bluuebunny/crossref_metadata_2025_split huggingface dataset:
CERTAIN FUNCTIONAL PROPERTIES OF MICROWAVE AND HOT‐WATER PROCESSED CRAMBE MEALS
Authors: KIRLEIS A. W. , BROWN H. MEDEIROS 
Published: August 2006

ABSTRACTThioglucosidase was inactivated by hot‐water or microwave heating in whole crambe seeds. The seed was dehulled, hexane‐extracted to remove the oil, and washed with water to produce low glucosinolate (<l%) crambe meals containing approximately 60% protein. functional properties of crambe meals, including nitrogen solubility, water absorption, and fat absorption properties were investigated and compared to soy protein products. There was no significant difference between the nitrogen solubility of crambe meals, regardless of the method used to inactivate thioglucosidase. Crambe meals were more soluble than soy protein products at pH 3 to 6. Water absorption and fat absorption properties of crambe meals were comparable to soy protein products.
YIELDS AND SOLIDS LOSS IN WATER AND STEAM BLANCHING, WATER AND AIR COOLING, FREEZING, AND COOKING OF BROCCOLI SPEARS
Authors: CARROAD PAUL A. , SWARTZ JOHN B. , BOMBEN JOHN L. 
Published: August 2006

ABSTRACTBlanching and cooling process alternatives were compared for overall product yield and solids content using broccoli spears. Blanching was in steam or water, the latter including fresh water and recycling water in a screw blancher system. Cooling was evaporative, with and without sprays, or by fluming. Product was frozen in an air blast freezer and cooked. Solids content and yields were measured after each operation. Results quantify the lower solids loss of steam blanching compared to fresh water blanching, but indicate that recycling blanching water may result in even lower losses than steam blanching.
EFFECT OF MUSCLE FIBER ANGLE ON WARNER‐BRATZLER SHEAR VALUES
Authors: MURRAY A. C. , MARTIN A. H. 
Published: August 2006

ABSTRACTWarner‐Bratzler shear values were determined on four bovine muscles [longissimus dorsi (LD), psoas major (PM), semitendinosus (ST), and biceps femoris (BF)] such that the muscle fibers were sheared at angles approximating 0°, 45°, and 90° to their longitudinal axis. The extent to which shear values were affected by the angle at which the muscle fibers were sheared was similar for LD, PM, and ST; the difference (approx 2.9 kg) in shear value between muscle fiber angles of 0° and 90° being highly significant (P < 0.001). The effect is of sufficient magnitude as to require careful consideration as a source of variation and/or confounding in experiments where treatment effects on Warner‐Bratzler shear values are being assessed.
DECREASED PROTEOLYSIS OF ALKALI‐TREATED PROTEIN: CONSEQUENCES OF RACEMIZATION IN FOOD PROCESSING
Authors: HAYASHI RIKIMARU , KAMEDA IKUKO 
Published: August 2006

ABSTRACTWhen proteins (pancreatic ribonuclease A, hen egg lysozyme, the acidic fraction of soybean protein, and casein) dissolved in 0.2N NaOH in tritiated water were allowed to stand at 40°C, pepsin digestiblity extensively decreased in the initial stage in which tritium‐hydrogen exchange and lysinoalanine formation increased. This decrease is caused by racemization of small amounts of the amino acid residue.
EFFECT OF CARBON DIOXIDE SNOW ON SHELF LIFE OF PACKAGED CHICKEN
Authors: REOOY K. V. , KRAFT A. A. 
Published: August 2006

ABSTRACTThis study had the purpose of determining effective concentrations of carbon dioxide (CO2) snow as a preservative for poultry meat under different external temperature conditions. Survival and growth of microorganisms on the surface of chicken was determined after 48 hr in plastic foam boxes containing different levels of CO2 and after storage in a retail display case at about 5°C. Different ratios by volume of CO2 snow to chicken were used and determinations were made of CO2 in containers and absorbed by the chicken meat. In general, CO2 snow resulted in greater decreases in counts of fluorescent Pseudomonas than total psychrotrophs and had little effect on mesophilic bacteria. With ratios of CO2 to chicken of 1.5:1.0, some inhibition of bacterial growth was observed, but the effect varied with different types of bacteria. Greater benefit was obtained when external temperature was 10°C than when it was 21°C. A minimum concentration of 40% CO2 was needed in the container atmosphere when external environmental temperature exceeded 21°C.
EFFECTS OF BUTYLATED HYDROXYTOLUENE ON SELECTED TISSUES IN THE RAT
Authors: FULTON P. W. , WALL V. J. , HUTTON C. W. 
Published: August 2006

ABSTRACTFive groups of rats were fed ad libitum a specific level (0.0, 0.02, 0.1, 0.5, 0.75%) of BHT in the diet. After 8 wk, the animals were examined for differences in body weight, liver weight, ileum histology, and bone marrow histology. No significant differences were observed between the controls and the animals fed 0.02% BHT. Rats fed BHT greater than 0.02% of the diet exhibited a significant reduction in body weight, ileal villi height, crypt depth, goblet cell count and a significant increase in liver to body weight ratio. No significant differences in the number of immature erythrocytes between the control and experimental groups were observed.
ACCELERATED COOLING OF HOT PACK VISCOUS PRODUCTS BY INTERNAL BOILING
Authors: MIZRAHI S. , KOPELMAN I. J. 
Published: August 2006

ABSTRACTA method is suggested for accelerated cooling of hot‐pack viscous food products, with the effect based on removal of noncondensable gases from the can. This removal of the noncondensable gases promotes rapid condensation of vapor in the headspace, creates a pressure drop which, above a certain level, in turn induces boiling of the content, and the resulting agitation and mixing together with the condensation make for substantial improvement in heat transfer. For example, with this method only 15 min were needed to cool a #10 can of comminuted orange from 90 down to 45°C (mass average temperature), as compared to 100 min required in the commercial process.
PHYSICAL, CHEMICAL, SENSORY, AND MICROBIOLOGICAL PROPERTIES AND SHELF LIFE OF PSE AND NORMAL PORK CHOPS
Authors: FOX J. D. , WOLFRAM S. A. , KEMP J. D. , LANGLOIS B. E. 
Published: August 2006

ABSTRACTPale, soft, exudative (PSE) and normal pork loins were cut into chops, prepackaged, and stored up to 8 days under simulated retail display at −1°C. At 0, 2, 4, 6, and 8 days of display, packages of each type were removed for physical, chemical, organoleptic, and microbiological analysis. Chops were evaluated for color, aroma, and general appearance prior to cooking and for tenderness, flavor, juiciness, cooked aroma, and shear value after being cooked to 76° C. Thiamin and TBA values were determined to evaluate changes in nutritional and chemical quality. Myoglobin content and pH of the muscle were used to verify PSE and normal classification of the loins. PSE chops scored lower (P < 0.01) for general appearance, raw color, raw aroma, flavor, cooked aroma, juiciness, and overall satisfaction than normal chops. Normal chops scored slightly less tender and had higher (P < 0.02) shear values than PSE chops. Weight loss was greater (P < 0.01) for PSE chops during display and during cooking than for normal chops. Myoglobin, thiamin, and pH values were higher (P < 0.01) in the normal chops than PSE chops, while TBA values were higher (P < 0.01) in the PSE chops. Color and general appearance scores decreased and TBA values increased more rapidly in the PSE chops than in normal chops as display time increased. Microbiological determinations included total count (25°C and 37°C), lactobacilli, enterococci, coliforms and staphylococci according to standard microbiological procedures. Total bacterial counts (37°C) were higher (P < 0.01) for the normal chops, but there were no significant differences in total bacterial counts at 25°C. Total bacterial counts at 37°C decreased between 0 and 2 days' display and then slowly increased but never reached the original population numbers by the eighth day of display. Numbers of lactobacilli, enterococci, coliforms, and staphylococci were too few to statistically evaluate.
EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES
Authors: CROSS H. R. , BERRY B. W. , WELLS L. H. 
Published: August 2006

ABSTRACTGround beef patties were prepared from varying fat sources to final raw fat contents of 16, 20, 24, and 28%. Trained sensory panelists evaluated each treatment for differences in tenderness, juiciness, connective tissue amount, mouth coating effect, and ground beef flavor intensity. Other patty characteristics examined included raw and cooked fat and moisture, cooking losses, Instron shear force, and total and percentage of soluble collagen. Generally, increasing fat levels in formulations resulted in higher tenderness and juiciness scores and ratings indicative of lower connective tissue amount. Neither collagen content nor total cooking loss was significantly affected by fat level. Sensory ratings and cooking properties were not significantly affected by fat source.
OPTIMAL STERILIZATION TEMPERATURES FOR FLAT CONTAINERS
Authors: OHLSSON THOMAS 
Published: August 2006

ABSTRACTTo reduce deterioration of tlie sensory and nutritional quality during heat sterilization, container geometries favorable for a rapid heat transfer e.g. retort pouches, should be chosen. Also processing conditions for optimal quality retention should be used. For solid foods packed in flat containers, calculations were performed at different sterilization temperatures and processing conditions. To describe the changes in sensory and nutritional properties a simple term, the C‐value, was used. Optimal sterilization temperatures were chosen where the minimal quality changes (minimal C‐values) were found. The calculations show that larger thickness means lower optimal temperature range. Low initial temperature or long retort come‐uptime has only minor influence. A generalization of the results of the calculations is presented.
COMPRESSIVE DEFORMATION PATTERNS OF SELECTED FOOD POWDERS
Authors: MOREYRA R. , YELEG M. 
Published: August 2006

ABSTRACTThe mechanical behavior of selected food powders was studied by an Instron UTM through compression, decompression, and stress relaxation tests. Powders in moist or cohesive state were considerably more deformable than in dry or noncohesive state. Upon decompression, cohesive powders remained compacted while the noncohesive powders returned to a free flowing state. This phenomenon was manifested in the ratio between recoverable and nonrecoverable work. Moisture also modified the stress relaxation pattern of the compact in a way that could be explained in terms of reorientation of liquid bridges and the plasticity of the bed solid matrix.
VITAMIN B6, AND NIACIN CONTENTS OF BROILER MEAT OF DIFFERENT STRAINS, SEXES, AND PRODUCTION REGIONS
Authors: ANG CATHARINA Y. W. 
Published: August 2006

ABSTRACTBroilers of two strain crosses, of both sexes and from three production regions, were analyzed for their total vitamin B, and niacin contents. Overall average values and standard deviation for breast meat without skin on a wet basis were 0.583 ± 0.045 mg/100g for B, and 11.39 ± 0.79 mg/100g for niacin. Vitamin B, content of thigh meat was 0.257 ± 0.020 mg/100g and niacin content was 5.21 ± 0.60 mg/100g. Broilers from one production region had up to 16% less niacin and 10% less vitamin B, in the thigh and breast tissues than broilers from the other two regions. On regional average basis, 100g of raw breast meat contributed about 27–30% of U.S. RDA of B, and 53–6070 of U.S. RDA of niacin; corresponding values for thigh meat were 13% and 23–28%. There were no significant differences in the vitamin content between sexes or between strains. However, there were interactions of strain × region, strain × sex, region × sex, and strain × region × sex for each of the vitamins in breast or thigh meat.
INSTRUMENTAL FLAVOR ANALYSIS OF MEAT PRODUCTS CONTAINING COTTONSEED PROTEINS
Authors: FORE SARA P. , LEGENDRE M. G. , CHERRY J. P. , BERARDI L. C. , VINNETT C. H. 
Published: August 2006

ABSTRACTMeat loaves supplemented with various amounts of textured storage and classical (nonstorage and storage) protein isolates from glandless cottonseed were analyzed for volatile compounds by direct gas chromatography. Seventeen volatile compounds were identified by combined direct gas chromatography‐mass spectrometry. Natural logarithms of hexanal and hexanol and of ratios of hexanal and hexanol to chloroform correlated well with taste panel scores for aroma, initial flavor, after‐taste, and overall flavor.
BLADE TENDERIZATION EFFECTS ON BEEF LONGISSIMUS SENSORY AND INSTRON TEXTURAL MEASUREMENTS
Authors: HAYWARD L. H. , HUNT M. C. , KASTNER C. L. , KROPF D. H. 
Published: August 2006

ABSTRACTBlade tenderization effects on longissimus steaks from 112 steers fed rations differing in energy levels and feeding times were studied using Instron measurements and sensory evaluations for detecting textural changes. Ribeye steaks were removed before tenderization and after one pass through a blade tenderizer. Sensory panel scores for myofibrillar and overall tenderness significantly increased and detectable amounts of connective tissue decreased with blade tenderization. Juiciness and flavor scores were not significantly affected by tenderization. Cooking loss increased 2% for blade tenderized steaks. Blade tenderization had little effect on textural differences of steaks from cattle fed different nutritional regimens other than improving connective tissue and overall tenderness scores for steaks from the control and submaintenance cattle groups. Blade tenderization significantly lowered Instron adhesion peak force and numerous Instron Warner‐Bratzler measurements (e.g., initial‐yield force, peak force, initial‐yield angle, total work done). Instron compression values were reduced by blade tenderization, but the differences were not significant. Adhesion values were more highly correlated with compression values than with Warner‐Bratzler measures. Correlations between different factors of the same Instron test were high, indicating that not all of them would have to be measured. To test the effects of blade tenderization on muscles low in connective tissue, the measurement of Warner‐Bratzler peak force, adhesion peak force, compression chewiness, and cohesiveness may be sufficient. Correlations between Instron and sensory measures of meat texture were significant, but were relatively low.
SOLUBILITY AND IN VITRO DIGESTIBILITY OF SOY FLOURS, CONCENTRATES, AND ISOLATES
Authors: CLATTERBUCK K. L. , KEHRBERG N. L. , MAR ABLE N. L. 
Published: August 2006

ABSTRACTThe nitrogen solubility of soy products was determined in water, phosphate buffer, and buffer with urea and/or mercaptoethanol. The water solubilities in decreasing order were: minimally heat processed flours, isolates, heat processed flour, and concentrates. Heat treatment of soy flours increased hydrogen, hydrophobic, and disulfide bonds. The insolubility of isolates and concentrates was due mostly to hydrophobic and hydrogen bonding. The in vitro digestibilities in decreasing order were: isolates, concentrates, heat processed flour, and minimally heat processed flours. PER decreased as disulfide bonding increased except in minimally heat‐treated flours. For products with little or no inaccessible disulfide bonding, digestibility increased as hydrogen and hydrophobic bonding increased.
PERFORMANCE OF BACTERIAL SPORES IN A CARRIER SYSTEM IN MEASURING THE Fo‐VALUE DELIVERED TO CANS OF FOOD HEATED IN A STERITORT
Authors: PFLUG I. J. , JONES A. T. , BLANCHETT R. 
Published: August 2006

ABSTRACTPlastic rod biological indicator units (BIUs), filled with a suspension of Bacillus stearothermophilus spores and calibrated at 115.0, 121.1, and 127.0°C, were placed in 303 × 406 cans of corn and heated in a‐Steritort at 115.6; 121.1, and 127.8°C. The BIUs were assayed for surviving spores. Biological F‐values were determined from the calibration curves and Fo (BIO)‐values calculated using appropriate z‐value corrections. The Fo (BIO)‐values for the same number of survivors per BIU but using calibration charts at different temperatures were compared and found to be in general agreement. Fo (PHY)‐values were calculated using time‐temperature data from thermocouple‐equipped cans. The Fo (BIO)‐ and Fo (PHY)‐values were compared. The results of this study indicate that BIUs can be used effectively to measure Fo‐values' delivered to cans of food heated in continuous and/or agitating processing machines.
CHARACTERIZATION OF ZOOGLAN‐115, AN EXOCELLULAR GLYCAN OF Zoogloea ramigera‐115
Authors: STAUFFER K. R. , LEEDER J. G. , WANG S. S. 
Published: August 2006

ABSTRACTZooglan‐115 shows Newtonian flow at a concentration of 0.2% or less, Bingham flow between 0.2 and 0.4%, and mixed flow greater than 0.4%. It was stable in the pH range 3.0–10.0. Zooglan‐115 is compatible with most gum systems such as guar, locust bean, arabic, karaya, xanthan, and tragacanth, but shows an antagonistic effect with cellulose backbone glycans, microcrystalline cellulose, and CMC. A 0.1% solution at 22°C reduced the surface tension of water from 72 dynes/cm to 63 dynes/cm, and also lowered the interfacial tension with winterized soybean oil from 19 dynes/cm to 12 dynes/cm. The combined functional properties of viscoelasticity (and therefore possessing a yield value), surface‐activtity, acid stability, and salt compatability enable Zooglan‐115 to be a good stabilizer/emulsifier when used in oil‐in‐water emulsion systems.
EFFECT OF MILK CONSTITUENTS ON THE HYDROLYSIS OF LACTOSE BY LACTASE FROM Kluyveromyces fragilis
Authors: MAHONEY R. R. , ADAMCHUK C. 
Published: August 2006

ABSTRACTLactase activity in cold milk and whey is controlled by the ionic environment; maximum activity occurred in the presence of manganous ions. Of the major cations present in milk, sodium and calcium were inhibitory while potassium and magnesium were activating. Milk proteins strongly activated lactase in potassium phosphate buffer and the effect was enhanced in the presence of manganous ions; however the activation was masked by the milk salts in dairy products. Lactase activity in whey heated to 85°C was about 50% higher than in unheated whey, but no changes were observed in heated milk. There was no evidence for a thermolabile lactase inhibitor among the whey proteins.
GROWTH AND COMPETITIVE NATURE OF Yersinia enterocolitica IN WHOLE MILK
Authors: STERN NORMAN J. , PIERSON M. D. , KOTULA A. W. 
Published: August 2006

ABSTRACTA combination of four Y. enterocolitica strains was inoculated with and without five competing psychrotrophic bacteria, into milk that had been pasteurized using ultra‐high‐temperature procedures. Milk inoculated at two levels with Y. enterocolitica was held at 3°C and 25°C, without competing bacteria and monitored for growth. At 3°C, cells per ml of milk increased from 250 to more than 4.6 × 107 in less than 3 wk. Growth and identification were determined for Y. enterocolitica and competing organisms in milk held for 10 days at 3°C. After 10 days, the total count was 1.7 × 107 cells per ml of the inoculated milk. Pseudomonas fluorescens accounted for 43% of the 60 randomly picked colonies that were representative of the microbial population in the milk. Competing organisms were isolated in the following order of decreasing frequency: Micrococcus varians, Alcaligenes faecalis, Achromobacter pestifer, and Bacillus cereus. Y. enterocolitica was not present among the colonies randomly picked, but was detected in low numbers in Bismuth Sulfite Agar spread plates. This work indicated that Y. enterocolitica has the capacity for growth in milk at refrigeration temperatures, but is a poor competitor with common spoilage organisms.
NUTRITIONAL STABILITY OF CORN‐SOY‐MILK BLENDS AFTER DRY HEATING TO DESTROY SALMONELLAE
Authors: BOOKWALTER G. N. , BOTHAST R. J. , KWOLEK W. F. , GUMBMANN M. R. 
Published: August 2006

ABSTRACTEnriched blends of corn meal, soy flour, and nonfat dry milk (CSM) were adjusted to 7 and 10% moisture and inoculated with approximately 103 cells of Salmonella anatum and Salmonella senftenberg per gram of CSM. The blends were stored at ‐18 to 60°C and then tested for salmonellae and nutritional changes. S. senftenberg was more heat resistant than S. anatum. At temperatures of 43, 49, 54, and 60°C, S. senftenberg was killed by dry heat after 13, 10, 8, and 6 days, respectively, independent of product moisture. Smaller nutritional losses were observed at 7% than at 10% moisture. Changes in product color, PER values, vitamins A and C, and available lysine were minimal at temperatures of 43 and 49°C for 13 and 10 days, respectively. At 54 and 60°C for 8 and 6 days, nutrient losses were excessive at 10% moisture.
ARGININE DECARBOXYLASE PLUG FLOW REACTOR FOR DETERMINATION OF ARGININE AND PEANUT MATURITY
Authors: VALLE‐VEGA P. , YOUNG CLYDE T. , SWAISGOOD H. E. 
Published: August 2006

ABSTRACTArginine decarboxylase was immobilized on a controlled pore glass beads derivative and assembled into a plug flow reactor. The catalytic action of the enzyme was measured with a CO2‐sensing electrode. The enzyme action produced a linear response range of L‐arginine concentration from 3 × 10,‐4 to 3 × 10−3 M. The enzyme reactor in combination with a CO2‐sensing electrode is useful as a new maturity assay based on the free arginine content of peanuts.
KINETICS OF THERMAL DEGRADATION OF METHYLTETRAHYDROFOLIC ACID
Authors: RUDDICK J. E. , VANDERSTOEP J. , RICHARDS J. F. 
Published: August 2006

ABSTRACTThermal degradation of N5 methyltetrahydrofolic acid (N5 MTHFA) under various conditions was studied, using a radioassay method to measure N5 MTHFA concentrations. In the presence of an unlimited oxygen supply, the degradation reaction could be described as pseudo first order. Reaction rate constants were found to increase with increasing reaction temperature. Conformity with the Arrhenius equation enabled calculation of the activation energy (7.10 Kcal mole−1). The overall reaction appeared to be second order in the presence of a limited oxygen supply. The presence of mercaptoethanol or ascorbic acid in the assay system delayed the beginning of the N5 MTHFA degradation reaction but did not alter the reaction rate constants.
SENSITIVITY OF SOME COMMON FOOD‐BORNE BACTERIA TO THE SPICES SAGE, ROSEMARY, AND ALLSPICE
Authors: SHELEF L. A. , NAGLIK O. A. , BOGEN D. W. 
Published: August 2006

ABSTRACTThe sensitivity of 22 gram negative and 24 gram positive bacteria to the spices sage, rosemary, and allspice was studied. At spice concentrations to 2% in growth media, gram positive bacteria were more sensitive than gram negative bacteria, and sage had the highest antibacterial activity, followed closely by rosemary. A concentration of 0.3% of either sage or rosemary in the media inhibited growth of 21 gram positive organisms, 9 of which were enteropathogenic. Two Kanagawa positive strains ofVibrio parahaemolyticuswere also inhibited. Allspice was the least effective, requiring more than 0.5% for growth inhibition of most of the tested strains. Recovery of growth was observed after inhibition at 0.3% concentration of sage or rosemary, whereas a concentration of 0.5% was bactericidal. A combination of sage and rosemary enhanced the antibacterial effect.