bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Feeding and Withdrawal of Menhaden Oil on the w3 and w6 Fatty Acid Content of Broiler Tissues
Authors: MILLER DAVID , LEONG KAM C. , SMITH RESTON 
Published: August 2006

SUMMARY– Analysis was made of the fatty acid composition of liver, adipose fat, thigh and breast muscles of broilers fed corn‐soy commercial‐type of diets containing one of two levels of fish oil (2.5 or 5.0%). The oil was subsequently continued, withdrawn or replaced with yellow grease 2, 3 or 4 weeks before termination of the experiment at the 8th week. The tissue contents of four w‐3‐type fatty acids (20:4, 20:5, 22:5 and 22:6) were increased in relation to the number of weeks menhaden fish oil was included in the diet. (The first number indicates the chain length of carbons, the second indicates the number of double bonds. The number following w (omega) indicates the carbon position of the first double bond as counted from the terminal methyl group.)Of the four tissues studied, the liver had the highest total content of the w3 fatty acids; the adipose fat, the least. The muscles had intermediate values; the breast containing more than the thigh. Withdrawal of fish oil at the 4th week resulted in favorable organoleptic evaluation. A more favorable evaluation was obtained if yellow grease was substituted in place of fish oil for the last 4 weeks. The organoleptic scores were highly significantly correlated with the content of 20:5 03, 22:5 w3 and 22:6 w3 but it was less significantly correlated with the content of 20:4 w3. An inverse relation existed between the content of the w3 with that of the w6 fatty acids.
Tenderization of Chicken Muscle: The Stability of Alkali‐Insoluble Connective Tissue During Post‐Mortem Aging
Authors: de FREMERY DONALD , STREETER IVA V. 
Published: August 2006

SUMMARY— The relation between tenderness of breast and thigh muscles from chicken broilers and stability of connective tissue therein was measured during post‐mortem aging. Tenderness was determined with a Warner‐Bratzler shear‐force apparatus and with a trained taste panel. Maximum shear‐resistance values occurred in breast muscles 3 to 4 hr post‐mortem; minimum values were reached 12 hr post‐mortem and did not change significantly during aging for 8 days. Maximum shear‐resistance values occurred in thigh muscles 3 hr post‐mortem; in these muscles tenderization continued during 8 days of aging.In contrast, alkali‐insoluble connective tissue determined in either raw or cooked muscle (as measured by alkali‐insoluble hydroxyproline) did not change significantly as a function of post‐mortem aging time (1 hr vs 24 hr for breast meat, 1 day vs 8 days for thigh meat). Cooking solubilized considerable amounts of the connective tissue. Post‐mortem tenderization of chicken meat is not related to changes in connective tissue but must be ascribed to some other fraction (or fractions) of muscle tissue.
Changes in Molecular Weight of Pectin During Methylation with Diazomethane
Authors: SMIT CHRISTIAN J. B. , BRYANT EDWIN F. 
Published: August 2006

SUMMARY– Acid and enzymatic demethylation procedures suggest that the change in molecular weight during methylation is a result of depolymerization and that a change in the percent methoxyl groups probably has very little effect on the change in molecular weight during methylation or demethylation with pectins having an ester content between 60% and 95%.Samples of a commercially prepared citrus pectin were acid washed, dissolved and neutralized to different levels with dilute NaOH. These samples were treated with isopropanol to yield an open gel‐like precipitate, the alcohol was replaced with ether and the pectin treated with diazomethane at < −30°C. The samples methylated to 70%, 85% and 95% had molecular weight values which decreased with increasing degrees of esterification. Molecular weight was determined by measuring the viscosity of a 0.1 % sol in 1 % Calgon.
Characterization of Israel Lemon Oil and Detection of its Adulteration
Authors: LIFSHITZ ABRAHAM , STEPAK Y. , BASKER H. B. 
Published: August 2006

SUMMARY Samples of genuine Israel lemon oil were examined by the usual standard methods and by gas‐liquid chromatography. The variations obtained are discussed, and were evaluated statistically. Chi‐square equations were computed for the evaluation of samples of doubtful origin. Sophisticated adulterations of the other of 10% were clearly detectable.
Taste Thresholds of Butter Volatiles in Deodorized Butteroil Medium
Authors: SIEK T. J. , ALBIN INGA A. , SATHER LOIS A. , LINDSAY R. C. 
Published: August 2006

SUMMARY—Taste thresholds of 31 volatile compounds found in butter were measured in deodorized butteroil and thresholds of seven volatiles were measured in fresh butter. Thresholds of mixtures of each of the major classes of volatile compounds (free fatty acids from C2 through C12, gamma‐lactones from C7 through C11, even‐numbered deltalactones from C8 through C14 and methyl ketones from C3 through C13 except C12 were determined as well as thresholds of single compounds of these classes. Butyric acid, diacetyl, delta‐decalactone, 2‐nonanone, gamma‐undecalactone and n‐hexanal, oftreported constituents of milk fat, had thresholds in butteroil of 0.66, 0.055, 1.4, 7.7, 0.95 and 0.19 ppm, respectively. The threshold of a mixture of free fatty acids from C2 through C12 was 0.55 ppm. Synergistic interactions among methyl ketones and free fatty acids were pronounced and interactions among aldehydes were weak, while interactions among lactones were not apparent.
Distribution of Arsenic Residues by Activation Analysis
Authors: GEISMAN J. R. , CAREY W. E. , GOULD W. A. , ALBAN E. K. 
Published: August 2006

SUMMARY—Arsenic bearing compounds have been used as insecticides, fungicides and herbicides. Wide‐spread use of these chemicals could lead to build‐up in the soil. Detection of arsenic requires special apparatus and sophisticated techniques. A method using neutron activation analysis was developed that required only drying of samples and encapsulation. Using activation analysis, it was found that arsenic was concentrated in the root of tomato plants. Data indicated a discrimination within the plant between fruit, stems and leaves, and root. Thus, it was concluded that soil concentrations of arsenic would have to be at the level that causes a reduction in fruit size and/ or yield before fruit concentration of arsenic would exceed the tolerance. This situation is not likely to occur at concentrations used for defoliation of horticultural crops prior to mechanical harvest. Activation analysis could be used to detect microgram quantities of arsenic in milligram size samples. The method was precise and repeatable and did not require elaborate sample preparation techniques.
Reaction at Limited Water Concentration 1. Sucrose Hydrolysis
Authors: SCHOEBEL T. , TANNENBAUM S. R. , LABUZA T. P. 
Published: August 2006

SUMMARY—To enable development of a model describing reaction kinetics in dehydrated foods, we studied sucrose hydrolysis at limited water concentration. Saturated sucrose solutions containing various acids and inert solid materials gave identical rate constants and energy of activation as predicted from dilute solutions. Reaction rates in freeze‐dried systems humidified to low moisture contents indicated that any equation describing the rate of hydrolysis must include a term for the velocity of dissolution of solid sucrose into the surface water. The rate of hydrolysis was a pseudo first‐order reaction obeying the same kinetics as in dilute solution; the rate of dissolution became rate‐limiting when the initial supply of dissolved sucrose was exhausted.
Determining Glucose and Glycogen from a Single Sample of Meat
Authors: HEFFERAN P. M. , GOODNIGHT K. C. 
Published: August 2006

SUMMARY A method was developed determining glucose and glycogen as separate entities from a single sample of meat. This method is based on the quantitative separation of glycogen from glucose by precipitation of the former species with an inert organic solvent. During this separation care must be exercised not to allow the temperature of the meat extract to rise above 5°C. After separation the two carbohydrate species may be analyzed by existing methods. The accuracy of this method was tested by comparing its results with those of established methods for the determination of glucose and glycogen. The error caused by the formation of Maillard addition products was evaluated.
The Influence of Tension on Pre‐Rigor Excised Bovine Muscle
Authors: GILLIS W. A. , HENDRICKSON R. L. 
Published: August 2006

SUMMARY—The influence of four levels of tension in two pre‐rigor excised bovine muscles on fiber diameter, sacromere length, percent kinkiness, and shear value were studied. Fiber diameter was found to be smaller with 1,000‐g pull treatment than when there was no tension, but no significant change was found with succeeding increases in tension. Sarcomere length was found to increase to the 2,500 g pull treatment and then level off. Both muscles exhibited less kinkiness to the 1,000‐g pull treatment. However, after this level the semitendinosus muscle increased whereas the semimembranosus decreased. In like manner, a considerable decrease was noted in shear force to the 1,000‐g pull treatment for both muscles, but after this point a small increase was noted for the semitendinosus muscle whereas the semimembranosus muscle did not change.
Enzymic and Acid Hydrolysis of Sucrose as Influenced by Freezing
Authors: LUND D. B. , FENNEMA O. , POWRIE W. D. 
Published: August 2006

SUMMARY—Sucrose hydrolysis catalyzed by invertase was studied over the temperature range 12 to −22°C in solutions of various concentrations. Freezing resulted in a marked decrease in invertase activity. Factors considered as having a possible role in the inhibition of invertase by freezing were: (1) the presence of ice crystals, (2) the increased concentration of solutes resulting from ice formation, and (3) a temperature effect in excess of that predicted from the Arrhenius equation (secondary temperature effect). It was shown that ice crystals formed at the rate used in this study had no effect on invertase activity, and that the decrease in invertase activity at sub‐zero temperatures was quantitatively accounted for by the concentration effect and the secondary temperature effect. High levels of sucrose and buffer (ionic strength) were found to inhibit invertase activity. Sucrose hydrolysis catalyzed by acid (HCI) was studied over the temperature range 12 to –16.5°C, and an Arrhenius plot of the data was linear between 12 and ‐7°C. Once the solution was frozen (below –6.8°C), the effect of temperature on the reaction rate constant no longer obeyed the Arrhenius equation, and the reaction rate constant was found to exhibit a maximum between –8.5 and –16.5°C. The rate of sucrose hydrolysis catalyzed by acid was influenced by cooling and conventional freezing in a manner quite different from that observed with invertase‐catalyzed hydrolysis.
Ph ADJUSTMENT CONTROL OF OXIDATIVE OFF‐FLAVORS DURING GRINDING OF RAW LEGUME SEEDS
Authors: KON SAMUEL , WAGNER JOSEPH R. , GUADAGNI D. G. , HORVAT R. J. 
Published: August 2006

SUMMARY—Grinding dry California Small White beans or Lee soybeans under acid conditions inhibited lipoxidase in the seeds and resulted in bland legume slurries and “milks.” Sensory evaluation and gas chromatography were used to determine the effect of processing method on flavor. Off‐flavor development was suppressed at pH 3.85 and below; acidification to about pH 2.0 was necessary to obtain maximum protein extraction in the preparation of legume “milk.” Acceptable bland products were obtained from the slurries by neutralization after heating.
PARTIAL THERMAL REVERSAL OF GELATION IN THAWED EGG YOLK PRODUCTS
Authors: PALMER H. H. , IJICHI K. , ROFF H. 
Published: August 2006

SUMMARY–The effects of storage temperature. additives and heat treatment after thawing on the gelation of yolk, as determined by measurement of viscosity, are quantitatively compared Commercially separated egg yolks were thawed at 21°C (70° F) and tested for gelation after storage at temperatures from –78 to −12°C Laboratory‐separated white‐free yolks and commercially separated plain. sugared and salted yolks were heated after thawing. then cooled to 21°C to determine the effectiveness of heat treatment in reducing gelation. Heat treatment at 45 to 55°C for 1 hr reduced their viscosity more than 50%. Plain commercial yolks became pourable at ambient temperature after treatment, and their whipping performance improved. Higher temperatures caused protein coagulation and viscosity increase.
Inhibitory Effects of Pseudomonas on Selected Salmonella and Bacteria Isolated from Poultry
Authors: OBLINGER J. L. , KRAFT A. A. 
Published: August 2006

SUMMARY: The inhibitory effects of Pseudomonas on selected Salmonella and poultry isolates were investigated. Two methods of demonstration of the inhibitory effects were used. A perpendicular streak technique was used as a preliminary screening procedure to determine relative degrees of inhibition exhibited by known strains of Pseudomonas against sensitive Salmonella and known organisms isolated from poultry. Spectropho‐ tometric analysis was also used to measure inhibitory activity produced by different concentrations of filtrates from Pseudomonas cultures against sensitive organisms.Inhibition of sensitive organisms was more pronounced with agar plates than with cell density methods which employed broth. The production of pigment appeared to be related to the ability of different Pseudomonas cultures to produce inhibition. Concentration of sensitive cells did not appear to be a limiting factor, since inhibition was demonstrable at both high and low levels of inocula. Pseudomonas strains were inhibitory to strains of Salmonella, Staphylococcus, Escherichia and Streptococcus.None of the inhibitory strains of Pseudomonas isolated from poultry were mutually repressive. However, one strain of Pseudomonas aeruginosa not isolated from poultry did cause inhibition of growth of all of the Pseudomonas isolated from poultry. The public health significance of this work in relation to potential pathogens on processed poultry is discussed.
GROWTH OF Staphylococcus aureus AND PRODUCTION OF ENTEROTOXINS IN PEPPERONI
Authors: TATINI S. R. , LEE R. Y. , McCALL W. A. , HILL W. M. 
Published: August 2006

ABSTRACTGrowth of enterotoxigenic S. aureus and production of enterotoxins (A and D) during curing, smoking and drying of pepperoni were evaluated by inoculating raw ingredients with 104, 105, or 106S. aureus/g and processing by two different approved (USDA) methods. The product was smoked for 1 hr and heated to 40°C within 5 hr in method I and smoked for 1 hr followed by heating to 49–50°C within 11 hr in method III. The pepperoni sticks were then dried at 10–12°C for 4–5 wk. Total viable plate count (plate count agar), plate count on Rogosa's SL medium (RSL) and S aureus count on Baird‐Parker medium (BP) were determined. The initial total plate count varied between 3 × 105 and 3 × 107 and reached about 106– 107 during processing or drying. Though there was an increase of about 2–4 log in the RSL of the product during smoking and/or drying there was no substantial change in pH (6.0–6.2 initial and 5.9–6.2 final). Under these conditions, there was little or no increase in S. aureus (BP) count during curing, smoking or drying of pepperoni. Smoking of pepperoni contributed substantially to the inhibition of S. aureus growth because unsmoked product, under same conditions, showed a 1–2 log increase in S aureus with method III. Even though S. aureus reached a population of 4 × 107/g in pepperoni processed without smoking by method III, detectable amounts of enterotoxins were not present in 100g. Pepperoni processed with smoking by either method is not likely to be a health hazard from staphylococcal enterotoxins.
COMPARATIVE STUDY OF THE BITTER TASTE OF ENZYMIC HYDROLYSATES FROM COW, EWE AND GOAT CASEINS
Authors: PÉLISSIER J. P. , MANCHON P. 
Published: August 2006

ABSTRACTThis study was initiated to explain the rare occurrence of bitter defects in goat and ewe cheeses, compared to cow cheeses. The main difference between whole caseins from these three species is their relative content of αS1 ‐ and β‐caseins. The tastes of enzymic hydrolysates (obtained with rennet, porcine pepsin, α‐chymotrypsin, trypsin and thermolysin) of whole caseins from these species were compared as well as those of cow αS1 ‐ and β‐caseins. In each case (except with chymotrypsin) the bitterness of hydrolysates from cow whole casein was much stronger than those of goat and ewe whole casein hydrolysates. Cow αS1 ‐casein hydrolysates were more bitter than cow β‐casein hydrolysates, except with thermolysin.
COMPARISON OF DIFFERENT POSTMORTEM TEMPERATURES AND DISSECTION PROCEDURES ON SHEAR VALUES OF UNAGED AND AGED AVIAN AND OVINE MUSCLES
Authors: EGARTY P. V. J. H , ALLEN C. E. 
Published: August 2006

ABSTRACTPre‐rigor dissected turkey muscles when heated in the rigor state had higher shear values than similarly heated rigor dissected controls. This difference was eliminated by aging. There was no difference in shear values between unaged and aged muscles which were dissected after rigor mortis. Chilling or freezing‐thawing either pre‐rigor or rigor dissected turkey muscles caused no increase in shear values. Aging these muscles produced no significant change in shear values. Turkey semi‐tendinosus muscle which entered rigor after pre‐rigor dissection had significantly higher shear values than the contralateral muscles which entered rigor in a stretched position. Aging for 7 days removed these differences in shear values. Shear values increased on heating unaged or aged (3 days) turkey pectoralis muscle between 50 and 100°C. The appearance of the curves for the unaged and aged muscles was similar. The effect of aging ovine muscles did not produce the same pronounced change in shear values that was obtained on the turkey muscles.
EFFECTS OF POLYPHOSPHATES ON CARBONYL VOLATILES OF POULTRY MEAT2
Authors: RAO CH. S. , DAY E. J. , CHEN T. C. , CRAWFORD D.A. , MINYARD J. P. 
Published: August 2006

ABSTRACTCooking poultry meat with polyphosphates has been found to decrease the production of carbonyl volatiles. 2,4‐dinitrophenylhydrazine solution was used to trap carbonyl volatiles during oxidative cooking. Gas chromatography and mass spectrometry studies of the regenerated carbonyls indicated that there was no qualitative change in carbonyls obtained from polyphosphate‐treated samples as compared to those of controls. The carbonyls in cooked poultry meat were hexane extracted and analyzed as their 2,4‐dinitrophenylhydrazones. Partition column chromatographic data also showed that there was no qualitative difference in carbonyls of poultry meat cooked with or without polyphosphates. Addition of polyphosphates decreased dicarbonyls, methyl ketones and 2,4‐dienals.
COMPARISON BETWEEN COLD‐PRESSED AND DISTILLED LIME OILS THROUGH THE APPLlCATlON OF GAS CHROMATOGRAPHY AND MASS SPECTROMETRY
Authors: AZZOUZ MUFTAH A. , REINECCIUS G. A. , MOSHONAS M. G. 
Published: August 2006

ABSTRACT31 volatile components representing 98.2% of the volatile fraction of Mexican cold‐pressed lime oil and 37 components representing 91.2% of the volatile constituents of distilled Mexican lime oils were identified. A total of 41 compounds were identified including 14 alcohols, 3 aldehydes, 2 esters, an aliphatic hydrocarbon, 11 monoterpenes, 8 sesquiterpenes, and 2 oxides. The unidentified components are present in trace quantities. Comparison of the GLC chromatograms of cold‐pressed and distilled Mexican and West‐Indian lime oils showed that α‐pinene, β‐pinene, myrcene and γ‐terpinene were present in lesser amounts in the distilled oil than in the cold‐pressed oil. The sesquiterpene hydrocarbons, β‐caryophellene, α‐bergamotene, α‐ and β‐humulene, and β‐bisabolene, were also found to be present in decreased quantities in the distilled oil as compared to the cold‐pressed oil. While α‐thujene, neral, geranial, decanal, geranyl acetate, neryl acetate, and α‐ and β‐elemene were present in the cold‐pressed oil, they were almost absent from the distilled oil. There was an increase in concentration of camphene, d‐limonene, terpinolene and terpinene‐4‐ol in the distilled oil. Compounds which apparently were formed during distillation were identified as α‐phellandrene, 1,4‐cineole, p‐cymene, α‐fenchyl alcohol, and α‐ and β‐terpineol. Six compounds which have not been previously reported in lime oil were identified as n‐nonane, α‐thujene, α‐phellandrene, α‐fenchyl alcohol, β‐elemene and guaiene.
QUALITY COMPARISONS OF ROOM RIPENED AND FIELD RIPENED TOMATO FRUITS
Authors: BISOGNI C. A. , ARMBRUSTER G. , BRECHT P. E. 
Published: August 2006

ABSTRACTQuality comparisons were made on mature green and firm red tomato fruits of three cultivars harvested at different times throughout the season. Fruits were harvested at the mature green stage and ripened at 20° C in humidified air for the room ripened treatment. Quality measurements included reduced ascorbic acid content, locular material content, pH, titratable acidity, soluble solids content, soluble solids‐acidity ratio and moisture content. Field ripened fruits had greater ascorbic acid contents relative to room ripened fruits, but variations occurred with harvest time. Field ripened fruits were judged as better in overall quality and flavor relative to room ripened fruits. Correlations were made between quality measurements and sensory evaluations.
EFFECTS OF TEMPERATURE, pH AND RETENTION TIME ON THE BIODEGRADATION OF TOMATO WASTE IN TANK‐TYPE REACTORS
Authors: NIEMENTOWSKI C. C. , NELSON P. E. 
Published: August 2006

ABSTRACTEffects of temperature, pH and retention time on the biodegradation of tomato waste were studied in a continuous tank‐type system. The data indicated that under the experimental conditions used there was a two‐component substrate complex in the tomato waste. The first comprised approximately two‐thirds of the total waste load and was optimally degraded at 40°C in about 4 hr. The second substrate complex contributed about 20% of the waste load and was optimally degraded at 35°C. The remaining portion was not degraded during the 12‐hr retention time investigated. It was also shown that maintaining an optimal pH 7 by monitoring and adjusting only the influent resulted in an excessive basic condition. The use of controlled reactor tanks in a sequential degradation system or in conjunction with present day treatment systems is suggested.
WHEAT BRAN AND MIDDLINGS IN WHITE LAYER CAKES
Authors: BROCKMOLE C. L. , ZABIK M. E. 
Published: August 2006

ABSTRACTWhite cakes were prepared with substitutions of bran and middlings for both 60 and 70% extraction flours. Substitution levels included 4, 8 and 16% bran, 12% middlings bleached or unbleached, and 16% bran plus 12% middlings bleached or unbleached. Results of this study indicate that bran and middlings may be successfully substituted in the cake system. Batter viscosity increased with increasing substitution levels while the cake volumes were decreased only in cakes containing unbleached middlings. Substitutions of bran and/or middlings in the cake formula resulted in increased tenderness, yellowness and redness but lightness of the cake crumb decreased. The characteristics of specific gravity, shrinkage, symmetry, uniformity, pH and moisture, as well as sensory scores, were not adversely affected by bran or middlings substitutions.