bluuebunny/crossref_metadata_2025_split huggingface dataset:
Bacteriological Quality of Hot‐Boned Primal Cuts from Electrically Stimulated Beef Carcasses
Authors: KOTULA A. W. , EMSWILER‐ROSE B. S. 
Published: August 2006

ABSTRACTThe objective of this study was to determine bacterial numbers on primal cuts from hot and cold‐boned beef carcass sides, and to determine the influence of U.S. Grade and electrical stimulation of the cracass on the incidence of bacteria. Ten boneless primal cuts were removed from each of ten beef carcass sides either 1 or 48 hr after animal slaughter. The primal cuts included the brisket, clod, chuck roll, ribeye, striploin, tenderloin, top sirloin, knuckle, inside round, and gooseneck. The primal cuts were sampled for aerobic (APC 5°C, 20°, 35°C) and coliform bacteria at time of removal from the side and after 20 days' vacuum packaged storage at 2°C. The psychrotrophic bacteria enumerated at 5°C were more numerous (P<0.05) on the primals from the hot‐boned sides than from the cold‐boned sides before storage, but not after 20 days' storage at 2°C. The mesotrophic and psychrotrophic bacteria enumerated at 20°C, and the mesotrophic bacteria enumerated at 35°C, were more numerous on the hot‐boned primals than on the cold boned primals both before and after storage (P<0.05). The magnitude of the difference, on some primals, was greater than one logarithm. Coliform bacteria were not influenced (P<0.05) by hot boning before or after storage. Storage of the primal cuts resulted in some profuse growth of the coliforms. Neither U.S. grade nor electrical stimulation had any apparent influence on the incidence or growth of aerobic bacteria.
Effects of Electrical Stimulation on the Functional Properties of Lamb Muscle
Authors: WHITING R. C. , STRANGE E. D. , MILLER A. J. , BENEDICT R. C. , MOZERSKY S. M. , SWIFT C. E. 
Published: August 2006

ABSTRACTOne side from each of eleven lamb carcasses was electrically stimulated (60 Herz alternating current at 240v followed by 420v) within 45 min postmortem. Three carcasses (stimulated and respective control sides) were rapidly chilled (1°C), three carcasses received a delayed chill (12°C until pH 6.0 was attained, then excision and 1°C), and three carcasses were slowly chilled (12°C). Measurements beginning at 44 hr postmortem showed that stimulation increased the sarcomere lengths but had few consistent or significant effects on water‐holding capacity, protein solubility, emulsifying capacity, gel strength, cooking loss, or binding strength. The remaining two carcasses were rapidly chilled and their meat was manufactured into frankfurters. The emulsion stability was slightly improved by stimulation but smokehouse weight loss, Warner‐Bratzler shear force, penetration force, cooking loss, and sensory characteristics were unaffected.
Nutritional Analysis of Puget Sound Bull Kelp (Nereocystis luetkeana)
Authors: BARTA E. S. , BRANEN A. L. , LEUNG H. K. 
Published: August 2006

ABSTRACTSamples of Nereocystis luetkeana, an edible brown algae, were collected from Puget Sound, Wash. The freeze‐dried samples were analyzed for proximate and elemental composition and evaluated for protein quality by amino acid analysis and using Tetrahymena pyriformis W. The freeze‐dried frond, stipe, and bulb of the algae showed similar composition; however, the frond had a protein content twice that found in the bulb and stipe and five times less crude fiber than the stipe. The proximate analysis of the frond was 15.3% protein, 1.3% crude fiber, 42.7% ash, 1.9% crude fat, and 38.8% carbohydrate (by difference). Based on neutron activation analysis, Nereocysti: contained appreciable quantities of sodium, potassium, calcium, and iron. The algae protein appeared to be of high quality based on growth of Tetrahymena pyriformis W. on a pepsin digest of the algae and on the amino acid profile and in vitro digestibility of the intact algae.
Bimodal Heat Stability Curves of Fungal Pectolytic Enzymes and Their Implication for Softening of Canned Apricots
Authors: STRAND L. L. , OGAWA J. M. , BOSE E. , RUMSEY J. W. 
Published: August 2006

ABSTRACTPectolytic activity can be isolated from canned apricots showing severe softening induced by a single fungal lesion. The pectolytic activities of fungi important in causing progressive softening have bimodal heat stability curves with minimal stabilities at 70–80°C. The activities produced by fungi that do not cause appreciable softening do not show bimodal stability curves. A 6‐min treatment at 75°C before carning eliminated detectable enzyme activity and significantly reduced subsequent softening in No. 303 cans of apricots to which single fruit halves with 5 mm fungal lesions had been added. These results suggest that a pretreatment at about 75°C could help alleviate this problem in canned apricots.
Protein Nutritional Quality of Air‐Classified Potato Fractions
Authors: ERIKSEN SVEND 
Published: August 2006

ABSTRACTThe objective of this study was to determine the nitrogen distribution and the protein nutritional quality of air classified potato fractions and acid precipitated potato protein isolate produced from the fine fraction after air classification. The nutritional quality was determined on the basis of the amino acid composition of the various fractions and chemical scores and essential amino acid index (EAAI) were used as parameters for protein nutritional quality. An improvement in chemical scores and EAAI was noticed in the fine fraction compared to the granules with a corresponding decrease in the coarse fraction. The essential amino acid indices for granules, coarse and fine fractions, and isolate were determined to be 63, 53, 67 and 96 respectively.
Thermal Degradation Kinetics of Pyridoxine Hydrochloride in Dehydrated Model Food Systems
Authors: EVANS S. R. , III J. F. GREGORY , KIRK J. R. 
Published: August 2006

ABSTRACTThe thermal degradation kinetics of pyridoxine hydrochloride were examined using a dehydrated model food system designed to simulate a ready‐to‐eat breakfast cereal. This study was carried out to provide information useful in estimating the thermal losses of pyridoxine hydrochloride in the processing of breakfast cereals and other low moisture dehydrated food systems. Portions of the model system which were fortified with pyridoxine hydrochloride were toasted in a conduction oven at 155°, 170°, 185°, and 200°C for a minimum of six heating times at each temperature. Pyridoxine (PN) content was determined in the heat treated model systems by high performance liquid chromatography (HPLC). For each heat treatment, the loss of pyridoxine could be described by a first order kinetics model. The first order rate constants for 155°, 170°, 185°, and 200°C were 1.74 × 10−2 min−1, 5.22 × 10−2 min−1, 16.88 × 10−2 min−1, and 48.95 × 10−2 min−1, respectively. The calculated Arrhenius activation energy was 29.8 Kcal/mol. In comparing the HPLC method to the standard microbiological assay, the HPLC assay gave lower PN values for the toasted model system. To explain this discrepancy, HPLC fractions were collected and analyzed by the microbiological assay. No significant vitamin B6 activity was found in any fraction other than that containing the PN peak. It is possible that the milder extraction procedure used in the HPLC assay is less capable of recovering forms of PN which may become bound during the toasting process. These potentially bound forms may or may not be biologically available.
Analysis of Dietary Fiber in Feces of Rats Fed with Fiber Supplemented Diets
Authors: RASPER V. F. , BRILLOUET J. M. , BERTRAND D. , MERCIER C. 
Published: August 2006

ABSTRACTA procedure based on Southgate's fractionation scheme with subsequent colorimetric determination of monomeric constituents in the individual fractions was used for the analysis of feces of rats fed with diets supplemented with cereal bran or its fiber components. Prior to fractionation, dehydrated feces were extracted with chloro‐form:methanol (2:1) mixture and hot 80% methanol and then subjected to treatment with both amylolytic (MERCK glucoamylase, 60°C, 2 hr) and proteolytic (CALBIOCHEM pepsin, 40°C, 48 hr) enzymes. Colorimetrically determined values of noncellulosic polysaccharides and cellulose (calculated as sums of hexoses, pentoses, and uronic acids) agreed satisfactorily with those determined by detergent fiber analysis. The sums of neutral sugars determined colorimetrically correlated closely with the values obtained by GLC analysis after Saeman's hydrolysis (2 hr with 72% (w/w) H2SO4 at 20°C and 2 hr with 2N H2SO4 at 100°C) of defatted samples. The GLC data were, however, consistently higher, especially those for hexoses; the difference was more pronounced with feces than with tested bran material. Confidence in the analysis was strengthened by the observation that the results of proximate and fiber analyses closely approached 100%.
Relationships of Chewing Sounds to Judgments of Food Crispness
Authors: CHRISTENSEN CAROL M. , VICKERS ZATA M. 
Published: August 2006

ABSTRACTThe relationships between biting and chewing sounds and judgments of food crispness were examined in two studies. In the first, subjects used magnitude estimation to separately judge the loudness of chewing sounds and the crispness of a wide range of wet and dry crisp foods. Judgments of perceived crispness and loudness were highly correlated both when food samples were fractured by single bites and when further broken down by chewing. In the second study, biting and chewing sounds were blocked by a loud masking noise. Subjects had no difficulty determining crispness. Correlations between judgments obtained with and without an auditory block were high. It is proposed that vibrations produced by fracturing crisp foods may underlie the perception of crispness.
Isolation, Partial Characterization and Modification of the Great Northern Bean (Phaseolus vulgaris L.) Starch
Authors: SATHE S. K. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTThe yield of the Great Northern bean starch was 18.23% (bean flour basis). The starch granule size ranged from 12 × 12 μm to 58 × 40 μm (length × width). The shape of starch granules was round to oval to elliptical, and in some cases, concave as well. Lamellae were present on all the starch granules observed. Amylose content of the starch was 10.2% (starch basis). Hog pancreatic α‐amylase hydrolyzed more starch than did malt α‐amylase under similar conditions. The Great Northern bean starch had good water and oil absorption capacities at room temperature (21°C). The bean starch formed a stable gel at concentrations of 7% and above (w/v). The viscoamylographic studies of the isolated starch indicated the restricted‐swelling character of the bean starch.
Properties of Broad Bean Lipoxygenase
Authors: AL‐OBAIDY H. M. , SIDDIOI A. M. 
Published: August 2006

ABSTRACTAn improved method of assay of lipoxygenase (E.C.1·13·1·13) was introduced by initiating and following the reaction in the spectrophotometric cell. The enzyme was extracted from broad bean (View faba) and purified fifty folds. It oxidized linoleate but not oleate and the rate of linoleate and linolenate oxidation were found to be practically the same. The enzyme had an optimum pH of 6.0 and an optimum temp of 30°C. The activation energy was found to be 7.1 KCal/mole and the Km for linoleate 2.8 × 10a‐3M.
Influence of Postmortem Aging Period on the Fragmentation Index of Bovine Longissimus Muscle
Authors: COLE A. B. , DAVIS G. W. 
Published: August 2006

ABSTRACTA total of 59 short loins were aged at 2°C for 60, 120, 180, and 240 hr postmortem PM). Following each aging period, steaks were removed for shear force value (SFV) and fragmentation index (FI) measurements. One steak was removed at 60 hr PM for chemical determination. FI was significantly related (r=0.30‐0.63) to SFV in 32 comparisons. Variation in FI and SFV for PM aging period and residue fraction drying time (0 and 10 min) was not significant; thus, FI can be accurately determined by omission of the 10 min residue fraction drying time. FI determined on bovine longissimus muscle at 60 hr PM was related (P < 0.05) to SFV of cooked loin steaks from loins aged 60, 120, 180, and 240 hr PM. FI determined at 120, 180 or 240 hr was also related (P < 0.05) to SFV of loin steaks. Simultaneous consideration of five carcass traits (marbling degree, lean color, lein firmness, fat thickness, and carcass weight) accounted for approximately 10% of the observed variation in SFV for cooked steaks from loins aged 60–240 hr, while FI accounted for an additional 15–42%. These data indicate that SFV of cooked loin steaks from A maturity carcasses can be predicted to a significant degree by FI of law muscle determined at 60 hr PM.
Effect of Reaction Conditions on Hydrolysis of Chitin by Serratia marcescens QMB 1466 chitinase
Authors: TOM RAMOND A. , CARROAD PAUL A. 
Published: August 2006

ABSTRACTThe hydrolysis of chitin by Serratia marcescens chitinase was studied as part of ar overall project to develop a chitin waste treatment bioconversion scheme. Hydrolyses were conducted with automatic pH control in stirred flasks. Parameters varied were temperature, enzyme activity, and chitin particle size and concentration. A temperature of 30°C is suitable. Hydrolysis increases with increasing enzyme activity and chitin slurry concentration, and with decreasing particle size.
Evaluation of the Contribution of Flavor Volatiles to the Aroma of Beef by Surface Response Methodology
Authors: BODRERO K. O. , PEARSON A. M. , MAGEE W. T. 
Published: August 2006

ABSTRACTThe contribution to beef aroma of some compounds previously identified in the flavor volatiles from cooked beef was estimated by surface response methodology. In general, heterocyclic compounds containing oxygen, nitrogen and/or sulfur and unsaturated alcohols gave higher predicted scores and had lower optimum concentrations than ketones, aldehydes, alkanes or saturated alcohols. It was further demonstrated that hydrophilic compounds are more likely to contribute to meat aroma than hydrophobic compounds, thus, verifying a more important role for water‐soluble compounds in contributing to meat flavor. On testing mixtures of compounds, the optimum concentrations were generally lower, but there was a greater range in maximum scores. Special significance is given to the fact that highest scoring two‐component mixture (2‐acetyl‐3‐methylpyrazine and H2S) resulted from combining the two single compounds that scored highest alone. Furthermore, the reaction mixture of H2S with 4‐hydroxy‐5‐methyl‐3(2H)‐furanone gave the highest predicted score in the entire study. Thus, results indicate that the surface response method offers promise for unraveling the complexity of the meat flavor system.
Kinetics of Vitamin A Degradation in Beef Liver Puree on Heat Processing
Authors: WILKINSON S. A. , EARLE M. D. , CLELAND A. C. 
Published: August 2006

ABSTRACTThe effects of heating on Vitamin A (measured as trans‐retinol) in beef liver puree were investigated. The liver puree was heated in capillary tubes at five temperatures in the range 103‐127°C, the typical canning temperature range for meat products. It was found that in this system and over the temperature range studied, the observed rate of degradation followed first order kinetics. The activation energy for the temperature dependence of the rate constant was 112 ± 9 kJ/mole.
Color Stability of Radappertized Cured Meat
Authors: KAMAREI A. R. , KAREL M. , WIERBICKI E. 
Published: August 2006

ABSTRACTPorcine semimembranosus muscles were cured (with different levels of nitrite, nitrate, and their combination), smoked, and irradiated with 3.2 Mrad gamma radiation at −40°C. Subjective studies by a trained panel, objective studies of total color difference (calculated from tristimulus values), and behavior of residual nitrite and nitrate show that radiation alters the pink color of cured meats (radiation‐ induced fading). Contrary to prior reports, nitrate affects neither color development nor post‐irradiation fading. Color of nitrate‐ cured samples, like uncured samples, become bright red when irradiated, due to reduction of globin myohemichromogen (indistinguishable from pink color of cured meat), and therefore are more desirable.
Survey of Rabbit Skeletal Muscle Peptidases Active at Neutral pH Regions
Authors: OKITANI AKIHIRO , OTSUKA YUZURU , KATAKAI RYOICHI , KONDO YASUHIRO , KATO HIROMICHI 
Published: August 2006

ABSTRACTA survey of oligopeptide hydrolases active at neutral pH regions responsible for increased free ammo acids on aging of high ultimate pH muscles were performed examining chromatographic behavior and substrate specificity of rabbit skeletal muscle extract. The DEAE‐cellulose chromatography of muscle extract revealed five major activity peaks respectively ascribable to a dipeptidase, an aminotripeptidase, an ammopeptidase, leucine aminopeptidase and the 160,000 dalton‐aminopeptidase purified previously by us. Since the 160,000 dahon‐ammopeptidase showed a broader substrate specificity than the two other aminopeptidases, it is most likely that this enzyme shares the largest part in the tetrapeptide hydrolysis in rabbit skeletal muscle at neutral pH regions.
High Performance Liquid Chromatographic Determination of Organic Acids in Dairy Products
Authors: MARSILI R. T. , OSTAPENKO H. , SIMMONS R. E. , GREEN D. E. 
Published: August 2006

ABSTRACTA simple isocratic HPLC technique was developed for the quantitative analysis of organic acids in dairy products. An Ammex HPX‐ 87 column at 65°C, 0.0090N H2SO4 mobile phase and UV detection at 220 and 275 nm were utilized. Orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids were quantitated for whole milk, skim powder, cultured buttermilk, sour cream, cottage cheese, yogurt, sharp Cheddar cheese, and blue cheese. Over 90% recoveries of acids added to whole milk were observed for ail acids except butyrid; the average recovery for butyric was 86%.
Effect of Temperatures on Fish Alkaline Protease, Protein Interaction and Texture Quality
Authors: DENG J. C. 
Published: August 2006

ABSTRACTThe effect of the activity of fish alkaline protease and protein denaturation on texture changes in mullet muscle during heating were studied. The proteolytic enzyme and the urea denatured hemoglobin substrate were incubated at different pH values and various temperatures. The enzyme activity was optimal at pH 8 and at 65°C. The extent of protein‐protein interactions in mullet actomyosin solutions increased with increasing temperature. The rate of protein‐protein interactions increased sharply as temperature increased from 35°C to 45°C at pH 6. When mullet muscle was heated at various temperatures ranging from 55°‐85°C, the shear force value increased (toughening) during the initial stage of heating and then decreased (softening). The toughening of fish flesh is probably due to muscle protein interactions, and the later tenderizing of fish flesh may be explained by alkaline protease activity (hydrolysis) masking the protein denaturation effect. When fish flesh was cooked at 100°C, no tenderizing effect was observed. This was probably due to loss of enzyme activity and only protein denaturation had significant effect on texture quality.
Vibrio cholerae in Marine Foods and Environmental Waters: A Literature Review
Authors: DePAOLA ANGELO 
Published: August 2006

ABSTRACTSeafoods have been implicated in a number of cholera outbreaks in the United States and abroad. The incidence of Vibrio cholerue in the environment may be attributed to its extended survival in seawater or to short‐ or long‐term carriers. Strains of V. cholerue which do not agglutinate in 0 group 1 antiserum (NAG) have been associated with a number of gastroenteritis, septicemia, and meningoencephalitis cases in recent years, and genetic studies illustrate a close relationship between the deoxyribonucleic acid (DNA) of NAG and V. cholerae. The ability of NAGS to elicit responses in toxigenicity testing systems similar to those caused by V. cholerae has also been demonstrated. The incidence of NAGS and V. cholerue in U.S. coastal waters and seafoods, their survival, and the conditions that promote genetic changes and increase NAG virulence must be fully evaluated to determine the public health significance of these organisms. These studies are needed to reevaluate the effectiveness of the National Shellfish Sanitation Program (NSSP) growing area standards and criteria so that consumers may be protected against shellfish‐associated vibrio diseases.
Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties
Authors: SATHE S. K. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTFunctional properties of the Great Northern bean (Phaseolus vulgaris L.) flour, albumins, globulins, protein concentrates, and protein isolates were investigated. Protein concentrates had the highest water and oil absorption capacity (5.93 and 4.12 g/g, respectively) among all the samples studied. Protein concentrates registered the highest emulsion capacity (72.6g oil emulsified/g) while albumins had the highest emulsion stability (less than 5 ml separation of phase in 780 hr at room temperature of 21°C). Foaming ability of the Great Northern bean proteins was fair. Foamability of the proteins was concentration dependent.
Characterization of Red Bean (Phaseolus radiatus var. Aurea) Starch and Its Noodle Quality
Authors: LII CHENG‐YI , CHANG SHUH‐MING 
Published: August 2006

ABSTRACTRed bean (Phaseolus radiatus var. aurea) starch was isolated by a wet‐milling process and steeping in 0.1% sodium hydroxide which gave the best starch purity. Physical properties of the starch including granule sizes, gelatinization temperature range, iodine affinity, X‐ray diffractogram, swelling and solubility pattern, Brabender amylogram, gel strength and degree of syneresis, were examined. Starch noodles were prepared from red bean starch and compared with those from mung bean. Noodle quality was exmained by solid loss during cooking, tensile strength and organoleptic tests. The results indicated that red bean starch noodles gave fairly good quality, although not as good as mung bean starch noodles.
Recovery of Salmonellae from Foods using a Combined Enrichment Technique
Authors: SVEUM W.H. , KRAFT A.A. 
Published: August 2006

ABSTRACTThe separate steps of preenrichment in lactose broth and selective enrichment in tetrathionate (TET) or selenite‐cystine (SC) broths were combined into single procedures for the detection of both injured and uninjured salmonellae in foods. Following 4 hr of incubation, iodine or selenite were added to combined lactose‐tetrathionate (CTET) or selenite basal broths, forming selective environments. CTET broth was as efficient as conventional TET and SC broths but the combined selenite media were not. Salmonellae were detected in foods in 30 hr using direct fluorescent antibody and combined enrichment techniques. The combined procedure resulted in savings of assay time, labor and materials.
Effect of Proteolytic Bacteria in the Natural Fermentation of Corn to Increase its Nutritive Value
Authors: TONGNUAL PENKWAN , NANSON NANCY J. , FIELDS MARION L. 
Published: August 2006

ABSTRACTThere was no significant difference in % relative nutritive value, lysine or tryptophan levels between natural lactic fermentations of Costa Rican corn meal fermented with tap water of pH 7.2 and 5.3 However, the fermented values were all significantly (P<0.05) higher than nonfermented values. Most of the increase in % relative nutritive value occurred in the first 48 hr. Free essential amino acids increased and the amino acid balance changed during typical fermentations. Proteolytic bacteria decreased after 3 days of the fermentation and declined to a few cells per ml by the 4th day. Proteolysis decreased by the second day of natural lactic fermentation.