bluuebunny/crossref_metadata_2025_split huggingface dataset:
ESTIMATION OF FRESH MUTTON COLOR BY REFLECTANCE SPECTROPHOTOMETRY
Authors: ATTREY CAPTD. P. , SHARMA T. R. 
Published: August 2006

ABSTRACTAccuracy and suitability of various wavelengths employing reflectance spectrophotometry for measuring K/S ratios or RA values, was critically analysed for the estimation of fresh mutton color. The K/S ratio method using wavelengths 572 and 525 nm gave more consistent results than other wavelengths. The lower myoglobin content of mutton as compared to that of beef was, however, responsible for narrower ranges obtained for differentiation of fresh and oxidized mutton color. The commercial acceptability limit for fresh mutton color was 0.09 units less than the initial value of K/S 572/525 ratio.
AMINE CONTENT OF TOXIC AND WHOLESOME CANNED TUNA FISH
Authors: KIM IN‐SUK , BJELDANES LEONARD F. 
Published: August 2006

ABSTRACTConcentrations of cadaverine, putrescine, histamine, spermidine and spermine were determined in canned wholesome tuna and in canned tuna that had been implicated in an outbreak of scombroid poisoning in humans. The method employed is a modification of established extraction and thin‐layer chromatographic techniques for analysis of amines. The average concentrations of amines in wholesome tuna were: putrescine, 0.35 mg%; cadaverine, 1.05 mg%; histamine, 2.74 mg%; spermidine, 3.26 mg%; and spermine, 1.23 mg%. Amine levels in toxic tuna ranged from 1.53 mg% and 1.16 mg% for putrescine and spermine, respectively, to 2.37 mg% for spermidine, 12.8 mg% for cadaverine, and 116 mg% for histamine.
MICROBIOLOGICAL AND TOXICOLOGICAL EVALUATION OF FERMENTED COWPEAS (Vigna sinensis) AND CHICKPEAS (Cicer arietinum)
Authors: ZAMORA AGNES F. , FIELDS MARION L. 
Published: August 2006

ABSTRACTCowpeas and chickpeas were allowed to undergo natural fermentation for 4 days at room temperature (25°C). The average pH and titratable acidity (as percent lactic acid) attained for cowpeas were 4.12 and 1.32%, respectively, and for chickpeas, 3.92 and 1.02%, respectively. No toxic substance was detected in fermented cowpeas and chickpeas as determined by the in vivo tests in chicken embryos.
SENSORY EVALUATION AND NUTRITIVE VALUE OF SOUPS AND CHIPS MADE FROM FERMENTED AND NONFERMENTED BEANS
Authors: ZAMORA AGNES F. , FIELDS MARION L. 
Published: August 2006

ABSTRACTSoups prepared from the fermented samples with and without pH adjustment were in the “dislike” category, while the soup from nonfermented sample was in the “neither like nor dislike” category. Chickpea chips made from the fermented bean flours were in the “neither like nor dislike” category while those from the nonfermented flours were in the “like” category. Relative nutritive values (RNV) of soups and chips prepared from the fermented samples were significantly (P < 0.05) higher than those prepared from the nonfermented samples. Soups and chips made from fermented beans contained significantly (P < 0.05) greater amounts of limiting ammo acids than products prepared from the nonfermented samples.
ESTIMATION OF OXIDATIVE DETERIORATION OF OILS AND FOODS BY MEASUREMENT OF ULTRAWEAK CHEMILUMINESCENCE
Authors: USUKI R. , KANEDA T. , YAMAGISHI A. , TAKYU C. , INABA H. 
Published: August 2006

ABSTRACTThe present study was undertaken to evaluate the oxidative deterioration of oils and foods by using the single photoelectron counting system, which was designed for the measurement of ultraweak chemiluminescence. Thermally oxidized soybean oils were prepared and their chemical characteristics and chemiluminescence were measured. The results showed that the increase of emission intensity was closely correlated to the oxidative deterioration of oils, instant Chinese noodles and milk powder. This new method has a great advantage in measuring the quality of food in a short period of time by a nonexpert without any prior treatment.
APPLICATION OF IMMOBILIZED ALKALINE PROTEASE TO CHEESE‐MAKING
Authors: OHMIYA KUNIO , TANIMURA SHUYA , YASHI TAKESHI KOBA , SHIMIZU SHOICHI 
Published: August 2006

ABSTRACTAn alkaline protease immobilized on Dowex MWA‐1 by glutaraldehyde was applied to a step of cheese‐making process. By reversing the order of the lactic acid fermentation process and the “rennetting” (hydrolysis) process in the traditional cheese‐making method, and by raising pH of milk to 7.0, coagulation of milk in the alkaline protease column was avoided. As a result of these modifications, it became possible to operate a stable hydrolysis process of milk proteins at 50°C. Average degree of hydrolysis was about 3%. Curd was prepared from this milk after lowering pH to 6.2 by lactic acid fermentation and was processed to make Cheddar‐type cheese. After ripening this cheese for 6 months at 10°C, its ripening ratio was similar to that of cheese prepared by the traditional method. It is concluded that the immobilized alkaline protease could be used for cheese‐making.
TEXTURAL CHARACTERIZATI, ON OF SQUID (Loligo pealei L.): INSTRUMENTAL AND PANEL EVALUATIONS
Authors: OTWELL W. STEVEN , HAMANN DONALD D. 
Published: August 2006

ABSTRACTInstrumental tests and profile panel evaluations were used to characterize the textural attributes of squid mantles cooked in water to 50, 60, 70, or 80°C, or cooked for 1, 4, 8, 16, or 32 min after reaching 100°C. A comparison of results from each specific cook treatment was used to interpret textural changes caused by heat and duration of heating at 100°C. Shear type tests, a single blade, and a punch and die, demonstrated that the amount of force and energy required to cut cooked mantles was dependent upon the orientation of the shearing apparatus relative to the direction of muscle fibers and on the side of the mantle initially cut. These anisotropic and nonhomogeneous aspects of the cooked mantle are due to thermal hardening of muscle fibers and to the distribution and heat gelatinization of connective tissues. A unique isometric tension test demonstrated that hydrothermal shrinkage of connective tissues also influenced squid texture. Panel evaluations indicated that two groupings of textural character notes best described texture of cooked squid. Character notes assessing mantle strength correlated with the results of rheological tests. Character notes denoting mantle moisture were not explained by instrumental tests, but were an essential supplement describing the mouthfeel of cooked squid.
THERMAL INACTIVATION OF CLOSTRIDIUM BOTULINUM TOXINS TYPES A AND B IN BUFFER, AND BEEF AND MUSHROOM PATTIES
Authors: BRADSHAW J. G. , PEELER J. T. , TWEDT R. M. 
Published: August 2006

ABSTRACTTo determine the time‐temperature relationships for the inactivation of botulinal toxins, crude toxins were prepared from three type A strains (62A, 73A, V141) and two type B strains (Beans‐B and 999B). Toxins were diluted to 6,700‐32,000 mouse LD, units/0.5 ml in beef and mushroom patties and in 0.1 M phosphate buffer, both at pH 6.05, and 0.1M acetate buffer, pH 5.0, and were heated at temperatures from 67.8‐80.0°C. In the patties, inactivation times ranged from 53.15 min to 0.62 min and from 51.20 min to 1.08 min for the most thermostable type A (73A) and type B (Beans‐B) toxins, respectively, whereas significantly less time was required in phosphate buffer.
Clostridium botulinum CONTROL BY SODIUM NITRITE AND SORBIC ACID IN VARIOUS MEAT AND SOY PROTEIN FORMULATIONS
Authors: SOFOS J. N. , BUSTA F. F. , ALLEN C. E. 
Published: August 2006

ABSTRACTClostridium botulinurn inoculated frankfurter‐type mixtures formulated with different meats (mechanically deboned chicken. meat, beef, and pork) and/or soy proteins (textured, concentrate, and isolate) were incubated at 27°C. The effects of sodium nitrite and/ or sorbic acid on botulinal spore germination, outgrowth, and toxin production were determined at specified time intervals during the incubation period. Also, residual nitrite depletion and in some instances total microbial growth were measured. Sorbic acid alone (0.2%) or in combination with nitrite (80 pg/g) retarded spore germination and outgrowth, and delayed toxin production. These effects were of larger magnitude in mixtures formulated with both nitrite and sorbic acid and were greater in beef, pork, and soy proteins compared to mechanically deboned chicken meat. Nitrite (80 μg/g) alone was only slightly effective in delaying toxin production and of significance only in pork. The highest nitrite level (156 μg/g)) tested in a meat‐soy mixture was significantly inhibitory to toxin development. Botulinal germination, outgrowth, and toxin production were slower in all‐soy, control (nitrite/sorbic acid‐free) formulations than in all‐meat, control samples. Residual nitrite depletion was slower in soy formulations, especially of the textured form, compared to all‐meat treatments. Inclusion of nitrite and/or sorbic acid in the formulation did not significantly change the rate and extent of total microbial growth in meat‐soy formulations.
EFFECTS OF DEHYDRATION AND STORAGE CONDITIONS ON THE PANCREATIC ALPHA AMYLASE SUSCEPTIBILITY OF VARIOUS STARCHES
Authors: KAYISU K. , HOOD L. F. 
Published: August 2006

ABSTRACTCorn, waxy maize, potato and tapioca starches were cooked, subjected to different dehydration (oven‐, freeze‐ and drum drying) and storage (frozen and refrigerated) conditions, and evaluated for pancreatic alpha amylase susceptibility. Dehydration reduced the enzyme susceptibility of all the starches. Oven drying had a greater effect than freeze‐ or drum drying. Frozen and refrigerated storage affected the susceptibility of corn, potato and tapioca starches but not waxy maize starch. Refrigerated storage had a greater effect than frozen storage. No differences were observed between constant and variable temperature frozen storage or between quick and slow freezing. The enzyme susceptibility did not change during 6 wk of storage.
GROWTH OF Clostridium perfringens STRAINS ON α‐GALACTOSIDES
Authors: SACKS L. E. , OLSON A. C. 
Published: August 2006

ABSTRACTFive strains of Clostridium perfringens type A varied greatly in their ability to utilize and grow on the α‐galactosides raffinose, stachyose, and melibiose when these sugars were added (1%) to a casein‐digest medium. Stachyose and raffinose were utilized rapidly by NCTC strain 8798, and at moderate rate by NCTC strains 8238 and 10240. Strain KA3 utilized raffinose at moderate rates, but stachyose not at all. Strain FD‐1 utilized raffinose only to a slight extent, and stachyose not at ail. NCTC strains 8238 and 10240 sporulated heavily during growth on raffinose and stachyose. The implications of these findings on previous work linking C. perfringens to legume‐induced human flatulence is discussed.
FERMENTATION AND RELATIVE NUTRITIVE VALUE OF RICE MEAL AND CHIPS
Authors: TONGNUAL PENKWAN , FIELDS MARION L. 
Published: August 2006

ABSTRACTA natural lactic acid fermentation of rice meals produced a significant (P < 0.05) increase in isoleucine, lysine, relative nutritive value and riboflavin content of the meals. Niacin and thiamin decreased significantly (P < 0.05) during fermentation. Although the levels of isoleucine, lysine and riboflavin decreased during making of rice chips, the chips still contained more of these nutrients than the control chips made from unfermented meal. Chips made from fermented rice meal and control rice meal were generally acceptable, thus showing that acceptable foods could be made from fermented rice meal.
SYMPOSIUM ON MEAT FLAVOR CHEMICAL BASIS FOR MEAT FLAVOR: A REVIEW
Authors: WASSERIWAN A. E. 
Published: August 2006

ABSTRACTConsiderable research has been done on model systems in which possible meat components have been heated. Many aroma components have been identified including carbonyls, pyrazines, thiols, thiazoles and other nitrogenous and sulfur‐containing compounds. Some of these have been identified in the aroma of meat products. Some of the effects of processing on several beef aroma components were assessed. The relationship of concentration of a number of compounds in the aroma and their threshold of detection are discussed, as well as the “GRAS” concentrations permitted. Patents covering the development of meat aroma products are reviewed.
SPECTRAL STUDIES ON THE ROLE OF IONIZING RADIATION IN COLOR CHANGES OF RADAPPERTIZED BEEF
Authors: KAMAREI A. R. , KAREL M. , WIERBICKI E. 
Published: August 2006

ABSTRACTEffects of ionizing radiation on beef pigments were studied by determining the absorption spectra of myoglobin solutions and the reflectance spectra of radiation‐sterilized beef slices. Bovine and ovine oxymyoglobin (MbO2) and met(ferri)myoglobin (metMb) were extracted, purified, and treated with gamma radiation. Increasing dose and temperature of gamma radiation produced increasing shifts in characteristic peaks and progressive decreases in the Soret bands of these pigments. The total color difference (▵E), computed from tri‐stimulus values of reflectance spectra of radiation‐sterilized beef, showed similar dependence of color on radiation dose and temperature. Re‐irradiation of beef allowed to brown in air caused the unstable red pigment to re‐form. The presence of oxygen in the container during radiation‐sterilization reduced the red color formation. The results show that ionizing radiation reduces the heme iron of the brown pigment of cooked meat (globin myohemichromogen) to an unstable red pigment (globin myohemochromogen), which, upon exposure to air, reverts to the original ferric (brown) pigment.
DETERMINATION OF SOME METHOXYLATED FLAVONES IN CITRUS JUICES BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: TING S. V. , ROUSEFF R. L. , DOUGHERTY M. H. , ATTAWAY J. A. 
Published: August 2006

ABSTRACTFive citrus methoxy flavones that have been found to have physiological activities on human erythrocyte can be separated and determined quantitatively by HPLC. Tangerine juice was found to have more nobiletin and tangeretin but lower amounts of the other three known flavones than orange juice. Several other peaks remain to be identified. Characteristic patterns of these juice flavones may be used to determine the presence of one juice in the other.
FRACTIONATION OF GRAPE TANNINS BY AFFINITY CHROMATOGRAPHY AND PARTIAL CHARACTERIZATION OF THE FRACTIONS
Authors: IL OH HOON , HOFF JOHAN E. 
Published: August 2006

ABSTRACTFractionation of grape tannins was accomplished by chromatography on Sepharose‐immobilized bovine serum albumin. Tannin fractions emerged from the column sequentially according to an increasing molecular weight. Nine distinct fractions were obtained and were further partially characterized. Fractions that failed to bind or bound only weakly to the column material lacked the ability to precipitate gelatin and yielded no anthocyanidins when treated with acid. In contrast, all of the fractions that bound strongly to the column, were able to precipitate gelatin and yielded anthocyanidins with characteristic wavelength maxima.
HEAT RESISTANCE OF NONPROTEOLYTIC Clostridium botulinum TYPE F IN PHOSPHATE BUFFER AND CRABMEAT
Authors: YNT R.K. L , KAUTTER D.A. , SOLOMON H.M. 
Published: August 2006

ABSTRACTThe heat resistance of nonproteolytic C. botulinum type F in 0.067M phosphate buffer and crabmeat was studied by the thermal death time (TDT) tube method. Replicate experiments at the same temperature (from 160–185°F) were combined for TDT curves and calculation of decimal reduction times (D). D values in buffer ranged from 42.41 min for strain 202 at 160°F to 0.25 min for strain 190 at 180°F. similar to those of type E. Slopes of TDT curves were steeper for type F in phosphate buffer (z = 11.25, 10.4 and 14.75°F) than those reported for type E. Crabmeat protected spores of strain 202, with Food‐phosphate factors ranging from approximately 2 to 4.
CHANGES IN CARBOHYDRATE COMPOSITION IN HARD CANDY
Authors: SABBAGH NABIH K. , FAGERSON IRVING S. 
Published: August 2006

ABSTRACTChanges that occur in the carbohydrate composition of hard candy with processing were studied. Gel permeation chromatography was used as a technique for separating the candy into fractions according to molecular size (weight). Ion exchange chromatography was utilized to further separate the components within fractions collected from gel chromatography. Incorporation of C14 uniformly labeled glucose and C14 uniformly labeled fructose and the subsequent analysis of radioactivity by liquid scintillation spectrometry indicated that glucose did not undergo polymerization or degradation. However, fructose did undergo some polymerization. At least three polymers were formed: one appearing in the disaccharide fraction and not hydrolyzable by invertase, the others appearing between maltotriose and maltotetraose in gel permeation chromatograms. One of these was hydrolyzable by invertase while the other was not.
MICROBIOLOGICAL CONDITION OF BROILERS AS INFLUENCED BY VACUUM AND CARBON DIOXIDE IN BULK SHIPPING PACKS
Authors: BAILEY J.S. , REAGAN J.O. , CARPENTER J.A. , SCHULER G.A. 
Published: August 2006

ABSTRACTBulk vacuum‐gas packs of broilers were examined microbiologically and organoleptically in tests to determine effects of storage temperature, film permeability, carbon dioxide level and vacuum level on acceptability and shelf‐life of fresh‐processed poultry. Total aerobic bacterial counts and off‐odor development were determined after 5–18 days of storage in bulk packs and again after 2–7 more days of storage in a retail case. Significantly lower microbial counts and extended shelf‐life were found when storage was at 2°C instead of 5°C, after 12 days storage when low permeable packaging film was used instead of high permeable film and after 15 days of storage when 65% CO2 was used instead of 20% CO2. No significant difference in microbial counts was found when a pinhole was made to simulate leaking or torn bulk packs. Gram stains of bacteria from total plate counts and type of off‐odor observed indicate spoilage of vacuum‐gas packaged broilers was caused by different bacteria than spoilage of ice‐packed broilers.
EFFECT OF PACKAGING METHODS ON THE SENSORY CHARACTERISTICS OF FROZEN AND STORED COW BEEF
Authors: GOKALP HUSNU Y. , OCKERMAN HERBERT W. , PLIMPTON RODNEY F. 
Published: August 2006

ABSTRACTAn inexpensive packaging procedure for areas of the world that use no protective covering on frozen beef was evaluated. Approximately 1½ kg samples of Holstein cow rounds were packaged in medium density polyethylene film and stored at ‐22.3 ± 1°C. Packaging treatments with this film consisted of no protective packaging (control), polyethylene packaged, polyethylene with vacuum induced package cling and polyethylene with CO, intially altered atmosphere. The appearance (overall color and freezer burn) of thawed samples and flavor, off‐flavor, tenderness and overall acceptability of cooked product were evaluated by a trained panel at the beginning of the experiment and every 3 months for 9 months. The results of these sensory evaluations, like the objective quality characteristics, reported in Phase 1 of this study, indicated that polyethylene‐wrapped samples were more acceptable than the other packaging methods tested at this storage temperature.
ELEVATED CONDITIONING TEMPERATURE EFFECTS ON BEEF CARCASSES FROM FOUR NUTRITIONAL REGIMES
Authors: SMITH M.E. , KASTNER C.L. , HUNT M.C. , KROPF O.H. , ALLEN O. M. 
Published: August 2006

ABSTRACTBeef carcasses from cattle on four nutritional regimes were subjected to selected postmortem temperature treatments to determine if chilling or conditioning would eliminate cold shortening and improve product characteristics. One‐half from each of 38 grass‐, short‐, long‐ and forage‐fed cattle was chilled at 3°C until 48 hr postmortem. The other half from each carcass was conditioned at 13°C until 8 hr postmortem and then chilled at 3°C for 40 hr. The taste panel indicated longissimus steaks from grass‐fed cattle were more tender due to conditioning at 13°C as opposed to chilling at 3°C. Shear force and sarcomere length comparisons, however, did not support the taste panel. Chilling at 3°C did not consistently cause detectable cold shortening. In addition, 13°C conditioning did not significantly accelerate the rate of postmortem tenderization when compared with the 3°C treatment. Even though not always statistically different from the other nutritional regimes, the steaks from grass‐fed cattle were consistently rated lowest by the taste panel. Generally no statistical differences were observed between nutritional regimes for shear force and sarcomere length.
TECHNOLOGICAL STUDIES ON OCEAN POUT, AN UNEXPLOITED FISH SPECIES, FOR DIRECT HUMAN CONSUMPTION
Authors: SHENOUDA SOLIMAN Y. K. , VO MONTECAL JOSEPH , JHAVERI SUDIP , CONSTANTINIDES SPIROS M. 
Published: August 2006

ABSTRACTOcean Pout, an under‐utilized fish species, is present in abundance during the winter season in the New England Atlantic waters. The shelf life of the intact fish was estimated to be 6–8 days in ice, which coincided with an abrupt increase in the ratio of proteolytic to total bacterial count and also coincided with the intersection of the curves of increasing tyrosine value and decreasing NPN. The parasitic lesions, which are easily detectable by candling, possess high proteolytic activity which could be abolished by soaking the fillets in either water or brine. The fillets showed an average loss of 40% of the weight, length and volume after heating in various media and for different times. Among the prefreezing treatments, TPP was the most effective in reducing the drip and maintaining high protein solubility, while the citrate/ascorbate dip was the most protective against lipid oxidation.
AEROBIC FERMENTATIONS OF PICKLE PROCESS BRINE BY CANDIDA UTILIS
Authors: STEVENSON K.E. , BLACK O.E. , COSTILOW R.N. 
Published: August 2006

ABSTRACTThe objective of this paper was to investigate the aerobic fermentation of pickle process brine by Candida utilis NRRL Y‐900. After a lag period, the organisms grew well in the brine. The lag period was reduced substantially by the addition of 0.05% Na2 HPO4. Under optimum conditions the culture reduced the BOD by 91% within 20 hr with a concomitant production of 1–2g yeast (dry basis) per liter of process brine. In experiments using nonpasteurized brine, C. utilis was unable to grow as rapidly as some of the naturally occurring yeasts. Two yeasts from process brine, identified as Pichia spp. utilized the brine with a shorter lag period and faster growth rate than C. utilis.
THERMAL CONDUCTIVITY OF APPLES AS A FUNCTION OF MOISTURE CONTENT
Authors: LOZANO JORGE E. , URBICAIN MARTIN J. , ROTSTEIN ENRIQUE 
Published: August 2006

ABSTRACTThe thermal conductivity of apples over the entire range of moisture contents, from bone‐dry to full turgor, was measured by means of a thermal conductivity probe. Data are reported, correlated, compared with the scarce information available and discussed from the standpoint of the fruit constituents.
CHANGES IN NUTRIENT COMPOSITION OF DEHYDRATED POTATO PRODUCTS DURING COMMERCIAL PROCESSING
Authors: AUGUSTIN JORG , SWANSON B. G. , POMETTO S. F. , TEITZEL C. , ARTZ W.E. , HUANG C‐P. 
Published: August 2006

ABSTRACTUnit operations in several commercial potato dehydration plants were evaluated to determine the direct effects on protein and vitamin content of the product. The investigation included processing lines for potato granules and flakes as well as dehydrated slices and dices. Protein and vitamin retentions, in general, were lowest at any point where potatoes were exposed to high temperature for prolonged periods of time. The addition of sulfites had a deteriorating effect on thiamine resulting in losses of up to 96% for this vitamin. The other vitamins most severely affected were ascorbic acid and folic acid with retention values as low as about 40%. In the granule process, vitamin retention was most severely affected during the mixing and mashing steps. During the flake operation, water blanching and the drum drying operation resulted in the greatest reduction of retention values. Thiamine retention was a relatively high 64% during the production of potato flakes. The manufacture of dehydrated slices and dices showed the lowest retention values of all the dehydrated potato products investigated.