bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT‐FLAVORED BEVERAGES AND CAKE
Authors: DuBOSE CYNTHIA N. , CARDELLO ARMAND V. , MALLER OWEN 
Published: August 2006

ABSTRACTFour experiments were conducted to assess the effect of food color on flavor identification of noncarbonated beverages and to assess the interactive effect of food color and flavor levels on the perceived flavor intensity and hedonic quality of beverages and cake. Results showed that color masking dramatically decreased flavor identification of fruit‐flavored beverages, while atypical colors induced incorrect flavor responses that were characteristically associated with the atypical color. In addition, the color level of beverages had significant effects on their overall acceptability, acceptability of color and of flavor, as well as on flavor intensity. The same results were shown with cake samples, with the exception that a significant interaction of color and flavor level was observed on overall acceptability. Correlational analysis on the subjective dimensions showed that the overall acceptability of both the beverage and cake products was more closely associated with ratings of flavor acceptability than with ratings of color acceptability. In addition, a test of the effect of colorant safety information showed that such information did not decrease any aspect of a product's acceptability.
HOSPITAL READY‐PREPARED TYPE FOODSERVICE SYSTEM: TIME AND TEMPERATURE CONDITIONS, SENSORY AND MICROBIOLOGICAL QUALITY OF SCRAMBLED EGGS
Authors: CREMER M. L. , CHIPLEY J. R. 
Published: August 2006

ABSTRACTTime and temperature conditions and sensory and microbiological quality of scrambled eggs were examined (3 trials of study) at various phases of product flow in a hospital, “ready prepared” type, foodservice to assess food quality as related to the system of operation. Average time from cooking to reheating for service was 26.3 hr. Mean internal temperatures were 10.6°C after 10 hr refrigerator storage, 11.8°C at the beginning of assembly, 13.8°C after transportation for storage, and 5.2°C after 15 hr of additional storage. After reheating eggs in microwave ovens, internal temperatures ranged from 35‐92°C and averaged 67.1°C. Overall mean scores for sensory characteristics evaluated ranged from 6.9‐8.1 (Y‐point scale). Total plate counts indicated that microbial quality of eggs was good both before and after cooking, but a variety of microorganisms was associated with the product. In uncooked eggs, these included Bacillus sp., Clostridium sporogenes, micrococci, including Micrococcus luteus, Staphylococcus aureus, S. epidermidis, Escherichia coli, Enterobacter aerogenes, Proteus sp., and Alcaligenes sp. At heating for service, eggs contained small numbers of Bacillus sp., Clostridium sporogenes, Staphylococcus epidermidis, Escherichia coli, and Enterobacter aerogenes. Low microbial counts within this system may be attributed to use of a pasteurized raw product and limited contamination, since time and temperature conditions were favorable for microbial growth.
A POTENTIAL PROCESSED CARROT PRODUCT
Authors: SALDANA G. , MEYER R. , LIME B. J. 
Published: August 2006

ABSTRACTCarrot pie fillings were prepared from carrots that did not meet fresh market standards but were otherwise of good quality. The pie fillings were prepared by mixing carrot puree, sugar, salt, and ground spices or oil extract spices. Nutrient composition analysis showed that vitamin A was five times higher in carrot pie fillings than in pumpkin pie filling. Thiamin, niacin, and total carbohydrates were higher in carrot pie fillings. Sensory panel scores show that carrot pie was preferred over pumpkin pie and ground spices over oil extract spices. The results of this work indicate that an acceptable carrot pie filling of equal or better nutritional value than pumpkin pie can be prepared.
SURVIVAL OF Clostridium sporogenes (PA 3679) AND Bacillus coagulans IN GREEN BEANS AND TOMATOES HOME CANNED AT HIGH ALTITUDE (7200 FT)
Authors: WILLIAMS J. C. , MAKI L.R. 
Published: August 2006

ABSTRACTUSDA methods for home canning, adjusted for altitude, served as the control for evaluation of survival of Clostridium sporogenes (PA 3679) introduced into green bean and Bacillus coagulans into tomato packs. Variables included alterations in pounds of pressure and length of process time both greater and less than the control. Most Probable Number Technique was utilized to quantitate growth of organisms before and immediately following heat process. Growth occurred in the majority of samples processed. Neither control nor variable methods used were adequate for destruction of microorganisms in inoculated packs. USDA recommendations for canning green beans and tomatoes need to be reevaluated.
ACCELERATED PROCESSING SYSTEMS FOR USDA CHOICE AND GOOD BEEF CARCASSES
Authors: CROSS H. R. , TENNENT IVONNE 
Published: August 2006

ABSTRACTSeventy‐two sides from 36 U.S. Choice and Good grade carcasses were used to study the effects of USDA grade, postmortem excision time, storage method, and electrical stimulation (ES) on the quality traits, storage properties, chemical traits, and sensory ratings of the longissimus dorsi (LD) muscle. Postmortem boning time had significant effects on weight loss during storage and leakage ratings of the vacuum bag, with values being most favorable when sides were boned nearer to the time of slaughter. Muscles boned at 48 hr were more tender than muscles boned at 1 or 4 hr; however, as the time between slaughter and boning increased, percent thaw and cooking loss increased: Electrical stimulation tended to offset the negative effects of excision time on tenderness. Muscles that were frozen immediately or before 24 hr were borderline in tenderness. Electrical stimulation increased the tenderness of these muscles but not enough to equal the muscles that were aged 20 days. Freezing muscles immediately would involve some tenderness risk even with ES. With ES, muscles can be frozen after 24 hr.
EFFECTS OF HOT‐BONING AND COOKING METHOD UPON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTS
Authors: RAY E. E. , STIFFLER D. M. , BERRY B. W. 
Published: August 2006

ABSTRACTBeef semimembranosus and semitendinosus muscles were removed prerigor (1 hr postmortem) and postrigor (7 days postmortem) to evaluate the effects of steam, hot water vat, and convectional electric cookery upon length, width, and depth changes, cooking losses, shear force values, and time required to heat product to an internal temperature of 68°C. Roasts cooked prerigor were significantly shorter and thicker than those cooked postrigor. Cooking losses were significantly lower (6.5%) with prerigor roasts. Lower shear force values were obtained from roasts cooked postrigor; than prerigor. Prerigor cooked roasts by steam or convectional electric had lower shear force values than prerigor roasts cooked in hot water. Because of inherent higher temperature, prerigor roasts required 22% less cooking time than chilled postrigor roasts (93 vs 120 min/ kg). Precooking HB beef, regardless of cooking method, does not appear feasible due to increased toughness, produced by the shortening of the muscles during cooking, that may be a result of heat stimulated contractions of heat rigor during cooking.
YIELD AND PALATABILITY OF HOT‐PROCESSED, PHOSPHATE‐INJECTED PORK
Authors: HOES T. L. , RAMSEY C. B. , HINES R. C. , TATUM J. D. 
Published: August 2006

ABSTRACTHot‐processed pork carcass sides yielded 1.6% more retail cuts, had 1.8% less cutting and chilling loss and required 42.7% less heat energy and 39.5% less refrigeration energy than sides chilled to 4°C before being processed. Hot processing did not affect any cooking or palatability trait studied. Injection of loins to 110% of their weight with a 5% solution of sodium hexametaphosphate and sodium pyrophosphate produced juicier, more tender, heavier chops with more thaw loss, less browning during cooking, less desirable flavor, and higher microbial numbers than conventional handling of loins (P < 0.05). Phosphate injection did not affect (P < 0.05) overall acceptability or cooking losses of the loin chops but flavor desirability declined with storage time.
INFLUENCE OF PROCESSING METHODOLOGY ON QUALITY ATTRIBUTES OF CANNED DRY BEANS
Authors: JUNEK J. J. , SISTRUNK W. A. , NEELY M. B. 
Published: August 2006

ABSTRACTA study was conducted on three bean types (Pinto, Red Kidney, and Navy), three soaking times, eleven soaking solutions, three soaking temperatures and three storage times of canned beans to determine their influence on quality attributes. Navy beans were higher in % splits than Pinto and Red Kidney. Beans soaked in solutions at 25°C rated higher in quality than those soaked at 15°C and 35°C. Shearpress values were lower in beans soaked at 35° C. Acidifying the soaking solutions with either malic or citric acid resulted in an improved color, but firmness was increased only in Navy beans. Longer soaking times decreased firmness in Pinto and Red Kidney while % splits and drained weight increased. There was an increase in splits, lightness (L), and redness in Pinto and Red Kidney after 18 months storage.
INFLUENCE OF DEFATTING AND TOASTING ON BINDING AND PROCESSING CHARACTERISTICS OF PEANUT FLOURS UTILIZED IN SNACK‐TYPE PEANUT CHIPS
Authors: McWATTERS KAY H. , CHERRY JOHN P. 
Published: August 2006

ABSTRACTThe binding capacity of five commercially processed peanut flours was evaluated in a snack food system formed by adding water to produce doughs that were shaped into chips and deep fat fried. The flours were designated as: A, full‐fat, spray‐dried; B, partially defatted, untoasted; and C, D, and E, partially defatted and toasted for 15 min at 160°C, 171°C, and 177°C, respectively. Flour A produced an oily, sticky dough and chips that were difficult to handle, required the shortest frying time, and did not remain intact or retain their original shape during frying. Flour B contained the highest level of soluble protein but produced a sticky, tacky dough and chips that required the longest frying time but retained their original shape during frying; these chips had tough textures (highest shear values). Flour C contained less soluble protein than its untoasted counterpart (B), but, of the flours tested, was the easiest to mix, roll, shape, and handle; these chips retained their shape in frying and received the highest overall sensory ratings. The high temperatures used for toasting the nuts used to prepare flours D and E drastically reduced protein solubility and completely destroyed binding capacity. Gel electrophoretic patterns showed that the large molecular weight protein, arachin, which was present in flours A, B, and C, was absent from the severely heated flours (D, E). Lysine was the only amino acid in the flours that was significantly reduced by toasting. Processing conditions employed in the manufacture of these flours for use as food ingredients significantly influenced their binding capacity, protein character, and chip processing characteristics.
ROLE OF NITRITE IN CURED MEAT FLAVOR: ANTIOXIDANT ROLE OF NITRITE
Authors: MAC DONALD B. , GRAY J. I. , GIBBINS L. N. 
Published: August 2006

ABSTRACTThe antioxidant activity of nitrite was investigated in model systems containing linoleic acid, Tween 20, and phosphate buffer. Results indicated that nitrite by itself can act as a prooxidant especially at concentrations greater than 25 mg/kg (parts per million). However, the addition of nitrite to model systems containing prooxidants such as Fe++ or Fe++‐EDTA substantially reduced the rates of oxidation. Lipid oxidation catalyzed by aqueous beef extract also showed a marked decrease upon the addition of nitrite. Nitrite also produced a significant effect (p < 0.05) on heme‐catalyzed lipid oxidation although the nature of this effect was not established. Further studies with an aqueous extract of pork demonstrated that dialysis removes a fraction which is largely responsible for the catalytic effect of meat extracts on lipid oxidation. Trace metal analysis revealed the presence of iron in the dialyzates from these extracts. Nitrite may function as a metal chelator to tie up these trace metals present in meat.
EFFECT OF SODIUM ACID PYROPHOSPHATE ON SENSORY, CHEMICAL, AND PHYSICAL PROPERTIES OF FRANKFURTERS
Authors: HARGETT S. M. , BLUMER T. N. , HAMANN D. D. , KEETON J. T. , MONROE R. J. 
Published: August 2006

ABSTRACTSodium acid pyrophosphate (SAPP) is currently used by the sausage industry to accelerate development of cured meat color. The cured color accelerator was examined, through sensory evaluation and instrumental measurements, for its effects on the texture of frankfurters. The effects of SAPP on other sensory properties and on chemical and physical characteristics were also examined. SAPP was found to slightly improve texture by increasing springiness, hardness, and awareness of skin, and by reducing oiliness. SAPP had no detrimental effects on texture. SAPP caused a slight improvement in flavor by enhancing beef, salt, smoke, and seasoning flavors, and by diminishing fat flavor. and mouthfeel. However, the presence of SAPP resulted in intensified sour flavor and decreased aroma and flavor of pork. SAPP did not greatly reduce residual nitrite levels or increase the development of meat color. SAPP effectively lowered viscosity of the emulsion and held emulsion temperature down during emulsification. Unlike alkaline phosphates, SAPP did not improve moisture retention or cook yields; it had no effect on proximate analysis. SAPP did cause an increase in exudate formation in stored vacuum‐sealed packages of frankfurters.
SEPARATION OF SOY‐SPUN FIBER, EGG ALBUMEN, AND WHEAT GLUTEN BLEND BY SODIUM DODECYL SULFATE GEL ELECTROPHORESIS
Authors: RIZVI S. S. H. , JOSEPHSON R. V. , BLAISDELL J. L. , HARPER W. J. 
Published: August 2006

ABSTRACTCommercial soy spun fiber, egg albumen, wheat gluten, and a mixture of these proteins were subjected to a variety of electrophoretic techniques to find a procedure that could separate, detect, and characterize components of the individual proteins in a simulated meat analog system. Of the techniques utilized, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) provided the only effective separation of the protein components. Sample handling conditions in the SDS‐PAGE dispersion solution included the use of heat, 2‐mercaptoethanol (ME), and centrifugation. Samples centrifuged prior to electrophoresis gave superior patterns to those not centrifuged. Heat treatment of samples had no noticeable effect on separation patterns. Protein separation and resolution for all three protein sources were clear and distinct but considerably different in samples without and with added ME, the latter tending to decrease the number of large molecular weight components and increase low molecular weight components. While a majority of the protein components of soy‐spun fiber, egg albumen, and wheat gluten showed similar mobilities, there were several proteins or protein subunits with distinct mobilities in the presence or absence of ME. Therefore, SDS‐PAGE could be used to separate and identify these proteins and to study processing induced changes in commercial meat analogs containing blends of these proteins.
EFFECT OF SURFACTANTS ON THE TASTE AND FLAVOR OF DRINKING CHOCOLATE
Authors: BIRCH G. G. , OGUNMOYELA G. 
Published: August 2006

ABSTRACTThe taste, flavor and persistence of response were evaluated in chocolate drinks at 50–55°C, containing increasing concentrations of either glycerol monostearate or lecithin. Each surfactant decreased flavor but increased sweetness and persistence time, and polarimetric evidence suggests that a complex between surfactant and sucrose molecules might account in part for the taste phenomena observed. When subjective intensity of sweetness in the drinks is plotted against increasing concentration of added sucrose over a range of surfactant concentrations it is found that the surfactant changes the slope as well as the intercept of the resulting curves. These results are discussed in relation to the accession of sweet stimuli to receptors and their effectiveness at eliciting a response.
CORRELATION BETWEEN AROMA AND VOLATILE COMPOSITION OF McINTOSH APPLES
Authors: PANASIUK O. , TALLEY F. B. , SAPERS G. M. 
Published: August 2006

ABSTRACTThe relationship between aroma and volatile composition of McIntosh apples was investigated. Significant correlations were found between aroma qualities determined organoleptically by a trained panel and by GLC. Unripe apples contained low levels of all volatiles and exhibited grassy and green aroma notes. C‐6 aldehydes correlated with overall aroma intensity, ripeness, and fruity and aromatic notes. Esters correlated with a cheesy aroma note. Overripeness correlated with esters and total peaks in unstored but not in stored apples. The GLC peak groups which previously were found to correlate with physical and chemical properties related to maturity in unstored McIntosh apples also correlated with aroma.
EFFECTS OF CURING ON THE FLAVOR AND TEXTURE OF BAKED SWEET POTATOES
Authors: HAMANN D. D. , MILLER N. C. , PURCELL A. E. 
Published: August 2006

ABSTRACTThe objective of this investigation was to determine the quality advantages, if any, of curing whole sweet potatoes prior to marketing during the harvest season. Freshly harvested sweet potatoes were washed, graded, and boxed for shipment and then cured at 30°C and 90% RH for 0, 4 or 7 days prior to shipping. Preparations were timed so that all treatments could be shipped on the same pallet. During 2 yr a total of 8 shipments were made to northern cities (500–600 miles) by truck. Sample potatoes were evaluated by a trained flavor and texture profile panel and by analytical methods. Results indicated that curing for either 4 or 7 days developed a product that was superior in both flavor and texture. Viscosity of purees was lower for cured than for uncured sweet potatoes. Curing slightly reduced ascorbic acid content.
MEASUREMENT OF HYDROGEN PRODUCTION IN THE RAT AS AN INDICATOR OF FLATULENCE ACTIVITY
Authors: FLEMING S. E. 
Published: August 2006

ABSTRACTA method is reported for collecting and measuring the production of hydrogen and methane by the laboratory rat as an indication of flatulence activity of test diets. The system employs a life‐support system with frequent and regular monitoring of oxygen, nitrogen, hydrogen, and methane by gas chromatography. The duration of and time required for maximum production of hydrogen and methane varied among diets. Two parameters were selected for quantitation based on the typical hydrogen production pattern: the shape of the curve which represents the maximum rate of production, and the total quantity of hydrogen accumulated prior to the animal returning to its basal rate of hydrogen production. The age of the animals and their dietary history influenced their response to legume‐ and raffinose‐containing diets. The high degree of variability noted among rats required a large number of observations to be taken for each diet in order to report statistically significant differences among diets. This method offers an inexpensive, although time consuming, method of predicting flatulence activity.
STORAGE STABILITY OF α‐TOCOPHEROL IN A DEHYDRATED MODEL FOOD SYSTEM CONTAINING NO FAT
Authors: WIDICUS W. A. , KIRK J. R. , GREGORY J. F. 
Published: August 2006

ABSTRACTStorage stability of α‐tocopherol in a model food system containing no fat was shown to be a function of water activity (aw), storage temperature, and the molar ratio of oxygen:α‐tocopherol. The degradation rate of α‐tocopherol increased as the water activity was increased in the range 0.10–0.65 aw, as the storage temperature was increased from 20 to 37°C, and as the molar ratio of oxygen:α‐tocopherol was increased from approximately 15:l to 1450:1. Degradation data of α‐tocopherol from all storage conditions best fit the first order rate kinetics model. Experimental activation energies ranged from 8.85–13.05 Kcal mol−1.
BIOENERGETICS OF AFLATOXIN BIOSYNTHESIS IN Aspergillus parasiticus
Authors: RAO VIDYA M. , SARASWATHY S. , MAGGON K. K. , VENKITASUBRAMANIAN T. A. 
Published: August 2006

ABSTRACTVariations in levels of adenine nucleotides during growth of A. parusiticus were studied under asparagine and zinc deficiency and correlated with aflatoxin biosynthesis. ATP levels decreased gradually from exponential to stationary phase but the reverse was true for ADP and AMP. However, AMP levels in stationary phase were virtually constant under all growth conditions employed. Increased AMP levels were observed in fungal mycelium on high aflatoxin‐producing medium as compared to the deficient media. The onset of aflatoxin biosynthesis however was accompanied by a lowering of energy charge and ATP levels.
RELATIONSHIPS OF SPECTROPHOTOMETRIC REFLECTANCE MEASUREMENTS TO BEEF MUSCLE VISUAL COLOR
Authors: HARRISON A. R. , KROPF D. H. , ALLEN D. M. , HUNT M. C. , KASTNER C. L. 
Published: August 2006

ABSTRACTUnadjusted percentage reflectance ratios or differences at 630 nm/580 nm, 507 nm/572 nm, 572 nm/525 nm, 630 nm — 580 nm and K/S adjustment of 572 nm/525 nm and 507 nm/572 nm showed high pooled within‐cell correlation coefficients to visual color scores of beef muscles displayed under 1076 lumens/m2 Deluxe Warm White lighting at 2°C up to 5 days. Adjusting reflectance to K/S did not improve correlation coefficients. Multiple regression analysis showed that %R 630 nm —%R 580 nm contributed most to R2 of prediction equations in three of four beef muscles studied. Use of %R 630 nm —%R 580 nm is recommended.
ENERGY REQUIREMENTS FOR COOKING BEEF RIB ROASTS
Authors: KORSCHGEN BERNICE M. , BERNEKING JAMES M. , BALDWIN RUTH E. 
Published: August 2006

ABSTRACTMicrowave cooking was the most energy sparing of four methods of cooking beef rib roasts ranging from 2.2–2.6 kg in weight. The mean energy consumption for this method was 473 W‐hr/kg. The greatest amount of energy was required for roasting in an oven‐broiler appliance set for slow‐heat (838 W‐hr/kg) and a high‐temperature (260°C) interrupted method (839 W‐hr/kg). Conventional roasting (163°C) was intermediate in its energy requirement (648 W‐hr/kg).
PEROXIDES AS A SOURCE OF ERROR IN THE QUANTITATIVE DETERMINATION OF MONOCARBONYLS IN CHEESE
Authors: PRADEL G. , ADDA J. 
Published: August 2006

ABSTRACTIn the study of the monocarbonyl fraction of cheese, the direct derivatization method of Schwartz has been compared with a high vacuum distillation method. Amounts of aldehydes recovered from cheese when using the former method were significantly greater and a complete homologous series of intermediary chain length n‐alkanals (C5‐C10) was only found when using the Schwartz method. Peroxide value determination in the fat before and after percolating the fat extract through the derivatization column showed that during this step an important destruction of peroxides occurred. This suggests that the intermediary chain length n‐alkanals may arise from an acidic scission of unsaturated fatty acid hydroperoxides.