bluuebunny/crossref_metadata_2025_split huggingface dataset:
Tomato Volatiles: Effect of Variety, Processing and Storage Time
Authors: NELSON P. E. , HOFF J. E. 
Published: August 2006

SUMMARY— Volatile components of three varieties of tomatoes processed in plain tin and enamel can linings at 0, 1, 4 and 8 months storage time were determined. A recently developed extraction method was used for separation and collection of volatiles free of moisture. This method allowed the study of small quantities of materials in a reasonable time. Multiple sampling of the vapor aliquots permitted qualitative and quantitative analysis.The greatest qualitative and quantitative differences in volatile composition were noted between the raw and heat processed samples. Methyl sulfide which was absent in the fresh fruit was formed during the heat process. The concentrations of acetaldehyde, acetone, methanol, and hexanal were significantly altered by processing. Differences between varieties were due to varying quantities of individual constituents but quantitative differences between can lining were less apparent.
Comparison of Sterile and Inoculated Beef Tissue
Authors: OCKERMAN H. W. , CAHILL V. R. , WEISER H. H. , DAVIS C. E. , SIEFKER J. R. 
Published: August 2006

SUMMARY— A surgical isolator technique was developed for obtaining sterile muscle tissue from a beef carcass. This tissue was compared during refrigerated storage with a general inoculum tissue sample, a low level general inoculum sample, a sample inoculated with Pseudomonas and an Achromobacter sample. Protein fractionation revealed a decrease in sarcoplasmic protein for all treatments during storage. An initial rise, followed by a relatively constant value in the myofibrillar fraction, was also observed for all treatments.The stroma fraction, the nonprotein nitrogen fraction, percent free water, pH and emulsifying capacity of the aseptic and low level inoculated samples remained fairly constant throughout storage. The higher level inoculated samples decreased slightly in stroma protein during storage and increased in nonprotein nitrogen late in the storage period, These same treatments increased in pH, decreased in percent free water and increased in emulsifying capacity (late in storage).
Resistance of Clostridium perfringens to Varying Degrees of Acidity during Growth and Sporulation
Authors: FISCHER LINDA H. , STRONG DOROTHY H. , DUNCAN CHARLES L. 
Published: August 2006

SUMMARY: Viable cells of each of 6 strains of Clostridium perfringens were exposed to 4 levels of acidity during phases of the growth cycle. The selected strains included 4 which had been recovered in association with food poisoning outbreaks and 2 strains not so associated. The growth media tested included Fluid Thioglycollate Medium, DS‐sporulation medium and the CP‐2V medium proposed by Hauschild.The level of acidity, length of exposure of the cells, the growth medium employed and the phase in the growth curve influenced the survival of C. perfringens. Exposure of cells grown in DS‐sporulation medium to buffers pH 6.0 had little effect on the survival over the 8‐hr test period, with somewhat greater sensitivity of cells being demonstrated at pH 4.5. Exposure of cells, similarly produced, to buffer pH 1.0 or 2.0 was much more effective in reducing the percentage of survival, particularly during early log phase and at the onset of sporulation. Based on the 3 growth media utilized, calculated survival curves resulting from exposure of cells to pH 1.0 or 2.0 were erratic in shape, and percentage survival was almost universally less than 10%.Source of the strain, whether food poisoning or non‐food poisoning associated, appeared to have no significant effect on the acid resistance of the cells. The comparatively regular increase in the percentage of survivors after the initiation of sporulation suggests that spores exhibit a greater resistance to acid stress than vegetative cells.Incubation at temperatures of 37° or O°C, during the time of treatment with the test buffers pH 1.0 or 2.0, produced no consistent change in the percentage of survivors when the cells were grown in FTG.
EFFECT OF MAILLARD CONDENSATION WITH D‐GLUCOSE ON THE HEAT STABILITY OF BOVINE SERUM ALBUMIN
Authors: MORALES MARGIOL Y , DILL C. W. , LANDMANN W. A. 
Published: August 2006

ABSTRACTA Maillard complex of bovine serum albumin and D‐glucose was prepared by equilibrating a freeze‐dried mixture of the protein and sugar at 52% relative humidity followed by heating at 55°C for 18 hr. No visible brown pigmentation was observed in the resulting powder. An 80% reduction in free amino groups was measured during the heating period. Solutions of the protein and the protein‐sugar complex were heated for 30 min at temperatures ranging from 60–100°C. The heated albumin was insoluble at the isoelectric pH while the albumin‐glucose complex maintained solubility over a pH range of l‐7. Increases in levorotation due to heat treatment were similar for the protein and the protein‐sugar complex. These results indicate that the complexing of bovine serum albumin with D‐glucose increases the stability of the protein by protection against precipitation of the denatured molecules rather than protection against changes in internal configuration.
FURTHER STUDIES OF POSTMORTEM AGING EFFECTS ON CHICKEN ACTOMYOSIN
Authors: WOLFE F. H. , SAMEJlMA K. 
Published: August 2006

ABSTRACTThe ATP dissociation of natural actomyosin from chicken breast and leg muscle at 0 and 168 hr postmortem was studied by ultracentrifugal and viscometric methods. Superprecipitation behavior and ATPase activities were also examined. The results demonstrate that postmortem aging of muscle has no effect on the dissociation of actin and myosin, and are incompatible with the hypothesis that the actin‐myosin interaction undergoes a “weakening” during postmortem aging.
DEGRADATION OF MYOFIBRILLAR PROTEIN COMPONENTS DURING POSTMORTEM AGING OF CHICKEN MUSCLE
Authors: SAMEJIMA K. , WOLFE F. H. 
Published: August 2006

ABSTRACTA 30,000 dalton protein is produced from chicken muscle fibrils as a result of postmortem aging. The myofibrils of fresh muscle homogenates incubated at a temperature of 40°C for 4 hr at pH 5.4 also develop this band. Purified myofibrils treated in this manner show no changes in electrophoretic pattern. Changes in ATPase activities of myofibrils as a function of pH are unrelated to the development of the 30,000 band. Electrophoretic patterns of natural F‐actin prepared from aged muscle also exhibit a 30,000 band, suggesting that this band may be associated with thin filaments.
PROTEIN CONTENT AND AMINO ACID COMPOSITION OF TISSUE COMPONENTS IN DEVELOPING BARLEY
Authors: POMERANZ Y. , ROBBlNS G. S. , GILBERTSON J. T. 
Published: August 2006

ABSTRACTFour hulled barleys were harvested at five stages of development. Freezedried kernels were separated into the husk tissues (lemma and palea), germ and germ‐free caryopsis. During maturation kernel weight increased about 21/2‐fold mainly due to the increase in the caryopsis. The husks of the immature kernel contained over 12% of the barley N but only 2% of the mature. Germ size and N contents increased so that germ N of the mature kernel was double that of the immature. The main changes in the proteins of the husks were increases in serine and glycine, and decreases in glutamic acid, proline and phenylalanine. In the caryopsis there were decreases in lysine, arginine, aspartic acid, tlueonine, glycirie, alanine and methionine; and increases in glutamic acid and proline. Husk proteins are characterized by relatively high concentrations of lysine, aspartic acid, serine, glycine, alanine and valine; the germ proteins are rich in arginine; and the caryopsis proteins contain the highest (among the barley components) concentrations of glutamic acid, proline, sulfur‐containing amino acids and phenylalanine.
ACID‐SENSITIVE SOY PROTEINS AFFECT FLAVOR
Authors: ANDERSON ROBERT L. , WARNER K. 
Published: August 2006

ABSTRACTThe acid‐sensitive fraction (ASF) is easily removed from other soy proteins because it precipitates from 1 M NaC1 at pH 4.5. This precipitation provides the basis for an ASF assay. An ASF‐containing sample series was compared by disc gel electrophoresis with an analogous series after ASF elimination. These two series were also evaluated by a trained 12‐member taste panel. Six prominent and several minor proteins throughout the gels and unresolved protein near the top of the gels appear to be associated with ASF. Disc gel electrophoresis reveals that the water‐extractable proteins, the acid‐precipitated curd and the whey proteins contain ASF. Its removal significantly increased flavor scores; the most noticeable change is a decrease in the intensity of grassy‐beany flavor. Evidently ASF has a greater affinity for grassy‐beany flavor compounds than do non‐ASF proteins.
ISOLATION AND CHARACTERIZATION OF A β‐FRUCTOFURANOSIDASE FROM PAPAYA
Authors: CHAN HARVEY T. , KWOK SIMON C. M. 
Published: August 2006

ABSTRACTAn invertase in papaya was extracted, partially purified and characterized. Substrate specificity studies showed the enzyme to be a β‐fructo‐furanosidase. The enzyme has a pH optimum of 4.6 and a temperature optimum of 40° C. The Km of the enzyme, with sucrose as a substrate, was 7.7 mM. Heat inactivation of papaya invertase was biphasic, and the kinetics of both phases were first order. The activation energies for the thermal inactivation of the two phases were 33.5 kcal and 53.6 kcal. The enzyme's apparent molecular weight as determined by gel filtration was 275,000.
MICROBIOLOGICAL EVALUATION OF COCONUT AND COCONUT PRODUCTS
Authors: KAJS THERESA M. , HAGENMAIER R. , VANDERZANT C. , MATTIL K. F. 
Published: August 2006

ABSTRACTThe shell of coconuts contained large populations of various microbial types. Acinetobacter, Enferobacteriaceae, Flavobacterium, Micro‐bacterium, Micrococcus species and yeasts and molds predominated. Aseptically removed meats or water of high‐quality undamaged coconuts, contained few of no microorganisms. Spray‐dried and intermediate moisture products prepared from coconut skim milk contained low levels of viable microorganisms (3,100–13,000, mean 6,600/g). Bacterial counts of these products changed little during storage for 90–120 days at either 21 or 35°C. No increase in population took place at 35°C for 25 days when five microbial species were inoculated individually into an intermediate moisture product with a moisture level of 30.7%.
AN ECONOMIC ANALYSIS OF COTTONSEED WHEY PROCESSING
Authors: LAWHON J. T. , HENSLEY D. W. , CATER C. M. , MATTIL K. F. 
Published: August 2006

ABSTRACTThe economics of processing the whey‐type liquids from protein isolation from cottonseed flour to recover constituents of value and simultaneously remove a serious water pollution threat were investigated. Two processing systems were evaluated for use with wheys from two protein isolation procedures. System 1 consisted of ultrafiltration (UF) membrane processing followed by reverse osmosis membrane processing. System 2 consisted of UF processing followed by concentration of UF permeate by vacuum evaporation. Hypothetical whey plants evaluated were sized to process wheys from protein isolation plants producing 7,000,000 lb of storage protein isolate annually by either the Selective Precipitation Procedure (Process B) or the Two‐Step Extraction Procedure (Process C). System 1 showed a slightly higher profitability than System 2. Process C whey processing proved to be more profitable than Process B whey processing. However, economically attractive annual rates of return on total capital invested before income taxes were obtained in each instance. These were 25.7% and 40.7% for System 1, Processes B and C, respectively.
FATE OF POST‐COOKING MICROBIAL CONTAMINANTS OF SOME MAJOR MENU ITEMS
Authors: MAXCY R. BURT 
Published: August 2006

ABSTRACTThe growing complexity of institutional feeding systems presents challenges for protection against post‐cooking microbial contamination. Satellite feeding systems, which commonly involve prolonged holding of cooked foods, increase the potential hazards originating from microbial contaminants. To study the fate of post‐cooking contaminants, Escherichia coli, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus and Clostridium perfringens were grown as broth cultures and applied to the surfaces of foods. Cooking relatively heavily contaminated ground meat reduced the natural microbial load to a very low count. The resistant flora consisted of vegetative cells and Bacillus spores. The count in the cooked food did not increase after each step in the sequence of treatments involving freezing, warming and holding warm or at room temperature for as much as six hours. Surface inoculated meat loaf and peas were held at 50° or 60°C for up to 2 hr with periodic plate counts using selective media to determine the fate of the specific bacteria being studied. Survival of surface inocula was attributed to surface evaporation cooling the lodgment of bacteria. Covering food with a polyethylene film retarded surface evaporation and increased destruction of surface contaminants.
SENSORY TESTING OF PEN‐REARED SALMON AND TROUT
Authors: OSTRANDER J. , MARTINSEN C. , LISTON J. , McCULLOUGH J. 
Published: August 2006

ABSTRACTPen‐reared, pan‐sized salmon and trout available locally were evaluated by a trained and a consumer panel. The trained panel determined differences of baked samples on odor, texture, moistness and flavor and visual differences for flesh color, fiber structure, and brownness along the lateral tine. Highly significant differences were detected among samples for texture, flavor, color and fiber structure. Consumer evaluation of two salmon samples and a trout sample indicated no significant differences in preference among the three samples. However, the results suggest that aquaculturists must pay more attention to the organoleptically desirable features of the fish they raise.
MICROBIOLOGICAL EVALUATION OF BLUE CRAB PROCESSING OPERATIONS
Authors: Y B. RA , WEBB N. B. , SPECK M. L. 
Published: August 2006

ABSTRACTSpecial and claw meat products from the blue crab produced in the commercial processing plants in North Carolina had relatively poor shelf life. These products had high initial total anaerobe and psychrotroph counts. Many of the samples were positive for presumptive Vibrio parahaemolyticus, even though many samples did not have coliforms (in 0.2g sample). The presence of presumptive V. parahaemolyticus and high numbers of aerobic plate counts, total anaerobes and psycbrotrophs in these samples was probably from improper cooking of the raw crabs and post‐heat‐treatment contamination of the cooked crabs. The results suggested that coliforms may not be suitable to indicate proper plant sanitation and product contamination. Crab meat produced under sanitary conditions had lower numbers of total anaerobes and psychrotrophs; these products had relatively long shelf life. The results of these studies indicated that to produce products having longer shelf life the commercial plants will have to adopt proper sanitary practices. The main objective will be to prevent post‐heat‐treatment contamination to reduce the initial bacterial load in the products, especially with the anaerobes and psychrotrophs.
PREFILTRATION OF COTTAGE CHEESE WHEY TO REDUCE FOULING OF ULTRAFILTRATION MEMBRANES
Authors: LEE D. N. , MERSON R. L. 
Published: August 2006

ABSTRACTTo improve membrane performance and extend the interval between cleanings, a two‐step ultrafiltration process is proposed consisting of prefiltration with an open‐pored membrane followed by normal ultrafiltration. Three to fourfold increases in permeation rate were observed in laboratory‐scale experiments when whey was prefiltered through ultrafiltration membranes of graded porosity to remove microorganisms and protein complexes. It is postulated that fouling occurs when the larger whey constituents settle on the membrane in a lattice network which fills in and is coated over with smaller, sheet‐forming whey proteins such as β‐lactoglobulin. Fouling substances were studied with scanning electron microscopy and identified by sodium dodecyl sulfate gel electrophoresis.
BOVINE MUSCLE COOKED FROM THE FROZEN STATE AT LOW TEMPERATURE
Authors: VOLLMAR E. KARLA , HARRISON DOROTHY L. , HOGG MARGARET G. 
Published: August 2006

ABSTRACTTop round roasts (1.35 kg) were oven roasted (OR, 94° C), cooked in oven film bags (OFB, 94°C) or in a slow cooker (SC, 85°C) to 60° or 70°C, or cooked in OFB or in SC 10 hr. Total cooking losses and palatability of meat and related objective measurements were similar for all cooking methods. OFB and SC roasts cooked in less (P < 0.05) time and appeared more well‐done (P < 0.05) than OR roasts cooked to the same end point. Heat penetration was slower when the meat's internal temperature was below 0°C than when between 0° and 70°C. After 70°C, heat penetration was reduced markedly. For OFB and SC roasts cooked to 70°C, generally the longer the internal temperature was between 55° and 7°C, the less tender and mealy the product; when cooked 10 hr, the longer the internal temperature was between 55° and 7°C, the lower were the cooking losses and mealiness scores.
FROZEN COOKED MEAT ANTIOXIDANT: IMPROVED ACTION OF SODIUM TRIPOLYPHOSPHATE WITH LEMON JUICE CONCENTRATE
Authors: HAYMON L. W. , BROTSKY E. , DANNER W. E. , EVERSON C. W. , HAMMES P. A. 
Published: August 2006

ABSTRACTEnhanced antioxidant action was observed for the combination of sodium tripolyphosphate (STP) and lemon juice concentrate (LJC) in frozen meat products. The STP/LJC antioxidant was evaluated in beef products (patties, steak and meat loaf) and soy extended products which were cooked, then frozen. Storage trials of the precooked frozen meat products were conducted with unrestricted oxygen at ‐18°C. AU of the products were reheated from the frozen state with microwave ovens. The reheated cooked products made with STP/LJC antioxidant were statistically preferred to other antioxidant treatments and controls as judged by expert taste panels. The antioxidant activity was monitored by expert flavor panels and thiobarbituric acid number (TBA). The sodium tripolyphosphate and lemon juice concentrate have been made into a dry free flowing food ingredient for use in the meat industry (U.S. Patent 3,875,313, April 1, 1975).
ISOLATION AND IDENTIFICATION OF 3,3′,5,5′‐TETRA‐BIS‐(TERTBUTYL)‐STILBENEQUINONE FROM EDIBLE OIL WITH ADDED BHT
Authors: LEVENTHAL BEATRICE , DAUN HENRYK , GILBERT SEYMOUR G. 
Published: August 2006

ABSTRACTThe formation of derivatives of 2,6‐di‐tert‐butyl‐4‐methylphenol (BHT) used as an antioxidant in edible oil was investigated. Commercial oil containing BHT was heated at 190°C for 262 hr and extracted with acetonitrile. A yellow substance was isolated at the level of 7 ppb, purified by multiple thin‐layer chromatography, and identified as 3,3′,5,5′‐tetra‐bis‐(tert‐butyl)‐stilbenequinone. No published data were found on the presence of this substance in heated edible oil.
INFLUENCE OF COOKING ON TOXIC STRESS METABOLITES IN SWEET POTATO ROOT
Authors: CODY M. , HAARD N. F. 
Published: August 2006

ABSTRACTMicrowave and bake cooking operations destroyed approximately 90% of the ipomeamarone in sweet potato roots. 4‐ipomeanol was more heat stable than ipomeamarone, although it also decreased substantially as a result of normal cooking. These findings are contrary to a previous report which indicated that these toxins were not destroyed by cooking.
THE CHEMISTRY AND CELL BIOLOGY OF THE VACUOLAR PROTEINS OF SEEDS
Authors: DIECKERT JULIUS W. , DIECKERT MARIL YNE C. 
Published: August 2006

ABSTRACTUltrastructural, cytochemical and immunochemical evidence obtained using different plant families supports a suggested model for the biosynthesis of the storage proteins of seeds. Aleurins of the legumin type are proposed to be homologous. The proposed homologues are usually hexamers or tetramers of a disulfide bridged subunit of the A‐S‐S‐B type. The large observed variations in amino acid composition of the proposed homologues imply they are liberal proteins; i.e., large variations in the amino acid sequence of the subunits do not cause lethal effects nor change the function of the protein. The list of proposed legumiu homologues includes the legumins, glycinin, arachin, edestin and cocosin. Some unnamed cottonseed proteins also seem to qualify.
MASS TRANSFER AND KINETIC CHARACTERISTICS OF A COLLAGEN‐β‐GALACTOSIDASE (Aspergillus niger) REACTOR
Authors: BARNDT R. L. , WANG S. S. , LEEDER J. G. 
Published: August 2006

ABSTRACTAs a prelude to an eventual pilot plant scale‐up of the collagen‐β‐galaotosidase system, mass transfer, kinetic, pH and temperature profiles were completed. The diffusional studies proved useful in elucidating the role of internal and external mass transfer in the collagen system. External mass transfer was negligible for a residence time in the range of 41.2 to 4.1 × 10−3 min or a flow rate of 48–495 ml/min. Internal transport influence increased with increasing film thickness. A thin film (0.4 mil or 10.16 × 10−3 mm) produced the highest activity per gram of complex. It is not advisable to use a film thinner than 0.4 mil with a bench‐top reactor since the film will lack sufficient mechanical strength. Separate pH and temperature profiles were obtained with respective optima being 3.5 and 55°C. An activation energy of 10.7 kcal/mole was calculated by means of an Arrhenius plot. A kinetic study showed that the Michaelis constants for both the immobilized and soluble β‐galactosidase were similar, 0.066 and 0.060M, respectively.
PROTEIN CONCENTRATE FROM NORMAL AND HIGH‐LYSINE CORNS BY ALKALINE EXTRACTION: COMPOSITION AND PROPERTIES
Authors: WU Y. VICTOR , SEXSON K. R. 
Published: August 2006

ABSTRACTProtein concentrates and by‐products produced by alkaline extraction from ground corn having normal and high contents of lysine were analyzed for amino acid composition, protein, starch, fat, ash, fiber and various neutral carbohydrates A high‐lysine concentrate contained 65% protein (nitrogen × 6.25) with 4.7g lysine and 4.0g total sulfur amino acids per 16g nitrogen recovered. The minimum nitrogen solubility of the concentrates was 3–5% near pH 5.5. The protein concentrates has good functionality relative to their emulsifying activity, emulsion stability and hydration capacity.
DEATH KINETICS OF PATHOGENS IN A PASTA PRODUCT
Authors: HSIEH FU‐HUNG , ACOTT K. , LABUZA T.P. 
Published: August 2006

ABSTRACTThe death kinetics of Salmonellae anatum NF3 and Staphylococcus aureus 196E were determined as a function of temperature and water activity (aw). Death kinetics were measured in a solid medium composed of a semolinaegg dough which was mixed at constant temperature in a Brabender Farinograph bowl. First order death kinetics were found at all conditions. The results showed that a maximum in resistance to heat occurred in the range of aw of 0.75–0.80 for both organisms with a four‐ to tenfold increase in resistance respectively. These results show that to insure safety from pathogens, intermediate moisture food components may have to be pasteurized before mixing to the lower aw.
EFFECT OF GLYCOALKALOIDS AND PHENOLICS ON POTATO FLAVOR
Authors: SINDEN S. L. , DEAHL K. L. , AULENBACH B. B. 
Published: August 2006

ABSTRACTThe principles of the flavor profile method were used to establish the relationship between the flavor of potatoes and their total glycoalkaloid and total phenolic contents. Tuber tissues from the seven potato clones that had glycoalkaloid contents in excess of 14 mg/100g were rated as bitter by the taste panel. The correlation between glycoalkaloid contents and bitterness ratings for the 13 clones included in the study was highly significant (r = 0.93). Tissues that had glycoaikaloid contents in excess of 22 mg/100g also produced a mild to severe burning sensation in the mouth and throat. The intensity of the burning sensation was highly correlated (r = 0.97) with glycoalkaloid contents. The correlations between phenolic contents and either bitterness or burning ratings were not significant.