bluuebunny/crossref_metadata_2025_split huggingface dataset:
IMPROVING QUALITY OF BIRD CHILLER WATER FOR RECYCLING BY DIATOMACEOUS EARTH FILTRATION AND CHLORINATION
Authors: LILLARD H. S. 
Published: August 2006

ABSTRACTBird chiller water was filtered in a vertical tank pressure leaf filter by use of two grades of Diatomaceous Earth (DE). With both grades of DE, significant reductions were obtained in suspended solids, dissolved matter, grease, COD, BOD and total Kjeldahl nitrogen so that effective bactericidal treatment was accomplished with 26‐28 ppm chlorine gas. Total aerobic counts, fecal coliforms and salmonellae were essentially eliminated from filtered, chlorinated water. The pH of filtered chiller water was similar to the pH of the unfiltered water. Clarity and light transmission compared favorably with potable water. Filtered, chlorinated chiller water was neither esthetically nor microbiologically objectionable. It was concluded that filtered chiller water could safely be reused to flume broiler giblets.
EVALUATION OF BROILER NECKS FLUMED WITH DIATOMACEOUS EARTH FILTERED CHILLER WATER
Authors: LILLARD H.S. 
Published: August 2006

ABSTRACTIn order to conserve water and energy the feasibility of fluming necks with treated bird chiller water instead of potable water was examined. No significant differences were found in shelf‐life, total aerobic counts, levels of fecal coliforms, or salmonellae incidence between necks flumed with potable water and necks flumed with diatomaceous earth‐filtered chiller water or filtered, chlorinated chiller water. It was concluded that the use of potable water is not essential in all phases of broiler processing and that necks could be flumed safely with either filtered chiller water or filtered, chlorinated chiller water.
PROPERTIES OF RESTRUCTURED PORK PRODUCT AS INFLUENCED BY MEAT PARTICLE SIZE, TEMPERATURE AND COMMINUTION METHOD
Authors: CHESNEY M.S. , MANDIGO R.W. , CAMPBELL J.F. 
Published: August 2006

ABSTRACTThe process of flaked, formed and sectioned meat products could change the identity of lesser valued meat cuts via comminution, shaping and slicing. This study of flaking versus grinding included comparisons of three different meat temperatures prior to processing and three different comminution particle sizes on the chemical, physical and organoleptic analysis of the fabricated product. Flaked product did not differ from ground product regarding proximate composition. Temperature prior to comminution did not affect percentages of ash, moisture or crude fat in the fabricated product. The protein percent was lower for the ‐5.6°C product (P < 0.05) than the 32.2 or 2.2°C product, and fabricated product from ‐5.6°C meat had a significantly lower (P < 0.01) water‐holding capacity than the two higher temperatures. Cooking loss increased significantly (P < 0.01) as meat processing temperature decreased. Comminution particle size had no influence on chemical properties of the fabricated product; however, percent cook‐out significantly decreased (P < 0.05) as particle size became smaller. Taste panel results showed that the flaked product was more cohesive (P < 0.01) and more acceptable (P < 0.01) than the ground product.
ASSESSMENT OF ROASTING EFFECTS ON VITAMIN B6 STABILITY AND BIOAVAILABILITY IN DEH.YDRATED FOOD SYSTEMS
Authors: GREGORY J. F. , KIRK J. R. 
Published: August 2006

ABSTRACTDehydrated food systems were employed to study the stability and bioavailability of vitamin B6 as affected by roasting at 180°C for 25 min. The roasting conditions were selected to permit estimation of the maximum effects of the roasting process on the B6 vitamers and are above those which would be normally used for commercial processing. The relative degradation of pyridoxine, pyridoxamine, and pyridoxal phosphate was found to be 50‐70% by both microbiological and semi‐automated fluorometric assay methods. Estimates of biologically available vitamin B6 in the roasted model systems, as determined by rat bioassay correlated closely with microbiological results. Thus, vitamin B, remaining after roasting at 180°C for 25 min was biologically available and active. Semiautomated fluorometric values for total vitamin B6 in untreated and roasted systems were 1.65‐3.63 times higher than corresponding microbiological assay data. Fluorescence spectra studies of samples prepared for the semiautomated assay revealed no detectable interfering compounds. Microbiological assay provided an accurate evaluation of available vitamin B6 in the roasted model food system as shown by the rat bioassay. The consistently high results from the semiautomated fluorometric method indicate that further work is required before this method can be accurately used to quantitatively determine the level of vitamin B6 in foods.
DIETARY FIBER SOURCES FOR BAKED PRODUCTS: BRAN IN SUGAR—SNAP COOKIES
Authors: VRATANINA DIANE L. , ZABIK MARY E. 
Published: August 2006

ABSTRACTTo study the feasibility of producing high fiber cookies, sugar‐snap cookies were prepared following the Micro III Method in which 10, 20 and 30% red and white wheat bran was substituted for flour and compared to a control cookie (100% flour). Substitution of 10% bran contributed 0.7g of dietary fiber, 1.2g with 20% substitution and 1.7g with 30% substitution. Incorporation of bran did not significantly affect top grain but did reduce spread, darkened the color and produced a more tender, less crisp cookie. Sensory data revealed that at levels of 10 and 20% substitution, bran affected only surface and interior color. Flavor was adversely affected at the 30% level.
PEELING AIDS AND THEIR APPLICATION TO CAUSTIC PEELING OF TOMATOES
Authors: NEUMANN H. J. , SCHULTZ W. G. , MORGAN J. P. , SCHADE J. E. 
Published: August 2006

ABSTRACTTomato pulp recovered from acidified and screened caustic (sodium hydroxide) peelings obtained from rotating rubber disc peelers at a cannery in 1975 was found to be a potential food material. However, this pulp contained high levels (150‐450 ppm) of peeling aids used in commercial caustic baths; these are not approved food additives. In the spring of 1976, a preliminary study evaluated 50 compounds and various procedures for their peeling aid efficiency. Compounds tested included carboxylic acids (C2‐C1 8) and their esters and salts and other surfactants, emulsifiers, and proprietary mixes. The most effective and acceptable peeling aids were C2‐C8 saturated fatty acids. For the processing variety, VF145B‐7879, the most effective peeling was with a pretreatment of 0.5% octanoic acid at 65°C for about 1 mm, followed by the usual caustic immersion. This was at least as effective as using the octanoic acid directly in the caustic bath.
STAPHYLOCOCCAL ENTEROTOXIN AND NUCLEASE PRODUCTION IN FOAMS
Authors: WOODBURN M. J. , MORITA T. N. 
Published: August 2006

ABSTRACTAir was incorporated into culture media by the addition of cellulose or nonabsorbent cotton pads to cornstarch pastes and by foam formation in an agar gel. Production of staphylococcal enterotoxin types A, B and C during incubation at 37°C was increased both on a per ml basis and per 106 CFU by such air incorporation but not in deaerated controls. Nuclease production followed the same trend. Cell numbers were less affected. Even limited inclusion of air within a food system thus increases the rate of staphylococcal production of enterotoxin.
PROPERTIES OF RESTRUCTURED PORK AS AFFECTED BY FLAKE SIZE, FLAKE TEMPERATURE AND BLEND COMBINATIONS
Authors: POPENHAGEN G. R. , MANDIGO R. W. 
Published: August 2006

ABSTRACTThree flaking head sizes (3.0, 6.9, and 12.7 mm) were used to comminute −5.6 and 2.2°C pork trimmings. Eighteen size‐temperature blends were formulated to study their influence on the chemical, physical and organoleptic properties of restructured pork. Meat temperature did not affect water‐holding capacity; however, the 2.2°C products had less cooking loss than −5.6°C products. Samples containing 2.2°C meat, flaked through the 3.0 mm head, had less cooking loss than those flaked with the 6.9 or 12.7 mm heads. Juiciness, tenderness and acceptability scores were higher for blended samples than for unblended samples. A higher quality product can be produced by blending small and large flakes of different temperatures in a 50:50 ratio.
PROPERTIES OF RESTRUCTURED PORK PATTIES AS AFFECTED BY COOKING METHOD, FROZEN STORAGE AND REHEATING METHOD
Authors: CAMPBELL J. F. , MANDIGO R. W. 
Published: August 2006

ABSTRACTThe effects of cooking method, reheating method and frozen storage on physical, chemical and palatability factors of restructured pork patties were evaluated over a period of 6 wk. Frozen restructured pork patties (25% fat) were cooked using a convection oven or an electric grill. Cooked patties were vacuum packaged and refrozen for subsequent reheating and evaluation initially and following storage periods of 2, 4 and 6 wk. Reheating devices employed were a microwave oven, a convection oven and an infrared oven. Samples cooked using the convection oven had greater moisture contents and higher 2‐thiobarbituric acid (TBA) values than those patties cooked using the electric grill. Percent protein, fat, ash and cooking loss were greater for the electric grill treatment due to greater moisture loss. The TBA values increased to 2 wk of storage and then remained relatively stable. Cooked color was more acceptable initially than after 6 wk of storage. The control treatment, which was not reheated, had the lowest cooking loss and the infrared oven reheating treatment had the highest cooking loss. Taste panel evaluations were in the acceptable range both initially and after 6 wk of storage. Both cooking methods and all reheating methods also yielded acceptable products as evaluated by the taste panel. Cooking and reheating with convection ovens should be recommended if precooking and reheating of restructured pork is deemed necessary for fast food and institutional establishments. This procedure will yield an acceptable product with a lower cooking loss than any of the other cooking/reheating combinations studied. However, if time is of importance, reheating with microwave ovens may be considered although this method will yield a less juicy product with higher cooking losses.
EFFECT OF POSTMORTEM BONING TIMES ON BEEF STORAGE QUALITY
Authors: STRANGE E. D. , BENEDICT R. C. 
Published: August 2006

ABSTRACTMeasurements relating to appearance, bacterial populations, tenderness, and flavor were made on samples of longissmus dorsi muscle from matched hot boned and conventionally chilled halves of beef during 20 days of storage. Slower bacterial growth, higher tyrosine values, darker color, and higher creatine content were observed in hot boned meat than conventionally chilled meat throughout the storage period. Muscle fragmentation in hot boned meat increased during storage. Initially, hot boned meat had lower muscle fragmentation than did conventionally chilled meat, but by the end of storage the muscle fragmentations were approximately equal for both treatments. Creatinine and pH were approximately equal for both treatments.
QUALITY EVALUATION OF FOUR METHODS OF PRODUCING FROZEN POULTRY PARTS
Authors: GODDARD MARY S. , HEATH JAMES L. 
Published: August 2006

ABSTRACTThe objective of this research was to compare four methods of producing frozen poultry parts. Parts were chilled either in tap or ice water and blast frozen or chilling was by‐passed with parts frozen in blast, Freon or nitrogen freezers. Nitrogen frozen parts had the least bone darkening. Immersion chilled parts had the greatest amount of lipid oxidation. Shear press analysis showed an equal degree of tenderness for all freezing methods. Results of a taste panel analysis indicated that panel members preferred the hot‐cut, immersion chilled parts, but that poultry frozen immediately after hot cutting is an acceptable product.
A MICROBIOLOGICAL STUDY OF SUDANESE MERISSA BREWING
Authors: DIRAR HAMID A. 
Published: August 2006

ABSTRACTThe Merissa brewing process was found to consist of three distinct phases: ‘ajeen’ fermentation, a lactic souring of sorghum; ‘deboba’ fermentation, a starter activating phase; and the merissa fermentation phase, the actual fermentation finally producing merissa. The latter two phases are alcoholic fermentations. Variations in important microbial groups involved, together with their metabolic products were studied in all three phases. The unique features of ‘merissa’ brewing are discussed.
PREPARATION OF A POTATO HYDROLYSATE USING α‐AMYLASE
Authors: DONDERO MARTA L. , MONTGOMERY M. W. , McGILL L. A. , LAW D. K. 
Published: August 2006

ABSTRACTOptimum conditions for the preparation of a hydrolysate from a slurry made with whole potatoes were studied. The spray‐dried powder was light yellow, slightly sweet, relatively bland in taste, readily soluble in water, had a dextrose equivalent of 26, and contained 8.4% protein, 86% carbohydrate and 6.0% ash. Most of the amino acids from the potato were in the hydrolysate. Substitution of 33% of the sucrose with an equal weight of hydrolysate in chocolate milk resulted in only a slight loss in desirability. A commercial dehydrated vegetable soup mix containing up to an equal weight of the hydrolysate showed no decrease in the desirability of the product.
EFFECTS OF RIBONUCLEIC ACID REMOVAL METHODS ON COMPOSITION AND FUNCTIONAL PROPERTIES OF Candida utilis
Authors: GIERHART DENNIS L. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTNucleic acids were removed from whole cells and homogenates of Candida utilis by alkaline hydrolysis, enzymatic methods and washing with buffer. True protein of 42% in whole cells became concentrated, ash and carbohydrate contents generally decreased and relative lipid content increased with processing suggesting coprecipitation of lipid‐rich membrane material with proteins. The RNA content was 8% in whole cells and 45–97% reductions in RNA were obtained by various methods. Dry weight recoveries ranged from 45–80%. Protein recoveries ranged from 67–98%. Very small changes in amino acid compositions resulted from the various RNA removal methods with 5% or less change in percentage of essential amino acids compared to whole cells. Lysine was 92% available in whole cells and yeast homogenate and in no case did available lysine drop below 88%. Functional properties of the dried preparations, including bulk density, color and taste, protein solubility, water and oil binding, viscosity and heat thickening, foaming capacity and foam stability, and emulsifying capacity, activity and stability were determined and comparative tests were made with functional ingredients from nonyeast sources. Several of the preparations possessed functional properties that were equal or superior to soy flour or whey concentrate.
EFFECT OF CONTROLLED ATMOSPHERE ON FLAVOR STABILITY OF RAISINS
Authors: GUADAGNI D. G. , STOREY C. L. , SODERSTROM E. L. 
Published: August 2006

ABSTRACTA low oxygen atmosphere, which shows promise of controlling insect infestations during storage of raisins was studied in relation to its effect on flavor changes during storage of raisins at 18.5 and 27°C for 1 yr. Raisins stored in the low oxygen atmosphere for 1 yr at 18.5 or 27°C were equal or superior in flavor quality and acceptability to similar samples stored in normal atmosphere for the same length of time.
CHEMICAL PROPERTIES OF PORCINE LEUKOCYTE LYSOSOMAL HYDROLASES
Authors: VENUGOPAL BALAKRISHNA , BAILEY MILTON E. 
Published: August 2006

ABSTRACTSpecific activities, pH optima and activation energies were determined for some of the acid hydrolases found in various sedimentation fractions of sonicated porcine leukocytes and for hydrolases solubilized by n‐butyl alcohol extractions of leukocytes. Lysosomal enzyme latency was demonstrated for these hydrolases by suspending sediments from differential contrifugation in 0.0125–0.25M sucrose solutions and releasing the enzymes. Activation energies of some hydrolases especially cathepsin D and β‐glucuronidase were low suggesting that these acid hydrolases could function efficiently during low temperature aging of meat. pH optima are compared to those of similar enzymes from other sources.
ISOLATION AND PROPERTIES OF PHOSPHOLIPASE A FROM POLLOCK MUSCLE
Authors: AUDLEY M. A. , SHETTY K. J. , KINSELLA J. E. 
Published: August 2006

ABSTRACTThis study was undertaken to isolate and characterize phospholipase A from fish muscle tissue. The highest enzyme activity was present in the high speed supernatant of pollock muscle homogenate. This enzyme was purified 22‐fold by Sephadex G‐50 chromatography. The isolated enzyme preparation contained 9.2% nucleic acid: and 1.2% carbohydrate and had a molecular weight of approx. 13,700 daltons. Phospholipase A showed optimum activity between 37–42°C at a pH of 8.5–9.0. When dioctanoyl lecithin was used as the substrate an apparent Km value of 1.7 mM and a Vmax of 500 nmoles/min/mg protein were obtained in the presence of Ca ++ (4 mM). Calcium stimulated the enzyme whereas other divalent metal ions (Fe++, Mg++) and ethylenediaminetetraacetic acid (EDTA) inhibited phospholipase activity.
MAJOR VOLATILE COMPONENTS OF AURORE WINE: A GAS CHROMATOGRAPHIC‐MASS SPECTROMETRIC ANALYSIS COMBINING CHEMICAL IONIZATION AND ELECTRON IMPACT IONIZATION
Authors: COBB CHRISTINE S. , BURSEY MAURICE M. , RICE ANDREW C. 
Published: August 2006

ABSTRACTA gas chromatographic‐mass spectrometric study of volatiles in the total extract of wine from Vitis vinifera var. Aurore using both chemical ionization and electron ionization for ion product allowed identification of 26 components, six of which had not been previously reported in wines: 2‐heptanol, ethyl 4‐hydroxypentanoate, ethyl 4‐phenyl‐3‐butenoate, 2‐hydroxypropyl butanoate, N‐butylacetamide and diethyl 2‐hydroxyglutanate.
EFFECT OF WHEAT BRAN AND ITS SUBFRACTIONS ON LIPID METABOLISM IN CHOLESTEROL‐FED RATS
Authors: RANHOTRA G. S. , LOEWE R. J. , PUYAT L. V. 
Published: August 2006

ABSTRACTA 6‐month study was conducted to examine the effect of substituting dietary sucrose with an equivalent (50%) amount of full‐fat, defatted and hemicellulose‐free wheat bran on tissue lipids of young rats fed a lipogenic diet. While the removal of hemicellulose from bran greatly increased its potential to prevent elevation of serum cholesterol, triglyceride and phospholipid levels, the process of defatting of bran affected such a potential of bran to the contrary. Prevention of increase in the levels of lipids in liver and adipose tissues was, however, more pronounced in rats fed full‐fat rather than hemicellulose‐free bran. An emergence of alpha‐lipoprotein fraction and a decrease in prebetafraction was observed in the serum of bran‐fed rats.
RAPID DETECTION OF SELECTED GRAM‐NEGATIVE BACTERIA BY AMINOPEPTIDASE PROFILES
Authors: PETERSON EUGENE H. , HSU EDWARD J. 
Published: August 2006

ABSTRACTSelected gram‐negative bacteria were differentiated by comparing profiles of their intracellular aminopeptidase activities. Aeromonas liquefaciens plus 14 species and serotypes of Enterobacteriaceae were used in the study. Substrates for the bacterial enzymes were 19 L‐amino acid beta‐naphthylamides. The beta‐naphthylamines released by enzyme hydrolysis were determined for each amino acid by fluorometric analysis, and a profile for each culture was obtained in 4–6 hr. The technique appears to be useful for differentiation of bacteria and for demonstrating relatedness.
EFFECT OF POTASSIUM SORBATE ON THE GROWTH OF PSEUDOMONAS FLUORESCENS
Authors: ROBACH M. C. 
Published: August 2006

ABSTRACTTwo strains of Pseudomonas fluorescens were grown in trypticase soy broth (TSB; pH 5.5 and 6.0) at 24°C with and without potassium sorbate. Potassium sorbate was more effective in inhibiting the growth of both strains in the pH 5.5 TSB than in the pH 6.0 TSB. The addition of 0.05% sorbate inhibited the growth of both strains in the pH 5.5 medium, and 0.20% sorbate delayed the growth of both strains in the pH 6.0 TSB.
HEATING EFFECTS ON BOVINE SEMITENDINOSUS: SHEAR, MUSCLE FIBER MEASUREMENTS, AND COOKING LOSSES
Authors: HEARNE LEANNE E. , PENFIELD MAFUORIE P. , GOERTZ GRAYCE E. 
Published: August 2006

ABSTRACTProgressive changes in Warner‐Bratzler shear values of meat cores and in dimensions and integrity of muscle fibers from beef semitendinosus cores heated in tubes in a water bath to simulate oven roasting of top round roasts at 93 and 149°C to endpoint temperatures of 40, 50, 60 and 70°C were evaluated. Slower heating and higher endpoint temperatures resulted in greater cooking losses. Warner‐Bratzler shear values and muscle fiber diameters decreased from 40 to 50 to 60°C. Sarcomere length of muscle fibers decreased from 60 to 70°C. Muscle fibers disintegrated as internal temperature increased. Fiber disintegration was greater at the faster rate of heating for cores heated to 60°C than at the slower rate. A faster rate of heat penetration might result in greater degradation of muscle fibers at a lower temperature. An increase in fiber disintegration with heating of cores from 60 to 70°C suggested an increase in tenderness, but changes in shear values were not apparent in this temperature range. It appears that other factors oppose the tenderizing effect of increased disintegration of muscle fibers at higher temperatures.
EFFECTS OF POSTMORTEM STORAGE CONDITIONS ON MYOFIBRILLAR ATPase ACTIVITY OF PORCINE RED AND WHITE SEMITENDINOSUS MUSCLE
Authors: CHENG CHINSHENG , PARRISH F. C. 
Published: August 2006

ABSTRACTThis study was carried out to determine the effects of postmortem storage time, temperature and pH on myofibrillar proteins of red and white muscle. Myofibrils were isolated from (1) the red and white portion of semitendinosus muscle postmortem stored at 2°C and (2) at‐death red and white portions and suspended and stored in unbuffered 0.15M KC1 at 2°C and in buffered 0.15M KC1 (pH 5.5 and 7.0) at 2° and 25°C. To determine the effect of storage conditions on myofibrillar proteins, ATPase activity was assayed at different ionic strengths and with different modifiers. Assays of myofibril ATPase activity from postmortem muscle showed that (1) myofibrils from the white portion had greater ATPase activity than those from the red portion, (2) Ca2+‐modified activity from both portions increased and (3) Mg2+ ‐EGTA‐modified activity increased from the white portion, but remained unchanged from the red portion, during postmortem storage. These changes could be due to modifications of the regulatory protein components of muscle by calcium‐activated factor activity. For those myofibrils isolated from at‐death muscle and incubated under simulated storage conditions, a precipitous decrease occurred in Ca2+ ‐and Mg2+‐(low ionic strength) and Ca2+‐ and EDTA‐(high ionic strength) modified ATPase activity of myofibrils stored in 0.15M KC1, pH 5.5, at 25°C. Otherwise, little change occurred in these activities under other simulated conditions of storage (i.e., 2°, pH 5.5 and 7.0; and 25°, pH 7.0) with the exception that EGTA modified activity (indicates loss of Ca2+ sensitivity) increased from the white portion at 25° and 2°C, pH 7.0, and from the red portion at 25°C, pH 7.0. Hence, a high storage temperature of 25°C has more detrimental effect on the integrity of myofibrillar proteins, as measured by changes in ATPase activity, than does a low pH of 5.5, or fiber type.
ACTIVITY AND RESISTANCE TO THERMAL INACTIVATION OF PEROXIDASE IN THE BLUE CRAB (Callinectes sapidus)
Authors: BURNETTE FLORENCE S. , FLICK GEORGE J. 
Published: August 2006

ABSTRACTPeroxidase is one of the most heat resistant enzymes and may cause undesirable quality changes in thermally processed foods. Peroxidase activity and its resistance to thermal inactivation in fresh and pasteurized lump, claw and flake meat of both male and female blue crabs was determined spectrophotometrically. Male crabs usually exhibited a greater initial activity (ΔOD4 6 0/min/mg N) than did females of equal size. Heat inactivation curves indicated two straight line decreasing segments which varied by rate of descent. D values obtained for the enzyme based on the second straight line segment were D8 0=47 min, D1 1 0=18.2 min and D1 5 0= 11.2 min. A “z” value of 92°F was also obtained for the enzyme.