bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECTS OF STORAGE AND POLYPHOSPHATES ON THE FLAVOR VOLATILES OF CANNED POULTRY MEAT
Authors: RAO CH. S. , DAY E.J. , CHEN T.C. 
Published: August 2006

ABSTRACTThe effects of storage and polyphosphates on the volatile components of canned broiler meat were investigated. The concentrations of hydrogen sulfide, methyl mercaptan, saturated and total carbonyls of both control and polyphosphate‐treated broiler meat increased slightly upon storage. A greater increase in unsaturated carbonyls was observed for the controls than for the polyphosphate‐treated samples. During storage, the general trend of increasing thiobarbituric acid (TBA) values was not affected by the presence of polyphosphates; however, the control samples had the highest TBA values throughout the observation period. All canned samples exhibited a continued increase in free ammonia content as the storage time advanced. Polyphosphates also retarded the formation of free ammonia of canned broiler meat during storage as compared to controls.
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): EFFECT OF ASCORBIC ACID AND COPPER IN A β‐CAROTENE‐LINOLEIC ACID SOLID MODEL
Authors: KANNER JOSEPH , BUDOWSKI PIERRE 
Published: August 2006

ABSTRACTThe carotene‐bleaching activities of ascorbic acid and copper were investigated in a solid model consisting of carotene and linoleic acid adsorbed on powdered cellulose. The effects depended on the water activity (aw) of the system. Ascorbic acid in the presence of Cu++ had very little activity in the dry model but displayed increasing bleaching effects as the aw value of the system was raised. However this bleaching activity in the moist model reached a maximum as the ascorbic acid concentration rose to about 1 μmol/g cellulose, or 1.4 μmol ascorbic acid/mmol linoleic acid. At higher concentrations of ascorbic acid, the bleaching activity decreased and was eventually converted into an antioxidant effect. A peroxidase‐like protein extracted from pepper was also tested in the present model and found to exhibit prooxidant activity, which was little affected by changes in aw. The antioxidant system composed of copper and ascorbic acid at high concentrations was able to overcome the pro‐oxidant effect of peroxidase.
CHANGES IN SOLUBLE AND BOUND PEROXIDASES DURING LOW‐TEMPERATURE STORAGE OF GREEN BEANS
Authors: GKINIS ASTERIOS M. , FENNEMA OWEN R. 
Published: August 2006

ABSTRACTStorage of green beans at 5°C or ‐4°C significantly affected the distribution of peroxidase fractions. Activity of the soluble peroxidase fraction, extracted with a low ionic strength buffer, decreased while the ionically bound peroxidase fraction extracted with 1M sodium chloride increased with time. This behavior was particularly noticeable at ‐4°C. The covalently‐bound fraction, extracted after treatment with cellulase and pectinase, remained constant during storage at all temperatures. Storage at ‐40°C had no effect on the distribution of the peroxidase fractions. The relative concentrations of isoperoxidases present in each peroxidase fraction changed with storage time; however, no new isoperoxidases appeared and none disappeared as a result of the treatments applied.
ASCORBIC ACID, DEHYDROASCORBIC ACID AND DIKETOGULONIC ACID IN FROZEN GREEN PEPPERS
Authors: MATTHEWS R. F. , HALL J. W. 
Published: August 2006

ABSTRACT“Total” ascorbic acid (TAA), L‐ascorbic acid (L‐AA), dehydro‐ascorbic acid (DHAA), and diketogulonic acid (DKGA) were determined in fresh green peppers, frozen blanched peppers, and frozen unblanched peppers. L‐AA accounted for 97% of the TAA in fresh peppers. Freezing resulted in a 9.2% decrease of TAA, a 15% decrease in L‐AA, a 5% increase in DHAA and 1% increase in DKGA. Blanching did not affect the ascorbic acid levels of frozen peppers. DHAA remained relatively constant at 10% of the TAA during frozen storage. DKGA increased during frozen storage to 15% of the TAA. L‐AA decreased after 8 months frozen storage (‐18°C) to 75% of the TAA. Unblanched frozen peppers were superior in flavor, texture, and appearance to the blanched frozen peppers.
PHYTATE PHOSPHORUS AND MINERAL CHANGES DURING GERMINATION AND COOKING OF BLACK GRAM (Phaseolus mungo) SEEDS
Authors: REDDY N. R. , BALAKRISHNAN C. V. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTPhytate phosphorus, calcium, magnesium, zinc and iron were determined in black gram (Phaseolus muizgo) seeds. Phytate phosphorus (P) represents 79%± 0.48 of the total P in black gram seeds. Fifty percent of phytate P had disappeared on the 10th day of germination with a simultaneous increase in the quantities of available inorganic P. After cooking for 45 min, whole seeds and cotyledons did not show any breakdown in the phytate P or losses of minerals after initial leaching, when the beans‐to‐water ratio was 1:4. A positive significant correlation coefficient was found between total P and phytate P in cooked beans and cotyledons. During germination a negative significant correlation coefficient was established between total P and phytate P.
WATER BINDING BY SOY FLOURS AS MEASURED BY WIDE LINE NMR
Authors: OKAMURA T. , STEINBERG M. P. , TOJO M. , NELSON A. I. 
Published: August 2006

ABSTRACTWater was determined with a wide line NMR instrument. Three soy flours were studied: full‐fat Bonus variety; laboratory, chloroform‐methanol defatted from the same Bonus sample; and commercial, hexane defatted. In case of all three samples, a plot of moisture content vs NMR response at rf 28 db (total water) showed two straight lines; the break occurred at the Bound Water Capacity (BWC). At an instrument setting of rf 0 db (only bound water gives signal), a plot of signal against moisture content, both on a total sample basis, was a triangle; the first increment of water, 3 and 7% for full‐fat and defatted, respectively, did not give a signal and the apex of the triangle gave the BWC which was 27.9% for the full‐fat and 40.5% for the same soy flour after defatting. When laboratory and commercially defatted samples were compared, the ascending curves coincided but their BWC were 40 and 31%, respectively. BWC values obtained from full‐fat readings corrected for oil signal and from commercially defatted flakes were almost the same. Steam heating at 15 psig for 15 min and freezing to a temperature as low as ‐40°C did not change the water binding characteristics of commercial defatted dry flakes.
SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT
Authors: VIOLLAZ PACUAL , CHIRIFE JORGE , IGLESIAS HÉCTOR A. 
Published: August 2006

ABSTRACTValues of the isotherm factor, ∂w/∂X)T, for various dried foods (apple, beef, cod, carrots, fennel, peas, pekanut, potatoes and trout) were calculated and reported as a function of moisture content. The effect of sorption hysteresis on the isotherm factor was also calculated for some foods. It is hoped that these data may be useful for adequately interpreting experimental results on rates of moisture sorption and desorption in dried foods.
HEAT‐INDUCED GELATION OF PEANUT PROTEIN/WHEY PROTEIN BLENDS
Authors: SCHMIDT R. H. , ILLINGWORTH B. L. , AHMED E. M. 
Published: August 2006

ABSTRACTWhey protein concentrate dispersions formulated at 7.5% or more of protein formed strong gels when heated at temperatures above 80°C. Quantitative gel strength calculated from penetration force data generally increased with heating temperature to 110°C. Increasing pH from 7.0 to 9.0 generally decreased the gel strength of whey protein concentrate. At a total protein concentration of 10%, gel strength was lower when peanut flour protein was 25% or more of a mixture with whey protein. Only weak gels were formed with heating protein blends formulated with peanut protein at greater than 50% of total protein. Sodium chloride (up to 0.5M) and calcium chloride (up to 30 mM) increased gel strength of whey protein and blended systems, but decreased gel strength of dispersions containing only peanut flour. Calcium chloride at 30 mM destroyed gelation ability of peanut flour causing protein precipitation. Gel strength of whey protein increased with moderate cysteine addition and was maximum at a level of 25 mM cysteine. Addition of 100 mM cysteine dramatically reduced whey protein gel strength. Cysteine addition decreased gel strength of peanut flour dispersions and had a varied effect on blended protein systems.
REVRSIBILITY OF NEPHROCYTOMEGALY CAUSED IN RATS BY LYSINOALANINE [Ne‐(DL‐2‐AMINO‐2‐CARBOXYETHYL)‐L‐LYSINE]
Authors: STRUTHERS BARBARA J. , HOPKINS DANIEL T. , DAHLGREN ROBERT R. 
Published: August 2006

ABSTRACTSprague‐Dawley rats were fed a diet containing 3000 ppm protein‐bound lysinoalanine (LAL) for 8 wk, and a control diet for a second 8‐wk period. Both ad lib and pair‐fed controls were maintained throughout. Nephrocytomegaly and nephrocalcinosis were scored in a sample of rats taken after 8 wk, and in the remainder of the rats at 16 wk on a scale of 0‐3 (normal‐severe). At the end of 8 wk, cytomegalia scores averaged 1.75 in the LAL‐fed rats. After 16 wk the scores averaged 0.55, a drop of 60% from the 8 wk value. Incidence was reduced from 100% at 8 wk to 37.5% of rats at 16 wk. It is apparent that LAL‐produced nephrocytomegaly is reversible if LAL is removed from the diet.
PORPHYRINS IN MUSCLE AND RED BONE MARROW OF BEEF
Authors: MILLER G. J. , KRUGGEL W. G. , FIELD R. A. 
Published: August 2006

ABSTRACTA method for the determination of total porphyrins in beef biceps femoris and semitendinosus muscles, in beef red bone marrow and in lamb biceps femoris and semitendinosus muscles is reported. Tissues of decreasing levels of porphyrins were: red marrow, beef biceps femoris, beef semitendinosus, lamb biceps femoris, lamb semitendinosus. Protoporphyrin was the major, if not only, porphyrin present in the muscle and marrow samples.
SEPARATION OF WATER‐SOLUBLE REACTION PRODUCTS OF NITRITE IN CURED MEAT
Authors: SEBRANEK J. G. , CASSENS R. G. , GREASER M. L. , HOEKSTRA W. G. , SUGIYAMA H. 
Published: August 2006

ABSTRACTA water‐soluble extract was prepared from a cured meat product which had been manufactured with 15N‐labelled nitrite. Fractionation of this extract on Sephadex G‐10 showed one large and one small peak of 15N content, neither of which contained free nitrite. The two 15N containing peaks did not coincide with the ninhydrin positive or ultraviolet absorbing fractions that were eluted. Examination of the labelled fractions for sulfhydryl groups also proved negative and inhibition of Clostridium botulinum was not accomplished by either of the fractions.
VOLATILE CONSTITUENTS OF JACK FRUIT (Arthocarpus heterophyllus)
Authors: SWORDS G. , BOBBIO P. A. , HUNTER G. L. K. 
Published: August 2006

ABSTRACTUsing a combination of gas chromatography and spectrometry, 20 major components from an extract of distillate from jack fruit were identified. Of these, 16 were esters and four aliphatic alcohols. The total absence of terpenoids in jack fruit is unique in the plant kingdom.
A RAPID METHOD FOR ESTIMATING ETHANOL IN CANNED SALMON
Authors: CROSGROVE DONALD M. 
Published: August 2006

ABSTRACTA gas chromatographic method is described for determining the ethanol content of canned salmon by direct injection of the filtered aqueous juices of this product. Values of zero to a few parts per million ethanol were generally obtained on good quality salmon. Spoiled canned salmon had values as high as several hundred parts per million ethanol.
OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD
Authors: ANG T. K. , FORD J. D. , PEI D. C. T. 
Published: August 2006

ABSTRACTIn freeze‐drying, the quality of the resulting product often determines the attractiveness of the drying process. Therefore, the temperature profiles within the material are as important as the total drying time required. For microwave assisted freeze drying, it has been indicated both experimentally and in theoretical analysis that the maximum applicable constant field strength for beef cubes is 130 v/cm. Beyond this point melting of the ice core and/or overheating in the dried layer will occur. However, the drying time can be further reduced by 20% if a simple preprogrammed stepwise adjustment of the applied field strength is introduced.
METHYLXANTHINE INHIBITION OF AFLATOXIN PRODUCTION
Authors: BUCHANAN R. L. , FLETCHER A. M. 
Published: August 2006

ABSTRACTThe effects of caffeine and theophylline on growth and aflatoxin B1 production by Aspergillus parasiticus NRRL 2999 were studied in AMY medium at pH 4.5. Caffeine levels of 0.5, 1.0 and 2.0 mg/ml decreased aflatoxin production by 86, 96 and 100%, respectively. Theophylline levels of 2.0, 4.0 and 8.0 mg/ml were tested, but only the highest concentration was inhibitory, decreasing aflatoxin production by 54%. Inhibition of growth was noted, but did not completely account for the reduction in aflatoxin production. The data help explain why aflatoxins are not usually isolated from caffeine‐containing commodities, and indicate that aflatoxin synthesis may be regulated by cyclic AMP.
CALCIUM UPTAKE AND ATPASE ACTIVITY BY SARCOPLASMIC RETICULUM OF RED AND WHITE POULTRY MUSCLES
Authors: WHITING R. C. , RICHARDS J. F. 
Published: August 2006

ABSTRACTSarcoplasmic reticulum was isolated from P. major (white) and B. femoris (red) and assayed for calcium uptake and ATPase activity. The activities did not decline at 4 hr postmortem (rigor onset) and only slightly decreased with 24 hr aging. The prerigor P. major sarcoplasmic reticulum preparation had the lowest calcium uptake and ATPase activity, and mixtures of this fraction with others resulted in a lower activity than expected from the proportionate composition. Sarcoplasmic reticulum from B. femoris was affected more than that from P. major by decreasing temperatures. Freeze‐thawing the muscles did not destroy calcium uptake ability.
EFFECTS OF VARIED ZINC/COPPER RATIOS ON EGG AND PLASMA CHOLESTEROL LEVEL IN WHITE LEGHORN HENS
Authors: HELWIG L. R. , MULNIX E. J. , REGENSTEIN J. M. 
Published: August 2006

ABSTRACTIn order to test the hypothesis that the zinc to copper ratio is an important factor in determining the plasma level of cholesterol (Klevay, L.M. 1973. Am. J. Clin. Nutr. 26:1060–1068), White Leghorn laying hens were fed normal energy (2764 kcal/kg) and low energy (2470 kcal/kg) practical diets containing varied ratios of zinc to copper. The levels of zinc and copper used were selected such that neither was nutritionally limiting nor toxic. No significant differences were observed between the control diet (fed for 4 wk before commencing the actual experiment) or any of the experimental diets with the cholesterol levels averaging 13.3 mg/g for egg yolk and 84.1 mg% for the plasma examples.
FACTORS AFFECTING THE FORMATION OF NITRATE FROM ADDED NITRITE IN MODEL SYSTEMS AND CURED MEAT PRODUCTS
Authors: LEE S. H. , CASSENS R. G. , WINDER W. C. , FENNEMA O. R. 
Published: August 2006

ABSTRACTExperiments were designed to determine the effect of the chemical state of myoglobin and presence of ascorbate on the conversion of nitrite to nitrate. In model systems, nitrate was not formed when nitrite was incubated in the presence of either metmyoglobin or ascorbate. However, most of the added nitrite was converted to nitrate when both ascorbate and metmyoglobin were present. It is suggested that ascorbate reduces metmyoglobin to myoglobin, and then, the myoglobin is oxidized simultaneously with nitrite to form nitrate. In cured meat products, a detectable level of nitrate was formed in the absence of ascorbate, but in the presence of ascorbate the level of nitrate formed was greater. The explanation suggested was that endogenous reductants in meat could play the same role as ascorbate in model systems. Such endogenous reductants were responsible for more than half of the nitrate formation in meat products containing sodium ascorbate.
EFFECT OF AGE AND ANATOMICAL LOCATION ON COMPOSITION OF BOVINE BONE
Authors: MELLO F. C. , FIELD R. A. , RILEY M. L. 
Published: August 2006

ABSTRACTCervical, thoracic, lumbar and sacral vertebrae, plus rib and femur bones were removed from 13 bovine of a wide age range (89–2783 days) to elucidate changes in bone composition as a function of age and anatomical location. Percent dry matter, ash, calcium and phosphorus increased with age while nitrogen and sulfur decreased. The calcium/phosphorus ratio remained relatively constant during growth. Dry matter, ash, calcium and phosphorus percentages increased from the anterior to the posterior of the vertebral column, while sulfur and nitrogen decreased. Thus, bone ossification advanced from the posterior to the anterior vertebrae. The femur contained the largest proportion of ash, calcium and phosphorus of the six bone types investigated.
TEXTURAL CHANGES IN CANNED APRICOTS IN THE PRESENCE OF MOLD POLYGALACTURONASE
Authors: LUH B. S. , OZBILGIN S. , LIU Y. K. 
Published: August 2006

ABSTRACTSeveral factors affecting texture of canned Blenheim apricot halves were investigated. Presence of polygalacturonase from Rhizopus arrhizus resulted in severe texture breakdown during post‐canning storage. The degree of breakdown was proportional to the amount of enzyme added. Apricot halves at optimum ripeness were canned in #303 cans with 36° Brix in‐going sucrose syrup preheated to 24, 60, 75 and 90°C respectively with or without added mold polygalacturonase. Addition of mold polygalacturonase to the cans resulted in rapid softening during the storage period. The samples treated with 36° Brix sucrose syrup at 24, 60, 75°C showed rapid decrease in firmness. The sample canned with 90°C syrup in the presence of mold polygalacturonase showed less softening during storage. Thermal effect on activity of polygalacturonase from the mold Rhizopus arrhizus on pectic acid was determined. Crude enzyme was more heat resistant than the purified enzyme. There was 13.5% residual polygalacturonase activity in the crude extract after heating at 100°C for 20 min.
EFFECTS OF ETHOXYQUIN ON AFLATOXIN–PRODUCING STRAINS OF Aspergillus parasiticus AND A. flavus
Authors: FOUDIN A. S. , LEAICH L. L. , AYRES J. C. 
Published: August 2006

ABSTRACTSeven isolates of A. parasiticus and A. flavus were grown for 10 days on a semi‐synthetic medium containing 25–150 ppm ethoxquin antioxidant. In isolates producing B and G toxins, aflatoxin B levels increased 5–12 times over that of controls while G toxins decreased 32–97%. The increase in B toxins was not concentration‐dependent, but the decrease in G toxins was. In isolates of A. flavus and A. parasiticus producing only B toxins, aflatoxin levels were depressed or remained unchanged. The effect of 100 ppm ethoxyquin on 15 isolates of A. parasiticus and A. flavus, including some altered in aflatoxin‐producing capability by mutation, was examined. Among wild‐type isolates of A. parasiticus G1 decreased 90% and G2, was completely inhibited; B1 increased 67–1100% and B2 increased 100–300%. Toxin synthesis was decreased 66–95% among wild‐types and mutants of A. flavus and A. parasiticus producing only B toxins. Ethoxquin apparently had little or no effect on mutants which consistently produce very low levels of the aflatoxins. The results indicate that the use of ethoxyquin as a feed additive may aggravate potential mycotoxin hazards in contaminated feedstuffs.
RELATIONSHIP OF WATER ACTIVITY TO MOISTURE CONTENT IN TREE NUTS
Authors: BEUCHAT L. R. 
Published: August 2006

ABSTRACTExperiments were conducted to determine the effects of moisture and oil content on the water activity (aw) of 13 tree nut meats. Kernels of almond, butternut, Brazil, cashew, Chinese chestnut, filbert, hickory, macadamia, pecan, pignolia, pistachio, and walnut (black and English) were analyzed at 21°C for moisture contents at aw values ranging from 0.12–0.81. Straight‐lined plots showing 0.20–0.80 aw at corresponding moisture levels were constructed from isotherms. Pecan nut meats contaning 63.9–76.3% oil were equilibrated at 0.68 aw and percentage moisture was determined. There was an inverse, directly proportional relationship between values obtained for percentages of moisture and oil. The moisture content of pecan nut meats at 0.68 aw was not directly proportional to the protein content, however, indicating that water‐binding capacity was dependent upon other nonoil constituents in addition to protein.
FUNCTIONAL PROPERTIES OF VARIOUS FIBERS: PHYSICAL PROPERTIES
Authors: PARROTT MARIE E. , THRALL BERNICE E. 
Published: August 2006

ABSTRACTTo investigate differences among fiber sources, physical profiles of 12 fiber types were determined based on particle size, hydrated volume expansion, water‐holding capacity (with respect to ionic strength and pH) and temperature effects. Each fiber was characterized by distinctly different functional or physical properties. In most cases, dry density was found to be directly proportional to hydrated density. The responses to pH effects, varying ionic strength, and mono‐ and divalent cations proved to be highly individualized. Exposure of fiber types to increased temperatures resulted in enlarged, elongated particles and structural damage. Thus, individual fiber responses to possible processing conditions should be taken into consideration when selecting a fiber source. The variability here might also serve to explain the variability often noted when physiological effects of plant fibers are evaluated.
FACTORS AFFECTING THE AUTOXIDATION OF LIPIDS IN MECHANICALLY DEBONED FISH
Authors: SILBERSTEIN D. A. , LILLARD D. A. 
Published: August 2006

ABSTRACTHemoglobin, myoglobin, total heme pigments, and nonheme iron concentrations were measured in phosphate buffer (pH 7.1) extracts of mechanical and hand deboned mullet, Mugil cephalus, to determine the factors which induce a greater prooxidant activity in mechanically deboned fish. Mechanical deboning increased the hemoglobin and nonheme iron contents but had very little influence on the amount of myoglobin in the deboned fish flesh. Oxygen uptake studies using oleic acid as a substrate revealed that the hemoprotein content had an influence on the prooxidant activity of the buffer extracts of the deboned fish. Studies using purified myoglobin and hemoglobin as prooxidants indicated that myoglobin had a greater catalytic effect than hemoglobin on the oxidation of oleic acid. It was concluded that, in addition to the concentration of total heme pigments, the hemoglobin to myoglobin ratio should be considered when determining the influence of hemoproteins on the oxidative stability of deboned fish.
TEXTURED COTTONSEED AND SOY FLOURS: A MICROSCOPIC ANALYSIS
Authors: TARANTO M. V. , CEGLA G. F. , BELL K. R. , RHEE K. C. 
Published: August 2006

ABSTRACTTexturized products were produced from defatted native and denatured (steam heated) glandless cottonseed and soy flours with a modified Wenger X‐5 laboratory extruder. Products were examined with light, transmission electron and scanning electron microscopy. A specific structural relationship between the protein and insoluble carbohydrate fractions in the extrudates was found. Products were composed of a protein matrix of varying uniformity in which the insoluble carbohydrates were dispersed to varying degrees depending upon the raw material. The cottonseed products were found to possess rough and pitted structures, while the soy products possessed smooth and continuous structures. At the resolutions of light and transmission electron microscopes, no protein structures resembling fibers were found in either soy or cottonseed products. However, fibrous structures were observed in the scanning electron photomicrographs.