bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Cultural Conditions and Media on the Antimicrobial Activity of Streptococcus Thermophilus
Authors: RAO D. R. , PULUSANI S. R. 
Published: August 2006

ABSTRACTWhen Streptococcus thermophilus was grown in basal medium with or without fermentable carbohydrate (lactose, glucose or sucrose at 2% level), antimicrobial activity was detected only in the cell‐free medium and cells were free of any antimicrobial activity. Peanut milk, soymilk and basal medium with a fermentable sugar supported the production of antimicrobial compound(s) by S. thermophilus. Milk‐based medium did not appear to be a necessity for such activity. When tested independently, the optimum temperature for maximum production of antimocrobial activity by S. thermophilus in whole milk was 50°C while the optimum time of incubation was 48 hr. An initial pH of 6.0 resulted in maximum antimicrobial activity in basal medium with 2% lactose.
Changes in Tannin, Free Amino Acids, Reducing Sugars, and Starch During Seed Germination of Low and High Tannin Cultivars of Sorghum
Authors: CHAVAN J. K. , KADAM S. S. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTSeedling growth and changes in tannin, starch, reducing sugars, and free amino acids were determined during germination of low and high tannin seeds of sorghum. The seedling growth was markedly suppressed in high tannin seeds as compared to low tannin seeds. About 73 and 20% tannins were lost during 120 hr germination in high tannin and low tannin seeds, respectively, Accumulation of reducing sugars, free amino acids, and degradation of starch were considerably low in high tannin seeds as compared to low tannin seeds. It is suggested that tannins are responsible for retarding the seedling growth by decreasing the rate of starch and protein degradation in germinating high tannin seeds.
An Enzymic Method for Reducing Curd Formation in Canned Salmon
Authors: YAMAMOTO M. , MACKEY J. 
Published: August 2006

ABSTRACTAn effective method for reducing the formation of curd in canned salmon is described. The process consists of applying an aqueous extract of papaya latex powder to the surfaces of raw salmon segments prior to conventional vacuum seaming and heat sterilization. It is based on the idea that large curd‐forming proteins, once reduced to peptide and polypeptide fragments, will no longer coagulate when heated. A substantial reduction in curd formation was achieved in canned coho and sockeye salmon.
Ascorbic Acid Effects on Bovine Muscle Pigments in the Presence of Radiant Energy
Authors: HARBERS CAROLE A. Z. , HARRISON DOROTHY L. , KROPF DONALD H. 
Published: August 2006

ABSTRACTUntreated and treated (dipped in ascorbic acid solutions of 0, 0.5, 1.0, or 5.0%) raw psoas major muscle samples were exposed to radiant energy in a model system (500W Hg lamp, 577 nm, 2°± 1°C, 20% 02) with spectral reflectance measured every 30 min. Results varied with reflectance ratios or differences at 572/525, 630‐582, 630/582, or 630‐614 nm. Differences between 0 and 4 hr exposure indicated that ascorbic acid retarded pigment oxidation. The K/S ratio at 572/525 nm indicated that 5% ascorbic acid solution retarded pigment oxidation and protected muscle color most. Ascorbic acid retarded lipid oxidation (TBA values) in muscle stored at −26°C from 3–10 wk; a 5% solution gave the least protection of the solutions tested.
Qualitative Alteration of Phospholipids in Beef Patties Cooked After Vacuum and Nonpackaged, Frozen Storage
Authors: GOKALP H. YUSUF , OCKERMAN HERBERT W. , PLIMPTON RODNEY F. , PENG ANDREW C. 
Published: August 2006

ABSTRACTAlterations during frozen storage of the phospholipids in high quality and very lean (7.5% fat) beef patties as influenced by vacuum packaging were studied. Meat was obtained from a closely trimmed semimembranosus muscle from a U.S. Choice Grade steer carcass. Ground patties were stored 3 days, 1.5, 3, and 4.5 months at ‐23 ± 1°C. Lipids were extracted after the patties were thawed and cooked. After the 3 days of frozen storage, the vacuum packaged samples indicated the presence of eight different phospholipid classes in decreasing concentration: phosphatidylcholine, phosphatidylethanolamine, sphingomyelin, lysophosphatidylcholine, phosphatidylserine, phosphatidylinositol, lysophosphatidylethanolamine, and diphosphatidylglycerol, in the nonpackaged samples; diphosphatidylglycerol and lysophosphatidylethanolamine were absent. As storage progressed, the amount of certain phospholipid classes, particularly in the nonpackaged samples, declined. After 3 months of storage in both packaged and nonpackaged samples, trace amount of lysodiphosphatidylglycerol became evident.
Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger Patties
Authors: HUFFMAN D. L. , CROSS H. R. , CAMPBELL K. J. , CORDRAY J. C. 
Published: August 2006

ABSTRACTUtility chucks and Choice plates were coarse ground and mixed to provide raw material with a fat content of about 20%. Four 23 kg meat blocks were assigned, at random, to treatments: (1) control, (2) salt, (3) tripolyphosphate (TPP), and (4) salt and TPP. Each treatment was flaked, blended, and hand formed into logs which were PVC wrapped, freeze‐tempered, pressed, and sliced to a 12 mm thickness. Patties were freezer wrapped and stored for evaluation initially (time) and after 30 and 60 days storage. The entire experiment was replicated three times. Sensory evaluation showed that cohesiveness, flavor, and juiciness of patties containing salt (treatments 2 and 4) were more desirable (p<0.01) than the control or TPP treatments. Differences over the storage period were not significant. Instron values were lower for the control patties than other treatment groups. Patties stored 60 days had higher (P<0.05) TBA values than those evaluated initially or after 30 days of freezer storage.
Effect of Gamma‐irradiation on Lipid Constituents of Autolysing Lamb Liver
Authors: BHUSHAN BRIJ , NINJOOR V. , NADKARNI G.B. 
Published: August 2006

ABSTRACTAlterations in lipid constituents of lamb liver in response to varying doses (0‐2.0 Mrad) of gamma‐radiation were ascertained in terms of total vitamin A, total phospholipid, and fatty acid content. Radiation exposure at 2.0 Mrad dose resulted in a five‐fold increase in thiobarbituric acid reacting substances (TBRS) measured in terms of malonaldehyde and a 64% rise in carbonyls. The losses in lipid con‐ stituents were marginal. During the course of autolysis significant lipolytic activities persisted in irradiated lamb liver as evidenced by the decline in total phospholipid (50%) and neutral fat levels accompanied by a four‐fold increase in fatty acid content. In irradiated lamb liver undergoing autolysis, a rapid hydrolysis of vitamin A Esters occurred leading to enhanced vitamin A alcohol/ester ratios. A comparison of radiation destruction of vitamin A in model systems, shark liver oil, and lamb liver revealed that similar doses of gamma‐radiation cause more destruction in model systems than in others.
Temperature, pH, and Spore Load Effects on the Ability of Nisin to Prevent the Outgrowth of Clostridium botulinum Spores
Authors: SCOTT VIRGINIA N. , TAYLOR STEVE L. 
Published: August 2006

ABSTRACTThe effectiveness of nisin in preventing the outgrowth of spores of Clostridium botulinum types A, B, and E in TPYG broth was profoundly affected by pH, temperature of heat‐shocking, length of the heat‐shocking period, and spore load. Nisin was considerably more effective at pH 6 than at either pH 7 or pH 8 in limiting the outgrowth of all six tested strains. Heat‐damaged spores were also more sensitive to nisin. Both higher heat‐shocking temperatures in the range 20‐30°C higher than the optimal heat‐shocking temperatures for the particular strain and longer heat‐shocking periods served to lower the levels of nisin required to inhibit spore outgrowth. Nisin was more effective against spore loads of 102spores/ml. than higher spore loads of 103 or 104 spores/ml with all of these variables taken into consideration, the order of sensitivity of the spores of the various strains of C. botulinum was strain 56A < strain 69A < strain 113 B = strain 213 B < strain Beluga E < strain Minnesota E
Beta‐Galactosidase of Streptococcus cremoris H
Authors: JAGOTA S.K. , RAO M.V. RAMANA , DUTTA S.M. 
Published: August 2006

ABSTRACTBeta‐galactosidase (Beta‐D‐galactosidegalactohydrolase, EC 3.2.1.23) of Streptococcus cremoris H was partially purified by ammonium sulfate fractionation. Only 10% of the protein was recovered as enzyme protein and more than 50% of the enzyme in the crude extract was lost. A 2.6‐fold purification only was achieved. The enzyme was most active at 65°C and recorded an optimum pH at 7.0. Km and Vmax with ortho‐nitrophenyl beta‐D galactopyranoside as the substrate were recorded as 0.384 mM and 12.6 μmoles/mg protein/min. Manganese ions activated the enzyme. The enzyme was strongly inhibited by Hg++, Ca++, Ni++, and Ag+ as well as parachloromercuribenoate.
Effect of Bone Source and Storage on the Role of Mechanically Deboned Pork in Rancidity Development in a Cooked and Smoked Sausage
Authors: OCKERMAN H. W. , HOUBEN J. H. , KROL B. , PLIMPTON R. F. , SCHAD M. 
Published: August 2006

ABSTRACTThe chemical and physical differences found in this study between mechanically deboned pork and hand deboned pork agree with the data reported in the literature except for fatty acid analyses which suggest little difference between these two types of tissue. The type of bone (ham versus vertebrae) had no significant effect on color, flavor, odor or tenderness of the sausage product, but mechanically deboned tissue from vertebrae did not influence color, but did increase rancidity. However, the evaluation panel did not object to this flavor in this type of sausage product. Mechanically deboning tissue significantly darkened the color of the raw material and the finished product. It also decreased the tenderness desirability of the sausage. Type of antioxidant significantly improved external color, but rancid taste was not significantly affected. Color became darker, tenderness desirability decreased, and flavor and odor deteriorated with product storage.
Yield and Quality of Soymilk Processed by Steam‐Infusion Cooking
Authors: JOHNSON L. A. , DEYOE C. W. , HOOVER W. J. 
Published: August 2006

ABSTRACTTraditional soymilk is boiled for approximately 60 min at 99°C pH 6.7, which reduces trypsin inhibitor (TI) activity by more than 90% to improve nutritional value. We evaluated continuous, direct steam‐infusion cooking that facilitated higher temperatures (99‐154°C) than that traditionally used for cooking soymilk. At temperatures above 120°C in steam‐infusion cooking we observed consistent temperature‐dependent patterns in yields of soymilk, solids, and protein, characterized by an initial decrease, followed by a rise to maximum recovery, then by a final decrease. At 154°C, pH 6.7, maximum recovery occurred at the same point as did adequate in‐activation of TI. As much as 90% of the slurry, 86% of the soybean solids, and 90% of the protein were recovered as soymilk after centrifuging at 1050 × G for 5 min. Under optimum conditions for steam‐infusion cooking the soymilk also retained less than 8% residual TI activity, and less chemical browning. Using traditional cooking methods, about 72% of the slurry, 61% of soybean solids, and 73% of the protein are recovered.
Relative Importance of Perceptual Factors to Consumer Acceptance: Linear vs Quadratic Analysis
Authors: MOSKOWITZ HOWARD R. 
Published: August 2006

ABSTRACTThis paper introduces a new approach to evaluating the relative importance of sensory characteristics to acceptance, using quadratic relations. The analysis illustrates that the relative importance of any specific characteristic cannot be defined as a single number, but depends upon the level of that characteristic as perceived by the consumer, and upon the other sensory factors of the product.
Effect of Microwave and Conventional Cooking on the Nutritive Value of Colossus Peas (Vigna uniguiculata)
Authors: CHUNG S. Y. , MORR C. V. , JEN J. J. 
Published: August 2006

ABSTRACTThe effect of microwave and conventional cooking methods, designed to simulate those used in home meal preparation, upon nutrient retention in Colossus Peas (Vigna uniguiculata) was studied. Neither method resulted in significant changes in the fat, protein, β‐carotene and ascorbic acid content of the peas. Microwave cooking resulted in significantly greater losses of several ammo acids, but resulted in significantly greater retention of thiamin and riboflavin than the conventional treatment. Although each of the mineral components exhibited different magnitudes of loss by the two cooking methods, different due to method of cooking were not significant. Both Fe and Cu were completely retained in the peas cooked by both methods. Both cooking methods (15‐60 min cooking) resulted in 92‐97% loss of trypsin inhibitor.
Factors Influencing Softening of Salt‐Stock Pickles in Air‐Purged Fermentations
Authors: GATES KAREN , COSTILOW RALPH N. 
Published: August 2006

ABSTRACTCucumber fermentations in 1‐gal glass jars were purged with air at high rates to study factors influencing softening of the cucumbers and treatments whit h might prevent softening. The cucumbers were softened much mere rapidly and extensively in fermentations purged at 100 ml air/min than at 20 ml air/min. This could not be prevented by initial acidification (up to 0.6% acetic acid) nor by brining at high brim: strength (up to 35° salometer). No soft pickles were found in air‐purged lots treated in any of the following ways: (a) acidified and treated with hypochlorite and then buffered and inoculated with Lactobacillus plantarum (controlled fermentation process); (b) added 1.035% potassium sorbate;(c) used nitrogen for purging for first two days and then air‐purged; and (d) the cucumbers were blanched and inoculated by washing unblanched cucumbers with the brine used to cover them. Pectinolytic enzyme assays were run on most fermentation brines, but enzyme activities were not well correlated with the extent of softening. The results indicate that softening of air‐purged cucumbers is caused by the growth of some oxygen‐dependent, sorbic acid‐sensitive microorganism(s) growing in or on the cucumbers. The first day or two after brining appears to be the most critical in the development of the causative, organism(s).
Air Purgining of Commercial Salt‐Stock Pickle Fermentations
Authors: COSTILOW R.N. , GATES K. , BEDFORD C.L. 
Published: August 2006

ABSTRACTA total of 28 commercial salt‐stock pickle fermentations were air‐purged with a sidearm purger during two brining seasons. Both air flow rates and purging schedules were varied among the fermentations. Air‐purging was as efficient as nitrogen in preventing the formation of bloaters (hollow pickles) and there was no significant effects of the various treatments used. The average overall quality of the salt‐stock was equivalent to that from nitrogen‐purged tanks. Softening of less than 50 bu of salt stock occurred in one tank, and a few pickles in another tank had soft blossom ends. In both instances, these defects were found in a localized area directly under the purger outlet where dissolved oxygen concentrations were highest. No reason(s) for the occurrence of softening in the two isolated tanks was found. Mach variation was observed among fermentations in dissolved oxygen levels and in the oxygen demand indicated by the rate of depletion of oxygen when the air supply was turned off. However, the demand was usually higher during the first few days after brining than in older brines.
Factors Influencing the Heat Resistance of a Heat‐Resistant Lipase of Pseudomonas
Authors: ADAMS D. M. , BRAWLEY T. G. 
Published: August 2006

ABSTRACT Pseudomonas spp. MC50 produced an extra‐cellular lipase that was extremely heat resistant at 100–150°C when heated in water or emulsions. The D‐values ranged from 40 min at 100°C to 84 sec at 150°C. The zD‐vallue was 36°C. When heated in water, the lipase exhibited greatest survival at pH 8.5. Below pH 6.5, survival was less than 10% of that at pH 8.5. Survival of lipase heated in emulsions was affected somewhat by the type of oil, corn oil concentration, and type of emulsifier. Type of stabilizer or stabilizer concentration had little effect on lipase survival. Lipase treated with ethylenediaminetetraacetate (EDTA) was fully heat resistant in water; survival declined when lipase was heated in CaCl2 solutions of 3–120 mM.
Residual Amounts of Proteinaceous Additives in Table Wine
Authors: WATTS D. A. , OUGH C. S. , BROWN W. D. 
Published: August 2006

ABSTRACTRadioactive acetic anhydride was used to label casein, isinglass, egg white, and a pectic enzyme complex. The pectic enzyme was added to three different grape juices which were fermented, bentonite fined and filtered in an approximation of industrial practice. Three wines were fined using isinglass or egg white (red wines) or casein (white wines) applied at three rates each, and finished as above. Residual amounts of each additive were determined by scintillation counting of samples taken at each step. All of the pectic enzyme remained in the finished wines. Residual fining agents decreased with the application rate to levels showing much variation in the red wines and less in the whites.
Model System Studies on N‐Nitrosamine Formation in Cured Meats: The Effect of Slice Thickness
Authors: THEILER R. F. , ASPELUND T. G. , SATO K. , MILLER A. F. 
Published: August 2006

ABSTRACTA model bacon system has been developed which enables a more reproducible determination of N‐nitrosamines when compared to conventional methods of bacon production. Utilizing this system, the effect of slice thickness and frying time on nitrosopyrrolidine (NPyr) formation has been demonstrated. Short frying periods (3 min/side) result in higher NPyr levels for thinner sliced samples and longer frying periods (5 min/side) result in higher NPyr levels for thicker sliced samples. The level of N‐nitrosamine formed is integrally related to slice thickness and frying time and may be explained when two factors are considered, the rate of N‐nitrosamine formation and the rate of its volatilization.
Lipid Content and Fatty Acid Composition in Bamboo Shoots
Authors: KOZUKUE ETSUKO , KOZUKUE NOBUYUKI 
Published: August 2006

ABSTRACTLipids from bamboo shoots (Phyllostachys pubescens), peeled and divided from top to base, were extracted and fractionated into three classes, and each class separated into constituent components by thin‐layer chromatography (TLC). Fatty acid composition and amount of separated lipids were determined. Total lipids (TL) ranged from 800 (top) to 380 mg (base) per 100g fresh weight and the ratio of nonpolar lipids (NPL):glycolipids (GL):phospholipids (PL) was about 17:27:56. The main fatty acids of the three lipid classes were palmitic, linoleic and linolenic acids, but composition was remarkably different among these fractions. The fatty acid composition of triglycerides (TG) was similar to the original NPL. Palmitic acid was almost all located in 1‐, 3‐position, linoleic acid mainly located in 2‐position of TG, while linolenic acid was distributed in each position. Digalactosyl diglyceride (DGDG) and monogalactosyl diglyceride (MGDG) were the main components of GL; the average of the former had about 37% linoleic and 29% linolenic acids, while the latter had about 25% linoleic and 62% linolenic acids. Bamboo shoots contained 9 PL fractions, the major being phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE). PC contained about 48% linoleic, 31% palmitic and 11% linolenic acids, and PE also had the similar tendency as PC.
Formation of Volatile Compounds in Sugar‐Phenylalanine and Ascorbic Acid‐Phenylalanine Model Systems during Heat Treatment
Authors: SECK SOULEYMANE , CROUZET JEAN 
Published: August 2006

ABSTRACTFormation of volatile compounds during heating at 99°C for 1.8 min of model systems constituted by diluted solutions of sugars (glucose or fructose) or ascorbic acid and phenylalanine was investigated. The results obtained show that furfural is the only one furan derivative formed under these conditions and quantitative data indicate that ascorbic acid is its main precursor. The other derivatives found in tomato juice heated under the same conditions (5‐méthyl furfural, 2‐acetylfuran, 5‐méthyl‐2‐acetylfuran, furfuryl alcohol) are not formed. The formation of phenylacetaldehyde can be explained by Strecker degradation of phenylalanine rather than direct thermolysis of his product. Aromatic hydrocarbons, found in the three model systems studied, are certainly formed by thermal degradation of pheny alanine.
Hard‐to‐Cook Phenomenon in Beans: Effects of Accelerated Storage on Water Absorption and Cooking Time
Authors: JACKSON G. MICHAEL , VARRIANO‐MARSTON E. 
Published: August 2006

ABSTRACTBlack beans stored for 7–14 days at 41°C, 100% RH, required more cooking time than fresh beans and thus paralleled cooking time for beans stored forr more than 1 yr at room temperature. With corrections for solids lost during soaking, water absorption did not differ between fresh and stored beans. The rate of electrolyte leakage was greater from stored beans than from fresh samples, indicating that the cotyledon deteriorated during aging. Bean moisture content was found to be related to cooking time. In general, the higher the moisture content after soaking, the shorter the cooking time. However differences in cooking times between fresh and aged samples persisted regardless of bean moisture content.
Heat Resistance of Sporolactobacillus inulinus
Authors: DOORES STEPHANIE , WESTHOFF DENNIS 
Published: August 2006

ABSTRACT Sporolactobacillus inulinus was grown on 24 media varying in carbohydrate source and concentration. A heat‐resistant total count (80°C–5 min) and the thermal resistance of the spores isolated from each cell crop were determined. The highest heat‐resistant couunts were obtained when S. inulinus was grown on Sporolactobacillus agar with 2%α‐methyl glucoside. Cells grown in Sporolactobacillus broth with 1%α‐methyl glucoside yielded the most heat resistant spores. D values (decimal reduction times) and z values were determined for each spore crop. Average D values were 53.2 min at 75°C, 19.5 min at 80°C, 6.8 min at 85°C and 5.1 min at 90°C. The average z value was 13.0°C.
Nutritional Improvement of Sorghum by Fermentation
Authors: KAZANAS NURIA , FIELDS M. L. 
Published: August 2006

ABSTRACTA natural lactic fermentation of ground grain sorghum produced significant increases (P < 0.001) in available lysine/leucine, isoleucine, and methionine. The protein quality, expressed as relative nutritive value, increased significantly (P < 0.001) as a result of fermentation. Niacin and thiamin increased significantly (P < 0.001) and riboflavin also increased (P < 0.05) during the fermentation. Protein and carbohydrate appeared to be more available after the fermentation than before the fermentation. Although the fermentation produced increased availability of nutrients, it did not produce change in the proximate analyses.
Distribution of T‐2 Toxin in Wet‐Milled Corn Products
Authors: COLLINS GEORGE J. , ROSEN JOSEPH D. 
Published: August 2006

ABSTRACTThe distribution of T‐2 toxin in wet‐milled corn products was studied by processing contaminated corn with bench scale wet‐milling equipment. Approximately two‐thirds of the T‐2 toxin initially present was removed by the steep and process water, 4% was found in starch and the remainder was distributed between germ, gluten, and fiber. The toxin concentration in germ ranged from 163–194% of the toxin concentration in the corn from which it was derived, while the T‐2 toxin concentration in starch was 6.6—8.8% of the concentration in corn. The steep water concentration was related to the concentration of T‐2 toxin in the original corn and the human consumption products. This may provide a convenient substrate for toxin assay.