bluuebunny/crossref_metadata_2025_split huggingface dataset:
Roasting of Navy Beans (Phaseolus vulgaris) by Particle‐to‐Particle Heat Transfer
Authors: AGUILERA J. M. , LUSAS E. W. , UEBERSAX M. A. , ZABIK M. E. 
Published: August 2006

ABSTRACTA rotating chamber dry roaster using pre‐heated ceramic beads as heat transfer media was used to roast navy beans. Processing conditions were: beads temperature, 240 and 270°C; bean‐to‐bead ratio, 1/10 and 1/15 and contact times of 1 and 2 min. Product temperatures achieved ranged from 92–125°C for the eight runs. Heat transfer coefficients varied from 3.6–23.4 W/(m2) (°C). Roasted products showed reduced water‐soluble nitrogen content and gel forming capacity, increased water‐holding capacity and cold paste viscosities, and no changes in available lysine and degree of starch damage. Residual trypsin inhibitor (TIA) and hemagglutinin activity varied from 92 to 22%, and 48 to 1%, respectively. A correlation was found to exist between nitrogen solubility index and TIA of products. Roasting caused fracture and separation of hulls, and facilitated their removal.
Effects of Hot‐Boning and Particle Thickness on Restructured Beef Steaks
Authors: SEIDEMAN S. C. , QUENZER N. M. , DURLAND P. R. , COSTELLO W. J. 
Published: August 2006

ABSTRACTRestructured steaks were made using hot‐boned or aged beef made from sliced particles (2.5 mm or 5.0 mm thick). Beef slices were formed to make restructured steaks. The steaks were evaluated for cooking characteristics, textural properties and sensory attributes. Restructured steaks made from hot‐boned beef were generally considered less tender and received lower texture desirability, flavor desirability and overall palatability ratings as compared to steaks made from aged beef. Restructured steaks made from larger meat slices (5.0 mm) were less tender and received lower texture desirability ratings than restructured steaks made with thinner slices (2.5 mm).
Studies on the Marinating of Chicken Parts for Deep‐Fat Frying
Authors: CHEN T. C. 
Published: August 2006

ABSTRACTEight‐piece‐cut broiler parts were either still‐marinated or marinated in a hexagonal shaped drum rotated at 31.5 rpm. The marinated parts were coated and deep‐fat fried at 168°C for 12 minutes. The marinating process increased frying yields of fried parts. Although the longer rotary‐marinating time resulted in higher marinade absorption as compared to the still‐marinated ones, the frying yields were about the same. The variance of marinade penetration between part types was smaller for those still‐marinated than for those rotary‐marinated. Except for the drumsticks, marinade penetration from 4 hrs. of still‐marinating can be accomplished by rotary‐marinating the parts for 10 min.
Content of Zinc in Selected Muscles from Beef, Pork, and Lamb
Authors: SCHRICKER B. R. , MILLER D. D. , STOUFFER J. R. 
Published: August 2006

ABSTRACTZinc concentration was measured in four muscles from beef, pork, and lamb: longissimus dorsi (LD), biceps femoris (BF), gluteus medius (GM), and triceps brachi (TB). Within a species, BF, GM, and LD had similar zinc concentrations but TB was significantly (P<0.01) higher in zinc. The means for the four muscles ranged from 39.8–53.5, 13.9–28.0, and 28.2–36.9 μg Zn/g wet weight for beef, pork, and lamb, respectively. The zinc concentration of muscle may relate to protein synthesis and the predominant type of energy metabolism occurring in the muscle. The mean zinc concentration of the four muscles between species was significantly (P< 0.01) different.
Dehydrated Maple Syrup
Authors: REES F. M. 
Published: August 2006

ABSTRACTSelected grades of maple syrup (34% moisture) were dehydrated by two dissimilar methods. Differences in color and flavor of reconstituted dried products and the maple syrups from which they were derived were minimal. Moisture content, bulk density, hygroscopicity and ease of reconstitution of the dehydrated products showed minimal divergence from corresponding values for the table sugar used as a standard. Microscopic examination showed very different structures for table sugar and each of the two dehydrated products. This study of some important physical characteristics indicates that either of the dehydrated products would provide the maple industry with a new and useful product. The lower moisture content, greater weight per unit volume and method of continuous manufacture make the patent product preferable.
Effects of Processing on Amino Acid and Mineral Contents of Peas
Authors: LEE C. Y. , PARSONS G. F. , DOWNING D. L. 
Published: August 2006

ABSTRACTChanges in amino acid and mineral contents of peas (P. sutivum L.) at various stages of commercial processing were studied. Samplings were made during the 1975–1979 seasons, on four cultivars, on different grade sizes of peas, at various stages of the canning process, and at three processing plants. Amino acids were analyzed by ionexchange column chromatography, and minerals were determined by an atomic absorption spectrophotometer. Significant differences were found in certain amino acids in different cultivars and grade sizes, and during canning but not in different canning plants. Differences in minerals in different cultivars, growing seasons, grade sizes, and processing plants were minor, but the canning process significantly affected the Na, K, P, and Mg content of canned peas.
Lipid Composition of High Solids Cabbage
Authors: PENG A. C. 
Published: August 2006

ABSTRACTHigh solids cabbage lipids were investigated. Crude lipids were extracted and separated by column chromatography into neutral lipids, glycolipids and phospholipids. Fatty acids were analyzed by gas‐liquid chromatography. Consistent with other plant lipid patterns, palmitic, palmitoleic, stearic, oleic, linoleic, and linolenic acids constituted the major fatty acids. High solids cabbage cultivars were 1.8–2.0% higher in dry matter than the standard cultivars.
A Selective Medium for the Isolation and Differentiation of Gluconobacter and Acetobacter
Authors: CIRIGLIANO M. C. 
Published: August 2006

ABSTRACTA new medium permits selective isolation of acetic acid bacteria within 3 days and differentiation between Gluconobacter and Acetobacter within 48 hr. Dextrose Sorbitol Mannitol (DSM) Agar was devised to provide differentiation of Gluconobacter and Acetobacter based on the preferential oxidation of carbon sources. Selectivity is achieved by acidification and the incorporation of cycloheximide to inhibit yeast and mold growth. To minimize interference by other acid tolerant gram positive bacteria, best results were obtained with the addition of 29.5 micrograms of brilliant green or 0.1g of sodium desoxycholate per liter of medium. D.S.M. has been used in our laboratory as both a selective and differential medium in beverage and fermentation quality control procedures.
Changes in Nutrient Content during Chill‐holding of Ice‐packed and Deep‐chilled Broilers
Authors: ANG C. Y. W. , HAMM D. , SEARCY G. K. 
Published: August 2006

ABSTRACTThe changes in nutrient composition of broiler breast meat subjected to the following handling methods were determined: 1) ice‐packed whole birds (IW), 2) ice‐packed breasts (IB) and 3) deep‐chilled, tray‐packed breasts (DCB). All were chill‐held for 14 days in ice or dry in 2°C storage. Significant losses of Mg, K, Na and P (20, 37, 12 and 36%, respectively) were found in 14 days IB samples. The loss in IW was 11, 26 and 27% for Mg, K and P, respectively. DCB meat retained more minerals than those packed in ice. The highest loss after 7–14 days of chill‐holding of DCB was 18% for P and 15% for K. Significant increase of Ca content was found (68–144% gain) for all samples stored after 7 days suggesting migration of Ca from bone to tissue. Proximate data, thiamin and riboflavin content did not change.
Effect of Sodium Nitrite on Flavor and TBA Values in Canned, Comminuted Ham
Authors: FREEMAN R. L. , EBERT A. G. , LYTLE R. A. , BACUS J. N. 
Published: August 2006

ABSTRACTCanned, comminuted ham was manufactured with and without sodium nitrite to investigate the role of nitrite in developing and preserving cured meat flavor. Thiobarbituric acid (TBA) values were measured throughout processing and the canned storage period, and compared with sensory triangle testing and preference evaluations of the canned products at intervals throughout 26 weeks storage. The development of oxidative rancidity as measured by TBA values was also evaluated on refrigerated products held aerobically. Results show decreased TBA values in product with nitrite. Statistically significant flavor differences were observed in products with and without nitrite; statistically significant preferences were observed only when product color was evident.
Some Factors Influencing Aflatoxin Production in Fermented Sausages
Authors: ALVAREZ‐BARREA V. , PEARSON A. M. , PRICE J. F. , GRAY J. I. , AUST S. D. 
Published: August 2006

ABSTRACT Aspergillus flavus NRRL‐6549 and NRRL‐6550 were tested for their ability to produce aflatoxins, but only NRRL‐6549 produced detectable amounts of B1. Summer sausages prepared and inoculated with NRRL‐6549 were smoked and held at 10 or 30°C for 3 or 6 wk at low or high humidities. Mold growth occurred on both inoculated and uninoculated sausages, the amount increasing with time, temperature and humidity. Smoking delayed but did not prevent mold growth. At 3 wk, aflatoxins were detected only in unsmoked inoculated sausages held at 30°C and high relative humidity. After 6 wk, B1 was found only in unsmoked inoculated sausages held at 10°C and high humidity, but at 30°C was present at 2.6–6.6 μg/kg in all inoculated samples at both low and high humidities.
Acetic Acid, Formic Acid, and Potassium Sorbate as Preservatives for Short Term Storage of Bovine Hides
Authors: CIOLETTI L. J. , GILLILAND S. E. , HENRICKSON R. L. 
Published: August 2006

ABSTRACTTotal numbers of aerobic microorganisms, Gram negative bacteria, Clostridium perfringens, coagulase positive staphylococci, and yeasts and molds were monitored during storage of segments of bovine hides. The preservatives tested were acetic acid, formic acid, and potassium sorbate. Potassium sorbate at any concentration tested did not control adequately any group of microorganisms monitored. Acetic and formic acids at all concentrations tested, significantly inhibited growth of all groups of microorganisms. At the highest concentration tested (0.67M) not only did the formic acid inhibit growth of microogramisms, but it had a lethal effect on all groups monitored except yeasts and molds. Formic acid was a better preservative than acetic acid. Neither formic nor acetic acid inhibited growth of yeasts and molds to the same extent as the other groups monitored.
Atlantic Mackerel (Scomber scombrus, L.): Shelf Life in Ice
Authors: JHAVERI SUDIP N. , LEU SHING‐SHEN , CONSTANTINIDES SPIROS M. 
Published: August 2006

ABSTRACTSpoilage pattern of ice stored Atlantic Mackerel was monitored by determining trimethylamine (TMA), total aerobic plate counts and histamine levels. Hypoxanthine accumulation was used as the freshness index, coupled with sensory evaluation of fresh fish. These tests indicated that mackerel can be stored fresh in ice up to 9 days, after which the accumulation of bacteria, TMA and histamine was rapid. Hypoxanthine levels increased between 0–10 days and appeared to increase at a slightly slower rate until day 16, then it declined.
Effects of Freezing and Thawing Green Curds Before Processing on the Rheological Properties of Cream Cheese
Authors: HORI T. 
Published: August 2006

ABSTRACTThe rheological and proton pulsed NMR properties of cream cheese made from the green curds frozen and thawed were measured to determine the quantitative relationship between the freezing and thawing rates of the curds and the textural changes of the cream cheese. The hardness of the cream cheese decreased significantly as the thawing rate of the curds decreased, whereas the freezing injury was the minor source of the damage on the hardness. The bound but not free water in the cheese characterized these textural changes.
Malic Acid as a Source of Carbon Dioxide in Cucumber Juice Fermentations
Authors: McFEETERS R. F. , FLEMING H. P. , THOMPSON R. L. 
Published: August 2006

ABSTRACTThe degradation of malic acid to lactic acid and CO2 during fermentation of cucumber juice was investigated. This malolactic reaction was the major source of CO2 when cucumber juice was fermented by Lactobacillus plantarum. It may also be an important CO2 source in controlled cucumber fermentations. In addition to CO2 production, the degradation of malate served to buffer the fermentation and increase sugar utilization. The pH after 7 days’fermentation was 2.8 when 13 mM malic acid was present in the juice and 4.1 with 135 mM malic acid. In the same fermentations, 52% of the sugars were degraded with the low malic acid concentration while complete sugar utilization was observed with the highest malic acid level.
Oxidation‐Reduction Potentials of Canned Foods and Their Ability to Support Clostridium Botulinum Toxigenesis
Authors: MONTVILLE T. J. , CONWAY L. K. 
Published: August 2006

ABSTRACTOxidation‐reduction potentials (Eh) of canned foods ranged from ‐18 to ‐438 mV. Foods packed in glass had higher redox potentials than those packed in cans. Only 4 out of 26 products tested reached positive redox values after exposure to air for 24 hr at 4°C. Inoculated containers of mushrooms, whole corn, cream corn, asparagus, beef gravy, kidney beans, green beans, cream of mushroom soup, cheddar cheese soup, and lima beans supported toxin production by C. botulinum; potatoes and beets did not.
Sugars and Acid Analysis and Effect of Heating on Color Stability of Northwest Concord Grape Juice
Authors: MONTGOMERY M. W. , REYES F. G. R. , CORNWELL C. , BEAVERS D. V. 
Published: August 2006

ABSTRACTChanges during storage in color of Concord grape juice extracted after heating to different temperatures and the carbohydrate and nonvolatile acid composition of Concord grapes were studied. Heating crushed Concord grapes under pilot plant conditions to 88° and 99°C inactivated nearly all of the polyphenoloxidase, increased the extraction of anthocyanins (ACN) and reduced polymeric color in the grape juice. During storage of the juice for 8 months, the rate of ACN degradation and color density decrease was the same in all samples. Glucose, fructose and sucrose were the only sugars found in Northwest Concord grapes, while malic and tartaric acids were the major nonvolatile acids. Lesser amounts of phosphoric, citric and coumaric acids were present.
Production and Characterization of an Enzymatic Hydrolysate of Skim Milk Lactose and Proteins
Authors: HERNANDEZ RAUL , ASENJO JUAN A. 
Published: August 2006

ABSTRACTEnzymatic hydrolysis of skim milk lactose and proteins was investigated in a batch reactor; the final aim is to produce a predigested dietary product. The use of yeast β‐galactosidase, a vegetable protease, a fungal protease, and a bacterial protease was investigated. Sequential and simultaneous lactose and protein hydrolysis were studied in order to diminish incubation times. In the lactose hydrolysis, 90% conversion was obtained after 4 hr using reconstituted spray‐dried skim milk, and after 3 hr using fluid pasteurized skim milk. In the simultaneous hydrolysis, 82% lactose hydrolysis and a substantial peptide hydrolysis with 80% of material smaller than 5,000 molecular weight (and high in small peptides) was obtained after 5 hr. This was adequate for the preparation of a specialized dietary product to be used in enteral hyperfeeding.
Changes in Heat‐Induced Rheological Properties During Cold Storage of Egg Albumen
Authors: HICKSON D. W. , ALFORD E. S. , GARDNER F. A. , DIEHL K. , SANDERS J. O. , DILL C. W. 
Published: August 2006

ABSTRACTTwo groups of eggs were stored at 15°C for 0, 5 and 10 days. One group was stored, with the shell removed, in sterile Whirl‐Pak bags. A second group was stored as intact whole eggs. Viscosity index, apparent elasticity, and initial penetration force were determined for heat‐induced (80°C, 80 min) gels of the thick, thin and mixed albumens from each group. The rheological parameters increased with storage time, with the greater increase exhibited by the gels of the albumens that were stored as shell eggs. Solution pH was a major factor controlling these rheological properties of heated egg albumen.
Thermal Denaturation and Aggregation of Actomyosin from Atlantic Croaker
Authors: LIU. Y. M. , LIN. T. S. , LANIER T. C. 
Published: August 2006

ABSTRACTThe denaturation of croaker actomyosin was studied with respect to the important role of coagulation and gelation phenomena in the manufacture of gel‐type meat and fish products. Measurements of turbidity (A600), viscosity, calcium ATPase activity, total sulfhydryl groups and protein coagulation of croaker actomyosin solutions during heating at a constant temperature increase of 1°C/min revealed no loss of enzymic activity nor evidence of protein aggregation prior to reaching a temperature of 37–40°C, at which point the protein coagulated with corresponding loss of ATPase activity and sulfhydryl groups and an increase in turbidity. The degree of protein coagulation was highly dependent on the protein concentration. An observed increase in the apparent viscosity over the 30–35°C temperature range was postulated to result from interaction of protein molecules due to noncovalent forces.
Inhibition of Clostridium botulinum by Antioxidants and Related Phenolic Compounds in Comminuted Pork
Authors: PIERSON M. D. , REDDY N. R. 
Published: August 2006

ABSTRACTAntioxidants, esters of p‐hydroxybenzoic acid and gallic acid, and related phenolic compounds were evaluated for their activity against growth and toxin production of C. botulinum types A and B in comminuted pork. With an inoculum level of 8,000 spores/g of meat most of the chemicals at a concentration of 1,000 ppm delayed first swell formation for less than 3 days beyond the control. For most compounds, the time to first swell formation beyond that of the control increased as the spore level per g of meat decreased. 8‐Hydroxyquinoline at a concentration of 200 ppm or in combination with sodium nitrite (40 ppm) inhibited the growth and toxin production of C. botulinum in comminuted pork for 60 days at 27°C. 8‐Hydroxyquinoline was more active in inhibition of growth and toxin production of C. botulinum in comminuted pork than in prereduced Thiotone‐yeast extract‐glucose broth.
Characterization of Exudate Proteins Involved in Binding Meat Pieces into a Sectioned and Formed Beef Steak
Authors: BOOREN A. M. , MANDIGO R. W. , OLSON D. G. , JONES K. W. 
Published: August 2006

ABSTRACTSubprimals were randomly allocated into groups using a 2 meat type by 4 mixing time randomized complete block design. The Standard beef rounds and Choice, Yield Grade 3 chucks were obtained within 48 hr of slaughter and fabricated into sectioned and formed beef steaks. Binding strength of individual pieces was measured by sensory panel scores and Instron adhesion values. Myofibrillar proteins present in the exudate were separated using slab gel electrophoresis. Instron adhesion and sensory bind were positively correlated (0.56). There was a significant (P < 0.01) linear increase in binding up to 12 min of mixing. Exudate protein at the bond area increased substantially (P < 0.01) during mixing treatments. Sarcoplasmic proteins remained constant over all treatments. The percent of myofibrillar protein in the exudate decreased as mixing increased. Binding strengths were similar for both muscle types. The relative ‐amounts of the major myofibrillar proteins, including a fraction in the 30,000 dalton region, did not change over mixing times.
Gel Characteristics—Waterbinding Properties of Blood Plasma Gels and Methodological Aspects on the Waterbinding of Gel Systems
Authors: HERMANSSON ANNE‐MARIE , LUCISANO MARA 
Published: August 2006

ABSTRACTA methodological study on the waterbinding properties of protein gels was made, where two tests were evaluated. Only one of them, the “net test,” was found useful for work on protein gels. The moisture loss of blood plasma gels was then studied as a function of heating temperature, heating time, pH, protein concentration, and sodium chloride concentration. It was finally demonstrated that a change in the gel structure may affect waterbinding and texture characteristics differently, and these properties should therefore be treated separately when evaluating protein gels. It was, e.g., shown that blood plasma gels became firmer with increasing heating temperature from 72 – 92°C, whereas the waterbinding properties became poorer at temperatures above 77°C and had an optimum at 75 – 77°C.
Investigations of Soybean 11S Protein and Myosin Interaction by Solubility, Turbidity and Titration Studies
Authors: PENG I. C. , DAYTON W. R. , QUASS D. W. , ALLEN C. E. 
Published: August 2006

ABSTRACTSolubility tests, turbidity tests, and titration experiments were employed to study the possible protein‐protein interactions between purified soybean 11S protein and skeletal muscle myosin and the involvement of protein subunits in the interactions. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) was used as an analytical tool for identification of the protein species. These tests indicate that these proteins interacted at temperatures between 85°C and 100°C. Solubility and titration experiments showed that acidic subunits of soybean US protein had little or no interaction with myosin heavy chain subunits. In contrast, soybean 11S basic subunits interacted with myosin heavy chains. The SDS‐PAGE method indicated that eight commercial soy protein isolates had a similar protein species composition, but certain proteins in some isolates had lost their availability for water extraction. This may account for different functional properties exhibited by differen soy protein isolates.
Studies on the Subunits Involved in the Interaction of Soybean 11S Protein and Myosin
Authors: PENG I. C. , DAYTON W. R. , QUASS D. W. , ALLEN C. E. 
Published: August 2006

ABSTRACTProtein‐protein interaction between soybean 11S protein and myosin in a buffer system was studied using gel filtration chromatography and electrophoresis after incubating the single or combined proteins at temperatures between 4°C and 100°C. The elution profiles of 11S protein and myosin indicated that interaction between these two proteins occurred only at temperatures between 85° C and 100°C. The degree of interaction increased as temperature increased from 85 to 100°C. The interaction was not between native soy 11S and myosin, but between partially dissociated soy 11S (intermediary subunits, IS) or fully dissociated soy 11S (basic subunits) and myosin heavy chains. The rate of interaction was proposed as being more rapid between myosin and the basic subunits than between myosin and IS.
Amino Acid Composition of Protein Fractions Extracted from Phaseolus Beans and the Field Bean (Vicia faba L.)
Authors: KANAMORI MASAO , IKEUCHI TSUNEO , IBUKI FUMIO , KOTARU MA KOTO , KAN KUANG KUNG 
Published: August 2006

ABSTRACTProtein fractions were extracted sequentially with 2% sodium chloride, 30% isopropyl alcohol, 4% lactic acid and 0.5% potassium hydroxide from three varieties of adzuki beans, kafae and red kafae bean, three varieties of lima beans and red lima bean, two varieties of kidney beans and field bean that were grown in the tropics and sub‐tropics. The sodium chloride extract had the highest range of protein concentration (51.2 to 81.4%). The sodium chloride extract was separated into two fractions based on solubility in water. The amino acid compositions of the flour from the seed and of the two fractions from the sodium chloride extract were determined. High contents of lysine, aspartic acid, glutamic acid and leucine were obtained, whereas the sulphur‐containing amino acids contents were low.