bluuebunny/crossref_metadata_2025_split huggingface dataset:
A Model System for Curd Formation and Melting Properties of Calcium Caseinates
Authors: HOKES JOANNE C. , MANGINO M. E. , HANSEN P. M. T. 
Published: August 2006

ABSTRACTA lipid‐free model system was developed to aid in the study of melting and other functional properties of calcium caseinates in their application to imitation processed cheese. The model system was formed by the controlled addition of water to an alcohol suspension of the protein. At a critical water concentration, a curd was formed spontaneously. The recovered curd was melted and the area of the melt determined (melt area index). The amount of water added, rate of water addition and the source of caseinate affected the melt area index. A protein fraction, recovered from the supernatant, was rich in γ‐casein and also contained minor amounts of β‐, αs‐ and k‐caseins.
Diffusional Behavior of Tripaimitin in a Freeze‐Dried Model System at Different Water Activities
Authors: NAESENS W. , BRESSELEERS G. , TOBBACK P. 
Published: August 2006

ABSTRACTThe diffusional behavior of tripalmitin (TP) in a low moisture model system composed of microcrystalline cellulose and gum arabic was found to be very dependent on the water activity (aw), the temperature and the presence of paraffin oil (PO). The complex mechanism of mobilization of food components in dry systems, particularly that of TP in our system, has been discussed in detail. Such knowledge is especially important in relation to the reactions that occur hi foodstuffs during dehydration and subsequent storage. As a typical example, the results on TP diffusion indicate that the restriction of enzymatic activity in dry systems may not solely be due to the diffusional limitations of the reactants.
Effect of Bile Salts and Bile Salt Mixtures on the Recovery of Yersinia enterocolitica
Authors: YU C. L. , HARMON M. C. , SWAMINATHAN B. 
Published: August 2006

ABSTRACTThe effect of sodium salts of cholic, deoxycholic, chenodeoxycholic, glycocholic and taurocholic acids and of Bacto‐bile salts, Bacto‐bile salts #3 and Bacto‐oxgall on the recovery of nine strains representing seven serotypes (0:3, 0:8, 0:9, 0:11, 24, 0:12, 25, 0:16, 0:17) of Yersinia enterocolitica was determined. Serotypes 0:3, 0:8, 0:9 and 0:17 were resistant to 3% sodium taurocholate, 3% Bacto‐bile salts or 3% Bacto‐oxgall. Serotypes 0:11, 23, 0:12, 25, 0:16 and 0:17 were significantly inhibited by 3% sodium deoxycholate, 2.5% chenodeoxycholate and 3% Bacto‐bile salts #3. Differences in the inhibitory effects of bile salt mixtures could not be explained only on the basis of their bile acid composition as determined by gas‐liquid chromatography.
Air Classification of Peas (Pisum sativum) Varying Widely in Protein Content
Authors: REICHERT R. D. 
Published: August 2006

ABSTRACTFour samples of field peas, ranging in protein content from 14.5–28.5% (dry, dehulled seed basis), were pin milled and air classified yielding protein concentrates and starch concentrates containing 33.6–60.2 and 3.8–11.3% protein, respectively. The protein content of the dehulled peas were negatively correlated with their starch content (49.7–59.8%), lipid content (3.0–4.1%) and cell wall material (CWM) content (7.1–9.6%). The % protein in all air classified fractions was positively correlated to % protein in the dehulled peas, whereas, lipid and CWM content was negatively correlated. Air classification at lower air flows (smaller cut sizes) resulted in protein and starch fractions containing higher levels of protein. Starch separation efficiency and protein separation efficiency generally increased with increasing protein content.
Effect of Drip Irrigation of Pecan Quality and Relationship of Selected Quality Parameters
Authors: HEATON E. K. , DANIELL J. W. , MOON L. C. 
Published: August 2006

ABSTRACTThe effect of four drip irrigation rates 0, 22.7, 45.4, and 68.1 L/hr/tree (LHT) on several quality parameters of ‘Stuart’ pecans were investigated along with values calculated from inshell weights, volumes, and kernel weights. Irrigation significantly increased kernel yield/tree, nut weight, diameter, kernel specific gravity, fill of nut, oil content, and appearance rating. Values calculated by computer analyses from weights and volumes were useful for evaluating the quality of nuts from the different irrigation treatments. This technique should be useful for researchers engaged in quality evaluations of inshell pecans. Nut size and % fill, and kernel color are the best parameters to estimate quality and value of pecans before actual shelling and processing. Additionally processing costs are partially dependent on nut size (no./kg) and kernel yield.
Ultrastructural Analysis of a Soybean Protein Isolate
Authors: DIECKERT JULIUS W. , DIECKERT MARILYNE C. 
Published: August 2006

ABSTRACTVarious fixation techniques were employed in an effort to prepare a dry protein isolate from soybeans for analysis using transmission electron microscopy. A number of fixation schemes proved successful, and different properties of the material were brought out by the various treatments. Comparisons of electron micrographs of the isolate fixed and extracted in different ways yielded an effective means for determining the distribution of fat and protein in the sample and the effect of moisture on that distribution. Analysis of the isolate demonstrated the occluding effect of dry protein for fat located in walls of the protein shells of the isolate.
Concentration of Creatine Phosphate, Adenine Nucleotides and Their Derivatives in Electrically Stimulated and Nonstimulated Beef Muscle
Authors: CALKINS C. R. , DUTSON T. R. , SMITH G. C. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTThe concentration of creatine phosphate (CP), adenosine tri‐, di‐ and monophosphate (ATP, ADP and AMP, respectively), inosine monophosphate (IMP) and inosine in longissimus muscle removed from electrically stimulated (ES) and nonstimulated (NS) beef sides was enzymatically determined. After aging the carcass 7 days, steaks were removed for flavor evaluation. R values (absorbance ratios) were obtained from muscle samples removed over time from both sides. Data indicate more rapid catabolism of CP, ATP, and ADP in ES samples, with subsequent fluctuations in IMP and inosine concentration. At 12 and 24 hr post‐stimulation, ES samples had more inosine; however, this difference did not exist after aging. Flavor differences were not observed after the 7‐day aging period. R values parallel the degradation of adenine nucleotides and indicate rapid onset of rigor mortis in ES muscle.
Influence of Type (Wooled or Hair) and Breed on Growth and Carcass Characteristics and Sensory Properties of Lamb
Authors: OCKERMAN H. W. , EMSEN H. , PARKER C. F. , PIERSON C. J. 
Published: August 2006

ABSTRACTComparisons were made between 12 Barbados Blackbelly and 12 St. Croix ram lambs (hair types) and 10 Florida Native and 12 crossbred ram lambs (wooled types) for growth, carcass characteristics and sensory panel evaluation scores. In addition, 14 predominantly hair and 14 predominantly wooled crossbred ram lambs were compared for carcass characteristics and sensory panel evaluation scores. The hair sheep had a lower rate of gain than the wooled types. The wooled breeds and predominantly wooled crossbreds were heavier and graded higher than the hair breeds and predominantly hair types. The sensory panel found the meat acceptable (tenderness, juiciness, flavor and acceptability) from all breeds.
Incidence of Salmonella in Fresh Pork Sausage in 1979 Compared with 1969
Authors: JOHNSTON R. W. , GREEN S. S. , CHIU J. , PRATT M. , RIVERA J. 
Published: August 2006

ABSTRACTA Salmonella survey was conducted to determine its incidence in fresh pork sausage. Retail size samples representing different days of production were collected from 40 federally inspected plants and analyzed for the presence of salmonellae. The results obtained during the 1979 survey were compared to results obtained in a similar 1969 survey. Salmonellae were isolated from 162 of the 566 (28.6%) samples analyzed in 1969. For the samples analyzed in 1979, 74 of 603 samples (12.4%) were positive for salmonellae. The reduction of 16.2% over 1969 indicates a reduction in the incidence of Salmonella in this product for the firms tested.
Composition of Guinea Keet Breast and Thigh Meat
Authors: HAMM D. , ANG C. , HUGHES B. L. , JONES J. E. 
Published: August 2006

ABSTRACTGuinea keets, reared to 12 wk on a modified turkey starter and grower diet, were processed like broilers and thigh and breast meat samples analyzed. Proximate analysis for breast and thigh meat without skin was: dry matter 25.4 and 24.0%; protein 22.7 and 19.4%; hexane extractables 0.86 and 2.2%; and ash 1.06 and 1.05% respectively. Total cholesterol in breast meat was 40.6 mg/100g raw tissue, and 62.1 mg in the thigh. Also included were analyses for Na, K, Ca, Mg, P, thiamin, riboflavin, niacin, pantothenic acid and the fatty acid profiles of the meat and skin. Guinea meat was found to be lower in fat, sodium and cholesterol and higher in potassium, phosphorus, thiamin, riboflavin, niacin and vitamin B6 than broiler meat.
Maillard Browning Reaction of Sugar‐Glycine Model Systems: Changes in Sugar Concentration, Color and Appearance
Authors: REYES FELIX G. R. , POOCHAROEN BOONTHONG , WROLSTAD RONALD E. 
Published: August 2006

ABSTRACTThe reactivities of glucose, fructose, and sucrose with glycine (1:1 molar ratio) at 60°C and pH 3.5, were compared over 280 hr. While fructose initially browned at a faster rate, it was overtaken by glucose after 80 hr. Initially more fructose than glucose was consumed, but the reverse was true after 60 hr. Sucrose was readily hydrolyzed under these reaction conditions and underwent Maillard browning reactions, its color and appearance being similar to the glucose solutions at the later stages of the experiment. Glucose and sucrose solutions developed considerable haze while the fructose‐glycine solution remained clear.
Effect of Extractable Lipid on the Viscosity Characteristics of Yam Tuber Flours
Authors: OSAGIE A. U. , MOLOGOHME A. O. , OPUTE F. I. 
Published: August 2006

ABSTRACTExtractable lipids comprised below 2% of the flours made from yam tubers. This small amount of lipid was best extracted by water‐saturated‐butanol compared to 80% methanol and chloroform‐methanol (2:1) mixtures. The fatty acid composition in each lipid extract was not significantly affected by the method of extraction. Defatting yielded flours which gelatinized at higher temperatures and possessed increased overall viscosities compared with undefatted flours. It is suggested that the particular uses of the yam flours may be influenced by the lipids present.
Effects of Various Kitchen Heat Treatments, Ultraviolet Light, and Gamma Irradiation on. Mirex Insecticide Residues in Fish
Authors: CIN DAVID A. , KROGER MANFRED 
Published: August 2006

ABSTRACTConcentrations of the chlorinated hydrocarbon insecticide mirex (C10C112) were determined in brown trout from a defined contaminated area of Spring Creek, Centre County, PA, using electron‐capture gas chromatography. Conventional heat treatments, namely, baking, frying, poaching, and baking without skin, did not cause significant decreases of the contaminant. Ultraviolet irradiation led to significant reductions (p < 0.05) in mirex concentration in muscle tissue. Exposures of 24, 48, and 72 hr led to degradations of 30.0%, 42.8%, and 45.6%, respectively, of the initial mirex concentration. Gamma irradiation also led to significant reductions (p < 0.05) in mirex concentration in muscle tissue. Following absorption of 1, 3, and 5 Mrad, degradations of 9.8%, 23.1%, and 37.5%, respectively, of the initial mirex concentration were observed.
Effect of Packaging Film and Vacuum Level on Regular and Sorbate‐Cured Bacon
Authors: AMUNDSON C. M. , SEBRANEK J. G. , KRAFT A. A. , RUST R. E. , WAGNER M. K. , GEHRKE W. H. 
Published: August 2006

ABSTRACTBacon was produced with either 40 ppm NaNO2/0.26% potassium sorbate, or 120 ppm NaNO2. Slices were packaged in either nylon/Surlyn or nylon/Saran/Surlyn pouches and sealed at either a high or intermediate vacuum level. At 0, 10, 21 and 28 days after packaging, residual nitrite, rancidity, pH, residual salt and pigment conversion were measured. Residual nitrite and pH were lower while nitrosopigment conversion was higher in bacon packaged with the high‐barrier film. Vacuum level, however, had no effect on any measured characteristic. The sorbate/reduced nitrite cure resulted in lower pigment conversion, lower residual nitrite, and a higher TBA number.
Computer‐Assisted Identification of Bacteria on Hot‐Boned and Conventionally Processed Beef
Authors: LEE C. Y. , FUNG D. Y. C. , KASTNER C. L. 
Published: August 2006

ABSTRACTMesophilic and psychotrophic bacteria (706 isolates) obtained from hot‐boned and conventionally processed beef at the time of fabrication and after 14‐day vacuum storage at 2°C were analyzed by computer‐assisted numerical taxonomy (108 attributes per isolate). There was no significant difference in terms of the number of phenons between hot‐boned and conventionally processed beef both at the time of fabrication and after storage. Before storage, 24 mesophilic phenons and 11 psychrotrophic phenons were characterized. After storage in vacuum bags, there were 13 mesophilic phenons and 6 psychrotrophic phenons. The after storage flora consisted mainly of Streptococcus and Lactobacillus from both hot‐boned and conventionally processed beef.
Microbiological Quality of Vacuum Packaged Poultry With or Without Chlorine Treatment
Authors: KRAFT A. A. , REDDY K. V. , HASIAK R. J. , LIND K. D. , GALLOWAY D. E. 
Published: August 2006

ABSTRACTDry packed broilers were cut up or kept as whole carcasses and vacuum packaged in a high barrier or low barrier film or stretch wrapped in a tray package. In an additional study, chicken was treated with 20 ppm chlorine in a chilled water dip; control chicken had no chlorine added to the water. The poultry was then packaged as previously indicated. The chicken was stored in a display case at about 5°C and examined for various bacteria and odor development at intervals up to 10 days. Vacuum packaging dry packed broilers resulted in significantly lower bacterial counts and longer keeping time compared with stretch wrapped chicken. Longest shelf life was obtained with a high barrier film, and chlorine as a dip did not provide increased storage life compared with vacuum packaged broilers maintained in the dry state.
Effect of Thermal Processing on the Survival of Foot‐and‐Mouth Disease Virus in Ground Meat
Authors: BLACKWELL J. H. , RICKANSRUD D. , McKERCHER P. D. , McVICAR J. W. 
Published: August 2006

ABSTRACTFoot‐and‐mouth disease virus was examined for its stability during cooking in tissues from infected cattle. The 01 (CANEFA 2) serotype of foot‐and‐mouth disease virus survived in lymph node tissues after heating for 2 hr at 69°C, for 1 hr but not for 2 hr at 82°C, and for 15 min but not for 0.5 hr at 90°C. Incorporation of 1% NaCl into suspensions of infected lymph nodes enhanced viral survival after heating for 0.5 hr but not for 1 hr at 90°C. The virus did not survive in either ground beef or meatballs contaminated with infected lymph node tissue, when processed to internal temperatures of 93.3, 96.1 or 98.8°C using commercial thermal processing procedures. Accurate temperature measurements were achieved with a temperature sensitive indicator disc developed in this study.
Effects of Mixing and Thermal Processing on Shelf‐Stable Sectioned and Formed Beef
Authors: WIEBE W. R. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTSectioned and formed roast beef, vacuum mixed and heat processed in either retortable pouches or cans, had a lower cook yield than its nonvacuum mixed counterpart. Vacuum mixing had no significant influence on increasing particle‐to‐particle cohesion (binding strength). Sectioned and formed roast beef cooked in retortable pouches at 121°C (Fo= 6.0) had a higher cook yield and binding strength than product processed at 110°C (Fo= 6.0). Processing the canned product at 121°C (Fo= 6.0) as opposed to 110°C (Fo= 6.0) resulted in no improvement of cook yield or binding strength. Overall, product processed in retortable pouches had a higher binding strength, but a lower cook yield than product processed in cans.
Storage Stability of Orange Juice Concentrate Packaged Aseptically
Authors: KANNER JOSEPH , FISHBEIN JACOB , SHALOM PAULETTE , HAREL STELA , BEN‐GERA ITAMAR 
Published: August 2006

ABSTRACTOrange juice concentrates were packaged aseptically by a “Dole” aseptic canning machine using 6 oz metal cans. The final juice products (11°, 34°, 44°, 58° Brix) were stored between −18° and 36°C and tested periodically for nonenzymatic browning, ascorbic acid destruction, furfural and sensory changes. Nonenzymatic browning, the main deterioration phenomena in these products, was satisfactorily retarded at 12°C or lower. Ascorbic acid destruction rate constant was dependent on temperatures between 5 and 25°C, and was affected by degree of juice concentration. Furfural accumulation in juice was higher than that in 58° Brix concentrate. Orange juice concentrate of 58° Brix did not show flavor changes after storage at 5°C or 12°C for 17 or 10 months, respectively, when evaluated after reconstitution to 11° Brix.
Estimation of Fungal Contamination in Tomato Products by a Chemical Assay for Chitin
Authors: BISHOP R. H. , DUNCAN C. L. , EVANCHO G. M. , YOUNG H. 
Published: August 2006

ABSTRACTA chemical method for the quantitative measurement of fungal chitin was used to estimate the level of mold contamination in tomato products. The alkaline degradation of chitin results in a polyglucosamine which is measured calorimetrically and the results expressed as μg of fungal glucosamine. Addition of fungal mycelium to tomato products gave recoveries of 97 ± 3% of the expected level of glucosamine. Analysis of various types of tomato products showed a significant correlation (P < 0.01) between fungal glucosamine content and the Howard mold count.
Effect of Postharvest Holding Conditions on the Quality of Salt‐Stock Pickles
Authors: LEE J. P. , UEBERSAX M. A. , HERNER R. C. 
Published: August 2006

ABSTRACTQuality changes of green‐ and salt‐stock cucumbers held at 5, 20, and 30°C up to 6 days prior to brining were evaluated. Cucumbers held at 5°C showed firm texture, low respiration rates, minimum weight loss, and good quality stock after fermentation. Increasing postharvest holding temperatures and times prior to brining resulted in loss of firmness, high respiration rates, increased weight loss, and a decrease in salt‐stock quality. Salt‐stock pickle defects increased dramatically under high temperature long time holding periods due to textural degradation and internal softening. Brining directly after harvest yielded the highest quality salt‐stock. Cucumbers held 2 days at 20°C or 6 days at 5°C resulted in good salt‐stock quality.
Changes in Roasted Peanut Flavor and Other Quality Factors with Seed Size and Storage Time
Authors: PATTEE HAROLD E. , PEARSON JACK L. , YOUNG CLYDE T. , GIESBRECHT FRANCIS G. 
Published: August 2006

ABSTRACTPeanut seed size and time in storage have been investigated as to their influence on roasted flavor, peanut butter color. Blanchability of roasted peanuts, oxidative stability and iodine value of raw peanuts. Seed size had a significant effect on roasted flavor and peanut butter color with constant roasting time and with roasting to a uniform peanut butter color. Blanchability of the seed after roasting was also significantly affected by seed size as well as storage time. Oxidative stability of the raw peanuts showed a general tendency to decrease with seed size and storage time. Iodine values were significantly higher in the smallest seed size but storage time did not affect iodine values. The data suggest that inferior quality is being introduced into marketing channels through use of a 5.95 mm screen size as a minimum for grading U.S. No. 1 Virginia‐type peanuts.
Characteristics of Frozen Desserts Sweetened with Xylitol and Fructose
Authors: ABRIL J. RUBEN , STULL J. WARREN , TAYLOR RALPH R. , ANGUS ROBERT C. , DANIEL TERRY C. 
Published: August 2006

ABSTRACTCombinations of xylitol, fructose and 24 DE corn syrup solids (CSS) were the sweetening agents in ice cream‐type frozen desserts. A 23 factorial experimental design evaluated the most acceptable combinations of xylitol (4% or 6%), fructose (4% and 6%) and CSS (10% and 12%). Based on chemical, physical and sensory analyses of the eight experimental combinations it was demonstrated that a formulation involving 6% xylitol, 6% fructose and 10% CSS gave product acceptability similar to that of an ice cream with conventional ingredient array and composition.
Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars. The Levels of Amylase Inhibitors, Levels of Oligosaccharides and In Vitro Starch Digestibility
Authors: SINGH U. , KHERDEKAR M. S. , JAMBUNATHAN R. 
Published: August 2006

ABSTRACTAmylase inhibitor activity (AIA) of chickpea extracts was investigated using pancreatic and salivary amylases. The extracts showed higher inhibitor activity towards pancreatic amylase than salivary amylase. Mean values indicated slightly higher inhibitory activity in desi than kabuli cultivars, though clear‐cut differences were not observed among the cultivars. While in vitro starch digestibility of meal samples indicated no large differences among desi and kabuli types of chickpea, the mean values of digestibility of isolated starches of kabuli types was higher than those of desi types. The mean values of stachyose were higher in desi cultivars. When desi and kabuli types were considered together, stachyose and raffinose contents were not found significantly related to the concentrations of total soluble sugars while stachyose showed a significant correlation with raffinose.
Phytic Acid Determination in Soybeans
Authors: THOMPSON D. B. , ERDMAN J. W. 
Published: August 2006

ABSTRACTSeveral established methods of phytic acid determination in soybeans were evaluated. Iron analysis methods, which rely on a 4:6 molar ratio of Fe:P, were eliminated because this ratio was not dependable. Three assay methods relying on phosphorus analysis were then compared. The anion‐exchange method was considered most accurate but not convenient for routine analysis. Analysis of the ferric phytate precipitate and a new method, analysis of the supernatant before and after ferric chloride precipitation, were judged against the anion‐exchange method under different extraction conditions. Based upon good agreement with anion‐exchange column results and acceptable reproducibility, the best methods were (1) precipitate analysis of phosphorus after extraction with 3% TCA + 10% sodium sulfate, or (2) the supernatant difference method after extraction with 1.2% HCl.
Riboflavin Photochemical Degradation in Pasta Measured by High Performance Liquid Chromatography
Authors: WOODCOCK E. A. , WARTHESEN J. J. , LABUZA T. P. 
Published: August 2006

ABSTRACTA technique utilizing high performance liquid chromatography (HPLC) was developed to determine the kinetics of riboflavin losses in enriched macaroni as a function of temperature, water activity and light. Riboflavin and lumichrome were extracted from macaroni and assayed by reverse‐phase HPLC with fluorescence detection. Riboflavin degradation and lumichrome production in macaroni occurred in two phases, a rapid initial phase followed by a slower phase. Photodegradation of riboflavin appears to follow first‐order reaction kinetics. Under the experimental conditions used, more than 50% of the riboflavin content of macaroni was lost within one day. Light intensity was the rate determining factor for riboflavin loss and lumichrome production. The riboflavin level decreased with increased temperature in the second phase of breakdown.