bluuebunny/crossref_metadata_2025_split huggingface dataset:
COMPUTERIZED COOKING SIMULATION OF MEAT PRODUCTS
Authors: SARKIN RONALD J. 
Published: August 2006

ABSTRACTA simulation technique for the processing of cooked meat products has been established utilizing computer solutions of empirical mathematical formulae. Parameters used to describe the process are center temperature, degree of pasteurization, extent of organoleptic change (cooking value) and product yields. Results permitted optimization of processing cycles, equipment design, and economic feasibility studies.
POTENTIAL FOR WATER REUSE IN AN EGYPTIAN POULTRY PROCESSING PLANT
Authors: HAMZA AHMED , SAAD SAMIA , WITHEROW JACK 
Published: August 2006

ABSTRACTThe water usage and waste loads were determined for ten unit operations in a modern poultry processing plant in Alexandria, Egypt. Concentrations of 10 wastewater parameters and 9 heavy metals, identification of 12 bacteria and enumeration of both total aerobic and coliform bacteria in the wastewater from these unit operations were determined to evaluate the potential for water reuse. In the scalder, washer and chillers, bacterial counts in the water and on the carcasses were directly related and increased with the length of water usage. Based on the study, countercurrent water use through the chillers and washer was planned after applying renovation measures for grease and bacterial reductions. Compressor cooling water quality was satisfactory for reuse in the scalder.
BIOCONVERSION OF SHELLFISH CHITIN WASTES: PROCESS CONCEPTION AND SELECTION OF MICROORGANISMS
Authors: CARROAD PAUL A. , TOM RAYMOND A. 
Published: August 2006

ABSTRACTA process was conceptualized for bioconversion of shellfish chitin wastes to single‐cell protein of value in animal or aquaculture feed formulations or to other products. An extracellular chitinase enzyme system obtained by a submerged culture of microorganisms is contacted with the chitin waste, hydrolyzing it to smaller sugar units. The hydrolysate is converted to a marketable product. Experimental results indicate that Serratia marcescens QMB1466 is suitable for use in the proposed process. Hydrolysis of various chitinous waste preparations shows the culture filtrate to be effective in decomposing the substrate. For crude preparations, hydrolysis slows after approximately 40 hr. Colloidal chitin is almost completely dissolved after 60 hr.
EFFECT OF PREPROCESS HOLDING ON THE QUALITY OF CANNED MAINE SARDINES
Authors: SLABYJ BOHDAN M. , TRUE RUTH H. 
Published: August 2006

ABSTRACTThe effect of preprocess holding conditions (3 and 12% brine at 7.2 and 0.6°C) on the quality of canned sardines (Clupea harengus) was examined. The sardines appeared to have a relatively short shelf life and had to be canned within 36 hr when lightly salted (3% brine) and held at 7.2°C. At a lower temperature (0.6°C) and a higher salt concentration (12% brine) the sardines could be held up to 3 days. Low viable bacterial counts detected during storage experiments indicated spoilage not to be primarily due to bacterial activity. Sensory evaluation of the raw sardines could not be used with any accuracy to predict quality of the canned product, because raw sardines, which were still considered acceptable before canning, resulted in an unacceptable product. Of the objective quality tests performed on raw sardines (TMA, TBA, tyrosine and pH) only TMA‐N content appeared to possess high accuracy (P < 0.001) in predicting quality of the canned products.
EFFECTS OF pH, CALCIUM IONS AND ATP ON RIGOR CONTRACTION IN GLYCERINATED RABBIT PSOAS MUSCLE FIBER
Authors: IZUMI K. , ITO T. , FUKAZAWA T. 
Published: August 2006

ABSTRACTIsometric tension development of glycerinated rabbit skeletal muscle fibers due to rigor contraction in the presence or absence of calcium ions was estimated at varying pHs from 6.2‐9.0. The onset and extent of rigor contraction were faster at alkaline pHs than at acidic pHs. Both of the onset and the extent of rigor contraction became faster and greater respectively as calcium ions in the medium increased from 10−9 to 10−5 M. At a constant pH value of 7.0 and in the absence of calcium ions, alteration in ATP concentrations in a relaxing solution from 5.0‐1.0 mM did not influence the magnitude of the tension developed in rigor contraction.
MECHANISMS OF WATER LOSS OF BOVINE SEMITENDINOSUS MUSCLE DRY COOKED FROM THE FROZEN STATE
Authors: HUNG C. C. , DAVIS E. A. , GORDON J. , DAVIS H. T. 
Published: August 2006

ABSTRACTThe mechanisms of water loss and their relation to muscle shortening were investigated by dry cooking in a controlled environment oven. Air was pumped vertically upward in the oven at a rate of 13.7 m3/hr. Cylindrical muscle samples were cooked at 121°C, 149°C and 177°C. The axes of these samples were in vertical, 45° and horizontal directions with respect to the oven. The muscle fibers were parallel to the axes of these samples. It is observed that total weight loss is almost independent of sample orientation, implying that the draining of fluid by gravity (a mechanism which is believed to be closely related to sample orientation) is not an important mechanism of mass transfer. The main mechanism is possibly fiber shrinkage which squeezes fluid out during cooking. Linear relationships between remaining water content and sample length were observed both before and after protein denaturation. The slopes of these two linear relations are different, suggesting that the way fluid is squeezed out is different before and after protein denaturation. Also, these slopes are almost independent of oven temperature in the 121‐177°C range, suggesting that the remaining moisture content depends primarily on the shortening during cooking of a sample and only weakly on the oven temperature and initial condition (i.e., frozen or frozen‐thawed) of the sample.
HIGH PRESSURE LIQUID CHROMATOGRAPHIC ANALYSIS OF TYRAMINE, PHENYLETHYLAMINE AND TRYPTAMINE IN SAUSAGE, CHEESE AND CHOCOLATE
Authors: KOEHLER P. E. , EITENMILLER R. R. 
Published: August 2006

ABSTRACTHigh pressure liquid chromatography in conjunction with paired‐ion chromatography provided a rapid, effective, sensitive tool for studying biogenic amines in food products. In a survey of 61 cheeses, 13 sausages and 10 chocolate samples for tyramine, phenylcthylamine and tryptamine, tyramine was found to be most prevalent and in generally higher concentrations. Tyramine was present in 90% of the cheese and 85% of the sausage samples. Phenylethylamine was found in 38% of cheese and sausage samples while tryptamine occurred in only 18% of the cheeses and 38% of the sausages. None of the amines was detected in the chocolate samples.
GROWTH OF Bifidobacterium bifidum VAR. Pennsylvanicus IN LABORATORY MEDIA SUPPLEMENTED WITH AMINO SUGARS AND SPENT BROTH FROM Escherichia coli
Authors: JAO Y. C. , MIKOLAJCIK E. M. , HANSEN P. M. T. 
Published: August 2006

ABSTRACTGrowth stimulation of B. bifidum var. pennsylvanicus by filter‐ sterilized, unheated amino sugars was studied utilizing an ATCC medium 76 assay system. The order of stimulatory effect was N‐acetylglu‐ cosamine (GlcNAc) > N‐acetylgalactosamine > N‐acetylmannosamine > N‐acetylneuraminic acid. When GlcNAc was heated at 121°C for 15, 30 and 45 min, depression of growth occurred and was directly related to the heat treatment applied. The presence of E. coli B organisms in the assay system did not influence the growth stimulatory effect of the amino sugars on B. bifidum Spent broth, prepared by growth of E. coli B in the assay medium followed by filter sterilization, was found to stimulate the subsequent growth of B. bifidum. The spent broth contained small quantities of amino sugars. E. coli B failed to grow in spent broth prepared from B. bifidum without pH adjustment. Growth of E. coli B was observed when this spent medium was neutralized and fortified with amino sugars, however, without any specific stimulatory pattern attributable to the type of amino sugar.
ISOLATION, CHARACTERIZATION AND ENZYMIC HYDROLYSIS OF PINEAPPLE GUM
Authors: CHENCHIN K. L. , YAMAMOTO H. Y. 
Published: August 2006

ABSTRACTPineapple gum was isolated and characterized. The gum was a cold. water soluble neutral polysaccharide composed predominantly of galactomannans. Solutions of pineapple gum formed viscous solutions which tended to foam. Studies on the enzymic hydrolysis showed that some commercial enzymes, specifically pectinases, cellulases and hemi‐ cellulases, were effective in degrading pineapple gum.
EFFECT OF WATER ACTIVITY ON NUCLEASE PRODUCTION BY Staphylococcus aureus
Authors: KAMMAN J. F. , TATINI S. R. , LABUZA T. P. 
Published: August 2006

ABSTRACTThe effect of aw and three polyol humectants, glycerol, propylene glycol and butylene glycol on the production of heat‐stable staphylococcal nuclease by S. aureus 196E was examined. Nuclease enzyme activity as detected by the DNA‐agar‐diffusion technique was related to the growth pattern in various test conditions. Of the conditions tested, 20% glycerol (0.95 aw), 10% proplyene glycol (0.97 aw), and 10% butylene glycol (0.98 aw) were shown to result in a reduced rate of nuclease production per unit cell, when compared to conditions of higher water activity.
GAS‐LIQUID CHROMATOGRAPHIC DETERMINATION OF CARBON DISULFIDE IN SHIITAKE MUSHROOM (Lentinus edodes)
Authors: TOYODA MASATAKE , SUZUKI HIDEYO , ITO YOSHIO , IWAIDA MASAHIRO 
Published: August 2006

ABSTRACTA simple, rapid chromatographic procedure for the determination of carbon disulfide in shiifake mushrooms was developed. The method involves homogenization of dried mushroom, followed by distillation of the homogenate in the presence of acetone. Carbon disulfide in acetone is determined by GLC with a flame photometric detecting system. The carbon disulfide content in dried mushroom was affected considerably by the pH of homogenation and distillation; 0.02–3.4 ppm of carbon disulfide in dried mushrooms under acidic condition increased to 0.98–72.5 ppm under neutral conditions. The increased carbon disulfide under neutral conditions is purported to be derived from a mushroom component. Therefore, residual carbon disulfide in dried shiitake mushrooms must be determined under acidic conditions of homogenation and distillation. The lower delection limit was 0.025 ppm.
A HIGH PRESSURE LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINING THE STABILITY OF FREE METHIONINE IN METHIONINE‐FORTIFIED FOOD SYSTEMS
Authors: O'KEEFE L. S. , WARTHESEN J. J. 
Published: August 2006

ABSTRACTA method based on high pressure liquid chromatography was developed to monitor the stability of free methionine in methionine‐fortified food systems. Free amino acids were extracted from a model food system with 10% methanol and were subsequently reacted with dansyl chloride. Reverse phase chromatography was used to separate and quantify the dansyl derivatives of methionine, methionine sulfoxide, and methionine sulfone. In a soy protein‐cellulose model system, the stability of added methionine was influenced by heat, added glucose, and moisture. Conversion of methionine to methionine sulfoxide or sulfone did not take place while heating with exposure to air, with added iron, or under conditions that favored Maillard browning and methionine destruction. Extrusion processing of fortified soy flour caused a 12% loss in free methionine. Methionine oxidation occurred under oxidizing conditions imposed by hydrogen peroxide.
FATE OF AFLATOXIN B2 IN A TWO‐STEP MICROBIAL RECOVERY SYSTEM FOR FOOD INDUSTRY WASTES
Authors: JOHNSON KATHERINE M. , BUSTA F. F. 
Published: August 2006

ABSTRACTThe fate of aflatoxin B2 in a two‐step microbial process for the recovery of single cell protein (SCP) was determined. Bacillus subtilis A was used to hydrolyze a protein‐starch medium for subsequent growth of Lactobacilus acidophilus Farr. Growth of L. acidophilus in the modified medium was 100‐fold greater than in the initial medium. The medium was spiked with 800 ppb aflatoxin, and high pressure liquid chromatography was employed for quantification of residual aflatoxin. Extraction efficiency of the aflatoxin was 72.4%. No differences were noted in the amounts of aflatoxin present after any of the treatments.
AFTEREFFECT OF SUBMERSION IN WATER ON GREENING AND GLYCOALKALOID FORMATION OF POTATO TUBERS
Authors: WU M. T. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTTreatment with submersion in water prior to light exposure effectively inhibited the light‐induced greening and glycoalkaloid formation of potato tubers of three cultivars tested. The extent of inhibition depended mostly on the duration of submersion treatment up to 20 days and less on the temperature and the cultivar of tubers. Treatment resulted in more inhibition in formation of glycoalkaloid than that of chlorophyll formation. Submersion treatment of potato tubers prior to wounding also inhibited the wound‐induced glycoalkaloid formation of the tuber tissue. Incorporation of low concentration of sodium hypochlorite in the soaking water effectively retarded the microbial population and consequently retarded the microbial decay of potato tubers.
ISOLATION OF NONPATHOGENIC CLOSTRIDIA FROM LIQUID CYCLONE PROCESSED COTTONSEED FLOUR
Authors: GOODWIN STEPHEN D. , CHERRY JOHN P. 
Published: August 2006

ABSTRACTLiquid cyclone processed cottonseed flour was shown not to be contaminated with Clostridium perfringens, but did contain two culturally similar nonpathogenic microorganisms. Data show that, if cottonseed products are positive for Clostridium perfringens using screening procedures recommended by the Food & Drug Administration, they should be tested further for lecithinase activity, hemolysis of blood agar, gelatin liquefaction, and fermentation of arabinose, mannitol, and xylose to accurately identify the microorganisms.
EFFECT OF COOKING ON VEGETABLE FIBER
Authors: MATTHEÉ V. , APPLEDORF H. 
Published: August 2006

ABSTRACTCarrots, cabbage, broccoli and okra, raw, short cooked, and long cooked, were analyzed for neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin, cellulose and hemicellulose by the detergent systems of analysis and crude fiber (CF) by standard methodology. On a dry weight basis, NDF, ADF, CF and cellulose value tended to increase upon cooking. Lignin and hemicellulose value were not affected. Most change was due to cellulose alone. While cooking changes the amount of fiber value present in vegetables studied, the changes may not be of physiological significance considering the small amounts of fiber present in and consumed from these vegetables.
EFFECT OF TWO HOME CANNING PROCEDURES ON FISH AND SOY PROTEIN QUALITY
Authors: KEYES S. C. , WOLF I. D. , ZOTTOLA E. A. , HEGARTY P. V. J. 
Published: August 2006

ABSTRACTThe effect of two home‐canning pressures on the protein quality of fish and soy (10 psi and 15 psi), was examined using the protein efficiency ratio (PER) technique. The pressures and times used were: lactalbumin, 10 psi for 75 min and 15 psi for 25 min; Northern Pike, 10 psi for 100 min and 15 psi for 45 min; blanched, green soybeans, 10 psi for 60 min and 15 psi for 20 min. All canning procedures were determined to be safe microbiologically. In all proteins tested there was a decrease in protein quality between the unheated control and both heat treatments. No significant difference was observed between the two heat treatments. The use of the shorter 15 psi treatment can be recommended because it has no adverse effect on protein quality, and probably a lesser effect upon losses of other nutrients when compared with the more conventional 10 psi treatment.
IDENTIFICATION AND QUANTITATION OF TRYPTOPHAN AND TYROSINE METABOLITES IN THE BANANA BY LIQUID CHROMATOGRAPHY WITH ELECTROCHEMICAL DETECTION
Authors: KENYHERCZ THOMAS M. , KISSINGER PETER T. 
Published: August 2006

ABSTRACTIn order to understand the origin of numerous metabolites found in human urine following ingestion of bananas, a study of aromatic metabolism in the banana has been initiated. Thin‐layer chromatography and reverse‐phase ion‐pair liquid chromatography with electrochemical detection have been combined to yield specific information about aromatic amino acid metabolites in the pulp and peel of the banana.
IRRADIATION OF ONION POWDER: EFFECT ON MICROBIOLOGY
Authors: SILBERSTEIN O. , GALETTO W. , HENZI W. 
Published: August 2006

ABSTRACTIncreasing dosages of gamma radiation from Cobalt‐60 source resulted in an almost linear reduction of the Aerobic Plate Counts (APC) in onion powder. An average minimum exposure of 900 K‐rads was chosen to achieve reduction in counts to below 25,000 per gram even for powders with high initial counts. Treatment was equally effective in powders of different qualities. Powder in commercial packs (55 gal drums or 5 0‐1b bag‐in‐box) showed the expected reduction in counts; in addition, further significant reductions in counts occurred over a 12‐month storage period. After the initial irradiation treatment coliforms, yeasts and molds were no longer detected.
TEXTURE MODIFICATION OF PROCESSED APPLE SLICES BY A POSTHARVEST HEAT TREATMENT
Authors: LIDSTER P. O. , TUNG M. A. , GARLAND M. R. , PORRITT S. W. 
Published: August 2006

ABSTRACTExposure of Spartan apples (Malus pumila Mill) to 38°C for 6 days immediately after harvest resulted in a significant reduction in softening during 4 months cold storage. The heat treatment significantly depressed titratable acidity but did not affect soluble solids levels. After 6 months cold storage the apples were prepared as thermally processed slices in retort pouches which were stored at 37° C for 16 wk before product quality was evaluated. Both shear force determinations and sensory analysis revealed that the postharvest heat treatment resulted in significantly firmer apple slices. Calcium dipping as a preprocess treatment also significantly increased apple firmness but control apple slices with calcium added were only as firm as heat‐treated slices without added calcium. Color of the processed slices was slightly affected by the heat treatment but the flavor was not. The sensory panelists significantly preferred the 38°C postharvest heat‐treated processed apple slices overall.
THE pH OF 107 VARIETIES OF MINNESOTA‐GROWN TOMATOES
Authors: WOLF I. D. , SCHWARTAU C. M. , THOMPSON D. R. , ZOTTOLA E. A. , DAVIS D. W. 
Published: August 2006

ABSTRACTOne hundred seven tomato varieties were grown in three different soil types in Minnesota and evaluated for pH in the underripe, ripe and overripe stages of maturity. The pH of one variety, Ace, exceeded 4.6 in the ripe stage of maturity. The pH of 12 varieties exceeded pH 4.6 in the overripe stage of maturity. Results indicate that the pH of cultivars increases as the tomato matures and that home canners’ should process only slightly underripe and firm ripe tomatoes. The growing location appears to affect the pH of the variety.
SAFFLOWER PROTEIN ISOLATES: FUNCTIONAL PROPERTIES IN SIMPLE SYSTEMS AND BREADS
Authors: BETSCHART A. A. , FONG R. Y. , HANAMOTO M. M. 
Published: August 2006

ABSTRACTFunctional properties of safflower protein isolates (SPI), including nitrogen solubility, foaming capacity and stability, emulsification activity and stability, water and fat binding capacities, and bread baking properties were investigated. Extraction, precipitation, neutralization and drying methods influenced functionality. SPI precipitated at pH 6 was more soluble at acidic pH values and performed more favorably in wheat flour breads than did SPI precipitated at pH 5. The incorporation of 5 and 10% SPI into breads resulted in increases of ≃ 25 and 50% in protein, respectively.
MODIFIED GAS ATMOSPHERES AND CHANGES IN BEEF DURING STORAGE
Authors: SEIDEMAN S. C. , SMITH G. C. , CARPENTER Z. L. , DUTSON T. R. , DILL C. W. 
Published: August 2006

ABSTRACTBeef steaks (n = 140) were assigned to treatments which included vacuum packaging and vacuum packaging followed by subsequent injection with gas atmospheres of either 100% O2, 100% CO2 or 100% N, Steaks were then stored for periods of 7, 14, 21 or 28 days at 1–3°C. At the termination of each storage period, data were collected which included gas composition inside packages, percentage weight loss, surface discoloration, pH, psychrotrophic microbial counts and protein solubility. An atmosphere initially containing 100% CO2 appears to be a viable alternative to the use of vacuum packaging. After 3 days of retail display, steaks stored in an atmosphere initially containing 100% CO2 generally had lower psychrotrophic counts and less surface discoloration than steaks which were initially stored in vacuum packages. CO2 may bind to meat proteins decreasing their ability to hold moisture and to bloom rapidly. The use of a 100% N2 atmosphere does not seem useful except for its ability to minimize weight losses.
ACCEPTABILITY OF SELECTED MUSCLES FROM POOR CONDITION AND REALIMENTED CULL RANGE COWS
Authors: DRYDEN F. D. , MARCHELLO J. A. , TINSLEY A. , MARTINS C. B. , WOOTEN R. A. , ROUBICEK C. B. , SWINGLE R. S. 
Published: August 2006

ABSTRACTCarcasses from cull range cows 3–10 years of age were utilized in two separate trials to: (1) establish the influence of animal age on the quantity, composition and tenderness of eight muscles, and (2) to determine the effects of realimentation on the tenderness and overall desirability of four selected muscles. Neither animal age or side of carcass influenced (P < 0.05) muscle weight, marbling score or percent intramuscular fat for the Triceps brachii (TB), Supraspinatus (SP), Semimembranosus (SM), Semitendinosus (ST), Biceps femoris (BF), Longissimus (LD), Psoas major (PM) and Gluteus me‐dius (GM). The LD was the only muscle observed to demonstrate a decrease (P < 0.05) in Warner‐Bratzler (WB) shear tenderness for cows between 3 and 10 years of age. Over all age groups, the BF was the least tender (P < 0.05) muscle, while the GM, LD, PM and TB were most tender (P < 0.05) but not different (P gt; 0.05) from one another according to the WB shear. A 16‐member sensory panel revealed that beef from realimented cows was not consistently more acceptable than beef from nonfed animals. Muscles from nonfed cows were, in most cases, judged to be acceptable. In two of four muscles studied. for realimented animals by the sensory panel, fed animals were more tender (P < 0.05) than nonfed animals. The tenderness of the SM muscle from realimented beef was greater (P < 0.05) when cooked at 135°C vs 107°C or 163°C.
OCCURRENCE AND CONTROL OF Salmonella IN FRESHWATER CATFISH
Authors: WYATT LAWRENCE E. , NICKELSON RANZELL , VANDERZANT CARL 
Published: August 2006

ABSTRACTThe incidence of Salmonella was determined in farm‐raised catfish and in their environment. The effect of the processing procedure on Salmonella contamination also was investigated. In addition, domestic and imported retail samples were also examined for Salmonella. Salmonella was isolated from processed farm catfish and catfish pond water. Its source could not be established in that feed, cattle manure, frogs, turtles and crayfish from the ponds were Salmonella‐negative. The detection of Salmonella in catfish and catfish pond water seemed to be enhanced by high stocking densities and water temperatures approaching 26°C. Cross‐contamination may have occurred between the skin and viscera and the finished dressed fish if Salmonella‐positive fish were not processed properly. By changing the processing procedure, the incidence of Salmonella in the finished product was reduced from 48.6 to 0%. Retail samples exhibited a wide range of total plate and coliform counts with a good correlation (0.86 farm‐raised and 0.80 wild) between the two in fresh fish. This correlation was not noted in frozen imported fish (−0.10 for Mexican and −0.0047 for Brazilian). Salmonella was isolated from only 13 of 153 (8.4%) retail samples. The overall food quality and safety of dressed cattish was good.