bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Processing Variables on the Microbial, Physical and Sensory Characteristics of Pork Sausage
Authors: REAGAN J. O. , LIOU F. H. , REYNOLDS A. E. , CARPENTER J. A. 
Published: August 2006

ABSTRACTA randomized block design with a 4 × 3 × 5 factorial arrangement of treatments involving four fat levels, three grinding systems and five storage periods was utilized to determine the effects of processing variables on microbial, physical and sensory characteristics of pork sausage. In general, microbial numbers decreased as the level of fat increased and increased with reduced particle size and time in storage. The surface color became lighter and less red with increasing levels of fat and time in storage. Higher cook yields (%) were associated with higher degrees of maceration while lower yields were observed for sausage manufactured to contain high levels of fat (40 and 45%). Length of storage had the greatest effect on the desirable sensory characteristics of the product. An optimum processing system was postulated from the results of the study.
Screening Test for Histamine in Fish
Authors: LERKE PETER A. , PORCUNA MARTINA N. , CHIN HENRY B. 
Published: August 2006

ABSTRACTA rapid screening method is described that can detect histamine in fish. The method uses a two–step sequential enzyme system. First, diamine oxidase catalyzes the breakdown of histamine with formation of hydrogen peroxide. Hydrogen peroxide is then detected by formation of crystal violet from the leuco base in the presence of peroxidase. The two reactions can be combined and peroxidase can be used to control the tightness of the screening. The method can be used for raw or heat‐processed fish.
Storage Stability of Intermediate Moisture Mullet Roe
Authors: HSU H. W. , DENG J. C. , KOBURGER J. A. , CORNELL J. A. 
Published: August 2006

ABSTRACTA storage stability study was performed on intermediate moisture roe (aw= 0.84, salt content = 4%). Samples were stored at various temperatures for up to 1 month. Microbial analyses indicated that bacteria could grow from 5–25°C. Fungi grew at 15° and 25°C while their growth was inhibited at 5°C; however, a lag phase was detected at 15°C. TBA values increased linearly during storage. Microbial analyses, chemical determination of rancidity and sensory evaluations showed that the product was still acceptable after 30 days storage at 5°, 15° or 25°C.
Evaluation of Harp Seal Gastric Protease as a Rennet Substitute for Cheddar Cheese
Authors: SHAMSUZZAMAN K. , HAARD N. F. 
Published: August 2006

ABSTRACTA crude preparation of gastric proteases from Harp Seal (Pagophilus groenlandicus) was found to coagulate milk over a wider pH range than porcine pepsin and had a higher ratio of milk clotting to proteolytic activity with hemoglobin at pH 1.8. Cheddar cheese prepared with seal gastric protease (SGP) gave significantly higher sensory scores than cheese made with calf rennet. Chemical analysis of the cheeses revealed a lower concentration of citrate‐HCl soluble nitrogen and less free and peptide‐bound amino acids in SGP cheese than in the cheeses made with calf rennet and Mucor miehei protease.
Forced Air Drying of Partially Freeze‐Dried Compressed Carrot Bars
Authors: SCHADLE E. R. , BURNS E. E. , TALLEY L. J. 
Published: August 2006

ABSTRACTThe quality of compressed carrot bars produced by combining freeze drying with air drying was investigated. Quality parameters measured were color, texture, rehydration ratio, carotene, ascorbic acid, alphatocopherol, and sensory acceptance. It was found that a high quality compressed carrot bar could be obtained by freeze drying to 20–40% moisture, equilibrating with microwave energy, compressing, then air drying at 60°C. The scanning electron microscope proved useful in delineating reasons for differences in texture and rehydration.
Submerged Production of Agaricus campestris Mycellum in Peat Extracts
Authors: MARTIN ANTONIO M. 
Published: August 2006

ABSTRACTThe edible mushroom Agaricus campestris has been grown using peat extracts as the only substrate source. Shaker flask fermentations were conducted with Sphagnum peat extracts obtained by autoclaving peat mixed with 1.5% (v/v) H2SO4 for 2 hr at 121°C. Inoculum ratio, temperature, initial pH, fermentation time and agitation were tested in order to evaluate the effect of those factors on the mycelial growth, expressed as final dry mycelium concentration and biomass yield (g of dry mycelium produced per g of carbohydrates consumed). The best combination of operating variables, in the range of values investigated, are: 4% (v/v) inoculum ratio, 24°C, pH 6.0, 6 days and 150 rpm.
Analysis of Direct Contact Paper and Paperboard Food Packaging for N‐nitrosomorpholine and Morpholine
Authors: HOTCHKISS JOSEPH H. , VECCHIO ALEX J. 
Published: August 2006

ABSTRACTAnalytical methods were developed to estimate the nitrosatable morpholine and apparent N‐nitrosomorpholine content of paper and paperboard direct contact food packaging. Examination of 34 different paper or paperboard food packages indicated 9 to be contaminated with detectable levels of apparent N‐nitrosomorpholine. All 12 packages analyzed for nitrosatable morpholine were positive with an average level of 380 μg/kg. Migration of apparent N‐nitrosomorpholine and morpholine to food was demonstrated when paper or paperboard and dry food were incubated in a closed container for 3 days at 100°C.
Enterotoxin C2 Production by S. aureus in Entree Salads
Authors: MORITA TOSHIKO N. , WOODBURN MARGY 
Published: August 2006

ABSTRACT Staphylococcus aureus strain 361 was inoculated into salads containing chicken, macaroni, potato, or artificially flavored soy product. Egg was added to some. The pH averaged 6.2 in the control made with water dressing rather than vinegar, 4.7 with home‐style cooked salad dressing, and 4.9 with commercial salad dressing. Following incubation at 37°C for 8 or 24 hr, pH, total counts, and enterotoxin C2 were determined. Enterotoxin was detected at 8 hr in all macaroni and potato dressing types. At 8 hr, enterotoxin was not detected in most soy product or chicken salads. By 24 hr the lowest levels were in the soy product salads but all products contained toxin. When the inoculum level was reduced below the 105 CFU per g used in the main study, enterotoxin production was delayed but occurred at 8 hr if the inoculum level was 103.
Effect of Initial Acidity of Plain Yogurt on Acidity Changes during Refrigerated Storage
Authors: SALJI JOSEPH P. , ISMAIL ANWAR A. 
Published: August 2006

ABSTRACTThe relationship between initial acidity of plain yogurt and the changes in this acidity during refrigerated storage has been investigated. Yogurt samples with initial pH 4.5 ± 0.1, pH 4.2 ± 0.1 and pH 3.9 ± 0.1 were prepared under laboratory conditions and stored at 4°C and 7°C for 3 wk. pH and titratable acidity were monitored weekly. Results indicated that samples with the lowest initial acidity (high pH) showed the highest increase in acidity during refrigerated storage (pH 4.59–4.15). Samples with high initial acidity (low pH) remained fairly stable (pH 3.82–3.77). Acidity changes during refrigerated storage were more pronounced at 7°C compared to 4°C (pH 4.59–4.27 at 4°C; pH 4.59–4.15 at 7°C). Changes in acidity were maximal for the first week and minimal thereafter.
Effect of Fermentation Time on the Inositol Phosphates of Bread
Authors: NAYINI N. R. , MARKAKIS P. 
Published: August 2006

ABSTRACTBread was made by an AACC procedure using whole wheat flour and 70%‐extraction wheat flour. Five different fermentation times were applied. Six inositol phosphates and inorganic phosphate were separated, identified and quantified in the bread. It was found that phytate decreased and the inorganic phosphate increased, with the largest decrease in phytate occurring during first 30 min of fermentation. The content in intermediate inositol phosphates also changed and it was only after considering their phosphorus content that an overall phosphorus balance could be achieved.
A High Performance Liquid Chromatographic Method for Chlorogenic Acid Determination in Sunflower Seeds
Authors: DREHER M. L. , HOLM E. T. 
Published: August 2006

ABSTRACTA new high performance liquid chromatographic (HPLC) method for chlorogenic acid determination in sunflower seeds is described. This method offers a relatively rapid and highly selective way to separate chlorogenic acid from caffeic acid and other polyphenolic compounds in sunflower seeds. The HPLC method results are compared with those of the spectrophotometric method and no significant difference is shown between methods using confectionery seeds but significant differences are shown with the oilseed varieties.
Vitamin C Retention of Potato Fries Blanched in Water
Authors: ARTZ W. E. , PETTIBONE C. A. , AUGUSTIN J. , SWANSON B. G. 
Published: August 2006

ABSTRACTVitamin C retention was determined microfluorometrically for French fries heated in water. Vitamin C retention for 1.3 cm (½ in.) water blanched French fries ranged from 83.2–54.1%. The French fry blanch times were 5, 10 and 15 min at 66°C, 77°C and 88°C. The apparent Ea was 4.0 Kcal/mole.
Cellulose, Hemicellulose and Lignin Content of Raw and Cooked Processed Vegetables
Authors: HERRANZ JOSEFA , VIDAL‐VALVERDE CONCEPCION , ROJAS‐HIDALGO ENRIQUE 
Published: August 2006

ABSTRACTThe NDF, ADF, cellulose, hemicellulose and lignin contents of five frozen vegetables (raw and boiled) and five canned vegetables (two of them fried) have been studied. In general, it was observed that boiling resulted in an increase in the NDF, ADF and cellulose content. There was also a slight increase in hemicellulose values. The lignin contents of most vegetables did not change upon boiling. When the cooking process was frying, a drastic decrease of NDF, ADF, cellulose, and lignin contents occurred, while the amount of hemicellulose changed slightly in the vegetables analyzed.
A Scheme for the Rapid Preparation of Protein Hydrolyzates for Amino Acid Analysis
Authors: PHILLIPS R. DIXON 
Published: August 2006

ABSTRACTAn accelerated procedure for preparing acid hydrolyzates of food and feed proteins prior to amino acid analysis has been developed. This scheme features the simultaneous removal of oxygen from 12 samples and from hydrolysis reagent; accelerated hydrolysis of continuously stirred samples at 145°C for 1.25 hr; and semi‐automated filtration of the pH‐adjusted, diluted hydrolyzates. Using this scheme, one technician can prepare 12 samples for analysis in approximately ½ day. Hydrolyzates of casein and durum wheat flour were prepared by this method by the traditional approach, and by an intermediate method; then analyzed by automated ion exchange chromatography. Resulting profiles were generally comparable for the different schemes.
Influence of Temperature on Germination and Growth of Spores of Emetic and Diarrheal Strains of Bacillus cereus in a Broth Medium and in Rice
Authors: JOHNSON K. M. , NELSON C. L. , BUSTA F. F. 
Published: August 2006

ABSTRACTGermination and growth of Bacillus cereus spores from emetic and diarrheal strains were measured in Trypticase soy broth (TSB) and in autoclaved rice/beef extract from 5°– 55°C. Growth for some strains occurred from 15°– 50°C, and little difference was noted between responses of diarrheal and emetic types or between media, except a higher maximum population was achieved in rice. Germination was more extensive in rice than in TSB at <15°C and was generally more extensive for diarrheal strains in either medium.
Effects of Postmortem Storage and Temperature on Muscle Protein Degradation: Analysis by SDS Gel Electrophoresis
Authors: BECHTEL PETER J. , PARRISH FREDERICK C. 
Published: August 2006

ABSTRACTThe proteolytic breakdown of the major contractile proteins of bovine longissimus muscle was examined during postmortem storage by sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. Samples of muscle stored at 4°C for 14 days exhibited little proteolysis of the major contractile proteins; however, samples stored at 37°C for 1 day showed significant degradation of myosin heavy chains and almost complete proteolysis of this protein by day 14. Major degradation products of the myosin heavy chains included a series of polypeptides having molecular weights between 145,000 and 125,000. These experiments demonstrate that substantial degradation of the myosin heavy chain and other muscle proteins can occur during the storage of meat, and this phenomenon was highly temperature dependent.
Free Amino Acids of Raw and Cooked Ground Beef and Pork
Authors: PENET C. S. , WORTHINGTON R. E. , PHILLIPS R. D. , MOON NANCY J. 
Published: August 2006

ABSTRACTGround beef and ground pork were cooked for 15 min on an electric griddle heated to a surface temperature of 121°C. Cooking reduced the total free amino acid (FAA) content from 25.23 to 17.60 mg/25g fresh weight in pork and from 32.77 to 30.09 mg/25g fresh weight in beef. Sixteen FAA were detected in both beef and pork; most individual FAA decreased during heating. Residues remaining after extraction of FAA from raw pork, when rehydrated (70% moisture) and heated (121°C, 15 min), contained only trace amounts of FAA. Free amino acids apparently were not produced under the cooking conditions employed in this study.
Determination of Tetrodotoxin by Capillary Isotachophoresis
Authors: SHIMADA KAZUKO , OHTSURU MASARU , YAMAGUCHI TSUTOMU , NIGOTA KIMITOSHI 
Published: August 2006

ABSTRACTA method is described for the quantification of tetrodotoxin (TTX) in crude extracts of puffer fish by capillary isotachophoresis. Conditions for isotachophoresis consisted of a leading electrolyte of 5 mM potassium acetate, pH 6.0, containing 0.2% Triton X‐100 and 0.5 vol of dioxane, and a terminating electrolyte of 10 mM β‐alanine adjusted to pH 4.5 with acetic acid. It was possible to quantify the TTX content of crude unfractionated puffer extracts, and obtain values similar to those obtained by mouse bioassays which are time consume.
Chlorine Incorporation in Shrimp
Authors: JOHNSTON J. J. , GHANBARI H. A. , WHEELER W. B. , KIRK J. R. 
Published: August 2006

ABSTRACTChlorine incorporation into shrimp was determined following immersion in a 150 mg/L solution of HO36Cl. Approximately 2% of the 36Cl in the original immersion solution was incorporated into the shrimp during the 30‐min immersion period; 75% of which was detected in the edible portion. Approximately 3% of the chlorine associated with the edible portion was detected in the CHCl3:CH3OH soluble fraction. Data indicated that chlorine incorporation in lipids is directly related to the degree of unsaturation. The trichloroacetic acid (TCA) precipitable protein fraction contained 22% of the 36Cl associated with the edible portion. Seventy‐three percent of the chlorine associated with the edible shrimp tissue existed as 36Cl−. Negligible amounts of chlorine were detected in the control fractions.
Flow Characteristics of Soybean Constituents Controlled by Ratio of Total to Imbibed Water
Authors: URBANSKI G. E. , WEI L. S. , NELSON A. I. , STEINBERG M. P. 
Published: August 2006

ABSTRACTThe objective was to quantify the relationship between water imbibing capacity of soybean components and their rheological characteristics in suspension. These components were: full fat soy flour, desludged full fat soy flour, defatted soy flour, soybean cell wall material and soybean sodium proteinate. It was found that the relationship between the ratio of the total to imbibed water (T/I) and consistency coefficient for all components at all concentrations could be expressed by a single curve. Flow behavior index vs T/I for all components also showed a single curve. A plot of apparent viscosity against T/I at the maximum shear rate showed that the data for all components at all concentrations fell on the same curve at a given shear rate.
Microstructure and Hydrodynamic Properties of Soybean Protein Bodies in Solutions
Authors: LEE CHERL‐HO , KIM CHAN‐SHICK , YANG HAN‐CHUL 
Published: August 2006

ABSTRACTThe changes in the size and shape of soybean protein bodies in different solvent systems were observed, and their influence on hydrodynamic properties in solutions was investigated by capillary viscometer. The intrinsic viscosity of the isolated protein bodies varied with the type of dispersion media; 0.036 cm3/g in CCI4‐benzene solution, 0.355 cm3/g in 50% glycerol‐water mixture, 0.574 cm3/g in water at pH 7, and 1.18 cm3/g in the aqueous solution at pH 12. The hydration of the protein bodies in different dispersion media was estimated by Oncley's method and Mooney's method. The estimated degree of hydration agreed well with the swelling of the protein bodies as observed by microscope.
Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments
Authors: COHEN E. , SAGUY ISRAEL 
Published: August 2006

ABSTRACTThe effect of water activity (“dry”– 0.84) and moisture content on the stability of beet pigments (betanine and vulgaxanthine I) was investigated in beet powder stored at 35°C. Pigment deterioration followed a first order reaction. Water activity and moisture content had a pronounced exponential effect on pigment stability. A decrease of approximately one order of magnitude in pigment stability was observed when aw was increased from 0.32 to 0.75. Storing the powder at aw of 0.12 or below resulted in practically no deterioration of the pigments over a period of several months. Profound differences in pigment stability were attributed to sorption hysteresis and system composition.
Functional Properties of Acylated Pea Protein Isolates
Authors: JOHNSON E. A. , BREKKE C. J. 
Published: August 2006

ABSTRACTPea protein isolates were acylated with succinic and acetic anhydride at 1.0, 3.0, and 5.0 mmol anhydride/g protein. The chemically modified isolates showed increased emulsifying capacity, emulsion stability, foam capacity and stability, and water adsorption compared to untreated pea protein isolate. In general, the greater the extent of acylation, the greater the improvement in emulsification properties compared to the untreated protein isolate; however, improvement at greater than 3.0 mmol anhydride/g protein was slight. Acetylation at 3 mmol/g increased foam capacity to the greatest extent. Water adsorption was enhanced to the greatest extent in protein isolates acetylated at 5 mmol/g. Acylation lowered the isoelectric point of protein isolates compared to untreated isolate. In vitro enzyme hydrolysis of the protein isolates, as determined by a multienzyme system of trypsin, chymotrypsin and peptidase, was not impaired by acylation.
Fiber Constituents and Fibrous Food Residue Effects on the In Vitro Enzymatic Digestion of Protein
Authors: GAGNE C. M. , ACTON J. C. 
Published: August 2006

ABSTRACTIn vitro digestibility of casein was significantly (P < 0.05) reduced as the fiber weight‐to‐protein weight ratio increased from 0.0:1.0 to 1.0:1.0 for isolated fiber constituents and fibrous food residues. For casein digestibility in the presence of fiber constituents, the reduction ranked in the following order: karaya gum > xylan > pectin > lignin > holocellulose. The order of reduction by fibrous food residues ranked as follows: kernel corn > blackeye pea > broccoli > brown rice > wheat bran. Gel filtration profiles of casein hydrolysates were generally not affected by the fiber constituents whereas significant alterations to greater molecular weight peptides occurred in the presence of food residues. The data supported the interaction of dietary fiber components by interference of the enzyme‐substrate complex formation in proteolytic digestion.
Water Activity Measurements with A Capacitance Manometer
Authors: TROLLER J. A. 
Published: August 2006

ABSTRACTThe design, use and performance of a capacitance manometer for the measurement of water activity (aw) are evaluated. The device consists of a sensitive capacitance sensor for measuring the vapor pressure of a sample. This value is then divided by a known value for the vapor pressure of pure water at a specific temperature to obtain aw. Precision and accuracy of this Instrument are determined and compared to a conventional electric hygrometer. These parameters are similar to the hygrometer; however, the principal advantages of the capacitance manometer may occur in circumstances in which direct measurements of aw are required and situations in which contamination of hygrometric sensors could occur.
Decolorization of β‐Carotene in Model Systems Simulating Dehydrated Foods. Mechanism and Kinetic Principles
Authors: GOLDMAN M. , HOREV B. , SAGUY I. 
Published: August 2006

ABSTRACTThe mechanism and kinetic principles of β‐carotene decolorization under reduced oxygen (0–20.9%) low water activity (“dry”– 0.84) and 35°C were investigated in a model system. Oxygen was found to be a crucial factor in β‐carotene degradation. Rate of decolorization due to oxygen was found to be influenced by the amount of oxygen adsorbed. This amount was influenced by oxygen partial pressure and the physical and chemical structure of the adsorbent. β‐Carotene decolorization was found to be strongly affected by the presence of free radical initiators. On the other hand, degradation was slowed down when an antioxidant was added. β‐Carotene retention curves were sigmoidal with three regions, namely, an induction period, a fast “main” period, and a retardation period‐typical of an autocatalytic radical reaction. Water activity was found to play a protective role in β‐carotene decolorization.
Immunochemical Studies on the Denaturation of Ovalbumin Stored with Glucose
Authors: KATO YASUKO , MATSUDA TSUKASA , WATANABE KENJI , NAKAMURA RYO 
Published: August 2006

ABSTRACTThe ovalbumin denaturation induced by Maillard reaction with glucose was investigated by immunochemical methods. The storage for either 2 or 10 days at 50°C and 65% relative humidity decreased the maximum immunoprecipitation to 90 and 80% of that by native protein, respectively. Ten day‐stored ovalbumin was separated into two fractions with antigenicity (fr‐II) and without (fr‐I) by the immunoaffinity chromatography of antiovalbumin‐coupled Sepharose 4B. The circular dichroism (CD) analysis showed that fr‐II, containing amino groups in almost the same amount as fr‐I, retained a large amount of ordered structure. Ovalbumin molecules were presumably not denatured by only the modification of amino groups with glucose in an early stage of Maillard reaction.
Pleasantness of Food Sounds
Authors: VICKERS ZATA M. 
Published: August 2006

ABSTRACTFifty‐two subjects judged the pleasantness of the sounds produced when they ate 16 different food samples or of tape recorded sounds produced by biting and chewing the same food samples. The tape recorded sounds were also scored for nine other acoustical descriptors. Pleasantness scores of the sounds of foods when eaten were closely related to the scores of the recorded sound with the exception of two outliers. The pleasantness of a sound showed the largest positive correlation with the descriptors crisp and crunchy. Pleasantness did not appear to be useful in interpreting either the one‐ or two‐dimensional multidimensional scaling representations of the 16 food sounds.
Comparative GLC‐MS Analysis of Phenolic Acids of Selected Tree Nuts
Authors: SENTER S. D. , HORVAT R. J. , FORBUS W. R. 
Published: August 2006

ABSTRACTPhenolic acids were extracted from the nutmeats and/or testae of pine nut, almond, filbert, American Chestnut, a hybrid American chestnut, Chinese chestnut, black walnut, butternut and shagbark hickory and analyzed as their methyl esters/trimethylsilyl derivatives by GLC‐MS. Both qualitative and quantitative differences were observed among samples in the acids present with gallic acid being predominant except in pine nut, almond and filbert. Caffeic was the predominant acid in pine nut; protocatechuic acid was predominant in almond and filbert. Phenolic acids isolated and identified were p‐hydroxybenzoic, p‐hydroxyphenylacetic, vanillic, protocatechuic, syringic, gallic, caffeic and ferulic acids.