bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of An Addition of Textured Milk Proteins Upon Physicochemical Properties of Meat Mixtures
Authors: OZIMEK G. , POZNAŃSKI S. 
Published: August 2006

ABSTRACTMeat systems consisted of beef haunch (pH 5.63) in which textured milk proteins were substituted at: 0, 10, 20, 30, 40, 50, 75, and 100%. The effects of these substitutes on the physicochemical properties of ground meats were measured for products containing no salt, sodium chloride (2%), polyphosphate mixture Hamine (0.5%) and sodium chloride and Hamine together (2%+ 0.5%). Measurements included: water absorption capacity, water‐holding capacity, thermal shrinkage, consistency, viscosity, fat absorption capacity, emulsifying capacity, emulsion stability, and active acidity. Addition of textured milk proteins improved the technological adaptability of ground beef, optimum substitution depending on the type of salt. In order to improve the physicochemical properties of beef, substitution of 30% meat by textured milk proteins with addition of 2% sodium chloride, is recommended.
Variations in Nutrient Content of Commercially Canned Legumes
Authors: HALABY GEORGE A. , LEWIS RICHARD W. , REY CARMEN R. 
Published: August 2006

ABSTRACTNutrition information for label declaration on eight canned bean products was generated using methods of analyses recommended by the Association of Official Analytical Chemists. Variability between products and variability due to year of pack, production plant and can size was evaluated. Variability in caloric content, carbohydrates and fats per serving, was attributed to formulation and processing variations. U.S. Recommended Daily Allowances (U.S. RDA) per serving for thiamin, riboflavin, niacin and calcium fell within a range of 2–15%. All the bean products tested supplied protein and iron in amounts ≥ 20% U.S. RDA per serving. Seasonal variations in raw commodities, changes in blanching and/or processing methods, fluctuations in bean‐to‐sauce ratio, as well as analytical variability are probable causes of variations detected in the nutrient content of the canned products.
Freeze‐Thaw Stability of Illinois Soybean Beverage
Authors: YEH S. W. , WEI L. S. , NELSON A. I. , STEINBERG M. P. 
Published: August 2006

ABSTRACTThe objective of this work was to study the effects of freezing conditions, processing and formulation variables on freeze‐thaw (F‐T) stability of Illinois soybean beverage. Objective and subjective evaluations were made on a sample before and after freezing. Total solids content of the supernatant from a centrifuged sample was used to calculate a F‐T stability index. This index was below 35% for both plain base and plain beverage. The freeze‐thaw stability was affected by freezing temperature, holding time before freezing, changing of temperature during frozen storage and desludging. However, length of frozen storage and homogenization pressure had no apparent effect. Addition of sugars and salt resulted in a beneficial effect on the stability. In order to prevent visible freeze damage, approximately 7% sucrose or 5% dextrose hydrate were required in a beverage containing 0.2% salt.
Caffeine Inhibition of Ochratoxin A Production
Authors: BUCHANAN R. L. , TICE G. , MARINO D. 
Published: August 2006

ABSTRACTThe effect of caffeine and theobromine on growth and ochratoxin A production by Aspergillus ochraceus was determined using microbiological medium. Caffeine produced a small decrease in growth, while reducing ochratoxin production as much as 98%. Theobromine had relatively little effect on growth or ochratoxin production. Screening of caffeine for its effect on the growth of a number of Aspergillus and Penicillium species indicated that caffeine may have biological activity against a variety of mycotoxigenic molds.
Partial Replacement of Wheat Flour with Yellow Field Pea Flour in White Pan Bread
Authors: REPETSKY J. A. , KLEIN B. P. 
Published: August 2006

ABSTRACTYellow field pea flour replaced 2.5, 5 and 10% of wheat flour in white pan bread prepared by a straight dough, rapid mix home formulation. Incorporation of pea flour did not affect proofing times. No significant differences were found between Gardner L and “a” values for wheat‐pea flour blends, but “b” values increased with increasing levels of pea flour; crumb color of breads did not differ significantly. Volumes of the breads were not significantly affected by pea flour addition. Pea flour breads were judged between fair and good for all characteristics by an experienced taste panel; the 10% pea flour breads were scored significantly lower for texture, color and flavor.
Humectant Analysis of Intermediate Moisture Meat by High Performance Liquid Chromatography
Authors: NAGEL C. W. , BREKKE C. J. , LEUNG H. K. 
Published: August 2006

ABSTRACTA quantitative extraction and high performance liquid chromatography (HPLC) procedure for analysis of four common humectants (sucrose, sorbitol, glycerol and propylene glycol) in intermediate moisture meat was developed. The procedure includes removal of ionic species from an extract with cation and anion columns prior to HPLC analysis with an Aminex HPX‐87 column. The total time for HPLC analysis was 20 min. Total mean recovery of the humectants added to the meat ranged from 97% for sucrose to 110% for glycerol.
Flavor and Selected Chemical Components of Ground Beef from Steers Backgrounded on Pasture and Fed Corn up to 140 Days
Authors: MELTON S. L. , BLACK J. M. , DAVIS G. W. , BACKUS W. R. 
Published: August 2006

ABSTRACTFlavor and selected chemical components of ground beef from 60 steers were studied as a function of days (up to 140) that corn was fed to steers after grazing on pasture. During the 140 days on corn, significant changes occurred in the fatty acid composition of ground beef and in its carbohydrate content, titratable acidity, volatile fatty acid content, aroma and flavor. Flavor changes were related to certain chemical components. Results indicate that finishing cattle on corn for periods longer than 80–90 days causes little change in beef flavor.
A Technique to Measure Binding Properties of Non‐meat Proteins in Muscle‐Juncture Formation
Authors: TERRELL R. N. , CRENWELGE C. H. , DUTSON T. R. , SMITH G. C. 
Published: August 2006

ABSTRACTJunctures of meat containing five nonmuscle protein products were made by use of a technique in which cubes of porcine longissimus muscle were oriented according to three fiber directions and joined together with certain nonmuscle protein products to form blocks. These blocks were cooked (72°C) and their junctures evaluated for viscoelastic properties. Viscoelastic properties were not different (P > 0.05) among all comparisons of junctures except for those made with sodium caseinate and no protein product (controls) which did not form a juncture. Junctures made with plasma protein (PP) or egg albumin (EA) had higher numerical values for viscoelastic properties than those made with either isolated soy protein (ISP) or vital wheat gluten (VWG). VWG‐junctures had higher numerical values for viscoelastic properties when cooked to 93°C than when cooked to 72°C. The technique of preparing muscle junctures was satisfactory, but techniques for Instron stress‐relaxation measurements of junctures need improvement.
Pancreatic Enzymes, Bile Acids and Cholesterol Levels in Mice Fed Raw or Heated Egg Albumen
Authors: KIRSCHENMANN SANDRA G. , SCHNEEMAN BARBARA O. 
Published: August 2006

ABSTRACTMice were fed semipurified diets which contained either 20% unheated egg albumen (UEA) or heat‐treated egg albumen (HTEA) for 15 days. After consuming a meal, the intestinal contents contained similar activities of trypsin, chymotrypsin, amylase and lipase in the two groups, but bile acid levels were greater in the UEA group. Relative to fasted animals, enzyme activities, measured in the pancreata, were present in greater amounts in the UEA group compared to those in the HTEA group following consumption of a meal. Liver cholesterol levels were lower in the UEA group than in the HTEA group; however, plasma cholesterol levels did not differ significantly. The results indicate that the feeding of unheated egg albumen can stimulate synthesis of pancreatic enzymes and enhance conversion of liver cholesterol to bile acids.
Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of Marbling
Authors: RHEE KI SOON , DUTSON THAYNE R. , SMITH GARY C. , HOSTETLER ROBERT L. , REISER RAYMOND 
Published: August 2006

ABSTRACTThe relationships of marbling level (eight levels from “Moderately Abundant” to “Practically Devoid”) and cooking to cholesterol content of beef longissimus muscle steaks were studied. Only raw steaks with “Practically Devoid” marbling contained significantly less cholesterol (wet basis) than did raw steaks with any of the other seven marbling scores. However, steaks cooked to an internal temperature of 60° or 75°C showed no significant differences in cholesterol content among any of the eight marbling groups. The cholesterol content of cooked steaks was 22–48% higher than that of raw steaks when cooked to 60°C and 38–65% higher when cooked to 75°C; cooking reduced the weight of each steak, thereby increasing the cholesterol content of the steak expressed as a percentage of the cooked weight.
Influence of Diafiltration, Lactose Hydrolysis and Carbon Dioxide on Enteropathogenic Escherichia coli in Camembert Cheese Made from Ultrafiltered Milk
Authors: RASH K. E. , KOSIKOWSKI F. V. 
Published: August 2006

ABSTRACTDouble diafiltration with simultaneous partial fermentation of skim‐milk retentates reduced the buffering capacity of ultrafiltered retentates and suppressed the survival and growth of enteropathogenic E. coli (EEC) serotype 0124 in Camembert cheese made by ultrafiltration (UF) processes. Hydrolysis of lactose in ultrafiltered retentates did not increase starter culture activity against EEC 0124 survival and growth in UF Camembert cheese. Carbon dioxide suppressed EEC 0124 development in UF Camembert cheese along with the growth of the normal ripening microflora necessary for cheese production.
Sugar Composition and Flavor Quality of High Sugar (Shrunken) and Normal Sweet Corn
Authors: REYES FELIX G. R. , VARSEVELD GEORGE W. , KUHN MARTHA C. 
Published: August 2006

ABSTRACTSoluble sugar composition of the corn kernel in a shrunken (high sugar) variety, ‘Xtra Sweet 77′, and a normal sweet variety, ‘Jubilee’ was determined after freezing a corn‐on‐cob product at two levels of commercial harvest maturity by HPLC and enzymic methods of analysis. Sucrose, glucose and fructose were found in measurable amounts by both methods. The less mature sample of either variety contained the higher level of each sugar, at a sucrose:glucose:fructose ratio of approximately 15:1:1 in ‘Jubilee’ and 20:1:1 in ‘Xtra Sweet 77′. Sensory evaluation showed ‘Xtra Sweet 77’ which contained nearly twice the total sugars of ‘Jubilee’ to be sweeter. Sweetness differences between maturity samples within a variety were not significant, nor was there a consistent preference shown for the higher sweetness or overall quality of the ‘Xtra Sweet 77’ samples. Sensory perception of sweetness was most highly correlated with sucrose content.
Kinetics of Racemization of Amino Acid Residues in Casein
Authors: FRIEDMAN MENDEL , MASTERS PATRICIA M. 
Published: August 2006

ABSTRACTExposing casein to alkali (0.1N NaOH at 65°C) partly racemized the amino acid residues. A plot of D/L ratios for seven amino acids versus time of treatment shows fast initial racemization rates that decrease after about 1 hr. A linear free energy relationship exists between racemization rates and inductive effects of amino acid side chains or R‐substituents (σ*). Kinetic studies over the temperature range 25–75°C yields activation energies (in Kcal/mole) for aspartic acid (20.8), phenylalanine (28.7), glutamic acid (32.5), and alanine (32.4). Racemization rates increase with hydroxide ion concentration but not with protein concentration. Acetylation of amino groups prevents lysinoalanine formation but not racemization, permitting studies which distinguish between effects of these two alkali‐induced reactions. Understanding principles that govern racemization should help in designing food processes that minimize undesirable, deteriorative changes in food proteins.
Kinetics of Ascorbic Acid Autoxidation as a Function of Dissolved Oxygen Concentration and Temperature
Authors: EISON‐PERCHONOK M. H. , DOWNES T. W. 
Published: August 2006

ABSTRACTThe kinetics of ascorbic acid autoxidation was studied at pH 6.1 (μ= 0.08) using a buffered model system. Oxygen replenishment in the solution was accomplished by shaking the reaction vessel in a shaker water bath or by bubbling oxygen‐nitrogen gas mixtures through the solution. Using the former system, a second order rate constant of 58.19 ± 11.92 min−1 M−1 was calculated (45°C), Since the shaker bath did not assure oxygen replenishment and dissolved oxygen levels could not be varied, the latter system was developed. The second order rate constants in the gas mixture experiments ranged from 20.80 ± 2.28 min−1 M−1 (30°C) to 176 ± 6.93 min−1 M−1 (55°C). Activation energies measured under different conditions ranged from 9.47 to 16.43 kcal mole−1.
Cocobean Tissue Culture: Lipid Composition and Fatty Acid Metabolism
Authors: TSAI C. H. , WEN M. C. , KINSELLA J. E. 
Published: August 2006

ABSTRACTCocoabean callus cultures were established and grew satisfactorily on an agar medium for more than 2 yr. Cell suspension cultures were initiated from the callus. The fresh weight of cells increased over 20‐fold in 14 days. The lipid content of callus and cells was 5.3 and 6.5%, respectively. The fatty acid composition of cocoa callus and cell suspension cultures resembled that of immature cocoabeans since they contained high amounts of linoleic acid. Stereospecific distribution of fatty acids in triglycerides from cocoa callus and cells was similar to that of ripe cocoabeans. Exogenous acetate and fatty acids were readily incorporated into lipids by cocoa cell suspension cultures. Exogenous stearic acid increased triglyceride content twofold but did not change fatty acid composition of triglycerides. Coconut water alone or in combination with sucrose also increased triglyceride content with a concomitant increase in oleic acid from 10% to 33% and a decrease in linoleic acid from 37% to 19%.
Production of Blue‐Fluorescent Pyrazines by A. parasiticus
Authors: BUCHANAN R. L. , HOUSTON W. M. 
Published: August 2006

ABSTRACT Aspergillus parasiticus NRRL 2999 did not produce aflatoxins on peptone‐mineral salts medium, but did accumulate blue‐fluorescent material having Rf's on thin‐layer chromatographic plates similar to aflatoxins B1 and B2. The blue‐fluorescent material was ultimately resolved into nine compounds. The four major compounds were tentatively identified by mass spectrometry as deoxyaspergillic acid, flavocol, deoxydehydroxymutaaspergillic acid, and 2‐hydroxy‐3,6‐di‐sec‐butylpyrazine, blue‐fluorescent pyrazines that have previously been isolated from other aspergilli. Evaluation of AOAC‐ recommended solvent systems for aflatoxin analyses indicated that diethyl ether/methanol/water (98:1:1) was the best TLC solvent system for separating aflatoxins from interferring fluorescent material. Pyrazine production was inversely related to carbohydrate content of the medium. Care should be taken in evaluating aflatoxin analyses of material with high protein and low carbohydrate levels.
Effect of Lye Peeling Conditions on Phenolic Destruction, Starch Hydrolysis, and Carotene Loss in Sweet Potatoes
Authors: WALTER WILLIAM M. , GIESBRECHT FRANCIS G. 
Published: August 2006

ABSTRACT‘Jewel’ sweet potatoes were peeled in a boiling, 10% NaOH solution using the following treatments: (1) 6‐min peel (6P); (2) 20‐min pre‐soak in water (55°C) followed by a 6‐min peel (20S); (3) 30‐min pre‐soak in water (80°C) followed by a 6‐min peel (30S); (4) 15‐min peel (15P). Tissue from the heat‐affected area was excised and analyzed for o‐dihydroxyphenols (DP) and carotene destruction and sugar formation. The data showed that roots peeled by 6P or 20S treatments could discolor as a result of the PPO‐DP reaction. Discoloration would not be found in 15P and 30S because both treatments are vigorous enough to inactivate the PPO system. Amylolytic enzymes are inactivated by all treatments except 6P. No carotenoid destruction was detected.
Use of Linear Logistic Model for the Analysis of Sensory Evaluation Data
Authors: NEWELL G. J. 
Published: August 2006

ABSTRACTA new procedure for the analysis of sensory evaluation data is discussed. This procedure involves the linear logistic model and does not require the use of any category scaling methods such as the 9‐point hedonic scale, but utilizes the ordinal nature of the data. This procedure is illustrated with data from sensory evaluation experiments.
Chemical Composition Studies on Winged Bean (Psophocarpus tetragonolobus) Tubers
Authors: DE LUMEN BENITO O. , REYES PILAR S. 
Published: August 2006

ABSTRACTTo add data to the very limited information on winged bean tubers, samples from 26 varieties were analyzed for proximate analysis, tannin, trypsin inhibitor activity (TIA) and nonprotein nitrogen (NPN). The averages obtained were: crude fat, 0.96%, ash, 2.94%; acid detergent fiber, 16.56%; crude protein, 16.4%; carbohydrate, 57.72%; tannin, 5.32 mg/g tubers; trypsin inhibitor, 1033 TIU/g tubers. NPN constituted only a small percentage (16.2%) of the total nitrogen indicating that most of the nitrogen is protein. A significant proportion of NPN (76%) was ninhydrin positive, indicating free amino adds, peptides and possibly other amines. Tannin concentration was higher than those present in seeds. The presence of TIA necessitates heat processing before consumption.
Effect of Nitrite and Sorbate on Total Number of Aerobic Microorganisms in Chicken White and Dark Meat Patties
Authors: BUSHWAY ALFRED A. , FICKER NANCY , JEN CALVINA W. 
Published: August 2006

ABSTRACTThe effects of nitrite, sorbate and combinations of these two ingredients plus salt on the number of aerobic microorganisms in chicken white and dark meat patties were examined. All patties were stored at 4–5°C for 12 days. Nitrite concentrations of 400 and 2500 ppm were effective in preventing bacterial growth in chicken white meat patties while 2500 ppm was required to prevent growth in dark meat. A reduction in bacterial growth (4–10 days) was demonstrated with 100 and 150 ppm nitrite in chicken white meat patties. Four hundred ppm nitrite reduced bacterial growth in dark meat patties for 6 days. In white meat patties, the use of sorbate (0.26%) in combination with nitrite (40 ppm) was as effective in reducing bacterial growth as higher concentrations of nitrite, salt (2.5%) alone or in combination with sorbate (0.26%) or nitrite (40 ppm) inhibited bacterial growth in both white and dark meat patties during the first 4–6 days of storage.
Evaluation of Lactic Acid Bacteria for Extending the Shelf Life of Shrimp
Authors: MOON NANCY J. , BEUCHAT L. R. , KINKAID D. T. , HAYS E. R. 
Published: August 2006

ABSTRACTForty‐four strains of lactic acid bacteria (LAB) were tested for inhibitory activity against three strains of Pseudomonas, Vibrio parahaemolyticus and naturally occurring microflora on fresh deheaded shrimp. Cell‐free filtrates and cell suspensions of six strains of LAB were inhibitory to growth of Pseudomonas on agar lawns. Degree of inhibition depended upon medium used for cultivation of LAB prior to testing and the presence or absence of LAB cells on the test lawns. Filtrates were generally more inhibitory than cell suspensions. Certain strains of Streptococcus lactis and Lactobacillus casei inhibited rate of growth of Pseudomonas in broth culture. Neither LAB retarded development of microflora of iced shrimp stored at 5 and 12°C. L. casei may have had an inhibitory effect on rate of growth of V. parahaemolyticus on iced shrimp. Overall, data indicate that treatment of fresh shrimp with LAB to extend shelf life during storage on ice may not be practical.
Effect of Soaking and Cooking on the Oligosaccharide Content of Dry Beans (Phaseolus vulgaris, L.)
Authors: SILVA HUGO CANDIDO , BRAGA GILBERTO LEITE 
Published: August 2006

ABSTRACTThe effect of cooking conditions commonly used in Brazilian homes was determined by measuring the oligosaccharide content (sucrose, raffinose and stachyose) of beans (Phaseolus vulgaris, L.) by thin‐layer chromatography. Soaking in water caused a small decrease in the oligosaccharide content of the beans and the relative amount removed was not proportional to the solubility of the sugars in water. Cooking of the whole seeds led to a larger decrease in oligosaccharide content, especially when large amounts of water were used.
Removal of Phenolic Compounds from Soy Protein Extracts Using Activated Carbon
Authors: HOW J. S. L. , MORR C. V. 
Published: August 2006

ABSTRACTSoy protein extracts were subjected to activated carbon and ion exchange process treatments to remove phenolic compounds that have been reported as being responsible for adverse color and flavor characteristics of soy protein products. Minimum equilibrium contact time, adsorption rate, and adsorption isotherm data were established for syringic, ferulic and p‐coumaric acids. HPLC data confirmed that both activated carbon and ion exchange processes effectively removed phenolic compounds from soy protein isolates and improved their flavor and color. Activated carbon treatment re‐ sulted in soy protein isolates with superior overall odor and flavor, but no improvement in bitter and astringent flavor descriptions. Both activated carbon and ion exchange treated laboratory soy protein isolates exhibited lower color intensity values than those for conventional laboratory isolate, but higher than those of commercial soy protein isolates. Ion exchange processing was more effective than activated carbon for improving the color of soy protein isolates.
Ascorbic Acid and Vitamin A Activity in Selected Vegetables from Different Geographical Areas of the United States
Authors: KLEIN B. P. , PERRY A. K. 
Published: August 2006

ABSTRACTReduced ascorbic acid (RAA) and Vitamin A (carotenoid) contents of six vegetables obtained from six cities in the United States at two seasons of the year were determined. Mean RAA content (mg/100g) of cabbage was 45.2, carrots 7.8, celery 6.0, corn 6.5, onions 8.4, and tomatoes 15.3. Vitamin C in cooked cabbage was 22.1, corn 6.2, and onions 5.7 mg/100g. Mean vitamin A activity (I.U.) of carrots was 15,228, cabbage 114, celery 133, corn 219, and tomatoes 750. In cooked cabbage and corn, vitamin A content was 89 and 217 I.U., respectively. The RAA and vitamin A content of vegetables from the six geographical areas varied significantly. Vitamin concentrations were generally lower than tabulated values. Retention of RAA in cooked cabbage was 52%; in onions, 58%; and in corn, 98%. Vitamin A retention in cooked cabbage was 82%, and in cooked corn was 98%.
Behavior of Low Molecular Weight Organic Acids During Freeze Drying
Authors: GERO L. , SMYRL T. G. 
Published: August 2006

ABSTRACTThe retentions of several low molecular weight organic acids (formic, acetic, propionic, lactic, n‐butyric and isobutyric) were measured during the freeze drying of model solutions in which dextran was employed as the dissolved solid. Acid retentions were found to increase with initial dextran content and with a decreasing rate of sample freezing. An increase in initial acid concentration was found to decrease the percent acid retained. Sample layer thickness and the presence of additional volatiles (ethanol and hexanol) were found to have very little influence on the degree of acid retentions.