bluuebunny/crossref_metadata_2025_split huggingface dataset:
FLUORIDE CONTENT OF MECHANICALLY DEBONED BEEF AND PORK FROM COMMERCIAL SOURCES IN DIFFERENT GEOGRAPHICAL AREAS
Authors: KRUGGEL W. G. , FIELD R. A. 
Published: August 2006

ABSTRACTMechanically deboned meat (MDM) from flat bones of mature cows and bulls from three regions of the country and pork MDM from two regions were evaluated. The samples were collected from regions where high levels of fluoride occurring in the water and vegetation have been reported. Higher magnesium, iron and fluoride contents were found in beef MDM from the West and Midwest regions when compared to the Southern region. Higher iron and fluoride contents were found in beef MDM compared to pork MDM. MDM had a higher iron content than regular muscle, which was attributable to increased amounts of iron in bone marrow. Iron was suggested as a method for determination of red bone marrow percentage in MDM.
FUNCTIONAL AND NUTRITIONAL PROPERTIES OF TOMATO PROTEIN CONCENTRATES
Authors: KRAMER AMIHUD , KWEE W. H. 
Published: August 2006

ABSTRACTProteins extracted from tomato vines and cannery wastes (TPC) differed substantially in functional properties from soy protein concentrate, but were similar in nutritive value to soy or cottori seed concentrates. When fractionally extracted by precipitation at pH 4.8, 4.0 and 3.5, the fractions had different functional and nutritional properties. The fraction precipitated at pH 3.5 had less coagulated protein, lower foam height, and was less wettable than the fractions precipitated at higher pH, but contained more soluble protein and total solids and a higher bulk density. The pH 3.5 fraction was poorer than the higher pH fractions in all the essential amino acids except lysine. The lower bio‐availability of the pH 3.5 fraction was confirmed by bioassays with Tetrahymena pyriformis W.
EFFECT OF HARVEST MATURITY ON CAROTENOIDS IN PASTES MADE FROM VF‐145–7879 TOMATOES
Authors: LlU Y. K. , LUH B. S. 
Published: August 2006

ABSTRACTCarotenoids in tomatoes are important to the color and nutritive value of canned tomato pastes. Some of the plant pigments are precursors of vitamin A. It is generally believed that tomatoes contain a larger amount of lycopene, and a comparatively smaller amount of β‐carotene. It is not clear whether maturity level contributes to the difference in distribution of carotenoids in tomato pastes. Tomato pastes of 26.5% total solids were made from VF‐14–7879 tomatoes at pink (M1), medium red (M2) and full red (M3) maturities by the hot‐break process at 104.5°C for 20 sec. The effect of harvest maturity on carotenoids and color in the canned pastes was investigated. Carotenoids in tomato pastes were extracted with hexane‐acetone (1:2, v/v) solvents, and then fractionated on a MgO‐Supercel (1:l) column. Phytoene, phytofluene, δ‐carotene and lycopene were found in considerable amounts in the pastes, and increased as the maturity level of the tomato fruits advanced. Other pigments including p‐carotene, neo‐p‐carotene‐B, δ‐carotene, neurosporene, torulene and mutatoxanthin were found to be present.
A STUDY OF PHYSICAL PROPERTIES OF DAIRY WHIPPED TOPPING MIXTURES
Authors: MIN DAVID B. S. , THOMAS E. L. 
Published: August 2006

ABSTRACTThe effects of several selected variables on the physical properties of whipped topping containing milk as the major ingredient were investigated. These included: level of stabilizer and emulsifier, type of milk protein fraction, homogenization pressure, and interaction among selected ingredients. Levels of stabilizer and emulsifiers were highly critical factors affecting firmness and overrun of whipped topping. Overrun and firmness were influenced more by type and combination of the emulsifiers than by HLB. Topping mixtures containing sodium casein‐ate and whey protein lacked firmness and overrun, while those containing skim milk proteins separated by Sephadex gel filtration or precipitated by CMC were rated satisfactory. Overrun and firmness of the product increased as single stage homogenization pressures increased from 0 to 210 kg/cm2. With double stage homogenization, fnmness attained a maximum at 140 and 35 kg/cmz, then tended to remain constant. Overrun, however, continued to increase with pressures up to 210 and 35 kg/cm2. Overrun and firmness of the whipped topping decreased when fat globules exceed 2 pm. Factorial experiments involving three levels of fat, Frodex 24, and Dariloid KB indicated that each reacted independently in contributing to overrun and firmness. Decreasing size and increasing number of air cells are associated with increased overrun and firmness.
SATELLITE FOOD‐SERVICE SYSTEM ASSESSMENT IN TERMS OF TIME AND TEMPERATURE CONDITIONS AND MICROBIOLOGICAL AND SENSORY QUALITY OF SPAGHETTI AND CHILI
Authors: CREMER M. L. , CHIPLEY J. R. 
Published: August 2006

ABSTRACTA satellite food‐service system was assessed as related to spaghetti and chili in terms of time and temperature conditions during various phases of product flow and microbiological and sensory quality of food. This was for the purpose of identifying critical points in processing and contributing to a data base on quality and safety in various types of food‐service systems. Critical phases were indicated in findings of relatively wide and, in some instances, unacceptable ranges in time and internal temperature for about half of the phases of product flow for both products, particularly, after heating for service. Sensory quality scores for characteristics evaluated ranged from 6.3–7.4 for chili and from 5.9–6.8 for spaghetti (based on a 9‐point scale). Total plate counts indicated that microbial quality of both products was good but variable with numerous genera of known pathogens identified. These results, coupled with findings of variable time and temperature, point to the potential for public health hazards if food is mishandled in systems of this type.
USE OF GLUCOSE ISOMERASE IN HOLLOW FIBER REACTORS
Authors: KORUS ROGER A. , OLSON ALFRED C. 
Published: August 2006

ABSTRACTThe immobilization of glucose isomerase in several types of asymmetric hollow fibers is described and evaluated experimentally. The time course of glucose production from 1M fructose at 60°C was similar for the free enzyme and for a hollow fiber enzyme reactor operated under total recycle. Stability of glucose isomerase in a hollow fiber reactor approached that of the free enzyme, although polysulfone fibers had to be preconditioned with an inert protein.
ANALYSIS OF THE PLASTOMETER AND CORRELATION OF BOSTWICK CONSISTOMETER DATA
Authors: RAO M.A. , BOURNE M C. 
Published: August 2006

ABSTRACTThe rheological parameter measured by the Plastometer is shown to be the difference in apparent viscosities at two shear rates. Flow property data obtained on various pseudoplastic pureed foods were utilized to show that the difference in apparent viscosities at 50 and 400 s—1, and data with a Bostwick Consistometer are correlated nonlinearly. For the range of Bostwick reading between 3.5–12.0cm/10s, an equation is presented to estimate the magnitude of the difference in apparent viscosities. Yield stress was found not to correlate as well as the difference in apparent viscosities. The Bostwick Consistometer was found to be not suitable for pseudoplastic nonpureed foods; adhesion of the non‐pureed foods to the gate of the Bostwick Consistometer was identified as the reason.
A SIMPLIFIED METHOD FOR AGITATION PROCESSING OF CANNED FOODS
Authors: PARCHOMCHUK P. 
Published: August 2006

ABSTRACTA simple method of agitating cans to cause rapid heat penetration during thermal processing in retorts has been developed. Cans are oscillated in a circular path in such a way that can orientation remains fixed. The effectiveness of this method was tested with bentonite mixtures in 603 × 700 cans with different oscillating radii, headspaces, viscosities and can orientations. Heating time of 5% bentonite mixture was reduced from 360 min to less than 10 min. Although comparable heating rates were achieved with end‐overend rotation, circular oscillation required only a 1/2–3/4 in. radius and caused lower inertia forces. These features make this method readily adaptable to conventional retort systems.
RELATIVE PROTEIN VALUE OF DEFATTED CORN GERM FLOUR
Authors: CANOLTY NANCY L. , SCHOENBORNE BONNIE M. , GREGG VALETA A. , HARING RAYMOND V. 
Published: August 2006

ABSTRACTIsocaloric diets containing various levels of protein supplied as commercially prepared defatted corn germ flour (CGF), CGF supplemented with 0.07% methionine and 0.02% leucine (SCGF), casein (C) or lactal‐bumin (LA) were compared in this study. Weight gains of weanling rats fed various growth‐limiting amounts of protein were used to determine a protein value, defined as the slope of the regression line relating weight gain to protein intake, for each of the protein sources. The PV of CGF was significantly different from that of LA, but did not differ significantly from the PV of SCGF andC. The relative protein value of CGF, the ratio of the PV of CGF to the PV of LA, is 0.62 ± 0.06. These data indicate that the protein in commercially prepared CGF is of good quality and could be a valuable source of protein for human diets.
INDIRECT METHODS AS CRITERIA OF SPOILAGE IN TOFU (SOYBEAN CURD)
Authors: DOTSOM C. RAY , FRANK HILMER A. , CAVALETTO CATHERINE G. 
Published: August 2006

ABSTRACTChanges in the liquid surrounding packaged tofu (viz., increases in acidity, optical density and viable count) indicated that spoilage of tofu cakes was associated with bacterial growth. These indirect criteria had a high correlation with flavor deterioration detected by sensory evaluation of the tofu cakes.
SENSORY EVALUATION OF MEAT PRODUCTS CONTAINING COAGULATED CHEESE WHEY LACTALBUMIN
Authors: JELEN P. , McINTYRE D. 
Published: August 2006

ABSTRACTSensory properties of beef, pork and turkey meat loaves and beef patties containing heat‐coagulated cheese whey lactalbumin curd (LC) were evaluated by hedonic scale taste panel procedures. Beef products showed significant linear regression between decreasing hedonic scores and increasing % LC when served under normal light, but not under red light. Pork and turkey loaves containing 0, 5 or 10% LC did not differ significantly. Products containing 20% LC were significantly inferior. Poor appearance of beef products containing LC may have influenced their low rating. Ground pork and ground turkey appeared more compatible. with the LC than ground beef.
COMPOSITION AND PALATABILITY OF MECHANlCALLY DEBONED MEAT AND MECHANICALLY SEPARATED TISSUE
Authors: CHANT J. L. , DAY L. , FIELD R. A. , KRUGGEL W. G. , CHANG YET‐OY 
Published: August 2006

ABSTRACTFour groups of Good and Choice grade carcasses were hand boned. Flat bones from the right sides were mechanically deboned using a Beehive machine with 0.46 mm holes in the cylinder and designated mechanically deboned meat (MDM). Flat bones from the left sides were hand‐cleaned of all visible muscle and fat and then run through the mechanical deboner and designated mechanically separated tissue (MST). No significant differences in moisture, fat or protein between tissue from the right and left sides were present, but MDM had less ash than did MST. Higher ash content in the MST was paralleled by higher values (P < 0.05) for iron, calcium, magnesium, collagen and pH. Greater amounts of isoleucine (P < 0.05) were present in MDM than in MST. Bologna was formulated to contain 30% MDM or 30% MST. No differences in processing quality of the bolognas were noted. Independent triangle tests for flavor and grittiness showed that panel members could detect differences (P < 0.01) in bologna containing MDM or MST when compared to control bologna.
EFFECT OF BLADE TENDERIZATION ON STORAGE LIFE RETAIL CASELIFE AND PALATABILITY OF BEEF
Authors: DAVIS G. W. , SMITH G. C. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTBoneless strip loins (n = 90) and inside rounds (n = 90) from Heavy‐Choice, Heavy‐Good and Light‐Good carcasses were randomly assigned to one of six treatments representing combinations of storage interval (7 or 14 days), blade tenderization (prior to or following storage) and packaging (vacuum packages or polyethylene bags). Vacuum packaging was much more satisfactory than polyethylene packaging for maintaining appearance of subprimal cuts following storage and for assuring desirable overall appearance of steaks during retail display. Subprimal cuts should be blade tenderized after, rather than prior to, storage to minimize weight losses of subprimals during storage, but time of blade tenderization did not affect retail caselife or palatability traits. Light‐Good beef was not generally inferior to that from Heavy‐Choice or Heavy‐Good carcasses in storage‐life, retail caselife or palatability if subprimal cuts were stored in vacuum packages. However, Light‐Good strip loins which were blade tenderized prior to storage and stored in polyethylene bags were discolored and unattractive following storage and produced steaks which had very limited retail caselife. Blade tenderization increased tenderness above that achieved by aging alone but did not otherwise affect palatability.
VARIABLES AFFECTING THE ACCEPTABILITY OF RADAPPERTIZED GROUND BEEF PRODUCTS
Authors: COHEN J. S. , SHULTS G. W. , MASON VERA C. , WIERBICKI E. 
Published: August 2006

ABSTRACTA series of experiments were conducted to determine the effect of different variables on the quality of an irradiated ground beef product. Factors studied included: different food‐grade phosphates; NaCl content; fat content; and size of grind. The influence of these variables on the cooking loss (moisture retention), shear press values and sensory scores was studied. The addition of phosphates and NaCl was desirable in controlling cooking losses. The most effective phosphate was tetra‐sodium pyrophosphate. The addition of NaCl decreased the shear press force required to penetrate the beef patty, i.e., it tenderized the product. Phosphate addition did not affect the shear press force. Increased fat content increased the cooking losses, but did not affect the shear press force. Irradiation with sterilizing doses had a marked effect on decreasing the shear press force.
EFFECT OF BLANCHING, EDTA AND NaHSO3 ON COLOR AND VITAMIN B6 RETENTION IN CANNED GARBANZO BEANS
Authors: DAOUD H. N. , LUH B. S. , MILLER M. W. 
Published: August 2006

ABSTRACTTHE EFFECT of blanching, EDTA and NaHSO3 treatments on color and vitamin B6 retention in canned garbanzo beans (Cicer arietinum) was investigated. Saccharomyces carlsbergensis (ATCC 9080) and Kloeckera apiculata (UCD FS & T 72–62) were used as comparative organisms for the microbiological assay. Water blanching resulted in approximately 10–15% loss of total vitamin B6 while steam blanching resulted in only 5–8% loss. The dry garbanzo beans contained 5.5 μg vitamin B6/g when S. carlsbergensis was used as the test organism and 5.8 μg/g when K. apiculata was used. Blanching had no significant effect on the color of the canned beans. Vitamin B6 retention in the canned product was affected by the use of NaHSO3 in the soaking water as a bleaching agent. Samples soaked in water containing 1600 ppm NaHSO3 contained 3.4 ± 0.1 μg vitamin B6/g on the dry basis while the control samples contained 3.9 ± 0.2 μg/g. The NaHSO3 soaking improved the color of the canned beans significantly. Incorporating 300 ppm of ethylenediaminetetraacetic acid (EDTA) in the canning brine for color improvement did not significantly affect the vitamin B6 content of the canned product. But, it did improve the color of the canned beans. Use of K. apiculata as the test organism resulted in slightly but consistently higher total vitamin B6 assays in all samples than those using S. carlsbergensis. This could be due to the difference in the response of the two organisms toward the different forms of vitamin B6. K. apiculata responds nearly equally to pyridoxine, pyridoxal and pyridoxamine, while S. carlsbergensis responds nearly the same to pyridoxine and pyridoxal, but to a lesser degree to pyridoxamine.
TITRATABLE ACIDITY OF TOMATO JUICE AS AFFECTED BY BREAK PROCEDURE
Authors: STADTMAN F. H. , BUHLERT J. E. , MARSH G. L. 
Published: August 2006

ABSTRACTThere is less titratable acidity in tomato juice that has been processed by a “hot‐break” procedure to inactivate pectolytic enzymes than in juice of tomatoes from the same lot of fruit that has been extracted cold. These differences in titratable acidity can be attributed to the activity of the pectolytic enzymes in the "cold‐break" juice which produce acidic breakdown products from the pectins.
COMMERCIAL ORANGE ESSENCE: COMPARISON OF COMPOSITION AND METHODS OF ANALYSIS
Authors: LUND ERIC D. , BRYAN WILLIAM L. 
Published: August 2006

ABSTRACTQuality of three commercial orange essences was related to composition determined by gas chromatography. Two essences were unacceptable in flavor; the third was typical with a high flavor score. The technique of directly analyzing untreated essence was adequate for most components. Of the 21 identified, three were present in reduced concentration in unacceptable essence and six were present in high concentration. The three components found in low concentration — acetaldehyde, ethyl butyrate, and octanal — are known contributors to desirable flavor while two of the components found in high concentration ‐ trans‐2‐hexenal, and α‐terpineol — are known contributors to off‐flavor. Determination of flavor and off‐flavor components by gas chromatography of directly injected essence appears promising as a rapid, objective technique for quality control.
PRODUCTION OF PROTEIN ISOLATES AND CONCENTRATES FROM OILSEED FLOUR EXTRACTS USING INDUSTRIAL ULTRAFILTRATION AND REVERSE OSMOSIS SYSTEMS
Authors: LAWHON J. T. , MULSOW D. , CATER C. M. , MATTIL K. F. 
Published: August 2006

ABSTRACTThe consumption of protein isolates from oilseed flours is expected to continue its upward trend as meat analogs from vegetable proteins are more widely marketed. However, conventional protein isolation procedures are lengthy and somewhat expensive. These processes also result in whey‐like liquid by‐products which constitute a water pollution threat unless properly processed. Preparation of protein isolates and concentrates from glandless cottonseed and soy flours by extracting the protein and ultrafiltering the solubilized protein directly from the liquid extract was investigated. In the process devised, proteins normally precipitated to produce isolates were recovered together with the conventional whey protein by ultrafiltration (UF). The UF permeate was further processed with a reverse osmosis (RO) membrane. Different industrial UF and RO systems were utilized in 22–60 lb extractions. UF membranes were found which gave desirably high permeation rates and satisfactory constituent separations, especially with cottonseed storage protein (SP) extract. With SP extract, initial LJF permeate flux achieved was in excess of 1.50 gal of permeate per square foot of membrane area per day (gfd). The flux declined to 96 gfd over a period of 8 hr while the volume of original extract in the feed solution was being reduced by a ratio of 12.5 to 1 in the final UF concentrate. As expected, nonstorage protein (NSP) and SP extracts from cottonseed were found to require membranes having different molecular weight cutoff points. Noncellulose‐based membranes performed better for this application because of their broader pH and temperature operating ranges.
BETANINE SEPARATION AND QUANTIFICATION BY CHROMATOGRAPHY ON GELS
Authors: ADAMS J. P. , von ELBE J. H. 
Published: August 2006

ABSTRACTPublished methods for separation and quantification of betalaine pigments from plant extracts are based on electrophoretic and spectro‐photometric techniques. These methods are either time consuming, or lack accuracy if interfering substances are present; therefore, a more rapid and accurate method for betalaine separation and betanine quantification is needed. Chromatography on gel filtration supports (Sephadex or Bio‐Gel polyacrylamide) is shown to be a rapid and efficient method of separating betalaines from raw beet juice. Raw and fermented beet juice (Beta vulgaris) directly applied to a column of polyacrylamide gel (Bio‐Gel P‐6) resulted in the detection of numerous pigment bands. Observed average distribution coefficients (Kav) for betanine on Sephadex G‐25 or Bio‐Gel P‐6 ranged from 0.8–2.0 at a pH value of 4.0–2.0, respectively. These data suggest that the major mechanism of retention of the pigments on gel supports can be adsorption rather than gel‐filtration. Resolution of betanine and betanidme was greater on columns packed with Sephadex G‐25 compared to columns packed with Bio‐Gel P‐6. Loading capacity (based on reduced plate height) was greater on columns packed with Bio‐Gel P‐6 when comparing the two column packings. When Bio‐Gel P‐6 was chosen as the support for the separation of pigments, excellent separation was obtained using a phosphate buffer at pH 3.0. Elution patterns of betanine were recorded by measuring the absorption at the maximum wavelength. Peak areas obtained were related to standard concentrations of betanine.
ENUMERATION OF TEMPERATURE‐STRESSED Pseudomonas aeruginosa UTILIZING SELECTIVE PROCEDURES
Authors: KUKULINSKY‐FULLER JANET C. , NELSON F. EUGENE 
Published: August 2006

ABSTRACTSublethally stressed cells of Pseudomonas aeruginosa were enumerated using the plate count procedure with Plate Count Agar (PCA) and several selective media. Exponential phase (5 hr) cultures were stressed at 1 or 5°C in phosphate buffered distilled water for 0, 5 and 30 min and 24 hr. Counts on all media decreased as time of stress increased. Cold‐stressed organisms plated on Acetamide Agar (ACE), King's Medium B with cetrimide (KMB), Trypicase Soy Agar with nitrofurantoin (TSN) and Naladixic Acid Cetrimide Agar (NAC) gave lower counts than those obtained on PCA, but KMB and NAC were the only media that gave statistically different counts at the 95% confidence level. Stationary phase (24 hr) cultures were stressed at 55°C in reconstituted milk‐solids‐not‐fat to obtain approx 99% kill. Counts of heat‐stressed organisms on ACE, KMB, TSN, NAC and Pseudosel BBL (PSE) were significantly lower than counts on PCA. Incubation of plates at 41°C reduced the count of heat‐stressed cells significantly from counts obtained at 35 or 37°C on all media, including nonselective PCA. Only PSE affected counts of unstressed organisms, the counts being significantly lower than those on PCA. Counts of temperature‐stressed p. aeruginosa may be substantially decreased when selective procedures are used.
COMPARSION OF CHEMICALLY MEASURED AVAILABLE LYSINE WITH RELATIVE NUTRITIVE VALUE MEASURED BY A Tetrahymena BIOASSAY DURING EARLY STAGES OF NONENZYMATIC BROWNING
Authors: WARREN R. M. , LABUZA T. P. 
Published: August 2006

ABSTRACT Tetrahymena pyriformis W (TPW) was used as a biological assay to study the loss of overall protein quality due to nonenzymatic browning. The Relative Nutritional Value (RNV) as determined by this organism decreases in a model food system as Maillard compounds are formed during storage at 35°C for 80 days and at three water activities (0.3, 0.5 and 0.7). These results were compared to the fluorodinitrobenzene (FDNB) chemical assay. The latter method shows a greater loss of available lysine than is seen by TPW growth at early stages of browning. Significant accumulation of brown pigment production does not occur until after RNV has diminished by 35–50% and FDNB has decreased by 60–70%. At advanced stages of browning, however, the TPW test showed equivalent or greater losses of nutritional value. Considerable variation in the TPW bioassay occurred due to the problems in the technique but analysis of all stored samples in a single test allowed comparison to a standard casein control for measurement of protein quality loss.