bluuebunny/crossref_metadata_2025_split huggingface dataset:
Consumer Acceptance of Prerigor Pressurized Versus Conventionally Processed Utility Grade Beef
Authors: HOLMES Z. A. 
Published: August 2006

ABSTRACTConsumer tests of institutional prerigor pressurized and conventionally aged shoulder clods and/or inner chucks from utility grade cows were tested in a local soup kitchen, college women's cooperative living group and a university catering or banquet food service. The 318 member panels evaluated the prerigor pressurized beef as being more acceptable than conventionally processed beef. Differences in degree of acceptability at each location may be due to method of preparation.
Freezing Time Predictions for Different Final Product Temperatures
Authors: CLELAND A. C. , EARLE R. L. 
Published: August 2006

ABSTRACTA modification to an empirical food freezing time prediction formula is proposed that allows the formula to be used for a range of final product temperatures. Over a large data set (275 runs) the percentage difference between experimentally measured times and predictions has a mean of 0.2% and a standard deviation of 6.8% for the improved formula compared to ‐2.4% and 8.5%, respectively, prior to modification. Ninety percent of the predicted freezing times by the new method were within ± 11% of the experimentally measured times and ± 9% of predictions by an accurate finite difference scheme. This performance compares favorably with other published freezing time prediction methods. The same type of modification for varying final product temperature may be suitable for other empirical formulae.
Effect of Environmental Salinity on the Free Amino Acid Composition and Concentration in Penaeid Shrimp
Authors: McCOID VALERIE , MIGET RUSS , FINNE GUNNAR 
Published: August 2006

ABSTRACTWhite shrimp, Penaeus vannamei, kept in laboratory aquaria at a salinity of 35 parts per thousand (ppt) were subjected to increased and decreased salinity changes by either 5, 15 or 25 ppt. Shrimp were periodically removed from the aquaria and analyzed for total free amino acid nitrogen and also specific free amino acid composition. Decreasing salinities resulted in corresponding decreases in free amino acid concentration; minimum values were reached after 24 ‐ 48 hr. Increasing salinities were likewise shown to result in corresponding increases in the tissue free amino acid concentration with maximum values being reachedin 24 hr. Glycine, proline, arginine, serine/threonine, and alanine were the most significant contributors, comprising from 93 ‐ 96% of the total free amino acid pool.
Effect of Infection of a Bacteriophage in a Starter Culture during the Production of Salami Dry Sausage; A Model Study
Authors: NES INGOLF F. , SØRHEIM ODDVIN 
Published: August 2006

ABSTRACTThe lytic bacteriophage B2 was able to suppress the growth and delay the formation of lactic acid in a slowly growing Lacrobacillus planturum ATCC 8014 in a growth limiting liquid medium. The fermentation process of dry sausage was found to be temporarily inhibited by phage‐infection. The inhibition was due to killing of the lactobacilli. Depending on the size of phage‐inoculum it took the phage‐infected sausages 1‐2 days to reach a viable lactobacilli number equal to the initial number in the control. After 3‐4 days, however, no significant differences between the bacterial counts of the various sausages were found. The development of pH as well as the production of lactic acid were significantly delayed in the phagecontaining sausages, but after 8‐11 days only minor differences between the infected and the control‐sausages were found.
Effect of Sodium Chloride Levels in Frankfurters on the Growth of Clostridium sporogenes and Staphylococcus aureus
Authors: WHITING R. C. , BENEDICT R. C. , KUNSCH C. A. , WOYCHIK J. H. 
Published: August 2006

ABSTRACTFrankfurters were made with 100%, 80%, and 60% of the normal 2.5% added NaCl, plus 150 ppm NaNO2 and 430 ppm ascorbate. They were either untreated or inoculated with Staphylococcus aureus or Clostridium sporogenes and incubated at a moderate abuse temperature of 11°C for up to 11 days. A slightly more rapid growth of the natural flora was noted in the frankfurters containing 60% of the normal salt compared to those containing higher levels of salt. No outgrowth of clostridial spores occurred in any inoculated sample. Staphylococcal growth was slow and inconsistent, with no effect related to salt levels. Incubating frankfurters at higher tern. peratures showed that abuse temperature had a greater effect on total aerobic and staphylococcal growth than did the salt levels tested.
B‐Vitamin Content of Natural Lactic Acid Fermented Cornmeal
Authors: MURDOCK F. A. , FIELDS M. L. 
Published: August 2006

ABSTRACTThe content of nine B vitamins was determined in cornmeal after 24,48,72, or 96 hr of natural lactic acid fermentation. Compared to the nonfermented control, all fermented samples had significantly (P < 0.05) increased levels of vitamin Bta, riboflavin, and folacin. Samples fermented 96 hr had significantly (P < 0.05) increased pantothenic acid compared to the control. All fermented samples contained significantly (P < 0.05) less pyridoxine than the control. There were no significant (P < 0.05) differences in niacin and biotin contents. Samples fermented for 24 hr had decreased thiamin and choline compared to the control or to other fermented samples, but there were no other significant (P < 0.05) differences in thiamin and choline contents.
Apple Pomace Energy and Solids Recovery
Authors: JEWELL WILLIAM J. , CUMMINGS ROBERT J. 
Published: August 2006

ABSTRACTApple pomace is an excellent example of a wasted food resource which also causes significant disposal problems. Two unique apple pomace processing systems were found capable of converting this wasted residue into a beneficial resource. The first process anaerobically digested the pomace producing energy as biogas. Bench and pilot scale testing indicated that nearly 80% of the pomace organics could be converted into a substitute natural gas with an energy value of 10–30 per wet metric ton. The second process, called “Biodrying,” combined a high rate composting reactor with a low energy consuming dryer. Operation of a full scale biodrying system achieved wet pomace mass and volume reductions greater than 70% and produced a dried, stable, odorless product in less than 5 days.
Color Stability of Apple and Pear Juices Blended with Fruit Juices Containing Anthocyanins
Authors: SPAYD S. E. , NAGEL C. W. , HAYRYNEN L. D. , DRAKE S. R. 
Published: August 2006

ABSTRACTApple and pear juices blended with anthocyanin pigmented juices developed haze and color stability during commercial marketing. To determine factors contributing to these problems, juice from apple and d'Anjou pear (prepared from whole fruit) and‘Bartlett’pear (peels and cores) were blended with 5, 10, 20%‘Concord’grape,‘Bing’cherry, or red or black raspberry juice. During storage at 25°C for up to 48 wk, turbidity, polymeric color, and % color due to tannin increased, while anthocyanin concentration decreased. As % anthocyanin pigmented juice increased, turbidity and polymeric color increased and % color due to tannin decreased. Within a given base juice, turbidity was highly correlated with polymeric color (r = 0.78 to 0.97).
Use of a Milk Assay to Evaluate the Effects of Potassium on Commercial Yeast Lactases
Authors: JACOBER‐PIVARNIK L. F. , RAND A. G. 
Published: August 2006

ABSTRACTA reliable enzyme assay was developed that could routinely be used to accurately reflect lactase activity. The assay was performed with a nonfat dry milk substrate at 37°C. This procedure was then utilized to evaluate the effects of potassium ions as a stabilizer and activator on four yeast lactase enzymes. Low levels of potassium ions (K+), incorporated as potassium chloride (KCl), increased enzyme units by 20% and 30% in two liquid lactases derived from Saccharomyces lactis. Levels as high as 9.4% KCl increased the activity of one liquid lactase as much as 160%. The K+ activated and stabilized a powdered form of lactase isolated from Kluyveromyces fragilis. The activity of the fourth lactase tested, also derived from S. Zactis, was slightly enhanced.
A Microbiological Study of Sudanese Date Wines
Authors: ALI MOHAMED Z. , DIRAR HAMID A. 
Published: August 2006

ABSTRACTProcedures followed in the home fermentations of three date wines were investigated. Two wines, 'sherbote', and‘nabit’prepared from date sirup, are produced by a relatively quick fermentation taking about 36‐48 hr. The fermentation of the third wine;‘dakkai', prepared from whole date fruits, is a slow process taking about 96 hr. The samll amounts of spices and sorghum malt used as additives in the preparation of 'sherbote’and‘nabit', respectively, contribute to the inoculum. In‘dakkai’fermentation of the inoculum comes from the natural flora of the data fruit itself. Changes in the production of ethanol, acetic and lactic acids and pH as well as in microbial populations were followed during fermentation of each wine. The most important genera of yeast, acetic and lactic acid bacteria were identified.
Sterilization of Food in Containers with an End Flat Against a Retort Bottom: Numerical Analysis and Experimental Measurements
Authors: NAVEH D. , PFLUG I. J. , KOPELMAN I. J. 
Published: August 2006

ABSTRACTThe heating characteristics of a metal container (filled with a conduction heating food) heated with one end flat against a retort bottom was simulated numerically using the Finite Element method. Results of heat penetration tests in a laboratory retort and in a commercial crateless retort were compared to results obtained in computer simulations. It was observed that semilogarithmic heating curves are curved under the conditions described. It was also shown that the slowest heating zone moves towards the container bottom during heating. Heat flux, which is initially directed from the retort bottom towards the can, is reversed at long heating times; i.e., heat flows from the container to the retort bottom. Suggestions are given for the handling of this type of situation in commercial practice.
Antithiamin Activity of Polyphenolic Antioxidants
Authors: YANG PEI‐FANG , PRATT DAN E. 
Published: August 2006

ABSTRACTTwo flavonoids, quercetin and dihydroquercetin, and two cinnamic acid derivatives, caffeic acid and chlorogenic acid, were selected as being representatives of plant phenolic antioxidants. Tests of antioxidant activity showed the two flavonoids were more effective than the two cinnamic acid derivatives. However, in thiamin degradation tests, cinnamic acid derivatives showed a greater degradation of thiamin than did the flavonoids. The effect of caffeic acid on thiamin degradation was found to be pH dependent. The influence of phenolic compounds at pH 5.5 was extremely slight; the degradation of thiamin was considerably more rapid at pH 7 than at pH 5.5. Spectral and thin‐layer chromatographic analyses demonstrated that thiamin disulfide was the major product of thiamin degradation created by phenolic oxidation compounds.
Sensor Contamination with Organic Volatiles During Water Activity Measurements with an Electric Hygrometer
Authors: FAVETTO GUILLERMO , RESNIK SILVIA L. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTThis work investigates sensor contamination of an electric hygrometer by organic volatiles during water activity (aw) measurement in foods and volatile‐containing model systems. Various aromatic and flavor chemicals in aqueous solutions, at a concentration of O.1‐0.5%, may contaminate the sensor leading to erroneous results in aw measurement. Various condiments and seasonings also contain volatile compounds which produced a significant effect on sensor performance. Some glycols were also found to contaminate the sensor during aw measurement.
Binding of Iron by Cellulose, Lignin, Sodium Phytate and Beta‐Glucan, Alone and in Combination, Under Simulated Gastrointestinal pH Conditions
Authors: PLATT S. R. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTCellulose (Ce), Lignin (L), Na phytate (P) and beta‐glucan (G), alone, and in combination, were evaluated as to their effect on iron profiles in model systems containing FeSO4• 7H2O under simulated gastrointestinal pH conditions. Both cellulose and lignin alone, were found to bind a high percentage of the iron in an insoluble form at pH 5.7±0.4 and pH 6.6±0.1, but less at pH 2.0±0.1. However, in the presence of other model components, cellulose unlike lignin had a minimal effect on total binding at all pH levels. Na phytate, alone, formed soluble complexes at all pH levels and when added to lignin led to the solubiization of some of the iron bound to lignin. Beta‐glucan formed soluble iron complexes, which appeared to have a low binding strength with iron.
Effect of Hydrogen Peroxide and Phenolic Compounds on Horseradish Peroxidase‐Catalyzed Decolorization of Betalain Pigments
Authors: WASSERMAN BRUCE P. , EIBERGER LAURA L. , GUILFOY MICHAEL P. 
Published: August 2006

ABSTRACTThe effect of hydrogen peroxide and phenolic compounds on the decolorization of betanin and a betaxanthin preparation by horse‐radish peroxidase (HRP) was examined. Betanin was decolorized at a greater rate than the betaxanthm pigments and both reactions were H2O2‐dependent. Betaxanthin was more prone to oxidatic decolorization than betanin. 2,4‐Dichlorophenol, resorcinol and o‐toluidine stimulated the decolorization of both pigments. Guaiacol enhanced the peroxidatic decolorization of both pigments to a small extent, but inhibited the oxidatic breakdown of betaxanthin. Possible implications of these results are discussed.
Effect of Prerigor Pressurization on Postmortem Bovine Muscle Lactate Dehydrogenase Activity and Glycogen Degradation
Authors: ELKHALIFA E. A. , ANGLEMIER A. F. , KENNICK W. H. , ELGASIM E. A. 
Published: August 2006

ABSTRACTPrerigor bovine semimembranosus muscle was pressure‐treated at 103.5 MNm‐2 (15.000 psi) for 2 min at 37°C. Glycogen levels of pressurized muscle were significantly (P < 0.01) lower than those of the control at 1, 2 and 4 hr postmortem. Glucose concentrations were significantly (P < 0.01) higher in the treated muscle than in the control at all sampling periods. Lactate content increased rapidly after pressurization (1 hr postmortem); however, there was no significant difference between control and treated muscles at 24 hr. Pressurized muscle showed a significant (P < 0.01) increase in LDH activity over that of the control muscle at 1 hr, but not at 24 hr postmortem. Thus pressurization of muscle accelerated the rate of glycolysis and enhanced LDH activity.
Effect of Succinylation on the Proteolysis of Food Proteins
Authors: ALFORD E. S. , PIRIYAPAN V. , DILL C. W. , YOUNG C. R. , RICHTER R. L. , LANDMANN W. A. 
Published: August 2006

ABSTRACTCasein, bovine serum albumin and soy globulin were succinylated and used as substrates, in both forms, for initial velocity studies of proteolysis by α‐chymotrypsin and pepsin. Succinylation resulted in modification of at least 91% of the free amine groups of the proteins. Proteolysis was determined by fluorometrically monitoring the appearance of amine groups. Kinetic constants were estimated by the direct equation plot using FORTRAN programs. Succinylation enhanced the initial proteolysis of all substrates by either enzyme as evidenced by an increased maximum velocity and decreased Michaelis constant for the modified substrates. Modification of casein caused the most pronounced differences in rates of proteolysis, resulting in the largest change in kinetic constants for pepsin and the smallest change for α‐chymotrypsin.
Gelatin Photoelasticity: A New Technique for Measuring Stress Distributions in Gels During Penetration Testing
Authors: KILCAST D. , BOYAR M. M. , HUDSON J. B. 
Published: August 2006

ABSTRACTThe birefringence observed in polarized light on subjecting gelatin gels to stress has been employed as a novel means of examining stress distributions set up during penetration testing. Two types of information are contained in the observed patterns: maximum shear stress magnitudes can be assessed from the isochromatic patterns, and stress directions can be constructed from the isoclinic patterns. Relative shear stress magnitudes can be estimated directly, and absolute shear stress magnitudes can be calculated provided the fringe constant of the gel is measured under carefully controlled experimental conditions. Information on stress directions is generally of lesser value.
Role of Woodsmoke in N‐Nitrosothiazolidine Formation in Bacon
Authors: MANDAGERE A. K. , GRAY J. I. , SKRYPEC D. J. , BOOREN A. M. , PEARSON A. M. 
Published: August 2006

ABSTRACTThe role of woodsmoke in N‐nitrosothizaolidine (NTHZ) formation in bacon was investigated in model systems in which woodsmoke condensate was reacted with combinations of nitrite and cysteamine, cysteine, or cystine. NTHZ formation was most pronounced in those systems containing nitrite and cysteamine. When the smoke condenstate was treated initially with sodium bisulfite before reaction with nitrite and cysteamine, only trace amounts of the N‐nitrosamine were obtained. Pork bellies at various stages of processing and cooking were also analyzed for NTHZ. Higher levels of NTHZ were found in raw nork belly which had been cured and smoked than in the fried counterpart.
Storage Stability of a Puff Pastry Dough with Reduced Water Activity
Authors: LEUNG H. K. , MATLOCK J. P. , MEYER R. S. , MORAD M. M. 
Published: August 2006

ABSTRACTA puff pastry dough that remained stable at refrigerated temperatures was developed. Dry heat treatment was used to partially destroy amylase and lipoxygenase in wheat flour. Water activity of puff pastry dough was reduced from 0.98–0.90 by addition of 12g sorbitol/100g flour. The adverse effects of sorbitol on baking properties of puff pastry were alleviated by addition of sodium stearoyl lactylate and gum arabic. The puff pastry dough stored at 5°C in air or nitrogen was stable for 75 days without any significant loss in specific volume or pastry height in comparison with the frozen control.
Time and Temperature Parameters of Corn Popping
Authors: ROSHDY T. H. , HAYAKAWA K. , DAUN H. 
Published: August 2006

ABSTRACTHigh quality commercial popcorn containing 14.0% moisture was processed in a continuous hot air domestic corn popper. The time required to pop individual kernels ranged from 35 − 120 sec, with 43% of the corn being cooked between 60 and 75 sec. The temperature of the popping chamber ranged from 196 − 277°C. The average temperature at the center of the kernels when they burst was 187°C. The empirical parameters, f and j values for heat transfer were determined.
Orange Juice Adulteration: Detection and Quality Effects of Dilution, Added Orange Pulpwash, Turmeric and Sorbate
Authors: PETRUS D. R. , FELLERS P. J. , ANDERSON H. E. 
Published: August 2006

ABSTRACTAdulteration of frozen concentrated and single‐strength orange juices with orange pulpwash (PW) have been detected regularly in samples obtained from the North American retail market. This practice is a direct economic fraud on the consumer and to the legitimate grower, processor and distributor. The addition of PW to frozen concentrated or single‐strength orange juices may have a profound detrimental effect on the juice flavor and other quality factors. Turmeric, as colorant, alone and in combination with PW has been found in concentrated orange juice for manufacturing imported by some Florida processors. Sorbate preservative has been detected in single‐strength orange juices from concentrate obtained from the retail market and packed out of Florida.
Storage of New Zealand Jack Mackerel (Trachurus novaezelandiae) In Ice: Chemical, Microbiological and Sensory Assessment
Authors: RYDER J. M. , BUISSON D. H. , SCOTT D. N. , FLETCHER G. C. 
Published: August 2006

ABSTRACTPhysical, sensory, microbiological and chemical analyses were carried out on jack mackerel during 23 days of storage in ice. Sensory results indicate that jack mackerel used in this trial had a shelf‐life of 7 days. Aerobic plate counts never exceeded 106/g flesh during the first 11 days. The K value reached 20% after 7 days. Trimethylamine, total volatile base, pH and thiobarbituric acid analyses were not good indicators of changes in quality during the shelf‐life. Proximate analyses were carried out on representative samples of the fish.
Effects of Vacuum and Atmospheric Freeze‐Drying on Quality of Shrimp, Turkey Flesh and Carrot Samples
Authors: BOEH‐OCANSEY OSEI 
Published: August 2006

ABSTRACTTo assess a technique of freeze‐drying at atmospheric pressure, the quality of shrimp, turkey flesh and carrot freeze‐dried by the conventional method in vacua, was compared to that of the same products freeze‐dried under atmospheric conditions. Shrinkage, ability to rehydrate, water retention, and color change as well as sensory analyses were used as indices to evaluate the effect of processing conditions. The atmospheric process induced greater quality loss than freezedrying in vacua. However, process techniques to improve upon the quality of the atmospheric freeze‐dried products are discussed.
Water Vapor Permeability of an Edible, Fatty Acid, Bilayer Film
Authors: KAMPER S. L. , FENNEMA O. 
Published: August 2006

ABSTRACTA bilayer film consisting of stearic and palmitic acids as one layer and hydroxypropyl methylcellulose as the other was prepared. The permeability of this film to water vapor was tested under a variety of conditions involving film composition, temperature and relative humidity. This film exhibited permeability values (g · mil w m−2· day−1· mm Hg−1) of 0.5 at 40°C 0.3 at 25°C 1.7 at 5°C, and 6.0 at −19°C. This film would be expected to perform well at relative humidities below 90% and temperatures within the range of 40°C to ‐19°C.
Semiautomated Method for the Analysis of PSP Toxins in Shellfish
Authors: JONAS‐DAVIES J. , SULLIVAN J. J. , KENTALA L. L. , LISTON J. , IWAOKA W. T. , WU L. 
Published: August 2006

ABSTRACTThe method uses an autoanalyzer continuous flow reaction system to oxidize toxin in standard acid extracts of shellfish, prepared for mouse bioassay, to derivatives which are detected by fluorescence. Oxidation is by periodic acid under alkaline (NH4OH) conditions and is followed by acidification by acetic acid. Concentrations of 10 μg/100g toxin and above can be measured with good reproducibility and accuracy: coefficient of variation was 9.5% for samples with 60 μg/100g or greater. Correlation with the mouse bioassay was 0.82 for 204 samples (toxin from 0–2000 μg/100g). The method is proposed to screen shellfish samples for PSP toxins with only samples falling into the range 60–250 μg/100g being subject to the more tedious and expensive mouse bioassay.
Assessment of Autoxidation in Freeze‐Dried Meats by a Fluorescence Assay
Authors: KAMAREI A. R. , KAREL M. 
Published: August 2006

ABSTRACTA simple and sensitive fluorescence‐measuring technique was developed to assess extent of lipid oxidation in freeze‐dried meats. Solvent extracts of reconstituted stored samples were assayed by fluorimetry. Spectra of “oxidized” meats show maximum excitation and emission wavelengths of λex = 350 and λem = 440 nm, respectively. At λem of 440 nm, “unoxidized” meats show three peaks in excitation spectrum at λex1= 308, λex2= 318 (max.), and λex3= 350 nm. However, at λex of 350 nm, these samples show a peak at λem = 476 nm. The intensity ratio of λex3 or λem over λex2 are useful as sensitive and reliable “internal standards” of lipid oxidation. Presence of 100 ppm TBHQ (monotertiary butylhydroquinone), absence of oxygen, and compression of meat before freeze‐drying, which protect against oxidation also result in corresponding reductions of these ratios.