bluuebunny/crossref_metadata_2025_split huggingface dataset:
EMULSIFICATION, FOAMING AND PROTEIN SOLUBILITY PROPERTIES OF DEFATTED SOYBEAN, PEANUT, FIELD PEA AND PECAN FLOURS
Authors: MCWATTERS KAY H. , CHERRY JOHN P. 
Published: August 2006

ABSTRACTDefatted soybean, peanut, field pea and pecan flours were blended as 8% suspensions (w/v) with distilled water and characterized for emulsion and foam capacity, emulsion viscosity, protein solubility, and gel electrophoretic properties. Flour suspensions were evaluated for these properties at their natural pH, at pH 4.0, 8.2 and after a two‐step sequential adjustment from the natural pH to 4.0 to 8.2. Maximum functionality of suspensions was noted as follows: (a) soybean flour, very thick mayonnaise‐like emulsions (> 160,000 cps) and egg white‐type foams at natural pH; (b) peanut flour, semi‐thick mayonnaise‐like emulsions (70,880 cps) and thick egg white‐type foams after two‐step adjustment to pH 8.2; (c) field pea flour, semi‐thick mayonnaise‐like emulsions (66,240 cps) and medium‐thick foams after adjusting the pH directly to 8.2; and (d) pecan flour, very thick mayonnaise‐like emulsions (> 160,000 cps) after two‐step adjustment to pH 8.2. Protein solubility seems to be more closely associated with improved quality of emulsions and foams formed than with increased quantity of oil or air that could be bound by flour suspensions. Data from gel electrophoretic studies suggested that the major seed storage proteins were important in functionality tests, although other seed constituents, such as carbohydrates, may be equally involved.
DETERMINATION OF VITAMIN C (L‐ASCORBIC ACID AND DEHYDROASCORBIC ACID) IN FOOD BY MANUAL AND AUTOMATED PHOTOMETRIC METHODS
Authors: PELLETIER OMER , BRASSARD RENE 
Published: August 2006

ABSTRACTL‐ascorbic acid (AA) plus dehydroascorbic acid (DHAA) in foods were determined manually and with an automated sample processor according to the principles of the 2,4‐dinitrophenylhydrazine method of Pelletier [J. Lab. & Clin. Med. (1968), 72: 674] for biological materials but with modifications that rendered the methods simpler and applicable to foods. These methods eliminated interference from reductones (arising from sugars during food processing) and of diketogulonic acid (a product of the oxidation of DHAA). Sucrose in a concentration 30,000 times that of AA did not affect the vitamin C assay values. Fructose and glucose, in concentrations respectively 417 and 1668 times that of AA, increased the vitamin C values by only 2–3%. Since a higher range of concentrations of fructose and glucose together gave rather constant increase (8%) in vitamin C values, possible interference from the sugars in noncitrus fruits was eliminated by incorporating a mixture of these sugars in the solutions of standards and samples. Comparisons of vitamin C values in food between the proposed procedures and a modification of the widely used method of Roe [J. Biol. Chem. (1961b) 236: 1611] showed agreement (±5%) for 70% of the foods analyzed. Values were approximately 10% lower by the proposed procedures in the remaining samples. These differences were attributed to the greater specificity of the new methods. Precision of the new procedures was generally within a coefficient of variation of 6% and values (mean of 4 assays on different days) obtained with an automatic sample processor and with manual analyses agreed within 3%.
CHEMICAL EFFECTS OF SMOKE‐PROCESSING ON FRANKFURTER MANUFACTURE AND STORAGE CHARACTERISTICS
Authors: SINK J. D. , HSU L. A. 
Published: August 2006

ABSTRACTFrankfurters were made by standard commercial practices except for the smoke treatment which involved four different methods: solid smoke‐aerosol, liquid smoke‐aerosol, liquid smoke‐external dip, and liquid smoke‐internal mix. For control purposes, frankfurters were prepared without any smoke treatment. All frankfurters were packaged and stored at 5°C with samples removed for analyses weekly for 3 wk. Method of smoke application did affect the processed weight of the frankfurters. Liquid smoke‐aerosol treatment produced the heaviest franks; the liquid smoke‐internal mix application produced franks lighter in weight than the other treatments including the nonsmoked control. Smoke treatment had no significant effect on the fat or total volatile nitrogen (expressed on a fat‐free basis) content of the franks. However, it did affect the amounts of moisture, phenol, FFA and TVN as well as the pH and TBA values. The use of the liquid smoke‐external dip significantly lowered the nitrite content of the franks when compared to all other treatments which were not different from each other. As the phenol content increased, pH decreased. Generally, storage had no effect on the frankfurter properties evaluated in these studies. However, pH was seen to drop then rise again whereas the amount of FFAs rose then fell during the 3‐wk period.
USE OF MECHANICALLY DEBONED MEAT IN GROUND BEEF PATTIES
Authors: CROSS H. R. , STROUD JAMES , CARPENTER Z. L. , KOTULA A. W. , NOLAN THOMAS W. , SMITH G. C. 
Published: August 2006

ABSTRACTPalatability of cooked patties from seven formulations of ground beef patties containing 0 −30% of added mechanically deboned beef was characterized. Frozen patties were broiled 9 min on an electric grill at 230°C to a “medium” degree of doneness and served to a 7‐member trained panel. Mean panel ratings for overall acceptability were greater for patties containing 5, 10, 15 and 20% MDB than for the control (0% MDB). Patties containing 25 and 30% MDB had significantly lower flavor and acceptability ratings than control. As the percentages of added MDB increased, panel ratings for tenderness and juiciness increased. The amount of detectable connective tissue decreased significantly as the percentage of added MDB increased.
EFFECT OF EXPOSURE OF MEAT AND POULTRY TO CHLORINATED WATER ON THE RETENTION OF CHLORINATED COMPOUNDS AND WATER
Authors: CUNNINGHAM H. M. , LAWRENCE G. A. 
Published: August 2006

ABSTRACTPieces of beef, pork and poultry were immersed for 2, 6 and 24 hr in 100 times their weight of water containing 200 ppm chlorine labelled with 36C1. Within 2 hr over 50% of the chlorine had reacted with the meat. Most of the products of chlorination were water‐soluble and had leached into the water but small amounts of chlorinated lipids and water‐soluble chlorinated compounds were found in the meat. These ranged from 2–3% of the total 36C1 present at 2 hr to 6–8% at 24 hr. Meat treated with chlorinated water was found to increase much more in weight than meat treated with unchlorinated water. Chicken skin was found to absorb more water than lean or fat and increased in weight by 130% after 2 hr in chlorinated water.
SYSTEMS FOR CENTRALIZED PREPACKAGING OF PORK LOIN CHOPS
Authors: SMITH G. C. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTEffects of crust‐freezing of wholesale loins, mechanical cleaving, freezing‐frozen storage of prepackaged chops, and simulated transportation conditions on appearance of pork loin chops during retail display were determined. Surface discoloration was increased and overall appearance was decreased by crust‐freezing prior to mechanical cleaving and by freezing‐frozen storage (−34°C for 10 days) of prepackaged chops. At retail display intervals of 1 and 3 days, chops which had been crust‐frozen with liquid nitrogen, cut with a power cleaver, packaged, frozen, transported and displayed were most extensively discolored and had the lowest overall appearance scores. The most satisfactory system for cutting and distribution of pork loin chops, to minimize surface discoloration and to maximize overall appearance scores, consisted of bandsaw cutting of fresh (not crust‐frozen) loins and retail packaging followed by either immediate display or by simulated transportation and subsequent display. Freezing‐frozen storage of prepackaged chops, in an attempt to prolong storage‐life temporarily, was not feasible. Expected retail caselife was not affected by crust‐freezing, mechanical cleaving or simulated transportation conditions to the extent that was associated with freezing‐frozen storage of prepackaged chops.
ANTIOXIDANT ACTIVITY OF SOYBEAN FLOUR AND DERIVATIVES–A REVIEW
Authors: HAYES R. E. , BOOKWALTER G. N. , BAGLEY E. B. 
Published: August 2006

ABSTRACTSoybean flour and various derivatives, with different natural, interacting primary antioxidants and synergists can stabilize lipids in formulated foods. Soybean flour has been shown to be a basic source of such antioxidant compounds as isoflavone glycosides and their derivatives, phospholipids, tocopherols, amino acids and peptides. There may be some antioxidant impact from aromatic amines and sulfhydryl compounds. Successful efforts have been made to concentrate the antioxidant activity in soy flour by aqueous extraction and by extraction with various organic solvents. Residual antioxidant activity has been reported in food systems containing soy protein concentrates, isolates and textured vegetable protein. Soy protein hydrolyzates have antioxidant activity which is associated with free amino acids and lower molecular weight peptides.
INFLUENCE OF pH AND NaCl ON THE GROWTH OF YEASTS ISOLATED FROM HIGH ACID FOOD PRODUCTS
Authors: SMITTLE RICHARD B. 
Published: August 2006

ABSTRACTThe interacting effects of NaCl, pH and preconditioning on the growth of Saccharomyces bailii and Saccharomyces acidifaciens isolated from high acid foods were determined. Increased concentrations of NaCl depressed the growth of all yeasts. Hydrochloric acid used as an acidulant in the absence of NaCl permitted growth over a broad pH range (6.5 – 3.5). Growth response to acetic acid adjusted media demonstrated a similar trend except for greater growth suppression at pH 3.5. Acid and NaCl concentration had a strong interacting effect. Increased concentrations of NaCl shifted the pH optimum for growth to a lower pH in both acid treated broths and eliminated growth at pH 6.5; 6.0% NaCl and pH 6.5 −5.5; 9.0% NaCl. Preconditioning of cultures on YM agar slants adjusted to pH 4.5 with acetic acid and 6.0% NaCl demonstrated no advantage to the cells for growth in the presence of NaCl and acetic acid.
PREPARATION AND PROPERTIES OF ACID‐SOLUBILIZED WHEAT FLOUR
Authors: FUNG C. P. , FONG A. S. , LAM A. S. M. , LEE G. , NAKAI S. 
Published: August 2006

ABSTRACTSimultaneous solubilization of protein and starch in wheat flour was attempted by heating in a dilute acid. Autoclaving a 10% flour suspension in 0.1N HC1 at 121°C for 15 min solubilized more than 90% of the flour solids. The hydrolysate was further treated with activated carbon to eliminate an objectionable wheat flavor. Gel filtration chromatography and SDS‐polyacrylamide gel electrophoresis suggested the possible degradation of protein to at least three peptide fractions of 53,500, 30,000 and < 11,700 daltons without yielding free amino acids and detectable destruction of essential amino acids. A high temperature Biogel P‐2 chromatography indicated an intensive starch degradation yielding 18.7% glucose, 11.3% maltose, 37%oligosaccharides (3–7 glucose units) and 33% higher polymer (8–20 glucose units). The solubilized flour had an apparent viscosity similar to that of pasteurized skim milk and better foamability than those of casein and soybean.
RECOVERY OF BACTERIAL ENDOSPORES FROM A METAL SURFACE AFTER TREATMENT WITH HYDROGEN PEROXIDE
Authors: NEAL N. D. , WALKER H. W. 
Published: August 2006

ABSTRACTSpores of Bacillus cereus NRRL 3476 and of Clostridium sporogenes ATCC 7995 (PA 3679) were inoculated onto stainless steel surfaces. After the spores had dried on the surface, the surface and spores were exposed to 9.2% hydrogen peroxide for sufficient time to achieve a two‐log reduction in the number of viable cells. The number of surviving spores was determined by pouring the agar media directly onto the stainless steel surface and incubating for appropriate lengths of time. When spores of B. cereus or PA 3679 were treated with hydrogen peroxide, their recovery was enhanced if the pH of the recovery medium was adjusted to pH 7.3. Further increase in recovery occurred if 0.5% soluble starch was added to the recovery medium for B. cereus and if 5 μM of glutathione/ml was added to the recovery medium of PA 3679. Temperatures of incubation in the range of 28‐36°C had no influence on recovery.
EFFECT OF Ca2+ ON CHANGES IN MYOFIBRILLAR PROTEINS OF BOVINE SKELETAL MUSCLE
Authors: CHENG CHIN‐SHENG , PARRISH F. C. 
Published: August 2006

ABSTRACTThe effects of Ca2+ on the integrity of myofibrils and their proteins were studied by isolating myofibrils from minced at‐death bovine longissimus muscle samples treated with 1 mM Ca2+ and 10 mM oxalate and stored at either 2°C or 23°C. Myofibrils were isolated from treated and control samples at various postmortem times and characterized with SDS‐polyacrylamide gel electrophoresis. In addition, myofibrils were isolated from treated and control samples at various postmortem times and extracted with Hasselbach‐Schneider (H‐S) solution and with 1 mM Tris, pH 8.5. These extracts were characterized with SDS‐polyacrylamide gel electrophoresis. Myofibrils isolated from postmortem muscle samples treated with Ca2+ showed more rapid degradation of troponin T and the concurrent appearance of a 30,000‐dalton component during postmortem storage than did control and oxalate samples. Proteins extracted from myofibrils increased during postmortem storage with both H‐S and Tris solutions. The salt soluble proteins of Ca2+ treated samples showed more 30,000‐dalton component and α‐actinin compared with control and oxalate samples. In essence, the extent and nature of changes in myofibrils and in extracted proteins were dependent upon Ca2+ availability. Storage of muscle samples at room temperature accelerated all these changes. Postmortem modifications in myofibrillar proteins were interpreted as being consonant with the hypothesis that proteolysis of myofibrils is caused by a Ca2+ ‐activated factor endogenous to the muscle fiber.
A RAPID METHOD FOR THE DETECTION OF PSE AND DFD PORCINE MUSCLES
Authors: HONIKEL KARL O. , FISCHER CHRISTINE 
Published: August 2006

ABSTRACTResults of tests made on 253 porcine muscles showed that 1 hr after death PSE and DFD muscles contain low levels of adenosine triphosphate (ATP) and high levels of inosine monophosphate while in normal muscles high concentrations of ATP and low amounts of inosine monophosphate are observed. The deamination of the adenine moiety can be measured by the changes in the absorption ratio at 250 and 260 nm. This ratio (called R) amounts to 0.78–0.80 for pure adenine nucleotide solutions and to 1.68–1.70 for pure inosine monophosphate and inosine in aqueous solutions at neutral pH. Preparation of acidic extract of muscles containing the nucleotides and the measurement of the 250/260 nm ratio of absorbances is a fast procedure: 3–4 min after receiving the sample the R values can be calculated. Together with pH1the R value allows a very reliable differentiation of normal, PSE and DFD muscles.
EFFECT OF BAKING METHODS ON THE FATTY ACID COMPOSITION OF POTATOES
Authors: MAGA J. A. , TWOMEY J. A. , COHEN M. 
Published: August 2006

ABSTRACTOnly minor differences in overall relative fatty acid composition were noted among four varieties of potatoes baked by microwave and conventional methods. However, the relative percent total unsaturated fatty acids were consistently lower in the microwave products as compared to conventionally baked potatoes regardless of variety. In addition, the relative percent trans fatty acids was 2.5–4 times higher in the microwave process compared to the same varieties baked conventionally.
MYOGLOBIN OXIDATION IN GROUND BEEF: MECHANISTIC STUDIES
Authors: GOVINDARAJAN SUNDARAM , HULTIN H. O. , KOTULA ANTHONY W. 
Published: August 2006

ABSTRACTAntioxidants, citric acid and ascorbic acid did not affect the initial slow oxidation of myoglobin but extended the time before rapid oxidation began. NaCl increased the initial rate of pigment oxidation. Lipid extracted from freshly ground, lean beef increased the rate of myoglobin oxidation when added to freshly ground lean beef while lipid extracted from ground beef stored for 7 days did not. Added linoleic acid was more effective than trilinolein in promoting myoglobin oxidation. Lipase and lipoxygenase enhanced the rate of pigment oxidation while phospholipase A inhibited it. Oxalate inhibited both lipid and myoglobin oxidation and reversed the pro‐oxidant capacity of Fe+2. EDTA also inhibited lipid oxidation but promoted myoglogin oxidation.
USE OF A RAPID MUSCLE PROTEIN SOLUBILITY TECHNIQUE TO PREDICT BEEF MUSCLE YIELD AS A FUNCTION OF TIME, TEMPERATURE, SALT AND PHOSPHATE
Authors: HWANG P. T. , ADDIS P. B. , ROSENALJ J. R. , NELSON D. A. , THOMPSON D. R. 
Published: August 2006

ABSTRACTAn improved muscle protein solubility method has been developed which has two distinct advantages over the traditional method: it requires much less time and may be conducted at room temperature. The pre‐ or post‐rigor sample is homogenized in a Brinkman Polytron in 25 ml buffer and is centrifuged. The supernatant is decanted and soluble protein determined as in the traditional method (biuret). Comparable results were obtained for old vs new method for samples of porcine longissimus muscle which encompassed a wide range of sarcoplasmic and myofibrillar protein solubilities. The new method can also be applied with accuracy equivalent to the traditional method for the determination of solubility in cooked meat samples. A four‐factor response surface experimental design (central composite) was utilized to evaluate the role of process variables and product ingredients on the cooking losses of USDA Utility grade biceps femoris muscle. The factors were cooking time (0.5–12.0 hr), temperature (55–85°C), NaCl (0–4%), and Na tripolyphosphate (0–0.5%):Shrink was determined on ground 25‐g samples by calculating the free moisture lost (as a percentage of total moisture) after centrifugation in Wierbicki tubes. Sarcoplasmic and myofibrillar protein solubility were determined on the same samples by the rapid solubility technique. Stepwise regression was used to tit a multiple polynomial equation to shrink loss and protein solubility (P < 0.001). The results indicated that cooking temperature was decisively the most important factor controlling yield and protein solubility. Shrink and protein solubility were nearly independent of time in the center point regions of the experiment which are, based on the type of design (central composite), the most accurate areas for prediction. Previous studies have demonstrated that the major tenderization reactions in beef are dependent both on time and temperature. Therefore, these findings suggest that improved yield in commercial thermal processes is possible by selecting long‐time, low‐temperature treatments since protein solubility and, therefore, yield are primarily functions of temperature and are relatively independent of time at a given temperature.
CATALYSIS OF LIPID OXIDATION: A STUDY OF MULLET (Mugil cephalus) DARK FLESH AND EMULSION MODEL SYSTEM
Authors: FISCHER J. , DENG J. C. 
Published: August 2006

ABSTRACTThe dark flesh of mullet (Mugil cephalus) was compared with beef muscle for total iron, total hemoprotein, and total nonheme iron. Mullet dark flesh contained 57.3 ppm iron, over twice the amount in beef, 26.0 ppm. Total possible nonheme iron content of mullet dark flesh ranged from 56–75%, compared to 11–29% for beef. In a linoleate emulsion model system, mullet dark flesh homogenate was analyzed for heme and nonheme iron activity as lipid oxidation catalysts. Addition of ascorbic acid, EDTA, and cyanide, at different pH levels, indicated the nature of the catalyses. Of the additives, cyanide yielded the strongest inhibition on a molar basis. Based on the criteria of other researchers, these data suggest that heme iron is the major catalyst of lipid oxidation in mullet flesh. The rates of O2 uptake by mullet dark flesh homogenate and by Fe/EDTA increased with increasing acidity, rather than exhibiting a previously reported peak at pH 5.5. The latter appears to be a phenomenon of limited occurrence rather than a general test criteria. In light of this finding, the nature and nomenclature of biological nonheme iron is discussed.
INHIBITION OF WOUND INDUCED GLYCOALKALOID FORMATION IN POTATO TUBERS (Solanum tuberosum L.) BY ISOPROPYL‐N‐(3‐CHLOROPHENYL)‐CARBAMATE
Authors: WU M. T. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTInhibitory effects of isopropyl‐N‐(3‐chlorophenyl)‐carbamate (CIPC), a sprout inhibitor, on wound induced glycoalkaloid formation of three cultivars of potato tubers were studied. Dipping of mechanically damaged Russet Burbank tubers and cut cubes in 100 and 1000 ppm CIPC emulsified water solution completely inhibited the wound induced glycoalkaloid formation. Dipping at 1 and 10 ppm CIPC resulted in 9–70% inhibition of glycoalkaloid formation. Fumigation of damaged Russet Burbank tubers and cut cubes with 100 and 1000 mg CIPC/m3 caused 6–86% inhibition of wound induced glycoalkaloid formation. Fumigation at 10 mg CIPC/m3 had no effect. CIPC has similar inhibitory effect of glycoalkaloid formation of damaged tubers of Red Pontiac and white Rose cultivars. CIPC treatment had no effect on existing glycoalkaloids and light induced glycoalkaloid formation pf potato tubers.
VOLATILE COMPONENTS OF CRUDE PALM OlL
Authors: DIRINCK P. , SCHREYEN L. , De SCHOENMACKER L. , WYCHUYSE F. , SCHAMP N. 
Published: August 2006

ABSTRACTThis paper reports on a gas chromatographic‐mass spectrometric examination of volatile trace constituents, isolated from palm oil by codistlllation with water. Aromagrams indicated trans‐2‐octenal, n‐nonanal, truns‐2‐decenal, trans‐2‐undecenal, β‐ionone and especially trans, cis‐2,4decadienal and trans, trans‐2,4‐decadienal to be important contributors to palm oil flavor.
TAUTOMERIC EQUILIBRIA OF D‐GLUCOSE AND D‐FRUCTOSE: POLARIMETRIC MEASUREMENTS
Authors: HYVÖNEN LEA , VARO PERTTI , KOIVISTOINEN PEKKA 
Published: August 2006

ABSTRACTThe influence of temperature and concentration on the tautomeric equilibria of glucose and fructose was measured polarimetrically. Proportion of α‐anomer in the equilibrated glucose solutions at 23°C grew from 33 to 39%, when the glucose concentration increased from 5 to 60%. Temperature had only a slight effect on the anomeric equilibrium of glucose. At the tautomeric equilibrium of fructose at 0.5°C the proportion of fructopyranose was 77%; at 61°C it was 48%. The proportion of fructopyranose at 23°C grew from 67% to 73% as fructose concentration increased from 5 to 80%.
DETERMINATION OF PUNGENCY DUE TO CAPSICUM BY GAS‐LIQUID CHROMATOGRAPHY
Authors: TODD P. H. , BENSINGER M. G. , BIFTU T. 
Published: August 2006

ABSTRACTA method is described for determining the pungency, due to capsaicinoids, in raw spices, extracts, food and pharmaceutical products by means of GLC. Pure samples of the individual capsaicinoids were prepared and their pungencies determined by ASTA method 21.0 (Scoville Heat Test). The threshold pungency values for these materials are presented. The pure capsaicinoids were used to quantitate the GLC method and identify capsaicinoids found in natural materials. Details concerning sample preparation and silylation are discussed for various types of samples. By combining the concentration and threshold pungency of the individual capsaicinoids, the Scoville pungency of the material can be determined. Comparative data for pungency determined organolyptically and by GLC on samples ranging from 50,000–2,000,000 Scoville gave a correlation coefficient of 0.95 for raw data over a 1‐yr period.