bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Salt, Tripolyphosphate and Tertiary Butylhydroquinone on Myoglobin‐Lipid Oxidation Indicators in Freeze‐Dried Meats
Authors: NAKHOST Z. , KAREL M. 
Published: August 2006

ABSTRACTThe previously developed myoglobin oxidation indicators were used to detect the effect of curing agents, sodium chloride and sodium tripolyphosphate (TPP), and also the antioxidant effect of mono tertiary butylhydroquinone (TBHQ) on the oxidation of restructured freeze‐dried beef upon storage. Fresh, choice‐grade deboned chuck with 15% fat was flaked and treated with salt, TPP, and TBHQ, freeze‐dried and stored in the presence of air at 37°C. Upon storage, beef samples were reconstituted and a meat extract was obtained. Myoglobin in‐solubilization (measured spectrophotometrically at the isobestic point at 525 nm) and oxidation (measurement of a peak intensity of met‐myoglobin at 630 nm) in stored samples were determined. Antioxidant‐containing samples showed the least myoglobin insolubilization and myoglobin oxidation as compared to control beef (with no additives) and beef treated with salt and TPP.
Evaluation of Time‐Intensity Sensory Responses using a Personal Computer
Authors: III WILLIAM E. LEE 
Published: August 2006

ABSTRACTA method is presented which utilizes a personal computer to measure time‐intensity (T‐I) sensory responses. The judge uses a game paddle which moves an “X” along a fixed scale appearing on the monitor screen to indicate the attribute intensity at each instant in time. A clicker device on the game paddle can be used to record the occurrence of events such as initial mouth entry and time of swallowing. Data acquisition is continuous with the data stored on discs. This technique has advantages over strip chart recorder methods. Disc storage allows rapid and efficient data analysis. Judges can perform the evaluations virtually unsupervised with only minimal training.
Resistance of Yeast to Dry Heat
Authors: SCOTT VIRGINIA N. , BERNARD DANE T. 
Published: August 2006

ABSTRACTThe dry heat resistance of 10 strains of yeast was investigated to develop data useful for the evaluation of aseptic systems for packaging acid products and which sterilize containers with hot air. Although three of the strains tested showed little survival at 110°C, four other strains had Duo‐c values between 1 and 4 min. Torulopsis glabrata had a D126.7o.C of 0.78 min. Saccharomyces strains showed the highest dry heat resistance, with the most heat resistant strain tested having a D126.7o of 5 min. The z values for these strains ranged from 9.1° to 13.3°C.
Effects of Processing Treatments on Recovery of Capsaicin in Jalapeno Peppers
Authors: HARRISON MARY KATE , HARRIS NATHOLYN D. 
Published: August 2006

ABSTRACTCapsaicin content in frozen, cooked and canned jalapeno peppers was quantified using GLC analysis and compared to the capsaicin content in raw peper. The frozen peppers were blanched for 3 min and stored at ‐18°C; canned peppers were blanched for 3 min and processed at 100°C for 50 min; cooked peppers boiled at 100°C for 10 min. Results demonstrated a significant difference (a = 0.05) between each treatment and the raw pepper. Frozen and canned peppers retained approximately one‐half of the capsaicinoid compounds that were present in raw pepper.
Chemical and Sensory Properties of Thirteen Major Beef Muscles
Authors: KEITH F. K. MC , VOL D. L. DE , MILES R. S. , BECHTEL P. J. , CARR T. R. 
Published: August 2006

ABSTRACTChemical and sensory properties of the following thirteen muscles from ten Angus steers were evaluated: semimembranosus, semitendinosus, adductor, biceps femoris, rectus femoris, gluteus medius, psoas major, longissimus ‐ loin portion (LD‐L), longissimus ‐ rib portion (LD‐R), triceps, infraspinatus, pectoral, and supraspinatus. Steaks (3.8 cm) were cooked to 70°C internally on open hearth grills for sensory evaluation. Muscles from the round and chuck, excluding the infraspinatus, were generally scored lower by the sensory panel than muscles from the loin and rib. The psoas major, LD‐L, LD‐R, and infraspinatus were more tender (P < 0.05) than seven other muscles; WBS values followed the same trend. Large ranges were observed among muscles for percent fat, sarcomere length, and total collagen.
Effect of Electrical Stimulation and Boning Temperature on Distribution and Migration of Curing Ingredients (Nitrite, Salt, Glucose) in Pork Tissue
Authors: OCKERMAN H. W. , KWIATEK K. 
Published: August 2006

ABSTRACTHot and cold‐boned pork samples, both electrically stimulated and nonstimulated were placed below a brine solution in tubes, held at 3 ‐ 5°C and sampled at 24,48 and 72 hr at four segments depths of 1.25 cm each. Results indicated that electrical stimulation caused improvement (P < 0.01) in absorption and distribution of curing ingredients both in hot and cold‐boned pork tissue. The migration of nitrite was higher (P < 0.01) for hot‐boned pork tissue electrically stimulated and nonstimulated. The salt level was higher (P < 0.05) in cold‐boned tissue than in hot‐boned tissue and the level of glucose, in general, was higher (P < 0.01) in cold‐boned than in hot‐boned tissue for each time at each depth.
Characterization and Bioconversion of Great Northern Bean Blancher Effluent
Authors: MUGGIO B. N. , UEBERSAX M. A. , HOSFIELD G. L. , THOMPSON S. S. 
Published: August 2006

ABSTRACTChemical characterization of blanching effluent and bioconversion by Hansenula anamola was performed. The effluent contained 27,000 mg/L BOD and 31,000 mg/L total solids including 49.5% starch and 23.6% protein (dry basis). A high biochemical oxygen demand (BOD): chemical oxygen demand (COD) ratio (0.95) indicated a waste easily and completely degradable, with nitrogen and phosphorus levels above those necessary for unimpeded microbial growth. Batch fermentations of raw effluent produced 12g dry cells/L, containing 53% protein, with a corresponding 84% reduction in BOD. Great Northern bean blanching effluent was demonstrated to be a suitable growth medium for H. anomala.
Heat Recovery and Exergy Balance in a Tomato Paste Plant
Authors: FORCINITI D. , ROTSTEIN E. , URBICAIN M. J. 
Published: August 2006

ABSTRACTHeat integration as a means of saving energy can be accomplished in a systematic manner using thermodynamically based methods. This paper examines the relationship between the exergy balance and the pinch point procedure to evaluate minimum utilities consumption. As a test case it is shown how these ideas are used to save energy in an existing tomato paste plant. Results indicate that energy savings correlate with decreasing productions of entropy. On the other hand, from a return on an original investment standpoint there is no correlation.
Relationship Between the Growth Phase of Pseudomonas fragi and Its Attachment to Stainless Steel.
Authors: STONE LINDA S. , ZOTTOLA EDMUND A. 
Published: August 2006

ABSTRACTAttachment of Pseudomonas fragi ATCC 4973 to a sterile stainless steel surface was followed under stationary and dynamic growth conditions at 25°C and 4°C using scanning electron microscopy techniques. The organism was grown in 10% reconstituted nonfat dry milk for 28 hr at 25°C and 9 days at 4°C. Attachment was ob served in both the stationary and dynamic environments at 1/2 hr at 25°C and at 2 hr at 4°C. There appeared to be no difference in the development of attachment fibrils on the organisms in the two environments or at the two temperatures. The extent of attachment increased as the microbial population increased over the growth cycle under both environments at both temperatures.
Inhibition of Clostridium botulinurn Type E in Model Acidified Food Systems
Authors: POST LAURIE S. , AMOROSO TERRY L. , SOLBERG MYRON 
Published: August 2006

ABSTRACTThe potential for growth and toxigenesis of a mixture of three strains of C. botulinum type E in model food systems at pH levels of 4.600 and 4.200 was investigated. Whole shrimp, shrimp puree, tomato puree, and tomato and shrimp puree were acidified to pH levels of 4.200 and 4.600 with acetic or citric acid. Inoculated and uninoculated control samples were tested during 8 wk incubation at 26°C. No significant C. botulinum growth or toxigenesis was detected in the food systems over the 8 wk test period and the pH of the various foods remained generally constant. This investigation affirms the safety of the generally accepted inhibitory pH level of 4.6 in the food systems studied.
Toxin Production in Hard‐Cooked Eggs Experimentally Inoculated with Clostridium botulinurn
Authors: LUBIN L. B. , MORTON R. D. , BERNARD D. T. 
Published: August 2006

ABSTRACTHard‐cooked eggs were cooled for 30 min in water containing concentrations of spores of Clostridium botulinum ranging from 101 to 104 spores per mL. The eggs were then air dried and incubated either aerobically, anaerobically, or in sealed plastic containers and checked daily for toxin production using the mouse bioassay. Toxin was detected inside the eggs within 2 to 7 days depending on the method of incubation. Sensory changes in toxic eggs were also recorded, and although the proteolytic strains usually produced unacceptable odors and/or appearances, these dhanges were not always detected.
Muscle Fiber–Connective Tissue Junctions in the Fish Blue Grenadier (Macruronus novaezelandiae). A Scanning Electron Microscope Study
Authors: BREMNER H. ALLAN , HALLETT IAN C. 
Published: August 2006

ABSTRACTThe junctions between the muscle fibers and the connective tissue of blue grenadier (Macruronus novaezelandiae Hector) were studied using scanning electron microscopy. In fish before, during, and just after rigor mortis, the muscle fibers are attached to the myocommatal connective tissue sheets by fine collagenous fibrils. After chilled storage these fibrils deteriorate and the muscle fibers gradually detach from the myocommata. It appears that the fibrils are destroyed by endogenous collagenases and/or other proteinases.
Effects of Selected Inorganic Phosphates, Phosphate Levels and Reduced Sodium Chloride Levels on Protein Solubility, Stability and pH of Meat Emulsions
Authors: Knipe C. L. , Olson D. G. , Rust R. E. 
Published: August 2006

ABSTRACTThe effects were determined of four selected inorganic phosphates at two levels combined with two reduced levels of sodium chloride on the stability, pH, solubilized protein and water‐holding capacity of raw meat emulsions. Tetrasodium and tetrapotassium pyrophosphates resulted in higher raw pH, greater protein solubility and improved emulsion stability and water‐holding capacity than sodium or potassium tripolyphosphate. Increasing the sodium chloride level from 0.75% to 1.50% decreased the relative effects of phosphate type and level on emulsion stability. The effect of doubling phosphate level on emulsion stability was much less than the effect of doubling the sodium chloride level; however, doubling phosphate level was more effective in increasing pH and soluble protein level of raw emulsions.
Effects of Magnesium Chloride Combined with Tetrasodium Pyrophosphate on Meat Emulsion Characteristics
Authors: Knipe C. L. , Olson D. G. , Rust R. E. 
Published: August 2006

ABSTRACTThe effects were determined of adding various combinations of magnesium and sodium chloride plus tetrasodium pyrophosphate on the stability, pH, solubilized protein, chopping times and textural characteristics of raw and cooked meat emulsions.The results of adding different combinations of magnesium and sodium chloride were quite similar whether ionic strength or chloride ion concentration was kept constant.Emulsion stability and raw emulsion pH were reduced with increased proportion of added magnesium chloride. However,the level of solubilized protein found in raw emulsions increased with increasing proportions of magnesium chloride.
Aging Index, Lysosomal Enzyme Activities,and Meat Tenderness in Muscles from Electrically Stimulated Bull and Steer Carcasses
Authors: Wu F. Y. , Dutson T. Ft. , Valin C. , Cross H. R. , Smith S. B. 
Published: August 2006

ABSTRACTCorrelations among biochemical indexes and muscle tenderness were evaluated in longissimus samples from bull and steer carcasses. Electrical stimulation increased carcass temperature,which was significantly (P<0.05) correlated with shear force, aging index, carcass pH pH, and microsomal and percentage free lysosomal enzyme activities. Aging index was not correlated with the decrease in carcass pH elicited by electrical stimulation.Meat from steer carcasses was more tender, displayed more negative aging indexes, and had greater soluble activities of glucuronidase and cathepsin B than meat from bull carcasses.
Sensory Evaluation of Regina Freestone Peaches Treated with Low Doses of Gamma Radiation
Authors: O'MAHONY M. , WONG S‐Y. , ODBERT N. 
Published: August 2006

ABSTRACTregina freestone peaches from california were given low postharvest doses of gamma radiation (65‐75 krads) and were compared with non‐irradiated controls approximately one month after harvest. Practiced judges were used, with a technique of minimal cross‐sensory interference, as an analytical tool to guide subsequent instrumental analysis. Strong differences were found in odor and components of taste not associated with sweetness. Lesser trends were noted for firmness and appearance. Untrained subjects also detected gross sensory differences.
A Comparison of Sensory Difference Testing Procedures: Sequential Sensitivity Analysis and Aspects of Taste Adaptation
Authors: O'MAHONY M. A. P. D. E. , ODBERT N. 
Published: August 2006

ABSTRACTThe greater sensitivity of the‘one strong, two weak stimuli’over the‘one weak, two strong stimuli’versions of the triangle and duo‐trio tests was confirmed using a model system of salt and water stimuli. The relative distinguishability of salt and water, in adaptation states varied by prerinses, was measured using an R‐index procedure. The relative distinguishabilities were used as the basis for a predictive model, 'sequential sensitivity analysis', to explain the relative sensitivity of versions of the triangular and duo‐trio protocols. Adaptation did not furnish a complete explanation of their relative sensitivity.
Composition of Undigested Peptide Fragments from Gluten with Regard to Bioavailability of Essential Amino Acids
Authors: LANDMANN WENDELL A. , PADMANABHAN DHANAKOTI , YOUNG CHARLES R. 
Published: August 2006

ABSTRACTOur purpose was to isolate and characterize the high molecular weight peptides resulting from the in vitro digestion of wheat gluten in a system simulating actual in vivo conditions, and to determine to what extent essential amino acids were included in these peptides. Large peptides were separated from the smaller products by CuSephadex G‐25, TLE and TLC, treated with dansyl chloride for end group determination, and redansylated to identify the remaining amino acids. Fifteen peptides, hexapeptides or larger, were isolated and were found to contain about 16.1% of the threonine, 15.2% of the methionine and 12.3% of the lysine originally present in wheat gluten.
Effect of Phytate and Partially Hydrolyzed Phytate on in vitro Protein Digestibility
Authors: KNUCKLES B. E. , KUZMICKY D. D. , BETSCHART A. A. 
Published: August 2006

ABSTRACTThe effects of sodium phytate and partially hydrolyzed sodium phytate (0 ‐ 82% hydrolyzed) on pepsin digestion of casein and bovine serum albumin were evaluated by an in vitro procedure using dialy‐sates of pepsin digestion over a period of 0 – 23 hr. The inhibitory effect of phytate differed with substrate and increased with dose level. At the highest phytate level, the digestion of casein and bovine serum albumin was reduced by 14% and 7%, respectively. The inhibitory effect of the phytate was inversely correlated with the degree of phytate hydrolysis. Hydrolysis for 16 hr almost eleminated the inhibitory effect of phytate.
Pyrolysis‐GC Analysis as an Identification Method of Fats and Oils
Authors: NAZER JAMIL M. A. , YOUNG CLYDE T. , GIESBRECHT F. G. 
Published: August 2006

ABSTRACTPyrolysis at 700°C for 10 set under N2 gas and 360 mm Hg partial pressure of 18 fats and oils (including oils of the same type but from different sources or varieties), and subsequent GC analysis of the pyrolyzates, revealed differences in both the number and quantities of compounds produced. Statistical analysis of the data showed that all of these fats and oils were distinguishable from one another; moreover, varieties of the same lipid could also be differentiated. This technique requires only microgram quantities of the oil or fat to be analyzed, and the direct pyrolysis and GC analysis gives a “fingerprint” program that differentiates the lipid from others.
A Statistical Approach to Error Analysis in Thermal Process Calculations
Authors: PATINO HUGO , HEIL JULIANNA R. 
Published: August 2006

ABSTRACTA method for the statistical analysis of thermal process calculations is presented. First, an analysis is made of some of the uncertainties involved in thermal death time and heat penetration experiments. That information is then used to evaluate the consequences on process lethality calculations. A method is presented for using the results for the assignment of safety factors. Finally, the limitations and implementation problems associated with this method are discussed, particularly the lack of fit of some sets of experimental data to the logarithmic bacterial death model.
Kinetics of the Degradation and Regeneration of Betanine
Authors: HUANG A. S. , ELBE J. H. VON 
Published: August 2006

ABSTRACTThe degradation and regeneration kinetics of betanine in solution at pH 5.0 under nitrogen and oxygen were studied at 65, 75, 85 and 90°C. HPLC was used to monitor the concentration changes of betanine and its degradation products, betalamic acid and cyclodopa‐S‐0‐glycoside. Betanine is partially regenerated. Rate constants for the degradation reaction were calculated and the activation energies for the forward and reverse reactions were determined to be 17.6 and 0.64 Kcal/mole, respectively. The enthalpy change (ΔH) was calculated as 16.8 Kcal. The presence of betalamic acid and cyclodopa‐5‐0‐glycoside favor regeneration of the pigment. A kinetic reaction model which accounts for the reversibility of the degradation reaction was adopted and can predict the amount of betanine remaining before and after regeneration of the pigment.
Influence of Fruit Composition, Maturity and Mold Contamination on the Color and Appearance of Strawberry Wine
Authors: PILANDO LETICIA S. , WROLSTAD RONALD E. , HEATHERBELL DAVID A. 
Published: August 2006

ABSTRACTColor composition of strawberry wines made from ripe, overripe, and mold‐contaminated fruit (Benton and Totem varieties) was monitored over 6 wk storage. Overripe fruit with its higher anthocyanin and total phenolics gave wines with better color than fully ripe fruit. Totem fruit had higher anthocyanin, lower polyphenol oxidase activity and lower total phenolics than the Benton variety and produced wines with better color. Mold contamination increased juice viscosity, reduced fermentation rate, and accelerated color degradation. Anthocyanin content and Hunter L values of wines were highly correlated with panel color evaluations.
Characterization of Tannase Activity on Tea Extracts
Authors: THOMAS R. L. , MURTAGH K. 
Published: August 2006

ABSTRACTAssay of tannase activity was performed directly, using extracts of black tea leaf, by a pH stat method at the pH optimum of the enzyme (6.0). Reaction rates were calculated from the initial rates of the volume of titrant vs. time plots, and activity was expressed as μmoles/min. The enzyme was unstable to pH levels above 6.0 and temperatures above 40°C. Optimum temperature was 35°C. Using saturating amounts of enzyme, the pH stat was also used to determine total hydrolyzable gallate for kinetic studies and to determine the effect of gallated polyphenols on loss of solids in instant tea processing.
Essential Elements and Cadmium and Lead in Fresh, Canned, and Frozen Green Beans (Phaseolus vulgaris L.)
Authors: LOPEZ ANTHONY , WILLIAMS H. L. 
Published: August 2006

ABSTRACTSixteen essential elements, cadmium and lead were determined in fresh, canned, and frozen green beans (Phaseolus vulgaris L.). Samples were taken during processing to determine where changes in element content occurred. Canned green beans contained lower concentrations of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc, but had higher amounts of chloride, nickel, and sodium than fresh beans. No change in silicon was observed. Iron, phosphorus and potassium were lower in frozen than in fresh green beans, but calcium, sodium and zinc were higher. There was no change in chloride, copper, magnesium, manganese and silicon due to freezing. Element retention ranged from 51 ‐ 100% for canned and from 73 ‐ 171% for frozen green beans.
Thermodynamic Analysis of the Freezing and Thawing of Foods: Ice Content and Mollier Diagram
Authors: CHEN C. S. 
Published: August 2006

ABSTRACTOn the basis of the freezing point depression equation, an ice content equation was derived. The required parameters are similar to equations for enthalpy and apparent specific heat previously developed. Validity and accuracy of the equation are demonstrated with experimental data for meat, fish and fruit juices. Cohesive data for enthalpy, apparent specific heat and ice content are calculated for a wide range of temperatures between 20 and ‐40°C. The calculated results are consistent with values obtainable through enthalpy‐moisture content‐temperature (Mollier) diagrams developed by Riedel.
B Vitamins in Selected Variety Breads Commercially Produced in Major U.S. Cities
Authors: RANHOTRA GUR , GELROTH JANETTE , NOVAK FRANCES , MATTHEWS RUTH 
Published: August 2006

ABSTRACTThree enrichment vitamins (thiamin, riboflavin, niacin) and three other (folic acid, pantothenic acid, vitamin B6) B vitamins were determined in 10 types, up to four brands of each type, of variety breads (including tortillas) purchased from four major U.S. cities. In general, bread types traditionally enriched and not containing nonflour components as significant ingredients met the vitamin enrichment standards. In many products, the contents of all six vitamins varied appreciably from brand to brand. In contrast to wholewheat bread and some enriched breads, corn tortillas were consistently low in ail vitamins except vitamin B6.
Thiobarbituric Acid‐Reactive Substances in Chicken Fat and Unsaturated Fatty Acids
Authors: KOSUGI HIROKO , KIKUGAWA KIYOMI 
Published: August 2006

ABSTRACTWhen autoxidized chicken fat and unsaturated fatty acids were subjected to thiobarbituric acid (TBA) test in trichloracetic acid, all samples revealed two absorption maxima at 532 and 455 nm. Rate of increase in the TBA‐reactive substances (TBARS) at 532 nm was different from that in the TBARS at 455 nm. It was suggested that there were several kinds of TBARS in the autoxidized samples: the TBARS at 532 mn which were unstable in the autoxidation process and slowly liberated malonaldehyde; the TBARS at 532 nm which liberated malonaldehyde rapidly; and the TBARS at 455 nm which liberated other aldehydes unstable after reaction with TBA.
Postmortem Loss of Carnitine from Skeletal Muscle of Pork and Beef
Authors: NELSON JOANNE M. , CAMPION DENNIS R. , REAGAN JAMES O. 
Published: August 2006

ABSTRACTThe carnitine content of beef muscle postmortem was more than twofold higher than the content of pork muscle. For both pork and beef, carnitine was distributed among the fractions, free carnitine ≫ short‐chain acylcarnitine > long‐chain acylcarnitine concentration. Based on total carnitine content, the only loss of carnitine from pork muscle occurred as a result of cooking. Cooking also reduced total carnitine content of beef muscle. In addition, total carnitine content of the beef steaks was lower after thawing. Time in the retail case did not influence carnitine content.