bluuebunny/crossref_metadata_2025_split huggingface dataset:
Statistical Variability of Thermal Process Lethality in Conduction Heating Food—Computerized Simulation
Authors: HAYAKAWA KAN‐ICHI , DE MASSAGUER PILAR , TROUT RICHARD J. 
Published: August 2006

ABSTRACTA computerized procedure was developed for estimating the variability of process lethality when there were variations in all independent, thermal process parameters of conduction heating food packages. This was accomplished through the combined application of a Monte Carlo procedure and a reliable mathematical method for thermal process evaluation. By examining published information, statistical variations in physical and reaction kinetic parameters were represented by gamma distributions and others by normal distributions. The coefficients of variations in sterilizing values were estimated from temperature data collected by processing 211 × 300 and 307 × 409 cans of spaghetti in tomato sauce (60 cans each). They agreed well with those computed by the developed computerized procedure.
Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Processing Under Gas Atmospheres with Differing Oxygen Concentration
Authors: CHU Y.H. , HUFFMAN D.L. , EGBERT W.R. , TROUT G.R. 
Published: August 2006

ABSTRACTRestructured beef steaks were manufactured under gas atmospheres with differing oxygen concentration and subsequently vacuum‐packaged. The effect of the different gas atmospheres on the color and color stability of frozen restructured beef steaks initially and at 1‐month intervals for three months was investigated. Overall metmyoglobin concentrations for restructured beef steaks were not different (P > 0.05) from that of the intact steaks either initially or over storage time. The rates of overall metmyoglobin formation increased when oxygen concentration of the gas atmosphere was increased. Restructured steaks manufactured using pure carbon dioxide gas had the least amount of overall discoloration both initially and over storage time.
Effect of Surfactant or Changes in Ionic Strength on the Attachment of Salmonella typhimurium to Poultry Skin and Muscle
Authors: LILLARD H. S. 
Published: August 2006

ABSTRACTBy scanning electron microscopy (SEM) it was shown that fewer bacteria attached firmly to poultry muscle in the presence of NaCl. By conventional cultural techniques, it was also shown that Salmonella typhimurium attached in about the same numbers when chicken skin or muscle was immersed in cell suspensions prepared with 0.85% saline, 0.1% peptone, 0.5M or 0.05M KH2PO4 buffers at pH 5, 7, 8 or saline plus 1% Tween 80. Cells in deep crevices which formed in muscle during water immersion were not visible by SEM until the tissue was shredded, suggesting entrapment of bacteria. Such entrapped bacteria would be inaccessible to treatments that could prevent firm attachment of cells to poultry tissue.
Evaluation of High Temperature‐Short Time (HTST) Blanched Frozen Sweet Corn
Authors: McDANIEL M.R. , MONTGOMERY M.W. , LATHAM D. , LUNDAHL D.S. 
Published: August 2006

ABSTRACTThe effects of HTST blanching and steam blanching parameters on enzyme activities, moisture content, drip loss, sheer force, sensory attributes, and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. Moisture content increased slightly and maximum shear force decreased in the HTST blanched corn compared to the steam‐blanched samples. Blanch pressures of 60 psi and 75 psi resulted in corn equivalent in sensory qualities to the steam‐blanched product as judged by a trained panel. The 30 psi HTST blanch treatment was rated high in undesirable descriptors. Consumer tests resulted in no significant differences in acceptability across blanch pressure treatments and storage time.
Soluble Carbohydrates Oligosaccharides and Starch in Lima Bean Seeds
Authors: MEREDITH F.I. , THOMAS C.A. , SNOOK M.E. , HIMMELSBACH D.S. , VAN HALBEEK H. 
Published: August 2006

ABSTRACTSeven genotypes of lima bean seeds at three maturity stages were analyzed by HPLC for the monosaccharide, fructose; the disaccharide, sucrose; the oligosaccharides, raffinose, stachyose, and verbascose; and the polysaccharide, starch. As maturity and size of the seeds increased, the concentrations of fructose and sucrose decreased while raffinose, stachyose and verbascose increased. No significant differences were found in the starch concentration. The concentration of the carbohydrates did not correlate with cotyledon color, seed color or growth habit. Sufficient variability existed in the oligosaccharide concentration in the investigated genotypes that reduction of the flatulence promoters (raffinose, stachyose and verbascose) might be possible by breeding.
Effect of Defatted Soybean and Soybean Isolate Fortification on the Nutritional, Physical, Chemical and Sensory Properties of Wheat Flour Tortillas
Authors: GONZALEZ‐AGRAMON M. , SERNA‐SALDIVAR S.O. 
Published: August 2006

ABSTRACTWheat flour fortified with 11.1% defatted soybean meal (SBM) or 5.6% soybean isolate (SBI) was processed into flour tortillas. Fortified tortillas contained 35% more protein and twice as much lysine as the 100% wheat flour tortilla. Addition of SBM or SBI decreased dough elasticity but increased dough water absorption and the force required to stretch the dough. The SBM fortified tortilla had better texture (P < 0.05) than the 100% wheat flour tortilla and similar flavor and color (P > 0.05). Rats fed fortified tortillas gained three times as much weight and doubled the protein efficiency ratio (PER) when compared to rats fed wheat flour tortillas. The apparent biological and net protein utilization values of the fortified tortillas were similar (P > 0.05) and higher (P < 0.05) than the wheat flour tortilla. The SBI fortified tortilla had a higher apparent protein digestibility (P < 0.05) than the 100% wheat flour and SBM fortified tortillas.
Dynamic Viscoelastic Behavior of Natural Actomyosin and Myosin during Thermal Gelation
Authors: SANO TAKESHI , NOGUCHI SATOSHI F. , TSUCHIYA TAKAHIDE , MATSUMOTO JUICHIRO J. 
Published: August 2006

ABSTRACTThe changes in viscoelasticity of natural actomyosin and myosin during thermal gelation were investigated by dynamic viscoelasticity measurements. Thermal gelation of natural actomyosin could be divided into four characteristic temperature ranges. The storage modulus increased considerably in the 32–43°C range, decreased sharply in the 43–52°C range, and then increased again in the 52–80°C range. For the thermal gelation of myosin, the storage modulus increased in two steps at two temperature ranges, i.e., 30–41°C and 51–80°C. An increase in the loss modulus was observed at an early stage of each of the two ranges.
Characterization of the Muscles within the Beef Forequarter
Authors: JOHNSON R. C. , CHEN C. M. , MULLER T. S. , COSTELLO W. J. , ROMANS J. R. , JONES K. W. 
Published: August 2006

ABSTRACTThirty‐four muscles/muscle groups, each 0.1 kg or greater, were dissected from each of 16 forequarters to establish a data base of individual muscle traits. Individual muscle yields, tenderness profiles, and chemical analyses indicated the muscles within the forequarter are extremely variable. The Serratus ventralis (SRV), Infraspinatus (INF) and Triceps brachii complex (lateral, long and medial heads, TBT, TBL and TBM, respectively), which are several of the larger muscles/muscle groups within the forequarter, possess tenderness profiles comparable to the Longissimus dorsi (LGD). This study suggests that maximum utilization of the beef forequarter may best be achieved when individual muscles are fabricated and marketed according to their size, tenderness potential and composition.
Chemical, Sensory and Microbiological Properties of Cured Pork and Turkey Ham Products
Authors: CHEN C.M. , JONES K.W. 
Published: August 2006

ABSTRACTCured hams prepared with various blends of pork and turkey were investigated. No difference in cooking yield was found. Product containing 50% or more turkey meat was lower (P < 0.05) in fat than blends containing predominantly pork. The presence of turkey thigh meat resulted in higher (P < 0.01) pH and TBA values compared to blends containing all pork. Total pigment and nitroso pigment values increased (P < 0.05) as the amount of turkey meat increased in the formulation. Consumer sensory panelists found no significant preferential difference between blends. Storage effects revealed only minor changes in pH, TBA values, and microbiological profiles over the 9 wk storage period.
Gelation and Thermal Transitions in Post‐Rigor Turkey Myosin/Actomyosin Suspensions
Authors: DUDZIAK JUDITH A. , FOEGEDING E. ALLEN , KNOPP JAMES A. 
Published: August 2006

ABSTRACTA myosin/actomyosin mixture (MAM), actomyosin and myosin were isolated from post‐rigor turkey. Rheological properties of MAM gels were determined by uniaxial compression. Breast MAM formed gels which were stable at lower protein concentrations (10 and 15 mg/mL) than thigh MAM (20 and 25 mg/mL). Differential scanning calorimetry (DSC) and a fluorescent hydrophobic probe, 8‐anilino‐l‐napthalene sulfonate (ANS), were used to study thermal transitions. One DSC peak was observed in breast and thigh MAM. ANS thermograms showed that thigh actomyosin had a greater transition temperature (Tr) (51.8°C) than breast actomyosin (49.7°C). The ANS Tr was 48°C for both myosins. The difference in gelation appeared to be associated with protein‐protein interactions.
Microbiological and Chemical Changes of Surimi‐Based Imitation Crab during Storage
Authors: YOON IN HEE , MATCHES JACK R. , RASCO BARBARA 
Published: August 2006

ABSTRACTChanges in surimi‐based imitation crab products were monitored during storage at o°, 5°, 10°, and 15°C. Numbers of bacteria growing on crablegs and flaked crablegs during 42 days storage were measured. The genera making up the major portion of these populations were Bacillus species at 15°C and Pseudomonas at 5° and 0°C. Chemical changes in the products produced by bacteria were monitored. Levels of total volatile bases produced were lower in the imitation crab than those reported for fresh fisheries products. The major compounds produced in crableg analogs were volatile acids and butandiol, which increased as the storage time increased.
Effect of Egg Yolk and Egg Yolk + Salt on Rheological Properties and Particle Size Distribution of Model Oil‐in‐ Water Salad Dressing Emulsions
Authors: CARRILLO ANA RISI , KOKINI JOZEF L. 
Published: August 2006

ABSTRACTThe role of egg yolk and egg yolk + salt in stabilizing oil‐in‐water (o/w) salad dressing emulsions pre‐stabilized with xanthan and propylene glycol alginate was studied using creep tests, steady shear, and particle size analysis. Results show that each combination significantly affects rheological stability of model o/w salad dressing emulsions. All emulsions exhibited viscoelasticity and wcrc characterized by three parameters: η1, E1 and ηN. Steady shear measurements showed that both egg yolk and salt increased viscosity radically. Particle size data showed significant changes with both addition of egg yolk and salt to the model system.
Observation and Analysis of Crystalline Phases in Processed Cheese
Authors: POMMERT J. F. , KLAEBE A. , PERIE J. , LEBUGLE A. , PUECH J. 
Published: August 2006

ABSTRACTCrystals in four kinds of processed cheese were investigated and found to depend upon the salt used in the melting process. Transmission and scanning electron microscopy, in situ X‐ray diffraction, infrared spectroscopy and EDX analysis were used to reveal the presence of crystalline monoclinic calcium pyrophosphate dihydrate in addition to calcium phosphate.
A Capillary GC Determination of Cyclopropenoid Fatty Acids in Cottonseed Oils
Authors: PARK S. W. , RHEE K. C. 
Published: August 2006

ABSTRACTA capillary gas chromatography (GC) method was studied for direct analysis for cyclopropenoid fatty acids (CPEFAs) as methyl esters. No thermal alterations were indicated in CPEFA methyl esters on a Supelcowax 10 or a DB‐5 capillary column like other fatty acid methyl esters (FAMES), which obviated a second derivatization. GC conditions are described for a complete separation and quantitation of CPEFAs in cottonseed oils. CPEFAs of cottonseed oils from various refining steps were analyzed by the method. The reliability of the method was demonstrated with over 95% recoveries of CPEFA methyl esters diluted in corn oil FAMES at various levels as low as 0.017%.
Effect of Gaseous Atmosphere on the State of Water in Collagen Influencing Microbial Growth
Authors: SPECCHIO J. J. , KARMAS E. , DAUN H. , PAIK S. , GILBERT S. G. 
Published: August 2006

ABSTRACTThe effects of CO2 and N2 atmospheres on the thermodynamic state of water influencing microbial response in collagen was studied by generating sorption isotherms by inverse gas chromatography and the static method and calculating thermodynamic parameters of sorption. CO2 atmosphere significantly increase; water sorption by collagen at 25°C, 30°C, and 35°C compared to N2 and He. The average binding energies of collagen were significantly increased by CO2 as shown by larger negative Gibb's free energy (δGs), isoteric enthalpy of sorption (δHs) and entropy of sorption (δSs) values. Water clustering in collagen appeared at a higher water activity (aw) in CO2 gas as compared to N2‐ and He‐treated atmospheres at 25°C, 30°C, and 35°C.
Thiamin Stability in Simulated Intermediate Moisture Food
Authors: ARABSHAHI A. , LUND D.B. 
Published: August 2006

ABSTRACTFour different intermediate moisture model systems (IMMS) were designed and prepared to simulate intermediate moisture foods. Stability of thiamin hydrochloride in IMMS as a function of temperature, oxygen, aw, moisture content and composition of the model systems was studied. Analysis of kinetic data indicated that the rates of degradation of thiamin (1) can be represented by a first order model, (2) were not affected by oxygen concentration and presence of riboflavin and niacin, (3) obeyed an Arrhenius relationship for temperature dependence in the range 25‐60°C, (4) increased as polarity of the reaction medium decreased, and (5) decreased as aw increased from 0.65 to 0.85.
Determination of Zinc Bioavailability from Soy Protein Concentrates by Slope‐Ratio Analysis
Authors: THOMPSON DONALD B. , FOSMIRE GARY J. 
Published: August 2006

ABSTRACTSoy protein concentrates were made by 60% ethanol leaching (EC) and hot water leaching (WC), resulting in phytate‐to‐Zn molar ratios of 52 and 23, respectively. Zn bioavailability was determined by a slope‐ratio assay. Varied dietary Zn levels were achieved by either ZnCO3 or soy concentrate addition to an egg albumin diet. For weight gain, slope ratios relative to ZnCO3 were 0.67 (P< 0.001) for EC and 0.81 (P<0.01) for WC. Zn bioavailability was higher for WC than for EC (slope ratio of 0.82, P<0.05). For log tibia Zn, slope ratios relative to ZnCO3 were 0.36 (P< 0.001) for EC and 0.57 (P<0.01) for WC. The appropriateness of the slope‐ratio assay for Zn sources of differing bioavailabilities is discussed.
Functional Properties of Hydrolyzed Whey Permeate Syrups in Bread Formulations
Authors: OGUNRINOLA O.A. , JEON I.J. , PONTE J.G. 
Published: August 2006

ABSTRACTHydrolyzed whey permeate syrups (HWPS) prepared by various treatments were incorporated at 6% flour basis as a substitute for sucrose in a typical white pan bread formulation. Results indicated that there were little significant differences in the yeast fermentation rate, proof time, and bread quality among doughs formulated with sucrose (control) and HWPS. Demineralized 75% HWPS produced good functional qualities of dough and yielded bread equal to or better than the control. The 50% and 95% HWPS had some adverse effects on the handling characteristics of the doughs. Breads made with demineralized 50% and 95% HWPS were firmer than the control. The 50% HWPS breads showed darker crust colors, whether HWPS was or was not demineralized.
Minimum Inhibitory Concentration Studies of Antimicrobic Combinations Against Saccharomyces cerevisiae in a Model Broth System
Authors: PARISH M.E. , CARROLL D.E. 
Published: August 2006

ABSTRACTMinimum inhibitory concentration (MIC) studies were conducted to observe synergistiC., antagonistic or additive effects produced by combinations of butylparaben, ethanol, potassium sorbate and sodium metabisulfite against growth of two Saccharomyces cerevisiae strains (Montrachet 522 and NCSU 76) in yeast nitrogen base‐glucose broth at pH 3.30. Results suggested antagonistic effects between SO2/sorbate, SO3/butylparaben and butylparaben‐ethanol. Additive effects were observed between ethanol/sorbate, ethanol/SO2, and butylparaben/sorbate. No synergistic effects were detected. NCSU 76 had higher MICs than Montrachet 522 for all individual antimicrobial agents indicating greater resistance to these compounds. On an individual molar basis, MIC results indicated butylparaben was more inhibitory than the other antimicrobial agents alone.
Effects of Combined Antimicrobial Agents on Fermentation Initiation by Saccharomyces cerevisiae in a Model Broth System
Authors: PARISH M.E. , CARROLL D.E. 
Published: August 2006

ABSTRACTEffects of sodium benzoate, potassium sorbate, sodium metabisulfite (SO2), butyl p‐hydtoxybenzoic acid and their dual combinations were observed against the ability of the wine yeast, Saccharomyces cerevisiae, Montrachet 522, to begin a fermentation in yeast nitrogen base‐glucose broth at pH 3.30. Antimicrobial activities of equal molar concentrations of compounds and combinations of compounds were compared. Butylparaben and combinations involving butylparaben most effectively inhibited fermentation initiation. Combinations involving SO2 had lower antimicrobial activities than either SO2 or the other individual compound alone indicating antagonistic effects between SO2 and the other antimicrobial agents tested. Apparent additive antimicrobial effects were observed for butylparaben/sorbate, butylparaben/ benzoate and benzoate/sorbate.
Growth and Protease Secretion by Spoilage Bacteria: Influence of Nitrogen Fractions of Proteinaceous Foods on Aeromonas hydrophila
Authors: ALUR M. D. , NERKAR D. P. , VENUGOPAL V. 
Published: August 2006

ABSTRACTSarcoplasmic protein fraction isolated from fish supported growth and secretion of proteases by Aeromonas hydrophila under aerobic conditions. Removal of nitrogenous material having molecular weight above 10,000 daltons from the sarcoplasmic protein fraction by ultrafiltration caused diminished growth and enzyme secretion by the bacterium. This effect could be reversed by supplementation with fish myosin, casein or bovine serum albumin. Resting cells of the bacterium suspended in membrane‐filtered sarcoplasmic protein fraction or phosphate buffer (0.01M, pH 7.5) secreted protease and aminopeptidase in the presence of proteins such as myosin, casein or BSA. The results suggest that apart from the sarcoplasmic protein fraction, structural proteins of muscle and milk could also influence growth and protease secretion by A. hydrophila.
Ceramide Hexosides in Rabbit Meat
Authors: CAMBERO MARIA ISABEL , DE LA HOZ LORENZO , SANZ BERNABE , ORDOÑEZ JUAN A. 
Published: August 2006

ABSTRACTThe glycolipid fraction obtained by silicic acid‐celite column chromatography from the crude lipid extracts of different batches of rabbit meat has been studied. Thin‐layer chromatography analysis showed the presence of four glycolipids. Monogalactosyl‐ and monogluco‐sylceramide were found in wild adult rabbit and suckling and 70 days old New Zealand rabbits. Diglycosylceramide was not detected in wild rabbits and triglycosylceramide was only present in suckling New Zealand rabbits.
Change in Titin Position in Postmortem Bovine Muscle
Authors: RINGKOB T. P. , MARSH B. B. , GREASER M. L. 
Published: August 2006

ABSTRACTMyofibrils were prepared from bovine psoas muscles removed from the carcass at 3 and 48 hr postmortem and subsequently stained with a monoclonal antibody against titin. The antibody stained 2 bands per sarcomere (perpendicular to the fiber direction) in myofibrils from 3‐hr muscle but often revealed 4 bands per sarcomere in the 48‐hr samples. The results suggested that (1) the titin shape might be altered within the first 2 days postmortem, or (2) proteolysis of titin or a protein to which it was attached occurred.
Improved Method for Determination of Salt in Oysters by Direct Titration of Chloride Ion
Authors: HACKNEY CAMERON R. , SANDERS LISA , RIPPEN THOMAS , REILY LAWRENCE 
Published: August 2006

ABSTRACTDetermination of salt in oysters by direct titration of the chloride ion, using 0.171N silver nitrate and dichlorofluorescein as an indicator, was compared to the AOAC back titration procedure. The direct titration method was easier to perform and far more rapid than the AOAC procedure and could be done in‐plant. No significant differences were observed between the methods; however, the direct titration method was more reproducible at salt concentrations of less than 0.5%. The standard deviations were much greater for the AOAC procedure at low salt concentrations but were similar at higher salt concentrations.
Protein Hydrolysis in Coho and Sockeye Salmon During Partially Frozen Storage
Authors: FRENCH J.S. , KRAMER D.E. , KENNISH J.M. 
Published: August 2006

ABSTRACTCoho (Oncorhynchus kisutch) and sockeye salmon (O. nerka) were held at O°, −1°, −2°, −3°, and −20°C for up to 25 days. Hydrolysis of individual soluble proteins was analyzed by SDS‐PAGE. The highest rates of Hydrolysis were in fish held at −2° and −3°C. Several proteins were present in nearly constant ratios. Significant changes were observed in nine other protein bands. A 35,000 dalton protein was present only in coho salmon. This protein appeared with a half‐time of five days and then disappeared. Major changes were observed in 34,000 and 36,000 dalton proteins; half of which were hydrolysed in 7 to 20 days. A 32,000 dalton protein was half‐hydrolyzed in 14–23 days in sockeye but very slowly in coho salmon.
A Procedure for Measuring Excised Muscle Contraction
Authors: DICKENS J.A. , PAPA C.M. 
Published: August 2006

ABSTRACTA procedure was developed to accurately measure the contraction of excised Pectoralis major muscles (along the longitudinal axis) from broilers during the development of rigor. A linear variable differential transformer (LVDT) and computer equipment were used to continuously monitor contraction through the course of rigor. A holding tank was designed and constructed and in conjunction with the LVDT allowed cooling of the muscle while contraction was being monitored over a predetermined time period. Applying the procedure to broiler Pectoralis major muscles, the results indicated much less variation using the LVDT in comparison with a technique of manual measurement; however, mean values were not significantly different.
Reduction of Metmyoglobin by Extracts of Bovine Liver and Cardiac Muscle
Authors: FAUSTMAN C. , CASSENS R.G. , GREASER M.L. 
Published: August 2006

ABSTRACTEnzymatic reduction of metmyoglobin (in vivo) was investigated using a partially purified metmyoglobin reductase from bovine cardiac muscle. Greater substrate reduction (P<0.05) occurred at pH 6.3 versus 7.0 or 7.3 and at 375°C compared to 22°C using either partially purified cytochrome as or potassium ferrocyanide as reaction mediators. Differences in effectiveness between potassium ferrocyanide and the cytochrome b, preparation were dependent on specific pH/temperature conditions. The cytochrome preparation alone (i.e. without metmyoglobin reductase) reduced metmyoglobin at a rate comparable to that of the reductase. At 22°C the cytochrome b=, preparation assay displayed much slower re‐oxidation than the cardiac reductase/ferro‐cyanide assay (48 vs 2 hr, respectively).