bluuebunny/crossref_metadata_2025_split huggingface dataset:
LIPID AND OTHER COMPOSITIONAL CHANGES IN 9 VARIETIES OF SWEET POTATOES DURING STORAGE
Authors: JR. T. S. BOGGESS , MARION J. E. , DEMPSEY A. H. 
Published: December 2006

SUMMARY9 Varieties of sweetpotatoes (lpomoea batatas) were harvested from con trolled experimental plots, graded, cured 5 to 7 days and stored for 5 months at 15.5°C and 80‐85% r.h. Centennial, Canbake, Georgia Red, Copperskin Goldrush, Gem, Coastal Sweet, Julian, Nuggett and Puerto Rico were analyzed after curing and after storage for °Brix, acidity, solids, total lipids, levels of nonphospholipids, cephalin, lecithin and fatty acid composition of each lipid. Variations in mean measurements were °Brix 13.5–15.7, solids 24.6–31.8, pH 5.92–6.06; acidity 0.134–0.178 and lipids 1.21–2.50. Each of these was significantly influenced by variety of potato and by storage. Most of the fatty acids in total lipids and lipid fractions were influenced significantly by variety and storage of potatoes. Although changes in many of these measurements were significantly correlated, it was correlated that most of the changes during this “ideal” storage were not particularly related to variety since very few variety‐by‐storage interactions were statistically significant.
QUANTITATIVE METHODS FOR ANTHOCYANINS. 5. Separation of Cranberry Phenolics by Electrophoresis and Chromatography
Authors: CANSFIELD P. E. , FRANCIS F. J. 
Published: December 2006

SUMMARYThe mixed phenolics of cranberries were extracted by blending with a mixture of methanol (containing 10% water) and ethyl acetate. Anthocyanins were separated from the remainder of the phenolics by electrophoresis on paper. The part of the electropherogram bearing the anthocyanins was cut away. The remaining part of the paper was submitted to 2‐dimensional chromatography. 4 well‐defined spots of flavonoid glycoside were obtained.
COMPARATIVE STUDIES ON THE NITROGEN SOLUBILITY OF MUNG BEANS, PEA BEANS AND RED KIDNEY BEANS
Authors: HANG Y. D. , STEINKRAUS K. H. , HACKLER L. R. 
Published: December 2006

SUMMARYThe effect of pH and some salts on the extraction of nitrogenous matter from mung beans, pea beans and red kidney beans has been studied. The nitrogen solubilities of these beans were found to be strongly pH‐dependent. The amount of nitrogen extracted at alkaline pH is greater than that produced at either neutral or acidic PH. Minimum points of nitrogen dispersion occurred at pH 4.0. Salts dispersed more nitrogenous constituents from the beans than did water. Dilute solutions of sodium chloride, sodium sulfate, calcium chloride and magnesium chloride were found to have an inhibitory effect on the dispersion of the nitrogenous matter of the beans. Alkaline salts such as sodium carbonate, disodium phosphate and sodium citrate appeared to be fairly effective dispersing agents, and the exact amount of nitrogen extracted was dependent upon the concentration of the salt solution.
STUDIES ON AROMA OF CURED HAM
Authors: PIOTROWSKI E. G. , ZAIKA LAURA L. , WASSERMAN A. E. 
Published: December 2006

SUMMARYCured and uncured hams, raw, cooked or cooked‐smoked, were analyzed for free amino acids. A number of amino acids decreased on curing. Total free amino acid concentration increased on cooking‐slightly in uncured hams and to a much larger extent in cured hams. Smoking resulted in negligible change in total amino acid concentration of hams, although a number of individual amino acids were affected. Aqueous extracts and diffusates of cured and uncured hams were differentiated by a trained panel on the basis of aromas produced on heating. Smoke aroma could be detected in cured smoked samples but only with difficulty, if at all, in uncured smoked samples. Precursors of basic meaty aroma are water extractable from all hams examined, whereas components or precursors of cured and smoky aroma may be extracted from hams with chloroform‐methanol. Gas chromatography of volatiles developed on heating of ham diffusates and lipid extracts was carried out and the odors of the components separated were observed. Some variations among the patterns of volatiles from the 6 types of hams studied were observed, but no single component had a meaty or cured aroma.
GROWTH OF SALMONELLA AT LOW pH
Authors: CHUNG KENG CHEE , GOEPFERT J. M. 
Published: December 2006

SUMMARYThe growth of salmonellae was observed to occur at pH values as low as 4.05 × 0.05. The growth‐limiting pH was dependent on several factors, most important the acid molecule itself. Additionally, the effect of temperature, relative oxygen supply and level of inoculum was studied. The salmonellae could not be “trained” to grow at a lower pH by sequential transfer at nearoptimum pH values.
THE REMEDIAL AND PREVENTATIVE EFFECT OF DIETARY α‐TOCOPHEROL ON THE DEVELOPMENT OF FISHY FLAVOR IN TURKEY MEAT
Authors: CRAWFORD L. , USDA M. J. KRETSCH , PETERSON D. W. , LILYBLADE A. L. 
Published: December 2006

SUMMARYTHREE EXPERIMENTS were conducted to evaluate the preventative and remedial effect of α‐tocopherol on the development of fishy flavor in turkeys fed fish oils. It was found that about 200 mg/kilo α‐tocopherol acetate afforded optimum prevention of fishy flavor in turkeys fed as much as 2% tuna oil in their rations. Withdrawal of fish oil and beef fat substitution for 2 wk before slaughter, caused some decline in fishiness. The addition of α‐tocopherol to the beef fat diet significantly accelerated the decline of fishiness in breast meat. It was also noted that the oil (tuna) used in these experiments contain many fold higher levels of long chain linolenates (ω‐3 fatty acids) than other fish meals (oils) used to feed poultry. There, it is more than a specious argument to assume that less o‐tocopherol acetate would be required to achieve the same effect with such oils since fishiness is related to linolenate content.Tocopherol injection 72, 48 and 24 hr before slaughter was as effective as feeding it concomitantly with fish oil in the reduction of fishiness in the thigh meat and skin. The same trend was noted for breast meat although not statistically significant. Further work is needed to more accurately assess the value of injection.Fatty acid distribution analyses were performed on the extracted lipids from the breast meat of turkeys from all treatments. In general, the results were as expected.
SHELF‐LIFE STUDIES ON CARBON DIOXIDE PACKAGED FINFISt FROM THE GULF OF MEXICO
Authors: BANKS HARRELL , II RANZELL NICKELSON , FINNE GUNNAR 
Published: December 2006

ABSTRACTModified atmosphere packaging using CO, was demonstrated to be effective in retarding the growth of microorganisms during storage of fresh fish from the Gulf of Mexico. At 4°C, there was at least a log difference in bacterial counts at 2, 4, and 6 days between fish stored in CO2 as compared to control fish stored without CO2. While the CO2 atmosphere was shown to inhibit the growth of common spoilage types of bacteria such as gram‐negative rods (Pseudomonas), stimulation of gram‐positive bacteria such asLacto‐bacillus was also demonstrated. Fish stored at 4°C for 2–8 days in a modified atmosphere containing CO2 had lower TVN values than fish stored at the same temperature without CO2. The results indicate that an extension of the shelf‐life of fresh fish can be obtained by packaging and storing the fish in a CO2 atmosphere.
PHYSICAL, CHEMICAL, AND PALATABILITY TRAITS OF RAW AND PRECOOKED GROUND BEEF PATTIES
Authors: JOSEPH A. L. , SMITH G. C. , CROSS H. R. 
Published: December 2006

ABSTRACTBoneless beef (U.S. Utility chucks or triangles; U.S. Choice plates) was ground (0.95 cm plate), standardized to 26% fat, reground (0.38 cm plate) and divided into two lots. One lot remained in Plant A and the other lot was shipped via air‐freight to Plant B. On the same day and at the same time, meat at both Plants was formed into patties. Half of the patties at Plant A were precooked in a moisture‐controlled oven broiler, half of the patties at Plant B were precooked in an open‐hearth broiler; the remaining patties at each Plant were not precooked and were frozen in the raw state. Precooked and raw patties at both Plants were frozen (°30°C) in spiral air blast freezers, boxed, air‐freighted to College Station, Tex. and Beltsville, Md. and stored at °20°C. Frozen patties were cooked to 63°C (11 mm at 190°C) and palatability was evaluated by an 84‐member consumer panel and by an 8‐member trained panel. Pre‐cooking of ground beef patties: (a) reduces cube space‐weight dimensions, thus economies would accrue in packaging‐transportmg‐distributing such product in comparison to requirements for raw patties; (b) increases total weight loss by approximately 1.8–9.4 percentage points; (c) resulted in increased moisture retention but increased loss of fat during final heating of product; (d) increases incidence of off‐flavors by 7–16 percentage points and decreases flavor desirability if performed by use of a moisture‐controlled oven broiler; (e) increases tenderness of heated patties; and (f) has no apparent effect on amount of organoleptically detectable connective tissue, flavor intensity or ready‐to‐serve appearance. It is very doubtful that the advantages in size reduction and tenderness are sufficient to offset the disadvantages in off‐flavor incidence, in cooking‐freezing‐heating losses, in energy required to cool trie product after precooking, and in the necessity to use heat twice (once for precooking, once for heating prior to being served) to prepare the product for ultimate consumption.
EFFECT OF CURING INGREDIENTS, SKINNING, AND BONING ON YIELD, QUALITY, AND MICROFLORA OR COUNTRY HAMS
Authors: KEMP J. D. , ABIDOYE D. F. O. , LANGLOIS B. E. , FRANKLIN J. B. , FOX J. D. 
Published: December 2006

ABSTRACTGreen hams were left intact, partially skinned, fully skinned, and fully skinned and boned. They were dry‐cured with or without nitrate and aged 3 months. The presence of nitrate had no effect on the variables studies. Percent moisture loss and accompanying weight loss increased with each further removal of protective fat and skin. Percent residual salt was in proportion to weight loss. Residual nitrite was low for all groups Color and aroma scores were similar for all groups. General appearance scores, however, were lowest for the drier boneless group. Shear values were greatest while organoleptic flavor and over‐all satisfaction scores were lowest in the boneless group. Tenderness scores were similar for the skinless and boneless group but both were lower than for the intact or partially skinned groups. In general, microbial counts were highest for surface samples from completely skinned fresh hams and lowest for partially skinned fresh hams. Higher counts were obtained for core samples from boneless fresh hams than for intact hams. Aerobic (26° and 37°C), lactobacilli, enterococci. streptococci. yeast and mold surface, and core counts tended to decrease during the manufacture of aged dry‐cured hams. No trends in counts due to ham group or cure treatment were observed during the manufacturing process. At the end of the aging period none of the hams contained bacteria of public health significance. Aged dry‐cured hams of acceptable microbial quality can be manufactured using intact, partially skinned, skinned or boneless fresh hams without potassium nitrate as part of the cure mixture.
HEAT PROCESSING OF SPENT BREWER'S YEAST
Authors: MENEGAZZI G. S. , INGLEDEW W. M. 
Published: December 2006

ABSTRACTMoist heat treatments of brewer's yeast at cell populations of approximately 106/ml resulted in biphasic but otherwise typical survival curves. Brewer's yeast was shown to suffer either thermal injury or death over the tested temperature range of 47–53°C. Recovery from thermal injury was possible in liquid media at 20–30°C. Death kinetics were predictable and reproducible. At cell concentrations found in industrial yeast slurries ∼5 × 105/ml), pasteurization of spent yeast could not be planned by assuming normal first order kinetics, as dying cells released materials which altered the thermo‐resistance of survivors. Under simulated yeast slurry conditions however, with protective cell supernatant (menstruum) obtained after vigorous heating of slurried yeast, a phantom thermal death time curve was obtained which could be used to accurately predict yeast kill (decimal reduction time) at slurry concentrations and at any temperature.
UTILIZATION OF RAPESEED MEAL IN SAUCE PRODUCTION
Authors: OORAIKUL B. , MEI H. M. , SARKAR S. K. , JACKSON H. 
Published: December 2006

ABSTRACTA sauce produced by fermenting rapeseed meal (RM) and wheat with Aspergillus oryzae and/or Aspergillus soyae for 1 yr was found comparable in its acceptability to a commercial soy sauce. During the fermentation the soluble solids in the liquor increased rapidly during the first 10 wk from 22.5% to 35.5% and then remained unchanged until the 40th wk when it again increased sharply to 40% by the 45th wk. The pH of the substrate decreased slowly from 5.5 to 4.9 after 40 wk of fermentation. A comparable RM sauce was produced using the semichemical method with 1 month fermentation. In this process, the soluble solids increased rapidly from 29% to 40% during the first 4 wk, then slowly to 42% after 12 wk. pH dropped from 5.5 to 5.2 after 5 wk of fermentation. The study showed that rapeseed meal could be used successfully as a soybean substitute in the sauce production.
DATA ANALYSIS OF SENSORY SCORES, EVALUATIONS OF PANELISTS AND WINE SCORE CARDS
Authors: KWAN WING‐ON , KOWALSKI BRUCE R. 
Published: December 2006

ABSTRACTForty wines of Vitis Vinifera variety Pinot Noir from France and the United States were evaluated by a panel of 16 judges. A modified wine score card, which incorporated the Davis score card and quantitative descriptive analysis, was used. Principal component factor analysis was applied to the scores on a reference wine to determine the consistency of individual judges and uniformity among them. Data were also analyzed by least‐square multi‐linear regression analysis to evaluate the modified score card. Comparisons of the modified score card and Davis score card are given.
EFFECT OF FILL WEIGHT ON THE F‐VALUE DELIVERED TO TWO STYLES OF GREEN BEANS PROCESSED IN A STERILMATIC RETORT
Authors: JONES A. T. , PFLUG I. J. , BLANCHETT R. 
Published: December 2006

ABSTRACTThe effect of fill weight on the F‐value delivered to two different styles of green beans heated in a FMC Sterilmatic processing continuous cooker/cooler was evaluated biologically as a function of container fill weight. Four different fill weights of each product, French‐style and l‐inch cut green beans, were evaluated. All tests were carried out at least two times. F‐values were measured using biological indicator units (BIU) filed with a suspension of BaciNus stearothermophilus spores and calibrated at 121.0°C. The F(250° F)‐value decreased 2–3 min when the fill weight in 300 × 406 cans was increased from 11.5 to 13.0 oz.
COMPUTER‐AIDED PREDICTION OF BEET PIGMENT (BETANINE AND VULGAXANTHIN‐I) RETENTION DURING AIR‐DRYING
Authors: SAGUY I. , KOPELMAN I.J. , MIZRAHI S. 
Published: December 2006

ABSTRACTA mathematical model describing the drying behavior of beet slices was developed based on data from an air‐drying experiment which measured average moisture content and temperature. The model was based on application of Fick's law for unidimensional moisture flow in the falling drying rate period. The mathematical model and the data generated from the kinetic studies of temperature‐ and moisture‐sensitive red beet pigments (betanine and vulgaxanthin‐I) were combined in a computer program to simulate and predict beet pigment retention, as a function of the process variables. Predicted and actual experimental pigment retention agreed well, which indicates this approach's potential for simulating deterioration of beet pigments during air‐drying.
EFFECT OF HEAT TREATMENT ON THE QUALITY OF COOKED CARROTS
Authors: PAULUS K. , SAGUY I. 
Published: December 2006

ABSTRACTWe investigated the effect of heat treatment on the quality of cooked carrots (texture, chemical, and sensory evaluation). Slices of three carrot varieties (Rubika, Kundulus, and Rothild) were cooked at 90–120°C for 2–70 min. Compressive failure stress and rupture work were a by a Zwick Universal Testing Machine. Textural softening could be expressed by an exponential equation of the type: S = A exp(‐kt), where 6 = rupture stress, t = cooking time, and A and k are constants. Plotting k versus l/T (T = cooking temperature, °K) revealed an Arrhenius‐type relationship with apparent activation energy of about 28, 27, and 22 Kcal/mole for Rubika, Rothild, and Kundulus varieties, respectively. Chemical analysis (dry matter and p‐carotene) showed that the cooking process caused insignificant changes. Statistical analysis of the sensory assessments showed an overall significant preference for 3 mm slice thickness and 110°C cooking temperature.
TOTAL PLATE AND COLIFORM COUNTS FOR FAST FOOD SERVICE SANDWICHES
Authors: OCKERMAN H. W. , STEC J. 
Published: December 2006

ABSTRACTSandwiches were obtained from a single chain of fast food restaurants and examined microbiologically for total plate counts and coliform counts. The influence of restaurant location, type of sandwich, time of day, day of week, storage time, storage temperature, and initial contamination were evaluated. Restaurant location, time of day and day of week were statistically unimportant factors. Among the six types of sandwiches analyzed, adding vegetables resuited in the worst microbiological quality. Both storage time and temperature increased bacterial growth and initial microbiological level proved to be critical.
PRESSURE‐HEAT TREATMENT OF MEAT: EFFECT OF PRIOR AGING TREATMENTS ON SHEAR PROPERTIES
Authors: BOUTON P. E. , HARRIS P. V. , MACFARLANE J. J. 
Published: December 2006

ABSTRACTA comparison was made between the effects of aging and pressure‐heat (P‐H) treatments on the shear properties of beef muscles. The shear values of P‐H treated samples were not reduced by a prior aging treatment. This suggested that aging only disrupted structures that were also disrupted by the P‐H treatment. However, shear values of P‐H treated meat were found to be slightly increased by a prior, near‐extreme, aging treatment. This increase was attributed to a small decrease in the effectiveness of the P‐H treatment on the myofibrillar component of aged meat.
CHARACTERISTICS OF SOFT SUBCUTANEOUS FAT IN RAM LAMBS FED CORN AND CORN‐SILAGE DIETS
Authors: MILLER GLENN J. , KUNSMAN JOSEPH E. , FIELD R. A. 
Published: December 2006

ABSTRACTSoftness of subcutaneous fat from ram lambs fed high corn silage or high corn diets varied within each dietary group, but, overall, fat from lambs fed the high corn‐silage was harder. Consistent decreases in stearic acid and increases in branched‐chain and odd‐numbered acids accompanied increases in fat softness both within each dietary group and between dietary groups. Results of this study suggest that the synthesis of even‐numbered, saturated acids is decreased as the fat becomes softer. Conversion of the high melting, even‐numbered, saturated stearic acid to oleic acid, the major acid found in the subcutaneous fat, causes considerable decreases in stearic acid with consequent increase in softness. Increases in linoleic and linolenic acids in fat from the high corn dietary group were not major factors in fat softness. Low levels of elaidic acid were found in all fat samples but the presence of this trans‐acid was not involved in fat hardness.
EFFECT OF VACUUM AND MIXING TIME ON THE EXTRACTABILITY AND FUNCTIONALITY OF PRE AND POSTRIGOR BEEF
Authors: SOLOMON L. W. , SCHMIDT G. R. 
Published: December 2006

ABSTRACTThis experiment was designed to determine the effects of vacuum mixing and rigor state on protein extraction and functionality of beef. Beef muscles excised either pre‐ or postrigor from cow chucks, were ground. The pre‐ or postrigor ground mince with Weber‐Edsall solution was mixed using 3 different mixing times in a Keebler mixer. Either vacuum or no vacuum was utilized during mixing. Following mixing, a procedure to precipitate crude myosin (CM) from each treatment was performed. Results indicate that significantly greater amounts of CM were obtained due to vacuum treatment (P < 0.05) and with increased time of mixing (P < 0.01). Comparing pre‐ and postrigor vacuum mixed meat, the former produced greater CM yields over time (P < 0.01). Protein functionality of CM fractions was evaluated using binding ability and least concentration gel tests. Mixing time caused a linear decrease in binding ability (P < 0.05) and an increase in the amount of protein to form a gel, irrespective of vacuum. Delineation of the functionality differences was attempted using or‐helical content, thermal melting curves, and SDS‐PAGE. Implication of effects of vacuum mixing duration in relation to processed meats is discussed.
POSTMORTEM INVASION OF MUSCLE FOOD BY A PROTEOLYTIC BACTERIUM
Authors: SIKES A. , MAXCY R. B. 
Published: December 2006

ABSTRACTSerratia marcescens was used to study the process of bacterial invasion of intact and comminuted meats (fresh and frozen‐thawed) as well as the bacterium's ability to hydrolyze reconstituted collagen. Fresh intact pork was more susceptible to invasion when the inoculated surface was vertical to the inoculum. In comminuted beef and pork, invasion was more extensive in meat that had undergone at least one freeze‐thaw cycle. The addition of sodium tripolyphosphate (up to 0.5%, w/w) to comminuted beef and pork results in a reduction in the depth of penetration (up to 16% and 84%, respectively). Cooked (63°C and 77°C) intact beef samples were more susceptible to bacterial invasion than uncooked beef. Meat cooked to an end‐point temperature of 77°C exhibited less resistance to bacterial invasion than samples cooked to an end‐point temperature of 63°C. Fiber orientation in cooked beef samples played a significant role in the final depth of penetration. Bacterial invasion in cooked beef was more pronounced in samples where the inoculated surface was vertical to the inoculum. Results indicated that bacterial invasion is not a function of the collagenolytic acitivity present in bacterial proteases. The invasive process or mechanism is strongly influence by the hydration of the meat proteins and the availability of pores or canals, which are created during cooking or as a result of freezing and thawing of meats.
RECOVERY OF Salmonella FROM MILK CHOCOLATE USING A CHEMICALLY DEFINED MEDIUM AND FIVE NONDEFINED BROTHS
Authors: WILSON CLY DE R. , ANDREWS WALLACE H. , POELMA PAUL L. 
Published: December 2006

ABSTRACTThe efficiency of various pre‐enrichment media for recovering Salmonella from milk chocolate was determined for the minimal, chemically defined M‐9 medium and for nonfat dry milk with brilliant green dye (NFDM‐BG), NFDM with crystal violet dye, lactose broth, trypticase soy broth and buffered peptone water (BPW). Pre‐enrichment in NFDM‐BG or BPW, incubated at 35°C, consistently gave the highest Salmonella MPNs, However, incubation of these pre‐enrichment media or the two selective enrichment media, selenite cystine and tetrathionate, at 43°C resulted in lower Salmonella recoveries. Use of the optimal enrichment and incubation conditions established for recovering Salmonella from milk chocolate resulted in more effective recovery of nonstressed cells than heat‐stressed cells from a variety of chocolate and chocolate‐substitute products.