bluuebunny/crossref_metadata_2025_split huggingface dataset:
UTILIZATION OF A FISH PROTEIN ISOLATE IN WHIPPEP GELATIN DESSERTS
Authors: OSTRANDER JOYCE G. , NYSTROM PAMELA J. , MARTINSEN CHARLENE S. 
Published: August 2006

ABSTRACTA fish protein isolate developed for its whippability was evaluated in a whipped gelatin dessert. The isolate was substituted for 30, 60 or 100% of egg albumin. No significant differences in the desserts were found for appearance, texture, tenderness, mouthfeel, and flavor. Increased specific gravity and rigidity, decreased index of volume and pH accompanied increased levels of the isolate. However, these differences are of relatively little importance in terms of an acceptable product. Panel members indicated a preference for the product with higher levels of the isolate which had a more intense fruit flavor. The isolate can be used as a substitute for egg albumin in production of foams.
CORN‐BASED FOODS USED IN FOOD AID PROGRAMS: STABILITY CHARACTERISTICS–A REVIEW
Authors: BOOKWALTER G. N. 
Published: August 2006

ABSTRACTFor more than a generation, the United States has carried out a donation program to relieve world food shortages. Processed high‐protein blended food products, enriched with vitamins and minerals, were developed to supplement the diets of hungry children. Corn‐based foods for food aid programs were prepared by combining yellow corn with soybeans and other protein supplements. Storage stability, a critical factor for worldwide shipment, was investigated as a function of processing, formulation, packaging and distribution under various climatic conditions. Processing yellow corn and other components includes dry milling, which may or may not be followed by some form of cooking. Cooking must be carefully controlled to inactivate hydrolytic and oxidative enzymes that could cause deterioration. Overcooking must be avoided because it may also reduce storage stability. Adequate storage stability of corn‐based foods depends upon such other factors as removal of germ or adequate processing of the germ and other protein supplements, use of nonreducing sweeteners and the control of moisture. Storage stability can be predicted from product time‐temperature studies.
POTATO PROTEIN AS PARTIAL REPLACEMENT OF WHEAT FLOUR IN BREAD
Authors: KNORR D. 
Published: August 2006

ABSTRACTWheat flour was partially replaced for protein enrichment of breads by a potato protein product (PPP) from potato starch waste effluents. The total crude protein content of the enriched flour ranged from 17.4–27.2%. Different PPP concentrations (5, 15, 20%) were used and the breads baked at 200, 220 and 240°C. After 2–96 hr of storage time deformation of bread pieces, specific loaf volume and moisture loss of the breads were determined. A factorial analysis was used to examine the variables used in this study. Specific loaf volume and deformation were closely correlated and decreased with increasing protein concentration. There was also a decrease of deformation and loaf volume and a pronounced loss of moisture with storage time. Deformation, specific loaf volume and protein concentration were closely related to one factor and moisture, storage time and deformation to another one. Baking temperatures had no influence on the results in the system used.
DRUM DRYING FOR THE IMPROVED PRODUCTION OF INSTANT TORTILLA FLOUR
Authors: MOLINA M. R. , LETONA M. , BRESSANI R. 
Published: August 2006

ABSTRACTThe present industrial production of tortilla flour is virtually an extrapolation of the home process, involving a cooking and drying operation as the main energy expenditures and costs. The possibility of preparing an acceptable instant tortilla flour, by means of other technologies, was therefore explored. Whole raw corn flour was mixed with water (ratio of 3:1) and lime (0.3% of the corn flour weight). This dough was then passed through a double‐drum drier. With a drum opening of 0.003 in. (7.62 × 10−3cm), it was found that the use of an internal pressure of either 15, 20 or 25 psig (93, 99 and 104°C surface temperature, respectively) at 2, 3 or 4 rpm, produced an instant tortilla flour with physicochemical and organoleptic characteristics identical (P < 0.05) to those of the reference sample prepared by hand. In contrast, commercial samples of a similar product proved to be different (P < 0.05) from the standard and from the product obtained with the drum drier, both from the physicochemical and organoleptic standpoints. Economically, the new process indicated that it was not only feasible, but that it also can allow for the supplementation of tortilla at the industrial level.
STORAGE OF COOKED RICE
Authors: MITSUDA HISATERU , NAKAJIMA KENJI 
Published: August 2006

ABSTRACTA desirable method which ensures the long storage of cooked rice was studied using texturometer and gas measurements. Polished rice was immersed in 0.5% acetic acid for 10 min, then cooked in the same solution. The cooked rice was made into discs and kept in air‐tight film bags at 30°C for about half a month. These discs had good textural characteristics even after the long storage period. Discs which were also prepared by adding a small volume of acetic acid (4.2%) to the cooked rice after the initial treatment, these exhibited better textural qualities after storage. These treatments considerably inhibited browning and retrogradation of the starch as well as inhibiting the growth of bacteria and fungi during storage.
EXTENDING SHELF‐LIFE OF FRESH SOYBEAN CURDS BY IN‐PACKAGE MICROWAVE TREATMENTS
Authors: WU M. T. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTSoybean curds are very perishable. The shelf‐life of fresh soybean curds varied with storage temperatures. In‐package microwave heating treatment of fresh soybean curds effectively extended shelf‐life. Storage at 4.5°C, soybean curds pretreated with microwave heating to 65°, 80° and 95°C have shelf‐life of 16, 21 and 27 days, respectively, compared to 7 days in control. Decrease in pH, increase in titratable acidity, and viable counts in the soaking water accompanied decreases in quality of soybean curds.
EFFECT OF BRINE DEPTH ON PHYSICAL PROPERTIES OF BRINE‐STOCK CUCUMBERS
Authors: FLEMING H. P. , THOMPSON R. L. , BELL T. A. , MONROE R. J. 
Published: August 2006

ABSTRACTThe effect of brine depth on the quality of brined pickling cucumbers was determined. Brines were maintained at specific and uniform concentrations of dissolved CO2 with either CO2, 68% CO2 in N2, or N2 bubbled through the brines. The extent of bloater damage (hollow cucumbers) varied directly with CO2 concentration and inversely with brine depth. Also, the rate at which cucumbers acquired a cured appearance increased with brine depth. Tests showed that brine depth affected bloater formation by its influence on three variables: CO2 concentration, hydrostatic pressure and buoyancy pressure. In nonpurged fermentations, CO2 retention increased with brine depth. Hydrostatic pressure, which increases with brine depth, caused resistance to bloater formation. Damage caused by buoyancy pressure was greater in freshly brined cucumbers near the top than in lower sections of the tanks. Bloater damage in natural, unpurged fermentations varied because of differences in the combined effects of the three depth‐related variables cited above. The study suggested that brine‐stock quality would be improved if cucumbers were brined in tanks deeper than those presently used; however, CO2 would have to be removed from the brine and buoyancy pressure would have to be properly distributed.
RECOVERY OF LACTOSE FROM AQUEOUS SOLUTIONS: PRECIPITATION IN THE PRESENCE OF CALCIUM HYDROXIDE AND AMMONIUM CHLORIDE ADDITIONS
Authors: OLANO AGUSTIN , NICKERSON T. A. , BERNHARD R. A. 
Published: August 2006

ABSTRACTThe use of calcium hydroxide instead of calcium oxide for recovery of lactose from solutions was studied. With lactose concentrations of less than 10%, recovery was unsatisfactory. Addition of NH4Cl increases the solubility of calcium hydroxide, and at an adequate concentration of NH4Cl it is possible to solubilize part of the Ca(OH)2 without decreasing the amount of lactose in the precipitate. Then, NaOH addition improved lactose recovery markedly, precipitating more than 90% of total lactose. Acetone addition also proved effective.
BLADE TENDERIZATION OF BEEF PSOAS MAJOR AND SEMITENDINOSUS MUSCLES
Authors: SEIDEMAN S. C. , SMITH G. C. , CARPENTER Z. L. , MARSHALL W. H. 
Published: August 2006

ABSTRACTMuscles from 20 U.S. Good carcasses were passed through a blade tenderizer one (IX), two (2X) or three (3X) times to determine effects on cooking and palatability characteristics. Psoas major (OX, IX) and semitendinosus (OX, IX, 2X, 3X) muscles were studied. Blade tenderization had little or no effect on thawing loss, cooking loss, cooking time or degree of doneness for steaks from either muscle. Blade tenderization (IX) decreased (P < 0.05) shear force requirements and amounts of organoleptically detectable connective tissue and increased (P < 0.05) ratings for tenderness for cooked steaks from both muscles. Shear force data suggested that semitendinosus can be made as tender as psoas major by blade tenderization (2X), but organoleptic data did not support such a conclusion, suggesting that sensory panel members considered factors other than or in addition to resistance to shear in assessing relative tenderness. Blade tenderization enhanced the tenderness of two muscles which differ greatly in connective tissue content. Absolute response to blade tenderization (IX) was greater for semitendinosus (by 0.3 kg, shear force; by 0.5 rating scale units, connective tissue amount; and by 0.2 rating scale units, tenderness) than for psoas major. Data suggest that blade tenderization disrupts connective tissue, but not to the extent that would allow blade tenderized muscles high in connective tissue to be used interchangeably with untreated muscles of low connective tissue content.
TEXTURAL AND MECHANICAL SHAPING CHARACTERISTICS OF COMMINUTED SHRIMP‐BINDING MATRIX AGENT COMPOSITIONS
Authors: SOO HONG‐MING , SANDER EUGENE H. 
Published: August 2006

ABSTRACTTextural characteristics of fabricated breaded shrimp are influenced by composition and processing parameters. The contributions (to final cooked shrimp texture) of geographic source, protein and moisture content of shrimp, comminuting and mixing method used, and matrix agent amount and composition were investigated. The Universal Penetrometer was used to determine consistency of comminuted shrimp‐matrix agent mixtures and the use of these data to predict optimum mechanical extruder performance was evaluated. The effect of matrix agent composition and level on extruder performance was also investigated. Protein content of shrimp varies with geographic origin; as protein level increases, Instron springiness values on cooked patties also increase. Choice of comminuting‐mixing method influences final Instron TPA values. Highest springiness values were obtained using a silent cutter technique which minimized particulate retention and probably maximized extracted myofibrillar protein in the final comminuted shrimp‐matrix agent mixture. Matrix agent composition and choice play an important role in extruder performance and final shape texture; as matrix agent level was increased to 12%, the temperature had to be increased to 4.4°C in order to insure optimum consistency and plastic flow. Highest Instron springiness values for cooked shrimp patties were obtained using isolated soy protein (ISP) and the lowest values were obtained using a starch‐gum base matrix agent.
A METHOD FOR DETERMINATION OF TANNINS IN FOODS BY MEANS OF IMMOBILIZED PROTEIN
Authors: HOFF J. E. , SINGLETON K. I. 
Published: August 2006

ABSTRACTImmobilized bovine serum albumin (BSA) binds tannins selectively at pH 4. Monomeric polyphenolic substances such as gallic acid, chlorogenic acid and catechol do not interact with the protein under these conditions. The protein‐tannin complexes are dissociated by organic solvents such as methanol or dimethylformamide and the released tannins may be recovered in pure form. These principles have been utilized in the design of an analytical method which utilizes small columns of Sepharose‐BSA to achieve separation between the two groups of compounds.
MONO‐DISACCHARIDE ANALYSIS OF CONFECTIONERY PRODUCTS BY HIGH PRESSURE LIQUID CHROMATOGRAPHY ESPECIALLY RELATING TO PRECOLUMNS AND OTHER SUGGESTIONS FOR CONTENDING WITH CONTAMINANTS
Authors: TIMBIE D. J. , KEENEY P. G. 
Published: August 2006

ABSTRACTUsing a “μBONDAPAK/Carbohydrate” column, glucose, fructose, sucrose, maltose and lactose in several confectionery products were separated and quantitated. Inclusion of a Corasil I precolumn in the HPLC system to filter out colloidal protein and suspended material greatly reduced pressure build‐up and prevented deterioration of the carbohydrate column. No more than 40 min was needed for complete sample preparation and analysis. Discussed are precolumns and HPLC operating parameters which help maintain the integrity of the carbohydrate column. Suggestions are applicable to complex food systems in general as weE as confectionery products in particular.
IDENTIFICATION OF THE MAJOR VOLATILE COMPONENTS OF COOKED BEETS
Authors: PARLIMENT THOMAS H. , KOLOR MICHAEL G. , MAING IL Y. 
Published: August 2006

ABSTRACTThe volatile constituents of cooked beets (Beta vulgaris), obtained by distillation‐extraction of the beets, were separated by gas chromatography and subjected to infrared and mass spectral analysis and 17 components were identified. A unique feature of this vegetable is the high concentration of 4‐methylpyridine and pyridine, which constitute about 60% of the total volatiles. Other components present at greater than 1% level include dimethyl sulfide, isovaleraldehyde, ethanol, isopentanol and furfural. The occurrence of geosmin and 2‐methoxy‐3‐secbutylpyrazine were confirmed; the low flavor thresholds of these compounds suggest they play a role in beet flavor.
BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS
Authors: MACFARLANE J. J. , SCHMIDT G. R. , TURNER R. H. 
Published: August 2006

ABSTRACTSuspensions of myosin, actomyosin and sarcoplasmic protein, isolated from beef semitendinosus muscle, were prepared at several protein concentrations and with various amounts of added sodium chloride up to 1.4M. An aliquot from each suspension was pressed between two pieces of muscle of fixed cross‐sectional area and cooked. Binding strength was estimated from the force required to separate the meat pieces. At salt concentrations up to 1M the binding strength of myosin was superior to that of actomyosin (P = 0.05 – 0.001), and that of sarcoplasmic protein was too low to be measured by the techniques that were used. However in the absence of added sodium chloride, a mixture of sarcoplasmic protein and myosin had greatest (P = 0.05) binding strength.
THE 30,000‐DALTON COMPONENT OF TENDER BOVINE LONGISSIMUS MUSCLE
Authors: MACBRIDE MAURINE A. , PARRISH F. C. 
Published: August 2006

ABSTRACTEight tender and eight tough bovine longissimus samples were selected on the basis of significant differences in sensory tenderness score, Warner‐Bratzler shear force value and myofibril fragmentation index. Longissimus samples were removed from carcasses at 1 day postmortem storage (2°C). These samples were subsequently analyzed for sarcomere length, sarcoplasmic and myofibrillar protein concentration, collagen concentration, pH values, fat and moisture content. SDS‐polyacrylamide gel electrophoresis was used to further characterize the KC1 soluble myofibrillar proteins. No significant differences between groups were found for sarcomere length and chemical properties. A major difference, however, was detected between tough and tender muscle with SDS‐polyacrylamide gels. That is, the 30,000‐dalton component was present in tender longissimus, but it was absent in tough longissimus muscle. These results show that (1) the 30,000‐dalton component is closely associated with tender steak and high myofibril fragmentation; (2) tenderness can be objectively detected early during postmortem aging; and (3) the presence, or absence, of the 30,000‐dalton component offers the potential, after further investigations, of being useful as an index of tender or tough longissimus muscle.
IRON BIOAVAILABILITY OF HAND‐DEBONED AND MECHANICALLY DEBONED BEEF
Authors: FARMER BONNIE R. , MAHONEY ARTHUR W. , HENDRICKS DELOY G. , GILLETT TEDFORD A. 
Published: August 2006

ABSTRACTIron content and bioavailability of mechanically‐deboned (MD) and hand‐deboned (HD) beef was investigated. Shank and plate bones with residual meat from utility grade animals were treated by both deboning processes. Iron content of MD meats was higher than HD meats. Rats were made anemic and fed one of the following diets: basal, basal + FeSO4, MD shank, HD shank, MD plate or HD plate. Hemoglobin regeneration served as the basis for measuring iron utilization. The iron from FeSO4 was most efficiently utilized. Iron from HD shank and HD plate were better utilized than iron from MD shank and MD plate.
A COMPARATIVE STUDY OF THE CHANGES IN HEN PECTORAL MUSCLE DURING STORAGE AT 4°C AND –20°C
Authors: YAMAMOTO KATSUHIRO , SAMEJIMA KUNIHIKO , YASUI TSUTOMU 
Published: August 2006

ABSTRACTEvidence has been presented to show that myofibrillar fragmentation is the principal cause of the tenderness of poultry meat. Changes in actinmyosin interaction seems to play some role during frozen storage at −20°C. The changes in shear force and myofibrillar fragmentation of hen pectoral muscle during storage at 4°C and −20°C were studied, comparatively. The shear force values of postrigor muscle stored at 4°C and those of frozen muscle were about half of the fresh muscle values. Myofibrillar fragmentation in samples stored at 4°C was complete on 3rd day postmortem; whereas it proceeded gradually during storage at −20°C. Myosin heavy chain was degraded in frozen muscle samples, which in turn affected myofibrillar ATPase activity. 27,000 and 30,000 dalton proteins, possibly the degradation products of troponin, appeared in muscle samples stored both at 4°C and −20°C.
IN VITRO HYDROGEN ION BINDING BY CEREALS
Authors: JALAN K. N. , MAITRA T. K. , MAHALANABIS D. , AGARWAL S. K. , CHAKRABORTY M. L. , CHATTORAJ D. K. , MOULIK S. P. 
Published: August 2006

ABSTRACTThe comparatively higher incidence of duodenal ulcer in the rice eating belts of Eastern and Southern India than in the wheat eating population of North‐West India has initiated this study of the in vitro H+ ion binding capacities of six commonly used food items, namely, bran, Bengal gram, whole wheat flour, white flour, rice and ‘chira’ (rice brand). Both cooked and uncooked materials caused reduction in acidity, the former, in some cases, being comparatively more efficient than the latter. The general order of efficiency of the food items is bran > Bengal gram > whole wheat flour > white flour > ‘chira’ > rice. The uncooked states of the last three items are not effective.
THE MICROFLORA OF UNPASTEURIZED AND PASTEURIZED CRABMEAT
Authors: WARD D. R. , PIERSON M. D. , VAN TASSELL K. R. 
Published: August 2006

ABSTRACTCrabmeat is processed commercially at 85°C and held at refrigeration temperatures in order to extend shelf life. It was the purpose of this investigation to examine both the anaerobic and aerobic microflora in crabmeat prior to pasteurization and after pasteurization and storage. Anaerobic bacteria from crabmeat were isolated, quantitated and identified using the VPI&SU anaerobic culture system. Unpasteurized crabmeat contained about lo6 to 107 anaerobes plus facultative aerobes /g and pasteurized crabmeat contained about 105 anaerobes plus facultative aerobes/g. After storage for 3 months at 3.3°C, counts increased to about 108 to 109/g. The majority of the isolates in both unpasteurized and pasteurized crabmeat were lactic acid producing, nonsporeforming, Gram positive rods. The lactic acid producing isolates from unpasteurized crabmeat produced hydrogen sulfide and grew at 37°C; however, after pasteurization, the isolates neither produced H2 S nor grew at 37°C. Heat resistance of the isolates was determined both in pH 7.20 phosphate. buffer and crabmeat homogenates (pH 7.26). Decimal reduction times in phosphate buffer at 55°C were about 2.5 mm for most isolates. No evidence was obtained that the isolates would survive pasteurization.
ANTHOCYANIN PIGMENTS IN Dioscorea tryphida L.
Authors: CARRENO‐DIAZ R. , GRAU N. 
Published: August 2006

ABSTRACTThe anthocyanin pigments responsible for the violet color of the tropical tuber Dioscorea tryphida was investigated. The pigments were extracted with 0.1% HCI in methanol, purified with Dowex 50W × 4 cation exchange resin in the hydrogen form and further purified by paper chromatography. The identification of the pigments was based on Rf values in different solvents, partial acid hydrolysis, sugar moiety, alkaline degradation, fluorescence under ultraviolet radiation, color reactions and absorption spectra in the visisble and ultraviolet regions. The pigments were identified as follow: peonidin 3,5‐diglucoside, malvidin 3,5‐diglucoside and malvidin 3,5‐diglucoside‐ferulic acid.
VISCOELASTIC AND HISTOLOGICAL PROPERTIES OF GRAPE SKINS
Authors: HANKINSON B. , RAO V.N.M. , SMIT C.J.B. 
Published: August 2006

ABSTRACTComparisons were made between the viscoelastic properties and the histology of the skins of two varieties of Muscadine grapes (Vitis rotundifolia) and of Thompson Seedless grapes (Vitis vinifera). Uniaxial tensile tests and puncture tests were performed using the Universal Testing Machine (Instron Model 1130) at three different, constant deformation rates. The grapes were prepared for sectioning by embedding in the low viscosity epoxy resin, Spurr. 1–2μ thick sections were taken and the average area of the cells of the skins calculated. The failure stress in puncture tests correlated well with average cell area (r = 0.99). The thickness of the skin was positively correlated with relaxation time determined from uniaxial tensile tests (r = 0.97).
RADIOMETRIC ANALYSIS OF FROZEN CONCENTRATED ORANGE JUICE FOR TOTAL VIABLE MICROORGANISMS
Authors: HATCHER W. S. , DiBENEDETTO S. , TAYLOR L. E. , MURDOCK D. I. 
Published: August 2006

ABSTRACTA radiometric bacterial detection system was investigated as an alternate method to the agar plate count for estimating total microbial population in frozen concentrated orange juice (FCOJ). Basically, the technique involves detection of 1 4 CO2 produced by microorganisms from labeled glucose. Additional labeled nutrients were added to the test medium (tryptic soy broth plus labeled glucose) for certain lactic acid bacteria found in orange juice that do not produce gas from glucose.The organisms used in this study included four strains of yeast (Zygosaccharomyces rouxii, Z. vini, and two isolates from FCOJ), two strains of Leuconostoc sp., and two cultures of Lactobacilli (L. casei and L. plantarum). Standard curves were prepared from the known cultures by plotting time required for radiometric detection versus concentration as determined using routine plating procedures. Results indicate concentrations of 104 yeast, Leuconostoc, and Lactobacillus per ml can be detected in 6, 7, and 10 hr respectively. Of 600 orange juice samples examined, 44 positives (104/ml) were detected in 12 hr, 41 of which were positive in 8 hr. Two false positive results were obtained with the radiometric technique but no false negatives were observed.