bluuebunny/crossref_metadata_2025_split huggingface dataset:
THE INFLUENCE OF TWO KINDS OF PROTECTED LIPID SUPPLEMENT ON THE FLAVOR OF LAMB
Authors: PARK R. J. , FORD ANNE L. , RATCLIFF D. 
Published: August 2006

ABSTRACTLambs were fed for 6 wk on diets containing formaldehyde‐protected sunflower seed‐casein or safflower oil‐casein. The flavor of these and conventional lamb were compared by laboratory taste panel and GLC‐olfactory assessment of the flavor volatiles. Both protected lipid diets significantly decreased conventional lamb odor and flavor intensity and imparted‘oily’ odor and flavor characteristics attributed to the presence of abnormally high levels of deca‐2,4‐dienal in the cooked meat. Meat from lambs fed the protected sunflower seed‐casein but not the protected safflower oil‐casein possessed a characteristic ‘sweet’ odor and flavor, attributed to increased amounts of cis‐γ‐dodec‐6‐enolactone in the lipid portions.
QUALITY CHARACTERISTICS OF PORTION CONTROLLED TENDERLOIN STEAKS
Authors: ROBERTS J. E. , FIELD R. A. , BOOREN A. , MEYERS T. G. 
Published: August 2006

ABSTRACTSteaks from mechanically pressed tenderloins and steaks from paired, unpressed control tenderloins from Good and Choice grade steers were studied. Pressing did not adversely affect overall quality of the tenderloin steaks; however, fibers of the pressed steaks were kinked and compacted when compared to control steaks. No differences in fiber breakage or in sarcomere length were noted. Fat, moisture, lean color, marbling texture, marbling amount, lean texture, lean firmness and moisture on the steak surface were similar in pressed and unpressed steaks, Panel scores for tenderness, juiciness and flavor and Warner‐Bratzler shear values were also similar for pressed and unpressed steaks. Pressed steaks had greater cooking loss, but they were more uniform in size and shape than control steaks.
HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD‐TO‐COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris)
Authors: MOLINA M. R. , BATEN M. A. , GOMEZ‐BRENES R. A. , KING K. W. , BRESSANI R. 
Published: August 2006

ABSTRACTWhole black beans were heat treated for 2, 5 and 10 mm at 121°C and 10, 20 and 30 mm under steam (98°C). Heat treatments did not affect the physical appearance of the grams but significantly (P < 0.05) decreased the development of the hard‐to‐cook phenomenon in seeds stored at 25°C and 70% RH for 9 months. After 9 months of storage no significant difference (P < 0.05) was found between hardness of cooked beans subjected to the shortest heat treatments and control samples kept at 4°C. Nitrogen solubility in 0.01N NaOH increased significantly (P < 0.05) in all samples as well as solubility in 5% KCl except in samples subjected to the longer heat treatments. Water absorption of the beans was favored by the heat treatments evaluated A high correlation (r = 0.91) was found between the cooked beans hardness value and the lignified protein content of the cotyledon.
Meat loaf type canned products based on milk or plant proteins
Authors: THOMAS M. A. , TURNER A. D. , HYDE K. A. 
Published: August 2006

SummaryA simple method for the manufacture of meat loaf type canned products, based on milk or plant protein, is described. the process relies on preparing a suitable emulsion of the proteins, fats, water and flavour, followed by retorting to form a suitable gel with chewy characteristics. of all the proteins tested only a low calcium type of milk co‐precipitate was found to be a suitable emulsifier. When combined with a water binder, i.e. textured vegetable proteins, granulated co‐precipitates or wheat proteins, a suitable simulated meat product is formed after retorting, the characteristics of which resemble those of meat in chewiness, sliceability, appearance and flavour. the products can be used sliced in sandwiches, salads or fried. No change was observed after storage for six months at 45°G.Sensory evaluation of these products in comparison to a commercial sample, based on texturized vegetable protein, showed no significant differences in the degree of general acceptability, but their sliceability was considered better than the control.
Biochemical changes in vacuum packaged beef occurring during storage at 0–2°C
Authors: SUTHERLAND JANE P. , GIBBS P. A. , PATTERSON J. T. , MURRAY J. G. 
Published: August 2006

SummaryLactic acid, total carbohydrate and alcohol‐precipitable carbohydrate concentrations in vacuum packaged beef stored at 0–2° for nought to nine weeks were generally low, although the fluctuation in concentrations from week to week could be broadly correlated with changes in the proportions of certain groups of microorganisms in the microflora. the changes in the concentrations of these constituents were not considered useful criteria of the overall bacteriological condition of vacuum packaged beef. Certain ninhydrin‐positive compounds in beef increased considerably during storage in vacuum packages, probably mainly peptides and amines. an acidic odour noticeable on opening vacuum packages of beef after storage for three to four weeks or longer was attributed in part to the presence of short chain volatile fatty acids, mainly acetic acid.
Formation of nitrosylmyoglobin in bacon involving lactate dehydrogenase
Authors: CHEAH K. S. 
Published: August 2006

SummaryWhen cured bacon was exposed to the air the metmyoglobin (MetMb) induced was reconverted to nitrosylmyoglobin (NOMb) by repacking the bacon in vacuo and storing the packs for 1–2 weeks at 5°C. the experimental evidence suggested that NOMb formation involved MetMb reduction by NADH formed from NAD+ and lactate by lactate dehydrogenase (EC 1.1.1.27). All the components of this system were found to be present in bacon. the observation was supported by experiments showing in vitro NOMb formation using lactate dehydrogenase, NAD+, MetMb and nitrite at pH values normally found in bacon.
Quantitative analysis of food products by pulsed NMR
Authors: HESTER R. E. , QUINE D. E. C. 
Published: August 2006

SummaryWater contents in the range 1–5% for skim milk powder and 77–81% for cottage cheese curds have been determined quantitatively by pulsed nuclear magnetic resonance methods. The procedures fro establishing optimum operating conditions for a commercial pulsed NMR process analyser are described, and temperature‐dependences of the analytical results are given. For skim milk powders, inegrated measurement times of 72 sec per sample gave a standard deviation of 0.2% water, while at the other end of the range the cottage cheese samples yielded 0.3% standard deviastion in the water content with measurement times of 10 sec per sample. The results demonstrate the versatility of the pulsed NMR technique for analysis of food products over a very wide range of water contents.
Studies of mango processing
Authors: COOKE R. D. , BREAG G. R. , FERBER C. E. M. , BEST P. R. , JONES J. 
Published: August 2006

SummaryAn experimental thin layer drier is described for evaluating foam‐mat drying characteristics. Polyglyceryl stearate was found to be the most effective foaming agent for Alphonso mango puree. A stable mango foam could be prepared using this surfactant without prior concentration of the puree or the use of viscosity increasing additives. the dependence of the drying rate on temperature, foaming agent concentration and air flow rate is reported. A readily re‐hydrateable powder of 2% moisture content could be produced by drying at 70°C for 20 min. This drying rate compares favourably with earlier studies of the foam‐mat drying of citrus concentrate. the vitamin C content of the puree was decreased by 80% during foam‐mat drying, and this powder was less acceptable than a product obtained by spray‐drying.
A method for measuring tomato fruit firmness using a modified shear press
Authors: GORMLEY T. R. , KEPPEL D. 
Published: August 2006

SummaryTomato fruit firmness was measured with a modified shear press by compressing individual fruit by 5 mm between two flat surfaces. the system was calibrated with a spring balance and the relationship between applied force and proving ring deformation was linear over the range tested.The correlation coefficient between tomato fruit firmness as measured by a finger feel panel and the shear press was 0.988. Minimum shear press firmness values for acceptability of fruit for sale at retail level and use in the home were obtained by matching the panel and shear press data.Tests showed that from fifteen to twenty‐five fruit should be tested per 12‐lb box to get a good estimate of the average firmness of the lot. the spread of firmness values on either side of the mean was considerable in the nineteen lots tested and it is important to quantify this and quote it, in addition to the mean firmness value, to give a complete picture of tomato fruit firmness.The system described is useful for carrying out firmness tests on tomato fruit cultivars at time of picking and during storage in order to obtain an estimate of potential shelf‐life during wholesaling and retailing.
MICROWAVE AND CONVENTIONAL COOKING IN RELATION TO QUALITY AND NUTRITIVE VALUE OF BEEF AND BEEF‐SOY LOAVES
Authors: ZIPRIN YOLANDA ACACIO , CARLIN AGNES FRANCES 
Published: August 2006

ABSTRACTBeef or soy flavor of meat loaves containing 0, 15% soy flour or 15% soy concentrate were evaluated after cooking in microwave or in conventional ovens. Also, cooking time, cooking losses, fat and moisture content and thiamine retention were determined. Beef or soy flavor was significantly affected (P < 0.01) by loaf type, but not by oven treatment. Loaves (960g) cooked electronically reached 74°C in 19 min and had consistently higher cooking losses than those cooked conventionally for 78 min. Substitution of 15% soy reduced cooking losses more in loaves cooked in electric than in microwave ovens. Soy had no effect on the fat content, but cooking had a significant (P < 0.01) effect; i.e., 11.5% fat in electronically and 9.6% in conventionally cooked loaves. Thiamine retention was not affected by 15% soy substitution. The average thiamine content, regardless of treatment, was 0.09 mg/100g of the cooked loaves.
UTILIZATION OF LUTEIN AND LUTEIN‐FATTY ACID ESTERS BY LAYING HENS
Authors: PHILIP THOMAS , WEBER CHARLES W. , BERRY JAMES W. 
Published: August 2006

ABSTRACTThe utilization, by laying hens, of lutein‐fatty acid esters from alfalfa, marigold petals, and synthetic lutein dipalmitate was compared with crystalline lutein. The lutein‐fatty acid esters were better utilized by Laying hens than crystalline lutein and the higher solubility of luteinfatty acid esters in lipids compared to lutein may be responsible for their increased utilization. The egg yolk xanthophyll from different diets containing lutein‐fatty acid esters was free lutein indicating that laying hens deacylated the lutein‐fatty acid esters prior to deposition into developing ova. A simple procedure for the color measurement of egg yolks was also developed.
EXAMINATION OF SWISS CHEESE FOR INCIDENCE OF MYCOTOXIN PRODUCING MOLDS
Authors: BULLERMAN L. B. 
Published: August 2006

ABSTRACTSamples of 11 brands of Swiss cheese were analyzed by plate count for molds capable of growing at 5 and 21°C. Portions of each sample were stored at 5°C and observed for visible mold development throughout a 6‐wk storage period. Representative molds were isolated from counted plates and moldy samples, and identified to genus. Isolates were grown in yeast extract sucrose broth and rice powder corn steep agar cultures at 12°C for 2 wk, and then extracted with chloroform. The extracts were tested for toxicity to 7‐day‐old chicken embryos, and analyzed for the presence of known mycotoxins using TLC. Cheese samples that developed visible mold growth during storage were extracted with acetonitrile. The extracts were examined for the presence of known mycotoxins using TLC. Mold counts ranged < 10 to 1580 colonies/g of surface cheese at 5°C and from < 10 to 5700 colonies/g of surface cheese at 21°C. AlI cheese samules stored at 5°C develoued visible mold growth within 6 wk. Of the 183 molds isolated, 87% were Penicillium species; 93% of the isolates that grew at 5°C were penicillia. Toxicological screening of the mold isolates showed extracts of 34% of all isorates, and 35% of Penicillium isolates were toxic to chicken embryos. Chemical analyses of the culture extracts detected known mycotoxins in 5.5%. Toxins detected were penicillic acid, patulin and aflatoxins. Analyses of moldy cheese stored at 5°C for 6 wk for known mycotoxins showed peniciliic acid in 4 of 33 samples. The isolated penicillic acid was comparable to standard penicillic acid by TLC in three different solvent systems using three different derivatization procedures. UV and IR absorption spectral data supported the TLC data.
IMPROVED ACCEPTANCE AND SHELF LIFE OF FROZEN MINCED FISH WITH SHRIMP
Authors: BABBITT J. K. , LAW D. K. , CRAWFORD D. L. 
Published: August 2006

ABSTRACTEarlier studies indicated that the incorporation of shrimp (Pundulus jordani) in a fish‐shrimp portion increased the shelf life of machine‐separated fish muscle. This investigation was initiated to determine if shrimp could reduce the undesirable changes known to occur during frozen storage in one particular species of rockfish (Sebasfes melunops). After mixing different ratios of shrimp with minced fish muscle, the portions were frozen at — 34°C for 2 hr, packed loosely in polyethylene bags and held at —18°C until analyzed. The all‐fish portion was found to be unacceptable after 11 wk of frozen storage. Increasing the amount of shrimp in the portion markedly improved the acceptability and shelf‐life stability of the minced fish. This was directly related to the decreased formation of malonaldehyde and peroxides. The beneficial effects of incorporating shrimp with minced fish was attributed to substance(s) extractable in ethanol that exhibited antioxidant properties.
LACTOSE CRYSTALLIZATION: INVESTIGATION OF SOME PROCESS ALTERNATIVES
Authors: THURLBY J. A. , SITNAI O. 
Published: August 2006

ABSTRACTA number of alternative methods of lactose crystallization, including the commonly used batch tank method, were explored with a view to identifying potential process improvements and to provide a better understanding of the significance of mutarotation under conditions relevant to commercial practice. Results of simulations with various operating conditions are given. A combined process consisting of continuous crystallization at moderate temperature followed by low temperature batch crystallization appears to be the best method for obtaining high yields of lactose from whey ultrafiltrate.
COWPEA POWDERS DRIED WITH METHIONINE: PREPARATION, STORAGE STABILITY, ORGANOLEPTIC PROPERTIES, NUTRITIONAL QUALITY
Authors: ONAYEMI OLADIPO , POTTER NORMAN N. 
Published: August 2006

ABSTRACTCowpea (Vigna sinensis) was soaked, dehulled, ground, supplemented with various levels of DL‐methionine, drum dried and the powders evaluated fresh and after storage. Chemical determinations indicated that the protein, amino acid composition, available lysine, methionine retention and thiamine content of the cowpea powders, compared to raw cowpeas, were not appreciably affected by the processing and storage conditions, including 24 wk at temperatures up to 37°C. Fresh and stored powders supplemented with up to 0.6% methionine were evaluated in a traditional main‐moin recipe by a taste panel of members from several African countries and well rated in terms of color, flavor, consistency and overall acceptability. Nutritional studies indicated that drum drying eliminated trypsin inhibitors and that methionine supplementation produced a concentration dependent effect on protein quality as gauged by weight gains of rats and PER values, which increased from 1.64 without methionine supplementation to 2.65 at the 0.6% addition 1eveL At the 0.6% level, however, fatty infiltration of rat livers occurred. This was also evident but much less pronounced at a level of 0.4% added methionine. Cowpea powders stored 24 wk showed reductions in PER values but even at 37°C protein quality, as measured by PER, was largely retained in methionine‐supplemented powders.
EFFECT OF SODIUM ALKALIS AND SALTS ON pH AND FLAVOR OF SOYMILK
Authors: BOURNE MALCOLM C. 
Published: August 2006

ABSTRACTSodium hydroxide, sodium carbonate and sodium bicarbonate were added to soymilk made by the “boiling‐water grind” process. NaOH caused a rapid increase in pH; Na2CO3 a moderate increase and NaHCO3 a slight increase in pH. After sterilization in bottles the pH of the soymilks containing alkali decreased, with the decrease least with the NaHCO3 treatment and greatest with the NaOH treatment. The pH of the untreated soymilk did not change during sterilization. An experienced taste panel showed greater acceptability for soymilk adjusted to pH 7.0‐7.5 with NaOH but noted a soapy flavor and gave lower scores for milks with pH greater than 7.5. Soymilks adjusted to pH 7.0‐7.5 with Na2,CO3 or NaHCO3 were disliked by the panel. We theorized that the improved acceptability with NaOH could be due to the increase in sodium ion concentration rather than the change in pH. Soymilks prepared with Na2CO3, NaHCO3, NaNO3, Na2SO4, Na acetate and Na citrate additions at the same levels as that amount of NaOH required to raise the pH to 7.2 were given approximately the same scores by the panel as the NaOH‐treated sample even when the pH was not in the range of 7.0‐7.5. This evidence supports the theory that the sodium ion concentration is the effective mechanism in improving the flavor of soymilk rather than the change in pH.
CONSUMER PREFERENCES FOR VEGETABLES GROWN UNDER “COMMERCIAL” AND “ORGANIC” CONDITIONS
Authors: SCHUTZ HOWARD G. , LORENZ OSCAR A. 
Published: August 2006

ABSTRACTThe present study was designed to provide experimental data which would bear on undocumented claims as to the superior flavor of so called “organic” or “natural” foods. Four vegetables (lettuce, green beans, broccoli greens, and carrots) were grown under three conditions: depleted soil (no additional fertilizer or pesticides); commercially fertilized (plus pesticides), and organically fertilized (manure, no pesticides). Fifty consumer subjects evaluated the four vegetables individually in separate sessions, using a 1 to 9 hedonic rating scale. A fifth evaluation of beans, broccoli and carrots was conducted on vegetables grown under just the commercial and organic conditions, but with products correctly and incorrectly labelled commercial or organic. Analysis of variance indicated no significant differences for lettuce or green beans due to growing conditions. There was a significant preference for the commercial and depleted samples of carrots over the organic sample in the separate sessions, but not in the label study. Organic broccoli was preferred to depleted and commercial samples in the separate sessions study, and to commercial in the label study. In the latter study there was a significant difference for type of vegetable (beans and carrots preferred to broccoli) and for label (organic preferred to commercial). The data indicated that the consumer would not be getting a more acceptable product if organically grown vegetables were purchased.
USE OF EXPANDED COLOR SCALES TO PREDICT CHEMICAL AND VISUAL CHANGES IN SOLUTIONS
Authors: JOHNSON L. E. , CLYDESDALE F. M. , FRANCIS F. J. 
Published: August 2006

ABSTRACTSCranberry juice cocktail was chosen as a typical red fruit juice. Samples were heated at 65°C to simulate pigment degradation on storage. The heated samples were ranked for color visually and objectively using a Hunter Color Meter, a Gardner Color Meter and a G.E. recording spec‐trophotometer. Most functions of color obtained from the instrument correlated highly with visual color except dominant wavelength, hue, and Hunter and Gardner b. Most instrumental values also correlated well with anthocyanin concentration except the three above. The expanded L, a*, b* scales, which were developed in previous work to eliminate the inversion of tristimulus scales with pigment concentration with dark beverages, also gave very high correlations with visual evaluations and with anthocyanin concentrations.
PRODUCTION OF A BETACYANINE CONCENTRATE BY FERMENTATION OF RED BEET JUICE WITH Candida utilis
Authors: ADAMS J. P. , von ELBE J. H. , AMUNDSON C. H. 
Published: August 2006

ABSTRACTRecent limitations on the use of artificial red food colorants has prompted extensive research into finding suitable natural red pigments as color additives. Investigations have shown that water‐based concentrates or powders of red beet root (Beta vulgaris) are applicable colorants in some food systems. However, presently available commercial beet preparations have relatively low pigment concentration; therefore, large quantities are required to obtain the desired color strength. Fermentation of ultrafiltered red beet juice by Candidu utilis under partial anaerobic conditions was shown to substantially reduce solids, resulting in a five‐ to sevenfold increase in betacyanine content on a dry basis. A 668% betacyanine content was achieved in the final dry product, The fermentable carbohydrate, nitrates and 80% of the Kjeldahl nitrogen were assimilated by Gmdida utilis after 6.5 hr of fermentation by maintaining the pH at 5.0 with NaOH and HCl solutions. After drying, the product lacked the characteristic beet flavor and aroma and was readily water soluble. This dry betacyanine concentrate may have application as a red food colorant.
EFFECT OF MUSCLE TYPE ON RESIDUAL NITRITE IN CURED MEAT
Authors: LEE S. H. , CASSENS R. G. , FENNEMA O. R. 
Published: August 2006

ABSTRACTWhen a cured meat model system was made from white muscle it contained less residual nitrite than if it were made from a red muscle; this effect is due to the lower pH of white muscle. If the pH of red and white muscle is similar then the slightly lower residual nitrite in products made from red muscle probably is due to the greater content of myoglobin in red muscle.
RELATIONSHIP BETWEEN CONTRACTILITY AND SOME BIOCHEMICAL PROPERTIES OF MYOFIBRILS PREPARED FROM NORMAL AND PSE PORCINE MUSCLE
Authors: SUNG S. K. , ITO T. , FUKAZAWA T. 
Published: August 2006

ABSTRACTContractility and ATPase activity of myofibrils from normal and PSE porcine muscles were studied Studies were also made on the extractability of proteins from myofibrils isolated from normal and PSE muscles. Normal muscles contracted instantaneously after the addition of Mg2+‐ATP, while PSE muscles contracted in part or did not contract. ATPase activity of myofibrils isolated from muscle having higher pH value was higher than that of myofibrils isolated from muscle having lower pH value. When using either Hasselbach‐Schneider or KI solutions to extract myofibrillar proteins, the proportion of protein extracted was significantly higher for normal muscles when compared to those from PSE muscles.
CYCLIC AMP IN LONGISSIMUS MUSCLE FROM CONTROL AND STRESS SUSCEPTIBLE PIGS
Authors: ONO K. , TOPEL D. G. , ALTHEN T. G. 
Published: August 2006

ABSTRACTAs part of a continuing study to define the etiology of porcine stress syndrome and pale, soft, exudative pork, cyclic AMP (c‐AMP) levels in longissimus muscle from stress susceptible (SS) and control (C) pigs were compared. At 3 min postmortem, levels of c‐AMP were significantly higher for SS than for C pigs; thereafter differences were not significant. Variations in initial levels of glycogen affected lactate, pH and color of the postmortem muscles but did not affect c‐AMP levels. Initial levels of glycogen were higher for SS pigs killed in the morning than for those killed in the afternoon. Results of this study indicate that further study, using greater numbers of pigs, is warranted to establish whether the 3 min postmortem level of c‐AMP can be used as an objective measure of stress susceptibility.