bluuebunny/crossref_metadata_2025_split huggingface dataset:
CONSUMER ACCEPTABILITY OF TURKEY FRANKFURTERS WITH 0, 40, AND 100 PPM NITRITE
Authors: SALES CHERYL A. , BOWERS JANE A. , KROPF DONALD 
Published: August 2006

ABSTRACTTurkey frankfurters formulated with 0, 40, and 100 ppm nitrite were evaluated for color, flavor, and overall acceptability by a consumer panel and for rancid and cured meat flavor and aroma by a trained panel. In addition, consumer preference was evaluated by determining the number of frankfurters that consumers selected to eat from each of the three formulations. Panelists selected more frankfurters with 40 or 100 ppm nitrite than they did frankfurters with 0 ppm nitrite. In our paired comparison of frankfurters with 0 vs 100 ppm nitrite, more consumers preferred the color of those containing 100 ppm nitrite. Their preference did not differ for 40 vs 100 ppm frankfurters. Trained panelists found no significant difference in flavor and aroma of frankfurters containing 40 vs 100 ppm nitrite, but flavor and aroma of frankfurters containing no nitrite were significantly different from those of frankfurters containing nitrite. Rancid aroma and flavor decreased and cured meat aroma and flavor increased with increasing nitrite concentration. Redness (a+ values) increased with increasing nitrite concentration. Samples containing no nitrite were significantly more yellow (b+ values) than those containing nitrite.
DISCOLORATION PROBLEMS IN MECHANICALLY DEBONED FISH
Authors: JAUREGUI CARLOS A. , BAKER ROBERT C. 
Published: August 2006

ABSTRACTWhen fish are deboned in an “auger‐type” deboning machine darkening of the minced product occurs. The objective of this work was to determine the cause of the discoloration. Two different reactions leading to discoloration were found to occur, one during processing and the other during frozen storage. The first discoloration occurred immediately after deboning and had a characteristic “grayness.” The second discoloration occurred during frozen storage and was characterized by the development of yellow to brownish colors. It was found that the gray discoloration was skin related and pressure dependent. The release of black pigments, melanins, from the fish skin was found to be the source of the initial gray discoloration.
PRESENTATION ORDER BIAS IN CONSUMER PREFERENCE STUDIES ON SPONGE CAKES
Authors: KIM K. , SETSER C. S. 
Published: August 2006

ABSTRACTConsumer preferences for sponge cakes containing low egg yolk with and without some stabilizing agents were determined. Consumers showed a strong bias in favor of samples presented second. If not allowed to retaste samples or if not given a warm‐up sample, consumer panelists could have difficulty making preference judgments.
3,4‐DIHYDROXYBENZALDEHYDE‐D‐GLUCOSIDE, THE IRRITANT SUBSTANCE OF KONNYAKU
Authors: SUZUKI MASAKO 
Published: August 2006

ABSTRACTThe acceptance of foods is often influenced by the occurrence of the irritant taste. In the course of studies on the irritant substances found in several plants, the present author identified 3,4‐dihydroxy‐benzaldehyde‐D‐glucoside in Konnjaku powder (Amorphophallus Konjac C.Koch) as the major component of irritant taste. The identity of the irritant substance was established by using thin‐layer chromatography, elemental analysis, and infrared spectrometry.
PREPARATION OF A QUICK‐COOKING BROWN RICE PRODUCT USING A CENTRIFUGAL FLUIDIZED BED DRIER
Authors: ROBERTS R. L. , CARLSON R. A. , FARKAS D. F. 
Published: August 2006

ABSTRACTA quick‐cooking brown rice product was developed using the centrifugal fluidized bed drier (“CFB”) concept. The high heat transfer rates in the CFB equipment provided a dry quick‐cooking brown rice in about 5 min drying time, after precooking. Preparation time for the finished product was 10–15 min, about one‐fourth that required for raw brown rice. Protein, vitamin, and mineral contents were comparable to raw brown‘rice and higher than white rice. Selected processing conditions were successfully used on a continuous CFB unit, producing about 40 1b/hr finished product. Yields were high, as very few broken kernels were observed.
OCCURRENCE OF 3‐HYDROXY‐4‐METHYL‐5‐ETHYL‐2(5H)‐FURANONE IN ACID HYDROLYZED SOY PROTEIN
Authors: MANLEY CHARLES H. , WITTACK MERCEDES , FAGERSON IRVING S. 
Published: August 2006

ABSTRACT3‐Hydroxy‐4‐methyl‐5‐ethyl‐2(5H)‐furanone has been isolated from a commercial sample of acid hydrolyzed soy protein by diethylether extraction of the acidified sample. Identification is supported by gas chromatography, infrared spectrophotometry, and nuclear magnetic resonance and mass spectrometry.
LYSOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLE
Authors: DUTSON T. R. , SMITH G. C. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTSix lamb carcasses were split, the left side (ES) was electrically stimulated (25 pulses, 0.5–1 set each at 440V) while the right side (C) served as an unstimulated control. Samples were removed at 1 hr post‐stimulation and assayed for total, free, and specific activities of the lysosomal enzymes β‐glucuronidase and cathepsin‐C. A significant (P < 0.05) increase in percent free activity and a significant decrease in specific sedimentable activity and total activity of both enzymes was found for the ES samples. This indicates that the lysosomal membranes are disrupted due to electrical stimulation. The possible effects of the free lysosomal enzymes on muscle proteins and meat tenderness is discussed.
SOLVENT EXTRACTION OF ANTHOCYANINS FROM WINE POMACE
Authors: METIVIER R. P. , FRANCIS F. J. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTThere is considerable interest in utilization of natural pigment as food colorants, particularly from raw materials in adequate supply, such as wine grape pomace. The rate and degree of extraction of anthocyanins from grape pomace depends upon a number of factors; this research concerned two: solvent (ethanol, methanol, water), and acid (HCl, citric, tartaric, formic, acetic, propionic). Methanol was the best extractant being 20% more effective than ethanol and 73% more effective than water. HCl was most effective with ethanol, but is also very corrosive. Of the organic acids, citric was most effective with methanol and acetic acid with water.
STORAGE CHARACTERISTICS OF WHOLESALE AND RETAIL CUTS FROM ELECTRICALLY STIMULATED LAMB CARCASSES
Authors: RILEY R. R. , SAVELL J. W. , SMITH G. C. 
Published: August 2006

ABSTRACTOld‐crop and spring lambs (n=140) were assigned to one of four treatments: (1) electrical stimulation (ES) immediately following exsanguination, (2) ES immediately following pelt removal, (3) ES immediately upon entering the cooler, and (4) not electrically stimulated (untreated controls). ES carcasses received 18 impulses of 550 volts (AC), 5 amps and 1.8 set duration with 1.8 set interval between impulses. At 24–28 hr postmortem, certain carcasses were fabricated to obtain wholesale cuts for use in vacuum packaging and storage studies and to obtain boneless loin chops for use in retail display studies. With one exception (legs from old‐crop lambs), electrical stimulation had no effect on weight losses of vacuum packaged wholesale cuts during a 6‐day storage interval. Electrical stimulation improved muscle color, decreased surface discoloration, and improved overall appearance of boneless loin chops from old‐crop lambs during a 4‐day retail display interval and did not detrimentally affect retail appearance of boneless loin chops from spring lambs. Time of application in the slaughter‐dressing sequence of electrical stimulation had no effect on weight losses of wholesale cuts during storage and had little effect on appearance of retail cuts during display.
MINERAL CONTENT AND PROXIMATE ANALYSIS OF BROILER MEAT FROM TWO STRAINS AND THREE REGIONS OF PRODUCTION
Authors: HAMM D. , SEARCY G. K. , KLOSE A. A. 
Published: August 2006

ABSTRACTContents of moisture, fat, protein, and eight minerals in commercial broiler breast and thigh meat were defined by analyzing 15‐bird lots in a factorial design of two sexes × two commercial strains × three widely separated regions of production. Small but statistically significant differences due to strain, sex, and region were found for many of the variables examined. Region significantly influenced all the element levels except phosphorus in both breast and thigh flesh. Calcium levels found were about half those previously reported. The differences are probably not nutritionally important under normal consumption patterns.
SEPARATION OF MONO‐ AND DI‐SACCHARIDES AND SORBITOL BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: BRANDAO S. C. C. , RICHMOND M. L. , GRAY J. I. , MORTON I. D. , STINE C. M. 
Published: August 2006

ABSTRACTA simple yet rapid high performance liquid chromatography (HPLC) technique has been developed to separate and quantitate mono‐ and disaccharides and sorbitol in foods. The technique differs from previously described HPLC methods in that (a) a pair of HPLC columns are joined in tandem for better resolution of the glucose‐sorbitol peak, and (2) a ternary solvent system (acetonitrile/water/ethanol) with isocratic elution is used to increase resolution and decrease total analysis time. Elution order is fructose, glucose, sorbitol, sucrose, maltose, and lactose, all within 22 mm.
COTTONSEED AND SOY PROTEIN INGREDIENTS IN SOFT‐SERVE FROZEN DESSERTS
Authors: SIMMONS R. G. , GREEN J. R. , PAYNE C. A. , WAN P. J. , LUSAS E. W. 
Published: August 2006

ABSTRACTSix vegetable protein ingredients (glandless cottonseed flour, liquid cyclone process deglanded cottonseed flour, glandless cottonseed storage protein isolate, soy flour, soy protein concentrate, and shy protein isolate) were evaluated as partial replacements for milk solids‐not‐fat (MSNF) in soft‐serve frozen desserts. Physical tests and sensory evaluations were conducted with the experimental desserts. All ingredients tested produced satisfactory results at low levels of substitution for MSNF. At higher levels of substitution, glandless cottonseed storage protein isolate appeared to be the best of the materials tested.
EFFECTS OF PROCESSING ON THE DIETARY FIBER CONTENT OF WHEAT BRAN, PUREED GREEN BEANS, AND CARROTS
Authors: ANDERSON N. E. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTThe dietary fiber (DF) components of green beans and carrots were fractionated and analyzed utilizing methodology developed by Anderson and Clydesdale (1980). Samples of each vegetable were examined as purchased, after boiling for 30 min, and after retorting for 60 min. Also, a standard wheat bran, whose DF profile was previously determined by Anderson and Clydesdale (1980), was analyzed after toasting for 30 and 60 min and after boiling for 30 min. Results indicated that toasting significantly increased the “lignin” content of the bran and had little effect on the other components. Wet heat processing tended to first solubilize and then destroy the pectin substances in the pureed green beans, carrots, and wheat bran.
CONTINUOUS EXPLOSION‐PUFFING OF APPLES
Authors: SULLIVAN J. F. , CRAIG J. C. , KONSTANCE R. P. , EGOVILLE M. J. , ACETO N. C. 
Published: August 2006

ABSTRACTThe explosion‐puffing process produces excellent dehydrated apple products that can be used as crisp snacks, instant applesauce, and ingredients for pies, tarts, and cobblers. To make these products more competitive and facilitate commercialization of the process, a continuous explosion‐puffing system (CEPS) has been developed. The CEPS process has been optimized for orchard run Rome Beauty apples. Leaching loss as well as SO2 absorbance and processing losses were determined. Drying profiles from a continuous belt drier were made. Pressure, temperature, and feed moisture were used as control variables for CEPS optimization studies. Analytical tests for bulk density, rehydration, color differences, percent disintegration, and hydroxymethylfurfural were performed on each sample. From these responses a bias was discovered, necessitating a second study. The second optimization study of these responses produced an optimal region. Any point in this region gives a value of pressure, temperature, and moisture. When these conditions are used for CEPS an excellent apple product results. Orchard run Winesap apples were processed through CEPS at an optimal condition determined for Rome Beauty apples to evaluate varietal differences. While their response was significantly different, the product was acceptable.
EFFECTS OF pH, ENZYMES, AND STORAGE TIME ON THE RHEOLOGY OF SWEET POTATO PUREE
Authors: ICE J. R. , HAMANN D. D. , PURCELL A. E. 
Published: August 2006

ABSTRACTSweet potato purees were pH adjusted (some also heat treated) and stored up to 9 months in sealed containers at room temperature. Some purees were treated with amylolytic enzymes before or after storage. Rheology and carbohydrates were evaluated after 0, 3, 7, and 9 months. Nonenzyme treated purees at 4.2 pH were semi‐solids after 3 months storage, but those at 1.5 and 11.5 pH had lower viscosities. Amylolytic enzyme treatments lowered molecular weights and viscosities. Pre‐storage treatments were more effective than post storage in molecular weight reduction. Post storage treatments were more effective in viscosity reduction.
LYSINOALANINE DETERMINATION IN PROTEINS USING HIGH‐PRESSURE LIQUID CHROMATOGRAPHY
Authors: WOOD‐RETHWILL J. C. , WARTHESEN J. J. 
Published: August 2006

ABSTRACTThe use of high pressure liquid chromatography (HPLC) to determine the lysinoalanine (LAL) content in protein hydrolysates was investigated. The dansyl derivative of LAL was formed by reacting protein hydrolysates with dansyl chloride and HPLC was used to separate and quantify nanogram quantities of LAL. An excess level of dansyl chloride was necessary to form a consistent derivative peak for chromatographic analysis. Mass spectrometry was used to analyze the LAL derivative in a casein hydrolysate but a definitive spectrum was not obtained. The HPLC procedure for LAL was found to be less variable than a thin‐layer chromatographic technique and has potential for use as a rapid method for the analysis of LAL in food proteins.
CONVERSION OF CYSTINE OR CYSTEINE TO THE ANTIBACTERIAL COMPOUND BIS‐(2‐AMINO‐2‐CARBOXYETHYL) TRISULFIDE (BACTIN) ENHANCED BY FERRIC CHLORIDE AND SODIUM NITRITE
Authors: JÓNSSON S. , RAA J. 
Published: August 2006

ABSTRACTHeating of cystine at pH 6 or in hydrochloric acid, yielded Bis‐(2‐amino‐2‐carboxyethyl) trisulfide (Bactin), which had a bacteriostatic action on Lactobacillus plantarum. Heating of cysteine did not yield this compound, unless ferric chloride was present and the pH was low. In the presence of nitrite and ferric chloride, cysteine was efficiently converted to Bactin, also at pH 6. The bacteriostatic action was abolished by cysteine. We suggest that the bacteriostatic action of nitrite is due to facilitated conversion of cysteine to Bactin and a concommitant removal of thiol compounds, which otherwise abolish the bacteriostatic action.
WHEAT BRAN'S EFFECT ON DIGESTIVE ENZYME ACTIVITY AND BILE ACID LEVELS IN RATS
Authors: SHEARD NANCY F. , SCHNEEMAN BARBARA O. 
Published: August 2006

ABSTRACTRats were fed either a fiber‐free control diet or a diet containing 5% wheat bran. After 10 days the total activity of lipase, amylase, trypsin, and chymotrypsin, and total protein were elevated in pancreatic tissue. Activity per mg protein of lipase and amylase was also elevated in the pancreas. However, there were no differences in activity of these enzymes nor in bile acid levels in the small intestine after consuming a meal. Wheat bran may alter pancreatic secretion or absorption of digestion products leading to adaptive changes in the pancreas.
AMYLASE ACTIVITY IN STERILE SPOILED PUDDING
Authors: BAREFOOT S. F. , ADAMS D. M. 
Published: August 2006

ABSTRACTUltrahigh temperature sterilized canned puddings occasionally exhibit spoilage in the form of a dramatic loss of viscosity or thinning. Studies on a concentrated fraction of spoiled pudding indicate that thinning was due to a heat‐resistant amylase. The concentrate was obtained by centrifugation and ultrafiltration of the thinned pudding. Ultrafiltration characteristics of the active agent indicate a molecular weight of 1–30 × 104 daltons. The agent attacked starch with a decrease in iodine‐binding capability and an increase in reducing units. Treatment of the concentrate with proteolytic enzymes decreased enzymatic activity by 50%; treatment with sodium ethylene diaminetetraacetate decreased activity by 80%. The levels of starch and pH of the spoiled puddings were suitable for action of the amylase, and the enzyme was quite active at normal and elevated room temperatures.
FUNCTIONAL CHARACTERISTICS OF PROTEIN STABILIZED EMULSIONS: EMULSIFYING BEHAVIOR OF PROTEINS IN A SONIFIER
Authors: TORNBERG E. 
Published: August 2006

ABSTRACTProtein stabilized emulsions made up of 40% soybean oil by weight and protein dispersions of 2.5% (w/w) protein content have been prepared in an ultrasonic device. The emulsifying apparatus was incorporated into a recirculating system, where power input and number of passes were varied. The food proteins studied were a soy bean protein isolate, a whey protein concentrate (WPC), and a sodium caseinate. The emulsions obtained were characterized in terms of droplet size distribution and amount of protein adsorbed per unit fat surface area (protein load). The results were compared to the fat surface area and the protein load of emulsions made in different ways in a valve homogenizer. Flocculated emulsions, such as the types stabilized with soy protein and WPC (0.2–7), produced either in a sonitier or in a valve homogenizer, have larger fat surface areas and broader size distributions than nonflocculating systems. In the sonifier, overprocessing in terms of fat surface area occurs at high power inputs for all protein stabilized emulsions. Sonified emulsions have smaller droplet size and a broader spectrum of globule size than valve homogenized emulsions made with the same power input respectively, and number of passes. The protein load is largely determined by the protein/fat surface area ratio and by the type of protein used as an emulsifier, irrespective of the emulsifying conditions (emulsifying apparatus, intensity, and time). But the latter are dominating with regard to the final droplet size distribution of the emulsions, where the choice of protein is of minor importance. The relation between percentage protein adsorbed from the bulk phase as a function of the fat surface area suggests that the caseinates are mainly adsorbed from the bulk phase to the newly created interface up to a surface area of 8–9 m2/ml emulsion. For the soy protein (0–7) and WPC (0.2–7) stabilized emulsions spreading of already adsorbed molecules becomes more favorable than adsorption of proteins from the bulk at fat surface areas as low as ∼ 3 m2/ml emulsion. This change in the way of covering the interface occurs for WPC (0–7) stabilized emulsions at surface areas of about 4 m2/ml emulsion.
APPLICATION OF CRYOSCOPY FOR THE MEASUREMENT OF ENZYMATIC HYDROLYSIS OF LACTOSE
Authors: NIJPELS H. H. , EVERS P. H. , NOVAK G. , RAMET J. P. 
Published: August 2006

ABSTRACTIn an earlier report we proposed a new rapid method based on the measurement of the depression of the freezing point of a solution due to the hydrolysis of lactose. In addition, this report describes the influence of acidification on the accuracy and the reproducibility of this method.
EMULSIFICATION IN SYSTEMS CONTAINING SOY PROTEIN ISOLATES, SALT AND STARCH
Authors: STONE MARTHA BARNES , CAMPBELL ADA MARIE 
Published: August 2006

ABSTRACTEmulsification in systems containing commercial soy protein isolates, salt and starch was studied at ambient temperature and 4°C. Three levels each of sodium chloride and pregelatinized waxy maize starch were tested; emulsion stability and apparent viscosity were measured. Nine salt‐starch combinations were selected for testing in a salad dressing containing one of the isolates; emulsion properties were evaluated by objective and sensory methods. Soy protein isolate, temperature, salt, and starch, along with numerous interactions, affected emulsion stability and viscosity of model systems. Results with the model systems were reasonably predictive of results with the food system.
INFLUENCE OF RAW INGREDIENTS, NITRITE LEVELS, AND COOKING TEMPERATURES ON THE MICROBIOLOGICAL QUALITY OF BRAUNSCHWEIGER
Authors: CHYR CHU‐YING , WALKER HOMER W. , SEBRANEK JOSEPH G. 
Published: August 2006

ABSTRACTOf the main ingredients (pork liver, pork‐trim, and salt‐spice mixture) used for manufacturing braunschweiger, pork liver had the most influence on the microbial numbers in the raw emulsion. The microflora of the raw sausage emulsion consisted mainly of entero‐cocci, bacilli, lactobacilli, and pediococci. At 5°C, the raw emulsion underwent souring within 4 wk. Freshly cooked liver sausage usually contained 103 organism/g; the most frequently recovered bacteria, in this instance, were bacilli, enterococci, and pediococci. Nitrite was effective in inhibiting growth of enterococci capable of producing a perfumy odor in liver sausage. Sausage made from raw emulsion of good bacterial quality and stored at 5°C had a shelf life exceeding 16 wk.
PREPARATION OF APOLIPOPROTEIN OF VERY LOW DENSITY LIPOPROTEIN FROM EGG YOLK GRANULES
Authors: KOCAL J. T. , NAKAI S. , POWRIE W. D. 
Published: August 2006

ABSTRACTThe very low density lipoproteins VLDL(MF) were isolated from the yolk granules of hen's egg by a combination of preparative ultracentrifugation and agarose gel filtration chromatography. Ultra‐centrifugal, electrophoretic and chromatographic analyses were performed to characterize and assess the purity of the VLDL(MF) and delipidated VLDL. Flotation velocity. analysis of VLDLCMF) indicated a heterogeneous preparation with two major floating boundaries with S°f, rates of 75s and 207S Alkylation of VLDL(MF) with iodoacetamide prevented aggregation of VLDL(MF) due to oxidation of sulfhydryl groups and decreased S°f rates to 41s and 108s. Concanavalin A affinity chromatography of VLDL(MF) produced a retained and an unretained fraction. The retained fraction contained twice as much total carbohydrates as the unfractionated VLDL(MF), while the unretained VLDL(MF) contained half as much carbohydrate. All fractions were glycoproteins containing hexose, hexosamine and sialic acid residues. VLDL(MF) was partially delipidated with n‐heptane which preferentially extracted the neutral lipids and preserved the solubility of the phospholipid‐protein residues. Two fractions of the partially delipidated VLDL(MF) were isolated by gel filtration and characterized by analytical ultracentrifugation and by phospholipid/protein ratios. VLDL(MF) was totally delipidated with sodium deoxycholate (NaDOC) and ethanol‐ether procedures. Removal of lipids by both methods produced aggregated apoproteins; however, the NaDOC apoprotein remained soluble, whereas that obtained from ethanol‐ether precipitated, but could be solubilized in sodium dodecylsulfate or urea.
RELATIONSHIP BETWEEN ACCEPTABILITY OF PACKAGED FRANKFURTERS AND EATING QUALITY
Authors: OCKERMAN H. W. , CAHILL V. R. 
Published: August 2006

ABSTRACTFour brands of frankfurters were evaluated for packaging and appearance of product in the package. In both catagories, consumers found significant differences (P < 0.01) between brands. When these same four brands of frankfurters were coded, cooked and evaluated, only minor differences could be detected and acceptance differences were nonsignificant (P > 0.05). This suggested that package appearance, product appearance in the package, and/or prior reputation of product or manufacturer may have a major influence on sale of frankfurters which are very similar in organoleptic or cooked color properties. Sex of consumer and frequency of consumption of frankfurters also influenced evaluation of the cooked frankfurters.