bluuebunny/crossref_metadata_2025_split huggingface dataset:
Color Changes in Blue Crabs (Callinectes sapidus) During Cooking
Authors: HIMELBLOOM B. H. , RUTLEDGE J. E. , BIEDE S. L. 
Published: August 2006

ABSTRACTThe change from the blue‐green color to the red‐orange color of Blue crabs was monitored during cooking using a Hunterlab Color Difference Meter set in the L, a, b scale. Changes in the “a” readings were correlated with the changes in internal body temperature. A cooking temperature of 100°C resulted in maximum red‐orange color development after 30 sec with no significant changes occurring subsequently. The internal body temperature of the crabs was shown to be only slightly above the initial temperature when maximum color development occurred. The results of this study show that color changes in Blue crab do not serve as an adequate index of proper cooking.
Nutrient Composition of Historical Canned Food Samples
Authors: DUDEK J. A. , ELKINS E. R. 
Published: August 2006

ABSTRACTSeveral historical food samples were analyzed for nutrient and mineral composition. The samples included a 40‐yr old can of sweet corn, relish found aboard the sunken U.S.S. Monitor and seven samples recovered from the sunken steamboat Bertrand. The nutrient content of the canned corn compared favorably with reported values, with the exception of lower amounts of ascorbic acid. Significant levels of riboflavin, niacin, carotene and protein were found in the pickle relish. The samples recovered from the Bertrand contained calcium levels comparable to today's products, but the sodium levels were higher and potassium levels were lower.
A TLC‐Fluorescent Method of Detecting and Evaluating Individual Antioxidative Components
Authors: CHANG W.H. , LUU H. X. , CHENG A. C. 
Published: August 2006

ABSTRACTA new method was developed to detect and to evaluate the amount and/or activity of individual antioxidative components extracted from plant materials or food products. The antioxidative components were separated on a fluorescent TLC plate and visualized by spraying with a tocopherol‐stripped soybean oil solution followed by exposing to UV irradiation in a TLC‐viewing UV cabinet. Antioxidative components on the plate appeared after 1‐3 hr of UV irradiation as fluorescent spots on a dark background, and their amounts and/or activity can be evaluated from the area and/or the fluorescence‐persisting time of the respective spots.
Volatile Flavor Components of Nira (Allium tuberosum Rottl.)
Authors: IIDA HIROSHI , HASHIMOTO SEMI , MIYAZAWA MITSUO , KAMEOKA HIROMU 
Published: August 2006

ABSTRACTThe flavor components of Nira (Allium tuberosum Rottl.) have been studied by a combination of gas chromatography and mass‐spectrometry. Twenty‐nine compounds were identified in the oil obtained from extraction of the steam distillate of Nira. The identified compounds include 7 sulfides, 2 ketones, 18 alcohols and 2 esters. The main volatile components were dimethyl disulfide and dimethyl trisulfide.
Effect of Electrical Stimulation on Postmortem Property Change of Myofibrillar Proteins
Authors: KANG J. O. , ITO T. , FUKAZAWA T. 
Published: August 2006

ABSTRACTChanges in biochemical properties of myofibrillar proteins of rabbit muscle, which had been subjected to electrical stimulation soon after slaughter, during postmortem storage at 0°C were investigated. Myofibrillar ATPase activity and the ATPase activity of acto‐heavy meromyosin (HMM) complex, reconstituted from actin and HMM which had been prepared from at‐death and postmortem muscles, decreased at first and then increased slightly during 7 days storage. In addition, the change of the dissociation constant of acto‐HMM complex of electrically stimulated muscle during postmortem storage was quite small, i.e., 1.59 ± 10−4M for at‐death muscle, 1.70 ± 10−4M for muscle stored for 1 day and 1.49 ± 10−4M for muscle stored for 7 days. This indicates that electrical stimulation treatment minimized the postmortem change of actin‐myosin interaction.
Postmortem Muscle Metabolism and Meat Tenderness
Authors: CALKINS C. R. , BRANECKY L. J. , DUTSON T. R. , SMITH G. C. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTLeft sides of 75 steers were electrically stimulated (ES) and right sides were nonstimulated controls (NES). NES sides had the highest pH, lowest temperature, were slower‐metabolizing (lower R values), and produced steaks that had the least desirable sensory ratings compared to ES sides. Carcass weight, fat thickness, temperature and pH accounted for 31, 32, 34 and 16% of the variation, respectively, in overall tenderness ratings for steaks from NES sides and accounted for 0, 0, 0 and 7% of the variation, respectively, for steaks from ES sides. R values accounted for 28 and 32% of the variation in overall tenderness ratings of steaks derived from NES and ES sides, respectively. Thus, metabolic rate (R value) is a good indicator of postmortem tenderness.
Effects of Ca++, Mg++ and Na+ on Heat Aggregation of Whey Protein Concentrates
Authors: VARUNSATIAN SUNISA , WATANABE KENJI , HAYAKAWA SHIGERU , NAKAMURA RYO 
Published: August 2006

ABSTRACTEffect of Ca++ on the heat aggregation of whey protein concentrates (WPC) was compared with that of Na+ and Mg++. On the alkaline side of the isoelectric zone, aggregation of WPC was increased by the addition of CaCl2, MgCl2 or NaCl, among which CaCl2 showed the greatest effect. The denaturation temperature of WPC determined by differential scanning calorimetry significantly decreased in the presence of CaCl2 or MgCl2, but increased slightly in the presence of NaCl. In the electrophoretic patterns of heated WPC, the most sensitive protein to Ca++ was β‐lactoglobulin.
Presence of Nonprotein Trypsin Inhibitor in Soy and Winged Beans
Authors: HAFEZ YOUSSEF S. , MOHAMED ALI I. 
Published: August 2006

ABSTRACTThe total trypsin inhibitor was determined in extracts of 11 cultivars of soybeans and 11 strains of winged beans. The proteins in the extracts were precipitated by 16% trichloroacetic acid (w/v), and nonprotein trypsin inhibitor activities were determined in the protein‐free supernatants. The nonprotein trypsin inhibitor activities varied between 10.32 ± 1.39 and 24.41 ± 1.04 units/mg defatted soybean samples and in winged beans ranged between 2.65 ± 0.62 and 6.79 ± 0.27 units/mg defatted samples. The nonprotein trypsin inhibitor composed 27–55% of the total trypsin inhibitor activity in the soybeans, and 5–14% of the total activity in winged beans.
Temperature Response of Frozen Peas to Di‐Thermal Storage Regimes
Authors: SASTRY SUDHIR K. , KILARA ARUIM 
Published: August 2006

ABSTRACTA mathematical model was developed for prediction of temperature fluctuations in warehouse stacks of frozen peas subjected to dithermal storage regimes. The model was tested by comparing its predictions with temperatures measured in frozen peas packed into a slab‐shaped container. Satisfactory agreement was found between model and experiment. Other model predictions indicate that large container sizes and rapid fluctuation regimes result in the greatest thermal stability at interior locations in bulk‐stored peas. Thermal properties of frozen peas were also determined as part of the experimental verification. The model can be used to evaluate quality changes in frozen products due to di‐thermal storage and the energy needed to maintain a certain final quality.
Chemical Characterization and Edibility of the Oil Extracted from Citrullus colocynthis Seeds
Authors: SAWAYA W. N. , DAGHIR N. J. , KHAN P. 
Published: August 2006

ABSTRACTThe characteristics and composition of the crude oil extracted from Citrullus colocynthis seeds were examined. Data obtained for the iodine value, saponification number, Reichert‐Meissl and others compare well with other edible oils. Thin‐layer chromatography in conjunction with gas‐liquid chromatography‐mass spectrometry revealed over 75% degree of unsaturation major among which were linoleic, 50.6% and oleic acids, 25%. Upon storage, the oil showed relatively low peroxide values that were within the acceptable limits set for other vegetable oils. Animal experimentation trials on the oil using chicks as the experimental animals did not show any toxicity effects. Based on these results, Citrullus colocynthis oil might be of some potential use for animal feed and/or human consumption.
Effect of Nitrite and Salt on the Color, Flavor and Overall Acceptability of Ham
Authors: FROEHLICH D. A. , GULLETT E. A. , USBORNE W. R. 
Published: August 2006

ABSTRACTEffect of nitrite and salt on color, flavor and overall accpetability of ham was examined. Semitendinosus pork muscles were cured with four levels of nitrite (0, 50, 100 and 150 ppm) and three levels of salt (0, 1 and 2%). Nitrite content decreased after processing and salt remained constant. The Semitendinosus muscle became darker, redder and more intensely colored as measured on the Hunterlab colorimeter. Also the increased redness was detected by panelists as nitrite increased. Cured meat flavor intensity increased with increasing salt and nitrite, with salt having the greater effect. Panelists' perceptions of saltiness and sweetness were most affected by level of salt. The sample containing 50 ppm nitrite was acceptable to untrained panel.
Effects of Elevated CO2 Atmosphere on Storage of Freshwater Crayfish (Pacifastacus leniusculus)
Authors: WANG MARY Y. , BROWN W. DUANE 
Published: August 2006

ABSTRACTThe effects of elevated CO2 levels on the keeping quality of cooked, freshwater crayfish was investigated. Experiments were conducted using an enriched atmosphere of 80% CO2:20% air compared to air storage at 4°C. Chemical and microbial changes were correlated with sensory panel evaluations of flavor, odor and texture. After 28 days of storage, the concentrations of ammonia and trimethylamine and total plate counts were lower in crayfish stored under carbon dioxide as compared to samples stored in air. The sensory panel found no significant difference between the odors of the samples stored in CO2 atmosphere for 21 days and fresh cooked crayfish, whereas samples stored in air were found to have significantly more fishy flavor and odor after 14 days of storage.
Effect of Washing Treatment on Quality of Minced Mullet Flesh
Authors: TSEO C.L. , DENG J.C. , CORNELL J.A. , KHURI A.I. , SCHMIDT R.H. 
Published: August 2006

ABSTRACTWashing treatments were evaluated for quality improvement of minced mullet. Thiobarbituric acid (TBA) number generally decreased with increased washing temperature from 5–35°C and increased at higher temperatures. At 35°C, a wash water pH of 6.0 or above resulted in decreased TBA number. Response surface analysis indicated maximum whiteness index, minimum TBA number, and minimum cooking loss with washing at 29–33°C for up to 10 min with a water to flesh ratio from 23–26. Highest springiness was indicated with washing ratio of 25 to 30 at 28–31°C The simultaneously optimized washing conditions for highest minced mullet quality were 31.4°C for 7.5 min at a ratio of 24.
Characterization of Exopolysaccharide Produced by Corynebacterium#98 in Cheese Whey Substrate
Authors: SHAMS M. A. , JAYNES H. O. 
Published: August 2006

ABSTRACTCorynebacterium #98 produced an orange pigmented gum when grown in a 1.5% whey medium containing added lactose, MgSO4, and FeSO4 at optimized conditions: pH 7.0, 30°C, agitation and aeration at 1090 ml/min. Gum rheology showed increasing viscosity with gum concentration. Viscosity varied inversely with temperature and NaC1 concentration. Analysis indicated an ash content of 29.7% due mainly to potassium, sodium and phosphate. The structural components of the gum identified were rhamnose, xylose, mannose, glucose, galactose, and glucuronic and mannuronic acids in a weight ratio of 2:1:6:6:7:16:11.
Development of High‐Protein Low‐Cost Nigerian Foods
Authors: REBER E. F. , EBOH L. , ALADESELU A. , BROWN W. A. , MARSHALL D. D. 
Published: August 2006

ABSTRACTNigerian foods, akara, chin‐chin, and puff‐puff, were supplemented with full‐fat cottonseed, defatted cottonseed, peanut, sesame or soybean flours. The foods were evaluated using a nine‐point Hedonic scale by African and non‐African panels. Foods were evaluated for appearance, texture, absence of greasiness, palatability and overall acceptability. The African panel rated all food products for all characteristics significantly (P=0.001) higher than the non‐African panel. Protein quality evaluations indicated that full‐fat cottonseed, defatted cottonseed and defatted peanut flours could be used to increase the quantity and quality of protein in traditional Nigerian foods.
Effect of Delayed Germination by Heat‐Damaged Spores on Estimates of Heat Resistance of Clostridium botulinum Types E and F
Authors: LYNT R. K. , KAUTTER D. A. , SOLOMON H. M. 
Published: August 2006

ABSTRACTThe effect of delayed germination by heat‐damaged spores on estimates of heat resistance of Clostridium botulinum types E and F was studied by analysis of data from thermal death time tube experiments. Type E strains were studied in crabmeat and nonproteolytic and proteolytic type F strains in phosphate buffer and crabmeat. The date each culture became positive was recorded and tabulated by week. The decimal reduction times (D) and z values for each strain were calculated at several different time intervals and compared. Although both D and z values increased during the incubation period, D values as much as fourfold, only proteolytic strains showed substantial increases in z values.
Effect of Heat Processing on Hemagglutinin Activity in Red Kidney Beans
Authors: THOMPSON LILIAN U. , REA RAMONA L. , JENKINS DAVID J. A. 
Published: August 2006

ABSTRACTThe effect of temperature in destroying the hemagglutinin (lectin) activity in red kidney beans has been determined. Heating presoaked beans at 100°C for 15 min or at 80°C for 2 hr, or pressure cooking (15 psi) foi 45 min without presoaking, decreased the hemagglutinin activity to below detectable levels. At 65°C, no significant decrease was observed even after 12 hr heat treatment. Commercially canned beans have lectin levels similar to beans pressure cooked for 30 min.
Sunflower Butter: Nutritional Evaluation and Consumer Acceptance
Authors: DREHER M. L. , SCHANTZ R. M. , HOLM E. T. , FRAZIER R. A. 
Published: August 2006

ABSTRACTThe nutritional and sensory quality and physical characteristics of commercially and experimentally processed sunflower butters were evaluated. The analyses included: proximate analyses, calories, available lysine, in vitro protein digestibility, C‐ and DC‐PER, phytic acid, a 9‐point hedonic test, Gardner color, and spreadability determinations. Sunflower butter was found to have a good overall nutritional value with a protein quality approximately equal to that of peanuts. Roasting conditions had a significant impact on nutritional and sensory quality, color and spreadability of sunflower butter. Taste panelists generally rated sunflower butter lower than peanut butter.
Effect of Thermal Processing and Agitation in 100% Steam on the Seal Strength of Retortable Pouches
Authors: ROOP R. A. , MARKS J. S. , NELSON P. E. 
Published: August 2006

ABSTRACTRetortable pouch seals were tested before, during and after rotary and still processing in 100% steam. Evaluation included tensile, compression, and static load testing. As expected, thermal processing had an effect on the pouch material, but rotary agitation did not affect seal strength.
Effects of Heat and Hydrogenation on Cyclopropenoid Fatty Acid Composition of Baobab (Adansonia Suarezensis) Seed Oil
Authors: BIANCHINI JEAN‐PIERRE , RALAIMANARIVO AUGUSTE , GAYDOU EMILE M. 
Published: August 2006

ABSTRACTThe seeds of the baobab Adansonia suarenzensis (Bombacaceae) contain 46.2% oil used for cooking by the malagasy population. This oil gives a positive Halphen test showing the presence of cyclopropenoic fatty acids (CPEFA). Composition analysis of derivatized fatty acid methyl esters was done by gas‐liquid chromatography (GLC). The A. suarenzensis seed oil contains mainly palmitic (46%) stearic (3.5%) oleic (21%) and linolenic (12%) acids. Effect of heat on CPEFA content of boabab oil was studied at 133°C and 180°C. Major decomposition of CPEFA at 180°C shows that deodorisation would be the main step in the oil refining process. Hydrogenation of the baobab oil using an industrial hydrogenating catalyst results in CPEFA content decreasing rapidly.
Snack Crackers Containing Whole‐Grain Triticale Flour: Crispness, Taste, and Acceptability
Authors: KAHN CHRISTINE B. , PENFIELD MARJORIE P. 
Published: August 2006

ABSTRACTSnack crackers containing 25, 40, 55, and 70% whole‐grain triticale flour were prepared. The crackers did not differ in breaking strength or crispness as measured with the Instron Universal Testing Machine. Sensory panelists used the technique of magnitude estimation coupled with word concepts to evaluate the crispness, taste, and overall acceptability of the crackers. Crackers containing 25 and 40% triticale flour tasted better and were more acceptable than were those containing 55 and 70% triticale flour. Panelists did not find differences in crispness. Protein contents of the crackers ranged from 11.78 to 12.97%. It was demonstrated that triticale flour can be used to produce acceptable, increased‐protein snack crackers.
Whole Body, Liver and Plasma Cholesterol Levels in Rats Fed Thermophilus, Bulgaricus and Acidophilus Milks
Authors: PULUSANI S. R. , RAO D. R. 
Published: August 2006

ABSTRACTIn five dietary treatments 70 rats (146g) were fed: (1) chow + water, (2) chow + skim milk, (3) chow + skim milk fermented by Streptococcus thermophilus, (4) chow + skim milk fermented by Lactobacillus bulgaricus, and (5) chow + skim milk fermented by Lactobacillus acidophilus. After 4 wk of feeding, the mean levels of cholesterol in plasma (mg/dl) and whole body (mg/g dry matter) for treatments 1 through 5 were: 61.3, 54.7, 56.0, 57.1, and 58.1, and 3.68, 3.58, 3.27, 3.13, and 3.00, respectively (P > 0.05). Whole body lipids, liver lipids, liver cholesterol and liver weights were not significantly different. Results indicate that various fermented milks do not significantly alter the distribution of cholesterol among various body pools.
Nutritional Quality of Raw, Precooked and Canned Albacore Tuna (Thunnus alalunga)
Authors: SEET S. T. , BROWN W. DUANE 
Published: August 2006

ABSTRACTThe nutritional quality of raw, precooked and canned tuna was assessed by determining the total amino acids, in‐vitro protein digestibility, Computed Protein Efficiency Ratio (C‐PER), Tetrahymena Relative Protein Value (RPV), and fluorodinitrobenzene reactive lysine, together with selected vitamin and mineral assays. Amino acid composition, in‐vitro protein digestibility, C‐PER and Tetrahymena RPV remained almost the same for the raw, precooked and canned tuna. The percent retention of FDNB‐reactive lysine was 91% for the precooked tuna and 80–85% for canned tuna. Thiamin retention for the canned tuna was about 5%, while niacin and riboflavin ranged from 71–73% and 49–50% respectively. The values for Cu, Fe, K, and Ca were significantly lower in canned tuna.
Effect of Addition of Chloride Salts on Rancidity of Ground Pork Inoculated with a Moraxella or a Lactobacillus Species
Authors: RHEE KI SOON , TERRELL ROBERT N. , LA MARIA QUINTANLL , VANDERZANT CARL 
Published: August 2006

ABSTRACTTwo experiments were conducted to determine rancidity development in raw‐refrigerated ground pork treated with different types and levels of chloride salts. In the first experiment, raw ground pork was inoculated with either a Moraxella or a Lactobacillus species. In the second experiment, samples were not inoculated. In both experiments, samples were treated with either NaCl, KCl, or MgCl2 at ionic strength of either 0.73 or 0.37 and stored at 5°C. Regardless of inoculation, in both experiments addition of any chloride salt increased (P < 0.05) TBA values over those values for controls (no added salt). Addition of NaCl resulted in the highest (P < 0.05) TBA values among inoculated samples, but these differences were not apparent for noninoculated samples.
Effect of Stewing on Purine Content of Broiler Tissues
Authors: YOUNG LOUIS L. 
Published: August 2006

ABSTRACTThe purine content of raw and stewed broiler tissues was evaluated. Stewed breast had slightly more adenine and stewed thigh had slightly more guanine than their raw counterparts. The analyses indicated that all of the purines were considerably higher in cooked skin than in raw skin. This obsrevation seems to be the result of extraction of other nitrogenous components (possibly collagen) from the skin. Hypoxanthine was the only purine which was studied that was extracted from the tissues in large amounts.
Tenderness and Sodium Content of Pectoralis superficialis from Broilers Chilled in Potassium or Sodium Chloride Ice Slush
Authors: HOEY J. M. , DUKES M. G. , JANKY D. M. 
Published: August 2006

ABSTRACTCooked light meat (Pectoralis superficialis) from broiler carcasses chilled (4 hr, with agitation) in 5% (w/w) sodium chloride (NaCl), 5% (w/w) potassium chloride (KCl), or ice slush was evaluated for moisture content, tenderness (shear force), chloride ion (Cl) concentration, and sodium ion (Na) concentration. Water uptake of the carcasses during chilling was determined. Chilling in either salt solution increased cooked meat moisture, increased chloride ion concentration, and decreased shear force values. Sodium level and water uptake were increased by NaCl brine ice‐slush chilling. Samples chilled in NaCl had higher chloride concentrations and lower shear force than samples chilled in KCl.
Age‐Related Changes in the Collagen of Bovine Corium: Studies on Extractability, Solubility and Molecular Size Distribution
Authors: MILLER A. T. , KARMAS E. , LU M. FU 
Published: August 2006

ABSTRACTBovine skin corium obtained from freshly slaughtered cattle of increasing biological age showed greater resistance to the action of acids, as measured by extractable collagen. Citrate‐soluble content of corium from fetal skin was 30.9%, while that of 3 to 6‐wk old calf was 6.4% and of 18‐month steer was 3.2%. Similar trends were also noted in neutral salt‐soluble (NSC) and pepsin‐treated, acid‐soluble (PSC) fractions. The greater resistance to degradation in biologically older bovine collagen is thought to be directly related to increased cross‐link formation. Gel permeation chromatography, using a newly developed μ‐Bondagel column, was found to provide a rapid means for separation and determination of molecular size distribution.
Experimental Verification of a Heat Transfer Model for Simulated Liquid Foods Undergoing Flame Sterilization
Authors: RODRIGUEZ RENÉ D. PERALTA , MERSON R. L. 
Published: August 2006

ABSTRACTFour silicone oils with viscosities ranging from 0.0013 Pa‐s to 0.3385 Pa‐s were used as model liquid foods to measure the heating rates in a specially‐designed single‐can flame sterilizer. A previously‐developed mathematical heat transfer model was experimentally tested with respect to the effect of liquid viscosity, can rotation, combustion gases crossflow velocity, and can‐burner separation. For all the cases studied, order of magnitude agreement was obtained between experimentally measured and predicted heating rates, with experimental values ranging from 0.16°C/s to 0.52°C/s.