bluuebunny/crossref_metadata_2025_split huggingface dataset:
ACIDIC CONSTITUENTS OF VARIOUS TOMATO FRUIT TYPES
Authors: MAHAKUN N. , LEEPER P. W. , BURNS E. E. 
Published: August 2006

ABSTRACTTissue portions of five morphological fruit types of tomatoes were evaluated for acid composition, pH, total acidity, alcohol soluble acidity, nitrogen, phosphorus and potassium. These data were compared with the same attributes obtained from fresh tomato juice of the whole fruit. The pH values of the pericarp tissue were the highest. Total acidity, alcohol soluble acidity and the levels of citric and total acids were highest in the locular tissue. The tissue portions of the plum‐type tomato were more acidic than pear, full‐cavity pear, round and blocky‐pear fruit types. Potassium was an important factor related to acidity in the locular tissue and the entire fruit; whereas phosphorus was related to buffering activity in the pericarp tissue and the entire fruit.
TEXTURE AND LIPID PHASE MORPHOLOGY OF SOME PROCESSED MEATS
Authors: CASSENS R. G. , SCHMIDT R. 
Published: August 2006

ABSTRACTThe morphology of the lipid phase and resistance to penetration of different brands of commercial wieners, ring bologna and braunschweiger were studied. Even though consistent results were not obtained from all products, it was suggested that products with a smaller lipid globule size had a greater resistance to penetration.
RECOVERY OF MEAT PROTEIN FROM ALKALINE EXTRACTS OF BEEF BONES
Authors: JELEN P. , EARLE M. , EDWARDSON W. 
Published: August 2006

ABSTRACTCoagulation of protein from aqueous alkaline meat extracts by acidification, heating, and freezing‐thawing, was studied between pH 7.0 and 4.5. Protein recovery in excess of 90% was possible by heating momentarily to 80°C or higher at pH 5.0‐6.0, but the coagulum was gritty and uncohesive. Lower yields were obtained by mild heating to 60°C, acid coagulation at pH 5.0 and 5.5, and by rapid freezing to ‐30°C and thawing of the pH‐adjusted extracts. The unheated coagula were cohesive and had good binding properties as determined by texture and sensory tests. Freezing‐thawing at pH 6.0 produced a highly structured material. All coagula contained typically 85‐87% moisture, lo‐12% protein, and less than 0.4% ash. Loss of flavor was the main sensory defect noticed after heating.
ELECTRICAL STIMULATION OF HIDE‐ON AND HIDE‐OFF CALF CARCASSES
Authors: SMITH G. C. , DUTSON T. R. , CROSS H. R. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTIn 60 unsplit calf carcasses, effects were determined of hide removal (before or after chilling) and electrical stimulation (SO impulses of 0.5‐4.0 set duration of 440 volts; 45–75 min post‐exsanguination) on certain characteristics of carcasses and loin steaks. Chilling of carcasses with the hide on improved color of the subcutaneous fat, but did not (P > 0.05) affect flavor, juiciness, tenderness or overall palatability of cooked loin steaks. Electrical stimulation lowered pH of longissimus muscles in carcasses at 2‐11 hr postmortem, increased tenderness of cooked loin steaks and enhanced overall palatability ratings, but did not (P > 0.05) affect color, length of sarcomeres, thawing‐cooking losses, flavor or juiciness of longissimus muscles. Comparison of hide‐off, electrically stimulated carcasses with hide‐on carcasses that were not electrically stimulated showed that carcasses from the latter treatment had more desirable color of subcutaneous fat, while loin steaks from carcasses in the former treatment were more tender and more satisfactory in overall palatability. Electrical stimulation can be used to enhance the tenderness of loin steaks from calf carcasses, irrespective of dressing style (hide‐on vs hide‐off).
EFFECTS OF CO2‐SNOW ON THE QUALITY AND ACCEPTANCE OF MECHANICALLY DEBONED POULTRY MEAT
Authors: MAST M. G. , JURDI D. , MacNEIL J. H. 
Published: August 2006

ABSTRACTMechanically deboned chicken meat (MDCM) and mechanically de‐boned turkey meat (MDTM) were chilled with CO2‐snow, frozen, and stored at ‐20° C for up to 48 wk. MDCM exposed to CO2 generally exhibited higher TBA values and peroxide values (PV) than control samples (no CO2). TBA values of treated and untreated MDTM were similar; however, PV of CO2‐treated MDTM were consistently higher. Meat exposed to CO2 was initially redder than untreated meat; however during later stages of frozen storage, control samples were redder. Taste panelists were able to discriminate among the various treatments. Meat chilled with CO2 was generally preferred to control samples and meat “frozen” with CO2; control samples were usually preferred over CO2‐frozen samples.
A NEW APPROACH TO UTILIZING MINCED FISH FLESH IN DRIED PRODUCTS
Authors: BELLO RAFAEL A. , PIGOTT GEORGE M. 
Published: August 2006

ABSTRACTA dried fish product to be kept without refrigeration was developed, using the mixed, minced flesh from various fish species (lingcod, rockfish, herring, and Pacific cod). Modified tapioca starch, texturized soy fiber, and salt were required to enhance the binding and rehydration properties and sensory attributes of the product. Temperatures of 71‐82°C during approximately 10 hr were required to dry the patties to 5% moisture level; 20 min submerged in water were enough to rehydrate the product. Physicochemical, microbiological, organoleptical, and histological tests were conducted during the development of the product.
COMPARATIVE STABILITY AND DESIRABILITY OF FROZEN PACIFIC HAKE FILLET AND MINCED FLESH BLOCKS
Authors: CRAWFORD D. L. , LAW D. K. , BABBITT J. K. , MCGILL L. A. 
Published: August 2006

ABSTRACTThe comparative quality and frozen stability (‐26°C) of Pacific hake (Merluccius productus) fillet and machine separated minced flesh blocks were evaluated over a 12‐month period. Flavor panel scores for hake were very acceptable and its quality did not show a more rapid deterioration during storage than true cod (Gadus macrocephalus), but true cod was preferred (P > 0.005) over‐all. Fillet blocks were much more desirable (P > 0.005) than minced blocks. The level of oxidative rancidity in hake measured by 2‐thiobarbi‐turic acid analysis exceeded that in true cod (P ≥ 0.01) and in minced flesh (P > 0.005) over fillet blocks. The process of ice glazing reduced block quality over fillet packaging, but provided equal protection during storage. The mechanism for the decomposition of trimethylamine oxide appeared to participate in initiating an event that caused a rapid and fundamental muscle alteration leading to textural changes after six months of storage detectable by sensory evaluations Textural deterioration of minced over fillet blocks was largely responsible for this result.
PROTEIN SUPPLEMENTATION OF NAVY BEANS WITH SESAME
Authors: BOLOORFOROOSHAN M. , MARKAKIS P. 
Published: August 2006

ABSTRACTFeeding experiments with weanling rats showed that the protein of Navy beans (Phaseolus vulgaris) and sesame (Sesamun indicum) are mutually supplementary. Standard diets containing as the sole source of protein: beans (B); sesame (S); and mixtures of 87.5% B protein with 12.5% S protein, 75% B protein with 25% S protein, and 50% B protein with 50% S protein, resulted in the following protein efficiency ratios (PER): 1.56, 1.19, 1.79, 2.26 and 2.30, respectively, compared to 2.50 for casein. The net protein ratios (NPR) correlated almost perfectly (r = 0.99) with PER. The amino acid scores by the method A/E correlated highly with both PER and NPR (r = 0.82 and 0.81, respectively). The amino acid scores by the method A/T correlated even better with PER and NPR (r = 0.96 and 0.97, respectively).
NONSYMMETRIC HEAT CONDUCTION IN AN INFINITE SLAB
Authors: UNO JUN‐ICHI , YAKAWA KAN‐ICHI HA 
Published: August 2006

ABSTRACTThe geometrical configuration of many food products may be approximated with an infinite slab, in so far as their heat transfer characteristics are concerned. Several researchers have utilized formulae for predicting transient state heat conduction in an infinite slab undergoing symmetric heat exchange with surrounding medium. However, in a number of food manufacturing processes, the heat transfer rate through one surface of the slab is not identical to that through another surface. There is a published analytical formula available for estimating transient state heat conduction in an infinite slab subjected to nonsymmetric heat exchange with surrounding medium. However, it is impractical because of mathematical difficulty, to apply directly this analytical formula for estimating the temperature of food subjected to nonsymmetric heating or cooling processes. Therefore, computer programs were developed to simplify this application. The programs are for the estimation of characteristic roots, transient state temperature, f and j values and the location of the thermal center. From computational results obtained by using these programs, we then developed a set of charts to simplify the estimation of food temperatures. Examples for the use of the method are included in this presentation.
FUNGAL DETERIORATION OF BAGS DURING INTERNATIONAL TRANSPORT OF CORN SOYA MILK: A TEST SHIPMENT
Authors: BOTHAST R. J. , ROGERS R. F. , HESSELTINE C. W. 
Published: August 2006

ABSTRACTLosses due to mold deterioration have developed in shipments of dry corn‐soya‐milk (CSM) made through the U.S. Food for Peace Program. USDA, the dry milling industry and a container manufacturer cooperated in a large‐scale test shipment from Milwaukee, WI, to Cochin, India. Conventional multiwall paper bags and two types of polyethylene‐coated bags of CSM were randomly stowed in different areas of the ship. During unloading, 13% of all bags had visible mold. Surface fungal counts on both conventional and poly‐coated bags had increased a hundredfold during transit. However, mold penetration was slight and contents were unaffected. Mold penetrated and destroyed conventional bags stored under special conditions to induce mold growth, whereas penetration of poly‐coated bags was usually associated with a fracture and was less severe. Bag structure, CSM temperature and ventilation were identified as factors influencing mold losses.
CHANGES IN DISSOLVED OXYGEN AND MICROFLORA DURING FERMENTATION OF AERATED, BRINED CUCUMBERS
Authors: POTTS E. A. , FLEMING H. P. 
Published: August 2006

ABSTRACTDissolved oxygen (DO) and oxygen uptake rates (OUR) were measured in cucumbers that were brined in 5‐gal pails according to the controlled fermentation process. Saturation levels of oxygen in the brines were 5‐6 ppm depending on salt concentration and temperature. DO was expressed as % saturation (% Cs). Either air or nitrogen was used to purge CO, from the brines to prevent bloater formation. In continuously aerated (air‐purged) brines, DO increased before the onset of microbial growth (ca 2 days) and then decreased, converse to OUR. Thus, there were two distinct stages of oxygen levels and uptakes. In nitrogen‐purged brines, DO was negligible throughout the period of purging; OUR of the brine samples was low (1% Cs/min maximum during the microbial fermentation stage) and lactic acid bacteria predominated the microbial flora. In air‐purged brines, DO varied with rate of aeration; OUR of brine samples was high and populations of film yeasts were high. High aeration rates (100 ml/min/gal cucumbers) resulted in lower DO, higher OUR (40% Cs/min maximum) and greater populations of film yeasts than lower aeration rates (2‐5 ml/min/gal). Tests in commercial tanks confirmed that appreciable levels of oxygen are incorporated into brines using a side‐arm purger.
A SPECIFIC HEAT CALORIMETER FOR FOODS
Authors: HWANG MICHAEL P. , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTA new procedure was developed to determine the specific heat of food products by using a calorimeter which was prepared through the proper modification of a household vacuum jar. Since there was no direct contact between food and heat exchange medium in the calorimeter, the evaluation of heat of solution for dissolvable chemical entities in the food was eliminated and also this new method is readily applicable to food whose temperature is higher than 100°C. The reproducibility and reliability of the developed procedure were carefully examined by using several materials whose specific heat values were well documented. This procedure was utilized to determine specific heat values of four cookies, wheat flour and one fresh produce. The agreement between the experimental and literature values was found to be excellent. The standard deviations of replicated experiments were less than 2%.
BACTERIAL FERMENTATION OF HIGH ALKALINE WASTES FROM IRISH POTATOES
Authors: SISTRUNK W. A. , ISMAIL K. M. , COLLINS J. A. 
Published: August 2006

ABSTRACTA study was conducted on high alkalinity lye‐peeling wastes from Irish potatoes to determine the optimum time and temperature of fermentation, predominant types of bacteria, and handling conditions suitable for fermentation. The optimum temperature for fermentation was 30°C. Both aerobic and anaerobic conditions were suitable for fermentation, but aerobic fermentation at 30‐35°C was efficient in reducing the pH below 7.0. Wastes fermented more rapidly when seeded with previously fermented wastes. Starch content decreased in the wastes during fermentation, but total sugars and pectin increased in both nonsterilized and sterilized lots. Dry matter content decreased approximately 1% during fermentation but remained stable in storage. The greatest increase in acidity was due to lactic acid although small changes occurred in other organic acids. The major bacteria found in the fermented wastes were tentatively identified as L. delbrueckii, S. faecium and S. lads.
GERMINATION AND NUTRIENT COMPOSITION OF ALFALFA SEEDS
Authors: HAMILTON M. J. , VANDERSTOEP J. 
Published: August 2006

ABSTRACTAlfalfa seeds were germinated for 72 and 120 hr in the absence and presence of light. Reduced ascorbic acid, riboflavin, iron, amino acid and proximate analysis of ungerminated alfalfa seeds and sprouted alfalfa seeds were conducted to determine the effect of germination conditions on the nutrient composition. Sprouts were found to have slightly smaller concentrations of protein and ash than seeds, whereas fat content was significantly reduced in sprouts as compared to seeds. Moisture content was found to increase consistently with increased sprouting time. Reduced ascorbic acid content was greater in the sprouts grown in the light for either growth period and during germination and sprouting increased to 3‐4 times the concentration found in the seeds. Riboflavin concentration increased by as much as 3 times. Essential amino acid content was significantly higher in 72 hr sprouts than in the seeds. Although claims for the superb nutritional worth of alfalfa sprouts appear to be unfounded, they could serve as a good dietary source of several nutrients.
AFLATOXIN PRODUCTION IN REGULAR AND DECAFFEINATED COFFEE BEANS
Authors: NARTOWICZ V. B. , BUCHANAN R. L. , SEGALL S. 
Published: August 2006

ABSTRACTThe production of aflatoxin B1 and G1 in regular and decaffeinated coffee beans (green and roasted) inoculated with Aspergillus parasiticus was examined to determine the effect of decaffeination on aflatoxigenic potential. Aflatoxins were not detected in either the inoculated green or roasted regular beans. Small amounts of aflatoxin (0.30 μ/g) were detected in roasted decaffeinated samples, while high levels of aflatoxins (up to 60 μ/g) were detected in green decaffeinated samples. A sample of commercially decaffeinated green coffee beans was also found to support the production of aflatoxin. The data indicate that extra precaution should be employed to assure the safety of decaffeinated coffees.
PROTEIN CONCENTRATE FROM AIR CLASSIFICATION OF HIGH‐PROTEIN SOFT WHEAT FLOURS
Authors: WU Y. VICTOR , STRINGFELLOW ARTHUR C. 
Published: August 2006

ABSTRACTAir classification of high‐protein soft wheat flours may have considerable commercial potential. Flours from two varieties of high‐protein soft wheat and a normal soft wheat were air classified. The protein contents of the original flours were 16.4, 12.1 and 8.2%, respectively, and the protein contents of the combined high‐protein k‐actions after air classification were 27.2, 21.5 and 17.4%. These fractions accounted for 39, 46 and 32% of the flour weight and for 65, 82 and 69% of the total protein. Protein shift was 51, 72 and 73% for the respective flours.
APPLICATION OF ANTHOCYANINS AS COLORANTS FOR MARASCHINO‐TYPE CHERRIES
Authors: McLELLAN M. R. , CASH J. N. 
Published: August 2006

ABSTRACTAnthocyanins (ACYs) were extracted from dark, tart cherries and used as colorants in the manufacture of maraschino‐type cherries. Studies were initiated to determine the effect of the addition of SnCl2, a K2CO3 dip as a surface wax treatment, and varying storage temperatures on the stability of ACY colored, maraschino‐type cherries. The addition of SnCl2 appeared to have no effect on the rate of degradation of pigment. The K2CO3 dip caused a lighter shade of red due possibly to an intracellular pH alteration although the ACY concentration remained equal to that of the other treatments. The storage phase of this study shows the color to be relatively stable for an estimated period of 6‐9 months, depending on variations from ambient temperature. These studies indicated that maraschino fruit can be produced using ACYs as the colorant although their color is somewhat different from that obtained using organic dyes.
EFFECTS OF ELECTRICAL STIMULATION ON MEAT TISSUE AND MUSCLE PROPERTIES‐A REVIEW
Authors: CROSS H. R. 
Published: August 2006

ABSTRACTElectrical stimulation of‐pre‐rigor muscle has received considerable attention recently as a means to increase tenderness or alleviate the effects of cold shortening. The process is being used commercially in New Zealand for accelerated conditioning of lambs. Research in the U.S. has involved varied methods of electrical stimulation on different types of slaughter animals. Electrical stimulation is also being investigated as a means to accelerate hot processing. This paper will background the research on electrical stimulation and discuss future research needs.
STUDIES ON THE CHARACTERISTICS OF BLAC BEAN STARCH
Authors: LAI C. C. , VARRIANO‐MARSTON E. 
Published: August 2006

ABSTRACTThe physicochemical properties of black bean starch were studied. Isolated bean starch had a high amylose content (38%), a high gelatinization temperature range (63.8‐76°C) and relatively low swelling (11 units at 95° C) and solubility (18% at 95° C) patterns. These data suggested that inherent structural characteristics of the starch contributed to limited in situ starch gelatinization and swelling during the cooking of black beans.
EFFECTS OF SODIUM SALT SOLUTIONS ON THE CHEMICAL COMPOSITION AND MORPHOLOGY OF BLACK BEANS (Phaseolus vulgaris)
Authors: VARRIANO‐MARSTON E. , DE OMANA ELISA 
Published: August 2006

ABSTRACTThe effect of sodium salts on the chemistry and morphology of black beans was studied. The amount of Na in the soaking water did not significantly affect the amount of water absorbed by beans; the pH was the critical determinant. However, the sodium salts affected the mineral content as well as the amount of pectic substances solubilized from the beans during soaking and cooking periods. The greatest alterations in these components occurred when beans were soaked in a solution containing four salts (NaCl, NaHCO3, Na2 CO3 and Na5P3O10). X‐ray microanalysis suggested that mechanisms of ion exchange and chelation were operative in the dissolution of the intercellular cement and the subsequent cell separation.
COMPARISON OF FOUR TECHNIQUES FOR MEASURIFG GROWTH OF Tetrahymena pyriformis W WITH RAT PER BIO ASSAYS IN ASSESSING PROTEIN QUALITY
Authors: WANG Y. Y. D. , MILLER J. , BEUCHAT L. R. 
Published: August 2006

ABSTRACTFour techniques for measuring growth of Tetrahymena pyriformis W (TpW), namely, direct microscopic count (DMC), tetrazolium dye‐reduction (TPTZ), oxygen uptake (O2 ‐UT), and ATP bioluminescence (ATP‐biol.), were compared with rat protein efficiency ratio (PER) assays for assessing protein quality. Relative nutritive value (RNV) of the test material was compared to a casein standard by slope ratio assay and by use of one concentration of nitrogen in the growth medium of TpW. Samples consisted of breads, made with wheat flour, soybean meal and nonfat milk solids, which contained different concentrations of glucose and of nutritionally complete diet mixtures containing either ANRC casein, peanut meal, or wheat gluten as a source of protein. Correlations between RNV determined by TpW growth and by rat PER were high. It was concluded that TPTZ, O2 ‐UT, or ATP‐biol. could be used to replace the tedious and time‐consuming DMC in measuring growth of TpW for protein quality assay. There were no apparent differences in results obtained by the slope ratio method and those derived from use of only 0.3 mg N/ml of growth medium, and the latter technique is faster.
CLEAVAGE OF THE IMIDAZOLE RING IN HISTIDYL RESIDUE ANALOGUES REACTED WITH PEROXIDIZING LIPIDS
Authors: YONG SAMUEL H. , KAREL MARCUS 
Published: August 2006

ABSTRACTDegradative reactions initiated by peroxidizing lipids on the histidyl imidazole side‐chain were studied by reacting the histidyl residue analogues N‐benzoylhistidine and hippurylhistidyl‐leucine with methyl linoleate in a low‐moisture model system resembling the structure of freeze‐dried foods. We found that, after incubation at 51‐57°C and 75% relative humidity for 3 wk, the imidazole side‐chain was cleaved by peroxidizing methyl linoleate to yield asparagyl and aspartyl side‐chains along with other compounds at lower concentrations. The degradation of the histidyl imidazole ring (pKa= 6.0–6.5) increased significantly at pH ≥ 7, indicating that the free base form was the labile species.
ANTIMICROBIAL ACTIVITY OF LACTIC CULTURES: PARTIAL PURIFICATION AND CHARACTERIZATION OF ANTIMICROBIAL COMPOUND(S) PRODUCED BY Streptococcus thermophilus
Authors: PULUSANI S. R. , RAO D. R. , SUNKI G. R. 
Published: August 2006

ABSTRACTSkim milk fermented by various lactic cultures was tested for antimicrobial activity by agar diffusion technique, using Pseudomonas fluorescens, P. aeruginosa and Bacillus subtilis as test organisms. Lactobacillus bulgaricus, L. acidophilus and Streptococcus thermophilus strongly inhibited the growth of the test organisms. Other lactic cultures, singly or in combination, showed varying degrees of antimicrobial activity. A methanol‐acetone (M‐A) extract was prepared by lyophilizing fermented milk and extracting the powder sequentially with cold methanol and acetone. The methanol‐acetone (M‐A) extract strongly inhibited the growth of B subtilis, B. pumulis, P. aeruginosa, P. fluorescens, Flavobacterium capsulatum, Satmonella typhimurium, Escherichia coli, Shigella sp. and Streptococcus lactis. The antimicrobial activity of S. thermophilus was not reported in the literature previously. The M‐A extract contained ninhydrin‐positive materials and did not lose antimicrobial activity even when it was exposed to a temperature of 100°C for 10 min. Five milliliters of M‐A extract were applied to 20 × 2.2 cm Sephadex G‐10 column equilibrated with 0.05N HCl which later served as the eluant. Fractions of 15 ml were collected at a flow rate of 2.5 ml/mm Sephadex fractionation of M‐A extract showed that there were at least three active fractions. One of the fractions appeared in the void volume followed closely by the other fractions indicating that the latter two fractions have compounds of molecular weight less than 700 daltons. The purification achieved was about 400‐fold. The activity (recovery) of the compound(s) increased upon fractionation on Sephadex indicating the possible presence of inhibitor(s). the cultures of L. acidophilus. acidophilus was shown to possess very potent antimicrobial activity.The purpose of this investigation was to screen various strains of lactic cultures for antimicrobial activity and to partially purify antimicrobial compound(s) produced by Streptococcus thermophilus in culture.