bluuebunny/crossref_metadata_2025_split huggingface dataset:
STORAGE STABILITY AND REHYDRATABILITY OF COMMINUTED, LYOPHILIZED AND COMPRESSED MEAT PRODUCTS
Authors: RANADlVE A. S. , HUANG E. A. , SELTZER E. 
Published: August 2006

ABSTRACTComminuted meat products, namely, beef meatballs and pork sausages, are deep‐fat fried, freeze dried, slightly remoistened, compressed into blocks for space saving and then redried. Combinations of certain cross‐linked and/or pregelatinized modified starches with small amounts of isolated wheat gluten provide properties for insuring adequate rehydration without overimbibition. Also, completeness of shape restoration from the compressed state is benefitted by a “memory” capability of binder networks. Reduction in weight and volume due to freeze drying and compression would facilitate and economize shipping and storage. However, to obtain shelf life of 12 wk or more, the moisture of the products should be kept below 4.5% and the storage temperature should be kept, as close as possible, to freezing. If the products are stored at 10% moisture levels to prevent deterioration in the redrying step, the storage temperature must be maintained below 5°C for the shelf stability of 12 wk or longer.
REDUCTION OF POLYCHLORINATED BIPHENYLS IN SHRIRAP AND EGGS BY FREEZE‐DRYING TECHNIQUES
Authors: KHAN M. A. , RAO M. R. , NOVAK A. F. 
Published: August 2006

ABSTRACTConsidering the toxicity of polychlorinated biphenyls (PCBs), which poses threats to environment and human health, this project was designed to develop food processing techniques which can eliminate and/ or reduce these compounds. The potential of freeze‐drying methods in reducing PCB levels was evaluated using a precontaminated egg and shrimp homogenate. PCBs were recovered and identified by extraction, florisil column‐cleanup, gas chromatography and mass spectrometry. Results indicated 40.3% and 25.2% reduction in shrimp homogenate containing Aroclor 1254 and 1260 respectively. The parallel experiment conducted on whole eggs showed 26.8% and 26.6% reduction respectively, for both the Ardclors. Several factors predicted to be responsible for increased PCB losses in shrimp homogenate compared to whole egg samples are outlined. Since freeze‐drying techniques can be used for these products, they can prove to be of added advantage by reducing toxic PCBs.
EVALUATION OF BEEF PATTIES CONTAINING soy PROTEIN, DURING 12‐MONTH FROZEN STORAGE
Authors: KOTULA A. W. , TWIGG G. G. , YOUNG E. P. 
Published: August 2006

ABSTRACTPatties containing 20 or 30% of soy protein (textured or concentrate) were stored at ‐17°C and evaluated tri‐monthly for 1 yr for effects of storage on organoleptic properties and chemical changes. Textured soy proteins from four manufacturers and concentrate from two manufacturers were tested. Fat content was about 20% for all patties. A 52‐member panel of adults, from 18‐60 yr of age, evaluated (without condiments) the 12 types of patties with soy and the all‐meat patties. A 13‐member panel evaluated the effects of condiments on acceptability. Chemical tests included proximate analysis (ash, fat, moisture and protein), pH, peroxide values and thiobarbituric acid (TBA) number. Mean scores for flavor, aroma and overall acceptability of the patties did not change significantly during the year of frozen storage. Some differences were significant in scores for tenderness, appearance and juiciness, but they were too small to be of practical importance. The addition of condiments to patties did not improve the scores for appearance and juiciness but did improve scores for flavor, aroma, tenderness and overall acceptability. Throughout the year, patties containing soy concentrate at either 20 or 30% rated significantly lower than most of the patties containing textured soy protein and the all‐beef patties when evaluated for flavor, appearance, aroma and overall acceptability. Although compositional changes in patties were evident during 12 months of storage, their magnitudes were inconsequential. Peroxide and TBA values increased during storage at a faster rate for all‐beef patties than for patties containing soy protein. Some panelists were able to detect old or rancid condition in some products during the 9‐ and 12 month storage but most palatability traits were not significantly different in patties that had been stored for up to 12 months. Soy protein additives fended to inhibit rancidity development.
FACTORS INFLUENCING THE EMULSION STABILITY OF LIQUID DIETS
Authors: LAMAR PERCIE L. , MARKS ROBERT M. , AMEN RONALD J. 
Published: August 2006

ABSTRACTThe effect of three sources of dietary nitrogen, three types of starch, and three concentrations of oil, on the stability of elemental diets was studied. Percent separation of the emulsion into free oil, oil‐rich layer and water‐rich layer was measured periodically for samples stored at 3°C. Other parameters used to evaluate emulsion stability included: oil globule size distribution, stability at 70°C, freeze‐thaw stability, stability to shear, and viscosity. Diets made from low heat‐treated fish protein, and peptides made from fish protein, were more stable than those prepared with amino acids or no dietary nitrogen. High amylose starch had a greater stabilizing effect on the emulsions than normal or waxy starch.
COMPOSITION OF LEMON OIL DISTILLED FROM COMMERCIAL MILL WASTE
Authors: LUND ERICD. , BRYAN WILLIAM L. 
Published: August 2006

ABSTRACTDistilled lemon peel oil, a source of flavoring components, was recovered by steam stripping of waste aqueous effluent emulsion from a lemon oil mill. Compositions of distilled and cold‐pressed oils were compared. Distilled oil was richer in the sparingly water‐soluble oxygenated flavor components, linalool, terpinene‐4‐01 and or‐terpineol. Concentration of citral, the major lemon flavoring component, was the same in both oils; but concentrations of neryl acetate and some unidentified higher boiling components were lower in distilled oil. Odor evaluations and analytical results indicated that distilled oil may be a valuable source of lemon flavoring components.
LIPIDS OF PECAN NUTMEATS
Authors: SENTER S. D. , HDRVAT R. J. 
Published: August 2006

ABSTRACTLipids from the nutmeats of six pecan cultivars (Carya illinoensis Wang) were identified and quantitated by thin‐layer chromatography and gas‐liquid chromatography‐mass spectrometry. Six classes of lipids were separated and identified as complex lipids, monoglycerides, α,β‐diglycerides, α,α′‐diglycerides, sterols and triglycerides Triglycerides were predominant with mean concentration for the six cultivars equal to 71.25 g/100g of nutmeat. Means of other classes were <1 g/100 g of nutmeat. Ten fatty acids were isolated, esterified and identified as hexa‐decanoic, hexadecenoic, heptadecanoic, heptadecenoic, octadecanoic, octadecenoic, octadecadienoic, octadecatrienoic, eicosanoic, and eicosenoic acids. Among these, unsaturated acids were predominant with mean concentration equal to‐63.19 g/100g of nutmeat. Mean concentration for the saturated acids was 6.31 g/100g of nutmeat.
SURVEY OF SUITABILITY OF THIRTY CULTIVARS OF soyBEANS FOR soyMILK MANUFACTURE
Authors: BOURNE M. C. 
Published: August 2006

ABSTRACT30 Cultivars of soybeans grown in the Philippines were made into soy‐milk using the boiling water‐grind technique. An experienced taste panel found that the milk made from six cultivars had a strange flavor; two had low extractibility of protein. All the other cultivars made an organoleptically acceptable product, with a good extraction of the protein. The mean protein content of the raw soybeans was 33.3% with a range of 27.3‐36.2%. The mean protein content of the soymilk was 2.72% with a range of 2.29‐3.55%. The mean protein content of the insoluble residue (dry matter basis) was 24.0% with a range of 18.2‐29.6%. The mean value for extraction of protein of the raw bean into the soymilk was 78.5% with a range of 63.9‐93.1%. The mean value for the extraction of the fat into the soymilk was 52.4% with a range of 15.5‐83.7%.
EFFECT OF VAPOR CONDENSATION ON RATE OF WARMING UP OF REFRIGERATED PRODUCTS EXPOSED TO HUMID ATMOSPHERE: APPLICATION TO THE PREDICTION OF FLUID MILK SHELF LIFE
Authors: LEICHTER S. , MlZRAHl S. , KOPELMAN I. J. 
Published: August 2006

ABSTRACTThe paper deals with the contribution of vapor condensation and a temperature gradient to warming up of a refrigerated food product exposed to a warm and humid calm atmosphere. Heat and mass transfer coefficients were found to follow the common natural convection pattern. At high relative humidity, heat dissipation through the condensing vapor may equal heat transfer by the temperature gradient. The experimental transfer coefficients were used in the computation of the time‐temperature simulation and milk deterioration (acidity type) kinetics, with a view to predicting the shelf life of milk exposed to variable conditions of temperature and humidity.
AUTOMATED MODIFIED LOWRY METHOD FOR PROTEIN ANALYSIS OF MILK
Authors: HUANG Y. W. , MARSHALL R. T. , ANDERSON M. E. , CHAROEN C. 
Published: August 2006

ABSTRACTProtein concentrations in milk were compared using a modified Lowry and the micro‐Kjeldahl methods. Correlation coefficients for absorbance (Lowry) vs protein (Kjeldahl) were 0.925, 0.904 and 0.899 for individual Holstein, individual Guernsey and bulk raw milk samples, respectively, whereas, the R2 was 0.9998 for samples of 2.5‐4.0% protein prepared from three brands of nonfat dry milk. Added lactose, up to 16 mg/ml milk, did not interfere in the test. Storage at 4°C for up to 6 days was without effect. However, whey proteins had a lower specific absorbance than did casein. The standard deviation of differences among triplicate Lowry tests was about one‐third of that for duplicate micro‐Kjeldahl tests.
QUICK EVAPORATION OF PROTEIN HYDROLYZATES FOR AMINO ACID ASSAY
Authors: HUBBARD J. D. , FINNEY K. F. 
Published: August 2006

ABSTRACTDescribed is a procedure for quickly evaporating protein hydrolyzates to dryness prior to amino acid assay. An operator may prepare three to many times the number of dry hydrolyzates as previously in the same amount of time, depending on whether a part or all of the described techniques are used. The procedure permits the efficient use of the amino acid analyzer.
FLUORODENSITOMETRIC ASSAY OF PATULIN IN APPLE PRODUCTS
Authors: SALEM T. F. , SWANSON B. G. 
Published: August 2006

ABSTRACTA fluorodensitometric assay was developed for quantitative analysis of patulin in apple products. The procedure involves extraction of patulin from apple products with ethyl acetate, cleanup with silica gel column chromatography and preparative thin‐layer chromatography. A fluorescent derivative, obtained by exposure of patulin on thin‐layer chromatographic plates to concentrated ammonia fumes, permits convenient quantitative fluorodensitometric assay of patulin. The detection limits were 0.1 μg of pure patulin and 1.0 mg of patulin per liter of apple juice. The mean fluorodensitometric recovery of patulin from apple juice was 97.5%.
RELATIONSHIP BETWEEN SOLUBLE SOLIDS LEVEL OF RAW SWEET CORN AND SENSORY EVALUATION OF DEEP‐FRIED CORN‐ON‐THE‐COB
Authors: COLLINS J. L. , TAYLOR J. C. 
Published: August 2006

ABSTRACTSoluble solids (SS) % of raw sweet corn (SC), Silver Queen variety, was correlated with panel texture of deep‐fried corn. The r = 0.896 and R2= 0.803. The SS range of corn was 19‐26s. As corn of increasing SS was used, texture changed from that of succulent, low solids to less succulent, higher solids. Preference scores ranged from 2.4‐3, placing samples between “liked moderately” and “liked slightly” categories. No preference was found among samples of the SS range used. Thus, SC of this variety may be allowed to reach at least 26% SS and still receive a score similar to that for corn with 19% SS. Deep‐frying raw kernels decreased moisture by 6.8% and increased the oil content from 3.98 to 6.51%.
CARROT BEVERAGES
Authors: SALDANA GUADALUPE , STEPHENS THOMAS S. , LIME BRUCE J. 
Published: August 2006

ABSTRACTBeverages were prepared from combinations of carrot juice, carrot puree, whole orange puree, grapefruit and pineapple juices, lemon juice concentrate, sugar, citric and ascorbic acids and artificial pineapple and orange flavors. The beverages were stored at 20°C for 9 months. Analytical determinations for pH, acid, Brix, β‐carotene, ascorbic acid, color and flavor evaluations were made at intervals of 0, 1, 2, 4, 6 and 9 months. The major nutrient lost during processing and storage was ascorbic acid. Storage time had no effect on the other quality factors. Taste testers consistently rated the carrot‐orange puree plus pineapple juice beverage as having the most desirable flavor and plain carrot juice, the least desirable flavor.
CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS
Authors: CROSS H. R. , STANFIELD MARILYMS. 
Published: August 2006

ABSTRACT400 restructured steaks were prepared from two U.S. Utility grade beef forequarters. The experimental design was a 2 × 2 factorial with two levels of fat (20 and 30%) and two levels of added salt (0 and 0.75%). Steaks were served to 90 consumer panelists for sensory evaluation. Consumers showed the greatest preference for the restructured steaks with 30% fat and added salt. The addition of salt to the formulation enhanced the consumer response to all palatability traits regardless of fat level.
NUTRIENT COMPOSITION AND SELECTED ENZYME ACTIVITIES IN Sechium edule, SW, THE MIRLITON
Authors: FLICK GEORGE J. , AUNG LOUIS H. , ORY ROBERT L. , ANGELO ALLEN J. ST. 
Published: August 2006

ABSTRACTSamples of vegetable pear (mirliton), Sechium edule, SW, fresh tissue were analyzed for moisture and dry matter. Dry matter was further analyzed for crude protein, ether‐extractable material, pectin, crude fiber, ash, selected minerals, and nitrogen‐free extract. Fresh mirlitons contain 94% moisture. Carotene was not detected. The mirliton does not contain detectable amounts of lipoxygenase or polyphenol oxidase activity (compared to activity in mushroom). Amino acid concentrations in the seed were approximately twice those of the flesh. Methio‐nine was detected in the seed but not in the tissue. The data suggest that the mirliton can be a new fresh vegetable crop for the southern area and for processing into frozen food products.
POTATO DISCOLORATION IN RELATION TO ANATOMY AND LIPID COMPOSITION
Authors: MONDY N. I. , MUELLER T. O. 
Published: August 2006

ABSTRACTChippewa and Katahdin potatoes were examined for susceptibility to enzymatic darkening in relation to lipid content. Comparisons were made between the bud and stem regions of Katahdin tubers for 3 consecutive years and between Chippewa and Katahdin tubers for 1 yr. Enzymatic darkening was always greater and lipid content lower in the stem than the bud region. This relationship was exhibited by both the pith and cortex tissues. The phospholipid fraction followed the same trend as crude lipid, being higher in the bud than the stem end. Chippewa potatoes had a greater crude lipid and phospholipid content than Katahdin potatoes and were less susceptible to enzymatic darkening. The lipid content of the tuber, although present in relatively small amount, is important in determining cellular integrity and resistance to bruising.
RHEOLOGICAL PROPERTIES OF CRANBERRY CELL WALL MATERIAL
Authors: HOLMES A. BRADFORD , GILBERT SUSAN L. , RHA CHO KYUN 
Published: August 2006

ABSTRACTRheological properties of cell wall material suspensions recovered from pressed cranberries were studied with rotational viscometers at 25°C. The general power law equation was found to be an adequate model, the flow behavior index decreasing, and the consistency coefficient and yield stress Increasing, as concentration increased. Time dependency and pseudoplastic or mixed‐type flow behavior were observed. Large yield stresses at low concentrations suggested potential use of cell wall material as a food. thickener.
SOME BIOCHEMICAL PROPERTIES OF POLYPHENOLOXIDASE FROM TWO AVOCADO VARIETIES DIFFERING IN THEIR BROWNING RATES
Authors: KAHN VARDA 
Published: August 2006

ABSTRACTThe biochemical properties of polyphenoloxidase (PPO) from Lerman and Fuerte avocado varieties, which differ in their rates of browning, were studied. The partially purified PPO from either source had a pH optimum around 5.5–6.5 and was characterized by a relatively high stability to heat. PPO of Lerman and Fuerte avocado exhibited fairly similar substrate specificity, with a higher activity toward 4‐methyl catechol, pyrogallol or dopamine and a lower one toward catechm, caffeic acid or chlorogenic acid. No lactase or cresolase activity was detected with either enzyme. The effect of several types of PPO inhibitors was tested and it was found that, with minor exceptions, the two enzymes responded similarly. PPO of both sources exhibited similar relative activities toward most of the o‐dihydroxyphenols tested and, as reported earlier, similar isoenzyme patterns were obtained with DL‐DOPA, caffeic acid, chlorogenic acid, and 4‐methyl catechol. It can therefore be concluded that the higher rate of browning observed when freshly cut Fuerte is exposed to air, as compared with Lerman, is unlikely to result from a difference in the properties of the PPO enzymes in each of these varieties. Instead, it may be directly correlated to the amount of PPO activity present per gram wet weight and/or the concentrations of the natural substrates present.
PREPARATION OF RAPESEED PROTEIN ISOLATES: A STUDY OF RAPESEED PROTEIN ISOLATES BY MOLECULAR SIEVE CHROMATOGRAPHY
Authors: ÖNNERDAL BO L , GILLBERG LARS , TÖNELL BERTIL 
Published: August 2006

ABSTRACTExtraction of defatted rapeseed meal at alkaline pH followed by neutralization of the extract gives a protein isolate in a low yield. This material was found to be rich in acidic proteins and to contain all of the high molecular weight proteins. Quantitative recovery of the extracted proteins was achieved by adding ananionic polymer to the extract prior to acidification. Both methods were found to give protein isolates with a chemical score of 100. The isolates contained proteins with a variety of isoelectric points. A soluble complex between rapeseed proteins and CMC was shown to exist at pH 11.
ADENYLATE CYCLASE AND CYCLIC 3′,5′‐NUCLEOTIDE PHOSPHODIESTERASE ACTIVITIES IN MUSCLES FROM STRESS‐SUSCEPTIBLE AND CONTROL PIGS
Authors: ONO K. , TOPEL D. G. , ALTHEN T. G. 
Published: August 2006

ABSTRACTRecent results from our laboratory indicate that muscles obtained at 3 min postmortem from stress susceptible (SS) pigs have slightly higher levels of cyclic AMP (c‐AMP) than muscles from control (C) pigs. Since c‐AMP affects glycogenolysis and an abnormality of this process is a characteristic of SS pigs, this research was conducted to determine whether the elevation in c‐AMP level is due to an increase in the rate of synthesis or to a decrease in the rate of c‐AMP degradation. Specific activities of adenylate cyclase, the synthetic enzyme, were 146 f 62 (SD) for SS and 168 ± 46 pmoles/min/mg protein for‐C; this difference was not significant (P = 0.05). Specific activities of cyclic 3′,5′‐nucleo‐tide phosphodiesterase, the degradative enzyme, were 403 ± 58 for SS and 415 ± 66 pmoles/min/mg protein for C; this difference was not significant (P = 0.05).
STRUCTURAL CHANGES IN HEATED BOVINE MUSCLE: A SCANNING ELECTRON MICROSCOPE STUDY
Authors: JONES SUSAN B. , CARROLL ROBERT J. , CAVANAUGH JAMES R. 
Published: August 2006

ABSTRACTBovine semitendinosus muscle was heated at 50, 60 and 90°C for 45 min and was prepared for scanning electron microscopy (SEM) by freeze fracturing parallel to the long axis of the muscle fibers. Samples were dried from ethanol in a stream of nitrogen gas. Topographical features of samples, as viewed by SEM, could be identified as muscle cell components and could be compared after the different heat treatments. The effects of heat on morphology were slight at 50°C but readily apparent at 60 and 90°C. Fracture patterns were similar in raw and 50°C cooked meat, and revealed a tendency to cleave along the lengths of myofibrils. Heating to higher temperatures caused fractures to occur increasingly at fiber surfaces and at Z‐lines. Endomysial collagen appeared to be unaffected at 50°C, but was congealed and non‐fibrous at 60 and 90°C. The sarcolemma became granular at 60°C. The most important changes in myofibrillar structure at 60 and 90°C were an evident increase in coagulation and compactness of the A‐band portion of the sarcomere and disintegration of the I‐band with occasional loss of whole sarcomeres from myofibrils. Despite the obvious deterioration of structure, the overall sarcomere array remained remarkably intact. even at 90°C.
OXIDATION OF MYOGLOBIN IN VITRO MEDIATED BY LIPID OXIDATION IN MICROSOMAL FRACTIONS OF MUSCLE
Authors: LIN TZONG‐SHIN , HULTIN H. O. 
Published: August 2006

ABSTRACTEnzymic lipid peroxidation of a microsomal fraction prepared from chicken leg muscle led to the oxidation of oxymyoglobin to metmyoglobin when the former was incubated in vitro with the microsomal peroxidation system. Similar oxidation of pigment was observed in the presence of linolenate hydroperoxide. On prolonged incubation of myoglobin with the peroxidizing microsomal fraction, some destruction of the pigment occurred. Incubation with either BHA or a mixture of glutathione and glutathione peroxidase inhibited much of the pigment oxidation.
GROWTH RESPONSE OF Bifidobacterium bifidum TO A HYDROLYTIC PRODUCT ISOLATED FROM BOVINE CASEIN
Authors: KEHAGIAS CHRISTOS , JAO Y. C. , MIKOLAJCIK E. M. , HANSEN P. M. T. 
Published: August 2006

ABSTRACTIn the process of isolating sialic acid from bovine isoelectric casein a hydrolytic product (CBF) was obtained, possessing growth promoting activity for Bifidobacterium bifidum var. pennsylvanicus. Growth was measured turbidimetrically by addition of CBF (250 ppm) to ATCC Medium 76. Stimulation by CBF was comparable to that obtained with N‐acetylglucosamine. Whole casein, sialic acid‐free casein and k‐casein failed ‐to stimulate the growth of ‐the organism to the level achieved with CBF. The CBFfraction contained 0.15% nhosohorus. 7% free lactose and various peptides. No sialic acid or ofher amino sugars were detected. On the basis of phosphorus content and amino acid analysis it was concluded that CBF was likely a degradation product of k‐casein.
MYOGLOBIN OXIDATION IN GROUND BEEF: MICROORGANISMS AND FOOD ADDITIVES
Authors: LIN T.‐S. , LEVIN R. E. , HULTIN H. O. 
Published: August 2006

ABSTRACTSeveral additives were examined for their effect on the growth of microorganisms in ground beef. NaCl inhibited growth at 3% and 1.5% by weight, while none of the ofher additives tested, either alone or in combination, affected the growth of microorganisms as determined by total plate counts, or counts for fluorescent pseudomonads, H2S‐producing bacteria, micrococci, or lactic acid bacteria. Total bacterial counts and pigment oxidation were not related. Also, inoculation with large numbers of fluorescent pseudomonads or P. putrefaciens had no effect on myoglobin oxidation.
CUTTING METHODS AFFECT FRIED CHICKEN FLAVOR AND TENDERNESS
Authors: STADELMAN W. J. , PRATT D. E. 
Published: August 2006

ABSTRACTExperiments were conducted to determine any differences in taste, preference and tenderness of frying chicken cut‐up on the patented machine and by hand using a knife, a hand‐operated power knife or a band saw. All chickens were cut using a standardized nine‐piece procedure. A trained sensory panel, using a triangle test in each of three tests, differentiated between the two treatments (P < 0.05). In two of the tests the preference for the patented machine cut fried chicken was highly significant (P < 0.01) and in the third test the preference was significant (P < 0.05). Tenderness of battered, breaded, fried breast muscles of chickens from the two treatment groups was determined using a Kramer shear cell on an Instron Universal Testing machine. Differences were found (P < 0.01) in both maximum shear force and modulus of elasticity. The patented machine‐cut chicken required a maximum shear force of about 15% less than the hand‐cut chicken.