bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of Prerigor Pressurization on Postmortem Beef Muscle Creatine Phosphokinase Activity and Degradation of Creatine Phosphate and Adenosine Triphosphate
Authors: ELKHALIFA E. A. , ANGLEMIER A. F. , KENNICK W. H. , ELGASIM E. A. 
Published: August 2006

ABSTRACTSemimembranosus muscle was excised immediately following slaughter and pressurized at 103.5 MN−2 for 2 min at 35°C. Creatine phosphate (CP), adenosine‐5′‐triphosphate (ATP) and R‐values (a measure of metabolic rate) were determined at 1, 2, 4, and 24 hr postmortem. Creatine phosphokinase activity (CPK) was measured at 1 and 24 hr postmortem. Pressurization accelerated catabolism of both CP and ATP which, in turn, resulted in a higher ATP turnover value than that of the control. R‐values were significantly correlated (r=−0.95) with degradation of ATP and indicate onset of rigor mortis in treated muscle immediately after pressurization. CPK activity was significantly higher (P<0.05) in the pressurized muscle than in the control at 1 hr postmortem. However, this difference did not exist at 24 hr postmortem.
Size Exclusion/HPLC of Heated Water Soluble Bovine and Porcine Muscle Proteins
Authors: DAVIS CARL E. , ANDERSON JOHN B. 
Published: August 2006

ABSTRACTProteins (280 nm absorbance) in water extracts from bovine semi‐membranosus and porcine longissimiu were separated by size exclusion (SEC) high performance liquid chromatography(HPLC). SEC/HPLC profiles showed six heat sensitive fractions ≥ 10,000 daltons. These fractions ranged from peak 1 at 375,800 daltons in bovine and 170,000 daltons in porcine down to myoglobin, peak 6, at 15,200 and 19,500 daltons for bovine and porcine, respectively. SEC/HPLC showed the loss of certain peaks at specific time/temperature treatments. Heat labile porcine proteins ≥ 10,000 daltons represented about 41.5 area percent of the total extractable components after heating to 60°C. In bovine, this represented about 37.5 area percent. In both species, heating at 70°C for 30 min or at 75°C for 0 min resulted in protein solubility loss to about 1 area percent or less.
Rapid, Automated Analysis of Amines in Seafood by Ion‐Moderated Partition HPLC
Authors: GILL T. A. , THOMPSON J. W. 
Published: August 2006

ABSTRACTA direct method was developed for the determination of seafood amines. The method utilizes the principle of ion‐moderated partition high performance liquid chromatography (HPLC).The method involves the extraction of muscle tissue in perchloric acid (PCA) and the subsequent chromatography of the neutralized PCA extract using dilute pH 11.0 sodium hydroxide as elution solvent, the entire procedure requiring approximately 30 min to complete. The biogenic amines (histamine, putrescine and cadaverine) were separated and the method compared with an existing HPLC procedure. Trimethylamine and dimethylamine were also determined. by this method. Results compared favorably with data obtained by existing calorimetric procedures used for the determination of these compounds.
Constitutive Relationship for Apple Cortex Under Hydrostatic Stress
Authors: DATTA A. K. , MORROW C. T. 
Published: August 2006

ABSTRACTHydrostatic creep tests were run on cylindrical specimens of Rome Beauty apples to study the mechanical response. Volumetric strain was measured for different levels and durations of applied stress. The former was separated into recoverable, permanent, instantaneous, and time dependent components. A general constitntive relationship was developed from statistical analysis. A mechanical model was proposed to explain the strain response of the material.
Mechanism Which Enables the Cell Wall to Retain Homogenous Appearance of Tomato Juice
Authors: SHOMER ILAN , LINDNER PINHAS , VASILIVER ROSA 
Published: August 2006

ABSTRACTIntact or disrupted cell walls from tomato pericarp cannot be suspended in the juice, even at higher densities (up to 1.2 g/ml) or viscosities (up to 70 centistokes) than those of natural juice serum. Hence, the viewpoint of swelled precipitate rather than suspension has to be considered in tomato juice. Degradation of insoluble pectin by a relatively high concentration of exogeneous pectinases led to swelling of the wall and ultrastructural studies revealed partial dispersion of the microfibrilar system in the wall. Cellulase activity led to partial or complete degradation of the microfibrilar system, with a resultant collapse of the precipitate. Expansion of the microfibrilar system and retention of its ability to withstand collapse under gravity stress, make possible the swelled precipitate and homogeneous appearance of insoluble particles along the juice column during shelf life.
Growth and Corresponding Elevation of Tomato Juice pH by Bacillus coagulans
Authors: ANDERSON ROBERT E. 
Published: August 2006

ABSTRACT B. coagulans was inoculated into sterile, tubed tomato juice and growth and pH were observed for 21 days. Juice samples initially at pH 4.5 supported good growth; pH was elevated to 5.0 after 6 days incubation at 35°C. Other tomato juice samples (initial pH 5.0 or 5.5) also supported good growth of these flat‐sour bacteria and with corresponding increases in pH. The results indicate that flat‐sour spoilage of tomatoes and similar foods may cause decreased acidity, thus possibly allowing outgrowth of Clostridium spores in these water bath‐processed foods.
Effect of Bacteriophage on the Activity of Lactic Acid Starter Cultures Used in the Production of Fermented Sausage
Authors: TREVORS K. E. , HOLLEY R. A. , KEMPTON A. G. 
Published: August 2006

ABSTRACTThe effects of phage fri, which was isolated from a commercial meat starter culture, on the growth of Lactobacillus plantarum and on pH development in broth culture were determined. The influence of this phage on pH development in laboratory sausages produced with the aid of four commercial starter cultures was also assessed. In the presence of a phage‐sensitive starter culture, phage fri inhibited the growth of the organism and prevented the development of low pH levels when grown in broth culture. In laboratory sausage, the phage‐sensitive, lactic‐acid starter cultures produced sufficient acid for an acceptable product in the presence of phage fri. Results suggested that product failure in the fermented meat industry due to phage infection would not be common.
Mineral and Vitamin Contents of Seeds and Sprouts of Newly Available Small‐Seeded Soybeans and Market Samples of Mungbeans
Authors: ABDULLAH AMINAH , BALDWIN RUTH E. 
Published: August 2006

ABSTRACTSeeds and sprouts of two strains of small‐seeded soybeans (Jaeraejong 320‐7 and SP 75051) were either comparable, or higher, in contents of several minerals and thiamin than locally available mungbeans. Germination reduced iron and increased phosphorus and sodium contents in both soybeans and mungbeans, but potassium content was not changed significantly. Germination increased amounts of thiamin, riboflavin, niacin and ascorbic acid in both soybeans and mungbeans.
Effects of Phosphates on Firming Rate of Cooked Rice
Authors: KIM IL‐HWAN , KIM SUNG‐KON 
Published: August 2006

ABSTRACTThe effects of phosphates having different contents of P2O5 on the rate of firming of cooked rice during storage at room temperature were investigated. Phosphates showed a definite effect in retarding the rate of firming of cooked rice. The cooked rice containing phosphates having 60 and 67% P2O5 contents were firmed slower by 1.4 and 1.6 times, respectively, than control. Phosphates having more than 68% P2O5 content showed similar results to that of 67% P2O5 phosphate, implying that P2O5 content may be an important effective factor in retarding the firming of cooked rice.
A Laboratory and Field Study of the Relationship Between Calcium Sources and Browning in Apple Juice
Authors: SMITH R. B. , CLINE R. A. 
Published: August 2006

ABSTRACTChloride ions added to freshly pressed apple juice at the rate of 0.2 mg/100 mL significantly slowed browning. Levels of chloride considerably higher than this were detected in juice produced from apples of the cultivar Northern Spy which had been sprayed with CaCl2 (44.8 Kg/ha). Juice containing these chloride spray residues browned at a significantly slower rate than juice from apples off control trees. Chelated CaCl2 sprays applied at considerably lower rates of chloride ion (13.6 and 27.2 Kg/ha of formulation containing 6.0% calcium and 10.1% chloride) and chelated Ca(NO3)2 (13.6 and 27.2 Kg/ha of formulation containing 6.0% calcium and 18.6% nitrate) did not significantly change the level of browning from that of the control.
Kinetics of Hydrolyses of Sorghum Molasses with Dilute Mineral Acids and Oxalic Acid and Melibiose with Oxalic Acid
Authors: ZHONG SUI‐SHENG , FAN L. T. , WISECUP R. W. 
Published: August 2006

ABSTRACTInvestigations were carried out on the kinetics of hydrolyses of sorghum molasses with dilute mineral acids and oxalic acid and melibiose with oxalic acid at relatively high temperatures. Kinetic equations for hydrolysis of sorghum molasses and melibiose have been derived from the experimentally determined hydrolysis rate constants as functions of the acid concentration and temperature. It has been shown that the hydrolysis activity of oxalic acid is weaker than those of hydrochloric and sulfuric acid, and that the second hydrogen atom in oxalic acid does not significantly participate in hydrolysis.
Lemon Juice Color Evaluation: Sensory and Instrumental Studies
Authors: ANTHONEY KURT , ENNIS DANIEL , COOK PETER 
Published: August 2006

ABSTRACTThe ability to use the Hunter Citrus Colorimeter D45 for the objective measurement of lemon juice color was studied. The correlation coefficient between 25 panelists’visual ranking of lemon juice lightness to darkness and the calorimeter D45 color scores was 0.98. This paper presents the methods used in preparing the lemon juice sample for color measurement and the implication of the sensory results for the potential use of the Hunter Citrus Colorimeter D45 for lemon juice color measurement by the citrus industry.
Impedimetric Estimation of Coliforms in Dairy Products
Authors: FIRSTENBERG‐EDEN R. , VAN SISE M. L. , ZINDULIS J. , KAHN P. 
Published: August 2006

ABSTRACTAn impedance method was developed for the estimation of coliforms in raw and pasteurized milk, heavy cream, and ice cream mix. Impedance detection times (IDTs) in CM, a medium developed for the impedimetric detection of coliforms, were compared to confirmed Violet Red Bile Agar (CVRBA) plate counts. Correlations of 0.91–0.95 between the two methods were obtained for the four dairy products. The line equations of these relationships were similar for all products. An IDT shorter than 9 hr was indicative of coli‐ form levels >10/mL, while an IDT longer than 12 hr was indicative of levels <10/mL. The impedhnetric estimation of coliforms provided the same information as CVRBA counts from dairy products, offering a savings in time and labor.
Partial Characterization of a Crude Enzyme Extract from the Freshwater Prawn, Macrobrachium rosenbergii
Authors: BARANOWSKI E. S. , NIP W. K. , MOY J. H. 
Published: August 2006

ABSTRACTThe activity of a crude enzyme preparation extracted from hepatopancreas of the freshwater prawn, Macrobrachium‐rosenbergii, was assayed for collagenolytic, trypsinolytic, α‐chymotrypsinolytic, and pepsinolytic activities against collagen, lyophilized prawn tissue, and artificial substrates. At optimum pH for each activity, the enzyme preparation had collagenolytic activitiy, slight trypsinolytic and α‐chymotrypsinolytic activities; and no pepsinolytic activity. Of the commercial enzymes tested, only collagenase significantly degraded lyophilized prawn tissue. These results suggest that the prawn enzyme preparation may contain a collagenolytic portion which might affect the texture of the prawn.
Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and Microstructure
Authors: MONTEJANO J. G. , HAMANN D. D. , LANIER T. C. 
Published: August 2006

ABSTRACTSols were prepared from comminuted fish (surimi), beef, pork and turkey muscles. Continuous evaluation of changes in structural rigidity and energy damping during heating of the sols from 3° to 95°C was performed in a nondestructive, temperature‐controlled Thermal Scanning Rigidity Monitor. Surimi presented major rigidity transitions at 40°. 48° and 65°C; beef at 43°. 56° and 69°C; pork at 44°, 53° and 69°C; and turkey at 50°, 53° and 79°C. All materials exhibited rapid decrease in energy damping (i.e. increase in elasticity) over a short temperature span. Failure testing of gels indicated differences in strength and deformability. SEM micrographs provided an insight into structural features of the gels.
Differential Scanning Calorimetry of Beef Muscle: Influence of Postmortem Conditioning
Authors: FINDLAY C. J. , STANLEY D. W. 
Published: August 2006

ABSTRACTDifferential scanning calorimetry (DSC) was used to follow the changes in the endothermic transitions of beef muscle during conditioning. Sternomandibularis muscle held at 5°C from 2–8 days postmortem resulted in a significant (P < 0.05) drop in the total heat of transition (ΔH) from 3.8 to 3.0 J/g. The myosin transition decreased from 57.8° to 55.2°C while the actin transition increased from 81.8° to 83.2°C (P < 0.05). Storage time and temperature were varied to generate a response surface of thermal data for psoas major and semimembraneosus muscle. The decrease in °H of psoas major was optimal between 10° and 13°C. Total ΔH of semimembraneosus (3.9 J/g) was significantly greater (P < 0.05) than that of psoas major (3.4 J/g).
Relative Tryptic Digestion Rates of Food Proteins
Authors: HUNG N. D. , VAS M. , CSEKE E. , SZABOLCSI G. 
Published: August 2006

ABSTRACTThe kinetics of tryptic digestion of different food proteins were studied by measuring trichloroacetic acid soluble peptide release and peptide bond splitting either by proton titration at constant pH or by recording the pH drop in nonbuffered suspensions. The theoretical basis of the pH drop assay was described. Application of this method for comparative studies requires complementary determinations of buffering capacities of the samples and the time course of the reference protein digestion. It was shown that milk powder preparations differed in digestion rates by a factor of two and various lots of commercial soy meals differed as much as by a factor of three. Relative digestion rates of some food proteins from different sources could not be characterized by a single figure.
Relative Bioavailability of Dietary Iron from Three Processed Soy Products
Authors: PICCIANO MARY FRANCES , WEINGARTNER KARL E. , ERDMAN JOHN W. 
Published: August 2006

ABSTRACTThe relative bioavailability of iron from soy flour (SF), freeze‐dried soy beverage (SB) and soy concentrate (SC) was determined utilizing a hemoglobin repletion bioassay. Weanling male rats were fed a low iron depletion diet (3.5 ppm Fe) for 4 wk. For the next 2 wk groups of rats were fed repletion diets containing 0, 6, 12, or 18 ppm added iron from ferrous sulfate, SF, SB, or SC. Slope ratio analysis revealed that the relative iron bioavailabilities from SC (92%) and SF (81%) were not different from the reference standard, ferrous sulfate added to a casein‐based diet, whereas that from SB (66%) was significantly less (P<0.01) than the inorganic source of iron. Analysis of results at individual iron levels suggested an iron bioavailability of SC>SF>SB.
Kinetics of Tannin Deactivation during Anaerobic Storage and Boiling Treatments of High Tannin Sorghums
Authors: MITARU BARNABAS N. , REICHERT ROBERT D. , BLAIR ROBERT 
Published: August 2006

ABSTRACTGrain from three high tannin sorghums had their moisture contents raised by adding distilled water at 15, 20 and 25% W/W, respectively, and were stored under CO2 atmosphere at 25, 35 and 45°C respectively, for 1–20 days. In another trial, grain from the same high tannin sorghum sources was boiled in water at a ratio of 1g to 3 mL for periods of 10–60 min. Both anaerobic storage and boiling treatments deactivated the tannins with time. Moisture content and temperature levels influenced the rate of tannin deactivation during anaerobic storage. The process of tannin deactivation for both anaerobic storage and boiling treatments followed first order kinetics.
Chemical Composition and Functional Properties of Acylated Low Phytate Rapeseed Protein Isolate
Authors: THOMPSON LILIAN U. , CHO YOUNG SOOK 
Published: August 2006

ABSTRACTProtein isolates were prepared by isoelectric precipitation or dialysis of the first and second aqueous extracts of rapeseed flour which was unmodified or acylated by succinic or acetic anhydride. Acylation of the flour lowered the protein and phytic acid contents without significantly altering the amino acid composition of the isoelectrically precipitated protein isolates from the two extracts. The acylated protein isolates from the isoelectrically precipitated extracts had high nitrogen solubility, emulsifying and fat absorption properties. Isoelectrically precipitated and dialyzed acylated proteins did not differ in nitrogen solubility, but dialyzed unmodified protein isolates had nitrogen solubility which was considerably greater than that of isoelectrically precipitated proteins.
Inhibition of Clostridium botulinum Growth from Spore Inocula in Media Containing Sodium Acid Pyrophosphate and Potassium Sorbate with or without added Sodium Chloride
Authors: WAGNER M. K. , BUSTA F. F. 
Published: August 2006

ABSTRACTThe effects of sodium acid pyrophosphate (SAPP), sodium chloride (NaCl) and/or potassium sorbate (PS) on the growth from heat‐activated spores of three individual strains or a mixture of ten strains of Clostridium botulinum in peptone‐yeast extract‐glucose broth at pH 5.55 or 5.85 were measured spectrophotometricalty at A630nm. Growth ratios (GR = treatment/control) based on time to reach A630= 0.35 or 0.04 were calculated and used to compare effects of additives on strains. SAPP, NaCl, PS, and pH exhibited independent significant main effects (p≦0.01) on delaying growth in most C. botulinum strains tested. Combinations of additives without NaCl consistently caused an increase in the GR and an increase in organism sensitivity to additives in the medium. Treatments containing SAPP (0.2 or 0.4%) and PS (0.13 or 0.26%) were more effective for delaying growth than other formulations tested.
Relative Importance of Color, Fruity Flavor and Sweetness in the Overall Liking of Soft Drinks
Authors: TUORILA‐OLLIKAINEN HELY , MAHLAMÄKI‐KULTANEN SEIJA , KURKELA RAKEL 
Published: August 2006

ABSTRACTSixteen soft drink samples, in which appearance (colorless or colored), fruity flavor (with or without a flavorant) and sweetness (5 or 9% sucrose) were systematically varied, were rated for their pleasantness of appearance, flavor (odor, taste and sweetness separately) and overall liking by 448 young adults and children. In terms of sample parameters sucrose concentration and the presence of a flavorant significantly influenced overall liking, whereas color had little significance. In terms of sensory attributes pleasantness of taste and sweetness mainly determined overall liking. The responses of young adults and of children were in the main rather similar, except that the children seemed to put more emphasis on sweetness.
Nondestructive Color Measurement of Fresh Broccoli
Authors: SHEWFELT R. L. , HEATON E. K. , BATAL K. M. 
Published: August 2006

ABSTRACTA major limitation in the calorimetry of sfresh broccoli has been the curvature of the head. Total chlorophyll concentration and visual appearance have thus been the methods of choice for color measurement. Samples from six cultivars selected for obvious visual color differences were presented to an older (Gardner C‐4) and a newer (Gardner XL‐845) generation calorimeter using both whole head and shaved floret sample presentations. No significant differences were observed in the total chlorophyll concentrations of the cultivars, but distinction was made among the cultivars using the shaved floret presentation for the older model and the whole head presentation for the newer model. Newer generation calorimeters thus provide a rapid nondestructive means of assessing fresh broccoli color.
Improved Sieve Method for Measurement of Lyophoresis in Applesauce
Authors: NOGUEIRA J. N. , McLELLAN M. R. 
Published: August 2006

ABSTRACTMeasurement of lyophoresis in applesauce may yield erroneous results due to variability in a previously accepted sieve method. To overcome this problem an improved sieve method is proposed in which the techniques and equipment were selected to give more accurate results over a larger range of applesauce types. Besides accuracy and simplicity, this new technique provides differentiation of samples where measurement of lyophoresis with the earlier method is barely detected. This new method with increased sensitivity brings a significant improvement to a technique familiar to the apple processing industry.
Digitizer Aided Determination of Yield Stress in Semi‐Liquid Foods
Authors: KALETUNC‐GENCER G. , PELEG M. 
Published: August 2006

ABSTRACTThe yield stress of semi‐liquid foods could be conveniently determined from their apparent viscosity vs shear stress relationship. The data source of these plots were experimentally recorded flow curves which were digitized and processed using a graphics tablet and a computer. The applicability of the procedure was demonstrated in simulated flow curves with known yield stress and in published rheological data where the yield stress was independently determined.
Bonded Fused Silica Capillary Column GLC Determination of BHA and BHT in Chewing Gums
Authors: GREENBERG MICHAEL J. , HOHOLICK JOSEPH , ROBINSON RICHARD , KUBIS KATHRYN , GRACE JAMES , WEBER LORRAINE 
Published: August 2006

ABSTRACTA gas chromatographic method was developed for the quantitation of BHA and BHT in toluene plus 2‐propanol extracts of chewing gum samples. The method uses a thick film (1.0 micron) bonded fused silica open tubular capillary column which resolves antioxidants from flavor oil volatiles and gum base components as confirmed by mass spectral analysis. The chromatographic method is reproducible at 4.0 ppm and detects as little as 2.0 ppm. Regression analysis of antioxidant‐biphenyl internal standard peak area ratios to antioxidant concentrations resulted in a highly linear equation with a correlation coefficient (R) of 0.99 for the 10 ‐ 150 ppm range.
Amino Acid Content in Selected Breakfast Cereals
Authors: MEREDITH F. I. , CASTER W. O. 
Published: August 2006

ABSTRACTProtein and 17 amino acids were determined in 11 commercial breakfast cereals. Total amino acid concentration ranged from 5,408–19,872 mg/100g dry weight. Lysine was the limiting amino acid in all the breakfast cereals except Apple Jacks in which methionine was the limiting amino acid. The chemical score ranged from 11–45 which reflected the low protein quality in the breakfast cereals.
Factors Affecting Storage of Orange Concentrate
Authors: MARCY J. E. , GRAUMLICH T. R. , CRANDALL P. G. , MARSHALL M. R. 
Published: August 2006

ABSTRACTOrange concentrate (OC) 66°Brix, was tested for effect of storage temperature and storage time on product quality. OC was stored at −12.2, −6.6, −1.1, and 4.4°C, and analyzed for °Brix, % acid, ascorbic acid, furfural, serum viscosity, apparent viscosity, browning, Hunter color values, and taste panel scores at monthly intervals for 1 yr. Significant (p > 0.01) decreases were found in ascorbic acid content and Hunter color value (Y) due to storage time, and temperature. Nonenzymatic browning increased and taste panel scores significantly decreased with storage temperature and time. Taste panelists were able to detect significant differences in flavor after 5 and 9 months at 4.4 and −1.1°C, respectively.