bluuebunny/crossref_metadata_2025_split huggingface dataset:
Destruction of Trichina Larvae in Beef‐Pork Loaves Cooked in Microwave Ovens
Authors: CARLIN FRANCES , ZIMMERMANN WILLIAM , SUNDBERG ALICE 
Published: August 2006

ABSTRACTBeef‐pork loaves containing Trichinella spiralis larvae were cooked in two household ovens (2450 MHz). Loaves were molded into ring (R), oval (O) or oblong (L) shapes. After cooking, internal temperatures were measured at five locations in each loaf. Cooking losses were 11–28% and were greatest in L loaves. Longer cooking time was required for L loaves to attain the same degree of doneness as of R and O loaves. Variations in energy distribution patterns within each oven were evident in the percentage of underdone and overdone meat and in the temperatures in each of the duplicate loaves. Bioassays indicated that infective trichinae remained in 8 of the 30 samples tested. Five of the positive bioassays were found in samples from L loaves, two in O loaves, and one in R loaves.
Development of Food Ingredients from Navy Beans (Phaseolus vulgaris) by Roasting, Pin Milling, and Air Classification
Authors: AGUILERA J. M. , LUSAS E. W. , UEBERSAX M. A. , ZABIK M. E. 
Published: August 2006

ABSTRACTEight Navy bean samples, roasted between 92 and 125°C in a particle‐to‐particle heat exchanger, were ground to produce whole bean and hull flours. Dehulled bean flours were also separated into high protein (HPF) and high‐starch fractions (HSF) by air classification. Whole bean flours contained 1.92% fat and 25.8% protein on the average. Hull flours contained between 31.2 and 50.2% dietary fiber, of which approximately 60% was crude fiber. Dehulled bean flour containing 26.8% protein was fractionated into HSF and HPF with average protein contents of 15.6 and 43.1%, respectively. Greater protein shift may be further accomplished by finer grinding and adjustment of the cut point. Residual trypsin inhibitor activity of HPF s ranged from 25–108 TIA/mg protein, down from 116 units in the raw control HPF. Hemagglutinins were inactivated from 110 HA units/mg to values ranging from 2.4–105 HA units/mg.
Functional Properties and Food Applications of Rapeseed Protein Concentrate
Authors: THOMPSON L. U. , LIU R. F. K. , JONES J. D. 
Published: August 2006

ABSTRACTRapeseed protein concentrate (RC), prepared with 2% hexameta‐phosphate, was tested for its functionality and performance in some foods. The RC had good nitrogen solubility, fat absorption, emulsification, and whipping capacities but poor water absorption and gelling properties. It increased the emulsion stability, and protein but lowered the fat content of wieners. It also increased the cooking yield, reduced the shrinkage and tenderized meat patties. Results were similar to soybean isolate except for the poorer color and flavor. The cooking yield of RC supplemented wieners was less than the all‐meat control and soybean‐supplemented wieners. A 9% RC dispersion mixed with an equal volume of eggwhite produced a meringue of comparable stability and texture to that of eggwhite alone.
Effect of Trace Mineral Fortification on the Storage Stability of Ascorbic Acid in a Dehydrated Model Food System
Authors: DENNISON D. B. , KIRK J. R. 
Published: August 2006

ABSTRACTThe catalytic influence of the transition metals, iron, copper and zinc, on the storage stability of ascorbic acid in a dehydrated model food system was studied as a function of water activity (aw). No catalysis by the added metals was observed at 0.10 and 0.40 aw. This is interpreted as a lack of metal ion mobility and/or insolubility at low aw, thus hindering the participation of the metals as catalysts. At 0.65 aw, which is in the capillary region on the adsorption isotherm, a 2–4 fold increase in the rate of ascorbic acid destruction was observed in the presence of the trace minerals. The increased rate of ascorbic acid degradation at aw 0.65 is believed to be the result of greater mobility of metal ions.
Conditions for the Formation of Heat‐Induced Gels of Some Globular Food Proteins
Authors: HEGG PER‐OLOF 
Published: August 2006

ABSTRACTThe quality of thermally induced aggregates of the globular proteins conalbumin, serum albumin, ß‐lactoglobulin and lysozyme has been examined at various salt concentrations and pH values. The properties of the aggregates were characterized by their dry matter content. The results are given as simple phase diagrams. The following areas of dry matter content were found: solubility; transparent and opaque gels (dry matter content of 5–9%); precipitates (dry matter content above 9). Gels were formed only close to conditions of solubility. Only serum albumin was found to be a protein with good gelling properties. A small gelling area was registered for ß‐lactoglobulin, while no gelling was observed for conalbumin or lysozyme under the conditions examined. No common simple physical characteristic of the proteins used could be correlated to good gelling behavior.
HPLC Analysis of Phytic Acid in Selected Foods and Biological Samples
Authors: KNUCKLES B. E. , KUZMICKY D. D. , BETSCHART A. A. 
Published: August 2006

ABSTRACTA rapid high‐performance chromatographic (HPLC) method for phytic acid was developed and applied to wheat and rice bran, beans and feces. The method gives more reproducible results than those obtained by other methods tested and is more rapid than methods using ferric chloride precipitation. The phytic acid contents of bran, bean and feces samples were determined by three methods, including the new HPLC method. For most samples, the methods gave significantly different results.
Phytate Removal from Soy Protein Isolates Using Ion Exchange Processing Treatments
Authors: BROOKS J. R. , MORR C. V. 
Published: August 2006

ABSTRACTA combination cation/anion exchange process was developed to remove 96–97% of the phytate and 97–99% of the Ca and Mg from soy protein isolates. Application of either of the ion exchange treatments alone failed to effectively remove phytate from soy protein extracts and also failed to convert the remaining phytate to a dialyzable form. Effective removal of phytate was only achieved by the combination ion exchange treatment. Consideration of these findings led to a proposed mechanism for the sequential disruption of the protein‐Ca/Mg‐phytate complex by the ion exchange treatment.
Effect of Lactobacillus fermentum, Bacillus subtilis, Bacillus cereus and Pseudomonas maltophilia Singly and in Combination on the Relative Nutritive Value of Fermented Corn Meal
Authors: NANSON NANCY J. , FIELDS MARION L 
Published: August 2006

ABSTRACTCombined Bacillus subtilis, Bacillus cereus and Pseudomonas maltophilia used to ferment corn meal over 4 days at 37°C produced a significant increase (P < 0.02) in % RNV (relative nutritive value) of fermented corn meal (96.3%) when compared to nonfermented corn meal (82.2% RNV). Other combinations which caused a significant increase in % RNV for fermented corn meal were: P. maltophilia and B. subtilis (P < 0.04, 95.0% RNV), B. subtilis and B. cereus (P < 0.05, 94.4% RNV). Single microorganisms used to ferment corn meal did not cause significant increases in % RNV.
Antinutritive Factors in Eleven Legumes and Their Air‐classified Protein and Starch Fractions
Authors: ELKOWICZ K. , SOSULSKI F. W. 
Published: August 2006

ABSTRACTPin milting and air classification of starchy legumes enriched the protein content of the light fraction to 49–75%, within the range of defatted soybean flours and protein concentrates. The levels of trypsin inhibitors, hemagglutinating activity, saponin, phytic acid and fiber were high in navy bean flour and the levels in the protein fractions of navy and northern beans greatly exceeded those of soybean flour. Potential nutritional problems in the air‐classified protein fractions of other legume species include trypsin inhibitor in lima bean and chickpea and saponin in lima bean, cowpea and lentil. Fababean and mung bean flours and protein fractions were comparatively lower in each antinutritive factor but fababean products contained vicine and convicine.SUMMARYTHE EFFECTIVENESS of the pin milling and air classification of starchy legumes in the separation of protein and starch fractions has been amply demonstrated (Sosulski and Youngs, 1979). A previous study showed that the protein fractions also contained higher levels of oligosaccharides than the original flours while the starch fractions were depleted in sugars. In the present investigation, the concentrations of trypsin inhibitor, hemagglutinating activity and phytic acid in the protein fractions were up to 300% higher than the original flour while saponins and dietary fiber also tended to segregate with the protein. The starch fractions from most of the nine legume species and biotypes were substantially detoxified by the dry milling process. The protein fractions of navy and northern beans contained particularly high levels of essentially all of the antinutritive fractions and may require extensive processing if food uses of the products are anticipated. On the other hand, mung bean and fababean products were much lower than soybean flour in most antinutritive factors although the fababean protein fraction was enriched in vicine and convicine.
Effect of Antioxidants on Malonaldehyde Production and Fatty Acid Composition in Pieces of Bovine Muscle and Adipose Tissue Stored Fresh and Frozen
Authors: CALDIRONI HUGO A. , BAZAN NICOLAS G. 
Published: August 2006

ABSTRACTTBA‐reactive material was produced in pieces of bovine semitendinosus muscle and adipose tissue during storage at 2° 2°C and −10° 2°C. The process was faster in muscle than in adipose tissue and the total content, higher at 2°C than at −10°C. The effect of sprying butylated hydroxytoluene and a citric acid‐EDTA‐ascorbic acid mixture on the production of malonaldehyde was studied. Declines in both saturated and unsaturated fatty acid proportions of the polar lipids without increases in the content of free fatty acids suggests that enzymes involved in lipid catabolism remain active at low temperatures. Whereas lipid breakdown was unaffected, malonaldehyde production was inhibited by sprying antioxidants in early stages of the slaughtering process.
Calcium Activated Neutral Protease Hydrolyzes Z‐Disc Actin
Authors: NAGAINIS P. , WOLFE F. H. 
Published: August 2006

ABSTRACTFractionation of myofibril proteins using Hasselebach‐Schneider solution (H‐S) and a potassium iodide solution (KI) revealed that an unusual form of actin existed in the H‐S and KI extracted myofibrils which could be easily hydrolyzed by calcium activated neutral protease (CANP). That actin was similar in amino acid composition to normal thin‐filament actin but differed in isoelectric pH, solubility in KI, and antigenicity in mice. Indirect immunofluorescence using antiserum prepared against the unusual actin established that the actin resides in the Z‐disc. The hydrolysis of actin in the Z‐disc by CANP may explain the dissolution of the Z‐disc, considered responsible for the tenderization of meat during postmortem aging.
Processing Properties of Beef Semimembranosus Muscle as Affected by Electrical Stimulation and Postmortem Treatment
Authors: TERRELL R. N. , CORREA R. , And R. LEU. , SMITH G. C. 
Published: August 2006

ABSTRACTSemimembranosus muscles from paired sides‐electrically stimulated (ES) and not‐stimulated (NES)‐of mature cows were used to determine effects of certain postmortem treatments (state of rigor/temperature) and of ES on processing properties. ES decreased (P<0.05) pH values for prerigor, prerigor/frozen and postrigor/frozen muscles, but did not affect (P>0.05) values for total protein or juice loss during cooking. State of rigor/temperature treatment affected pH and salt‐soluble protein (SSP) values more than did ES treatment. pH values differed (P<0.05) between each state of rigor/temperature treatment for both ES and NES samples. Salt‐soluble protein values were higher (P<0.05) for NES prerigor than for NES postrigor/frozen samples and higher (P<0.05) for NES postrigor than for NES postrigor/frozen samples. SSP values for ES muscles were higher (P<0.05) for ES postrigor samples than for ES postrigor/frozen samples but were not different for other comparisons. Regardless of ES treatment, freezing of semimembranosus muscles increased pH values (P<0.05) and decreased SSP values (P<0.05) in three of four comparisons.
Lipid Characterization of Longissimus and Biceps Femoris Muscles from Beef Animals Exsanguinated at Various Times after Stunning
Authors: WILLIAMS J. C. , FIELD R. A. , MILLER G. J. , KUNSMAN J. E. , RILEY M. L. , VIMINI R. J. 
Published: August 2006

ABSTRACTLipid characteristics of bovine longissimus and biceps femoris muscle from 30 heifer carcasses which were exsanguinated 0 (control), 3 or 6 min after stunning were studied. Blood loss was greater when control animals were compared to animals stunned 3 or 6 min prior to exsanguination. However, total lipid, lipid phosphorus, cholesterol values and TBA numbers were similar among treatments. As time between stunning and exsanguination increased, monounsaturated and polyunsaturated fatty acids tended to increase. Delaying time between stunning and exsanguination had little influence on lipid characteristics of muscle even though large differences between lipid characteristics of muscle and blood exist.
Histamine Formation in Abusively Stored Pacific Mackerel: Effect of CO2‐Modified Atmosphere
Authors: WATTS DANIEL A. , BROWN W. DUANE 
Published: August 2006

ABSTRACTWhole Pacific mackerel (Scomber japonicus) were abusively stored at 20°C in air or 80% CO2, balance air. Samples were analyzed for amines using a modified amino acid analyzer. Following 24 hr storage, levels of histamine, tyramine, putrescine, and cadaverine increased only slightly above the low levels observed initially. During the next 24 hr, the amine content increased dramatically. Levels in the air control samples were about twice those in the modified atmosphere samples. In a separate trial, amine levels in fish stored 3 days were higher still and similar in the two atmospheres. Thus, in neither trial did CO2‐modified atmosphere storage lead to increased production of potentially toxic amines.
Heat Transfer and Moisture Loss of Spherical Fresh Produce
Authors: HAYAKAWA KAN‐ICHI , SUCCAR JORGE 
Published: August 2006

ABSTRACTA computerized procedure was developed for simulating the post harvest cooling and moisture loss of produce by using a reliable mathematical model. This model was derived by assuming temperature and time variable respiration heat generation and temperature variable thermophysical property values. The developed procedure was employed to examine influence of five key dimensionless parameters on the cooling rate and moisture loss. These parameters are related to the rates of changes in density and thermal conductivity with changes in produce temperature, surface heat transfer conductance, transpiration rate, and environmental relative humidity. Theoretical results obtained from our examination were verified through heat transfer and moisture loss experiments by using fresh potatoes and tomatoes.
Phenolic Antioxidants of Soy Protein Hydrolyzates
Authors: PRATT DAN E. , PIETRO CARMINE DI , PORTER WILLIAM L. , GIFFEE J. WALTER 
Published: August 2006

ABSTRACTSoy protein hydrolyzate (SPH) was investigated to identify the phenolic compounds responsible for antioxidant activity. Three isoflavones–genistein, daidzein, and glycitein–were found in SPH. These are the same isoflavones that have been identified in raw soybeans. No isoflavone glycosides were found in SPH. The phenolic acids found in SPH were caffeic, ferulic, p‐coumaric, syringic, vanillic, gentisic, and p‐hydroxybenzoic acids. The compounds were identified by TLC, GLC and UV spectra. The isoflavones were confirmed by their mass spectra.
Anthocyanins of Sunflower (Helianthus annuus)
Authors: VACCARI ANGELO , PIFFERI PIER GIORGIO , ZACCHERINI GIORGIO 
Published: August 2006

ABSTRACTThe presence of anthocyanins in the achenes of some varieties of sunflower was ascertained for the first time. The two major pigments were identified as Pn‐3‐divanillylsambubioside and Cy‐3‐vanillylsambubioside. For two other pigments present in smaller quantities, a tentative identification awaiting confirmation was made and the constituents were identified. Traces were found of five other pigments for which chromatographic data are presented.
Effects of Age, Breed, Sex and Muscle on Certain Mineral Concentrations in Cattle
Authors: DOORNENBAL H. , MURRAY A. C. 
Published: August 2006

ABSTRACTConcentrations of K, Na, Fe, Zn, Ca, Cu and Mg were determined in the longissimus dorsi, semimembranosus and diaphragm muscles. In 94 market weight animals the average concentrations of the elements in ppm of wet weight in the three muscles ranged as follows: Cu, 0.70–1.66; Fe, 18.0–38.1; Ca, 23.8–30.2; Zn, 26.8–40.5: Ma. 198–248: Na. 528–708: and K. 3060–3840. The concentrations of all seven elements in the diaphragm muscle were significantly different from those in the other two muscles. The Cu, Fe, Zn and Mg contents in the longissimus dorsi were significantly different from those in the semimembranosis. Sex and breed differences were less pronounced. In a group of 20 mature cows, Fe, Ca, Zn, Mg and Na were affected by age.
Instrumental Analysis of Seafood Composition
Authors: RAYNER ERIC T. , DUPUY HAROLD P. , LEGENDRE MICHAEL G. , GRODNER ROBERT M. , COOK JAMES A. , NOVAK ARTHUR F. , TOLODAY DON J. 
Published: August 2006

ABSTRACTSeafood products such as fish, crabs, shrimp and the aqueous solution from oysters, were analyzed for volatiles content by direct gas chromatography and mass spectrometry. Compounds were detected and identified which appear to be associated with freshness quality of the products. The data obtained suggests that the changing composition attending storage of seafood products can be effectively and rapidly analyzed by objective instrumental means.
Shape Characterization for a Simple Diffusion Analysis of Air Drying of Grains
Authors: SUAREZ C. , CHIRIFE J. , VIOLLAZ P. 
Published: August 2006

ABSTRACTThis work proposes a simple method to characterize which of the elemental geometries (slab, cylinder or sphere) would be a better approximation for the diffusion analysis of air drying of grains having “nonconventional shapes.” The method is tested with experimental drying data obtained for soybeans, rough rice, wheat and peanuts.
Relationships of Chewing Sounds to Judgments of Crispness, Crunchiness and Hardness
Authors: VICKERS Z. M. 
Published: August 2006

ABSTRACTThe relationships between oral and auditory judgments of crispness, crunchiness and hardness were examined. Twenty subjects used magnitude estimation to judge the crispness, crunchiness and hardness of sixteen food items and sixteen tape recorded biting and chewing sounds. Correlations between oral and auditory judgments of each attribute were generally large. In addition, all three attributes appear to be very closely related.
Effects of Acids on Potassium Sorbate Inhibition of Food‐Related Microorganisms in Culture Media
Authors: RESTAINO L. , KOMATSU K. K. , SYRACUSE M. J. 
Published: August 2006

ABSTRACTEffects of potassium sorbate in combination with citric, lactic, phosphoric, and hydrochloric acids on the growth of six food‐related microorganisms were studied. Trypticase soy broth with 0.1 or 0.2% sorbate adjusted to pH 5.5 with any of the acids was bacteriostatic to Yersinia enterocolitica 0:17. These combinations at pH 5.5 were also bacteriostatic to Salmonello group D, and extended the lag phase of Pseudomonas fluorescens for 24 hr. Combinations of either organic acid with 0.2% sorbate at pH 5.5, reduced the growth rate of Lactobacillus plantarum and an unidentified lactobacillus isolated from frankfurters. Pseudomonas aeruginosa was unaffected by any sorbate‐acid combination. Organic acids, specifically citric and lactic, potentiate the antimicrobial action of potassium sorbate.
Sensory Attributes and Instron Measurements of Reduced‐Nitrite Poultry Frankfurters With Sorbic Acid or Potassium Sorbate
Authors: IV EDGAR CHAMBERS , BOWERS JANE A. , PRUSA KENNETH , CRAIG JEAN 
Published: August 2006

ABSTRACTPoultry frankfurters (0 and 40 ppm nitrite) with sorbic acid or potassium sorbate were studied. Flavor characteristics were influenced by nitrite but not by ascorbic acid or potassium sorbate. Frankfurters with sorbic acid were softer and those with potassium sorbate were firmer than those without. Nitrite alone increased firmness. Sorbic acid appeared to counteract that increased firmness and potassium sorbate enhanced the increase in firmness when those compounds were used in combination with nitrite in the poultry frankfurters. Simulated‐teeth attachments for the Inston gave results similar to sensory firmness scores. Frankfurters with sorbic acid added had lower pH than frankfurters from other treatments.
Effect of Further Processing Systems on Selected Microbiological Attributes of Turkey Meat Products
Authors: DENTON J. H. , GARDNER F. A. 
Published: August 2006

ABSTRACTEffects of carcass transfer and line transport, deboning, protein extraction and product wrapping, meat blending, product packaging and cooking‐smoking procedures on microbiological concentrations were evaluated. Increased mesophilic bacterial numbers were associated with carcass transfer and line transport with no effects on other bacterial concentrations. Hand deboning increased bacteria on breast and thigh tissue. Mechanical deboning increased bacterial content. Protein extraction and product wrapping produced minor effects. Bacterial numbers from meat blends reflected combination of input components. Product packaging exerted minor effects on numbers of bacteria from raw product. Handling required in packaging cooked product produced increases in tissue bacterial content. Cooking and smoking procedures were equally effective in reducing bacterial contents to essentially negative concentrations.
Evaluation of 54° and 60°C Holding Temperatures on Aerobic Plate Counts and Coliform Determinations of Control and Post Cooking Contaminated Beef Roast
Authors: OCKERMAN H. W. , DOWIERCIAL R. 
Published: August 2006

ABSTRACTFabricated beef roasts were cooked to an internal temperature of 60°C and the surface inoculated with a suspension of Escherichia coli at a level of lo6 cells/cm2. Roasts were then stored in a warming oven at 54° and 60°C for 1, 2, 6, and 12 hr. Under these conditions the destruction of this strain of E. coli is quite rapid (less than 6 hr) at the 60°C holding temperature. The holding temperatures do allow the growth of thermoduric organisms naturally present in the product to initiate exponential growth after 6 hr at 54°C. The higher holding temperature reduced the rate of multiplication of the thermoduric organisms.
Retention of Micronutrients by Polymer Coatings Used to Fortify Rice
Authors: PEIL ANITA , BARRETT FRED , RHA CHOKYUN , LANGER ROBERT 
Published: August 2006

ABSTRACTNutrient deficiency diseases are public health problems in developing nations. Our objective was to design a rice‐fortification method using materials approved for use in foods to retain significant quantities of added nutrients during the common practice of boiling rice in excess water and draining it. We accomplished this by applying nutrients to rice in edible polymer coatings. Various starches and cellulosic polymers were evaluated with respect to flexibility, strength, stickiness and nutrient retention. Combining hydroxypropyl methylcellulose and methylcellulose (3:1) gave the best results. Nutrient retentions for 1g of coated rice cooked in 100 ml water and drained were: Vitamin A, 70%; iron, 100%; niacin, 18%; thiamin, 18%, riboflavin, 21%.