bluuebunny/crossref_metadata_2025_split huggingface dataset:
Physicochemical Properties of Hydrogen Peroxide Treated Groundnut Protein
Authors: SREEDHARA N. , SUBRAMANIAN N. 
Published: August 2006

ABSTRACTHydrogen peroxide treatment of groundnut meal dispersion or protein extract effectively destroyed any aflatoxin present in the meal. However, the protein isolated from this extract showed reduced nitrogen solubility in the pH range 2–6, increased apparent viscosity at neutral pH, and marked reduction in the content of methionine, cystine, and available lysine. Arachin isolated from the hydrogen peroxide treated protein did not differ in polyacrylamide gel electrophoresis and ultracentrifugation properties compared with untreated arachin.
Effect of Redox Potential on Iron Valence in Model Systems and Foods
Authors: NOJEIM S. J. , CLYDESDALE F. M. , ZAJICEK O. T. 
Published: August 2006

ABSTRACTThe effect of redox potential on the ionization and valence of four iron compounds was investigated. A model system was designed to control the redox potential of pH 4.2 phthalate buffers to which the iron was added. The applicability of predictions made from results obtained in the model systems was assessed by adding the same iron compounds to three food products of differing redox potentials and comparing trends of ionization and valence. A relationship between redox potential and the valence of ionized iron was observed.
The Use of Mechanically Separated Spleen in Meat Patties
Authors: BITTEL R. J. , GRAHAM P. P. 
Published: August 2006

ABSTRACTGround meat (beef) patties containing 0, 5, and 10% mechanically separated spleen (MSS) yielded 69% after oven broiling. Control patties contained more fat and less copper and zinc than the 5 and 10% MSS products. Products made with 5 and 10% MSS contained 2.6 and 3.8 times more iron, respectively, than the control. Taste panel data indicated no significant differences between the patties with respect to juiciness, flavor, mouth‐feel or overall acceptability. Results indicated that up to 10% MSS can be added to ground beef without adversely affecting consumer acceptance of the cooked product.
Stimulation of Aflatoxin Production in Media Supplemented with Taro
Authors: TSAI W. Y. J. , MOY J. H. , NIP W. K. , FRANK H. A. 
Published: August 2006

ABSTRACTThe effect of taro supplementation on aflatoxin production by Aspergillus parasiticus was studied on wheat and in the liquid synthetic glucose‐low salts (GLS) medium of Adye and Mateles (Biochem. Biophys. Acta. 86: 418, 1964). Wheat containing added taro extract showed increased growth and sporulation and had 30% more aflatoxins. Adding 5% uncooked or cooked taro shreds to the liquid GLS medium increased toxin production two‐ to three‐fold.
Recovery Rate of Campylobacter fetus ssp. jejuni on Eviscerated Pork, Lamb, and Beef Carcasses
Authors: STERN NORMAN J. 
Published: August 2006

ABSTRACTUnwashed carcasses of swine (58), sheep (59), and beef (58) were assessed for the incidence of Campylobacter fetus spp. jejuni. The potential pathogen was present on 38% of the swine, 24% of the sheep, and 2% of the beef carcasses examined. This study serves to point out the association of the pathogen within food marketing channels.
Effect of Phospholipid Hydrolysis on Lipid Oxidation in Flounder Muscle Microsomes
Authors: SHEWFELT R. L. , MCDONALD R. E. , HULTIN H. O. 
Published: August 2006

ABSTRACTEndogenous phospholipase A activity was observed to be associated with the microsomal fraction of flounder muscle. Preincubation of microsomes with exogenous phospholipase A 2 resulted in an inhibition of both enzymic and nonenzymic lipid oxidation systems contrary to the generally accepted assumption that fatty acids are more susceptible to oxidation when free than when esterified. Removal of free fatty acids from the membrane led to a partial restoration of oxidative activity in both systems. Preincubation of microsomes with phospholipase C lowered enzymic oxidation but did not affect non‐enzymic oxidation, whereas, preincubation with 1% sodium desoxycholate led to inhibition of both oxidation systems. This study suggests a direct role of phospholipid hydrolysis in the inhibition of lipid oxidation in an isolated membrane fraction of fish muscle and the possibility that such hydrolysis in situ may be a controlling factor in lipid oxidation and its subsequent effects.
Effect of Cooking on the Thermal Conductivity of Whole and Ground Lean Beef
Authors: BAGHE‐KHANDAN M. SHAHEDI , OKOS MARTIN R. 
Published: August 2006

ABSTRACTThe probe method was used to measure thermal conductivity of beef through a temperature range of 30–120°C. Thermal conductivity of beef increases with temperature up to 70°C followed by a decrease during the denaturation of proteins and subsequent loss of water. The thermal conductivity of beef again increases with temperature after protein denaturation. The thermal conductivity of cooked beef is lower than raw beef up to about 80°C. The rate of increase for cooked meat thermal conductivity is fairly constant with temperature at a given moisture content. Models based on composition and temperature were found to predict the thermal conductivity of meat during cooking at an average standard percent error of 7%.
Effects of Cooking and/or Processing Upon Levels of Aflatoxins in Meat from Pigs Fed A Contaminated Diet
Authors: FURTADO R. M. , PEARSON A. M. , GRAY J. I. , HOGBERG M. G. , MILLER E. R. 
Published: August 2006

ABSTRACTPork loins, bellies and hams from pigs fed a diet containing 571 and 386 Mg of aflatoxins B1 and B2 per kg of feed, respectively, for 42 days were analyzed for aflatoxins in the fresh, fresh‐cooked, cured smoked (hams only) and cured‐smoked‐cooked states. Although some destruction of aflatoxins B1 and B2 occurred during cooking and/or processing, the maximum amount of inactivation did not exceed 41% of the total, and was generally in the range of 15–30%. Thus, results suggest that aflatoxins are quite stable during cooking and/or processing.
Yield and Comparison of Nutritive and Energy Values: Pigs' Feet, Pigs' Tails
Authors: VAUGHN M. W. , WALLACE D. P. , FORSTER B. D. 
Published: August 2006

ABSTRACTRaw and cooked pigs'feet and tails were compared for yield, proximate composition, mineral, vitamin, amino acid, protein efficiency ratio (PER) (calculated from amino acid compositions), saturated and polyunsaturated fats; and cholesterol content, The raw yields for pigs' feet and tails were 42.2 and 69.9%, respectively. Corresponding values for cooking losses were 9.4 and 13.0%. Cooking the two products resulted in significant increases in moisture content. Cooked pigs' feet produced significant losses of protein, fat, ash, and caloric values, while cooked pigs' tails showed none. Cooked pigs' feet and tails resulted in some changes in minerals, vitamins, amino acids, and polyunsaturated fat. There was no significant difference between the saturated fats and cholesterol in the raw and cooked products. The PER values of pigs' feet were lower than those of pigs' tails.
Intramuscular Lipids and Triglyceride Structures in Range and Feedlot Steers
Authors: MILLER G. J. , MASOR M. L. , RILEY M. L. 
Published: August 2006

ABSTRACTLongissimus muscle of feedlot steers contained less moisture and more triglycerides (TG) but similar amounts of cholesterol and lipid phosphorus when compared to muscle of range steers. A 100‐g portion of the muscle from feedlot steers provided more of all fatty acids analyzed except iso‐ and anteiso‐tridecanoic and pentadecanoic acids (br 13:0, br 15:0) and octadecatrienoic acid (18:3). Structures of the intramuscular TG were not influenced by dietary treatment. Medium chain saturated acids (10:0 to 15:0) were distributed throughout all 3 positions, 16:0 predominated in the sn‐1 position, 18:0 and 20:0 in the sn‐1 and sn‐3 positions. Br 13:0 and br 15:0 predominated in the sn‐2 position and were essentially absent from the sn‐3 position. Monounsaturated acids, with the exception of trans octadecenoic acid (trans 18:1), were found mainly in the sn‐2 and sn‐3 positions. Trans 18:1 predominated in the sn‐1 and sn‐3 positions thereby resembling a long chain saturated acid, Octadecadienoic acid (18:2) and 18:3 were about equally divided between positions sn‐2 and sn‐3. Tram 18:1 comprised 1.9 and 1.3% of total intramuscular fatty acids from range and feedlot steers, respectively. The structures of intramuscular TG, with respect to 18:2 and saturated acids, did not resemble those of native peanut oil which has been reported to be more atherogenic than randomized peanut oil.
The “Itrinsic” Thermal Conductivity of Wet Soy Protein and Its Use in Predicting the Effective Thermal Conductivity of Soybean Curd
Authors: YANO TOSHIMASA , KONG JAY‐YUL , MIYAWAKI OSATO , NAKAMURA KOZO 
Published: August 2006

ABSTRACTThe applicability of four heat conduction models to heterogeneous materials was examined for defatted soy protein curd with various water contents. Only the series model was applicable to both frozen and unfrozen soy protein curds. The “intrinsic” thermal conductivity of wet soy protein was determined on the basis of the series model to be 0.300 W/m·K for unfrozen curd and 0.488 W/m·K for frozen curd. By using the series model and the “intrinsic” thermal conductivity values of soy protein, the effective thermal conductivity of fat‐containing soybean curd, unfrozen or frozen, was predicted satisfactorily. The “intrinsic” thermal conductivity values of wet soy protein were independent of temperature in the ranges from 0° to 20°C and from −5° to −20°C.
Isolation and Characterization of the Major Protein from Great Northern Beans (Phaseolus vulgaris)
Authors: CHANG K. C. , SATTERLEE L. D. 
Published: August 2006

ABSTRACTThe major protein of Great Northern beans was isolated through salt extraction, ammonium sulfate fractionation, gel filtration and DEAE‐cellulose ion exchange chromatography. Physicochemical properties of the major bean protein were determined. Results from heat stability studies showed that the protein was the most stable at pH values between 4 and 6. A complete unfolding of the bean protein was not essential in order to improve its digestibility. The native protein had a compact structure and therefore was resistant to the attack by proteolytic enzymes. A glycopeptide containing a N‐glycosidic protein‐carbohydrate linkage, isolated from a protease digestion of the major bean protein was also characterized. Results implied that the carbohydrate moeity might have a negative influence on the digestibility of the native protein.
Hard‐to‐Cook Phenomenon in Beans: Structural Changes During Storage and lmbibition
Authors: VARRIANO‐MARSTON E. , JACKSON G. MICHEAL 
Published: August 2006

ABSTRACTDry black beans stored at high temperatures (41°C) and humidities (75%, 100%) for short time periods showed alterations in attachments between plasmalemma and cell wall as well as disintegration of organelles and inclusions of the cytoplasm. Although those structural changes did not affect the mode of water penetration into aged beans, as determined by autoradiography, electron micrographs clearly revealed structural differences between fresh and aged beans during imbibition.
Survival and Recovery of Thermally Stressed Yeast in Orange Juice
Authors: GRAUMLICH T. R. 
Published: August 2006

ABSTRACTInjury and survival of thermally stressed yeast in orange juice were assessed by plating on plate count agar, acidified potato dextrose agar, and orange serum agar. Thermally stressed yeast were found to have reduced plate counts on both orange serum agar and acidified potato dextrose agar in comparison to plate count agar. Severely injured populations were not able to repair injury in orange juice held at 25°C but survived storage at 25, 6, and ‐18°C.
Fusarin C, A Mutagen from Fusarium Moniliforme Grown on Corn
Authors: WIEBE LAWRENCE A. , BJELDANES LEONARD F. 
Published: August 2006

ABSTRACTA noncrystalline bacterial mutagen was isolated from corn infected with Fusarium moniliforme and given the trivial name fusarin C. High‐resolution mass spectral data and combustion analysis indicated a molecular formula of C23H29NO7 for fusarin C, the major mutagenic metabolite. The ultraviolet, infrared, and proton and carbon magnetic resonance spectra were recorded for this compound. Feed containing 56% corn infected with F. moniliforme supported growth of day‐old cockerels and produced no apparent toxic effects.
Determination of Insect Infestation in Food: A Semiautomated Calorimetric Analysis for Uric Acid with Immobilized Uricase
Authors: ROY R. B. , KVENBERG J. E. 
Published: August 2006

ABSTRACTA semiautomated differential calorimetric procedure for the determination of uric acid is reported. Samples are treated with hydrochloric acid, incubated at 55–60°C in a water bath, and neutralized with sodium hydroxide. Uric acid is extracted with sodium acetate and is determined with phosphotungstic acid as the color reagent. Uric acid is destroyed with uricase, and the calorimetric analysis is repeated for a blank measurement. The reaction specificity of uricase and its immobilization in a nylon coil contribute to the reliability of the method, which permits analysis of 30 samples/hr. Recovery studies and analyses of actual samples show that uric acid can serve as a chemical index of insect infestation in a variety of foods. The sensitivity of the method is approximately 5 μg uric acid/g of sample and is adequate to ascertain objectionable levels of stored product insect excreta contamination in food products.
Effect of Acidified Processing and Storage on Carotenoids (Provitamin A) and Vitamin C in Mung Bean Sprouts
Authors: FARHANGI MEHDI , GUY VALADON L. R. 
Published: August 2006

ABSTRACTBlanching of mung bean sprouts has little effect on total carotenoids and β‐carotene. Canned sprouts stored at RT for 6 months lost smaller amounts of total and ‘active’ carotenoids compared with bottled sprouts. Blanching resulted in approximately 50% loss of vitamin C in fresh mung bean sprouts but storage temperatures alone produced little change in vitamin C.Canned sprouts stored at RT for 6 months contained only 30% of the vitamin C of stored bottled sprouts. Fresh mung bean sprouts contained 19 μg 100 g−1β‐carotene and 15 mg 100 g−1 vitamin C.
Carrot Dehydration—Optimization Process Studies on the Explosion‐Puffing Process
Authors: SULLIVAN J. F. , KONSTANCE R. P. , MONICA E.S. DELLA , HEILAND W. K. , CRAIG J. C. 
Published: August 2006

ABSTRACTA carrot dehydration process that includes the unique continuous explosion‐puffing system (CEPS) is described. A drying study included moisture distribution throughout a two‐stage pilot scale dryer as well as bed temperature during first stage drying. Shrinkage losses of carrots by two dehydration methods were investigated, and volume differences were obtained. Measurements of dried carrot properties such as bulk density, color, nonenzymatic browning, rehydration, and disintegration were used to determine optimum operating pressure, temperature, and feed moisture for CEPS. Response surfaces developed from these properties were used simultaneously to establish a constrained optimum.
Changes in Chlorophyll and Pectin After Storage and Canning of Kiwifruit
Authors: ROBERTSON GORDON L. , SWINBURNE DEBBIE 
Published: August 2006

ABSTRACTKiwifruit were harvested and stored at 0°C. Over a 92‐day period fruit were removed from storage, ripened to 13° Brix by holding at 25°C, and canned as slices in a sugar syrup. Changes in the chlorophylls and pectic substances were measured after storage and canning. The concentration of total chlorophyll remained virtually constant during storage and ripening. During the canning process about 90% of the chlorophylls was degraded, the data fitting a first‐order model better than a second‐order model. The total pectin content increased by over 100% during storage and ripening but decreased significantly during canning. A significant inverse relationship between the firmness of unpeeled kiwifruit and the water‐soluble, high‐methoxyl pectin content was derived.
Influence of Tumbling on Pickle Incorporation, Yield, and Quality of Bacon
Authors: MOTYCKA ROBERT R. , DIPPEL JOHN A. , SCHMIDT GLENN R. 
Published: August 2006

ABSTRACTThe influence of tumbling on pickle incorporation, yield and quality of bacon was evaluated. Pork bellies (300) were assigned to five processing treatment groups: multineedle injection, multineedle injection then vacuum tumble, vacuum tumble plus free pickle, vacuum tumble (with injection needles exposed) plus free pickle, and vacuum tumble while pickle injecting. Although treatment differences existed for pickle incorporation and yield, no treatment was consistantly superior for pickle incorporation, yield, and quality. Nitrosopyrrolidine levels in samples from all treatments were acceptable according to USDA standards. A positive correlation existed between carcass backfat thickness and pickle incorporation in bellies multineedle injected, but negatively correlated when tumbled. Carcass backfat thickness and hot carcass weight were positively correlated to final bacon yield regardless of treatment.
Efficacy of Various Carbohydrates as Cryoprotectants for Casein in Skim Milk
Authors: MINSON E. I. , FENNEMA O. , AMUNDSON C. H. 
Published: August 2006

ABSTRACTDiafiltered skim milk of two compositions (high‐calcium, normal carbohydrate and normal‐calcium, reduced carbohydrate) was used as media for testing the efficacy of various carbohydrates and glutamic acid as cryoprotectants for casein in skim milk stored at −9°C. In both test media, 1,3‐butanediol, 1,4‐butanediol, and ethylene glycol were among the most effective cryoprotectants, and raffinose, glucose, sucrose, and xylose were among the least effective. Glutamic acid, tested in only one medium, was also highly effective. Cryoprotective efficacy was strongly related to a compound's ability to depress the freezing point and to offer many hydrogen bonding sites per molecule.
Stability of Proteins in Ultrafiltered, Low‐Lactose Milk Concentrate During Frozen Storage
Authors: LONERGAN D. A. , FENNEMA O. , AMUNDSON C. H. 
Published: August 2006

ABSTRACTCascin in concentrated milk (3×) destabilizes after 1–3 wk at –8°C. USC of an ultrafiltration (UF) process to partially remove lactose from milk, followed by replacement of all or part of the removed lactose with corn syrup, glucose or sucrose can greatly extend protein stability. Protein stability improves as the amount of nonlactose carbohydrate is increased and the amount of lactose is decreased. Although nutritionally significant amounts of minerals and vitamins arc removed by this process, they can be easily replaced. Samples of skim and whole milk from which 68–72% of the lactose is removed by UI: and replaced on an equal weight basis with corn syrup are stable for more than 34 wk at –8°C.
Sugars of Pearl Millet [Pennisetum americanum (L.) Leeke] Grains
Authors: SUBRAMANIAN V. , JAMBUNATHAN R. , SURYAPRAKASH S. 
Published: August 2006

ABSTRACTThe sugars in the grains of nine pearl millet cultivars were fractionated through a Biogel column. Five different sugars‘(stachyose, raffinose, sucrose, glucose, and fructose) were identified. Sucrose was predominant in all the cultivars. Raffinose content was high as compared to other cereals, and maltose was absent.
Involvement of Polyphenols in the After‐Cooking Darkening of Gamma Irradiated Potatoes
Authors: THOMAS PAUL 
Published: August 2006

ABSTRACTPeeling of potatoes prior to boiling reduces the intensity of gamma irradiation induced after‐cooking darkening of the tuber flesh. Polyphenols in the flesh of cooked whole tubers, pre‐peeled tubers and in the cooking water were determined to examine its role in the darkening. Pre‐peeling results in increased leaching of polyphenols from the flesh into the cooking water thus reducing the amount available for the formation of iron‐phenolics complex responsible for darkening. The results indicate a strong correlation between low polyphenol levels and the reduction in after‐cooking darkening of pre‐peeled potatoes.
Atlantic Mackerel (Scomber scombrus, L): Seasonal Variation in Proximate Composition and Distribution of Chemical Nutrients
Authors: LEU SHING‐SHEN , JHAVERI SUDIP N. , KARAKOLTSIDIS PAVLOS A. , CONSTANTINIDES SPIROS M. 
Published: August 2006

ABSTRACTThe chemical components of Atlantic Mackerel (Scomber scombrus) were investigated. An average of 53.5% of the fish consisted of edible portions, with more than 16% protein. PER values for raw and cooked muscles were 3.7 and 3.1, respectively, with casein being 2.5. The amino acid profile indicated equal or above average values for the essential amino acids when compared to casein. Lipid levels varied seasonally with the moisture content in various edible portions. A 1:3 ratio of saturated to polyunsaturated fatty acids was observed in this species. Sodium levels were 0.07% on a wet basis which suggests inclusion of this species in low sodium diets.
Preservation of Grayfish (Squalus acanthias) by Salting
Authors: YANG CHI‐TAI , JHAVERI SUDIP N. , CONSTANTINIDES SPIROS M. 
Published: August 2006

ABSTRACTGrayfish (Squalus acanthias) fillets were preserved by an improved salting technique with pre‐brining procedure along with ascorbic acid treatment in order to retard rancidity. The protein loss during salting was 2.4% and more than 2/3 fatty acid content of salted fillets decreased over 8 wk of storage at 20°C. The added ascorbic acid had an antioxidative effect for 2 wk of storage, after which the TBA values rose sharply. The organoleptic evaluation indicated no significant decrease in flavor until after 4 wk of storage. Statistical T‐test showed no significant differences for appearance, odor, and texture among salted grayfish and salted cod fillets.
Contribution of Retained Organ Tissues to the Alkaline Protease Content of Mechanically Separated Atlantic Croaker (Micropogon undulatus)
Authors: SU H. , LIN T. S. , LANIER T. C. 
Published: August 2006

ABSTRACTThe greater texture breakdown observed in gel‐type products prepared from mechanically separated tissue as opposed to manually separated tissue can to some extent be attributed to the significantly higher protease activity measured in mechanically separated tissue. Failure to thoroughly wash eviscerated fish prior to mincing appears to result in the retention of tissue from internal organs as evidenced by a concommitant increase in protease activity in the minced tissue. Alkaline protease activity in croaker kidney and liver is several thousand fold higher than in skeletal muscle. Addition of kidney and liver tissue to deboned tissue from thoroughly washed fish results in increased protease activity and degradation of the fish tissue upon comminuting and cooking at 60°C. Isoelectric focusing provided evidence that the increased alkaline protease activity observed in mechanically separated fish tissue resulted to some degree from retention of kidney tissue in the fish mince. Isolation of Ca++‐dependent protease fractions from liver also implicated contamination from this source as an additional contribution to the total protease activity of minced fish.
Sensory Properties and Lipid Oxidation in Prerigor Processed Fresh Pork Sausage
Authors: DRERUP D. L. , JUDGE M. D. , ABERLE E. D. 
Published: August 2006

ABSTRACTFresh pork sausage prepared from prerigor ground and salted meat had higher pH, lower cooking losses, higher juiciness scores, and less easily fragmented cooked patties than that prepared from post‐rigor ground and salted meat. Sausage from prerigor ground‐post‐rigor salted meat was intermediate in these properties to prerigor ground and salted and postrigor ground and salted products. Prerigor grinding and salting reduced the rate of autoxidation (TBA number) during storage at 0°C contrasted to oxidation in sausage that was salted postrigor after either prerigor or postrigor grinding.