bluuebunny/crossref_metadata_2025_split huggingface dataset:
STUDIES CONCERNING THE DETERMINATION OF LYSINOALANINE IN FOOD PROTEINS
Authors: RAYMOND MARVIN L. 
Published: August 2006

ABSTRACTA study was made on the use of an amino acid analyzer for determining lysinoalanine (LAL) in food proteins. Protein bound lysinoalanine is liberated by acid hydrolysis, separated on a high pressure cation exchange column with a sodium citrate buffer (0.35N sodium; pH 5.30), and detected calorimetrically after reaction with ninhydrin. The procedure is sensitive to concentrations of 50 pg LAL/g sample and concentrations as low as 20 μg/g sample have been detected. Application to food products, problems encountered, and the use of two different column temperatures (52 and 65°C) for different products to achieve better separation are described.
MODIFIED ATMOSPHERE STORAGE OF ROCKFISH (Sebastes miniatus) AND SILVER SALMON (Oncorhynchus kisutch)
Authors: BROWN W. DUANE , ALBRIGHT MARJORIE , WATTS DANIEL A. , HEYER BRUCE , SPRUCE BARBARA , PRICE ROBERT J. 
Published: August 2006

ABSTRACTRockfish (Sebastes miniatus) fillets and salmon (Oncorhynchus kisutch) steaks were held in atmospheres containing 20% or 40% carbon dioxide, with or without 1% carbon monoxide. Controls were stored similarly in air. At intervals of refrigerated storage up to 14 days, samples were removed for sensory, chemical, and microbiological analyses. At 7 days, all treatment groups were significantly different visually, with appearance of slime on the air controls, but not on samples in the gas treatments. Samples held in air were judged by panelists to have stronger aromas than others held under carbon dioxide at either level. The higher level of carbon dioxide was more effective. Values for thiobarbituric acid were low in all groups; hypoxanthine values varied widely, with no particular effect due to modified atmospheres. Storage under carbon dioxide was effective in reducing the formation of trimethylamine and ammonia, and markedly inhibited microbial growth.
EFFECT OF SALTING TIME, DEHYDRATION TEMPERATURES AND DEHYDRATION TIME ON QUALITY OF INTERMEDIATE MOISTURE MULLET ROE
Authors: HSU W. H. , DENG J. C. , CORNELL J. A. 
Published: August 2006

ABSTRACTA mechanical drying method for processing an intermediate moisture mullet roe was developed to replace the traditional sun‐drying method. Using a central composite experimental design, 20 combinations of three independent variables (salting time, dehydration temperature, and dehydration time) with constant desalting time and relative humidity were performed and analyzed for salt content and water activity value. It was discovered that various processing combinations exist that might produce products with the same level of salt and water activity. Product color was used in the selection of processing combinations in addition to salt content and water activity.
CUTTING YIELDS AND PALATABILITY TRAITS OF HAND‐CUT OR PRESSED‐CLEAVED, AND FRESH, CRUST‐FROZEN OR FROZEN‐TEMPERED BEEF SUBPRIMALS
Authors: SAVELL J. W. , SMITH G. C. , HUFFMAN D. L. 
Published: August 2006

ABSTRACTBeef carcasses of similar grade characteristics provided 15 pairs each of strip loins, top sirloin butts and tenderloins. Subprimals were prepared according to Institutional Meat Purchase Specifications (IMPS) for boneless cuts, vacuum packaged, stored for 13 days at ‐1°C and then trimmed to steak‐ready form. Trimmed subprimal cuts were assigned to one of three treatment groups: (I) fresh (not frozen), hand‐cut; (II) crust‐frozen (2.33 hr at ‐34°C, 0.75 hr at ‐1°C), pressed‐cleaved; and (III) frozen (8hr at ‐34°C), tempered (24 hr at ‐l°C), pressed‐cleaved. Percentage yield of salable cuts from pressed‐cleaved subprimals (Treatments II and III) was significantly higher than that for hand‐cut subprimals (Treatment I). Few differences in thawing‐cooking characteristics were observed among steaks from the three treatments. Treatment had no (P > 0.05) effect on sensory panel ratings for longissimus, biceps femoris or psoas major muscles but gluteus medius muscles from Treatment III were less tender (P < 0.05) than those from Treatment 11 and more tender (P < 0.05) than those from Treatment I. There were no differences (P > 0.05) in shear force values in 20 of 21 comparisons. Beef loin subprimals can be hand‐cut or pressed‐cleaved in fresh, crust‐frozen, or frozen‐tempered form with little or no differences in cooking or palatability traits among steaks.
VARIATION OF CHERIMOYA (Anona cherimolia) TEXTURE DURING STORAGE, AS DETERMINED WITH AN INSTRON FPOD TESTING INSTRUMENT
Authors: FÚTER C. , PRÉSTAMO G. 
Published: August 2006

ABSTRACTTwo varieties of cherimoya (known in U.S as custard apple) were harvested at the green‐ripe stage and subsequently ripened under the following conditons: 5°C and 40% relative humidity (RH); 10°C and 85% RH; 20°C and 40% RH. Samples of the fruits were taken every 2 or 3 days and the following determinations were made: weight losses, specific weight, total soluble solids content (relating it with a taste panel) and texture measurements (compression, puncture, and shearing tests) by means of an Instron Food Testing Instrument. The deformation increased with the storage time and the temperature. In the puncture test the force required to break the skin decreased with the storage time down to limit value, which was maintained. The force distance curves obtained in the shearing test showed a decrease of the force during storage until ripeness was reached.
INTESTINAL RESPONSE TO FEEDING HEAT DAMAGED CASEIN IN RATS
Authors: PERCIVAL S. S. , SCHNEEMAN B. O. 
Published: August 2006

ABSTRACTA previous study demonstrated that feeding rats a heat damaged casein diet caused a decrease in body weight and in the pancreatic content of chymotrypsin and amylase. However, the present study shows that leucine aminopeptidase (LAP) activity in the small intestinal mucosa is not affected by this dietary stress, indicating that the mucosa still has amino acids available for enzyme synthesis. The LAP activity of the mucosa did increase in response to feeding a meal probably due to an increase in the rate of synthesis.
EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY
Authors: SEMAN D. L. , OLSON D. G. , MANDIGO R. W. 
Published: August 2006

ABSTRACTNine combinations of sodium chloride (NaCl), potassium chloride (KCI), and magnesium chloride (MgCl2,) at high and low ionic strengths (IS) (0.42 and 0.21 respectively) and low IS with 0.13% tripotassium phosphate (K3PO4) were used to determine the effects of a reduction or partial replacement of sodium on bologna characteristics and acceptability. The NaCl‐MgCl2 had significantly (P < 0.05) less stable and firm emulsion and compression hardness than NaCl or NaCl‐KCl treatments. Low IS treatments had significantly less stable and firm emulsions and lower compression hardness than high IS treatments. Adding PO4 to low IS treatments produced products similar to high IS treatments. Only slight textural changes occurred in products after 14 days of cooler (1°C) storage. High IS NaCl and NaCl‐KCl and low IS NaCl‐PO4, NaCl‐MgCl2 ‐PO4 and NaCl‐KCl‐PO4 were found acceptable for flavor, texture, and color by consumer panels.
PROCESSING FACTORS THAT INFLUENCE THE SENSORY QUALITY OF BRAUNSCHWEIGER
Authors: CHYR CHU‐YING , SEBRANEK JOSEPH G. , WALKER HOMER W. 
Published: August 2006

ABSTRACTLiver pretreatment, nitrite level, cooking temperature, addition of calcium‐reduced dried skim milk (CRDSM) and fat content were investigated for their effects on the sensory quality of braun‐schweiger. Liver pretreatment, such as scalding at 93°C for 2 min, soaking in brine at 0°C for 1 hr or freezing, had a significant effect on color but not on the overall acceptability of the product. Braun‐schweiger made with or without nitrite showed a difference in color but not in flavor. Cooking temperatures affected texture, flavor, overall acceptability, spreadability, product stability, and color of the finished product. The addition of 3.5% CRDSM enhanced the flavor and improved the stability of liver sausage cooked at high temperatures. Braunschweiger containing 20, 30, and 35% fat showed no significant differences in overall acceptability. High fat content in the product favored creamy texture and improved slice‐ability but resulted in a light pink color.
PHYSICAL AND CHEMICAL CHARACTERISTICS OF BRAUNSCHWEIGER AS A RESULT OF PROCESSING VARIABLES
Authors: CHYR CHU‐YING , SEBRANEK JOSEPH G. , WALKER HOMER W. 
Published: August 2006

ABSTRACTThe Initial loss of nitrite in braunschweiger was greater than that reported for other meat products. Nitrite levels decreased slowly during refrigeration; after refrigeration for 20 days, residual nitrite was about 50% of that in the freshly cooked samples. Freezing and thawing of liver slightly increased the pH and water activity (aw) of the final product. Addition of calcium‐reduced dried skim milk caused a significant increase in pH and decrease in aw in raw and cooked product. Increasing the fat levels in the product did not alter pH but did lower aw. Increasing the fat content did not significantly influence TBA values but the exclusion of oxygen by the packaging material, was important for maintaining low TBA values.
RELATION OF MOISTURE TO WATER ACITIVITY IN PRUNES AND RAISINS
Authors: BOLIN H. R. 
Published: August 2006

ABSTRACTMoisture sorption isotherms were determined for raisins and prunes, with raisins producing hysteresis at the lower and higher ends of the curves. Maturity of the fresh fruit influenced the sorption isotherms but not storage time. Optimum water activities for minimizing a product's degradation rate during storage were determined for prunes and raisins to be about 0.1.
ZINC AND MAGNESIUM BIOAVAILABILITY FROM ACID‐PRECIPITATED AND NEUTRALIZED SOYBEAN PROTEIN PRODUCTS
Authors: ERDMANJR J. W. , WEINGARTNER K. E. , MUSTAKAS G. C. , SCHMUTZ R. D. , PARKER H. M. , FORBES R. M. 
Published: August 2006

ABSTRACTThe bioavailability of zinc (Zn) and magnesium (Mg) from soy protein products freeze‐dried at different pH's was investigated. Soy concentrates and isolates were produced by both acid precipitation (acid soy) or acid precipitation with subsequent neutralization to pH 7.0 (neutral soy). The bioavailability studies involved feeding growing rats isonitrogenous and isocaloric diets based on egg white (with added ZnCO3 or MgCO3) or soy product (substituted in egg white diets to provide equivalent Zn or Mg). Linear regression analysis related amount of Zn (or Mg) in diet to: rat growth (zinc studies), log tibia Zn (or Mg), or serum Mg. Experiments I, II, IV, and V compared the availability of endogenous Zn or Mg from these soy products with ZnCO3 or MgCO3. Experiment III measured the effect of the presence of the acid or neutral soy in rat diets upon the availability of supplemental Zn as ZnCO3. Results of experiments I, II, and IV testing the bioavailability of endogenous zinc showed growth for rats on acid soy was equal to growth from ZnCO3 and greater than from neutral soy. Log tibia zinc analysis demonstrated zinc from both acid and neutral soy products to be less available than ZnCO3 Zn added (Experiment III) to either soy product was highly available. Mg (Experiment V) was highly available from all soy products. It was concluded that neutralization of soy products may result in decreased availability of endogenous Zn but not endogenous Mg.
EFFECTS OF SOAKING‐BLANCHING CONDITIONS ON VITAMIN C LOSSES AND OTHER PROPERTIES OF FROZEN FRENCH FRIED POTATOES
Authors: BOUSHELL ROBERT , POTTER NORMAN N. 
Published: August 2006

ABSTRACTKennebec potatoes stored at 10°C for at least 2 months were processed into frozen French fries. Potato strips were evaluated after soaking‐blanching at temperatures from 25‐80°C for periods up to 30 min, after par‐frying and storage, and after finish‐frying for vitamin C and solids content. Par‐fried and finish‐fried strips also were evaluated for fat content. Fry color was determined on finish‐fried samples. Blanching and finish‐frying were found to make significant contributions to the total vitamin C loss of a process. Vitamin C was lost over time during soaking‐blanching to the extent of 2.7‐68% of the potato's initial level and the rate of this loss was increased with the use of higher blanch temperatures. Losses due to finish‐frying exceeded those due to blanching in many cases. Final vitamin C levels were as low as 9.2% of the original. Soaking‐blanching conditions did not affect the solids or fat content of any samples while they did affect finish‐fry color. Color lightened with time of soaking‐blanching and the rate of lightening increased with the use of higher blanch temperature.
FORMATION OF CARBONYL COMPOUNDS FROM P‐CAROTENE DURING PALM OIL DEODORIZATION
Authors: OUYANG J. M. , DAUN H. , CHANG S. S. , HO C.‐T. 
Published: August 2006

ABSTRACTDecomposition products of β‐carotene formed during a simulated commercial deodorization of palm oil were separated from unsaponifiable portion into six fractions by liquid chromatography. Fraction two containing slightly polar substances was further separated using thin‐layer chromatography and high performance liquid chromatography. In this fraction, β‐13‐apo‐carotenone, β‐15‐apo‐caro‐tenal, and β‐14′‐apo‐carotenal were identified by infrared spectrometry and mass spectroscopy.
INFLUENCE OF RELATIVE HUMIDITY ON THE PHYSICOCHEMICAL STATE OF LACTOSE IN SPRAY‐DRIED SWEET WHEY POWDERS
Authors: SALTMARCH MIRIAM , LABUZA THEODORE P. 
Published: August 2006

ABSTRACTThe objective of the present study was to evaluate, by means of moisture sorption isotherms and the Scanning Electron Microscope (SEM), the effects of relative humidity during storage on the physicochemical state of lactose, a major constituent of spray‐dried whey powders. Lactose, which is present in whey powders at about 70%/weight levels, can be in either the amorphous or crystalline form depending upon processing conditions during the drying treatment. Two spray‐dried whey powders were examined: a hygroscopic spray‐dried sweet whey powder (HW) in which the lactose was chiefly in the amorphous form, and a nonhygroscopic spray‐dried sweet whey powder (NHW) which contained a mixture of both amorphous and crystalline lactose. Moisture adsorption isotherms at 25°C under vacuum over saturated salt solutions in the water activity (a,) range 0.1l‐0.85 were determined by weighing periodically over a 6‐wk period. The adsorption isotherm for the nonhygroscopic whey (NHW) samples was continuous or smooth over the entire a, range; however, the adsorption isotherm for the hygroscopic whey (HW) samples had a break in the 0.33‐0.44 aw range. Work with the Scanning Electron Microscope (SEM) indicated that in HW samples, lactose crystals were present at an aw of 0.33 and above. Examination of the NHW samples with the SEM indicated the presence of lactose crystals at all aw levels up to 0.75. In both the HW and NHW powders, the amount of lactose crystallization appeared to increase with increasing aw above 0.40, indicating a continuing shift from amorphous to crystalline lactose. This was also confirmed for both whey powders since they both lost weight after an initial rapid gain during the 6‐wk period at an aw of 0.40 and above followed by another weight gain at the higher aw’s.
WATER LOSS RATES AND SCANNING ELECTRON MICROSCOPY OF MODEL CAKE SYSTEMS MADE WITH DIFFERENT EMULSIFICATION SYSTEMS
Authors: HSU E. E. , GORDON J. , DAVIS E. A. 
Published: August 2006

ABSTRACTFive emulsifier combinations as well as hydrogenated vegetable shortening and unemulsified oil controls were tested in a research cake formula. Water loss and temperatures were monitored continuously during baking in a specially constructed environmental oven. Both the water loss rate and rate of temperature increase were depressed in the temperature ranges associated with starch gelatinization. The degree of depression was related to the emulsification system. Granule swelling as observed by scanning electron microscopy of the crumb was not greatly different, but the characteristics of the inter‐granule matrix appeared to be related to the concentration of emulsifier.
TRACE LEVEL ANALYSIS OF REDUCING SUGARS BY HIGH‐PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: LAWSON MARGARET A. , RUSSELL GERALD F. 
Published: August 2006

ABSTRACTReducing sugars derivatized with a strong UV chromophore, were detected at nanogram levels using a high‐performance liquid chromatograph equipped with an ultra‐violet absorbance detector. Sugar standards were derivatized with p‐nitrobenzyloxyamine. Quantitative derivatization was. established using thin‐layer chromate graphic methods. A μBondapak/Carbohydrate column, with acetonitrile and water as the mobile phase, was used to separate and quantitate 0.5‐5.0 ng of individual sugars. Modifications of this method may be developed to detect low‐level contamination, adulteration, and decomposition of food constituents.
WHEY PROTEIN CONCENTRATES IN A PROCESSED MEAT LOAF
Authors: LEE ALLEN , CANNON R. Y. , HUFFMAN O. L. 
Published: August 2006

ABSTRACTProcessed meat loaves were prepared with dry whey, and ultrafiltrated whey protein concentrates containing 18.7% (WPC‐1520) and 32.5% (WPC‐3035) protein, along with a control containing nonfat dry milk (NDM). Binding strength; as measured by Instron shear, and tenderness, as evaluated by a taste panel, of the NDM and three whey treatments were not different. A taste panel, using the triangle test, could not differentiate the NDM and WPC‐1520 (P > 0.05), but did differentiate all other comparisons (P < 0.05). Higher sensory panel ratings for flavor were given to samples containing dry whey (P < 0.05), possibly because of flavor enhancement resulting from the high level of lactose contributed by dry whey. Similarly more desirable juiciness ratings by the panel given to samples containing WPC‐3035 (P<0.05) may possibly be attributed to the water‐binding characteristics of the high levels of whey protein.
RESIDUAL NITRITE AND TOTAL MICROBIAL PLATE COUNTS OF HAMS AS INFLUENCED BY TUMBLING AND FOUR INGOING NITRITE LEVELS
Authors: MILLS E. W. , PLIMPTON R. f. , OCKERMAN H. W. 
Published: August 2006

ABSTRACTThe effects of tumbling and ingoing nitrite levels on residual nitrite and on surface and subsurface total plate counts were evaluated in defatted, cured hams. Total microbial counts of tissue obtained during the tumbling process and following cooking were not affected by tumbling. Hams with each of the three nonzero levels of nitrite had counts, prior to cooking, which were consistently lower than those for hams with no added nitrite. Residual nitrite in hams tumbled intermittently for 18 hr was significantly lower than in non‐tumbled hams. Following cooking this difference in residual nitrite still existed, but was not significant.
EXTENDING THE SHELF LIFE OF FROZEN ARGENTINE HAKE
Authors: LICCIARDELLO J. J. , RAVESI E. M. , ALLSUP M. G. 
Published: August 2006

ABSTRACTThe development of oxidative rancidity in partially‐cooked, breaded fish sticks (Argentine hake) during storage at ‐18°C was greatest in samples prepared from normally skinned fillets, intermediate in samples made from fillets that had been either deep‐skinned (saberized) or treated with sodium erythorbate, and least in samples which received both treatments. The relative effect of these various treatments was similar in the frozen product stored as raw fillet blocks; however, the rate of flavor deterioration was less when stored in raw block form compared to fish sticks.
EVALUATION OF THE COMPRESSIVE DEFORMABILITY MODULUS OF FRESH AND COOKED FISH FLESH
Authors: JOHNSON E. A. , SEGARS R. A. , KAPSALIS J. G. , NORMAND M. D. , PELEG M. 
Published: August 2006

ABSTRACTSpecimens of fresh and cooked fish fillets of a variety of species were compressed by an Instron Universal Testing Machine. The output, converted to true stress‐strain relationships, revealed an initial linear portion up to 20‐40% strain. This enabled the calculation of the modulus of deformability from the slope. The curve continuation was concave upwards in raw specimens, most likely because of the development of hydrostatic pressure. In cooked specimens the continuation was mostly concave downward, possibly an indication of structural disintegration. Variations in the calculated moduli were large along the same fillets and among fillets of the same species.
MINCED FISH FLESH FROM NONTRADITIONAL GULF OF MEXICO FINFISH SPECIES: BACTERIOLOGY
Authors: NICKELSON RANZELL , FINNE GUNNAR , HANNA MARY O. , VANDERZANT CARL 
Published: August 2006

ABSTRACTFresh and frozen minced fish flesh was prepared from sheepshead, black drum, croaker, sand trout, tilapia, and mullet. Aerobic plate counts (APC, at 25°C) of fresh mince ranged from 1.2 × l05/g (sheepshead) to 2.6 × 108/g (tilapia), those of frozen mince (2 months at ‐20°C) from 7.9 × 103/g (sheepshead) to 7.9 × l06/g (tilapia). In most cases only minor changes in count occurred during scaling, heading, and evisceration. Counts usually increased during flesh/bone separation. Coliform counts of frozen minced flesh ranged from 11.2 to >ll00/g. Fecal coliform bacteria were detected in the frozen mince of tilapia, croaker, and black drum (range 1.2‐254.3/g), coagulase positive staphylococci in tilapia, sheepshead, and mullet (range 3.6‐200/g). The microbial types present in the freshly minced product were similar to those present in the whole fish. Moraxella‐Acinetobacter sp. were the most prevalent microbial types in the fish before, during, and after processing into minced fish flesh.
SENSORY PROFILING OF CANNED BONED CHICKEN:COMPARISONS OF RETAIL, SCHOOL LUNCH, AND MILITARY CANNED BONED CHICKEN
Authors: LYON B. G. , KLOSE A. A. 
Published: August 2006

ABSTRACTThe lack of domestic retail markets and poor quality and acceptance have hampered the optimum use of spent fowl (old laying hens) as a highly nutritious, inexpensive, and convenient food. Major outlets for canned boned chicken have been developed through USDA and military food programs. The purpose of this study was to compare canned boned chicken products (USDA, military, and retail) using Quantitative Descriptive Analysis (QDA) techniques. In general, USDA school lunch products were characterized as having more ground and shredded meat constituents than the retail or military products. School lunch products were also less tender and cohesive, quicker to breakdown on mastication, less juicy, more off‐flavored, and less desirable than the retail and military products. Through factor analysis and calculations of factor scores, the original set of 12 numbers to characterize a product was reduced to four numbers that revealed the extent to which products exhibited attributes represented by the factors. All USDA and military products met their minimum specifications for proximate composition and yield. However, USDA school lunch products varied in ranges of moisture, fat, protein, and drained weight.
PRODUCTION AND QUALITY OF CANNED MOIN‐MOIN
Authors: ADENIJI AYODEJI O. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTMoin‐moin, a very popular cowpea dish in Nigeria, was made into a ready‐to‐eat, shelf‐stable canned product. An ingredient composition suitable for canning was formulated. The heat penetration characteristics of the product were determined and a safe retort process was established. The canned moin‐moin was compared with steamed (traditional) moin‐moin by a group of Nigerian taste panelists. The acceptance‐ of the canned moin‐moin was excellent and equal to that of the steamed moin‐moin in all organoleptic characteristics. Proximate chemical compositions of the moin‐moin products were determined.