bluuebunny/crossref_metadata_2025_split huggingface dataset:
Protein Stability of Frozen Milk as Influenced by Storage Temperature and Ultrafiltration
Authors: KOSCHAK M. S. , FENNEMA O. , AMUNDSON C. H. , LEE J. Y. 
Published: August 2006

ABSTRACTMilk and milk concentrates containing 12–35% total solids were stored at 0, –2, –4, –6, –8, –12, and –20°C and protein stability of the thawed products was evaluated periodically. Samples stored at –4 to – 12°C exhibited poorer protein stability than samples stored at higher or lower temperatures. Ultrafiltered (UF) skimmilk with permeate: retentate ratios of 10:90, 20:80, and 30:70 were stored at –8°C and they remained stable at least three times longer than frozen control samples of UF skimmilk stored at the same temperature. When the extent of UF was increased to 40:60, protein stability in the frozen retentate declined somewhat as compared to that of less concentrated retentates.
Bitterness and Astringency of Sinapine and Its Components
Authors: ISMAIL F. , VAISEY‐GENSER M. , FYFE B. 
Published: August 2006

ABSTRACTSinapine, choline chloride, and sinapic acid were evaluated for bitterness and astringency, at suprathreshold concentrations in water, by a trained sensory panel using magnitude estimation. Power functions (S = kCn) were established for the bitterness of each of the three chemicals and the reference caffeine; none of the exponents for bitterness was significantly different from caffeine (n = 0.98) suggesting that, for any of these taste precursors, a doubling of concentration would double the bitterness perceived. Equimolar solutions of caffeine and sinapine were considered similar in intensity and significantly more bitter than choline chloride; sinapic acid was intermediate in bitterness. The sum of the bitterness values calculated from the power functions for choline chloride and sinapic acid accounted for approximately 80% of the bitterness of sinapine, at equimolar concentrations. Fifty to 94% of the bitterness perceived from tasting water slurries of rapeseed flour and protein concentrate was explained by the bitterness expected from their content of sinapine and free choline. Reliable power functions could not be established for the astringency of sinapine, choline chloride, and sinapic acid at the concentrations used. However, a clear psychophysical function was established for the astringency of the reference alum.
Isolation and Partial Characterization of an Arabinogalactan from the Great Northern Bean (Phaseolus vulgaris L.)
Authors: SATHE S. K. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTA trichloroacetic acid‐soluble polysaccharide of the Great Northern bean (Phaseolus vulgaris L.) was isolated. Arabinose and galactose were the major constituents of this polysaccharide (92.5% of the total mass). The arabinose to galactose ratio was 2.0:1.7. Viscosity of the aqueous polysaccharide dispersion was concentration, temperature, and pH dependent. Highest viscosity for a 0.5% (w/v) aqueous dispersion was observed at a pH of about 6.0.
Determination of Lysozyme in Raw Fruits and Vegetables
Authors: CHANDAN R. C. , EREIFEJ K. I. 
Published: August 2006

ABSTRACTSeveral fresh fruits and vegetables were tested for lysozyme activity. The produce was weighed, diced, blended for 2 min and filtered through a cheesecloth. The filtrate was centrifuged at 2,000 x G for 15 min. The supernatant juice was clarified and stored frozen until the spectrophotometric assay was completed. Crystalline eggwhite lysozyme was used as a standard. Average lysozyme concentrations per ml of the juice were: cauliflower 32.5 μg, rutabaga 13.0 μg, papaya 5.0,μ cabbage 2.7μ, kohlrabi 2.4 μg, and red radish 2.2 μg Lysozyme (0.5‐1.8 μg) was also detected in white radish, turnip, parsnip, and broccoli. Other vegetables and fruits tested showed no detectable lysozyme.
Evaluation of Prerigor Freeze‐Dried Beef in the Manufacture of Dry Fermented Sausage
Authors: ABUGROUN H. A. , ABERLE E. D. , DOCKERTY T. R. , MARKS J. S. , JUDGE M. D. 
Published: August 2006

ABSTRACTExperiments were designed to determine the acceptability of prerigor freeze‐dried beef in the manufacture of dry fermented sausage. Several chemical and physical variables were measured on dry fermented sausages prepared using (1) prerigor salted, freeze‐dried, (2) prerigor unsalted, freeze‐dried, (3) postrigor salted, freeze‐dried, and (4) postrigor frozen beef as ingredients. Results showed that fat and moisture content, total shrinkage, Instron firmness and panel scores for juiciness, texture, and flavor were not affected to a large degree by treatment or rigor state of the beef ingredient. Generally, freezedried beef was found to be equal to conventional beef for dry sausage production regardless of when the freeze‐dried beef was salted.
Proximate Analysis of Cooked Chuck and Round Roasts from Two Beef Breed‐Types on Two Feeding Regimes
Authors: McCURDY SANDRA MILLER , HARD MARGARET M. , MARTIN EVERETT L. 
Published: August 2006

ABSTRACTCooked roast samples from two beef breed‐types and from two feeding regimes were assayed for proximate composition. Three muscle roasts from the round primal cut (semimembranosus, SM; semitendinosus, ST; biceps femoris, BF) were similar to each other in composition. Roasts from chuck primal cut (shoulder clod roasts) differed considerably in composition from round roasts: clod roasts were higher in fat and lower in moisture, protein and ash. Breed‐type had minimal effect on proximate composition, but feeding regime did significantly affect composition. Beef fed a higher energy regime produced roasted meat which was higher in fat and lower in moisture content.
Effect of Electrical Stimulation on Muscle Characteristics of Beef Cattle Fed a High Energy Diet for Varying Lengths of Time
Authors: SALM C. P. , MILLS E. W. , REEVES E. S. , JUDGE M. D. , ABERLE E. D. 
Published: August 2006

ABSTRACTThis study investigated the effect of electrical stimulation on quality and palatability of cattle fed a high energy diet for various lengths of time. Stimulation improved tenderness in cattle that were fed a high energy diet for times ranging from 0–210 days. However, the greatest improvement was in cattle that were not fed the high energy diet. The amount of improvement in tenderness decreased as time on a high energy diet increased. Flavor and juiciness scores, sarcomere length, and myofibril fragmentation index were not affected by electrical stimulation. Stimulation significantly improved lean color, firmness and texture and decreased the incidence of heat‐ring in muscle at 24 hr postmortem.
Effect of Cooking Rates in Electric or Microwave Oven on Cooking Losses and Retention of Thiamin in Broilers
Authors: HALL KENNETH N. , LIN CHYI S. 
Published: August 2006

ABSTRACTA study was conducted to determine the effect of two microwave oven and two electric oven cooking rates on retention of thiamin and cooking losses with broiler chickens. Thiamin was determined by a microbiological turbidimetric assay of raw and cooked meats. Broilers cooked in the microwave oven retained more thiamin than broilers cooked in the electric oven. There was no difference in thiamin retention between broilers cooked in the microwave oven at 800 and 1600 watts. Broilers cooked in the electric oven at 204°C retained more thiamin than broilers cooked at 121°C. Broilers cooked in a 1600 watt microwave oven had the greatest weight loss. No difference in weight loss occurred between broilers cooked in an 800 watt, 121°C or 204°C oven.
Comparison of the Effects of Added Orthophosphate on Calcium Uptake and Release by Bovine and Rabbit Muscle Sarcoplasmic Reticulum
Authors: NEWBOLD R. P. , TUME R. K. 
Published: August 2006

ABSTRACTIn respect of Ca accumulating capacity in the absence of added inorganic orthophosphate (Pi) and maximum rate of Ca uptake, sarcoplasmic reticulum (SR) prepared from beef sternomandibularis muscles is intermediate between SR from rabbit white muscles and SR from rabbit red muscles. In the presence of added Pi, the Ca accumulating capacity of SR, whatever the source, is increased and a constant rate of uptake is reached. This constant rate is greater the higher the Pi concentration. The cold‐induced release of Ca from beef muscle SR is only partly reduced by including up to 50 mM Pi in the medium, whereas the release from rabbit white muscle SR is completely prevented by only about 20 mM Pi. This last finding is discussed in terms of the possible importance of postmortem accumulation of Pi in relation to cold shortening.
Proteolysis and Lipolysis in Ripening Cheddar Cheese Made with Conventional Bulk Starter and with Frozen Concentrated Direct‐to‐the‐Vat Starter Culture
Authors: SALJI JOSEPH P. , KROGER MANFRED 
Published: August 2006

ABSTRACTSamples taken at the beginning and after 1, 2, and 3 wk of ripening were assayed for total dipeptidase activity and individual free amino acids. Protein dye‐binding values and fat acidity titers were used to assess and monitor proteolysis and lipolysis at 4 days and 1, 2, 3, 6, 9, and 12 months. Results indicated higher dipeptidase activity in the bulk starter cheese for the fist 3 wk of ripening. Total free amino acids at the initial stages of cheese ripening were slightly lower in the cheeses made with the frozen concentrated culture. Studies using the protein‐dye binding technique showed significantly higher‐dye binding capacity by the 3‐month‐old cheese made with the bulk starter. The differences, however, became minimal in cheeses at 6, 9, and 12 months of age. Higher fat acidity levels were also obtained in the 3, 6, 9, and 12 month cheeses made with the bulk starter.
Chia Seed as a Source of Oil, Polysaccharide, and Protein
Authors: BUSHWAY A. A. , BELYEA P. R. , BUSHWAY R. J. 
Published: August 2006

ABSTRACTChia seed, Salvia polystachya, was analyzed as a source of oil, polysaccharide, and protein for possible use by the food industry. Seeds were found to contain 30% oil of which more than 90% was composed of triglycerides. The fatty acid composition of the oil was found to consist mostly of C16:0, C18:0, C18:2 and C18:3. The protein content of chia seed was found to be 23.4%. A very viscous polysaccharide was isolated from the seeds. Acid hydrolysis followed by gas liquid chromatographic analysis demonstrated that xylose and arabinose were the major constituents of the polysaccharide. Seeds were found to contain niacin, riboflavin, and thiamin at a concentration of 83, 2 and 14 μg/g seed, respectively. Spectrochemical analysis showed the presence of eleven elements with calcium, potassium, and phosphorus being the most prominent. The percentage of unsaturated fatty acids, the concentration of protein and the viscosity of the polysaccharide in chia seeds would indicate that further research should be conducted to investigate possible food uses for these seeds.
Heat Inactivation of Protease Inhibitors in a Soybean Line Lacking the Kunitz Trypsin Inhibitor
Authors: LIENER IRVIN E. , TOMLINSON SUSAN 
Published: August 2006

ABSTRACTThe effect of heat treatment (autoclaving at 121°C, 15 psi for various periods of time) on the trypsin‐ and chymotrypsin‐inhibitor activities of a soybean line lacking the Kunitz trypsin inhibitor (SBTI) was compared to that of commercial untoasted soy flour. The trypsin‐ and chymotrypsin‐inhibitor activites of the SBTI‐free soybeans were approximately one‐half and three‐fourths that of the soy flour, respectively. Less heat treatment was required to produce a given level of destruction of these inhibitor activities in the case of the SBTI‐free soybeans than with the soy flour. The effect of heat on the ratio of chymotrypsin‐ to trypsin‐inhibitor activities was notably different between the two soybean samples and presumably reflects differences in the amounts and thermal stability of the various protease inhibitors known to be present in soybeans. The nutritional implications of these findings are discussed.
Phenolic Components of Sunflower Flour
Authors: LEUNG J. , FENTON T.W. , CLANDININ D.R. 
Published: August 2006

ABSTRACTThe phenolic compounds of seven cultivars of sunflower seed were evaluated through acid and base hydrolysis using thin‐layer chromatography, gas chromatography and gas chromatography‐mass spectroscopy as investigative tools. Caffeic acid, the most predominant phenolic acid, along with p‐hydroxybenzoic, p‐courmaric, cinnamic, m‐hydroxybenzoic, vanillic, and syringic acids were identified in both types of hydrolysate with only slight variations in concentrations among the cultivars. Relatively larger amounts of these acids were detected in the basic hydrolysates except in the cases of p‐hydroxybenzoic, vanillic, and syringic acids, indicating that these acids may exist in glycosidic form to a larger extent than in ester form in the cultivars examined.
Biochemical Studies on Some Chemical Characteristics of Sliced Egyptian Onions
Authors: FARAG R. S. , SHABANA M. K. , SALLAM H. A. 
Published: August 2006

ABSTRACTBiochemical studies were carried out on two widely distributed Egyptian onion varieties (Behairy and Selected Giza 6). Several treatments (soaking in tap water, boiling water, cold water, warm ethanol, or sodium chloride solution) were proposed to overcome onion reddening during industrial processing. Some chemical characteristics (L‐ascorbic acid, free amino acids, volatile sulfur compounds, carbonyl compounds, pungency and color) were determined in fresh, treated and stored sliced onions. Unsaturated fatty acids can be considered as a secondary source for carbonyl compounds and are involved in the formation of red pigments. Pronounced changes among hydrocarbons and little changes in sterols were due to application of various treatments and storage. In general, the most efficient treatments towards keeping onion quality were soaking the sliced onions in cold water or 5% (w/v) sodium chloride for 24 hr before onion dehydration.
A Method for the Determination of Diffusion Coefficients of Food Components in Low‐ and Intermediate Moisture Systems
Authors: NAESENS W. , BRESSELEERS G. , TOBBACK P. 
Published: August 2006

ABSTRACTA simple set‐up to measure translational diffusion of components in low moisture systems is described. The tracer technique was tested on the diffusion of 14C‐labeled tripalmitin and palmitic acid in a model system containing paraffin oil, microcrystalline cellulose and gum arabic. Different methods to evaluate the apparent diffusion coefficients from the experimental diffusion curve were compared. Good results were obtained using a curve‐fitting procedure based on the sum of least squares. The technique appears to be suitable for measuring diffusion coefficients up to 10−9 cm2/sec. The procedure offers the possibility to quantify the mobility of chemical components in dried foodstuffs in order to elucidate the mechanisms and kinetics of reactions occurring during storage.
Correlation of Sensory Evaluation and Instrumental Gas Chromatographic Analysis of Edible Oils
Authors: MIN DAVID B. 
Published: August 2006

ABSTRACTSoybean oil, hydrogenated soybean oil, and corn oil were exposed to light for various periods of time to obtain a wide range of flavor qualities. The flavor qualities of these oils were evaluated by sensory analysis and instrumental gas chromatographic analysis. The results of the correlation coefficients (r) of flavor scores between the sensory evaluation and the instrumental analysis for soybean oil, hydrogenated soybean oil, and corn oil were 0.99, 0.98, and 0.95, respectively. Therefore, the instrumental analysis can be used to determine the flavor qualities of different oils.
Proteinaceous Surfactants Produced from Gelatin by Enzymatic Modification: Evaluation for Their Functionality
Authors: WATANABE MICHIKO , TOYOKAWA HIROSHI , SHIMADA ATSUKO , ARAI SOICHI 
Published: August 2006

ABSTRACTProteinaceous surfactants were prepared by applying the “one‐step process” which permitted covalent incorporation of amino acid esters directly into proteins during treatment with papain. Gelatin was used as a hydrophile and n‐alkyl esters of L‐leucine as lipophiles. Each of the hydrophile‐lipophile mixtures was incubated with papain under the following conditions: medium, 1M carbonate (pH 9) or a 20:80 mixture of acetone‐1M carbonate (pH 9) containing 2 mM 2‐mercaptoethanol; concentration of gelatin in the medium, 33% (w/w); L‐leucine ester vs gelatin ratio, 0.1 mole/100g; papain vs gelatin, 1% (w/w); incubation period, 15 min; and temperature, 37°C. The enzymatic reaction was stopped by adding 1N HCl and the product purified by dialysis followed by washing with hot acetone or dichloromethane to remove low‐molecular species. Each product was found to be a mixture of peptides having a wide range of molecular weight, with an average at approximately 7,500 daltons. The amounts of the alkyl moieties covalently incorporated were in a range 1.1–1.2 moles per 7,500g of the products. Their surfactancy varied depending particularly on the carbon number of the alkyl moiety; the products resulting from the incorporation of C4–C6 alkyl esters of leucine showed greater whippability, whereas the incorporation of the C10–C12 alkyl esters gave products having a higher ability to stabilize an o/w type emulsions.
Baking High‐Ratio White Layer Cakes with Microwave Energy
Authors: MARTIN D.J. , TSEN C.C. 
Published: August 2006

ABSTRACTMicrowave energy was evaluated as a means of baking high‐ratio white‐layer cakes by considering the effects of various processing conditions and amounts of ingredients. Minimal water in cakes baked with microwave energy did not result in surface collapse as with cakes baked by conventional means. As the amount of monocalcium phosphate monohydrate in the baking powder blend was increased, volume and specific volume decreased and crumb firmness and internal score increased. There was no evidence of any significant internal nor surface batter flow in the conventional cake, while in the microwave cake considerable batter flow was observed on the surface and internally in the upper central regions of the cake. Scanning electron micrograph showed differences in cell structure between both types of cake. The cells in the center of the cake baked with microwave energy were more irregular and had thicker cell walls than the conventional cake.
Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice
Authors: GERSCHENSON L. N. , BARTHOLOMAI G. B. , CHIRIFE J. 
Published: August 2006

ABSTRACTThe effects of temperature, moisture content, and pectin addition on the “collapse” of freeze‐dried tomato juice cake and retention of volatiles were investigated. High temperatures and high moisture contents induce collapse and the loss of volatiles, which was measured with 14C‐labelled butyl acetate. The addition of pectin, which enhances the viscosity of the tomato juice, increases its “collapse” temperature after freeze‐drying and the retention of volatiles.
Effect of Salt Concentration on Quality of Restructured Pork Chops
Authors: HUFFMAN D. L. , LY A. M. , CORDRAY J. C. 
Published: August 2006

ABSTRACTRestructured pork chops containing approximately 15% fat were manufactured from fresh hams and boston butts taken from sows. The effects of salt level (0%, 0.5%, 1.0%, and 1.5%) and freezer storage time (0 and 30 days) on quality attributes of restructured pork chops were studied with three replications. Triangle test differences were significant for all comparisons except 1.0% and 1.5% salt groups stored for 30 days. 2‐Thiobarbituric acid (TBA) values increased linearly with increasing salt levels for both 0 and 30 days storage. Salt addition also linearly increased Instron slicing strength values, and improved flavor, juiciness, and textural properties. The addition of salt decreased raw color evaluations, Instron shearing values and cooking losses. Following 30 days freezer storage, treatments containing salt had higher TBA values and lower color scores than the control treatment containing 0% salt. Salt addition at levels between 0.5 and 1.0% is recommended for restructured pork chops.
Stabilization of Red Beet Pigments with Isoascorbic Acid
Authors: BILYK ALEXANDER , KOLODIJ MYRON A. , SAPERS GERALD M. 
Published: August 2006

ABSTRACTIsoascorbic acid was investigated as a stabilizer for red beet pigments. Sterilized samples of red beet juice containing 0.05–1.0% isoascorbic acid, with the pH adjusted to 3, 5, or 7, were stored under artificial light or in darkness at 25°C or at 5°C. The best pigment preservation was obtained with 0.1% added isoascorbic acid. After 30 days storage at 25°C, samples at pH 5 containing 0.1% isoascorbit acid retained 52% (under light) and 65% (in darkness) of the red beet pigments, whereas the controls faded to yellow within 6 days under the same conditions.
Firming of Canned Vegetables by Addition of Lactose
Authors: JELEN PAVEL , CHAN CHEUK‐SANG 
Published: August 2006

ABSTRACTBlanched carrots, green beans, and peas were retorted at 121°C in 2% NaCl brine containing variable amounts of dissolved lactose. After 37 and 68 days, hardness of the canned vegetables was tested by Instron. Increasing lactose content correlated significantly with average hardness of peas (r = 0.94 and 0.96, respectively), beans (r = 0.81 and 0.91), and to a lesser degree, carrots (r = 0.71 and 0.37). All products from brines containing 8% or more lactose showed higher average hardness than those containing less or no lactose. The increase in hardness was noticeable to an untrained sensory panel. Samples packed in 8–15% lactose brines were ranked significantly higher in firmness than those canned with 5% or less lactose.
A Simple Method for Estimating Amount of Red Marrow Present in Mechanically Deboned Meat
Authors: FIELD R. A. , ARASU P. 
Published: August 2006

ABSTRACTMuscle:red marrow mixtures containing 0, 10, 20, 30, 40, and 50% marrow (w/w) were prepared to simulate the widest range of red marrow percentages which might be found in mechanically deboned meat (MDM). Significant increases in pH with each increase in marrow concentration and a correlation coefficient of 0.96 between marrow concentration and pH were found. Therefore, pH values can be used to estimate red marrow concentration in MDM once average values for pH of meat attached to bones and marrow in those bones are established at individual deboning operations. Level of red marrow in MDM is related to functional properties such as water holding capacity as well as nutritional value and palatability.
Sensory Characteristics of Postmortem Papain Injected Turkey Cooked Conventionally or by Microwaves
Authors: IV EDGAR CHAMBERS , BOWERS JANE A. 
Published: August 2006

ABSTRACTSensory characteristics of papain‐injected turkey breast muscle cooked in microwave or conventional ovens were evaluated by a panel. Off‐flavor and mealiness developed in intact turkey muscles injected with papain, but those levels of papain were not sufficient to tenderize the muscle. Samples cooked in conventional ovens had greater roast turkey flavor and were less juicy than samples cooked in microwave ovens.
Effect of Modified Atmosphere Storage onC. BotulinumToxigenesis and the Spoilage Microflora of Salmon Fillets
Authors: STIER R. F. , BELL L. , ITO K. A. , SHAFER B. D. , BROWN L. A. , SEEGER M. L. , ALLEN B. H. , PORCUNA M. N. , LERKE P. A. 
Published: August 2006

ABSTRACTModified atmosphere (MA) storage in conjunction with refrigeration has been shown to significantly increase the shelf life of fresh fish and other products, but the effects, if any on the outgrowth and toxigenesis ofC. botulinumare unknown. A commercial system was duplicated in the laboratory and the effects of modified atmosphere on the outgrowth ofC. botulinumtypes A, B, and E were observed in inoculated salmon fillets and sandwiches stored at 4.4°C and 22.2°C. Inoculated samples stored in air at the same temperatures were used as controls. No toxigensis was observed in either the air or modified samples stored at 4.4°C, but all inoculated samples held at 22.2°C were toxic within 2–3 days. Spoilage generally preceded toxigenesis. In a concurrent study, the tendency of CO2environments to repress the growth of gram negative bacteria to a greater extent than gram positive bacteria was also noted.