bluuebunny/crossref_metadata_2025_split huggingface dataset:
POSTMORTEM BIOCHEMICAL CHANGES AND MUCSLE PROPERTIES IN SURF CLAM (Spisula solidissima)
Authors: LEE YU BANG , DA RICKANSRUD VID A. , HAGBERG ELROY C. , FORSYTHE RICHARD H. 
Published: August 2006

ABSTRACTPostmortem biochemical changes and their relationship to the eating quality of surf clam muscle were studied. Shear value and cook loss continuously increased with the length of storage time up to 9 days postmortem and the rate of increase was much greater after 4 days of storage. A rapid breakdown of high energy phosphate compounds and muscle glycogen with a concomitant fall in pH after 4 days postmortem suggested that rigor onset occurred at 4 days and was completed between 6 and 9 days postmortem. The biochemical changes in surf clam muscles were much slower than those reported for the muscle systems from other species and were in a close coincidence with the change of shear values and cook loss. Another significant finding was that pyruvate instead of lactate was accumulated as glycolysis proceeded.
DESCRIPTIVE ANALYSIS OF THE SENSORY PROPERTIES OF BEVERAGES AND GELATINS CONTAINING SUCROSE OR SYNTHETIC SWEETENERS1
Authors: LARSON‐POWERS NANCY , PANGBORN ROSE MARIE 
Published: August 2006

ABSTRACTTwo descriptive sensory methods, anchored (deviation from a sucrose reference) and unanchored, were used to quantify differences in aroma, flavor and aftertaste in five media – strawberry, lemon and orange drinks, and strawberry and orange gelatins – varying in type of sweetener. With both methods, samples sweetened with sodium saccharin deviated the most from the sucrose standard, those sweetened with aspartame the least, and calcium cyclamate was intermediate. In general, drinks sweetened with sucrose or with aspartame could be characterized as “sweet‐clean”, and those sweetened with cyclamate or with saccharin as “sweet‐chemical” and “bitter”. Gelatins containing synthetic sweeteners generally were more astringent, bitter and sour, with less strawberry flavor, and were significantly less hard, springy and viscous than those sweetened with sucrose. In all media, more significant differences were observed among the sweeteners with the anchored method than with the unanchored procedure. Advantages and limitations of these two quantitative descriptive procedures are discussed.
PECTIN CONTENT OF LIME AND LEMON PEEL AS EXTRACTED BY NITRIC ACID
Authors: ROUSE A. H. , CRANDALL P. G. 
Published: August 2006

ABSTRACTResearch is described for the extraction of pectin from lime and lemon peel with nitric acid. Temperature and time were varied while extraction acidity remained constant at pH 1.6. For those extraction conditions that resulted in maximum jelly units, yield of pectin as alcohol precipitate, jelly grade and yield as 150 grade pectin were tabulated. Yields of pectin from lemon peel decreased (6.49% in July to 2.55% in November) with increasing fruit maturity. Comparative data were also obtained for pectins extracted from commercially leached peel and the corresponding rotary dried peel. Loss due to drying peel was from 7.7–10.6% in yield of 150 grade pectin.
COOKING CHARACTERISTICS OF SOME GERMINATED LEGUMES: CHANGES IN PHYTINS, CA++, Mg++ AND PECTINS
Authors: KUMAR K. GANESH , VENKATARAMAN L. V. , JAVA T. V. , KRISHNAMURTHY K. S. 
Published: August 2006

ABSTRACTGerminated greengram, cowpea and chickpea were studied for chemical characteristics after cooking, by estimating the changes in phytins, Ca++, Mg++ and pectin contents. Cooking time was drastically reduced on germination in chickpea, while an inverse effect was observed in greengram and cowpea. The phytin content decreased on germination. No appreciable change in phytin P/Total P value was seen on cooking. Ca++ content was reduced on germination and cooking in the three legumes, while Mg++ content was relatively unaltered. A combined interaction of these chemical parameters, expressed as “PCMP number” was found to correlate with the cooking behavior of the legumes studied.
PHYSICOCHEMICAL ASSESSMENT OF SHORT TERM CHANGES IN THE QUALITY CHARACTERISTICS OF STORED INSTANT NAVY BEAN POWDER
Authors: LOVE M. H. , DUGAN L. R. 
Published: August 2006

ABSTRACTLipid oxidation, changes in soluble protein, reducing sugar content, extent of nonenzymatic browning, and product color were monitored for instant navy bean (Phaseolus vulgaris) powder during 1 month of accelerated storage at 37°C. Below the monolayer, (aw 0.11), greater lipid oxidation occurred in neutral lipids and phospholipids of air‐packed samples than in nitrogen samples. Indices revealed that monolayer samples browned more and lost more soluble protein than samples stored below the monolayer. Nitrogen‐packed samples lost more reducing sugars and had darker colors than air‐stored samples at each aw.
INTERACTIONS OF METAL IONS WITH LACTOSE
Authors: SWARTZ M. L. , BERNHARD R.A. , NICKERSON T.A. 
Published: August 2006

ABSTRACTBinding between lactose and metal salts was investigated. When lactose combines with a salt in aqueous solution, a complex is formed with a specific rotation different from that of pure lactose. Lactose combined with the metal salts in a ratio of one to one for all the cations studied (Ca++, Ba++, Sr++, Fe++, Mg++, Mn++, Zn++, Na+ and Li+) except for K+ and NH+4 where there is no apparent binding. The specific rotation of complexes was determined by saturating a lactose solution with salts until 100% of complex was formed, then the amount of complex in various mixtures was calculated from the observed rotation. Equilibrium constants were found to be 0.205 for lactose with Ca++, 0.379 for lactose with Li+, and 0.527 for lactose with Na+. Variation in pH from 2.0–6.5 had no effect on the amount of complex formed. Complex formation decreased with increased ionic strength.
EFFECTS OF GERMINATION ON COTTONSEED PROTEIN
Authors: CUNNINGHAM S. D. , CATER C. M. , MATTIL K. F. 
Published: August 2006

ABSTRACTMechanically dehulled glandless cottonseeds were germinated for up to 5 days in moist paper towels in a seed germinator. Samples were lyophilized and subjected to proximate analyses. The dry matter content decreases with germination time, while seed moisture increases from 6% to 65%. There is a threefold increase in free fatty acids. Gel electrophoresis of the germinated seed protein on acrylamide revealed five major banding areas. The clearly defined bands on day 0 become very diffuse by day 5. On day 2, a new brand appears and remains through day 5. Amino acid analyses of the germinated seeds reveal a substantial increase in ammonia and aspartate while arginine and glutamate decrease with germination time. Protein solubility data indicated that while TCA soluble protein increases with germination time, nonprotein nitrogen remains constant. Ultracentrifuge data revealed no apparent difference in relative concentration of the 2S, 7S or 12S peaks at different germination times.
COMPUTER‐AIDED DETERMINATION OF BEET PIGMENTS
Authors: SAGUY I. , KOPELMAN I. J. , MIZRAHI S. 
Published: August 2006

ABSTRACTA quick and accurate method is proposed for determining all major beet pigments (betanin, vulgaxathin ‐I, betalamic acid) and browning substances, from the visible spectrum of the mixture. The procedure is based on nonlinear curve fitting of the spectrum with a predicted function of the individual pigments, and obviates the need for laborious and time‐consuming separation. The approach is extremely useful in continuous monitoring of time‐ and temperature‐related processes, such as drying and storage.
LEUCOANTHOCYANIDIN OXIDATION IN PECAN KERNELS: RELATION TO DISCOLORATION AND KERNEL QUALITY
Authors: SENTER S. D. , FORBUS W. R. , SMIT C. J. B. 
Published: August 2006

ABSTRACTThe red‐brown discoloration in the testa of pecan [Carya illinoensis (Wang) K. Koch] kernels appears to be caused by the oxidation of endogenous leucoanthocyanidins to phlobaphenes, cyanidin and delphinidin. Oxidation was progressive in kernels of the Stuart and Schley varieties during storage for 16 wk at 32°C, 50% RH. The levels of leucoanthocyanidins in the two varieties differed significantly, however, rates of transformation were not different. Correlations between weekly increases in these compounds and peroxides formed in the pecan oils were low. Changes in peroxide values and Hunter values correlated well; thus, total color change of the testa may be a useful index of lipid quality. Differences between varieties in quantities of phenols suggest the influence of these compounds on the stability of pecan kernels.
QUANTITATIVE ASSAY OF SPECIFIC PROTEOLYTIC ACTIVITY IN FOOD PROTEIN HYDROLYZATES BY SINGLE RADIAL IMMUNODIFFUSION
Authors: SCHIFF H. E. , ADLER‐NISSEN J. 
Published: August 2006

ABSTRACTThe increasing use of proteolytic enzymes in food production has established the need for a quantitative and sensitive assay for proteolytic activity in protein foods. The classical methods are not suitable because of the presence of large amounts of proteins and peptides. A quantitative procedure based on single radial immunodiffusion was developed and found to be applicable to the determination of subtilisin Carlsberg activity in protein hydrolyzates. Less than 0.5 ppm subtilisin Carlsberg could be detected in a 7% soy protein hydrolyzate. With minor modifications the method should be applicable to many of the other enzymes used in food processing.
TRANSPORTATION AND COLOR MAINTENANCE OF HANGING BEEF
Authors: LANIER T. C. , CARPENTER J. A. , TOLEDO R. T. , REAGAN J. O. 
Published: August 2006

ABSTRACTEnvironmental conditions (temperature, humidity and air velocity) were monitored inside refrigerated trailers loaded with beef carcasses during stationary and in‐transit trials. The effects on meat color maintenance were followed on meat samples located throughout the trucks. The effect of initial carcass heat load on color maintenance during transport was studied utilizing a simulated trailer environment. Results show that an excellent environment is maintained in refrigerated trailers for beef color maintenance in‐transit despite fluctuations in outside temperature and over‐the‐road conditions. Results from tests in which carcasses with elevated internal round temperature (15°C) were held in a simulated trailer environment suggests that shipping of such carcasses in refrigerated trailers could lead to bacterial growth and discoloration in‐transit.
INFLUENCE OF ANIMAL AGE ON THE MECHANICAL PROPERTIES OF RESTRAINED, HEAT‐TREATED COLLAGENOUS TISSUE
Authors: SNOWDEN J. McK. , BOUTON P. E. , HARRIS P. V. 
Published: August 2006

ABSTRACTIt has been shown that restraining collagenous tissue from contraction during heating influences elasticity and final yield strain but has little effect on tensile yield strength or relative yield length. The tension developed in collagenous tissue from old animals heated at temperatures above 60°C was linearly dependent on temperature. The tension developed during heating of collagenous tissue from young animals reached a peak and then rapidly declined. The temperature at which the peak occurred was dependent on both restrained length and animal age. The loss of tension was greater when the amount the samples were allowed to contract during heating was increased.
DETERMINATION OF THE POTENTIAL FOR MYCOTOXIN CONTAMINATION OF PASTA PRODUCTS
Authors: STOLOFF LEONARD , TRUCKSESS MARY , ANDERSON PERRY W. , GLABE ELMER F. , ALDRIDGE JAMES G. 
Published: August 2006

ABSTRACTFreshly extruded macaroni and noodle doughs, dusted with flour to which spores of the toxigenic molds Aspergillus flavus, A. clavatus, A. versicolor, Penicillium urticae, P. cyclopium and P. citrinum had been added, were held at temperature‐humidity combinations [30, 35,40°C and 85, 90, 95% relative humidity (RH)] expected to simulate conditions that might prevail in a fully loaded pasta drier shut down by a power failure. A sour odor at the highest RH (95%) suggested initial bacterial action. Mold growth was observed on all products under all conditions; the extent of growth after 5 days was directly related to both temperature and RH. Under all conditions, A. flavus was the dominant mold; of the mycotoxins (aflatoxins, sterigmatocystin, patulin, penicillic acid, citrinin) expected from the species included in the inoculum, only aflatoxins were detected. At the selected condition of 30°C and 95% RH, mold growth was evident after 24 hr and aflatoxins could be detected after 48 hr. The level of aflatoxins was low for the extent of mold growth observed, probably as a result of the presence of the mixed culture. Because of the souring and obvious mold growth, none of the pasta could be considered usable even before aflatoxin was detected. When the aflatoxin‐contaminated pasta was cooked 10 min in boiling water, approximately 1/3 of the aflatoxin was found in the water. Based on these studies and the rarity of encountering aflatoxin in wheat, the possibility of finding aflatoxin in commercial pasta products is highly remote.
ASCORBIC ACID CONTENT, pH AND FLAVOR CHARACTERISTICS OF ACIDIFIED HOME CANNED TOMATOES
Authors: SKELTON MARILYN M. , CRAIG JEAN A. 
Published: August 2006

ABSTRACTTwo cultivars of tomatoes were home canned in a boiling water bath with various levels of citric acid and one level of sugar. After 7 months' storage, tomatoes to which lg of citric acid had been added had the lowest ascorbic acid content. Addition of smaller quantities of citric acid, however, did not significantly affect ascorbic acid retention, compared with that of the nonacidified control. Adding 0.5g of citric acid or lg of citric acid plus 1 tsp of sugar was found to be an acceptable method of decreasing the pH of tomatoes used in this study without seriously impairing the flavor or texture.
A RAPID AND SENSITIVE STERILITY MONITORING TECHNIQUE FOR ASEPTICALLY PROCESSED BULK TOMATO PASTE
Authors: LUSTER CLAUDE 
Published: August 2006

ABSTRACTA rapid, sensitive monitoring technique for the detection of microbial contamination of ascptic tomato paste systems has been developed. Samples are aseptically collected by means of a newly developed sampling technique and placed with media in incubation for variable time intervals and are analyzed for the presence of diacetyl or acetylmethyl‐carbinol by means of colorimetric assay or GLC. The technique can detect microbial spoilage in 4–12 hr compared to 72–96 hr using traditional methods. The technique also makes possible the ability to monitor bulk storage tanks automatically by sampling headspace gases above the product and injecting into a GLC.
pH OF TOMATOES CANNED AT HOME IN GEORGIA
Authors: POWERS JOHN J. , GODWIN DAVID R. 
Published: August 2006

ABSTRACTOf 387 jars of tomatoes or tomato juice canned at home in Georgia, seven showed microbial growth indicative of underprocessing or seal failure. Of the remaining 380 jars, the pH of the contents of one jar was 4.65; otherwise all the pH values were below 4.6. Extreme‐value analysis was applied to the pH data to estimate the likelihood of the pH of the content of an individual jar exceeding 4.8. The probability was 0.0014. The total acidity, buffering capacity, ascorbic acid content, grams malic acid required to lower the pH to 4.3 and 4.1, and the vacuum of the container were also determined.
EFFECT OF CONTROLLED ATMOSPHERE ON FLAVOR STABILITY OF ALMONDS
Authors: GUADAGNI D. G. , SODERSTROM E. L. , STOREY C. L. 
Published: August 2006

ABSTRACTA low oxygen atmosphere, known to control insect infestations in stored almonds, was studied to determine its effect on flavor changes in stored inshell almonds and almond meats at 18.5 and 27°C. Sensory comparisons of the products stored in low oxygen and normal atmosphere at these temperatures after 1, 3, 6, 9 and 12 months of storage indicate the following: (1) In normal atmosphere at both 18.5 and 27°C, inshell almonds were much more stable than almond meats; (2) In the low oxygen atmosphere, no significant differences were observed between storage as meats or inshell; (3) Temperature had a highly significant effect on off‐flavor development in meats stored in normal atmosphere but no significant effect on those stored in the low oxygen atmosphere; (4) Storage in the low oxygen atmosphere caused less off‐flavor development than in normal atmosphere for both meats and inshell almonds.
A SURVEY OF THE MALONALDEHYDE CONTENT OF RETAIL MEATS AND FISH
Authors: SIU G. M. , DRAPER H. H. 
Published: August 2006

ABSTRACTA survey was made of the malonaldehyde (MA) content of 96 fresh and processed meat and fish samples obtained from supermarkets. MA content ranged from 0.14 μg/g in a cooked ham sample to 10.05 μg/g in a cooked chicken sample. Ninety‐two percent of the processed or cured meats and 38% of the fresh meats contained less than 1 μg/g. Sixty percent of the fresh meat samples ranged between 1 μg/g and 6 μg/g. Cooking led to only slight increases in MA in most meat samples, but up to 10‐fold increases in roasts cooked for 3 hr.
CONSUMER DISCRIMINATION OF PORK COLOR AT THE MARKET PLACE
Authors: WACHHOLZ D. , KAUFFMAN R. G. , HENDERSON D. , LOCHNER J. V. 
Published: August 2006

ABSTRACTPork chops from 96 fresh loins representing PSE, normal and DFD quality were displayed in a supermarket. Price was not altered and equal numbers of the three quality types were presented in a manner disguising any evidence that a survey was in progress. A total of 280 packages were purchased. Over one‐half (146) of the purchases included packages of normal chops (P < 0.001), whereas the remaining purchases were divided between DFD (72) and PSE (62) packages. These findings suggest that some consumers may be aware of and may activiely select for ‘normal’ pork color, but that others are either unaware of the liminations of, or do actually prefer, PSE and DFD pork.
DEFINITION OF A PREDICTION MODEL FOR DETERMINATION OF THE EFFECT OF PROCESSING AND COMPOSITIONAL PARAMETERS ON THE TEXTURAL CHARACTERISTICS OF FABRICATED SHRIMP
Authors: SOO HONG‐MING , SANDER EUGENE H. , KESS DOUGLAS W. 
Published: August 2006

ABSTRACTThe designs of Scheffe [J. Royat Stat. Soc., Series B (1963) 25: 235], and of McLean and Anderson [Tochnometrics (1966) 8(3): 447] were used to study the effect of processing (mixing times and temperatures) and compositional (shrimp, isolated soy protein, NaCl, and sodium tripolyphosphate) parameters on the textural changes of fabricated shrimp. Prediction equations were developed to investigate the effect of those parameters on texfural changes of the cooked shrimp patties. There is not a significant interaction effect between the processing and compositional parameters. Mixing temperature has a greater effect on texture of cooked shrimp patties than does mixing time. The directional derivatives of the response surface and the contour plots were used to examine the compositional effects. Sodium tripolyphosphate (STP) causes the greatest change in response among components studied. The optimum level of NaCl for springiness is 2%, whereas the optimum level of STP is dependent upon the isolated soy protein (ISP) level. Springiness of cooked shrimp patties increases with increasing ISP and decreasing shrimp levels in the mixture. The calculated optimum processing and compositional parameters for fabricated shrimp texture were obtained by using a non‐linear programming routine, and agree with the measured values. The designs and data analysis procedures can be used to develop accurate prediction models for the effect of processing and compositional parameters on textural characteristics of fabricated shrimp.
RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE
Authors: CULLER R. D. , JR F. C. PARRISH , SMITH G. C. , CROSS H. R. 
Published: August 2006

ABSTRACTLoin steaks from 78 carcasses of A, B, C and E maturities were categorized into three tenderness groups on the basis of sensory tenderness scores and Warner‐Bratzler (W‐B) shear force values. Myofibril fragmentation index (MFI), sarcomere length, total and soluble collagen, moisture, fat and pH values were determined for these steaks. Carcass characteristics were also measured. The physical, chemical and sensory values were statistically analyzed to determine the relationship of these values, especially the relationship and the importance of myofibril fragmentation to tenderness of loin steaks. Results of this study showed that myofibril fragmentation index (MFI) accounted for more than 50% of the variation in loin steak tenderness and that myofibril fragmentation was a more important effector of tenderness in loin steaks than collagen solubility or sarcomere length. The steaks used in this study varied widely in marbling degree and maturity; therefore, MFI should be an excellent predictor of broiled loin steak tenderness. Although a number of significant correlations were observed between MFI and carcass characteristics, none of these was of practical importance because they accounted for little of the variation in tenderness.
EFFECTS OF HEAT TREATMENT AND PROTEIN CONCENTRATION ON THE RHEOLOGY OF BOVINE PLASMA PROTEIN SUSPENSIONS
Authors: HARPER J. P. , SUTER D. A. , DILL C. W. , JONES E. R. 
Published: August 2006

ABSTRACTChanges in rheology during the heating of bovine plasma protein suspensions were examined at temperatures between 50°C and 90°C and for concentrations ranging from 6‐12% protein isolate over a 3‐hr period. An annular pumping device was used to determine a viscosity index for the suspensions. A model was developed to explain the data. The viscosity index increased exponentially with time at a particular temperature while being linearly dependent upon the concentration. The Arrhenius Equation described the effect of temperature on the rate of change of the viscosity index during heating.
CHARACTERIZATION OF PLASTEIN REACTION PRODUCTS FORMED BY PEPSIN, α‐CHYMOTRYPSIN, AND PAPAIN TREATMENT OF EGG ALBUMIN HYDROLYSATES
Authors: EDWARDS J. H. , SHIPE W. F. 
Published: August 2006

ABSTRACTGelled plastein reaction products were prepared by treating concentrated peptic hydrolysates of egg albumin with pepsin, α‐chymotrypsin, and papain. The relative firmness of these homogeneous gels was determined by comparing force‐distance curves obtained from puncture tests made with the Instron Universal Testing Machine. The effects of the choice of enzyme and degree of substrate hydrolysis on the plastein yield (increase in 10% Trichloroacetic acid precipitable material) and water solubility were investigated. Electrophoresis of plastein products in the presence of sodium dodecyl sulfate (SDS) indicated that no high molecular weight, protein‐like material was produced by the plastein reaction. It is suggested that plastein reactions lead to the formation of insoluble peptide aggregates. These aggregates are thought to be held together by noncovalent bonds rather than by covalent, peptide bonds, as has been reported previously.
MEASUREMENT OF GEL WATER‐BINDING CAPACITY BY CAPILLARY SUCTION POTENTIAL
Authors: LABUZA THEODORE P. , LEWICKI PIOTR P. 
Published: August 2006

ABSTRACTA new simple method has been developed which may be applicable in the measurement of the water‐binding capacity (WBC) of moist foods and gels which easily deform under pressure. This study was designed to establish the procedure conditions using gels. The material to be measured is placed in a special cup, layered with filter paper of a predetermined moisture content and held at 6°C for 72 hr. From the change in moisture content of the filter paper after equilibration, the suction potential in N/m2 of the measured material is read off a standard curve. This curve was prepared by measuring the water lost from filter paper in a standard soil test cell as a function of applied pressure. On this basis, the suction pressure as a function of moisture content can be determined at very high water contents.