bluuebunny/crossref_metadata_2025_split huggingface dataset:
Innocuous Alterations in Preserved Onions, Allium cepa L.
Authors: FERNANDEZ M. , VEGA F. A. 
Published: August 2006

ABSTRACTIn the outer layers of pickled or canned onions there appears, at times, yellow colorations or deposits of yellow substances. The pigment has been identified as quercetin, a normal component of onion skins; this alteration is furthermore found to be totally innocuous.
Effect of Surface Active Agents on Water Activity of IM Food Solutions
Authors: ALZAMORA S. M. , CHIRIFE J. , FONTÁN C. FERRO 
Published: August 2006

ABSTRACTSome recent literature results indicate that the water activity (aw) of intermediate moisture food model solutions increased as the surface tension decreased by addition of surfactants. Consequently, it was suggested that in the processing of intermediate moisture foods, ingredients which result in the reduction of surface tension should be avoided to attain low aw. The results obtained in this work do not confirm those reported by Chen and Karmas (1979); instead it is concluded that the effect of surface tension on the aw of food solutions is such that it needs not be considered, at least for the large majority of research or development applications in the food area.
Water Activity Determination with the Proximity Equilibration Cell
Authors: McCUNE T. D. , LANG K. W. , STEINBERG M. P. 
Published: August 2006

ABSTRACTThe objective was to develop a new method for water activity (aw) determination. A reference material (circle of filter paper) of known sorption isotherm was equilibrated to the sample. Sorption isotherm data for this paper were obtained by equilibrating for 24 hr to each of six salt slushes; these data were described well by a linear equation relating moisture content to log (1 − aw). This equation served as the calibration curve. Results showed that this new method (1) does not require a vacuum, (2) gives a linear calibration equation, (3) is applicable over the aw range from 0.40–0.98, and (4) with minor replication can bring the standard deviation of the mean to less than ± 0.01.
Penetration of Sodium Tripolyphosphate into Fresh and Prefrozen Peeled and Deveined Shrimp
Authors: TENHET VICKIE , FINNE GUNNAR , II RANZELL NICKELSON , TOLODAY DON 
Published: August 2006

ABSTRACTThe distribution of sodium tripolyphosphate (STP) in peeled and deveined shrimp tails after treatment was investigated using P32 labeled STP. Fresh and frozen brown (Penaeus aztecus) and fresh and frozen white (Penaeus setiferus) shrimp were used in the study. Shrimp were treated in solutions of either 0.5%, 1%, 5%, or 10% STP that had been prepared using P32 labeled STP diluted with “cold” STP. The duration of treatment was either 20 sec, 1 min, 5 min, or 20 min. When shrimp were treated in 0.5% and 1% STP solutions, a phosphate concentration gradient was evident in the shrimp muscle. After such treatments, STP was shown to accumulate on the surface of the muscle preventing further STP uptake. At higher STP concentrations (5% and 10% solutions) prolonged time treatments overcame the concentration gradient as STP became equally distributed through the shrimp muscle (4.8 mm). No difference in the STP penetration mechanism between fresh and prefrozen treated shrimo was evident.
Phosphorous Levels in Peeled and Deveined Shrimp Treated with Sodium Tripolyphosphate
Authors: TENHET VICKIE , FINNE GUNNAR , II RANZELL NICKELSON , TOLODAY DON 
Published: August 2006

ABSTRACTUsing volumetric and spectrophotometric methods for the determination of phosphorous, untreated shrimp were shown to have high and variable phosphorous content. When peeled and deveined shrimp were treated with 0.5% and 1.0% sodium tripolyphosphate (STP) solutions, the STP uptake was shown to be low. At these low treatment concentrations the phosphorous content in the treated shrimp did not exceed the range of natural phosphorous found in untreated shrimp. When higher treatment concentrations were used, treated thrimp could be identified. The stability of STP in treated shrimp during frozen storage was investigated using a P32 STP isotope. After 2 wk of frozen storage at –26°C only 12% of the total activity could be attributed to STP. At the same time, pyrophosphate was present at a level of 25% and orthophosphate at 27%. During further frozen storage, the STP concentration remained at approxinately 12%, pyrophosphate dropped down to as low as 2% while orthophosphate gradually increased reaching 45% of total activity at the end of 10 wk storage period.
Production and Evaluation of Pea Protein Isolate
Authors: SUMNER A. K. , NIELSEN M. A. , YOUNGS C. G. 
Published: August 2006

ABSTRACTLaboratory and pilot plant processes were developed for producing pea protein isolate from field peas. Sodium proteinate and isoelectric products containing up to 90% protein were obtained by alkaline extraction and precipitation at the isoelectric point. Drying was carried out by freeze, spray and drum processes. Chemical analysis, functional properties, color and flavor of the dried isolates compared favorably with their soy counterparts. Generally, the sodium proteinates exhibited more functionality than isoelectric isolates. Drum drying decreased the nitrogen solubility index and increased water absorption. Freeze‐ and spray‐drying resulted in isolates with the highest emulsification and water absorption values. Spray drying produced the best foaming, color and flavor properties.
Fiber in Breakfast Cereals
Authors: BAKER DORIS , HOLDEN JOANNE M. 
Published: August 2006

ABSTRACTReady‐to‐eat breakfast cereals were surveyed and their fiber contents were determined by the neutral‐detergent fiber (NDF) method (AACC first approval method 32–20). The samples were bought in local markets except for 135 samples representing 15 brands that were obtained directly from the manufacturer. Eighty‐one brands of cereal totaling 410 samples were tested. Average NDF values ranged from 0–31%. The distribution of average NDF values indicates that 75.3% of the brands contained less than 5% fiber. Nested analysis of variance of fiber values shows that more than 99% of the variance can be attributed to differences among brands.
Evaluation of New Methods for the Assessment of Used Frying Oils
Authors: PARADIS A. J. , NAWAR W. W. 
Published: August 2006

ABSTRACTThree methods recently introduced for quality assessment of frying oils were compared. These were: column chromatography of polar components, dielectric constant measurement, and GLC of triglyceride dimers. For a given frying operation all three methods correlated well with each other and with time of frying, while large differences were obtained for samples of unknown history. The dielectric readings were found to represent a net balance of opposing effects from two groups of compounds. The GLC method was found to be simpler and more specific than the column technique.
Electrical Stimulation and Hot Boning: Cooking Losses, Sensory Properties, and Microbial Counts of Ground Beef
Authors: CONTRERAS SONIA , HARRISON DOROTHY L. , KROPF DONALD H. , KASTNER CURTIS L. 
Published: August 2006

ABSTRACTSix batches of ground beef, approximately 10, 15, or 20% fat, were fabricated from flanks (lean and fat trim) of electrically stimulated‐hot boned (ESHB) or conventionally chilled (CC) beef sides. Patties (2.5 × 7.6 × 8.2 cm) from each batch were modified broiled for 35 min at 177°C. Generally, ESHB and CC products were comparable in cooking and sensory properties and in microbial counts of raw products. ESHB products had slightly higher cooking losses, more intense beef flavor, and were slightly juicier than CC products. Small differences between ESHB and CC products more often were attributable to fat content than to processing treatment (ESHB or CC).
Electrical Stimulation and Hot Boning: Color Stability of Ground Beef in a Model System
Authors: CONTRERAS SONIA , HARRISON DOROTHY L. 
Published: August 2006

ABSTRACTLean and fat trim of flanks from electrically stimulated, hot boned (ESHB) or conventionally chilled (CC) beef sides were used to fabricate six batches of ground beef with three levels of fat (ESHB 10, 15, or 20% fat; CC 10, 15, or 20% fat). Raw samples were evaluated for color stability in a model system, pH, and microbial counts. After 4 hr exposure to radiant energy, percentage reflectance for 630 – 580 nm, HunterLab spectrophotometer a values, HunterLab a/b ratios, and visual color scores indicated the ESHB samples were more (P < 0.05) sensitive to metmyoglobin formation, had slightly lower pH, and had lower microbial counts than did CC samples.
Sensory Analysis of Taste‐Active Components in the Extract of Boiled Snow Crab Meat
Authors: HAYASHI T. , YAMAGUCHI K. , KONOSU S. 
Published: August 2006

ABSTRACTA synthetic extract, prepared from 44 pure chemicals on the basis of the analytical data on the leg meat extract of the boiled snow crab, Chionoecetes opilio, satisfactorily reproduced the taste of the natural extract except for a slight lack of body and mildness. A series of taste panel assessments on synthetic extracts prepared by omitting or adding extractive component(s) were carried out by a triangle difference test and changes in taste profile were assessed. Only 12 components, Ala, Arg, Glu, Gly, glycine betaine, AMP, CMP, GMP, Na+, K+, Cl−, and PO43‐, were found to contribute more or less toward producing the characteristic taste of the snow crab.
Influence of Freezing and Thawing on the Release of Cytochrome Oxidase from Chicken's Liver and from Beef and Trout Muscle
Authors: BARBAGLI C. , CRESCENZI G. SERLUPI 
Published: August 2006

ABSTRACTThe process of freezing and thawing animal tissues causes a remarkable release of cytochrome oxidase from mitochondria. The activity of cytochrome oxidase in extracts of tissues after freezing and thawing increases by 15 times in chicken's liver, by 2.5 times in trout, and by 4 times in beef muscle, as compared to extracts of unfrozen samples. These results suggest that the measurement of cytochrome oxidase activity can be used to develop a rapid and simple method which could allow distinguishing between unfrozen and frozen and thawed tissues.
Causes of Browning in Pear Juice Concentrate During Storage
Authors: CORNWELL C. J. , WROLSTAD R. E. 
Published: August 2006

ABSTRACTPear juice was treated with cation exchange resin, PVPP, XAD‐4, oxygen, and various resin combinations. Samples were concentrated and increases in browning measured during storage at 37°C. Analytical determinations included α‐amino nitrogen, total phenolics, metal ions, ascorbic acid, and dehydroascorbic acid. While XAD‐4 and PVPP were more effective in lowering phenolic content and reducing initial color, cation exchange treatment removed amino acids and was most effective in preventing browning and providing flavor stability. Addition of glycine to cation‐exchange treated samples restored browning rates. Reductone formation during storage resulted in an apparent increase in ascorbic acid. It was concluded that Maillard browning reactions predominated during storage.
Degradation of Phytic Acid in Oncom (Fermented Peanut Press Cake)
Authors: FARDIAZ D. , MARKAKIS P. 
Published: August 2006

ABSTRACTPeanut press cake was fermented with Neurospora sitophila, Rhizopus oligosporus, a Neurospora strain isolated from Indonesian oncom, and mixed cultures of these molds. The phytic acid content of the uninoculated cake was 1.36% on a dry basis, but decreased rapidly during fermentation. Oncom prepared with R. oligosporus contained the least amount of phytic acid (0.05% after 72 hr of fermentation), while oncom prepared with the Indonesian strain of Neurospora contained the greatest amount of it (0.70%). Penta‐, tetra‐, tri‐, di‐ and mono‐phosphates of inositol, as well as inorganic phosphate and inositol, were found in the fermenting cake.
Fractionation and Characterization of Edible Tallow
Authors: BUSSEY D. M. , RYAN T. C. , GRAY J. I. , ZABIK M. E. 
Published: August 2006

ABSTRACTTallow or fractionated tallow could be utilized as suitable replacements for expensive imported fats. Detergent (aqueous) fractionation is applicable to beef tallow and involves the addition of water containing an inorganic salt (Na2SO4) and a surface active agent, sodium dodecyl sulfate (SDS), to a partly crystallized oil. Centrifugation yields olein and stearin layers. Investigation of four principal process variables revealed that olein production was maximized with (1) 5 hr of crystallization, (2) minimum stirring during crystallization, (3) subsequent addition of SDS to fractions, and (4) a 4:1 electrolyte to detergent ratio. A comparison with olein yields for current fractionation methods for tallow revealed that the modified procedure was rrore efficient.
Predicting Concentrations of Individual Sugars in Dry Mixtures by Near‐Infrared Reflectance Spectroscopy
Authors: GIANGIACOMO R. , MAGEE J. B. , BIRTH G. S. , DULL G. G. 
Published: August 2006

ABSTRACTTo support research in nondestructive quality evaluation of fruits and vegetables, near infrared reflectance spectroscopy was used to measure concentrations of fructose, glucose, and sucrose in model systems intended to represent the major constituents of dried apple tissue. Spectra (950‐1850 nm) of a series of known samples were recorded, and multiple linear regression techniques were used to relate the concentrations of each sugar to reflectance measurements at selected wavelengths. Reflectance measurements at 3 computer‐selected wavelengths for each sugar were used to predict the concentrations in an independent set of samples. Correlation coefficients for actual vs predicted values were 0.995 for fructose, 0.994 for glucose, and 0.986 for sucrose, while the respective standard errors computed as variation from the regression lines were 1.48%, 1.39%, and 1.44%.
Changes in Free Amino Acid and Total Nitrogen Concentrations During Maturation of Muscadine Grapes (V. rotundifolia)
Authors: MARCY J. E. , CARROLL D. E. , YOUNG CLYDE T. 
Published: August 2006

ABSTRACTFree amino acids, ammonia and total nitrogen were followed during maturation of berries of Carlos and Noble muscadine grapes (V. rotundifolia). Chemical analysis was done on deseeded berries. Ammonia decreased in the berries of both cultivars during maturation. Total nitrogen content fluctuated and was not significantly correlated with maturity in either cultivar. Threonine (THR) and histidine + gamma aminobutyric acid (HIS + GABA) were the predominant free amino acids in both cultivars at an immature berry stage. At full berry maturity, arginine (ARG) was the predominant amino acid in Carlos, having increased over 100‐fold during the sampling period while ARG, alanine (ALA), THR, and HIS + GABA accounted for 72.3% of the total free amino acids. ALA was the predominant free amino acid in mature berries of Noble and accounted for 30.4% of the total free amino acids. Of the additional cultivars sampled only at their normal harvest date, berries of Pride, Magnolia and Regale contained nearly equal amounts of ARG and ALA as the predominant amino acids. Mature Dixie berries had twice as much ALA (29.8%) as ARG (12.8%). In general, the free amino acids in berries of muscadine grapes were found in concentrations similar to those reported in the literature for V. vinifera and V. labrusca cultivars. However, the large increase in proline concentration reported to occur during maturation of berries of V. vinifera cultivars was not found in any of the muscadine cultivars examined.
Comparison of Microbiological and Radiometric Assays for Determining Total Folacin in Spinach
Authors: KLEIN BARBARA P. , KUO CHERYL H. Y. 
Published: August 2006

ABSTRACTSeveral commercially available forms of spinach were analyzed for total folacin content by the microbiological assay using Lactobacillus casei and a radiometric assay. Types of products included frozen uncooked, fresh raw, microwave and conventionally cooked fresh and creamed strained spinach. Folacin content ranged from 0.62 mcg/g for strained spinach to 2.50 mcg/g for uncooked frozen spinach, when assayed microbiologically. With the radiometric assay, folacin values were significantly higher (P<0.05) than with the L. casei assay. The microbiological assay appears more suitable for determination of total folates in complex food matrices than the radioassay.
Effects of Potassium Sorbate Alone and in Combination with Sodium Chloride on the Growth of Salmonella typhimurium 7136
Authors: LaROCCO KATHLEEN A. , MARTIN SCOTT E. 
Published: August 2006

ABSTRACTThe effects of potassium sorbate alone and in combination with 2 or 3% sodium chloride (NaCl) on the growth of Salmonella typhimurium ATCC 7136 were examined. Growth studies were performed in tryptic soy brogh (adjusted to a final pH 6.3) at 22°C for 15 days and 35°C for 48 hr without shaking. A dual plating procedure was employed to monitor growth (tryptic soy agar) and development of injury in the cell population (Levine's eosine methylene blue agar + 2% NaCl + 0.05% sodium desoxycholate). The difference between these two plate counts served as a measure of the number of injured organisms. It was found that combinations of sorbate and NaCl were more effective in the inhibition of S. typhimurium than sorbate alone under the conditions and variables studied. No injury was observed in the cell population as determined by our assay procedure. The combination of 3% NaCl + 0.3% potassium sorbate was the most effective in inhibiting growth of S. typhimurium at either storage temperature.
Effect of Hemicellulose on Viscosity of Rice Flour
Authors: MOD ROBERT R. , NORMAND FLOYD L. , ORY ROBERT L. , CONKERTON EDITH J. 
Published: August 2006

ABSTRACTEffects of water‐soluble bran and endosperm hemicelluloses on Brabender viscosity curves of intact and hemicellulose‐free rice flour were examined over the complete cooking and cooling curves. Amylograph curves of long‐ and medium‐grain rice flour with added bran hemicellulose showed no difference; both had lowered viscosity. Similarly, addition of a ferulic acid‐containing polysaccharide isolated from bran hemicellulose to the intact rice flour also lowered viscosity. This complex polysaccharide may, therefore, be responsible for at least part of the viscosity reduction upon addition of the bran hemicellulose. Amylograph curves of long‐ and medium‐grain rices were different when endosperm hemicellulose was added back to the intact flour. When hemicelluloses were completely removed and increasing amounts added back, changes in viscosity correlated with the amounts of added hemicellulose.
Potential Fallacy of Correlating Hedonic Responses with Physical and Chemical Measurements
Authors: TRANT AILEEN SONTAG , PANGBORN ROSE MARIE , LITTLE ANGELA C. 
Published: August 2006

ABSTRACTPerceived intensity (strength) and hedonic responses (like/dislike) were obtained from 29 judges for three sensory systems: color in orange juice, oral viscosity of apricot nectar, and sweetness in lemonade. Intensity functions were directly related to concentration of the additives in each system, and were positively correlated (p < 0.001) with corresponding instrumental analysis—Hunter a values for orange juice, Brookfield viscosity at 30 rpm for apricot nectar, and refractive index of lemonade. Intensity judgments were stable for individuals and for the group from the beginning to the end of the 7‐wk study. In contrast, hedonic responses varied extensively among judges, showed changes in direction for some judges from the beginning to the end of the study, and the group means showed an inverse or no linear correlation with the corresponding instrumental values. Intensity and hedonic responses are distinct behaviors which exhibit different functions with stimulus concentration, usually linear for the former and cubic for the latter. In most sensory‐instrumental comparisons, linear correlation can be applied validly only to perceived intensity, within the linear portion of the usually sigmoidal curve but not to cubic or quadratic preference, acceptance, or hedonic responses.
Production and Isolation of an Antibiotic from Monascus purpureus and its Relationship to Pigment Production
Authors: WONG HIN‐CHUNG , KOEHLER PHILIP E. 
Published: August 2006

ABSTRACTThe cultural conditions and isolation methods for Monascidin A, an antibiotic from Monascus purpureus, are reported. A static liquid culture medium consisting of yeast extract (0.8%) and glucose (10%) is most suitable for antibiotic production in that most of the pigments accumulated within the mycelium while the antibiotic dissolved in the culture medium. Silica gel adsorption chromatography was used to separate major pigment components from the biologically active fractions, using an eluting solvent of benzene: methanol:chloroform (30:10:9, v/v/v). Further purification using silica gel TLC plates developed with benzene:methanol:chloroform (30:20:9, v/v/v) separated the active fractions into two components, a fluorescent yellow pigment and the pale yellow antibiotic. The dose response of Bacillus subtilis to the purified antibiotic was determined and the minimum effective dosage was about 1.5 μg per 6 mm paper assay disc.
Effect of pH and Ascorbic Acid on Iron Valence in Model Systems and in Foods
Authors: NOJEIM S. J. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTThe effect of pH and ascorbic acid on the ionization and valence state of iron was investigated. Elemental iron, ferrous sulfate, ferric ortho phosphate, and sodium ferric EDTA were added, with and without ascorbate, 10 phthalate buffers of pH 2.7, 4.2, and 6.2. Total ionic, ferrous and ferric iron were analyzed by the bathophenanthroline method. A 4‐wk study showed the greatest amount of ionization and conversion to the ferrous valence occurring at pH 2.7, the least at pH 6.2. Ascorbic acid aided ionization at all pH values and favored the ferrous valence state at pH 2.7. Actual percent ionization and conversion to the ferrous valence in foods were compared to predictions derived from the model systems. The chemical changes of iron added to cranberry juice, tomato juice, and a chemically leavened biscuit dough followed the same trends observed in the phthalate buffers. Though not quantitatively, pH can be used to predict trends of chemical changes in iron added to foods.
Factors Influencing Radiation Resistance of Vegetative Bacteria and Spores Associated with Radappertization of Meat
Authors: MA K. , MAXCY R. B. 
Published: August 2006

ABSTRACTThe influence of some factors involved in radappertization of meats on the radiation resistance of two isolates of Moraxella‐Acinetobacter (M‐A), Microcodes radiodurans, Escherichia coli, and Bacillus cereus spores was determined. Combinaton of subfreezing temperature and lyophilization increased the resistance of vegetative cells and showed M‐A isolates to be most resistant. Cells lyophilized in ground beef were less resistant than cells lyophilized in a commercial culture medium. A preirradiation heat treatment prior to lyophilization sensitized the cells to radiation. No appreciable difference in resistance was found with the presence of up to 8% sodium chloride during irradiation of M‐A and M. radiodurans. The radiation resistance of B. cereus spores was not affected by changes in temperature, drying, or suspending medium to the same extent as were the vegetative cells. B. cereus spores were more resistant at ambient temperature than at ‐30 ± 10°C. All these factors must be considered in assessing the magnitude of radiation resistance of various organisms, be cause there is no predictable pattern of radiation resistance.