bluuebunny/crossref_metadata_2025_split huggingface dataset:
HOME CANNING OF FOOD: EFFECT OF A HIGHER PROCESS TEMPERATURE (250°F) ON THE SAFETY OF LOW‐ACID FOODS
Authors: NORUSIUEN KAREN LARSON , THOMPSON DAVID R. , WOLF ISABEL D. , ZOTTOLA EDMUND A. 
Published: August 2006

ABSTRACTProcessing at a higher temperature for a shorter time would be expected to have fewer degradative effects on the nutritional quality and textural properties of foodstuffs. At present 240° F (10 psig) is the most commonly used temperature for home canning, although home pressure canners can be operated at higher pressures than the currently recommended 10 psi. Accordingly, home canning at a higher pressure (15 psig) for a shorter amount of time was investigated. Process values were determined for asparagus, green beans, carrots, corn, peas, squash, beef, fish, beef stew, and green soybeans, and a mean and standard deviation calculated for each product. The mean was then compared in each case with a target process value (derived from the recommended 10 psi process time) plus one standard deviation. In each experimental run the recommended procedure (10 psi) was used as a control. At 15 psi, products which heat by convection currents require approximately l/3 of the time required at 10 psi. However, this much reduction in process time is not possible with products which heat more by conduction.
THERMAL INACTIVATION OF Clostridium sporogenes PA 3679 AND Bacillus stearothermophilus 1518 IN LOW‐ACID HOME‐CANNED FOODS
Authors: WALLACE MARILYN J. , NORDSIDEN KAREN LARSON , WOLF ISABEL O. , THOMPSON DAVID R. , ZOTTOLA EDMUND A. 
Published: August 2006

ABSTRACTOne of the requirements for establishing thermal processes for canning low‐acid foods is the confirmation of the calculated processes obtained from heat penetration data by carrying out an inoculated pack study. The results presented in this paper confirm the processes for home canning low‐acid foods at 15 psig suggested by Zottola et al. (JFS‐1978) and Nordsiden et al. (JFS‐1978). Two heat resistant spore suspensions were used in the inoculated pack, Bacillus stearothermophilus 1518 and Clostridium sporogenes PA 3679. Results obtained using four representative low‐acid foods showed the following times at 15 psig were such that no recovery of the test spores, inoculated at 10,000 per container, was observed; peas 10 mm, carrots 7 min, cream‐style corn 5.5 min and beef stew with vegetables 15 min.
COMPUTER SIMULATION OF PARTIAL SPOILAGE DATA
Authors: HACHIGIAN JACK 
Published: August 2006

ABSTRACTPartial spoilage data are generated by simulating experimental methods frequently used in food science. The basic experimental model that is simulated is as follows: N tubes (or cans) of substrate (food) are inoculated with a microbiological contaminant (e.g. PA 3679 or C. Botulinum). These replicates are then subjected to a lethal environment (heat or radiation, etc.) and after incubation the replicates are tested to determine the number of replicates with viable contaminants remaining. Exact counts are not possible. The algorithm developed has many useful options, so that the simulation can be used within many areas of food science. The basis of the methodology is probabilistic, and food scientists may use it to generate replicate data necessary for statistical analyses. The technique can be useful for understanding the underlying microbiological phenomena. Repetitive runs may be used for comparative analysis with actual experimental results, in an inexpensive way. The methodology also provides a possible explanation of ‘skips’ and ‘tailing’ as has been observed in partial spoilage data.
PURIFICATION OF PORCINE LEUKOCYTE LYSOSOMAL HYDROLASES
Authors: VENUGOPAL BALAKRISHNA , BAILEY MILTON E. 
Published: August 2006

ABSTRACTLeukocytes were separated from porcine blood and their cellular components fractionated either by differential centrifugation or by n‐butyl alcohol extraction. Acid phosphatase, aryl sulfatases, β‐glucuronidase and cathepsin D were purified by DEAE‐cellulose and Sephadex column chromatography and by polyacrylamide gel electrophoresis. Histochemical reactions were used to identify enzymes in the latter procedure.
EFFECT OF SORBIC ACID AND SODIUM NITRITE ON Clostridium botulinum OUTGROWTH AND TOXIN PRODUCTION IN CANNED COMMINUTED PORK
Authors: IVEY F. J. , ROBACH M. C. 
Published: August 2006

ABSTRACTExperiments to determine the effect of sorbic acid alone and in combination with low nitrite and phosphate on botulinal toxin production in inoculated perishable, canned, comminuted, cured pork were conducted. Forty‐eight test lots of product were inoculated with approximately 100 spores per gram of five strains each of type A and B Clostridium botulinum. Twenty‐five cans of each test lot were incubated at 27° C for up to 110 days. The time of swelling was recorded for each can and the first 10 swells per test lot were tested for toxin. Multiple regression analysis of the time to first swell showed nitrite concentration had a significant linear effect on delaying outgrowth and toxin production of C. botulinum. Sorbic acid concentration was also significantly related to inhibition but through the fourth power of sorbic acid concentration. The use of either sodium acid pyrophosphate or sodium hexametaphosphate was synergistic with sorbic acid as indicated by their statistically significant positive interactions. Several test lots containing 0.2% sorbic acid and either phosphate had no toxic swells after 110 days of incubation with or without 50 ppm NaNO2. These data indicate that sorbic acid may be a potential alternative preservative to high levels of nitrite in canned, comminuted pork products.
CHEMICAL AND SENSORY ANALYSIS OF THE PURPLE‐HINGE ROCK SCALLOP Hinnites multirugosus GALE
Authors: PHLEGER C. F. , HOLTZ R. B. , GRIMES P. W. , LEIGHTON D. L. , JACOBSEN F. 
Published: August 2006

ABSTRACTThe purple‐hinge rock scallop (Hinnites multirugosus), is being considered a new candidate for marine aquaculture. Adductor muscle was analyzed for its sensory characteristics and compared with commercially available scallops. Three different groups of rock scallops, one undernourished with bland flavor, were analyzed for fatty acids and carbohydrates. The rock scallop rated very high in flavor and aroma profiles in comparison to Thailand, Nova Scotia, and various Atlantic Coast scallops. It lacked a fishy aroma in contrast to all other brands tested and had a clean shellfish, sweet, and buttery aftertaste. Despite flavor differences, total lipid and fatty acids did not differ significantly in the three populations analyzed. Lipid comprised 2% (as percent dry weight) of the adductor muscle. Principal fatty acids are 16:1, 18:2, 18:3, 20:1 and 20:s; 93–96% of the fatty acids are unsaturated. Rock scallops experimentally starved for 2 months had a bland flavor and had lower monosaccharides (0.292–0.511 μmoles monosaccharide per mg protein) and glycogen compared to rock scallops with normal flavor (1.047–1.739 μmoles monosaccharide per mg protein). Starved scallops also had lower individual monosaccharides (0.121–0.217 μmoles glucose per my protein) compared to normal flavor scallops (0.527–1.339 μmoles glucose per my protein). The principal monosaccharides identified include fucose, mannose, glucose, galactosamine, glucosamine, and sialic acid, all of which are quantitatively lower in bland flavor scallops. Glucose is bound as glycogen.
ASSESSMENT OF STORAGE EFFECTS ON VITAMIN B6 STABILITY AND BIOAVAILABILITY IN DEHYDRATED FOOD SYSTEMS
Authors: GREGORY J. F. , KIRK J. R. 
Published: August 2006

ABSTRACTThe retention of biologically available vitamin B6 during storage was examined using dehydrated food systems fortified with various B6 vitamers. Storage conditions of 37°C and 0.6 water activity (aw) were selected to permit estimation of maximum rates of nonenzymatic browning and vitamin degradation typically encountered in food storage. The stability of the vitamers during storage was evaluated by periodic assay with a high performance liquid chromatographic (HPLC) method. Losses of pyridoxine (PN), pyridoxamine (PM), pyridoxal (PL), and pyridoxal phosphate (PLP) could be described by fist order kinetics. When stored in small volume metal containers, the first order rate constants were 0.015–0.020 day−1 for PL, PM and PLP, and 0.0049 day−1 for PN degradation in food systems. Storage in metal cans which provided a large headspace volume resulted in significantly lower rates of browning and degradation of the B6 vitamers. The only significant degradation mechanism identified was the binding of PLP to proteins to form e‐pyridoxyllysine. Correlation of rat bioassay results with microbiological and HPLC assay data indicated that the B6 vitamers remaining after storage for 128 days at 37°C retained full vitamin activity. Determination of the model system vitamin B6 content by the semiautomated fluorometric procedure yielded consistently high results, as found in previous research. These studies indicate that HLPC and microbiological assay results accurately reflect the content of biologically available vitamin B6 in dehydrated food systems after storage at 37°C and 0.6 aw for 128 days. They also demonstrate the potential for application of the HPLC assay to the determination of vitamin B6 in foods.
DIFFERENTIAL SCANNING CALORIMETRY OF NONFREEZABLE WATER IN SOLUTE—MACROMOLECULE—WATER SYSTEMS
Authors: ROSS KENNETH D. 
Published: August 2006

ABSTRACTDifferential scanning calorimetry was employed to determine the amount of bound (nonfreezable) water in several model systems as a function of water activity (aw). Water activity was controlled by varying total moisture content or by adding a solute, urea, to the aqueous phase of the model system. Since the amount of bound water is dependent on the nature of the components, correlations between bound water and a, are meaningful only for specific systems. In every case studied, bound water, as g H2 O/g solids, decreased with decreasing aw, along what might be called a bound water isotherm. The results indicate that measurements of bound water should refer to a specified value of aw. In addition, aw of the solution phase appears to be a major contributor to the driving force for water binding by macromolecules.
COLOR DEVELOPMENT AND CAROTENOID LEVELS IN RIN AND NOR TOMATOES AS INFLUENCED BY ETHEPHON, LIGHT AND OXYGEN
Authors: BUESCHER R. W. , DOHERTY J. H. 
Published: August 2006

ABSTRACTFruits of rin and nor tomato (Lycopersicon esculentum) mutants do not develop normal pigmentation and undergo normal ripening. The effects of ethephon, light and O2 on color development and carotenoid levels in harvested fruits were determined. Increasing concentration of ethephon increased red surface color (color difference meter a values). The addition of light greatly enhanced red color development. Fruits of rin were more responsive to light and ethephon than were fruits of nor. Oxygen (100%) enhanced color development in nor fruits held in dark conditions, but it was detrimental to ethephon induced color development in both rin and nor fruits exposed to light. Ethephon and light each substantially enhanced beta‐carotene and lycopene levels. Fruits exposed to both ethephon and light had further increases in beta‐carotene and lycopene levels. In rin and nor fruits, it appears that light and ethylene are important in stimulating carotenoid synthesis and regulating levels of particular carotenoids.
PEROXIDASE AND POLYPHENOL OXIDASE ACTIVITIES IN DEVELOPING PEACHES
Authors: FLURKEY WILLIAM H. , JEN JOSEPH J. 
Published: August 2006

ABSTRACTPeroxidase (POD) and polyphenol oxidase (PPO) activities were monitored during the development of peach fruit (Prunus persica Batsch w. Redhaven) from shalk split stage to full maturation. Two extraction methods gave a discrepancy in activity for both enzymes. Two peaks of POD activities were observed and they corresponded to the two weight gain periods of the peaches. Polyphenol oxidase activity was very high at early development stage and declined to a constant level after the pit‐hardened stage. Hydrophobic chromatography, using Phenyl‐Sepha‐rose CL‐4B resin, provided a rapid partial purification and characterization of peach PPO. Several apparent forms of PPO and constant changes of these forms during development were observed. Upon cold storage of the acetone powder of peaches, an additional PPO isozyme much more tightly bound to the hydrophobic resin was noted. The technique could be very useful in studies of other food enzymes.
SIGNIFICANCE OF THE REACTION OF NITRITE WITH TRYPTOPHAN
Authors: NAKAI H. , CASSENS R. G. , GREASER M. L. , WOOLFORD G. 
Published: August 2006

ABSTRACTThe reaction of sodium nitrite with tryptophan was studied spectrophotometrically; the N‐nitroso reaction product had an absorption peak at 330 nm and the absorption maximum of tryptophan was shifted from 277 nm to 266 nm. In model systems, where sodium nitrite was 10 mM and tryptophan was 1.0 mM, the reaction proceeded rapidly at pH 4.0 and very slowly at pH 5.5 or higher. Experiments with acetyltryptophan and dipeptides showed that if the primary amino group of tryptophan was blocked, then nitrosation of the indole nitrogen was promoted. Tryptophan was formed when the N‐nitroso reaction product was subjected to gel filtration in the absence of nitrite. If the concentration of reactants and pH are compared for model systems favorable for formation of nitrosotryptophan and for cured meats, it is apparent that the environment for nitrosation of tryptophan is unfavorable in most cured meats.
RECOVERY OF THERMALLY INJURED Saccharomyces cerevisiae: EFFECTS OF MEDIA AND STORAGE CONDITIONS
Authors: GRAUMLICH T. R. , STEVENSON K. E. 
Published: August 2006

ABSTRACTResting cells of Saccharomyces cerevisiae Y25 were heated at 56°C for 0–5 mm. Viability and thermal injury were evaluated using various media. Delayed plating after storage in water at 22°C resulted in increased counts primarily due to repair of thermal injury. Repair of injured cells was prevented by storage at 4°C or in the presence of 2,4‐dinitrophenol, but was not affected by storage in the presence of actinomycin D, chloramphenicol, cycloheximide or hydroxyurea. Recovery of injured cells was inversely related to glucose concentration in autoclaved media. However, counts on a yeast nitrogen base‐glucose medium were considerably higher when glucose was filter‐sterilized rather than autoclaved.
INFLUENCE OF SPROUTING ON THE DIGESTIBILITY COEFFICIENT, TRYPSIN INHIBITOR AND GLOBULIN PROTEINS OF RED KIDNEY BEANS
Authors: EL‐HAG N. , HAARD N. F. , MORSE R. E. 
Published: August 2006

ABSTRACTSprouting of red kidney beans resulted in a marked increase in the digestibility coefficient of both raw, 29.5% increased to 66.4%, and cooked beans, 69.3% increased to 84.4%. Sprouting also resulted in reduction of trypsin inhibitor activity by approximately 50%. The trypsin inhibitor from red kidney bean was fairly heat stable, inhibited the action of chymotrypsin, papain and pepsin at higher concentrations. In was fractionated into two components yielding molecular weights of 8000 and 5200 daltons. The content of the globulin E protein fraction decreased by approximately one‐third as a result of sprouting. The specific activity of trypsin inhibitor activity in the globulin fraction was lower after sprouting. The digestibility coefficient of the globulin fraction, 62.5%, with its high trypsin inhibitor content was much higher than the whole beans 29.5%. The globulin fraction from bean sprouts had somewhat improved digestibility (73.4%), compared to the globulins from intact beans. It is concluded that the beneficial effects of sprouting on protein digestibility can not be attributed totally to a decline in trypsin inhibitor activity although it would appear to be a contributing factor.
FLOW CHARACTERISTICS OF NON‐NEWTONIAN FOODS UTILIZING A LOW‐COST ROTATIONAL VISCOMETER
Authors: GRIFFITH D. L. , RAO V. N. M. 
Published: August 2006

ABSTRACTVarious cups and bobs were constructed for use with a Brookfield Rheolog viscometer. The bobs were examined for end effects utilizing standard solutions of known viscosity and corrected bob heights determined. Improved rotational capabilities were provided by combining an audio generator, amplifier and power transformer to give decreased, intermediate and increased speeds of rotation. This system proved accurate when tested with a Newtonian product (sucrose solutions) and gave flow constants not significantly different from those obtained using a Haake Rotovisco for the evaluation of a non‐Newtonian product (orange juice).
DISPERSION OF PECTIN AND CELLULOSE IN DIMETHYL SULFOXIDE
Authors: WALTER R. H. , VAN BUREN J. P. , SHERMAN R. M. 
Published: August 2006

ABSTRACTPectin and cellulose were coprecipitated from a binary dispersion in dimethyl sulfoxide. The coprecipitate was differentially stained and viewed under a microscope. Mounts that were prepared by evaporating samples of the coprecipitate as a film on microscopic slides contained uniformly distributed pectin and cellulose throughout the matrix. Mounts of dried, milled coprecipitate showed concentrations of cellulose primarily on the outer surface of pectin globules. This location of cellulose in the coprecipitate might be a consequence of milling which ruptured the possibly more fragile cellulose‐cellulose bonds, vis‐a‐vis pectin‐cellulose or pectin‐pectin bonds of the inter‐micellar aggregates.
GERMINATION AND NITROGENOUS CONSTITUENTS OF PEA SEEDS (Pisium sativum)
Authors: CHEN L. H. , THACKER R. 
Published: August 2006

ABSTRACTThe effect of germination on total nitrogen (TN), protein nitrogen (PN), total nonprotein nitrogen (NPN), free amino acid nitrogen (FAAN), and amino acid composition of three varieties of pea seeds (Dwarf Gray, Early Alaska, and Wando) was studied. Following 5 days of germination, there was a slight increase of TN, a slight decrease of PN, and a marked increase of both the total NPN and FAAN in all varieties of seeds when compared on a dry weight basis. In germinated seeds, TN ranged from 3.49–4.98, PN ranged from 2.60–3.48, total NPN from 0.893–1.502, and FAAN ranged from 0.408–1.313 g/100g dry weight. Whereas, in ungerminated seeds, TN ranged from 3.20–4.72, PN ranged from 2.93–4146, total NPN ranged from 0.263–0.337, and FAAN ranged from 0.067–0.150 g/100g dry weight. The altered amino acid patterns of ungerminated and germinated seeds suggest that there was a turnover of proteins and amino acids under the experimental conditions.
HEATING EFFECTS OF BOVINE SEMITENDINOSUS: PHASE CONTRAST MICROSCOPY AND SCANNING ELECTRON MICROSCOPY
Authors: HEARNE LEANNE E. , PENFIELD MARJORIE P. , GOERTZ GRAYCE E. 
Published: August 2006

ABSTRACTProgressive structural changes in heated bovine semitendinosus (ST) muscle fibers were studied using phase contrast microscopy and scanning electron microscopy. ST cores were heated at two rates which simulated the oven roasting of top round roasts at 93 and 149°C to endpoint temperatures of 40, 50, 60 and 70°C. Increased heating of muscle fibers resulted in the disintegration of Z‐line structure; increases in intermyofibrillar spaces; shortening of sarcomeres; cracks and breaks in the myofibrils at the Z‐line; and fragmentation or granulation of the myofibrils. The slower rate of heating resulted in extensive granulation and fragmentation of the muscle fibers, whereas the faster rate resulted in more cracks and breaks in fibers. The effect of heating rate on the disintegration of muscle fibers suggested that the rate of heat penetration might influence the type and extent of disintegration of muscle fibers. Heating to 70°C resulted in extensive fragmentation of muscle fibers. Heat‐induced changes in the structure of muscle fibers are discussed in relation to possible influence on the tenderness of heated meat.
WETTABILITY AND SURFACE PRESSURE OF MYOGLOBIN TREATED WITH ACETONE
Authors: HÄGERDAL BÄRBEL , LÖFQVIST BO 
Published: August 2006

ABSTRACTMyoglobin was exposed to acetone (50–99%) in three different ways. The wettability of the resulting preparations was determined by a screening method as well as by contact angle measurements, while the surface pressure was characterized by the decrease in surface tension of water. The wettability of the preparations could be ascribed to the surface properties of the fraction of the preparations which had undergone irreversible transition. Several other factors including roughness of the preparation, microstructure and amount of native‐like molecules also had a significant influence on the apparent wettability. The surface pressure could be correlated to the amount of native‐like molecules in a preparation, but was also influenced by the wettability of the preparation.
EFFECTS OF GAMMA‐IRRADIATION ON COMPOSITION OF WHEAT LIPIDS AND PUROTHIONINES
Authors: RAO V. S. , VAKIL U. K. , SREENIVASAN A. 
Published: August 2006

ABSTRACTThe effects of gamma‐irradiation on chemical composition of wheat lipids and on the changes in chemical properties of lipoprotein complex, were studied. No appreciable changes in total lipids in wheat, irradiated up to 1 Mrad, were observed. However, a significant increase in free lipids with concomitant decrease in bound lipids was observed. Separation of nonpolar and polar lipids into microconstituents did not show significant variations. Purothionines, extracted from lipid fractions of wheat flour exhibited several protein bands on electrophoretic separation; most of them disappeared at high dose level (1 Mrad). This may result in the disruption of lipid‐purothionine complex. When bread dough was allowed to rest for 2 hr, aggregation of low molecular weight protein entities took place; this could strengthen the structure of lipoprotein complex during resting and baking.
CHEMICAL CONSTITUTION OF N‐ACYLETHANOLAMINEPHOSPHATIDES IN PEA SEED
Authors: MIYAZAWA TERUO , FUJINO YASUHIKO 
Published: August 2006

ABSTRACTN‐Acylphosphatidylethanolamine (APE) and N‐acyllysophosphatidylethanolamine (ALPE) were isolated from pea seed and studied on the chemical constitution. The major component fatty acids of APE and ALPE were palmitic, oleic and linoleic acids. In both lipids the N‐acyl groups contained the same component acids, being more saturated than the O‐acyl groups. The 2‐C position of APE contained almost entirely unsaturated acids, and the 1‐C position mostly saturated acids. The 1‐acyl isomer of ALPE was richer in saturated fatty acids than the 2‐acyl isomer. The main molecular species of APE were 1‐palmitoyl‐2‐linoleoyl, 1‐palmitoyl‐2‐oleoyl, 1‐oleoyl‐2‐oleoyl, 1‐oleoyl‐2‐linoleoyl and 1‐linoleoyl‐2‐linoleoyl types. N‐Palmitoyl (or oleoyl and linoleoyl) glycerophosphorylethanolamine, which was the skeletal component of APE and ALPE, was confirmed as their TMS ether derivatives by GC‐MS.
COMPARISON OF COLD‐, ACID‐ AND SALT‐PRECIPITATED SOY PROTEINS
Authors: BAU H.M. , POULLAIN B. , BEAUFRAND M. J. , DEBRY G. 
Published: August 2006

ABSTRACTA comparison was made for three soybean protein fractions, cool‐precipitated fraction (cool F), acid‐precipitated fraction (acid F) and salt‐precipitated fraction (salt F) on yield, physical and chemical characteristics, protein efficiency ratio, amino acid composition and oligosaccharide content. The starch‐gel electrophoresis and ultracentrifugal patterns of the three fractions were very different. Salt F had a low galacto‐oligosaccharide content and was superior in yield to both acid F and cool F. The solubility and the viscosity of salt F were the least sensitive to variations in pH and heat treatment. There were only small differences in amino acid content and protein efficiency ratio between the three fractions.