bluuebunny/crossref_metadata_2025_split huggingface dataset:
NUTRITIONAL AND SENSORY EVALUATION OF BREAD MADE FROM FERMENTED WHEAT MEAL AND CORN CHIPS MADE FROM FERMENTED CORN MEAL
Authors: HAMAD AHMED M. , FIELDS MARION L. 
Published: August 2006

ABSTRACTFermented wheat meal was significantly higher (P < 0.01) in relative nutritive value (% RNV), lysine, isoleucine and riboflavin than the nonfermented wheat meal. Even though there was a decline in % RNV, lysine and isoleucine in bread made from the fermented wheat meal, the % RNV, lysine and isoleucine contents were significantly higher in the bread made with fermented meal than in the control bread. The riboflavin content remained essentially the same in the bread made from fermented wheat meal as in the fermented meal. The loaf volume of bread was less than the control when fermented wheat meal was used. The same trend that was observed in the fermented and nonfermented wheat meal and bread occurred in the fermented and nonfermented corn meal and corn chips. The bread and corn chips were scored acceptable by consumer taste panel.
ACIDITY OF HALF‐SOUR DILL PICKLES
Authors: SAPERS G. M. , CARRÉ J. , PANASIUK O. 
Published: August 2006

ABSTRACTFactors affecting the acidity of half‐sour dill pickles prepared by recipes published in cookbooks were investigated. Recipes varied widely in ingredient proportions and procedures. The pH of cucumber‐brine homogenates simulating unfermented products exceeded pH 4.6 with 10 of 14 recipes examined. The pH of fermented half‐sour pickles was excessively high if products contained insufficient vinegar and were prepared with boiling rather than cool brine.
A NEW PACKAGING METHOD FOR PEANUTS AND PECANS
Authors: HOLADAY CHARLES E. , PEARSON JACK L. , SLAY WHIT O. 
Published: August 2006

ABSTRACTAn economical method for packaging low‐moisture peanuts and pecans for long‐term storage is presented. The method utilizes the CO2 adsorption properties of these commodities and involves placing them in plastic pouches impervious to air and CO2, flushing them with CO2 and then heat‐sealing the pouches. CO2 is adsorbed into the pores of the commodities forming vacuums inside the pouches. Both shelled, raw and shelled, roasted and blanched peanuts were protected from any significant deterioration of flavor and other quality factors for 12 months; pecans were protected for 27 wk and roasted salted‐in‐the‐shell peanuts were protected for 4 months. This method of packaging protects perishable commodities for extended periods of time, is inexpensive and requires little energy.
THERMOSTABILITY OF RED BEET PIGMENTS (BETANINE AND VULGAXANTHIN–I): INFLUENCE OF pH AND TEMPERATURE
Authors: SAGUY I. 
Published: August 2006

ABSTRACTThe thermostability of red beet pigments (betanine and vulgaxanthin–I) was investigated in beet juice under atmospheric conditions at 61.5, 75.5 and 85.5°C and at pH range 4.8–6.2. The degradation of both pigments followed first‐order reaction kinetics. The energies of activation were 19.2 ± 0.5 and 16.3 ± 0.6 Kcal/mole for betanine and vulgaxanthin–I respectively, and were independent of pH. Maximum thermostability was observed at pH 5.8 for both pigments. In beet juice under atmospheric conditions vulgaxanthin–I was more sensitive than betanine.
AMINES IN FERMENTED FISH PASTE
Authors: FARDIAZ D. , MARKAKIS P. 
Published: August 2006

ABSTRACTThe following amines were tentatively identified in fermented fish paste: ethanolamine, 2‐methylbutylamine, 2‐mercaptoethylamine, 2‐phenylethylamine, cadaverine, tyramine, dopamine, octopamine, tryptamine, and histamine. The concentration of these amines ranged from 0.5–64 mg/100g. Histamine and 2‐phenylethylamine were the major amine found with maximal amounts of 64.0 and 60.0 mg/100g, respectively.
PRELIMINARY IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN THE NEUTRAL FRACTION OF ROAST BEEF
Authors: MIN DAVID B. S. , INA K. , PETERSON R. J. , CHANG S. S. 
Published: August 2006

ABSTRACTThe volatile flavor compounds (VFC) in the neutral fraction of roast beef flavor isolate were identified in this study. The VFC from 150 lb of eye round roast beef were isolated and separated into acidic, basic and neutral fractions. Since the latter fraction was the only one to have a pleasant roast beef‐like aroma, it was the only fraction further analyzed. The components of the neutral VFC fraction were separated into relatively pure subfractions by repetitive gas chromatography and collection in “hairpin” cold traps. The relatively pure subfractions were then analyzed by GC‐MS combination. More than 120 compounds were identified including a number of lactones, substituted aromatic compounds, furan compounds, and sulfur‐containing compounds. The aforementioned classes of compounds may play significant roles in the roast beef flavor.
CHEMICAL COMPOSITION OF CHOPS FROM PALE, SOFT, EXUDATIVE (PSE) AND NORMAL PORK LOINS
Authors: EWAN R. C. , TOPEL D. G. , ONO K. 
Published: August 2006

ABSTRACTChops from normal or pale, soft and exudative (PSE) pork loins were displayed under simulated retail conditions, and drip was collected. During display, drip from chops was greater for PSE than normal loins, but the drip from both types of chops contained similar concentration of protein, free amino acids, total amino acids, sodium, potassium, calcium and magnesium. However, loss per kg lean was higher in the PSE chops for protein (P < 0.01) and potassium, calcium and magnesium (P < 0.05). The lean tissue from PSE chops contained more protein but less ether extract and energy than did lean from normal chops. Differences between PSE and normal chops were not significant for dry matter, ash, sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc, free amino acids or total amino acids.
ACTIVATION OF Bacillus stearothermophilus SPORES AT LOW pH
Authors: EL‐MABSOUT Y. E. , STEVENSON K. E. 
Published: August 2006

ABSTRACTActivation and decrease in heat resistance of B. stearothermophilus E‐2 spores were studied after mild heat treatments at low pH. Activated spores were measured by colony formation on Nutrient Agar + 0.03% MnSO4. Under the conditions used in this investigation activation of spores paralleled transformation to a heat‐sensitive form (D86= 7 min at pH 7.0). Activation was accelerated at pH 1.1–2.0 and 60–70°C. Prolonged low pH‐mild heat treatments resulted in decreased counts due to the inability of some spores to germinate. B. stearothermophilus spores present in selected food ingredients were activated in a similar manner. Under certain conditions, a low pH‐mild heat treatment may be used as a substitute for a severe heat‐shock to activate spores of B. stearothermophilus.
THERMAL DESTRUCTION OF FOLACIN: EFFECT OF pH AND BUFFER IONS
Authors: PAINE‐WILSON B. , CHEN T. ‐S. 
Published: August 2006

ABSTRACTThermal stability of four folacin derivatives at 100°C was determined as a function of pH and buffer ions. The degradation reaction at 100° C for all the folate forms studied followed first order kinetics. Under identical heating conditions, folic acid (PteGlu) and 5‐for‐myltetrahydrofolic acid (5‐CHOH4 PteGlu) were quite stable whereas 5‐methyltetrahydrofolic acid (5‐CH3 H4 PteGlu) and tetrahydrofolic acid (H4 PteGlu) were very labile. Both PteGlu and 5‐CHOH4 PteGlu were stable up to 10 hr of heating in pH 4–12, but unstable in more acidic conditions. 5‐CH3 H4 PteGlu showed greatest stability at pH 7. The rate constant for 5‐CH3 H4 PteGlu destruction is directly proportional to hydrogen ion concentration between pH 2.6 and 7.0 and inversely proportional to hydrogen ion concentration between pH 7–12. The stability of H4 PteGlu at 100°C was found to decrease linearly with the hydrogen ion concentration in the pH range 4–12. Universal buffer was found to cause higher thermal destruction rate only for 5‐CH3 H4 PteGlu and H4 PteGlu than the other buffers tested.
COMPARISON OF THE ABILITIES OF TRICHLOROACETIC, PICRIC, SULFOSALICYLIC, AND TUNGSTIC ACIDS TO PRECIPITATE PROTEIN HYDROLYSATES AND PROTEINS
Authors: GREENBERG NORMAN A. , SHIPE W. F. 
Published: August 2006

ABSTRACTThe abilities of picric, sulfosalicylic (SSA), tricbloroacetic (TCA), and tungstic acids to precipitate a partial hydrolysate of egg albumin and several proteins were examined. After precipitation of the hydrolysate with SSA, TCA, and tungstic acid respectively, it was found that 88%, 79%, and 69% of the nitrogen remained in solution. The average size of the peptides in the supernatants varied from 330 to 380 daltons. The ability to precipitate native proteins varied with the precipitant and the protein. Tungstic acid precipitated both bovine serum albumin and β‐lactoglobulin completely at low concentration (0.5% final concentration, w/v). Bovine serum albumin was precipitated by 3% TCA or SSA but, β‐lactoglobulin was not completely precipitated until the concentrations had been increased to 10% and 20%, respectively. Pretreating β‐lactoglobulin with sodium dodecylsulfate increased the amount precipitated by SSA and TCA.
INFLUENCE OF DIETARY FIBER ON THE GROWTH AND PROTEIN METABOLISM OF THE RAT
Authors: NOMANI M. Z. A. , FASHANDI EHTERAM F. , DAVIS G. K. , BRADAC C. J. 
Published: August 2006

ABSTRACTGrowth study was made on 96 male rats with treatments (15g diet, 03.g N/day): wheat bran (B) 5%, 2.1% neutral (NDF) and acid (ADF) detergent fibers, pectin (P), cellulose (C) and no‐fiber (No‐F) at two levels of energy (57 and 67 Kcal/day) for 4 wk and extended period. II. until 8 wk. In Period II. B and NDF diet resulted in significantly higher (P < 0.05) weight gain and protein efficiency ratio than No‐F, in spite of increased fecal N excretion. Urinary N excretion was the most for NoF and the biological value the least (P < 0.05). Data suggest, at marginal intake of protein and energy closer to the requirement, dietary fiber has a role in the rat's growth and improved utilization of absorbed N.
GAS CHROMATOGRAPHIC CHARACTERIZATION OF SAGES OF VARIOUS GEOGRAPHIC ORIGINS
Authors: RHYU HAN Y. 
Published: August 2006

ABSTRACTMany studies published to date do not include a comprehensive comparison among the various types of sage available in commerce. Sages procured from Yugoslavia, Albania, Greece, Turkey and Italy during 1971 ‐ 1977 were ground and steam‐distilled in the laboratory. Gas chromatographic profiles obtained on the resulting volatile oils suggest that the Greek, Turkish and Italian are strikingly similar and are believed to be of Salvia triloba L., and that though both the Yugoslavian and Albanian are of S. offcinalis L., they display substantial differences. It is also shown by the use of linear discriminant function that the Yugoslavian sage may be subclassified into those grown in the Dalmatia region and those grown elsewhere in Yugoslavia.
SALT CONCENTRATION, pH, AND FLOUR CONCENTRATION EFFECTS ON NITROGEN SOLUBILITY AND EMULSIFYING PROPERTIES OF PEANUT FLOUR
Authors: McWATTERS KAY H. , HOLMES MAC R. 
Published: August 2006

ABSTRACTNitrogen solubility in 2% dispersions and emulsifying properties in 8% dispersions of unheated peanut flour (50.9% protein) in water, 0.1M NaCl (low salt), and 1.0M NaCl (high salt) were measured over a pH range 2.0–10.0. Flour concentration effects were measured over the same range in water only at 2, 4, 6 and 8% flour levels (1, 2, 3, 4% protein). Both nitrogen solubility and emulsion‐forming and thickening properties of the water and low‐salt suspensions were lower at pH 4.0 than at levels below and above 4.0, increases in solubility being quite substantial below pH 3.0 and above pH 6.0. In the high‐salt suspensions, nitrogen solubility was low at pH 3.0 and below, high at pH 6.0 and above, with near linear increase between 3.0 and 6.0; no emulsions formed at pH 2.0–4.0, with generally low‐viscosity emulsions at pH 5.0–10.0. A flour concentration of 2% (1% protein) in water could support emulsion formation only at pH levels of 2, 3, 8, 9 and 10, and the quality of these emulsions was extremely poor (low viscosity); at higher flour concentrations (4, 6. 8%). emulsion capacities and viscosities were improved substantially by adjusting the pH to levels below or above 4.0, with more viscous emulsions produced below pH 4.0 than above. Multiple regression analyses confirmed that deviations of pH from 4.0 were better predictors of emulsifying properties of peanut flour than simple pH alone. Altering the electrovalent properties, ionic environment, or flour concentration strongly influenced these functional characteristics.
FACTORS AFFECTING THE THRESHOLD OF METHYL AND ETHYL OLEATE EMULSIONS IN RAISINS AND RAISIN PASTE
Authors: GUADAGNI D. G. , STAFFORD A. E. 
Published: August 2006

ABSTRACTRaisins prepared by dipping in methyl or ethyl oleate emulsions and dried in a tunnel dehydrator at 65.5°C for 12 hr had significantly lower off‐flavor thresholds than those in which oleate was added after drying. This indicates that time‐temperature combinations of this magnitude caused oxidative changes or interactions between constituents in the emulsions and raisins yielding a mixture of increased off‐flavor potency. Whole raisins had an apparent lower oleate threshold than the same raisins ground into paste prior to tasting because of the nonuniform distribution of oleates in whole raisins. Consequently, conditions improving the uniform distribution of oleates in whole raisins would reduce off‐flavor detection in oleate‐treated fruit. Emulsifiers used in commercial oleate preparations can be the most significant source of off‐flavor contribution to the dried raisins.
PRODUCTION OF TEXTURED VEGETABLE PROTEIN FROM COTTONSEED FLOURS
Authors: CABRERA J. , ZAPATA L. E. , de BUCKLE T. S. , BEN‐GERA I. , de SANDOVAL A. M. , SHOMER I. 
Published: August 2006

ABSTRACTTexturized cottonseed products with good nutritional and functional properties were obtained by an extrusion cooking process, using cottonseed flours as raw materials. Free gossypol levels in the extruded products were low (0.009–0.025%). Available lysine (3.6 g/100g protein) and biological values (55–57 vs 100 for egg) were measured. Texture profile and ultrastructure were found similar to soybean extrudates. Best results were obtained with water, pH 7.0–8.5, using flours with lower fiber content (5.3%). The texturized product represents an interesting alternative for tropical countries where cottonseed flours abound.
EFFECTS OF STORAGE CONDITIONS ON FIRMNESS OF BRINED CUCUMBERS
Authors: THOMPSON R. L. , FLEMING H. P. , MONROE R. J. 
Published: August 2006

ABSTRACTBrined, fermented cucumbers were stored up to 1 yr under various conditions of pH (3.3, 3.8), NaCl concentration (5.5, 11.4%), temperature (4.4, 15.5, 26.6°C), storage time (3, 6, 9, 12 months), and CaCl2, addition (0.1%). Polygalacturonase (PC) activity in the brine was negligible. Firmness of the cucumbers was determined with a Magness‐Taylor fruit pressure tester. Temperature had the greatest influence upon retention of firmness, but effects of pH, % NaCl, and storage time also were significant (P ≤ 0.01). Rates of firmness loss ranged from <0.05 to ca 0.5 lb/month, depending upon pH, % NaCl and temperature. Firmness retention was greatest at 4.4–15.5°C, pH 3.8 and 11.4% NaCl. A prediction equation for the rate of firmness loss was developed. Addition of 0.1% CaCl2 to the brine resulted in firmer cucumbers, particularly those stored at pH 3.3 (P < 0.01). Results indicated that firmness of cucumbers can be retained at lower brine strengths than currently used, provided the cucumbers are washed prior to brining to remove softening enzymes as in the controlled fermentation process, and temperature of the brine stock is maintained at ca 15.5°C or lower.
PREVENTION OF TOUGHENING OF CHICKEN BREAST MUSCLE CUT IMMEDIATELY AFTER SLAUGHTER BY CONTROL OF pH DECLINE
Authors: PETERSON D. W. , LILYBLADE A. L. 
Published: August 2006

ABSTRACTThe influence of slowing the rate of pH decline on the toughening effect of cutting chicken pectoralis muscle shortly after slaughter was studied by injection of NaHCO3/Na2CO3 buffer into the muscle immediately after evisceration. Buffer injected to a calculated level of 0.48% solids resulted in cut muscles with an ultimate mean pH of 6.5, which were completely tender after 24 hr aging. Buffer injected at a calculated level of 0.72% solids resulted in muscles which were adequately tender after 5 hr aging and extremely tender (ultimate pH 6.7) after 24 hr aging. Untreated cut control muscles were relatively tough after 24 hr aging (ultimate pH 5.75–5.78).
CONSUMER ACCEPTABlLITY AND RETAIL YIELD IN BEEF AFTER PELVIC SUSPENSION AND DELAYED CHILLING
Authors: ABERLE E. D. , JUDGE M. D. 
Published: August 2006

ABSTRACTThe effect of pelvic versus Achilles' tendon suspension, combined with reduced rate of beef carcass chilling during the first 24 hr postmortem, on tenderness and consumer acceptability of round and loin steaks and on retail yield from the hindquarter were determined in this study. Chilling temperature (‐2.2, 3.3 or 8.9°C) did not affect retail yield. Pelvic suspended hindquarters yielded less lean trim (P < 0.001) but had higher yields of round steak and rump roast. Total retail yield was not affected by method of carcass suspension. Pelvic suspension reduced the dimensions of round steaks and produced a more round shape in short loin steaks as compared to normal suspension. Loin steaks from pelvic suspended carcasses were rated more tender (P < 0.001) by a laboratory panel, had longer sarcomeres (P < 0.001) and slightly greater myofibril fragmentation; however, chilling temperature did not significantly affect these traits. 614 consumer evaluations of overall palatability in loin and round steaks were received. Consumers ranked steaks from pelvic suspended carcasses higher (P < 0.01) than those from normally suspended carcasses. Consumers who indicated they normally purchased Choice grade beef perceived less difference between suspension methods and ranked all steaks lower than consumers who normally purchased Good grade or “whatever was sold in the supermarket.” Chilling temperature did not affect consumer rankings of palatability. It is believed that the fat cover on the carcasses was sufficient to prevent muscle temperature from dropping to levels at which cold shortening occurs, even with the lowest chill temperatures used in this study.
ESSENTIAL ELEMENTS IN FRESH AND IN CANNED ONIONS
Authors: LOPEZ ANTHONY , WILLIAMS H. L. 
Published: August 2006

ABSTRACTThe content of 15 essential elements was determined in fresh and canned onions by atomic absorption spectrophotometry. The elemental content of fresh onions was compared with that of canned onions. All data were analyzed statistically. There were significantly higher amounts of chloride, cobalt, copper, iron, nickel, sodium, and tin in all the canned onions than in the fresh onions; higher amounts of magnesium, phosphorus and potassium in the fresh onions than in the canned onions, and no significant differences in manganese and zinc between the fresh and the canned samples. The addition of calcium chloride to seven canned samples produced a significantly higher content of calcium in the processed samples while there was no significant difference in the calcium content of fresh and processed onions in the nine samples that did not have calcium chloride added during processing. Fresh and canned onions supply small percentages of the essential elements included in the research for which RDA's have been established or estimated. Element retention in the canned onions was at least 65% and in several instances over 100%.
CONNECTIVE TISSUE PROFILES OF VARIOUS RAW SAUSAGE MATERIALS
Authors: WILEY E. L. , REAGAN J. O. , CARPENTER J. A. , CAMPION D. R. 
Published: August 2006

ABSTRACT21 different sausage meats were chemically analyzed to determine the amounts of total collagen, insoluble collagen, and percentage soluble collagen present in each meat. A simple cookout test was also conducted to determine its usefulness in evaluating the bind characteristics of raw sausage materials. Values for total collagen, insoluble collagen, and percentage soluble collagen were quite variable among the meats sampled. Of the three collagen profile components studied, only percentage soluble collagen was observed to, be highly related to the binding characteristics of meat. Values for milliliters of fat and water lost during cooking were not significantly related to bind values. This study indicates a need for additional research to investigate the role of collagen profile components in the I formation of sausage batters.
ENZYME NEUTRAL DETERGENT FIBER ANALYSIS OF SELECTED COMMERCIAL AND HOME‐PREPARED FOODS
Authors: JWUANG WEN‐LI JOHN , ZABIK MARY E. 
Published: August 2006

ABSTRACTTo assess the potential dietary fiber contribution of selected commercial foods and home‐prepared quick and yeast breads, over 40 commercially available breads, European crisp breads, breakfast cereals, crackers, cookies, and snack foods and 10 home‐prepared breads were analyzed for their enzymatic neutral detergent fiber (ENDF) content. The commercial breads would provide from 1.5‐–3.9g ENDF per 1 oz serving while home‐prepared breads had from 0.6–3.9g. per ounce. European crisp bread contained from 4.7–9.7g per‘ounce ENDF. Snack foods were also good sources of dietary fiber providing from 3.1–9.3g ENDF per ounce while cookies and crackers analyzed ranged from 1–4g ENDF per ounce.
A COMPARISON OF THE SUITABILITY OF THREE HYDROGEN DONORS IN THE DETERMINATION OF PEROXIDASE ACTIVITY
Authors: MARSHALL M. , CHISM G. W. 
Published: August 2006

ABSTRACTA plot of initial velocity versus increasing o‐dianisidine concentration results in a nontypical Michaelis‐Menten curve. Further analysis points out that the recommended o‐dianisidine concentration for assaying peroxidase is below saturation and thus may give erroneous results. The data show that care should be taken when using o‐dianisidine as a substrate for measuring total peroxidase activity. Guaiacol and pyrogallol are shown to be suitable substrates for peroxidase determination.
STORAGE STABILITY, PALATABILITY AND HISTOLOGICAL CHARACTERISTICS OF MECHANICALLY TENDERIZED BEEF STEAKS
Authors: PETERSOHN R. A. , TOPEL D. G. , WALKER H. W. , KRAFT A. A. , RUST R. E. 
Published: August 2006

ABSTRACTUSDA Choice and Utility grade boneless beef loins were used to determine the palatability, bacteriological and histological characteristics of steaks mechanically tenderized. There was a significant improvement in taste panel ratings of tenderness for the Utility tenderized steaks, but only a small improvement (P > 0.05) for the Choice tenderized steaks. None of the total aerobic bacterial surface counts or the interior counts for total aerobic, psychotropic or anaerobic bacteria was significantly different, between tenderized and nontenderized steaks compared at 1, 2, 5 and 10 days of storage at 5°C. Histological studies showed a definite pattern of blade penetrations in the tenderized samples at low magnifications. At very high magnifications, the muscle fibers were torn and fragmented by the blade rather than evenly cut.
CHANGES IN LIPID COMPOSITION OF COOKED MINCED CARP (Cyprinus carpio) DURING FROZEN STORAGE
Authors: MAI J. , KINSELLA J. E. 
Published: August 2006

ABSTRACTMinced carp tissue was cooked by baking and deep‐fat frying and stored at ‐18°C for periods up to 8 wk. Phospholipid (PL) levels decreased whereas free fatty acids (FFA) increased during frozen storage of all samples. Samples treated with antioxidants gave significantly (P < 0.05) higher values for FFA compared to the controls Thiobarbituric acid (TBA) values were higher in the cooked samples compared to the raw samples. Samples without antioxidants had considerably higher TBA values than those containing antioxidants. The carbonyl content of the samples fluctuated during storage. There was no significant change in the composition of the fatty acids during storage.