bluuebunny/crossref_metadata_2025_split huggingface dataset:
Reduction of Mutagen Formation in Cooked Nitrite‐Free Bacon by Selected Cooking Treatments
Authors: MILLER ARTHUR J. , BUCHANAN ROBERT L. 
Published: August 2006

ABSTRACTA newly detected cooking‐generated promutagenic fraction in nitrite‐free bacon was evaluated to determine the heating conditions required for its formation. This apparent nonnitrosamine mutagenic activity was detected by the Ames mutagenicity assay when the product was heated by frying, baking, broiling, or high temperature autoclaving, but was not detected in microwave irradiated, steamed, or conventionally autoclaved samples. The ingestion of .the genotoxin(s) can be avoided by employing low temperature cooking methods or strictly controlling heating time. The toxicologic significance of exposures to this genotoxic fraction is unknown.
Effect of Postmortem Storage on Degradation of the Myofibrillar Protein Titin in Bovine Longissimus Muscle
Authors: LUSBY M. L. , RIDPATH J. F. , PARRISH F. C. , ROBSON R. M. 
Published: August 2006

ABSTRACTPurified bovine longissimus muscle myofibrils were prepared from muscle at death and from muscle samples stored at 2°, 25°, or 37°C for 1, 3, and 7 days postmortem. Tbe myofibrils were analyzed by sodium dodecyl sulfate‐polyacrylamide slab gel electrophoresis. Titin migrated as a closely spaced doublet of very high molecular weight (Mr∼ 1 × 106) in myofibrils from at‐death muscle samples. With increased storage time and temperature, the top band of the titin doublet gradually disappeared. the lower doublet band (putative breakdown product of upper band) remained after 7 days storage at 2° or 25°C, but disappeared by 3 days of postmortem storage at 37°C. Thus, titin is degraded in postmortem muscle, and the rate of degradation is enhanced by increases in storage time and temperature.
Viscosity Evaluation of Drum Contents by Torsional Vibration
Authors: WU S. , WHITNEY L. F. , PELEG M. 
Published: August 2006

ABSTRACTAn oscillatory system was devised to nondestructively monitor the viscosity of the contents of 55 gallon drums. The damping rate of the system obeyed a decay function in the form θ(t) =θo (exp (‐bt) where θO and θ(t) are the initial amplitude and its magnitude after time t respectively, and b, an empirical decay factor. Tests of the system with contents having a large range of apparent viscosities (corn syrup, CMC, and agar solutions) showed that the parameter b and, to a lesser extent, the system's natural frequency, were sensitive indices of the content viscosity. When gelling occurred there was a drastic change in the system's natural frequency and the oscillation's duration.
Isolation of Casein by Ultrafiltration and Cryodestabilization
Authors: LONERGAN D. A. 
Published: August 2006

ABSTRACTCasein was isolated from skim milk by ultrafiltration, storage of the retentate at ‐8°C for l‐4 wk, and centrifuging of thawed samples at 5,000 ×g for 10 min. The extent of cryodestabilization of casein was dependent on the extent of ultrafiltration and storage time at ‐8°C. Ultrafiltration to a 4× or 6× volume concentration (VCR) ratio resulted in greater than 95% recovery of casein. Casein thus precipitated could be washed with water at 0°C without any significant loss of casein. Removal of lactose caused accelerated casein cryodestabilization in ultrafiltered samples as compared to control samples. Casein precipitated by this method is dispersible in water, whereas acid precipitated casein is not.
Identification and Estimation of Histamine, Tryptamine, Phenethylamine and Tyramine in Soy Sauce by Thin‐Layer Chromatography of Dansyl Derivatives
Authors: CHIN K.‐D. HENRY , KOEHLER P. E. 
Published: August 2006

ABSTRACTHistamine, tryptamine, phenethylamine and tyramine in soy sauce were derivatized by reaction with dansyl chloride in acetone‐water (3:l). The dansyl derivatives were extracted with benzene, separated by TLC, and quantitated by measuring the fluorescence of each derivative. The average recovery for the entire procedure was 80% for histamine and over 87% for the other three amines. Tyramine was the chief amine found. The constancy of tyramine formation was demonstrated by its presence in measurable quantities in 12 of 15 soy sauce samples examined. The highest tyramine concentration (0.47 mg/ml) was found in a tamari soy sauce. The tyramine content averaged 0.18 mg/ml. Histamine, found in 10 of 15 samples, and tryptamine, found in only 5, averaged 0.1 mg/ml and 0.08 mg/ml respectively in the positive samples. Phenethylamine was not found in any of the 15 samples.
Volatile Flavor Components of Chive (Allium schoenoprasum L.)
Authors: HASHIMOTO SEIJI , MIYAZAWA MITSUO , KAMEOKA HIROMU 
Published: August 2006

ABSTRACTUsing well‐established techniques, a sample was obtained of the steam volatile oil of chive (Allium schoenoprasum L.). A total of 30 components were identified and the neutral oil contained mainly sulfur compounds (16.8%). The most important constituents are dipropyl disulfide, methyl pentyl disulfide, pentyl hydrodisulfide and (cis and trans) 3,5‐diethyl‐1,2,4‐trithiolane. Methyl pentyl disulfide and pentyl hydrodisulfide have not been described previously.
Nutrient Content of Special Fed Veal Ribeyes
Authors: RISS TERRY L , BECHTEL PETER J. , FORBES RICHARD M. , KLEIN BARBARA P. , McKElTH FLOYD K. 
Published: August 2006

ABSTRACTThe nutrient content of special fed veal (SFV) was analyzed and compared to previously reported values for veal and beef. Ribeyes of SFV from 8 different U.S. producers were analyzed for moisture, total fat, protein, cholesterol, folacin, thiamin, riboflavin, niacin, B6, B12, vitamin A, pantothenic acid, 16 amino acids and 8 minerals. Special fed veal was found to be similar in nutrient content to reported values for beef and veal with one exception; the Fe content of SFV was 14–25% of reported values for beef.
Susceptibility of Protein Fractions to Lysinoalanine Formation
Authors: SAVOIE L. , PARENT G. 
Published: August 2006

ABSTRACTRapeseed and soybean proteins were fractionated and submitted to various degrees of alkaline treatment. Under weak alkaline treatment, rapeseed protein was more susceptible to produce LAL than soybean protein. The degree of LAL production in main fractions (11s or 12s) was comparable to the amounts found in whole proteins. Lysine content decreased more markedly in rapeseed protein than in soy protein. The susceptibility of a protein or its fraction to LAL formation is mostly dependent on its cystine content. In soy protein, LAL production was mostly at the expense of lysine and I cystine. A minimal part of LAL formation resulted from serine or threonine content or both. In rapeseed protein, LAL formation is correlated with the loss of lysine, cystine and threonine.
Polyphenol Oxidase System in Red Delicious Apples
Authors: SATJAWATCHARAPHONG C. , RYMAL K.S. , DOZIER W. A. , SMITH R. C. 
Published: August 2006

ABSTRACTThe polyphenol oxidase system (E.C. 1.14.18.1) in‘Red Delicious’apples (Malus domestica) was investigated. Polyacrylamide gel electrophoresis (PAGE) revealed two active isoenzymes as detected with pyrocatechol substrate. The crude enzyme extract (acetone powder) was found to have one optimum pH of 6.2 and one optimum temperature for the browning reaction of 30°C with the experimental conditions described. The Michaelis constant (Km) as an average of the two active enzyme forms was 2.2 × 10−lM pyrocatechol and the average maximum velocity (Vmax) was 4.8 × 10−l AA390 per minute.
Simultaneous Reaction of Hydroxyl Radicals and Aquated Electrons with Ferrimyoglobin in lrradialfed Solutions
Authors: WHITBURN K. D. , HOFFMAN M. Z. , TAUB I. A. 
Published: August 2006

ABSTRACTThe simultaneous reactions of .OH and eaq with ferrimyoglobin (bovine muscle and horse heart) that occur in γ‐irradiated, deaerated solutions at pH 7.2 have been examined. Spectral characterization of deoxymyoglobin as the major product is confirmed by the subsequent quantitative conversion of this product to oxymyoglobin upon aeration of the irradiated solution. The relevance of this product identification is discussed with respect to earlier reports on the reactions of these free radicals with ferrimyoglobin in the absence of oxygen.
Effects of Four Cooking Methods on the Proximate, Mineral and Fatty Acid Composition of Fish Fillets
Authors: GALL K. L. , OTWELL W. S. , KOBURGIER J. A. , APPLEDORF H. 
Published: August 2006

ABSTRACTThe effects of baking, broiling, deep frying and cooking in a microwave oven on the proximate, mineral and fatty acid composition of grouper (Epinephelus morio), red snapper (Lutjanus campechanus), Florida pompano (Trachinotus carolinus) and Spanish mackerel (Scomberomorus maculatus) were determined. The lipid content of low fat species was not significantly changed by cooking, but lipid was lost from fatty fillets during cooking. The fatty acid composition of all fillets was not significantly changed by baking, broiling or microwave cooking. Deep fried fillets absorbed the major fatty acids in the cooking medium, and as the fillet lipid content increased the extent of absorption of fatty acids from the cooking medium decreased. Sodium, potassium and magnesium levels were decreased when low fat species were cooked, but these minerals were not lost when raw fillets containing higher lipid levels were cooked. Cooking did not significantly affect the concentration of the microelements, zinc, copper, iron and manganese.
Development of High Vacuum Flame Processes for Sliced Peaches and Pears
Authors: HEIL J. R. , CARROAD P. A. , MERSON R. L , LEONARD SHERMAN 
Published: August 2006

ABSTRACTClingstone peach and Bartlett pear slices were successfully sterilized by high vacuum flame processes without the conventional covering of syrup or water. The processes developed are simple and continuous, and applicable to commercial use. With the exception of blanching and deaeration, the processes use existing canning practices. Through 18 months storage, more of the original flavor and texture of the fresh fruit was retained by HVFS packs than by the comparable conventional packs. No spoilage was experienced in any of the packs.
Effect of Selected Organic Acids on the Pitting of Tinplate Cans in Model Systems
Authors: DAVIS D. R. , BREEDLOVE A. L. 
Published: August 2006

ABSTRACTA model system of six organic acids found in green beans was prepared using two acid concentrations, two pH ranges, and two nitrate concentrations packed in conventional and double reduced tinplate cans. Can pitting severity was determined after 6‐ and 12‐month storage periods. The pH increased with storage, but type of acid was more important than concentration and pH on pitting severity. The composite treatment of all six acids gave the lowest can pitting severity. Each acid treatment had a different can pitting profile. The can type was the most important factor affecting can pitting.
Residence Time Distributions for Wheat Starch in a Single Screw Extruder
Authors: DAVIDSON V. J. , PATON D. , DIOSADY L. L. , SPRATT W. A. 
Published: August 2006

ABSTRACTResidence time distributions for wheat starch in a single screw extruder were measured for different operating conditions using a manganese dioxide tracer. Two flow models which differed in the definition of dead space were used to represent the flow pattern in the extruder. The parameters for each model were fitted using the experimental residence time distributions. Screw speed and the moisture level of the feed showed the strongest effects on the average residence time. A small fraction of the flow, 5–20%, was held up in the dead space region. The remainder passed directly through the active region with a residence time distribution close to plug flow. An apparent power law index for the starch melt was calculated and over the experimental range of extrusion conditions it varied from 0.2 to 1.0.
Muscle Mineral Concentrations as Predictors of Taste Panel Sensory Attributes of Beef
Authors: NOUR A. Y. M. , THONNEY M. L. , ARMBRUSTER G. , STOUFFER J. R. 
Published: August 2006

ABSTRACTM. longissimus concentrations of Zn, Co, Se, Cd, Mn, Na, Fe, Ca and Mg were used to predict taste panel sensory attributes of 144 beef rib roasts. The best equations included 4, 6, 2 and 5 predictors for flavor, juiciness, tenderness and chew test, respectively, and explained from 4.9 (tenderness) to 26% (flavor) of the variation. When all predictors were used, they explained 28.2, 25.6, 7.5 and 25.4% of the variation in flavor, juiciness, tenderness and chew test. Thus, muscle mineral concentration is as poor a predictor of sensory attributes as marbling score. If variation in taste panel sensory attributes of beef from young cattle is important, other predictors must be identified.
Qualitative and Quantitative Effects of Antioxidants on the Flavor Stability of Oil
Authors: MIN DAVID B. , WEN JYE 
Published: August 2006

ABSTRACTQualitative and quantitative effects of the common antioxidants, BHA, BHT, PG and TBHQ on the rate of dissolved free oxygen disappearance in soybean oil during storage were studied. The order of effectiveness was BHA, BHT, PG and TBHQ with TBHQ as the most effective. Statistical analyses of the results showed that the effects of BHA and BHT were not significantly different from each other at the 5% level, but BHA or BHT was different from PG or TBHQ, and PG was different from TBHQ. The antioxidant effectiveness of levels of 0, 50, 100, 150 and 200 ppm BHA, BHT, PG or TBHQ was significantly different from one another at the 5% level. The higher the amounts of antioxidants added, the slower the rate of dissolved oxygen disappearance in the oil.
Some Theoretical Rheological Characteristics of the Mechanical Signals in Sensory Evaluation of Texture
Authors: PELEG M. 
Published: August 2006

ABSTRACTIn sensory evaluation of mechanical properties, the gauged object and the tissues in contact (i.e. the hand, mouth, etc.) form a system that can be described by an in‐line array of two models, the object's and the tissue's. The hypothetical rheological properties of such combined systems were studied qualitatively using simple phenomenological models with and without failure criteria. It is demonstrated that the mechanical stimulus reaching the human sensory system can be different in both kind and magnitude from the signal produced by testing machines irrespectively of the test geometry. It is also shown how the deformation rate can affect the rheological character of the stimulus and how damage to the sensory system (particularly the teeth) can occur if the deformation rate is not controlled.
Preparation and Chemical Composition of Orange Oil Concentrates
Authors: VORA J. D. , MATTHEWS R. F. , CRANDALL P. G. , COOK R. 
Published: August 2006

ABSTRACTFlavor and color concentrates were prepared by a vacuum distillation process from cold pressed Valencia and midseason orange oils and were analyzed quantitatively by gas chromatography. Twenty‐five major and minor constituents were identified by mass spectrometry. The influence of the concentration process on oxygenated flavor compounds, primarily aldehydes and alcohols, was evaluated. Aldehydes and color values were determined by chemical and spectrophotometric methods. When compared with midseason orange oils, 25–35% higher concentration of oxygenated flavor compounds and of total aldehydes were found in Valencia orange oils. Midseason oils had 20–30% higher color values when compared with Valencia oils. Cold pressed oils concentrated to 25‐fold had an increase in color value of 20‐fold, while the concentration of oxygenated flavor compounds increased about 10 times.
The Interaction of Zinc Ion with Phytic Acid
Authors: EVANS WILLIAM J. , JACKS T. J. , McCOURTNEY E. J. 
Published: August 2006

ABSTRACTThe combination of zinc (II) with phytic acid has been investigated under a variety of reaction conditions. With the P:Zn ratios used, i.e. 1:1 or 6:1, in the preparations elemental analyses of the isolated products indicated P:Zn ratios of either 1, 1.2 or 1.5 dependent upon the initial P:Zn ratios and the various bases and salts used in the preparations. Of the total number of experiments carried out elemental analyses indicated that only about 25% of the isolated complexes had stoichiometric atomic ratios.
The Induced Stabilization of Aqueous Pectin Dispersions by Ethanol
Authors: WALTER REGINALD H. , SHERMAN RUTH M. 
Published: August 2006

ABSTRACTThe potential antagonism between dispersed pectin and ethanol, in the presence of sodium chloride and/or tartaric acid, was examined through constants of the Huggins equation. It was found that ethanol (10% and 15%) indefinitely stabilized a 0.10% pectin dispersion containing 0.070 total molal concentration of electrolytes. The data and their interpretation imply favorable prospects for functionality and storage of alcoholic foods and beverages containing edible quantities of salt and acid.
Isolation and Characterization of the Starch from Four‐O'Clock Flower (Mirabilis Jalapa L.) Seed
Authors: CHANG SHUH‐MING , TZENG SHUW‐LING , LII CHENG‐YI 
Published: August 2006

ABSTRACTStarch was isolated from four‐o'clock flower (Mirabilis jalapa L.) seed by an alkaline process and selected physicochemical properties was determined. The nearly spherical starch granules were approximately 1.5–3.0 μm in diameter. The starch had a pasting temperature of 72.5°C, and an iodine affinity of 3.6%. The Bra‐bender viscoamylogram and the swelling pattern indicated the starch underwent restricted swelling. The starch contained only trace amounts of phosphate. Solubility in dimethyl sulfoxide was low, but after being treated with bacterial alpha‐amylase, the solubility was high. The degree of syneresis of the pasted starch during storage was high and freeze‐thaw stability was low. The properties of this isolated small‐granule starch differed from other such starches reported in the literature.
Activities of Enzymes of Sugar Metabolism in Gamma‐Irradiated Potato Tubers
Authors: HAYASHI TORU , KAWASHIMA KOJI 
Published: August 2006

ABSTRACTThe sucrose content of potato tubers was increased by gamma‐irradiation. The activities of enzymes responsible for sugar metabolism in irradiated potato tubers were measured during storage after irradiation. The activities of phosphorylase, sucrose synthase and sucrose phosphate synthase were significantly enhanced by irradiation and remained at a high level while sucrose was accumulated in irradiated tubers. The activities of phosphoglucomutase and phosphoglucose isomerase were little influenced by irradiation. The activity of UDP‐glucose pyrophosphorylase was enhanced slightly by irradiation and decreased to a level lower than unirradiated tubers depending upon irradiation dose.
Effect of pH and Heat on the Binding of Iron, Calcium, Magnesium, and Zinc and the Loss of Phytic Acid in Soy Flour
Authors: CLYDESDALE F. M. , CAMIRE A. L. 
Published: August 2006

ABSTRACTThe effect of pH and heat treatments on the binding of iron, calcium, magnesium and zinc and the loss of phytic acid in defatted soy flour was investigated. The soy flour was found to bind more iron, calcium, and magnesium at pH 6.8 than at pH 5.0, but the reverse situation occurred with zinc. Boiling caused a significant increase in binding of zinc and magnesium at both pH values, but was pH dependent for iron and calcium. Toasting caused a significant increase in binding of zinc and calcium at both pH values and a pH variable effect on iron and magnesium. Phytic acid analysis under the same conditions suggested that the degree of binding of these minerals did not correlate with the presence of phytic acid.
Prediction of Come‐Up Time Correction Factors for Batch‐Type Agitating and Still Retorts and the Influence on Thermal Process Calculations
Authors: BERRY MAURICE R. 
Published: August 2006

ABSTRACTA come‐up time correction factor of 42% has been traditionally accepted for thermal processing, and was found to be applicable for model foods heated in cans in a Steritort and a still retort when the retorts were heated to processing temperature with a constant rate of temperature rise. Correction factors were larger when both retorts were heated with an initial rate of temperature rise faster than linear heating. A 77% correction factor was measured during Orbitort processing, and was more conservative for predicting processing time than assuming 42%. Product initial temperatures of 70 and 160°F resulted in correction factors of 70 and 45% when the still retort was heated linearly, and reached 83 and 69% with normal venting. The experimental procedure for predicting the come‐up factor does not require instantaneous retort heating as a baseline for comparison.
Acceptability of Reduced Sodium in Breads, Cottage Cheese, and Pickles
Authors: JANEWYATT C. 
Published: August 2006

ABSTRACTSalt was reduced in cottage cheese and white and whole wheat breads. Commercial dill and sweet pickles with reduced salt were also included. Acceptability of these foods was determined. Salt in bread was reduced 50% of the normal level with no significant effect on overall desirability. Cottage cheese with lower levels of salt was affected by salt content or contrast effect. No significant differences in mean scores for reduced sodium pickles were observed. Sodium and potassium content was determined by flame photometry. Reducing the salt content of foods alters the Na:K ratio.
Iron Catalyzed Oxidative Rancidity in Prerigor Ground Pork
Authors: TAY H. C. , ABERLE E. D. , JUDGE M. D. 
Published: August 2006

ABSTRACTLipid oxidation in prerigor ground porcine muscles as affected by ethylenediaminetetraacetic acid (EDTA) and FeCl3 was studied over a 12‐day storage period. Concentrations of total, soluble‐protein bound and free iron in prerigor and postrigor ground muscles were determined at 24 hr postmortem. Increasing EDTA concentrations from 0.02 to 2.0% in the presence of 0.009% FeCl3 produced increasing inhibitory effects on oxidation as measured by thiobarbituric acid numbers. Extremely low concentrations of EDTA (0.002%) in the presence of added FeCl3 enhanced the rate of oxidation. Iron content analyses showed that postrigor ground muscle had a slightly higher free iron content than prerigor ground muscle.
Changes in Bovine Myoglobin Due to Interaction with Methyl Linoleate in a Model System
Authors: NAKHOST Z. , KAREL M. 
Published: August 2006

ABSTRACTChanges in myoglobin due to lipid oxidation were studied in a model system, consisting of a mixture of metmyoglobin and methyl linoleate (2:1), which was mechanically emulsified, freeze‐dried and stored at 37°C. After storage, samples were reconstituted, centrifuged and lipid fractions were separated and tested for degree of oxidation. The protein was recovered in two fractions: “soluble fraction” (supernatant) and “aggregates” (precipitated proteins). Absorption spectroscopy confirmed protein insolubilization due to formation of aggregates. SDS‐PAGE of metmyoglobin recovered from both fractions indicates gradual formation of covalently bound polymers upon storage. Isoelectric focusing (IEF) shows formation of new bands and zones with a drastic acidic shift of isoelectric points. Two‐dimensional IEF/SDS‐PAGE shows that the newly formed bands on IEF correspond to covalently bound myoglobin polymers.
Nutrient Content and Edible Yield of Selected Cuts of Cooked Pork
Authors: JOHNSON WAYNE A. , DEETHARDT DOROTHY E. 
Published: August 2006

ABSTRACTAnalysis of lean‐type pork cooked by standard methods showed that cooking to a final internal temperature of 77°C for fresh cuts, and 71°C for cured meats resulted in increased amounts of several essential nutrients. Edible yield was similar to that reported from earlier studies, while amounts of internal fat were somewhat lower. Levels of thiamin, riboflavin and niacin and of several minerals were found to be slightly higher than Handbook 8 values. Cobalamin and zinc from 100g of edible lean would provide approximately 10% and 20–35% of the respective recommended daily allowances. Iron contents were lower than previously reported for pork.