bluuebunny/crossref_metadata_2025_split huggingface dataset:
In Vivo Digestibility of Insoluble Collagen from Bovine Tendon as Influenced by the Inhibition of Gastric Acid Secretion
Authors: REUTERSWÄRD ANITA LASER , FABIANSSON STEFAN 
Published: August 2006

ABSTRACTInsoluble collagen (bovine Achilles tendon), gelatin and meat were each mixed with whole egg protein (about 50% of the nitrogen) and fed to rats. True digestibility was evaluated after inhibiting gastric acid secretion with omeprazole. Insoluble collagen, supplemented with small amounts of essential amino acids, was also given but without inhibiting gastric acid secretion. Egg protein was fully digested and not affected by inhibition. The true digestibility of insoluble collagen/egg was 85%, corresponding to 71% true digestibility for insoluble collagen alone. This was significantly lower than the value of 95% obtained for insoluble collagen without inhibiting gastric acid secretion. True digestibilities for gelatin/egg were 99% and meat/egg 98%. Inhibition of gastric acid secretion thus did not affect digestion of gelatin and meat.
Effect of Subprimal Fabrication and Packaging Methods on Palatability and Retail Caselife of Loin Steaks from Lean Beef
Authors: MILLER M. F. , DAVIS G. W. , RAMSEY C.B. 
Published: August 2006

ABSTRACTEighty subprimals were fabricated from 20 pairs of beef strip loins from lean (fat thickness, 0.2‐0.4 cm) US Standard and US Good carcasses. Three vacuum packaged (VP) and one dry aged treatments were randomly assigned to short loin sections of each carcass. Steaks from VP intact and VP not‐reassembled subprimals were rated highest in overall appearance and eating quality. Dry aging reduced retail caselife, produced greater shrinkage and trim losses and lower overall satisfaction ratings by panelists. Precutting subprimals into steaks followed by VP aging tends to decrease retail caselife (especially if steaks are reassembled) and decrease juiciness and tenderness.
Weight Loss and Sensory Attributes of Temperature Conditioned and Electrically Stimulated Hot Processed Pork
Authors: REAGAN J. O. , HONIKEL K. O. 
Published: August 2006

ABSTRACTThe effects of different electrical stimulation (ES) and conditioning systems on various attributes of postmortem pork muscle were investigated, using three hot boning systems (HB/11oC–5 hr; HB; 17oC– 3 hr; HB/ES– 1hr) and two cold boning systems (CB/controls; CB/ ES–24 hr). After each treatment, the cuts were vacuum packaged and chilled to 3oC. The loin, top ham, bottom ham and knuckle of each were evaluated. Only the knuckle was not affected by processing treatment. The three hot boning systems produced cuts with significantly lower purge values in two‐thirds of the cuts. CB/ES–24 hr resulted in high levels of purge, high cook losses and low sensory ratings for juiciness. Hot processed cuts were either equal to or superior to the conventionally processed cuts in every trait evaluated.
Moisture Isotherms for Uncooked Meat Emulsions of Different Composition
Authors: MITTAL G. S. , USBORNE W. R. 
Published: August 2006

ABSTRACTThe equilibrium moisture content of meat emulsions was obtained at different temperatures and fat‐protein ratios. Various models were modified after considering the model constants as functions of product temperature and fat‐protein ratio. These models were then fitted to predict the major portion of the isotherms. All models except one provided an adequate fit to the experimental data. The heat of de‐sorption/sorption decreases with increase in moisture content and approaches a constant value.
Storage of Morwong (Nemadactylus macropterus Bloch and Schneider) in Combinations of Polyphosphate, Potassium Sorbate and Carbon Dioxide at 4o C
Authors: STATHAM JO A. , BREMNER H. ALLAN , QUARMBY ANTHONY R. 
Published: August 2006

ABSTRACTCombinations of potassium sorbate and polyphosphate, in conjunction with vacuum or modified atmosphere packaging, were assessed for their preservative effects on morwong fillets (pH 6.75) stored at 4°C. Vacuum packaged and/or frozen fillets were used as comparisons for microbiological and taste panel analysis. A combination of potassium sorbate, polyphosphate and 100% CO2 was the most effective packaging regime. Potassium sorbate on vacuum packaged fish was more effective than a 100% CO2 atmosphere alone. Polyphosphate had no apparent additional effect on fillets stored under vacuum with or without potassium sorbate.
Effect of Composition on the Flow Properties of Egg Powders
Authors: LAI CHRISTOPHER C. , GILBERT SEYMOUR G. , MANNHEIM CHAIM H. 
Published: August 2006

ABSTRACTFlow properties of two classes of egg powder were studied. Whole egg with corn syrup and salt (CEP) exhibited better flow properties than whole egg powder (WEP). Free‐flowing characteristics of both powders decreased with increased temperature. Moisture content was found to have significant affect on the flowability of CEP, but not WEP, at level as low as in the (B.E.T.) monolayer region [Brunauer et al. (1938), JACS 60: 309]. Lipid, on the other hand, was shown to be the dominant factor in preventing easy flow of WEP. This was related to the presence of surface lipid that contributed to the cohesiveness between particles.
Preparation of Cooked Egg White, Egg Yolk, and Whole Egg Gels for Scanning Electron Microscopy
Authors: WOODWARD S.A. , COTTERILL O.J. 
Published: August 2006

ABSTRACTCooked egg white, egg yolk, and whole egg gels, fixed with glutaraldehyde or unfixed, were frozen at ‐ 35°C or at ‐ 95°C and freeze‐dried. Alternatively, unfrozen gels fixed with glutaraldehyde, os‐mium‐thiocarbohydrazide‐osmium, or osmium‐tannic acid‐uranyl acetate were dehydrated in ethanol and critical point‐dried from carbon dioxide. Egg yolk and whole egg gels were defatted. Freeze‐dried and critical point‐dried gels were examined by scanning electron microscopy. Freezing and freeze‐drying introduced artifacts due to ice crystal damage, with egg white gels distorted most, and egg yolk gels distorted least. Gels fixed only by glutaraldehyde shrank by 50% during critical point drying. Further fixation by osmium tetroxide and uranyl acetate stabilized gels against shrinkage. Removal of fat from egg yolk and whole egg was essential for observation of protein matrices.
Preservation of Concentrated Cheese Whey by Combined Factors
Authors: KANTEREWICZ ROSA J. DE , CHIRIFE JORGE , LAGARDE ETHEL AMATO DE 
Published: August 2006

ABSTRACTConcentrated sweet whey (about 100g solids/100g water), produced in the dairy industry as a preliminary step to spray drying, was stabilized against microbial spoilage by a combination of a slight reduction of water activity (aw), lowered pH, and addition of potassium sorbate, thus avoiding the drying operation. The whey so obtained could be stored for up to 3 months at 30°C without bacterial or mold deterioration.
Liquid Chromatographic Analysis of Sugars and Mannitol in Cabbage and Fermenting Sauerkraut
Authors: HUGHES A. , LINDSAY R.C. 
Published: August 2006

ABSTRACTHigh‐performance liquid chromatography was used to measure concentrations of fructose, glucose and sucrose in several cultivars of cabbage as well as residual sugars and mannitol in sauerkraut. Cabbage cultivars contained from about 3.0‐6.0% total sugars, and glucose was the most abundant sugar in entire cabbage heads. All sugars in a selected commercial tank of fermenting sauerkraut were depleted after 4 wk. However, total sugar concentrations to 0.8% were found in a variety of commercial sauerkraut samples. Mannitol accumulated early in fermentations, but concentrations in sauerkraut decreased during latter stages of holding (through 18 wk) before processing.
Precooked Corn Flour for Venezuelan Arepa Preparation: Characterization of Particle Size Fractions
Authors: CUEVAS R. , PADUA M.R. de , PAREDES G. , ORTEGA C. 
Published: August 2006

ABSTRACTCommercial precooked corn flour (used for Venezuelan arepa preparation) was sieved into fractions using a Ro‐tap shaker. Particles 297 μm thick had the highest consistency. Particles 354 μm thick had the longest stability, their yellow color value (Hunter) was the smallest, and arepas made from them had the highest elasticity. Sedimented volumes were greater for particles 297 μm thick and coarser. Functional properties, evaluated by trained judges, were better for fractions with sizes between 297 and 420 μm. Regression analysis showed that particles between these sizes are the best suited for Venezuelan arepa preparation.
Factors Affecting Water Uptake in Milled Rice
Authors: METCALF S. L. , LUND D. B. 
Published: August 2006

ABSTRACTWater uptake in milled rice kernels was measured as a function of soaking condition, pretreatment (steaming at 107°C for 15 min), and variety. Soaking conditions included water to rice ratio (280g water/ g dry rice solids (drs) and 0.55g water/gdrs), temperature (50°C and 90°C), and presence of solutes (salt, sucrose and/or glyceryl monostearate). Time constants, determined from an empirical equation, indicated water uptake was reduced by limited water, low temperature, or the presence of solutes (salt and/or sugar). Water uptake was enhanced when glyceryl monostearate was present in 0.55g water/gdrs and by steaming prior to soaking with sucrose present in 0.55g water/gdrs. Steaming broadened the DSC endotherm but did not cause gelatinization.
Calculation of Required Hold Time of Aseptically Processed Low Acid Foods Containing Particulates Utilizing the Ball Method
Authors: DAIL ROBERT 
Published: August 2006

ABSTRACTAnalytical solutions for conduction heat transfer into infinite slab and infinite cylinder were manipulated to give heating equations for a cube and a finite cylinder. Calculated values of j and fh from these equations were substituted into Ball's formula to calculate required hold time for low acid foods containing particulates. This simplifies the calculations normally involved and eliminates the requirement of a computer. However, the method has a limited range of application due to assumptions made in the derivation of Ball's Formula. The assumptions of Ball's Formula relative to aseptic systems are discussed, and a sample calculation is included.
Isolation, Purification, and Characterization of Lipase Isoenzymes from a Technical Aspergillus niger Enzyme
Authors: HÖFELMANN M. , HARTMANN J. , ZINK A. , SCHREIER P. 
Published: August 2006

ABSTRACTA qualitative screening revealed the occurrence of lipase, esterase, protease, amylase, endo‐1,4‐β‐D‐glucanase, xylanase, pectinmethylesterase, polygalacturonase, catalase, β‐D‐glucosidase and β‐D‐galactosidase activities in the technical Aspergillus niger enzyme under study (Lipase 2212 D, Röhm). The isolation and purification of lipolytic activities were performed by combination of DEAE‐Trisacryl M ion exchange chromatography, Sephadex G 50 gel filtration and hydrophobic chromatography using Phenylsepharose CL‐4B. The individual purification steps were checked by specific enzyme visualization in ultrathin agar gels after ultrathin‐layer isoelectric focusing (UIEF). Two UIEF homogeneous lipase isoenzymes (I and II) were isolated and characterized by the following parameters: isoelectric points (I: 4.0; II. 3.5); molecular weights (I: 31000 daltons; II: 19000 daltons); carbohydrate contents (I: 6%; II: 9%) and compositions; pH optima (I, II: 5‐6); substrate specificities and various effectors.
Metabolites of Eurotium Species, Their Antioxidative Properties and Synergism with Tocopherol
Authors: ISHIKAWA YUKIHIRO , MORIMOTO KYOZO , HAMASAKI TAKASHI 
Published: August 2006

ABSTRACTNatural antioxidants and synergists for tocopherol (Toc) have been isolated as acetone or ethyl acetate extracts from mycelial mats or culture broth of Eurotium species. The acetone extract, eluted stepwise with benzene and ethyl acetate by silica gel column chromatography, gave fractions that were synergistic with Toe. However, the benzene fraction appeared better because it was highly soluble in oil and did not change the color and taste of the oil. The metabolites in the benzene fraction differed in the various Eurotium species in their composition in respect to known metabolites with antioxidative activity.
Inhibition of Clostridium perfringens by Naphthoquinones
Authors: AULIK J. L. , SIEDLER A. J. 
Published: August 2006

ABSTRACTThe minimum inhibitory concentrations (MICs) of several naphthoquinones (NQ) were determined in the presence or absence of nitrite (NO2−) against various strains of Clostridium perfringens. In fluid thioglycollate medium, MICs ranged from 70–100 ppm for 2‐methyl‐1,4‐NQ (menadione), 200–280 ppm for 1,4‐NQ, 180–250 ppm for 1,2‐NQ, >500 ppm for several water‐soluble derivatives and 100–300 ppm for NO2−. Using a type B strain in homogenized meat medium, MICs were 670 ppm for menadione, 620 ppm for 1,4‐NQ and 770 ppm for NO2−. Nitrite, menadione and 1,4‐NQ exhibited comparable and additive rather than synergistic inhibition. Some NQ compounds may have potential as partial nitrite substitutes subject to safety evaluation.
Dietary Fiber and Other Constituents of Some Tongan Foods
Authors: HOLLOWAY W.D. , MONRO J.A. , GURNSEY J.C. , POMARE E.W. , STACE N.H. 
Published: August 2006

ABSTRACTComponents of dietary fiber (soluble nonstarch polysaccharide, pectin, hemicellulose, cellulose and lignin), water, energy, protein, lipid and starch were measured in banana, breadfruit, cassava, coconut, mango, pawpaw, plantain, sweet potato, taro and Pacific yam, all from the Pacific Island Kingdom of Tonga. The Tongan foods were generally higher in dietary fiber than New Zealand foods, consistent with the hypothesis that dietary fiber is an important factor contributing to a lower incidence of certain gastrointestinal disorders in Tonga, than in New Zealand.
Microbiological and Toxicological Aspects of Fermentation of Castor Oil Seeds for Ogiri Production
Authors: ODUNFA S. AYO 
Published: August 2006

ABSTRACTThe microorganisms involved in the fermentation of castor oil bean for ogiri production were isolated and characterized. The most predominant microorganism was Bacillus subtilis. Other species were B. licheniformis, B. megaterium and B. firmus. All the Bacillus species were proteolytic and were capable of fermenting castor oil seeds and producing the characteristic ogiri aroma in pure cultures. The optimum pH for growth of the three major isolates was 7‐8 while the optimal temperatures were 30oC for B. subtilis and B. megaterium and 45oC for B. firmus. Toxicological evaluation of the fermented product by chicken embryo bioassay showed that the initial toxicity of the beans decreased significantly but was not completely eliminated.
Essential Elements, Cadmium and Lead in Fresh and Canned Corn (Zea mays L.)
Authors: LOPEZ ANTHONY , WILLIAMS H. L. , COOLER F.W. 
Published: August 2006

ABSTRACTThe content of 16 essential elements and cadmium and lead was determined in fresh and canned corn (Zea mays L.) by atomic absorption spectrophotometry. Samples were taken during the canning process to determine where changes in element content occurred. The content of each sample was compared statistically to other samples taken within the process. RDAs and estimated safe and adequate daily dietary intake values as well as percent retention values were calculated. Element retention, excluding chloride and sodium, ranged from 43% to 98%.
Crude Protein, Minerals, and Total Carotenoids in Sweet Potatoes
Authors: PICHA DAVID H. 
Published: August 2006

ABSTRACTCrude protein and mineral content in six sweet potato cultivars and total carotenoids in four orange‐flesh cultivars after different storage treatments were determined. On a fresh weight basis, crude protein between cultivars ranged from 1.36‐2.13 g/100g, phosphorus from 38‐64 mg/100g, potassium from 245‐403 mg/100g, calcium from 20‐41 mg/100g, magnesium from 13‐22 mg/100g and total carotenoids from 5‐11.5 mg/100g. Carotenoids slightly increased after curing and short term storage at either 7o, 15.6o, or 26.6oC. Centennial contained the most protein, phosphorus, magnesium, and carotenoids of all cultivars. Travis contained the lowest amount of protein, phosphorus and potassium, but more carotenoids than Jewel or Jasper.
Quality and Nutritional Changes in Frozen Breaded Shrimp Stored in Wholesale and Retail Freezers
Authors: GATES KEITH W. , EUDALY JACKIE G. , PARKER AMANDA H. , PITTMAN LAURA A. 
Published: August 2006

ABSTRACTChemical, microbiological, and sensory changes were monitored in breaded fantail shrimp held in upright and coffin style freezers at two retail markets and in a large warehouse freezer. Quality and nutritional changes in a test lot of shrimp were followed for 13 months. Significant sensory deterioration can be detected as early as 3 ‐ 4 months after production when shrimp are stored in a retail freezer. Minimum retail freezer temperatures reached ≤‐20°C between 1% and 36% of the monitored days and had daily temperature variations of 12 ‐ 18°C. Storage at the wholesale level below ‐20°C with maximum daily temperature variations of 2 ‐ 3°C proved to be an effective method to maintain the quality of frozen shrimp for at least 13 months of storage.
Heat Transfer During Brining of Cuartirolo Argentino Cheese
Authors: LUNA JULIO A. , BRESSAN JUAN A. 
Published: August 2006

ABSTRACTThe heat transfer which occurs during the brining of Cuartirolo Argentino cheese is mathematically modelled as a conduction process. The thermal diffusivity of the cheese was determined experimentally and shown to agree with the value calculated from thermal conductivity, density and heat capacity measurements. The theoretical and experimental temperature profiles in the time and spatial domains showed good agreement, thus demonstrating the applicability of the proposed model.
Air Drying Bacon Slices to Reduce aw: An Anti‐Clostridial Alternative to Sodium Nitrite
Authors: KONSTANCE R. P. , PANZER C. C. 
Published: August 2006

ABSTRACTLow temperature air drying studies were conducted on bacon slices to determine the practicality and effectiveness of this method for reducing water activity (aw) as an anti‐clostridial alternative to sodium nitrite. Isotherms were developed to determine the extent of moisture removal required to achieve aw= 0.92 or lower; these levels have been found to inhibit C. botulinum. Drying to these levels of inhibition can be accomplished in approximately 1.75 hr. Drying rates are significantly affected by air temperature, air flow rate, and slice overlap. Experimental data indicate drying can be accomplished with no substantial change in product quality.
Effect of Poly‐ and Pyrophosphates on the Natural Bacterial Flora and Inoculated Clostridium sporogenes PA 3679 in Cooked Vacuum packaged Bratwurst
Authors: MOLINS R. A. , KRAFT A. A. , WALKER H. W. , OLSON D. G. 
Published: August 2006

ABSTRACTSurvival and growth of inoculated Clostridium sporogenes PA 3679 and of natural aerobic and anaerobic bacterial flora were studied in cooked, vacuum packed bratwurst containing 0.5% phosphates during refrigerated (5°C) and subsequent temperature abuse storage (24°C). Sodium acid pyrophosphate (SAPP), sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and sodium polyphosphate glassy (SPG) were tested. No significant bacterial inhibition by any phosphate was observed during refrigerated storage, nor was there appreciable growth in the control bratwurst. However, SAPP significantly inhibited aerobic and anaerobic bacteria (including C. sporogenes) upon temperature abuse, followed in effect by TSPP and STPP. Cooking to 65.5°C helped retain antimicrobial properties of phosphates to some extent. Enzymatic hydrolysis of phosphates is postulated as a major factor in loss of antimicrobial properties of phosphates in processed meats.
Chemical Treatment and Process Modification for Producing Improved Quick‐Cooking Rice
Authors: SMITH D. A. , RAO R. M. , LIUZZO J. A. , CHAMPAGNE E. 
Published: August 2006

ABSTRACTQuick‐cooking rice was produced by soaking raw, white, long grain rice in a 1% aqueous sodium citrate and calcium chloride solution (50:50) at 50°C for 15 min. The soaked sample was cooked in an autoclave at 121°C for 3 min and freeze‐dried to 20% moisture followed by convective air‐drying to a final moisture of 12%. Nutrient analysis of the rice chemically treated and dried by a combination of both methods contained maximum amounts of thiamin (2.0 μg/g), niacin (27.4 μg/g), and iron (25.1 μg/g). The rehydrated sample, prepared by boiling the rice in water at 100°C for 5 min, received high sensory scores.
Growth and Toxin Production by Clostridium botulinum in Model Acldified Systems
Authors: TSANG NORA , POST LAURIE S. , SOLBERG MYRON 
Published: August 2006

ABSTRACTTPGY medium was acidified to pH 4.20, 4.60, 5.00 and 5.40 with acetic or citric acid. The media were inoculated with spores from three strains of C. botulinum type A, B or E. Growth, pH, and toxin production under anaerobic conditions were monitored for 8 wk. Spores of C. botulinum types A and B were incapable of outgrowth and toxin production at pH 4.60 or below when incubated at 35°C. Spores of C. botulinum type E were capable of growth and toxin production at 26°C in citric acid acidified systems at pH 4.20. Growth and toxin production were not detected below pH 5.00 when acetic acid was used.
Irradiation of Meat for the Production of Fermented Sausage
Authors: Dickson J. S. , Maxcy R. B. 
Published: August 2006

ABSTRACTFermented sausage was prepared from batter which had been processed with gamma radiation to reduce the microflora. Doses up to, 500 Krad reduced the total aerobic bacteria in commercial batter up to 2.2 log cycles. Irradiation reduced the coliform and staphylococci counts to levels that minimized public health concern after fermentation. These reductions allowed the use of a lower inoculum and a longer fermentation. The reductions shifted the percent inoculum relative to the total population from 1% in the controls to 70% in the 500 Krad samples, and the shift in population resulted in a more uniform fermentation and final product.
Effects of Sodium Hydroxide and Selected Inorganic Phosphates on the Characteristics of Reduced Sodium Meat Emulsions
Authors: KNIPE C. L. , OLSON D. G. , RUST R. E. 
Published: August 2006

ABSTRACTThe effects of adding sodium hydroxide (NaOH), separately or in combinastion with various inorganic phosphates, on meat emulsion characteristics were studied. In comparing the addition of either NaPP or NaOH, 0.075% NaOH resulted in a higher raw emulsion pH and greater solubilized protein than 0.30% NaPP, but NaPP resulted in a more stable emulsion. The combination of 0.075% NaOH and 0.30% NaPP resulted in a soluble protein level less than when the ingredients were added individually and only slightly higher than if neither were present. The addition of NaOH (at 1 part NaOH to 4 parts phosphate) decreased cooked yields. With NaAPP and NaPP, NaOH reduced yields below that of the control.
Selected Nutrient Content of Beef Longissimus Muscle Relative to Marbling Class, Fat Status, and Cooking Method
Authors: Berg P. T. , Marchello M. J. , Erickson D. O. , Slanger W. D. 
Published: August 2006

ABSTRACTFive ribs (IMPS 103) within each marbling class (practically devoid, traces, slight, small, modest and moderate) were analyzed for nutritional and cooking effect. Subjective marbling classification was effective in categorizing beef for dry matter, fat, protein and caloric density. Steaks were cooked with fat removed or left on either by broiling or microwave exposure. Broiled samples generally had more protein, and less fat and calories. Within cooking method, fat on steaks generally resulted in greater sample weight retention, less protein, less calories, more cholesterol, and higher dry matter. Cholesterol content was greatest in steaks with practically devoid marbling and lowest in steaks with modest and moderate marbling. Each subsequent marbling class added less than 10 Kcal/100g (“as is basis”). There was a small loss in calories available for consumption as a result of the cooking process.