bluuebunny/crossref_metadata_2025_split huggingface dataset:
COMPRESSIVE FAILURE PATTERNS OF SOME JUICY FRUITS
Authors: PELEG M. , BRITO L. GÓMEZ , MALEVSKI Y. 
Published: August 2006

ABSTRACTCompressive tests of cylindrical specimens of mangos, melons, papayas, pineapples and watermelons were performed using an Instron Universal Testing Machine. The compressive failure occurred in various patterns which were characteristic of the different types of fruits. The failure patterns themselves tended to change as ripeness progressed. The compression test was accompanied by weight losses due to liquid extraction. These losses could reach the order of 35–70% depending on the fruit and its maturity stage. For most fruits, as ripeness progressed, the shape of the force‐deformation curve also changed showing smaller deformation prior to failure and the appearance of a distinct phase in which the liquid expression was probably the dominant factor. The apparent strength of the specimens, calculated on the basis of the original cross‐sectional area, was a function of the specimen diameter. The latter, in the case of watermelons, could also affect the general shape of the force‐deformation curve.
RELATIONSHIP BETWEEN FERMENTATION TIME AND BLOATER‐TYPE DAMAGE OF BRINED CUCUMBERS
Authors: SHOUP JERRY L. , CUNIGLIO JOSEPH J. , GEORGE BENJAMIN F. 
Published: August 2006

ABSTRACTThe loss in percent recovery of usable slicing stock due to bloater damage and other physical changes during uncontrolled natural fermentation was monitored for 30 days of cucumber brine storage. Large size cucumbers were brined in 10‐gal containers and covered with a salt brine calculated to equilibrate at 25° salometer‐60:40 cucumber‐brine ratio. The weight loss, firmness, cure, color and percent recovery were determined on five replicate tanks at 2‐day intervals from 0–30 days brine storage. There was a 10% loss in weight and 28% loss in firmness after the first 2 and 6 storage days respectively. The internal color appeared normal and the salt stock was 95% cured after 6 and 10 days respectively. Percent recoveries declined for the first 14 days with a cumulative loss well over 60%. Brine CO2 peaked at approximately 4 and 14 storage days with corresponding 24 and 30% lossess in recovery respectively.
ACCELERATED SHELF‐LIFE TESTING OF AN INTERMEDIATE MOISTURE FOOD IN AIR AND IN AN OXYGEN‐FREE ATMOSPHERE
Authors: WALETZKO P. , LABUZA T. P. 
Published: August 2006

ABSTRACTAn intermediate moisture food at water activity 0.85 was stored in air and an oxygen‐free atmosphere at 25, 35 and 45°C. Various modes of deterioration were studied including rancidity, nonenzymatic browning, vitamin C loss, and organoleptic panel evaluation. It was found that all modes of deterioration deviated from an Arrhenius relationship of log (rate) vs °K−1 when higher temperature data were projected to lower temperature. These projections underestimate the true shelf life which is of benefit to the processor. This deviation may be due to mechanism changes, but most likely is a result of the heterogeneity of the system. The major mode of organoleptic deterioration was related to browning. Lysine and vitamin C losses were also very rapid. A special low oxygen scavenger web film increased shelf life significantly.
EFFECT OF COTTONSEED AND SOY PRODUCTS ON THE GROWTH OF Clostridium perfringens
Authors: KOKOCZKA P. J. , STEVENSON K. E. 
Published: August 2006

ABSTRACTThe objective of this research was to investigate the effect of cottonseed and soy products on the growth of Clostridium perfringens. Cultures of C perfringens were inoculated into liquid media and enumerated on egg yolk‐free tryptose‐sulfite‐cycloserine agar. In autoclaved media containing cottonseed or soy products as the sole source of protein, there were no significant differences in generation times due to the protein sources. However, a significant difference (p < 0.001) was observed between the generation times of C. perfringens strains ATCC 3624 and NCTC 8238. In another series of experiments, C. perfringens ATCC 3624 was grown in autoclaved media containing ground beef, chicken or turkey, alone or in combination with cottonseed and soy products. The substitution of one‐half of the meat protein with cottonseed protein resulted in significant increases in generation times (decreases in growth rates) when compared to meat alone. Also, the carbohydrate fractions of cottonseed products retarded the growth of C. perfringens. Substitution with soy protein did not significantly affect the generation times. The results of this investigation show that cooked cottonseed and soy products added to meat systems have a variable effect on the growth of C. perfringens.
COMPARATIVE EFFECTS OF LIGHT AND ETHEPHON ON THE RIPENING OF DETACHED TOMATOES
Authors: PAYNTER VALERIE A. , JEN JOSEPH J. 
Published: August 2006

ABSTRACTDetached mature green tomatoes were subjected to illumination from Gro‐lux light source (max 675 nm) and/or ethephon treatments and ripened under controlled conditions. The color, texture and flavor parameters of the fruits from the mature green to the senescent stage of maturation were analyzed. The most striking effect of the treatment was on the color development of the fruit. Light treated samples reached lower reflectance (L), higher a/b values and a twofold increase in total carotenoids compared to fruits ripened in the dark. Ethephon advanced the color development of the fruit but had little effect on the final level of pigment concentration and L or a/b values. The final percent lycopene level of ripe tomatoes was not appreciably affected by either treatment. Senescent fruits, which continued to received light treatment, exhibited reductions in both a/b values and carotenoid levels. Decreases in firmness of the fruits were observed as a result of either light or ethephon treatment with the combined treatment giving the most noticeable effect. Other ripening characteristics including total solids, soluble solids, titratable acidity and pH of the puree were not significantly affected by either treatment.
CHARACTERISTICS OF CONCORD GRAPE POLYPHENOLOXIDASE INVOLVED IN JUICE COLOR LOSS
Authors: CASH J. N. , SISTRUNK W. A. , STUTTE C. A. 
Published: August 2006

ABSTRACTThe factors affecting postharvest color losses in Concord grapes were investigated, with emphasis on the extraction, partial purification and characterization of naturally occurring enzymes that may be involved. Color losses were accelerated in Concord juice by the crude enzyme extracted from the grapes. Catechol was oxidized more rapidly than other o‐dihydroxyphenols, although pyrogallol, caffeic acid and dl‐DOPA were good substrates for the crude polyphenoloxidase (PPO). The optimum activity was in the pH range 5.9–6.3 and at temperatures 25–30°C. Kinetic data for the crude enzyme showed a Michaelis constant of 67 mM of catechol at pH 6.0. Effective inhibitors were Na2S2 O5, dithiothreitol, phenylhydrazine, cysteine and others. Peroxidase (PRO) activity of the crude extract was very low in ripe Concord grapes. Anthocyanin pigment degradation by the crude enzyme extract was dependent on maturity of the grapes. The most rapid degradation of pigment occurred when crude enzyme from ripe grapes was added.
EFFECT OF FREEZING ON THE MECHANICAL PROPERTIES OF LAMB LOIN CHOPS
Authors: SUTER D. A. , MARSHALL W. H. , DUTSON T. R. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTThe effect of freezing on the mechanical properties of lamb chops was evaluated. Fresh and frozen lamb chops (20 pairs) were cooked, cooled and tested in a constant loading rate, pneumatically operated testing machine with output fed into an X‐Y plotter. Core samples (1.27 cm diam) from the longissimus dorsi muscle of the cooked lamb chops were sheared at the rate of 5 cm/min by use of a Warner‐Bratzler shearing device in the testing machine. From the force‐deformation curves, the following values were determined: (1) force, stress, deformation and strain at point of inflection, bioyield and rupture points; (2) area under the curve; (3) apparent modulus of elasticity; and (4) secant modulus. The values for apparent modulus of elasticity, deformation, strain, secant modulus and area under the force‐deformation curve to the point of inflection were significantly (P < 0.05) different for fresh and frozen chops. Analysis of force data and stress values indicated that these values were not influenced significantly by freezing and subsequent frozen storage.
EFFECT OF ANTEMORTEM ENVIRONMENTAL TEMPERATURES ON POSTMORTEM GLYCOLYSIS AND TENDERNESS IN EXCISED BROILER BREAST MUSCLE
Authors: LEE YU BANG , HARGUS GARY L. , HAGBERG ELROY C. , FORSYTHE RICHARD H. 
Published: August 2006

ABSTRACTThe effects of heat stress (38°C), cold stress (4°C) and extreme cold stress (−20°C) before slaughter on the tenderness and postmortem glycolysis of the excised chicken breast muscle were studied. Heat stress significantly (p < 0.05) increased the toughness of breast muscle. Though statistically not significant, cold stress also adversely affected the tenderness. The heat‐stressed birds showed higher zero hr glycogen, higher zero hr pH and significantly (p < 0.05) lower ultimate pH than the controls. The cold‐stressed birds showed intermediate values in these parameters. Highly significant correlations were observed between shear value and each of these three parameters. Glycolysis rate and final moisture content were minor factors which affected the muscle tenderness to a limited extent. The slightly elevated lactatedehydrogenase and creatine phosphokinase activities in serum and breast muscle of stressed birds failed to account for any variations in tenderness.
ENZYMIC LIPID PEROXIDATION IN MICROSOMES OF CHICKEN SKELETAL MUSCLE
Authors: LIN TZONG‐SHIN , HULTIN HERBERT O. 
Published: August 2006

ABSTRACTAn enzymic system for the oxidation of microsomal lipids in the presence of Fe+3, ADP and NADPH or NADH has been demonstrated in the microsomal (sarcoplasmic reticular) fraction of chicken skeletal muscle. Heat, deoxycholate, chelating agents and butylated hydroxyanisole inhibited the oxidation.
A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTA multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, is used to describe the water sorption behavior of a great variety of foods and food components. Characteristic parameters of the sorption equation, for each of the products tested, were computed. A comparison was made between Halsey's equation and Henderson's classical one. Literature data for 220 food isotherms, comprising 69 different materials, were utilized to compare both equations. It was found that in most cases Halsey's equation has a better fit than Henderson's.
CHEMICAL AND ENZYMATIC MODIFICATIONS OF COLLAGEN: THE EFFECT OF CROSS‐LINKING ON THE ENZYME‐BINDING CAPACITY OF COLLAGEN
Authors: LIN P. M. , GIACIN J. R. , LEEDER J. G. , GILBERT S. G. , WANG S. S. 
Published: August 2006

ABSTRACTThe effect of structural modifications on the enzyme‐binding capacity of collagen has been studied using p‐galactosidase (E. coli K1 2) immobilized to collagen membranes. The immobilization process employs simple and inexpensive techniques to bind the enzyme to collagen through direct protein‐protein interaction. The tertiary structure of the collagen matrix was modified by cross‐linking with the difunctional reagent, glutaraldehyde, or by a natural cross‐linking process associated with aging. Such modifications were found to markedly reduce the enzyme (β‐galactosidase)‐binding capacity of collagen films. The deleterious effect of cross‐linking on the binding capacity of collagen was shown to be completely reversed by proteolytic enzyme treatment of aged films but only partly so for glutaraldehyde‐treated films.
FACTORS INFLUENCING COOKING LOSSES FROM MEAT
Authors: BOUTON P. E. , HARRIS P. V. , SHORTHOSE W.R. 
Published: August 2006

ABSTRACTCooking losses from cold‐shortened muscle samples with normal (5.4‐5.8) pH, cooked at 80°C are significantly (P < 0.001) greater than those obtained from stretched muscle samples of the same fiber length. Cooking losses increased in samples as length of muscle fibers decreased. The effect of muscle fiber length on cooking losses decreased with longer cooking times. Samples of nearly identical dimensions but different fiber lengths showed significantly greater losses when fibers were less than 4 cm long. The crosssectional area of muscle samples was shown to have nearly as large an effect on cooking loss as muscle fiber lengths. From measurements of internal temperatures it was shown that sample size determined rate of heating and thus had a major effect on cooking loss.
THE INFLUENCE OF DELAY CHILLING AND HOT BONING ON TENDERNESS OF BOVINE MUSCLE
Authors: WILL P. A. , HENRICKSON R. L 
Published: August 2006

ABSTRACTThe removal of muscle and muscle systems before initial chilling of the bovine carcass has been investigated in recent years to determine the feasibility of this processing method as a future alternative to conventional fabrication. One important consideration relating to the delay chilling process is the tenderness attribute of eating quality. This investigation was initiated to examine meat tenderness as related to three delay chilling periods. Twelve USDA choice grade Angus steer carcasses were assigned at random to three holding periods. One side of each carcass was randomly assigned to be delay chilled at 16°C for 3, 5 or 7 hr before fabrication into muscle and muscle systems. The remaining side was likewise processed into muscle and muscle systems following chilling at l.l°C for 48 hr. Meat tenderness was objectively estimated by the use of the Warner‐Bratzler Shear, Nip Tenderometer, and Rotating DuII Knife Tenderometer. Subjective evaluation of meat tenderness was by a trained panel. The muscles utilized in this investigation were the biceps femoris, longissimus dorsi, and semirnembranosus. Differences among shear force and penetration values between chill and delay chill treatments were, small, averaging less than 1.65 kg and 0.18 cm respectively. Shear force and penetration measurements taken by mechanical instruments, therefore led to the conclusion that no major differences attributed to meat tenderness existed between beef fabricated 48 hr postmortem at l.l°C, and that held 3, 5 or 7 hr postmortem at 16°C. Detectable variations registered by the trained tenderness panel were small between the two treatments, supporting the findings indicated by mechanical instruments that the boning of beef 3, 5 or 7 hr postmortem before chilling provides beef of satisfactory tenderness.
EFFECT OF SALT, PHOSPHATES AND OTHER CURING INGREDIENTS ON SHRINKAGE OF LEAN PORK MEAT AND THE QUALITY OF SMOKED PROCESSED HAM
Authors: WIERBICKI EUGEN , HOWKER JOHN J. 
Published: August 2006

ABSTRACTWhole, lean hams were ground and thoroughly mixed with curing ingredients, NaNO2 (150 ppm), NaNO3 (600 ppm), sodium ascorbate (275 ppm) and sodium erythorbate (275 ppm); sodium chloride (l‐10%) and ‐sodium tripolyphosphate (0.15‐.9%) or equivalent amounts of sodium pyrophosphate. The meat with the additives was analyzed for meat shrinkage using the centrifugal tube method. It was shown that: (a) the curing ingredients NaNO2 NaNO3 sodium ascorbate and sodium erythorbate have little effect on meat shrinkage; (b) addition of 1 ‐ 3% salt reduced the meat shrink from 34 to 14%, followed by a plateau at 3‐5% salt additions and a continuous increase of the meat shrink with the increase of the salt addition from 5 to 10%; (c) addition of 0.3% TPP with 3‐S% salt decreased the meat shrink to 5%; (d) the equivalent addition of PP (0.217%) was equally effective; and (e) no significant effect on the meat shrink was observed by increasing the TPP addition above 0.3%. Cut‐and‐formed smoked, cured ham containing 3% salt, 0.3% TPP (or 0.217% PP) and the other curing ingredients was as acceptable as the ham with 0.5% TPP (or 0.362% PP). The product with 0.3% TPP had equally good color, flavor and texture and was as resistant to rancidity development (TBA‐values) during refrigerated storage as the product with 0.5% TPP. Therefore, based on these data, the presently allowed use by USDA of 0.5% TPP in cure hams can be reduced to a maximum allowance of 0.3%.
NUTRITIONAL COMPARISONS BETWEEN A soy‐BASED MEAT ANALOG AND GROUND BEEF IN THE UNHEATED AND HEATED STATES
Authors: HEGARTY P. V. J. , AHN P. C. 
Published: August 2006

ABSTRACTThe nutritional profile of a commercially available meat analog and ground beef (30% fat) was compared in the unheated and heated state. Protein quality of the meat analog was relatively high; methionine was the limiting essential amino acid. Heating to temperatures used in cooking did not greatly affect the amino acid profile or biological value of the meat analog or ground beef. The meat analogs had a higher proportion of polyunsaturated fatty acids, and a higher concentration of potassium, calcium, phosphorus and sodium than the ground beef. The meat analogs also contained some fiber. pH values of the unheated meat analogs and ground beef were similar. Shrink values were less for the analogs than for the ground beef.
TEXTURED soy PROTEINS FOR USE IN BLENDED GROUND BEEF PATTIES
Authors: SMITH G. C. , MARSHALL W. H. , CARPENTER Z. L. , BRANSON R. E. , MNNKE W. W 
Published: August 2006

ABSTRACTThree experiments were conducted in which ground beef patties were prepared to contain 20 or 30% fat and O‐50% of rehydrated textured soy protein (TSP). Among patties with 20% fat, those with 20, 25 or 30% of a reference soy protein (TSP I) were desirable in appearance on the first day of retail display; among patties with 30% fat only those with 20% soy protein (TSP I) were desirable in appearance on day‐l of retail display. Comparison of 7 brands of textured soy protein (TSP Ill through TSP IX) revealed differences among blended beef patties in cooking loss, appearance and palatability traits. Not all soy products that were available for these tests were of equal efficacy for use in blended ground beef patties. Selection of an appropriate soy protein can overcome deficiencies in appearance, can materially reduce cooking shrinkage and can be used without significantly detracting from the palatability of cooked beef patties. The choice of a specific soy protein for use in blended‐beef patties should be predicated upon organoleptic evaluation of the products under consideration and knowledge of intended form of sale (cooked vs raw). If the product is to be sold in cooked form, the fat percentage should exceed 20% to optimize flavor desirability and overall palatability. If the product is to be sold at retail in the raw form, the combined proportion of fat plus textured soy protein should not exceed 50% of the final batch composition.
A COMPARATIVE STUDY OF FREEZING QUALITIES OF SEAFOODS OBTAINED BY USING DIFFERENT FREEZING METHODS
Authors: AURELL TUR , DAGBJARTSSON BJÖRN , SALOMONSDOTTIR ERLA 
Published: August 2006

ABSTRACTFreezing by the use of the Liquid Freon Freezant (LFF) process was evaluated in comparison to air blast tunnel freezing and plate freezing on shrimp, scallops and lemon sole. The evaluation was based on freezing time and temperature, weight loss, drip loss, reduction in bacteria and on a sensory evaluation (appearance, odor, flavor and texture). The superfast freezing of the LFF‐process was confirmed as well as the very low weight loss due to dehydration. The lower reduction of spoilage bacteria caused by the faster‐freezing was also confirmed. A statistical analysis of the sensory scores pointed out only one significant difference between methods, for odor or lemon sole, which was to the advantage of the LFF‐process.
PREPARATION OF QUICK‐COOKING RICE PRODUCTS USING A CENTRIFUGAL FLUIDIZED BED
Authors: CARLSON R. A. , ROBERTS R. L. , FARKAS D. F. 
Published: August 2006

ABSTRACTThis paper describes a process utilizing a centrifugal fluidized bed in the critical drying step to produce dry forms of quick‐cooking rice products using a minimum number of treatment steps. The process is very flexible and applicable to all rice varieties and grain sizes (long, medium, short and wild). High heat transfer rates used in the CFB drier result in a 5‐min drying cycle with control of texture and rehydration characteristics.
ANALYSIS OF SENSORY RATING SCALES
Authors: CLONINGER MARION R. , BALDWIN RUTH E. 
Published: August 2006

ABSTRACTData from nine previous sensory studies utilizing scales varying from 5 to 15 points were normalized by calculating z values to estimate the position of categories on the psychological continuum. Normalized data from studies utilizing a 5‐point scale for sensory evaluations were nearly equally spaced as is assumed for many statistical analyses. However, a central tendency was observed in scores for flavor on 9‐ and 15‐point scales. If data from an extensive ordinal scale are to be transformed, normalized category means can be substituted for raw scores before statistical analysis.
PREDICTION OF HOLDING TIMES FOR CONTINUOUS THERMAL PROCESSING OF POWER‐LAW FLUIDS
Authors: PALMERI J. A. , JONES V. A. 
Published: August 2006

ABSTRACTCorrelations for predicting fastest element holding times (neglecting diffusion) in smooth tubes from process flow conditions are presented for any time‐independent, nonviscoelastic fluid in laminar or turbulent flow. The results were derived from previously developed semi‐theoretical and empirical relationships for power‐law fluids. However, the pre dictions can be applied with only slight approximation to nonpower‐law fluids. A holding tube length based upon these correlations should provide a safe process since no fluid element should be in the tube for less time than predicted.
PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEW
Authors: BURNETTE FLORENCE S. 
Published: August 2006

ABSTRACTThe effect of peroxidase on food flavor and quality is discussed, and its use as an index of blanching fruits and vegetables reviewed. Peroxidase is considered the most heat stable enzyme in plants. If inactivated, all ofher enzyme systems are usually inactivated in the product. There is an empirical relationship between residual peroxidase activity and the development of off‐flavors and off‐odors in foods. Peroxidase activity has been detected in products stored at — 18°C and under moisture conditions as low as 12.5% moisture. Any activity detected following severe heat treatments is usually due to the enzyme not being wholly inactivated. Inadequate thermal processing may result in regeneration of the enzyme.
PREPARATION OF SOLUBLE CONJUGATES OF GLUCOSE OXIDASE AND CATALASE BY CROSS‐LINKING WITH GLUTARALDEHYDE
Authors: ATALLAH MOKHTAR T. , HULTIN HERBERT O. 
Published: August 2006

ABSTRACTSoluble high molecular weight conjugates of catalase were prepared by intermolecular cross‐linking with glutaraldehyde at pH 7.0. The same reagent was used to prepare high molecular weight soluble conjugates of glucose oxidase with and without catalase activity. For cross‐linking of glucose oxidase the reactions were carried out at pH 4.5 in the presence of bovine serum albumin. No difference in Km values was observed between samples of catalase conjugates and untreated enzyme, either soluble or immobilized. When soluble glucose oxidase‐catalase conjugates were incubated at 55°C for 18 min, only 20% of the original glucose oxidase activity was lost while the untreated enzyme lost 90% of its activity under the same conditions.
ANTHOCYANIN COMPOSITION OF TARO
Authors: GHAN HARVEY T. , KAO‐JAO TSUNG HUI C. , NAKAYAMA T.O.M. 
Published: August 2006

ABSTRACTAnthocyanins were extracted from taro with 50% methanol, isolated by adsorbtion on insoluble polyvinylpyrrolidone, and purified by thinlayer chromatography. The pigments were identified by chromatographic and spectrophotometric methods as pelargonidin 3‐glucoside, cyanindin 3‐rhamnoside and cyanidin 3‐glucoside. Levels of anthocyanins were highest in the skin of the corm, 16.0% mg%, with equal amounts, 4.29 mg%, in both corm and petiole. Anthocyanogens also were present.