bluuebunny/crossref_metadata_2025_split huggingface dataset:
SENSORY EVALUATION OF GEOSMIN IN JUICE MADE FROM COOKED BEETS
Authors: TYLER LUCIA D. , ACREE TERRY E. , SMITH NANCY L. 
Published: August 2006

ABSTRACTA selected panel was used to determine the odor threshold of geosmin [trans‐1, 10‐dimethyl‐trans‐(9)decalol], an important aroma constituent of table beets, in juice made from cooked and peeled beets. The estimated threshold of 5.8 parts geosmin in 109 parts beet juice was 35 times higher than the odor threshold of geosmin in water determined by the same panel. Four samples of cooked beet juice containing different levels of geosmin were subsequently ranked according to their characteristic beet‐like aroma. An increase in geosmin content was perceived as an increase in beet‐like aroma up to a 5.8 ng/g concentration of geosmin. Juice made from cooked and peeled beets showed a 56–60% reduction in geosmin content in comparison with juice prepared from raw beets (with geosmin concentration below 5.8 ng/g). Therefore processing may reduce the characteristic aroma of beets.
FATE OF LYCOPENE IN DEHYDRATED TOMATO PRODUCTS: CAROTENOID ISOMERIZATION IN FOOD SYSTEM
Authors: BOŠKOVIć MARIJAN A. 
Published: August 2006

ABSTRACTMost stability studies on carotenoid pigments and vitamins A in food systems concern autoxidation only. Trans‐cis isomerization of all‐trans lycopene (ATL) during tomato processing, and subsequent reversion in storage, lead to different sequence. Proposed reaction pathway scheme, based on known isomer characteristics and constituent reactions, includes lycopene autoxidation/isomerization relationships. The pathway may be applicable more generally to carotenoid degradation in other foods. Stage I: ATL oxidizes or isomerizes (up to 20%) to less colored, more oxidizable cis‐forms which either autoxidize or revert to ATL. Processing and storage conditions influence distribution between two routes. Stage II: all forms autoxidize. Oxidized degradation products and fragments accumulate, with product fading and off‐flavor. Presented scheme integrates available information, enables both kinetic and technological system considerations. Knowledge of lycopene behavior aids in improving tomato powder color retention and quality.
COMPOSITION AND TASTE EVALUATION OF RICE MILLED TO DIFFERENT DEGREES
Authors: ROBERTS R.L. 
Published: August 2006

ABSTRACTAlthough brown rice is more nutritious than well milled white rice, the outer seed coat contributes a definitely different flavor and texture which is disliked by many consumers. Changes in milling time and pressure in a McGill No. 3 laboratory scale rice mill gave varying degrees of bran removal (3–10%). Reduction of only small percentages of the outer bran layers yielded cooked products with a typical white rice flavor and less of the strong bran flavor and tough texture of brown rice. Samples were cooked using a standardized procedure and submitted to a panel of tasters. The average panel ranks showed no significant preference for any of the samples. However, detailed analysis of the data indicated that about half preferred the lightly milled samples and half preferred the conventional “well milled” white rice. The undermilled rice showed increased milling yields and protein, fiber, fat, vitamin and mineral levels over white rice. These factors indicate improved nutrition for consumers at a favorable price, and reduced energy consumption in the milling process.
A COMPARISON OF FIVE CURE PROCEDURES FOR SMOKED TURKEYS
Authors: WISNIEWSKI G.D. , MAURER A.J. 
Published: August 2006

ABSTRACTFour methods of curing‐smoking turkeys were compared to a conventional brine‐smoked turkey process for their effects on product yield, salt and moisture levels, pH, color, shelf life, and sensory attributes. Dry curing followed by smokehouse cooking provided a moist acceptable product. Liquid smoke brining for smoked turkey was not as well received. Treatments of dry curing plus smoking and conventional brining plus roasting resulted in low bacterial counts and high TBA values; conventional brining plus roasting provided a less desirable external appearance.
COMMERCIAL ACCELERATED PORK PROCESSING: YIELDS OF FRESH CARCASS CUTS
Authors: MANDIGO R.W. , THOMPSON T.L. , WEISS G.M. 
Published: August 2006

ABSTRACTAccelerated pork processing, the processing of the pork carcass immediately following slaughter into primal and processed cuts, was studied under commercial packinghouse conditions using 225 market hog carcasses. The carcasses were selected at random from the slaughter operation and one side assigned to accelerated and the other side to conventional processing. Conventional sides were chilled and processed 24 hr after slaughter while accelerated sides were processed within 1 hr of slaughter. Weights were obtained on all primal cuts and trimmings removed from the carcass during fabrication. Accelerated cuts were chilled in an experimental chill chamber until mass average temperature reached 4.4°C. Following chilling, all cuts were reweighed and retained in a holding cooler (1.7°C). After chilling and tempering, no differences were found in cut yields between the two processing methods. Minor variation in cutting techniques was observed between the accelerated and conventional processing methods; experience and redirected quality control standards could reduce this variation. There were no differences after chilling and tempering.
MICROBIOLOGICAL EVALUATION OF PRECOOKED BEEF PATTIES CONTAINING SOY PROTEIN
Authors: EMSWILER B.S. , PIERSON C.J. , KOTULA A.W. , CROSS H.R. 
Published: August 2006

ABSTRACTBeef patties of seven formulations, six containing soy protein concentrate and/or textured vegetable protein, were frozen either raw or immediately after they were precooked to an internal temperature of 60–65°C. Addition of soy protein had no effect of any practical significance on the microflora of the raw or precooked patties. Precooked patties of all formulations contained significantly (P < 0.05) lower aerobic plate counts (20° C) and MPN's of coli‐forms, fecal coliforms, Escherichia coli and Staphylococcus aureus than the raw patties. E. coli and S. aureus could not be detected in 90% of the precooked patties. Clostridium perfringens was not detected in any of the precooked patties and was found in very low numbers in only 7% of the raw patties. Salmonellae were not detected in either the raw or precooked patties.
CHARACTERISTICS OF JUICE, PUREE AND WHOLE TOMATOES PROCESSED FROM NOR HYBRID FRUITS
Authors: BUESCHER R. W. , HARDY C. , TIGCHELAAR E.C. 
Published: August 2006

ABSTRACTChemical and physical properties of processed tomato products from Heinz(H) 1439 and H1439 ×nor fruits were examined. Levels of total solids and viscosity were enhanced while pH was reduced in juice and puree made from nor hybrid fruits. Increased levels of pectic substances, especially those solubilized by sodium hexametaphosphate, contributed to the elevated total solids content and viscosity of juice and puree. Levels of citric acid were similar in juice from both genotypes. Malic acid content in juice from nor hybrid fruits was more than twice that contained in its homozygous counterpart. While red color was less in nor hybrid whole canned tomatoes as indicated from CDM values, sensory evaluations for color were nonsignificant. Tomatidine levels were reduced in juice from nor hybrid fruits while no differences in phenolic levels were detected between the two genotypes. Weight loss was reduced and shear values enhanced in whole canned tomatoes of the nor hybrid genotype which might be attributed to enhanced levels of pectic substances. Utilization of nor hybrid fruits for processed tomato products appears to provide certain improvements in quality, especially total solids and viscosity, without detrimentally influencing other attributes.
A HEAT TRANSFER CORRELATION FOR ROTARY STEAM‐COIL VACUUM EVAPORATION OF TOMATO PASTE
Authors: CHEN C. S. , HON V. M. LIMA , MARSAIOLI A. 
Published: August 2006

ABSTRACTThe rate of heat transfer is required in designing and sizing the heat transfer surface necessary for heat exchangers. A heat transfer correlation equation was determined for a rotary steam‐coil vacuum evaporator for concentrating tomato juice at the temperature difference of 120–130°F. A Nusselt‐type dimensionless equation was obtained as follows: hoDt/k = 0.60 XS‐2.5 1 (ρND2c/μ)0.6 2 (cpμ/k)1/3μ/μW)0,14 in which ho is the film coefficient for the product side of coil surface; Dc is the ouside diameter of rotary coil; Dt is the inside diameter of the mixing vessel; k is the thermal conductivity; XS is the solids content in decimal; ρ is the density; N is the speed of the rotary coil; μ is the viscosity; and cp is the specific heat. All fluid properties were evaluated at the arithmetic mean temperature of the bulk fluid and the wall except the μW which was evaluated at the wall temperature. The Reynolds number is in the range of 1–200 and solids content 20–50%.
EFFECTS OF MATURITY, SOAKING TREATMENT AND COOKING METHOD ON THE QUALITY AND MINERAL CONTENT OF SOUTHERN PEAS
Authors: RIZLEY N. F. , SISTRUNK W. A. 
Published: August 2006

ABSTRACTThis study was designed to determine the effects of maturity, soaking time; soaking treatment, cooking method, and cooking time on quality and macro‐mineral content of quick‐cook, frozen Princess Anne blackeyed peas. A lighter colored product was obtained with less mature blackeyed peas and peas soaked in pyrophosphate solutions. Bicarbonate treatments produced peas with less desirable color but with softer texture and better flavor as compared to other soaking treatments. Mature peas produced a firmer product, as well as soaking in water or pyrophosphate solutions at pH 6.0. Visible discoloration of peas increased with longer soaking time. Phosphorus content of peas increased significantly with soaking in phosphate solution. Color ratings and firmness decreased in peas subjected to longer cooking times.
DEVELOPMENT AND STORAGE STABILITY OF DRUM‐DRIED GUAVA‐ AND PAPAYA‐TARO FLAKES
Authors: NIP W. K. 
Published: August 2006

ABSTRACTProcedures were developed to prepare drum‐dried guava‐taro and papaya‐taro flakes. Moisture content, ascorbic acid, consistency, alcohol soluble color, and taste acceptance were analyzed. The samples were stored at various temperatures and time intervals to test their stability. Ascorbic acid content of the guava‐taro and papaya‐taro flakes was unstable when stored at 22° C or higher after 12 weeks. Consistency of the reconstituted flakes with added sugar was stable. The color of the papaya‐taro flakes was stable upon storage at 38°C for 24 wks. However, the color of the guava‐taro flakes was unstable when stored at 38°C. Taste of the guava‐taro and papaya‐taro flakes was acceptable upon storage at 38° C for 24 wk.
HOME CANNING OF FOOD: RISKS RESULTING FROM ERRORS IN PROCESSING
Authors: THOMPSON D. R. , WOLF I. D. , NORDSIDEN K. LARSON , ZOTTOLA E. A. 
Published: August 2006

ABSTRACTPossible processing errors in home canning are considered in two categories. Variation that occurs during the development of the recommended processing times for home canning are caused primarily by incorrect measurements and faulty assumptions. Specific sources of variation considered in this category include temperature measurement error, faulty location of thermocouples, inadequate venting, errors in the D and z value, variability in the z value over the temperature range of interest and within‐product variation, Errors that occur in the home may be attributed to mistakes or equipment variation. Inaccurate pressure control and timing of the canning process are the major sources of equipment variation. Each source of error is analyzed in terms of the increased risk of food poisoning or spoilage because of insufficient processing or the additional loss of thiamine, chlorophyll and overall quality due to over processing. The most significant sources of variation (within‐product, pressure regulation, and timing accuracy in the home) are combined to form a standard deviation which can be utilized to recommend processing times for canning selected products at 68 or 103 kPa (10 or 15 psi).
A PROCESS FOR THE REMOVAL OF COFFEE COLOR FROM WASTEWATER
Authors: HANG Y. D. , WOODAMS E. E. 
Published: August 2006

ABSTRACTA simple and efficient process has been developed and is described for the removal of coffee color from wastewater by carbon adsorption. The quantity of coffee color adsorbed by the carbon was strongly pH dependent, being greater between pH 2 and 4. The contact time required to reach maximum adsorption was 60 mm. The adsorption efficiency did not increase appreciably when the temperature was elevated. Under optimum operating conditions, this carbon adsorption process reduced the color concentration by 98%. Studies have shown the adsorption of coffee color on activated carbon to be of the empirical Freundlich type.
IMPROVING THE EFFICIENCY OF CHEMICAL SANITIZERS USED IN BULK STORAGE TANKS
Authors: WILSON P. W. , NELSON P. E. 
Published: August 2006

ABSTRACTThe cleaning‐sanitizer sequence which is now being successfully used on aseptic bulk tanks for storage of acid products was evaluated for future use with low acid foods. The AOAC Sporicidal Test utilizing unglazed porcelain penicylinders and cylinders coated with the bulk tanks lining material was used to appraise the cleaning and sanitizing sequence. Various modifications of the original standard cleaning sequence were also tested. Spores dried on the two carriers displayed dramatically different destructive rates. Further investigation is considered necessary to completely evaluate various pretreatments for low acid food storage.
SALTINE CRACKER FLAVOR: PREPARING A MIXTURE TO ENHANCE CRACKER FLAVOR
Authors: FARIDI HAMED A. , JOHNSON JOHN A. , ROBINSON ROBERT J. 
Published: August 2006

ABSTRACTThe amount of free amino and organic acids produced in 25‐hour fermentation were measured. A mixture to enhance cracker flavor was prepared. The mixture was added to a short‐time saltine cracker formula (2 hr fermentation). Sensory evaluation showed that the mixture fully duplicates flavor and aroma for 25 hr fermentation.
CHARACTERIZATION OF THE STRESS RELAXATION CURVES OF SOLID FOODS
Authors: PELEG M. 
Published: August 2006

ABSTRACTRelaxation curves of Agar gel, apple, bologna sausage, bread, cheddar cheese, pear and potato specimens, at various deformation levels, were normalized and fitted to the equation: [F0 ‐ F(t)J /F, = abt/(1 + bt) where F, is the initial force, f(t) the force after time t and a and b constants. Unlike other equations (e.g. a series of exponential terms derived from a Maxwellian model), this equation contains only two constants and these are directly related to the curve shape features. This enables simple comparison between the shape characteristics of curves of different materials. Similarly, the equation facilitates quantitative evaluation of the effects of the straining history on the shape of the stress relaxation curves of solid foods.
AMENDMENTS TO BALL'S FORMULA METHOD FOR CALCULATING THE LETHAL VALUE OF THERMAL PROCESSES
Authors: STEELE R. J. , BOARD P. W. 
Published: August 2006

ABSTRACTAttention was recently drawn to ambiguities in the derivation and the accuracy of parts of Ball's Formula Method for calculating the lethal value of heat sterilizing processes for canned foods. Unfortunately the suggested corrections to Ball's method are themselves erroneous. This note was prepared to resolve the present confusion and to point out that in practice the Formula Method sometimes underestimates F, and therefore introduces additional safety factors into some calculated processes.
MACARONI ENRICHMENT WITH DAIRY‐BASED PROTEIN SOURCES
Authors: SCHOPPET E. F. , SINNAMON H. I. , TALLEY F. B. , PANZER C. C. , ACETO N. C. 
Published: August 2006

ABSTRACTCombinations of soluble and heat‐coagulated cheese whey proteins, of yeast grown on cheese whey and heat‐coagulated whey proteins, and Animal Nutrition Research Council (ANRC) casein alone were used to raise the protein content of conventional macaroni to 20%. All protein sources and combinations tested increased the Protein Efficiency. Ratio value of the macaroni to equal to or greater than that of casein. The yeast added a “bitter” flavor and a “sticky” texture. Varying the proportion of soluble and heat‐coagulated cheese whey proteins caused no changes in the flavor or texture of macaroni enriched with the heat‐coagulated proteins alone. Enrichment with ANRC casein had no effect on the flavor or texture of conventional macaroni.
RESPONSE OF MOUSE INTESTINAL MICROFLORA TO DIETARY CELLULOSE, STARCH AND SUCROSE
Authors: ARAUJO PAUL E. , NORDEN ALAN R. 
Published: August 2006

ABSTRACTMice of the C57Bl/Fn strain were placed on diets of either 77% starch or 77% sucrose. To the basic diets was added 10% cellulose for half the test animals in each group. After a 3‐wk feeding period the mice were sacrificed and the microflora of the intestinal tracts was sampled. Counts obtained from mice on either the starch or sucrose basal diets were not different. Addition of cellulose to the diets resulted in a greater drop in the number of bacteria found in the intestines of the animals fed the sucrose diet as compared to those fed the starch diet. These differences were less noticeable with tests for coliform and streptococcal bacteria.
CHARACTERISTICS OF BROILER MEAT SKIN AS AFFECTED BY DIFFERENT COOKING METHODS
Authors: CHEN T. C. , STINSON R. S. 
Published: August 2006

ABSTRACTBroiler parts were treated and cooked in the following ways: (1) noncooked raw parts; (2) boiled in water for 20 min; (3) baked at 218°C for 1 hr with and without batter and breading; and (4) deep fat fried at 182°C for 7 min with and without batter and breading. Weight per unit area, moisture, and fat contents of the breast and the thigh skin were determined. It was found that the thigh skin weighed less (g/in2) but contained more fat than the breast skin regardless of the cooking method. Weight, moisture and fat contents of skin were greatly affected by the cooking methods. Skin samples were taken from the same breast location and fixed in glutaraldehyde dOsO4. Specimens were then dehydrated, critical‐point dried, coated with gold and observed using a scanning electron microscope. Water boiled skin had a relatively smooth surface; fried skin had numerous crater‐like structures, while baked skin had few crater‐like structures.
EFFECTS OF COOKING AND OF FROZEN STORAGE ON THE CHOLESTEROL CONTENT OF SELECTED SHELLFISH
Authors: KRISHNAMOORTHY R.V. , VENKATARAMIAH A. , LAKSHMI G.J. , BIESIOT PATRICIA 
Published: August 2006

ABSTRACTThe effects of heat (cooking) and of frozen storage on the cholesterol content of oyster, blue crab, and shrimp meats was determined. Cooking decreased the cholesterol content of crab meat but brought about no significant change in shrimp or oyster meat levels (p > 0.05). Freezing and thawing of raw tissue increased the cholesterol content of oyster and shrimp meat but did not affect the level in crab meat.
CHANGE OF REGULATORY ACTIVITY OF TROPOMYOSIN AND TROPONIN ON ACTO‐HEAVY‐MEROMYOSIN ATPase DURING POSTMORTEM STORAGE OF MUSCLE
Authors: IKEUCHI Y. , ITO T. , FUKAZAWA T. 
Published: August 2006

ABSTRACTThe effect of regulatory proteins on the actin‐myosin interaction during postmortem storage of muscle was investigated by using a reconstituted complex of actin, heavy‐meromyosin (HMM), tropo‐myosin and troponin. In the absence of calcium ions, the acto‐HMM ATPase activity was maximally inhibited by tropomyosin and troponin, from both at‐death and 168 hr postmortem muscles, at a molar ratio of tropomyosin and troponin to actin of more than 0.2. In addition, there was no apparent difference in the molar ratio required for inhibiting the ATPase activity between the regulatory proteins from at‐death and 168 hr postmortem muscles. The pCa‐dependent ATPase activity of the reconstituted complex prepared from 168 hr postmortem muscle (168 hr acto‐HMM and 168 hr tropomyosin and troponin) was higher than that of at‐death muscle (0 hr acto‐HMM and 0 hr tropomyosin and troponin) and consequently the curve was shifted toward lower calcium ions concentrations. However, little difference was found in Ca++‐sensitivity of the regulatory proteins between at‐death and 168 hr postmortem muscles. SDS‐polyacrylamide gel electrophoretograms showed that there was a slight change of myosin structure and a noticeable degradation of troponin from 168 hr postmortem muscle compared to at‐death muscle. These results suggest the possibility that the increase in myofibrillar ATPase activity during postmortem storage of muscle is mainly due to the increase in the actin‐myosin interaction.
GROWTH CHANGES IN BOVINE MUSCLE FIBER TYPES AS INFLUENCED BY BREED AND SEX
Authors: SPINDLER A. A. , MATHIAS M. M. , CRAMER D. A. 
Published: August 2006

ABSTRACTSamples of the biceps femoris were collected at 56‐day intervals from 28 days of age to slaughter from 24 Hereford, Angus, Holstein heifer and steer twin calves to define the effects of age, sex, and breed on histochemically estimated muscle fiber type patterns. Red, white, and intermediate fiber types doubled in mean cross‐sectional area during growth in all calves, while encounters of white fibers slightly increased and encounters of red fibers slightly decreased. In general, heifers had larger muscle fibers than steers, and Holstein steers had smaller fibers than Hereford or Angus steers.
SUBJECTIVE AND OBJECTIVE EVALUATION OF STRAWBERRY POMACE ESSENCE
Authors: SCHEN J. A. , MONTGOMERY M. W. , LIBBEY L. M. 
Published: August 2006

ABSTRACTThe relationship of incubation parameters (time, temperature, and pH) to the intensity and quality of the aroma of essences distilled from a commercial strawberry pomace was studied. Analysis of variance of sensory panel scores indicated that incubation temperature of the pomace prior to distillation affected the intensity and quality of essence aroma more than holding time or pH. Aroma intensity showed a marked decrease as the pH of incubation of the pomace was increased above pH 4.0. Sensory panels were able to detect statistically significant differences (p < 0.01) in the quality of aroma of essences obtained from pomace incubated above pH 4.0 at 20‐50°C. Optimum intensity and quality of essence production was obtained in pomace adjusted to pH 4.0 and incubated at 40°C for 4 hr or longer. Gas chromatographic (CC) analysis of several essences collected from strawberry pomace processed under different conditions revealed dissimilar patterns. Essences of highest quality, as determined by the sensory panel, had GC patterns similar to that of essence produced from whole strawberries. All essences obtained from strawberry pomace contained high concentrations of benzaldehyde, 2‐heptenal, ethyl hexanoate, limonene, 2‐octenal, linalool, benzyl acteate, and ethyl cinnamate. Presence of these compounds may be responsible for the reduced quality of essence produced from strawberry pomace.
IRON AVAILABILITY FROM WHEAT GLUTEN, SOY ISOLATE, AND CASEIN COMPLEXES
Authors: NELSON KATHLEEN J. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTRelease of iron bound to animal and vegetable protein sources was investigated. Ferrous and ferric iron complexes with wheat gluten, soy protein isolate, and casein were prepared under conditions shown to bind large quantities of iron to the insoluble residue. These mixtures were lyophilized and ground to a file powder. Treatment of the lyophilized protein‐iron‐mixtures with 0.1N HCl released 30‐68% of the bound iron. Digestion in an HCl‐pepsin or an HCl‐pepsin‐pancreatin system released 64‐94% and 85‐97% of the bound iron, respectively, indicating that protein‐bound iron should be readily freed for absorption within the gastrointestinal tract. Using the hemoglobin repletion technique, protein‐bound ferrous iron was statistically as biologically available as the standard, ferrous sulfate. Estimates of the relative biological values for the protein‐ferric mixtures were somewhat lower than reported in the literature for ferric pyrophosphate, the free salt used in binding.