bluuebunny/crossref_metadata_2025_split huggingface dataset:
PRODUCTION OF FROZEN ORANGE‐JUICE CONCENTRATE FROM CENTRIFUGALLY SEPARATED SERUM AND PULP
Authors: PELEG M. , MANNHEIM C. H. 
Published: December 2006

SUMMARYAn orange concentrate production process, based on centrifugal separation of the juice into pulp and serum, was evaluated. In this process, the serum alone was concentrated to a high degree (70–80°Brix) and recombined with the pulp before freezing, to produce a full‐flavor concentrate of about 55°Brix. The effect of time and centrifuge acceleration on separation, as well as that of various heat treatments of the juice before separation on concentrate properties, was investigated. The pulp was found to be compressible. Most of the essential oil was found in the pulp fraction and the residual oil content in the serum fraction showed linearity with serum turbidity. Concentrates produced by the separation method in question were stable and had superior organoleptic properties compared with those produced by the conventional method using fresh cut‐back juice. The essential oil content of the new concentrates was high enough to dispense with admixture of peel oil. It was found that stable concentrates can be produced without heat treatment of the feed juice.
EFFECT OF HEATING AND COLD STORAGE ON ANTITHIAMINE ACTIVITY IN SKIPJACK TUNA
Authors: TANG NORA YU‐ANG , HILKER DORIS M. 
Published: December 2006

SUMMARYThe stability of antithiamine factor(s) in skipjack tuna (Katsuwonus pelanus) was tested after boiling by 2 methods, baking and cold storage at 10 and −10°C. The various heat treatments reduced the antithiamine activity from 55–86% of the control. Both frozen and refrigerated tuna, respectively, lost the antithiamine activity by 50–60% of the original level in 4 days.
RADIO‐FREQUENCY PASTEURIZATION OF CURED HAMS
Authors: BENGTSSON N. E. , GREEN W. , VALLE F. R. DEL 
Published: December 2006

SUMMARYRadio‐frequency heating at 60 and 2450 MHz in conveyorized equipment was compared with conventional hot water treatment for pasteurization of small cured hams packed in Cryovac casings inside moulds. For lean 2‐lb hams, treatment time to reach the desired central temperature could be reduced to 1/3 by heating in a condenser field tunnel operating at 60 MHz, with substantial reduction of juice losses and a tendency to improve sensory quality compared with that obtained with hot water processing. Treatment time could be further reduced by roughly the same extent by processing at 2450 MHz, but product thickness had to be reduced to secure sufficient heat penetration. Temperature gradients end juice losses were comparable to those in hot water treatment. At 2450 MHz in particular, but also at 60 MHz, bacterial surface counts were considerably higher than in the controls, suggesting the need for higher final surface temperature or supplementary heat treatment, which will lower the differences in processing time and juice loss between methods.
EFFECT OF PROCESSING VARIABLES ON STABILITY AND PROTEIN EXTRACTABILITY OF TURKEY MEAT EMULSIONS
Authors: HARGUS G. L. , FRONING G. W. , MEBUS C. A. , NEELAKANTAN SANKARA , HARTUNG T. E. 
Published: December 2006

SUMMARYThe effect of chopping temperature and time on the stability of white and dark turkey meat emulsions was determined. White meat emulsions remained stable over extended chopping times in a 1.5°C temperature environment. When chopped in room temperatures, the white meat sausages became very unstable after 18.2°C and were most stable at 12.8°C. Dark meat sausages were significantly more unstable than white meat emulsions under both chopping environments. Tensile strength of cooked white and dark meat emulsions declined with increases in chopping temperature. When prepared in l.5°C surroundings, tensile strength changes were notable only after 10 min chopping for white meat. Dark meat sausage tensile strength seemed unaffected by chopping time. In contrast to earlier red meat emulsion work, protein denaturation was indicated to occur in turkey meat emulsions prepared under both cold and room temperature environments. Decreases in soluble proteins due to increased chopping occurred under both conditions. Protein denaturation is believed to be partially responsible for emulsion breakdown. Dark meat showed more protein denaturation than white meat emulsions. Photomicrographs of histologically prepared meat emulsions showed disruption of the protein‐fat globule interface as a result of increased chopping or temperature, or both. Coalescence and emulsion breakdown occurred at end‐point chopping temperatures similar to those reported by red‐meat workers.
FROZEN WHOLE EGGS FOR SCRAMBLING
Authors: IJICHI K. , PALMER H. H. , LINEWEAVER H. 
Published: December 2006

SUMMARYCommercially blended, pasteurized liquid whole eggs were used for resting methods of preparing products that would be suitable for scrambling after frozen storage. The eggs were subjected to separate end combined effects of homogenizing, colloid milling, mixing end addition of various levels of liquid skim milk, salt, sugar or dextrose. After removal from frozen storage the products were thawed end evaluated for the effect of treatment on appearance, viscosity end sweetness. Products were developed having good appearance end low viscosity with a low enough level of sweetness to prevent detection.
COMPARISON OF FROZEN, FOAM‐SPRAY‐DRIED, FREEZE‐DRIED, AND SPRAY‐DRIED EGGS 7. Soft Meringues Prepared With a Carrageenan Stabilizer
Authors: MORGAN KAREN J. , FUNK KA YE , ZABIK MARY E. 
Published: December 2006

SUMMARYThis study compared the quality characteristics of soft meringues prepared from frozen, foam‐spray‐dried, freeze‐dried and spray‐dried albumen each from a common lot. All meringues contained the same amount of carrageenan stabilizer. Ranked in order of increased average whipping times needed to obtain specific gravities of 0.24 to 0.22 were meringues prepared from frozen, freeze‐, foam‐spray‐ and spray‐dried albumen. Percentages of drainage and evaporation did not differ significantly among types of albumen; however, the data suggest drainage decreased and evaporation increased during refrigerated holding. No significant differences were found in objective measurements of tenderness, color and height. Sensory evaluations showed no significant differences for color and appearance, slippage and drainage, texture, tenderness, flavor and general acceptability. However, evaluations of shrinkage varied significantly. All meringues prepared under the conditions of this study from the four types of albumen and with added stabilizer were judged acceptable. This study also compared soft meringues prepared from spray‐dried albumen with and without the added carrageenan stabilizer. Meringues without added stabilizer had a significantly higher (P<0.01) percentage of drainage and were significantly tougher (P<0.05), as indicated by Allo‐Kramer shear press measurements expressed as area‐under‐the curve, than meringues with added stabilizer. The results of this investigation suggest the quality characteristics of soft meringues prepared with spray‐dried albumen may be improved with the addition of a carrageenan stabilizer.
EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORS
Authors: SCHOCK DIANNE R. , HARRISON DOROTHY L. , ANDERSON LOIS L. 
Published: December 2006

SUMMARYPieces of beef semimembranosus muscle, relatively uniform in weight and shape, were deep‐fat fried (DF), oven‐roasted (OR), oven‐braised (OB) and pressure‐braised (PB) at 10 psig to an internal temperature of 70°C to investigate he effects of dry and moist heat on selected characteristics of beef. Rate of heat penetration, cooking time, cooking losses, total moisture, press fluid, water‐holding capacity and juiciness varied (P < 0.01) and apparent degree of doneness varied (P < 0.05) among the 4 heat treatments. Warner‐Bratzler shear, color‐difference, flavor, tenderness and over‐all acceptability were not affected significantly by treatment. OR pieces had the slowest rate of heat penetration and the longest cooking time, highest values for total moisture, press fluid, water‐holding capacity and juiciness. For those measurements, OB pieces always ranked next to OR pieces, followed by DF and PB pieces. OR pieces appeared less well‐done than meat given the other treatments. For every heat treatment, there was an excellent relationship between rate of heat penetration and cooking time. For PB pieces, rate of heat penetration was moderately related to total moisture, press fluid, juiciness and apparent degree of doneness, and highly related to cooking losses. It appeared that tenderness and flavor influenced over‐all acceptability scores more than juiciness or apparent degree of doneness. Differences between values for selected characteristics of raw muscle and of muscle subjected to each treatment were not significantly different from each other.
ON THE NATURE OF ALTERED PROTEIN IN COD MUSCLE STORED AT −29°C AFTER AGING IN ICE
Authors: ANDERSON MARGARET L. , RAVESI ELINOR M. 
Published: December 2006

SUMMARYAdditional protein, inextractable with the usual technique, was extracted from cod muscle which had various free fatty acid contents and had been stored at −29°C after aging in ice. Ultracentrifugal patterns showed that the extracted protein was aggregated and polydisperse. Sedimentation behavior was similar to that of aggregated protein in extracts of muscle in which protein‐free fatty acid interaction occurred during prolonged aging in ice. Conditions under which altered protein was extracted, overnight exposure of homogenized muscle to neutral salt solution followed by rehomogenization; phase contrast micrographs of residues of homogenates before and after rehomogenization; and ultracentrifugal patterns of extracts containing aggregated protein that had been stored in extractant suggested that some of the linkages resulting from reactions in the frozen state were salt‐sensitive. The association that occurred in the muscle after storage at −29°C appeared to be more stable in a neutral salt environment than that occurring in muscle aged in ice.
OXIDATION OF PYRUVATE‐2‐C14, AND LACTATE DEHYDROGENASE ACTIVITY AND ISOENZYME DISTRIBUTION OF FIVE PORCINE MUSCLES
Authors: ADDIS P. B. , ALLEN E. 
Published: December 2006

SUMMARYA study was conducted to compare parameters of aerobic and anaerobic metabolism in light and dark porcine muscles. Muscle samples were obtained from six Hampshire‐Yorkshire gilts and frozen in liquid nitrogen five min post‐exsanguination. Oxidative metabolism was estimated by measuring the conversion of pyruvate‐2‐C14 to C14O2 in homogenates. The lactate dehydrogenase (LDH) activity of each of the five isoenzymes, separated electrophoretically on cellulose acetate, was ascertained as a measure of anaerobic metabolism. Comparison of the pyruvate oxidation data suggested the following ranking, from most to least aerobic: trapezius, gluteus medius, dark biceps femoris, light biceps femoris, longissimus dorsi, dark semitendinosus and light semitendinosus. Variance analysis of the data indicated trapezius exhibited greater capacity to oxidize pyruvate than all other muscles (P <.05) and gluteus medius and dark biceps femoris exceeded the light semitendinosus (P < .05). LDH comparison among the muscles revealed that light muscles displayed higher (P < .05) activity than dark muscles (trapezius, dark biceps femoris and dark semitendinosus). The results implicated high lactate dehydrogenase activity‐particularly the muscle‐type isoenzyme‐as a factor contributing to rapid postmortem lactate accumulation in light muscles of some porcine animals.
EFFECT OF FREEZING RATE AND FREEZE DRYING ON THE SOLUBLE PROTEINS OF MUSCLE. 2. Turkey Muscle
Authors: HUBER C. S. , HARRINGTON R. B. , STADELMAN W. J. 
Published: December 2006

SUMMARYEffect of freezing rate on the soluble proteins of frozen and freeze‐dried turkey breast muscle was investigated. Both raw and cooked muscles were frozen and freeze dried. Samples were frozen in liquid nitrogen and in a plate freezer at −10°C. The total soluble proteins and the sarcoplasmic proteins were extracted from frozen and freeze‐dried muscle. Greater solubility was observed at the slower freezing rate (−10°C). Freeze‐dried raw muscle had greater solubility than the frozen control. No differences were observed between frozen and freeze‐dried cooked muscle.
ANTHOCYANIN PIGMENTS IN RED TART CHERRIES
Authors: DEKAZOS ELIAS D. 
Published: December 2006

SUMMARYThe anthocyanin pigments of red tart cherries (Prunus ceracus L., var. Montmorancy) were extracted with 0.1% methanolic HCI and partially purified by adsorption on cation‐exchange resin, then separated into 7 bands by paper chromatography. The anthocyanins were identified by their Rf values, aglycones, sugar moieties, partial acid hydrolysis and spectral properties. The major pigment was a branched triglycoside, cyanidin 3‐glucosylrhamnosylglucoside, followed by cyanidin 3‐rutinoside. Small amounts of cyanidin, peonidin, cyanidin 3‐glucoside, peonidin 3‐rutinoside and cherries. It is the first time that a branched triglycoside has been reported for Montmorency cherries.
QUANTITATIVE DETERMINATION OF ANTHOCYANIN PIGMENTS DURING THE MATURATION AND RIPENING OF RED TART CHERRIES
Authors: DEKAZOS ELIAS D. 
Published: December 2006

SUMMARYThe anthocyanins of red tart cherries (Prunus cerasus L. var. Montmorency), at different maturity levels, were extracted with 1% methanolic HCI and the total anthocyanin content of each stage calculated with the aid of a molar‐extinction coefficient at 530 mμ. The pigment solution for each stage of maturity was purified by adsorption on AG 50W × 4 cation‐exchange resin, concentrated and separated by descending chromatography. The relative intensities of the 7 well‐defined pigments were measured photodensitometrically. The individual pigment content was calculated from the total anthocyanin content and the ratio of individual anthocyanin for each stage of maturity. The stage of maturity of the red tart cherry is an important factor influencing the total and individual anthocyanin content in cherries. This work also helps to give a greater insight into the development of anthocyanins in the maturing red tart cherry.
EFFECT OF SMOKING PROCESS ON SOLUBILITY AND ELECTROPHORETIC BEHAVIOR OF MEAT PROTEINS
Authors: RANDALL C. J. , BRATZLER L. J. 
Published: December 2006

SUMMARYThe solubility characteristics and starch gel electrophoretic properties of untreated, heated, and heated and smoked pork longissimus dorsi muscle samples were investigated. The percentages of the low ionic strength fraction, the sarcoplasmic and the soluble fibrillar protein nitrogen fractions decreased in the heated and heated and smoked samples when compared to the untreated samples. The myofibrillar protein nitrogen fraction increased in the heated samples and decreased in the heated and smoked samples. The stroma fraction from the untreated to the heated state remained almost constant, but increased considerably in the heated and smoked samples. Electrophoretic studies of the sarcoplasmic fraction indicated numerous changes in the heated and heated and smoked samples. The electropherograms of the heated and smoked samples from the Weber‐Edsall and meat‐urea extracts showed definite changes in protein components. These studies indicated that smoke definitely caused changes in protein solubility and the electrophoretic behavior of meat proteins.
CHANGES IN VARIOUS PROTEIN PROPERTIES OF PORK MUSCLE DURING THE SMOKING PROCESS
Authors: RANDALL C. J. , BRATZLER L. J. 
Published: December 2006

SUMMARYChanges in the PH, free sulfhydryl groups, amino nitrogen content and total free amino acids of untreated, heated and heated and smoked pork longissimus dorsi muscle samples were investigated. This study demonstrated that heating and heating and smoking caused changes in the pH, free sulfhydryl and amino nitrogen content of pork samples. An interesting observation was the increase in the myofibrillar protein nitrogen fraction, pH and free sulfhydryl groups of the heated samples, and the decrease of these values in the heated and smoked samples. Results of this study indicated that smoke constituents react with the functional groups of meat proteins.
LYSOSOMAL‐TYPE ENZYMES IN BEEF LONGISSIMUS DORSI MUSCLE
Authors: ONO K. 
Published: December 2006

SUMMARYBiochemical evidence for the presence of lysosomes in bovine longissimus dorsi muscle has been presented. Comparisons of enzymatic activities among lysosomal fractions from rat liver, bovine liver and bovine I. dorsi muscle indicate that there are specific as well as organic differences with respect to the activities of some of the enzymes.
SOME POST‐MORTEM CHANGES IN PORCINE MUSCLE HELD AT 25°C
Authors: CAGLE E. D. , HENRICKSON R. L. 
Published: December 2006

SUMMARYEight market‐weight gilts were used in this study. The animals were slaughtered and a section of the longissimus dorsi muscle extending from the last lumbar vertebra anterior to the 6th thoracic vertebra excised and sliced into chops for samples. Each chop was held for a different period post‐mortem (30, 60, 120, 180, 240, 300, 360 or 480 min). Shear force, percent kinkiness, pH, press fluid values and fiber diameter were used to indicate the changes. Differences in shear force due to holding times were highly significant for the right. Shear force values became smaller as pH declined. Fiber diameter and percent kinkiness exhibited a direct relationship; as one decreased so did the other. Shear values decreased with a decrease in fiber diameter and percent kinkiness. Press fluid was not significantly affected by the holding periods. The interaction found was attributed to the varied muscle tension caused by the method used to suspend the carcass during exsanguination.
EFFECTS OF PRE‐ AND POSTMORTEM GLYCOLYSIS ON POULTRY TENDERNESS
Authors: KHAN A. W. , NAKAMURA RYO 
Published: December 2006

SUMMARYTo study the effects of glycolysis on tenderness of poultry breast meat, premortem and postmortem glycolysis in muscle tissue was controlled either by epinephrine administration at suitable intervals of time before slaughtering or by allowing the birds to struggle freely just before and during slaughtering. Premortem glycolysis, occurring as a result of death struggle or epinephrine administration 1‐2 hr before slaughtering, lowered the pH of the meat at the time of death and caused toughness. Minimization of postmortem glycolysis by epinephrine administration more than 5 hr before slaughtering increased the ultimate pH of meat and the tenderness. The results indicate that a pH value above 6.2 just after slaughtering, and an ultimate pH near 5.7, are desirable for maintaining quality of poultry breast meat, and that these pH values are maintained by minimum premortem and maximum postmortem glycolysis.
EFFECT OF PSYCHROTOLERANT BACTERIA ON THE AMINO ACID CONTENT OF CHICKEN SKIN
Authors: ADAMC̄IC̄ M. , CLARK D. S. , YAGUCHI M. 
Published: December 2006

SUMMARYChanges induced by type‐cultures of Achromobacter, nonpigmented Pseudomonas, pigmented Pseudomonas and a mixture of all three types in the amino acid content of fresh chicken skin were studied during storage at PC for up to 21 days. The Achromobacter and nonpigmented Pseudomonas cultures reduced the amount of all amino acids to below detectable levels during the early log phase of growth and produced no detectable change subsequently. The pigmented Pseudomonas caused no appreciable change initially but produced a marked increase in the amount of most amino acids during the late log phase, after off‐odor had developed; an increase in free and total extractable proline and hydroxyproline indicated that collagenous proteins were attacked. The mixed inoculum gave intermediate results, producing comparatively little change in the total free amino acid content throughout the incubation period. Results indicate that the pigmented pseudomonads are the most proteolytic of the common types of psychrotolerant spoilage bacteria and that they possess collagenase.
AVOCADO POLYPHENOLOXIDASE: PURIFICATION, AND FRACTIONATION ON SEPHADEX THIN LAYERS
Authors: DIZIK N. S. , KNAPP F. W. 
Published: December 2006

SUMMARYPolyphenoloxidase (PPO) was purified 28‐fold by ammonium sulfate precipitation, dialysis and gel filtration. Enzyme constants were determined with a variety of substrates. Thinlayer gel filtration resolved the crude PPO in to 5 fractions with molecular weights estima ted at 14‐, 28‐, 56‐, 112‐ and over 400‐thousand by comparison with standard proteins. Subsequent electrophoresis at 90° to the direction of gel filtration resolved the 28 × 103 MW fraction into 4 to 6 components. One of these was by. far the most active of all the isoenzymes toward all the substrate sprays tested. It is probably the activity of this isoenzyme which is reflected in kinetic data, even those obtained with relatively crude avocado PPO preparations.
MAJOR VOLATILE NEUTRAL AND ACID COMPOUNDS OF HYDROLYZED SOY PROTEIN
Authors: MANLEY C. H. , FAGERSON I. S. 
Published: December 2006

SUMMARYInterest in the use of hydrolyzed vegetable protein in many food products has led to the need for more basic knowledge of the types of compounds present. The present study shows that a number of aldehydes and furan‐type compounds are the major compounds oi significance in a neutral fraction. An acid fraction, which appeared to carry most of the odor associated with the hydrolyzed soy protein, has levulinic acid as a major component. Thirteen other acids, 2 lactones, 4 phenols plus other compounds were also isolated and identified in the acid fraction. The mechanisms for the formation of some of the compounds are discussed.
URIC ACID LEVELS IN MEN FED ALGAE AND YEAST AS PROTEIN SOURCES
Authors: WASLIEN CAROL I. , CALLOWAY DORIS HOWES , MARGEN SHELDON , COSTA FRANCOISE 
Published: December 2006

SUMMARYMicroorganisms grown on human or industrial waste products may be economical and nutritious food sources. Algae (Chlorella sorokiniana) harvested from continuous culture and extrakted with ethanol, and yeast (food‐grade Torulopsis utilis) were compared with casein at 2 levels of nitrogen as the sole source of protein for men. Biological value of algal protein was superior to casein, and yeast protein was not quite as good as algae, in diets containing 25 g of protein. When 50 g of algae protein was consumed, true nitrogen digestibility was reduced from 89 to 82%. Nitrogen balances were not significantly different in groups of men fed the higher protein level, indicating that 50 g of any of these proteins met or exceeded dietary requirements. Urinary uric acid excretion was doubled when the higher level of algae was ingested; with yeast, excretion was nearly 4 times as high as the amount voided with a purine‐free diet. During ingestion of these materials, renal clearance rates were not sufficient to prevent plasma uric acid concentrations from reaching abnormally high levels, comparable to those found in gout.
COLORIMETRIC ESTIMATION OF TOTAL ALDEHYDES IN AQUEOUS ORANGE ESSENCE USING N‐HYDROXYBENZENESULFONAMIDE
Authors: ISMAIL M. A. , WOLFORD R. W. 
Published: December 2006

SUMMARYA spot test method for detection of aldehydes has been adapted calorimetrically for quantitative determination of total aldehydes in aqueous solutions. The final colored complex has an absorption maximum at 510‐525 mμ. The technique is simple, and the color produced is linear with aldehvde concentrations up to 300 mg/liter using n‐octanal and trans‐2‐hexenal as a mixed standard. The test is applicable to aldehyde determinations in orange essence provided proper sample dilution is made before analysis.