bluuebunny/crossref_metadata_2025_split huggingface dataset:
CHARACTERIZATION OF THE CARBOHYDRATE DEGRADING ENZYMES IN THE SURF CLAM CRYSTALLINE STYLE
Authors: JACOBER L. F. , RICE C. , RAND A. G. 
Published: December 2006

ABSTRACTThe digestive enzymes within the crystalline style of the surf clam, Spisula solidissima, were examined for possible future use in algal carbohydrate degradation. Measurement and characterization of enzymatic activities, contained in a simple homogenate and useful in polysaccharide breakdown has been accomplished. The activities of amylase, cellulase, and the major enzyme, laminarinase, were evaluated by determining the amount of glucose which was released from the appropriate substrates. The activity of a fourth enzyme, alginase, was detected by a modified thiobarbituric acid test which measured the mannuronic and guluronic acids produced from an algin substrate. Conditions for the best combination of coordinated enzymatic activity were evaluated, and the majority of the crystalline style enzymes could function to a satisfactory level at 37°C when the pH was maintained at 6.0.
DETERMINATION OF SOLANINE IN TOMATO CULTIVARS
Authors: ŠTIMEKOVÁ E. , HORČIN V. 
Published: December 2006

ABSTRACTThe solanine content was determined for various developmental stages of tormato fruit from machine‐harvest and hand‐harvest cultivars used in ČSSR. Solanine was determined by a gravimetric and spectrophotometric method in the raw pulp and in salads from green tomatoes. The solanine content decreased during fruit ripening. In none of the cultivars and developmental stages studied was the solanine content high enough to cause health problems. Green and immature fruit are suitable for preparation of various preserved products, especially salads, syrups, pulps, and marmalades.
RATING AND RANKING PROCEDURES FOR SHORT‐CUT SIGNAL DETECTION MULTIPLE DIFFERENCE TESTS
Authors: O'MAHONY M. , GARSKE S. , KLAPMAN K. 
Published: December 2006

ABSTRACTA comparison is made between rating and ranking as methods for multiple difference testing for the sensory analysis of food flavors. A signal detection index of difference (R) is obtained and tends to be higher when obtained by ranking than by rating. The effect is predicted from probability assumptions made in the calculation of the index.
AN EQUATION CORRELATING SHELF LIFE OF DEHYDRATED VEGETABLE PRODUCTS WITH STORAGE CONDITIONS
Authors: VILLOTA R. , SAGUY I. , KAREL M. 
Published: December 2006

ABSTRACTA correlation of time of failure and storage conditions was established for two classes of dehydrated products, namely vegetables and vegetable powders. Mathematical models developed were based on data reported in the literature for products stored in air or nitrogen with failure due to off‐flavors or changes in color. A general mathematical model, in accord with theoretical considerations was found to be applicable in all cases studied.
ORGANIC FLOCCULANTS SPEED SPENT PICKLE CURING BRINE RECYCLING
Authors: GLAROS T. , GEISMAN J.R. 
Published: December 2006

ABSTRACTA refinement of the technique for recycling spent curing pickling brines has been developed and is described. The technique involves the addition of 6 ppm of anionic polyelectrolyte and reduces settling time to 2 hr. The large floe produced excellent removal of suspended solids, a high retention of salt in a reusable brine and was low cost. The reconditioned brine had no adverse effect on quality of the cured product. Processors should assess each lot of brine to be recycled for the presence of pectinase enzymes.
EFFECT OF GERMINATION, COOKING, AND CANNING ON PHOSPHORUS AND PHYTATE RETENTION IN DRY BEANS
Authors: TABEKHIA M. M. , LUH B. S. 
Published: December 2006

ABSTRACTThe effects of germination, cooking and canning on the changes in total phosphorus, inorganic phosphorus and phytate retention in black‐eyed, red kidney, mung, and pink beans were determined in this study. Soaking the dry beans in water for 12 hr at 24°C resulted in a slight decrease in phytate. After germination for 96 hr or longer there was a significant breakdown in phytic acid, and an increase in inorganic phosphorus. Cooking the dry beans at 100°C for 3 hr had little effect on phytate retention. Heat processing the dry beans at 1155°C for 3 hr in cans resulted in some increase in inorganic phosphorus and a reduction in phytate.
LIPASE RELEASE FROM LYSOSOMES OF RAINBOW TROUT (Salmo gairdneri) MUSCLE SUBJECTED TO LOW TEMPERATURES
Authors: GEROMEL E. J. , MONTGOMERY M. W. 
Published: December 2006

ABSTRACTLysosomal lipases of the dark lateral line muscle of rainbow trout (Salmo gairdneri) had pH optima of 4.2–4.5 and 7.8. The acid lipase was chosen for further study. Presence of Triton X‐100 in the reaction mixture enhanced the activity of the acid lipase. Fasting the fish for 24 and 72 hr prior to sacrifice resulted in higher acid lipase activities. Lysosomal preparations contained 60% of the acid lipase of the dark lateral line muscle. Storage on ice and fast and intermediate rates of freezing did not cause the release of acid lipase from the lysosomes. However, slow freezing and fluctuation of temperatures (−12° to −3.5° for 96 hr) of the frozen fillets resulted m appreciable release of the acid lipase from lysosomes. During frozen storage most of the release of acid lipase from the lysosomal fraction occurred within the first month of storage. Lower storage temperatures decreased the rate of acid lipase release from the lysosomal fraction.
MERCURY AND SELENIUM IN MARINE‐ AND FRESHWATER FISH
Authors: LUTEN J. B. , RUITER A. , RITSKES T. M. , RAUCHBAAR A. B. , RIEKWEL‐BOOY G. 
Published: December 2006

ABSTRACTMercury, methylmercury and selenium concentrations were determined in fillets and livers of various marine‐ and freshwater fish species. About 90% of the mercury in the fillets was found to be present as methylmercury. The concentration of mercury in some freshwater fish samples exceeded the FDA guideline of 1.0 mg/kg, whilst the mercury concentration in marine fish was below this level. In nearly all marine fish samples the stoichiometric Hg:Se ratio was smaller than one. Accumulation of mercury in freshwater fish took place in such a way that the stoichiometric Hg:Se ratio was larger than one. A linear relationship was observed between the methylmercury and selenium concentration in the livers of eight perch samples.
SENSORY COMPARISONS OF THE AROMA OF NATURAL AND SOME SIMULATED BEEF FLAVORS
Authors: MAC LEOD GLESNI , SEYYEDAIN‐ARDEBELI M. 
Published: December 2006

ABSTRACTSensory comparisons of the aromas of some commercially available simulated beef flavorings with those of genuine beef–both boiled and roasted‐revealed the former to be significantly different from and less desirable than the latter. Odor descriptions were obtained for both classes of aromas. Those samples which most closely simulated the natural cooked beef aromas were more like boiled beef aroma than roast beef aroma. When the aroma of the simulated meat flavorings did possess burnt, roasted qualities, these were undesirable and tended to obliterate any meaty quality which may have been present.
EFFECT OF VACUUM AND RIGOR CONDITION ON CURE ABSORPTION IN TUMBLED PORCINE MUSCLES
Authors: SOLOMON L. W. , NORTON H. W. , SCHMIDT G. R. 
Published: December 2006

ABSTRACTThree major ham muscles were isolated, trimmed, and placed in a tumbler either 4 or 48 hr postmortem with 18% curing solution. Either vacuum or no vacuum was applied. Brine absorption within whole muscles was monitored by taking samples at three different depths during 13.47 hr of intermittent tumbling and after the curing period at 24 hr. Results indicate that vacuum and prerigor state independently increase the absorption of NaCl (P > 0.01). After the first hour of continuous tumbling the outer sample depth attained 2.15% NaCl and then decreased, but the concentration of NaCl in the inner two depths increased linearly with log time (P > 0.01). After 24 hr a homogeneous cure distribution was not found as the NaCl content in the depths was markedly different. Breaking strengths of ham slices were found to be greater when vacuum tumbling was used (P > 0.001). Thus vacuum is implicated in increased cure absorption and binding functionality.
SORBIC ACID INHIBITION OF CLOSTRIDIUM BOTULINUM IN NITRITE‐FREE POULTRY FRANKFURTERS
Authors: HUHTANEN C. N. , FEINBERG J. 
Published: December 2006

ABSTRACTChicken and turkey frankfurter emulsions and ground commercial frankfurters were treated with sorbic acid or potassium sorbate together with several acidulating agents. These were inoculated with 400 spores/g of a mixture of 21 strains of C. botulinum (12 of type A, 9 of type B) and canned under vacuum in 208 × 107 aluminum tab cans. The cans were temperature abused at 30°C. Chicken emulsions with sodium acid pyrophosphate (used for commercial frankfurters) showed can swelling in 2 days; turkey emulsion cans swelled in 4 days. The mean swell times for chicken and turkey were, respectively: 7 and 15 days with 0.52% potassium sorbate and 13 and 35 days with 0.40% sorbic acid. Acidification of emulsions with 3PO4 or glucono‐δ‐lactone to a pH as low as 5.4 did not increase the mean swell times; however, in combination with 0.4% sorbic acid the mean swell times were increased over those of the sorbic acid alone. Citric acid increased mean swell times in turkey but not in chicken emulsions. For poultry emulsions and poultry frankfurters commercially prepared with 0.2% sorbic acid, acidification with H3PO4 to pH 5.7 resulted in appreciable increases in mean swell times; 0.4% sorbic acid without 3PO4 was more effective. Indigenous microflora, causing gas production in the cans, were also inhibited by 0.4% sorbic acid and by 3PO4 acidified 0.2% sorbic acid. Finished frankfurters generally behaved the same as the emulsions in C. botulinum inhibition; however, they gave better protection than the emulsions when both were treated with 0.2% sorbic acid plus 3PO4.
STUDIES ON FREEZE‐THAW CELATION OF VERY LOW DENSITY LIPOPROTEIN FROM HEN'S EGG YOLK
Authors: KURISAKI JUN‐ICHI , KAMINOGAWA SHUICHI , YAMAUCHI KUNIO 
Published: December 2006

ABSTRACTThe disruption of lipid‐protein complexes in egg yolk very low density lipoprotein (VLDL) during freezing and thawing was studied chemically and morphologically. Upon rapid freezing and thawing, the gelation did not occur and VLDL particles only clustered. Nevertheless, some of the VLDL constituents were liberated from particles. On either slow freezing or slow thawing, the aggregation was complete and the gelation occured. Also in this case, VLDL fragments were liberated. The liberated fraction was rich in protein and phospholipids which surround the neutral lipid core. Thus, on freezing and thawing, the disruption of the surface that stabilizes the particulate nature of VLDL initially occurs. In conclusion, the gelation might be attributed to the aggregation of disrupted VLDL particles which finally induces the formation of a mesh‐type structure.
GROWING SPORES OF P.A. 3679 IN FORMULATIONS OF BEEF HEART INFUSION BROTH
Authors: GOLDONI JOSE SANTO , KOJIMA SABURO , LEONARD SHERMAN , HEIL J. R. 
Published: December 2006

ABSTRACTSpores of the putrefactive anaerobe (P.A.) 3679 are widely used in inoculated pack studies designed to evaluate the adequacy of heat processes for low acid foods. For this purpose, it is essential to have the ability to repeatedly grow large amounts (> 106) of test spores with comparable heat resistance. Beef heart infusion broth fortified with 1.0% tryptone, 1.0% gelatin, 0.05% glucose, 0.4% dibasic Potassium phosphate, 0.3% sodium citrate, and either 0.5% isoelectric casein or 1.5% skim milk powder, in the presence of beef heart particles was found to be dependable for producing > 109 heat resistant spores/liter medium when incubated 2 wk at 30°C followed by 1 wk at 20°C. With the beef heart debris either remaining or absent after two washing, the heat resistance of the spores did not change during 1 yr of storage at 4°C.
EFFECT OF CUT AND FIELD‐HOLDING CONDITIONS OF ACTIVITY OF PHENYLALANINE AMMONIA‐LYASE AND TEXTURE IN FRESH ASPARAGUS SPEARS
Authors: POWERS J. R. , DRAKE S. R. 
Published: December 2006

ABSTRACTAsparagus spears were cut to lengths of 14 cm (all green) and 17.8 cm (including butt) and held either in the shade or exposed to sun in the field for 0, 9, and 24 hr and analyzed for phenylalanine ammonia‐lyase (PAL) activity and shear‐press firmness. Both shear‐press value and PAL activity increased on a fresh‐weight basis during post‐harvest holding regardless of cut or holding condition. However, markedly higher shear values and PAL activities were found in both spears cut “all green” and those held in the sun.
COVALENT ATTACHMENT OF NEACETYL LYSINE, Nɛ‐BENZYLIDENE LYSINE, AND THREONINE TO WHEAT GLUTEN FOR NUTRITIONAL IMPROVEMENT
Authors: Li‐CHAN E. , NAKAI S. 
Published: December 2006

ABSTRACTNɛ‐Protected lysine derivatives and threonine were covalently attached to wheat gluten using 1‐ethyl‐3‐(3‐dimethylaminopro‐pyl)carbodiimide. Influential reaction factors were studied using fractional factorial experiments. Lysine content increased 4.0‐fold and 6.5‐fold after reaction of pepsin‐hydrolyzed gluten with NE‐benzylidene lysine and NE‐acetyl lysine respectively, but product yields were low (40–65%). Using unhydrolyzed gluten as the starting material, 1.6‐fold and 2.5‐fold lysine increases resulted using NC‐benzylidene and NE‐acetyl lysine, respectively, with 95% yield. At least 4‐fold increase in threonine could be obtained from reaction of threonine with pepsin‐hydrolyzed gluten, but with only 30–50% product yield. Yields increased to 96% by reacting threonine with unhydrolyzed gluten, with 1.8‐fold increase in threonine.
PHYSICAL CHARACTERISTICS OF a‐AMYLASE HYDROLYSATES FROM UNMODIFIED AND CHEMICALLY‐MODIFIED WAXY MAIZE STARCHES
Authors: HAHN O. E. , HOOD L. F. 
Published: December 2006

ABSTRACTLOW concentrations of porcine pancreatic or‐amylase were utilized to partially hydrolyze dimethylsulfoxide‐solubilized unmodified and modified waxy maize starches. Hydrolysis products were evaluated by viscometry and gel permeation chromatography methods. There was a pronounced drop in viscosity at low degrees of hydrolysis (< 1%) even though there was little change in the elution profile from Sepharose 4B. Hydroxypropyl starches were more resistant to or‐amylase attack than the unmodified starch resulting in lower hydrolysis values and higher viscosities. Phosphate crosslinked starches with the same degree of hydrolysis as the unmodified starch had higher viscosities.
IDENTIFICATION OF CAMPESTERYL PALMITATE AND SITOSTERYL PALMITATE IN WHEAT FLOUR
Authors: HSIEH C. C. , WATSON C. A. , MCDONALD C. E. 
Published: December 2006

ABSTRACTThis study shows that both campesteryl palmitate and Sitosteryl palmitate are present in wheat flour. These two saturated steryl esters, which appeared as one spot by thin‐layer chromatography, were identified as the palmitates of campesterol and sitosterol by gas‐liquid chrmoatography and infrared studies. Campesteryl palmitate and sitosteryl palmitate were present in proportions of about 1 to 5 in wheat flour in amounts of 0.0043 and 0.021%, respectively.
DETERMINATION OF FLAVOR RETENTION IN PRE‐EXTRUSION FLAVORED TEXTURED SOY PROTEIN
Authors: PALKERT PHILIP E. , FAGERSON IRVING S. 
Published: December 2006

ABSTRACTThe effect of extrusion processing upon the retention of pre‐extrusion added flavor compounds in textured soy protein was determined using a Tenax trapping system. The Tenax trapping system was found to allow rapid analysis and yield reproducible results. Extrusion processing was found by this method to result in a large reduction in the levels of pre‐extrusion added flavor compounds. Recovery of the ten compounds studied was found to range from 4–22% with an average recovery of 9.36. Absorption of the flavor compounds by textured soy protein was found to contribute significantly to reductions in flavor compound recovery and the degree of absorption was found to vary widely for different compounds. Drying of flavored textured soy protein after extrusion was found to have little effect upon flavor levels.
INFLUENCE OF SELECTIVE AGENTS ON RECOVERY OF COLD‐STRESSED CELLS OF Clostridium perfringens
Authors: APILUKTIVONGSA PORNTHIP , WALKER HOMER W. 
Published: December 2006

ABSTRACTRecovery of nonstressed, refrigerated, and frozen cells of two strains of C. perfringens, HR2 and FDl, was observed in the presence of various selective agents. Sodium metabisulfite had little influence on recovery of cold‐stressed cells. D‐cycloserine, kanamycin sulfate, oleandomycin phosphate, and polymyxin permitted good recoveries for strain FD1, but recoveries for strain HR2 were not as high as for FD1 in the presence. of these compounds. Sodium sulfadiazine and neomycin always produced low recoveries for both strains; inhibitory effects were most pronounced for frozen cells. Authors Apilukrivogse and Walker are wirh the Depr. of Food Technology, Iowa Stare Univ., Ames, IA 50011.
PHYSICOCHEMICAL VERIFICATION OF NONEXISTENCE OF αs1‐CASEIN‐κ‐CARRAGEENAN INTERACTION IN CALCIUM‐FREE SYSTEMS
Authors: SKURA B. J. , NAKAI S. 
Published: December 2006

ABSTRACTThe interaction between αs1, ‐casein and K‐carrageenan was investigated by sedimentation velocity and sedimentation equilibrium ultra‐centrifugation, frontal chromatography, fluorescence polarization, viscosity, and turbidity experiments. Schlieren patterns of αs1‐casein‐K‐carrageenan mixtures during sedimentation velocity ultracentrifugation experiments (pH 6.6, μ= 0.08) revealed a large αs1 ‐casein containing peak followed by a slower sedimenting peak which was thought to be residual, uncomplexed k‐carrageenan. The S2 0, w of the interaction peak was greater than the S2 0, w of αs1 ‐casein alone under identical conditions. The effects of pH, ionic strength, temperature and 6.OM urea suggested that the interaction observed during sedimentation velocity ultracentrifugation and viscometry of αs1 ‐casein and K‐carrageenan was mediated by hydrogen bonding. Fluorescence polarization, frontal chromatography, and molecular weight distributions calculated from sedimentation equilibrium data, however, showed that αs1 ‐casein and K‐carrageenan did not interact in calcium‐free systems (pH 6.6, μ= 0.08). DNS‐αs1 ‐casein and DNS‐K‐carrageenan were employed as the labelled components during the fluorescence polarization experiments. αs1 ‐Casein‐K‐car‐rageenan mixtures eluted from a controlled pore glass column (170 Å pore diameter) as the individual components with elution volumes identical to those obtained when αs1 ‐casein and K‐carrageenan were chromatographed separately. The molecular weight distributions of αs1 ‐casein‐K‐carrageenan mixtures (pH 6.6, μ= 0.08), subjected to sedimentation equilibrium ultracentrifugation, contained a major peak in the molecular weight range corresponding to unreacted αs1, ‐casein. Thus the “interaction” revealed by sedimentation velocity and viscosity data was not a chemical interaction but, rather a physical entrapment of αs1 ‐casein by K‐carrageenan. Fluid flow through the capillary during viscosity measurements and the intense gravitational fields generated during sedimentation velocity ultracentrifugation probably induced physical entanglement of the K‐carrageenan. Under these conditions, αs1 ‐casein‐K‐carrageenan mixtures flowed as a “porous‐plug” where αs1 ‐casein, larger than the pores of the K‐carrageenan network, was trapped giving rise to the observed “interaction” peak. Physical entanglement of αs1 ‐casein within the K‐carrageenan system which causes a pseudo‐interaction was not detected during frontal chromatography, sedimentation equilibrium, and fluorescence polarization measurements. Thus, αs1 ‐casein and K‐carrageenan do not chemically interact in calcium‐free systems.
EFFECTS OF EMULSIFYING SALTS AND CARRAGEENAN ON RHEOLOGICAL PROPERTIES OF CHEESE‐LIKE PRODUCTS PREPARED BY DIRECT ACIDIFICATION
Authors: LAZARIDIS H. N. , ROSENAU J. R. 
Published: December 2006

ABSTRACTThe effects of five emulsifying salts and a blend of carrageenan on the rheological properties of cheese‐like products produced by direct acidification were evaluated. The tested salts included: trisodiurn phosphate, disodium phosphate, sodium citrate, sodium aluminum phosphate (kasal) and a blend of sodium metaphosphate and trisodium phosphate (kasomet). Among the evaluated rheological properties, emphasis was given to “meltability” as measured by the standard L.D. Schreiber test. Trisodium and disodium phosphate were found to produce the most pronounced melting effects, while kasal and kasomet produced no melting effect at all. Carrageenan (mainly of kappa‐type) at levels up to 1.0% improved the “body,”“texture,” and mouth‐feel of the products but countered the improved melting characteristics produced by the salts. Through proper selection of the kind and level of emulsifying salt and concentration of carrageenan, relative control of the rheological properties was shown to be feasible.
FACTORS AFFECTING LIPASE PRODUCTION IN Aspergillus wentii
Authors: CHANDER HARISH , BATISH V. K. , SANNABHADTI S. S. , SRINIVASAN R. A. 
Published: December 2006

ABSTRACT Aspergillus wentii showed maximum growth and lipase production at 30°C in 3 days at pH 6.0, when cultivated on a shaker. The medium supplemented with glucose showed maximum production of lipase followed by mannitol, fructose, galactose, sucrose, lactose, and maltose. Amongst the nitrogen sources tested, lipase yield was maximum with peptone at the 2% level. Calcium and sodium citrates (0l.%) increased the yield of lipase. Synthetic and natural lipids when added to the growth medium reduced the growth and lipase production.
EFFECT OF PORK QUALITY ON SOME CHEMICAL, PHYSICAL, AND PROCESSING PROPERTIES OF FERMENTED DRY SAUSAGE
Authors: TOWNSEND W. E. , DAVIS C. E. , LYON C. E. , MESCHER S. E. 
Published: December 2006

ABSTRACTFermented sausages were prepared from: (1) PSE pork, (2) normal pork, and (3) a 50/50 mixture of PSE and normal pork. Although pH values differed initially they were essentially the same after 35 days drying. Only 50–60% as long was required for drying of sausage made from PSE as compared to normal pork. Sausages prepared with only PSE pork had the highest moisture diffusion rate, TBA values, and lactic acid content. Cured color of the PSE group was paler red and more yellowish than those prepared with only normal pork. Water‐holding capacity, water activity values and force to shear were lowest and highest for sausages made, respectively, from PSE pork only and from normal pork.
EFFECT OF PROCESSING VARIABLES ON THE METHIONINE CONTENT OF FRANKFURTERS
Authors: STRANGE E. D. , BENEDICT R. C. , MILLER A. J. 
Published: December 2006

ABSTRACTThe effects of processing and use of pro‐ and antioxidant additives on the methionine content of frankfurters were examined. Emulsification and cooking‐smoking had no significant effect on the methionine content, but high peroxide fat or sodium ascorbate lowered the methionine content of the raw emulsions, presumably by oxidation. Cooking‐smoking acted to restore the methionine level. Interaction of spice and nitrite on methionine levels was significant. Cooking and/or spices reduced the peroxide numbers of the frankfurters.
EFFECT OF OVEN HOLDING ON QUALITIES OF FRIED CHICKEN PARTS
Authors: YANG C. S. , CHEN T. C. 
Published: December 2006

ABSTRACTEight‐piece‐cut broiler parts from 907‐1134g carcasses were obtained from a processing plant. Parts were flour predusted, battered, and floured again before being fried in a deep‐fat fryer. Fried chicken parts were immediately held in an electric oven at 65.6°C. Warner‐Bratzler shear values, ultrastructural changes, coating‐skin moisture contents, and organoleptic evaluations of the fried parts were measured after 0.25, 1, 2, and 3 hr of holding. Both breast and thigh meat had a change in ultrastructure at different times; however, dark meat became tougher sooner than white meat. Oven holding had a drying effect on the coating‐skin portions. Organoleptic scores of coating‐skin parts of fried chicken were not affected by holding time within 3 hr, while those for meat parts were affected.