for the small samples were not always of the same direction or strength as were the relationships between scores and objective values for roast samples.
Effect of d1‐α‐Tocopherol on Antibotulinal Effectiveness of Sodium Nitrite in Bacon
Authors: TANAKA NOBUMASA 
Published: August 2006

ABSTRACTIt has been proposed that d1‐α‐tocopherol be added to bacon to reduce the formation of nitrosamines upon frying. The effect of d1‐α‐tocopherol on antibotulinal properties of bacon formulated with sodium nitrite was tested. The bacon was made with 0 or 0.9% sucrose and 0, 500 or 1,000 ppm d1‐α‐tocopherol. Each slice was inoculated with heat‐shocked spores of Clostridium botulinum types A and B, then incubated at 27, 25 or 23°C in vacuum packages. Gassy samples were assayed for botulinum toxin as they occurred. The addition of d1‐α‐tocopherol up to 1,000 ppm did not retard the antibotulinal properties of 120 ppm sodium nitrite in bacon.
Microencapsulation of Bacterial Cell‐Free Extract to Produce Acetic Acid for Enhancement of Cheese Flavor
Authors: BRAUN S. D. , OLSON N. F. , LINDSAY R. C. 
Published: August 2006

ABSTRACTA cell‐free extract (CFE) of Gluconobacter oxydans was encapsulated in milkfat, and used to generate acetic acid from ethanol as a means of enhancing flavor in foods, such as cheese. Factors affecting the activity of the CFE were evaluated to establish conditions that would allow gradual synthesis of acetic acid in milkfat microcapsules. Optimum pH for conversion of ethanol to acetic acid was 8.3. A pseudo Km and Vmax were determined as 7.6 ± 10‐3 M and 55 μmol/1‐min, respectively. Concentrations of acetic acid in microcapsules with the highest level of encapsulated CFE increased gradually over 40 hr to 75 μg/ml of capsules during incubation at 22°C. No measurable acetic acid was produced from appropriate controls.
Dietary Fiber in Spanish Fruits
Authors: VIDAL‐VALVERDE CONCEPCIÓN , HERRANZ JOSEFA , BLANCO INMACULADA , ROJAS‐HIDALGO ENRIQUE 
Published: August 2006

ABSTRACTThe dietary fiber, cellulose, hemicellulose, lignin and pectic substances of 21 fruits have been determined. For some of these fruits several varieties and different degrees of ripeness have been considered. The contents of these compounds ranged between 0.2– 2.75% for dietary fiber, 0.06–1.8% for cellulose, 0.00–0.86% for hemicellulose, 0.06–0.5% for lignin and 0.12–1.28% for pectic substances. In some cases the dietary fiber can be affected by the fruit variety. Plantain increased in dietary fiber, hemicellulose and pectic substances content with increased ripening, while no change in cellulose and a decrease of lignin content were observed.
Effects of Dehulling on Phytic Acid, Polyphenols, and Enzyme Inhibitors of Dry Beans (Phaseolus vulgaris L.)
Authors: DESHPANDE S. S. , SATHE S. K. , SALUNKHE D. K. , CORNFORTH D. P. 
Published: August 2006

ABSTRACTEffects of dehulling on phytic acid; trypsin, chymotrypsin, and α‐amylase inhibitory activities; and tannins of ten cultivars of dry beans (Phaseolus vulgaris L.) were investigated. Phytic acid content of whole beans ranged from 1.16‐2.93%. Dehulling significantly increased the phytic acid content of beans (range 1.63‐3.67%). Dehulling also increased trypsin, chymotrypsin, and α‐amylase inhibitory activities of the beans. Tannin contents of whole and dehulled beans ranged from 33.7‐282.8 and 10.0‐28.7 me. catechin equivalent/100g beans, respectively. Removal of seed coats lowered the tannin content of beans by 68–95%. Tannins were not detected in white seeded cultivars of Sanilac, Great Northern, and Small White. Dehulling significantly improved the in vitro digestibility of bean proteins.
A Solid State Fermentation System for Production of Ethanol from Apple Pomace
Authors: HANG Y. D. , LEE C. Y. , WOODAMS E. E. 
Published: August 2006

ABSTRACTA solid state fermentation system for the production of ethanol from apple pomace with a Montrachet strain of Saccharomyces cerevisiae is described. The yields of ethanol varied from about 29g to more than 40g per kg of apple pomace, depending on the samples fermented. Separation of up to 99% of the ethanol from spent apple pomace was achieved with a rotary vacuum evaporator. The results of this study indicate that the alcoholic fermentation of apple pomace might be an efficient method of alleviating waste disposal problems with the concomitant production of ethanol.
Effects of Various Treatments on the Quality of Salt‐Stock Pickles from Commercial Fermentations Purged with Air
Authors: COSTILOW R. N. , UEBERSAX M. 
Published: August 2006

ABSTRACTLarge scale commercial trials were conducted of various treatments to be used for preventing sporadic softening of pickles due to air‐purging of natural fermentations. A total of 220 cucumber fermentations located at 9 different stations and 8 pickle manufacturing companies were studied. Seven different treatments were tested which involved either limitation of oxygen in the brines for 1 or 2 days after brining or addition of potassium sorbate to brines to inhibit the development of molds. Good quality salt‐stock pickles were found in all tanks examined of all treatments. However, the addition of 3 lb of potassium sorbate per 1000 gal of tank volume (˜0.035%) to acidified (0.05% acetic acid) brine and constant air‐purging resulted in salt‐stock with the lowest incidence of all types of bloater (hollow pickle) damage.
Influence of the Extrusion Shear Environment on Plant Protein Texturization
Authors: HOLAY S. H. , HARPER J. M. 
Published: August 2006

ABSTRACTThe effects of total nominal shear strain, apparent shear rate, shear stress in the die, and an integral temperature‐time history function on textured soy protein properties were studied. These variables are independent of extruder size and can potentially serve as machine independent correlating factors. Correlation models showed that increasing shear strain and temperature‐time in the screw tended to enhance cross‐linking between protein molecules, while increasing shear through the die tended to disrupt the linkages. Moisture probably increases the mobility of the protein species which could improve cross‐linking and reduced density while increasing water absorption.
Arrhenius Kinetics as Applied to Product Constituent Losses in Ultra High Temperature Processing
Authors: SWARTZEL K. R. 
Published: August 2006

ABSTRACTProduct constituent losses in ultra high temperature processing were examined with Arrhenius kinetics. An iteration procedure was utilized to develop time‐temperature relationships for tubular heating systems. After introduction of the time‐temperature relationship into the Arrhenius equation integration was performed to yield relationships representing product constituent losses. Time‐temperature conditions for a direct system required to achieve the same losses were determined. A unique condition developed where direct and indirect systems may be designed having equivalent losses, independent of activation energies. An example is demonstrated utilizing whole milk heated by commercially available direct and indirect systems. Losses in five constituents were investigated for fifteen different indirect heating conditions. The mathematical uniqueness of the equivalence is examined.
Gel Characteristics—Structure as Related to Texture and Waterbinding of Blood Plasma Gels
Authors: HERMANSSON ANNE‐MARIE 
Published: August 2006

ABSTRACTHeat induced denaturation and aggregation of plasma protein solutions were studied by low shear viscometry and turbidity measurements. The microstructure of blood plasma gels was evaluated by scanning electron microscopy (SEM). Relationships between gel structure, texture, and waterbinding properties of blood plasma gels prepared under various conditions such as different heating temperatures, pH and protein and salt concentrations were investigated. Generally, it was found that the degree of elasticity and waterbinding properties decreased with an increasing degree of random aggregation of the protein gel network. The degree of aggregation increased with increasing protein and salt concentration and decreasing pH from 9 to 6. With increasing heating temperature from 77° C to 92° C, a partial disruption of the gel structure due to local aggregation phenomena was demonstrated by SEM micrographs.
Production of Fungal α‐Galactosidase and Its Application to the Hydrolysis of Galactooligosaccharides in Soybean Milk
Authors: CRUZ RUBEN , PARK YONG K. 
Published: August 2006

ABSTRACTProduction of extracellular α‐galactosidase of Aspergillus oryzae was induced remarkably well by the addition of soybean carbohydrate to culture medium. Addition of stachyose or raffinose induced slight production. Soybean carbohydrate, stachyose, and raffinose also served well for the synthesis of invertase. Maximum hydrolysis of p‐nitrophenyl‐α‐D‐galactopyranoside (PNPG) by the enzyme occurred at pH 4.0, and optimum temperature for hydrolysis of PNPG was 50° C. The enzyme seemed to be stable from 30‐50° C. The mixture of α‐galactosidase and invertase totally hydrolyzed raffinose and stachyose at 50° C, pH 4.0 in 2 hr. The mixed preparation of the enzyme substantially hydrolyzed galactooligosaccharides in soybean milk at 50° C, pH 6.3 in 2 hr.
Amino Acid and Elemental Contents of Lima Bean Seed
Authors: MEREDITH F. I. , THOMAS C. A. 
Published: August 2006

ABSTRACTA study was conducted with 17 cultivars of lima beans whose seed coat color was white, green or speckled and whose cotyledon color was white, green and mixed. Kjeldahl nitrogen, 17 amino acids and 8 elements were determined in the seed. The lima bean was found to be a good source of most amino acids except for the essential amino acid methionine, which was the limiting amino acid. Seven elements were supplied at an RDA level of 10% or better. No significant differences in the amino acids or the 8 elements were found among cotyledon or seed coat color. However, differences were found among cultivars.
On the Minimal Water Activity for Growth of Staphylococcus aureus
Authors: CHIRIFE JORGE , VAAMONDE GRACIELA , SCARMATO GRACIELA 
Published: August 2006

ABSTRACT S. aureus strains ATCC 6538 P, C‐243, S‐6, and 196 E were unable to grow at 35°C in brain heart infusion, pork extract or beef extract media in which the water activity was adjusted to 0.837—0.839 with sodium chloride. These results are different from some literature reports which indicated that S. aureus could grow at aw 0.83—0.84. Possible reasons for the differences in the minimal aw reported to be required for growth of S. aureus are discussed.