bluuebunny/crossref_metadata_2025_split huggingface dataset:
The application of amino acid analysis to the determination of the geographical origin of honey
Authors: DAVIES A. M. C. 
Published: August 2006

SummaryHoneys from four geographical areas were characterized by a selection of sixty amino acid ratios, calculated from amino acid analysis data. Tests were carried out on sixteen samples of honey which came from these characterized areas using the selected amino acid ratios and on a reduced set of ratios in which the number of correlated ratios had been reduced. Fifteen samples were correctly identified by the full ratio set and fourteen samples by the reduced set. No sample failed both tests. Forty‐two honeys which did not come from these areas were also tested and only one sample was incorrectly identified as originating from a characterized area.These results support the proposal that amino acid analysis could be used as an instrumental method of determining the geographical source of a honey, in place of the highly subjective method of pollen analysis. However, further work is required before the method could be recommended for official use.The possibility of applying the same techniques to other problems of food source identity is noted.
The detection and estimation of soya protein in food products by isoelectric focusing
Authors: LLEWELLYN J. W. , FLAHERTY B. 
Published: August 2006

SummaryThe analysis of non‐meat protein in meat products by the technique of isoelectric focusing in polyacrylamide gels is described. When laboratory prepared pork sausages containing known amounts of added soya protein isolate were analysed, 1% (of fresh sausage weight) added isolate could be detected. At low levels of added isolate (<5% fresh sausage weight) the technique could only be considered semiquantitative, but at higher levels of added isolate (>5% fresh sausage weight) better quantitation was possible. the technique cannot be applied to the analysis of products that have undergone extensive heat treatment during manufacture, however, due to denaturation of the soya protein.
POLYPHENOLIC COMPOUNDS IN THE PULP OF Mangrifera indica L.
Authors: SAEED A. R. , KARAMALLA K. A. , KHATTAB A. H. 
Published: August 2006

ABSTRACTPolyphenolic compounds were isolated from the pulp of three varieties of mangoes by ethyl acetate extraction. The compounds were separated by two‐dimensional paper chromatography. The individual compounds were identified by Rf values, fluorescent behavior and degradation products. Gallotannin, m‐digallic acid, gallic acid, unknown hydrolyzable tannin and mangiferin were identified. Phenolic compounds which are known to be responsible for astringency and browning in fruits were not detected by this extraction procedure.
CASHEW PHOSPHOLIPIDS
Authors: MAIA G. A. , BROWN W. H. , WHITING F. M. , STULL J. W. 
Published: August 2006

ABSTRACTPhospholipids were isolated by silicic acid column chromatography (CC) from cashew nuts and cashew apple juice. Component phospho‐lipids were separated by two‐dimensional thin‐layer chromatography (TLC). Cashew nut oil and cashew apple juice lipids gave 9 and 11 TLC spots, respectively, positive to the specific molybdenum spray. Phos‐phatidyl choline (PC) and phosphatidyl ethanolamine (PE) isolated from cashew nut lipid phospholipids were analyzed for fatty acid composition. The major fatty acids in PE and PC were palmitic, stearic, oleic, and linoleic representing 85.3% of the total in PE and 73.3% in PC.
Autolysis and proteolytic activity of cod viscera
Authors: RAA JAN , GILDBERG ASBJØRN 
Published: August 2006

SummaryThis paper describes the autolysis of cod viscera and discusses the importance of protease activity for this process. Autolysis yields a lipid phase, an aqueous soluble phase which contains much protein but very little lipid, and an insoluble sediment of protein and lipid. the amino acid composition of the soluble phase differs markedly from that of the sediment; the latter does not contain hydroxyproline and has relatively high levels of aromatic amino acids and of cysteine/cystine. the natural digestion process in the alimentary tract of cod also leaves an insoluble protein with a similar amino acid composition. the sediment which remains after autolysis is very resistant to the activity of the proteases present in the viscera. the pH curve for protease activity with a model substrate does not correspond to the pH curves for autolysis.
CHEMICAL, PALATABILITY AND COOKING CHARACTERISTICS OF NORMAL AND LOW QUALITY PORK LOINS AS AFFECTED BY FREEZER STORAGE
Authors: KEMP JAMES D. , MONTGOMERY RICHARD E. , FOX J.D. 
Published: August 2006

ABSTRACTLoins of normal (Wisc. score 3) and low (Wisc. score 1) quality were compared for pH (fresh only), thiamine (fresh and 120 days), organoleptic and tenderness scores and cooking losses while fresh and after 60 and 120 days' freezer storage. pH was significantly lower for PSE than for normal loins. Thiamine content also was lower for the PSE loins and decreased for both quality groups during storage. TBA values indicated a greater degree of rancidity for PSE loins, but contrary to expected outcome they tended to decrease with freezer storage. Normal loins received significantly higher organoleptic evaluation scores for flavor, juiciness and overall satisfaction. On the other hand, PSE loins tended to be slightly more tender. Tenderness increased with freezer storage time. There were no differences in flavor, juiciness or overall satisfaction scores due to freezer storage. PSE loins had significantly more total cooking and evaporative loss than normal loins. There was a significant increase in evaporative loss as storage time increased.
EFFECT OF ICE STORAGE ON MICROBIOLOGICAL AND CHEMICAL CHANGES IN SHRIMP AND MELTING ICE IN A MODEL SYSTEM
Authors: Ill; E. F. COBB , VANDERZANT C. , HANNA M. O. , YEH CHIA‐PING S. 
Published: August 2006

ABSTRACTIn ice stored shrimp, Vibrio, Pseudomonas and/or Moraxella‐Acineto‐batter species were initially dombant. After 12–15 days, Vibrio sp. had disappeared and Pseudomonas sp. predominated followed by Moraxella‐Acinetobacter sp. The mean increase in aerobic plate count over this period was 2.2–2.4 log. In the melting ice (drip) Moraxella‐Acine‐tobacter, Pseudomonas, Flavobacterium, Micrococcus, Vibrio, Corynebacterium, Staphylococcus, Alcaligenes and yeasts were present initially. After 9–13 days, Vibrio, Flavobacterium and Micrococcus sp. could not be detected in the drip, whereas Pseudomonas or Moraxella‐Acinetobacter sp. remained present or in some cases increased. The mean increase in bacterial count of the drip was 3.4 Jog. Considering the loss in TVN in the drip, there was a net increase in TVN ranging from 6.7–60.1 mg N/100g. AA‐N levels in shrimp decreased during storage. The TVN‐AA‐N ratio of drip did not increase significantly until bacterial levels reached 10 per ml drip.
PROTEIN CONTENT AND AMINO ACID COMPOSITION IN GROATS AND HULLS OF DEVELOPING OATS (Avena sativa)
Authors: POMERANZ Y. , SHANDS H. L. , ROBBINS G. S. , GILBERTSON J. T. 
Published: August 2006

ABSTRACTProtein content and ammo acid composition were determined in groats and hulls of three oat cultivars harvested at four stages of development. Protein content was slightly higher in mature than in immature groats. In the hulls, protein content decreased during development to about one‐third the content of immature hulls. The large decrease in protein content of the hulls was accompanied by little change in amino acid composition. In the groats, however, there were consistent and large decreases in concentrations of lysine, threonine and aspartic acid and an increase in glutamic acid. The results suggest that in addition to deposition of storage protein in the groat, ammo acids are translocated from the hulls to the groats.
ILLINOIS PROCESS FOR PREPARATION OF SOYMILK
Authors: NELSON A. I. , STEINBERG M. I. , WEI L. S. 
Published: August 2006

ABSTRACTA beverage consisting of water, whole soybeans (including hulls), sugar and flavor has been developed. Preparation includes soaking and then blanching the whole soybeans in 0.5% sodium bicarbonate, grinding with water in a hammermih, heating the slurry to 200° F, homogenizing, neutralizing, dilution, addition of sugar and flavor, pasteurizing and rohomogenizing. Enzyme inactivation by blanching prior to grinding of soaked beans was found to completely prevent formation of painty (oxidized) flavor and result in a bland flavored product. Trypsin inhibitors were also inactivated by blanching. A sufficient degree of tender‐ization of soybean tissue during the soak and blanch treatments was necessary to obtain good mouth feel and colloidal stability. Homogenizing conditions such as temperature and pressure were also important; when the soybeans had been blanched to a LEE‐Kramer Tenderometer reading of 300 lb or below and homogenization was done at 200°F and 3500 psi, the resulting beverage showed zero separation after 2 months refrigerated storage. Dilution to below 1% protein had no effect on colloidal stability. Coulter Counter measurements of the beverage indicated that 81% of the particles fell between 3.4‐7.3 microns which is larger than the defined colloidal particle range. Recoveries of protein and total solids based on the raw soybean were 99% and 90%, respeo tively.
ENZYME USE TO REDUCE VISCOSITY AND INCREASE RECOVERY OF SOLULE SOLIDS FROM CITRUS PULP‐WASHING OPERATIQNS
Authors: BRADDOCK R. J. , KESTERSON J. W. 
Published: August 2006

ABSTRACTSoluble solids (SS) recovered by countercurrent washing of citrus juice pulp are concentrated by evaporation and sold primarily for use in beverage bases and other food uses. On a pilot plant scale, treatment of the finisher pulp with pectolytic enzymes resulted in increasing the yield of recoverable SS from 65–80 kg SS/ton pulp (oranges) and from 45–50 kg SS/ton (grapefruit). High viscosity of pulp‐wash liquids and other citrus processing liquids was found to be a deterrent during concentration by evaporation. Enzyme‐treated liquids were concentrated in a medium‐temperature evaporator to over 70° Brix and relative viscosities in the range of 1700–2200 centipoises; however, due to gel formation, nontreated liquids had to be pumped out of the evaporator at 25–35° Brix with a relative viscosity of over 20,000 centipoises. Careful use of enzyine to increase SS yields or lower viscosity during pulpwashing did not adversely affect the °Brix, acid, pH or clouding ability of the concentrated pulp‐wash.
PEELING OF CHINESE WATERCHESTNUTS
Authors: LEEPER G. F. , WILLIAMS A. K. 
Published: August 2006

ABSTRACTThe extensive hand labor required in peeling Chinese waterchestnut corms has dicouraged their production in this country. After cutting the apical and basal ends from the corms, the peel was removed by softening in hot alkali, followed by wet brushing. The lignaceous pigmentation which stains the corms during peeling was decolorized by treatment with hydrogen peroxide. A nomograph to optimize peel softening in terms of alkali concentration, time and temperature is presented. This nomograph shows solutions to the equation 6.76 = [0.038 (°F) ‐ (6.51/% NaOH) ‐ (9.81/min of treatment)].
MICROBIOLOGY OF PALE, DARK AND NORMAL PORK
Authors: REY C. R. , KRAFT A. A. , TOPEL D. G. , PARRISH F. C. , HOTCHKISS D.K. 
Published: August 2006

ABSTRACTPale, soft, exudative (PSE), dark cutting, and normal colored pork were compared to determine differences in susceptibility to microbial growth. Chops were packaged and stored under simulated retail conditions. Color, marbling, pH, numbers of total aerobic mesophiles, psychrotrophs, proteolytic and lipolytic bacteria and fluorescent Pseudomonas and incidence of Salmonella and coagulase positive Staphylococcus were recorded for pork chops as storage time progressed. Data were statistically analyzed. Differences in pH between PSE and normal chops, after aging, were significant, and dark chops had significantly higher pH values than normal chops. Development of microorganisms during storage was influenced by pH. Most rapid growth of organisms occurred on dark meat and slowest bacterial growth on PSE pork, although exudative conditions of the latter provided the highest expressible juice. pH of the meat also seemed to have a selective action on the microflora. Marbling of the meat did not influence growth of lipslytic bacteria. Relevance of various stages of processing as sources of contamination for the meat is discussed.
RELATIONSHIP OF Vibrio parahaemolyticus IN OYSTERS, WATER AND SEDIMENT, AND BACTERIOLOGICAL AND ENVIRONMENTAL INDICES
Authors: THOMPSON C. A. , VANDERZANT C. 
Published: August 2006

ABSTRACTOf 153 samples of oysters, water and sediment tested 94 (61.4%) were positive for V. parahaemolyticus. In 87% of the positive oyster samples the level of V. parahaemolyticus was < 100 per g. Standard Plate Counts of oysters ranged from 5.0 × 103 to > 3.0 × 107 (mean 2.5 × 106) per g, Aerobic Plate Counts from 3.0 × lo3 to > 3.0 × 107 (mean 1.8 × 106) per g. No seasonal distribution of V. parahaemolyticus was apparent. No statistically significant relationship existed between V. parahaemolyticus count of oysters and bacteriological (Standard Plate Count, Aerobic Plate Count, coliform, fecal coliform and E. coli counts) and environmental parameters (water temperature, salinity, pH, dissolved O2, sampling depth, tide, wind and rainfall).
EFFECT OF CALIBRATION PROCEDURES ON ACCURACY AND PRECISION OF AUTOMATED KJELDAHL NITROGEN ANALYSIS IN SOME FORMULATED FOODS
Authors: VINCENT K. R. , SHIPE W. F. 
Published: August 2006

ABSTRACTThe Technicon AutoAnalyzer total nitrogen system was studied to determine some of the limitations and special modifications of the method that pertain to the analysis of formulated foods with one or more high protein ingredients. Assorted instant breakfasts and meat analogs were used as test products. Specifically, the effects of composition of calibration standards, heat of continuous digestion, and nitrogen concentration on the agreement between AutoAnalyzer and manual macro‐Kjeldahl were studied. Resistance of particular protein types to continuous digestion did not constitute a major limiting factor in the precision and reproducibility of the automated method, so that fixed temperatures could be used for diverse proteins. Standard deviations from 0.21–0.47% protein were obtained with the AutoAnalyzer for 5–8 replicates of several different food products compared to about 0.22–0.37% for manual Kieldahls. Of more imuortance than qualitative composition of standards was the maintenance of a narrow‐ range of concentration (100 ppm N) for sample solutions and calibration with dual standards corresponding to the lower and upper limits of the concentration range. Better accuracy and reproducibility were achieved with calibration standards prepared from dispersible or soluble ingredients that formed stable, homogeneous acid mixtures. Although the method is not recommended as the best means of obtaining accurate nutritional composition data for formulated foods, the automated method may be used for less demanding applications, including rough proximate analyses.
PARTICULATE PROPERTIES AND RHEOLOGY OF PREGELLED YAM (Dioscorea rotundata) PRODUCTS
Authors: AYERNOR GEORGE S. 
Published: August 2006

ABSTRACTYam was processed and roller dried. Processing variables included tissue cooking and comminution conditions. Water related characteristics of these pregelled flours were obtained. Increasing the degree of starch damage changed flour specific surface, crystallinity, monolayer adsorp tion, heat of adsorption, wetting temperature, water‐holding capacity and swelling power of the flour. Rheological properties of doughs were determined by simple compressive and cyclic tests with an Instron Universal Testing Machine. Modulus of elasticity, ultimate deformation, recoverable elasticity and energy loss ratio of the various samples were related to the degree of starch damage.
INSTABILITY OF PATULIN IN CHEDDAR CHEESE
Authors: STOTT W. T. , BULLERMAN L. B. 
Published: August 2006

ABSTRACTWhen 50 μg/g patulin was added to Cheddar cheese and stored at 5° and 25°C for varying time periods, the toxin became undetectable by chemical and biological means. Less than 27% of the added toxin was detected after 3 hr and less than 16% after 48 hr. The reaction was not affected by storage temperature or the presence of microorganisms and thus appeared to be chemical in nature. A patulin producing strain of Penicillium patulum grew well on Cheddar cheese at 5° and 25°C, but patulin production was not observèd at 5°C, and only small, variable amounts of patulin were noted at 25°C. The patulin formed at 25°C on the cheese was authentic as shown by UV absorption maxima and high pressure liquid chromatography, and it possessed biological activity against Bacillus megaterium and Clostridium perfringens. Potassium sorbate, vacuum packaging and coating cheese with paraffin wax all pre vented growth of P. patulum on retail size pieces of cheese stored at 5° and 25°C. A heat‐sealed wrapping on large (20 lb) blocks of cheese also prevented growth of this organism on cheese stored at 12°C for 6.5 wk.
A MICROBIOLOGICAL PROFILE OF COMMERCIALLY PREPARED SALADS
Authors: TERRY RALPH C. , OVERCAST W. W. 
Published: August 2006

ABSTRACTCommercially prepared salads from nine different producers were examined for the number of aerobic, psychrotrophic and coliform organisms, the number of yeast and molds, and pH. Samples were examined twice: once when received and once 5 days following the designated expiration date. Colonies from both sets of plates were selected, based on visual differences, for purification and identification in an attempt to determine what bacteria were present in the salads. Organisms recovered included the genera Bacillus, Lactobacillus, Leuconostoc, Streptococcus, Micrococcus, Staphylococcus, Pseudomonas, Xanthomonas, Escherichia, Citrobacter, Enterobacter and one Actinomyces. The genera found in largest numbers were Bacillus, Lactobacillus, Leuconostoc, and Streptococcus
EFFECT OF SALT, SODIUM TRIPOLYPHOSPHATE AND STORAGE ON RESTRUCTURED PORK
Authors: SCHWARTZ W. C. , MANDIGO R. W. 
Published: August 2006

ABSTRACTThe effect of 20 combinations of salt and sodium tripolyphosphate (STP) on restructured pork were studied. Added salt increased TBA values, packaging loss, improved cooked color, aroma, flavor and eating texture and decreased cooking loss and raw color. Increase in STP decreased cooking loss and increased TBA values, packaging loss, raw color and juiciness. Synergism between salt and STP was shown for most traits studied. Storage increased TBA values, water‐holding capacity and juiciness rating and decreased cooking loss, raw color, cooked color, aroma, flavor and eating texture. Among the 20 combination levels, 0.75% salt and 0.125% STP were the most desirable for producing restructured pork.
INFLUENCE OF MECHANICAL SEPARATION UPON PROXIMATE COMPOSITION, FUNCTIONAL PROPERTIES AND TEXTURAL CHARACTERISTICS OF FROZEN ATLANTIC CROAKER MUSCLE TISSUE
Authors: WEBB N. B. , HARDY E. R. , GIDDINGS G. G. , HOWELL A. J. 
Published: August 2006

ABSTRACTMechanically separated (MS) fish muscle tissue was compared with hand‐separated (HS) tissue to determine their relative effects upon functional properties and final product texture. Proximate analyses revealed that HS muscle tissue was significantly higher in moisture content than MS tissue. MS tissue had significantly higher quantities of sarcoplasmic and nonprotein nitrogen than HS tissue. No significant difference was found between the level of myofibrillar protein for the two treatments, as determined by sodium dodecyl sulfate (SDS, 1%) extraction, although the HS tissue had a slightly higher level. A significantly higher amount of myofibrillar protein and a lower amount of stroma protein was extracted by SDS than by NaCl (0.58M) for both treatments. This difference was attributed to the development of an insoluble sol by the NaCl extraction method which was sedimented as a gel by centrifugation. Stroma protein was significantly higher in the HS tissue for both extraction methods. There was no significant difference between the two treatments for emulsifying capacity or cook stability and these were not related to final product texture evaluated by a sensory panel and instrumental shear force. The texture of the comminuted product prepared with HS tissue was significantly better than that prepared with MS fish tissue.
CHEMICAL AND SENSORY ANALYSIS OF ROUNDNOSE GRENADIER (Coryphaenoides rupestris) STORED IN ICE
Authors: BOTTA J. R. , SHAW D. H. 
Published: August 2006

ABSTRACTRoundnose grenadier (Coryphaenoides rupestris) was stored in ice in order to investigate changes in chemical and sensory characteristics. Analyses indicated that the keeping time of at least 18 days was better than that of most species of whitefish. Total lipid and free fatty acid concentration did not significantly change during iced storage. Inosine monophosphate, inosine, hypoxanthine, iodine number, peroxide value, thiobarbituric acid value, trimethylamine content determined by the Tozawa method, trimethylamine content determined by the Dyer method, moisture content, and pH all significantly (P ≤ 0.05) changed during iced storage. Both peroxide and iodine values appeared to have potential as indicators of sensory quality. Trimethylamine concentrations, determined by both methods, were similar throughout the iced storage study.
CONTINUOUS COAGULATION OF COTTAGE CHEESE WHEY PROTEIN
Authors: PANZER C. C. , SCHOPPET E. F. , SINNAMON H. I. , ACETO N. C. 
Published: August 2006

ABSTRACTProcesses are described for obtaining a low moisture, free‐flowing protein powder of high nutritional value through the high temperature (120°C) heat coagulation of cottage cheese whey protein in a constant stirred reaction vessel using steam injection heating. Dried protein concentrates produced by the suggested alternative processes contain 65%, 85% and 95% protein, respectively. Essentially all the coagulable protein can be removed in 8 min of holding time in a pH range of 5.5–6.5. Increasing coagulation temperature to above that of conventional methods (85–100°C) significantly decreases processing time without adversely affecting product quality. The highly nutritious protein fraction produced has potentially wide application in the protein fortification of foods not requiring the normal functional properties of whey protein.
TEXTURE AND CRYSTALLIZATION CONTROL IN RAISINS
Authors: BOLIN H. R. 
Published: August 2006

ABSTRACTUpon protracted storage of raisins a crystalline material can develop on their surface, especially at higher moisture levels. A method of controlling this formation was developed, which consisted of subjecting the raisins to a mild heat‐treatment. This heat‐treatment procedure also had a tenderizing effect on raisins, making them noticably softer. Other factors were studied that affected raisin texture during storage with bran‐flakes. Raisin desiccation rate was found to be affected by storage temperature, pressure and coatings. Paraffin coating had the most pronounced effect. Protein coatings of solubilized soy protein or egg albumen followed by heat‐denaturation also significantly reduced moisture loss from raisins stored with bran flakes.