bluuebunny/crossref_metadata_2025_split huggingface dataset:
TEXTURAL CHARACTERIZATION OF SQUID (Loligo pealei LESUER): SCANNING ELECTRON MICROSCOPY OF COOKED MANTLE
Authors: OTWELL W. STEVEN , HAMANN DONALD D. 
Published: August 2006

ABSTRACTSEM was used to reveal progressive structural alterations in the tissue components of cooked squid mantle. Progressive changes were observed at various cook temperatures, 50, 60, 70, 80 and 100°C and after different periods of cooking, 1, 2, 4, 8,16, 32 and 64 min at 100°C. Thermal alterations of connective tissues first appeared as interfibril ‘melting,’ then total fiber gelatinization at higher temperatures. The onset temperatures of ‘melting’ and gelatinization differed depending on the anatomical location of the connective tissue tunics. Thermal alterations of muscle fibers appeared as a loss of myofibril distinction first evident at 50°C. Increasing temperature of muscle fibers caused, in order, coagulation of sarcoplasmic proteins, disintegration of the sarcoplasm, and continuous fiber shrinkage and dehydration. These changes in tissue structure were partially explained by simultaneous changes in gross body dimensions, and mantle pH, moisture, and protein content.
SEASONAL VARIATION AND’ FROZEN STORAGE STABILITY OF BLUE MUSSFLS (Myths edulis)
Authors: KRZYNOWEK JUDITH , WIGGIN KATE 
Published: August 2006

ABSTRACTProximate composition of blue mussels Mytilus edulis collected in Duxbury Bay, Duxbury, MA, was determined monthly on fresh mussels and after frozen storage. There was seasonal variation in proximate composition. This seasonal variation in the blue mussel affects the freezer life of the cooked product. Mussels harvested in the spring retain their sensory acceptability for longer than fall or winter mussels. Frozen storage does not affect the composition of the initial product, fat, moisture, ash and extractable protein remaining constant over frozen storage.
EFFECT OF ELECTRICAL STIMULATION ON ATP DEPLETION AND SARCOMERE LENGTH IN DELAY‐CHILLED BOVINE MUSCLE
Authors: WILL P. A. , HENRICKSON R. L. , MORRISON R. D. , ODELL G. V. 
Published: August 2006

ABSTRACTThis study was undertaken to assess the effectiveness of electrical stimulation as a means of speeding postmortem metabolism as measured by. ATP (adenosine triphosphate) depletion in delay‐chilled bovine carcasses. Six animals of similar weight and age were used. Electrical stimulation was initiated 30 min postmortem. The stimulated side received a DC square‐wave pulse of a magnitude (peak) of 300∼ at 400 cps (frequency), with a duration of 0.5 msec, and a current of 1.9 amps. ATP measurements were taken at 8 time periods postmortem. Results indicated muscles from the stimulated sides of beef exhibited significantly faster reductions of ATP than unstimulated controls. Electrical stimulation is an effective means of speeding postmortem glycolysis. Shear force data taken on the same muscles showed increased tenderness from electrically stimulated sides. However, measurement of sarcomere lengths from the same muscles revealed no significant differences between electrically stimulated arid unstimulated sides. These data further suggested that some effect, in addition to the prevention of cold shortening, brought about the tenderization of the meat.
HEAT INACTIVATION RATES OF BOTULINUM TOXINS A, B, E AND F IN SOME FOODS AND BUFFERS
Authors: WOODBURN M. J. , SOMERS E. , RODRIGUEZ J. , SCHANTZ E. J. 
Published: August 2006

ABSTRACTInactivation of botulinum toxins was determined in selected acid and low acid foods and buffer systems. Heating at 74°C and 79°C gave a biphasic curve when the log of the inactivation of the toxins was plotted against the time of heating. At 74°C, the time for inactivation of 103 LD50 of type A toxin per gram of an acid food such as tomato soup to no detectable toxin by mouse assay was an hr. or more. At 85°C the inactivation was very rapid and approached exponential decrease with inactivation to no detectable toxin within 5 min. In general, the toxins were more stable in acid foods such as tomato soup at pH 4.2 than in low acid foods, such as canned corn at pH 6.2. Twenty minutes at 79°C or 5 min at 85°C is recommended as the minimum heat treatment for inactivation of 103 LD50 botulinum toxins per gram of the foods tested.
EFFECTS OF COOKING METHODS ON THE PROTEIN QUALITY OF MEATS AS DETERMINED USING A Tetrahymena pyriformis W GRoWTlj ASSAY
Authors: EVANS ESSI , CARRUTHERS SUSAN C. , WITTY RALPH 
Published: August 2006

ABSTRACTT. pyriformis relative nutritive value (RNV) bioassay can be used to compare protein quality of meats. Experiments were conducted to assess effects of standard cooking procedures on RNV and amino acid composition of various meats. Boiled tissue meats and processed meat showed higher RNV and levels of essential amino acids than fried or microwave cooked or uncooked samples. However, in organ meats, cooking did not change total protein content or total essential amino acid contents relative to uncooked organ meats.
RATE OF pH DECLINE IN BEEF MUSCLE STORED AT ABOVE‐ AND BELOW‐FREEZING TEMPERATURES
Authors: WINGER R. J. , FENNEMA O. , MARSH B. B. 
Published: August 2006

ABSTRACTA highly significant linear relationship exists between pH decline and lactic acid accumulation during development of rigor mortis in beef stemomandibularis muscle at both ‐3°C and 15°C. No acceleration of the “overall” rate of rigor development was observed in these muscles as the storage temperature was reduced from 0 to ‐3°C. It was observed, however, that the rate of rigor development over the first 5‐7 hr of storage was greater at both 0 and ‐2°C than at 15°C. The complex, nonlinear rates of pH decline, especially at 0 and ‐2°C were mathematically evaluated using spline analysis to define the rates of rigor development during storage.
IONIC, pH, AND TEMPERATURE EFFECTS ON THE BINDING ABILITY OF MYOSIN
Authors: SIEGEL D. G. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTThe peak force required to separate pieces of meat at a binding junction was measured with the Instron Universal Testing Machine. These measurements were used to study the effects of salt, phosphate, pH, cooking temperature and. protein concentration on the ability of crude myosin to bind meat pieces. Results showed salt and phosphate to linearly increase the ability of myosin to bind meat pieces primarily by solubilizing the protein. Temperature and the level of protein had increasing effects on binding ability in the range 45‐80°C and 0‐8%, respectively. Scanning electron micrographs of the ultrastructure of gels formed by myosin showed a three dimensional network of overlapping fibers in the presence of salt and phosphate and a sponge‐like network in their absence. Since the ultrastructure of the gel formed by myosin heavy chains was comparable to that of myosin, it was concluded that the heavy chain core of the myosin molecule plays an important role in the heat‐induced gelation of myosin. The relationship between the formation of a three dimensional network of fibers by the heavy chains of myosin and the mechanism of binding meat pieces was discussed.
INFLUENCE OF TIME AND CONDITIONS OF STORAGE ON TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF A DRY BEAN (Phaseolus vulgaris, L.) VARIETY ROSINHA G2
Authors: ANTUNES PEDRO L. , SGARBIERI VALDEMIRO C. 
Published: August 2006

ABSTRACTThe influence of storage on dry bean was studied for 6 months under three different conditions of temperature and relative humidity (RH): A. 12°C. 52% RH: B. 25°C. 65‐10% RH: and C. 37°C. 76% RH. Then hydration capacity of the seeds remained constant under condition A, increased slightly under condition C and decreased to less than 50% of the original under condition B. Changes in the percentages of hardshell beans were inversely proportional to the hydration capacity. The texture (hardness) of the cooked beans increased from 200 to 250 kg force in the Instron apparatus for the conditions A and B but it reached values greater than 500 kg after 4 months of storage under condition C. Cooking time increased from 60 min to 95, 116 and 300 min for the conditions A, B and C, respectively. The PER value dropped from 1.01 to 0.66, 0.43 and 0.10 under storage conditions A, B and C, in this order. Biological availability of methionine dropped from 46.3% to 43.1, 38.2 and 27.6%, whereas cysteine availability decreased from 51.6% to 45.8, 43 and 30% under the conditions A, B and C, respectively. Protein digestibility changed from 62.4% to 58.9, 57.1 and 54.4% for the conditions A, B and C, in the same order. Addition of methionine to the beans stored for 6 months under the conditions A, B and C, raised the PER from 0.66, 0.43 and 0.10 to the values 2.45, 2.46 and 2.40, respectively, without significantly affecting the digestibility.
SENSORY EVALUATION OF TEXTURED SUNFLOWER/SOY PROTEIN
Authors: VÁSQUEZ MAGALY , SANCHEZ FERNANDO , HICHE EMILIA , YÁÑEZ ENRIQUE 
Published: August 2006

ABSTRACTA blend of sunflower flour/soy flour in the ratio 1:1, intended as a meat extender, was extruded in a Wenger X‐25 extrusion cooker. The effect of adding textured sunflower/soy flour (TSP) to ground beef was determined by evaluating sensory properties and quality. After preliminary analyses of TSP, sensory tests were performed on a mixture of TSP/beef (30:70), using beef as a control. Panelists detected significant differences at the 1% level for texture and flavor, but could not decide which sample they liked better. Appearance, flavor, texture, juiciness and overall quality of TSP/beef were also evaluated. Appearance and flavor of TSP/beef was significantly lower (at the 5% level) than of beef, but texture of TSP/beef was significantly better. No significant differences were found for juiciness or overall quality between samples.
SOURCE OF ANTIOXIDANT ACTIVITY OF SOYBEANS AND SOY PRODUCTS
Authors: PRATT DAN E. , BIRAC PAULA M. 
Published: August 2006

ABSTRACTSoybeans, defatted soy flour, soy protein concentrates, and soy isolates possess appreciable antioxidant activity in lipid‐aqueous systems. The antioxidant properties of soybeans, defatted soy flour, and soy protein concentrates are due primarily to polyphenolic compounds. Antioxidant activity of soy protein isolates are also due to polyphenolic compounds but other compounds also exert a marked antioxidant effect. Polyphenolic antioxidants of soy were found to be isoflavones, chlorogenic acid isomers, caffeic acid, and ferulic acid. These compounds occurred primarily as glycosides. The isoflavone aglycones were identified as genistein (5,7,4′‐trihydroxyisoflavone), daidzein (7,4′‐dihydroxyisoflavone), and glycitein (7,4′‐dihydroxyd‐methoxyisoflavone. The compounds have antioxidant activity but not to the same extent as flavonoids with the dihydroxy configuration in either the α or β ring.
FIBER COMPONENTS‐QUANTITATION AND RELATIONSHIP TO CAKE QUALITY
Authors: JELTEMA MELISSA SHAFER , ZABIK MARY E. 
Published: August 2006

ABSTRACTCereal and legume brans were fractionated to measure individual dietary fiber components. Wheat brans were similar in dietary fiber content, showing values of approximately 0.8% pectin, 26% water insoluble hemicellulose, 8% cellulose, and 4% lignin. The dietary fiber content of soy, oat, and corn brans varied widely. Oat bran was lowest in most fiber components. Soy hulls was the only bran containing a substantial quantity of pectin. Corn bran contained the largest quantity of water‐insoluble hemicellulose. Fiber components could be used to partially predict the following parameters of cake quality: tenderness, volume, viscosity, cell size, cell wall thickness, and grain. Hemicelluloses appeared to have a large effect on cake quality.
EFFECT OF IRRADIATION TEMPERATURE AND DRYING ON SURVIVAL OF HIGHLY RADIATION‐RESISTANT BACTERIA IN COMPLEX MENSTRUA
Authors: BRUNS M. A. , MAXCY R. B. 
Published: August 2006

ABSTRACTThe influence of temperature and water availability on the shape of the sigmoidal radiation inactivation curves of highly resistant bacteria was determined. The resistance of Micrococcus radiodurans and Moraxella sp. to gamma radiation was much higher in ground beef at subfreezing temperatures (‐30 + 10°C) than at ambient temperatures (20‐37°C). Irradiation in the frozen state lengthened the shoulder (phase of resistance prior to simple exponential death rate) of the inactivation curve. An even greater extension of the shoulder and protective effect resulted after lyophilization of Moraxella sp. Radiation sensitivity in the dry state was not temperature dependent. Lyophilized samples that had subsequently absorbed water exhibited greater sensitivity to radiation with a shorter shoulder on the inactivation curve. These results indicated that the effectiveness of irradiation in inactivating radiation‐resistant bacteria in foods is highly dependent on the microenvironment.
PURIFICATION AND SOME PROPERTIES OF LIPASE FROM Streptococcus faecalis
Authors: CHANDER HARISH , RANGANATHAN B. , SINGH JASJIT 
Published: August 2006

ABSTRACT Streptococcus faecalis possesses a glycerol ester hydrolase (lipase). The enzyme was purified from cell‐free extract by ammonium sulphate precipitation, Sephadex G‐25 filtration, acetone fractionation, Sephadex G‐75 filtration, ion exchange chromatography on DEAE cellulose, to 140‐fold with 30% recovery. The isoelectric point of enzyme was found to be 3.6. Its molecular weight was 20,900. With regards to amino acid content, glutamic acid was present in maximum amounts as compared to other amino acids, while cysteine was present in minimum amounts. Michaelis constant of lipase was 5.0 X 10‐3M at pH 7.5 at 40°C. Of the simple triglycerides, tributyrin was hydrolyzed most easily by the enzyme, as compared to tricaproin, tricaprylin and triolein. The relative specificity of purified lipase for natural triglycerides was in the following order: butter oil > olive oil > linseed oil > coconut oil. Maximum enzyme activity with butter oil as substrate, was observed at pH 7.5 at 40°C. The enzyme was stable for 1 month at ‐18°C and was completely inactivated in 10 min at 90°C. The enzyme was stable at pH levels ranging from 6.0‐8.0. Addition of bile salts (0.2%) stimulated enzyme activities.
EFFECTS OF ACETYLATED MONOGLYCERIDE COATINGS ON PECAN KERNEL SHELF‐LIFE
Authors: SENTER S. D. , FORBUS W. R. 
Published: August 2006

ABSTRACTPecan kernels, coated with hot dip applications of acetylated monoglycerides and acetylated monoglycerides containing legally acceptable quantities of antioxidants, were evaluated over 24 wk of accelerated storage for changes in color and peroxidation of the indigenous oils. Both types of coatings showed significant effects on the degree of color changes occurring as determined from Hunter AE values. However, it appears that these differences were due to a masking of the red‐brown coloration that developed rather than a retardation of the color development. The coatings did not have a significant effect on the amounts of anthocyanidins and phlobaphenes formed when compared to untreated kernels. Peroxidation of the oils in the kernels was retarded by both types of coatings, but differences were not significant until after the oils were oxidized to levels that would have been detectable subjectively. Differences among varieties in susceptibility to color changes and peroxidation of the kernels appeared to be more influential to storage stability than the application of monoglyceride coatings.
PHOSPHORUS AND MAGNESIUM BALANCE OF ADOLESCENT FEMALES FED TWO LEVELS OF ZINC
Authors: GREGER J. L. , HUFFMAN J. , ABERNATHY R. P. , BENNETT O. A. , RESNECK S. E. 
Published: August 2006

ABSTRACTUtilization of phosphorus and magnesium by 11 girls (12.5‐14.2 yr of age) was measured during a 30‐day period in which two different levels of zinc (11.5 and 14.7 mg daily) were fed. The former level is similar to that consumed usually by adolescent females; the latter level is similar to the Recommended Dietary Allowance for zinc. Apparent retention of phosphorus was reduced significantly (p < 0.02) when subjects were fed the higher level of zinc. Both urinary and fecal phosphorus levels were greater, but not significantly greater, when subjects consumed the higher level of zinc. The variations in dietary zinc levels had no effect on magnesium utilization.
METHIONINE STABILITY IN METHIONINE‐FORTIFIED MODEL FOOD SYSTEMS AS INFLUENCED BY METHOD OF METHIONINE INCORPORATION AND BY LIPID OXIDATION
Authors: TUFTE M. C. , WARTHESEN J. J. 
Published: August 2006

ABSTRACTModel systems were used to evaluate the influences of method of methionine incorporation and lipid oxidation on the stability of added methionine during heating or storage. High pressure liquid chromatography was used to separate and quantify the dansyl derivatives of methionine, methionine sulfoxide and methionine sulfone. In a system undergoing nonenzymatic browning, the loss of added methionine was greater when the methionine was added in water solution than when it was incorporated by dry blending. In systems undergoing lipid oxidation, the initial peroxide value was directly related to the loss of free methionine and the formation of methionine sulfoxide. The conversion of methionine to methionine sulfoxide due to oxidizing lipid was reduced by the presence of protein.
X‐RAY FLUORESCENCE ANALYSIS OF SULFUR AND PHOSPHORUS WITH A FUNDAMENTAL MATRIX CORRECTION CALCULATION
Authors: III F. W. REUTER , YOUNG R. N. , SECOR G. E. 
Published: August 2006

ABSTRACTA comparison of X‐ray and chemical analyses of phosphorus and sulfur standards of KH2PO4‐ and (NH4)2SO4‐cellulose was performed to determine the range of applicability of a numerical matrix correction technique. Over the range 0.1 — 1.0%, the X‐ray technique was accurate to within 8% for phosphorus and 17% for sulfur. At 0.03%, the X‐ray values are low by 17% or more. At 3.0% and 10.0%, particle size effects caused the values to be low by more than 17%. X‐ray analysis of pure sulfur and (NH4)2SO4 was accurate to within 13% and indicates the validity of the mathematical technique. Application was made to the analysis of wheat and standard reference plant materials.
FATTY ACID STABILITY OF GULF OF MEXICO BROWN SHRIMP (Penaeus aztecus) HELD ON ICE AND IN FROZEN STORAGE
Authors: BOTTINO NESTOR R. , LILLY MARTHA L. , FINNE GUNNAR 
Published: August 2006

ABSTRACTThe fatty acid composition of iced, frozen and frozen‐glazed brown shrimp (Penaeus aztecus) was determined as a function of storage time. The iced shrimp were analyzed every third day for 18 days while both frozen sets were analyzed at regular intervals for 183 days. No significant changes in neither the iced, frozen nor the frozen‐glazed shrimp could be detected.
A LIQUID SCINTILLATION TECHNIQUE FOR MICROBIAL VITAMIN ANALYSES
Authors: VOIGT M. N. , EITENMILLER R. R. 
Published: August 2006

ABSTRACTA radiometric procedure for the assay of the B‐vitamins was investigated. The method, based on the release of 14CO2 from C‐14 labeled glucose, gave proportional responses to vitamin concentration for thiamin, pyridoxine, and pantothenic acid. This procedure was not significantly faster than measuring increases in absorbance due to growth when bacteria and yeast were used as test organisms. However, for the protozoan assay of thiamin with Ochromonas danica, the analysis time was decreased from 4‐5 days to 20 hours.
SPINNING OF PROTEIN ISOLATES WITH UREA AS SOLVENT
Authors: GILLBERG LARS 
Published: August 2006

ABSTRACTA new method for the spinning of biological materials is described in which urea is used as solvent and deionized water as coagulation medium. Rapeseed and soybean protein isolates and a mixture thereof were spun. The higher the temperature of the spinning bath, the faster the fibers coagulated. The influence of the pH of precipitation when preparing the protein isolates and the influence of the electrolyte composition of the spinning bath on the strength of the fibers are discussed. Starch was spun with the technique outlined using ethanol as spinning bath.
SYMPOSIUM ON MEAT FLAVOR OFF‐FLAVORS IN MEAT AND FISH ‐ A Review
Authors: REINECCIUS G. A. 
Published: August 2006

ABSTRACTCurrent literature on the off‐flavors in meats due to genetics (mutton odor and swine sex odor), the animal's diet and environment, processing (irradiation and retorting), bacterial spoilage and oxidation are reviewed. Emphasis is placed on discussing chemical mechanisms, compounds responsible for and means of inhibiting these off‐flavors.
EFFECT OF aw OF MEAT PRODUCTS ON GROWTH OF RADIATION RESISTANT Moraxella‐Acinetobacter
Authors: SNYDER L.D. , MAXCY R.B. 
Published: August 2006

ABSTRACTThe growth response of radiation resistant Moraxella‐Acinetobacter (M‐A) was monitored relative to the a, of meat and various experimental media. Representative isolates, although obtained from beef, did not grow in ground beef, ground chicken meat, OR fresh beef exudate unless the aw was raised through water addition. Data from a psychrometric thermocouple of the Spanner‐Peltier design showed that aw levels approaching and lower than 0.99 were inhibitory to the growth of M‐A. No growth occurred in standard laboratory media when the aw was lowered to that approximating meat. Comparable lowering of aw in experimental media systems by additions of sodium hexametaphosphate, sodium chloride, yeast extract, or dehydrated m‐Plate Count Broth (PCB) gave similar results. Growth of M‐A occurred without added water in chicken exudate, on the surface of chicken wings, and on exudate saturated paper removed from commercially packaged chicken trays. M‐A growth in PCB with added ground beef was further indication that the M‐A's inability to grow was not due to an inhibitor in the meat.
POTENTIAL APPLICATION OF MICROBIAL ANTAGONISM TO EXTENDED STORAGE STABILITY OF A FLESH TYPE FOOD
Authors: RACCACH M. , BAKER R. C. , REGENSTEIN J. M. , MULNIX E. J. 
Published: August 2006

ABSTRACTThe shelf life of both refrigerated ground and mechanically deboned poultry meat was extended by 2 days using the resting cells of the starter cultures Pediococcus cerevisiae (Accel) and Lactobacillus plantarum (Lactacel DS). The microbial population of the treated sample was 10% of that of the control at the onset of “off‐odor” in the control. The lactic acid bacteria (LAB) did not decrease the pH of the meat. Fluorescent psychrotrophic colonies were not detected in the treated samples, but were present in the control. P. cerevisiae in Buffered Brain Heart Infusion Broth (BBHI) inhibited Pseudomonas fluorescens and Pseudomonas putrefaciens more than Pseudomonas fragi. L. plantarum in BBHI inhibited the growth of P. fluorescens and P. fragi and caused P putrefaciens to lose its ability to form colonies on Tryptic Soy Agar. The meat starter cultures in BBHI totally inhibited the growth of Salmonella typhimurium and Staphylococcus aureus at 15°C. Using the “spot on the lawn” technique both LAB produced an antagonistic agent only against S. aureus.
CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE
Authors: ABERS J.E. , WROLSTAD R.E. 
Published: August 2006

ABSTRACTFactors responsible for the differences in color quality between preserves commercially manufactured from Hood and Tioga strawberry varieties were determined. Color analyses on Hood and Tioga preserves during a 26‐wk storage period revealed that color deterioration occurred at a much faster rate in Tioga preserves than in Hood preserves, and that this deterioration was due to a faster rate of browning. Compositional analyses of fruit showed that the Tioga variety contained higher levels of leucoanthocyanins, flavanols and total phenolics while the Hood variety contained higher levels of anthocyanin pigment, ascorbic acid, and free amino acids. It is proposed that reactive phenolics (leucoanthocyanins, flavanols) play a major role in the color deterioration of strawberry preserves.