bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECTS OF FROZEN STORAGE AND DRY‐CURING ON HAM TRIGLYCERIDE FATTY ACIDS
Authors: KINGSLEY GUY R. , GRAHAM PAUL P. , YOUNG R. W. 
Published: August 2006

ABSTRACTHams from 12 hogs of similar background were used to study long chain fatty acid levels. One ham from each hog was randomly assigned to be frozen and held at ‐27.8° for 30 days prior to curing while the remaining ham from the pair was dry‐cured. Gas‐liquid chromatographic analysis showed that both unfrozen and frozen hams were significantly higher in stearic acid and significantly lower in palmitic acid after aging. Nonsignificant changes in other acids measured indicated that freezing did not affect fatty acid levels in the final product. Simulated dry‐curing and aging conditions for ham fat consisted of short time periods with elevated incubator temperatures. Freezing and curing treatments generally affected fatty acid levels in the simulated samples. The effect of nitrate was significant (P < 0.05) yielding lower concentrations of palmitic and linoleic acids after aging.
DIFFERENCE IN Z‐LINE REMOVAL BETWEEN NORMAL AND PSE PORCINE MYOFIBRILS
Authors: KANG C. G. , MUGURUMA M. , FUKAZAWA T. , ITO T. 
Published: August 2006

ABSTRACTZ‐line removal from isolated myofibrils of normal and PSE porcine muscles by a Ca2+‐activated protease (CAF) and trypsin was investigated. Z‐line substances were also extracted from normal and PSE myofibrils with sodium desoxycholate. Z‐line removal by CAF or trypsin digestion which accompanies fragmentation and release of soluble materials from myofibrils was much less for PSE myofibril than for normal. During the digestion reaction with CAF, α‐actinin and troponin‐T were specifically degradated. α‐actinin was also extracted from myofibrils with sodium desoxycholate. The interrelationship between the extractability of α‐actinin with sodium desoxycholate and the difficulty of fragmentation of PSE myofibrils is discussed.
NONSPECIFIC STAINING OF A Lactobacillus BY Salmonella FLUORESCENT ANTIBODIES
Authors: THARRINGTON G. , ASHTON D.H. , HATFIELD J.R. , FRY F.H. 
Published: August 2006

ABSTRACTSalmonella fluorescent antibody (FA) positives but cultrual negatives were encountered in pasta samples. Salmonella FA positives were caused by an organism identified as a Lactobacillus plantarum designated strain CT. Brilliant green incorgorated into lactose broth eliminated the false positives. The organism reacted to +3 to +4 with three commercially prepared FA Salmonella poly antisera and with staphylococcal, streptococcal and Pseudomonas FA antisera. The organism also aggulinated in response to a variety of non‐FA Salmonella polyvalent antisera (poly A‐1, poly D, poly C). L. plantarum/GT absorption of FA Salmonella poly antiserum resulted in reduction of the false positive reaction from +4 to +1. L. plantarum/GT absorption of FA staphylococcal and FA streptococcal antisera resulted in reduction (+4 to +1) in false positive reaction. Fluorescein isothiocyonate (FITC) conjugated normal rabbit immunogloublin G (IgG) strained L. plantarum/GT and Staphyplococcus aureus+4, but Salmonella thompson was not stained. FITC alone produced no false positive staining of the three test organisms. These findings strongly suggest that the FA false positive reaction of L plantarum/GT results not from the organism possessing homologous antigens with Salmonella, but is a consequence of L. plantarum/GT cell surface possessing affinity for the nonantigenic region of the IgG molecule in FA antisera. The data suggest the reaction is analogous to the nonspecific affinity between S. aureus cell wall protein A and the nonantigenic Fc portion of the IgG molecule.
DISTRIBUTION OF BEAN AND WHEAT INOSITOL PHOSPHATE ESTERS DURING AUTOLYSIS AND GERMINATION
Authors: FERREL ROBERT E. 
Published: August 2006

ABSTRACTIon‐exchange chromatography was used to follow changes in inositol phosphate esters of California small white beans and hard red winter wheat during autolysis and germination. Untreated bean extracts contained appreciable quantities of lower phosphate esters, while wheat extracts contained only inositol hexaphosphate (IHP). Autolysis in beans at both 35 and 55°C was slow (30% of IHP still present after 48 hr). Over 80% of wheat IHP was hydrolyzed in 4 hr at both temperatures. During autolysis bean extracts contained appreciable quantities of lower phosphate esters while wheat chromatograms showed trace amounts. Germination of the seeds for 2, 4 and 7 days produced similar patterns of change in the phosphate esters as in autolysis. The use of wheat phytase to rapidly reduce phytic acid in bean preparations is presented.
HYDROLYSIS OF LACTOSE IN ACID WHEY USING β‐GALACTOSIDASE ADSORBED TO A PHENOL FORMALDEHYDE RESIN
Authors: OKOS MARTIN R. , GRULKE ERIC A. , SYVERSON ALDRICH 
Published: August 2006

ABSTRACTThe feasibility of using immobilized enzymes for the commercial hydrolysis of lactose in acid whey was investigated. The areas of enzyme kinetics, enzyme adsorption, mass transfer, reactor design and economics were considered. All reaction studies were carried out at 40°C, pH 4. Adsorption of β‐galactosidase into a porous phenol formaldehyde resin (Duolite ES‐762) followed an S‐shaped isotherm at low concentrations and adsorption increased with temperature at 0, 24 and 26°C. Up to 0.6g of Wallerstein enzyme preparation (4043 activity units) were adsorbed to 1g of dry resin. Adsorption had little effect on enzyme activity. An integral reactor of immobilized β‐galactosidase retained nearly full activity for over 120 days of continual hydrolysis of lactose in acid whey and pure lactose solutions. Throughout the long term study, mold was effectively inhibited by the use of 0.1% w/v of potassium sorbate and CO2. Based on 120‐day catalyst life and the integral reactor data for Duolite ES‐762 loaded with 0.23g enzyme/g dry resin, the catalyst cost for the hydrolysis of 1 lb of lactose is 1.65 cents at 40% conversion using 50 mesh resin.
FREE AMINO ACID AND RHEOLOGICAL MEASUREMENTS ON HYDROLYZED LACTOSE CHEDDAR CHEESE DURING RIPENING
Authors: WEAVER J. C. , KROGER MANFRED , THOMPSON M. P. 
Published: August 2006

ABSTRACTThree lots each of conventional Cheddar and hydrolyzed lactose Cheddar cheese (HLCC) were analyzed for free ammo acid content and examined for texture properties at 28day intervals during an eight‐month ripening period. The average increases in total free amino acids in the control and the HLCC were from 500 μg/g in each cheese to 9,967 μg/g and 14,564 μg/g, respectively. Aspartic acid, proline and histidine were the only amino acids not significantly different between the two cheeses. Arginine, glycine, alanine, methionine and isoleucine increased slowly during ripening and accounted for 12% of the total free amino acids. Valine, tyrosine, phenylalanine, glutamic acid, leucine and lysine showed greater increases and accounted for about 80% of the total amount of free amino acids at all stages of ripening. Leucine increased the most, from 23.2 μg/g to 1959.5 μg/g in the control cheese and from 68.2 μg/g to 2875.9 μg/g in the HLCC. Arginine and methionine were the only two amino acids whose mole percentages did not significantly differ between the control and the HLCC. The mole percentages of aspartic acid, tyrosine, histidine, alanine, proline, lysine and glutamic acid decreased during the study in both the control and the HLCC. The mole percentage of leucine increased the most, from 5 to 15% in the control cheese and from 12% to 25% in the HLCC. The texture measurements for toughness, mechanical hysteresis, and modulus of elasticity showed significant (α0.05) treatment effects, but the changes during ripening were not significant. The toughness of the HLCC after eight months was 69% higher than in the control. Stiffness (modulus of elasticity) was 54% less and the damping capacity (mechanical hysteresis) was 93% more in the HLCC cheese than in the control. The differences in the texture measurements (toughness, mechanical hysteresis, and modulus of elasticity) on the controls and HLCC were greatest after 3 or 4 months and remained relatively constant thereafter. Therefore, proteolysis is related to texture and quality of cheese and accelerated ripening does seem to enhance desirable body and texture characteristics.
MICROSTRUCTURE AND MECHANICAL PROPERTIES OF SINGLE CELL PROTEIN CURD
Authors: TSINTSADZE TENGIZ D. , LEE CHERL‐HO , RHA CHOKYUN 
Published: August 2006

ABSTRACTThe microstructure and the physical and mechanical properties of yeast protein curds were investigated by using the scanning electron microscope and the Instron Universal Testing Machine, Model 1122. Heat treatment of the protein dispersion prior to precipitation did not remarkably influence the structure and water‐holding capacity of the curds. Yeast protein curd precipitated with calcium had a micro‐network structure which was not apparent in the isoelectric point precipitated curd. The calcium precipitated curd had a low value of hardness, high water‐holding capacity, low value of adhesiveness and high cohesiveness compared to the isoelectric precipitated curd. The calcium precipitated curd also showed a strong structural potential which was revealed upon freezing. The freeze‐thawing of the curd in general increased hardness and springiness but decreased the adhesiveness and cohesiveness. The physical, structural and mechanical properties of yeast protein curds were compared with those of soybean protein curds studied previously.
NONGELLING SOY PROTEIN HYDROLYSATE FOR USE IN CONCENTRATED FLUID COMPLEX FOODS
Authors: RHAM O. de , KRUSEMAN J. , HIDALGO J. 
Published: August 2006

ABSTRACTUse of soy protein in a complex fluid food model containing carbohydrate, fat, minerals and 8‐10% protein was investigated. Soy protein at this concentration yielded a product that gelified upon heating. Gelation was inhibited if the protein was previously hydrolyzed utilizing food grade proteases. Removal of the high‐molecular weight fraction of the hydrolysate by precipitation with calcium further helped to decrease viscosity. Bitterness was reduced without affecting viscosity, through elimination of small peptides and free amino acids by ultrafiltration. Stable and long shelf‐life samples of the model could be manufactured if the proteolytic process was carefully controlled in order to avoid losing the stabilization of the emulsion by the soy protein. Nutritional value of the hydrolysate was higher than that of the isolate used.
EFFECTS OF PEELING METHODS ON THE NUTRITIVE CONTENT OF WHOLE CANNED CHICO III TOMATOES
Authors: SALDANA GUADALUPE , STEPHENS THOMAS S. , MEYER ROBERT , LIME BRUCE J. 
Published: August 2006

ABSTRACTThe purpose of this investigation was to determine the effect of peeling method (hot water, lye, or liquid N2) on the nutrient composition of canned tomatoes. The titratable acidity was slightly lower in lye‐peeled than in water‐ or N2 ‐peeled tomatoes, and niacin was a little lower in water‐peeled than in lye‐ or N2‐peeled tomatoes. There were no differences in moisture, pH °Brix, ash, fat, fiber, iron, calcium, protein, ascorbic acid, β‐carotene, thiamine, riboflavin, total carbohydrate, or caloric value which could be attributed to peeling method.
ISOENZYMES OF POLYPHENOL OXIDASE FROM HIGH L‐DOPA CONTAINING VELVET BEAN
Authors: ZENIN C. T. , PARK Y. K. 
Published: August 2006

ABSTRACTThe seeds, leaves, and stem of velvet bean (Stizolobium aterrimum) contained high concentrations of L‐DOPA and polyphenol oxidase. Polyacrylamide‐gel electrophoresis revealed three polyphenol oxidase isoenzymes in the seeds of velvet bean, two in the leaves and stem. All isoenzymes were active with o‐diphenols such as catechol, caffeic acid, d‐catechin and L‐DOPA. L‐Tyrosine was not active to the isoenzymes. Polyphenol oxidase semipurified by ammonium sulfate fractionation exhibits a smaller Km for L‐DOPA than other substrates.
ON THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND FALLING NUMBER IN WHEAT
Authors: MATHEWSON PAUL R. , POMERANZ Y. 
Published: August 2006

ABSTRACTComparative results from a calorimetric α‐amylase assay and Falling Number indicated that white and hard red winter wheats differed in susceptibility to α‐amylase. The Falling Number values for the sprouted white wheats were higher than those for the hard red winter wheats at the same level of α‐amylase. Both genetic differences and growth conditions were responsible for the differences in susceptibility.
EVALUATION OF PROTEIN QUALITY OF FIVE VARIETIES OF LENTILS USING Tetrahymena pyriformis W
Authors: McCURDY SANDRA MILLER , SCHEIER GENEVIEVE E. , JACOBSON MARION 
Published: August 2006

ABSTRACTThe protozoan Tetrahymena pyriformis W was used to assess protein quality in two cultivars and three experimental lines of lentils. Cooked, freeze‐dried lentil powders and two protein fractions (legumin albumin) were evaluated and showed small but significant (P < 0.05) differences. The protein in whole (nonfractionated) lentil powder supported 15–19% of the growth supported by the control protein, casein; two of the experimental breeding lines supported more Tetrahymena growth than did the cultivars. The albumin fractions supported almost three times more growth and the legumins supported slightly growth than did the lentil powders. Supplementation studies with intact lentil powders showed sulfur‐containing amino acids to be first limiting. Lentil powders with essential amino acids added to simulate casein produced less than half as much growth as did casein.
FORMATION OF VOLATILE FLAVOR COMPOUNDS IN GREEN BEANS FROM LINOLEIC AND LINOLENIC ACIDS
Authors: de LUMEN B. O. , STONE E. J. , KAZENIAC S. J. , FORSYTHE R. H. 
Published: August 2006

ABSTRACTBoth green beans and seeds formed n‐hexanol, n‐hexanal and 1‐octen‐3‐ol as the principal volatile compounds from U‐14C‐labeled linoleic acid but at proportionately different ratios. With U‐14C‐labeled linolenic acid, green beans developed mainly trans‐2‐hexanal, 1‐penten‐3‐ol, 3‐penten‐1‐ol, trans‐2‐hexenol and cis‐3‐hexenol, while seeds produced largely 1‐penten‐3‐ol and 3‐penten‐3‐ol with a small amount of trans‐2‐hexenal. Green beans showed the highest lipoxygenase activity of the several fruits and vegetables compared. Though alcohol oxidoreductase was relatively low, rapid reduction of aldehydes/ketones to alcohols was found in green beans. Green bean lipoxygenase was inhibited by cyanide and a small fraction appeared to be quite heat stable, compared to alcohol oxidoreductase which was much more unstable. The optimal activity of green bean lipoxygenase was found to be at pH 5.8.
CHANGES IN NONVOLATILE ACIDS AND OTHER CHEMICAL CONSTITUENTS OF NEW YORK STATE GRAPES AND WINES DURING MATURATION AND FERMENTATION
Authors: KLUBA RICHARD M. , MATTICK LEONARD R. 
Published: August 2006

ABSTRACTThe changes in chemical components during maturation and fermentation of four native American and one French hybrid grape cultivar obtained from a commercial vineyard and winery were examined. In all cultivars, titratable acidity, tartrate, and malate content decreased during the maturation period. Titratable acidity values ranged from 0.99% for ‘Niagara’ to 1.82% for ‘Catawba’ at maturity. Soluble solids and color content remained constant until veraison after which they increased steadily. Small amounts of phosphoric acid were detected during maturation. In nearly all cases, fermentation of the musts was completed within one week. Reductions in total acidity, tartrate, malate, phosphoric acid, and reducing sugar content were seen. Increases in the amounts of ethanol and succinic acid were also observed. During the course of the fermentation, pH values varied among cultivars.
FORMULATION AND CHARACTERISTICS OF LOW‐ESTER GELS FROM SUNFLOWER PECTIN
Authors: KIM W. J. , SOSULSKI F. , CAMPBELL S. J. 
Published: August 2006

ABSTRACTSunflower pectins extracted from a 1:1 mixture of heads and stalks contained 98.5% galacturonic acid of molecular weight 122,200 with ester and acetyl contents of 29.4 and 1.4%, respectively. Gel firmness and strength were evaluated over the ranges of pH 3.0–4.7,15–30 mg Ca++/g pectin, 0.75–1.25% pectin and 10–50% sucrose in the gel formulation. Conditions of pH 4.3, 22.5 mg Ca++/g pectin, 1% pectin and 30% sucrose were optimal for gel firmness and strength. The sunflower pectin gel was particularly sensitive to pH and calcium concentration which had marked influences on pectin solubility, pregelation, brittleness and granularity. A high proportion of free carboxyl groups (69.1%), and possibly nonrandom distribution of demethoxylated groups on the pectin molecules, appeared responsible for the high sensitivity of sunflower pectins to ionic conditions in the gel formulation.
EXTRACELLULAR MICROBIAL POLYSACCHARIDE PRODUCTION BY FERMENTATION ON WHEY OR HYDROLYZED WHEY
Authors: STAUFFER K. R. , LEEDER J. G. 
Published: August 2006

ABSTRACTSeveral organisms have been screened for their ability to produce extracellular microbial polysaccharides when lactose or glucose: galactose (1:1) were used as the carbon source during fermentation. Organisms were selected from known gum producing strains (on glucose) of Alcaligenes, Xanthomonas, Arthrobacter, Zooglea, and others. Results indicate that all organisms studied can produce polymers from hydrolyzed lactose while only Alcaligenes viscosus and Zooglea ramigera produced a gum from whey, when using conditions as reported here.
RHEOLOGICAL PROPERTIES AND SPINNABILITY OF SINGLE‐CELL PROTEIN/ADDITIVE MIXTURES
Authors: HUANG FRANK , RHA CHOKYUN 
Published: August 2006

ABSTRACTThe rheological properties of single‐cell protein (SCP) extracted from Torula dried yeast, under a wide range of shear, and the potential for forming a continuous and uniform filament were studied. Additions of various reagents to the extracted SCP were made to investigate their effects on flow behavior and spinnability. A cone‐and‐plate viscometer was applied to obtain rheological measurements. At higher shear rates, a capillary rheometer was used and the spinnability of these SCP/additive mixtures was observed simultaneously. Among the alkali‐modified samples, pH 9 dope containing 20% SCP showed best spinnability with a moderately high apparent viscosity. When the reagents which induce intermolecular linkage were incorporated, the apparent viscosity of the alkali SCP dope changed and also the spinnability. Formaldehyde appeared to affect the dope's behavior most drastically. The formalde‐hyde/SCP dope formed a gel‐like structure at ambient temperature and rendered the highest apparent viscosity, but was poor in filament forming capability. With the addition of carboxymethyl cellulose or carrageenan, spinnability improved accompanied with a slight increase in the apparent viscosity of the SCP dope.
FORMATION OF SINGLE–CELL PROTEIN FILAMENT WITH HYDROCOLLOIDS
Authors: HUANG FRANK , RHA CHOKYUN 
Published: August 2006

ABSTRACTCarboxymethyl cellulose (CMC) and carrageenan were found to improve the spinnability of single‐cell protein (SCP) dope with a slight increase in apparent viscosity as observed in the earlier study. This experiment was designed to further investigate the effect of these hydrocolloids on rheological and filament forming properties at various levels of addition. In addition to continuity and uniformity, stretchability of the filaments was also examined during the tests. Tensile strength of the resultant filaments was measured to facilitate objective evaluation. As a result, CMC was determined to be a more desirable additive than carrageenan for the SCP filament. Furthermore, a mechanism hypothesizing the molecular orientation and rearrangement of SCP to achieve the filament formation by extrusion/spinning was proposed.
A METHOD FOR DETERMINING LACTOSE AND SUCROSE CONTENTS IN ICE CREAM
Authors: PEEPLES M. L. , HUTCHESON R. M. 
Published: August 2006

ABSTRACTA method was developed for estimating the sucrose and lactose contents of ice cream mixes containing sugar, corn syrup solids, milk solids and stabilizer. It is based on the relative reducing abilities of sucrose and lactose in the hydrolyzed and unhydrolyzed states, as measured by a titrametric procedure involving modified Fehling's solution. The estimation of lactose is performed by hydrolysis of lactose with betagalactosidase and sucrose content is estimated from the reducing activity of fructose resulting from acid hydrolysis of that sugar. The method measures 99% (97–101%) of the sucrose and 98.5% (91–106%) of the lactose present.
MECHANICAL FISH DEBONERS: INFLUENCE OF VARIOUS PERFORATION SIZES ON BONE CONTENT AND TEXTURE OF MINCED FISH FLESH
Authors: WONG J. , LAU Y. C. , YAMAMOTO M. 
Published: August 2006

ABSTRACTOn the basis of experimental conditions employed, the texture of minced fish flesh, after cooking, was found to be highest in flesh obtained from drums equipped with larger orifices. Bone and scale content were considerably lower in minced flesh obtained through drums with narrower orifices. Minced herring flesh obtained through 5‐ and 7‐mm orifices had exceedingly large numbers of long fine bones.
BLADE TENDERIZATION OF STEER, COW AND BULL BEEF
Authors: TATUM J. D. , SMITH G. C. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTA study was conducted to determine the extent to which blade tenderization could be used to make beef from mature cow and bull carcasses comparable in tenderness and overall palatability to that from the most commonly occurring kind (U.S. Choice and U.S. Good, A maturity steer) of block beef. Biceps femoris (BF), semimembranosus (SM) and longissimus (LD) muscles were obtained from each of 30 hindquarters (10 steers, 10 bulls and 10 cows). Steaks removed from each muscle prior to blade tenderization were used as control (0x) samples; steaks removed after one pass (1x) or two passes (2x) through a blade tenderizer were used as treated samples. Neither BF nor SM muscles from cows or bulls could be made as tender (based on shear force values) as control (0x) muscles from steer carcasses by blade tenderization. Although shear force values suggested that blade tenderization could make LD muscles from cows and bulls as tender as control (0x) LD muscles from steer carcasses, sensory panel ratings did not support such a conclusion for cow samples. Based on organoleptic evaluations of tenderness and overall palatability it is doubtful that beef from mature cow and bull carcasses can be improved enough by blade tenderization to make it comparable to beef from slaughter steer carcasses.
POSTMORTEM AGING OF BEEF CARCASSES
Authors: SMITH G. C. , CULP G. R. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTU.S. Choice beef carcasses (n = 126) were aged, 21 carcasses per storage period, for 5, 8, 11, 14, 21 or 28 days in a 1 ± 1°C, 87 ± 7% R.H. cooler. Sensory panel ratings revealed that flavor, tenderness and overall palatability of oven‐broiled loin steaks were optimal after 11 days of aging and that aging for more than 11 days did not result in further improvements in any of the sensory characteristics. Panel tenderness ratings for five muscles from oven‐broiled or roasted chuck, rib and round cuts suggested that aging for 11 days appeared to optimize tenderization, inasmuch as further aging did not accomplish further increases in tenderness. Although 8 of 20 muscles achieved minimal shear force requirements after 5 or 8 days of aging, the other 12 muscles used for shear force determinations required 11 or more days of aging to achieve maximal tenderization response. The data of the present study suggest that aging of U.S. Choice beef carcasses for 11 days will optimize tenderness, flavor and overall palatability of the majority of the muscles in steaks and/or roasts from the chuck, rib, loin and round when such cuts are cooked via oven‐broiling or roasting.