bluuebunny/crossref_metadata_2025_split huggingface dataset:
Malic and Citric Acids in Pickling Cucumbers
Authors: McFEETERS R.F. , FLEMING H.P. , THOMPSON R.L. 
Published: August 2006

ABSTRACTThe content of major organic acids in pickling cucumbers has been determined. Malic acid was found to be the major organic acid in commercial size pickling cucumbers. The concentration among a group of six cultivars ranged from 0.2–0.3% on a fresh weight basis. Malic acid was present in all parts of the fruit. The highest concentration was in the outer 3 mm of the mesocarp, followed by the endocarp, the inner mesocarp, and the exocarp. During enlargement and maturation of cucumbers, citric acid became the principal organic acid, reaching levels in excess of 1% on a wet weight basis in the endocarp. This large accumulation of citric acid is the probable cause of the decline in endocarp pH during fruit maturation.
Heat Gelation Properties of Actomyosin and Surimi Prepared from Atlantic Croaker
Authors: LANIER T. C. , LIN T. S. , LIU Y. M. , HAMANN D. D. 
Published: August 2006

ABSTRACTComminuted mixtures of fish muscle (surimi) and salt undergo a sol‐gel transformation when subjected to heat processing which is responsible for the textural characteristics of fabricated imitation shellfish meats. Upon “setting” a fish muscle sol at temperatures below those conventionally used for heat processing meat products, a fine translucent gel network is formed which imparts strength and resiliency to the subsequently cooked gel product. Increased firmness and opacity, as well as some loss in cohesiveness, were noted upon processing surimi sols at higher temperatures. The low temperature “setting” property of fish proteins necessitates rapid forming or extrusion of the product prior to the initiation of network formation to insure a firm texture in the final product.
Fiber Optic Spectrophotometry and the Wetness of Meat
Authors: SWATLAND H. J. 
Published: August 2006

ABSTRACTUsing an evaporimeter, a reflectance spectrophotometer and a fiber optic spectrophotometer, observations were made of the causes of paleness in meat. Reflectance from the meat surface was minimized by recording from optical fibers which penetrated the meat. Absorbance peaks for myoglobin were greater in magnitude (± 1.28) than those obtained by reflectance spectrophotometry of the meat surface. However, variation in surface wetness due to intrinsic properties of the meat (pH‐related effects) made only a small contribution (r = 0.20, P > 0.1, n = 40) to variation in surface paleness (CIE %Y). Fiber optic reflectance spectra had a very high absorbance peak at 420 nm which was lost when meat was washed with water.
Gel Characteristics—Compression and Penetration of Blood Plasma Gels
Authors: HERMANSSON ANNE‐MARIE 
Published: August 2006

ABSTRACTCompression and penetration studies of blood plasma gels showed that registered forces above a certain degree of deformation increased with the heating temperature during gelation, pH in the range of 6‐9, the protein concentration in the range of 4 ‐ 6%, and by the addition of 1 ‐ 5% sodium chloride. Generally, the information obtained from compression and penetration tests were in agreement. The initial slopes proportional to the “rigidity modulus” changed differently with the variables studied. The initial slope did not change when pH was changed from 6 to 10 in spite of the structural changes involved, whereas the initial slope increased with increasing heating temperature and protein concentration.
Calcium Interaction with Substrates of Type‐2 Pea Lipoxygenases
Authors: REYNOLDS PATRICIA A. , KLEIN BARBARA P. 
Published: August 2006

ABSTRACTThe calcium activation of two purified type‐2 pea lipoxygenase (linoleate: oxygen oxidoreductase, EC 1.13.11.12) isoenzymes was investigated. With ethanolic linoleate or linolenate substrates, oxygen uptake rates were stimulated by calcium while with Tween 20‐dispersed substrates, oxygen uptake was inhibited by calcium. With methyl linoleate or trilinolein substrates, oxygen uptake rates were not affected by the addition of calcium. Results indicate that calcium activation of lipoxygenase cannot be used to differentiate between lipoxygenase isoenzymes because the effect is more related to substrate state and concentration, as well as time of addition of calcium to the reaction mixture, rather than to the isoenzyme tested.
Mass Flow and Energy Use During Orange Peel Oil Recovery
Authors: BRADDOCK R. J. , MILLER W. M. 
Published: August 2006

ABSTRACTElectrical energy consumption and oil recovery were measured during operation of a commercial citrus peel oil centrifugation process. Two parts of a centrifuge's electrical consumption were identified: regular operation and the discharge cycle. During discharge cycles, the electrical energy ranged from 125–189% of the steady‐state values. Energy costs were computed for the desludger and polisher centrifuges. Direct electrical costs for the oil mill totaled 0.67/kg oil recovered. Electrical costs calculated for finishing and dewaxing totaled 0.5/kg oil. Actual oil yield (1.1 kg/t) was only 20% of the total in the fruit. A major source of oil loss occurred during extraction from the fruit, where less than 50% of the oil was actually extracted into the dilute emulsion. Inefficient operation of the centrifuges accounted for most of the remaining losses.
Influence of Potassium Sorbate and pH on Ten Strains of Type A and B Clostridium botulinum
Authors: BLOCHER J. C. , BUSTA F. F. , SOFOS J. N. 
Published: August 2006

ABSTRACTGrowth of each of ten strains of C. botulinum was measured as the average A630nm of five replicate peptone‐yeast extract‐glucose (PYEG) broth cultures at 37°C. Media ranged in pH from 7.10–5.10 with potassium sorbate concentrations of 0–0.26%. Growth Ratios [GR = treatment/control] based on time to reach A630=0.35 were calculated. The linear regressions of log [GR] vs log [undissociated sorbic acid in mg/L] or [1/GR] vs [pH] were used to predict GR's at 250 mg/L undissociated sorbic acid (pH 5.65 and 0.26% sorbate) and at pH 5.65 (0% sorbate) respectively. Among the ten strains examined, statistically significant differences (P<0.05) in resistance to pH and sorbate among strains and for the same strain from different spore suspensions were discovered. Resistance to pH and sorbate appeared to be correlated.
Selected Rheological Properties of pH‐Adjusted or Succinylated Egg Albumen
Authors: GOSSETT PATRICIA WONG , RIZVI S. S. H. , BAKER R. C. 
Published: August 2006

ABSTRACTApparent viscosities of pH‐adjusted or succinylated raw egg albumen were measured at 10, 20, and 30°C using a Haake rotary viscometer. Viscosities decreased with increasing temperature. Rheological power law model parameters indicated that as pH approached 5–6 and 11, albumen became more Newtonian. Control albumen (pH 9.0) and succinylated albumen were pseudoplastic. Intrinsic viscosities of DH 9.0, 10.0, and 11.0 albumens were 0.083, 0.092, and 0.102 dl/g, respectively, and that of succinylated albumend (0, 0.1, 0.2, and 0.4% w/w) were 0.052, 0.147, 0.149, and 0.184 dl/g, respectively. Apparent viscosities of coagulated albumen, measured by capillary extrusion, increased with pH but did not change with succinylation. Yield forces and rigidity moduli of these gels increased with pH but not with succinylation level.
A New Method to Quantitate the Coagulation Process
Authors: GOSSETT PATRICIA WONG , RIZVI S. S. H. , BAKER R. C. 
Published: August 2006

ABSTRACTA nondestructive method to quantitate the coagulation process has been developed and used to obtain kinetic data on the heat‐induced gelation of egg albumen. It involves continuous monitoring of the force exerted by the gel as coagulation takes place and requires only one sample to observe the total process. From the information on the maximum force exerted by the gel, rate constants, Z values, and activation energies were calculated. This approach was applied to evaluate other coagulation processes such as the enzymatic coagulation of milk and the gelation of gelatin by cooling.
Cotyledon Structure of Resting Peanut (Arachis Hypogaea L. cv. Florunner) Seed Before and After Hydraulic Pressing
Authors: SCHADEL W. E. , WALTER W. M. , YOUNG CLYDE T. 
Published: August 2006

ABSTRACTThe cotyledon structure of resting peanut (Arachis hypogaea L. cv. Florunner) seed before and after hydraulic pressing was investigated with light and scanning electron microscopy. Observations were made of the appearance of cell walls and the major subcellular components: spherosomes (oil reserve bodies), aleurone grains and starch grains. Major findings include previously unreported cell wall damage and surface fissures that may be important to processors who express the oil from peanuts.
Differences in the Lipid Composition of Fresh Water Prawn (Macrobrachium rosenbergii) and Marine Shrimp
Authors: CHANMUGAM P. , DONOVAN J. , WHEELER C. J. , HWANG D. H. 
Published: August 2006

ABSTRACTTotal lipid content of fresh water prawn (FWP, Macrobrachium rosenbergii) was found to be greater than that of marine shrimp (3.18 vs 1.33%). This was due to the much higher levels of triglycerides in FWP as compared to marine shrimp. The ω6 polyunsaturated fatty acids (PUFA) predominated in FWP lipids, whereas the w3 PUFA predominated in marine shrimp, primarily due to the greater concentration of linoleic acid in FWP lipids (16.3 vs 2.9%). The triglycerides of both species contained considerable amounts of PUFA and FWP has a high triglyceride content. This may contribute, in part, to the shorter shelf‐life of Macrobrachium as compared to marine shrimp.
New Media for Enumeration and Detection of Clostricfium sporogenes (PA3679) Spores
Authors: GRISCHY R. O. , SPECK R. V. , ADAMS D. M. 
Published: August 2006

ABSTRACTModified PA3679 agar (MPA3679A) was formulated as a plating medium to provide improved recovery of Clostridium sporogenes Putrefactive Anaerobe (PA) 3679 spores. A comparative study of MPA3679A and two currently used plating media, Yeast extract agar (YEA), and Peptone trypticase agar (PTA), showed that MPA3679A was superior for the recovery of heat activated and heat stressed spores. Further, when this medium was altered for use as an inoculated pack subculture medium, recovery of severely heat stressed spores was superior to that in the previously recommended PA3679 agar, also known as T‐Best.
High Vacuum Flame Sterilized Fruits: Storage Study on Sliced Clingstone Peaches, Sliced Bartlett Pears, and Diced Fruit
Authors: LEONARD S. J. , HEIL J. R. , CARROAD P. A. , MERSON R. L. , WOLCOTT T. K. 
Published: August 2006

ABSTRACTSlices of four major commercial clingstone peach varieties, slices of Bartlett pears from major growing areas, and mixtures of diced peaches and pears were successfully vacuum packed without the conventional covering syrup or water. For selected packs, the fruits were sweetened to the desired cutout ∘Brix value with concentrated syrup. The high vacuum flame sterilized packs (HVFS) required only 7.5 min total heating for pear and peach slices and 5.5 min for diced fruit to achieve biological stability. Because of the minimal process, all HVFS fruits retained more of the original flavor attributes and texture of the fresh fruit through 18 months storage than did the conventional packs. Omission of the covering liquid, combined with the necessary blanching treatment, allowed packing of 1/3 more fruit into a standard size can.
Tubular Heat Exchanger Fouling by Milk During Ultra High Temperature Processing
Authors: SWARTZEL K.R. 
Published: August 2006

ABSTRACTThe effect of milk fouling deposits on the heat transfer rate of a tubular heat exchanger was investigated for varying process heat treatments. Product input and discharge temperatures were maintained constant while steam temperature increased as deposits formed. Processing conditions included product entrance temperatures of 347.6 and 366.4°K for heater exit temperature of 410.7°K and product velocity of 1.58 m/s; 363.9 and 366.7 for 410.7 and 2.70; 364.6 for 410.7 and 3.25; 370.6 and 357.8 for 427.4 and 1.58; 378.5 for 427.4 and 2.70; and 379.5 and 376.3 for 427.4 and 3.25. Predictive expressions representing product deposition were determined for process variables, heating curve variables, and equivalent times and temperatures representing the thermal treatment. Product constituent losses during the fouling process and aspects of fouling kinetics were examined.
Ensilage Treatment of Crawfish Waste for Improvement of Astaxanthin Pigment Extraction
Authors: CHEN HUEI‐MEI , MEYERS SAMUEL P. 
Published: August 2006

ABSTRACTAcid ensilage treatment preserves crawfish heat‐processed waste under ambient temperature conditions with stabilization of the astaxanthin pigment present. Implementation of acid ensiling prior to pigment extraction increased concentration of the astaxanthin oil extract by 40–50%, and oil recovery by 10%. A twofold increase in free amino nitrogen, and a 70% reduction in exoskeleton calcium carbonate, were observed in crawfish silage (pH 4.2) from acid/enzymatic hydrolysis, compared with controls. A correlation was seen between solubilization of calcium carbonate and pigment release in relation to silage pH. The role of acid‐resistant proteolytic microorganisms in breakdown of carotenoprotein complex is discussed. Application of ensilage process for ultimate commercial production of astaxanthin‐enriched vegetable or fish oils from pigment rich crustacean wastes is postulated.
Influence of Pre‐Rigor Processing, Mechanical Tenderization, Tumbling Method and Processing Time on the Quality and Yield of Ham
Authors: MOTYCKA ROBERT R. , BECHTEL PETER J. 
Published: August 2006

ABSTRACTEight market weight hogs with similar genetic and management background were conventionally slaughtered with the resulting sixteen pork carcass sides randomly assigned to treatments. Four treatments at 2 levels each (24 factorial design) included muscle condition [pre‐rigor (hot) or post‐rigor (chilled)], mechanical knife blade tenderization [no tenderization or tenderization], vacuum tumbling [continuous or intermittent], and the processing delay time between vacuum tumbling and further processing [no delay time or 20‐hr delay]. Results indicated that pre‐rigor processed meat tissue exhibited higher pH, water‐holding capacity (WHC), and cooked yield characteristics. Mechanical knife blade tenderization consistently increased protein content of the uncooked meat exudate, cooked yield, and palatability characteristics. Tumbling method and processing time had little influence on either uncooked or cooked meat characteristics.
Microflora, Sensory and Exudate Changes of Vacuum‐ or Nitrogen‐Packed Veal Chucks Under Different Storage Conditions
Authors: LEE B. H. , SIMARD R. E. , LALEYE L. C. , HOLLEY R. A. 
Published: August 2006

ABSTRACTApart from increases in microflora number at —4°C under vacuum and at 0°C under nitrogen, there was in general no significant (P gt; 0.05) differences in numbers of lactobacilli, psychrotrophs, aerobes and anaerobes between vacuum‐ and nitrogen‐packed veals during 49 days of storage at 3 and 7°C, regardless of dark and lighted displays. The initial psychrotrophs consisted primarily of Pseudomonas putida (> 72%) but by day 49 Lactobacillus spp. comprised at least 64% of the total in both atmospheres. Sensory and exudate data showed a highly significant (P < 0.05) difference due to the effect of storage time and temperature above 0°C. Nitrogen‐packed veals exhibited a lower incidence of greening and exudate loss at 0, 3 and 7°C. Light generally had important effects on off‐odor and exudate loss, irrespective of package types.
Acetaldehyde Determination in Fermented Food Products by Direct 2,4‐Dinitrophenylhydrazine Derivatization, Extraction and High Performance Liquid Chromatography
Authors: SCHMIDT R. H. , DAVIDSON S. M. , BATES R. P. 
Published: August 2006

ABSTRACTData obtained for acetaldehyde analysis of yogurt and wine by direct 2,4‐dinitrophenylhydrazine (DNPH) derivatization and extraction are compared to those obtained by distillation and DNPH derivatization. Separation and analysis of acetaldehyde 2,4dinitrophenylhydrazone (DNP) was by reverse phase high performance liquid chromatography (HPLC). Higher precision was obtained with the direct derivatization extraction technique than for the distillation derivatization technique. Data obtained by the direct derivatization extraction technique for acetaldehyde in commercial yogurt samples had less viriability than those for wine.
Production and Textural Properties of Soy‐Cheese Whey Curd
Authors: WU H. M. , PENG A. C. 
Published: August 2006

ABSTRACTSoy‐cheese whey curd was prepared by mixing soymilk and cheese whey with the addition of glucono‐delta‐lactone (GDL) to coagulate the proteins. Three soymilk concentrations, 6:1, 8:1 and 10:1 (water:bean, v/w), and four cheese whey levels, 3%, 4.5%, 5.25% and 6% (w/v), were used. Heating the GDL treated soy‐cheese whey milk in a hot water bath at 85°C for 25 min consistently produced a smooth and compact. curd without syneresis. Textural properties of the curd were tested by an Instron machine. Five parameters‐stiffness, bioyield point, firmness, relaxation and plasticity—were determined. Among these, only stiffness and firmness could be used as the textural parameters for the curd.
Synthesis and Aroma Properties of New Alkyloxazoles and Alkylthiazoles Identified in Cocoa Butter from Roasted Cocoa Beans
Authors: HO CHI‐TANG , JIN QI ZHANG , LEE KEN N. , CARLIN JAMES T. , CHANG STEPHEN S. 
Published: August 2006

ABSTRACTPrevious work provided evidence for the occurrence of new alkyloxazoles and alkylthiazoles in the volatiles of cocoa butter from roasted cocoa beans. The synthesis, mass spectral data and sensory properties of these compounds are reported.
Effects of Low Frequency Ultrasound on Properties of Restructured Beef Rolls
Authors: VIMINI R. J. , KEMP J. D. , FOX J. D. 
Published: August 2006

ABSTRACTThe effects of low frequency ultrasound on exudate yield, breaking strength, cooking yield, water‐holding capacity, color, and muscle microstructure were investigated by exposing pieces of lean muscle to slow tumbling and low frequency ultrasonic waves. Results indicated that beef rolls exposed to low frequency ultrasound without added salt were superior in breaking strength and cooking yield to those tumbled with neither ultrasound nor salt and were comparable in breaking strength, cooking yield, exudate yield and water‐holding capacity to those tumbled with salt and no ultrasound exposure. Furthermore, the beef rolls exposed to ultrasound and no salt were superior in color to those to which salt was added. Low frequency ultrasound caused muscle fiber disruption and separation of up to approximately 1 cm in depth in muscle micro‐structure in the pieces of lean muscle.
Selected Nutrients in Ground and Mechanically Separated Veal
Authors: YOUNG LOUIS L. , SEARCY G. K. , BLANKENSHIP L. C. , SALINSKY J. , HAMM DOUGLAS 
Published: August 2006

ABSTRACTPaired samples of ground veal (GV) and mechanically separated veal (MSV) were analyzed for moisture, protein, crude fat, ash, cholesterol, purine bases and nucleic acids. The MSV product was lower than the GV in protein and hypoxanthine and higher in crude fat, ash, cholesterol, adenine and guanine, DNA and total nucleic acids than the ground product. There were no differences between the products in moisture, xanthine, RNA or total purines. The data are limited but indicate that until more data are available, care should be exercised in using high levels of this product in formulations to be consumed by people with a tendency to hyperuricemia or hypercholesterolemia.
Effect of Baking and Frying on Nutritive Value of Potatoes. Nitrogenous Constituents
Authors: PONNAMPALAM RATHY , MONDY NELL I. 
Published: August 2006

ABSTRACTThe effect of conventional baking and frying on the content of total and nonprotein nitrogen of Katahdin, Chipbelle and Rosa varieties of potatoes was investigated. The cortex and pith tissues of the tubers were analyzed separately. In cortex tissue, baking reduced the total nitrogen (5–18%) and total amino acids (5%). In pith tissue, baking increased total nitrogen (3–20%), nonprotein nitrogen (9–28%), and total amino acids (13%). During baking migration of nitrogen constituents from cortex to pith tissue occurred in all three varieties. In cortex tissue frying decreased significantly the total nitrogen (29–43%), nonprotein nitrogen (20–35%) and amino acid content (45%). A similar trend was observed in the pith tissue. Greater losses in total, nonprotein nitrogen and amino acids occurred with frying than with baking.
Dialysis Pure‐Culture Process for Lactic‐Acid Fermentation of Vegetables
Authors: COSTILOW RALPH N. , GERHARDT PHILIPP 
Published: August 2006

ABSTRACTBlanched and brined cucumbers and green beans were fermented with pure cultures of lactic acid bacteria by use of a dialyzer with microporous membrane separating the continuously circulated vegetable brines and cultures. Dialysis fermentations were conducted separately with Lactobacillus brevis, L. plantarum and Pediococcus cerevisiae; L. brevis performed the most satisfactorily. Maximal populations of all three species were lo‐100 times higher in the dialysis cultures than when cultivated directly in blanched cucumber brines. Five lots of the vegetables were fermented consecutively for 8 wk with the same culture of L. brevis. Addition of calcium acetate as a pH buffer increased cell populations, extended cell viability, and increased fermentation rates.
Binding Capacity of Beef and Turkey Muscle Tissues in Processed Meats
Authors: MAWSON RAYMOND F. , SCHMIDT GLENN R. 
Published: August 2006

ABSTRACTHomogenates of beef and turkey skeletal, cardiac and smooth muscle were evaluated for moisture retention during cooking and cohesive binding of ground‐beef or textured soy‐protein particles. Homogenates contained 10% protein and 2% NaCl, or that formulation with 0.4% NasP3O10, and were either unwashed or washed to remove soluble protein. The inherent binding properties of the ground beef dominated the homogenates’binding effects. The results of binding of soy‐protein particles were complex, with interactions involving each factor studied. Washing improved cohesive binding and moisture retention. Skeletal muscle homogenates gave the best cohesive binding, followed by cardiac and then smooth muscle. Smooth muscle homogenates had poor moisture retention.
Pre‐ and Post‐Rigor Sectioned and Formed Beef Steaks Manufactured with Different Salt Levels, Mixing Times and Tempering Times
Authors: COON F. P. , CALKINS C. R. , MANDIGO R. W. 
Published: August 2006

ABSTRACTThis study was designed to identify processing parameters necessary for the incorporation of pre‐rigor beef in sectioned and formed steaks. Meat logs were prepared from pre‐ or post‐rigor beef muscle with 0.0, 0.5 or 1.0% salt, mixed for 0, 6, 12 or 18 min, frozen and tempered to —3°C. Logs were pressed and cleaved after 0, 24, 48 or 72 hr tempering. Tempering at ‐3°C resulted in sufficient metabolic activity (as measured by pH and R‐value) to deplete the ATP content of pre‐rigor muscle. The presence of salt hastened the onset of rigor, maintained a higher ultimate muscle pH and improved cooking yields, bind (adhesion) and tenderness. Longer mixing times enhanced bind. These data suggest that, with appropriate modification in the processing procedure, pre‐rigor muscle can be incorporated into sectioned and formed products.