bluuebunny/crossref_metadata_2025_split huggingface dataset:
EVALUATION OF SEVERAL PULSED NMR TECHNIQUES FOR SOLIDS‐IN‐FAT DETERMINATION OF COMMERCIAL FATS
Authors: TEMPLEMAN G. J. , SHOLL J. J. , LABUZA T.P. 
Published: August 2006

ABSTRACTThe critical procedural and instrumental parameters for the determination of the percent solids in commercial fat samples using proton pulsed NMR techniques are reported. The precision and accuracy of two alternate data treatments are identified. The pulsed NMR technique has the advantage of measurement speed on the standard dilatometric and wideline NMR procedures. However, in common with these, for consistent results the samples must be temperature conditioned. Within experimental error, the pulsed NMR method is not sensitive to a tempering step in the conditioning procedure. A pulsed NMR method based on the use of a standar plot has a standard deviation of ±1%. This compares favorably with wideline NMR, but is less precise than dilatometry. The results, however, are linearly related to dilatometry, and are most accurate at low solid levels. For commercial fats, accuracy was found to depend upon their composition.
COMPARISON OF Tetrahymena pyriformis W AND RAT BIOASSAYS FOR THE DETERMINATION OF PROTEIN QUALITY
Authors: EVANCHO G. M. , HURT H. D. , DEVLIN P. A. , LANDERS R. E. , ASHTON D. H. 
Published: August 2006

ABSTRACTThe protein quality of 34 samples of commercially prepared foods was determined using the Tetrahymena pyriformis W and rat Protein Efficiency Ratio (PER) bioassays. ANRC Reference Casein was used as the reference protein in both assays. The regression equation relating the Tefrahymena Relative Nutritive Value (RNV) and PER was: PER = 0.286 + 0.022 (RNV), r = 0.90 (P < 0.01). This relationship could be used to predict the protein quality of food samples. The use of the Coulter particle counter instead of the direct microscopic counting procedure increased the efficiency of the Tetrahymena assay by reducing counting error and the length of time required. In addition, quantitative information on cell size in relation to quality and quantity of protein in the test sample was obtained. The results of these studies suggest that the Tetrahymena pyriformis W assay may be adapted to provide a rapid, low cost assay for estimation of protein quality of commercially prepared foods.
A DIFFERENTIAL MEDIUM FOR THE ISOLATION OF Aspergillus flavus FROM COTTONSEED
Authors: HAMSA T. A. P. , AYRES J. C. 
Published: August 2006

ABSTRACTAn amended Aspergilhrs Differential (BSAD) agar prepared by a modification of Bothast and Fennell's formula [Mycologia (1974) 66: 365] using botran (2,6‐dichloro‐4‐nitroaniline) facilitated the isolation and enumeration of A. flavus from cottonseeds based on the characteristic orange yellow under‐colony pigmentation after the cultures were incubated for 5 days at 28°C. Pigment production by A. flavus cultures on BSAD agar was detected by the third day of incubation. An incubation period of 5 days at 28°C is recommended for routine screening of cottonseed samples for contamination by A. flavus. At the concentrations used, botran (10 mg/liter) and streptomycin sulfate (50 mg/liter) did not interfere with the pigment production by A. flavus but decreased the numbers and colony size of other fungi and bacteria. Decrease in pH of the medium from 6.5 to 5.5, 4.5 and 3.5 resulted in decrease of the intensity of pigmentation while the sporulation of A. flavus colonies increased. When ferric citrate was omitted from ADM containing botran or was replaced with manganous sulfate, zinc sulfate or copper sulfate, orange yellow pigmentation was not produced. Kojic acid produced by strains of Aspergillus reacts with ferric citrate in the medium to produce orange‐yellow pigmentation. When esculin hydrate (6,7‐dihydrocoumarin‐6‐glucoside) was added to BSAD agar at a 1% level, deep reddish brown pigment was produced by all isolates of A. flavus and A. parasificus tested. Similarities between pigment production and nitrification by the A. flavus group of fungi was observed. Few isolates of A. oryzae produced pigmentation similar to that produced by A, flavus.
INVOLVEMENT OF ETHYLENE IN THE HARDCORE SYNDROME OF SWEET POTATO ROOTS
Authors: TIMBIE MARK , HAARD NORMAN F. 
Published: August 2006

ABSTRACTEvidence presented supports our thesis that anethylene mediated reaction(s) functions in the series of events which lead to a market disorder of sweet potatoes called “hardcore.” Storage of roots in an environment conducive to ethylene accumulation or containing exogenous ethylene resulted in a higher incidence of hardcore. Alternatively, storage conditions designed to minimize endogenous ethylene accumulation decreased the extent of hardcore. Induction of hardcore was markedly reduced by carbon dioxide, a competitive inhibitor of ethylene mediated reactions. Sweet potato roots weighing less than 200g had a lower incidence of hardcore compared to larger roots. Also, low levels of ethylene gas were detected in the volatiles of sweet potato roots after long‐term chilling.
RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO MEASURES OF BEEFSTEAK TENDERNESS
Authors: OLSON D. G. , PARRISH F. C. 
Published: August 2006

ABSTRACTSamples were removed from 6 veal, 35 A‐maturity and 12 C‐maturity bovine longissimus (L) muscles at 1 and 7 days postmortem. Myofibril fragmentation index (MFI), Warner‐Bratzler (W‐B) shear‐force, sensory panel evaluation and sodium dodecyl sulfate (SDS) polyacrylamide gels of myofibrils were determined on muscle samples and steaks. Correlation coefficients between MFI and W‐B shear‐force were ‐0.95, ‐0.73 and ‐0.65 and, between MFI and sensory tenderness, were 0.97, 0.75 and 0.72 for steaks postmortem aged for 7 days at 2°C from veal, A‐maturity and C‐maturity carcasses, respectively. SDS‐polyacrylamide gels showed that the intensity of the 30,000‐dalton component corresponded to the tenderness level of the steaks. These results demonstrate that MFI accounts for about 50% of the variation in tenderness and that myofibril fragmentation and the intensity of the 30,000‐dalton component offer potential usefulness as indices of tenderness.
SENSORY COMPARISON OF FOUR POTATO VARIETIES BAKED CONVENTIONALLY AND BY MICROWAVES
Authors: MAGA J. A. , TWOMEY J. A. 
Published: August 2006

ABSTRACTA trained 20‐member panel was asked to rank the eight potatoes (one of each variety baked conventionally and one of each baked by microwave) from best to worst on the basis of external appearance, internal appearance, aroma and flavor. Different potatoes were randomly presented for each sensory property evaluated with each evaluation being repeated three times. Statistical evaluation of the pooled data revealed that an experimental variety (WC‐230–14) was significantly superior in external appearance, odor and flavor for both baking procedures. Among the other varieties, conventionally baked potatoes ranked ahead of the corresponding microwaved potato.
EFFECT OF HANDLING AND PROCESSING ON DISCOLORATION OF ALBACORE TUNA
Authors: BABBITT J. K. , CRAWFORD D. L. , LAW D. K. 
Published: August 2006

ABSTRACTOccasionally, in the canning of tuna, normal appearing tuna flesh will turn from a desirable white color to an undesirable green color after precooking and prior to retorting. Results demonstrated that the different systems used by the fishermen to hold local albacore tuna prior to delivery to the processor had little influence on the incidence of green discoloration of precooked tuna. Furthermore, frozen storage of local tuna, up to 3 months, did not increase the incidence of green discoloration of precooked tuna.
NUTRITIONAL EVALUATION OF ALL‐MEAT AND MEAT‐SOY WIENERS
Authors: NODA IZUMI , SOFOS J. N. , ALLEN C. E. 
Published: August 2006

ABSTRACTNutritive values of all‐meat and soy‐containing wieners were evaluated by protein efficiency ratio (PER), amino acid composition and sodium analyses. The effect of beef muscle reported to have high (shank) and low (skeletal muscles) levels of connective tissue was also evaluated. Replacement of 25% beef skeletal muscle by hydrated soy protein (BSMSP) gave a lower (P < 0.05) PER (2.67) than the PER (3.11) for all‐beef skeletal muscle weiners (BSM). However, the PER for the BSMSP wieners was not significantly different from the PER (2.54) for the casein control. Beef shank, all‐meat wieners (BS) and wieners where 25% of the beef shank (BSSP) was replaced by hydrated soy protein had similar PER values of 2.18 and 2.02, respectively. Both BS and BSSP wieners had lower (P < 0.05) PER values than the BSM and BSMSP wieners. BSM wieners contained 1.95–4.17 mg/100g protein more total essential ammo acids (minus tryptophan) than the beef shank and soy‐containing formulations. Soy incorporation caused a 10–22% decrease in the methionine content compared to the all‐meat formulations. Sodium levels ranged from approximately 990–1070 mg/100g in the four wiener formulations. The high sodium levels in these formulations were derived primarily from the 2% salt which was necessary to form the emulsions. Incorporation of the soy protein resulted in less than an 8% increase in the sodium content of the wieners.
DIETARY FIBER SOURCES FOR BAKED PRODUCTS
Authors: ZABIK MAR Y E. , SHAFER MELISSA A. M. , KUKOROWSKI B. W. 
Published: August 2006

ABSTRACTIn testing feasibility of increasing fiber with cellulose, eight products were substituted for 30% of the flour in a standard white layer cake and compared to control cakes (100% flour). These included four types of cellulose (5–20μ, 30–35/μ, 50μ and 150–225μ particle size), two celluloses coated with 2% carboxymethyl cellulose (CMC) and celluloses coated with 15% or 30% pectin. Analyses of subjective and objective data indicated few significant differences among cakes containing any of the cellulose types or the cellulose coated with CMC. All cakes were of good quality; substituting pectin‐coated cellulose products caused increasing batter viscosity, decreased cake volume, and lower sensory evaluations for all characteristics except grain and color.
LIPID OXIDATION IN SPANISH PEANUTS: THE EFFECT OF MOIST HEAT TREATMENTS
Authors: MITCHELL J. H. , MALPHRUS ROSALIND K. 
Published: August 2006

ABSTRACTThe rate of lipid oxidation during storage of raw peanuts is at a minumum in comparison with that after roasting. The effect of heat processing on the activities of several enzymes was studied in relation to lipid stability in Spanish peanuts. Lipoxygenase was not found in whole shelled peanuts after steaming for 2 min at 100°C, and very little peroxidase activity could be detected after 30 min. A heat‐labile factor which destroys hydroperoxides and prevents their accumulation was inhibited by KCN and inactivated in whole shelled peanuts by steaming for 30 min at 100°C. The rate of hydroperoxide formation in stored whole shelled peanuts first increased and then decreased with the time of steaming prior to storage. Stability characteristics of full‐fat peanut flakes were shown to be dependent upon the conditions of heat treatment of peanuts prior to drum drying.
BULK COMPRESSION TESTING OF PEACHES TO ASSESS TEXTURE
Authors: CLARK R. C. , RAO V. N. M. 
Published: August 2006

ABSTRACTSeveral varieties of fresh peaches at three maturity levels were subjected to bulk compression using a specially constructed apparatus. The texture notes of hardness, elasticity, graininess, and dry‐moist mouthfeel were evaluated by a sensory panel. In an effort to determine if bulk compression may be used to evaluate texture in peaches a correlation analysis was performed on the instrumental and sensory data. It was found that hardness and elasticity were positively correlated with the bulk modulus and that the mouthfeel score showed a negative correlation with the modulus value.
RECOVERY OF LACTOSE FROM AQUEOUS SOLUTIONS: PRECIPITATION WITH CALCIUM CHLORIDE AND SODIUM HYDROXIDE
Authors: OLANO AGUSTIN , NICKERSON T. A. , BERNHARD R. A. 
Published: August 2006

ABSTRACTComparative studies were made of lactose and sucrose precipitation from aqueous solutions by the formation of carbohydrate‐alkaline earth hydroxide complexes. Lactose can be recovered in the precipitate using lower concentrations of calcium hydroxide than can sucrose. Insoluble complexes with barium were not produced with lactose under conditions that yielded complexes with sucrose. Also studied was the influence of the concentration of reagents, the alkaline‐earth metal employed, and the addition of organic solvents. The ratio of Ca(OH)2/lactose in the precipitate depended on the ratio of reactants in the original solution rather than on the absolute concentrations of Ca(OH)2 and lactose. Addition of organic solvents increased the recovery of lactose. Acetone was more effective than ethanol, methanol being the least effective.
EFFECT OF CHILLING TEMPERATURE ON POSTMORTEM CHANGES, MICROBIAL LOAD AND TENDERNESS IN BEEF
Authors: GLOVER E. E. , ABERLE E. D. , SWEAT V. E. , BABEL F. J. , JUDGE M. D. 
Published: August 2006

ABSTRACTPostmortem chilling temperatures of −2 and 3°C were utilized for 10 pairs of beef sides. Temperature decline during carcass chilling was characterized for the following eight locations: deep round, biceps femoris, semitendinosus, gluteus medius, adductor, longissimus (thirdfourth lumbar and twelfth‐thirteenth thoracic vertebrae junctions) and triceps brachii muscles. Sarcomere length and Warner‐Bratzler shear values for each of the above muscles and microbial count and shrinkage of carcass sides were determined. Temperature decline indicated that the early postmortem changes in muscle temperature vary immensely throughout the carcass. Chilling carcasses at 3°C as compared to −2°C decreased muscle shortening; however, the effect was pronounced only in the gluteus medius muscle and the longissimus at the twelfth‐ and thirteenth‐thoracic vertebrae junction. These observations are discussed with respect to the time‐temperature history of muscles during the early postmortem periods. Warner‐Bratzler shear values for muscles of carcasses chilled at 3°C were equal to or lower than shear values for carcasses chilled at −2°C, but no substantial reduction of toughening was observed due to the elevated chilling treatment. Microbial growth and carcass shrinkage at 3°C were comparable to that at −2°C.
EFFECTS OF SODIUM NITRATE AND SODIUM NITRITE ADDITIONS AND IRRADIATION PROCESSING VARIABLES ON THE COLOR AND ACCEPTABILITY OF CORNED BEEF BRISKETS
Authors: SHULTS G. W. , COHEN J. S. , HOWKER J. J. , WIERBICKI E. 
Published: August 2006

ABSTRACTRadappertized corned beef briskets were prepared with and without the addition of water‐soluble spices using various levels of sodium nitrate, NaNO3 (0, 150, and 600 ppm) and sodium nitrite, NaNO2 (0, 25, 150 ppm) and gamma‐irradiation processed at three dose levels (2.5, 3.5 and 4.5 kJoules/kg at three irradiation temperatures (0, −30°Cand −80°C). Sensory characteristics and preference rating were determined by sensory or consumer‐type panels. Color intensities were determined by expert technological panels and by measurements of reflectance with a tristimulus reflectrometer. Increasing the irradiation temperature resulted in decreasing the ratings for the sensory characteristics. Significant differences were found in the ratings for sensory characteristics and preference of samples with the high vs low additions of NaNO2 and NaNO3. Color intensities decreased when only NaNO3 (without NaNO2) or 25 ppm addition of NaNO2 was used. Color ratings were significantly affected by irradiation dose and temperature.
EVALUATION OF SOME NATURAL AND SYNTHETIC PHENOLIC ANTIOXIDANTS IN LINOLEIC ACID MONOLAYERS ON SILICA
Authors: PORTER W. L. , LEVASSEUR L. A. , HENICK A. S. 
Published: August 2006

ABSTRACTSome naturally occurring and synthetic phenolic antioxidants have been evaluated in a dry model system simulating the exposure of lipids in freeze‐dried membranes of whole tissue foods. The system is a linoleic acid monolayer on activated silica gel autoxidized at 80°C in dry air. The system is dry and porous and the demonstrated monolayer adsorption and restricted translational mobility of the lipid present a plausible model of freeze‐dried membrane characteristics. Although relative effectiveness of the common antioxidants in this system has some similarities to the reported order in other dry systems, there are notable exceptions. For example, butylated hydroxyanisole is by far the most effective antioxidant in the silica system whereas it is reported to be much less effective than propyl gallate in bulk oils and some other dry systems. Thus, special conditions appear to modify antioxidant effectiveness in the lipid monolayer on silica.
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): PEROXIDASE ACTIVITY
Authors: KANNER JOSEPH , MENDEL HAVA , BUDOWSKI PIERRE 
Published: August 2006

ABSTRACTThe activity of aqueous extracts from red pepper fruits (Capsicum annuum L.) toward the oxidation of carotene presence of linoleate was measured by a colorimetric method. Highest activities were achieved by using as extractant distilled water or Tris buffer at pH 7.0, whereas solubilization of carotene‐bleaching factors by Triton X‐100 or preparation of acetone powder from pepper fruit extracts resulted in losses in carotene‐oxidizing activity. After dialysis, ammonium sulfate precipitation and chromatographic purification on Ecteola and Sepharose 6‐B, a proteinous carotene‐oxidizing fraction was obtained which exhibited properties similar to those of a peroxidase, i.e., high specific activity toward guaiacol oxidation in the presence of hydrogen peroxide, precipitation with ammonium sulfate between 60 and 95% saturation, change in spectral absorbance upon addition of cyanide, inhibition of carotene bleaching activity by KCN, and typical changes in carotene‐bleaching activity with pH and protein concentration.
INTERACTION OF PYRIDOXAL AND PYRIDOXAL PHOSPHATE WITH PEPTIDES IN A MODEL FOOD SYSTEM DURING THERMAL PROCESSING
Authors: GREGORY J. F. , KIRK J. R. 
Published: August 2006

ABSTRACTA soluble model system was utilized to study the interactions of pyridoxal (PL) and pyridoxal phosphate (PLP) with proteins during the thermal processing of foods. Heat stable peptides, rather than intact proteins, were used in the model system to maintain solubility and permit subsequent evaluation of the peptide binding of the B6 vitamers. Ultraviolet and visible difference spectra and fluorescence emission spectra confirmed the binding of PL and PLP to the peptides during processing. Total peptide‐bound PLP (as the sum of Schiff base, pyridoxylamino, and substituted aldamine derivatives) comprised about 21% of the model system PLP. Approximately 60% of the peptide‐bound PLP was bound via nonreducible linkages, suggesting the possible formation of biologically unavailable pyridoxylamino complexes. The acid stability of the PLP complexes, tested to simulate gastric conditions, indicated that most of the nonreducible bound PLP was in the form of pyridoxylamino complexes. Therefore, approximately 10% of the model system PLP was rendered biologically unavailable during these process conditions. The presence of ascorbic acid and/or glucose in the model systems had no significant effect on the extent or manner of peptide‐binding of the B6 vitamers; however, glucose‐induced browning appeared to slightly inhibit pyridoxylamino complex formation. The results of this study indicate that losses of vitamin B6 bio‐availability during thermal processing may be lower than previously reported.
DETERMINING THE AUTHENTICITY OF VANILLA EXTRACTS
Authors: MARTIN G. E. , ETHRIDGE M. W. , KAISER F. E. 
Published: August 2006

ABSTRACTThe total and free amino acids of authentic vanilla extracts of Madagascar, Tahiti, Comores, Mexican and Java beans were determined by GLC. Ten samples of single strength Madagascar vanilla extracts gave free amino acids with a mean value, standard deviation and coefficient of variation of 73.3 ppm, 19.88 ppm, and 27.12%, respectively; this compares to the total amino acids with a mean value, standard deviation, and coefficient of variation of 295.71 ppm, 31.10 ppm, and 10.52%, respectively. The ratio of free amino acids to total amino acids for Madagascar single strength vanilla extracts gave a mean, standard deviation, and a coefficient of variation of 0.25, 0.64 and 2.58%, respectively. In addition, the vanillin, nitrogen, phosphate, and potassium were determined by spectrophotometric procedures for the above mentioned beans.
SPECIFICITY AND SENSITIVITY OF SEVEN HISTAMINE DETECTION METHODS
Authors: LIEBER ELLEN R. , TAYLOR STEVE L. 
Published: August 2006

ABSTRACTSix fluorometric assays and one spectrophotometric assay for amine detection were compared on the basis of specificity and sensitivity for potential utilization in the measurement of histamine in foods. A fluorometric assay based on o‐phthalaldehyde was found to be the most sensitive and specific method for histamine analysis. The lower limit of detection with this method was 0.05 nmoles of histamine. At equimolar concentrations, interference was detected with histidine and several histidyl dipeptides. At higher concentrations, substantial interference was also found with glutathione, spermidine, cysteine, glycylglycine, carnosine, norepinephrine, and glucosamine.
PARAMETERS AFFECTING MEAT PROTEIN EXTRACTION AND INTERPRETATION OF MODEL SYSTEM DATA FOR MEAT EMULSION FORMATION
Authors: GILLETT T. A. , MEIBURG D. E. , BROWN C. L. , SIMON S. 
Published: August 2006

ABSTRACTGround meat samples were mixed under various conditions of time, temperature, and NaCl concentration to determine the factors affecting the extraction of protein in commercial blenders. Soluble protein increased with mixing time and high NaCl concentrations. The optimum temperature for protein extraction was at 7.2°C. Discrepancies in the relationship between soluble protein and emulsifying ability are discussed for oil volume (ml oil emulsified/25 ml extract) and emulsifying capacity (ml oil emulsified/100 mg of protein). Soluble protein from fresh uncooked, unfrozen meat sources was highly correlated with emulsifying ability irrespective of the original meat source. Freezing or cooking meat, in addition to changing the solubility of proteins, alters the emulsifying ability of extracts containing the remaining noncoagulated soluble protein.