bluuebunny/crossref_metadata_2025_split huggingface dataset:
ULTRASTRUCTURAL CHANGES INDUCED PURING THE NONEXTRUSION TEXTURIZATION OF GLANDLESS COTTONSEED FLOUR
Authors: TARANTO M. V. , RHEE K. C. 
Published: August 2006

ABSTRACTNonextrusion texturization of defatted cottonseed flour was found to be time dependent and texture was developed in a series of well defined stages. The process began with the fusion of flour components after a 2‐set retention time. The protein bodies were deformed, ruptured and fused between 2 and 8 set forming the product's protein‐insoluble carbohydrate matrix. The process was essentially complete after a lo‐set retention time with the fibrillation of the protein‐insoluble carbohydrate matrix.
FUNCTIONAL ROLE OF THE ARABINOGALACTAN QF BLACK GRAM (Phaseolus mungo) IN THE TEXTURE OF LEAVENED FOODS (STEAMED PUDDINGS)
Authors: SUSHEELAMMA N. S. , RAO M. V. L. 
Published: August 2006

ABSTRACTThe arabinogalactan of black gram (Phaseolus mungo) exerts high viscosity in aqueous medium and thus stabilizes the network of foam formed by the surface active protein both at room and at higher (culinary) temperatures. This is essential for the raising of the rice‐black gram batters (autofermented or chemically leavened) and the porosity of the steamed puddings (Idli). Proportions of black gram flour and rice semolina in the batters of 1:1 to 1:2 are optimal to achieve a balance between surface activity and viscosity to obtain products with low bulk density and satisfactory texture.
NARINGIN BITTERNESS OF GRAPEFRUIT JUICE DEBITTERED WITH NARINGINASE IMMOBILIZED IN A HOLLOW FIBER
Authors: OLSON ALFRED C. , GRAY GREGORY M. , GUADAGNI DANTE G. 
Published: August 2006

ABSTRACTNaringinase from Aspergillus niger was immobilized in a hollow fiber reactor and used to hydrolyze naringin in grapefruit juice. Naringinasé activity in the reactor was 0.04 μmoles naringin hydrolyzed/min/mg protein at 25°C compared to 0.06 μmoles/min/mg protein for the enzyme in solution using grapefruit juice reconstituted from a frozen concentrate as the substrate. Unclarified juice containing particulate matter could be pumped through the reactor with no adverse effects. A high correlation was obtained between sensory perception of bitterness in grapefruit juice and different lowered naringin levels in the juice produced by the hollow fiber/naringinase reactor.
DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS
Authors: WADA KEIZO , TAKAHASHI KOJI , SHIRAI KUJNIO , KAWAMURA AKIRA 
Published: August 2006

ABSTRACTGelatinization of isolated starches and starches in food sections can be examined under a wide range of conditions in an air‐tight cell of the DTA apparatus. The specific gelatinization parameters of starches can be determined from endothermal peaks of DTA curves. Temperatures at the onset and peak of endothermal curves are characteristic of various starches. Gelatinization temperatures of starches in foods were substantially higher than temperatures of the isolated starches.
DIFFERENTIAL SCANNING CALORIMETRY (DSC) STUDIES ON THE FREEZING PROCESSES OF WATER‐ETHANOL MIXTURES AND DISTILLED SPIRITS
Authors: KOGA KUNIMASA , YOSHIZUMI HAJIME 
Published: August 2006

ABSTRACTDSC measurements of the freezing of water‐ethanol mixtures in various ethanol concentrations were made in a temperature range from +20° C to ‐160°C. One exotherm was observed in the freezing process of each mixture. The freezing point, heat associated with the freezing process and kinetic constant of freezing (kf) were determined over the entire range of the ethanol concentration from the DSC thermogram. Log kf was plotted as a function of the reciprocal of the absolute temperature (T‐1) of the mixtures. The freezing process of the mixtures in an ethanol concentration of 0˜75 (V/V)% obeyed first order kinetics but at a concentration above 75%, the freezing process did not do so. The slope of log kf versus 1/T plots (d log kf/dT‐1) of the mixture at the concentration below 75% was determined. The concentration below 75% was divided into four ranges (0˜18.5%, 18.5˜40%, 40˜60%, 60˜75%) from a variation in the slope of the linear plots. The results of the, DSC measurements of freshly distilled spirits (raw whiskey from barley malt and grain spirits) coincided with those of simple water‐ethanol mixtures. It is considered that the freezing reaction of distilled spirits proceeded by the same mechanism as that of the simple mixture of the corresponding ethanol concentration. Structures of distilled spirits as a function of ethanol concentration were discussed in terms of the interaction of water and ethanol molecules.
COOLING PACIFIC SHRIMP (Pandalus jordani) WITH SPRAYED REFRIGERATED SEAWATER
Authors: KOLBE EDWARD 
Published: August 2006

ABSTRACTThe study's objective was to describe how various factors affect on‐board spray cooling of Pacific shrimp. Laboratory samples were sprayed with water to determine the variation of cooling rate with spray rate and depth of sample. Other experiments showed how flow patterns resulting from poorly distributed spray water varied with spray rate and with depth and density of the sample. Results of the study were used to conclude that a spray rate on the order of 0.4 gpm/ft2 is needed for typical high catch rate conditions.
SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES
Authors: CROSS H. R. , BERRY B. W. , MUSE DAVE 
Published: August 2006

ABSTRACTHot processed ground beef was prepared by one of the following three grinding methods: (1) initial break with kidney plate followed by 0.3 cm final grind; (2) initial break with kidney plate, followed by 1.3 cm grind and 0.3 cm final; and (3) same as No. 2 except that the formulation contained no chilled U.S. Choice plates. Chilled beef (control) was ground through a 1.3 cm plate followed by a 0.3 cm final grind. At 3‐hr postmortem, the semimembranosus and longissimus muscles were removed from one side of each hot carcass, while at 24‐hr postmortem, the same muscles were removed from the opposite chilled sides. The remainder of the meat from the carcass was used for ground beef fabrication. U.S. Choice plates (conventionally chilled) were added (30% of the formulation) to the formulation in order to bring the final fat content to 21 × 2%. Total cooking loss was significantly less in the hot processed patties when compared to the chilled patties. Patties from hot‐boned beef were more tender and juicy than patties from chilled beef. Method of grinding had no significant effect on any palatability trait except flavor intensity. Hot processed patties had significantly (P < 0.05) less configuration change during cooking than chilled patties. Percent diameter change was significantly less in hot processed patties as compared to chilled.
FORMULATION AND EVALUATION OF A LOW pH EGG SALAD
Authors: SIMMONS SHARRANN E. , de BARTOLUCCI DEBORAH PAGE , STADELMAN W.J. 
Published: August 2006

ABSTRACTA low‐pH egg salad was formulated as an attempt to control microbial growth and to minimize public health hazards associated with egg salads. Three formulations of salad were developed with different levels of acidity, ranging from pH 4.25–4.30. Commercially prepared hard‐cooked eggs and acidic salad dressings were used in the formulation as well as an experimentally prepared soy‐based salad dressing. Consumer acceptance was evaluated using a six‐member sensory panel composed of persons with prior sensory evaluation experience. The low‐pH egg salads were given favorable ratings by the sensory panel, using a hedonic rating scale and triangular testing. After sensory evaluation, the preferred formulation was inoculated with Salmonella seftenberg to determine whether or not bacterial inhibition was exerted by the low‐pH egg salad. A commercial sample of egg salad also was inoculated and bacterial growth in the two salads was studied for 60 hr, at storage temperatures of 5°C and 22°C. Samples taken from all acidic egg salad samples at 12‐hr intervals showed dramatic decreases in Salmonella numbers, especially during storage at room temperature (22°C). Shelf life of the product was determined to be in excess of 5 wk under refrigeration at 5°C.
A BETACYANINE DECOLORIZING ENZYME FOUND IN RED BEET TISSUE
Authors: LASHLEY DAVID , WILEY R. C. 
Published: August 2006

ABSTRACTThe activity of a betacyanine decolorizing enzyme present in raw beet tissue has been confirmed. The enzyme is postulated to be bound to the inner membrane of the cell wall. Comparison between the rate of betacyanine degradation for solutions containing the crude enzyme extract and solutions of identical pH and temperature void of enzyme indicated optimum enzyme activity at pH 3.4 and 40°C. Sample evaluations were made from 22–55°C over a pH range 2.0–4.8. Minimal enzyme activity was noted at pH and temperature extremes. The activity of this enzyme must be considered as an important factor in the extraction of raw beets and during storage and food product utilization of beet juices in that residual enzyme activity may decolorize substantial amounts of the betacyanine pigments. The enzyme has been found present in diffusion‐type beet juice.
DYE BINDING PROCEDURE FOR THE ESTIMATION OF PROTEIN CONTENT OF MEAT COMPONENTS AND SAUSAGE EMULSIONS
Authors: SEPERICH G. J. , PRICE J. F. 
Published: August 2006

ABSTRACTThe dye binding technique was investigated for its ability to determine the protein content in a processed meat product. Frankfurter emulsions were prepared with varying protein content by adjusting the fat content of the emulsions. The unprocessed (raw) emulsion and the processed (cooked, smoked) emulsion were tested with the dye binding technique using Acid Orange 12 (C.I. 15870). In both the processed and in processed emulsion products it was found that the bound dye parameter alone could be used to monitor the protein content. A regression equation containing two variables, the reciprocal of the dye binding capacity and the bound dye, would account for over 90% of the variation in the protein content of a processed emulsion product.
TEXTURAL DETERIORATION OF RED HAKE AND HADDOCK MUSCLE IN FROZEN STORAGE AS RELATED TO CHEMICAL PARAMETERS AND CHANGES IN THE MYOFIBRILLAR PROTEINS
Authors: GILL T. A. , KEITH R. A. , LALL B. SMITH 
Published: August 2006

ABSTRACTThe present study involved the measurement of fish muscle texture by both objective and subjective means. Reliable methods for the evaluation of fish texture as well as interpretation of results are discussed. The study demonstrated that significant correlations between the methods could be achieved if carefully controlled conditions were maintained. The presence of dimethylamine in frozen hake (Urophycis chuss) appeared to be a good chemical indicator of toughness whereas the extractable protein nitrogen was not as reliable. Data suggest that although the enzymatic formation of formaldehyde was a major factor in the toughening of red hake, other factors probably contribute to the textural deterioration observed during cold storage. It is evident that haddock (Melunogrammus aeglefinus) toughens when stored at relatively high temperatures (‐5°C) and like hake, experiences a loss of water‐holding capacity although no formaldehyde accumulates in the tissues. The molecular basis of toughening in fish was examined by SDS gel electrophoresis. Apparently, the formaldehyde produced by the TMAO‐ase enzyme system in red hake resulted in the covalent cross linking of troponin and myosin light chains, forming higher molecular weight aggregates. Changes at the molecular level were not detected by this method in haddock. Textural changes in this species are not as pronounced as those of hake and are most likely due to secondary bonds such as hydrogen or electrostatic.
CHARACTERISTICS OF SOME RADIATION‐RESISTANT HEMOLYTIC MICROCOCCI ISOLATED FROM CHICKEN
Authors: WELCH ARDYCE B. , MAXCY R. B. 
Published: August 2006

ABSTRACTRadiation‐resistant micrococci isolated from chicken were studied because of their hemolytic properties. Morphology, growth, and physiological characteristics were similar in most ways to the common microcococci. There were some differences in pigmentation, nitrate reduction, hydrolysis of proteins, and salt tolerance. None of these characteristics appeared to be uniquely linked to radiation resistance of micrococci. Present knowledge does not indicate these bacteria to be of public health significance or to pose an organoleptic problem in quality protection.
FLUORESCENCE CHANGES RESULTING FROM METHEMOGLOBIN AND FATTY‐ACID INTERACTION
Authors: GROSSMAN SHLOMO , HAMMERMAN IRA S. , SCHAAP TOVA 
Published: August 2006

ABSTRACTInteraction between methemoglobin and saturated and unsaturated fatty acids was studied experimentally by fluorescence and absorption spectrum techniques, affinity chromatography and sedimentation coefficient measurements. Buffered solutions of linoleate, solubilized with Tween 20, when added to beef methemoglobin, and fresh rabbit oxyhemoglobin, caused a substantial increase in tryptophan fluorescence around 334 nm for an excitation frequency of 280 nm. At pH 7.8, at 25°C, 1 × 10−4 M linoleate added to 1.1 × 10−6M methemoglobin increased the quantum yield from 1.5% of that of the equivalent amount of tryptophan to 3.8%, and when added to the same concentration of oxyhemoglobin increased the quantum yield from 0.14% to 2.1%. Below pH.4 linoleate did not increase the fluorescence. The percentage increase in fluorescence is an exponential function of the number of carbon atoms in the saturated fatty acids. For linoleate the fluorescence dependence on linoleate concentration yielded Km= 1.8 × 10−4M. The increase in fluorescence was about three times greater from unsaturated than from saturated fatty acids. Methemoglobin in 5mM acetate buffer bound specifically to sepharose‐linoleate at pH 5 at 4°C and was eluted with 0.2M acetate buffer. The change in the absorption spectrum of the methemoglobin indicated a reduction of the methemoglobin upon the addition of linoleate. Band sedimentation in 0.5M KC1 of methemoglobin to which was added linoleate yielded s20,w= 2.58S compared to s2 0, w= 3.51S for the untreated methemoglobin. The results may be explained by a conformational change or dissociation of the methemoglobin tetramer.
FROZEN CONCENTRATED CULTURES OF Kluyberomyces Fragilis
Authors: BOSTIAN M. , GILLILAND S. E. 
Published: August 2006

ABSTRACTConcentrated cultures of K. frugilis Y‐1156, prepared by suspending the yeast cells in 10% nonfat milk solids (NFMS) survived better at ‐19°C than those held in liquid nitrogen (‐196°C). Cells from the mid‐exponential growth phase survived better at ‐19°C than those from the stationary phase. In contrast yeasts frozen at ‐196°C exhibited highest levels of survival at the amid‐stationary phase. The addition of glucose to the suspending medium, in amounts up to 30%, resulted in increased storage stability.
EFFECT OF OXIDATION‐REDUCTION POTENTIAL ON THE OUTGROWTH AND CHEMICAL INHIBITION OF Clostridium botulinum 10755A SPORES
Authors: SMOOT L. A. , PIERSON M. D. 
Published: August 2006

ABSTRACTThe influence of oxidation‐reduction potential (Eh) on the outgrowth, toxin production, and chemical inhibition of C. botulinum(10755A) was investigated. Strict anaerobic procedures and prereduced media were utilized in all growth experiments. No difference in growth or toxin formation in Trypticase Soy Broth (TSB) at an Eh7 of ‐60 mv or in TSB at an Eh7 of ‐145 mv was observed. However, growth and toxin production were delayed and/or decreased in the higher Eh medium as compared to the lower Eh medium by the addition of sodium chloride (5.0% and 6.0%), hydrogen ion concentration (pH 5.2 and 5.3), and sucrose (30%) to TSB.
INFLUENCE OF pH ON THE BINDING OF COPPER, ZINC AND IRON IN SIX FIBER SOURCES
Authors: THOMPSON S. A. , WEBER C. W. 
Published: August 2006

ABSTRACTThe binding of endogenous copper, zinc and iron in six fiber sources was examined via incubation under three pH conditions: (1) pH 0.65; (2) pH 6.8; and (3) a sequential treatment of pH 0.65, neutralization, then pH 6.8. After both the pH 6.8 and sequential treatments, most of the minerals remained bound in the residues, while little remained bound after the acidic treatment. This indicated that the minerals were rebound when the pH was raised from very acidic to only slightly acidic. Titrations of the untreated fiber sources showed that protein influenced the hydrogen ion buffering capacity. After enzymatic proteolysis, the buffering capacities were reduced and other physicochemical properties appeared to gain influence.
EFFECT OF STORAGE TIME AND CONDITIONS ON THE HARD‐TO‐COOK DEFECT IN COWPEAS (Vigna unguiculata)
Authors: SEFA‐DEDEH S. , STANLEY D. W. , VOISEY PETER W. 
Published: August 2006

ABSTRACTStorage under unfavorable conditions is known to adversely affect the cooking quality of legumes by leading to the “hard‐to‐cook” defect. This phenomenon was studied by examining the texture and microstructure of Ghanainan cowpeas, variet “Adua ayera,” following storage at 0°C 80% RH; 21°C 35% RH and 29°C, 85% RH for up to 12 months. Scanning electron microscopy revealed no changes in raw beans after 12 months storage but soaking in water produced a loss of some protein bodies in seeds stored at 29°C. Texture measurement indicated that the rate of cooking of the beans decreased with increasing storage temperature and that storage at 29°C introduced the formation of the “hard‐to‐cook” defect. The micro structure of the defective beans showed an incomplete break down of the middle lamella which may partially explain this defect.
COMPOSITON OF RAW AND COOKED POTATO PEEL AND FLESH: PROXIMATE AND VITAMIN COMPOSITION
Authors: AUGUSTIN J. , TOMA R. B. , TRUE R. H. , SHAW R. L. , TEITZEL C. , JOHNSON S. R. , ORR P. 
Published: August 2006

ABSTRACTA comparative analysis of raw and cooked tuber peel and flesh was performed. Whether raw or cooked, and regardless of the cooking methods used tuber peel contained significantly higher amounts of ash, crude fiber, protein and riboflavin but less thiamine than the corresponding flesh. Raw peel contained less ascorbic acid and niacin, more folic acid than and about the same amount of vitamin B6 as the corresponding tuber flesh. However, the relative amounts of these four vitamins changed depending on the cooking method used.
PRODUCTION OF PRE‐COOKED CORN FLOURS FOR AREPA MAKING USING AN EXTRUSION COOKER
Authors: SMITH O. , de BUCKLE T. S. , de SANDOVAL A. M. , GONZÁLEZ G. E. 
Published: August 2006

ABSTRACTA commercially available extrusion cooker was successfully used to produce pre‐cooked corn flours for use in making arepas, a thick unsalted unleavened corn cake worked by hand into small patties and. then roasted. Sixteen trials were run and eight flour samples were obtained that formed a consistent dough that was easy to shape into arepas. The arepas were roasted and observed from l‐20 hr afterwards and no change was noted in sensory or textural properties. This extrusion cooker can be used for elaborating pre‐cooked corn flour for arepa production.
PREPARATION OF A SHELF‐STABLE, INTERMEDIATE MOISTURE FOOD PRODUCT FROM MUSCADINE GRAPE SKINS
Authors: FLORA L. F. , BEUCHAT L. R. , RAO V. N. M. 
Published: August 2006

ABSTRACTA study was designed to produce a shelf stable food ingredient from muscadine grape press cake using enzyme modification and intermediate moisture technology. Two pectinases and a cellulase were screened for their capacity to tenderize the grape skins; sucrose syrup and grape concentrate were tested as osmotic soaking solutions. Treatment of deseeded press cake in an aqueous enzyme solution of 0.05% Rohament P, followed by soaking in grape concentrate ahd drying at 60°C yielded a chewy, shelf‐stable food ingredient with a tart grape flavor. Sensory and instrumental evaluation confirmed the texture modification. Baked and snack foods containing the grape skin product in place of raisins or dates were highly acceptable based on sensory panel scores.
VITAMIN B12 AND ASCORBIC ACID IN KIMCHI INOCULATED WITH Propionibacterium freudenreichji ss. shermanii
Authors: RO S. L. , BURN M. WOOD , SANDINE W. E. 
Published: August 2006

ABSTRACTInoculation of kimchi, a Korean style fermented Chinese cabbage, with Propionibacterium freudenreichii ss. shermanii (ATCC No. 13673) increased vitamin B12 production to a maximum of 102 ng/100g from 47 ng/100g in the control at 1 wk of fermentation at 4°C. Soy flour (0.5%) or beef extract (0.05%), added as protein sources to the inoculated kimchi, further increased the vitamin activity to 197 and 203 ng/100g, respectively, at 1 wk. The fresh, unfermented kimchi contained 16.8 mg of ascorbic acid per 100g and the vitamin decreased at a constant rate during the first 5 wk of fermentation.
DISCRIMINATION OF FISH AND SEAFOOD QUALITY BY CONSUMER POPULATIONS
Authors: WESSON J. B. , LINDSAY R. C. , STUIBER D. A. 
Published: August 2006

ABSTRACTThe quality of selected commercial fish and seafood products was first characterized with an experienced descriptive sensory analysis panel, and then the samples were evaluated by consumer preference panels. Consumer panelists readily discriminated and preferred fillet, portion and pattie fish products without distinct off‐flavors over those exhibiting marked off‐flavors, particularly oxidized flavors. Although flavor characteristics were major determinants of preference when distinctively oxidized flavors were present, texture was an extremely influential determinant of preference when samples exhibited moderate to low intensities of fishy and/or oxidized flavors.
USE OF GRAPHIC LINEAR SCALES TO MEASURE RATES OF STALING IN BEER
Authors: SCHMITT DEBORAH J. , HOFF JOSEPH T. 
Published: August 2006

ABSTRACTGraphic linear scaling was used to estimate rates of staling for several American lager beers. Packaged, fresh beers were incubated at various elevated temperatures. Corresponding controls were incubated at 0° C. Air contents of the packages were also varied. Samples of the control and experimental beers were evaluated over time by a trained panel. Results showed that this method could accurately measure stale flavor as it increased with time. Regression analyses showed that acetaldehyde concentration, determined by a GLC headspace technique, correlated well with mean panel scores for stale flavor.
INFLUENCE OF ELECTRICAL STIMULATION ON CERTAIN CHARACTERISTICS OF HEAVY‐WEIGHT BEEF CARCASSES
Authors: SAVELL J. W , SMITH G. C. , CARPENTER Z. L. , PARRISH F. C. 
Published: August 2006

ABSTRACTEight heavy‐weight, grain‐fed cattle (475–550 kg steers) were slaughtered and the right sides were electrically stimulated (50 impulses, 440 volts, 5 amps, 60 cycles per set) within 1 hr postmortem and before chilling. Measurements of pH were taken at 1, 6, 12 and 24 hr. Steaks were removed at 24 hr for palatability, fragmentation and sarcomere length determinations. Significant differences were observed for pH values at 1 hr (P < 0.01) and 6 hr (P < 0.001) postmortem for electrically stimulated vs control sides while no significant differences (P > 0.05) were observed for 12 hr or 24 hr pH values. Quality evaluations revealed that electrical stimulation resulted in improvements in lean color uniformity. Electrically stimulated beef also had less panel‐detectable connective tissue amount and higher ratings for tenderness, flavor and overall palatability than unstimulated beef. Neither sarcomere length nor myofibril fragmentation index differed significantly (P > 0.05) between treatments. This study suggests that electrical stimulation is as effective in improving quality and palatability of heavy‐weight, grain‐fed beef as previous research has shown it to be in improving these characteristics in light‐weight, short‐fed or grass‐fed beef.