bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Soy Flour, Soy Protein Concentrate and Sodium Alginate on the Textural Attributes of Minced Fish Patties
Authors: ROCKOWER R. K. , DENG J. C. , OTWELL W. S. , CORNELL J. A. 
Published: August 2006

ABSTRACTA mixture response statistical design was used to investigate the textural attributes of minced fish patties. Patties formulated with pollock were significantly firmer than those made from turbot and pollock blends or from turbot alone. Breakpoint values and firmness scores were negatively correlated with flavor and acceptability scores indicating that as patty firmness increased general acceptability declined. Higher acceptability for softer patties formulated with more turbot were attributable to the higher fat content. Increasing the soy protein levels and decreasing alginate content increased patty firmness regardless of fish composition. The patty formulation with maximum predicted acceptability was 78% turbot, 11% soy flour, and 11% soy protein concentrate.
Bisulfite Suppression of Fish Aromas
Authors: JOSEPHSON D. B. , LINDSAY R. C. , STUIBER D. A. 
Published: August 2006

ABSTRACTADDITION of sodium bisulfite (100–500 ppm) to water extracts of slime from fresh and oxidized whitefish (Coregonus clupeaformis) caused immediate and nearly complete suppression of fishy aromas. Chromatograms of headspace volatiles revealed the selective removal of influential carbonyl compounds through the formation of bisulfite addition products. Poaching whitefish fillets in bisulfite solutions (200 ppm) also yielded significantly suppressed oxidized and fishy flavors compared to similar untreated samples when evaluated by sensory analysis. Odor assessments of pH‐adjusted (3—12) water extracts of fish slime showed that bisulfite was active over the entire pH range, but was most effective in suppressing aromas over the mid‐ranges (5.5–8.5).
Starch‐Sugar Transformation During Banana Ripening: The Behavior of UDP Glucose Pyrophosphorylase, Sucrose Synthetase and Invertase
Authors: TERRA N. N. , GARCIA E. , LAJOLO F. M. 
Published: August 2006

ABSTRACTStarch concentration, sequence of appearance of sucrose, glucose and fructose and activity of some enzymes of sucrose synthesis were followed during ripening of preclimacteric bananas (Musa acuminatd). As starch was degraded sucrose content increased and preceded formation of glucose and fructose. At the same time, while UDP‐glucose pyrophosphorylase activity remained constant, activity of sucrose synthetase and invertase increased. The observed sugar and enzyme changes indicated that starch to sucrose transformation via glucose‐1‐phosphate‐UDP‐glucose may be an important mechanism for starch disappearance during ripening. The hypothesis was confirmed with thin banana slices infiltrated with [14C(U)]glucose‐1‐phosphate: the label was incorporated into sucrose three times faster for climacteric than for preclimacteric fruits. Pyrophosphorylase activity and climacteric induced activation of sucrose synthetase could be inhibited by protein and nucleic acids synthesis inhibitors.
Computerized Image Analysis of Surface Browning of Pizza Shells
Authors: UNKLESBAY K. , UNKLESBAY N. , KELLER J. , GRANDCOLAS J. 
Published: August 2006

ABSTRACTAn objective measurement using computerized image analysis techniques was developed for determining the level of brownness on the bottom surface of pizzas. Infrared heat processing (327/332°C) was investigated for both wheat and soy‐fortified, wheat pizza shells. Moisture, fat, total and unavailable lysine were determined by chemical analysis. A linear function was developed which shows promise for predicting the available lysine content for soy‐fortified shells. This function utilizes information taken from the image of the bottom of the pizza. This technique could be useful in cases where a rapid, nondestructive test for available lysine in baked dough is needed.
Sensory Attributes of Corn Tortillas with Substitutions of Potato, Rice, and Pinto Beans
Authors: FERIA‐MORALES ALEJANDRO M. , PANGBORN ROSE MARIE 
Published: August 2006

ABSTRACTCorn tortillas were prepared with substitutions of 12, 24, and 36% of two varieties of potato, 10, 20, and 30% of rice, and 5, 10, and 15% of pinto beans. Trained judges developed descriptors for appearance, aroma, manual and oral texture, flavor, and aftereffects, to quantify differences from the all‐corn reference. Up to 24% of either variety of potato, 30% of rice, and 15% beans could be substituted before undesirable sensory differences were detected. Potato improved texture, producing a softer, more flexible tortilla. Beans produced a less yellow, harder tortilla, and rice caused few sensory changes. Sensory texture compared well with Instron hardness and elongation measurements. Protein and lysine were unchanged by potato, increased by bean, and slightly decreased by rice substitution.
Some Functional and Utilization Characteristics of Sesame Flour and Proteins
Authors: DE PADUA M. RIVERO 
Published: August 2006

ABSTRACTSesame defatted flour was prepared from dehulled seeds and the proteins extracted by isoelectric precipitation from an alkaline suspension of the flour. Temperature and pH effects on viscosity of a protein dispersion were measured using a Brookfield viscometer. Emulsifying capacity and emulsion stability were measured in mayonnaise and meat‐type emulsions, respectively. Sesame flour was texturized by a simple method to produce a ground meat‐like product with a hydration capacity of 380–440%. Sensory evaluation of meat loaves with 0–40% meat replaced by hydrated textured defatted sesame flour indicated no significant difference between samples. Viscosity of sesame protein dispersions at 90°C increased with increasing pH. The proteins did not form a self‐supporting gel. Their emulsifying capacity proved to be relatively high when compared with traditional proteins.
Effect of Nitrogen Flushing on the Production of Proteinase by Psychrotrophic Bacteria in Raw Milk
Authors: MURRAY S.K. , KWAN K.K.H. , SKURA B.J. , McKELLAR R.C. 
Published: August 2006

ABSTRACTRaw milk was flushed with 100 ml N2 min ‐1 during storage at 4°C. Microflora (total psychrotrophs, proteolytic psychrotrophs, lactic acid bacteria) in nitrogen‐flushed milk exhibited a longer lag phase and slower growth rates than those in milk stored aerobically at 4°C. Although proteolytic psychrotrophs grew in nitrogen‐flushed milk, proteinases could not be detected in these milk samples. Proteinase assays and electrophoresis showed extensive proteolytic activity and hydrolysis of β‐casein in control milk but no detectable casein degradation in nitrogen‐flushed milk, even after storage for 18 days at 4°C. This study shows the potential of controlled atmosphere storage of raw milk for inhibition of the accumulation of proteolytic enzymes from psychrotrophic bacteria.
Lability and Reactivity of Nonheme Protein‐Bound Nitrite
Authors: ITO T. , CASSENS R. G. , GREASER M. L. , LEE M. , IZUMI K. 
Published: August 2006

ABSTRACTNitrite treated nonheme protein was separated from the free nitrite of the reaction mixture by Sephadex G‐15 column chromatography. Spectral analysis (absorbance at 330 nm) indicated that tryptophyl residues of the protein had been modified with the NO group. The protein‐nitrite complex was not stable, decomposing faster at lower pH and higher temperature. As the extent of the decomposition increased with time, an increasing amount of nitrite was detected by the AOAC method, indicating that the Griess reagent reacted with nitrite after it was regenerated from the NO group. When myoglobin was incubated with the nitrosated protein, nitrosyl hemochrome could be extracted from the reaction mixture in the presence of ascorbic acid. The results indicate the potential reversibility of the protein‐nitrite reaction.
The Behavior and Stability of Iron‐Ascorbate Complexes in Solution
Authors: GORMAN J. E. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTThe thermodynamic stability constants for ferric and ferrous ascorbate complexes, change in net redox potential with pH, and efficacy of bathophenanthroline as an iron reagent in the presence of ascorbate were determined. The stability constants for the ferric and ferrous ascorbate complexes were found to be in the range 1.90 × 103to 2.61 × 104and 7.69 × 10‐3to 6.95 × 10‐2, respectively. The stability of ferric ascorbate over a wide range of pH values suggests its potential use as an iron additive in foods. Redox potential decreased with an increase in pH. Bathophenanthroline analysis of these solutions for free iron proved to have limitations in the presence of ascorbate.
Predicting the Texture of Liquid and Melting Semi‐Solid Foods
Authors: KOKINI JOZEF L. , CUSSLER E. L. 
Published: August 2006

ABSTRACTMagnitude estimations of a variety of dairy foods show that sensory assessments scores of “creaminess” can be predicted from scores of “smoothness” and “thickness”. The empirical equation found for these predictions is very close to that found earlier for model solutions. Assessments of “smoothness” can be related to instrumental measurements of contact friction. Assessments of “thickness” for melting foods are related to estimates of shear stresses in the mouth generated during the melting of foods.
A Deviant Heat Process Applied to Canned or Packaged Liquid Food
Authors: HUANG FUNAN , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTA new procedure was developed for predicting the correction factor of a deviant thermal process applied to canned or packaged convection heating food. This development was accomplished through a combined application of a mathematical model for estimating process lethality and statistical procedures. Through a dimensional analysis of the mathematical model it was found that there were nine independent dimensionless parameters required to define uniquely correction factors. The influence of each parameter was determined by applying a statistical design of screening tests. Of the nine dimensionless parameters, only two parameters, which contained a magnitude of drop in heating medium temperature, duration of this drop, the slope index of thermal death time curve, and the slope index of heating curve influenced significantly the correction factor. Those of no significant influence included initial food temperature, retort temperature, cooling water temperature, drop location, and normal processing time. A simple polynomial equation was obtained for predicting the correction factor by applying a central composite design of experiments and a statistical regression analysis. The reliability of this equation was verified through heat transfer experiments by using canned distilled water, 0.1% bean gum aqueous solution, and tomato juice.
Ascorbic Acid and Folic Acid Content and Sensory Characteristics of Dehydrated Green Peppers
Authors: KUZNIAR ANNA , BOWERS JANE A. , CRAIG JEAN 
Published: August 2006

ABSTRACTMoisture content, water activity, ascorbic and folic acid content, and color of blanched and unblanched green peppers, dried for 8 or 9 hr at 60°C or 12 hr at 49°C, were determined before and after 8 wk storage at room temperature. Sensory characteristics of the peppers were evaluated after storage. Blanching influenced ascorbic acid content, color, firmness, and intensity of green pepper, sweet and bitter flavor. Time and temperature of drying influenced water activity and some texture attributes.
Nutrient Contents of Raw and Cooked Cowpea Leaves
Authors: IMUNGI JASPER K. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTSEEDS OF COWPEA (Vigna unguicullata) cultivar MM4 obtained from Kenya were grown for their leaves as a vegetable. The mean crude protein contents of the leaves from the 1981 and 1982 seasons were 32.8 and 34.3% of total solids, respectively, and leaves were a particularly good source of minerals, including iron, calcium, phosphorus and zinc. Levels of vitamin C, total carotene, and free and total folacin were 410 mg, 57 mg, 334 meg and 2012 meg, respectively, per 100g of solids. Freshly harvested leaves cooked by a traditional Kenyan technique retained 88% of their crude protein and substantial quantities of minerals. Losses in vitamin C and free and total folacin were 87%, 49% and 66% while their recoveries in the cooking water were 5.6%, 20% and 12%, respectively. Carotene in the cooked leaf solids increased slightly. Comparisons with other leafy vegetables indicate good potential for processing.
Biochemical Study on the Nonprotein Trypsin and Chymotrypsin Inhibitors in the Soybean
Authors: HAFEZ YOUSSEF S. , MOHAMED ALI I. 
Published: August 2006

ABSTRACTThe chemical properties of nonprotein trypsin inhibitor (NPTI) and nonprotein chymotrypsin inhibitor (NPCTI) in the soybean were studied. NPTI was extracted with 50% methanol and treated with TCA to a final concentration of 16% (W/V). Two dimensional thin‐layer chromatography was used to make a peptide map of the methanol extract; 14 spots were observed. To distinguish the active peptides, the sample was mixed with trypsin or chymotrypsin; some peptides disappeared which formed complexes with the enzyme. The relative rate of inhibition indicated that inhibition was stoichiometric for trypsin and chymotrypsin. Dissociation constants of complexes (enzyme and inhibitor) showed that inhibition of chymotrypsin and trypsin were competitive and uncompetitive, respectively.
Calorimetric Studies on Whey Freeze Concentration
Authors: BAKSHI A. S. , JOHNSON R. M. 
Published: August 2006

ABSTRACTThe freezing point of whey was determined at 3,5, 10,15, and 20% solids content in an automatic Osmometer, and effective molecular weight of the solute was determined to be 235 using freezing point depression equations. Differential Scanning Calorimetery was used to estimate the specific heat of whey in the temperature range ‐40 to 20°C. The frozen water fraction and refrigeration requirements are predicted as a function of temperature. Correlations of enthalpy and the freezing point of whey are presented. With these correlations, energy required for freezing whey can be computed. The application of therm odynamic data to whey freeze concentration is demonstrated.
Nutritional Effects of Fresh, Laboratory Heated, and Pressure Deep‐Fry Fats
Authors: ALEXANDER J. C. , CHANIN B. E. , MORAN E. T. 
Published: August 2006

ABSTRACTCooking fats from a pressure deep‐fat frying operation producing fried chicken, were compared with laboratory heated and fresh fats in the diets of animals. Included were corn oil (CO), peanut oil (PO), and partially hydrogenated soybean oil (HSBO). Weanling rats were fed diets containing 15% fat for 28 days. Laboratory heating reduced absorption of CO and PO, but not that of HSBO. Pressure deep‐frying increased absorption of HSBO. Animals derived less metabolizable energy from diets containing heated or hydrogenated fats relative to fresh oil. Polar lipid fractions of liver changed due to heating. Pressure deep‐frying with fats resulted in less deterioration than with laboratory heating, as shown by chemical analyses, coefficient of digestibility, and metabolizable energy studies.
Kinetics of Chlorophyll Degradation to Pyropheophytin in Vegetables
Authors: SCHWARTZ S. J. , VON ELBE J. H. 
Published: August 2006

ABSTRACTPyropheophytins a and b were determined as predominant chlorophyll derivatives in heat processed spinach. Chlorophylls a, b, pheophytins a, b and pyropheophytins a, b were quantitated in fresh, blanched and heat processed spinach at 116, 121 and 126°C. First order degradation rate constants were determined to calculate activation energies of 25.2 and 22.5 Kcal/mole for chlorophylls a and b and 20.7 and 15.7 Kcal/mole for pheophytins a and b, respectively. Based on the results, the suggested mechanism for the decomposition of chlorophyll during heat processing of vegetables is: Chlorophyll Pheophytin Pyropheophytin. Pyropheophytins a and b were major chlorophyll degradation products found in all commercially canned vegetable products surveyed.
Proteolytic Activity in the Sarcoplasmic Fluids of Parasitized Pacific Whiting (Merluccius productus) and Unparasitized True Cod (Gadus macrocephalus)
Authors: ERICKSON M. C. , GORDON D. T. , ANGLEMIER A. F. 
Published: August 2006

ABSTRACTProteolytic enzymes in the sarcoplasmic fluid of Pacific whiting (Merluccius productus) were studied to determine which proteases might be involved in the severe textural defect associated with this species. The results were compared to those obtained for true cod (Gadus macrocephalus), a fish having firm texture. Two pH optima of enzymic activity were noted for whiting, pH 3.5–3.9 and 7.1–7.2. Two pH optima were also observed for cod, pH 3.2–3.6 and 7.8–8.0. Whiting but not true cod contained enzymic activity similar to cathepsin B. Cathepsin C activity was greater in whiting than in cod.
Heat Treatment and Drying of Capelin Mince. Effect on Water Binding and Soluble Protein
Authors: RUSTAD T. , NESSE N. 
Published: August 2006

ABSTRACTCapelin mince was heated and dried and the two functional properties, water holding and soluble protein, were measured as functions of time, temperature, moisture content in the mince, and rate of drying. Heating and drying reduced water holding and soluble protein. Loss of water holding started between 30 and 35°C while soluble protein was first reduced between 40 and 50°C. The effects increased with increasing time and temperature but were almost independent of moisture content in the range 30–70% water. Heat stability increased at low moisture contents. Water holding and soluble protein in dried samples were generally a little higher than in samples which were heat treated at corresponding times and temperatures.
Interference of Plant Polysaccharides and Tannin in the Coomassie Blue G250 Test for Protein
Authors: GODSHALL M.A. 
Published: August 2006

ABSTRACTCoomassie Blue G‐250, a quantitative color reagent used for protein analysis, reacts with tannin and polysaccharides found in cane juice and raw cane sugar. For this reason, the dye could not be used as a reagent for protein in these products. However, spectroscopic data showed that the complex formed with phenolic compounds possessed a different maximum than the protein complex. The spectrum of the complex between the dye and the nondialyzable fraction from raw sugar indicated the presence of phenolic moieties attached to this high‐molecular weight fraction. The reaction of several common plant polysaccharides and tannins with the dye could constitute a serious source of error in its use to determine protein in plant extracts.
Psychrotrophic Bacteria in Prerigor Ground Pork
Authors: JUDGE M. D. , COUSIN M. A. 
Published: August 2006

ABSTRACTThe numbers of psychrotrophic bacteria in prerigor ground pork were slightly greater than in postrigor ground pork throughout an 11‐day storage period at 2°C. Freezing both types of samples and subsequent thawing before storage at 2°C reduced the initial psychrotrophic counts but the freezing effects did not persist beyond 8 days of storage. Differences in psychrotrophic counts between prerigor and postrigor ground pork were not sufficiently great in any comparison to limit the use of prerigor grinding of pork.
Moisture Losses During Chilling from the Skin Surface of Scalded Pork Carcasses
Authors: SCHAEFER‐ZEIDLER C. E. , JUDGE M. D. , ABERLE E. D. 
Published: August 2006

ABSTRACTThe proportion of cooler shrinkage attributable to moisture loss from the skin of scalded, dehaired pork carcasses was estimated. Mean carcass cooler shrinkage was 1.91% during a 24 hr chill at —2°C. Approximately 80% of the cooler shrinkage was moisture endogenous to the skin. Thus, only 20% of total cooler shrinkage originated from the muscle and adipose tissue. Moisture was not absorbed in significant quantities by the skin during the scalding, dehairing and carcass washing process. Greater cooler shrinkage reported for scalded than for skinned pork carcasses was mostly a consequence of the widely different moisture content of the skin surface of scalded carcasses versus that of the adipose tissue surface of skinned carcasses.
Nucleic Acid, Purine and Proximate Analyses of Mechanically Separated Beef and Veal
Authors: SAVAIANO DENNIS A. , SALATI LISA M. , ROSAMOND WAYNE D. , SALINSKY JOEL , WILLIS B. WELLS 
Published: August 2006

ABSTRACTDeoxyribonucleic acid (DNA), ribonucleic acid (RNA), purine (adenine, guanine, hypoxanthine and xanthine) and proximate analyses of mechanically separated (MS) beef and veal were conducted to verify and evaluate changes in nucleic acid content which may result from mechanical separation. DNA and total nucleic acid levels were higher in both MS beef and veal whereas RNA levels were higher only in MS beef compared to hand deboned (HD) counterparts. Adenine, guanine and xanthine levels were higher in MS beef and veal, and hypoxanthine levels were lower compared to HD counterparts. Total purine content of MS beef did not differ from HD beef, whereas the purine content of MS veal was slightly higher than HD veal. It would appear that the addition of MS products to the diet would not significantly alter total purine consumption and hence should pose no risk to hyperuricemic individuals.
Storage Study of a Gas‐Packaged Bakery Product
Authors: SMITH J. P. , JACKSON E. D. , OORAIKUL B. 
Published: August 2006

ABSTRACTEnglish style crumpets were packaged in the atmosphere of CO2 and N2 (3:2) and stored at 20°, 22°, 24° and 30°C. In all cases, package volume and headspace CO2 concentration decreased during the first week of storage. At 30°C, the volume started to increase after 12 days due to production of CO2 and other metabolites by microorganisms. At 24°C, the volume did not start to increase until after 25 days, while at 22° and 20°C it remained stable or gradually decreasing. Aerobic plate counts and metabolites were higher in the product stored at 30°C for 19 days than those stored at 20°C for 1 month. Product pH after 1 month at 20°C was lower (5.9) than that at 30°C for 19 days (6.5) due, essentially, to the absorption of CO2.
Antibacterial Activity of Selected Hydroxycinnamic Acids
Authors: HERALD P. J. , DAVIDSON P. M. 
Published: August 2006

ABSTRACTThe objective of this study was to determine the antibacterial effectiveness of selected hydroxycinnamic acids (caffeic, ferulic, pcoumaric) against Escherichia coli and Staphylococcus aureus at pH 5.0, 6.0 and 7.0 and Bacillus cereus at pH 6.0, 6.5 and 7.0. p‐Coumaric acid was generally the most effective inhibitor tested causing <99.9% inhibition of E. coli at 1000 μg/ml (pH 5.0, 48 hr), S. aureus at 500 μg/ml (pH 5.0, 48 hr), and B. cereus at 500 μg/ml (pH 7.0, 9 hr). Inhibition increased as pH decreased with E. coli and S. aureus but not B. cereus. Bacillus cereus appeared to be the most susceptible strain with 1000 μg/ml of the compounds tested causing <99% inhibition at all three pH's.
The Water Activity of Canned Foods
Authors: ALZAMORA STELLA M. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTThis work reports the aw values of a diversity of commercially canned foods (54 samples), including fruits and vegetables and cured and uncured meat products. The aw of canned fruit products (pieces in syrup, purees and juices) ranges between 0.950 and 0.992. Canned cured meats (i.e. deviled ham, meat and liver pastes, corned beef, cooked ham) have aw values in the range 0.970–0.984, while uncured canned meats display aw values above 0.982.
Microbial Growth on Fat and Lean Surfaces of Vacuum‐Packaged Chilled Beef
Authors: GRAU F.H. 
Published: August 2006

ABSTRACT Brochothrix thermosphacta, Enterobacteriaceae and the Pseudomonas‐Moraxella group grew more rapidly on the fat than on the lean surfaces of chilled vacuum‐packaged beef striploins of pH 5.45–5.85. On the fat, both B. thermosphacta and Enterobacteriaceae grew to outnumber the Pseudomonas‐Moraxella. When Enterobacteriaceae and B. thermosphacta were present initially in about equal numbers, Enterobacteriaceae outgrew B. thermosphacta on both the fat and the lean surfaces of packs stored at 5°C. At 1°C the growth rate of the Enterobacteriaceae was greatly reduced. As a result, on the fat at 1°C, B. thermosphacta grew considerably faster than did the Enterobacteriaceae.