bluuebunny/crossref_metadata_2025_split huggingface dataset:
"Coagulation Test" for Cooked Meat Temperature: Effect of Sample Preparation Methods
Authors: TOWNSEND W. E. , THOMSON J. E. , HUTCHINS J. R. 
Published: August 2006

ABSTRACTThe “Coagulation Test,” to determine the temperature to which meat had been cooked, was studied relative to the effect of variations in sample preparation methods on the coagulation temperature, biuret protein content and spectrophotometric absorbance value of 0.9% saline OI water filtrates obtained from extracts of samples of rare, medium and well done portions of roast beef. Sample preparation methods were: (1) 5‐mm cubes, (2) ground once, (3) ground three times, or (4) homogenized at 12,000 rpm for 30 sec. Sample preparation method had no significant effect on the coagulation temperature, biuret protein content or absorbance values of filtrates from extracts of rare, medium and well done portions of roast beef. No significant differences were found between 0.9% saline and distilled water filtrates.
Changes in Flavor Components of Garlic Resulting from Gamma Irradiation
Authors: KWON JOONG HO , YOON HYUNG SIK 
Published: August 2006

ABSTRACTFormation of diallyl disulfide, identified as a main flavor component of garlic, was gradually decreased by irradiation of 0.05‐0.5 kGy, but increased slightly at higher doses of 1.0‐3.0 kGy. In garlic stored for 5 months, a dose of 0.1 kGy had little influence on the amount of diallyl disulfide, but higher dose irradiation caused an apparent reduction in the amount of the component.
Enzymatic Browning in Five Olive Varieties
Authors: SCIANCALEPORE V. 
Published: August 2006

ABSTRACTEnzymatic activities (polyphenoloxidase and peroxidase) and o‐diphenols content were estimated in fruits of five olive varieties differing in browning rate. Significant differences were observed among the varieties. The browning rate correlated with o‐diphenols content and polyphenol oxidase activity, but not with peroxidase activity.
Effect of Fertilization, Postharvest Handling and Blanching Temperature on the Drained Weight of Canned Summer Squash
Authors: HURST W. C. , RAO V. N. M. , GRANBERRY D. , SOCHA G. , KOEHLER P. E. 
Published: August 2006

ABSTRACTThere was no apparent effect on drained weight or firmness when three rates of calcium fertilization and two rates of potassium fertilization were applied to a test planting from which two harvests of raw summer squash were canned. However, high Ca (L2) decreased dry matter and increased structural carbohydrates and tissue Ca in the canned product. Precooling increased drained weight and dry matter, but drastically reduced firmness of the canned product. Noncooled canned squash had lower drained weights and pH, but greater firmness and higher water soluble pectin and cellulose content. Blanching at 99°C increased drained weight; blanching at 88°C decreased drained weight, but increased calgonsoluble pectin content.
Effect of Germination on Phytic Acid, Protein and Fat Content of Rapeseed
Authors: THOMPSON LILIAN U. , SERRAINO MARIA R. 
Published: August 2006

ABSTRACTRapeseed was germinated over a 7‐day period and the changes in phytic acid, protein and fat contents were monitored. Two‐day germination period reduced the phytic acid by 13% and slightly increased the fat and protein by 6 and 4%, respectively. A 65% decrease in phytic acid, 10% increase in protein and 46% decrease in fat were observed after 7 days of germination. The free fatty acid values increased from 1 to 120. While reduction in phytic acid and increase in protein are desirable, the reduction in fat and its increased hydrolysis to free fatty acids after 7 days may be considered detrimental if rapeseed oil is to be extracted for commercial purposes.
System Design and Calibration of a Continuous Flow Apparatus for Kinetic Studies
Authors: SWARTZEL K.R. , JONES V.A. 
Published: August 2006

ABSTRACTA heat exchange apparatus is described to determine reaction kinetics of fluid food constituents during continuous flow. During operation fluids are exposed to well defined thermal treatments. The thermal evaluation method associated with the apparatus allows a variety of effects to be examined rapidly (i.e. pH, supporting media, level of concentration, temperature range etc.). In addition, kinetic data generation at processing conditions simulating actual conditions (velocities, Reynolds numbers, Nusselt numbers, shear stress at the wall, etc.) is possible. Description of the design and calibration procedure is given. Design flexibility allows for constituent examination at any time‐temperature range useful to the food processor.
Reduction of Bitterness in Grapefruit Juice with β‐Cyclodextrin Polymer in a Continuous‐Flow Process
Authors: SHAW PHILIP E. , WILSON CHARLES W. 
Published: August 2006

ABSTRACTLevels of the bitter components naringin and limonin were reduced an average of 50% or more in clarified grapefruit juice by treatment of about 16 bed volumes of juice with β‐cyclodextrin polymer in a continuous flow process. Dilute alkaline solution regenerated the column effectively, ethanol was only about half as effective as dilute alkali. Cloudy grapefruit juice was also debittered in the same column using reversed flow to prevent column plugging. This process was less efficient because liquid flow was inadequate to maintain a fluid bed. A preliminary batch process showed ability of the polymer to be regenerated at least 19 times with no loss in ability to adsorb bitter components.
Changes in Volatile Components of Passion Fruit Juice as Affected by Centrifugation and Pasteurization
Authors: KUO MAY‐CHIEN , CHEN SU‐LIN , WU CHUNG‐MAY , CHEN CHU‐CHIN 
Published: August 2006

ABSTRACTVolatile components of fresh passion fruit (hybrid variety, cultivar Tai‐Non No. 1) juice (A), de‐starched juice (B), pasteurized and destarched juice (C) and headspace volatiles that were recovered during centrifugation of fresh juice (D) were compared. Charcoal adsorption was used to recover the headspace compounds. The yields of volatiles obtained from the different treatments were 31.69 mg/kg juice for A, 18.97 mg for B, 12.27 mg for C, and 7.93 mg for D, respectively. The pasteurization process (1 min at 85°C) caused a 35% loss in volatile components.
A Comparison of Enzymatic and Lime Treatments for Extraction of Alcohol Soluble Solids from Citrus Peel
Authors: MARSHALL M. R. , GRAUMLICH T. R. , BRADDOCK R. J. , MESSERSMITH M. 
Published: August 2006

ABSTRACTDigestion of citrus wastes by pectolytic and cellulolytic enzymes was compared to the currently employed lime method of solubilizing solids from citrus peel. Maximal soluble solids removed from the pressed peel occurred after 6 hr incubation at 45°C with a pectinase concentration of 1.0 PGu/g peel mixture. Decreasing the particle size of the peel caused a 4 ‐ 10% increase in solids removal after enzyme treatment. Addition of cellulase enzyme (20 CEu/g peel mixture) to pectinase enzyme (1.0 PGu/g peel mixture) removed an additional 15% soluble solids from peel. Glucose, fructose, arabinose, and xylose were the major sugars extracted from enzymetreated peel, while sucrose was the major sugar in lime‐treated peel samples. Organic acids (citric, malic, and quinic) were present at higher concentrations in lime‐treated peel extracts than in enzymetreated peel extracts.
Thermal Transitions of Admixed Starch/Fish Protein Systems During Heating
Authors: WU M. C. , LANIER T. C. , HAMANN D. D. 
Published: August 2006

ABSTRACTThe thermal transitions of starch‐fish protein mixtures were investigated by a thermal scanning rigidity monitor technique and differential scanning calorimetry. Three transitions due to protein denaturation and one transition due to starch gelatinization were identified by both techniques during thermal processing of these mixtures. The gelatinization of starch caused an increase in rigidity of the system to a degree dependent upon the starch type. Thermal transitions of starch and fish protein seemed to proceed independently in mixture systems. However, the presence of salt and sucrose, necessitated by the inclusion of fish protein, caused starch gelatinization to shift to higher temperatures.
Effect of Rotenone and pH on the Color of Pre‐rigor Muscle
Authors: CORNFORTH D. P. , EGBERT W. R. 
Published: August 2006

ABSTRACTThe effects of rotenone and pH on color of pre‐rigor muscle homogenates were determined by use of the Hunter Color Difference Meter and by visual appraisal. Both rotenone and low pH treatment led to development of bright red color in pre‐rigor beef muscle homogenates. Both effects are probably due to mitochondrial inhibition or inactivation, so that myoglobin remains oxygenated in presence of air. It is concluded that dark color of pre‐rigor muscle is due to oxygen consumption by actively respiring mitochondria at muscle surfaces, keeping myoglobin deoxygenated. It is likely that dark color associated with heat ring defect and dark cutting meat is also related to active mitochondrial respiration.
Effects of Electrical Stimulation, Hot Boning and Chilling on Bull Semimembranosus Muscle
Authors: SHIVAS S. D. , KASTNER C. L. , DIKEMAN M. E. , HUNT M. C. , KROPF D. H. 
Published: August 2006

ABSTRACTTaste panel, Warner‐Bratzler shear force (WBS) and cooking loss characteristics of semimembranosus (SM) muscles from thirty electrically stimulated and hot‐boned (ESHB) or control young bull sides were evaluated. At 2 hr postmortem, muscles were excised from electrically stimulated sides and chilled in a tray or in a cardboard box. All control sides and ESHB muscles were chilled at 5–7°C until 24 hr postmortem; then 2–4°C for 24 hr. At 48 hr postmortem, steaks were cut, vacuum packaged and aged (2–4°C) for 4 days. Beef flavor was more intense for control steaks than for steaks from either ESHB chilling treatment. No other differences were noted.
A Computer Aided Characterization of the Compressive Creep Behavior of Potato and Cheddar Cheese
Authors: PURKAYASTHA S. , PELEG M. , JOHNSON E. A. , NORMAND M. D. 
Published: August 2006

ABSTRACTCompressive creep curves of potato flesh and cheddar cheese were fitted by a modified, four parameter model of the kind J(t) = Ko+ K1t + t/(K2+K3t) where J(t) is the compliance and the K's characteristic constants. The curves were fitted both with and without correction for cross‐sectional area expansion and the nonlinearity of the strain. The fit of the model was comparable to that of the discrete Kelvin‐Voigt model with 4 or 6 constants. The magnitude of the modified model constants was indicative of the general rheological character of the material and the stress dependency of the nonlinear viscoelastic behavior.
Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements
Authors: KATO AKIO , FUJISHIGE TETSUYA , MATSUDOMI NAOTOSHI , KOBAYASHI KUNIHIKO 
Published: August 2006

ABSTRACTA method was developed to measure the emulsifying activity and emulsion stability of proteins using a simple apparatus consisting of a glass column with a conductivity cell. A significant correlation was observed between the emulsifying activity and emulsion stability of 10 proteins determined by the conductivity method examined in this paper and the turbidity method of Pearce and Kinsella (1978). These results suggest that the emulsifying properties can be estimated by measuring changes in the conductivity of emulsion. The advantages of the conductivity method are to measure accurately and simply the emulsifying properties of proteins, because this method directly and automatically measures changes in the physical constant (that is, conductivity) of emulsion.
Zinc and Phytate Distribution in Peas. Influence of Heat Treatment, Germination, pH, Substrate, and Phosphorus on Pea Phytate and Phytase
Authors: BEAL L. , MEHTA T. 
Published: August 2006

ABSTRACTThe largest proportions of zinc and phytate, 88.7 and 97.1%, respectively, were in the Garfield pea cotyledon; the greatest concentrations were in the germ. Cooking peas by two different methods resulted in 13% phytate reduction. Peas incubated 6.5 hr from 25 to 80°C yielded maximum phytate loss (25%) at 60°C due to phytase activated hydrolysis. Germination (10 d) decreased pea phytate 75% and increased phytase activity 12‐fold. Semi‐purified germinated pea phytase showed temperature optimum at 45°C, pH optimum of 5.2, 30% inhibition by 1 mM inorganic P, and substrate preference for pyrophosphate. Incubation of early germinated peas at optima pH and temperature is suggested for maximum phytate reduction.
Thermodynamic Properties of Water on Rice as Calculated from Reversible and Irreversible Isotherms
Authors: BENADO A. L. , RIZVI S. S. H. 
Published: August 2006

ABSTRACTMoisture sorption isotherms (MSI) of dehydrated rice obtained at 10°, 20°, and 30° for two successive adsorption and desorption cycles were used to compute thermodynamic functions of water on rice. Uncompensated heats declined with increasing temperature, from 41 J/g dry matter at 10°C to 5.6 J/g dry matter at 30°C. No hysteresis was observed in cycle 2 isotherms at any temperature, indicating thermodynamic reversibility. The cycle 2 MSI were generally in between the adsorption and desorption branches of the cycle 1 MSI. Behavior of the thermodynamic quantities calculated from cycle 2 MSI was qualitatively similar to those calculated from the cycle 1 adsorption MSI, though their magnitudes differed. Some implications of these results are discussed.
Effect of Proteins, Protein Hydrolyzates and Amino Acids on o‐Dihydroxyphenolase Activity of Polyphenol Oxidase of Mushroom, Avocado, and Banana
Authors: KAHN VARDA 
Published: August 2006

ABSTRACTCasein hydrolyzate and bovine serum albumin did not inhibit the o‐dihydroxyphenolase activity of polyphenol oxidase of avocado and mushroom. L‐lysine, glycine, L‐histidine and L‐phenylalanine, in increasing order of effectiveness, inhibited o‐dihydroxyphenolase activity to a maximum of about 60% inhibition only; 50% inhibition was observed with 50 mM L‐phenylalanine vs. 160 mM L‐lysine. L‐cysteine at about 0.4 mM gave full inhibition. Triglycine, diglytine and glycine, in decreasing order, were effective in lowering the final level of colored melanin formed by the action of polyphenol oxidase on DL‐DOPA. Amino acids are nontoxic and could be safely added to food during processins as a means of preventing undesirable enzymatic browning.
A Scanning Electron Microscopy Study of Microencapsulation
Authors: ROSENBERG MOSHE , KOPELMAN ISAIAH J. , TALMON YESHAYAHU 
Published: August 2006

ABSTRACTScanning Electron Microscopy (SEM) has been applied to the morphological study of various microcapsule systems. In addition to using standard preparation techniques for the examination of the outer structure of microcapsules, a new embedding and microtoming technique has been developed to allow the study of the inner structure of fractured capsules. The technique uses a new nonpolar embedding resin, Lowicryl HM‐20, which is compatible with the microcapsule shell material, and does not introduce artifacts associated with the use of epoxy resins. We demonstrate the potential of SEM techniques as a tool for selection of wall materials, for the study of core materials distribution in microcapsules, and for elucidating the mechanisms of capsule formation and the effects of water‐vapor uptake on microcapsule properties.
Kinetic History Effect on Lipid Oxidation of Methyl Linoleate in a Model System
Authors: LABUZA T. P. , RAGNARSSON J. O. 
Published: August 2006

ABSTRACTOxygen uptake of a model system containing methyl linoleatc (200 ppm of BHA) was conducted at 25°, 35° and 45°C. An activation energy of 20 Kcal/mole was found. Samples held for various reaction extents at 45°C were transferred to 30°C and the subsequent reaction rates was measured and compared to samples always held at 30°C. The results showed that the rate of oxidation for the samples shifted to 30°C from 45°C was significantly increased (40% to 130%). This illustrates the problem in using Arrhenius kinetic data to predict reaction extent in foods undergoing a transient temperature distribution.
Consumer Acceptance of Steaks and Roasts from Charolais Crossbred Bulls and Steers
Authors: GRIFFIN C. L. , STIFFLER D. M. , SMITH G. C. , SAVELL J. W. 
Published: August 2006

ABSTRACTForty‐eight Charolais bulls (n=24) and steers (n=24) were commercially fed, slaughtered and subprimals were distributed to three retail stores. Consumers were able to detect differences in tenderness for steaks from the rib, loin and top sirloin of bulls and steers, but not for steaks or roasts from the round (except for the eye of round steak) and chuck of bulls and steers. However, 91.7% and 86.8% of the consumers of steaks from steers and bulls, respectively, indicated that they would purchase similar steaks again while 92.3% and 93.2% of the consumers of roasts indicated they would purchase similar roasts from steers and bulls, respectively.
Foodservice Systems: Comparison of Production Methods and Storage Times for Alfalfa Sprouts
Authors: SAWYER C. A. , DeVITTO A. K. , ZABIK M. E. 
Published: August 2006

ABSTRACTFour foodservice production methods for growing alfalfa sprouts were compared. Growing sprouts using the Glass Container Method resulted in the largest numerical yield of sprouts (242g of sprouts/50g of seed), the smallest growth of bacteria (3.4 × 108 colony forming units/g) and the smallest total direct labor time (30 ± 2 min). Sensory evaluation of 1 and 14‐day old sprouts indicated that although panelists could differentiate between treatments (p < 0.99) in a triangle test, no statistically significant preference for 1 or 14‐ day old sprouts could be detected. Service of sprouts at ≤3 days post‐harvest is recommended to provide a product of highest possible nutritional value (≥12.02 mg ascorbic acid/100g alfalfa sprouts).
Cholesterol Oxides in Commercial Dry Egg Products: Quantitation
Authors: TSAI LEE SHIN , HUDSON CAROL A. 
Published: August 2006

ABSTRACTCholesterol α‐oxide (5α‐cholestan‐5,6α‐epoxy‐3β‐ol), a suspected carcinogen and/or atherogen, and its β‐isomer are found in varying amounts in commercial dried egg products. The level of total cholesterol oxides in dried eggs ranges from undetectable to 311 parts per million of total lipids. The majority of the samples (64%) had total cholesterol oxides content between 6 – 49 ppm. The level of cholesterol α‐oxide ranges from undetectable to 62 ppm. The ratio of α‐oxide to its β‐isomer is found consistantly to be 1 to 4. The formation of cholesterol oxides is greater in samples dried by hot air heated directly with gas burner than those dried by air heated indirectly with steam. Prolonged storage increases cholesterol oxides content in dried egg products.
Factors Influencing the Pressing and Reconstitution Characteristics of Peanuts
Authors: KIM K. H. , SUYITNO T. , JINDAL V. K. 
Published: August 2006

ABSTRACTShelled peanut kernels were hydraulically pressed, reconstituted, and fried to investigate the effects of applied pressure, holding time, and initial depth of peanuts in the cylinder on percent oil removed (Y), percent broken kernels (B), and over‐expansion ability (E). In general, Y, B, E, and the apparent density of pressed peanut cake increased with the applied pressure in the compression strain range of 0.3 – 0.7 and it was possible to develop the respective empirical correlations. Typical stress‐strain diagrams for peanuts exhibited nonlinear relationships indicating a small degree of elasticity upon unloading. The swelling rate constants of pressed peanuts during reconstitution appeared to be proportional to the percent oil removed.
Methyl Anthranilate Content of Ohio Concord Grapes
Authors: LIU JIM‐WEN R. , GALLANDER JAMES F. 
Published: August 2006

ABSTRACTConcord grapes grown at five locations in Ohio were collected in 1982 and 1983 for analysis of methyl anthranilate (MA) in free‐run and heat‐extracted juice samples. The MA content of free‐run juice ranged from 0.33–2.05 mg/L in 1982 and 0.14–0.91 mg/L in 1983. The MA content was higher in heat‐extracted juice than in free‐run juice. Heat‐extracted juice contained 0.19–2.60 mg/L of MA in 1982 and 0.22–3.50 mg/L in 1983. In general, the MA content increased with maturity and was highest in grapes grown in the coolest regions.
Color, Doneness and Soluble Protein Characteristics of Dry Roasted Beef Semitendinosus
Authors: LYON B.G. , GREENE B.E. , DAVIS C.E. 
Published: August 2006

ABSTRACTSubjective color and doneness profiles, objective color measurements and compositional changes in water and low‐salt extractable protein fractions of beef semitendinosus roasts cooked to 60°C, 68°C, and 75°C internal temperature (IT) were evaluated. Sensory color scores showed higher significant correlations with IT than objective color measurements. Extractable biuret positive ratio (EBPR) and coagulation test values had the highest significant correlations with IT compared to related water and saline‐extractable protein parameters. Intensity profiles of isoelectrofocused water‐extractable protein aliquots indicated that proteins with pI 3–10 decreased as IT increased. Proteins with pI 6.2–8.0 also accounted for an increase in percent of the total protein extracted as IT increased.
Role of Fimbriae and Flagella in the Attachment of Salmonella typhimurium to Poultry Skin
Authors: LILLARD H. S. 
Published: August 2006

ABSTRACTThe role of fimbriae and flagella in the mechanism of attachment of S. typhimurium to poultry skin was examined by using cells with (1) type 1 fimbriae (flagella present), (2) cells from which fimbriae and flagella were removed by physical means, (3) cells grown at 18°C which produced relatively thick, mannose‐sensitive type 1 fimbriae only, and (4) cells grown in the presence of D‐mannose which produced thin, mannose‐resistent fimbriae. When broiler skin was immersed in the above cell suspensions, S. typhimurium cells adhered firmly and equally well in all instances except that fewer cells attached when grown in the presence of D‐mannose. When fimbriated and nonfimbriated cells were spread on broiler skin, thus avoiding effects of water uptake, cells attached, but in lower numbers than when skin was immersed in a cell suspension. It was concluded that bacterial attachment to poultry skin is a complex phenomenon which involves mechanisms other than fimbriae, flagella or water uptake, though a combination of these and other factors may be involved.
Partial Purification and Characterization of Cathepsin D‐Like and B‐Like Acid Proteases from Surf Clam Viscera
Authors: CHEN H.C. , ZALL R.R. 
Published: August 2006

ABSTRACTDifferent proteases were isolated and purified from viscera of surf clam, Spisula solidissima. These proteases were similar to cathepsins D and B, with molecular weights of −36,700 and −17,400 daltons, respectively. Optimum activity of enzymes towards hemoglobin and casein occurred from pH 2.5–3.0 and temperature 44–46°C. Cathepsin D‐like protease, a carboxyl protease, was insensitive to most protease inactivators, but extremely sensitive to pepstatin. Cathepsin B‐like protease, a thiol protease, was activated by thiol‐reducing agents and metal chelators, but was sensitive to many reagents such as iodoacetamide, Tosyl‐phenylalanine chloromethyl ketone, Tosyl‐lysine chloromethyl ketone, phenylmethanesulphonyl fluoride, leupeptin and heavy metals.