bluuebunny/crossref_metadata_2025_split huggingface dataset:
DEGRADATION OF FISH MUSCLE DURING MECHANICAL DEBONING AND STORAGE WITH EMPHASIS ON LIPID OXIDATION
Authors: LEE C. M. , TOLEDO R. T. 
Published: August 2006

ABSTRACTDeterioration of mechanically separated fish flesh as measured by extent of lipid oxidation and color change was studied using fresh mullet (Mugil spp.). The parameters studied included contact with iron surfaces, mechanical stress applied to the muscle during deboning, temperature of deboning drum, washing of deboned fish flesh, and postdeboning treatments including addition of antibiotic, sparging with nitrogen gas, cooking, freezing and thawing. TBA value was used as an index of lipid oxidation and the reflectance ratio of metmyoglobin to oxymyoglobin as an index of color change was determined using reflectance spectrophotometry. The degree of stress applied during deboning did not cause any significant variations in TBA value, whereas increased temperature of the deboning drum showed an adverse effect which became significant with prolonged storage. Contact of flesh with iron parts of the deboner resulted in a pronounced increase in TBA value of the flesh within the short span of time involved in the deboning process. Washing improved significantly product quality when the product was frozen for an extended period, but appeared to have no major advantage when stored under refrigeration and immediately processed. A marked rise in TBA value occurred during thawing with the effect being more pronounced with increased thawing time. The effect of thawing also became more pronounced with extended frozen storage. Ambient oxygen and microbial activity appear to have an insignificant role in lipid oxidation during storage. The lateral tissue (red muscle), tissue along the visceral cavity, and bone marrow exudate appeared to be the most susceptible to the development of oxidative rancidity. Rate of TBA value change was very rapid when these muscles had contact with iron surfaces.
ELECTRON AFFINITY GAS CHROMATOGRAPHIC DETERMINATION OF BETA‐NITROPROPIONIC ACID AS ITS PENTAFLUOROBENZYL DERIVATIVE IN CHEESES AND MOLD FILTRATES
Authors: GILBERT M. , PENEL A. , KOSIKOWSKI F. V. , HENION J. D. , MAYLIN G. A. , LISK D. J. 
Published: August 2006

ABSTRACTA sensitive gas chromatographic method has been developed for betanitropropionic acid (BNP), a compound produced by certain molds. The method is based on extraction, isolation and derivatization of the compound to yield its pentafluorobenzyl derivative and determination by electron affinity gas chromatogiaphy. The structure of the derivative was verified by mass spectrometry. The method has been applied to the determination of BNP in mold filtrates and cheeses with a limit of detection of about 1 and 3 ppm, respectively.
SIMULTANEOUS PRODUCTION OF PENICILLIC ACID AND PATULIN BY A Penicillium SPECIES ISOLATED FROM CHEDDAR CHEESE
Authors: OLIVIGNI F. J. , BULLERMAN L. B. 
Published: August 2006

ABSTRACTA Penicillium sp. isolated from Cheddar cheese and tentatively identified as an atypical strain of Penicillium roqueforti was found to produce penicillic acid and patulin simultaneously. This study was done to determine the effects of substrate, incubation temperature and time on the ratio and quantities of toxins produced. Three substrates known to support mycotoxin production (yeast‐extract sucrose, potato‐dextrose and Raulin‐Thom broths), a medium containing lactose and casein, several foods (Cheddar cheese, Swiss cheese, sausage, cooked cornmeal, yellow dent corn and corn tortillas), and a shredded wheatnutrient broth medium known to support toxin production were used as substrates. Incubation temperatures of 5, 12 and 25°C were studied over several periods of time for each group of substrates. Of all the substrates studied, the broth substrates previously known to support mycotoxin production supported the most abundant toxin production under all conditions. The greatest concentrations of toxins were produced at 12°C followed by 5°C. The lowest quantities of both mycotoxins were produced at 25°C regardless of substrate. Patulin was produced predominately on potato‐dextrose broth, both penicillic acid and patulin were produced on yeast extract‐sucrose broth, and penicillic acid was predominately produced on Raulin‐Thom broth. Neither toxin was produced on Cheddar cheese, Swiss cheese, summer sausauge or corn tortillas, but penicillic acid was produced on cooked cornmeal and both penicillic acid and patulin were produced on yellow dent corn, with best production occurring at 12°C. Substrates low in carbohydrate did not support appreciable levels of mycotoxin production.
EFFECT OF GERMINATION ON HEMAGGLUTINATING ACTIVITY OF PEA AND BEAN SEEDS
Authors: CHEN L. H. , THACKER R. R. , PAN S. H. 
Published: August 2006

ABSTRACTThe effect of germination on the blood hem agglutinating activity (BHA) of eight varieties’ of pea and bean seeds was studi Ed. Among seeds, the BHA of Wando, Laxton Progress, Pinto and soybean was the highest, that of Mung bean was the lowest. The BHA decreased progressively with days of germination. After 4 days of germination, the BHA of seeds decreased to the following percentages of ungerminated seeds: Dwarf Gray pea, 16.3%; Early Alaska pea, 8.1%; Laxton Progress pea, 5.3%; Mammoth Melting pea, 9.1%; Wando pea, 5.1%; and soybean, 3.7%. The BHA of Mung bean and Pinto bean disappeared completely after 4 days of germination. This study shows that an antinutritive factor, hemagglutinin, of seeds was decreased by germination.
ZINC SUPPLEMENTATION OF A BEAN DIET FOR THE RAT
Authors: BOLOORFOROOSHAN M. , MARKAKIS P. 
Published: August 2006

ABSTRACTSupplementing with Zn a rat diet in which the sole source of protein was autoclaved Navy beans (Phaseolus vulgaris) resulted in a very modest increase in growth rate (6% in PER). Supplementation of the same diet with methionine resulted in a much greater increase in growth rate (110% in PER).
EFFECT OF WHITE BREAD IN NUTRITIONALLY ADEQUATE DIETS ON IRON UTILIZATION BY ANEMIC RATS
Authors: MILLER JOSEPHINE , SHEWFELT A. L. 
Published: August 2006

ABSTRACTAddition of up to 50% of oven‐dried white bread in diets had no effect on utilization of ferrous sulfate iron by rats that were previously iron deficient. Diets were adequate in protein and all other nutrients, except iron, and bread was added only at the expense of carbohydrate. The parameters of response measured were hemoglobin, packed cell volume and red blood cell count. In diets containing a high proportion of protein from wheat, the low nutritional value of this protein may contribute to poor iron absorption but white bread itself appears not be detrimental to utilization of the mineral.
FIRMNESS OF CANNED CARROTS AND RED BEETS DURING STORAGE
Authors: SHANNON S. , BOURNE M. C. , RAO M. A. 
Published: August 2006

ABSTRACTFirmness of canned, diced carrots (‘Royal Chantenay’ and ‘Spartan Fancy’) and red beets (‘Ruby Queen’ and ‘Detroit Dark Red’) was measured by an extrusion method over a period of 600 days storage at 18°C and 38°C. There was a slight but significant increase in firmness of carrots during storage but no difference due to storage temperature. In contrast, there was a highly significant decrease in firmness of beets with storage time (860 Newtons to 660 Newtons) and the rate of loss in firmness was four times as rapid at 38°C as at 18°C. The rate of loss in firmness at 18°C was not sufficient to be detrimental to quality during normal holding periods. There were highly significant differences in firmness of cultivars of both crops.
FACTORS AFFECTING LIPASE PRODUCTION BY PENICILLIUM CHRYSOGENUM
Authors: CHANDER HARISH , SANNABHADTI S. S. , ELIAS JOB , RANGANATHAN B. 
Published: August 2006

ABSTRACTFactors affecting growth and lipase production by Penicillium chrysogenum were studied. The optimum conditions for lipase production by the mold were 30°C at pH 6.0. In shake cultures, lipase production was enhanced by 70%. Amongst several carbohydrates that were examined, maximum lipase production occurred in medium containing glucose, followed by maltose, mannitol, galactose, sucrose, lactose and fructose in the decreasing order. Out of different nitrogen sources peptone proved most stimulatory.
HISTOCHEMICAL AND HISTOLOGICAL CHARACTERISTICS OF BOVINE MUSCLES FROM FOUR QUALITY GROUPS
Authors: HUNT M. C. , HEDRICK H. B. 
Published: August 2006

ABSTRACTHistochemical and histological properties were determined for the longissimus and gluteus medius muscles from beef carcasses which exhibited musculature of the four following quality groups: (1) normal in color, firmness and exudation; (2) normal in color but soft and exudative; (3) pale in color, soft and exudative; and (4) dark color, firm and dry. Differences were observed among quality groups for muscle fiber area and muscle fiber type. A greater proportion of ATPase olRed type fibers was observed in groups 2, 3 and 4 compared to group 1, indicating that muscles from these three aberrant groups differ in metabolic potential.
HYDROGEN SULFIDE PRODUCTION BY HEATING TUNA MEAT
Authors: Khayat Ali 
Published: August 2006

ABSTRACTHydrogen sulfide production during heating of raw, precooked, and canned tuna was studied by reflux‐trap technique. Raw tuna homog‐enate did not produce hydrogen sulfide gas when heated at less than 90°C. Canned and precooked samples produce substantially higher amounts of H2 S during heating than the raw substrate. Maximum H2 S production rate occurred after 150 min for raw, 90 min for precooked, and 60 min for canned samples. An apparatus was devised for quantitative determination of H2 S gas present in a sealed can of tuna. Cans of control albacore tuna (Thunnus alalunga) packed in water or oil and retorted for 80 min contained higher amount of H2 S than the spoiled cans. Hydrogen sulfide content, volatile acids, volatile reducing substances, and histamine values of both the control and the spoiled canned tuna increased significantly as the retort lime was extended from 80 to 120. to 240 min. Headspace profile of canned tuna volatiles was determined by gas chromatography. Examination of the chromatograms indicated a considerable increase in concentration of volatiles as the retort time was extended from 80 to 120 to 240 min in both control and spoiled substrates.
EFFECT OF SPROUT INHIBITION ON THE LIPID COMPOSITION OF POTATOES
Authors: MUELLER THOMAS O. , MONDY NELL I. 
Published: August 2006

ABSTRACTMaleic hydrazide (MH), a sprout inhibitor, was applied to potato plants in each of 2 yr. Tubers from these plants were examined for susceptibility to enzymatic discoloration and lipid content. Enzymatic darkening was greater, and both the crude lipid and phospholipid content lower, in tubers from plants treated with MH as compared with the controls. The fatty acid composition of the phospholipid fraction of MH‐treated tubers exhibited a significant increase in saturated fatty acids and a decrease in unsaturated fatty acids. The exact mechanism of action of MH is unknown, but its effect on the lipid composition of tubers may be an important factor contributing to sprout inhibition. Since the lipid of the tuber is an important determinant of cellular integrity, the altered lipid composition resulting from treatment with MH may be an important factor contributing to the tuber's increased susceptibility to bruising and discoloration.
RIPENING OF PROCESSING APPLES WITH POSTHARVEST ETHEPHON
Authors: MASSEY L. M. , CHASE B. R. , ACREE T. E. 
Published: August 2006

ABSTRACTThe use of postharvest application of ethephon for the early ripening of apples for processing was evaluated. Early harvested fruit were dipped in ethephon and ripened at 21.1°C. The ripe fruit was then analyzed for raw product quality and processed into sauce. We conclude that the artificial ripening of apples by postharvest application of ethephon is due to the acceleration of normal ripening processes, and is feasible when the fruit is preclimacteric and the treatment performed very shortly following harvest. Sauce made from artificially ripened early harvested fruit is much improved over sauce made from unripened fruit provided the treatment is performed from 3–5 wk prior to conventional harvest date.
USE OF Tetrahymena pyriformis W TO EVALUATE PROTEIN QUALITY OF LEAF PROTEIN CONCENTRATES
Authors: SMITH ELIZABETH B. , PENA PATRICIA M. 
Published: August 2006

ABSTRACTThe protozoan Tetrahymena pyriformis W was used to test quality of protein concentrates from Chenopodium leaves (LPC) in the unprocessed, frozen, freeze‐dried, decolorized, or oven‐dried states. All unsupplemented LPCs supported poor cell growth except the decolorized, when isonitrogenous casein was used as reference standard. Supplementation with methionine to a level equivalent to casein improved growth highly significantly; as did the combined methionine and lysine supplementation. It appeared that LPC under suitable conditions of preparation and supplementation could improve cereal‐based diets to the same degree as an equivalent amount of protein from casein. Use of this organism for routine assay of available protein is encouraging enough to warrant further research.
COMPOSITION OF THE MYCELIUM OF Penicillium roqueforti
Authors: SHIMP J. L. , KINSELLA J. E. 
Published: August 2006

ABSTRACTThe proximate chemical and detailed lipid composition of the vegetative mycelium of the mold Penicillium roqueforti were determined. Maximum lipid accumulation in the mycelium of P. roqueforti occurred at a growth temperature of 25°C, and a culture age of 120 hr when mold cultures were grown in liquid submerged corn steep liquor/sucrose media. The dry mycelium consisted of 48.3, 37.8, 10.4 and 3.5% of carbohydrate, crude protein (N × 6.25), lipid and ash, respectively. The amino acid composition of the protein from P. roqueforti was excellent, being only slightly deficient in methionine. The levels of leucine, aspartic and glutamic acid residues were high. Neutral lipids were composed of triglycerides, 33.8%; diglycerides, 1.7%; free fatty acids, 8.1%; and nonsaponifiable material, 8.1% of the total lipids, respectively. Phospholipids comprised 35.3% and glycolipids 7.4% of the total lipids. Palmitic, stearic, oleic, and linoleic acids were the major fatty acid components of the total lipids of P. roqueforti mycelia.
ASCOSPORES OF Byssochlamys fulva COMPARED WITH THOSE OF A HEAT RESISTANT Aspergillus
Authors: Splittstoesser D. F. , Splittstoesser C. M. 
Published: August 2006

ABSTRACTA comparison between the heat resistant ascospores of Byssochlamys fulva and Aspergillus sp. WR1 revealed both similarities and differences. Similarities included a requirement for heat to break spore dormancy, the stimulation of heat activation by grape juice and other solutions, a nonlogarithmic order of death, and increased heat resistance in sugar solutions. A major difference was their response to organic acids: The survival of the Aspergillus in various acids was comparable to that in distilled water indicating no effect of the acids on heat resistance. With B. fulva, higher survivals were obtained in malic, tartaric, and citric acids. A major reduction in heat resistance of B. fulva was observed in the presence of fumaric, lactic, succinic and acetic acids.
EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT
Authors: SAVELL J. W. , SMITH G. C. , DUTSON T. R , CARPENTER Z. L. , SUTER D. A. 
Published: August 2006

ABSTRACTThe effect of electrical stimulation (100 volts, 5 amps for approx 84–100 set) of beef, lamb and goat carcasses on meat palatability was evaluated. Twenty‐nine steers, 14 lambs and 11 goats were slaughtered, split into sides and one side from each carcass was electrically‐stimulated immediately before chilling by use of a commercial stunning device. Taste panel evaluation and Warner‐Bratzler shear values indicated that longissimus muscle samples from electrically stimulated sides of all three species were significantly more tender than samples from the untreated sides. Tenderness ratings for samples from the legs of lamb and goat carcasses indicated that the differences between treated and control samples were not of the same magnitude as those for samples of the longissimus. Flavor ratings for samples from electrically stimulated sides were significantly higher (P < 0.01) for beef; however, no significant differences were observed between samples from treated and cqntrol sides of lamb and goat carcasses. These data suggest that electrical stimulation can be utilized to improve the tenderness of beef, lamb and goat carcasses.
INFLUENCE OF ADDED SOY PROTEIN ON ELECTROPHORETIC PATTERNS OF THE WATER‐SOLUBLE PROTEINS OF COOKED BEEF PATTIES
Authors: KOTULA A. W. , ROUGH D. K. 
Published: August 2006

ABSTRACTPatties containing all beef, 20% or 30% of either textured soy protein (TSP) or concentrate (SC) were cooked for different time‐temperature combinations that, for the all‐beef patties, produced rare (58°C), medium rare (62°C), medium well (66°C) and well (68°C) done meat. Sodium dodecyl sulfate‐acrylamide gel electrophoresis of the water extract of the cooked patties yielded eight bands of different intensities. The intensities of seven bands decreased significantly (P < 0.001) with increasing degree of meat doneness. Seven of the eight band intensities decreased significantly (P < 0.001) with the addition of soy protein. The intensity of the eight bands which were 20.4, 12.9, 10.9, 12.6, 8.6, 14.6, 135.4 and 60.0 for the cooked, all‐beef patties were reduced to 2.9, 5.2, 0.6, 1.2, 4.4, 2.1, 24.4 and 2.6 rescectively, for the uatties containing 30% added SC. The denaturation of the soluble proteins was greater in patties containing SC than TSP, as indicated by reduction of intensity in seven of the eight bands. The change in cooking characteristics was probably due to codenaturation of the soluble meat protein with the soy protein.
MICROBIOLOGY OF INTERMEDIATE MOISTURE PORK
Authors: LEE B. B. , KRAFT A. A. 
Published: August 2006

ABSTRACTCooked samples of pork tenderloin were equilibrated in glycerol solutions at both high (55°± 2°C) and low (5°± 1°C) temperatures and the preservative effect of intermediate moisture conditions in meat was studied. Meat stored at room temperature was compared to controls held at refrigeration temperature for microbial numbers. In natural flora studies, bacterial counts were reduced to <101 per gram at both equilibration temperatures and both storage temperatures. The process was successful in preservation of pork for up to 3 wk after equilibration at high or low temperature and storage at room temperature or under refrigeration.
A PROCESS FOR THE PREPARATION OF DEHYDRATED SALTED FISH‐SOY CAKES
Authors: MOLEDINA K. H. , REGENSTEIN J.M. , BAKER R. C. , STEINKRAUS K. H. 
Published: August 2006

ABSTRACTA method for producing a dehydrated, salted fish‐soy product was developed. The best results were obtained when mechanically deboned flounder meat from headed and gutted fish frames (“racks”) was thoroughly mixed with salt (30% of the meat weight), soybean curd (20% of the meat weight) and the mixture was subjected to a pressure of 75 psi to remove juices and form cohesive cakes. The cakes were dried at 50°C for 8 hr to give a final product of 49.8% crude protein, 14.4% moisture, 21.1% salt and 5.3% crude fat. The salt was effectively removed from the product in preparation for consumption by bringing the fish‐soy cake to a boil in three changes of water. Such a product can be made economically with the use of simple equipment and therefore could serve as an inexpensive protein for the developing countries. Further development work and appropriate acceptance trials with a given target population seem desirable.
CO‐ AND COUNTERCURRENT MULTISTAGE AQUEOUS AND AQUEOUS ETHANOL EXTRACTION OF TEXTURED VEGETABLE PROTEIN FLOURS: PRODUCT YIELDS AND PROCESS DATA
Authors: CEGLA G. F. , MEINKE W. W. , MATTIL K. F. 
Published: August 2006

ABSTRACTCo‐ and countercurrent multistage water and ethanol: water extraction of textured vegetable flours (soy and glandless cottonseed) have produced extracted TVPs with protein contents of 79–81% (moisture free basis). Extracted soy TVP samples are characterized by carbohydrate contents (NFE) of 14–15% and less than 3% ash. The extracted cottonseed flour TVP assayed around 7% ash and 8% NFE, Such results are achieved by both co‐current and countercurrent extractions at 65°C with a ratio of extraction medium to original TVP of 6 to 1. Both a dram‐press and a centrifugal approach were used to separate liquid extract from solids between extraction stages. The drain‐press technique tends to favor higher protein content due to possible loss of insoluble carbohydrates and fiber to the extract. TVP solids losses to the extract ranged from essentially 30% for the cottonseed TVP to around 40% for the soy TVP. A countercurrent extraction is favored because a more concentrated extract is available for the recovery of solids. Dried extracted solids range from 21–36% protein, 9–13% ash and 57–69% NFE.
A THERMAL CONTROLLER FOR THE SHORT COD DETERMINATION
Authors: CRANDALL P. G. , NIEMENTOWSKI C. C. , NELSON P. E. 
Published: August 2006

ABSTRACTAn instrument, the Short COD Thermal Controller, was developed to make the short COD test faster, safer and more precise through automatic control of heating and agitation. The instrument was used to analyze a glucose solution, simulated tomato wastes and corn processing wastes. Glucose solutions were found to have a coefficient of variation of 1.4% compared to the 20% reported for the BOD and the 8% for the long COD. The coefficient of variation for the tomato waste was 2.7%, and on the corn processing waste the instrument was able to give more reproducible results than the inherent variability found in preparing the replicate waste samples. The new instrument reduced both the time required to analyze a large number of samples and the hazards to technicians.
EFFECT OF THERMOCOUPLE WIRE SIZE ON THE COOKING TIMES OF MEAT SAMPLES
Authors: HOSTETLER R. L. , DUTSON T. R. 
Published: August 2006

ABSTRACTThe study was designed to determine if two types of thermocouples give the same readings when placed in the same steak and if not, which thermocouple actually gives the more accurate temperature measurement. The larger thermocouple was made of 23 gauge (0.048 cm diam) copper/constantan wire; the smaller, 40 gauge (0.008 cm diam). Results indicate cooking times will be shorter in small steaks if the larger thermocouples are used. There is evidence the larger thermocouples conduct heat into small steaks whereas the smaller thermocouples do not; the smaller thermocouples give a better indication of the internal temperature of the meat than do the larger thermocouples.
COMPARING METHODS OF ANALYSES FOR SELECTED TRACE ELEMENTS IN TURKEY MUSCLE
Authors: ZENOBLE OLEANE C. , BOWERS JANE A. , SEAMAN GREGORY , HOWE STEVEN D. 
Published: August 2006

ABSTRACTSelected trace elements were determined in dried, cooked turkey breast muscle (pectoralis major) by three methods: atomic absorption spectro‐photometry, (AAS), neutron activation analysis (NAA), and x‐ray fluorescence (XRF). Atomic absorption and NAA gave similar values for zinc, but XRF determinations were significantly higher. Iron values were higher when determined by XRF than when determined by AAS. Neutron activation and XRF gave similar values for rubidium. Copper and iron were not detectable by NAA and copper not detectable by XRF. Generally, atomic absorption spectrophotometry was the most precise method.