bluuebunny/crossref_metadata_2025_split huggingface dataset:
DETERMINATION OF OPTIMUM BRINE CURING PROCEDURES FOR SMOKED CHICKEN
Authors: STUBBLEFIELD J. D. , HALE K. K. , WARE G. O. 
Published: August 2006

ABSTRACTOptimization of curing procedures for smoked chicken was studied using surface response methodology. Preferred NaCl levels of 4–5% in the cooked meat were achieved with several combinations of cure time and brine NaCl concentrations. One excellent combination was 10.5% NaCl and 24 hr cure. Although data on sucrose did not give the optimum level, sucrose in the brine should be no more than 20–30% of the NaCl level. Sodium nitrate was not necessary for the short cure times of this study where NaNO2and ascorbic acid were used in the curing brine. A short equilibration period of 6–12 hr after curing before cooking appeared adequate to allow sufficient dispersion of brine ingredients in the meat.
QUANTITATIVE ANALYSIS OF VITAMIN A IN CEREAL PRODUCTS BY HIGH SPEED LIQUID CHROMATOGRAPHY
Authors: DENNISON D. B. , KIRK J. R. 
Published: August 2006

ABSTRACTA high speed liquid chromatographic method is described for the determination of vitamin A. Retinol is separated isocratically at ambient temperature via high pressure liquid adsorption chromatography on silica from the nonsaponifiable fraction of the sample. Quantitative determination is accomplished by monitoring the ultraviolet absorbance of retinol at 313 nm. Recovery of vitamin A as retinol in cereal products was 94.3%× 2.01. The primary advantages of this procedure are the use of an isocratic solvent system for the separation of retinol and the elimination of carotenoid interference and toxic chromophore‐producing reagents associated with the Cur‐Price, trifluoro‐ and trichloroacetic acid methods. The method offers improved precision for the determination of vitamin A, increases the number of vitamin A assays that can be performed per day, and shows applicability to other food products.
EFFECT OF VEGETABLE OILS ON PREFERENCES FOR FRIED FOODSTUFFS
Authors: THEUNISSEN T. J. J. M. , KOUWENHOVEN T. , BLAUW Y. H. 
Published: August 2006

ABSTRACTThe effects of five different vegetable oils with a high content of P.U.F.A. on the preferences of a consumer panel for five common fried foodstuffs were investigated. Prior to that, the possibility that a panel could distinguish between different brands of one kind of oil was investigated. It was found that the very large majority of people is unable to discriminate between different brands of one kind of oil. As regards the preference study: Only for beef and chicken were any statistically significant results found. The differences were so small however, that no practical consequences can be expected.
LIMITATION OF SPIRIT BLUE AGAR FOR DETECTION OF LIPOLYTIC MICROORGANISMS IN EGG PRODUCTS
Authors: PAUL MARIANNE E. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTGross differences in tipolytic bacterial counts in egg products were obtained using Spirit Blue Agar and Polysorbate Emulsion Agar. Changes in total aerobic, proteolytic, and lipolytic counts were monitored in unpasteurized liquid whole egg and in two egg substitutes held at 12°C up to 10 days. Spirit Blue Agar, commonly recommended for the enumeration of lipolytic bacteria, gave suppressed counts in the presence of large numbers of proteolytic bacteria. Polysorbate Emulsion Agar gave more reliable lipolytic counts when lipolytic and proteolytic organisms were present together in the egg products.
QUALITY AND COMPOSITIONAL CHARACTERISTICS OF STABILIZED, UNSTABILIZED, AND IMITATION PEANUT BUTTER
Authors: McWATTERS KAY H. , YOUNG CLYDE T. 
Published: August 2006

ABSTRACTCommercial stabilized, unstabilized (“organic”), and imitation peanut butters were analyzed for differences in moisture, protein and oil content, Gardner color values, sensory quality attributes and price. Comparisons were made by manufacturer (national, chain store, or “other”) and by form (smooth or crunchy). Stabilized and unstablized peanut butters were significantly higher in protein and oil content than imitation brands. Stabilized brands were rated significantly higher in texture and flavor quality than unstabilized or imitation types. Unstabilized butters were highest in price but rated poorest in quality. Stabilized products were intermediate in price while imitation butters were lowest. There were no significant differences in protein and fat content of national, chain store and “other” brands either in the smooth or crunchy form. In the smooth butters, the color quality, textural attributes, and prices of national brands were significantly higher than chain store or “other” brands. In the crunchy form, where only national and chain store brands could be compared, national brands were rated significantly higher in color and flavor qualities than chain store brands; prices, however, were not significantly different.
APPARATUS FOR STUDYING FOULING OF HEATED SURFACES BY BIOLOGICAL FLUIDS
Authors: LING A. C. , LUND D. B. 
Published: August 2006

ABSTRACTA laboratory‐scale double tube heat exchanger was developed to study fouling phenomena of biological fluids. The test fluid is continuously circulated through the system exposing the solution to an electrically‐heated stainless steel section. The stainless steel section is 0.635 cm (0.25 in.) diameter and is located on the center‐axis of 2.54 cm (1 in.) diameter glass‐pipe. The heat transfer characteristics of the system were determined and egg albumin solution was used to test the applicability of the system for studying fouling. The system was found to be stable and reproducible. The system can be used to study the effects of operational variables (such as surface temperature, velocity and fluid temperature) and fluid characteristics on fouling rates. The test surface can be easily interchanged to study surface characteristics also.
PRODUCTION OF k‐CASEIN CONCENTRATE FROM COMMERCIAL CASEIN
Authors: GIRDHAR BHUPINDER K. , HANSEN POUL M. T. 
Published: August 2006

ABSTRACTDifferential solubilities of casein fractions in solutions of calcium chloride have been used as the basis for separating calcium‐soluble k‐casein from calcium‐insoluble casein fractions. The amount of protein precipitated increased linearly with increasing calcium concentration up to 0.5M. The temperature of reacting casein with calcium and the extraction temperature for separating the soluble part were found to be significant variables independent of variations in the calcium concentration. Reaction temperatures at 5°C caused impure preparations because of the reformation of casein complexes while reaction temperatures of 60° C caused heavy contamination with β‐casein predominatly. In a pilot plant experiment designed from surface response analysis 8 kg of commercial casein were treated with NH3 gas in the dry state and dispersed (12%) in water (25°C) and CaCl2 was added rapidly to a final concentration of 0.5M. The mixture was heated to 45°C and filtered. The filtrate was acidified to pH 2.0 to precipitate k‐casein which was washed with tap water and steeped overnight in 0.05 M ammonium acetate at pH 4.5, dried with acetone, ground and treated with NH3 gas to produce the soluble ammonium salt (yield: 800g; purity: 75%k‐casein; analysis: 0.83% sialic acid, 0.41% P, 0.25% Ca, 14.25% N, S 20w= 15). The preparation exhibited a specific stabilizing capacity of 11.8g of αs1 ‐casein per g of k‐casein as compared with 12.8 for a regular k‐caskin.
REDUCTION IN CHEMICAL OXYGEN DEMAND OF OZONATED SUGAR SOLUTIONS BY CHARCOAL
Authors: WALTER R.H. , SHERMAN R.M. 
Published: August 2006

ABSTRACTSugar solutions at a concentration of 0.10% were subjected to low‐level ozonation, in order to oxidize the solute directly or indirectly to the corresponding aldonic acid. Charcoal adsorption of the monosaccharides was more efficient after ozonation. Adsorption of the disaccharides was, by far, less efficient after ozonation. The chemical oxygen demand of a standard gluconic acid solution was reduced to 10% of its original concentration by charcoal alone.
ORANGE JUICE COLOR MEASUREMENT USING GENERAL PURPOSE TRISTIMULUS COLORIMETERS
Authors: EAGERMAN BRADLEY A. 
Published: August 2006

ABSTRACTSeveral general purpose calorimeters were found which under the proper sample presentation conditions could successfully be used for orange juice color measurement in place of special purpose Hunterlab citrus calorimeter. Correlations of better than 0.98 were achieved for multiple regression equations for Agtron abridged spectrophotometer, sphere collector calorimeters, and 0.45° viewing calorimeters as compared with the citrus calorimeter color scores for 101 samples. This paper presents the methods used, regression equations, and possible reasons why certain sample presentation methods were more successful than others.
SAFETY OF HOME CANNING PROCEDURES FOR LOW‐ACID FOODS
Authors: WALSH B. H. , BATES R. P. 
Published: August 2006

ABSTRACTHome canning process safety was evaluated based on heat penetration data obtained in standard pressure saucepans and cookers. Experiments included both recommended procedures and deviations in common practice using glass‐packed green beans and creamed corn. Calculated (general method) F*** values identified some home canning hazards such as over‐packing and high‐reading gages. Appliance used and canning procedure can have a marked influence upon process lethality. Current USDA recommendations were found reliable and safe if directions were followed and equipment was in good working order. Some modifications of directions for pressure saucepans and cookers with weighted gages may be justified. Additional studies over the entire range of low‐acid foods are needed to reevaluate home processing procedures. Although safety is the primary concern, nutrient retention, product quality and process efficiency are important considerations in the light of renewed national interest in home preservation. However, consumer confusion is a real hazard if existing procedures are changed.
GROWTH AND SURVIVAL OF Clostridium perfringens DURING CONSTANTLY RISING TEMPERATURES
Authors: WILLARDSEN R.R. , BUSTA F. F. , ALLEN C. E. , SMITH L. B. 
Published: August 2006

ABSTRACTGrowth and survival of a composite of various strains of Clostridium perfringens was monitored in autoclaved ground beef exposed to constantly rising temperatures increased at rates analogous to those used in beef cookery. Cooking rates from 4.1°C/hr to 12.5°C/hr were examined. Mean generation times (MGT35‐52) were determined between 35° and 52°C. the temperature range at which most growth took place. The MGT35‐52°C values ranged from 13 min (6.0°C/hr) to 30 min (12.5°C/hr). The most rapid growth rates (MGTmrg) at the rising temperature rates examined were essentially identical at about 8 min. At a constant temperature of 41°C, strain NCTC 8238 exhibited a generation time of 7.1 min. Data characterized growth and survival of C. perfringens during rising temperatures. These data can be used for future growth studies in particular food systems.
MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURE OF BINDING JUNCTIONS IN SECTIONED AND FORMED HAMS
Authors: THENO D. M. , SIEGEL D. G. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTSamples of the binding junction were removed from cooked ham rolls which had been stuffed at intervals during 24 hr of massaging in the presence of varying levels of salt (0, 1, 2 and 3%) and phosphate (0 and 0.5%) and examined using a light microscope to determine the micro‐structural characteristics of junctions exhibiting good and poor binding characteristics. Junctions in low salt rolls (< 2%) were filled with fat and cellular fragments. Junctions from rolls with adequate salt ( 2%) and phosphate (0.5%) exhibited good binding characteristics. These junctions were composed of aligned areas, and emulsion‐like areas. Junctions from high salt and phosphate rolls showed a high degree of junction alignment and exhibited optimal binding characteristics.
THERMAL STABILITY OF SUBSIDIARY DYES ASSOCIATED WITH FD&C YELLOW NO. 6
Authors: BIBEAU THOMAS C. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTFD&C Yellow No. 6 and five subsidiary dyes commonly found in commercial samples of this colorant were examined to determine their thermal stability in various model systems. Differences in thermal stabilities were noted for the various subsidiary dyes. Variations in stability for samples processed in neutral and acidic solutions were noted. Samples were also processed in the presence of a reducing sugar. Possible breakdown products are discussed. Studies have shown significant differences in the stability of the major and subsidiary dyes which could have potential significance.
ALFALFA PROTEIN FRACTIONATION BY ULTRAFILTRATION
Authors: EAKIN D. E. , SINGH R. PAUL , KOHLER G. O. , KNUCKLES BENNY 
Published: August 2006

ABSTRACTUltrafiltration was used to fractionate the chloroplastic and the soluble protein components of alfalfa juice. In agreement with trends predicted by theoretical considerations, permeate volume flux increased with increased feed velocity, pressure and temperature, and decreased with increased feed concentration. The recovery of the protein in the permeate increased with increased feed velocity and decreased temperature and was essentially insensitive to feed concentration. Under conditions of low turbulence, the protein recovery decreased with increased pressure.
PHENOLIC ANTIOXIDANTS OF DRIED SOYBEANS
Authors: HAMMERSCHMIDT PATRICIA A. , PRATT DAN E. 
Published: August 2006

ABSTRACTWhole dried soybean seeds were investigated to determine the nature of their antioxidant activity. Activity was measured by rates of carotene bleaching in the coupled oxidation of linoleic acid and β‐carotene. Methanolic extracts of the soybeans were found to possess potent antioxidant ability. Paper and Sephadex column chromatography gave incomplete resolution of individual components. Therefore, thin‐layer chromatography of the whole methanolic extract rather than individual column fractions was used in isolating this component. Three fluorescent bands were found to possess the major activity. The most potent complex was further analyzed. Thin‐layer chromatography was used to separate the complex into four fluorescent components. One compound was determined to be responsible for the antioxidant activity exhibited by the parent band. Further analysis of this component by paper chromatography, chromogenic spray reagent tests, and ultraviolet spectral analyses indicated that the antioxidant was an isoflavone pentoside.
BLOOD SERUM FATTY ACID PATTERNS OF ADOLESCENT BOYS AS INFLUENCED BY SOURCE OF DIETARY FAT: CORN OIL/BUTTER OIL, SAFFLOWER OIL/BEEF TALLOW
Authors: KIES CONSTANCE , LIN LI‐SHINE , FOX HAZEL M. , KORSLUND MARY 
Published: August 2006

ABSTRACTThe influence of type of dietary fat in low fat diets fed to adolescent boys on fatty acid patterns of selected blood serum lipid fractions was investigated in 2 studies. In pre‐study investigations over a 2‐yr period, fat intakes of subjects were studied while subjects consumed self‐selected diets. Calculations were based on 3‐day dietary diaries at monthly intervals kept by the subjects. Mean energy intake from fat was estimated to be 38% and mean intake of linoleic fatty acid was estimated to be 8.4g per day. Study 1: During the first 5 days of the 23‐day study, all subjects received diets containing a 45/55% blend of safflower oil and beef tallow to provide 20% of the total calorie intake. During the remaining 18 days, 5 subjects received safflower oil and 4 subjects received beef tallow as the primary source of dietary fat (20% of the total calories). Study 2: During the 20‐day study, 4 subjects received butter oil and 4 subjects received corn oil as the primary source of dietary fat (10% of the total calories). In study 2 oil in corn meal supplied an additional 3.8% of the total calories. In both studies fasting blood samples were drawn from subjects before the start and at the conclusion of each. Lipids were extracted from blood serum, fractionated by column chromatography, and esterfied. Fatty acid patterns of each lipid fraction were determined by gas chromatography. Palmitoleic acid, oleic acid and linoleic acid showed statistically significant differences in blood serum lipids of subjects fed safflower oil and beef tallow. In the butter oil/corn oil comparison, statistically significant differences in blood serum lipid fraction levels of oleic acid and linoleic acid were found. Safflower oil and corn oil showed linoleic acid elevating effects while beef tallow and butter oil had a depressing effect.
HEAT INACTIVATION OF BOTULINUM TOXIN TYPE A IN SOME CONVENIENCE FOODS AFTER FROZEN STORAGE
Authors: WOOLFORD A.L. , SCHANTZ E. J. , WOODBURN M. J. 
Published: August 2006

ABSTRACTCrystalline type A toxin from the Hall Strain of Clostridium botulinum was added to beef pie fillings (pH 5.9), 0.05M phosphate buffer (pH 5.9), cream of mushroom soup (pH 6.2) or tomato soup (pH 4.1) and 1 ml placed in 2‐ml thin glass ampules. These were frozen and stored at ‐20°C for 180 days. At timed intervals a few ampules were thawed and the contents tested for toxicity and for the rate of heat inactivation of the toxin. The toxicity of type A in the contents remained the same throughout the frozen storage. Although the literature reports show a decrease in the heat stability of type E toxin after frozen storage, the heat inactivation rates for type A remained the same. pH is one of the important variables affecting the heat stability of type A toxin dissolved in various buffers.
EFFECT OF ENDOCELLULAR ENZYMES FROM Pseudomonas fragi ON THE COLOR OF BEEF AND AQUEOUS BEEF EXTRACT
Authors: BALA K. , MARSHALL R.T. , STRINGER W.C. , NAUMANN H.D. 
Published: August 2006

ABSTRACTEndocellular enzymes from Pseudomonas fragi (ATCC 4973) had a significant (P < 0.05) effect on the color of sterile beef and sterile aqueous beef extract stored at 21°C and 4°C. There was no evidence of protein degradation or lipid oxidation in samples treated with endocellular enzymes. Our findings indicate that glucose oxidase present in the endocellular enzyme preparations from P. fragi may be an important factor in causing oxidation of the meat pigment oxymyoglobin to metmyoglobin.
EFFECT OF POTATO VIRUS X ON ENZYMATIC DARKENING AND LIPID CONTENT OF POTATOES
Authors: MONDY NELL I. , KOCH ROBERT L. 
Published: August 2006

ABSTRACTKatahdin, Sebago, Peconic and Bake King potatoes were examined for susceptibility to enzymatic darkening in relation to infection with Potato virus X (PVX). Tubers from each of the four varieties that were infected with PVX were compared to those that were free of the infection. Lipid determinations were made on the four varieties in each of the 3 yr. The phenolic content was determined in each of 2 yr on the same varieties. Color determinations were made using the Hunter Color Difference Meter and the Chloroform‐Disc method. Enzymatic darkening was significantly greater and lipid content lower in virus‐infected than in virus‐free tissue. The phospholipid content followed the same trend as crude lipid, being lower in infected tubers than in control tubers. The phenolic content was significantly increased by viral infection. The increased susceptibility to enzymatic discoloration of tubers infected with Potato virus X is probably due to alteration of lipid and phenolic metabolism following infection with Potato virus X. Greater control of this disease should result in higher quality potatoes.
MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS
Authors: CEGLA G. F. , TARANTO M. V. , BELL K. R. , RHEE K. C. 
Published: August 2006

ABSTRACTNative and denatured (steam heated) glandless and deglanded cottonseed flours fortified with Na2SO3, NaH2PO2, or rice flour were texturized. The products were embedded in epoxy resin, sectioned, stained and examined with the light microscope. Two morphological characteristics of cottonseed extrudates were found to influence their rheological properties: the uniformity of the protein matrix and the distribution of insoluble carbohydrates within that matrix. In general, the more uniform the protein matrix, the greater the stress; the more evenly dispersed the insoluble carbohydrates, the greater the resilience. Differences in the texture of extrudates based on the additives used to fortify the cottonseed flours could be explained by the light microscopy technique used in this study.
INFLUENCE OF PARA‐HYDROXYBENZOIC ACID ESTERS ON THE GROWTH AND TOXIN PRODUCTION OF Clostridium botulinum 10755A
Authors: ROBACH M. C. , PIERSON M. D. 
Published: August 2006

ABSTRACTThe effect of the methyl and propyl esters of para‐hydroxybenzoic acid (parabens) on growth and toxin formation by C. botulinum 10755A spores was studied. Pre‐reduced anerobically sterilized media and strict anerobic techniques were employed. The addition of 200 ppm of propylparaben to a thiotone‐yeast extract‐glucose (TYG) growth medium inhibited germination and toxin production of C. botulinum 10755A for up to 120 hr at 37°C. Growth and toxin production were delayed when 100 ppm propylparaben was added to TYG. When 1200 ppm of methylparaben was added to TYG, germination and toxin production were inhibited, while 1000 ppm delayed growth and toxin production, and 400 ppm slightly delayed growth and toxin production.
SARDINE‐LIKE PRODUCTS FROM LAKE MICHIGAN ALEWIVES
Authors: HICKS L. H. , STUIBER D. A. , LINDSAY R. C. , CARLSON V. L. 
Published: August 2006

ABSTRACTAlewives (Alosa pseudoharengus), the predominant fish species in Lake Michigan, were evaluated as a possible raw material for a sardine‐like product. Smoking, air‐drying, and frying processes prior to canning were used in the preparation of canned products. Sensory evaluation data indicated that alewives which were smoked and air‐dried prior to canning in oil, mustard sauce or tomato sauce yielded products which were equal to or superior to commercially available sardine products. However, alwife samples contained chlorinated hydrocarbon microcontaminants (PCB) above the proposed 2 ppm tolerance level for these substances in edible portions of fishery products.
BINDING OF MEAT PIECES: OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND/OR SARCOPLASMIC PROTEIN
Authors: FORD A. L. , JONES P. N. , MACFARLANE J. J. , SCHMIDT G. R. , TURNER R. H. 
Published: August 2006

ABSTRACTSuspensions of crude myosin, sarcoplasmic protein and a mixture of both were prepared. Each was mixed with coarsely‐ground meat in the ratio 1:10 w/w. The product was formed into frozen rolls, 6.5 cm diameter, from which steakettes 2 cm thick were cut. These were oven broiled to an internal temperature of 70°C and assessed by a laboratory taste panel. The binding strength between meat pieces was also objectively assessed. Overall, taste panel members preferred the products containing added myosin with salt to those without salt or with added sarcoplasmic protein only. Correlations between various attributes of the product were investigated. Significant correlations were found between overall acceptability of the product and flavor, juiciness, tenderness and the objective measurements in binding strength. Significant correlations also were found between the objective and subjective assessments of binding strength.