bluuebunny/crossref_metadata_2025_split huggingface dataset:
Yersinia enterocolitica: A REVIEW OF THE PSYCHROTROPHIC WATER AND FOODBORNE PATHOGEN
Authors: STERN N. J. , PIERSON M. D. 
Published: August 2006

ABSTRACTInfection in humans may be caused by Yersinia enterocolitica. Several foodborne outbreaks implicating this microorganism have been documented. Y. enterocolitica was shown to be the causitive agent of a foodborne disease outbreak in school children in upstate New York. Gastroenteritis and pseudoappendicitis were the predominant symptoms in this outbreak. It is hypothesized that the organism may be transmitted directly or indirectly to foods and water through fecal contamination or by the urine of a carrier animal. Swine have been shown to be the species most consistently harboring serotypes of Y. enterocolitica implicated in enteritis. The etiology of Y. enterocolitica diseases and infection and the most current isolation methodology is also reviewed. The distinguishing characteristics of this microorganism are its psychrotrophic growth capabilities, motility at 25°C, nonmotility at 37°C negative phenylalanine deaminase, and positive urease activity. Controversy exists regarding classification of‘the species: whether the species belongs within the genus Yersinia and if the species should be further subdivided according to invasiveness and other biochemical distinctions are considered in this review.
DIETARY CAFFEINE, GLUCOSE TOLERANCE AND INSULIN SENSITIVITY IN MICE
Authors: ARAUJO P. E. , MAYER J. 
Published: August 2006

ABSTRACTMice consumed diets which contained caffeine and predominated in either corn starch, sucrose or hydrogenated vegetable oil. When compared by means of an oral glucose tolerance test to mice which had eaten the same diets without caffeine, it was found that they had a more rapid return of blood glucose to resting values. In vivo measurements of glucose uptake by diaphragm and epididymal fat pad revealed differences in this adaptation to caffeine. The adaptive mechanism appeared to vary with type of diet. When mice were given caffeine chronically in their drinking water there was evidence of adaptation occurring in the ability of muscle to increase glycogen stores in the presence of caffeine in vitro. No differences were found in other tissue glycogen levels.
PALATABILITY OF PRERIGOR AND MECHANICALLY PROCESSED NITRITE‐FREE HAMS
Authors: JUDGE M. D. , CIOCH J. J. 
Published: August 2006

ABSTRACTThe effects of mechanical treatment (massaging) and prerigor infusion of a nitrite‐free salt solution on the palatability of nonheat‐processed hams were determined. Massaging in the prerigor state after salt infusion resulted in reduced thiobarbituric acid (TBA) reaction values in muscle tissue at the end of a 14‐day storage period at 3°C as compared to salt infusion alone either pre‐ or postrigor. Extended frozen storage (13 wk at ‐40°C) resulted in TBA values in adipose tissue in all treatment groups of a magnitude normally associated with rancid flavors. A meat tenderizing action by the massaging treatment was noted from Warner‐Bratzler shear tests performed on several muscles of dry roasted hams. Taste panel data also identified massaging treatment effects on tenderness but not on juiciness or flavor. The taste tests established that all treatment combinations produced nitrite‐free hams that were generally acceptable in most sensory attributes. Panel members associated the flavor and texture with that of uncured roasted pork.
pH AND BUFFERING CAPACITY OF CANNED GREEN PEPPERCORNS
Authors: POWERS JOHN J. , SHINHOLSER KATHLEEN 
Published: August 2006

ABSTRACTThe pH, total acidity, and buffering capacity of canned green pep percorns against increases and decreases in pH were determined. The mean pH of nonacidified, canned green peppercorns was 6.51. The total acidity was 0.048%, calculated as citric acid. The buffering capacity between the original pH of the peppercorns and pH 8.35 was 0.188 milliequivalents. To lower the pH to 4.4, from 219‐247 mg citric acid per 100g till‐in weight of peppercorns is required. Canned green peppercorns acidified to pH 4.0 retained much of the pungency and pepperiness of fresh green peppercorns.
COMPUTER MALFUNCTION CAUSES EXTENSIVE ERRATA IN CAPSICUM DATA
Authors: NAGLE B. J. , VILLALON B. , BURNS E. E. 
Published: August 2006

A NUMBER OF ERRORS occurred in the paper Color Evaluation of Selected Capsicums by B.J. Nagle, B. Villalon, and E.E. Burns [J. Food Sci. 44(2): 416‐418] as a result of computer failure while performing the calculations. Since all the errors occurred in the Results & Discussion, this section of the paper is being reprinted in its entirety with all necessary corrections included.These errata clearly demonstrate that computers (calculators) are not infallible, and point up the necessity for making periodic checks with standard calculations with verified results.
CORRELATION OF OFF‐ODOR SCORES OF CANNED TUNA WITH GAS CHROMATOGRAPHIC DATA
Authors: KHAYAT ALI 
Published: August 2006

ABSTRACTPresently, several chemical tests are used to determine the quality of canned tuna. The need for developing a single test motivated this research, Profiles of canned tuna volatiles were obtained using high resolution gas chromatography. A high correlation between the volatile profile and sensory panel scores was obtained. Two models based on three or five major peaks were developed for predicting quality scores. Using such models, correlation coefficients of 0.90 and 0.91 have been obtained. The error associated with predicted sensory scores using such models was in the order of to.5 unit. Such error has the same magnitude as the inherent error associated with taste panel itself.
GROWTH AND CONTROL OF HALOPHILIC MICROORGANISMS IN SALT MINCED FISH
Authors: VARGA S. , SIMS G. G. , MICHALIK P. , REGIER L. W. 
Published: August 2006

ABSTRACTThe apparently good shelf stability of salt minced fish produced by the quick salting technique is due to the very low halophilic bacteria content. The nature of the quick salting method and the quality of the curing salt used are responsible for this condition. With no loss in palatability the salted minced fish was rendered stable at 35°C either by reducing water activity to 0.7 or by adding 0.3% sorbic acid into the minced flesh with the curing salt. A sorbic acid residue in the desalted product of 0.1% was less than the limit allowed in some food products.
CHANGES PRODUCED IN MUSCLE PROTEINS DURING INCUBATION OF MUSCLE HOMOGENATES
Authors: YAMAMOTO KATSUHIRO , SAMEJIMA KUNIHIKO , YASUI TSUTOMLJ 
Published: August 2006

ABSTRACTUnder some experimental conditions, considered analogous to those which may exist in postmortem muscle, changes in the extractability of sarcoplasmic proteins and the composition of myofibrillar and sarcoplasmic proteins were examined. During incubation at neutral pH, degradation of myofibrillar proteins hardly occurred in the absence of Ca++, but or‐actinin was released and troponin components were degraded in its presence. Myosin was degraded at acidic pH value regardless of the presence or absence of Ca++, which no such effect was observed at the neutral pH value. From these results, the degradation pattern of myofibrillar proteins can be classified as of two types: (1), the degradation of regulatory proteins which is Ca++‐dependent; and (2), that at acidic pH which preferentially includes the degradation of myosin heavy chain. Phosphorylase, which occurs in the sarcoplasm, appears to have an affinity for myofibrils which depends on pH and temperature.
VINYLCHLORIDE SORPTION BY DRY CASEIN PARTICLES: MECHANISTIC CONSIDERATIONS
Authors: BIRAN O. , GIACIN J. R. , HAYAKAWA K. , GILBERT S. G. 
Published: August 2006

ABSTRACTSorption of vinylchloride (VCM) by dry casein particles was determined as a function of temperature and moisture content. The amount sorbed was found to increase with a decrease in temperature or reduction in moisture content of the particles. At 30° C, the partition coefficient values (Ku) were 1.05, 0.4 and 0.33 × 102 for casein particles of moisture content 3.5, 6.0 and 7.5, weight percent respectively. The partition coefficient was defined as the equilibrium concentration of VCM sorbed over the sorbate concentration in the headspace. The effect of dipole moment of the sorbate on sorption to casein was evaluated by comparing sorption of VCM and the analogues, ethylene and vinylidene chloride. Sorption was found to increase with the dipole moment of the sorbate, suggesting the importance of dipole moment as a sorption inducing factor. Further supportive evidence for the importance of dipole moment in sorbate‐casein interaction was obtained by a gas chromatographic technique (inverse phase gas chromatography). Using casein as the stationary phase of a gas chromatographic column, the solutes VCM, ethylene, vinylidene chloride (VCD) and hexane were pulsed through the column and the peak shapes recorded. Peak shapes indicated an interaction between casein and the polar solutes (VCM and VDC) whereas no such interaction (sorption) was indicated for the nonpolar solutes, ethylene and hexane. A rate model for VCM sorption by dry casein particles was also developed.
ANTHOCYANINS AS FOOD COLORANTS: EFFECT OF pH ON THE FORMATION OF ANTHOCYANIN‐RUTIN COMPLEXES
Authors: WILLIAMS M. , HRAZDINA G. 
Published: August 2006

ABSTRACTComplex formation of anthocyanins with rutin stabilize their color under conditions similar to those of grape juices. This color intensification results in both the increase in intensity and a batho‐chromic shift in the color of their solutions. The changes in the color intensity of the anthocyanin solutions are not uniform throughout the pH range 1–7, but are influenced by the substitution patterns of the B‐ring, and by the nature of substituent in the 3‐ and 5‐position. Thus maximum complex formation occurs with the 3‐glucosides at around pH 4.2, with the 3,5‐diglucoside at around pH 3.1, with the 3‐acylglucosides around pH 4.0–4.5 and at around pH 3.1 with the 3‐acylglucoside+glucosides: The obtained data further support the involvement of the anhydro base of anthocyanins in the complex formation with rutin in the pH range 1–7.
BETANINE STABILITY IN BUFFERED SOLUTIONS CONTAINING ORGANIC ACIDS, METAL CATIONS, ANTIOXIDANTS, OR SEQUESTRANTS
Authors: PASCH J. H. , von ELBE J. H. 
Published: August 2006

ABSTRACTThe rate of betanine degradation as affected by monocarboxylic acids (lactic acid, acetic acid), metal cations (Fe+++, Cu++), antioxidants (ascorbic acid, α‐tocopherol) and sequestrants (citric acid, Na2 EDTA) was studied. Betanine was extracted from beets using water, and purified by molecular exclusion and adsorption chromatography. Column packings used were Sephadex G‐25, polyacrylamide, and polyvinylpolypyrrolidone. The effect of food additives on the rate of oxidation of betanine in buffered systems was determined using a modification of the active oxygen method. A betanine solution was placed in a reaction chamber, held at 75° C, and oxygen was passed through the solution at a rate of 3 ml/min. The half‐life value of betanine at 75° C, pH 5.0 in a phosphate buffer was 48.0 ± 1.0 min (control). Addition of 100 ppm lactic acid had no effect on stability (41 ± 1.7 mm), while 5.9% acetic acid caused a decrease in stability (33.4 ± 1.9 min) possibly as a result of pH changes at elevated temperatures. Metal ions at a level of 100 ppm caused an increase in the degradation rate compared to that of the control with addition of iron resulting in a half‐life value of 33 ± 1.4 min. Copper had the greatest effect, reducing the half‐life value to 6.0 ± 0.2 mm. Neither 100 ppm ascorbic acid nor 100 ppm a‐tocopherol affected the half‐life value of betanine (45.3 ± 2.3 and 50.2 ± 3.4 min, respectively). Ascorbic acid at 1000 ppm decreased the halt‐life value (32.3 ± 3.3 min), whereas 10,000 ppm citric acid and 10,000 ppm EDTA caused an increase in the half‐life value of 1.5 times compared to that of the control (69.4 ± 3.1 and 70.7 ± 7.1 min). Both 100 and 1000 ppm citric acid had no effect on betanine stability.
BLANCHING EFFECT ON POLYPHENOL OXIDASE ACTIVITY IN TABLE BEETS
Authors: LEE C. Y. , SMITH N. L. 
Published: August 2006

ABSTRACTTable beet polyphenol oxidase (PPO) causes undesirable color in underblanched products. The effects of pH and temperature on PPO activity were studied. Varietal differences and the effects of blanching on PPO activity of table beets were measured. The enzyme was most active at pH 7.0 and temperature 25°C. The rate of heat inactivation increases rapidly with increasing temperature and follows pseudo‐first order kinetics. The enzyme activity varied among different cultivars of table beets. Water blanching deactivated the enzyme but the time required for a complete inactivation varied according to the size of table beets.
BACTERIAL REPRESSIVE ACTION OF MEAT STARTER CULTURE IN PASTEURIZED LIQUID WHOLE EGG
Authors: RACCACH M. , BAKER R. C. 
Published: August 2006

ABSTRACT Pediococcus cerevisiae inoculated in pasteurized liquid whole egg (PLWE) (3°C, pH 7.4) had a larger repressive action than Lactobacillus plantarum toward Pseudomonas fluorescens (2.8 and 1.6 log cycles respectively) but both had the same repressive action against1 Pseudomonas fragi and Pseudomonas putrefaciens. The 50:50 mixture of the starter cultures had a repressive action similar to the, pediococci against P. fluorescens but was more effective against P. putrefuciens than against P fragi (2.5 and 1.6 log cycles respectively). At pH 6.8 both starter cultures and their mixture had a, larger repressive action toward the three species of Pseudomonas. Salmonella typhimurium at 11°C, pH 7.4 was not repressed by the starter cultures. At pH 6.8 the repressive action of only the pediococci and the mixture increased (1.0–2.0 log cycles). A further decrease of the pH of the PLWE to 6.2 did not change the repressive action of the starter cultures against the pathogen.
PROTEIN DISPERSIBILITY AND EMULSION CHARACTERISTICS OF FOUR SOY PRODUCTS
Authors: VOLKERT MARY ALICE , KLEIN BARBARA P. 
Published: August 2006

ABSTRACTThe relationship between protein dispersibility (PDI) and certain emulsion characteristics of four soy products: an isolate, two concentrates (toasted and untoasted) and full‐fat flakes, were examined at 5 pH's. PDI, emulsifying activity and emulsion stability were significantly affected by pH. Values for these parameters were lowest at pH 4.5, and increased at pH's above and below this point. Coefficients of determination indicated that pH is a major factor in determining the ability of a soy product to form an emulsion. A strong positive linear correlation between PDI and emulsifying activity and stability was found. The emulsification capacities of the isolate and untoasted concentrate were not affected by pH when the amount of dispersible protein was equalized.
DISINTEGRATION OF CELL WALL AND EXTRACTION OF PROTEIN FROM CANDIDA LIPOLYTICA
Authors: TSANG SHEKKWAN , LEE CHERL‐HO , RHA CHO KYUN 
Published: August 2006

ABSTRACTThe differences between extraction of protein from fresh and from spray‐dried hydrocarbon‐grown yeast (Candida lipolytica) were investigated, and the effect of different protein extraction methods on protein yield was determined. The mechanisms and efficiency of the different methods of cell disintegration and protein extraction are illustrated by scanning electron microscopy. Autolysis of fresh yeast and acid treatment of dried yeast indiscriminately hydrolyzed whole cells and resulted in low yields of extracted protein. Homogenization of alkali‐treated cell suspensions of both fresh and spray‐dried yeast gave maximum yields of extracted protein. The effect of alkali treatment is due to weakening of the cell wall structure and removal of the hydrophobic barrier around it; for dried yeast, alkali treatment has the additional effect of protein solubilization.
PRODUCTION AND CHARACTERIZATION OF β‐GALACTOSIDASE FROM ASPERGILLUS ORYZAE
Authors: PARK Y. K. , De SANTI M.S.S. , PASTORE G. M. 
Published: August 2006

ABSTRACTA strain of Aspergillus oryzae producing extracellular β‐galactosidase that hydrolyzes lactose in whey and dairy products was selected. The crude lactase concentrates were prepared by both semisolid and submerged fermentation. Yields of the enzyme from semisolid fermentation were much higher than submerged fermentation. The crude enzyme hydrolyzed lactose efficiently in acid whey and 83% lactose hydrolysis was obtained at 55°C. However, the activity of the crude enzyme is greatly reduced in cow's milk. A. oryzae lactase was purified by ammonium sulfate fractionation, chromatography on DEAE‐cellulose, chromatography on CM‐cellulose, and DEAE‐Sephadex A‐50 column chromatography. The purified enzyme had an optimum pH of 5. The optimum temperature was 5°C, whereas, for the crude enzyme preparation, it was 55°C. The pH stability of the enzyme was between 3.5 and 8.0 at room temperature for overnight. The Michaelis constant is 0.77 mM for o‐nitrophenyl‐p‐D‐galactopyranoside (ONPG) and 50 mM for lactose. The values of Vmax are 55.6 μg/min/mg of protein for ONPG and 2.4 μg/min/mg for lactose. Metal ions in the range 0.01‐l mM and sulfhydryl reagent (0.01–0.1 mM of p‐chloromercuribenzoate) have no effect on the enzyme activity. Galactose inhibited competitively the enzyme activity, whereas glucose did not.
VACUUM AGING, DISPLAY AND LEVEL OF NUTRITION EFFECTS ON BEEF QUALITY
Authors: GUTOWSKI G.H. , HUNT M.C. , KASTNER C.L. , KROPF D.H. , ALLEN D.M. 
Published: August 2006

ABSTRACTVacuum aging and display effects on various quality traits of beef produced from 38 cattle on four nutritional regimes (grass‐, short‐, long‐, and forage‐fed) were studied. Anterior halves of the longissimus, biceps femoris, semitendinosus, and semimembranosus muscles were fabricated into steaks at 48 hr postmortem; the posterior halves were vacuum aged for 21 days at 0—1°C before fabrication. Taste panel, shear force and cooking analyses were done on steaks from each muscle half before and after 5 days of display under continuous lighting at 1,076 lumens/m2 (100 ft‐c) of deluxe warm white fluorescent light. Vacuum‐ aging improved (P < 0.05) taste panel tenderness, juiciness and flavor, scores; reduced Warner‐Bratzler shear values and increased total and volatile cooking losses for averages of muscles and feeding regimes. Taste panel flavor scores were lower and drip and total cooking losses were reduced (P < 0.05) after vacuum‐aged cuts had been displayed for 5 days. Shear force values continued to decline (P < 0.05) during display. Initial taste panel tenderness and flavor scores were less desirable for steaks from grass‐ and short‐fed cattle. Vacuum aging improved (P < 0.05) tenderness, juiciness, and flavor scores in steaks from grass‐ and short‐fed cattle, but flavor scores were less desirable in these steaks after 5 days of display. Shear force values were lowest (P < 0.05) in steaks from long‐fed cattle. Total cooking and drip losses generally were lowest (P < 0.05) in steaks from grass‐fed cattle. Vacuum aging increased (P < 0.05) total cooking loss in all steaks except those from the short‐fed regime but reduced the variation in total cooking loss across all nutritional regimes.
LIPID OXIDATION IN BOLOGNA CONTAINING MECHANICALLY DEBONED BEEF
Authors: MISOCK J.P. , KUNSMAN J.E. , FIELD R.A. 
Published: August 2006

ABSTRACTControl bologna and bologna in which 20% of the lean beef was replaced with mechanically deboned meat (MDM) were manufactured. Bologna was evaluated for palatability characteristics and monitored for decreases in the fatty acids of the polar and nonpolar lipid fractions and for the production of monocarbonyls. The addition of MDM to bologna had no effect on fatty acid loss during storage and the production of monocarbonyls in MDM‐containing bologna was similar to that of the control bologna. Control bologna and bologna with MDM included had similar flavor scores during storage at 1°C. Both control and MDM bologna showed a slight decrease in flavor scores with increases in storage up to 60 days.
BACTERIAL COUNTS ON SURFACES OF CARCASSES AND IN GROUND BEEF FROM CARCASSES SPRAYED OR NOT SPRAYED WITH HYPOCHLOROUS ACID
Authors: JOHNSON M. G. , TITUS T. C. , McCASKILL LINDA H. , ACTON J. C. 
Published: August 2006

ABSTRACTBacterial counts were compared for samples from three groups of beef from two different sources. Group 1 samples were from choice forequarters as received, then sprayed with HOC1 (200 mg/L, pH 6.0–6.5, 7.03 kg/cm2, 12 set at 16°C). Group 2 samples served as controls and were from choice forequarters from the same lot as group 1 but not sprayed. Group 3 samples were from frozen boneless lean domestic and imported beef, Surface strip and ground beef samples from groups 1 and 2 had aerobic plate counts (APC) and lactic acid bacteria counts (LABC) that were not significantly different, P < 0.001. Conversely, strip and ground beef samples from group 3 had APC and LABC that were significantly higher, P > 0.001, than those for the control, group 2, samples. Also, the coli‐form and coagulase positive S. aureus counts were also significantly higher for the group 3 ground beef samples. Thus, the hypochlorous acid spray treatment of beef forequarters did not appear to yield ground beef with better bacteriological quality than the unsprayed forequarters from the same source, perhaps because the initial bacterial count was already so low. The higher surface APC of the lean boneless beef, group 3, was reflected in the higher initial APC of the ground beef prepared from that source.
EFFECT OF PHOSPHATES ON THE PHYSICOCHEMICAL CHARACTERISTICS OF FREEZE‐DRIED SHRIMP
Authors: SHARMA S.C. , SELTZER E. 
Published: August 2006

ABSTRACTEffects of different phosphates were investigated on the mechanical and storage stability (in dry state), texture, flavor and rehydration characteristics of freeze‐dried shrimp. Kena, SHMP and STPP in powder and slurry form were used to treat raw peeled, deveined shrimp. Coating the shrimp with Kena powder for about 10 min, rinsing and cooking in 2% salt water at 75°C before freeze drying, which resulted in a retention of 0.25% (w.b) of Kena within the tissue, imparted to the product the most desirable mechanical, rehydration and sensory characteristics. The improvements imparted by the Kena treatment to the freeze‐dried shrimp in terms of mechanical stability and shelf life, and to their texture, flavor and overall sensory acceptance were attributed to the reduction in cooking losses and changes in the protein structure of the product.
CUCUMBER QUALITY ‐ A REVIEW
Authors: ENNIS DANIEL M. , O'SULLIVAN J. 
Published: August 2006

ABSTRACTSignificant progress has been made in recent years in assessing and controlling cucumber quality. Studies on fresh cucumbers before and after harvest have provided a basis for an understanding of the compositional changes occurring in the ripening fruit and during storage as fresh or fresh pack cucumbers. The effect of cultural practices and mechanical harvesting on compositional and textural parameters has been investigated, while detailed studies on the instrumental analysis of cucumber textural components has been completed. Studies on the control of bloating in brined cucumbers represents a very exciting and productive area of current interest. The analysis of the flavor component of cucumbers and their biogenesis has received considerable attention and future work on this topic may focus on factors influencing the levels of flavor precursors such as fatty acids.
EFFECT OF MATURITY ON THE NUTRIENT CONTENT AND THE CANNING QUALITY OF EMERALD SOYBEAN
Authors: ISLAM MIR N. , LEA ROBERTA A. 
Published: August 2006

ABSTRACTNutrient content and the canning quality of a newly developed green‐seeded soybean, Emerald, were evaluated at 86, 90, 95, 100 and 105 days after planting. Nutrient analyses involving moisture, protein, fat, fiber, minerals, ascorbic acid and carotenes indicated that Emerald soybeans were superior or equal to lima beans and green peas. Canned soybeans were evaluated by a sensory panel using a rank order method. Based on the data on sensory evaluation and nutrient content, the soybeans of 95‐day maturity were found to be most desirable.