bluuebunny/crossref_metadata_2025_split huggingface dataset:
COLORIMETRY OF FOODS. 2. Color Measurement of Squash Puree Using the Kubelka‐Munk Concept
Authors: HUANG I‐LO , FRANCIS F. J. , CLYDESDALE F. M. 
Published: December 2006

SUMMARYA series of 10 squash purees was prepared with added canthaxan thin in increments of 0.3‐ppm. The samples were evaluated visually for color differences under illumination of 7400°K and measured with a G.E. spectrophotometer with tristimulus integrator and a Hunterlab 025 calorimeter. Each sample was measured against a white and a black background in Plexiglass cells varying in thickness from 2 to 8 mm for both visual and instrumental experiments. The instrumental data were calculated in conventional and K/S ratios and correlated with theoretical and visual color rankings. The optimum visual rankings were found with a 5‐mm thickness or greater, and a black background. The panels could rank samples differing in approximately 0.2 delta E units, calculated as Δ E = (ΔL2+Δa2+Δb2)½ reasonably well with 5mm thickness or greater, and no better with thinner cells, even though the ΔE values were much larger. Adequate rankings of the samples by either instrument required a multiple correlation with all three color parameters (X Y Z or L a b). Calculation of tristimulus data in terms of K/S ratios or K/S ratios at single wavelengths did not improve the correlations with visual or theoretical rankings.
EFFECTS OF GRINDING AND MECHANICAL DESINEWING IN THE MANUFACTURE OF BEEF PATTIES USING CONVENTIONALLY CHILLED AND HOT BONED AND RAPIDLY CHILLED MATURE BEEF
Authors: WELLS L. H. , BERRY B. W. , DOUGLASS L. W. 
Published: December 2006

ABSTRACTBoneless chucks from chilled mature bull and hot boned and chilled USDA Cutter‐Canner cow carcasses were processed into patties after fat was adjusted and meat comminuted either by grinding or mechanical desinewing (0.19 cm, 0.25 cm, 0.19‐0.25 cm double aperture, 0.25‐0.32 cm double aperture heads). In comparison with grinding, use of smaller aperture sizes in desinewing reduced total collagen and increased tenderness ratings only of patties made from chilled cow beef. For mature bull and hot boned cow beef, grinding produced higher palatability values than desinewing. Tenderness ratings and shear values were not closely related to total collagen when desinewing was used on mature bull and hot boned cow beef. Palatability advantages in favor of hot boned over cold boned beef were found primarily when beef was ground rather than desinewed. Levels of moisture in cooked patties were high when single aperture heads were used for hot boned cow beef and intermediate size heads (0.19–0.25 cm) were used for cold boned cow beef.
RETAIL APPEARANCE OF ELECTRICALLY STIMULATED BEEF
Authors: HALL L C. , SAVELL J. W. , SMITH G. C. 
Published: December 2006

ABSTRACTTop round steaks (adductor) and ground beef from the top round were obtained from both sides of ten U.S. Choice carcasses. Left sides were electrically stimulated (ES) with 17 impulses (1.8 set duration, 1.8 set interval) of 550 volts of alternating current at 5 amps. Steaks and ground beef from top rounds from nonstimulated right sides served as control (CON) samples. Steaks and ground beef were displayed under simulated retail conditions for 4 and 3 days, respectively. Steaks were weighed prior to and at the termination of the display interval to determine percentage weight loss. Samples for microbiological evaluation were obtained prior to and at the termination of the display interval. No significant differences were observed for muscle color, surface discoloration or overall appearance for samples of ground beef at any retail display interval. With one exception, muscle color was brighter and surface discoloration was reduced for round steaks from ES sides. Few significant differences in overall appearance were observed between ES and CON samples during the display period. No significant differences between ES and CON samples were observed for bacterial counts either initially or at the termination of the display period for either steaks or ground beef samples. Percentage weight loss was not significantly different between ES and CON steaks. These data suggest that electrical stimulation may enhance, and certainly does not detract from, the appearance of round steaks displayed under retail market conditions.
EFFECT OF FROZEN STORAGE AND PROTECTIVE WRAP UPON THE COOKING LOSSES, PALATABILITY, AND RANCIDITY OF FRESH AND CURED PORK CUTS
Authors: JEREMIAH L. E. 
Published: December 2006

ABSTRACTOf the fresh and cured pork cuts evaluated, ham steaks were the only cut consistently displaying increased cooking losses following frozen storage. Although the tenderness of fresh cuts tended to increase during frozen storage, the tenderness of cured cuts decreased; and the juiciness of both fresh and cured cuts decreased. In addition, flavor and overall palatability of both fresh and cured cuts decreased during frozen storage and such deterioration in these attributes appeared to result from rancidity development. The results of this study indicate that fresh chops and roasts, ham, and bacon can be stored for over 196, 196, and 112 days respectively, in any of the protective wraps evaluated without the loss of palatability.
AN IMPROVED PROCESS FOR ISOLATION OF GLANDLESS COTTONSEED PROTEIN USING INDUSTRIAL MEMBRANE SYSTEMS
Authors: LAWHON J. T. , MANAK L. J. , LUSAS E. W. 
Published: December 2006

ABSTRACTAn improved process employing a combination of isoelectric precipitation and ultrafiltration to isolate glandless cottonseed protein was developed. The effectiveness of Ca(OH)2, NaOH, and KOH in extracting storage protein (SP) was compared at pH 10, 9.5 and 9.0. KOH and NaOH each solubilized ca 88% of the flour nitrogen at pH 10, 87% at pH 9.5, and 85% at pH 9.0. Ca(OH), proved less effective, solubilizing about one‐fifth as much as the other two hydroxides. Nonstorage protein (NSP) extract was separated by acid precipitation into curd and whey: The lysine‐rich NSP whey was then added to SP extract and the mixture ultrafiltered to obtain a higher yield of SP isolate having a lighter color and increased lysine content.
EFFECT OF FREEZE DAMAGE ON SOYBEAN QUALITY AND STORAGE STABILITY
Authors: URBANSKI G. E. , WEI L. S. , NELSON A. I. 
Published: December 2006

ABSTRACTIn order to study the whole bean quality and storage stability of free‐zedamaged soybeans, immature soybeans were frozen in their pods at ‐5.5°C for 6 hr. When compared to undamaged soybeans, freeze‐damaged soybeans were found to have similar oil and protein contents and trypsin inhibitor activities, but lower lipoxygenase activity and greener oil color. The oil from freeze‐damaged soybeans averaged 0.26% free fatty acid and increased to 1.63% during 14 months of whole bean storage; oil from undamaged soybeans averaged only 0.14% and increased to 0.48% during storage. Sensory evaluation of cooked soybeans showed that freeze damage increased off‐flavors and resulted in poorer color.
FLAVOR AND TEXTURE OF PRESERVED INTACT SWEET CORN: COMPARISON WITH CUT SWEET CORN AND STORAGE TESTS
Authors: ROBERTSON G. H. , GUADAGNI D. G. , LAZAR M. E. 
Published: December 2006

ABSTRACTSensory studies were conducted to determine if intact or unit kernels of sweet corn (i.e. kernels which are detached at their normal abscission layer and lack a cut surface) can replace cut kernels. Samples of intact or unit kernel sweet corn were compared hedonic‐ally and by relative preference with samples of cut sweet corn after appropriate processing. Stability of the frozen and canned intact kernels was studied for one year. Hedonic ratings for frozen intact corn yielded values of 7.4–7.6 and compared to values of 6.0–6.2 for cut corn. Hedonic ratings for canned intact corn yielded values from 6.4–6.8 and compared to values of 5.9–6.1 for cut corn. Laboratory taste panels expressed preference for intact samples in 86–89s of the judgements of frozen corn and in 64–86s of the judgements of canned corn. Both flavor and texture of the intact corn were most frequently cited as the reasons for preference. Frozen samples of intact kernels were stable for at least 1 yr at −18°C. Canned samples of intact kernels of Golden Jubilee and Golden Happiness were stable for 1 yr at 18°C. Sensory differences were detected in Stylepak samples at the 12‐month evaluation.
LABORATORY FOOD EXTRUSION‐THE DESIGN OF A HORIZONTALLY SPLIT BARREL
Authors: PATON D. , ROBERTSON G. D. , TIMBERS G. E. , SPRATT W. A. 
Published: December 2006

ABSTRACTAn extruder barrel has been designed and constructed of two identical half‐barrels, joined along a horizontal axis. This arrangement allows a rapid disassembly to expose with minimum disruption the barrel's contents. Phase transition zones can be identified, measured and photographed and found to vary with the process conditions. This novel split‐barrel greatly facilitates the study of internal events during food extrusion.
FUNCTIONING POTENTIAL OF SOY, COTTONSEED, AND PEANUT PROTEIN ISOLATES PRODUCED BY INDUSTRIAL MEMBRANE SYSTEMS
Authors: MANAK L. J. , LAWHON J. T. , LUSAS E. W. 
Published: December 2006

ABSTRACTProtein isolates from toasted and untoasted soy flour, glandless cottonseed flour and peanut flour were produced by ultrafiltration. Their functional characteristics were evaluated relative to those of a commercial soy isolate. Whippability, foam capacity and stability, heat gelation, emulsitication capacity, oil absorption, and hydration were measured. Nitrogen solubilities and color readings were also obtained. In many instances membrane‐produced isolates were equal to or superior in performance to that of the commercial isolate. Membrane isolated soy products yielded foam viscosities in excess of 300,000 cps as compared to 33,000 cps for the commercial isolate. The presence of whey proteins in membrane produced isolates markedly enhanced their functionality.
SUSPENSION STABILITY OF ILLINOIS SOYBEAN BEVERAGE
Authors: PRIEPKE P. E. , WEI L. S. , NELSON A. I. , STEINBERG M. P. 
Published: December 2006

ABSTRACTThe objective of this work was to determine the processing conditions responsible for suspension stability of Illinois soybean beverage and to elucidate the role of lipid in this stability. Stability was determined by visual and objective means after 5 days quiescent storage at 1°C. Pressure and temperature of first and second homogenization, formulation, lipid component and accelerated settling were studied. Homogenization pressure must be such that the sum of the two pressures must be at least 5000 psi and the minimum temperature of one of the two homogenizations must be 82° C. Free and, especially, bound lipid are necessary for stability. The hypothesis that stability is promoted by formation of a lipid‐protein complex was further demonstrated by centrifugation and film formation studies. Formulation plays a minor role in stability.
QUALITY CHARACTERISTICS OF HIGH‐MOISTURE PECANS STORED AT REFRIGERATION TEMPERATURES
Authors: HEATON E. K. , BEUCHAT L. R. 
Published: December 2006

ABSTRACTPecan nuts (Carya illioensis) in the early stages of maturity contain a high proportion of sap moisture whereas fully mature nuts may contain higher proportions of superficial or imbibed moisture which originates from sources other than the tree. This study was conducted to determine the effects of type and level of moisture on stability and quality characteristics of in‐shell pecan nuts stored at −18, −6.5, and 0°C (60–68s relative humidity) in Kraft paper and plastic bags for periods of 6, 12, and 24 wk. Freeze damage, discoloration, and toughening were observed in stored pecans which had been collected early in the harvest season. Quality deterioration was most severe in samples stored in plastic bags at −18°C. Progressive darkening of seed coat color (Gardner color values) was correlated with late harvesting dates and was enhanced during storage by retarding the rate of equilibration of kernal moisture with atmospheric relative humidity. Panel scores indicated significant differences in quality associated with kernel moisture, storage temperature, storage time, and type of packaging. Scores for appearance, color, aroma, texture, and flavor of kernels were adversely affected by high sap moisture. To assure overall retention of sensory qualities, sap moisture content of pecan kernels should be reduced to 10% or less before subjecting to refrigerated storage.
ADEQUACY OF FOOD LABELING FOR CONSUMERS ON LIMITED SODIUM DIETS
Authors: WYATT C. JANE 
Published: December 2006

ABSTRACTA survey of consumers on sodium restricted diets was conducted to determine the adequacy of current food labeling for sodium content in processed foods. Individuals were interviewed personally. Results based upon this limited study indicate present food labeling does not adequately inform consumers of the sodium content in processed food even though those surveyed indicated they read labels. The respondents were aware of the importance of potassium in conjunction with low sodium diets. In some cases individuals were aware of sodium content in foods containing high levels of sodium and these foods were not included in their diets, but more generally foods were avoided because of likes, dislike, fat content, etc. Sodium and salt had equal meaning for 66.7% of those surveyed. To some extent they avoided foods with sodium additives in the ingredient statement, if “sodium” was prominent in the name.
COOKING METHODS FOR ELIMINATION OF Salmonella typhimurium EXPERIMENTAL SURFACE CONTAMINANT FROM RARE DRY‐ROASTED BEEF ROASTS
Authors: BLANKENSHIP L. C. , DAVIS C. E. , MAGNER G. J. 
Published: December 2006

ABSTRACTThree cooking procedures were tested for effectiveness in eliminating an experimental Salmonella typhimurium contaminant from surfaces of rare dry‐roasted beef roasts. Dipping roasted and cooled roasts in cooking oil at 160°C (320 F) or 180°C (365°F) for a minimum of 60 set was effective, but submerging similar roasts contained in plastic bags in 89.4–93.3°C (193–200°F) water for 3 min was not effective in eliminating surface survivors. Injection of steam into the oven during part of the roasting period also was effective. We found that a minimum of 10 min of steam injection was necessary to eliminate the contaminant. Experiments with steam injection at the beginning or end of roasting led to the conclusion that survivors on surfaces of dry‐roasted beef roasts were probably on the surface at the beginning of the roasting process. Subjective evaluation of the degree of rareness of center slices of roasts reaching maximum center temperatures between 54.4–64.1°C (130–147.5°F) indicated the rare area decreased about 2% for each degree increase in temperature. Roast center temperatures at time of removal from the oven correlated significantly with the maximum center temperature.
CALCIUM UPTAKE BY BOVINE MUSCLE MITOCHONDRIA AND SARCOPLASMIC RETICULUM
Authors: WHITING R. C. 
Published: December 2006

ABSTRACTMitochondria and sarcoplasmic reticulum were isolated from prerigor bovine muscle, and their anaerobic calcium uptake activities and stabilities were determined at temperatures, pH values, and ATP concentrations selected to simulate conditions in postmortem muscle. Both organelles were relatively active at 1 mM ATP and showed optimum activity at 3 mM. The pH optimum was 7.2 for mitochondria and 6.0–6.5 for sarcoplasmic reticulum; activities of both increased with increasing temperatures. Under simulated postmortem conditions both organelles initially increased in activity, but mitochondria were first to decline below their initial value. Stabilities declined with decreasing, pH values and increasing temperatures, especially above 25°C for mitochondria and above 40°C for sarcoplasmic reticulum.
PURIFICATION OF COMMERCIAL GRAPE PIGMENT
Authors: LIN ROBERT I. , HILTON BARNEY W. 
Published: December 2006

ABSTRACTAlthough red grape pigments have been studied and shown to be small molecular weight substances called anthocyanins, it was found that commercial grape pigment extracts are highly polymerized and contaminated with microbial nutrients. Thus, when the pigments are used to color drinks in the absence of preservatives, spoilage is enhanced. The pigments are highly dispersed in molecular weights, tentered about 12,000 daltons by ultracentrifugation methods. Ultrafiltration membranes with molecular weight cut‐off of 10,000 and ion exchange have been used successfully to remove contaminants, particularly when employed in conjunction with a cation exchange treatment. When purified pigments are used to color drinks, there is a minimum proliferation of yeasts. Factors affecting purification efficiency, pigment stability, and yeast population kinetics are discussed. Purified pigment has a higher tinctoral power, enhanced stability and, when dried, is not hygroscopic. It has characteristics of anthocyanin and tannins. It is, therefore, called Anthocyanotannin.
NUTRITIONAL EVALUATION (PER) OF ISOLATED SOYBEAN PROTEIN AND COMBINATIONS OF FOOD PROTEINS
Authors: STEINKE FRED H. , PRESCHER ELMER E. , HOPKINS DANIEL T. 
Published: December 2006

ABSTRACTIsolated soybean protein (ISP) and ISP in combination with beef, pork, egg, lactalbumin, turkey, cheese, tuna fish, gelatin, beans, corn, cottonseed, oat flour, peanut meal, potato, sesame, and wheat were evaluated for protein quality using the Protein Efficiency Ratio assay with the rat. ISP and corn, corn gluten, corn protein isolate, cottonseed, oat flour, rice flour, sesame flour or wheat products had complementary effects on protein quality when ISP sup plied 40–60% of the protein intake. ISP can be combined with egg, lactalbumin, turkey, emulsified beef or pork, tuna fish to supply 50% of the protein and still maintain a 2.5 casein corrected PER value with the AOAC rat assay procedure.
ENZYMATIC BROWNING OF PEACHES: EFFECT OF GIBBERELLIC ACID AND ETHEPHON ON PHENOLIC COMPOUNDS AND POLYPHENOLOXIDASE ACTIVITY
Authors: PAULSON A. T. , VANDERSTOEP J. , PORRITT S. W. 
Published: December 2006

ABSTRACTFoliar sprays of gibberellic acid and ethephon applied to Redhaven peach trees at 21 and 46 days after bloom caused a reduction of enzymatic browning in mature fruit tissue. A replicate from each treatment was analyzed by two‐dimensional thin‐layer chromatography and polyacrylamide disc gel electrophoresis. Twenty‐one polyphenolic compounds were separated. Eight were oxidized by PPO, and were tentatively identified as four chlorogenic acid isomers, three leucoanthocyanidins, and catechin. No differences in qualitative distributions of phenolic compounds were observed which would account for the inhibition of browning in peach tissue. Polyacrylamide disc gel electrophoresis of peach PPO preparations showed the presence of up to 11 multiple forms displaying activity toward catechol. The bands had different substrate specificities and were present in different amounts, but PPO from peaches treated 21 days after bloom appeared to have a catechol reactive band not present in untreated peaches or peaches treated 46 days after bloom. One band from peaches treated 46 days after bloom with 150 ppm ethephon appeared to have decreased substrate specificity toward pyrogallol. Crude PPO preparations from untreated fruit and fruit receiving the 46‐day treatments oxidized o‐dihydroxyphenols only, and the relative PPO activities varied with treatment. These PPO preparations exhibited two pH optima; pH 4.4 and 6.2 for untreated and GA‐treated peaches (46‐day treatment), and pH 4.4 and 6.6 for peaches treated with ethephon (75 or 1.50 ppm, 46‐day treatment). PPO from the treated peaches had a lower proportion of total activity at pH 4.4 than PPO from untreated peaches.
APPLICATION OF RESPONSE SURFACE ANALYSIS IN THE FORMULATION OF WHIPPED TOPPING
Authors: MIN D. B. , THOMAS E. L. 
Published: December 2006

ABSTRACTComputer analysis of a response surface experimental design was used to study the effect of three variables: fat (15, 18, and 21%), stabilizer (0.3, 0.5, and 0.7%), and corn syrup solids (7, 10, and 13%) on the overrun and firmness of whipped topping. Response surface plots were generated by the computer for overrun and firmness of the whipped topping as a function of fat versus stabilizer at selected contents of corn syrup solids. The response models for overrun and firmness acounted for about 62% and 82% of the variation in the observed overrun and firmness values, respectively. The models also indicate that each ingredient mainly reacted independently in contributing to overrun and firmness of the topping. Response surface plots show that there were many combinations of fat, stabilizer and corn syrup solids that would produce a similar response of overrun and firmness of the whipped topping. A combination of variables can be selected by this procedure to produce an optimum whipped topping mixture on the basis of cost, availability, and convenience.
GROWTH SUPPRESSION OF PSEUDOMONADS BY GLUCOSE UTILIZATION
Authors: BARUA M. , SHELEF L. A. 
Published: December 2006

ABSTRACTThe effect of glucose on growth of two Shewan's group II pseudo‐monads was studied. Concentration of 05–10% glucose by weight in nutrient broth effected a decrease in growth lag and growth level. The pH of the growth medium decreased by as much as two units within the first 2 days of incubation. Glucose utilization and acid production increased with increase in glucose concentration. These results support previous observations in meat of increased carbohydrate utilization and lowered pH, resulting in suppressed bacterial growth and delayed spoilage in the presence of added glucose.
A DIRECT IMMUNOENZYME METHOD FOR THE DETECTION OF SALMONELLAE IN FOODS
Authors: SWAMINAITHAN B. , AYRES J. C. 
Published: December 2006

ABSTRACTAn immunoenzyme conjugate was prepared by labeling the immunoglobulin G fraction of Salmonella polyvalent flagella1 anti‐serum with horseradish peroxidase. The immunoenzyme conjugate, when reacted with pure cultures of bacteria and stained with 3–3′diaminobenzidine was found to specifically stain the cell wall and flagellae of salmonellae. Cells of salmonellae were stained brown after the immunoenzyme reaction and could be differentiated from unstained organisms under a light microscope at 1000X magnification. The immunoenzyme technique was applied to the rapid detection of salmonellae in meats and poultry products and the specificity and sensitivity of the method was donipared to that of the fluorescent antibody technique and conventional cultural technique. The immunoenzyme procedure was found to give good correlation with the conventional cultural procedure. Its sensitivity was comparable to that of the fluorescent antibody technique.
TEXTURAL PROPERTIES OF COTTONSEED PROTEINS
Authors: BERARDI LEAH C. , CHERRY JOHN P. 
Published: December 2006

ABSTRACTMethods of texturing and gelling cottonseed protein isolates without extrusion were investigated as a means of extending the use of cottonseed derivatives as food ingredients. Water suspensions of storage protein isolates with a pH of 4.5–9.0 heated to 90°C while being stirred had the mouthfeel and chewiness of cooked meat; suspensions at pH values above and below this range formed self‐sustaining gels. Isolates containing both nonstorage and storage proteins required suspension in 0.3% NaCl solutions between pH 4.0 and 9.0 for texturing. The textured products can be dehydrated for storage and rehydrated as needed. Meat products containing 10–20% textured cottonseed proteins had acceptable texture, color, flavor, and chemical properties; blandness was a problem with 30% products. Gel electrophoretic techniques elucidated some of the interactions of meat and cottonseed proteins during processing and also showed the usefulness of these procedures in identifying vegetable proteins in food systems.