bluuebunny/crossref_metadata_2025_split huggingface dataset:
DEHYDRATION OF HORSERADISH ROOTS
Authors: SAHASRABUDHE M. R. , MULLIN W. J. 
Published: August 2006

ABSTRACTHorseradish roots dehydrated by freeze‐drying and conventional methods were analysed for allyl‐ and phenylethyl‐isothiocyanates by gas chromatography (CC) and evaluated for odor and color. The identities of the isothiocyanates were confirmed by combined gas chromatography‐mass spectroscopy (GC‐MS). The endogenous enzyme, myrosinase, plays a critical role in the development of characteristic odor. It was demonstrated that in processing horseradish to a dried product one must process cleaned roots immediately after dicing or cutting and maintain the temperature below 65°C to yield a product with the desired flavor and acceptable color.
STARCH HYDROLYSIS BY ACID AND MICROWAVE ENERGY
Authors: KHAN A. R. , ROBINSON R. J. , JOHNSON J. A. 
Published: August 2006

ABSTRACTWheat starch was hydrolyzed using microwave energy. Starch suspensions (10%) acidified with hydrochloric acid to pH 1.85 were heated at 0.18 milliamperes microwave. energy in sealed glass tubes for various times. Liquefying and coloring were the most obvious visible changes during hydrolysis. With extended heating times, temperature, pressure, and total acidity increased causing darker hydrolyzates and charred residue formation. Paper chromatography showed sugars ranging from G1 to G5. Starch hydrolysates had total sugars, reducing sugars, and glucose as high as 94.81, 88.69, and 83.56%, respectively, based on original starch. Sugar syrups of high dextrose equivalent can be produced within a short time by using microwave energy.
PREVENTION OF SOFT CENTER DEVELOPMENT IN LARGE WHOLE CUCUMBER PICKLES BY CALCIUM
Authors: HUDSON J. M. , BUESCHER R. W. 
Published: August 2006

ABSTRACTLarge whole cucumbers (size no. 4) were fermented and held in solutions containing low NaCl (14.5° salometer) with and without CaCl2 at 24° C for 1 and 4 months. Firmness of pericarp and locular tissues (centers) of pickles exposed to CaCl2 was much greater than of pickles not exposed to CaCl2 (control) after 1 and 4 months in storage. Locular tissue of pickles not exposed to CaCl2 softened dramatically between 1 and 4 months in storage and after 4 months centers were extremely soft. In contrast, centers of pickles exposed to CaCl2 were firm and intact after 1 and 4 months. Addition of CaCl2 to fermentation and storage brines appears to provide a simple method for pickle processors to prevent soft center development in large pickles.
QUALITY DIFFERENCES IN SIMULATED KOSHER AND CONVENTIONALLY PROCESSED CHICKEN
Authors: POWERS J. M. , MAST M. G. 
Published: August 2006

ABSTRACTUnder simulated conditions, the quality of kosher and conventionally processed chickens was compared. Three processing differences occurring with kosher chickens were studied: cold water “scald,” longer mechanical picking time, and “koshering” (salting) following evisceration. A factorial experiment (2×2×2), with two variations of scalding, picking, and salting, was conducted. Kosher chickens absorbed more water during water chilling than did conventionally processed birds. Color values reflected a loss of the yellow epidermal layer of hot‐scalded treatments. Shear values for fresh refrigerated birds were approximately the same for kosher and conventionally processed chickens. Lipid oxidation was accelerated on salted skin samples during frozen storage, but not on frozen salted meat samples. Salting decreased the total aerobic plate count; however, kosher and conventional treatments had approximately the same number of coliforms. Skin and meat from carcasses exposed to salt contained significantly more sodium than carcasses not exposed to salt. A taste panel preferred meat from salted birds throughout storage. Higher levels of lipid oxidation were detected by the taste panel on salted skin samples after 8 months frozen storage but not at 2 months' frozen storage.
DIFFERENCES AMONG TOP ROUND STEAKS COOKED BY DRY OR MOIST HEAT IN A CONVENTIONAL OR A MICROWAVE OVEN
Authors: MOORE LAURA J. , HARRISON DOROTHY L. , DAYTON A. D. 
Published: August 2006

ABSTRACTTop round steaks were cooked by dry or moist heat in conventional or microwave ovens with rotary hearths. Gardner color‐difference values and final temperature data demonstrated that a steak is heated more evenly by conventional, dry heat than by conventional moist or by microwave dry or moist heat. Cooking time, volatile cooking losses, total moisture, and sensory juiciness and tenderness scores were less (P < 0.001), whereas total and drip cooking losses (P < 0.001) and ether extract (P < 0.05) were more for steaks cooked by microwaves than for conventionally cooked steaks. Cooking time was greater (P < 0.001), but total and drip cooking losses were less (P < 0.001) for steaks cooked by dry heat than for those cooked by moist heat.
INSTRUMENT FOR TEXTURE OF SMALL CURD COTTAGE CHEESE AND COMPARISON TO SENSORY EVALUATION
Authors: PERRY CONNIE A. , CARROAD PAUL A. 
Published: August 2006

ABSTRACTThe texture of washed and unwashed small curd cottage cheese is evaluated using the Instron Universal Testing Machine and Ottawa Texture Measuring System with perforated plate insert. Results indicate that such an instrumental system quantifies cottage cheese texture with excellent correlation to sensory evaluation of firmness.
VITAMIN RETENTION IN COOKED, CHILLED, AND REHEATED POTATOES
Authors: AUGUSTIN JORG , MAROUSEK GAIL I. , THOLEN LINDA A. , BERTELLI BARABARA 
Published: August 2006

ABSTRACTThe retention of several water‐soluble vitamins in baked and rehydrated mashed potatoes during cooking, chilling, and microwave‐reheating was evaluated. With baked, chilled, and reheated potatoes, overall retention values ranged from near 100% for thiamin, riboflavin, and niacin to near 70% for ascorbic acid and folic acid. Losses of these two vitamins occurred during most of the handling steps. Retention of vitamin B6, was significantly reduced only during the oven‐baking process. The overall vitamin retention of rehydrated cooked, chilled, and reheated potato granules ranged from over 90% for riboflavin, niacin, and vitamin B6, to 86% for ascorbic acid and folic acid. In general the largest reduction in retention took place during the initial preparation of the mashed potatoes from dehydrated granules and to a lesser degree during microwave‐reheating of the chilled product.
EARLY INDICATIONS OF FAILURE IN LARGE COMPRESSIVE DEFORMATION OF SOLID FOODS
Authors: POLLAK N. , PELEG M. 
Published: August 2006

ABSTRACTCylindrical specimens of Agar gel (5%), apple flesh, and potato tissue were subjected to large uniaxial compressive deformation and then the stress was allowed to relax. The relaxed moduli as well as the relaxation curves shape characteristic constants were calculated and plotted vs the initial stress or the fixed strain. The latter relationships revealed that there are early quantitative indications of failure well before this is indicated in the force deformation relationship.
PIPE TRANSPORTATION OF MINCED FISH PASTE
Authors: NAKAYAMA T. , NIWA E. , HAMADA I. 
Published: August 2006

ABSTRACTA pipe system was designed wherein minced fish paste was forced from the wide portion of a pipe to the narrow portion by an air cylinder, and extruded from the narrow portion. Pressure losses of minced fish paste in the narrow portion were transmitted through a transducer rod, and determined by two strain gages. The data for volumetric flow rate as a function of pressure loss were simulated by the power‐law flow model equation with yield stress, and fitted well to the equation. It was concluded from agreement of rheological constants that pressure loss was proportional to pipe length. However, some disagreements of rheological constants appeared when the ratio of pipe length to pipe inside diameter was decreased. This result was explained by the assumption that the entrance effect would become more pronounced. Contrary to expectation from the data of pure water through the pipe bend, pressure losses of minced fish paste through the pipe bend were not so large. This fact might be related to the Bingham plastic nature of minced fish paste. In pipe transportation of minced fish paste, shear‐thinning behavior was not found at a constant shear rate. While shear stress of minced fish paste ranged from 21000–29000 dyne cm−2, shear rate ranged roughly from 20–240 set−1. Flow behavior index was around 0.90 and the flow curve was almost a straight line. Yield stress was around 20000 dyne cm−2, and about two‐thirds the total stress required for the flow at 240 set−1.
CORRECTION FACTOR OF COME‐UP HEATING BASED ON CRITICAL POINT IN A CYLINDRICAL CAN OF HEAT CONDUCTION FOOD
Authors: UNO JUN‐ICHI , YAKAWA KAN‐ICHI HA 
Published: August 2006

ABSTRACTA computerized procedure was developed for estimating the critical point correction factor, Cf, of come‐up heating in thermal processes, which are applied to cylindrical cans of heat conductive foods. Sterilizing values at the thermal center of the can were used as a criterion for this estimation. Fifteen parameters are required to uniquely determine Cf values. These parameters include z value, thermophysical properties, and can dimensions, as well as operational conditions. Through a dimensional analysis, ten dimensionless parameters were selected to estimate Cf values. A fractional central composite experimental design was applied to evaluate statistically the influence of each parameter on Cf. Through this evaluation, several regression equations were developed for their practical uses. A series of heat conduction experiments were conducted by using several different sizes of cans filled with food simulant, 8% bentonite suspension. Fairly good agreement was found between predicted and observed correction factors.
ANTHOCYANIN RECOVERY FROM CRANBERRY PULP WASTES BY MEMBRANE TECHNOLOGY
Authors: WOO A. H. , von ELBE J. H. , AMUNDSON C. H. 
Published: August 2006

ABSTRACTAnthocyanins were recovered from commercial cranberry pulp wastes under optimum extraction conditions by a five‐stage blending and solvent percolation procedure. Following solvent removal and filtration, the anthocyanin crude extract was partially purified by ultrafiltration, concentrated by reverse osmosis and vacuum evaporation. The final concentrate contained 0.11% anthocyanins on dry weight basis. The process developed can be continuous and be applied to other colorant production from plant materials.
Clostridium perfringens CELLS AND PHOSPHOLIPASE C ACTIVITY AT CONSTANT AND LINEARLY RISING TEMPERATURES
Authors: FOEGEDING P. M. , BUSTA F. F. 
Published: August 2006

ABSTRACTGrowth and phospholipase C production by Clostridium perfringens ATCC 13124 were evaluated in autoclaved ground beef at four constant temperatures and at three rising temperature rates representative of long time low temperature (LTLT) food processing. The total activity of phospholipase C per unit volume, determined by the hemolysin indicator (HI) method, correlated directly to the CFU/g measured on Tryptose Sulfite Cycloserine agar during constant temperature growth and under rising temperature conditions that result in growth and inactivation. Inactivation kinetics of C. perfringens and phospholipase C were compared at temperatures encountered during exposure to rising temperatures. Inactivation kinetics of C. perfringens ATCC 13124 and phospholipase C produced by strain ATCC 13124 in autoclaved ground beef are essentially identical. The HI method appears applicable for estimating viable C. perfringens in LTLT processed products.
IDENTIFICATION OF COLOR‐CAUSING PIGMENTS IN BISCUITS CONTAINING COTTONSEED FLOUR
Authors: BLOUIN F. A. , CHERRY J. P. 
Published: August 2006

ABSTRACTPigments in liquid‐cyclone‐processed cottonseed flour cause yellow‐brown colors in biscuits containing this flour. Color evaluation of biscuits prepared with four fractions of cottonseed flour indicated that the low‐molecular‐weight water‐soluble fraction contained the yellow pigments and that the water‐ and aqueous‐salt‐solution‐insoluble fraction contained the brown pigments. Chromatographic and ultraviolet‐visible spectral analyses indicated that the yellow pigments are flavonoids (3‐0‐glycosides of quercetin) and that the brown components are bound gossypol and gossypol‐like pigments.
THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGE
Authors: VERSTEEG C. , ROMBOUTS F. M. , SPAANSEN C. H. , PILNIK W. 
Published: August 2006

ABSTRACTThree forms of pectinesterase, accounting for 95% of the activity in Navel orange, showed considerable differences in heat stability and orange juice cloud destabilizing properties. Pectinesterase I and II (isoenzymes) and a so‐called high molecular weight pectinesterase were rapidly inactivated at 70°C, 60°C, and 90°C, respectively. In chilled juices (5°C) the high molecular weight pectinesterise was the only enzyme which rapidly produced methanol and destabilized the cloud. Although this enzyme represents only 5% of the total pectinesterase activity in Navel orange, it is thought that it is largely responsible for gelation which may occur in concentrates produced by the cut‐back process.
INFLUENCE OF GENERATION TEMPERATURE ON THE CHEMICAL COMPOSITION, ANTIOXIDATIVE, AND ANTIMICROBIAL EFFECTS OF WOOD SMOKE
Authors: FRETHEIM K. , GRANUM P. E. , VOLD E. 
Published: August 2006

ABSTRACTSmoke was generated at temperatures ranging from 350–500°C. To determine the optimum temperature for smoke generation, smoke condensates were subjected to chemical analyses and investigations of their antioxidative and antimicrobial effects. The 150°C increase in generation temperature did not significantly alter the composition of the smoke condensates beyond reducing the concentration of active components by about 35%. Taking the effect on concentration into account, the antioxidative effect increased only very slightly with generation temperature; the antimicrobial effect of the smoke condensates appeared not to be influenced. Since the higher generation temperatures yielded more smoke at a higher rate, the optimum temperature is about 400°C.
MIGRATION OF INDIRECT, FOOD ADDITIVES: A PHYSICAL CHEMICAL APPROACH
Authors: KASHTOCK M. E. , GIACIN J. R. , GILBERT S. G. 
Published: August 2006

ABSTRACTActive site binding of vinyl chloride monomer by polyvinyl chloride has been demonstrated in 2 of 3 unplasticized resins, by equilibrium partitioning studies. The magnitude of this effect was less than what was observed in previous studies. The potential for active site binding to be a limiting, factor for the migration of indirect food additives may thus depend upon chemical and morphological features of the particular resin used to manufacture the food contact article. Inverse phase gas‐solid chromatographic studies have also shown active site binding in the unplasticized resin sample studied by this method. Simple dissolution was shown to be the predominant mode of monomer/polymer interaction, for the plasticized counterpart of this resin. These studies have shown the potential for obtaining reliable data for interaction of polymer resins with indirect food additive type molecules by this more quickly performed technique.
CHARACTERIZATION OF FISH MUSCLE PROTEASES USING RADIO‐LABELED PROTEIN SUBSTRATES
Authors: LIN TZONG‐SHIN , SU H. K. , LANIER TYRE C. 
Published: August 2006

ABSTRACTCathepsin D and alkaline protease in the kidney and skeletal muscle tissues of Atlantic croaker were studied using either 14C‐casein or 14C‐hemoglobin. In general, the alkaline protease is more stable than cathepsin D upon heat treatment and the alkaline protease from muscle is more heat stable than that of kidney tissue. Both cathepsin D and alkaline protease showed specificity toward the different protein substrates. Under the defined conditions, it is possible to use a single substrate (casein or hemoglobin) for, the study of both proteases. The pH activity curves using both substrates suggest that at physiological pH, both acid and alkaline proteases may contribute to the proteolytic activity observed during holding or processing of fish products at lower temperatures (45–60°C). It was demonstrated that pepstatin may be effectively used to selectively inhibit the catheptic activity so that the relative contribution of alkaline protease to the degradation of the fish protein may be evaluated.
INFLUENCE OF SALT ADDITION ON TENDERNESS OF HOT BONED PORK, CHICKEN, TURKEY, AND BEEF ROLLS
Authors: FURUMOTO E. J. , STADELMAN W. J. 
Published: August 2006

ABSTRACTHot and cold boned pork, chicken, turkey and beef were cubed and mixed for 30 min either with 1.5% added NaCl or without added NaCl. Meat was then stuffed into fibrous casings and steam cooked to 76° C. Rolls were evaluated for tenderness using a Kramer shear cell attached to an Instron Universal Testing Machine. Peak heights (kg) divided by sample weights (g) were statistically analyzed. Regardless of rigor state, the addition of NaCl significantly improved tenderness of all four meat types. For pork and chicken rolls, with 1.5% NaCl, there was no significant effect on tenderness due to boning method. Cold boned turkey rolls with 1.5% NaCl were more tender than hot boned rolls with 1.5% NaCl. The most tender treatment combination for beef rolls was hot boned meat with 1.5%‘NaCl.
EVALUATION OF FOUR PURINE COMPOUNDS IN POULTRY PRODUCTS
Authors: YOUNG LOUIS L. 
Published: August 2006

ABSTRACTThe levels of four purine compounds (adenine, guanine, hypoxanthine, and xanthine) have been evaluated in some poultry products. The levels of total purines in light and dark meat were lower than what has been reported for other foods but the level of hypoxanthine was somewhat higher. In contrast, the level of total liver purines was higher than in other broiler tissues but the liver contained mostly adenine and guanine. The levels of all purines were relatively low in gizzard and mechanically deboned broiler tissues.
EFFECT OF SUPEROXIDE DISMUTASE AND OTHER OXYGEN SCAVENGERS ON ENZYMATIC BROWNING
Authors: KON SAMUEL 
Published: August 2006

ABSTRACTTreatment of apples, potatoes, and avocados with superoxide dismutase from bovine blood showed no observable differences in browning of diced or sliced tissues either by subjective observation or objective measurement. The same was found to be true for the reaction of purified tyrosinase from mushrooms with either L‐tyrosine or 4‐methylcatechol.
EFFECT OF SAUCES, COOKING PRE‐ AND POST‐FREEZING, AND FROZEN STORAGE ON RABBIT MUSCLE TISSUE
Authors: OCKERMAN H. W. , ORGANISCIAK C. S. , VAN STAVERN B. D. 
Published: August 2006

ABSTRACTInterest in the rabbit as a source of meat tissue is increasing and as with any perishable product distribution techniques, convenience of serving, and holding procedures are of paramount importance. The objective of this research was to evaluate by sensory, methods the influence of frozen storage on cooked and uncooked rabbit muscle. The second objective was to evaluate the effects of three different sauces on this same cooked tissue. The results indicated that rabbit tissue can be cooked prior to freezing or after freezing and thawing with apparently equal success. If the tissue is properly packaged and stored at —30°C, product quality can be maintained for 6 months with only slight deterioration. Cooking in a tomato‐based sauce gave a more desirable product than cooking in a lightly seasoned vinegar and oil sauce or cooking with no sauce.
FLAVOR ISOLATION FROM FATTY FOODS VIA SOLVENT EXTRACTION AND MEMBRANE DIALYSIS
Authors: BENKLER K. F. , REINECCIUS G. A. 
Published: August 2006

ABSTRACTSolvent extraction of cheddar cheese and ground beef samples followed by dialysis against pure solvent using a perfluorosulfonic acid membrane was used in the isolation of flavor compounds. Chromatograms obtained using the dialysis technique were compared with those obtained using traditional distillation:solvent extraction methods. The dialyzed samples showed good recovery of a wide range of compounds while the distilled samples showed greater recovery of the more volatile compounds. Odors of the distilled and dialyzed samples were similar but not identical.
CHEMISTRY OF BAKED POTATO FLOUR: FURTHER IDENTIFICATION OF HETEROCYCLIC COMPOUNDS IN THE VOLATILE FLAVOR OF BAKED POTATO
Authors: HO CHI‐TANG , COLEMAN EDWARD C. 
Published: August 2006

ABSTRACTThe gas chromatographic fractions of a baked potato flavor which was isolated from 540 lb of Idaho Russet Burbank potatoes were analyzed by infrared and mass spectrometry. A large number of heterocyclic compounds were identified. This paper reports the identification of 9 furans, 2 oxazoles, 3 thiophenes, 2 pyrroles, 2 pyridines, 1 dioxolane, and 1 trioxane. It was noted that heterocyclic compounds with formyl or acetyl substituents had aromas with nutty characteristics.
INFLUENCE OF MICROWAVE REHEATING ON SELECTED QUALITY FACTORS OF ROAST BEEF
Authors: JOHNSTON MARY BETH , BALDWIN RUTH E. 
Published: August 2006

ABSTRACTRoast beef slices (longissimus muscle), when reheated by microwaves after 2 days storage (4°C), compared favorably with conventionally reheated samples. Sensory evaluation indicated significantly less intense “warmed‐over” aroma in microwave reheated than in conventionally reheated samples. No differences in “warmed‐over” flavor of the slices or in lipid oxidation (TBA numbers) were evident in the meat reheated by the two methods. No significant losses of thiamin or riboflavin resulted from either microwave or conventional reheating.
FACTORS AFFECTING PALATABILITY AND COOKING PROPERTIES OF GROUND BEEF PATTIES–FROZEN LEAN, PATTY SIZE, AND SURFACE TREATMENT
Authors: CROSS H. R. , BERRY B. W. 
Published: August 2006

ABSTRACTThe objective of the study was to evaluate the effects of frozen lean addition, patty size, and surface perforation on the palatability and cooking properties of ground beef patties. Eighteen ground beef formulations were prepared at a commercial plant from various raw material sources. Frozen lean from domestic, Mexican, and Australian sources were added at the 40% level. Control formulations were comprised of 40% unfrozen U.S. Cutter cow lean and 60% unfrozen U.S. Choice trimmings. Immediately after the patties were formed, the surface was treated in one of three ways: (1) “knife‐like” perforations; (2) “waffle‐like” perforations, and (3) no perforations. Patties were evaluated for differences in sensory, cooking, and physical properties. Use of frozen lean had no important effects on ground beef palatability or cooking properties. There was no advantage to subjecting the surface of the patty to a knife or waffle treatment.
TIME AND TEMPERATURE, MICROBIOLOGICAL, AND SENSORY ASSESSMENIT OF ROAST BEEF IN A HOSPITAL FOODSERVICE SYSTEM
Authors: CREMER M. L. , CHIPLEY J. R. 
Published: August 2006

ABSTRACTTime and temperature, microbiological and sensory assessments were made of roast beef in a “Ready‐Prepared” type foodservice system to determine critical points in operation. Time from the end of roasting to heating for service was about 45 hr. This included 3.5 hr holding at room temperature and two periods where after 15‐20 hr refrigerator storage, mean temperatures were 8.2 and 7.6°C respectively. After microwave heating at service, temperatures ranged from 43–93°C. Total plate counts indicated < 200 microorganisms per g before and after roasting but a 3–11 fold increase occurred from roasting Co heating for service. Unusually large numbers of Staphylococcus epidermidis were found in cooked meat due to contamination introduced during the slicing operation and the time of storage at temperatures which would permit active growth of this organism. Also, cooked meat was found to contain Bacillus sp., Clostridium sporogenes, C. perfringens, S. aureus, as well as small numbers of Penicillium sp. Overall an scores for sensory characteristics ranged from 6.6‐7.5 (g‐point scale). Data indicated that prevention of microbial contamination and control of internal temperatures during storage, holding, and heating for service are critical in this system of operation.