bluuebunny/crossref_metadata_2025_split huggingface dataset:
CORN GERM PROTEIN IN FRANKFURTERS: TEXTURAL, COLOR, AND SENSORY CHARACTERISTICS AND STORAGE STABILITY1
Authors: ZAYAS J. F. , LIN C. S. 
Published: May 2007

ABSTRACTTextural properties, water holding capacity, color, sensory characteristics, and storage stability of frankfurters containing hexane‐defatted corn germ protein (CGP) as a meat extender were studied. CGP was incorporated at 2 and 3% levels as a powder or a preswelled slurry. Batter viscosity and shear force values of frankfurters were increased by the preswelled CGP. The redness values of the experimental samples with 2 and 3% CGP added as a powder were less than those of controls. There were no significant effects of CGP incorporation or its preswelling on the initial sensory properties of frankfurters. Meaty flavor and aroma and off‐flavor acceptability decreased during 45 days of storage. Off‐flavor and off‐aroma of frankfurters showed a slight increase with time in storage. Total volatile nitrogen and nonammonia amino nitrogen of experimental and control frankfurters were not significantly different.
WATER AND LIPID ABSORPTION PROPERTIES OF LIGNIN‐REDUCED SOY HULLS1,2
Authors: MUZILLA M. , UNKLESBAY N. , HELSEL Z. , UNKLESBAY K. , ELLERSIECK M. 
Published: May 2007

ABSTRACTGiven the nutritional benefits of incorporating lignin‐reduced soy hulls into human foods such as restructured pork products, their moisture and lipid absorptive properties were investigated. The effects of three particle sizes, heat, and level of media (water, pork lipid, and water/pork lipid emulsion) were investigated. As particle size increased, water and emulsion absorption generally increased. The fine particle size absorbed less lipids than either of the two larger sizes. An increase in temperature generally increased water absorption, had little effect on emulsion absorption, and no effect on lipid absorption. Water was preferentially absorbed over lipids. Differences in composition enabled lignin‐reduced soy hulls to absorb up to 53% more water than unprocessed soy hulls. These results can be used to predict the functional properties of soy hulls when exposed to different media during product formulation.
SALT PREBLENDING AND INCORPORATION OF MECHANICALLY DEBONED CHICKEN MEAT IN SMOKED SAUSAGE
Authors: JANTAWAT P. , CARPENTER J. A. 
Published: May 2007

ABSTRACTA smoked sausage product was made by incorporating mechanically deboned poultry meat (MDPM) without skin in combination with a 3:1 pork:beef mixture. The ratio of MDPM to pork:beef was 10:90, 30:70, 50:50 and 70:30. Effects of preblending the meat components 24 h prior to mixing and stuffing were also studied. The sausages were evaluated for proximate composition, cook yield and sensory acceptability. As the level of MDPM increased objective and sensory textural attributes of cohesiveness increased (P < 0.05) while firmness decreased. Preblending increased the firmness and chewiness of smoked sausages (P < 0.05). Sausages in all treatment combinations were well accepted by the sensory panelists, with a score of 6.9 or higher for overall reaction on a scale from 0 to 10, 10 being the most desirable.
EFFECTS OF FAT LEVEL AND COOKING METHODS ON PHYSICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS
Authors: PENFIELD MARJORIE P. , COSTELLO CAROL A. , McNEIL MARSHA A. , RIEMANN M. JAMES 
Published: May 2007

ABSTRACTTrimmed top rounds from 9 Angus steers were flaked and formed into restructured steaks containing 15, 20, or 25% fat. The steaks were cooked in a microwave oven (MW) on a preheated browning dish or broiled in a conventional oven (CO). Microwave cooking required less time and energy. Decreased time and energy for cooking also related to increased fat levels. Cooking losses and penetration hardness values were greater for the MW steaks. Cooking losses increased and penetration hardness values decreased with increasing fat level. MW steaks appeared more well‐done and were harder, less moist, and more resistant to chewing. As fat level increased softness and moistness scores also increased. Consumer panelists found all steaks to be equally acceptable, suggesting the potential for the development of portion‐ and fat‐controlled restructured steaks for microwave cooking.
SALT CONTENT OF KOSHER CHICKEN PARTS STUDIED UNDER CONTROLLED CONDITIONS
Authors: ANGEL S. , WEINBERG Z.G. , JAFFE R. 
Published: May 2007

ABSTRACTSalt content in the breast, thigh and skin was determined in chickens which had been kosher‐processed with different salting times, quantities and different numbers of rinses and after cooking. Significant differences in the salt content were obtained after 1.5 h of salting. Salt quantity significantly affected only the thigh and skin. Rinsings had no effect in reducing salt content in the breast and thigh. Cooking did not reduce the salt content of the chicken except in the skin. The salt treatments used in this study, which were similar to those used in commercial kosher dressing plants, did not increase uptake of water.
EFFECT OF PROCESSING METHOD ON PRODUCTS MADE FROM SWEET POTATO MASH1
Authors: SILVA J. L. , YAZID MD. , ALI MD. , AMMERMAN G. R. 
Published: May 2007

ABSTRACT Green and cured (seven days at 29°C and 90% RH) ‘Centennial’ sweet potato roots were used to make and evaluate frozen and canned mashes and canned whole roots. Fried patties and pies were made from each of the processed products. The frozen mash from green roots was higher in pH while the canned mash from green and cured roots was lower in pH and higher in viscosity. The canned mash had the lowest ‘L’ and ‘a’ readings but was rated the highest in color score when made into pies. However, the fried patties were scored higher in color when made from frozen mashes or canned whole roots. Moreover, pies made from low viscous mashes were scored low in texture.
EFFECT OF ELECTRICAL STIMULATION AND BLADE TENDERIZATION ON PALATABILITY OF BEEF LONGISSIMUS AND SEMIMEMBRANOSUS MUSCLES
Authors: MEDEIROS LYDIA C. , FIELD RAY A. , MENKHAUS DALE J. , RILEY MELVIN L. , RUSSELL WILLIAM C. 
Published: May 2007

ABSTRACTThe effect of electrical stimulation (ES) and/or blade tenderization (BT) on palatability of longissimus (LD) and semimembranosus (SM) muscles from range‐grazed and concentrate‐fed steers were compared. Range‐grazed steers graded lower and the steaks contained less fat and more moisture (P<0.05) than those from concentrate‐fed steers. Broiled steaks from the range‐grazed steers were less flavorful, less juicy, and less desirable overall than those from concentrate‐fed steers (P<0.05). Nevertheless, tenderness of ES and BT treated steaks from range‐grazed steers was comparable to steaks from concentrate‐fed animals that had not been tenderized. Flavor and juiciness of LD muscle did not change with ES or BT treatments but flavor and juiciness of SM muscle decreased when combined ES and BT treatments were used.
FROZEN STORAGE QUALITY CHANGES IN WHOLE JONAH CRABS
Authors: REBACH STEVE , STRIBLING JUDITH , WILBER MELANIE 
Published: May 2007

ABSTRACTThe Jonah crab is an underutilized species in the mid‐Atlantic region, and use of the whole, frozen crab would broaden marketing options for this seafood product. We monitored quality changes in whole cooked crabs held in a blast freezer for up to 50 weeks. A sensory evaluation panel determined the point at which detectable differences appeared in the product. Microbiological testing was conducted at selected intervals to assess bacterial content. In a triangle test, frozen experimental samples of leg meat were first differentiated from frozen controls at approximately 24 weeks. No significant difference was defected in body meat for up to 33 weeks’ storage. Microbial quality was acceptable throughout the experiment.
INFLUENCE OF PLANTAIN AND COOKING BANANA CULTIVAR AND RIPENESS ON PROCESSED PRODUCT QUALITY
Authors: ALMAZAN AUREA M. 
Published: May 2007

ABSTRACTThe plantain cultivars (Musa spp., AAB group), Agbagba, Obino L'Ewai and Ubok Iba, and two cooking bananas (ABB group), Bluggoe and Fougamou, were processed into a paste (fufu), fried chips and fried ripe fruit (dodo) at six different ripening stages based on peel color. Boiled peeled cooking bananas and Agbagba produced smoother pastes. Paste ratings in the boiled peeled fruits increased as plantain ripened but not cooking bananas. Amounts of oil absorbed by Bluggoe fried chips were lower than those absorbed by Fougamou and plantain chips. Quantity of oil absorbed by the chips increased at ripeness rating 2, then declined as the fruit ripened further. In the case of dodo, Bluggoe absorbed the greatest amount of oil. The quantity of oil absorbed by dodo increased with ripeness rating in the cooking bananas but not in plantains.
A COMPARATIVE STUDY OF IRON BIOAVAILABILITY IN RATS FROM SOYBEAN AND COTTONSEED PROTEIN ISOLATE DIETS
Authors: PELLETT LORI J. , SCHNEPF MARILYN I. , JOHNSON PATRICIA E. , DIMARCO NANCY M. 
Published: May 2007

ABSTRACTThe purpose of this research was to determine the relative iron bioavailability from soybean and cottonseed protein isolates by using an iron depletion/repletion method. Iron stores of rats were depleted so that any iron introduced in the diet would be utilized at a maximum and linear rate for hemoglobin regeneration. A comparison of iron utilization from cottonseed and soy to the reference standard could then be made. Between 40 and 47% of the iron consumed from the soy diet was converted to hemoglobin iron. The cottonseed diets had a significantly lower (29 to 34%) conversion efficiency (P < 0.05) in comparison to casein but were not significantly different from the soy diets.
EFFECT OF EVAPORATIVE COOLING STORAGE ON RIPENING AND QUALITY OF TOMATO
Authors: THIAGU R. , CHAND NAGIN , HABIBUNNISA E. A. , PRASAD B. ARAVINDA , RAMANA K. V. R. 
Published: May 2007

ABSTRACTTomatoes (Lycopersicon esculentum Mill cv. Rupali) ripened in evaporative cooling (EC) storage conditions (20°C–25°C, 92–95% RH) were compared with control fruits stored under room conditions (28°C–33°C, 45–65% RH) during summer in Mysore. EC ripened tomatoes on the 15th day reached 100% ripening index (RI) with a value of 2.48 for the ratio of redness to yellowishness (a/b) and hue angle (θ) of 22.1° whereas the control tomatoes on the same day reached a maximum 83.3% RI with a/b ratio of 1.59 and a hue angle of 32.9°. Higher development of chroma and total color difference were exhibited by EC stored tomatoes than control samples. The lycopene content of EC ripened fruits double that of the control. EC stored fruits showed lower values for rupture and shear stresses. The rate of moisture loss for control fruits was 6.5 times as great as for EC stored tomatoes.
EFFECT OF FROZEN STORAGE ON THE QUALITY OF AKARA, FRIED COWPEA (VIGNA UNGUICULATA) PASTE
Authors: MCWATTERS K. H. , HITCHCOCK H. L. , RESURRECCION A.V.A. 
Published: May 2007

ABSTRACTAkara, a fried food of West African origin, is made from whipped cowpea paste flavored with fresh onion, fresh hot or bell pepper, and salt. Akara has potential for U.S. markets as a fully cooked, frozen, reheatable product. Akara was stored at −18°C for 9 months and compared to freshly prepared akara in selected quality characteristics. Frozen, thawed akara had a higher moisture and lower crude fat content, required significantly less force to shear, and had a lighter, less intense color than freshly prepared product. Frozen/thawed/reheated akara received lower senson scores for color, moistness and flavor than the fresh product. Analysis of headspace volatiles of freshly prepared akara and akara frozen 3, 6 and 9 months resulted in fifteen peaks. Two peaks were significantly affected by frozen storage.
EFFECT OF SUPERCRITICAL CARBON DIOXIDE ON MICROBIAL POPULATIONS IN SINGLE STRENGTH ORANGE JUICE1
Authors: ARREOLA A. G. , BALABAN M. O. , WEI C. I. , PEPLOW A. , MARSHALL M. , CORNELL J. 
Published: May 2007

ABSTRACTThe effect of supercritical carbon dioxide on aerobic total plate count (TPC) of fresh‐squeezed and quick‐frozen single strength orange juice from Valencia oranges was studied. Orange juice was treated with SC CO2 at different temperatures (35° to 60°C) and pressures (8.3 to 33.1 MPa). SC CO2 treatment at 35°C reduced the TPC by 2 log cycles after 1 h treatment at 33 MPa. At 45°C and 33 MPa 2 log cycles reduction required 45 mins, and 15 mins treatment was sufficient at 60°C. D values of temperature control samples decreased as temperature increased, while that of supercritically treated juice decreased as pressure increased. D values at 35, 45 and 60°C of the supercritically treated juice at 33.1 MPa were calculated as 28, 22.6 and 12.7 min, respectively. The calculated values of z were 180°C, 167°C and 72°C at 8.3 MPa, 20.7 MPa and 33.1 MPa, respectively.
THE EFFECT OF ULTRAVIOLET IRRADIATION ON SHELF‐LIFE AND RIPENING OF PEACHES AND APPLES
Authors: LU J. Y. , STEVENS C. , KHAN V. A. , KABWE M. , WILSON C. L. 
Published: May 2007

ABSTRACT“Loring” and “Elberta” peaches and “Golden Delicious” apples were irradiated with UV (254nm) to doses of 0.84 × 104 to 40 × 104 erg/mm2 then stored. “Loring” were stored 10 days and “Elberta” 20 days at 12°C. “Golden Delicious” were stored 30 days at 20–25°C in a dark room. Fruit were examined and differences in percentage rot and in physical‐chemical properties determined. Percentage rot decreased with increasing UV dose. Fruit were firmer, pH and soluble solids lower and acidity higher for UV‐treated than for nontreated peaches; pH was lower and acidity and ascorbic acid higher in UV treated than in nontreated apples. Percentage weight loss was less for UV‐treated apples. The results indicated that UV treatment not only reduced storage rots but also delayed ripening of peaches and apples.
ULTRASTRUCTURAL AND TEXTURAL CHANGES IN PROCESSED CARROT TISSUE1
Authors: AHMED E. M. , MIRZA S. , ARREOLA A. G. 
Published: May 2007

ABSTRACTProcessed carrot tissues were studied using a transmission electron microscope (TEM) and an Instron Universal Testing Instrument. Carrot slices were evaluated raw, after thermal processing and after freezing and thawing. Cell walls of carrot tissues, frozen and thawed, were intact and dense. The middle lamella lost pectic materials. Overall, frozen and thawed cells were not so closely pressed as those of raw tissues. In thermally processed carrots the cell wall and the middle lamella were less densely stained compared to raw or frozen‐thawed carrots. Thermally processed carrots exhibited significantly smaller modulus of deformability and stiffness and toughness values than raw carrots. There were no significant differences between the modulus of deformability and stiffness values for frozen‐thawed and thermally processed carrots. Toughness values were, however, significantly lower for the thermally processed in comparison with the frozen‐thawed carrots. Instrumental texture measurements indicated that different areas of carrot tissue behave differently to thermal processing.
STORAGE QUALITY OF ICED CHANNEL CATFISH FED DIFFERENT PROTEIN LEVELS
Authors: HUANG Y. W. , EITENMILLER R. R. , LILLARD D. A. , KOEHLER P. E. 
Published: May 2007

ABSTRACTChannel catfish (Ictalurus punctatus) were fed diets containing five ratios of digestible energy/ protein which were equivalent to 24, 28, 32, 36, and 40% of protein levels. Fillets from these fish were overwrapped with polyvinylidene chloride (PVDC) film and stored in ice for 21 days. Storage quality was measured by using chemical, microbiological and sensory methods. Results showed that diet with lowest protein level (24%) had significantly highest (p < 0.05) fat content in the muscle. However, no significant effect of fat content on free fatty acid content and TBA number in all samples during the entire holding time was found. In general, panelists were unable to differentiate off‐flavor and acceptance among fillet samples from fish fed different protein levels.
DEAN QUALITY: CHANGES IN HPLC PROFILES OF ACETIC ACID‐EXTRACTABLE PROTEINS DURING STORAGE1
Authors: HUSSAIN A. , SCANLON M. G. , BUSHUK W. 
Published: May 2007

ABSTRACTSamples of black beans (Phaseolus vulgaris L. cv. Orfeo) either dried in the field or by using heat treatment were stored for 3, 6 and 9 months under normal (15°C, 35% RH) and extreme conditions (30°C, 85% RH) to produce cotyledon hardness. After storage the cotyledon proteins were extracted with 5M acetic acid solution and the clarified extracts were analyzed by reversed‐phase HPLC. The two drying procedures did not affect the HPLC chromatographic data. Samples that showed a gradual increase in cotyledon hardness showed quantitative and qualitative changes in HPLC chromatograms. Overall extractability of proteins was reduced in samples stored for nine months under high temperature and high humidity.
PSYCHOPHYSICAL AND PSYCHOMETRIC EVALUATION OF COMMERCIAL APPLE JUICES
Authors: SHARMA D. D. , D'SOUZA V. F. , MAZZA G. 
Published: May 2007

ABSTRACTPsychophysical and psychometric relationships of five commercial apple juices were evaluated. Sugar content of apple juices ranged from 9.6 to 10.6%, acid content from 0.40 to 0.51% and phenolic content from 0.12 to 0.23%. Sweetness intensity (log) correlated with sugar content (r = 0.92), sourness intensity (log) with acid content (r = 0.93) and sugar‐acid ratio (r = 0.92), and bitter/astringent taste (log) with phenolic content (r = 0.95) and the acid content (r = 0.91). The expected correlation between sweetness intensity and sugar acid ratio was absent. Preference (like/dislike) scores for thefive brands of apple juices were significantly different at p < 0.05 and ranged from 5.70 to 7.90. Preference did not correlate with any chemical contents, ratios or sensory intensities. Preference for apple juice was adequately described by multivariate equations combining aroma intensity either with sugar content (r2= 0.91) or sweetness intensity (r2= 0.99).
UTILIZATION OF COWPEA IN THE PREPARATION OF PAPAD1
Authors: BHAGIRATHI L. , UROOJ ASNA , PUTTARAJ SHASHIKALA 
Published: May 2007

Abstract Physicochemical and sensory characteristics of cowpea papads were determined and compared with the blackgram papads. Dough making, rolling properties and physical appearance were similar in both the papads. Cowpea papads were rated to be highly acceptable by both trained and untrained panels. Proximate composition of all the papads was similar. Varietal differences of cowpea did not affect the quality characteristics of the papads. The results reveal that cowpea flour has all the desirable functional properties for making papads; hence cowpea flour makes an excellent raw material for the papad industry.
A SIMPLE, RAPID AND SIMULTANEOUS PREPARATION OF GLANDLESS COTTENSEED 7S AND 11S PROTEIN FRACTIONS AND CHARACTERIZATION OF SOME PHYSICOCHEMICAL PROPERTIES
Authors: CHO K. C. , PARK P. S. W. , ADAMS E. T. , RHEE K. C. 
Published: May 2007

Abstract A simple and rapid method for simultaneous preparation of individual protein fractions from glandless cottonseed storage proteins was developed. With gel filtration chromatography, using Sephacryl S‐300 HR and 10% NaCl solution as an eluent, 3 fractions, FI, FII, FIII were obtained. FII and FIII produced single peaks by gel filtration rechromatography and anion exchange chromatography. FII and FIII showed both a single major and a barely noticeable minor band, respectively, on polyacrylamide gel electrophoresis. Analytical ultracentrifuge patterns showed impurites less than 2% in FII and a single symmetrical peak for FIII. Sedimentation coefficients were computed to be 10.7S and 6.8S for FII and FIII, respectively; molecular weights by osmometry were 2.39 × 105 and 1.40 × 105 g/mole for FII and FIII, respectively. Both fractions were high in acidic and low in sulfur‐containing amino acids, and contained phytate and gossypol at less than 10 and 2 ppm, respectively.
OSMOTIC DEHYDRATION OF STRAWBERRIES IN A BATCH RECIRCULATION SYSTEM
Authors: YANG DAVID C. , MAGUER MARC LE 
Published: May 2007

Abstract Physical and chemical characteristics of two cultivars of strawberries during osmotic dehydration in sucrose and glucose solutions were investigated. Temperature was found to have a significant effect on the water and sugars (glucose, fructose and sucrose) exchange between strawberry and the osmotic solution. Mass transfer was found not to be significantly different between cultivars. Glucose gain was found to be higher than sucrose for the strawberries osmotically dehydrated in glucose and sucrose solutions at the same mole fraction, respectively. Sugars other than the osmotic sugar were found to decrease in concentration during the osmotic process. The combination of 63% sucrose solution with 25C process temperature for 2 h was able to remove more than 40% of moisture and load less than 0.1% of sucrose in the strawberries.
TEMPERATURE DISTRIBUTION IN MICROWAVE‐HEATED FOOD MODELS
Authors: RAMASWAMY H. S. , PILLET‐WILL T. 
Published: May 2007

Abstract Temperature distribution during microwave reheating was studied with different food models: 10% starch gel in family‐serving size microwavable dishes and two laboratory‐formulated food products (spaghetti with meat sauce, rice and salmon with white sauce) similar to commercial sous vide products in small trays. The study revealed rather uneven temperature distribution in all test samples, with corners registering close to boiling temperatures while interior locations were still below 50C. This distribution could be normalized by prolonged full power heating with lid on or in some instances by heating at lower power levels.
STORAGE STABILITY OF WINE COOLERS AS INFLUENCED BY JUICE CONTENT AND CITRIC ACID ADDITION1
Authors: WORKMAN D. S. , MORRIS J. R. 
Published: May 2007

AbstractA study was conducted to examine the effects of citric acid, juice levels, and storage methods on the stability of wine coolers. Four flavors of wine coolers (apple, grape, pineapple, and citrus) were formulated with 10 and 50% fruit juice with each juice level having 0.2 and 0.4% citric acid added. Three storage temperatures were used: cold (3C), room (21C), and elevated (37C). The cold and room temperature storages were for 10 months, and the elevated temperature storage was for 4 months. Chemical analyses were conducted during storage and sensory analyses were conducted after storage. The pineapple coolers with 0.4% citric acid added were the only coolers to be rated with a significantly higher flavor rating over the coolers with 0.2% added. The wine coolers showed changes in color and decreases in pH and carbonation levels. Coolers containing 50% juice levels were less stable during storage and had lower sensory scores than the coolers containing 10% fruit juice. Elevated storage temperature (37C) for 4 months was an acceptable method of evaluating wine cooler stability problems.
COMPARATIVE STUDY OF CORN GERM AND SOY PROTEINS UTILIZATION IN COMMINUTED MEAT PRODUCTS1
Authors: WANG C. R. , ZAYAS J. F. 
Published: May 2007

AbstractSoy flour (SF), soy concentrate (SC) and corn germ protein flour (CGPF) at 3.5%, or 2% of soy isolate (SI) were incorporated in the formulations of frankfurters. There was no significant differences in proximate composition of frankfurters containing SF, SC. SI, and CGPF. Frankfurters formulated with high plant protein flour had lower cholesterol, and higher protein content than the all‐meat control frankfurters. Control frankfurters had lower water holding capacity and higher cooking losses than those containing plant proteins. No significant differences (P < 0.05) were found in textural and color characteristics. Atypical aroma and flavor profiles increased in frankfurters with SF nd CGPF extension.