bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of Processing Temperature on the Distribution of Tissue and Water‐Soluble Proteins in Blue Crabs (Callinectes Sapidus)
Authors: DOWDIE O. G. , BIEDE S. L. 
Published: August 2006

ABSTRACTThe distribution of water‐soluble proteins in Blue crabs was determined using SDS‐PAGE in conjunction with photodensitometry. Thirty protein subunits were found in the‐water‐soluble fraction ranging in molecular weight between 130,000 and 12,000 Daltons. Processing Blue crabs in water (70–100°C) resulted in a significant reduction of water‐soluble proteins as the processing temperature increased. An increase in processing temperature also resulted in an increase in the ionic concentration of the meat due to changes in the relative concentration of acidic and basic groups on the proteins.
Fatty Acids of Neutral and Phospholipids, Rancidity Scores and TBA Values as Influenced by Packaging and Storage
Authors: GOKALP HUSNU Y. , OCKERMAN HERBERT W. , PLIMPTON RODNEY F. , HARPER W. JAMES 
Published: August 2006

ABSTRACTThe fatty acid (FA) of neutral lipids (NL) and phospholipids (PL) and this composition's relationship to rancidity score and TBA values of cooked beef patties, during frozen storage at times up to 4½ months under vacuum and nonpackaged conditions were studied. The predominant FA in the NL was C18:1 (46.0%), followed by C16:0 at 29.2%. However, the PL fraction gave a more balanced distribution of FA. In the neutral lipid fractions, reduction in the C16:1 and C18:2 fatty acids made significant contributions to increased rancidity scores and TBA values but in the phospholipid fraction, changes in the C18:3 and C20:4 were of greatest importance. After 3 months of frozen storage a regression model containing the neutral lipid fatty acids C18:1 and C18:2 and the phospholipid fatty acids C18:3 and C20:4 accounted for 88% and 85% of the variation in rancidity score and TBA value.
Factors Affecting the Emulsifying Capacity of Bovine Muscle and Muscle Proteins
Authors: TURGUT HALUK , SINK J. D. 
Published: August 2006

ABSTRACTSemitendinosus muscle samples were excised prerigor from 64 crossbred beef animals. Eight animals of each sex condition (bullocks and steers) were slaughtered when they reached age end–points of 8‐, 12‐12‐, 16‐ and 20‐months. The results indicated a significant effect of sex on all hydrometric muscle properties. The values for these traits were generally higher in muscle from bullocks. These differences were especially pronounced in animals 16 months and older. Sex had little effect on muscle pH or the percentages of salt soluble, extractable, and total muscle protein. However, most traits were highly correlated with age. No significant effects of sex regardless of age on emulsifying capacity were noted and many of these traits were unaffected by animal age between 16 and 20 months. Although older animals have less salt soluble protein, its emulsifying capacity is greater and more efficient.
Effect of Age and Sex on the Biophysical Properties of Fresh Beef Muscle from Bullocks and Steers
Authors: SINK J. D. , TURGUT H. , MANN O. M. , WEAKLEY D. F. , ESCOUBAS J. R. 
Published: August 2006

ABSTRACTLongissimus (LD) muscle samples/steaks were obtained from 32 intact and 32 castrate male crossbred beef animals slaughtered at 8‐, 12‐, 16‐, and 20‐months of age. Most of the LD biophysical traits evaluated were significantly affected by age and sex condition. Marbling and texture estimates favored the steers but no sex differences were observed for color and firmness estimates. Objective color, firmness and tenderness measurements generally favored the steers although bullocks showed higher expressible juice values. Steer muscle had a greater cooking rate and less cooking loss than that of bullocks. Little sex differences in cooking time were noted. Age effects on biophysical attributes were most pronounced at 12 and/or 16 months of age. There appears to be little or no improvement in the important biophysical properties of beef longissimus muscle obtained from intact males or from animals older than 16 months.
Turkey Quality as Affected by Ovens of Varying Energy Costs
Authors: McNEIL MARSHA , PENFIELD MARJORIE P. 
Published: August 2006

ABSTRACTEnergy consumption of microwave, convection, and conventional ovens was monitored as boneless turkey roasts were cooked. The microwave and convection ovens were more energy efficient than was the conventional oven. Total cooking losses and expressible moisture indices did not differ among the roasts. Shear values for microwave roasts were higher than those for convection roasts but were similar to those of conventional roasts. An experienced sensory panel found no differences in doneness, appearance, juiciness, and flavor among roasts after they had been stored in a refrigerator overnight but did find that the microwave roasts were less tender than were the others. A 72‐member consumer panel did not express any preferences among the roasts in a multiple‐paired comparison test.
Evaluation of Microwave Cooking Procedures and Ovens for Devitalizing Trichinae in Pork Roasts
Authors: ZIMMERMANN W. J. 
Published: August 2006

ABSTRACTPork roasts from pigs experimentally infected with Trichinella spiralis were cooked in five microwave ovens. Twenty‐nine procedures, generally recommended by the oven manufacturers or pork interest groups, were used. Infective trichinae were present after cooking in 50 of 189 roasts. Factors affecting infectivity included procedure used, use or nonuse of post‐cooking standing or temperature holding, weight of roast, and internal temperatures attained. Five visually well done roasts contained infective trichinae including one in which all five temperatures taken exceeded 76.7°C. One other infective roast, with a small red spot, also had all temperatures at or above the 76.7°C level. Recommendations are made to minimize the potential that trichinae may survive in microwaved‐cooked pork.
Vitamin Retention, Color and Texture in Thermally Processed Green Beans and Royal Ann Cherries Packed in Pouches and Cans
Authors: ABOU‐FADEL O. S. , MILLER L. T. 
Published: August 2006

ABSTRACTThiamin (B‐1) ascorbic acid (AA) and vitamin B‐6 (B‐6) were determined in pouched and canned green beans immediately after processing and after storage at 24–26°C or 38°C. AA and B‐6 were also determined in pouched and canned cherries before and after storage at 24–26°C. There was significantly more B‐1 and AA in drained pouched green beans, and more AA in drained pouched cherries than in canned ones. B‐6 values in the solids of the pouched and canned products were not significantly different. These three vitamins were significantly reduced in drained pouched and canned green beans after storage at 38°C. B‐6 was significantly reduced in the stored cherries. Compared to canned, the pouched products were brighter and firmer in texture.
Storage Stability of Carotenoids in Orange Oil
Authors: CRANDALL P. G. , KESTERSON J. W. , DENNIS S. 
Published: August 2006

ABSTRACTCitrus essential oils are used as flavoring agents in foods and beverages. Recently a premium price was paid for oils with a high carotenoid content because they were also used as natural coloring agents. Commercially manufactured samples of ‘Pineapple’ oils were concentrated 5, 10, and 25‐fold, stored for 12 moat –18, 4, 26, and 32°C and sampled periodically. The carotenoid content was measured spectrophotometrically with β‐carotene as a standard. From an initial value of 7.2 mg of β‐carotene/100g of oil, it decreased 6.6, 18.4, and 24.6% upon concentrating 5, 10, and 25‐fold, respectively. The 25‐fold sample lost 6% of its β‐carotene at –18°C and 90% at 32°C during 12 mo of storage. There was a highly significant fit of the time, temperature and concentration data to a second order model.
The Exergy Balance: A Diagnostic Tool for Energy Optimization
Authors: ROTSTEIN ENRIQUE 
Published: August 2006

ABSTRACTThe exergy balance is shown to be a combined statement of the first and second laws of thermodynamics. It provides insight into the energy performance of industrial operations, showing the ideal and actual energy bounds (exergy change and production of entropy) as well as electrical and other utilities consumption. Calculation of exergies in different situations within the food industry is shown. A tomato paste plant and two heat‐optimized configurations of the same are evaluated by means of the exergy balance. A similar analysis is carried out for the case of whey drying. It is concluded that the exergy balance is a useful diagnostic tool for the energy analysis and optimization of the food industry.
Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation
Authors: LOPEZ YOLANDA , GORDON DENNIS T. , FIELDS M. L. 
Published: August 2006

ABSTRACTNatural lactic acid fermentation of corn significantly reduced phytate levels and thus increased the amount of Fiske‐Subbarow positive phosphorus (free). Sixteen bacterial strains isolated from a natural lactic fermentation of corn meal had active phytases.
Fermentation Characteristics of Heterolactic Acid Bacteria in Green Bean Juice
Authors: CHEN K. H. , McFEETERS R. F. , FLEMING H. P. 
Published: August 2006

ABSTRACTGreen bean juice was fermented with 10 species (14 strains) of heterofermentative and two homofermentative lactic acid bacteria to select organisms which might be used to carry out a complete fermentation. Lactobacillus cellobiosus was the only organism to remove all fermentable sugars from bean juice with or without 2.5% NaCI. Nine other cultures used from 75–95% of the sugars. Lactobacillus cellobiosus also produced the lowest final pH among the 14 strains. A complete analysis of the major fermentation substrates and products was done for each of the organisms. Fermentation balance calculations showed a range from 74–132% carbon recovery. These bacteria showed considerable variation in the ability to degrade malic acid and to form mannitol and acetic acid.
Storage Stability of Vegetables Fermented with pH Control
Authors: FLEMING H. P. , McFEETERS R. F. , THOMPSON R. L. , SANDERS D. C. 
Published: August 2006

ABSTRACTVegetables fermented by Lactobacillus plantarum with pH control were microbiologically stable during 12‐months' storage in hermetically sealed jars at ca. 24°C provided all fermentable sugars were removed during fermentation, and the products were stored at pH 3.8 or below. Fermented green beans, cucumbers, red and gieen bell peppers, and green tomatoes were thus rendered microbiologically stable. Fermented red beets and carrots, which contained residual sucrose, underwent secondary fermentation. Calculated carbon recoveries of the fermented vegetables ranged from 74–146%.
A Simple Method for Determination of Total Extractable Protein in Meat
Authors: GUMPEN SVEIN AAGE , FRETHEIM KRISTEN 
Published: August 2006

ABSTRACTDetermination of total extractable protein (TEP) in meat by accepted methods may yield erroneously high results due to turbidity in the extracts subjected to protein determination. A method is proposed involving the use of a microfilter which clarifies the extract and thereby circumvents the problem. The new method also takes advantage of the observations that extraction may be carried out at room temperature after simple grinding through a 3 mm hole plate.
Effect of Sodium Acid Pyrophosphate in Combination with Sodium Nitrite or Sodium Nitrite/Potassium Sorbate on Clostridium botulinum Growth and Toxin Production in Beef/Pork Frankfurter Emulsions
Authors: WAGNER M. K. , BUSTA F. F. 
Published: August 2006

ABSTRACTCombinations of sodium acid pyrophosphate (SAPP) with added sodium nitrite and/or potassium sorbate were tested at various pH levels to determine effectiveness in delaying Clostridium botulinum growth and toxin production in frankfurter emulsions. Formulations containing sodium nitrite (40 ppm), potassium sorbate (0.26%) and SAPP (0.4%) resulted in a greater delay of toxin production (12–18 days) than other combinations (6–12 days) having similar pH values. Treatments containing 0.4% SAPP appeared to be more inhibitory than their counterparts without SAPP, displaying less numbers of toxic samples during the 53‐day storage period at 27°C. Aerobic mesophilic colony counts and residual nitrite data showed little difference among treatments.
A New Procedure for the Differentiation of 01 Vibrio cholerae and Non‐01 V. cholerae Recovered From Oysters
Authors: BURNS M. C. , RICHTER E. R. , BANWART G. J. , RHEINS M. S. 
Published: August 2006

ABSTRACTLive oysters were inoculated with 01 V. cholerae or non‐01 V. cholerae and the liquor from the oysters was spread onto thiosulfate citrate bile salts agar plates. After incubation the colonies with yellow centers were picked and streaked onto sheep blood agar plates. Biochemical tests were performed on all colonies. Isolates exhibiting characteristic V. cholerae reactions were checked for serological identity and inoculated into a vibrio medium. After incubation, the isolates were further analyzed for lactic and succinic acids by gas‐liquid chromatography. Peak height ratios of lactic/succinic acid provided a testing parameter to distinguish all isolates of 01 V. cholerae from non‐01 V. cholerae isolates recovered from the oysters.
Physical Properties of Dietary Fiber and Binding of Mutagens
Authors: MOORMAN W. F. B. , MOON NANCY J. , WORTHINGTON R. E. 
Published: August 2006

ABSTRACTSome characteristics of dietary fiber that may contribute to the epidemiology of intestinal disease including colon cancer were investigated. Soft white wheat bran (AACC), hard red wheat bran (AACC), corn bran, and cellulose were tested for their ion exchange capacity and ability to bind mutagens (benzopyrene, 2‐amino anthracene (2‐AA), and mutagens extracted from fried ground beef. The wheat brans had the highest ion exchange capacity and were effective in binding the 2‐AA. Benzopyrene and the fried ground beef mutagens were not effectively bound by fibers. The results suggest that dietary fibers may modify the levels of some intestinal mutagens, but may be ineffective for fried ground beef mutagens.
Influence of Initial Riboflavin Content on Retention in Pasta During Photodegradation and Cooking
Authors: FURUYA E. M. , WARTHESEN J. J. 
Published: August 2006

ABSTRACTSamples of enriched pasta were stored under controlled lighting conditions and the loss of riboflavin was determined. After an initial rapid degradation, the riboflavin level continued to decrease slowly. After 12 wk, more than 80% the riboflavin had degraded. When pasta samples‐ with varied levels of riboflavin enrichment were exposed to light for 2 days, riboflavin losses ranged from 57.8–64.3%. Riboflavin leaching from pasta during cooking was also shown to be concentration independent with 34.5–37.6% of the riboflavin solubilized in the cooking water. Riboflavin in pasta which had been exposed to light for 2 days prior to cooking had a similar percentage of the undegraded riboflavin leached into the cooking water.
Application for Near Infrared Spectroscopy for Predicting the Sugar Content of Fruit Juices
Authors: LANZA E. , LI B. W. 
Published: August 2006

ABSTRACTNear infrared spectroscopy, operated in the transmission mode, was used to predict the total sugar content of a variety of fruit juices. Attempts were made to determine individual sugars in some of the juices. The best results were obtained for total sugar determination when separate calibrations were used for each type of juice. For orange juice, when n=35, r=0.87, the standard error of calibration = 0.22, and the bias and standard error of prediction = 0.04 and 0.25 respectively. Minimal amount of sample preparation was required for the rapid and nondestructive analysis of the total sugar content of juices. The potential application and limitations of the method are discussed.
Manufacture and Quality of Venezuelan White Cheese
Authors: ARISPE IVELIO , WESTHOFF DENNIS 
Published: August 2006

ABSTRACTA survey of the manufacture of queso blanco, the most popular cheese in Venezuela, confirmed a lack of standardization. Based on compositional factors, four desired cheese types were established and prepared in a pilot plant. Significant (p < 0.05) variation in moisture, salt, fat and protein were noted. During storage at 15°C for up to 8 days, variation in cheese composition including an increase in acidity was also significant (p < 0.05). Increases in acidity were not high enough to prevent growth of native Staphylococci, fecal coliforms, and lactobacilli.
An Enzyme Immunoassay Technique for Detection of Salmonellae in Meat and Poultry Products
Authors: EMSWILER‐ROSE B. , GEHLE W.D. , JOHNSTON R.W. , OKREND A. , MORAN A. , BENNETT B. 
Published: August 2006

ABSTRACTA commercially available enzyme immunoassay (ELISA) in which a myeloma protein (MOPC 467) is used for detection of salmonellae was compared with two conventional cultural methods for detection of salmonellae in naturally contaminated meat and poultry products. Products tested included mechanically deboned poultry, chitterlings, poultry carcass rinsings, chicken necks, luncheon loaf emulsion, pork sausage and basturma. There was 100% agreement between ELISA and cultural methods. The ELISA technique is specific and rapid. Identification of Salmonella‐contaminated meat and poultry products was accomplished in 2‐3 days compared to the 4‐6 days required by conventional cultural methods.
Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Polyvinylchloride Packaged Steaks
Authors: CLAUS J. R. , KROPF D. H. , HUNT M. C. , KASTNER C. L. , DIKEMAN M. E. 
Published: August 2006

ABSTRACTNinety‐six beef sides from 48 carcasses were used to determine the effects of control (C, chilled 48 hr at 5°C), electrical stimulation (ES, 45 min postmortem, 400 volts for 2 min, pulsed), hot boning (HB, 2 hr postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM) steaks packaged in polyvinylchloride film. LD from HB was mostly visually darker, had less oxymyoglobin, and more metmyoglobin than other treatments as was the SM, but SM had fewer differences between HB and ESHB. ES and ESHB muscles were visually similar, suggesting ES minimized the darkening effect of HB. Regardless of treatment, muscle color was acceptable at 0, 1, 3 and 5 days of display.
A New Method for Sensory Evaluation of Red Pepper Heat
Authors: GILLETTE M. H. , APPEL C. E. , LEGO M. C. 
Published: August 2006

ABSTRACTA replacement for the Scoville heat test for the sensory determination of pungency in capsicum products has been developed. Ground red pepper was steeped in 90°C water for 20 min, filtered and the filtrate diluted in 20°C water. Trained panelists compared the heat of pepper extracts with a known concentration of a standard, synthetic capsaicin, (N‐vanillyl‐n‐nonamide). The reproducible results correlated highly with high pressure liquid chromatography.
Effects of pH, Formulations and Additives on the Hydrogen Sulfide Content of Cooked Egg Mixtures
Authors: CHEN H. M. , CHEN T. C. 
Published: August 2006

ABSTRACTThe H2S contents of cooked whole egg and albumen mixtures were highest from samples with pH around 7.5 and 7.0, respectively. The highest H2S content was obtained for the cooked mixture containing a natural yolk to albumen ratio. The alteration of yolk to albumen ratio resulted in an alteration of pH for the mixtures and decreased the H2S content of the cooked products. The addition of acetic acid, citric acid, Na2EDTA, and polyphosphates at 0.1% or malic acid, monosodium phosphate, sorbic acid, succinic acid, and tartaric acid at 0.5% to the raw mixture reduced the H2S content of the cooked samples.
Simultaneous Curdling of Soy/Cow's Milk Blends with Rennet and Calcium or Magnesium Sulfate, Utilizing Soymilk Prepared from Soybeans or Full‐Fat Soy Flour
Authors: VALLE F. R. DEL , ALBA E. DE , MARISCAL G. , JIMENEZ P. G. , ARELLANES J. A. , PORTILLO A. , CASAS R. , TRISTAN M. E. , DOMINGUEZ G. M. 
Published: August 2006

ABSTRACTMixed soy/cow's milk curds were prepared by simultaneous curdling of soy/cow's milk blends, utilizing rennet as cow's milk coagulant and calcium or magnesium sulfate as soymilk coagulant. The method produced curds of similar characteristics (compactness and yield), whether soymilk prepared from soybeans or full‐fat soy flour was used. The effect of a number of process variables on curd characteristics was studied, utilizing a fractional factorial design. Generally, large changes in process variables (23 – 230%) produced relatively small charges in curd characteristics (1 – 16%). Protein contents of raw materials and proximate chemical analyses of pure and mixed milk curds, prepared under conditions yielding maximum curd compactness were determined. Protein recoveries in curd preparation were calculated.
Inhibitory Effect of Food Preservatives on Protease Secretion by Aeromonas hydrophila
Authors: VENUGOPAL V. , PANSARE A. C. , LEWIS N. F. 
Published: August 2006

ABSTRACTButylated hydroxyanisole (BHA), propylhydroxy parabenzoate (paraben), and sodium tiipolyphosphate (TPP) were found to inhibit protease secretion by resting cells of Aeromonas hydrophila at lower concentrations than those required for inhibiting growth. Incorporation of the above compounds in calcium caseinate agar resulted in colonies surrounded by smaller areas of clear zones indicating inhibition of protease secretion. The results are discussed with respect to the protective influence of the above compounds against spoilage of flesh foods by microbial proteases.
Effect of Sweetener Type and Lecithin on Hygroscopicity and Mold Growth in Dark Chocolate
Authors: OGUNMOYELA OLUGBENGA A. , BIRCH GORDON G. 
Published: August 2006

ABSTRACTStorage changes in dark chocolate samples sweetened with five different carbohydrate sweeteners, namely, sucrose β‐D‐fructose, maltose hydrate, L‐sorbose and sorbitol at two added levels of the surfactant lecithin were evaluated by hygroscopicity measurements at different relative humidities (RH) and for mold damage at 100% RH. Sorption isotherms of the samples showed that β‐D‐fructose and sorbitol are particularly unsuitable in themselves as chocolate sweeteners because of their wide humectant ranges while only L‐sorbose compared adequately with sucrose and showed no mold damage after 10 days at 100% RH. The importance of the surfactant lecithin as an additive particularly in chocolate products designed for high humidity conditions e.g. in the tropics, is also discussed.
(‐)‐Epicatechin Content in Fermented and Unfermented Cocoa Beans
Authors: KIM H. , KEENEY P. G. 
Published: August 2006

ABSTRACTAs determined by high performance liquid chromatography, (‐)‐ epicatechin concentrations among freshly harvested beans of verified genetic origin ranged from 21.89–43.27 mg/g of dry defatted samples. Fermented beans showed much lower concentrations (2–10 mg). During fermentation, a trend towards decrease in (‐)‐epicatechin content was observed. Commercial beans from areas with reputations for shipping well‐fermented products contained lower levels of (‐)‐epicatechin than beans from regions where fermentation is less extensive.
A Method for using Measurements of Shear Modulus to Estimate the Size and Thermodynamic Stability of Junction Zones in Noncovalently Cross‐Linked Gels
Authors: OAKENFULL DAVID 
Published: August 2006

ABSTRACTA set of equations has been derived from which it is possible to calculate from measurements of shear modulus for noncovalent gels the association constant for the formation of junction zones, the number average molecular weight of the junction zones and the number of cross‐linking loci per junction zone. It is assumed that the gels obey the theory of rubber elasticity and that the formation of junction zones is an equilibrium process subject to the law of mass action. The treatment is consequently valid only for very dilute, gels at concentrations close to the gel threshold.