bluuebunny/crossref_metadata_2025_split huggingface dataset:
Color Measurements of Variegated Meat Products by Spectrophotometry with Coherent Fiber Optics
Authors: SWATLAND H. J. 
Published: August 2006

ABSTRACTIndividual optical fibers in a coherent light guide were used to measure the color of small inclusions such as meat fragments, pepper corns and herb leaves in processed meat products. With an optically homogeneous product (liver pate), the absorbance spectrum with coherent fiber optics was similar to that obtained with a noncoherent system. With an optically anisotropic myosystem (ham), differences were found between 600 and 700 nm. In variegated meat products (meat loaf and bologna), variance in the integrated spectrum was related to divergence between the focal spectra of the meat inclusions and the surrounding matrix, but meat‐fragment size also had an effect on variance.
Heat Gelling Properties of Hen's Egg Yolk Low Density Lipoprotein (LDL) in the Presence of Other Protein
Authors: KOJIMA EIJI , NAKAMURA RYO 
Published: August 2006

ABSTRACTOvalbumin (OV), bovine serum albumin (BSA) and lysozyme (Lys) were added to egg yolk low density lipoprotein (LDL) and the heat‐induced gel formation of LDL‐protein mixture was studied. The gel formation of LDL‐protein mixture was different between the acidic and alkaline pH region; fine stable gels were formed in the alkaline pH region, but weak paste‐like gels were formed in the acidic pH region. The effect of added BSA or OV on the gel strength of LDL was much larger than that of Lys. Scanning electron micrographic observation showed that the microstructures of both LDL‐BSA and LDL‐OV gels were more uniform than that of LDL‐Lys gel.
Improving Accuracy and Precision of Water Activity Measurements with a Water Vapor Pressure Manometer
Authors: NUNES R. V. , URBICAIN M. J. , ROTSTEIN E. 
Published: August 2006

ABSTRACTAccuracy and precision of water activity measurements using vapor pressure manometry can be significantly improved by taking into account the volume change that occurs when water is eliminated from the air‐water vapor mixture. It is shown that this can be done either by designing the apparatus according to a design constraint equation presented in this paper or by using a new equation to calculate water activity correcting for volume change.
Temperature Sensor Placement Errors in institutional Size Retort Pouches
Authors: PETERSON WAYNE R. , ADAMS J.P. 
Published: August 2006

ABSTRACTImproper positioning of the temperature‐measuring device in institutional size retort pouches containing low acid, conduction heating foods was examined for changes in the perceived process time, Numerical technqiues were used to predict process time by the improved general method at various positions in the infinite slab region. Regression models were developed for the prediction of process time and used to identify the factors which significantly interacted with position of the temperature measuring device. Positioning was not critical within a small range near the center of the slab. A positioning accuracy of ±0.318 –±0.32 cm around the center of pouches having a thickness of greater than 1.3 cm did not significantly change the determined process time. This range tolerance increased as slab thickness increased.
Enumeration of Radiation‐Resistant, Nonsporeforming Bacteria
Authors: DICKSON J. S. , MAXCY R. B. 
Published: August 2006

ABSTRACTA new method was developed to enumerate radiation‐resistant, nonsporeforming bacteria. Micrococcus spp. and two isolates of the Moraxella‐Acinetobacter group were used as representatives of radiation‐resistant bacteria. Soil samples were used to provide spores of a mixed flora. Samples were prepared in reconstituted nonfat dry milk solids, litmus milk and meat serum to evaluate the method in a food system. Three doses of 300 Krad each, separated with 1 hr incubations between each dose, were found to produce a maximum reduction in spores with a minimum reduction in radiation‐resistant bacteria.
Characteristics of Dry‐Cured Hams as Affected by Needle Tenderization and Vacuum Packaging
Authors: KEMP J. D. , FOX J. D. , LANGLOIS B. E. 
Published: August 2006

ABSTRACTNeedle tenderization of skinned hams accelerated salt absorption and weight loss and shortened curing time for dry‐cured hams. Vacuum packaging of hams after they achieved an 18% weight loss prevented most additional weight loss thus yielding a higher percentage of moisture and a lower percentage of salt than in nonpackaged hams. Total bacterial and lactobacilli counts were higher in packaged hams but did not affect internal appearance scores or sensory evaluation scores. In general, the use of needle tenderization and vacuum packaging was helpful in reducing curing and aging time and in controlling yields in dry‐cured hams.
Chemical and Physical Characteristics of Lightly Salted Minced Cod (Gadus morhua)
Authors: BLIGH E. G. , DUCLOS‐RENDELL R. 
Published: August 2006

ABSTRACTThe production of a lightly salted product from minced cod was investigated. The addition of 13% salt to cod mince showed several advantages over the previously employed 25% salt treatment. The lightly salted product had a gelatinous‐fibrous texture which had shape stability after drying and cooking. When dried to 30% moisture, better water binding capacity was seen during rehydration and after cooking, with improved texture as measured on the Instron instrument.
Effect of Deamidation and Succinylation on Some Physicochemical and Baking Properties of Gluten
Authors: MA CHING‐YUNG , OOMAH B. DAVE , HOLME JOHN 
Published: August 2006

ABSTRACTVital wheat gluten was modified by deamidation and succinylation. Deamidation caused a progressive degradation of gliadin with concomitant increase in low molecular weight components, but glutenin was not affected. Deamidation also markedly increased the net negative charge and surface hydrophobicity of gluten, while the bread loaf volume and dough extensibility were decreased. The most significant change in physiochemical properties of gluten caused by succinylation was an increase in net negative charge. Succinylation led to a pronounced decrease in dough extensibility but no significant changes in specific loaf volume. The data indicated the importance of hydrogen bonding offered by the amide groups of gluten in the breadmaking process. Changes in molecular weight distribution and hydrophobic interaction may also affect the baking performance of gluten. Ionic interaction may be involved in dough development but is less critical in controlling the overall baking performance of gluten.
Thermo‐Kinetic Modeling of Peroxidase Inactivation during Blanching‐Cooling of Corn on the Cob
Authors: LUNA JULIO A. , GARROTE RAUL L. , BRESSAN JUAN A. 
Published: August 2006

ABSTRACTA thermo‐kinetic model of peroxidase inactivation in corn on the cob during blanching‐cooling is developed. Heat transfer during the blanching‐cooling step is modeled as a conduction process in well stirred media of constant temperature. Corn on the cob is considered as a finite cylinder with a single thermal diffusivity value. The kinetic parameters kr and Ea are calculated by using an unsteady state trial and error procedure. The model allows the calculation of the peroxidase activity retention for the kernel, outer cob, and central cob. Theoretical results are compared against experimental data showing a very good agreement.
Effects of Particle Size and Breadmaking on Physiological Responses of Meal‐Fed Rats to AACC Wheat Bran
Authors: CADDEN A‐M. 
Published: August 2006

ABSTRACTAdult rats were meal‐fed diets containing 20% AACC certified hard red spring wheat bran (as received, ground, incorporated into bread) for 12 days to determine the short‐term processing‐induced effects on gastrointestinal function and serum lipids. Fecal nitrogen, fecal fat, transit time and serum triglyceride levels were influenced by the consumption of wheat bran, but not by the grinding or breadmaking procedures. Reduction of bran particle size decreased dietary hemicellulose and reduced fecal bulk as well as defecation frequency. Incorporating bran into bread reduced dietary neutral detergent fiber (NDF), reduced intestinal passage rate of the ground wheat bran and decreased degradation of dietary fiber components in the unground wheat bran.
Influence of Almond Harvest, Processing and Storage on Fungal Population and Flora
Authors: KING A. DOUGLAS , SCHADE JOHN E. 
Published: August 2006

ABSTRACTThe fungal population and flora of almonds were studied from receiving at the processing plant through processing and storage. Late harvest almonds had lower counts than those from early or mid season. The highest quality processed nutmeats had the lowest mold population while the lowest quality had the highest population. A significant drop in the population occurred during storage at 25°C but not at 5°C.A. nigergroup andP. glabrumwere the most prevalent of the 12 genera and 51 species identified. During storage some molds survived better than others.A. nigergroup survived while the proportion ofCladosporiumandPencilliumdropped.
Influence of Sugars on Heat Inactivation, Injury and Repair of Saccharomyces cerevisiae
Authors: TORREGGIANI DANILA , TOLEDO R. T. 
Published: August 2006

ABSTRACTThe type of sugar in the heating and recovery media affected the rate of inactivation and repair capability of a Chablis strain of Saccharomyces cerevisiae. The rate of heat inactivation decreased with decreasing aw in glucose and fructose but not in sucrose solutions. At any aw the order of susceptibility to inactivation of yeast cells was consistently: fructose, glucose, and sucrose. In fructose, a major proportion of the survivors exhibited sublethal injury. When suspended in solutions containing the various sugars after heating and incubated for up to 18 hr prior to plating, the type of sugar in the solution influenced the ability of cells to repair injury.
Origin of N‐Nitrosomorpholine Contamination in Margarine
Authors: SEN N. P. , BADDOO P. A. 
Published: August 2006

ABSTRACTPrevious studies have indicated that certain margarine samples may contain traces (∼ 1 ppb) of NMOR. The results of this present study indicated that packaging papers were the source of the contamination. Waxed wrappings and margarine samples taken from 1 cm outer layer of margarine blocks were found to contain NMOR, but those taken from the center of the margarine blocks were always negative. This suggests migration of NMOR from wrappings to the outer layers of the margarine blocks. Samples packaged in aluminum‐backed papers, specially coated waxed papers, or plastic containers were negative as determined by Thermal Energy Analyzer technique.
Acetaldehyde and Accelerated Storage of Wine: A New Rapid Method for Analysis
Authors: JONES J.S. , SADLER G.D. , NELSON P.E. 
Published: August 2006

ABSTRACTA method was developed for rapid analysis of total acetaldehyde in wine. The method converts acetaldehyde acetals and bisulfite addition products to free acetaldehyde. These conversions were achieved through a series of 1 min acid, base, and iodine treatments followed by a 10 min equilibration period. Acetaldehyde was quantified by gas chromatographic headspace analysis and the method was found to be precise to ± 1 ppm standard deviation. An accelerated shelf life procedure using this method was developed by promoting oxidation by agitation at oxygen saturation. The resulting procedure was 4 to 15 times faster than previous studies.
Effects of Electrical Stimulation and Hot Boning on Color Stability of Aerobic and Vacuum Packaged Restructured Beef Steaks
Authors: SEMAN D. L. , MOODY W. G. , FOX J. D. , GAY N. 
Published: August 2006

ABSTRACTColor stability of restructured beef steaks processed from beef boned 4 hr postmortem (HB) and 96 hr postmortem (CB) was determined using a Hunter color difference meter and a semi‐trained color evaluation panel. Steaks were formulated using ground tenderized (2.5 cm) restructurable meat (75% of formulation), salted preblended meat (3% NaCl + 0.267% BHA, 25% of formulation) and enough ground fat to form steaks of 10% fat. Steaks were aerobically wrapped and vacuum packaged. Hunter L, a, b, a/b values and color panel scores during a 7‐day retail display revealed that HB steaks had superior color stability. This was attributed to the ability of NaCl to inhibit glycolysis in the HB preblended meat and to act as a prooxidant of myoglobin in the CB preblended meat.
Effect of Low Dose Irradiation of Pork Loins on the Microflora, Sensory Characteristics and Fat Stability
Authors: MATTISON M. L. , KRAFT A. A. , OLSON D. G. , WALKER H. W. , RUST R. E. , JAMES D. B. 
Published: August 2006

ABSTRACTThe effects of low dose (100 krad) irradiation on microflora, sensory characteristics, and development of oxidative rancidity of vacuum packaged pork loins was investigated after irradiation and during low temperature (4°C) storage up to 21 days. Irradiation reduced numbers of mesophiles, psychrotrophs, anaerobic bacteria (P<0.01), and staphylococci (P<0.05), with the effect on mesophiles and psychrotrophic spoilage organisms the greatest. Effect of irradiation on sensory characteristics of pork loin was minimal with no detectable differences between irradiated and nonirradiated pork after 14 days of storage. Irradiation of pork did not affect cooking loss or thiobarbituric acid values.
A Taxonomic Study of Staphylococcus spp. Isolated from Fermented Sausages
Authors: SEAGER M.S. , BANKS J.G. , BLACKBURN C. de W. , BOARD R.G. 
Published: August 2006

ABSTRACTComputer assisted numerical analysis was done on 182 characters for each of 107 strains, including 79 Gram‐positive, catalase‐positive, facultatively anaerobic cocci from 14 different types of fermented sausage offered for retail sale in the UK. The majority of meat isolates was identified with Staphylococcus xylosus (38%), saprophyticus (29%) or warneri (10%); eight isolates were left unassigned to a species. The identification matrix derived from these data provided the basis for objective differentiation of isolates from fermented meats.
Collagen Contents of Chicken Gizzard and Breast Meat Tissues as Affected by Cooking Methods
Authors: RUANTRAKOOL B. , CHEN T. C. 
Published: August 2006

ABSTRACTThe changes in collagen contents of chicken gizzard and breast meat during boiling water and pressure cooking were investigated. The loss of collagen in both tissues increased as the cooking time or temperature increased. The percent of collagen in acid‐ and salt‐soluble forms in gizzard was lower than that of the breast meat. The acid‐ and salt‐soluble collagen from water cooked gizzard were lower than those of the pressure cooked gizzard. Cooking gizzard in boiling water containing 0.5% acetic acid or papain significantly (p<0.05) reduced the collagen content of the tissue.
Atlantic Cod Gastric Protease. Characterization with Casein and Milk Substrate and Influence of Sepharose Immobilization on Salt Activation, Temperature Characteristics and Milk Clotting Reaction
Authors: HAARD NORMAN F. 
Published: August 2006

ABSTRACTThe temperature coefficient for the enzymic phase of milk clotting was lower for cod gastric protease than for calf rennet and various other rennet substitutes. Immobilization of cod pepsin on Sepharose resulted in an increase in Arrhenius activation energy for hemoglobin hydrolysis from 8.5 Kcal/mole to 12.8 Kcal/mole. Sepharose‐cod protease did not catalyze the enzymic phase of milk clotting. Cold renneting of milk substrate with cod gastric protease at 0°C resulted in continued formation of nonprotein nitrogen (NPN) after the enzymic phase of milk clotting was complete. Initiation of milk clotting by raising the temperature to 39°C prevented the subsequent formation of NPN.
Thermal Energy Consumption for Blanching and Sterilization of Snap Beans
Authors: RAO M. A. , COOLEY H. J. , VITALI A. A. 
Published: August 2006

ABSTRACTSteam consumption for a water blancher and a continuous pressure sterilizer (CPS) was measured in a snap bean cannery. For the blancher, it ranged between 0.204 and 0.306 lb/lb of beans. The energy efficiency of the blancher was found to be between 26.3–52.3%. In a pilot scale test, the concentration of Ca, Mg, and K ions increased as the blanching water was recycled and the firmness of the beans after canning varied between 0.855 and 1.010 kN. Steam consumption by the CPS was related linearly to the loading rate of cans: steam consumed (lb/hr) = 1075.9 + 0.073 × (cans/hr).
Effect of Break Temperature on Rheological Properties and Microstructure of Tomato Juices and Pastes
Authors: XU SHI‐YING , SHOEMAKER C. F. , LUH B. S. 
Published: August 2006

ABSTRACTThe rheological properties and microstructure of canned juices and pastes made from four tomato cultivars at three breaking temperatures of 85°, 96° and 107°C were studied. The apparent viscosities of tomato juices and pastes at a constant shear rate vary with cultivars and processing conditions. The hot break process produced a high viscosity product. The microstructure of tomato pastes and juices were related to their rheology. The microstructure of tomato juice and paste also vary with processing conditions.
Hyperfiltration of Tomato Juice: Pilot Plant Scale High Temperature Testing
Authors: MERLO C. A. , ROSE W. W. , PEDERSEN L. D. , WHITE E. M. , NICHOLSON J. A. 
Published: August 2006

ABSTRACTA two‐stage tubular hyperfiltration (reverse osmosis) pilot plant equipped with 15.6 m2 of aromatic polyamide thin film composite membrance (ZF 99) was studied with tomato juice (4–6% natural tomato soluble solids [NTSS]). It was operated over 100 hr in recirculation and single pass modes. The single pass mode was operated at33–38 bar (feed inlet pressure) and 70–93°C for 18.2 hr. Stage 1 flux was 48 to 34 Lm−2hr−1. Stage 2 flux was 30 to 20 Lm−2hr−1. Concentration went to 7.4–9.0% NTSS at 8.6 L/min, and to 6.3–6.4% NTSS at 18.6 L/min. NTSS rejection was >98%. Of permeate samples tested none showed detectable levels of sugars; only 25% showed detectable levels of organic acids.
Moisture Hysteresis is Due to Amorphous Sugar
Authors: CHINACHOTI PAVINEE , STEINBERG M. P. 
Published: August 2006

ABSTRACTHysteresis, the moisture discrepancy between absorption and desorption, of sucrose‐waxy maize starch mixture was studied. Starch was raw, partially and completely gelatinized. Hysteresis of raw starch was insignificant. Gelatinized starch showed slight hysteresis, 0.02g w/g starch, in the range 0.57 to 0.84 aw. Sucrose showed no hysteresis. However, sucrose‐starch mixtures showed a large hysteresis, e.g., 0.15g w/g mix, which occurred only at aw below 0.86, the saturation aw for sucrose. Hysteresis showed a close linear correlation with the amount of amorphous sucrose (X‐ray diffraction) present. The amount of water sorbed by amorphous sucrose as calculated from the experimental data was in a good agreement with literature data.
Determination of β‐Carotene Stereoisomers by Spectrophotometric Analysis
Authors: EDWARDS C. G. , LEE C. Y. 
Published: August 2006

ABSTRACTA method for determining the amount of β‐carotene stereoisomers using spectrophotometric analysis was developed. Water‐soluble β‐carotene was dissolved in pH 6.0 buffer and heated. The stereoisomers formed were separated by column chromatography and quantified using spectrophotometric analysis. The %DB/D11 value (absorbance of the cis‐peak divided by the absorbance at the maximum wavelength) determined for the β‐carotene solutions was found to be linearly correlated to the isomer composition (r = 0.971).
Stability of Sorbic Acid in Model Food Systems of Reduced Water Activity: Sugar Solutions
Authors: GERSCHENSON LIA N. , ALZAMORA STELLA M. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTThe behavior of sorbic acid in model systems comprised of concentrated sugar solutions (water activity 0.94) at pH 3.5 and 4.5 was studied. Sorbic acid degraded appreciably as a function of time and temperature during storage and its destruction could be described by first‐order kinetics. The rate constants of sorbic acid destruction were found to be related to composition of the sugar model system. Non‐enzymatic browning reactions which occur in systems containing lysine greatly influenced the kinetics of sorbic acid destruction.
Isolation and Characterization of Major Apoproteins from Hen's Egg Yolk Granule
Authors: ITOH TAKATOSHI , KUBO MOTOKO , ADACHI SUSUMU 
Published: August 2006

ABSTRACTDifferent patterns were obtained from granular and plasma fractions of egg yolk by SDS‐polyacrylamide gel electrophoresis. Three major components of granular apoprotein which constitute 19.4, 14.5, and 43.4% of the protein moiety with estimated molecular weights of 28,000, 74,000, and 109,000 daltons, respectively, were isolated by preparative SDS‐gel electrophoresis. They were found to be glycoproteins containing mannose, galactose, and hexosamine. Sialic acid was found only in the 74,000 and 109,000 dalton components. Phosphorus content of the 28,000, 74,000, and 109,000 dalton components were 2.0, 1.2, and 0.4%, respectively.
Frozen Storage Performance of Cooked Cultivated Mussels (Mytilus edulis L.)—Influence of Ascorbic Acid and Chelating Agents
Authors: ABLETT RICHARD F. , GOULD STEPHEN P. , SHERWOOD DEBRA A. 
Published: August 2006

ABSTRACTThe usefulness of ascorbic acid and chelating agents in retarding sensory deterioration and progression of oxidative rancidity in frozencooked mussels was investigated. Ascorbic acid with and without chelating agents proved effective in arresting progression of oxidative rancidity, in samples held at – 12°C for 20 wk. However, these agents proved ineffective in preventing sensory deterioration of mussel meats under the same conditions. Mussels held at – 30°C showed an improved sensory stability throughout the study and demonstrated less progression of lipid oxidation compared with mussels held at – 12°C. Sensory deterioration at – 12°C storage is associated in part, with lipid oxidative changes. The ineffectiveness of antioxidant agents in preventing sensory deteriorative changes may indicate the presence of other, as yet undetermined, degradative pathways.
Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters
Authors: BARBUT SHAI , TANAKA NOBUMASA , CASSENS ROBERT G. , MAURER ARTHUR J. 
Published: August 2006

ABSTRACTMechanically deboned turkey meat emulsions were made with 1.0, 1.5, 2.0, 2.5, or 3.0% salt (NaCl), or with combinations of 1.5% or 2.0% salt with 0.4% sodium tripolyphosphate (TPP), sodium hexametaphosphate (HMP), or sodium acid pyrophosphate (SAPP). Sodium nitrite levels were constant at 150 ppm. Emulsions were inoculated with a mixture of 10 strains of C. botulinum (103/g) and incubated at 27°C. Increasing NaCl content from 1.0% to 3.0% delayed toxin production by 3 days on the average. Toxin production was detected earlier when TPP was added, HMP had no effect, and SAPP delayed toxin production.
Warmed‐Over Flavor Development in Beef Patties Prepared by Three Dry Heat Methods
Authors: GROS JANNITH N. , HOWAT PAULA M. , YOUNATHAN MARGARET T. , SAXTON ARNOLD M. , McMILLIN KENNETH W. 
Published: August 2006

ABSTRACTTHE THIOBARBITURIC ACID (TBA) test and sensory evaluations were used to assess the effectiveness of three dry heat preparations—microwave, microwave/convection combination and oven broiling—in retarding warmed‐over flavor (WOF) development in ground beef patties. Animals finished on pasture, 60 and 120‐day grain were used. The oven broiling method was found to delay WOF development in refrigerated patties. Taste panelists failed to detect differences in flavor as a result of cooking or animal diet. There was a significant (P < 0.001) negative correlation (r=−0.66) between aroma and flavor scores and TBA values over time. Panelists were able to detect deteriorating changes in flavor and aroma after refrigerated storage.