bluuebunny/crossref_metadata_2025_split huggingface dataset:
Packaging Film Permeability in Conjunction with Sodium Nitrite, Potassium Sorbate or Lactic Acid Starter Culture for Control of Clostridium sporogenes (PA3679) Growth in Sliced Bologna
Authors: CHANG CHIA‐WEI , SEBRANEK JOSEPH G. , WALKER HOMER W. , GALLOWAY DEANE E. 
Published: August 2006

ABSTRACTA sliced bologna was prepared and inoculated with Clostridium sporogenes (PA3679), packaged in films ranging in oxygen permeability from 0.1 cc/m2/24 hr to 120 cc/m2/24 hr and stored at 5°C, 15°C or 25°C. Subsequent bologna preparations included either 156 ppm sodium nitrite, 0.26% potassium sorbate or a lactic acid starter culture. Water activity, pH, TBA number and PA3679 counts were monitored during 28 days of storage. TBA numbers increased in packages with over 60 cc/m2/24 hr permeability but PA3679 counts did not change as a function of packaging film. Nitrite and sorbate were equally effective as inhibitors. At 15°C and 25°C, the lactic acid culture allowed the least PA3679 growth. Oxygen permeability did not alter any inhibitory effects even when increased TBA numbers resulted from using an oxygen‐permeable film.
Nutrient Retention in Pork, Turkey Breast and Corned Beef Roasts after Infrared and Convective Heat Processing
Authors: UNKLESBAY N. , DAVIS M. E. , KRAUSE G. 
Published: August 2006

ABSTRACTRoasts were heat processed by infrared and convection to compare the effects of these alternate heating methods upon nutrient retention. In addition to proximate analyses, nutrients analyzed included: thiamin, riboflavin, seven fatty acids, 18 amino acids, ammonia, sodium, phosphorus and iron. Convective heating of turkey breast and corned beef produced a higher product yield. Few significant differences between heat processed samples were revealed. After convection heating of corned beef, riboflavin was significantly higher (P < 0.05) than after infrared heating. Similarly, arachidonic acid (C20:4) was higher in turkey breasts. After infrared heating of pork, aspartic acid, threonine, serine were lower than after convective heating; ammonia was higher.
Effect of Electrical Stimulation on the Tenderization of Mutton by Aging
Authors: MØLLER A. J. , BOUTON P. E. , HARRIS P. V. , JONES P. N. 
Published: August 2006

ABSTRACTThe effect of high voltage electrical stimulation (800V RMS, 10 ms pulse width, 14.3 Hz for 90 sec) on the tenderization due to aging of meat at 0— 1°C has been studied by obtaining Warner‐Bratzler shear force deformation curves of cooked longissimus dorsi and semimembranosus muscles from young and old sheep. For muscles restrained from myofibrillar shortening stimulation did not result in any significant improvement in shear parameters nor was the aging process affected. For muscles able to shorten, stimulation produced a substantial reduction in shear force values to the level obtained for restrained muscle. Shear force measurements on samples pressure‐heat treated, to minimize myofibrillar strength, indicated that major structural changes in connective tissue, due to electrical stimulation, were unlikely.
Alkaline Extraction of Protein from Spent Honey Bees
Authors: RYAN J. K. , JELEN P. , SAUER W. C. 
Published: August 2006

ABSTRACTAdult honey bees killed after honey harvest were analyzed and evaluated as a raw material for protein extraction. Bees collected were 49.8% crude protein, 7.54% total lipid, and 27.1% reducing sugar (moisture‐free basis). Whole bees were homogenized, body proteins solubilized in alkali, chitin removed by filtration, and protein recovered by acid precipitation. Amount of protein solubilized by NaOH addition varied from negligible without alkali (pH 6.1) to 93% of body crude protein with severest treatment at pH 11.2. With alkali extraction at pH 10.5 and acid precipitation at pH 5.5, 59% of total solids were found in the precipitate and 41% remained in the supernatant. The precipitate was 66.3% crude protein, 9.4% total lipid and 7.9% ash. Heads, thoraces and abdomens were separated and each separately extracted (pH 10.5) and precipitated (pH 5.5). Amino acid analyses of heads (70.1% protein), thoraces (54.9% protein) and abdomens (36.6% protein) permitted evaluation of protein quality. Thorax protein was most homogeneous for amino acids analyzed, and all were nutritionally limited by sulfur containing amino acids.
Compositional Analysis of Whey Powders Using Near Infrared Diffuse Reflectance Spectroscopy
Authors: BAER R. J. , FRANK J. F. , LOEWENSTEIN M. , BIRTH G. S. 
Published: August 2006

ABSTRACTCompositional analysis data for 47 whey powders (including sweet whey, acid whey, demineralized delactosed whey and whey protein concentrates) were correlated with near infrared reflectance (NIR) measurements. The most useful wavelengths for determining constituent concentrations were chosen from 19 pre‐selected wavelengths by using linear regression analysis. Results indicate that samples to be used for NIR calibrations should be similar in composition and should represent a limited range of constituent concentrations. Individual NIR calibrations need to be developed for each type of whey powder to be analyzed.
Test for Susceptibility of Fermented Vegetables to Secondary Fermentation
Authors: FLEMING H. P. , McFEETERS R. F. , THOMPSON R. L. 
Published: August 2006

ABSTRACTA simple test is described for determining completeness of vegetable fermentations. Brines of fermented vegetables are adjusted to pH 4.5, inoculated with selected fermentative yeasts in culture tubes, overlaid with petrolatum, and incubated. Fermentation is indicated by separation of petrolatum from the brine due to gas production by the yeasts. Nutrient supplementation of fermented vegetable brines required to support gas production by yeasts and growth of lactic acid bacteria was determined. Absence of fermentable carbohydrate was the indicated reason for brines not being susceptible to secondary fermentation.
Effect of Prerigor Pressurization on the Retail Characteristics of Beef
Authors: KOOHMARAIE M. , KENNICK W. H. , ELGASIM E. A. , DICKSON R. L. , SANDINE W. E. 
Published: August 2006

ABSTRACTLoin steaks were obtained from eight utility cows and ground beef from the bottom round of four choice steers. One side was randomly assigned to be prerigor pressurized (PRP) and the other side served as control (CON). Steaks and ground beef were displayed under simulated retail conditions for 5 and 3 days, respectively. PRP significantly improved lean color of the steaks for the first 4 days of display period. PRP steaks were significantly less discolored at the 5th day. No significant difference for any of the measured traits was observed for samples of ground beef. PRP had no detrimental effect on the case‐life of steaks or ground beef.
Effect of Electrical Stimulation on the Microflora of Meat
Authors: OCKERMAN H. W. , SZCZAWINSKI J. 
Published: August 2006

ABSTRACTElectrical stimulation caused an initial reduction in pH and in aerobic plate count (APC) of a mixed microflora inoculated beef tissue (50 ± 10g, M. sternocephalicus) but reduction in microflora became less significant during aerobic product storage to 14 days at 0–2°C. Electrical stimulation also reduced the APC of samples stimulated before inoculation but the reduction was not large enough to be significant. Both electrical stimulation and levels of NaCl or NaNO2 in the culture media reduced microbial count from beef tissue, but the interactions were not significant, indicating that a synergistic effect did not occur under these experimental conditions.
Recovery of Citrus Cloud from Aqueous Peel Extract by Microfiltration
Authors: SHOMER ILAN , MERIN UZI 
Published: August 2006

ABSTRACTMicrofiltration of reconsituted aqueous peel extract resulted in linear flux decline with time. Feed stream of reconstituted peel extract does not foul the membrane and flux decline is due solely to increased retentate viscosity. Cloud was concentrated up to 6.3% of washed dry matter, compared with 1.5% achieved by vacuum heat concentration. Permeate was at constant low viscosity during filtration experiment, free of insolubles, and crystal clear. Soluble sugars do not contribute to fouling gel layer; their permeation flux is constant, and is only a function of viscosity. Soluble high‐molecular‐weight polymers, such as pectins, cause membrane fouling and flux depression. Fluxes for soluble constituents, sucrose and pectin, were higher than those of reconstituted peel extract with similar viscosity.
A Comparison Between Ovalbumin Gels Formed by Heat and by Guanidinium Hydrochloride Denaturation
Authors: EGELANDSDAL B. 
Published: August 2006

ABSTRACTOvalbumin was denatured by heat or by addition of 6M guanidinium hydrochloride (GuHCl) at pH 2.5. Denaturation by heat led to immediate gel formation whereas denaturation by GuHCl yielded gels only after subsequent removal of the denaturant. The two types of gels formed were compared by using texture measurements. Chemically denatured molecules had the largest hydrodynamic volume and also formed the hardest gels (protein concentration: 6% w/v). This difference in gel hardness was, however, much enhanced if the denaturant was slowly removed from the protein solution. Hence, the rate of gel formation appears to be of greater consequence than the degree of protein unfolding for the hardness of the gels formed.
Color Codes for Paired Preference and Hedonic Testing
Authors: BECKMAN KAREN J. , IV EDGAR CHAMBERS , GNAGI M. MICHELE 
Published: August 2006

ABSTRACTThe use of color as a product coding device for consumer sensory testing was studied. Simple paired preference and hedonic tests were conducted using eight brightly colored, 2‐inch round labels on a carbonated lemon‐lime beverage packaged in 12‐oz aluminum cans. We concluded that little or no bias exists for the eight colors when used in paired preference tests. For hedonic testing, an order/color bias was noted for some pairs of colors. With appropriate order balancing those effects can be understood and reduced. Therefore, color coding is a valid technique that can be used for consumer sensory testing.
Bioavailability of Zinc and Iron from Mature Winged Bean Seed Flour
Authors: HETTIARACHCHY NAVAM S. , ERDMAN JOHN W. 
Published: August 2006

ABSTRACTThe relative bioavailability of zinc and iron from mature winged bean (Psophocarpus tetragonolobus) flour was determined utilizing standard rat bioassay procedures. Weight gain of rats after 21 days and total bone (tibia) zinc resulting from zinc addition to the standard diet as zinc carbonate or from zinc endogenous to winged bean flour were compared. The relative bioavailability of winged bean zinc was calculated to be 85% (P < 0.05) and 93% (N.S.) when weight gain and log tibia zinc were the criteria of evaluation. The results of the hemoglobin repletion assay indicated that iron from winged bean was 89% (N.S.) as bioavailable iron from ferrous sulfate.
Fate of Chlorine During Flour Chlorination
Authors: WEI C. I. , GHANBARI H. A. , WHEELER W. B. , KIRK J. R. 
Published: August 2006

ABSTRACTUnbleached flour (pH 5.8) was treated with 36Cl2 (g) in a closed‐system flour chlorinator to pH levels of 5.25, 4.41, and 4.01. Of the total active Cl2 generated (12.38, 20.71 and 28.17 mg, respectively), 98.6–99.6% was shown to react with the flour. Only 0.35–1.37% was recovered in NaOH traps. Extraction of the treated flour with chloroform showed that 27.0–33.7% of the total 36Cl was incorporated into flour lipids, of which 31.2–39.1% of the radioactivity went to nonpolar lipids and 60.9–68.8% to polar lipids. The water‐insoluble and water‐soluble fractions of defatted flour contained 17.9–21.4% and 2.1–4.7% of the total 36Cl, respectively. The remaining 36Cl (40.3–49.1%) was present as 36Cl‐.
A New Mapping Super‐Simplex Optimization for Food Product and Process Development
Authors: NAKAI S. , KOIDE K. , EUGSTER K. 
Published: August 2006

ABSTRACTGraphic illustration of response surface is difficult to carry out for cases with more than two factors as the graphs are of higher orders than three dimensions. An approximation was made by dividing the level values of each factor into four groups of equal intervals, and then the response values plotted were linked to each other when all other factor levels were “in the same groups” of experimental conditions, instead of “under the same conditions” in the case of two or three dimensional graphics. When applied to mathematical models, this new mapping simplex optimization significantly (p < 0.01) reduced the number of experiments required for reaching the optimum as compared to the Morgan‐Deming simplex optimization. Most experiments on food analysis and processing have been optimized within 25 – 35 iterative experiments depending on the number of factors. Computer‐directed optimization in conjunction with the mapping technique followed by a simultaneous shift of factor levels greatly facilitated research supervision.
Measurement of Oxidation‐Related Changes in Proteins of Freeze‐Dried Meats
Authors: NAKHOST Z. , KAREL M. 
Published: August 2006

ABSTRACTA new methodology for detection of lipid oxidation in freeze‐dried meats, using myoglobin, has been developed. Fresh, cold beef was ground, freeze‐dried and stored aerobically at 37°C. Samples, taken at different time intervals, were reconstituted and “meat extract” obtained. Extent of myoglobin insolubilization was determined by absorbance intensity at isobestic point (525 nm). Oxidation of oxymyoglobin to metmyoglobin in meat extract was quantified by measuring α peak intensity of metmyoglobin at 630 nm. Myoglobin polymerization was determined by isolation of myoglobin dimers and monomers from meat extract using gel filtration chromatography. Dimer/monomer ratio was calculated from Soret band absorption intensity at 409 – 415 nm. The three myoglobin‐based oxidative indicators correlate well with each other and can be used to detect extent of lipid oxidation in freeze‐dried meat products.
Proximate Composition, Cholesterol, and Calcium Content in Mechanically Separated Fish Flesh From Three Species of the Gadidae Family
Authors: KRZYNOWEK JUDITH , PETON DENISE , WIGGIN KATE 
Published: August 2006

ABSTRACTMinced fish flesh, as well as the intact fillet, from three species of the Gadidae family were analyzed for proximate composition, cholesterol, and calcium content. Minced fish meat produced from commercially scaled whiting had elevated levels of calcium (about 0.11%) over levels found in filleted flesh (0.03%). Hand scaling prior to mincing brought the calcium content close to levels found in skinless fillets. The minced flesh for all species had the following ranges of values for proximate composition expressed as percent of wet weight: protein, 14–17%; fat, 0.4–2.0%; moisture, 81–84%; ash, 0.5–1.9%.
Life Cycle of Canned Tomato Paste: Correlation Between Sensory and Instrumental Testing Methods
Authors: ECKERLE JEAN R. , HARVEY CHARLOTTE D. , CHEN TUNG‐SHAN 
Published: August 2006

ABSTRACTCanned tomato paste was examined to determine its life cycle. Life cycle information can be used to predict the shelf‐life of the product. The product was stored at 45, 37.8, 29.4, 22.2, and 3.3°C for up to 3 yr. The product was analyzed by two sensory testing methods (hedonic evaluations and descriptive profile analysis) and three instrumental testing methods (serum color, hydroxymethylfurfural content and colorimeter values). Two separate studies were conducted to check the repeatability of the data. Correlations were established between the sensory and instrumental methods. The product had a Q10 of 3.8 with a shelf‐life of 38 months at 25°C and an Ea (activation energy) of 23 Kcal/mole, as determined by the descriptive profile analysis.
Effect of Ascorbic Acid on Color of Jellies
Authors: FREEDMAN L. , FRANCIS F. J. 
Published: August 2006

ABSTRACTJellies, prepared from strawberry, blackberry, apple and orange juice, were fortified with ascorbic acid at 0, 35, and 70 mg/100 mL. After storage at room temperature, the jellies were sampled at intervals up to 32 wk for color measurement. The ascorbic acid did produce lighter products as shown by higher Hunter L values. The hues were shifted towards the yellow as shown by higher theta values. The ascorbic acid was well retained in the jellies. Whether the lightness and hue changes are desirable is probably a matter of individual preference.
Use of Glandless Cottonseed and Sunflower Seed Products in Batter/Breading for Fried Beef Patties
Authors: RHEE KI SOON 
Published: August 2006

ABSTRACTThis study indicates that defatted glandless cottonseed flour (GCF) 01 sunflower seed protein isolate (SI) incorporated in the batter/breading system can impart their antioxidant effect to the meat of fried beef patties. Coarsely ground lean beef patties were coated consecutively with dry ingredient (wheat flour for control and 1:1 mixture of wheat flour‐GCF or wheat flour‐SI for experimental samples), batter made of 1 part of dry ingredient and 2 parts of water, and finally dry ingredient. Ground beef and dry ingredients each contained 1% salt. Use of GCF or SI in the coating mixes greatly reduced the thiobarbituric acid values of the meat when the coated patties were fried and stored at 4°C for 5 days.
Starch Digestibility as Affected by Polyphenols and Phytic Acid
Authors: THOMPSON LILIAN U. , YOON JANE H. 
Published: August 2006

ABSTRACTThe rate of wheat starch digestibility in the presence or absence of polyphenols (catechin or tannic acid) and/or phytic acid at concentrations found in legumes was determined in an in vitro dialysis system. Addition of tannic acid and phytic acid reduced the starch digestibility 13 and 60% respectively, at 5 hr. Combined tannic and phytic acid reduced the digestibility at a level (63%) which did not differ significantly from that with only phytic acid. Catechin had no significant effect on rate of starch digestibility.
Comparison of Shelf Life and Quality of Mullet Stored at Zero and Subzero Temperature
Authors: LEE C. M. , TOLEDO R. T. 
Published: August 2006

ABSTRACTThe shelf life and quality of mullet (Mugil spp.) caught off the Southeast Atlantic coast were evaluated during storage at subzero temperature (‐2°C) either unpackaged or vacuum packed in iolon film. Subzero temperature was maintained by storing fish in either 2% NaCl‐ or 7% propylene glycol‐ice. Shelf life of fish stored in ‐2°C ice was 10 days, compared to 7 days for the fish stored in 0°C ice. Extension of shelf life was attributed to delayed microbial growth and slow biochemical changes. Structural changes due to ice crystals at subzero temperature storage appeared to be minor compared to those which occurred during freezing at ‐20°C as revealed by microscopic examination. The minor structural changes along with insignificant biochemical changes resulted in products having acceptable eating quality for 10 days.
Sorption Isotherms and Drying Rates of Jerusalem Artichoke (Helianthus tuberosus L.)
Authors: MAZZA G. 
Published: August 2006

ABSTRACTMoisture sorption properties and drying behavior of Jerusalem artichoke roots were investigated. Sorption isotherms of dehydrated and freeze‐dried material, its water insoluble components, fructose, glucose and sucrose were determined at 10, 25 and/or 40°C. Adsorption‐desorption isotherms indicated a combination of sorption by soluble sugars, in the crystalline, amorphous and aqueous solution state, and sorption by polymeric material such as cellulose, inulin and protein. In drying experiments conducted at 50, 65, 80, and 95°C, and also at 65°C and four air velocities and four bed depths, it was found that temperature and drier load conditions are of critical importance to drying behavior, drying time and finished product color. Increasing the air velocity from 2.0 to 4.2 m/set, at a temperature of 65°C and a bed depth of 10.5 cm, did not change the rate for drying 1 cm cubes.
Quality and Maturity Indices for Postharvest Handling of Southern peas
Authors: SHEWFELT R. L. 
Published: August 2006

ABSTRACTPurple hull pinkeye southern peas were harvested at three levels of maturity, shelled and stored at three temperatures (1, 5, and 20°C). Samples were evaluated at three storage intervals (1, 4 and 7 days) using 11 different indicators of quality. Alcohol insoluble solids and total solids measurements were most closely related to maturity differences. Derived instrumental color functions (AH and AE), pH, total acidity, and % green peas were the quality indices providing the best separation of the effects of maturity and storage. Instrumental color values were more ciosely correlated to changes in % green peas than total chlorophyll concentration. The proposed indices provide the means for a unified study of quality changes in sourthern peas during all stages of postharvest handling.
Biomass and Patulin Production by Byssochlamys nivea in Apple Juice as Affected by Sorbate, Benzoate, SO2 and Temperature
Authors: ROLAND J. O. , BEUCHAT L. R. 
Published: August 2006

ABSTRACTThe effects of potassium sorbate, sodium benzoate, SO2 and incubation temperature on biomass and patulin production by Byssochlamys nivea in apple juice were determined. Growth at 21, 30 and 37°C over a 25‐day incubation period was significantly retarded by 75 ppm SO2, 150 ppm potassium sorbate and 500 ppm sodium benzoate. Biomass accumulated to approximately 500 mg/100 ml in control samples of apple juice. Patulin was produced in the highest concentrations at 21°C after 20 days incubation. After reaching a maximum concentration at 30 and 37°C, a rapid decline in patulin content was observed. Patulin production was also observed at 12°C. On the basis of concentration, SO2 had the most significant effect on the rate of biomass and patulin production by B. nivea followed by potassium sorbate and sodium benzoate, respectively.
Effect of Processing Factors on Some Properties of Melon Seed Flour
Authors: KING R. D. , ONUORA J. O. 
Published: August 2006

ABSTRACTThe effects of dry and moist heat on the solubility of the nitrogenous constituents and emulsifying activity of melon seed (Colocynthis citrullus Linn) flour were examined. A factorial experiment was then used to study the effects of temperature, moisture content, time of heating and pH on total soluble solids and the effects of temperature, moisture content and time of heating on color development by the flour. In each case a response function was fitted to the data; these were then used to examine the action of these variables on the two responses.
Chemical Detection of Mold in Processed Foods
Authors: COUSIN M. A. , ZEIDLER C. S. , NELSON P. E. 
Published: August 2006

ABSTRACT Alternaria alternata, A. solani, Colletotrichum coccodes, Fusarium oxysporum, Geotrichum candidum, Rhizopus stolonifer and Drosophila flies were added to tomato and fruit purees and nectars at 0.1 ‐ 10 mg (dry weight)/2g sample, hydrolyzed at 121°C in potassium hydroxide (KOH) and analyzed colorimetrically for glucosamine. Glucosamine varied with product, quantity of mycelium, hydrolysis time, KOH concentration, age (older cultures gave highest values), and mold species (R. stolonifer gave maximum and G. candidum, minimum values). When processed foods spiked with molds were analyzed, the mold concentration was linearly correlated to glucosamine but not to Howard mold count. Drosophila were barely detectable in hydrolyzed foods. Hydrolysis may be the critical step in this procedure.