bluuebunny/crossref_metadata_2025_split huggingface dataset:
Production and Quality of Cheddar Cheese Manufactured from Whole Milk Concentrated By Reverse Osmosis
Authors: AGBEVAVI T. , ROULEAU D. , MAYER R. 
Published: August 2006

ABSTRACTPasteurized whole milk was concentrated by reverse osmosis (RO) on a pilot plant scale. The retentate was then used to produce cheddar cheese following the traditional method but using 50% less starter and 60% less rennet. The biochemical composition of the RO cheese was close to that of ordinary cheddar. The resulting non uniformity of the fresh curd as well as the granular texture of the cheese were probably due to the high lactose content of the retentate. Contamination of the milk from bacteria already present in the reverse osmosis system caused the high coliform level of the cheese.
Characterization of Shrimp Lipids
Authors: JOHNSTON J. J. , GHANBARI H. A. , WHEELER W. B. , KIRK J. R. 
Published: August 2006

ABSTRACTEdible shrimp (Penaeus aztecus) tissue contains approximately 1.2% extractable lipids, the majority of which are phospholipids. Data from the gravimetric quantitation of lipid classes isolated by column chromatography indicated that phosphatidyl choline was the predominant phospholipid and cholesterol the predominant neutral lipid in edible shrimp tissue. Fatty acid distribution data indicated that sphingomyelins contained the greatest percent by weight of unsaturated fatty acids while cholesterol esters contained the greatest proportion of saturated fatty acids. Enzymatic hydrolysis followed by gas liquid chromatography of phosphatidyl choline, phosphatidyl ethanolamine, and phosphatidyl serine indicated that fatty acids located at the β position were more highly unsaturated than those at the α position.
Dye Binding Properties of Chitin and Chitosan
Authors: KNORR DIETRICH 
Published: August 2006

ABSTRACTChitin (β (1°4)‐N‐acetyl‐D‐glucosamine) and chitosan (deacetylated chitin) are currently available in large quantities as waste products and by‐products of the shellfish industry. Their potential as carriers for food additives was studied. Significant correlations were found between dye concentration ranging from 0.2–1.6 mg dye (FD&C Red No. 40) per g chitin or chitosan and dye‐binding capacity of chitin or chitosan. Within a pH range of 2.0–7.0, dye‐binding capacity of chitin was stable. Chitosan gelled below a pH of 5.5 and could not be evaluated but its dye‐binding capacity was constant between pH 7.0 and 5.5. Above pH 7.0 dye‐binding capacity decreased for chitin as well as for chitosan but between pH 2.0 and 6.0 no dye was released from dyed chitin containing 0.77 mg dye/g chitin.
Characterization of Lupine Proteins
Authors: OOMAH B. D. , BUSHUK W. 
Published: August 2006

ABSTRACTProteins of eight cultivars of two lupine species (Lupinus albus and L. angustifolius) were examined by several procedures. Differences in protein solubility between the species and among varieties within a species were observed. Defatting of the lupine flour altered protein solubility. Amino acid compositions of total protein and protein fractions showed only minor differences between the species and among varieties within a species (except for cv. Kali). Sodium dodecylsulfate polyacrylamide gel electrophoresis patterns of protein fractions revealed both qualitative and quantitative differences between species and among varieties.
Gas Chromatographic Determination of Butylated Hydroxyanisole, Butylated Hydroxytoluene and Tertiarybutyl Hydroquinone in Soybean Oil
Authors: MIN DAVID B. , SCHWEIZER DENISE 
Published: August 2006

ABSTRACTOils containing different levels of the most common phenolic antioxidants, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiarybutyl hydroquinone (TBHQ) from 0–200 ppm were analyzed by a new gas chromatographic method. The antioxidants in oils were isolated by nitrogen gas purging, collected on Tenax GC coated with polymetaphenoxylene, and then separated and quantitated by gas chromatography. This method requires neither extraction of antioxidants from oil nor derivatization of antioxidants. The correlation coefficients (r) between gas chromatographic peak heights or peak area and their concentrations in oils were 0.99 for BHA, BHT, and TBHQ. This simple gas chromatographic method can determine as little as 10 ppm pf BHA, BHT, or TBHQ in oils in an hour.
Gas‐Particle Heat Transfer Coefficient for the Fluidization of Different Shaped Foods
Authors: VAZQUEZ A. , CALVELO A. 
Published: August 2006

ABSTRACTGas‐particle heat transfer coefficients for the fluidization of diced potatoes and potato strips were measured in a batch fluidized bed in which wet particles were dried under constant rate period conditions. Thus, the surface temperature of particles was equal to the wet‐bulb temperature of the air. The minimum fluidization voidage and velocity were also measured as well as the bed expansion characteristics. Results are expressed through Colburn's factor, as a function of a modified Reynolds number and an Archimedes number, allowing for the correlation of data for different shaped foods (potato cubes and strips, peas, etc.) into a single equation.
Processing Properties of Pork as Affected by Electrical Stimulation, Post‐Slaughter Chilling and Muscle Group
Authors: SWASDEE R. L. , TERRELL R. N. , DUTSON T. R. , CRENWELGE D. D. , SMITH G. C. 
Published: August 2006

ABSTRACTLeft sides of 30 slaughtered pigs were electrically stimulated (ES); right sides were not stimulated (NES). Sides were placed in a conventional cooler (24 hr) or blast freezer (3 hr) or showered with a brine solution (15.8% salt, ‐5.6°C for 3 hr). Twenty‐four hr postmortem, picnic shoulders were removed, dissected into four muscle groups and determinations made for certain processing properties. ES decreased (P < 0.05) pH values for predominantly white muscles, increased (P < 0.05) juice loss during cooking for shank muscles and decreased (P < 0.05) percentages of salt‐soluble protein (SSP) for both predominantly red and shank muscles. Other muscle properties were not affected by ES. Rapid initial chilling did not affect (P > 0.05) processing properties of muscle groups.
Effect of Osmotic Agents and Concentration on Fruit Quality
Authors: BOLIN H. R. , HUXSOLL C. C. , JACKSON R. , NG K. C. 
Published: August 2006

ABSTRACTOsmotic syrups can be reconcentrated and reused for osmotic water removal through at least five complete cycles without adversely affecting the fruit being concentrated, even though the properties of the osmotic medium do change. Syrup penetration rate into a fruit piece was faster with high fructose corn syrup (HFCS) than sucrose. Taste panel evaluation indicated that overall, sucrose was preferred as an osmotic medium over HFCS.
Effect of Cooking on Cholesterol Content of Patties Containing Different Amounts of Beef, Textured Soy Protein and Fat
Authors: RHEE KI SOON , SMITH GARY C. 
Published: August 2006

ABSTRACTGround beef patties were prepared to contain 0, 10, 20 or 30% rehydrated textured soy protein (TSP) and 8, 16 or 27% fat. Patties were cooked from the frozen state on a rack in a preheated oven at 177°C to an endpoint internal temperature of 75°C. The cholesterol content of raw ground beef patties decreased as the amount of TSP increased and also decreased as the fat content decreased from 27 to 16 or 8%. At initial fat levels of 8 and 16%, there were no significant differences in cholesterol retention (per‐patty basis) during cooking among patties with initial TSP (rehydrated) levels of 0, 10, 20 and 30%; at an initial fat level of 27%, however, patties containing TSP (10, 20 or 30%) retained substantially higher (P < 0.05) amounts of cholesterol when cooked than did those without TSP.
Size Distribution of High Weight Species in Pectin Fractions from Idared Apples
Authors: O'BEIRNE DAVID , VAN BUREN JEROME P. 
Published: August 2006

ABSTRACTThe apparent MW of two apple pectin fractions were investigated using gel permeation chromatography. Both fractions behaved similarly on Sephadex G–200, Sepharose 6B, and Bio Gel 50m. Seventy percent of galacturonic acid residues eluted in a continuous distribution in the range 12.5 million to 1 million Daltons. Ten percent lay above this range, twenty percent below. These high weight species (possibly aggregates) do not appear to be artifacts of the extraction and handling procedures used, and may reflect an intrinsic property of some pectic substances.
A Study on the Growth Potential of Staphylococcus aureus In Boletus edulis, A Wild Edible Mushroom, Prompted by a Food Poisoning Outbreak
Authors: LINDROTH S. , STRANDBERG E. , PESSA A. , PELLINEN M.J. 
Published: August 2006

ABSTRACTA dish of Boletus edulis, a wild edible mushroom, in vinegar caused staphylococcal food poisoning in 13 of 35 diners in a restaurant. Enterotoxicosis was confirmed by detection of toxins A and D in the dish. Staphylococcus aureus growth potential in B. edulis was studied by inoculating fresh and frozen and thawed bolete with S. aureus strains VTTE 530, 757, 793 and 805 and storing for 3 days at 15 and/or 21°C. Essentially no staphylococcal growth was observed in frozen and thawed mushrooms contaminated with strains 530, 793 or 805 and stored at 15 or 21°C. In fresh B. edulis the same strains showed slight growth at 21°C. Frozen and thawed bolete inoculated with strains 530 and 757 (isolated from mushroom soup, nonenterotoxigenic) supported staphylococcal growth in 2 days at 21°C from a level of 4.8±104 and 5.4±103 to 2.0±106 and 7.0±107 cfu/g, respectively. Enterotoxin was not detected in these samples.
A Headspace Gas Chromatographic Method for the Rapid Analysis of Ethanol in Canned Salmon
Authors: HOLLINGWORTH THOMAS A. , THROM HAROLD R. 
Published: August 2006

ABSTRACTA rapid, simple method using a headspace sampling technique and gas chromatographic detection has been developed for the analysis of ethanol in canned salmon. This method was used to analyze canned salmon samples of four species of Pacific salmon (sockeye, pink, coho, and chum) for ethanol content. The highly significant correlation between ethanol content and sensory classification of decomposition in canned salmon found in previous work using different analytical methodology was confirmed in this study (r = 0.92, p < 0.001, Pearson's correlation; r = 0.95, p = 0.001, Spearman's correlation). This relationship has potential practical application for the confirmation of an initial sensory classification of the product.
A Simple Method for Evaluating Textural Changes of Frozen Fish Minces
Authors: KNORR DIETRICH , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTA simple and objective method for the evaluation of fracture force of frozen fish minces is presented. Fracture force determinations during frozen storage of red hake (Urophycis chuss) minces indicated a relative coefficient of variation of 4.7% and a significant correlation between fracture force data of frozen samples and force of compression data of thawed samples. No significant changes of fracture force of frozen samples have been observed between 2 and 45 days of storage, but fracture force increased five times between 45 and 90 days of frozen storage.
Thiobarbituric Acid Values and Glutathione Perioxidase Activity in Meat from Chickens Fed a Selenium‐Supplemented Diet
Authors: DeVORE V. R. , COLNAGO G. L. , JENSEN L. S. , GREENE B. E. 
Published: August 2006

ABSTRACTSelenium glutathione peroxidase (SeGSHpx) was assayed in breast and leg muscle from chickens fed a basal (0.09 ppm Se) and a Se‐supplemented (0.31 ppm Se) diet. The same muscles were ground and made into 50g patties and stored 4 days at 4° C. TBA values were determined on the stored patties. SeGSHpx activity was higher (p < 0.05) in muscles from the Se‐supplemented chickens than in muscles from the non‐Se supplemented birds. The higher SeGSHpx activity was accompanied by lower (p < 0.05) TBA numbers in the stored chicken patties.
A Modified Sample Preparation Method for Measuring Meat Tenderness by the Kramer Shear Press
Authors: LEE Y. B. 
Published: August 2006

ABSTRACTTenderness of steaks and diced meat was evaluated by sensory panel, Wainer‐Bratzler shear press and modified Kramer shear press which employed coarse grinding of meat through a food chopper and shearing duplicate 20g samples of ground meat by the Kramer shear device. Highly significant (P < 0.01) correlation coefficients of ‐0.88 and ‐0.80 were obtained for the steaks and diced meat, respectively, between sensory score and modified Kramer shear value. A correlation value of 0.90 between W‐B shear values and modified Kramer shear values was also highly significant. The results strongly indicate that the modified sample preparation method is a simple, reliable and versatile method which is less influenced by experimental variables and is applicable to almost any kind of meat products.
Influence of Storage Times After Cooking on Warner‐Bratzler Shear Values of Beef Roasts
Authors: WILLIAMS J. C. , FIELD R. A. , RILEY M. L. 
Published: August 2006

ABSTRACTFifty longissimus and 49 biceps femoris roasts were cut from five Choice‐grade steer carcasses and used to evaluate differences in Warner‐Bratzler shear values at different times after cooking. Five longissimus roasts and four or five biceps femoris roasts were cut from both sides of each carcass. Roasts were cooked to an internal temperature of 71°C then wrapped in aluminum foil and chilled (4°C) for 2, 24, 48, 72 or 168 hr prior to shear analysis. No differences in shear values by carcass side or by length of chill after cooking existed for biceps femoris roasts. Longissimus roasts were more tender when taken from the left side and when chilled for 2 hr vs longer chill periods. Roasts chilled for 24, 48, 72 or 168 hr had similar shear values. Cores taken from the medial portion of the longissimus roasts had lower shear values than cores taken from the central or lateral portions. Longissimus roasts were always more tender than roasts from the biceps femoris muscle and they were less variable in tenderness.
Yields, Proximate Composition and Mineral Content of Finfish and Shellfish
Authors: ANTHONY JANE E. , HADGIS PAULINE N. , MILAM RHONDA S. , HERZFELD GUDRUN A. , TAPER L. JANETTE , RITCHEY S. J. 
Published: August 2006

ABSTRACTYields of edible flesh, proximate composition, and mineral content were determined in two samplings of six finfish and four shellfish from the Chesapeake Bay region. Although there was considerable variation, most species have high protein (above 20%), low fat (less than 5%) and are relatively good sources of macrominerals, including calcium, phosphorus, magnesium and potassium. The ratio of sodium to potassium ranged from 1:4 to 1:15. These species, particularly the shellfish, are excellent sources of the trace elements, including copper, iron, zinc and manganese. Minerals are very high in certain shellfish.
Extracellular Protease from Pseudomonas marinoglutinosa: Some Properties and Its Action on Fish Actomyosin
Authors: VENUGOPAL V. , ALUR M. D. , LEWIS N. F. 
Published: August 2006

ABSTRACTA bacterium isolated from Indian mackerel (Rastrelliger kanagurta) and identified as Pseudomonas marinoglutinosa, was found to produce appreciable amounts of extracellular protease when grown in nutrient medium. This enzyme which degraded several proteins, was found to be most active against mackerel myofibrillar proteins. The optimum temperature and pH range for enzyme activity were 50°C and 7–8 respectively. Treatment of mackerel actomyosin with the protease at 0–2°C for 4 days resulted in degradation of the protein as assessed by release of tyrosine, loss in Mg++‐dependent ATPase activity and changes in SDS‐polyacrylamide gel electrophoretic patterns.
Thermal Properties of Beef Loaf Produced in Foodservice Systems
Authors: MC PROUD LUCY M. , LUND DARYL B. 
Published: August 2006

ABSTRACTThere is a lack of information on thermal and other properties of foods, especially food mixtures. Physical properties of beef loaf prepared following formula and procedures used in alternate foodservice systems were determined: heat capacity (0.88 cal/g°C uncooked, 0.91 heated to 60°C) moisture content (72.1% uncooked, 66.2% heated), thermal conductivity (0.40 w/cm°C uncooked, 0.47 heated), fat (17.6% uncooked, 13.0% heated) and density (1.00 g/cm3 uncooked and 0.70 heated). The surface heat transfer coefficient for a forced convection oven was also determined (62 w/ m2°C.) Times to heat beef loaves to specified ending temperatures in a forced convection oven at 163°C and 176°C were calculated. There was less than 1 min difference in calculated heating time required to reach the desired end temperature. The actual times to reach ending temperature show very good agreement with the calculated times.
Improvement of the Functionality of Soy Protein by Introduction of New Thiol Groups through a Papain‐catalyzed Acylation
Authors: SUNG HSIEN‐YI , CHEN HSIEN‐JER , LIU TIN‐YIN , SU JONG‐CHING 
Published: August 2006

ABSTRACTA novel papain‐catalyzed acylation between N‐acetyl‐L‐homocysteine thiolactone (AHTL) and terminal or side‐chain amino groups of soy protein resulted in covalent introduction of new sulfhydryl groups and the improvement of protein functionalities. Acylation was carried out with 10% soy protein, 1% AHTL and 0.1% papain (w/v) in the presence of L‐cysteine and EDTA as activators for papain, and incubated at pH 10.0 and 20°C for 8 hr. It was proposed that acylation was a two‐step process, involving fast transthioesterification to form an acyl thioenzyme, and a subsequent aminolysis step between the acyl thioenzyme and the amino groups of protein yielding peptide or isopeptide linkages. Solubility, emulsifiability, foamability and some Theological properties of the modified soy protein increased with increase in degree of acylation. Only foam stability decreased.
Kinetics of Oxidation of Potato Chips under Constant Temperature and Sine Wave Temperature Conditions
Authors: LABUZA T. P. , BERGQUIST S. 
Published: August 2006

ABSTRACTLipid oxidation in potato chips at 30, 37 and 45°C followed zero order kinetics as measured by peroxide value (PV). An Arrhenius plot of log k versus (T°K)‐−1 snowed slight underprediction at low temperatures. Data from constant conditions were used to predict the extent of this free radical reaction under a sine wave temperature fluctuation (25/45°C with a 24 hr period). Predictions of effective rate constant, temperature and extent were found to agree to within 3.5% of the actual results up to a PV of 7 where bimolecular oxidation occurred. The sine wave condition entered the bimolecular oxidation sooner than was observed under steady data for the same effective temperature.
Improvement of the Functionalities of Soy Protein Isolate through Chemical Phosphorylation
Authors: SUNG HSIEN‐YI , CHEN HSIENI‐JER , LIU TIN‐YIN , SU JONG‐CHING 
Published: August 2006

ABSTRACTA method of chemical phosphorylation was developed to modify soy protein so as to improve its functional properties. The reaction was carried out by incubating soy protein isolate and cyclic sodium trimetaphosphate in an aqueous solution at pH 11.5 and 35°C for about 3 hours. The reactions ensued were the phosphoesterification of serine residues and the phosphoramidation of lysine residues in soy protein. The phosphorylated soy protein isolate prepared there‐from exhibited much improved functional properties in terms of aqueous solubility, water‐holding capacity, emulsifiability and whippability. The nutritive bioavailability of soy protein isolate was not impaired by phosphorylation.
HPLC Determination of Caffeine and Theobromine in Coffee, Tea, and Instant Hot Cocoa Mixes
Authors: BLAUCH JOAN L. , TARKA STANLEY M. 
Published: August 2006

ABSTRACTPopular brands of instant and ground coffee, instant and bag tea, and instant hot cocoa mixes were prepared according to manufacturer's directions and analyzed for caffeine and/or theobromine content. After extraction into boiling water, the methylxanthines were separated by high performance liquid chromatography using a reverse phase C18 column and a mobile phase of acetonitrile and water (8:92, v/v). Caffeine content ranged from 32.4–35.0 mg/cup in instant tea, 30.2–67.4 mg/cup in bag tea, 1.0–7.8 mg/cup in instant hot cocoa mixes, 46.7–67.6 mg/cup in instant coffee, and 93.0–163.5 mg/cup in ground coffee. Theobromine concentrations ranged from 1.4–2.3 mg/cup in instant tea, 1.2–4.4 mg/cup in bag tea, and 39.5–79.5 mg/cup in instant hot cocoa mixes.
Iron Binding by Sodium Alginate
Authors: BERNER LOUISE A. , HOOD LAMARTINE F. 
Published: August 2006

ABSTRACTSodium alginate was dispersed in iron chelate solutions and incubated for 10 min. The alginate was precipitated with acetone and the iron in the supernatant measured. Bound iron was calculated. The effects of pH, iron: alginate ratio, chelator, and competing cation on iron binding by alginate were determined. Binding increased as the pH decreased and as the iron:alginate ratio increased; the chelator used (EDTA, NTA, ascorbic acid, citrate) affected complexing. Binding decreased in the presence of calcium. In vitro iron availability studies indicated that alginate‐iron complexes are disrupted during digestion.
Influence of Temperature, pH, Water Activity and Antifungal Agents on Growth of Aspergillus flavus and A. parasiticus
Authors: HOLMQUIST G. U. , WALKER H. W. , STAHR H. M. 
Published: August 2006

ABSTRACTEffect of temperature, pH, water activity, and nine antifungal agents on growth of Aspergillus flavus and A. parasiticus was determined on Sabouraud‐Dextrose Agar and on corn. Maximal growth of the two molds occurred at 33°C, the highest temperature used, pH of 5.0 and aw of 0.99. At 15°C, growth was observed at aw of 0.95 but not 0.90. Slight growth was observed at an aw, of 0.85 at 27°C and 33°C. Nine antifungal agents (Botran, Orthocide, Poly‐ram 80, Topsin‐M, Thiram, Imazalil, sodium propionate, sodium sulfite and DDVP) were tested for inhibition of growth. Activity of the antifungals increased as the aw was decreased. All antifungals showed inhibitory activity, but Imazalil and DDVP were the most effective agents at the lowest concentrations.
Composition of Serum and Sensory Evaluation of Cooked‐Frozen‐Thawed Scrambled Eggs at Various Salt Levels
Authors: FEISER G. E. , COTTERILL O. J. 
Published: August 2006

ABSTRACTThe effect of 0.0–1.0% salt on the amount and composition of serum expressed from cooked‐frozen‐thawed scrambled eggs at pH 6.8 and 7.6 was determined. Serum volume decreased with increasing concentration of salt but the total solids, protein, ash, lipids, sodium, chloride, potassium, iron and phosphorus levels in the serum increased. Some of the globulins and livetins were absent in DISC gel electrophoretograms at all salt concentrations while lipovitellin, ovomacroglobulin and albumen bands were more intense at levels above 0.4%. Sensory evaluation indicated that cooked‐frozen‐thawed‐reheated scrambled egg was more intense in saltiness than fresh scrambled egg with equal amounts of added salt.
Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage
Authors: BILINSKI E. , JONAS R. E. E. , PETERS M. D. 
Published: August 2006

ABSTRACTThe effects of gutting, bleeding, and delay of chilling on the deterioration of the quality of dogfish during iced storage were investigated. The rapid chilling of dogfish prevented the formation of ammonia and trimethylamine in the muscle for at least 12 days; however, the deterioration of flavor, texture, and autolytic changes tended to limit iced storage time to 8–10 days. The changes in muscle lipids presented no serious problem during this period of iced storage. Gutting retarded the sensory changes and bleeding was effective in decreasing the occurrence of blood staining of the subcutaneous muscle.