bluuebunny/crossref_metadata_2025_split huggingface dataset:
GROWTH OF Vibro parahaemolyticus AT LOW SALT LEVELS AND IN NONMARINE FOODS
Authors: NELSON KATHLEEN J. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTTwo strains of V. parahaemolyticus were studied with respect to salt requirements in Nutrient Broth, effects of freezing and heat stresses on salt requirements, and growth in nonmarine foods. Nutrient Broth containing 0.0235M Na plus K ions was supplemented with NaCl, KCl, Na2SO4 and K2SO4 in concentrations from 0.0342M–0.5132M. V. parahaemolyticus did not grow without supplementation. Both strains grew at a mimimum total NaCl concentration of 0.0855M (0.5%) and maintained viability at 0.0513M (0.3%) NaCl. Strain 17802 could utilize KCl, Na2SO4 and K2SO4 as alternate ion sources and gave essentially the same growth patterns as with equimolar concentrations of cation from NaCl. Strain 27519 required slightly higher concentrations of KC1 and Na2SO4 than strain 17802 but did not grow at any level of K2SO4 supplementation. NaCl requirements in Nutrient Broth were only very slightly changed by stresses of frozen storage at −18°C up to 30 days and were esentially unchanged by heating at 50°C for 15 min. Both strains grew profusely in beef, turkey, pudding, milk and egg at 37°C and 25°C, reaching levels within 12 hr, in most cases, sufficient to cause food poisoning by pathogenic strains. To a more moderate degree growth also occurred at 9°C, reaching viable counts of 105/ml in 12 hr in all of these foods except egg. At 9°C none of the foods exhibited visual or odor changes indicative of spoilage even after 72 hr, while at the higher temperatures such signs of spoilage were absent in several cases where counts exceeded 107−108/ml. Green beans of pH 4.95 did not support growth or maintain viability of either strain. The levels of NaCl in the Nutrient Broth and foods that supported growth of V. parahaemolyticus in these studies were lower than generally reported in the literature.
CHOLESTEROL CONTENT OF POLYUNSATURATED MEAT
Authors: WEYANT JOAN R. , WRENN T. RANDALL , WOOD DAVID L. , BITMAN JOEL 
Published: August 2006

ABSTRACTThe possibility that the high blood cholesterol accompanying protected lipid feeding would cause deposition of cholesterol in body tissues and counteract advantages due to higher polyunsaturated fatty acid content was studied by comparing tissue cholesterol from cows, calves and steers fed polyunsaturated fats with those on conventional diets. Chuck, round, heart, liver, fat, plasma and milk were compared from cows fed either protected safflower oil‐casein‐formaldehyde (SOC‐F), unprotected safflower oil‐casein (SOC) or a conventional (control) hay‐grain ration for 2–1/2 yr. Mean cholesterol, as mg %, for SOC‐F, SOC and control cows were: chuck, 41, 52, 52; round, 46, 50, 50; heart, 96, 119, 103; liver 256, 231, 222; plasma, 336, 287, 200; milk, 12, 12, 12. Calves were fed milk high in 18:2 for 10 wk, followed by SOC‐F for 8 wk, while a second group was fed normal milk, followed by SOC. Cholesterol for SOC‐F and SOC calves were: chuck, 80, 68; plasma, 208, 166. Other calves were fed high 18:2 milk (SOC‐F) or normal milk (control). Cholesterol for SOC‐F and control were: chuck, 84, 68 (p < 0.025); round 72, 63; plasma, 197, 208. Ground beef of steers fed SOC‐F or SOC for 6 wk had cholesterol levels of 67.1 and 65.0 mg/100 g and C18:2 levels of 14% and 2%. Our data show that the cholesterol content of these polyunsaturated meats was not greater than in conventional products.
THE EFFECT OF COOKING AND WATER CONTENT OF GROUND BEEF AND EGGS ON THE DETERMINATION OF THE PROTEIN EFFICIENCY RATIO
Authors: HOPKINS D. T. , STEINKE F. H. , KOLAR C. W. 
Published: August 2006

ABSTRACTRats selectively ate the meat particles in test diets containing ground beef unless special precautions were taken to break up the particles. When such precautions were taken, lyophilization did not lower the measured PER of ground beef. Fried ground beef had a slightly higher PER than raw ground beef. The PER of an egg diet did not seem to be affected by the moisture level of the diet, although the adjusted PER of hard boiled eggs was slightly lower than that of lyophilized eggs.
A METHOD FOR MEASUREMENT OF THE EFFECT OF BLOOD PROTEIN CONCENTRATES ON THE BINDING FORCES IN COOKED GROUND BEEF PATTIES
Authors: SUTER D. A. , SUSTEK E. , DILL C. W. , MARSHALL W. H. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTGround beef with added beef plasma protein concentrate was evaluated mechanically and organoleptically to measure the effect on the binding forces in the cooked meat. The meat patties were cooked, cooled and tested in a constant loading rate, pneumatically operated testing machine with output fed into an X‐Y plotter. From the force‐deformation curves, the following values were determined: (1) force, stress and deformation at the bioyield point; (2) area under the curve to represent work performed; (3) initial tangent modulus; (4) tangent modulus; and (5) secant modulus. A special holding device was developed to permit tension loading of the patties at a rate of 5 cm/min until rupture of the meat occurred. Treatments consisted of: (1) all meat (control); (2) addition of 1% plasma protein; (3) 2% plasma protein added; (4) addition of 1% plasma protein rehydrated to equivalent moisture content of control; and (5). addition of 2% plasma protein rehydrated to equivalent moisture content of control. Treatments 2, 3, 4 and 5 were significantly higher (P < 0.01) than the control group for force and stress at bioyield and area under the curve. Significant differences (P < 0.05) among treatments were obtained for deformation at bioyield and tangent modulus. Companion samples from the above treatments were evaluated for elasticity and toughness by a taste panel. The sensory panel ratings for toughness were significantly and positively correlated (P < 0.01) with values obtained in the mechanical tests for force at bioyield point, tangent modulus and area under the curve. Sensory evaluations for the elasticity property of the patties were not significantly influenced by the formulation treatments nor was elasticity (sensory panel rating) sigkcantly associated with the mechanical properties considered in the current study.
TENDERNESS AND WATER HOLDING PROPERTIES OF BEEF MUSCLE AS INFLUENCED BY FREEZING AND SUBSEQUENT STORAGE AT ‐3 OR 15°C
Authors: WINGER R. J. , FENNEMA O. 
Published: August 2006

ABSTRACTWhen postrigor sternomandibularis muscle from beef was frozen then stored at −3°C for times ranging from 4 hr to 28 days, a significant, approximately linear decrease in shear force (determined after cooking) occurred. The extent of shear force decline achieved during storage for 28 days at −3°C significantly exceeded that achieved by aging like samples of meat at 15−C for 3 days postrigor. Upon completion of rigor, some muscles were frozen, thawed, then aged at 15−C for 24 hr. The decrease in shear force of these samples was significantly greater than that achieved in samples that were stored for 48 hr at 15−C and then frozen, thawed and evaluated.
THE LIPID CONTENT OF MECHANICALLY DEBONED RED MEATS
Authors: KUNSMAN J. E. , FIELD R. A. 
Published: August 2006

ABSTRACTA definitive analysis of the lipids of mechanically deboned red meat (MDRM) was carried out on beef, pork and lamb. The total lipid content of lamb and pork MDRM was 28% while that of beef was 8.8%. The lipids of both lamb and pork were composed of 95% nonpolar, whereas the beef lipid was 83% nonpolar. Triglycerides were the major nonpolar lipid in the MDRM of all three species, whereas the major polar lipids were phosphatidylcholine and phosphatidylethanolamine. The total lipid from each of the species was low in polyunsaturated fatty acids (acids with two or more double bonds). The polyunsaturated fatty acid content of the phospholipid fraction from all species was 25% or higher. In beef and pork MDRM phosphatidylethanolamine was the most polyunsaturated phospholipid, whereas in lamb MDRM phosphatidylcholine was the most polyunsaturated. The MDRM lipids from all three species contained cerebrosides and sulfatides which were highly polyunsaturated.
CELLULAR AND MOLECULAR CHANGES NECESSARY FOR PREPARATION OF SARCOLEMMA FROM CHICKEN SKELETAL MUSCLE AT LOW IONIC STRENGTH
Authors: COMISSIONG EDWARD A. , HULTIN HERBERT O. 
Published: August 2006

ABSTRACTEmptying of homogenized segments of skeletal muscle cells in solutions of low ionic strength was directly related to actomyosin content and inversely to content of nucleotide pyrophosphate. Segments from muscle which had undergone thaw rigor, had low nucleotide pyrophosphate and high actomyosin content but did not empty. Glycerinated muscle cell segments, which also had low nucleotide pyrophosphate and high actomyosin contents, were incapable of emptying until the Z‐line was extracted. Treatment with ATP, which dissociated actomyosin, prevented emptying even after the Z‐line had been removed. It is concluded that both actomyosin formation and Z‐line disintegration are required before emptying of muscle cell segments will occur.
LIPIDS AND FATTY ACIDS IN MULLET (Mugil cephalus): SEASONAL AND LOCATIONAL VARIATIONS
Authors: DENG J. C. , ORTHOEFER F. T. , DENNISON R. A. , WATSON M. 
Published: August 2006

ABSTRACTTotal lipids and fatty acids of neutral lipid in boneless mullet fillets were studied. The mullet harvested between September and November had the highest lipid content. Samples were obtained from four locations on the Florida Coast. At these locations the highest total lipid contents were in the following order: Pine Island > Oakhill > Cedar Key > Port St. Joe. Mullet harvested at Pine Island had the highest ratio of odd chain fatty acids to total fatty acids in neutral lipid fraction, ranging from 18.4–25.8; the odd chain fatty acids of other locations were lower than 20%. Generally, the polyunsaturated fatty acid content of mullet is highest between August and October.
SULFITE ABSORPTION INCREASE IN PEACHES FOR DRYING
Authors: BOLlN H.R. , STAFFORD A.E. 
Published: August 2006

ABSTRACTFor better storage stability of sun‐dried peaches a method to get more SO2 absorbed initially by the fruit is needed. This note reports on a combination procedure developed to bring two to three times more SO2 into dried peaches than the conventional procedure.
PECTIN CONTENT OF MEYER LEMON
Authors: BRADDOCK R. J. , CRANDALL P. G. , KESTERSON J. W. 
Published: August 2006

ABSTRACTThe peel and fruit residue recovered after juice extraction of Meyer lemons were composed of flavedo (25% wt/wt), albedo (30%), membrane (26%) and juice vesicles or sacs (19%). The average recovery and pectin grade from the component parts of the fruit decreased with increasing maturity, with the flavedo showing a greater change in grade than the internal fruit components. Yields (lb/90 lb box of fruit) of pectin was 1.5 lb/box (Sept.), 0.8 lb/box (Nov.) and 0.7 lb/box (Dec.). Meyer lemon flavedo, albedo, membrane and juice sacs yielded pectins of 217, 252, 286 and 213 average jelly grade, respectively.
DURATION OF OZONE IN WATER IN THE UPPER SOLUBILITY RANGE
Authors: WALTER REGINALD H. , SHERMAN RUTH M. 
Published: August 2006

ABSTRACTA series of kinetic experiments with aqueous ozone solutions showed that the equation, n co ‐ n c = kt, was approximately linear over a period of several hours. The straight‐line segment of this function was extrapolated to 0 hr, and the slope for each extrapolated straight line, representing k, was derived. It was then possible to calculate residual concentrations (c) from corrected co values. Fifty such calculations resulted in an average of 55% retention of ozone concentration in the upper solubillty range at the end of the first hour. This residue required more than 8 hr for complete disappearance. There was a significant increase in ozone concentration upon small additions of acetic acid to water. In contrast, sodium chloride at a certain concentration accelerated the loss of ozone from solution.
EVALUATION OF UREA‐ACID SYSTEM AS A MEDIUM OF EXTRACTION FOR B‐GROUP VITAMINS. Simplified Automated Analysis of Riboflavin in Food Products
Authors: ROY R. B. , SALPETER J. , DUNMIRE D. L. 
Published: August 2006

ABSTRACTThe efficiency of a urea‐acid system as an extraction medium for riboflavin from a wide variety of food products was evaluated. Riboflavin present in hamburger and pork was extracted with urea and 1N HCI acid solution. Fruits and all ofher food samples selected for this study, required urea in the presence of 0.lN H2SO4 and 0.2N H2SO4 acid solutions respectively for the extraction of riboflavin. The extracts were diluted to a known volume, filtered and analyzed. The blank readings of the samples were determined by reducing riboflavin to a nonfluorescent compound with sodium hydrosulfite solution. The analytical data obtained for riboflavin was compared with results obtained by AOAC, enzymatic‐hydrolysis methods and literature values. Automated results were lower for meat and dairy products but higher for fruits and vegetables in comparison with the AOAC values. In general, the suitability of urea‐acid system for the extraction of riboflavin from a wide variety of food products was comparable to those of AOAC and enzymatic‐hydrolysis methods of extraction.
ANTIVIRAL ACTIVITY OF FRUIT EXTRACTS
Authors: KONOWALCHUK JACK , SPEIRS JOAN I. 
Published: August 2006

ABSTRACTInactivation of poliovirus with strawberry extract was time and concentration dependent and could be prevented or reduced but not reversed with serum or gelatin. Strawberry extract inactivated several enteric viruses and herpes simplex virus, and extracts of several fruits inactivated poliovirus; the degree of activity varied with the virus type and the fruit species showing a minimum two log reduction with undiluted fruit extracts, adjusted to pH 7.0. Step‐wise ultrafiltration of strawberry extract indicated that activity was found in fractions of molecular weight <500. 500‐2000. 10.000‐30.000 and >300.000. Several compoinds of plant origin were’ found to be antiviral; tannic acid was especially potent. Treatment of HEp2 cells with strawberry extract or tannic acid reduced subsequent infection with virus, almost a log; inhibition was prevented and reversed completely with serum or gelatin. The antiviral components of various fruits and plants may act both on viruses and host cells to prevent infection.
ELECTRON MICROPROBE ANALYSIS OF MINERALS IN BARLEY AND MALT TISSUES
Authors: LIU D. J. , POMERANZ Y. 
Published: August 2006

ABSTRACTBarley was steeped, malted, and kilned under laboratory conditions. Surface structures of sections were examined by scanning electron microscopy and mineral element components were measured by X‐ray microanalysis. Cell walls and grains of aleurone cells increased in size as a result of steeping and their structures changed throughout the subsequent malting process. In the center of the starchy endosperm, there was an extensive breakdown of the protein matrix, degradation of cell walls, and little degradation of large starch granules. Concentrations of most minerals were lower in steeped than in unsteeped barley, and continued to decrease throughout the malting process. Whereas mineral concentration changes in the husks and pericarp were minor, large decreases were noted in the aleurone tissues. Movements of mineral elements from aleurone grains to the starchy endosperm were slower for Ca and Mg than for P and K.
A LOW‐PHENYLALANINE, HIGH‐TYROSINE PLASTEIN AS AN ACCEPTABLE DIETETIC FOOD. Method of Preparation by Use of Enzymatic Protein Hydrolysis and Resynthesis
Authors: YAMASHITA MICHIKO , ARAI SOICHI , FUJIMAKI MASAO 
Published: August 2006

ABSTRACTA method was proposed to prepare a peptide‐type low‐phenylalanine, high‐tyrosine food for curing phenylketonuria. A fish protein concentrate (FPC) and a soybean protein isolate (SPI) were used as starting materials. Each was limitedly hydrolyzed with a very small amount of pepsin The peptic hydrolysate was further hydrolyzed with Pronase under an unconventional pH‐condition to liberate aromatic amino acids. These were removed by Sephadex G‐15 with the aid of its adsorp tion activity. To the resulting aromatic amino acid‐free fraction were added ethyl esters of L‐tyrosine and L‐tryptophan and the mixture was incubated with papain under such conditions as its reverse process called “plastein synthesis reaction” proceeded efficiently. The reaction product was treated by ultrafiltration to obtain a plastein as a fraction having the lowest molecular weight of 500. The yields were 69.3% from FPC and 60.9% from SPI. Phenylalanine, tyrosine and tryptophan contents were 0.05%, 7.82% and 2.98% in the FPC plastein and 0.23%, 7.69% and 2.80% in the SPI plastein. Each plastem did not contain any free amino acids and was almost completely flat in taste and odor.
ACTION OF Clostridium perfringens ORGANISMS ON PORCINE MUSCLE
Authors: HAPCHUK LYNN T. , PEARSON A. M. , PRICE J. F. 
Published: August 2006

ABSTRACTA comparison of total extractable protein, nonprotein nitrogen (NPN) and disc‐ and SDS‐gel electrophoresis from aseptic control porcine muscle with similar samples after inoculation with C pevfrirzgens and incubation at 37°C for 0, 1, 2, 4 and 7 days demonstrated that this organism degraded both the sarcoplasmic and myofibrillar proteins. Incubation with C perkingens increased the amount of NPN, indicating proteolytic break‐down into small nitrogen containing compounds, which was confirmed by a decrease in the sarcoplasmic protein fraction. Disc‐gel electrophoresis of the sarcoplasmic extract from samples treated with C. perfringens revealed the presence of several new protein peaks, presumably degradation products, while some other protein peaks diminished in size. Preferential degradation of troponin by C. perfringens was confirmed by SDS‐(sodium dodecylsulfate) gel electrophoresis, whereas, a reduction in the amount of actin was observed by disc‐gel electrophoresis in urea but could not be confirmed with SDS‐electrophoresis. Increases in the size of some other protein peaks were noted, which were attributed to comigration of degradation products with certain of the previously existing proteins.
COOKING OF BEEF BY OVEN ROASTING: A STUDY OF HEAT AND MASS TRANSFER
Authors: BENGTSSON N. E. , JAKOBSSON B. , SIK M. DAGERSKOG 
Published: August 2006

ABSTRACTSamples of semimembranosus muscles were oven roasted at 175°C, and 225°C from initial temperatures of −20° and +S°C. During heating temperature profiles were determined as a function of heating time. On duplicate samples the corresponding moisture and fat content profiles were determined for a number of heating times. Moisture and temperature profiles were found to be inversely related to each other, with temperature minimum and moisture maximum occurring near the sample center. For fat content no important trend was seen. Heating time was shorter and yield lower at 225°C than at 175°C, and cooking time increased by some 50% when cooking directly from the frozen state. Up to 65‐70°C weight loss appears to occur almost entirely by evaporation from a wet surface, the surface temperature being determined by the wet bulb temperature of the oven atmosphere. Also, above 65°C weight loss by liquid drip becomes significant. The results from time/ temperature exposure studies on thin slices of meat showed that temperature is more important than time to drip loss, and surprisingly good agreement with experimental profiles was obtained when applying these data to calculate moisture profiles in roasts from known temperature profiles. For temperature calculations both Hottel diagrams and a simple mathematical model were used with promising results. These findings should help clarify the determining factors in oven roasting of meat, and point to means of controlling and optimizing cooking conditions with regard to yield and cooking time.
POTENTIATION OF THE ASCORBATE EFFECT IN CURED MEAT PIGMENT DEVELOPMENT
Authors: BORENSTEIN B. 
Published: August 2006

ABSTRACTSalts of EDTA potentiate ascorbate in accelerating development of cured meat pigment both in myoglobin model systems and in laboratory prepared sausage. Iron EDTA is more effective than Na, EDTA or CaEDTA. Although EDTA salts stabilize ascorbates in nitrite solution and in buffered myoglobin solution, in the presence of nitrite plus myoglobin EDTA salts accelerate disappearance of ascorbate. This suggests that the rate limiting step in cured meat pigment synthesis is reduction of metmyoglobin to myoglobin and that EDTA salts catalyze the ascorbate reducing agent effect.
PREPARATION OF RAPESEED PROTE.lN ISOLATES. Dissolution and Precipitation Behavior of Rapeseed Proteins.
Authors: GILLBERG LARS , TÖRNELL BERTIL 
Published: August 2006

ABSTRACTThe dissolution of nitrogen and phosphorus containing substances from defatted rapeseed, and the subsequent precipitation of these substances by acid was studied. The dissolution of the substances of interest was found to vary in a complicated manner with the pH of extraction. This was especially true for the dissolution of inositol hexaphosphoric acid (phytic acid) and the other phosphorus containing substances. The presence of phytic acid in the protein extracts strongly affected the nitrogen recovery, the useful pH range for precipitation and the dry matter content of the precipitates. These effects were different with extracts prepared at different pH values. With an extract prepared at pH 11.1, addition of sodium phytate increased the yield from about 35 to 75% of the extracted nitrogen and the dry substance content of the precipitate from 16 to 33%.
PREPARATION OF RAPESEED PROTEIN ISOLATES. Precipitation of Rapeseed Proteins in the Presence of Polyacids.
Authors: GILLBERG LARS , TERNELL BERTIL 
Published: August 2006

ABSTRACTThe precipitation of alkaline extracted rapeseed proteins by addition of acid in the presence of different acidic polymers have been studied. The yield and the nitrogen and dry matter contents of the isolates were found to depend on the ionic composition of the extract, the nature and amount of added polymer and the pH of precipitation. The acidic polymers studied were hexametaphosphate, CMC of different DP and DS, polygalactouronic acid, alginate and kappa‐, iota‐ and lambda‐carrageenans. With all of these polymers, it was possible to obtain a quantitative or almost quantitative recovery of the dissolved proteins. Except for the carrageenans, all of the polymers produced a high increase in the dry matter content of the precipitates.
EFFECT OF SALT AND SODIUM TRIPOLYPHOSPHATE ON TEXTURE, ORGANIC VOLATILES AND SENSORY CHARACTERISTICS OF IRRADIATED AND NONIRRADIATED PORK
Authors: SHULTS GARY W. , HOWKER J. J. , WIERBICKI E. 
Published: August 2006

ABSTRACTRadappertized pork rolls and chops were prepared using fresh pork muscles with sodium chloride (0.75%) and sodium tripolyphosphate (0.3% or 0.5%) additions. The irradiated and nonirradiated samples were tested by technological panels for sensory characteristics and consumer panels for preference. Texture measurements were made with an Allo‐Kramer Shear Press. Total organic volatiles were determined using a steam distillation method. The addition of 0.75% NaCl and 0.3% or 0.5% TPP resulted in a significant improvement in the sensory characteristics and preference ratings of the irradiated pork rolls and pork chops. Textural measurements from the shear press showed significant improvements with the addition of NaCl and further improvements with TPP additions. No organic volatiles were found that could be attributed to the addition of the NaCl or TPP. Cooking losses were significantly reduced by the addition of the NaCl and tripolyphosphate.