bluuebunny/crossref_metadata_2025_split huggingface dataset:
AMMONIA‐PRODUCING ENZYMES IN WHITE SHRIMP TAILS
Authors: YEH CHIA‐PING S. , II RANZELL NICKELSON , FINNE GUNNAR 
Published: August 2006

ABSTRACTOf a number of potential ammonia‐producing enzymes tested, only adenosine deaminase and AMP deaminase could be detected in significant levels in white shrimp tails. In addition to these two enzymes, arginase was also shown to be present and formation of ammonia from arginine can thus potentially take place through urea and bacterial urease. At every temperature tested, enzymatic ammonia production from shrimp tissue during initial postmortem storage accounted for more than half of total ammonia production. Optimum temperature for the enzymatic ammonia formation was shown to be 37° C, while the pH profile showed two distinct peaks: one near 6.0 and the other around 8.4. The results of this study show the important part native shrimp tissue enzymes play during spoilage of iced shrimp.
ISOLATION AND CHARACTERIZATION OF POLYPHENOLIC COMPOUNDS IN CRANBERRIES
Authors: WANG P. L. , DU C. T. , FRANCIS F. J. 
Published: August 2006

ABSTRACTMethanolic extracts of cranberries were evaporated and reextracted with ethyl acetate. Residues from the dried ethyl acetate extract were isolated by thin‐layer, column, and paper chromatography. A large diffuse area indicated the presence of high molecular weight polymeric polyphenols. In addition, seven discrete spots were identified as: (a) catechin; (b) epicatechin; (c) a dimeric epicatechin with a C4‐C8 linkage; (d) an unknown polymer which degraded on acid hydrolysis to three compounds, of which one was cyanidin; (e) an unknown polymer which degraded to at least four compounds of which one was cyanidin and one was the compound described above as (d). Compounds (f) and (g) were present in very small amounts. These compounds may contribute to the astringency of cranberries.
MINOR FATTY ACIDS FROM PECAN KERNEL LIPIDS
Authors: SENTER S.D. , HORVAT R.J. 
Published: August 2006

ABSTRACTTwenty‐three fatty acids have been identified in the oils from pecan (Carya illinoensis Wang) kernels. In addition to confirming the 10 previously reported, 13 newly identified acids were found in 2 years’ sampling of four varieties of pecans. Newly identified acids are: decanoic, dodecanoic, dodecenoic, tetradecanoic, tetradecenoic, tetra‐decadienoic, pentadecanoic, pentadecenoic, pentadecadienoic, hexa‐decadienoic, heptadecadienoic, eicosenoic, and heneicosanoic acids. All but one were present in all oil samples in quantities of less than 0.1%; tetradecanoic acid averaged ca 1.2%.
PATULIN PRODUCTION DURING STORAGE OF BLACKCURRANT, BLUEBERRY AND STRAWBERRY JAMS INOCULATED WITH Penicillium expansum MOULD
Authors: LINDROTH S. , NISKANEN A. , PENSALA O. 
Published: August 2006

ABSTRACTThe effects of storage temperature, water activity (aw) and a CO2, rich atmosphere on patulin production by Penicillium expansum in blackcurrant, blueberry and strawberry jams were studied over a storage period of 6 months. Reduction of storage temperature from 22 to 4°C resulted in decreases both in hyphal growth and patulin production. An atmosphere containing 10% CO2 had the effect of reducing patulin synthesis but did not significantly affect fungal growth. When the water activity of stored jam was reduced by the addition of 20 and 44% sugar, toxin production in the jams was reduced to a level of 1/10‐1/1250 of the maximum occurring in unsweetened jams, despite the fact that the addition of sugar stimulated hyphal growth. Maximum concentrations of patulin were usually observed after 1‐2 months of storage, after which the toxin level fell significantly.
CO2 EMISSION FROM AN ORANGE JUICE POWDER: INDICATION OF AN OXIDATIVE ORIGIN
Authors: PAPANICOLAOU D. , SAUVAGEOT F. , SIMATOS D. 
Published: August 2006

ABSTRACTTo gain knowledge of the circumstances associated with the release of CO2 and better understand the mechanisms of deterioration of orange juice quality, the quantity of CO2 emitted by freeze‐dried orange juice powder was measured. At the same time, quality attributes (flavor, color, ascorbic acid) were evaluated as a function of time, temperature, water content and oxygen content of the atmosphere. Results of these experiments are reported.
ANALYSIS OF INCOMPLETE BLOCK. DESIGNS WITH REFERENCE SAMPLES IN EVERY BLOCK
Authors: GACULA M.C. 
Published: August 2006

ABSTRACTSensory scores are relative and their magnitudes are highly dependent on the test samples being compared. In order to anchor the scores, the test samples are evaluated with reference to a control or standard. In this paper, balanced incomplete block and complete‐incomplete block designs modified by the incorporation of a reference sample in every block are reviewed in view of their potential use in sensory evaluation. Examples of the design and the statistical analysis are provided.
SOME EFFECTS OF DIFFERENT PHOSPHATE COMPOU NDS ON IRON AND CALCIUM ABSORPTION
Authors: MAHONEY ARTHUR W. , HENDRICKS DELOY G. 
Published: August 2006

ABSTRACTDifferent phosphates commonly used in food processing have been evaluated for their effects on iron and calcium absorption. In growing rats, addition of phosphates to diets caused decreased iron absorption, decreased hemoglobin concentrations and depressed liver iron values in both the control and achlorhydric animals. Liver iron values were somewhat depressed in the mature rats which was slightly more severe in the achlorhydric animals. Sodium pyrophosphate and sodium tripolyphosphate impaired iron metabolism more severely than dibasic sodium phosphate and sodium metaphosphate in both age groups; this effect tended to be greater in the achlorhydric animals. In the growing rats, addition of phosphates to the diets decreased calcium absorption and femur calcium content, the severity of which was greater in the achlorhydric animals. Sodium tripolyphosphate caused consistent decreases in bone calcium content. The phosphate effects were definitely more severe in the achlorhydric growing rats and tended to be more severe in the achlorhydric mature rats. The data presented indicate that the various phosphates have different effects on calcium and iron metabolism and that these effects are magnified by achlorhydria.
HYDROPHOBIC CHROMATOGRAPHY: DEBITTERING PROTEIN HYDROLYSATES
Authors: ROLAND J.F. , MATTIS D.L. , KIANG S. , ALM W. L. 
Published: August 2006

ABSTRACTA process for debittering casein and soy protein hydrolysates based on the application of hydrophobic chromatography to peptide solutions is described. During chromatography, binding forces occurring between the structurally similar phenolic resin and peptide amino acid residues containing aromatic/heterocyclic side chains delay the emergence of these bitter components and permits the selective preparation of a non‐bitter peptide hydrolysate. Characterization of the nonbitter and bitter peptide fractions, based on amino acid content is reported. Applications involving the use of the nonbitter peptide fractions as a protein supplement to foods and beverages are evaluated.
DETERMINING THE OPTIMAL RANGES OF FACTORS AFFECTING THE SENSORY ACCEPTABILITY OF A MINCED MULLET SAUSAGE
Authors: DALEY L.H. , DENG J.C. 
Published: August 2006

ABSTRACTFour factors (liquid smoke flavoring, textured soy flour, sodium tri‐polyphosphate, and water) were studied to establish approximate ranges for maximum acceptability of a minced mullet product. The optimum level of liquid smoke flavoring was found at 0.5% and the optimum level of sodium tripolyphosphate was 0.3%. The optimum range for soy was approximately 15% while the best water levels occurred between 10 and 15%. An acceptable product could be produced providing the extreme ranges of each factor were avoided.
EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUE
Authors: CASSIDY R.O. , OCKERMAN H.W. , KROL B. , VAN ROON P.S. , PLIMPTON R.F. , CAHILL V.R. 
Published: August 2006

ABSTRACTSix groups of hams were cured, tumbled, canned and cooked. Duplicate histological samples were removed from both the surface and deep muscles of fresh, cured and cooked hams, prepared and stained both with haematoxylin and trichrome staining solutions. Results indicated that tumbling significantly (P < 0.01) increased cell membrane disruption, and phosphate level had a significant (P < 0.01) quadratic effect on decreasing clarity of striation patterns. On a tumbling time constant basis, intermittent tumbling resulted in more alterations in cell structure than did continuous tumbling. Tumbling also had a significant (P < 0.01) effect on disorganizing nuclei as well as a significant (P < 0.05) effect on decreasing clarity of striation patterns of deep muscle samples.
IMPLICATIONS OF THE RICE KERNEL STRUCTURE IN STORAGE, MARKETING, AND PROCESSING: A REVIEW
Authors: BECHTEL D.B. , POMERANZ Y. 
Published: August 2006

ABSTRACTIn rice, resistance to insect infestation is related to the silica‐rich husk tissues (palea and lemma) that are held together by two hook‐like structures. The structure and composition of the pericarp, seed coat, nucellus, and the seed coat and nucellar cuticles govern, in part, entry of water into the kernel, resistance to mold damage, and resilience during gram handling and transportation. Ease of disruption of aleurone cells, and accompanying fusion of lipid bodies, may be responsible for rancidity in undermilled rice. Uneven distribution of protein in the subaleurone and central starchy endosperm governs the nutritive value of milled rice and makes possible preparation of protein‐rich flours. Separation of the germ during rice milling is related to the structure of a fibrous zone separating the scutellar epithelium from the starchy endosperm. Modifications of the scutellum and aleurone layers during parboiling affect milling of rice.
PROTEIN QUALITY OF A WHOLE CORN/WHOLE SOYBEAN MIXTURE PROCESSED BY A SIMPLE EXTRUSION COOKER
Authors: BRESSANI R. , BRAHAM J. E. , ELÍAS L. G. , CUEVAS R. , MOLINA M. R. 
Published: August 2006

ABSTRACTThe present study was undertaken to determine the effects of extrusion with a Brady Extruder, on a 70:30 corn:soybean blend prepared with whole corn grain ground to a fine, intermediate and coarse particle size, and pre‐treated with water and heat prior to extrusion. The results indicated that it is preferable to use the flour with intermediate or coarse particle size, and that the addition of water up to 17% and the application of heat prior to extrusion yields a product of greater specific volume, high‐water retention and lower trypsin inhibitor activity. Some improvement was also observed on the protein quality of the product. The simple extruder may be useful equipment for community or small cooperative agro‐industries.
EVALUATION OF CHEESE TEXTURE
Authors: LEE CHERL‐HO , IMOTO ELAINE M. , RHA CHOKYUN 
Published: August 2006

ABSTRACTThe textural characteristics of cheese were surveyed for consumer preference and sensory perception. The important textural characteristics of cheese—hardness, chewiness, springiness and adhesiveness‐were evaluated by a panel. The mechanical properties of cheese were measured with an Instron Universal Testing Machine. In making the Instron measurements, the effects of the conditions (i.e. rate of compression, rate of loading and cheese temperature) on the mechanical properties of cheese were determined. The melting property of cheese was determined by viscosity changes upon heating using a Brookfield Viscometer, Model RVT with T‐F bar. The correlations between sensory evaluation and the mechanical properties of cheese were resolved. The panel concluded that the important textural characteristics of cheese were hardness, springiness and adhesiveness. The hardness evaluated by the panel was related to the Instron determinations of the compression force, work ratio, adhesive force, force at the inflection point and viscometer determination of the melting property. The sensory assessment of springiness correlated with elastic recovery and force at the inflection point. The sensory adhesiveness rating was related to the adhesive force but inversely related to force at the inflection point.
USE OF PACIFIC HAKE (Merluccius productus) IN A FRANKFURTER FORMULATION
Authors: PARK E. Y. , BREKKE C. J. , BRANEN A. L. 
Published: August 2006

ABSTRACTStudies were conducted to determine the feasibility of using minced flesh of Pacific hake (Merluccius productus) as a partial replacement of red meat in a frankfurter formulation. Frankfurters were evaluated by a sensory panel and by physical and chemical methods. Changes in parameters were monitored over 8 wk of storage at 2°C. Increased percentages of hake in the formulation resulted in decreased ratings for all sensory parameters. No significant differences in ratings for odor, flavor, or appearance and color were found for 0% vs 10% hake frankfurters. Frankfurters containing 10% hake were rated significantly lower in texture, juiciness, and color and appearance, but inconsistant results were observed on a weekly basis. Thiobarbituric acid numbers increased during storage, and shear values decreased as the percentage of hake in frankfurters was increased. Microbial analyses showed low counts for all formulations, and little or no growth occurred during storage.
INFLUENCE OF GROWTH REGULATORS ON THE QUALITY OF FRESH AND PROCESSED ‘BING’ CHERRIES
Authors: DRAKE S. R. , PROEBSTING E. L. , NELSON J. W. 
Published: August 2006

ABSTRACTGibberellic acid increased ascorbic acid content of fresh cherries and increased size and weight of both fresh and processed cherries. Daminozide and ethephon reduced size and weight of fresh and processed cherries. Daminozide significantly increased drained weight losses in the canned product. Reflectance red, anthocyanins and absorbance of the processed syrup were increased by daminozide. Gibberellic acid and ethephon tended to reduce or delay red color development. High correlations were obtained among red reflectance (fresh and canned cherries), anthocyanin content (fresh and canned), and absorbance of the syrup. Therefore, color of the processed product could be predicted from the red reflectance or anthocyanin content of the fresh cherries.
DEHYDRATION AND STORAGE STABILITY OF PAPAYA LEATHER
Authors: CHAN HARVEY T. , CAVALETTO CATHERINE G. 
Published: August 2006

ABSTRACTThe effects of drying temperature (74°, 84° and 94°C), storage time (1, 2 and 3 months), storage temperature (18°, 24° and 38°C), and sulfur dioxide on the quality of papaya leather were investigated. Drying rate was decreased when high SO2, levels were used. The color of the leather depended on drying and storage temperature and the presence of SO2, which protected against darkening at high drying and high storage temperatures. However, residual SO2, levels declined at high storage temperature, thus decreasing protection. Sensory data for color, flavor and off‐flavor correlated significantly with the alcohol‐soluble color index.
ROLE OF CHICKEN BREAST MUSCLE PROTEINS IN MEAT EMULSION FORMATION: MYOSIN, ACTIN AND SYNTHETIC ACTOMYOSIN
Authors: GALLUZZO S. J. , REGENSTEIN J. M. 
Published: August 2006

ABSTRACTThe chicken breast muscle proteins myosin, actin and synthetic acto‐myosin (SAM) were taken to 0.6M NaCl, 20 mM citrate‐phosphate buffer, pH 5.5–7.0, and were tested for emulsifying capacity (E.C.) and timed emulsification. The aqueous phase was separated by centrifugation and analyzed quantitatively by SDS gel electrophoresis. Emulsifying capacity values varied inversely with protein concentration and pH, with myosin ≅ SAM (+ ATP)> SAM (− ATP)> actin. However, oil phase volume differences were small, ranging from 86.5–88.7%. The proteins actin and myosin had quite different emulsion‐forming properties. Myosin was rapidly removed from solution, forming fine, thick emulsions. Actin was less readily removed from solution, and formed thin, coarse emulsions. When present as actomyosin, actin and myosin behaved like myosin alone. However, when this complex was dissociated by ATP (5 mM), actin and myosin behaved independently of each other. Actin remained in the aqueous phase while myosin was preferentially used in the emulsion.
MINIMIZATION OF FURTHER LIPID PEROXIDATION IN THE DISTILLATION 2‐THIOBARBITURIC ACID TEST OF FISH AND MEAT
Authors: RHEE KI SOON 
Published: August 2006

ABSTRACTThe effect of adding propyl gallate (PG) and ethylenediaminetetraacetic acid (EDTA) in the distillation 2‐thiobarbituric acid (TBA) test of fish and meat samples was determined with the purpose of minimizing further oxidation of lipids during the test. Also determined was the effect of chilled blending on TBA values. The addition of PG and EDTA to the distillation mixture substantially lowered TBA values of catfish samples, while it did not show any significant effect on beef, pork, and chicken samples. Chilled blending also was effective for fish samples, although less effective than adding PG and EDTA in distillation; it did not have perceptible effect on meat samples. The addition of PG and EDTA in the blending process (the initial Step of the test) was most effective for both fish and meat samples. The differences in the results between fish and meat samples have been discussed in terms of general differences in fatty acid composition of fish and meat. Finally, the addition of PG and EDTA in the blending process is recommended in the distillation TBA test of fish and meat, particularly of fish, to minimize further lipid oxidation occurring during the test.
HISTAMINE—FORMING BACTERIA ISOLATED FROM SPOILED SKIPJACK TUNA AND JACK MACKEREL
Authors: OMURA Y. , PRICE R. J. , OLCOTT H. S. 
Published: August 2006

ABSTRACTBacterial isolates from spoiled skipjack tuna and jack mackerel were examined for their ability to produce histamine in tuna infusion broth. Thirty‐one percent of the 470 isolates produced from 0.10 mg/ml to 4.0 mg/ml of histamine in broth. Forty‐four of these isolates were tentatively identified as: Proteus morganii (21); Hafnia alvei (13); Proteus species (3); Klebsiella species (1); and unknown (6). Histamine (0.05M) did not inhibit histidine decarboxylase activity, but repressed histidine decarboxylase formation with one strain of Proteus morganii in a synthetic medium.
STEROL CONTENT OF SEAFOOD AS A FUNCTION OF ANALYTICAL METHOD
Authors: KRITCHEVSKY DAVID , DeHOFF JANET L. 
Published: August 2006

ABSTRACTThe sterol content of a variety of seafoods was determined by an acid‐ferric chloride method. Digitonides prepared from sterol obtained either after direct chloroform‐methanol extraction or after saponification followed by petroleum ether extraction were used. The yield of sterol from haddock and oyster was greater in saponified samples. To assay total sterol, steryl digitonides prepared from saponified samples were assayed using an anthrone reagent which is specific for the carbohydrate moiety of digitonin. Results of this assay were compared with those obtained by the acid‐ferric chloride method, whose chromogen is measured at the maximum wavelength for cholesterol and not all sterols give color maxima at this wavelength. Differences in sterol content obtained by the two methods may be attributed to the presence of sterols other than cholesterol. The use of anthrone reagent to assay seafood steryl digitonides may help to eliminate the variability in seafood sterol content reported in the literature.
METMYOGLOBIN REDUCTION IN BEEF SYSTEMS AS AFFECTED BY AEROBIC, ANAEROBIC AND CARBON MONOXIDE‐CONTAINING ENVIRONMENTS
Authors: LANIER T. C. , CARPENTER J. A. , TOLEDO R. T. , REAGAN J. O. 
Published: August 2006

ABSTRACTMetmyoglobin (Mb+) reduction was studied in ground beef, beef slurries and extracts held in air, nitrogen or CO‐air mixtures. Significant Mb+ reduction occurred in aerobic extracts but not in ground beef or slurries in the presence of ferricyanide. A nonenzymatic electron trans. fer was demonstrated in extracts under these conditions. At normal meat pH (5.6), carbon monoxide (CO) accelerated Mb+ reduction, even in the presence of air, with the rate of reduction dependent upon CO concentration. Neither the addition of catalase nor compounds that inhibit the electron transport chain markedly affected Mb+ reduction under a CO atmosphere while arsenate addition slightly accelerated the reaction. The use of ferricyanide as the pigment oxidant increased the Mb+ reduction rate in aerobic extracts and in all systems under CO, but was not necessary to observe reduction under CO. Possible mechanisms for the CO‐enhanced reduction of Mb+ are explored.
VOLATILE COMPONENTS AND PUNGENCY IN FRESH AND PROCESSED JALAPENO PEPPERS
Authors: HUFFMAN V. L. , SCHADLE E. R. , VILLALON B. , BURNS E. E. 
Published: August 2006

ABSTRACTThe flavor of fresh jalapeno peppers was defined and quantified by means of combined gas chromatography‐mass spectrometry. The cultivar J100 was utilized. Jalapeno flavor was attributed to 2‐isobutyl‐3‐methoxypyrazine. The compound is distributed unevenly throughout the pepper pod. Values ranged from 0 in the seed to 88.33 ng/g in the outer wall on a dry weight basis. Thermal processing leads to an altered or cooked flavor. Capsaicin, the compound responsible for the heat, is also unevenly distributed in the pod. Gas chromatographic analysis of fresh pepper parts revealed values ranging from 0.21 mg/100g in the outer wall to 18.37 mg/100g in the pod cross walls. All portions of the pepper are perceived as hot after thermal processing. However, capsaitin remains concentrated in the cross wall region. Microscopic examination of the pepper tissue revealed no specialized structure housing either the flavor or heat components. These are considered to be normal metabolites of the fruit and found as an integral part of the plant cells.
EFFECTS OF SOAKING TIME AND COOKING CONDITIONS ON TEXTURE AND MICROSTRUCTURE OF COWPEAS (Vigna unguiculata)
Authors: SEFA‐DEDEH S. , STANLEY D. W. , VOISEY P. W. 
Published: August 2006

ABSTRACTA method has been developed to measure the texture of raw and soaked cowpeas (Vigna unguicuiata) using a wedge‐type blade mounted in an Instron testing machine to cut across the cotyledons. It was found that soaking raw cowpeas in water prior to cooking produced a softer bean and the decrease in hardness was proportional to the soaking time. Texture of cooked beans could be predicted from the texture of the corresponding soaked bean. The influence of cooking temperature and time on bean texture was studied using the shear‐compression cell of ‐ the Texture Test System and the Ottawa Texture Measuring System cell with a wire extrusion grid. It was found that the rate of cooking relative to texture followed first order kinetics. Scanning electron microscopy was used to study changes in microstructure during the cooking process. The major effect observed was a breakdown of the middle lamella; cell walls remained intact.
TOBACCO AS A POTENTIAL FOOD SOURCE AND SMOKE MATERIAL: SOLUBLE PROTEIN CONTENT, EXTRACTION, AND AMINO ACID COMPOSITION
Authors: KUNG S. D. , TSO T. C. 
Published: August 2006

ABSTRACTFraction 1 and unfractionated leaf proteins have been prepared from tobacco. Their amino acid compositions are very similar and have a high nutritional value. Removal of proteins from tobacco leaves before the curing process would result in a safer smoking product. Therefore, tobacco plants could be used for a rich food source and safer smoke material.