bluuebunny/crossref_metadata_2025_split huggingface dataset:
FATE OF Staphylococcus aureus IN BEEF‐SOY LOAVES SUBJECTED TO PROCEDURES USED IN HOSPITAL CHILL FOODSERVICE SYSTEMS
Authors: BUNCH W. L. , MATTHEWS M. E. , MARTH E. H. 
Published: August 2006

ABSTRACT Staphylococcus aureus was inoculated into uncooked mixtures of ground beef and soy protein and survival of the organism was determined during the stages of food handling that would occur in a hospital with a chill foodservice system. Although the initial inoculum was only approximately 5000/g, heating the mixture as loaves in a convection oven at 121°C to an internal temperature of 60°C was not lethal to S. aureus. Numbers of S. aureus in loaves decreased during holding at 5°C for 24, 48 and 72 hr. Numbers of S. aureus in the center of the final product were less than 3/g after loaves were portioned, held chilled at 5°C for 2 hr, and portions heated to 80°C in a microwave oven.
HEMICELLULOSE‐B FROM COMMERCIAL PINEAPPLE JUICE UNDERFLOW
Authors: CHAN J. K. C. , MOY J. H. 
Published: August 2006

ABSTRACTThrough a series of extraction and separation, hemicellulose‐B was one of several by‐products recovered from commercial pineapple juice underflow, a waste material composed mainly of pulp and usually disposed of from a cannery. The recovery of hemicellulose‐B was about 10%, dry weight. A water‐soluble fraction was prepared which was free of insect fragments. Further studies were made to compare the effectiveness of enzyme hydrolysis vs acid hydrolysis of hemicellulose‐B and to elucidate its composition. Results showed commercial Rhozyme HP‐150 to be more effective than Pectinol 10M or 1.0N H2SO4 in hydrolyzing the pineapple hemicellulose‐B. The hydrolyzate was found to contain pentoses and hex oses approximately in a 1:1 ratio. The sugars analyzed by GLC are (avg wt %): arabinose (8.5%); ribose (11.0%); xylose (35.0%) mannose (9.2%); galactose (23.6%); and glucose (12.7%).
DISPOSAL OF SWEET CHERRY PROCESSING BRINES
Authors: SAPERS G. M. , PANASIUK O. , ROSS L. R. 
Published: August 2006

ABSTRACTAlternative procedures for the disposal of waste calcium bisulfite cherry processing brine were investigated. SO2 concentrations in waste brine can be reduced to several hundred ppm by neutralization with lime and filtration or sedimentation to separate precipitated CaSO3. Lower SO2 concentrations can be achieved by oxidation with H2O2. Anaerobic storage of sludge and supernatant from neutralized brine may produce objectionable odors. Brine to be disposed in deep wells should be pretreated by neutralization and sedimentation. Substitution of Ca(H2PO4)2· H2O for CaCl2 in brine formulations to eliminate chloride from processing waste was not feasible.
CONTINUOUS EXPLOSION‐PUFFING OF POTATOES
Authors: SULLIVAN J. F. , KONSTANCE R. P. , ACETO N. C. , HEILAND W. K. , CRAIG J. C. 
Published: August 2006

ABSTRACTScientists at Eastern Regional Research Center have successfully continuously explosion‐puffed potatoes for dehydration. By using a newly designed and fabricated puffing unit, they demonstrated that this equipment can be used in a continuous explosion puffing system (CEPS). Equipment development was carried out to effect commercial reliability, acceptable products and a high output rate. Potato dice, 1.0 cm (3/8 in.), at 27% moisture were processed in CEPS at a maximum rate of 454 kg/hr (1000 1b/hr). With mechanical refinements largely complete, an optimization study was made. Using product rehydration and flavor as criteria, a puffing pressure of 345 kilo pascals (50 psig) at a moisture content of about 26% was optimal for the 1.0 cm dice.
PRODUCING BONELESS DRY‐CURED HAMS WITH DIFFERENT AMOUNTS OF CURING INGREDIENTS
Authors: KEMP JAMES D. , FOX J. D. 
Published: August 2006

ABSTRACTFresh hams were skinned, boned and partially defatted. A curing mixture of 84.9% salt, 14.2% white sugar and 0.9% sodium nitrite was applied at the rate of either 5% or 7% of the boneless weight. Approximately 50g of the mixture was placed inside each ham which was then tightly tied. Half the remaining mixture was applied to the surface and the remaining half after 4 days. Hams were cured 21 days at 3°C, held 21 days at 21°C for salt equalization, heated to 38°C and smoked for approximately 24 hr and aged at 18°C for 4 or 8 wk. Organoleptic evaluations were made, and slices were analyzed for salt, moisture and nitrite. Ham yields were not affected by amount of cure but decreased with time. Panel scores were similar for both cures and both times except for saltiness and all were highly acceptable. Percent salt and moisture were similar for both cures but salt increased and water decreased with time. Outer (a strip around the slice approximately 2.5 cm wide) and inner portions of the slices were similar for salt, but outer portions contained less moisture. Some variations occurred in nitrite levels, but the highest level detected in the outer portion of the 5% cure after 4 wk aging was only 17.1 ppm. Hams not tightly tied developed some internal mold while properly tied ones were free of mold.
PERFORMANCE OF DEFATTED PEANUT, SOYBEAN AND FIELD PEA MEALS AS EXTENDERS IN GROUND BEEF PATTIES
Authors: McWATTERS KAY H. 
Published: August 2006

ABSTRACTDefatted and steam‐heated peanut, soybean and field pea meals were used to replace 5, 10 and 15% of the meat in ground beef patties. Extended patties were compared to all‐beef control patties for differences in cooking losses, water and fat retention, protein content, specific volume, compression, shear, color, and sensory quality attributes. Extended patties had lower cooking losses and higher cooked yields than all‐beef patties. They had high water‐retention properties but were variable in fat retention. Protein content of peanut and soybean‐extended patties was significantly higher and field pea patties lower than all‐beef controls in the uncooked products. Extended patties had similar specific volumes to all‐beef controls but required less force to compress and shear. Field pea meal used at 10 and 15% replacement levels produced the most significant color changes in cooked patties. Sensory qualities were influenced to a greater degree by meal concentration than type of meal. In general, meals at levels higher than 5% caused adverse changes in sensory quality.
PACKAGING SYSTEMS FOR TRANSPORT AND STORAGE OF LAMB
Authors: TATUM J. D. , SMITH G. C. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTWholesale legs and loins were vacuum packaged, chilled with carbon dioxide (CO2) pellets, or wrapped with polyvinyl chloride (PVC) film and transported‐stored (0°C) for 7 or 14 days; intact carcasses were unprotected or wrapped in PVC film and transported‐stored for 7 or 14 days. Product was evaluated following transport‐storage, during retail display and as cooked cuts. Vacuum packaged loins sustained less (P < 0.05) surface discoloration and had higher scores for muscle color and overall appearance than did loins chilled with CO2 or loins wrapped in PVC film. Vacuum packaged legs had higher (P < 0.05) scores for appearance of subcutaneous fat and overall appearance than did legs chilled with CO2 or legs wrapped in PVC film. Carcasses wrapped in PVC film had higher (P < 0.05) scores for appearance of subcutaneous fat and sustained less (P < 0.05) shrinkage during storage than did unprotected carcasses. Unprotected carcasses, however, had a lower incidence of off‐odor. Carcasses or primal cuts which were transported‐stored and placed in the retail case within 7 days were effectively protected from shrinkage and deterioration by wrapping with PVC film. Vacuum packaging was the only suitable means for protecting lamb primal cuts during transport‐storage intervals of 14 days.
ACCELERATED TEMPERATURE STUDY OF ANTIOXIDANTS
Authors: RAGNARSSON J. O. , LEICK D. , LABUZA T. P. 
Published: August 2006

ABSTRACTThe improvement in shelf life with antioxidants as measured by the time to reach 3% oxidation of methyl linoleate in model systems at aw 0.11 and 0.75 was studied at 25, 35 and 45°C. Oxidation was measured manometrically and by peroxide value. It was found that the primary antioxidants BHA and BHT gave significant protection as compared to α‐tocopherol, tertiary butylhydro‐quinone and propyl gallate. The chelating agents EDTA and isopropyl citrate were much less effective. For the primary antioxidants BHA and BHT, mechanism changes occur such that the protection achieved at 25°C is two to three times greater than that achieved at 45°C whereas the chelating agents gave about the same protection. It was concluded that a single temperature accelerated shelf life test should not be used for testing antioxidant effectiveness.
INITIAL LOSSES OF AVAILABLE LYSINE IN MODEL SYSTEMS
Authors: WOLF J. C. , THOMPSON D. R. , REINECCIUS G. A. 
Published: August 2006

ABSTRACTThe initial loss rates of available lysine during thermal processing were studied to develop an equation for predicting the specific reaction rate (kT). The reaction order for initial loss was first determined and then the effect of system composition on the specific reaction rate investigated. The ability of the model system in phase three (no further loss with heating) to revert to phase one (initial loss rate) after mixing was also examined. A model system, consisting of protein, glucose and microcrystalline cellulose was utilized. The system composition (pH, water activity and glucose level) and time and temperature of the processing were varied. The reaction resulting in the initial rapid phase (one) of available lysine loss occurs according to first order reaction kinetics. Glucose and temperature have the dominant effect on predicting kT. Both pH and activity also influence the prediction of kT but they act through an interaction with glucose. Once the soy based food system enters phase three, the system does not revert to phase one by the re‐slurry method. Sugar exhaustion does not account for the inability to revert to phase one.
STUDIES ON THE COOKING RATE EQUATIONS OF RICE
Authors: SUZUKI KANICHI , AKI MASATOSHI , KUBOTA KIYOSHI , HOSAKA HIDEAKI 
Published: August 2006

ABSTRACTThe soaking and the cooking mechanisms of rice were investigated in terms of the mathematical rate equations in this study. The soaking and the cooking rate were measured by using the weighing method, and the soaking rate was examined at temperatures from 8 −50°C, and the cooking rate from 70 – 98.5°C. The rate equation involved two rate parameters: the reaction rate parameter of the rice component with water and the diffusion rate parameter of water, was assumed. The results showed that the cooking rate was mainly limited by the reaction rate of rice components with water at temperatures from 70 – 98.5°C, and the equivalent value of the activation energy of the reaction rate was nearly equal to 20 kcal/mol, though the cooking rate was relatively influenced by the diffusion rate of water in the cooked rice layer at 98.5°C. In the soaking of rice, the values of the diffusion rate parameter at from 8.0 –50°C were smaller than the values at from 110 – 150°C.
CHEMICAL EVALUATION AND ELECTROPHORETIC PATTERN OF SOY PROTEINS
Authors: KAPOOR A. C. , GUPTA Y. P. 
Published: August 2006

ABSTRACTThree varieties of soybean (Bragg, Punjab‐1 and Lee) were chemically evaluated for their protein quality from the amino acid data, solubility classes of proteins, chemical score, essential amino acid index, requirement index and electrophoretic pattern of proteins. Cotyledon, the major component of seed, accounted for about 93% of tryptophan and methionine of the whole seed. Glycinin as the predominant fraction of soy protein (about 63% of total protein) contained 73% and 71% of the amount of methionine and tryptophan of the whole seed, respectively, but was deficient in methionine. Albumin, constituting about 12% of total soy protein, was also deficient in methionine but was quite rich in tryptophan. Prolamine fraction of soy protein was rich in methionine and tryptophan. On the other hand, glutelin was the poorest in these amino acids. Soy protein contained a balanced amino acid pattern with the exception of methionine which was found to be the main limiting amino acid. The electrophoretic pattern of albumin fraction of Punjab‐1 and Bragg differed from that of Lee while there were no varietal differences in the pattern of whole seed proteins and glycinin. Punjab‐1 appeared to be better in its protein quality based on its higher values of chemical score, essential amino acid index and requirement index. The present investigation has revealed that chemical evaluation is comparable to biological evaluation and can serve as a good index in the assessment of protein quality of food grain.
CHANGES IN THE COMPOSITION AND TEXTURE OF CANNED PEACH HALVES INFECTED WITH Byssochlamys fulva
Authors: RICE S. L. , BEUCHAT L. R. , HEATON E. K. 
Published: August 2006

ABSTRACT Byssochlamys fulva is a mold that produces ascospores which can survive thermal processing and cause spoilage of canned fruit products. The growth of B. fulva was examined in ‘Loring’ and ‘Babygold 6’ peach halves which had been processed in 40° Brix sucrose syrup, removed from cans, and then infected with this organism. Ascospore production and changes in soluble solids, total solids, pH, total acidity, total and water soluble pectin, and texture were determined 2, 4, 8 and 16 days post infection. Results indicated that ascospore production began after 8 days and was not affected by the variety or maturity of the peach. Decreases in soluble and total solids in inoculated peaches after 4 days was attributed to utilization of sucrose and conversion of peach constitutents to volatile components. There was little change in pH and total acidity of the peaches during the growth of the mold. The pectic enzymes secreted by B. fulva resulted in an initial increase in water soluble pectin followed by a decrease in total and water soluble pectins. Textural changes were noted in inoculated peaches as compared to controls. Inoculated mature peach halves of both test varieties softened more quickly than did immature halves.
COLORIMETRY OF ANTHOCYANIN PIGMENTED PRODUCTS: CHANGES IN PIGMENT COMPOSITION WITH TIME
Authors: LITTLE ANGELA C. 
Published: August 2006

ABSTRACTPigment composition and color of a dark red Burgundy‐type wine, strawberry preserves and canned strawberries were followed with time at a storage temperature of 37.7° Celcius. From thin‐layer transreflectance measurements at two pH values, the normal pH of the products, 3.4, and on acidification to < 1.0, the course of anthocyanin degradation and brown polymer formation was followed. Experimental results suggested that on processing and during storage, anthocyanin pigment becomes incorporated into the pH nonresponsive polymeric moiety, resulting in a retardation of pigment degradation and thus, an increase in color stability.
ACCELERATED STABILITY TESTS OF MOISTURE‐SENSITIVE PRODUCTS IN PERMEABLE PACKAGES AT HIGH RATES OF MOISTURE GAIN AND ELEVATED TEMPERATURES
Authors: MIZRAHI S. , KAREL M. 
Published: August 2006

ABSTRACTThe isothermal “no model” method of accelerated stability testing, which was developed for isothermal storage of moisture‐sensitive dehydrated products packaged in water‐vapor‐permeable containers, was expanded to include storage at different temperatures. The expanded method can be applied to dehydrated products when moisture content changes continuously during storage and when rate of deterioration is only dependent on moisture content and temperature. Knowledge of how rate of deterioration depends on moisture is not required, but it is assumed that at each moisture level the temperature dependence is given by the Arrhenius equation. The method is based on accelerating the deterioration process by subjecting the product to high rates of moisture uptake at elevated temperatures. The mathematical procedure of predicting the extent of deterioration for any combination of package‐storage conditions is based on a transformation of data to an arbitrarily determined reference moisture gain curve and an extrapolation to other temperatures by the Arrhenius equation. The method successfully predicted the loss of ascorbic acid in stored tomato powder and the extent of browning in dehydrated cabbage.
EFFECT OF PARTICLE SIZE OF WHEAT BRAN ON LIPID METABOLISM IN CHOLESTEROL‐FED RATS
Authors: RANHOTRA G. S. , LOEWE R. J. , PUYAT L. V. 
Published: August 2006

ABSTRACTIn a 4‐wk period, wheat bran, substituted for dietary sucrose (50%), caused, in cholesterol‐fed young rats, an appreciable decrease in serum cholesterol, triglyceride, and phospholipid levels, and a substantial increase in fecal cholesterol and bile acid losses. Liver cholesterol and triglyceride levels also showed an appreciable decrease. Increasingly finer milling of bran caused a progressive decrease in diet, lipid and cholesterol intake of rats, and in their body and liver weights; fecal mass, as percent of diet consumed, however, remained unaffected. Serum lipid‐lowering effect and fecal cholesterol and bile acid losses were accentuated somewhat with decrease in the particle size of bran. Serum chylomicron and beta lipoprotein fractions were substantially reduced in bran‐fed rats.
QUANTITATIVE DETERMINATION OF α–LACTALBUMIN AND β‐LACTOGLOBULIN IN WHEY PROTEIN FRACTIONS AND OF WHEY PROTEIN CONCENTRATE IN FRANKFURTERS USING AN ELECTROIMMUNOASSAY
Authors: DOUGHERTY THERESE M. 
Published: August 2006

ABSTRACTAn electroimmunoassay was developed for quantitating whey protein concentrates incorporated into frankfurters. The simple, precise method has potential for application to a variety of other whey fortified foods. Frankfurters containing 3–7% whey protein concentrate were homogenized in 7M urea and the extract was electrophoresed on agarose plates containing antiserum to α–lactalbumin. Quantitation was obtained by measuring and comparing migration distances for the extracts and control whey concentrates; recoveries ranged from 96–105%. The concentrations of β‐lactoglobulin and α–lactalbumin in milk and whey protein fractions were determined in buffer solutions using the respective antisera.
PHYSICAL PROPERTIES OF PROTEIN PREPARATIONS RELATED TO THEIR FUNCTIONAL CHARACTERISTICS IN COMMINUTED MEAT SYSTEMS
Authors: TORGERSEN H. , TOLEDO R. T. 
Published: August 2006

ABSTRACTVarious protein preparations suitable for use as processed meat additives were evaluated for their physical properties that could be related to their functional properties in comminuted meat products. Each of the protein preparations were evaluated for: water absorption capacity at various temperatures, solubility at various temperatures, viscosity of suspensions of varying solids contents and gelling ability. Whey protein concentrate, peanut flour, single cell protein, and low temperature extracted chicken meat protein were added to a luncheon loaf formulation made with lean pork and pork back fat and the effect of the addition on the magnitude and direction of changes in the textural characteristics and fat and water binding were evaluated at various exchange levels of the protein. Correlations were made between the measured physical properties and protein performance in the test system. The properties of the test system with additives that were evaluated included: magnitude of fat and water released on cooking, compressive strength, and Warner Bratzler shear force of the cooked samples. Significant correlation coefficients were found between solubility at any temperature from 4.5–72°C and fat binding, solubility at 100°C and the textural mechanical properties, and water absorption capacity at 90°C and water binding. The more soluble proteins allowed more fat release on cooking, and the cooked products had lower indices for mechanical strength. The pattern of solubility change with temperature was a better index of performance, rather than solubility at a single temperature.
DISTRIBUTION OF SODIUM NITRITE IN ADIPOSE TISSUE DURING CURING
Authors: GOUTEFONGEA R. , CASSENS R. G. , WOOLFORD G. 
Published: August 2006

ABSTRACTNitrite reacts with adipose tissue when conditions are similar to those for meat curing. Whole adipose tissue (ground and unground) was subjected to a curing procedure, and it was established that a more homogeneous distribution of nitrite occurred in the ground adipose tissue. 80 −90% of the added nitrite was analyzable as free nitrite in cured whole adipose tissue. When Na1SNO2 was used, the recovery of 1 5 N was low and variable; the amount of 1 5 N recovered was found to be dependent on the protein content of the adipose tissue sample. When whole cured adipose tissue was separated into lipid, connective tissue and water phases, free nitrite was detected in each. The results also include analyses for nitrate which was present though in small amounts. 1 5 N from Na1 5 NO2 was bound to connective tissue and lipid in low but detectable amounts; this occurred if whole adipose tissue was treated with nitrite and then fractionated or if fractionation was accomplished prior to treatment with nitrite. Experiments on various fatty acids and glycerides showed a binding which was apparently related to the degree of unsaturation. Serious question was raised about the meaning of so‐called “free” or “residual” nitrite. The importance of protein bound nitrite was emphasized, and the suggestion was made that some of the bound nitrite is released by sample preparation. The implications of this are discussed.
STUDIES ON THE GELATION OF EGG YOLK AND PLASMA UPON FREEZING AND THAWING
Authors: CHANG C. H. , POWRIE W. D. , FENNEMA O. 
Published: August 2006

ABSTRACTWith the aid of viscometry, turbidimetry, paper electrophoresis, and electron microscopy, more insight into the gelation of yolk upon freezing and thawing has been gained. The pseudoplastic nature of yolk and plasma was found to be enhanced by freezing for a few hr at −14°C. With a rise in temperature from 10 to 50°C, the apparent viscosities of frozen‐thawed yolk and plasma decreased considerably, whereas little viscosity change was obtained with unfrozen samples. During the freezing process, low‐density lipoproteins (LDL) of the yolk presumably interacted through at least some heat‐labile bonds (perhaps H bonds) to produce a more viscous, pseudoplastic mass. The results of paper electrophoresis of unfrozen and frozen (−10 and −14°C)‐thawed yolk and plasma suggested that LDL aggregates were formed during frozen storage. Turbidity experiments supported this supposition. As in the case of yolk, the rate of viscosity change for plasma increased with a drop in the frozen storage temperature from −10 to −14°C. The loss of LDL mobility during paper electrophoresis was also related to the storage temperature. The higher LDL micelle content and soluble salt concentration may account for this temperature effect. The gelation rate for plasma increased progressively as the granule content was raised to 20% of the total solids of the dispersion. Possibly the granule's of yolk are disrupted during freezing by a high concentration of soluble salts in the unfrozen phase and, thereafter, LDL micelles are liberated. In electron micrographs of frozen‐thawed yolk, a large lipid mass and some fluffy electron‐dense masses, smaller than the granules in native yolk were observed. These fluffy masses are presumably residues of completely disrupted granules.