bluuebunny/crossref_metadata_2025_split huggingface dataset:
HPLC Determination of Riboflavin in Eggs and Dairy Products
Authors: ASHOOR S. H. , SEPERICH G. J. , MONTE W. C. , WELTY J. 
Published: August 2006

ABSTRACTAn isocratic HPLC method has been developed to determine riboflavin in eggs, whole milk, 2% fat milk, skim milk, dry milk, yogurt, cottage cheese, and cheddar cheese. The developed method involves acidification, centrifugation, and quantification of riboflavin in the supernatant with HPLC. The HPLC system consisted of a μ Bondapak C18 column, a solvent system of water‐methanol‐acetic acid (68:32:0.1 v/v), a flow rate of 1.0 ml/min, and a UV detector. The method is simple, rapid, sensitive, and specific for riboflavin. Recoveries of more than 90% were obtained in all samples analyzed.
Water Binding of Wheat Flour Doughs and Breads as Studied by Deuteron Relaxation
Authors: LEUNG H. K. , MAGNUSON J. A. , BRUINSMA B. L. 
Published: August 2006

ABSTRACTWater mobility in wheat flour doughs and breads was investigated by deuteron relaxation using pulsed NMR. Water was replaced by deuterium oxide in dough and bread at different concentrations. Mixograms indicated that wheat flour associated more strongly with D2O than it did with H2O. Varying the D2O:H2O ratio of flour doughs had no effect on the longitudinal (T1) or transverse (T2) relaxation times of deuteron. Hard wheat and soft wheat flour doughs showed similar increases in T1 and T2 with increasing moisture content. Staling of bread crumb was accompanied by decreased T1 and T2, indicating an overall decrease in water mobility and increase in water binding. The decrease in water mobility of bread crumb with storage time was shown to be independent of reduction in moisture content.
Effects of Non‐meat Protein Products on Properties of Fat‐Batters and Mortadella Sausage
Authors: HAND L. W. , TERRELL R. N. , SMITH G. C. 
Published: August 2006

ABSTRACTFat‐batters made from pork fatback, hot water, salt and each of four different nonmeat protein products were manufactured and subsequently used in making mortadella sausages. Fat‐batters made with sodium caseinate (SC) had the highest (P < 0.05) percentage of total weight loss upon heating but the percentage of the entity as free liquid oil was lowest (P < 0.05) among all comparisons. Cooked mortadella made with fat‐batters containing SC had less (P < 0.05) processing shrinkage than those made with isolated soy protein. Mortadella sausages made with diced pork fatback were more desirable (P < 0.05) in overall appearance, and contained pieces of diced fat that sustained less (P < 0.05) rendering, than sausages made with fat‐batters extended with protein products.
Efficacy of Hydrogen Peroxide as a Bactericide in Poultry Chiller Water
Authors: LILLARD H. S. , THOMSON J. E. 
Published: August 2006

ABSTRACTHydrogen peroxide (H2O2) as a bactericide in poultry chiller water reduced aerobic organisms by 95–99.5% with 6,600 ppm or higher H2O2, and E. coli by 97–99.9% with 5,300 ppm or higher. Even higher concentrations were required for similar bacterial reductions on carcasses; aerobic organisms on carcasses were reduced by 94% with 11,000 ppm and E. coli were reduced by 80% with 12,000 ppm. However, the reaction of H2O2 with catalase from the blood resulted in a bleached and bloated carcass which would be commercially undesirable for fresh or frozen retail sales, but may not be objectionable when used for deboned meat.
Effects of Electrical Stimulation, Aging, and Blade Tenderization on Hot‐Boned Beef Psoas major and Triceps brachii Muscles
Authors: LYON M. , KASTNER C. L. , DIKEMAN M. E. , HUNT M. C. , KROPF D. H. , SCHWENKE J. R. 
Published: August 2006

ABSTRACTForty‐six steer carcasses were used to evaluate shear force values (SFV) for triceps brachii (TB) and psoas major (PM) muscles from sides assigned to three treatments: (1) chilled at 2–4°C for 48 hr (C); (2) hot boned 2 hr postmortem (HB); and (3) electrically stimulated 1 hr postmortem and hot boned 2 hr postmortem (ESHB). Some steaks were cut and frozen immediately after muscle excision or after 6 days of aging, and some were blade tenderized. HB and ESHB steaks had equal or smaller SFV relative to C after aging the TB and PM muscles; however, this was not true when TB steaks were cut after muscle excision. Electrical stimulation or blade tenderization did not improve HB.
Clostridium botulinum Ionizing Radiation D‐Value Determination Using a Micro Food Sample System
Authors: KREIGER R. A. , SNYDER O. P. , PFLUG I. J. 
Published: August 2006

ABSTRACTA miniaturized system for rapid and accurate irradiation D‐value determinations was evaluated. The test units consisted of pork, ham or chicken substrates inoculated with a mixed suspension of Clostridium botulinum spores, sealed inside polypropylene cryotubes at vacuum levels of 250, 125 and 50 torr. Samples were irradiated with 60Co gamma rays at −30 ± 10°C up to a dose of 1.8 Mrads. D‐values were in close agreement with historical determination for the substrates and conditions tested. The D‐value estimates encompass a standard error of 0.025 Mrad at p < 0.05. Replicate experiments conducted on different days demonstrated a high degree of reproducibility.
Moisture Loss in Tray‐Packed Fresh Fish During Eight Days Storage at 2°C
Authors: WILLIAMS S. K. , MARTIN R. , BROWN W. L. , BACUS J. N. 
Published: August 2006

ABSTRACTEffects of moisture loss in tray‐packed fresh fillets of Flounder (Pogonias cromis), Red Snapper (Litjanus blackfordii), Croaker (Micropogon undulatus) and Ocean Perch (Sebastes marinus) were studied. The fish, purchased from seafood suppliers and processed into fillets at their prospective plants, were packaged in plastic foam trays lined with absorbent pads, overwrapped, and subsequently stored at 2°C (35.6°F) for 8 days. Gross and net weights decreased whereas the percent drip increased for all fish during storage. Except for croaker, the total moisture content remained virtually unchanged for all fillets during storage. The acceptability of all fillets decreased as the Trimethylamine‐Nitrogen concentrations increased.
Examination of Sugars, Sugar Alcohols, and Artificial Sweeteners as Substitutes for Sucrose in Strawberry Jam. Product Development
Authors: HYVÖNEN LEA , TÖRMÄ RAIJA 
Published: August 2006

ABSTRACTPreparation of acceptable low sugar jams and replacement of sucrose by other sweeteners in jam were studied. Strawberry jam was sweetened with sucrose, fructose, high fructose syrup (HFS), xylitol, sorbitol, lactose, saccharin, cyclamate, or with combinations of these. It was technologically possible to prepare jams with lower amounts of sucrose than currently used and still attain an acceptable product. In addition, sucrose can be replaced in strawberry jam by other sweeteners or by combinations of sweeteners. The attainment of a suitable texture may be more difficult in xylitol and sorbitol jams than in jams with other sweeteners. The use of maltodextrin as bulking agent in jam is limited by the abnormal appearance and taste it gives to the product.
Examination of Sugars, Sugar Alcohols, and Artificial Sweeteners as Substitutes for Sucrose in Strawberry Jam. Keeping Quality Tests
Authors: HYVÖNEN LEA , TÖRMÄ RAIJA 
Published: August 2006

ABSTRACTThe keeping quality of the low sugar strawberry jams was tested during 10 months' storage at room and refrigerator temperature (5°C) according to physical color and texture measurements, and by sensory analysis. In general sorbitol and xylitol jams and many of the jams containing some percentage of xylitol kept either better than or as well as the conventional sucrose jam. The color, taste and preference of HFS and fructose jams deteriorated sooner than those of most other jams during storage. When xylitol was used with fructose and HFS the changes in the characteristics studied were retarded. During storage the xylitol‐maltodextrin jams became crystallized and were unfit for sensory evaluation.
Changes in Phytase Activity and Phytate During Germination of Two Fababean Cultivars
Authors: ESKIN N. A. MICHAEL , WIEBE S. 
Published: August 2006

ABSTRACTTwo fababean cultivars were germinated over a 10‐day period and the levels of phytate and activity of phytase monitored. In both cultivars there was a marked increase in phytase activity which was accompanied by a concomitant decrease in phytate. The enzyme level reached a maximum 6 days following germination and was much higher in Ackerperle compared to Diana. Nevertheless a marked reduction in phytate levels was evident at the end of 10 days which accounted for a decrease of 71.2% and 77.3% in Ackerperle and Diana, respectively.
GLC‐MS Analysis of Volatile Constituents in Rabbiteye Blueberries
Authors: HORVAT R. J. , SENTER S. D. , DEKAZOS E. D. 
Published: August 2006

ABSTRACTSteam volatile oils were obtained from Rabbiteye blueberries (Vaccinium ashei Reade, cv. Tiftblue) in amounts of ca. 25 ppm of the berry and analyzed by capillary gas‐liquid chromatography‐mass spectrometry. Major components identified were ethyl acetate, limonene, hexanol, cis‐2‐hexenol, heptanol, cinerolone, β‐ionone, terpinene‐4‐o1, 2‐undecanone, α‐terpineol, 1‐carveol, nerol and eugenol. Of the 42 compounds identified, 29 have not been previously reported as constituents of blueberry volatiles.
Effect of Heat and Alkali on Lysinoalanine Formation in Fish Muscle
Authors: MILLER RUTH , SPINELLI JOHN , BABBITT JERRY K. 
Published: August 2006

ABSTRACTAlkali‐treated fish products such as lutefisk and sodium tripolyphosphate‐treated fillets were analyzed for lysinoalanine (LAL). No detectable amounts of LAL were found in these products both of which had pH values between 8.0 and 8.5 even after they had been heated to ordinary cooking temperatures (162°C) for up to 30 min. There was no measurable quantity of LAL found in samples at pH 10 heated for 60 min at 90°C; however, measurable quantities of LAL were found in similarly heated samples at pH 12 and 13. Thus, LAL formation is not an apparent problem in the ordinary processing of fish.
HPLC Determination of Erythorbate in Cured Meats
Authors: LEE KEN , MARDER S. 
Published: August 2006

ABSTRACTErythorbate was measured in nitrite‐cured meats using ion‐paired HPLC. With tetrabutylammonium formate as the ion pair, good separations were obtained with a linear response' up to 300 ppm of erythorbate. Recoveries were complete and agreed with values obtained by titration with 2,6‐dichloroindophenol. The method is specific and free from interferences from other reducing substances in cured meats. Erythorbate and its isomer, ascorbate, are not distinguished under these conditions.
Comparison of Nutrients in Raw, Commercially Breaded and Hand‐Breaded Shrimp
Authors: AHAMAD I. H. , RAO R. M. , LIUZZO J. A. , KHAN M. A. 
Published: August 2006

ABSTRACTThree different brands of commercially breaded shrimp were analyzed for breading composition and nutrients (protein, carbohydrates, fat, B‐vitamins, calcium and iron) for comparison with hand‐breaded laboratory samples. All analyses were on a 100g basis. The percent breading, carbohydrates and calories were higher in the commercial samples than in the hand‐breaded shrimp. However, the hand‐breaded shrimp exhibited slightly higher values of niacin, thiamin and riboflavin when compared to the commercial samples. An average of 41.8 mg of calcium and 0.97 mg of iron were found in commercial samples while the hand‐breaded samples contained 32.4 mg and 1.1 mg. respectively, for these two minerals.
Chillpack Studies on Farm‐Raised Channel Catfish
Authors: REED R. J. , AMMERMAIM G. R. , CHEN T. C. 
Published: August 2006

ABSTRACTThe shelf‐life of commercially processed pond raised catfish held in two different storage environments was assessed in 1981 by sensory and microbiological examinations. An experienced panel rated samples held in a chillpack environment (‐2.2°C) significantly higher than samples stored in ice for 7 days for odor and flavor, and overall mean after cooking. There was no significant difference between raw samples held 7 days in ice and 19‐day‐old chillpack samples. Total plate counts increased more rapidly in ice pack samples than chillpack samples.
A Comparison of Some Properties of Beef and Buffalo (Bubalus bubalis) Meat
Authors: ROBERTSON J. , BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R. , RATCLIFF D. 
Published: August 2006

ABSTRACTAssessments were made of the meat properties of four muscles of differing connective tissue content, from both Achilles tendon‐hung and tenderstretched (suspended from the sacrosciatic ligament) sides of buffalo (Bubalus bubalis) and Brahman–cross steers of similar mean age (51 months) and carcass weight (ca 230 kg). Color measurements indicated that muscles from buffalo were darker although ultimate pH values of the groups did not differ. Adhesion, compression, and Warner‐Bratzler peak shear force minus initial yield force values were significantly greater in buffalo than in beef muscles; indicating greater connective tissue contribution to toughness of buffalo meat. Taste panel assessment of muscles of relatively low connective tissue content in beef, indicated that generic differences in tenderness were slight although buffalo meat was less juicy than beef. Flavor and overall acceptability of buffalo meat were significantly less than for beef.
High Performance Liquid Chromatographic Determination of Lactose, Glucose, and Galactose in Lactose‐Reduced Milk
Authors: PIRISINO JAMES F. 
Published: August 2006

ABSTRACTA simple, rapid high performance liquid chromatographic (HPLC) method was developed to simultaneously determine lactose, glucose, and galactose in lactose‐reduced milk. The sugars were separated on a Bio‐Rad HPX‐87C fixed ion resin column in the Ca++ form, using water as the mobile phase and a flow rate of 0.6 ml/min. The column was heated to 80°C, and the sugars were detected using refractive index. Lactose‐reduced milk was analyzed for lactose and its hydrolysis products. Milk samples were rapidly prepared for injection by precipitating protein and fat with acetonitrile. Retention times for lactose, glucose, and galactose were 9.3, 10.8, and 12.3 min, respectively. Transgalactosylation products were estimated to be at least 7.8%.
Effect of Volatile Components of Carrot Seed Oil on Growth and Aflatoxin Production by Aspergillus parasiticus
Authors: BATT C. , SOLBERG M. , CEPONIS M. 
Published: August 2006

ABSTRACTThe effect of the volatile fraction of carrot seed oil (VCSO) and its components on the growth and aflatoxin production by Aspergillus parasiticus was studied. Geraniol, citral and terpineol prevented growth and therefore aflatoxin production. VCSO inhibited growth and no aflatoxin was produced. Limonene and terpinene did not affect growth but inhibited aflatoxin production. The addition of VCSO, limonene and terpinene decreased the rate of primary metabolism as demonstrated by the higher final pH of the medium. VCSO, limonene and terpinene reduced the growth rate, measured by the incorporation of [3H] amino acids into trichloracetic acid (TCA) insoluble protein. The addition of VCSO at anytime up to 5 days reduced the aflatoxin accumulation at 7 days.
Destruction of Trichinella spiralis During Cooking
Authors: KOTULA A. W. , MURRELL K. D. , ACOSTA‐STEIN L , LAMB L. , DOUGLASS L. 
Published: August 2006

ABSTRACTCenter cut chops (longissimus dorsi), 2.5 cm in thickness, from 31 pigs experimentally infected with Trichinella spiralis larvae and containing 37 ± 5 larvae per gram were cooked to a final internal temperature of 66, 71, 77 or 82° C by one of eight methods to determine their efficacy in killing encysted larvae. The results indicate that with the time and temperatures used in this study, some rapid methods of cooking pork chops that involved the use of a microwave oven did not completely destroy T. spiralis larvae at 77 or 82° C. The data also showed that cooking pork chops to an internal temperature of 77° C in the conventional oven, convection oven, flat grill, charbroiler or deep fat gryer did inactivate encysted T. spiralis larvae in pork chops.
Effects of Color on Aroma, Flavor and Texture Judgments of Foods
Authors: CHRISTENSEN CAROL M. 
Published: August 2006

ABSTRACTTwenty‐nine subjects judged the aroma, flavor and texture of five pairs of foods that were normally colored and either uncolored or inappropriately colored. Subjects were tested during conditions of hunger and satiation and approximately half of the subjects were blindfolded during both test sessions. The data revealed that, in general, appropriately colored foods were perceived to have a stronger intensity and better quality aroma and flavor. The effects of color were significant only for aroma judgments although the same trend was evident for flavor judgments. The state of hunger significantly influenced flavor but not aroma judgments but the pattern of changes did not appear to be related to food color. Judgments of texture quality were not affected by the experimental manipulations.
Physical Properties of Pecans Relating to Shelling Efficiency
Authors: FORBUS W. R. , SENTER S. D. , WILSON RUEL L. 
Published: August 2006

ABSTRACTInshell pecans of 21 cultivars and numbered trial selections were evaluated for selected physical properties and for their adaptability to be efficiently shelled by existing commercial technology. Processing efficiency was based on yield of unbroken half kernels during shelling. There were highly significant differences among varieties in both selected physical properties and shelling efficiency. Correlations between shelling efficiency and physical properties were determined. Results showed that percent total kernel, inshell length/diameter ratio and shell thickness were the physical properties that appeared to have the greatest effect on shelling efficiency.
Formation of N‐Nitrosopyrrolidine in Fried Bacon: Model System Studies
Authors: LEE MAN‐LAI , GRAY J. IAN , PEARSON ALBERT M. , KAKUDA YUKIO 
Published: August 2006

ABSTRACTThe kinetics of reactions such as the nitrosation of proline or pyrrolidine and the decarboxylation of proline or N‐nitrosoproline in heated model systems simulating the pan‐frying conditions of bacon were determined. The rate constants, half‐life values and activation energy values of these reactions were calculated. The nitrosation of proline or pyrrolidine in adipose model systems occurs readily in the temperature range 80–160°C, while the decarboxylation of proline or N‐nitrosoproline proceeds only at 100°C or above. The rates of the above reactions are such that nitrosation of proline > nitrosation of pyrrolidine > decarboxylation of proline or N‐nitrosoproline. Results lend credence to the pathway involving N‐nitrosoproline in the formation of N‐nitrosopyrrolidine in bacon.
Changes in Cooking Losses and Sensory Attributes of Angus and Holstein Beef with Increasing Carcass Weight, Marbling Score or Longissimus Ether Extract
Authors: ARMBRUSTER G. , NOUR A. Y. M. , THONNEY M. L. , STOUFFER J. R. 
Published: August 2006

ABSTRACTCooking loss and sensory attribute changes were quantified for increases in carcass weight, marbling score and intramuscular fat in rib roasts from 74 small framed Angus and 71 Holstein steers slaughtered over a wide weight range. Cooking losses increased (P < 0.005) 2.6 percentage units for each 100 kg increase in carcass weight. Marbling score explained less than 1.2% of the variation in tenderness and was positively related (P < 0.01) to flavor of roasts from Angus but not Holsteins. Carcass weight, marbling score and intramuscular fat were more related to pan juice and total losses and explained little of the variation in sensory attributes. Therefore, alternatives to traditional indicators are needed to explain variation in sensory attributes of beef from young cattle.
Effect of Cycling Temperatures on Aflatoxin Production by Aspergillus parasiticus and Aspergillus flavus in Rice and Cheddar Cheese
Authors: PARK K. Y. , BULLERMAN L. B. 
Published: August 2006

ABSTRACTInitiation of growth, sporulation and aflatoxin production at cycling temperatures took less time than at 15°C but more than at 18°C and 25°C. A. parasiticus produced more aflatoxins on rice under cycling temperatures than at 25°C, 18°C or 15°C, while A. flavus produced less aflatoxin under cycling temperatures. A. parasiticus produced more aflatoxins on cheese under cycling temperatures than at 18°C or 15°C, but much less than at 25°C. A. flavus produced less aflatoxins on cheese under cycling temperatures than at 18°C and 25°C. Both organisms produced trace amounts of toxins at 15°C on cheese. Preincubation at 25°C for 2 days before temperature cycling did not increase aflatoxin production on rice but increased production on cheese. The rate of aflatoxin production on cheese decreased as the temperature decreased. No growth, sporulation or aflatoxin production was observed at 5°C on either rice or cheese.
A Method to Measure Surface Heat Transfer from Steam/Air Mixtures in Batch Retorts
Authors: RAMASWAMY H. S. , TUNG M. A. , STARK R. 
Published: August 2006

ABSTRACTA method employing transient heating was developed to determine surface heat transfer coefficients associated with steam/air mixtures in batch retorts. The method was based on instantaneous introduction of a highly conductive brick‐shaped test block of uniform initial temperature into a heating medium which was prestabilized at the desired temperature and pressure conditions. The results of a study to verify the utility of the method revealed an exponential relationship between the heat transfer coefficient and the steam content of the medium.
Chemical and Nutritional Studies on Mesquite Beans (Prosopis juliflora)
Authors: DEL VALLE F. R. , ESCOBEDO M. , MUÑOZ M. J. , ORTEGA R. , BOURGES H. 
Published: August 2006

ABSTRACTMesquite beans (Prosopis juliflora) consisted of pericarp, hulls and kernels. With the exception of kernels, composition of beans and their fractions were protein, 10–15%; fat, 2–3%; crude fiber, 20–30%; sucrose, 21%; reducing sugars, 2–6%. Kernels contained 38% protein, 3% fat and 9% crude fiber. Bean trypsin inhibitor content was 1.4 TIU/mg. Bean protein isoelectric point was pH 5. Mesquite protein concentrate and isolate were prepared, however, by increasing solubility at the extraction pH (pH 10) with NaCl and decreasing it at the isoelectric point with (NH4)2SO4. First and second limiting amino acids for bean protein were threonine and isoleucine, respectively; the protein was high in total sulfur amino acids and tryptophan. Corrected PER was 1.4.
Cysteine as an Inhibitor of Browning in Pear Juice Concentrate
Authors: MONTGOMERY M. W. 
Published: August 2006

ABSTRACTPear juice concentrates were prepared from juices treated with 0–2 mM cysteine and color changes of the concentrates were observed during storage at 1°, 21°, and 38°C for 6 months. Initial browning of the concentrates were eliminated by the cysteine treatment of the pear juice. Rate of browning of the concnetrates increased with increasing storage temperature and decreasing cysteine concentration. Cysteine concentration of the concentrates decreased during storage and the rate of decrease was a function of storage temperature. Cysteine appeared to retard the Maillard reaction in the concentrates. No deleterious changes in flavor intensity were noted in the stored cysteine‐treated concentrates.
Comparative Effects of Various Sucrose‐Fatty Acid Esters upon Bread and Cookies
Authors: BREYER L. M. , WALKER C. E. 
Published: August 2006

ABSTRACTStandardized bread and cookies were baked to test the effects of sucrose fatty‐acid esters, ranging in HLB (hydrophyl‐lipophyl‐balance) from 1 to 15. Bread volume and tenderness and cookie spread were determined. Interactions between shortening and the esters were tested in bread, and between nonwheat flours and the esters in both bread and cookies. Bread volume was restored when up to 20% sorghum, millet and corn flours were added. Bread tenderness over a five‐day period was also improved by use of the esters. The most practical emulsifier use levels ranged from 0.5—1.0%, depending upon emulsifier HLB.