bluuebunny/crossref_metadata_2025_split huggingface dataset:
Chemical and Sensory Assessment of Roundnose Grenadier (Macrourus rupestris) Subjected to Long Term Frozen Storage
Authors: BOTTA J. R. , DOWNEY A. P. , LAUDER J. T. , O'NEILL M. 
Published: August 2006

ABSTRACTRoundnose grenadier (Macrourus rupestris) were filleted either immediately when they were caught or after storage (gutted or ungutted) in ice for different periods of time. The fillets were frozen and then stored at −23°C for up to 24 months. Both pre‐freezing treatment and frozen storage time significantly (P < 0.05) affected all sensory variables. The sensory quality was very stable during early and intermediate stages of frozen storage and compared very favorably to that reported for other groundfish species. Dimethylamine, trimethylamine, and moisture concentrations were also significantly affected by both pre‐freezing treatment and frozen storage time but extractable protein nitrogen and hypoxanthine were dependent upon an interaction between both major treatments. The usefulness of any of the chemical variables as indices of sensory quality was questionable.
Effects of Laboratory Scale Processing on Chromium and Zinc in Vegetables
Authors: SCHMITT H. A. , WEAVER C. M. 
Published: August 2006

ABSTRACTBush beans, kale and soybeans were used as models for studying the effects of processing by canning and freezing upon 51Cr and 65Zn content. Plants were grown hydroponically, intrinsically labeled with 51Cr and 65Zn, and processed either by canning or freezing. Freezing resulted in 65Zn losses of 10.7% for kale, 8.6% for bush beans, and 6.7% for soybeans. A loss of 3.8% of 51Cr resulted during freezing of bush beans. Canning resulted in 65Zn losses of 23% for kale, 19.7% for bush beans, and 28.8% for soybeans. Canned bush beans and kale contained 40.7% and 62.7% respectively, less 51Cr than unprocessed samples. Freezing resulted in a greater mineral retention than canning. Less opportunity for leaching is available in freezing and reduction in radionuclide content of the vegetables by canning was accounted for by transfer to the drained liquid.
Heat Penetration for Sliced Mushrooms in Brine Processed in Still and Agitating Retorts with Comparisons to Spore Count Reduction
Authors: BERRY MAURICE R. , BRADSHAW JOE G. 
Published: August 2006

ABSTRACTRetail and institutional cans of sliced mushrooms in brine were heated in still and agitating retorts. The Fo values and heat penetration factors were determined from time‐temperature data for various brine headspaces, reel speeds, and fill weights. Mushroom fill weight was the more critical parameter for simulated Sterilmatic and still processes. In the Sterilmatic, increasing the fill weight by 17% reduced the Fo from 9.5 to 5.7 min. Compacting mushrooms during filling reduced the Fo from 21.8 to 4.3 min in the still retort. A microbial method of process determination was conducted for selected agitated processes to compare with heat penetration. The integrated sterilization value, based on spore count reduction, exceeded Fo by as much as 7.2 min in the 603 × 700 can, indicating the two sterilization values are not directly comparable.
Recovery of Lactose from Aqueous Solution Using Group IIA Metal Chlorides and Sodium Hydroxide
Authors: QUICKERT STEPHEN C. , BERNHARD RICHARD A. 
Published: August 2006

ABSTRACTRecovery of lactose from 5% (w/v) aqueous solutions using strontium, magnesium, and calcium chlorides and sodium hydroxide as precipitating agents was investigated. The effects of sodium hydroxide to metal ion and metal ion to lactose molar ratios, temperature, time and order of addition of reagents were examined. Maximum recoveries were: 26% for strontium, 55% for magnesium and 97% for calcium. Recovery data were analyzed by multiple, nonlinear regression and response surface methodology to obtain plots of the relationship between the variables. Lactose recovery with metal hydroxides appears to involve a complexation process, and is not strictly an adsorptive process.
Inhibition of Mold in Bread By Dimethyl Fumarate
Authors: ISLAM MIR N. 
Published: August 2006

ABSTRACTEleven batches of white bread containing 0–1.92g of dimethyl fumarate (DMF) or calcium propionate (CP) per kg flour were prepared by a sponge dough formulation. The loaves were packaged in polyethylene bags, stored at 22–23°C and 45–55% R.H., and periodically observed for visible signs of mold growth. The mold‐free shelf‐lives of loaves containing CP ranged from 16–30 days. Loaves containing 0.32g or more of DMF per kg flour exhibited no mold growth during 475 days of storage. The quality characteristics of loaves containing DMF, as determined by volume, firmness, % moisture, water activity and sensory evaluation were similar to those of loaves containing CP.
Effect of Oxygen, Carbon Dioxide, and Nitrogen on Maple Syrup Stored in Plastic Jugs
Authors: SENDAK P.E. 
Published: August 2006

ABSTRACTSix maple syrups were stored in the dark for 6 months in pigmented and unpigmented high‐density polyethylene jugs at room temperature (72°F) in three gas environments‐nitrogen, oxygen, and carbon dioxide. The syrup was analyzed for changes in flavor, color, and pH. A taste panel, tasting syrup from pigmented jugs only, detected flavor change in both the oxygen and carbon dioxide environments. There were statistically significant interactions for changes in both color and pH between gas and syrup treatments. The greatest darkening of color and decrease in pH were associated with the carbon dioxide. Jug pigmentation had no detectable effect on the syrup.
Volatile Constituents of Loquat (Eriobotrya japonica Lindl.) Fruit
Authors: SHAW P. E. , WILSON C. W. 
Published: August 2006

ABSTRACTEighteen volatile compounds have been identified in a methylene chloride extract of a distilled fraction from loquat fruit. Individual compounds were identified by comparison of gas chromatographic retention times and mass spectra with those for authentic compounds. Major components phenyl ethyl alcohol, 3‐hydroxy‐2‐butanone, phenylacetaldehyde and hexen‐1‐ols, and minor components, ethyl acetate, methyl cinnamate and β‐ionone probably contribute to the fruity‐floral flavor of the fruit.
Extending Shelf‐Life of Fresh Wet Red Hake and Salmon Using CO2‐O2 Modified Atmosphere and Potassium Sorbate Ice at 1°C
Authors: FEY M. S. , REGENSTEIN J. M. 
Published: August 2006

ABSTRACTThe ability to safely extend the shelf‐life of fish would open up the possibility of shipping fresh wet fish by boat. Red hake and salmon can be successfully held for almost 1 month and still be sensorally acceptable. A 60% carbon dioxide:20% oxygen:20% nitrogen‐modified atmosphere with a 1% potassium sorbate ice was most satisfactory. CO2 did not lower the pH of the fish. Low temperature (1°C) and presence of both oxygen and potassium sorbate served as protection against botulism development. The presence of oxygen, even with salmon, did not lead to rancidity (TBA) problems. The Torrymeter can be used to monitor red hake quality. Work incorporating potassium sorbate dips before modified atmosphere storage with or without potassium sorbate ice is needed.
Ham Massaging. Effect of Massaging Cycle, Environmental Temperature and Pump Level on Yield, Bind, and Color of Intermittently Massaged Hams
Authors: GILLETT T. A. , CASSIDY R. D. , SIMON S. 
Published: August 2006

ABSTRACTCommercially available hams (7.69–9 kg) were open face boned, closely trimmed of fat and then stitch pumped with various levels of pickle to determine the efficacy of pump level, massage cycle, or temperature of the ham during massaging on cook shrink, USDA yield, bind, and cured color intensity and uniformity. On a constant time basis, continuous massaging appeared superior to intermittent massaging and shorter rest periods were superior to longer rest periods where intermittent massaging was used. High pump levels (30, 35%) gave correspondingly higher cook shrink losses and lower bind values (adhesion) than low pump levels. But the 35% pump level gave the best combination of cured color intensity, uniformity and yield yet still provided sufficeint bind for slice durability. Ideal environmental massaging temperatures appeared to be between 4.4°C and 10°C for maximizing cured color development and yield. Bind was reduced at 10°C; however, no problem in slice durability was experienced.SUMMARY AND CONCLUSIONSFIG. 1 SUMMARIZES the effect of factors identified in this study which influenced bind. Note that as the action time increased or rest period declined in the massaging cycles the bind increased in a linear and quadratic manner. Therefore, actual massaging time in a cycle should be long in comparison to the rest period to promote bind—such cycles also reduce cook shrinkage. Continuous massaging appears to be a better practice than intermittent massaging, provided ham tearing is not excessive.Bind decreased in a linear manner as pump levels increased, suggesting that more problems can be expected with adhesion of meat particles and slice durability as pump levels rise. Apparently, cook shrinkage also increases as pump levels rise.The effect of high environmental massaging temperature (10°C) can be considered detrimental to bind; however, since high temperatures also reduce voids and enhance cure color intensity, relatively high temperature massaging (7°C) is still recommended.Fig. 2 identifies three factors which influenced cure color intensity in a linear manner. Increasing environmental massaging temperature, higher pump level and using cycles with longer action periods and shorter rest periods, all promoted intense cure color. Increasing the action interval in the massaging cycles caused a linear increase in color uniformity of hams while temperature had no effect (Fig. 3). Increasing pump levels promoted a linear and quadratic effect on color uniformity. As high pump levels were reached the effect on color uniformity diminished. Pump levels near 35% gave good yield and cure color intensity, excellent color uniformity, and provided sufficeint bind for slice durability under the conditions of this study.
Relationship of USDA Maturity Groups to Palatability of Cooked Beef
Authors: SMITH G.C. , CROSS H.R. , CARPENTER Z.L. , MURPHEY C.E. , SAVELL J.W. , ABRAHAM H.C. , DAVIS G.W. 
Published: August 2006

ABSTRACTIn comparison to carcasses of B, C or E maturity, carcasses of A maturity produced broiled steaks which: (a) had higher (P < 0.05) palatability ratings in 62 to 86% of comparisons, (b) were decidedly less variable (C.V.), (c) were more likely to be assigned high (≥ 6.00) and less likely to be assigned low (≤ 2.99) sensory panel ratings, and (d) were more likely to have low (≤ 3.63 kg) and less likely to have high (≥ 6.35 kg) shear force values. Position within the A or A + B maturity group(s) explained 0–4% (loin steaks) and 10–18% (round steaks) of the observed variation in overall palatability ratings and/or shear force values.
Evaluation of Various Methods for Roasting Frozen Turkeys
Authors: CORNFORTH D. P. , BRENNAND C. P. , BROWN R. J. , GODFREY D. 
Published: August 2006

ABSTRACTFrozen turkeys were roasted to a lower than normal final temperature (71.1°C, 160°F) by one of the following methods: (1) foil tent, 93.3°C (200°F) oven; (2) foil wrap, 93.3°C (200°F) oven; (3) foil tent, 162.8°C (325°F) oven; (4) roasting bag, 176.7°C (350°F) oven; (5) foil wrap, 204.4°C (400°F) oven; or (6) microwave oven. Birds roasted by low temperature roasting methods received highest ratings for most attributes. Basted birds were preferred for all eating quality attributes. Microwave roasted birds reached final temperature fastest and with least energy consumption, but were rated low in appearance and eating qualities, and often had undesirably pink thigh joints. Turkeys inoculated with Salmonella typhimurium and Clostridium perfringens vegetative cells were essentially sterilized by all roasting methods. These methods can be considered as convenient alternatives to conventional roasting procedures.
Tenderization of Beef: Effect of Enzyme, Enzyme Level, and Cooking Method
Authors: FOGLE D. R. , PLIMPTON R. F. , OCKERMAN H. W. , JARENBACK L. , PERSSON T. 
Published: August 2006

ABSTRACTThe effect of different activity levels of papain and bromelin on shear force values and protein hydrolysis product formation in bovine deep pectoral muscle tissue was studied at two rates of heat penetration. Slow cooking required much lower activity levels than did fast cooking in order to produce the same reduction in shear force for both papain and bromelin. In general, increasd enzyme activity level resulted in increased levels of water‐soluble protein hydrolysis products. Regression lines and correlation coefficients for free‐amino‐bearing compounds and free hydroxyproline vs shear force indicated that progressive enzyme induced loss of physical integrity was accompanied by increased solubilization of the protein hydrolysis products measured.
A Pilot‐Plant Study of Continuous Ultrasonic Extraction of Soybean Protein
Authors: MOULTON K. J. , WANG L. C. 
Published: August 2006

ABSTRACTMethods were studied to extract soybean proteins from commercial defatted flakes with ultrasonic energy, continuously and efficiently, in a pilot plant. Studies also included batchwise sonication of aqueous soybean slurries in a tank. Parameters investigated included soybean‐to‐solvent ratios of 1:10, 1:20, and 1:30; solvents of tap water and 0.1N NaOH; and extraction with and without sonication. Protein yield and energy requirements for extraction were measured to correlate the operating condition with the extent of protein extraction. For a residence time of 0.7 sec in the continuous sonication process, the extracted protein yield was greatest at 1:30 soy‐to‐alkaline solvent ratio. Energy input to produce protein isolate is the least at 1:10 soy‐to‐alkaline solvent. Although the continuous sonication procedure is workable, the commercial operation remains to be tested.
Preliminary Evaluations of a New Type of Kishk Made From Whey
Authors: HAMAD AHMED M. , FIELDS M. L. 
Published: August 2006

ABSTRACTAn acceptable whey‐based kishk was prepared by mixing fermented whey with parboiled wheat at a ratio of 3:1 (v/w). Amino acid analyses for both total and free amino acids indicated that both kishks had adequate amino acid balances for a nutritious food. The riboflavin content of the whey‐kishk was 0.14 mg/100g whereas it was only 0.08 mg/100g in the yogurt‐kishk. The niacin contents were 3.17 mg and 3.36 mg/100g of yogurt‐based kishk and whey‐based kishk, respectively.
Sponge‐and‐Dough Bread: Effects on Fermentation Time, Bromate and Sponge Salt Upon the Baking and Physical Dough Properties of a Canadian Red Spring Wheat
Authors: PRESTON K. R. , KILBORN R. H. 
Published: August 2006

ABSTRACTThe effects of fermentation time and bromate level with 0.15 and 1.0% sponge salt on the sponge‐and‐dough bread quality and physical dough properties of a Canadian red spring wheat sample (No. 1 CWRS‐13.5) have been studied. At the higher sponge salt level, fermentation requirements were substantially reduced for each bromate level. The higher sponge salt level also reduced oxidation requirements and gave bread of acceptable quality over a much wider range of fermentation times. Changes in sponge heights during fermentation and dough energy requirements during mixing and sheeting suggested that the higher sponge salt level increased gas retention properties.
Texture of Yeast Breads Containing Soy Protein Isolates: Sensory and Objective Evaluation
Authors: ELGEDAILY AFAF , CAMPBELL ADA MARIE , PENFIELD MARJORIE P. 
Published: August 2006

ABSTRACTThree soy protein isolates were substituted on an equal protein basis for soy flour in a yeast bread formula. The consumer texture profile technique was used for sensory evaluation of the breads. A compression cage attached to an Instron was used for objective evaluation of textural characteristics. Panelists noted differences in smoothness, uniformity of cell distribution, chewiness, greasiness and crumbliness among the soy‐containing breads. Deviations from the perceived ideal bread were shown for most textural characteristics. Soy isolates influenced volume, specific volume, hardness, springiness, gumminess and chewiness of the breads.
Effects of Acidified Processing and Storage on Proteins and Lipids in Mung Bean Sprouts
Authors: FARHANGI MEHDI , VALADON L. R. G. 
Published: August 2006

ABSTRACTFresh mung bean sprouts contained 5.3g protein/100g fresh weight which decreased slightly on blanching and on bottling and canning. Storage of bottled seedlings for 6 months at 35°C caused the largest loss in total protein. The protein contained the essential amino acids tryptophan, valine, leucine, phenylalanine, arginine, lysine and histidine. Total lipids of fresh mung bean sprouts were 350 mg/100g fresh weight and were not greatly affected by blanching nor by canning or bottling. When the bottled seedlings were stored at 10°C and at RT, the canned seedlings at RT, there was some effect on total lipids in that only bottled seedlings at 35°C showed a significant decrease in lipids. After storage at the three temperatures there were increases in glycolipids and decreases in phospholipids, due mainly to increases in monogalactosyldiglyceride and decreases in phosphatidic acid respectively.
Nutritional Characteristics of Distiller's Spent Grain
Authors: RANHOTRA G. S. , GELROTH J. A. , TORRENCE F. A. , BOCK M. A. , WINTERRINGER G. L. , BATES L. S. 
Published: August 2006

ABSTRACTFive distiller's spent grain (DSG) samples were analyzed for their compositional and nutritional (protein efficiency ratio, PER) values. The protein content (N × 6.25) of these samples ranged from 26.9–34.9% (air‐dry basis). True protein content, however, was substantially lower. Dietary fiber content of samples ranged from 29.1–35.8%. Samples contained about 3% nucleic acid. All samples contained appreciable amounts of potassium, magnesium, phosphorus, zinc, copper, iron, chromium, thiamin, riboflavin and niacin. The lysine content of DSG samples ranged from 2.50–3.74 g/100g protein. Except for one sample (PER, 1.7), the quality of protein in the samples was low (PER, 0.6 ± 0.1).
Mathematical Models for Nonsymmetric Freezing of Beef
Authors: DE MICHELIS A. , CALVELO A. 
Published: August 2006

ABSTRACTA microscopic balance with simultaneous change of phase together with equations for predicting the thermal properties as a function of the ice content and a cryoscopic descent model are used to simulate the nonsymmetric freezing of a beef slab. The equations are solved numerically to obtain temperature profiles as well as freezing times. Comparison with experimental results shows good agreement. A variation of the thermal center position throughout the freezing process is detected and assumptions to predict its position in the different periods of freezing are supplied. On the basis of these assumptions a simplified model for calculating processing times in plate freezers is proposed, showing good agreement with experimental freezing times and with predictions obtained from the numerical model.
A Method for the Analysis of ATP Metabolites in Beef Skeletal Muscle by HPLC
Authors: CURRIE RONALD W. , SPORNS PETER , WOLFE FRED H. 
Published: August 2006

ABSTRACTA method to determine inosine, hypoxanthine, NAD, AMP, IMP, IDP, ADP, adenylosuccinic acid, ITP and ATP contents in postmortem muscle by HPLC has been developed. The method consists of an homogenization of the muscle in 0.5M HClO4 or 10% TCA, extraction of the compound with 0.5M tri‐n‐octylamine/Freon 113 and single injection chromatography on a Whatman Partisil‐10/25 SAX column.
Interactions of Soluble Iron with Wheat Bran
Authors: CAMIRE A. L. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTSoft white and hard red wheat bran were found to contain 98.8 and 99.2% water insoluble iron, respectively. As the concentration of iron added to wheat bran was increased, less of the total added iron was bound. Ascorbic acid was found to inhibit binding of ferrous iron to wheat bran. It was found that boiling for 1 hr in a boiling water bath (BWB) had no effect on the destruction of phytic acid in wheat bran, whereas toasting for 1 hr at 178°C (350°F) and boiling for 1 hr in 1N HC1 had a significant effect.
Unsaturated Iron‐Binding Capacity of Human Milk
Authors: GOLDSMITH S. J. , EITENMILLER R. R. , BARIMHART H. M. , TOLEDO R. T. , RAO V. N. M. 
Published: August 2006

ABSTRACTThe unsaturated iron‐binding capacity (UIBC) and lactoferrin concentration of human milk from early stages of lactation were determined. The UIBC decreased significantly (p < 0.01) from 342 μg Fe/100 ml at the early transitional stage to 261 μg Fe/100 ml at the transitional stage and 215 μg Fe/100 ml at the mature stage. The lactoferrin concentration decreased significantly (p < 0.01) from 406 mg/100 ml at the early transitional stage to 241 mg/100 ml at the mature stage. No significant diurnal variations in UIBC or lactoferrin concentration were noted. Approximately 60% of the UIBC was retained after three different pasteurization treatments while less than 40% of the lactoferrin was retained. Seventy‐five percent of the UIBC was retained after sterilization; however, lactoferrin was completely destroyed. After frozen storage, the UIBC of the initial sample increased by 37% while the lactoferrin concentration decreased by 30%. These results indicate that there is not a direct relationship between iron‐binding capacity and lactoferrin concentration.
Correlation of Ethanol Concentration with Sensory Classification of Decomposition in Canned Salmon
Authors: HOLLINGWORTH THOMAS A. , THROM HAROLD R. 
Published: August 2006

ABSTRACTCanned salmon samples of four species (sockeye, pink, coho, and chum) were analyzed for ethanol content. A highly significant correlation (r = 0.71, p < 0.001, Pearson;r = 0.80, p = 0.001, Spearman) was found between the ethanol content and the sensory classification of decomposition in canned salmon. This relationship has potential use as a means of objectively confirming the initial sensory classification of canned salmon.
Sorption Isotherms and Drying Rates for Mullet Fillet and Roe
Authors: CHAU K. V. , HEINIS J. J. , PEREZ M. 
Published: August 2006

ABSTRACTDesorption isotherms at 25°C and 43°C and adsorption isotherms at 25°C were determined for salted and unsalted female roe of mullet (Mugil cephalus). Isotherms for ground white muscle of mullet were also determined for desorption at 25°C, 43°C, and 54.5°C, and for adsorption at 25°C. Adsorption‐desorption hysteresis was evident for the sigmoid shaped isotherms. At 45°C and 15% RH, and also at 45°C and 25% RH, mullet fillets dry almost four times faster than mullet roe. An air temperature lower than 45°C should be used to obtain an acceptable color for the roe.SUMMARYDESORPTION AND ADSORPTION isothems at several temperatures were determined for salted and unsalted female roe of mullet, and ground white muscle of mullet. All isotherms are sigmoid shaped, typical of isotherms for food products. Adsorption‐desorption hysteresis was also evident for salted and unsalted roe, and for ground white muscle. At any given temperature and relative humidity, the equilibrium moisture content for unsalted roe was always lower than that for salted roe.Under the conditions tested, mullet fillets dried almost four times faster than roe. Roe placed in an air stream did not dry faster than roe in still air at the same temperature and relative humidity. This indicated that the restriction to moisture removal was in the moisture migration within the roe rather than at the roe surface. Air temperature should be lower than 45°C to prevent excessive browning of the row. Browning began on the tips and continued toward the center of the roe.