bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Kosher vs Conventional Processing on Yield Quality, and Acceptability of Broiler Chickens
Authors: MAST M. G. , MACNEIL J. H. 
Published: August 2006

ABSTRACTBroiler chickens processed in commercial plants using either conventional or kosher procedures were compared for yields and quality attributes. Conventionally processed chicken had greater water uptake during immersion chilling and lost more weight during storage. Due to the salting or “koshering” process, meat and skin of kosher chicken had four to six times as much sodium as nonkosher poultry. Perhaps as a reflection of the higher sodium content, kosher poultry meat generally was rated higher for overall acceptability; however, these differences were not always statistically significant. Breast meat from kosher poultry was also more tender than nonkosher breast, as evaluated by sensory techniques and shear tests. Although generally not significantly different, kosher poultry exhibited slightly higher TBA values and lower microbial numbers than nonkosher poultry.
Effect of Washing on the Nutritional and Quality Characteristics of Dried Minced Rockfish Flesh
Authors: ADU G. A. , BABBITT J. K. , CRAWFORD D. L. 
Published: August 2006

ABSTRACTYield and nutritional characteristics of unwashed and washed minced rockfish flesh and fillets were determined. The yield of fillets from whole fish was 26% compared to 43% for minced flesh. Washing minced flesh resulted in a 37% loss of solids. The greatest reductions were found in the ash (80%) and lipid (65%) levels in the washed flesh. Most of the sarcoplasmic proteins were lost during washing, but 77% of the total protein (N × 6.25) was recovered in the washed fraction. Washing minced flesh did not affect the amino acid composition, and PER values for all three fish treatments were higher than the casein reference. The rapid formation of trimethylamine and dimethylamine in the dried fillets and dried minced unwashed flesh may explain the development of off‐flavors in wafers containing 10% dried fish after 8 wk of storage at 30°C.
Water Re‐use in Processing of Pacific Shrimp
Authors: NIELSEN LEE A. , PRICE ROBERT J. , CARROAD PAUL A. 
Published: August 2006

ABSTRACTA Pacific shrimp (Pandalus jordani) processing plant was instrumented to measure water usage. A water balance was completed which identified fluming as a main user of water and subject to design improvements. Re‐use of water in fluming was investigated in pilot plant simulation to evaluate alternatives to fresh flow usage. A counter current flow system was designed to reduce water usage from 264 gpm to 156 gpm with acceptable microbiological quality.
Sensory and Chemical Evaluation of the Keeping Quality of the Brazilian Freshwater Fish Prochilodus scrofa in Ice Storage
Authors: MAIA EVERARDO L. , RODRIGUEZ‐AMAYA DELIA B. , MORAES MARIA AMELIA C. 
Published: August 2006

ABSTRACTThe keeping quality of the freshwater fish Prochilodus scrofa in ice storage was investigated in two runs. Sensory evaluation of the raw fish reflected the progressive deterioration during storage. Sensory evaluation of the baked fish was less indicative of the state of freshness. None of the chemical analyses utilized (TVN, TBA, FFA, PV, qualitative tests) could be a reliable index of freshness. The keeping time was about 18 days in the first run and 12 days in the second run. Evisceration under commercial conditions did not extend the storage life.
Effects of Salt, Tripolyphosphate and Sodium Alginate on the Texture and Flavor of Fish Patties Prepared from Minced Sheepshead
Authors: AHMED E. M. , CORNELL J. A. , TOMASZEWSKI F. B. , DENG J. C. 
Published: August 2006

ABSTRACTAn attempt was made to develop an acceptable fish patty using minced sheepshead flesh. Deboned and washed sheepshead flesh was mixed with varying proportions of sodium chloride (NaCl), sodium tripolyphosphate (TPP) and sodium alginate (NaAlg). The texture quality of cooked patties was determined by measuring breaking force and sensory acceptability. A regression analysis, performed to measure the effects of NaCl, TPP, and NaAlg as well as to try to determine the optimum combination of ingredients that produced the most acceptable product, showed that all texture responses were significantly influenced by the TPP level (α < 0.05). The breaking force and sensory firmness were strongly influenced by the NaAlg concentration (α < 0.01) which also influenced texture‐preference (α < 0.05).
Magnitude Estimation vs Category Scaling of the Hedonic Quality of Food Sounds
Authors: VICKERS ZATA M. 
Published: August 2006

ABSTRACTSixteen “bite and two chew” sounds were evaluated for hedonic quality by 52 subjects using both a magnitude estimation and a category scaling technique. Each subject then evaluated, by the same two scaling methods, the eight sounds they liked most and the eight sounds they liked least. The amount of shift in the subjects' scores produced by the changed sample set was the same for both scaling techniques. Both scaling techniques were also very similar in their reproducibility and variability. The function relating the magnitude estimation data to the category scaling data was linear as contrasted to curvilinear functions shown in other studies. This linearity may be related to the bipolar nature of the magnitude estimation scale.
Interrelationships Among Synergism, Potentiation, Enhancement and Expanded Perceived Intensity Vs Concentration
Authors: VAN DER HEIJDEN A. , BRUSSEL L. B. P. , HEIDEMA J. , KOSMEIJER J. G. , PEER H. G. 
Published: August 2006

ABSTRACTThe interrelationships among the flavor concepts synergism, potentiation, enhancement and expanded perceived intensity vs concentration have been investigated. The synergistic effects of sodium glutamate‐inosine monophosphate, cyclamate‐saccharin and fructose‐saccharin can be considered as a single or double enhancement, depending on whether one or both components influence the taste intensity of its counterpart. The flavor concepts could be studied simultaneously in taste intensity interaction experiments with sucrose, glucose, fructose and xylitol using a special experimental design. Expanded perceived intensity vs concentration can be regarded as self‐potentiation.
Production of Red Water‐Soluble Monascus Pigments
Authors: WONG HIN‐CHUNG , KOEHLER PHILIP E. 
Published: August 2006

ABSTRACTWater‐soluble and thermal, as well as photo‐stable, red Monascus pigments, were prepared by reacting the extracted pigment with aminoacetic acid and aminobenzoic acid. These modified pigments were compared to those using glutamic acid and gelatin as the modifying agents, showing that the colors and stabilities of these modified pigments were similar. Red pigments extracted from the mycelia could be dissolved in ethanol, propylene glycol, or in gelatin solution and freeze‐dried. These red pigment concentrates or freeze‐dried pigments could also be used as food colorants.
Caffeine Inhibition of Sterigmatocystin, Citrinin, and Patulin Production
Authors: BUCHANAN ROBERT L. , HARRY MOLLY A. , GEALT MICHAEL A. 
Published: August 2006

ABSTRACTMicrobiological medium was used to study the effect of caffeine on sterigmatocystin, citrinin, and patulin production by Aspergillus versicolor, Penicillium citrinum, and Penicillium urticae, respectively. Caffeine inhibited the growth of the three fungal species and decreased sterigmatocystin and patulin production. The effect on citrinin production appeared to be limited to a delay in toxin synthesis. A preliminary examination of P. urticae suggested that caffeine's anti‐mycotoxigenic activity does not involve a generalized inhibition of lipid synthesis.
Oligosaccharide Content of 20 Varieties of Cowpeas in Nigeria
Authors: ONIGBINDE A. O. , AKINYELE I. O. 
Published: August 2006

ABSTRACTMature dry seeds of 20 varieties of cowpeas (Vigna unguiculata) grown in Nigeria were analyzed for their sucrose, raffinose and stachyose content. The dry seeds were ground into powder, extracted with 80% ethanolandthe extract analyzed by paper chromatography using a mixture of n‐butanol, ethanol, water and ammonia solution 8:1:2:1 v/v). The results show a progressive decrease in raffinose and stachyose content with dehulling and cooking and an increase in sucrose level after cooking. The average content of the sugars in whole beans on dry weight basis was sucrose 0.8%, raffinose 2.6% and stachyose 3.3%. The average content for dehulled raw beans were sucrose 0.7%, raffinose 1.8% and stachyose 2.4% while in cooked beans it was 1.6%, 1.3%, and 1.8%, respectively.
Effects of Dehydration and Soy Fortification on Physicochemical, Nutritional and Sensory Properties of Ghanaian Fermented Maize Meal
Authors: PLAHAR W. A. , LEUNG H. K. , COON C. N. 
Published: August 2006

ABSTRACTFermented maize meal was air dried at 60°C and fortified with defatted soy flour at 0%, 10% and 20% replacement levels on dry basis. The effects on protein quality were determined by chick growth response studies and amino acid analysis, while sensory characteristics were evaluated by triangle and preference tests. Air drying did not affect chick growth response but slightly reduced preference of the meal. The drying caused only 6% and 16% losses in total and available lysine contents, respectively. Soy fortification of air‐dried maize meal at 10% improved sensory preference to the same degree as freshly fermented meals and increased the protein quality significantly over both freeze‐dried unfortified control and air‐dried unfortified meals. Twenty percent soy fortified maize meal had low sensory score although the nutritive value was substantially increased.
Soybean Protein Aggregation by Sonication: Ultracentrifugal Analysis
Authors: LI WANG CHUAN , WOLF WALTER J. 
Published: August 2006

ABSTRACTUltracentrifugal analysis was used to study aggregation of 7S globulin induced by ultrasonic treatment, of water extracts from defatted soybean flakes. In pH 7.6, 0.5 ionic strength buffer, aggregated 7S proteins sedimented as 40–50S species and represented 25–40% of the total proteins. Aggregates also existed at low ionic strength, but dialysis at 0.5 ionic strength caused additional aggregation of sonically modified 7S proteins. After exposure to 0.5 ionic strength, aggregates were stable to subsequent changes in ionic strength with one exception; some reversal of aggregation occurred when samples were dialyzed against water. Aggregates exhibited highest stability at pH 6.5–6.8 and were stable at room temperature for 9 hr or more. Sonic‐induced aggregation of 7S proteins resembles the phenomenon observed on heating water extracts at 80°C.
Isolation of a Stachyose‐Sucrose Complex from Soybeans and Peanuts
Authors: CONKERTON E. J. , PARRISH F. W. , CHAPITAL D. C. , ORY R. L. 
Published: August 2006

ABSTRACTA major component of the free carbohydrate pool from defatted soybean and peanut flours, initially resolved but not identifiable by HPLC, was isolated using cocoanut charcoal chromatography. Spectrophotometric and chromatographic analyses of the isolated component indicated the presence of glucose, fructose and galactose. After standing at 27°C for several weeks, the syrupy material transformed into a mixture of stachyose and sucrose. Their identities were confirmed by melting point, optical rotation, chromatography, and 13C NMR. It is proposed that the initial compound was a stachyose‐sucrose complex.
Molecular Structure and Functionalities of Protein Isolates Prepared from Defatted Cottonseed Flour Succinylated at Various Levels
Authors: CHOI Y. R. , LUSAS E. W. , RHEE K. C. 
Published: August 2006

ABSTRACTProtein isolates were prepared from glandless cottonseed flour succinylated at various levels. Succinylation levels of the resultant proteins followed first order kinetics with respect to succinic anhydride concentration added. Succinylation decreased the amount of free sulfhydryl, as well as ξ‐amino groups of proteins, but did not change intermolecular disulfide bonds. Protein isolate prepared from highly succinylated flour consisted of one homogeneous protein agglomerate, while isolate from unmodified flour contained several heterogeneous proteins. Water solubility of the isolates increased logarithmically with respect to degree of succinylation, with the sharpest increase at 95% succinylation or higher. Heat coagulability had an inverse‐linear relationship with amounts of negative charges on protein molecules. Emulsion capacity and oil absorption capacity were not significantly changed at less than 60% succinylation. However, these increased markedly at greater than 60% succinylation. Emulsion capacity had a positive, but not linear correlation with water solubility of proteins.
Effect of Corn Oil and Casein on the Antimicrobial Activity of Phenolic Antioxidants
Authors: RICO‐MUÑOZ E. , DAVIDSON P. M. 
Published: August 2006

ABSTRACTSeveral inhibitory concentrations of butylated hydroxyanisole (BHA) and tertiary butylhydroquinone (TBHQ) were tested against five microorganisms in the presence of 0, 1.5, 3.0 and 4.5% (v/v) of a lipid, corn oil, or 0, 3, 6 and 9% (w/v) of a protein, casein. In all cases, casein depressed, but did not abolish, the antimicrobial activity of BHA. However, corn oil virtually eliminated the antimicrobial properties of lethal doses of BHA. In contrast, TBHQ was affected much less by the food components than BHA, retaining considerable antimicrobial activity in most cases except with Staphylococcus aureus.
Thermal Stability of Vitamin B6 Compounds in Liquid Model Food Systems
Authors: GREGORY J. F. , HINER M. E. 
Published: August 2006

ABSTRACTThe degradation of pyridoxine (PN), pyridoxal (PL), and pyridoxamine (PM) during thermal processing was evaluated in casein‐based liquid model food systems. Limited evaluation of various potentially reactive ingredients suggested that vitamin B6 stability is not strongly a function of food system composition. Rapid interconversion of PL and PM was observed. Kinetic analysis of B6 vitamer degradation revealed approximately 2.5‐ to 3.5‐fold greater stability of PN than the other nonphosphorylated vitamers, with activation energies of 27.3, 23.7, and 20.8 kcal/mol for the loss of total vitamin B6 after initial fortification with PN, PM, and PL, respectively. Limited studies with pyridoxal 5′‐phosphate indicated that it is approximately 1.5‐ to 2‐fold less stable than PL.
Fatty Acid Composition of Lean and Fat Tissue of Swine Fed Various Dietary Levels of Sunflower Seed
Authors: MARCHELLO M. J. , COOK NANCY K. , SLANGER W. D. , JOHNSON V. K. , FISCHER A. G. , DINUSSON W. E. 
Published: August 2006

ABSTRACTTwo replicates of 24 pigs each were divided into four treatment groups on the basis of weight and sex. Treatment 1 was a typical barley‐soybean meal (SBM) diet. Sunflower seed was substituted for barley‐SBM at the levels of 13, 26, and 39% of the diet. Linoleic acid ranged from a low of 7.5% in treatment 1 for intramuscular fat to a high of 54.2% in treatment 4 for inner backfat. Dietary treatments resulted in decreases in both saturated (myristic, palmitic, and stearic) and unsaturated fatty acids (palmitoleic, oleic, and linolenic) at all locations but were not always significant. Because of deleterious carcass effects, diets for growing‐finishing swine should contain less than 13% sunflower seed (oil varieties).
Effects of Cooking and Chemical Treatment on Heme and Nonheme Iron in Meat
Authors: SCHRICKER B. R. , MILLER D. D. 
Published: August 2006

ABSTRACTTreatment of ground beef samples with heat (conventional and microwave), ascorbic acid, or H2O2 increased nonheme iron concentrations. The increases ranged from less than 10% to more than 100% depending on the type, length, and severity of the treatment. Cooking of fresh beef round using common household methods (braising, roasting, microwave cooking) resulted in nonheme iron increases that were generally less than 10%. Treatment of hemin and meat extract solutions with heat and H2O2 resulted in destruction of the iron‐porphyrin complex. Oxidative cleavage of the porphyrin ring followed by release of the iron is probably the mechanism for the observed increases in nonheme iron.
High Performance Liquid Chromatographic Determination of Phytic Acid in Foods
Authors: LEE KEN , ABENDROTH J. A. 
Published: August 2006

ABSTRACTPhytic acid was quantified using a tetrabutylammonium‐formate ion pair on an octadecyl column in HPLC. Unlike previous methods, phytic acid eluted significantly later than the dead volume. Good separations were possible with a linear response up to 40 micrograms and a sensitivity of 0.002 micrograms phytic acid. Results with this method are compatible with conventional methods for phytic acid.
Comparison of Volatiles Produced by Selected Pseudomonads on Chicken Skin
Authors: BOWMAN E. V. , FREEMAN L. R. , LATER D. W. , LEE M. L. 
Published: August 2006

ABSTRACTFour pseudomonad cultures (one P. putida, one nonpigmented, and two P. fluorescens) were isolated from spoiled chicken breasts held at 2–6°C for 14 days. Each culture was grown on psychrotroph‐free chicken skin for 14 days at 2–6°C. The volatiles produced by each organism were separated by high‐resolution gas chromatography and identified by mass spectrometry. Some of the more significant volatile spoilage compounds produced by these microorganisms were sulfur‐containing, e.g. methanethiol, dimethyl sulfide, propylene sulfide, and dimethyl disulfide.
Effect of Temperature on Water Diffusion in Soybean
Authors: HSU KENNETH H. 
Published: August 2006

ABSTRACTInfluence of temperature on the concentration‐dependent diffusivity of water into soybean was investigated. At a constant water content, Arrhenius relation existed between the water diffusivity and temperature. The activation energy for diffusion was found to be between 9 and 13 Kcal/mole. The activation energy also was found to vary linearly with the water content.
Anthocyanins from Anil Trepador (Cissus sicyoides, Linn.)
Authors: TOLEDO M. C. F. , REYES F. G. R. , IADEROZA M. , FRANCIS F. J. , DRAETTA I. S. 
Published: August 2006

ABSTRACTAnil trepador (Cissus sicyoides, Linn) is a tropical tree of the Vitacea family. The pigments in the fruits were extracted and identified by conventional chromatographic, spectral and chemical methods. The pigments, in order of prominence, were delphinidin‐3‐rutinoside, cyanidin‐3‐rhamnosyl‐arabinoside and delphinidin‐3‐rhamnoside. Another pigment was present in amounts too low for conventional identification. The anthocyanin content of the fruit juice was 119.4 mg/100 mL. The fruit of this plant may have potential as a food colorant.
Protein Quality of African Oil Bean Seed (Pentaclethra machrophylla)
Authors: ACHINEWHU S. C. 
Published: August 2006

ABSTRACTA study was made of the protein quality of raw, heat processed and fermented African oil bean seed (Pentaclethra macrophylla). Rats given fermented seeds consumed more food than rats given heat‐treated seeds which, in turn, consumed more food than rats given the raw seeds. Fermentation and heat treatment improved apparent digestibility, feed conversion efficiency (FCE) and protein efficiency ratio (PER). In general, rats given the various forms of the oil seed lost weight, resulting in a negative PER and FCE. There was, however, a consistent improvement in the performance of rats when samples were heat‐treated and better improvement when fermented. The probable reason for the poor performance is discussed.
Characterization and Utilization of Ocean Quahog (Arctica islandica) Clam Juice as a Liquid and Dehydrated Flavoring Agent
Authors: BURNETTE J. A. , FLICK G. J. , MILES J. R. , ORY R. L. , ANGELO A. J. ST. , DUPUY H. P. 
Published: August 2006

ABSTRACTOcean quahog (Arctica islandica) juice produced from mechanical shucking operations was vacuum evaporated, freeze‐dried, or spray‐dried for use as a natural clam flavoring agent. The flavorings were judged‘equal or superior to several commercially available flavors when used in prepared dishes. Gas chromatographic profiles indicated high volatile concentrations in the effluent from the heat shocking and first washing process. Almost no volatiles were present in successive washings. The use of dextrins was not required since the natural chloride salts of potassium and sodium aided in obtaining powders of acceptable quality.
Preparation of High Protein Curd from Field Peas
Authors: GEBRE‐EGZIABHER A. , SUMNER A. K. 
Published: August 2006

ABSTRACTField peas were investigated as an alternative to soybeans to produce a high protein curd which resembles tofu. Yield, texture, color, proximate composition and sensory evaluation of both curds were compared. The yields of total curd from pea flour and soybeans were 13.6% and 39.8% respectively with protein yields of 43.0% and 55.5%. Amino acid composition of the pea curd compared quite closely to that of the soybean curd. Addition of gluten improved the sulfur amino acid profile but reduced the lysine content. Flavor of the pea and soybean curds was rated similar but texture and color of the pea curd was scored lower (p < 0.05). Gluten modified the texture and the color of the curds.
Changes in the Starch Fraction During Extrusion‐cooking of Corn
Authors: GOMEZ M.H. , AGUILERA J.M. 
Published: August 2006

ABSTRACTWhole ground corn was extruded at 23.7, 18.5, 15.4,13.9 and 7.6% moisture contents (EMC). Decreasing EMC resulted in increases in water solubility index (WSI), enzyme susceptibility (ES), degree of gelatinization and blue values, while water absorption index and water insoluble carbohydrates decreased. ES and WSI of several blends prepared by combining raw (R), gelatinized (G), and dextrinized (D) corn were compared to those of extruded products. Corn extrudates had properties similar to blends containing G and D corn only. The relative proportion of D corn increased from about 10 to 60%, as EMC decreased. “Dextrinization” appears to become the predominant mechanism of starch degradation during low‐moisture, high‐shear extrusion. Viscoamylographs, scanning electron and light photomicrographs support these findings.
Changes in Amino Acid Content of Acidified Sweet Potato Puree
Authors: CREAMER GLENN , YOUNG CLYDE T. , HAMANN DONALD D. 
Published: August 2006

ABSTRACTThe stability of nitrogenous substances in processed sweet potato puree was examined. Protein and nonprotein nitrogen (NPN) fractions were extracted from sweet potato puree adjusted to pH 4.2, treated with amylolytic enzymes and processed at 88°C to determine changes in amino acid concentrations over a 6‐month period. Amino acid concentrations in the protein fraction were generally found to remain stable over the storage period. NPN amino acid concentration either remained stable or increased slightly with storage time. The results of this work indicate that there would be no appreciable loss of nitrogenous substances in sweet potato puree subjected to the conditions of the experiment.
Production and Regeneration of Principal Volatiles in Apples Stored in Modified Atmospheres and Air
Authors: LIDSTER P. D. , LIGHTFOOT H. J. , RAE K. B. MC 
Published: August 2006

ABSTRACTIn a series of exploratory experiments, storage of McIntosh apples (Malus domestica Borkh.) in modified atmospheres (MA) (5% CO2+ 3% O2 at 2.8°C) suppressed the development of headspace ethanol and acetaldehyde from that in apples stored in air at 0°C (RA). Acetaldehyde, ethanol, ethyl butyrate and hexanal production from intact fruit was further suppressed when the apples were stored in 1.5% CO2+ 1.5% O2 or 1.5% CO2+ 1.0% O2 at 2.8°C. Placement of fruit in RA following MA storage initially regenerated ethyl butyrate and hexanal in preference to ethanol and acetaldehyde. However storage of fruit in 1.5% CO2+ 1.0% O2 for 320 days completely suppressed the principal headspace volatiles and blocked their subsequent regeneration in RA.