bluuebunny/crossref_metadata_2025_split huggingface dataset:
Perceived Sweetness and Redness in Colored Sucrose Solutions
Authors: JOHNSON J. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTPerceived sweetness and redness in five red colored solutions containing 0.25–5.0% FD&C Red 40 were quantified using magnitude estimation. Three panels of 14 subjects each evaluated solutions containing five sucrose concentrations ranging from 2.7–5.3%. Color had a statistically significant effect (p≤0.05) on sweetness perception in 80% of the treatments. Sweetness in darker colored solutions was 2–10% greater than the lighter reference when the actual sucrose concentration was 1% less. Sweetness increased linearly over all sucrose concentrations and over a narrow range of color intensities. Color was measured using the Gardner XL‐23 Colorimeter and the G.E. Recording Spectrophotometer. All color measurements were converted to L*, a*, b* and the value arctan (a*/b*) ‐ used to represent color intensity. The perception of increasing color intensity was a linear power law function of arctan (a*/b*).
Rheological Properties of Two Heat‐Induced Protein Gels
Authors: HICKSON D. W. , DILL C. W. , MORGAN R. G. , SWEAT V. E. , SUTER D. A. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTRheological properties of heat‐induced gels from egg albumen and bovine plasma proteins were measured using a mechanical loading device. Each protein was tested at 8% protein concentration and heated for 0–120 min at 80°C in an agitating water bath. After heating, the viscosity index, apparent elasticity and initial penetration force of the gels were evaluated. Bovine plasma protein dispersions exhibited a substantially higher viscosity index, apparent elasticity and initial penetration force than egg albumen gels. Bovine plasma proteins produced a gel structure which was strong and elastic. By comparison, heat‐induced gels of egg albumen proteins were fragile and somewhat brittle.
Thermal Inactivation of Clostridium perfringens Enterotoxin in Buffer and in Chicken Gravy
Authors: BRADSHAW J. G. , STELMA G. N. , JONES V. I. , PEELER J. T. , WIMSATT J. C. , CORWIN J. J. , TWEDT R. M. 
Published: August 2006

ABSTRACTThe time‐temperature relationships for the inactivation of purified enterotoxin prepared from Clostridium perfringens were determined by Vero cell assay in two different heating menstrua. Enterotoxin diluted to an initial concentration of 12.5 μg/g in chicken gravy and in 0.1M phosphate buffer both at pH 6.1 was heated at temperatures of 59–65°C. Average inactivation times in gravy ranged from 72.8–1.5 min and in buffer from 149.4–2.4 min.
Effect of Heat Treatment for Trypsin Inhibitor Inactivation on Physical and Functional Properties of Peanut Protein
Authors: PERKINS D. , TOLEDO R. T. 
Published: August 2006

ABSTRACTTrypsin inhibitor (TI) inactivation in whole peanut kernels exposed to moist heat had a decimal reduction time (D) of 91 min at 100°C and 9.3 min at 120°C. When all processing times were converted to process time at 120°C using Z of 20°C, the composite D at 120°C was 10 min. Solubility decreased with heating to reach a minimum with 98% TI inactivation. Capacities to spontaneously absorb water and to gel were retained better on heating at 120°C than at 100°C for equal TI inactivation. The most functional protein was in kernels heated at 120°C for 10 min. When 20 or 30% meat protein in a meat loaf formulation was replaced with the latter peanut protein, the resulting loaf retained more fat and water and exhibited higher shearing strengths than all meat formulations.
Effects of Post‐Harvest Handling and Processing on Vitamin Contents of Peas
Authors: LEE C. Y. , MASSEY L. M. , VAN BUREN J. P. 
Published: August 2006

ABSTRACTVitamin contents of peas were measured at various stages of raw product handling, during 1976–1979 seasons, on different cultivars, on different sizes of peas, at various stages of processing, and at different processing plants. Some cultivar differences were shown in ascorbic acid, carotene, and folic acid, and different sizes of peas contained significantly different amounts of ascorbic acid, carotene, and thiamin contents. Profound effects were observed during blanching and thermal processing of peas. Ascorbic acid, thiamin, vitamin B6, and niacin contents of canned peas were significantly (95% level) lower than those of fresh peas. Also some significant differences in vitamin contents of canned peas among different processing plants were observed.
Ultrastructural Changes During Chopping and Cooking of A Frankfurter Batter
Authors: SWASDEE R. L. , TERRELL R. N. , DUTSON T. R. , LEWIS R. E. 
Published: August 2006

ABSTRACTFrankfurters were made in a nonvacuum bowl chopper. Batter samples were taken after 2, 6, 9, 12, and 15 min of chopping and after 30, 60, and 90 min of cooking. Both raw and cooked batter samples were fixed in solutions of glutaraldehyde and paraformaldehyde, OsO4, and then embedded in SPURR (low‐viscosity resin). Light microscopy (toluidine blue‐stained sections) was used to identify the location, appearance and structures of major components; electron microscopy (lead citrate‐stained sections) was used to determine ultrastructural changes. During chopping, muscle fibers were reduced in size but some remained intact; lipid droplets were reduced in size with only a portion of them being surrounded by a protein interface and collagen fibers were somewhat dispersed but were otherwise unaltered. More observable changes occurred during cooking than during chopping. At the end of cooking (90 min) collagen fibrils had lost their banding pattern; some lipid droplets retained their protein interface and myofilaments changed from a fibrous to a granular appearance.
Vitamin B12, E and D Content of Raw and Cooked Beef
Authors: BENNINK M. R. , ONO K. 
Published: August 2006

ABSTRACTThe relationship of carcass grade, primal cuts and cooking to vitamin B12, E and D in separable lean beef was studied. The average vitamin B12 content in 471 samples of raw and cooked beef was 3.17 μg/100g. The vitamin B12 content of raw and cooked beef was similar; however, on considering the moisture and fat losses during cooking, there was a 27–33% loss of B12. The vitamin E content of raw and cooked beef was similar and averaged 133 μg/100g for 464 samples. From 33–44% of the original vitamin E in the meat was lost upon cooking. Raw and cooked beef contained 80–100 ng of vitamin D/100g, with 35–42% of the original vitamin D content being lost upon cooking. The content of vitamins E and D in beef is low and of little nutritional importance; however, beef is an important dietary source of vitamin B12.SUMMARY & CONCLUSIONSRAW OR COOKED separable lean contained approximately 80–100 ng of vitamin D/100g, with 35–42% of the original vitamin D being lost upon cooking. Raw and cooked separable lean contained approximately 40–800 μg of vitamin E/100g with a mean value of 133 μg for 464 samples. From 33–44% of the original vitamin E was lost during cooking. Fat trim contained 300–350 μg of vitamin E/100g. HPLC showed that α‐tocopherol was the major E vitamer in meat. Vitamin B‐12 content of raw and cooked separable lean ranged from 1 – 10 μg/100g, with a mean value of 3.17 μg B‐12/100g for 471 samples. Fat trim contained approximately 1.5 μg of B‐12/100g. RID was a feasible method for determining B‐12 in meat, with the B‐12 values reported herein being appreciably greater than typical values reported for B‐12 in beef as determined by microbiological assays. Beef consumption makes an important contribution towards meeting an individual's dietary requirement for B‐12.
Energy Evaluation of an Ultra‐High Temperature Shell‐and‐Tube Processing System
Authors: BIZIAK R. B. , SWARTZEL K. R. , JONES V. A. 
Published: August 2006

ABSTRACTEnergy loads for a shell‐and‐tube ultra‐high temperature (UHT) processing system were examined during start‐up, equipment sterilization and product processing. Product flow rates were 606, 1022, and 1325 L/hr. Process temperatures were 138, 143, and 149°C. The regeneration section contributed from 57.5–70.4% useable heat. Energy use remained relatively constant for varying start‐up conditions and increased as a function of flow rate during equipment sterilization. Energy inputs for product processing varied from 358–437 kJ/kg. Minimum energy loads occurred between flow rates of 1000 and 1250 L/hr. Longer processing times decreased the effect of equipment start‐up and sterilization on overall process energy requirements.
Use of Oscillatory Deformation Technique to Determine Clotting Times and Rigidities of Milk Clotted with Different Concentrations of Rennet
Authors: GARNOT P. , OLSON N. F. 
Published: August 2006

ABSTRACTA curd firmness tester that measures rigidity of gels subjected to oscillatory deformation was used to determine clotting times and gel rigidities (G) of milk treated with different concentrations of rennet. Clotting times were directly related to reciprocal of enzyme concentrations. Increases in gel rigidity quite closely obeyed the relationship G = Ge‐λ/t where λ is the time to attain a value of G/e and t is the time subsequent to clotting. Rates of increases in rigidity during the first half of gel assembly were increased by increases in rennet concentration but maximum gel rigidity (G) was not affected.
Water Binding Capacity of 22 L‐Amino Acids from Water Activity 0.33 to 0.95
Authors: ANDERSON CARL B. , WITTER LLOYD D. 
Published: August 2006

ABSTRACTThe water sorption isotherms of 22 L‐amino acids were determined from a water activity of 0.331–0.946. In addition, water sorption isotherms of monosodium glutamate, monopotassium glutamate, monosodium aspartate, monopotassium aspartate, and hemimagnesium aspartate were determined over the same aw ranges. Proline and γ‐aminobutyric acid had a greater capacity to bind water than the other free amino acids examined. The water binding capacity of glutamate and aspartate as the monosodium, monopotassium or the hemimagnesium salts was greatly enhanced. These data may be useful in screening amino acids as potential humectants and in understanding the mechanism by which bacteria cope with reduced
A Rapid Gas Chromatographic Method for the Identification of Sporeformers and Nonsporeformers in Swollen Cans of Low‐Acid Foods
Authors: SCHAFER M. L. , PEELER J. T. , BRADSHAW J. G. , HAMILTON C. H. , CARVER R. B. 
Published: August 2006

ABSTRACTA rapid gas‐liquid chromatographic method for the identification of sporeformers and nonsporeformers as the probable cause of swollen cans of low‐acid foods was developed and evaluated. Cans of five types of food were inoculated with cultures of seven sporeforming organisms and three nonsporeformers. The supernatant from the can content was assayed on two packed columns designed for the assay of aqueous solutions of volatile free acids using flame ionization detectors. A statistical discriminant analysis was conducted on selected peak areas. Overall, 88% of 120 cans were correctly identified in the standard data set and 80% of 110 cans analyzed as unknowns. Sporeformers were detected in 62% of 30 cans inoculated with three mixtures of sporeformers and nonsporeformers.
Simultaneous Determination of Thiamin and Riboflavin in Selected Foods by High‐Performance Liquid Chromatography
Authors: FELLMAN J. K. , ARTZ W. E. , TASSINARI P. D. , COLE C. L. , AUGUSTIN J. 
Published: August 2006

ABSTRACTA high‐performance liquid chromatographic (HPLC) system that makes it possible to accurately and simultaneously quantitate low levels of riboflavin and thiamin (thiochrome) from single extracts following oxidation and sample preconcentration steps is described. Several food matrices were analyzed and the results compared to the AOAC method now in use. Within the range of standard deviations, both methods gave comparable values. This method is rapid, accurate, sensitive and economical, making it attractive to those who require routine analysis of thiamin and riboflavin.
Characterization of New Volatile Compounds in the Neutral Fraction of Roasted Beef Flavor
Authors: HSU CHEN‐MING , PETERSON ROBERT J. , JIN QI ZHANG , HO CHI‐TANG , CHANG STEPHEN S. 
Published: August 2006

ABSTRACTVolatile flavor compounds were isolated from 190 lb of roasted eye round beef. The neutral fraction of the flavor isolate was subjected to extensive gas chromatographic fractionation and the pure fractions obtained were identified by GC‐mass spectrometry. A total of 67 compounds were reported to be new constituents in beef flavor.
Release of Single‐Cell Protein by Induced Cell Lysis
Authors: SCHAFFELD GUILLERMO , SINSKEY ANTHONY J. , RHA CHOKYUN 
Published: August 2006

ABSTRACTA temperature sensitive lysis mutant of Saccharomyces cerevisiae JD 109, which grows normally at 27°C, stops growing and partially lyses at a nonpermissive temperature (37°C). In studies in a 14L fermentor with temperature shifted (from 27°C to 37°C) at 3.0 g/L cells, the effect of pH was investigated with the result that the rate of lysis is faster at pH 8 than at pH 5.6; the protein in the cells decreases from 45 to 35%. When both pH (from 5.6 to 8.0) and temperature are shifted, the culture showed a more noticeable inhibition of growth and lysis than when only pH was changed and the temperature was maintained at 27°C.
Comparison of Commercial Processing Method vs Hot‐Deboning of Fresh Broilers on Nutrient Content of Breast Meat
Authors: ANG C. Y. W. , HAMM D. 
Published: August 2006

ABSTRACTConventional commercial processing of fresh broilers usually involves ice‐water immersion chilling, which may cause some losses of water‐soluble nutrients. This study was conducted to determine the effect of conventional chilling vs hot deboning on the nutrient content (proximate composition, riboflavin, niacin, vitamin B6, P, Na, Mg, Ca and K) of breast meat from broilers. Significant differences were found between the two methods when the results of moisture, ash, P, K and Na were compared. No differences were found for other nutrients. A leaching mechanism for ash, mostly of P and K salts by the commercial process is suggested.
Nutritive Quality of Long‐Distance Shipped Green Beans for Processing
Authors: MASSEY L. M. 
Published: August 2006

ABSTRACTVitamin A and C contents of bulk raw snap beans for canning from distant sources (up to 12 hr) were measured and compared to that from local sources. Statistically significant differences were found between vitamin contents of beans arriving from some locations for some seasons, but equally large season‐to‐season variations were also found. Much of this variation could be attributed to cultural conditions. Differences found were relatively minor, particularly in view of the large losses which are known to occur during processing. Our observations indicate that retention of these two vitamins following long distance shipping is at least as great as retention of other quality factors.
Studies on Expanded Rice. Physicochemical Basis of Varietal ‐Differences
Authors: CHINNASWAMY R. , BHATTACHARYA K. R. 
Published: August 2006

ABSTRACTExtent of expansion of milled parboiled rice when heated varied widely among 35 varieties. Expansion correlated strongly with the amylose content, being maximum at 27% total amylose and/or 13.5% hot‐water‐insoluble amylose. In general rice quality type II gave the highest expansion. Protein content had a small negative correlation. Mineral content of the milled grain had no effect, The influence of grain gelatinization temperature is uncertain. Overall shape of the rice grain remained largely unchanged after expansion.
Conditions Under Which Bacterial Amylases Survive Ultrahigh Temperature Sterilization
Authors: ANDERSON J. E. , ADAMS D. M. , WALTER W. M. 
Published: August 2006

ABSTRACTThe α‐amylase of the thermophile Bacillus stearothermophilus 1518 was used as a model enzyme to examine the heat resistance of a bacterial amylase at ultrahigh temperature in a starch‐based pudding. When heated in the laboratory pudding at 143°C for the equivalent of 22.2 set, approximately 26% of the initial amylolytic activity was retained. The presence or absence of individual ingredient groups (starch, caseinate‐nonfat dry milk, oilemulsifiers, salts, or sucrose) of the pudding had no significant effect on amylase heat resistance. A combination of any two of the starch, caseinate‐nonfat dry milk, or oil‐emulsifier ingredients were found to be important for thermostability. The amylase of the mesophile Xanthomonas campestris 13957–2 exhibited similar thermal inactivation characteristics.
Cultivar, Processing, and Storage Effects on Pecan Kernel Color
Authors: JR W. R. FORBUS , SENTER S. D. , WILSON RUEL L. 
Published: August 2006

ABSTRACTPecan kernels of two cultivars (Cheyenne and Wichita) and two trial selections (61–6–67 and 49–1478) were evaluated for color differences before and after processing by three methods (chlorine soak, hot water, and steam) and during 15 wk storage at 21°C and 65% RH. Hunter color values varied significantly among cultivars before processing. Significant cultivar and treatment differences were observed after processing and during storage. Kernels of all cultivars subjected to hot water and steam treatments were darker and redder in color after processing and after all storage times than the control (untreated) kernels and those subjected to the chlorine soak method.
Staphylococcus aureus Growth and Toxin Production in Imitation Cheeses
Authors: BENNETT R. W. , AMOS W. T. 
Published: August 2006

ABSTRACTThe ability of eleven imitation (or substitute) cheeses to support the growth and toxin production of Staphylococcus aureus at 26°C was evaluated. All established enterotoxin serotypes were tested by inoculating suspensions of the requisite strains into 100‐g samples of cheese (about 30 staphylococci/g). Water activity (aw) of the cheese samples ranged from 0.942–0.973; pH values ranged from 5.33–6.14. Seven cheeses supported extensive growth of S. aureus; one or more serotypes of enterotoxin were produced in six cheeses. Enterotoxin in the cheese was detected in 4 days at 3 × 106 staphylococci/g. However, the ability of some cheeses to support growth and toxin production of S. aureus could not be correlated with pH, aw, or product formulation.
Effects of Reduced Salt (NaCI) Levels on the Stability of Frankfurters
Authors: SOFOS JOHN N. 
Published: August 2006

ABSTRACTFrankfurters were manufactured with beef‐pork mixtures using commercial procedures and with varying levels (2.5%, 2.0%, 1.5%, 1.0%) of two types of NaCl (granulated, flake). Parameters investigated included weight losses, composition, pH and microbial counts. At pH values above 5.7, salt levels >2.0% gave stable emulsions of high smokehouse yield (>92.9%). Reduction of salt level to <1.5%, or a low pH (<5.6), resulted in decreased smokehouse yield (86.4–91.3%), poor peelabillty and appearance, and, in certain instances, formation of fat caps. Flake NaCl did not improve emulsion properties compared to regular granulated salt. Microbial growth varied and reflected initial pH values and pH changes during storage (8°C). Variations in final product composition due to emulsion losses with reduced salt levels may have overshadowed the effect of salt level on total microbial growth.
Effect of Freezing Temperature on Weight Loss and Quality Characteristics of Beef Liver, Kidney, Heart, and Tongue
Authors: SMITH G. C. , PURSER D. E. , SAVELL J. W. , STIFFLER D. M. , DUTSON T. R. 
Published: August 2006

ABSTRACTTemperature at which variety meats were frozen (—126°C, ‐34°C, ‐ 18°C, ‐8°C) had little effect on weight loss, color, appearance, odor or tenderness of beef liver, kidney, heart and tongue, before, during or after thawing and retail display. Freezing of variety meats at ‐34°C, as opposed to ‐126°C: (a) appeared to minimize weight losses associated with thawing, retail display and/or application of pressure; (b) did not materially affect color of meat surfaces during retail display; (c) might improve overall appearance enough to increase retail caselife; and (d) did not affect off‐odor incidence or tenderness of variety meats.
Effects of Temperature, Concentration and Solute Structure on the Acoustic Properties of Monosaccharide Solutions
Authors: SMITH D. E. , WINDER W. C. 
Published: August 2006

ABSTRACTA sound velocimeter was used to study the physical structure of aqueous solutions (0.0–1.20 molal) of five monosaccharides, fructose, galactose, glucose, mannose and xylose. Over most of the temperature range employed (20–80°C) adiabatic compressibility of the solutions was the dominant factor in defining sound velocity through and structural rigidity of solution. Analysis of the data also indicated that differences in the solution rigidity of the various monosaccharides was attributable to structural differences among the sugars. At temperatures less than 30°C, where foods are often stored or consumed, fructose produces the most rigid structure followed in descending order by galactose, glucose, mannose and xylose.
Radiation‐Injured CIostridium Botulinurn Type E Spores: OutGrowth and Repair
Authors: ROWLEY DURWOOD B. , FIRSTENBERG‐EDEN RUTH , SHATTUCK G. EDGAR 
Published: August 2006

ABSTRACTSpores of Clostridium botulinum type E surviving irradiation doses of 0.1–0.4 Mrad were injured as evidenced by their inability to form typical macrocolonies at 10°C in the presence of polymyxin and neomycin, antibiotics which did not similarly affect growth of unirradiated spores. Several degrees of severity of injury were demonstrated. Radiation injury was not associated with the germination lytic system but with the post germination growth system. Radiation‐injured spores formed aseptate filaments during outgrowth in microcultures. Some of these filaments lysed; others divided and formed microcolonies less dense than those formed by unirradiated cells. Radiation‐injured spores repaired when incubated at 30°C for ca. 15 hr on TP‐EY agar medium with polymyxin and neomycin, and formed typical macrocolonies when shifted to 10°C.
Mineral and Vitamin Content of Lowbush Blueberries (Vaccinium angustifolium Ait.)
Authors: BUSHWAY R. J. , GANN D. F. MC , COOK W. P. , BUSHWAY A. A. 
Published: August 2006

ABSTRACTTen clones of lowbush blueberries Vaccinium angustifolium Ait. were analyzed for 11 minerals and 5 vitamins. K, Ca, P, Mg, Al, B, Cu, Fe, Na, Mn and Zn were found at average levels of 68.4, 21.3, 12.3, 8.2, 0.3, 0.10, 0.04, 0.31, 0.14, 2.6 and 0.10 mg/100g wet weight, respectively. Vitamins C, niacin, riboflavin and thiamin averaged 6.8, 1.3, 0.05 and 0.02 mg/100g wet weight with vitamin A at 76.6 I.U./100g wet weight. Lowbush blueberries, like highbush and Rabbiteye berries do not qualify as an excellent source of vitamins and minerals. However, lowbush blueberries make a good supplemental source for vitamin C and niacin and a good source for Mn. Their low sodium content is also beneficial.
Texture of Emulsified Cooked Meat Products by Three Different Methods of Measurement
Authors: FOX JAY B. , JENKINS RONALD K. , ACKERMAN STANLEY A. 
Published: August 2006

ABSTRACTA comparison was made of Warner‐Bratzler (W‐B) shear with penetration and compression tests of the texture of frankfurters undergoing textural deterioration during storage in vinegar pickle. The various measurements were linearly covariant but the intercepts were finite, indicating the different tests were not measuring the same properties in the same proportions. Covariant plots of W‐B shear of whole frankfurters and penetration of the interior gel showed that the skin did not deteriorate to the extent of the interior emulsion did. Covariant plots of work and maximum force values for all three techniques showed that the maximum stress forces decreased more rapidly than did the average work function during storage in pickle.