bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECT OF GLYCEROL ON NONENZYMATIC BROWNING IN A SOLID INTERMEDIATE MOISTURE MODEL FOOD SYSTEM
Authors: WARMBIER H. C. , SCHNlCKELS R. A. , LABUZA T. P. 
Published: August 2006

ABSTRACTMaillard browning is one of the main chemical reactions causing deterioration and shortening shelf life of intermediate moisture food (IMF) systems. The purpose of this research was to study Maillard browning in an IMF model system containing casein, glucose and the liquid humectant glycerol. The kinetics of pigment production, glucose utilization and loss of DNP‐available lysine were studied as a function of temperature, moisture content and water activity. It was found that the factors which control reactant (glucose and available lysine) utilization also control end‐product (brown pigment) accumulation. The rate of the Maillard browning pigment production, after an initial induction period, follows zero order kinetics. The initial loss rate of both glucose and available lysine, however, follows first order kinetics. Exceedingly large nutritional (available lysine) losses occur before brown discoloration is appreciable. Slightly greater than one mole of glucose reacts per mole of lysine made unavailable. Based on this, nutritional losses may be relatively easily estimated by monitoring the loss of specific reducing sugars. The Maillard browning reaction proceeds 33 times faster at 45°C than at 2S°C, with the maximum rate occurring at 0.4–0.5 aw. This is an aw range considerably lower than the 0.65–0.75 aw range usually found for maximum browning in dehydrated foods. The downward shift in the aw maximum for browning is because glycerol being liquid has water‐like properties and increases reactant mobility and/or solubility at aw's below which most water soluble reactions occur very slowly.
PREDICTION OF WATER ACTIVITY LOWERING ABILITY OF FOOD HUMECTANTS AT HIGH aw
Authors: SLOAN A. ELIZABETH , LABUZA THEODORE P. 
Published: August 2006

ABSTRACTEquations for prediction of the awlowering effect of humectants in a complex IMF food system were investigated in the range 0.98–0.81 water activity. Three equations have previously been used to predict awlowering effect of simple solutes in solution, but have never been tested in an IMF system. In addition, two equations were derived, a linear slope method and a graphical procedure. Four commonly used food humectants were incorporated into a model IMF system and the resulting aw's measured. The measured results were compared to the predicted values of these equations. The linear slope method was shown to be the most accurate of the five equations studied. It is simple and requires only the initial awand moisture content of the system along with a predetermined slope value for the moisture sorption isotherm for each humectant. The Ross derivation also provides a relatively accurate method of predetermining the final a, in this range.
EVALUATION OF ANTIMICROBIAL AGENTS IN A MICROBIAL CHALLENGE STUDY FOR AN INTERMEDIATE MOISTURE DOG FOOD
Authors: ACOTT K. , SLOAN A. E. , LABUZA T. P. 
Published: August 2006

ABSTRACTVarious microbial inhibitor systems were studied for their effectiveness in a semgmoist dog food formulation. The effectiveness was measured as inhibition of the natural contaminants Aspergillus glaucus and Staphylococcus epidermidis and of an inoculated challenge organism, Aspergillus niger. The study was carried out at aw 0.85 and 0.88 and at pH 5.4 and 6.3 giving a total of 108 systems. It was found that very few compounds alone or in combination could prevent growth of all three organisms. The only FDA approved additive that was effective alone was propylene glycol.
IDENTIFICATION OF VACUUM STEAM‐DISTILLED AROMA COMPOUNDS IN THE PRESS JUICE OF ARCTIC BRAMBLE, Rubus arcticus L.
Authors: KALLIO HEIKKI 
Published: August 2006

ABSTRACTThe present study is concerned with the steam‐distilled, volatile aroma compounds in the press juice of arctic bramble, Rubus arcticus L. More than 60 of over 200 components were identified by means of glass capillary gas chromatography‐mass spectiometry systems. The total amount of the compounds identified in the press juice was 70–80 ppm. The main aroma component was 2,5‐dimethyl‐4‐methoxy‐2,3‐dihydro 3‐furanone. Smaller amounts of 2,5‐dimethyl‐4‐hydroxy‐2,3‐dihydro‐3‐furanone were also found in the juice. The compounds identified, which cover about 90% of the total aroma concentrate, included further, 11 aliphatic alcohols, 8 aliphatic acids, 8 aliphatic esters, 12 are matic compounds, 9 non aromatic terpenes, 9 aliphatic carbonyls (including acetoin, diacetyl and diacetone alcohol), 2 lactones and one nitrogen‐containing compound, ethyl nicotinate. The most abundant compounds in the press juice were 2,5‐dimethyl‐4‐methoxy‐2,3‐dihydro‐3‐furanone, acetoin, acetaldehyde, 2‐heptanol, a pentenol (evidently trans‐3‐penten‐1‐ol), acetic acid, ethyl acetate, ethanol, linalool, 3‐methyl‐2‐buten‐1‐ol and cis‐3‐hexen‐1‐ol. All these compounds exceeded 1 ppm in the fresh press juice. The aroma composition of cultivated berries was compared with that of wild berries from a different source.
PSYCHOMETRIC ANALYSIS OF FOOD AROMAS BY PROFILING AND MULTIDIMENSIONAL SCALING
Authors: MOSKOWITZ HOWARD R. , BARBE CHARLES O. 
Published: August 2006

ABSTRACTPanelists evaluated 20 commercial food aromas by two procedures: Profiling and estimation of overall qualitative dissimilarity. The scaling procedure of magnitude estimation was used for each task. Profiling produced unique signatures of attributes for each aroma, and illustrated variations in quality. Estimates of qualitative dissimilarity were treated as‘inter‐stimulus’ distances, and the method of multidimensional scaling was used to develop geometrical maps in which both aromas and descriptor terms were placed. These maps revealed that (a) aromas and descriptors (one's concept of an‘ideal’ aroma) were fairly close to each other for fruit aromas, but often diverged for meats; (b) a pictorial representation of the qualitative dissimilarity (and similarity) of aromas and descriptors can be easily produced; and (c) individuals perceive qualitative differences in aromas in similar ways.
COMPARISON OF THE SWEETNESS OF GLUCOSE AND FRUCTOSE WITH THEIR RING‐THIO ANALOGS
Authors: LlNDLEY M. G. , SHALLENBERGER R. S. , WHISTLER ROY L. 
Published: August 2006

ABSTRACT5‐Thio‐α‐D‐glucopyranose and 6‐thio‐β‐D‐fructopyranose are shown to be significantly sweeter than α‐D‐glucopyranose and β‐D‐fructopyranose, respectively, when tasted in crystalline form. In solution, only the thio analog of glucose is significantly sweeter than its parent sugar. The mutarotational formation of a nonsweet tautomer of thio‐fructose in solution probably accounts for its fall in sweetness intensity. Reasons for the greater sweetness intensity of these thio analogs are proposed. 5‐Thio‐β‐D‐fructofuranose is shown to be essentially tasteless.
ON THE STATISTICAL ANALYSIS OF INOCULATED PACKS
Authors: ROSS EDWARD W. 
Published: August 2006

ABSTRACTThis presents new theoretical and practical results derived from the author's (1974) paper on calculating 12D from inoculated packs. The theoretical portion compares methods for estimating the number of surviving organisms and shows that the Halvorson‐Ziegler formula is approximately derivable from the theory given previously. The more practical part shows several examples of what may hapen if the organism death kinetics are shifted‐rather than simple exponential. A new test procedure is outlined that should lead to more reliable estimates of 12D than are now obtained.
DETECTION OF VARIOUS NONMEAT EXTENDERS IN MEAT PRODUCTS
Authors: LEE Y. B. , RICKANSRUD D. A. , HAGBERG E. C. , FORSYTHE R. H. 
Published: August 2006

ABSTRACTThe stacking sodium dodecylsulfateacrylamide gel electrophoresis method was evaluated for the qualitative detection of various vegetable proteins in meat products An additional study was also conducted to determine the influence of milk powder, casein, whey protein and egg white proteins on the previously reported electrophoretic procedure for the quantitation of meat and soybean protein content. Soybean, cottonseed flour, cottonseed protein concentrate and peanut protein concentrate exhibited their own unique electrophoretic patterns and were clearly identified when they are added to meat proteins singularly or in various combinations. It was also shown that meat and soybean protein can be successfully identified and quantitated in the presence of milk powder, casein, whey and egg white by employing the described electrophoretic method.
OBJECTIVE EVALUATSON OF TEXTURE OF MINCED BLACK ROCKFISH (Sebastes spp.) DURING FROZEN STORAGE
Authors: PATASHNIK MAX , MIYAUCHI DAVID , KUDO GEORGE 
Published: August 2006

ABSTRACTObjective measurements (shear values and drip loss) were made to characterize changes in texture of frozen binder‐modified blocks of minced black rockfish as a part of a continuing study. Effect of variation in water content on sensory texture scores of washed‐modified blocks was also determined. Objective measurements correlated with sensory evaluation of texture of fillets and minced products. Varying moisture content of the washed‐modified product up to 4.5% above normal moisture content did not significantly affect texture, but lowering it to 1.6% below significantly reduced texture scores. Washing minced flesh before freezing into blocks resulted in higher shear values and cooked drip. Addition of a binder containing NaCl and sodium tripolyphosphate resulted in improved texture and lower shear values and cooked drip.
PROCESSING APPROACHES FOR LIMITED FREEZE DRYING
Authors: KING C. JUDSON , CARN RONALD M. , JONES RUSSELL L. 
Published: August 2006

ABSTRACTMethods are presented whereby “limited” freeze drying can be carried out to leave behind a predetermined and uniform moisture content (e.g., in the range 8–14%), so as to make the product suitable for compression. Experiments with mist‐rewetting of fully freeze‐dried products show a relatively uneven moisture content and, for beef, a tendency for browning. Desorption equilibrium data are presented for beef and turkey, including moisture contents and temperatures of interest for limited freeze drying. Two approaches for implementing limited freeze drying commercially were tested and evaluated. One involves modification and control of operating conditions of ordinary freeze dryers, while the other involves use of a hydrating salt as a humidity‐regulating water‐uptake medium in a circulating‐gas apparatus. Both methods give a quite satisfactory product in small‐scale tests. The hydrating‐salt process should provide a simpler and more self‐regulating situation for quality control of final moisture content, as well as giving more rapid drying rates.
PALATABILITY AND VISUAL ACCEPTANCE OF DARK, NORMAL AND PALE COLORED PORCINE M. LONGISSIMUS
Authors: TOPEL D. G. , MILLER J. A. , BERGER P. J. , RUST R. E. , PARRISH F. C. , ONO K. 
Published: August 2006

ABSTRACTPork loins from carcasses weighing 68–75 kg were compared for quality characteristics. A total of 120 loins, with equal numbers of pale and watery, normal and dark colored loins, were evaluated. Pale chops had a significantly higher cooking loss than normal or dark colored chops. The consumer panel scored the pale chops significantly lower in organoleptic acceptability than normal or dark chops. The trained panel gave a similar rating for the organoleptic evaluation. When the consumer panel selected pork chops from a retail display case, the normal colored chops received the highest rating and the pale, watery chops the lowest. The pale chops were the most unstable and developed a greenish‐gray cast after 2–3 days' storage. The normal colored chops had significantly more intramuscular fat and less protein than either pale or dark chops.
REVERSE OSMOSIS SEPARATIONS AND CONCENTRATIONS OF FOOD SUGARS
Authors: PEREIRA EIDA N. , MATSUURA TAKESHI , SOURIRAJAN S. 
Published: August 2006

ABSTRACTThe physicochemical criteria approach offers a means of predicting quantitatively reverse osmosis separations of D‐glucose, D‐fructose, sucrose, maltose and lactose in aqueous solutions using porous cellulose acetate membranes. The presence of a small quantity of pectin in aqueous sucrose solution increases its viscosity and decreases its mass transfer coefficient during reverse osmosis. Reverse osmosis data with aqueous sucrose feed solutions containing small quantities of CaCl2 show that the latter does not exist as an independent entity in such solutions. A set of process design calculations is illustrated for reverse osmosis concentration of food sugars in aqueous solutions using a typical cellulose acetate membrane.
The assay of conjugable oxidation products applied to lipid deterioration in stored foods
Authors: PARR L. J. , SWOBODA P. A. T. 
Published: August 2006

SummaryA new analytical procedure, determining oxidation products of polyenoic fatty acids, is applied to both fresh and stored foods and fats. the extent of deterioration of the extracted lipid is measured by changes in the ultraviolet spectrum resulting from the chemical reaction steps of the assay–the results are compared with the traditional peroxide value. In the assay not only hydroperoxides of polyenoic fatty acids but also hydroxy and carbonyl compounds derived from them, yield ‘conjugable oxidation products’ which are measured together and expressed as the ‘C.O.P. value’. At the same time an ‘oxodiene value’ independently determines the unsaturated carbonyl compounds. Another feature of the assay is that is distinguishes between the oxidation products derived from dienoic fatty acids and those of more highly unsaturated polyenoic fatty acids and this is measured by the ‘C.O.P. ratio’.For possible greater convenience in quality control, a quicker procedure is also described in which only the final spectrum derived from the conjugable oxidation products is measured.
Sensitization of heat‐damaged spores of Clostridium botulinum, type B to sodium chloride and sodium nitrite
Authors: JARVIS B. , RHODES ANNETTE C. , KING SUSAN E. , PATEL M. 
Published: August 2006

SummarySpores of Clostridium botulinum type B (NCTC 7273) were sensitized to the inhibitory action of 2.5% and 3.5% w/w NaCl by heating at 85, 90 or 95°C at pH 6.0 and pH 6.5. Spores heated at 70 or 80°C were not significantly sensitized to these concentrations of NaCl but they were sensitized to 4.5% and 5.5% NaCl. A significant salt‐nitrite interaction was observed only at NaCl levels of 4.5% and above. Heat‐shocked spores and spores heated through a ‘1‐D process’ at 70 or 95°C were more sensitive to nitrite heated in meat or in culture medium (121°/10 min) than to unheated nitrite added after heating. However, no differences in sensitivity to the heated nitrite (Perigo factor) were observed with spores heated at 70 and 95°C.
Comparison of methods of freshness assessment of wet fish
Authors: BURT J. R. , GIBSON D. M. , JASON A. C. , SANDERS H. R. 
Published: August 2006

SummarySamples of cod were obtained from different fishing grounds at different seasons. They were stored in boxes with ice for periods of up to 20 days. At regular intervals measurements by Torry Fish Freshness Meter and Intelectron Fish Tester V and determinations of hypoxanthine and tri‐methylamine concentrations were made.Linear relationships with length of time of storage were established and calibrations with sensory tests are presented.Ground and seasonal effects were found in the relationships with days of storage and with sensory assessment. the amounts of spoilage measured by the different tests are correlated.
Prediction of the effect of temperature on water sorption isotherms of food material
Authors: IGLESIAS H. A. , CHIRIFE J. 
Published: August 2006

SummaryAn empirically modified two‐parameter multilayer adsorption equation is shown to take into account the effect of temperature on the water sorption isotherms of some food materials. Characteristic parameters of the sorption equation for each food tested are presented.The equation should be of value in predicting the shelf life behaviour of food products at different storage temperatures.
Comparison of methods of freshness assessment of wet fish
Authors: BURT J. R. , GIBSON D. M. , JASON A. C. , SANDERS H. R. 
Published: August 2006

SummarySamples of cod were obtained during four commercial fishing trips and stored in boxes and in bulk storage. After landing, freshness assessments were made by a sensory panel, two instrumental methods—Torry Fish Freshness Meter and Intelectron Fish Tester V—and two chemical methods—the determination of hypoxanthine and trimethylamine indices.The results from the chemical methods were in close agreement with those previously obtained on experimental fish. the instrumental methods were strongly affected by the type of storage.
The histochemical demonstration of soya products in foodstuffs
Authors: FLINT F. O. , LEWIN Y. A. 
Published: August 2006

SummaryA histochemical staining method for showing the carbohydrate constituents of plant tissue was applied to dried soya bean, textured soya proteins and commercial meat and cereal products containing soya. A description including photomicrographs of the cellular material characteristic of soya bean and its products follows. This shows the incorporation of cellular elements in textured soya products and in foodstuffs to which material of soya origin had been added.
Methylamino acids as indices in meat products
Authors: RANGELEY W. R. D. , LAWRIE R. A. 
Published: August 2006

SummaryA method is suggested for determining the 3‐methylhistidine and N′‐methyllysine content in meat and meat products using an ion exchange chromatography technique. 3‐methylhistidine tires showed less variation within a sample than titres of N′‐methyllysine. Concentrations of both 3‐methylhistidine and N′‐methyllysine in beef, lamb, pork and whale hydrolysates are given. In beef and lamb, the 3‐methylhistidine concentrations have a mean value 6–0 (±0.7) mg/gN. the concentrations in pork varied between 5 and 56 mg/g N, an increase in concentration being related to an increase in age, whilst those of whalemeat were consistently high (° 300 mg/gN), A dipeptide of 3‐methylhistidine and β‐alanine, as found in whalemeat extracts, appears to be present in pork and can readily be removed from both pork and whale by a prior washing procedure. the levels of the residual, protein‐bound 3‐methylhistidine are then similar to those found in beef and lamb. Interspecies variation in N′‐methyllysine is less marked. 3‐methylhistidine and N′‐methyllysine were absent from the non‐meat proteins analysed.The similar interspecies value for the 3‐methylhistidine bound to actin and myosin is tentatively suggested as an index of meat content in meat products.
Microbial profile of dehydrated cured mutton mince from raw material to the finished product
Authors: SANKARAN R. , THANGAMANI R. , LEELA R. K. , PARIHAR D. B. , NATH H. 
Published: August 2006

SummaryTotal plate count, thermophiles, coliforms, staphylococci, streptococci and moulds of dressed carcasses brought from the local slaughterhouse and at different stages in the preparation of pre‐cooked dehydrated mutton mince were studied. the sources of contamination and necessary precautions to be adopted are discussed.
Effect of suspending and plating media on the recovery of Salmonella gallinarum following freezing and thawing*
Authors: RACCACH M. , JUVEN B. J. 
Published: August 2006

Summary Salmonella gallinarum suspended in distilled water was frozen at a rate of 22°C/min, 86% of the cells were inactivated, as determined from differences in numbers of colony‐forming units observed on TSA medium before and after freezing. About 35% of the viable survivors were injured, as determined by their failure to form colonies on a minimal plating medium (MA) but their success on a ‘complete’ medium (TSA). Following 1 hr incubation of the frozen‐thawed cells in water or in 0.3 mM monopotassium phosphate, the percentage survival was reduced from 14 to 8% whereas in selenite cystine or tetrathionate broths, the percentage of survivors was reduced to about 3%. Higher recoveries of the frozen‐thawed cells were obtained when nonselective suspending media such as nutrient broth and lactose broth were employed.The possibility of obtaining better recovery by the addition of specific compounds to plating media was investigated. Filter‐sterilized catalase or vitamin‐free hydrolyzed casein, when added to the minimal agar medium improved the recovery of frozen‐thawed S. gallinarum by 32 and 34% respectively. Sodium pyruvate, heat‐sterilized catalase or ethylenediaminetetraacetic acid had no significant effect, but the addition of haemin or cysteine reduced the rate of recovery by 48 and 57% respectively.
The occurrence and growth of Clostridium spp. in vacuum‐packed bacon with particular reference to Cl. perfringens (welchii) and Cl. botulinum
Authors: ROBERTS T. A. , SMART J. L. 
Published: August 2006

SummaryPresumptive Clostridium spp. were detected in 234 of 263 25 g samples of vacuum‐packed bacon, sixty‐four of which contained Cl. perfringens and eleven Cl. botulinum (ten confirmed as type B and 1 type A). Growth of presumptive Clostridium spp. occurred in vacuum packs stored at 15°, 20° and 25°C but growth of Cl. perfringens or Cl. botulinum never occurred. Growth of clostridia was not related to any particular curing process, though some of the results suggested that the role of nitrate in their control should be further investigated.In one subsequent batch of unsliced collar bacon, of twenty‐six 175 g samples, nineteen contained Cl. botulinum type A.
Changes in quality of cassava roots during storage
Authors: BOOTH R. H. , de BUCKLE T. S. , CARDENAS O. S. , GOMEZ G. , HERVAS E. 
Published: August 2006

SummaryChanges that occurred during the storage of fresh cassava roots and their effect upon acceptability of the roots both for human consumption as a fresh vegetable and for animal feed purposes are reported. During storage there was a rapid accumulation of total sugars accompanied by a small decline in starch content. In those roots showing internal discolouration and deterioration the percentage of sucrose declined very dramatically. Although roots softened during storage they required a longer cooking time for human consumption. In most cases roots remained of acceptable eating quality over an eight‐week period although none of the stored roots were as good as freshly harvested roots. All stored roots had a sweet flavour and frequently an uneven texture not present in fresh roots. Cassava intake by pigs was lower for stored than for freshly harvested roots: this reduction was more marked for sweet than for bitter varieties which suggests that hydrocyanic acid content is not the only factor limiting consumption, texture and organoleptic changes may also be important. Despite all the changes that occurred during storage the feeding quality of cassava meal in rat feeding trials was not noticeably affected, thus for practical purposes the preparation of cassava meal for diets for domestic animals, notably chicken and pigs, might eliminate the limitations observed in texture and eating quality of stored roots.
Comparison of methods of freshness assessment of wet fish
Authors: CONNELL J. J. , HOWGATE P. F. , MACKIE I. M. , SANDERS H. R. , SMITH G. L. 
Published: August 2006

SummaryTwo sensory methods (General Appearance and Raw Odour) and two instrumental methods (Torry Fish Freshness Meter and Intelectron Fish Tester V) were tested on Aberdeen and Hull Markets. the variability of each method, comparisons between the methods and the time required to carry them out under market conditions were obtained. the instrumental methods (particularly the averaging version of the Torry instrument) are the most economical to operate.