bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECTS OF pH AND TEMPERATURE ON VOLATILE CONSTITUENTS OF CARDAMOM
Authors: BRENNAND C. P. , HEINZ D. E. 
Published: December 2006

SUMMARYDecorticated cardamom seeds were subjected to conditions typical of consumer utilization practices. These involved timed exposures to temperatures as high as 205°Cand to solution pH's from 2–8. Changes in the volatile constituents were followed by gas‐liquid chromatographic analyses of the cardamom seed extracts. Temperatures above 149°C and increasing hydrogen ion concentration caused marked changes in composition of the volatile oils of this spice. The effects of pH and temperature environments typical of products in which cardamom is used are discussed.
ON THE NATURE OF THE ASSOCIATION OF PROTEIN IN FROZEN‐STORED COD MUSCLE
Authors: ANDERSON MARGARET L. , RAVESI ELINOR M. 
Published: December 2006

SUMMARYDecrease in readily extractable protein IREPI paralleled by an increase in free fatty acid (FFA) occurred more rapidly in cod muscle during the first 8–10 wk of storage at – 12°C and ‐18°C than during subsequent storage. After 32 wk, FFA appeared to be approaching a lower maximum at –18°C. Aggregated protein was extracted during the period of decrease in REP. It was similar in extraction and sedimentation properties to altered protein obtained from frozen‐stored cod muscle in which FFA was formed largely during storage in ice. Increase in cohesiveness of the myofibrils was the only alteration in microstructure observed with phase microscopy. It was concluded that change to a more hydrophobic solvent environment due to FFA formation plays an important part in the rate change and in the level of FFA reached as a function of storage temperature. A model for the association process based on bonding potentials existing in the muscle on freezing and those developed during storage is presented.
DEGRADATION OF VARIOUS MEAT FRACTIONS BY TENDERIZING ENZYMES
Authors: KANG CHUNGHEE K. , RICE ELDON E. 
Published: December 2006

SUMMARYBeef round muscle was separated according to solubility characteristics into water soluble, salt soluble and insoluble fractions. These showed different degrees of hydrolysis when reacted with an enzyme. The magnitude varied with nature of the enzyme. Collagenase, bromelain and trypsin showed stronger solubilizing activity on the insoluble fraction than on the salt soluble fraction; whereas papain, Rhozyme P‐11 and ficin showed strong activity on the salt soluble fraction and hydrolyzed the insoluble fraction less efficiently. In general, the water soluble fraction was more resistant to enzyme hydrolysis than the other fractions, except with papain and Rhozyme P‐11. However, the portion of the water soluble fraction, that was hydrolyzed appeared as smaller peptides than the solubilized fregments of the other two fractions.
ENZYMATIC DEAMINATION OF ADENOSINE MONOPHOSPHATE (AMP), ADENOSINE AND ADENINE BY SALMON, CRAB AND SCALLOP MUSCLE EXTRACTS
Authors: STONE FREDERICK E. 
Published: December 2006

SUMMARYCrude extracts of pink and coho salmon fillets contain both adenosine aminohydrolase (EC 3.5.4.4.) and 5′‐AMP‐aminohydrolase (EC 3.5.4.6.1. Similar extracts from king and Tanner crab meat and from scallop adductor muscle contain adenosine aminohydrolase but not 5′‐AMP‐aminohydrolase. Adenine aminohydrolase activity was not detected in salmon, crab or scallops. These results suggest that the enzymatic deamination of 5′‐adenosine monophosphate (AMP) will contribute to the 5′‐inosine monophosphate (IMP) content of salmon fillets but will not contribute significantly to the IMP content of crab or scallop muscles.
CATALYSTS OF LIPID PEROXIDATION IN MEATS. 1. Linoleate Peroxidation Catalyzed by MetMb or Fe(II)‐EDTA
Authors: LIU HSIAO‐PING 
Published: December 2006

SUMMARYThe possibility of catalysis of unsaturated fat oxidation by both hemoprotein and non‐heme iron components of meat has been pointed out. Model systems of these 2 catalysts have been compared. The hemoprotein MetMb accelerated linoleic acid peroxidation in pH range 5.6–7.8, the catalysis increasing with pH. A complex of ferrous ion and ethylenediaminetetraacetic acid [Fe(II)‐EDTA]–a non‐heme iron model–in a 1 to 1 ratio accelerated peroxidation at lower pH; no catalysis took place above pH 6.4. Most chelating agents eliminated Fe(II)‐EDTA catalysis, but had no effect on MetMb catalysis. Reducing agents, both ascorbic acid and thiols, on the other hand, accelerated Fe(II)‐EDTA catalysis but inhibited MetMb catalysis. Other sulfur compounds with ‐S‐ or ‐S‐S‐ groups, except thiodipropionic acid (TDPA) at concentration of 6 × 10‐3 M, showed no effect on either type of catalysis.
STEROIDS IN EGG YOLK
Authors: TU C. , POWRIE W D. , FENNEMA O. 
Published: December 2006

SUMMARYThis investigation was initiated to separate the unsaponifiable matter of egg yolk by thin layer chromatography (TLC) and attempt to identify the steroids by gas liquid chromatography (GLC). Three GLC liquid phases, differing in selective partition properties, were used to aid in the identification of unknown steroids. A selective method was also carried out to extract the estrogenic steroids in egg yolk if present. The results of thin layer and gas chromatographic analyses indicate that a large quantity of cholesterol and considerable amounts of lanosterol, desmosterol, δ7‐cholestenol, cholestanol, δ7‐ and δ8‐methostenol, 4a‐methyl‐δ8,24‐cholestenol and its δ7‐isomer, 4,4a‐dimethyl‐δ7,24‐cholestenol, dihydrolanostenol, β‐sitosterol and possibly ergosterol were found to be present in egg yolk. Estrogenic steroids and other known steroid hormones were not found in egg yolk.
BOUND WATER DEFINED AND DETERMINED AT CONSTANT TEMPERATURE BY WIDE‐LINE NMR
Authors: SHANBHAG SUDHAKAR , STEINBERG M. P. , NELSON A. I. 
Published: December 2006

SUMMARYThe purpose of this work was to study the NMR properties of bound water (BW) in wheat flour, corn starch and egg white at room temperature end to develop a method for quantitative determination of BW in a material and its maximum BW capacity. Each sample was studied over the 5 to 85% moisture range, using a wide‐line NMR Spectrometer. At the lowest radiofrequency attenuation, hydrogen nuclei from free water gave a negligible signal but the hydrogen from BW gave a strong signal, giving rise to a new definition for BW and a new method for its quantitative determination, both at room temperature. Within a given set of instrument parameters, the hydrogen nuclei from BW showed NMR properties independent of dry matter. Therefore, a “universal” NMR calibration constant per unit weight BW could be derived for these food products. The weight of bound water per unit weight of dry matter increased with increasing total moisture content to a maximum, called Bound Water Capacity, which was independent of total moisture content but varied with the product.
GROWTH PATTERNS OF SELECTED PSYCHROPHILIC MICROORGANISMS IN COOKED AND UNCOOKED ASEPTICALLY PROCURED TURKEY MEAT
Authors: MAST M. G. , MOUNTNEY G. J. 
Published: December 2006

SUMMARYSterile muscle tissue, removed aseptically from the breast of a turkey reared under commercial conditions, was inoculated with psychrophilic microorganisms capable of causing spoilage. The growth patterns of these microorganisms were compared in the cooked and uncooked samples of this sterile meat when stored at 5°C and 20°C. Similar growth patterns were exhibited in both types of meat. At points on the growth curves where significant differences did occur between the two types of meat, levels of growth in the cooked meat were higher. The growth pattern of a mixed culture comprised of an Alcaligenes species and a Flavobecterium species was compared to that of Pseudomonas fluorescens in both types of meat stored at both temperatures. Muscle tissue inoculated with the mixed culture consistently contained greater numbers of bacteria than meat inoculated with the pure culture. Uncooked sterile turkey meat remained in good condition, both in appearance and bacteriologically, for at least one year when stored at above freezing temperatures.
ETHYLENE OXIDE STERILZATION OF SALMONELLA SENFTENBERG AND ESCHERICHIA COLI DEATH KINETICS AND MODE OF ACTION
Authors: MICHAEL G. T. , STUMBO C. R. 
Published: December 2006

SUMMARYDeath of lyophilized Salmonella senftenberg and Escherichia coli when exposed to gaseous ethylene oxide (ETO) followed first order kinetics. S. senftenberg in whole egg powder was about twice as resistant as it was in the clean state. Supplementation of a minimal growth medium with amino acids, organic acids, the base components of DNA and RNA, vitamins and nucleic acid sugars demonstrated that guanine and guanosine triphosphate were the only supplements which would promote reproduction of cells surviving severe ETO treatment. Treatment of guanine and guanosine triphosphate with ETO prior to adding them to the minimal medium caused guanosine triphosphate, but not guanine, to lose he ability to promote reproduction, indicating that under the conditions of this experiment, only the guanosine triphosphate was alkylatable; and that, it was alkylation of this component of DNA that caused the bacterial cells to lose their power of reproduction.
CCI3F HYDRATE: ABILITY TO INHIBIT OXIDATION OF L‐ASCORBIC ACID IN PEAS
Authors: THOMPSON LILIAN UMALE , FENNEMA O. 
Published: December 2006

SUMMARYOxidation of L‐ascorbic acid was measured at −7°C in a closed system containing peas, water, CCI3F hydrate and air. The presence of CCI3F hydrate significantly inhibited oxidation of L‐ascorbic acid to compounds devoid of vitamin C activity.
APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 2. Effect of Aspergillopeptidase A Preparation on Removal of Flavor from Soybean Products
Authors: NOGUCHI MASATOSHI , ARAI SOICHI , KATO HIROMICHI , FUJIMAKI MASAO 
Published: December 2006

SUMMARYChemical and organoleptic tests showed that partial digestion of soybean curd and defatted soybean flour by aspergillopeptidase A preparation removed flavor compounds and related fatty materials from these soybean products. Amounts of ether‐soluble compounds, total carbonyl compounds and volatile reducing substances released during incubation of soybean curd with the enzyme were higher than those released during incubation without the enzyme. Amounts of volatile flavor compounds, including n‐hexanal and n‐hexanol, released during the incubation of defatted soybean flour with the enzyme were also higher than those released during incubation without the enzyme. Related compounds, i.e., lipids, pigments, saponins, etc., also were released during the enzymation. The enzymic digestion product from either soybean curd or defatted soybean flour had less odor, taste and color. Stability of the enzymic digestion product from the defatted soybean flour against autoxidation during the preservation, measured by TBA‐reaction and organoleptic test, was superior to that of the product treated similarly without the enzyme.
A PENETROMETER TEST TO MEASURE MEAT TENDERNESS
Authors: HINNERGARDT L. C. , TUOMY J. M. 
Published: December 2006

SUMMARYAttempts to relate mechanical measures of raw meat tenderness to cooked meat tenderness have generally been unsuccessful. Therefore, a study was designed to evaluate the use of a simple penetration test to predict cooked meat tenderness from the force required to penetrate the raw meat sample. An Allo‐Kramer Shear Press was modified to function as a penetrometer by replacing the Standard Shear‐Compression cell and shearing blades with a plate containing 5 needles. The needles were made from 1/8‐in.‐diameter drill rod and were semiblunt, having 0.007‐in.‐diameter land and 0.472/1.0‐in.‐taper. Using slices from the longissimus dorsi muscle of pork, various factors of the time‐force curve were analyzed to determine which would give the best indication of tenderness. It was found that the maximum force value gave the best results. Regression analysis showed correlations significant at the 1% level between the force necessary to penetrate the raw sample versus both force necessary to penetrate the cooked sample and trained technological panel evaluations.
SUGAR‐AMINO ACID INTERACTION IN THE DIFFUSATE OF WATER EXTRACT OF BEEF AND MODEL SYSTEMS
Authors: WASSERMAN AARON E. , SPINELLI ANN MARIE 
Published: December 2006

SUMMARYDiffusates of water extract of beef and model systems containing amino acids or sugars, or both, in approximately the same concentrations as in beef diffusate were heated at 125°C for up to 60 min. Quantitative analyses of amino acids and sugars were performed. A brothy odor developed on boiling the diffusate (30 min of heating), but there were minor changes in amino acid concentrations except for arginine. After pyrolysis (45 min of heating), roast aroma and brown color developed and there was 40‐60% loss of most amino acids. Glucose and fructose concentrations were only slightly affected during boiling, but ribose decreased about 25%. On pyrolysis, sugars completely disappeared. Amino acids heated alone decreased in concentration about 25% and sugars heated alone decreased approximately 20 to 55% on pyrolysis. A sugaramino acid mixture simulating beef diffusate suffered greater losses in concentrations Of amino acids on pyrolysis than did the diffusate. No pattern of changes in amino acid or sugar Concentrations was detected to account for the aroma of roast meat on pyrolysis. In beef diffusate, sugars appear to be limiting and a portion of the amino acids remains after pyrolysis. When excess sugar is added, free amino acids disappear completely and the ratio of the amount of glucose disappearing to amino N disappearing levels off at about 4: 1.
PAPAYA PUREE AND CONCENTRATE: CHANGES IN ASCORBIC ACID, CAROTENOIDS AND SENSORY QUALITY DURING PROCESSING
Authors: CHAN HARVEY T. , KUO MARGARET T‐H. , CAVALETTO CATHERINE G. , NAKAYAMA T. O. M. , BREKKE JOHN E. 
Published: December 2006

SUMMARYIN THE PROCESS of making a puree and a concentrate from papaya, small but statistically significant losses in vitamin C occurred. Changes in carotenoids were measurable, but the nutritional significance of this is uncertain. No obvious change in color due to heat‐induced browning was seen. Flavor quality was not changed by concentration of the puree, and little or no change took place in aroma. It was apparent from this study that quality retention is satisfactory in low‐temperature, low pressure evaporation of papaya puree to produce a concentrate.
LOW TEMPERATURE ROASTING OF THAWED OR FROZEN PORK LOINS
Authors: JONES H. E. , RAMSEY C. B. , HINES R. C. , HOES T. L. 
Published: December 2006

ABSTRACTThe effects of oven temperature (93, 121, 149, or 163°C) and state (thawed or frozen) on 64 loin roasts from 8 pigs were studied. Frozen roasts required 1.3 times longer to cook, were more juicy and acceptable, and contained more moisture than thawed roasts. Roasting at 121°C produced the least losses and no difference in meat palatability from the higher oven temperatures. The 93°C oven temperature produced the least juicy but the most tender muscle with the longest cooking times and highest losses. Animals were the largest source of variance in 14 of the 19 cooking and palatability traits studied.
MONITORING THE DAMPING CHARACTERISTICS OF LIQUID FOODS IN CYLINDRICAL CONTAINERS
Authors: HSU E. H. Y. , WHITNEY L. F. , PELEG M. 
Published: December 2006

ABSTRACTThe oscillatory damping characteristics of model food solutions and gels in cans were studied in an apparatus designed for nondestructive testing. Oscillations, resulting from a small angular displacement, were monitored by an accelerometer and recorded by a fast recorder. An empirical damping coefficient, derived from an exponential decay constant was found to be sufficiently sensitive to monitor the apparent viscosity of liquid contents. In the case of gelation, the magnitude of the damping coefficient considerably increased when a very soft gel was formed. When the gel gained rigidity, however, there was a dramatic drop in the coefficient value to levels well below those of the nongelled contents. At this stage, however, there was also an appreciable drop in the system's natural frequency which could easily be recorded. This provided a complementary criterion that enabled unambiguous distinction between “viscous” and gelled contents.
PROTEIN CONTENT AND AMINO ACID COMPOSITION OF PROTEIN OF SEEDS FROM TOMATOES AT VARIOUS STAGES OF RIPENESS
Authors: BRODOWSKI DANIEL , GEISMAN J. R. 
Published: December 2006

ABSTRACTTomato seeds represent a large portion of the waste generated during the processing of liquid tomato products. With mechanical harvest, green fruit also become waste. There was no significant change in either seed protein content or amino acid profile as tomatoes ripened from green mature fruit. Tomato seed protein contains approximately 13% more lysine than soy protein which would allow it to be used in fortifying low lysine foods. These results indicate that seeds from processed fruit, culls, and other waste fruit could be used as a source of protein.
DEVELOPMENT AND EVALUATION OF AN EXTRUSION‐TEXTURIZED PEANUT PROTEIN
Authors: AGUILERA J.M. , ROSSI F. , HICHE E. , CHICHESTER C.O. 
Published: December 2006

ABSTRACTA commercial defatted peanut flour was analyzed for texturization properties in a Wenger X‐25 extruder. Extrusion of the flour with addition of sodium stearoyl‐2‐lactylate resulted in a steady state operation and uniform texturized products. Functional properties of the extrudates such as water retention, hardness, and product integrity upon retorting: were similar to those of textured soy protein. Organoleptic properties of prepared patties (30:70 hydrated textured protein to meat ratio) were not different from the all‐meat control for the analyzed sample; cooking losses and shrinkage were lower. Flavor was the most limiting factor for higher levels of incorporation and acceptance. A scanning electron microscopy study showed correlation between microstructure and the properties of the extrudates.
FACTORS INFLUENCING FUNGAL QUALITY OF PECANS STORED AT REFRIGERATION TEMPERATURES
Authors: BEUCHAT L. R. , HEATON E. K. 
Published: December 2006

ABSTRACTTWO factors greatly affecting the growth of fungi on stored pecan nuts (Curya illioensis) are moisture content and temperature. Experiments designed to simulate conditions of commercial practice were carried out to determine the effects of sap (naturally occurring) moisture and superficial or imbibed moisture, i.e., moisture originating from sources other than the tree, on survival of fungi on stored pecans. A second objective was to determine the effect of temperature of storage on the rate of equilibration of moisture in pecans. Of particular interest was the effect of this rate of change on populations of naturally occurring fungal contaminants. In‐shell pecans were stored in Kraft paper and plastic bags at −18, −6.5, and 0°C for periods of 6, 12, and 24 wk. Results indicate that pecan kernels with low sap and low superficial moisture at the time of harvest are less likely to support fungal growth than are kernels with high sap moisture, or low sap moisture but high superficial moisture. Fungi are capable of growing on pecans at 0°C and to a less extent at −6.5°C after prolonged storage. Rapid reduction of moisture content accompanied by ventilation in chambers with air having relative humidities in the range 60–68% is most desirable for preserving pecans against fungal deterioration.
EFFECT OF SODIUM CHLORIDE ON RESIDUAL NITRITE
Authors: LEE M. , CASSENS R. G. 
Published: December 2006

ABSTRACTThe effect of sodium chloride on residual nitrite was studied in a model system, ground meat and bacon. The model system contained 10% bovine serum albumin, 156 ppm sodium nitrite and 0, 1.5, 2.5, or 3.5% sodium chloride. The ground pork system consisted of 156 ppm sodium nitrite and 0, 1.5, 2.5, or 3.5% sodium chloride. Bacon was made under pilot plant conditions to contain 156 ppm sodium nitrite and 0, 1.5, or 3.0% sodium chloride. The results showed that residual nitrite was lower in the presence of larger amounts of sodium chloride; however, if the effect of sodium chloride in decreasing pH and the effect of loss of water during cooking and storage were excluded, then sodium chloride did not cause significant decreases in residual nitrite.
OXIDATIVE RANCIDITY IN STORED GROUND TURKEY AND BEEF
Authors: YOUNATHAN M. T. , MARJAN Z.M. , ARSHAD F.B. 
Published: December 2006

ABSTRACTOxidative rancidity in stored cooked ground turkey and beef was determined by the thiobarbituric (TBA) test and sensory evaluations. There was an increase in rancidity with storage for all samples; however, beef treated with onion juice or textured vegetable protein showed a slower rate of deterioration. Rancidity in turkey was effectively controlled by hot‐water extracts of eggplant tissue, peels of yellow onions, potatoes, and sweet potatoes, although initial values were high. There were high positive correlations between TBA values and panel scores for cooked ground beef. Panel members were less sensitive to the rancid odor in turkey and failed to give low sensory ratings even though TBA numbers were high.
STAPHYLOCOCCAL ENTEROTOXIN B PRODUCTION IN HARD‐BOILED EGGS
Authors: HARBRECHT DOUGLAS F. , BERGDOLL MERLIN S. 
Published: December 2006

ABSTRACTEnterotoxin B was detected in hard‐boiled eggs that were cooled in water containing <102 CFU/ml Staphylococcus aureus strain FRI‐947 and incubated at 37°C for 24 hr. Factors affecting enterotoxin B production were the number of organisms in the cooling water, cooling time, egg temperature and the length of time and temperature at which the eggs were held after cooling. Addition of 1% ovalbumln or conalbumin to 3% protein hydrolysate powder plus 3% N‐Z Amine NAK medium in flasks, incubated with shaking, increased the enterotoxin B production by 10–30% but no enterotoxin was produced in ovalbumin or boiled egg white suspension alone.
A QUANTITATIVE STUDY OF MANNITOL, SORBITOL, XYLITOL, AND XYLOSE IN WILD BERRIES AND COMMERCIAL FRUITS
Authors: MÄKINEN KAUKO K. , SÖDERLlNG EVA 
Published: December 2006

ABSTRACTThe levels of sorbitol, mannitol, xylitol, and xylose in several Finnish wild berries were determined gas chromatographically. The highest amount of xylitol occurred in raspberries (Rubus idueus) (approx 400 μg per 1.0g of fresh weight). In other fruits the concentrations ranged from 7.5–280 pg per 1.0g of fresh weight. Sorbitol and mannitol occurred most abundantly in Iowan berries (Sorbus aucuparia) (up to 5.3 and 0.38 mg per 1.0g of fresh weight, respectively). The highest amount of xylose was detected in ripe cranberries (Vuccinum oxycoccus) (320 pg per 1.0g of fresh weight). There was no consistent correlation between ripeness and the levels of sugar alcohols, except for sorbitol, the levels of which increased during the ripening of rowan berries.
CALORIC VALUE OF FIBER‐CONTAINING CEREAL FRACTIONS AND BREAKFAST CEREAL'S
Authors: HART H. B. LOCK , LEE H. S. , O'MAHONY S. P. , HENSLEY G. W. , HOULIHAN E. J. 
Published: December 2006

ABSTRACTBy means of a rat growth method it was estimated that the caloric values of fiber‐containing materials were, in kcal/g: barley hulls, 1.2; corn bran, 1.4; rice bran, 2.4; wheat bran, 2.5; All Bran, 2.7; Corn Bran, 3.4; 40% Bran Flakes, 3.5; and oat bran, 3.8. These caloric values were generally inversely related to the dietary fiber contents of the test materials. It was concluded that caloric values are overestimated when crude fiber contents are used in calculating the available carbohydrate contents of fiber‐containing substances and that dietary fiber values should be used instead.