bluuebunny/crossref_metadata_2025_split huggingface dataset:
EXTRUDED CORN FLOUR AS AN ALTERNATIVE TO LIME‐HEATED CORN FLOUR FOR TORTILLA PREPARATION
Authors: BAZÚA CARMEN D. , GUERRA ROSAURA , STERNER HANK 
Published: August 2006

ABSTRACTExperiments were conducted to produce an extruded corn dough (masa) and meal with the same organoleptic properties as lime heat‐treated corn dough. Dry, raw corn kernels were ground in a cereal grinder. The resulting meal was combined with calcium hydroxide in a‘powder mixer and fed continuously through a Wenger X‐S Extruder along with a controlled flow of cold water. The dough and tortillas made in this way were compared with those made by traditional lime heat‐treatment methods for organoleptic properties and total lysine, tryptophan and protein content. No appreciable differences were noted at comparable use levels of calcium hydroxide. Better color and smaller tryptophan losses were obtained with extruded products using 0.2% calcium hydroxide than with the lime heat‐treatment method using 1.0% calcium hydroxide.
VARIATION AND REPEATABILITY OF AN UNTRAINED BEEF SENSORY PANEL
Authors: HOVENDEN J. E. , DUTSON T. R. , HOSTETLER R. L. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTEstimates were made of panel variation and of repeatability for an untrained sensory panel using beef loins as the test product. Prior to testing, the beef loins were placed in one of three groups (tender, intermediate, tough) based on Warner‐Bratzler shear value. The sensory panel evaluated each steak for juiciness, tenderness, connective tissue amount, flavor desirability and overall desirability using an eight‐point scale. The accuracy of the untrained panel was not different from the accuracy of trained sensory panels. A considerable amount of variation was observed for individual judges, but this did not affect the accuracy of the panel as a whole. The repeatability of the panel and of individual judges was used as a measure of precision. The repeatability of the whole panel was much higher than the repeatability of the individual judges. Tenderness was found to be the most repeatable palatability characteristic evaluated. The panel as a whole and each individual judge were more repeatable or precise in their evaluation of nine samples per session than three samples per session. This indicates that no panel fatigue occurred during this study. Repeatabilities for the panel and the individual judges were found to be higher for the tougher loins than for more tender loins.
LOW‐TEMPERATURE AIR OVEN VS A WATER BATH FOR THE PREPARATION OF RARE BEEF
Authors: BUCK E. M. , HICKEY A. M. , ROSENAU J. 
Published: August 2006

ABSTRACTPaired muscles were used to assess the merits of a water bath method for the preparation of rare beef as compared to a conventional oven using a long‐time, low‐temperature process. Samples prepared in a water bath were more uniformly rare in cross‐section, had significantly greater cooked yields, and were significantly more tender than oven‐cooked roasts. A sensory panel found water bath samples to be significantly more tender and preferred them overall to oven‐cooked samples. In addition to the above advantages, the more rapid rate of heat penetration and the potential for reduced energy requirements suggest that the water bath procedure should be examined in greater depth with an eye towards more widespread use.
PROCESSING AND INGREDIENT INFLUENCES ON TEXTURE OF COOKED COMMINUTED FISH MUSCLE
Authors: LEE C. M. , TOLEDO R. T. 
Published: August 2006

ABSTRACTThe study was conducted to determine process requirements and formulations necessary to prepare a coarse textured smoked fish sausage. Sausages prepared from Spanish mackerel, using two different comminution processes and different levels of shortening, soy protein fiber (SPF) and added ice, were evaluated for texture using both instrumental methods and taste panels. Previous work has shown that fish muscle chopped with NaCl and polyphosphate in a silent cutter had a texture similar to a hard gelatin gel when steam cooked and a mushy texture when cooked in a smokehouse. The cooked fish sausages had a sponge‐like texture after freezing and thawing. These unacceptable textural characteristics were overcome by the incorporation of at least 12g shortening/100g fish muscle, and SPF at 15:85 SPF/fish muscle using a two‐stage comminution process. Shear and compressive strength were markedly diminished when ice was added in excess of 15%. The addition of shortening at the level of 12 g/100g fish muscle and SPF significantly improved taste panel ratings on texture relating to the structure of material and increased juiciness. The mechanical properties of the sausages were significantly modified by addition of SPF in a ratio 30g SPF/70g of fish muscle. A comminution process for the formulation containing 25g shortening/100g fish muscle resulted in significantly reduced strength and water‐holding capacity and increased brittle‐ness of the cooked product. There were no significant differences in texture and general acceptability between products prepared from the mechanically deboned as compared to the filleted fish if the moisture content and bone residue in the raw material were carefully controlled.
STABILITY OF ADENOSINE DEAMINASE AND ADENOSINE MONOPHOSPHATE DEAMINASE DURING ICE STORAGE OF PINK AND BROWN SHRIMP FROM THE GULF OF MEXICO
Authors: CHEUK WAI LUN , FINNE GUNNAR , NICKELSON RANZELL 
Published: August 2006

ABSTRACTThe stability of adenosine deaminase and AMP deaminase from pink and brown shrimp muscle extracts was assayed during postmortem ice storage. AMP deaminase activity was lost rapidly during the early stage of ice storage, and no activity could be detected after 10 days for pink and 16 days for brown shrimp. Even though there was a gradual loss in activity, adenosine deaminase could be detected in both species through the entire storage period of 21 days. The stability of these two enzymes was also correlated with the traditional spoilage indicators: total volatile nitrogen (TVN), total plate count (TPC) and organoleptic evaluations. During the lag‐phase of bacterial growth, AMP deaminase lost 50% of its original activity while adenosine deaminase remained active. During the log phase, bacterial counts and TVN values gradually increased to 103/g and 30 mg TVN‐N/100g, respectively, while AMP deaminase lost its activity. Finally, during the stationary phase, adenosine deaminase (with low activity) was the only ammonia producing tissue enzyme that could be detected. The activity of adenosine deaminase and AMP deaminase could potentially be used as quality indices for fresh shrimp held on ice.
PHYSICO‐CHEMICAL STUDIES OF MODEL MEAT EMULSION IN RELATION TO THE PREPARATION OF STABLE SHEEP AND GOAT MEAT SAUSAGE
Authors: CHATTORAJ D. K. , BOSE A. N. , SEN M. , CHATTERJEE P. 
Published: August 2006

ABSTRACTThe capacity of water and salt‐soluble proteins obtained from the meat of goat, sheep, chicken and pork to emulsify peanut oil was compared at different protein concentrations in an aqueous medium. At a given concentration, the maximum phase‐volume ratio (øm) of oil in the emulsion for water‐soluble proteins was in the order: goatchicken sheeppork. For pure actomyosin, the order of øm was the following: goatsheep porkchicken. The same order for the actomyosins was also verified by viscometric experiments. From gel electrophoretic analysis, the number and nature of the polypeptide chains of pure actomyosins prepared from various meat sources were found to be different from each other. At higher protein concentrations, øm was observed to exceed 0.6 both in the presence of salt extracted proteins and meat slurries. Melted sheep and goat fat formed very unstable emulsions in the presence of their respective meat slurries. GLC experiments indicated that the poor dispersibility of the sheep and goat fat was due to the presence of excessive quantities of saturated fatty acids so that the melting point was too high. When sheep fat was mixed with 50% peanut oil, then mixed fat formed excellent emulsions with the sheep meat slurry and øm was observed to exceed 0.7. Using model meat emulsions, sheep meat sausage was prepared and found to be acceptable by a taste panel.
INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM CHLORIDE
Authors: BUESCHER R. W. , HUDSON J. M. , ADAMS J. R. 
Published: August 2006

ABSTRACTCucumbers were fermented and held for 30 days in equilibrated solutions containing low NaCl (11—13° salometer) and high NaCl (18.5‐20.57deg; salometer) with and without CaCl2 and/or polygalacturonase (PG). CaCl2 and PG treatments did not interfere with fermentation. Separately, CaCl2 enhanced firmness of pickles while PG was effective in causing excessive softening. When CaCl2 was present in PG containing solutions, softening by PG was inhibited.
BALANCED INCOMPLETE BLOCK DESIGNS WITH A REFERENCE SAMPLE IN EACH BLOCK
Authors: WILLIAMS E. R. , JONES P. N. 
Published: August 2006

ABSTRACTIntrablock analysis of balanced incomplete block designs with a reference sample in each block was discussed by Gacula (JFS 43: 1461). This note illustrates the importance of obtaining treatment estimates with recovery of interblock information, particularly when blocking has proved ineffective and presents several formulas of Gacula in a more natural form.
SYMPOSIUM ON MEAT FLAVOR FACTORS INFLUENCING THE FLAVOR OF MUSCLE FOODS
Authors: SINK JOHN D. 
Published: August 2006

ABSTRACTA review of the various genetic, environmental and processing factors which influence the expression of flavor in muscle foods, from animal, avain and aquatic sources, is presented. Special emphasis is given to such variables as species, breed, sex, age, nutrition, primary and further processing operations. Although a variety of factors is known to influence the flavor of muscle foods, no single one or group of factors can be assigned the role of principal influencer. In fresh muscle foods, genetic as well as environmental factors are probably most important. Of the genetic factors, there is little doubt that species exerts the most pronounced effect on flavor. Nutritional effects are the most important of the environmental factors influencing flavor. Primary processing operations (i.e., carcass washing techniques, freezing) can affect the flavor of fresh muscle foods. In further processed muscle foods, the flavor is most affected by those factors which influence product composition.
HEAT‐INDUCED CHANGES IN, MYOFIBRILLAR PROTEINS OF BOVINE LONGISSIMUS MUSCLE
Authors: CHENG CHIN‐SHENG , PARRISH F. C. 
Published: August 2006

ABSTRACTHeat‐induced changes in myofibrillar protein solubility were studied in samples of at‐death and postmortem bovine logissimus heated at 45°, 50°, 55°, 60°, 70° and 80°C. Myofibrillar proteins were extracted with strong salt solution after the removal of sarcoplasmic proteins for each heat treatment. Changes in myofibrillar protein solubility were determined by using SDS‐polyacrylamide gel electrophoresis. The proteins of thick and thin filaments and Z‐disks reacted differently to heat and postmortem aging time. Alpha‐actinin was the most heat labile and became insoluble at 50°C. Next, heavy and light chains of myosin became insoluble at 55°C. Actin, tropomyosin and troponin were more heat resistant, however, inasmuch as actin was insoluble between 70 and 80°C and tropomyosin and troponin became insoluble above 80°C. That the 30,000‐dalton component was more intense after heating suggests that calcium activated factor (CAF) activity is stimulated during heating. This further suggests that the effect of CAF on heated muscle is additive to its tenderization effect on postmortem aged muscle.
SORPTION OF VINYLCHLORIDE BY SELECTED FOOD CONSTITUENTS
Authors: BIRAN D. , GILBERT S. G. , GIACIN J. R. 
Published: August 2006

ABSTRACTThe problem of migration from a packaging material into packaged food is treated in the literature using extraction studies from polymeric materials into simulating solvents such as heptane, oil, water, 3% acetic acid, 50% ethanol, etc. (Figge, 1972). Such studies provide a good measure for predicting possible migration into foods, but do not serve as a direct measure for the relative affinity of foods or their components for the migrant (e.g. vinylchloride monomer, VCM). The approach taken in this study was to establish directly the relative affinities of the basic food constituents for vinyl‐chloride. Sorption measurements of VCM by four basic food constituents, (water, corn oil, casein and sucrose) were conducted. In addition, sorption studies were carried out with oil in water emulsions. For water, oil, oil/water emulsions and casein, it was found that the partition coefficient values (defined as the equilibrium concentration of VCM sorbed over the equilibrium concentration of VCM in headspace) were fairly constant within the sorbate (VCM) concentrations studied. At 24°C, the partition coefficient values for oil, casein and water were 23.7 × 103, 11.7 × l03 and 2.1 × 103, respectively. Sucrose did not sorb detectable amounts of VCM under the experimental conditions employed. The sorption of VCM by an oil‐in‐water emulsion, representing a multi‐component system, follows the same relationship to initial headspace concentration and temperature as do water and oil. The total amount of VCM sorbed by the emulsion, however, is not the exact arithematical sum of potential contributions of its individual components. Sorption studies showed that the chemical nature of the sorbent (i.e. food constituent), starting sorbate (i.e. VCM) concentrations and temperature are important factors affecting the extent of vinylchloride sorption.
STUDIES OF COCONUT PROTEIN AND ITS ENZYME ACTIVITIES
Authors: BALASUBRAMANIAM K. , SIHOTANG K. 
Published: August 2006

ABSTRACTCoconut protein prepared from fresh coconut kernels has been studied and was found to separate into at least three protein peaks in column chromatography, and six protein bands in electrophoresis. The protein solubilized maximally at pH 10.3 and precipitated at pH 5.8. It was found to be associated with lipid in a 10:1 ratio. Analysis of its enzyme activities showed that it has five at pH 6.3, the natural pH for the coconut fruits. Esterase and lipase activities were absent in the mature fruits while pyrophosphatase and acid phosphatase activities were high. Possible roles of the protein in the metabolism of the coconut fruits are discussed.
IRON BINDING BY WHEAT GLUTEN, SOY ISOLATE, ZEIN, ALBUMEN AND CASEIN
Authors: NELSON KATHLEEN J. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTThe binding of iron from ferrous sulfate and ferric pyrophosphate by wheat gluten, soy isolate, zein, albumen and casein was determined in aqueous dispersions over the pH range 4–10 and at temperatures and times up to 87° C and 180 min. Under many of the experimental conditions more than 50% of the 20 mg Fe added per gram of protein became bound to the insoluble fraction of the various proteins. Lesser amounts were bound by the soluble fraction. Iron distributions between precipitated protein, soluble protein and ultrafiltrates of soluble protein were influenced by iron source, protein source, pH, temperature and time.
BACTERICIDAL EFFECT OF FREEZING WITH CHEMICAL AGENTS
Authors: TAKANO M. , SIMBOL A. B. , YASIN M. , SHIBASAKI I. 
Published: August 2006

ABSTRACTWhen cells of Salmonella typhimurium or other Gram‐negative bacteria were suspended in nutrient broth and frozen with certain chemical agents in concentrations to which the unfrozen cells are not sensitive, their viability significantly decreased. Of the various chemical agents tested, laurate and the derivatives [e.g. sodium laurate, sodium lauryl sulfate, monolaurin, polyoxyethylene sorbitan monolaurate (Tween 20), or Sorbitan monolaurate (Span 20)] showed the highest activities in reducing viability. These chemicals were not effective when they were added after thawing. Slow freezing (3°C/min in the cooling rate) and storage at ‐20°C for 24 hr with 0.2 mM laurate reduced the population of bacteria in nutrient broth to less than five orders. Fast freezing in liquid nitrogen (100 °/min in the cooling rate), slow freezing in the presence of 10% dimethyl sulfoxide or 10 mM Mg++ failed to reduce the viability effectively. Freezing with laurate was also found to be lethal against Gram‐positive bacteria.
GROWTH REQUIREMENTS AND THERMAL RESISTANCE OF FUNGI BELONGING TO THE GENUS BYSSOCHLAMYS
Authors: HATCHER W.S. , WEIHE J.L. , MURDOCK D.I. , FOLINAZZO J.F. , HILL E.C. , ALBRIGO L.G. 
Published: August 2006

ABSTRACTStudies have been conducted to determine growth requirements for fungi belonging to the genus Byssochlamys. Incubation temperature significantly affected growth, with visual detection in 2 days at 30° C and 4 days at 20° C. Sugar concentration was important in liquid culture techniques, with no growth observed in 30° Brix apple drink base after 2,640 hr vs growth in 15° Brix apple drink base after 48 hr. Thermal death studies of three Byssochlamys isolates (G‐5, G‐52, and M‐78) demonstrated wide variation in heat resistance with z‐values of 7°, 9.5°, and 14°F respectively. Excellent electron micrographs were obtained of conidia, aleuriospores, and ascospores using a JEOL JSM 35 scanning electron microscope. The micrographs also revealed asci with thicker walls in older (90 days vs 30 days) M‐78 cultures. A modification of the Shaeffer‐Fulton Spore Stain Technique was used to stain the ascospores within an intact ascus.
KINETICS OF WATER VAPOR DESORPTION FROM APPLES
Authors: ROMAN GRACIELA N. , ROTSTEIN ENRIQUE , URBICAIN MARTÍN J. 
Published: August 2006

ABSTRACTWater is desorbed from apples in two stages. The initial stage is characterized by a very fast release of water. The second stage corresponds to low moisture contents and a low rate of desorption. The process can be mathematically modeled in different ways depending on whether or not the true tissue structure is taken into account. These alternative ways are reviewed, compared and used to analyze the mechanisms involved.
ALTERNATE PROCESSES FOR USE IN SOY PROTEIN ISOLATION BY INDUSTRIAL ULTRAFILTRATION MEMBRANES
Authors: LAWHON J. T. , HENSLEY D. W. , MIZUKOSHI MASAHIKO , MULSOW D. 
Published: August 2006

ABSTRACTTwo alternative procedures have been developed for use in soy protein isolation with industrial membrane systems. These are (1) membrane processing soy extract at a higher pH (pH 11) and temperature (74°C) than previously done to produce a hydrolyzed product, (2) extracting soy protein with Ca(OH)2 (instead of NaOH) and membrane processing at pH 7. Hydrolyzed products were found to possess different physical and functional properties than previous products. Extracting soy protein with Ca(OH)2 produced a high‐calcium, low‐sodium product having unusually high nitrogen solubility over a wide pH range.
APPLICATION OF A CONTINUOUS CENTRIFUGAL FLUIDIZED BED DRIER TO THE PREPARATION OF QUICK‐COOKING RICE PRODUCTS
Authors: ROBERTS R. L. , CARLSON R. A. , FARKAS D. F. 
Published: August 2006

ABSTRACTParameters developed previously for preparing several quick‐cooking rice varieties using a small batch centrifugal fluidized bed drier (“CFB”) were adapted to a continuous unit which was operated at rates of 20–60 lb/hr of dried instant type rice products. Minor equipment modifications were made to handle the slightly sticky cooked rice being fed into the continuous drier. High heat transfer rates were obtained with an air flow of 3000 fpm at 132°C across the lo‐inch diam × 100‐inch long drier cylinder rotating at 270 rpm to give a centrifugal force of about 10 times gravity. A 5‐min drying time was possible. The process was applied satisfactorily to long‐, medium‐ and short‐grain rice varieties. Bulk densities and rehydration characteristics were controlled to meet prescribed recipe directions for consumer use. The CFB process should reduce water usage and energy consumption by minimizing treatment times. Total product cost should be favorable for consumer markets.
A METHOD FOR ESTIMATING PEANUT MATURITY
Authors: HOLADA CHARLES E. , JAY WILLIAMS Y. E. , CHEW VICTOR 
Published: August 2006

ABSTRACTOver the years, peanut maturity estimations have been based largely on subjective measurements. This paper reports a 3‐yr study of an objective method based on the tight transmittance measurement of a methanolic extract of freshly‐dug peanut pods which is both rapid and simple in operation and adaptable for field use. Results in 1975, 1976 and 1977 showed that the light transmittance of the methanolic extract correlated with the age of peanuts and dollar return per acre. Data also indicated that solar radiation, particularly during the fist 75 days of growth, may affect peanut maturity.
HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC ANALYSIS OF B‐VITAMINS IN RICE AND RICE PRODUCTS
Authors: TOMA R. B. , TABEKHIA M. M. 
Published: August 2006

ABSTRACTA comparative study was carried out on rice and rice products for chemical evaluation of three water soluble vitamins namely, thiamine, riboflavin and niacin using two different methods of determination (High Performance Liquid Chromatography vs. Wet Chemistry Procedures). The high performance liquid chromatographic method proved to be rapid and accurate. Statistical data showed no significant differences between the two methods of determination for thiamine and riboflavin, but a significant difference was observed for niacin. The rapid analytical procedure is accurate enough to warrant the collaborative work needed for quality assurance and nutritional labeling of food products.
LOSS OF SUPPLEMENTAL LYSINE AND THREONINE DURING THE BAKING OF BREAD
Authors: MURATA KIKU , TAKARADA SUMIKO , NOGAWA MASAKO 
Published: August 2006

ABSTRACTBread fortified with 0.48% L‐lysine (0.6% L‐lysine‐HCl) and 0.3% L‐threonine was baked at 210°C for 43 min and analyzed (lysine) calorimetrically and (threonine) microbiologically. Lysine and thre‐onine found in loaves were respectively compared with the values added to the dough. Baking loss of lysine and threonine was respectively 5 ± 6% and 3 ± 2% in the crumb and 46 ± 11% and 54 ± 8% in the crust. Loss of lysine was 14 ± 8% and of threonine 15 ± 5% in the whole loaf. However, the losses of these amino acids in the loaf could not be verified by the rat feeding test. The reason was discussed.
FOLACIN CONTENT, OF MICROWAVE AND CONVENTIONALLY COOKED FROZEN VEGETABLES
Authors: KLEIN B.P. , LEE H.C. , REYNOLDS P.A. , WANGLES N.C. 
Published: August 2006

ABSTRACTThe effects of microwave and conventional cooking on the folacin retention of four frozen vegetables (spinach, peas, green beans and broccoli) were studied. Total folacin in spinach and peas was determined using Lactobacillus casei and Streptococcus faecalis. Since L. casei values were higher, this microorganism was used in the other assays. Folacin content of microwave and conventionally cooked 1 vegetables was not significantly different. Retentions were approximately the same for each vegetable regardless of cooking method and ranged from 78–105% except for broccoli. The low retention in broccoli (Sl‐59%) may be due to the presence of heat labile forms of folacin.