bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECT OF NITRITE AND ERYTHORBATE ON RECOVERY OF Clostridium perfringens SPORES IN CURED PORK
Authors: SAUTER E. A. , KEMP JAMES D. , LANGLOIS B. E. 
Published: August 2006

ABSTRACTFresh pork shoulders were boned and ground through a 12.7 mm plate, packed in 1‐kg packages, frozen at −28.9°C and stored at −17.8°C for 2 wk. The frozen pork samples were thawed for 24 hr at 3°C, then blended with a curing mixture consisting of 6 parts of NaCl and 1 part sugar at a rate of 47.5g/kg of meat with erythorbate and NaNO2added to give levels of 0,183, 366 or 550 ppm of erythorbate and 0,50,100, 150 or 200 ppm nitrite in the meat. The pork was then inoculated at the rate of 11 spores ofClostridium perfringens(UK92)/g, packed in quart jars (500/g jar) and cured for 2 wk at 1‐4°C followed by 2 wk salt equalization at 12.8°C. Enumeration forC. perfringensbegan at this time and continued on alternate weeks during the 6‐wk aging period. Recovery ofC. perfringensspores was significantly reduced by NaNO2. After 4 wk, 80% of the inoculated spores were recovered from samples with no added nitrite while only about one‐third of the spores were recovered from samples with the lowest level of NaNO2. Higher levels of nitrite and increased aging time reduced the number of spores recovered. At 10 wk, recovery was 38.0, 12.0, 5.4, 3.6 and 0.9% of inoculated spores, respectively, for 0, 50, 100, 150 and 200 ppm NaNO2. Sodium erythorbate had no significant effect on recovery of spores. Nitrite levels in the meat decreased rapidly with less than 60% of initial levels remaining after 24 hr. Only about 10% of initial concentrations were present after 4 wk. Results generally were similar for survival ofC. perfringensspores and for nitrite losses when ground pork samples were dry‐cured in stockinettes and aged for the same time and at the same temperature as those cured in jars.
FORCES INVOLVED IN PENETRATION TESTS OF CHEWING GUM
Authors: BOGATY HERMAN , ROSE A. F. , TALMAGE J. M. 
Published: August 2006

ABSTRACTPenetration tests have been conducted on chewing gums of different ages and textures. Penetration forces were measured using 7 rods varying in diameter and at 2 testing speeds. The data were examined for fit to 2 different equations: (1) A model, previously given in the literature, which implies that the force of penetration is composed of shear components (proportional to rod diameter) and of compression components (proportional to the square of the rod diameter); (2) A model in which the penetration force consists of shear elements, as above, plus viscous components, proportional in this study to the 1.6th power of rod diameter. The observed data fit either model well; the equation postulating the presence of viscous deformation provides consistently, though not statistically, a superior fit. Penetration forces measured at low testing speed are consistently lower for corresponding samples and rods than those penetrated more rapidly, also suggestive of a viscosity component in the deformation process. The equation constants appear to be useful for characterizing chewing gum texture, responding sensibly to variations in the firmness of the material with age.
MAINTENANCE OF BEEF TENDERNESS BY INHIBITION OF RIGOR MORTIS
Authors: STREITEL R. H. , OCKERMAN H. W. , CAHILL V. R. 
Published: August 2006

ABSTRACTThe objective of this research was to evaluate three different methods of affecting meat tenderness by treating pre‐rigor muscle. The muscle relaxants (phosphate and magnesium chloride), a glycolytic inhibitor (sodium citrate) and microwave cooking were tested for improvement in post‐rigor tenderness. The results indicate that microwave cooking of pre‐rigor muscle produced a significant tenderization effect when compared to post‐rigor cooking and the magnitude of this difference proved to be greater than 50%. Sodium hexametaphosphate, sodium pyrophos‐phate‐sodium hexametaphosphate and sodium citrate also produced an increase in tenderness when compared with their controls.
THE FATE OF SODIUM NITRITE IN BACON
Authors: WOOLFORD G. , CASSENS R. G. 
Published: August 2006

ABSTRACTUsing 1 5 N‐labelled sodium nitrite cured pork bellies, with and without the addition of sodium ascorbate, we have attempted to trace the reaction pathways of nitrite in bacon. The depletion of nitrite, originahy at 156 ppm, was followed during the processing operation. Subsequent experiments during the storage of the 1 5 N labelled, sliced, vacuum packaged bacon showed the further depletion of nitrite in both the lean and adipose tissue portions, the lower nitrite levels being found in the bacon to which ascorbate had been added. The formation and depletion of nitrate was also noted. Analysis of the protein and lipid portions showed incorporation of 1 5 N into both. Mass spectral measurements showed that between 73 and 87% of the added 1 5 N remained in the bacon lean portion. The adipose portion contained much less 1 5 N, equivalent to between 20–25% of that added. A hot water extract of both lean and adipose fractions showed the presence of 1 5 N greater than the 1 5 N due to nitrite and nitrate. One effect of the addition of ascorbate was to force 1 5 N into water soluble compounds. Examination of connective tissue protein isolated from the adipose tissue portion showed incorporation of 1 5 N equivalent to 6 ppm NaNO2 in bacon without ascorbate compared to 2.5 ppm for bacon with added ascorbate. 1 5 N data also showed incorporation of approximately 25% of the added nitrite into the muscle proteins of both bacons, and incorporation of 10% of the added nitrite into the lipid fraction of the adipose tissue.
LIPOXYGENASE FROM TOMATO FRUIT: PARTIAL PURIFICATION AND STUDY OF SOME PROPERTIES
Authors: BONNET JEAN‐LOUIS , CROLJZET JEAN 
Published: August 2006

ABSTRACTThe activity of lipoxygenase extracted from tomato fruits can be twice as important according to tomato varieties. Differences between the last stages of ripening agree with the results previouslv reported. The partially purified enzyme (27‐fold) is very unstable and can be protected during a limited time by ascorbic acid and EDTA. The fact that it is inhibited by hydrogen peroxide and not by cyanide ions (10‐3 M) and EDTA (10‐3M) is in favor of a true lipoxygenase and not a hematin compound. The molecular weight of the enzyme was estimated from gel filtration to be approximately 87,000. The enzyme had a pH optimum at 6.3–6.5 and a maximum activity at 40°C. The apparent Km determined in the presence of ethanol is 0.015 μM.
KINETICS AND COMPUTER SIMULATION OF ASCORBIC ACID STABILITY OF TOMATO JUICE AS FUNCTIONS OF TEMPERATURE, pH AND METAL CATALYST
Authors: LEE Y. C. , KIRK J. R. , BEDFORD C. L. , HELDMAN D. R. 
Published: August 2006

ABSTRACTThe rates of ascorbic acid destruction in tomato juice were determined as functions of storage temperature, pH and copper concentration. Ascorbic acid destruction under anaerobic conditions was confirmed to be a first‐order reaction with respect to ascorbic acid concentration. The effect of storage temperature on the rate of ascorbic acid destruction was accounted for by the Arrhenius equation. The activation energy of anaerobic destruction of ascorbic acid was 3.3 kcal/mol at pH 4.06, and was shown to change with changes in pH. The rate of ascorbic acid destruction was influenced by pH, reaching a maximum near the pKa of ascorbic acid. The rate of copper‐catalysed destruction of ascorbic acid increased as copper concentration in tomato juice increased, and was affected by pH. A mathematical model, which described the rate of ascorbic acid destruction as functions of storage temperature, pH and copper, was developed based on the experimentally derived equations. A computer simulation program was developed using the mathematical model to predict ascorbic acid stability in tomato juice. The computer‐aided predictions of ascorbic acid stability in tomato juice was in good agreement with the results obtained from the shelf‐life tests.
TAUTOMERIC EQUILIBRIA OF D‐GLUCOSE AND D‐FRUCTOSE: GAS‐LIQUID CHROMATOGRAPHIC MEASUREMENTS
Authors: HYVÖNEN LEA , VARO PERTTI , KOIVISTOINEN PEKKA 
Published: August 2006

ABSTRACTThe effects of temperature, concentration and solvent on the tauto‐merit equilibria of glucose and fructose were determined by gas chro‐matography (GLC) as TMSi ethers. Four tautomeric forms of fructose as their TMSi ethers were identified by GLC‐MS and IR spectroscopy. The results of the GLC measurements indicate that the proportion of the α‐anomer at the equilibrium of glucose solutions increased slightly both with increasing concentration and temperature. In pyridine there was somewhat more α‐D‐glucose at equilibrium than in water solutions. The relative amounts of the fructose tautomers in water solutions varied only slightly as a function of concentration, whereas the amount of the furanose forms increased clearly with increasing temperature. In the pyridine solutions of fructose less pyranose forms were found than in the water solutions at corresponding temperatures, whereas in pyridine solutions at constant temperatures the pyranose forms increased with increasing fructose concentrations.
RHEOLOGY OF MILK GELS FORMED BY MILK‐CLOTTING ENZYMES
Authors: OLSON N. F. , BOTTAZZI V. 
Published: August 2006

ABSTRACTClotting times and complex rigidity moduli (G) were determined with a thrombelastograph during clotting of skim milk by soluble and immobilized pepsin and during rennet‐clotting of milk acidified with various acids to pH 5.6. Longer clotting times resulted in slower rates of increase in G; excellent linearity existed between the two factors for clots formed by immobilized and soluble pepsins. For these two enzymes, the approach of G to maximum G was first order with respect to time during most of the clot formation. The type of acid greatly affected G but not clotting time except that samples acidified with citric acid clotted slower. Acids effecting higher G in gels also cause greater retention of calcium in cheese.
SALT DEPRIVATION AND LOW TEMPERATURE SENSITIVITY OF Vibrio parahaemolyticus
Authors: GRAY RODNEY J. H. , MUIR ANITA M. 
Published: August 2006

ABSTRACTThe relationship of low temperature survival of Vibrio parahaemolyticus to the NaCl concentration and temperature of growth and suspending media was investigated. Morphological changes under these growth conditions were noted and the response of the organism in oysters stored at 4°C was also studied. The survival of V. parahaemolyticus was complete in solutions of 1.0M and 0.5M NaCl, independent of exposure temperature, and few survivors were detected following exposure to 0.01M NaCl, regardless of exposure temperature or growth conditions. A loss of viability was observed in solutions less than or equal to 0.01M NaCl at 20°C and a further decrease in viability occurred upon exposure to these solutions at 4°C. No benefit was derived from prior growth in a medium containing a higher than optimal concentration of NaCl. However, a growth temperature of 20°C was more favorable to Vibrio survival than either 37°C or 10°C. The cold sensitivity of V. parahaemolyticus can, therefore, be offset if low temperature exposure occurs in a salt solution in excess of 0.5 M NaCl and will also be diminished if growth takes place at 20°C, a temperature close to that of its natural environment in summer.
ANTIMICROBIAL ACTION OF ALIPHATIC DIOLS AND THEIR ESTERS
Authors: AKEDO M. , SINSKEY A. J. , GOMEZ R. 
Published: August 2006

ABSTRACTThe antimicrobial activity of a variety of aliphatic diols and their esters has been investigated. Inhibition of growth of Bacillus subtilis 60015 was found to depend on chain length and position of the hydroxyl groups. 1,2‐diols were more effective than 1,3diols. Esterification also affected antimicrobial activity. Studies with membrane vesicles prepared from B. subtilis indicated that inhibition of amino acid transport is a primary antimicrobial effect of diols and their esters.
DETERMINATION OF FRESH MEAT COLOR BY OBJECTIVE METHODS
Authors: EAGERMAN B. A. , CLYDESDALE F. M. , FRANCIS F. J. 
Published: August 2006

ABSTRACTVisual impressions of fresh meat color are formed by contributions from all three parameters of color, namely, hue, value, and chroma, as well as gloss, relative pigment content, and the presence of surface moisture. It appears that there is a mental “ideal value” for each of these factors and deviations from that ideal in any direction cause the meat to be rated lower visually. Since these deviations may occur in any of the above mentioned parameters, it is difficult for instrumental methods to predict the visual color quality of fresh meats. Equations were developed which could be useful for making accept/reject decisions on pork muscle color.
CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE MUSCLE FROM FOUR QUALITY GROUPS
Authors: HUNT M. C. , HEDRICK H. B. 
Published: August 2006

ABSTRACTChemical, physical and sensory characteristics were investigated for the longissimus, gluteus medius and semitendinosus muscles from beef carcasses which exhibited musculature of four quality groups as follows: (1) normal in color, firmness and exudation; (2) normal in color but soft and exudative; (3) pale in color, soft and exudative; and (4) dark color, firm and dry. Significant differences were observed among the quality groups for myoglobin, hemoglobin, water‐holding capacity, transmission value, tenderness and cooking losses.
A RHEOLOGICAL METHOD FOR EVALUATING THE TEXTURAL QUALITIES OF COOKED MUTTON
Authors: HUANG F. , DETHMERS A. E. , ROBERTSON J. W. 
Published: August 2006

ABSTRACTAn antemortem tenderization treatment (enzyme injection) was applied to ewes to achieve textural variation in cooked mutton legs. The Instron UTM utilizing a plunger (1.27 cm diam) was applied in the development of an instrumental method which would correlate with sensory tenderness and structural integrity assessments. The mutton legs from ewes with and without enzyme injection tenderization treatment, were roasted to an 82°C internal temperature. The semimembranosus muscle was sectioned into samples and evaluated by trained panelists. The rectus femoris muscle portion of the same roast was sliced parallel to the muscle fibers giving a 2.5–3.8 cm thick sample for mechanical testing. Selected parameters on the penetration force/distance curve included: (1) force measurement at first yield point (breakdown) of muscle fibers; (2) force at the penetration distance (Dp) = 1.27 cm; (3) force at the Dp = 50% of the sample thickness; and (4) maximum force. The regression analysis on the mechanical and sensory texture evaluations of roasts from ewes indicated that force at first yield (Fv) rendered highest correlation with sensory ratings of tenderness and structural integrity for the roasted mutton samples. By using the described penetration test, cooked mutton tenderness (Tn) can be predicted by the equation, Tn= 10.78 – 0.1004 Fy= 0.4703 with a multiple correlation coefficient (R2) of 0.6971: structural integrity (SI) is related to the same force measurement (Fy) by a second order mathematical model, SI = 4.043 + 0.4096 Fy ‐ 0.00709 F2y± 0.7156 with an R2= 0.7644.
EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE TIME ON PROPERTIES OF A FLAKED, CURED PORK PRODUCT
Authors: NEER K. L. , MANDIGO R. W. 
Published: August 2006

ABSTRACTDuplicate batches of flaked, cured pork were manufactured using 25 combinations of salt (NaCl) and sodium tripolyphosphate (STP). The effect of frozen storage was also evaluated at 3‐wk intervals from the time of production through 18 wk. As salt and/or STP concentrations were increased, smokehouse and cooking yields increased, products became darker, and organoleptic evaluations improved. Salt was found to enhance rancidity while STP retarded its development. Although acceptability declined with increased storage, all products initially rated as acceptable were still scored acceptable after 18 weeks in frozen storage. Statistical interactions showed a synergism between salt and STP. Combinations of 2.25%/0.25%; 3.0%/0.25%; 3.0%/0.125% and 3.0%/0.375% salt and STP, respectively, were found to yield superior products to all other combinations.
EFFECT OF SPRAY SANITATION TREATMENT AND GASEOUS ATMOSPHERES ON THE STABILITY OF PREPACKAGED FRESH BEEF
Authors: BALA K. , STRINGER W. C. , NAUMANN H. D. 
Published: August 2006

ABSTRACTAcetic acid (4%) solution reduced significantly (P < 0.05) the microbial load on the surface of the beef short loins. Steaks cut from spray sanitized loins had significantly (P < 0.05) lower microbial counts than steaks from control loins. Statistical analysis revealed that the acetic acid spray sanitation did not adversely affect color desirability, color score of the prepackaged beef steaks or cause any discoloration. Hence, this could be employed under normal processing conditions to reduce the surface contamination and to retard microbial growth on the surface of steaks cut from beef short loins. Gaseous atmosphere containing 15% CO2 plus 85% O2 was significantly (P < 0.05) effective in controlling the growth of microogranisms on the surface of the prepackaged beef steaks and in maintaining the desirable bright red color of fresh prepackaged beef steaks for at least 20 days.
DEVELOPMENT OF A SARDINE‐LIKE PRODUCT FROM MUMMICHOG (Fundulus heteroclitus)
Authors: ISLAM MIR N. , LEA ROBERTA A. 
Published: August 2006

ABSTRACTMummichog (Fundulus heteroclitus), an abundant but underutilized fish species often known as minnow, was evaluated for possible use as human food. Fish meal from steamed mummichog was fed as the sole source of protein to rats for 54 days. Dietary protein levels of 20, 30 and 40% were tested to assess the presence of any antinutritional factor. Growth patterns at these protein levels, were about the same, and were similar to those on the casein controls. However, at a protein level of only 9% as employed in the PER (Protein Efficiency Ratio) study a considerable difference was observed between the two sources of protein. PER for mummichog protein was found to be 4.2 compared to 3.4 of casein. Fried and nonfried mummichogs were then canned like sardines in two packing media: tomato sauce and olive oil. Organoleptic evaluation by a panel of judges indicated best acceptance for the tomato sauce‐packed nonfried samples.
OBJECTIVE DETERMINATION OF CANNED TUNA QUALITY: IDENTIFICATION OF ETHANOL AS A POTENTIALLY USEFUL INDEX
Authors: LERKE PETER A. , HUCK ROBERT W. 
Published: August 2006

ABSTRACTAn apparatus is described, designed to collect and analyze volatiles from canned tuna by gas chromatography. Although tracings from experimental packs of tuna of varying degrees of freshness were distinctly different, only one peak was found to regularly increase with spoilage. Differences, in terms of peak size between organoleptically good, questionable and decomposed samples were statistically significant. The substance represented by the peak was isolated and identified as ethanol. The implications of these findings are discussed.
EFFECTS OF ANTIOXIDANTS AND CHELATORS ON THE STABILITY OF FROZEN STORED MECHANICALLY DEBONED FLOUNDER MEAT FROM RACKS AFTER FILLETING
Authors: MOLEDINA K. H. , REGENSTEIN J. M. , BAKER R. C. , STEINKRAUS K. H. 
Published: August 2006

ABSTRACTUsing a mechanical deboner (Beehive), over 60% edible flesh was obtained from the “racks” (headed and gutted fish frames obtained as filleting waste). However, this meat developed an unattractive color during frozen storage and undesirable organoleptic changes occurred. The effectiveness of a combination of antioxidants, chelating agents and polyphosphates in retarding the development of rancidity, color deterioration and decrease of protein extractability in mechanically deboned flounder meat (MDFM) during frozen storage was studied. The most effective treatment to minimize undesirable change was a 1 min dip of the racks, prior to deboning, in a pH 4.5 solution of 0.5% each of ascorbic and citric acids and 0.2% each of Na2EDTA and Kena (Calgon), followed by a postdeboning addition of 0.3% each of ascorbic and citric acids and 0.2% each of Kena and Na2 EDTA.
INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: CHANGES IN VISUAL GREEN COLOR
Authors: HAYAKAWA KAN‐ICHI , TIMBERS GORDON E. 
Published: August 2006

ABSTRACTFrozen asparagus, green beans, and green peas were properly defrosted and packed in 211 × 011 cans together with city water. The prepared samples were then heat processed at 175–300°F for 0.5–20 min. The tristimulus values of puree prepared from heat processed vegetables were determined by using a color difference meter. The ratio ‐a/b was used to determine the values of reaction kinetic parameters, D and z, for the discoloration of the vegetables since this ratio was closely related to the visual color of green vegetables. A D value was estimated from the slope of a linear portion of a curve. This curve was obtained by plotting the common logs of ‐a/b against isothermal heating times. A z value was determined from the slope of a thermal death time curve, which was obtained by plotting log1 0 D against temperature. The z values for the discoloration of asparagus, green beans and green peas were found to be equal to 75 (°F), 70 and 71, respectively. Apparent activated energies for changes in visual green color, which was represented with ‐a/b, were estimated by assuming first order reaction kinetics. These energies for asparagus, green beans, and green peas were respectively equal to 18,080 (cal/mole), 19,800 and 15,200.
FACTORS AFFECTING THE QUALITY OF FREEZE‐DRIED COMPRESSED SPINACH
Authors: WISAKOWSKY E. E. , BURNS E. E. , SMITH M. C. 
Published: August 2006

ABSTRACTThis study was designed to objectively describe those chemical and physical attributes of fresh spinach which directly affect the quality of freeze‐dried compressed and rehydrated products. The study was further designed to relate the quality attributes of the raw and reconstituted spinach, thus enabling the selection of the optimum spinach material for freeze drying and compression. Correlation coefficients were determined both among and between fresh and processed material. Correlation among treatments revealed acceptance to be highly correlated (P < 0.01) with Gardner Color Values. These values are important because of the speed and simplicity with which they can be obtained. There were no correlations between the chemical and physical attributes of fresh and freeze‐dried product. Leaf type was not found to be an important factor in freeze‐dried and compressed spinach.
CHEMICAL AND PHYSICAL FACTORS IN PEELING APPLES AND POTATOES
Authors: POWERS M. J. , ADAMS H. W. , IRITANI W. M. 
Published: August 2006

ABSTRACTSeven apple varieties and Russet Burbank potatoes were peeled by caustics to save labor and reduce peeling losses. The procedures included the use of an automated peeling line employing warm caustics followed by pressurized steam, and a reel‐washer. For apples peeled at 150°F and with added wax‐penetrant the peeling losses ranged from 3–8%. The replacement of NaOH by KOH gave reductions in peeling losses of up to 25%. For potatoes dipped in caustics at 170°F the peeling losses ran from 8–17%, depending mainly upon prior storage times. The possibility of peeling potatoes in very hot (280°F) concentrated (50%) KOH was tried and gave excellent results, with no heat‐ring, and a KOH loss of only 0.56%.