bluuebunny/crossref_metadata_2025_split huggingface dataset:
REMOVAL OF OLIGOSACCHARIDES FROM SOY MILK BY AN ENZYME FROM ASPERGILLUS SAITOI
Authors: SUGIMOTO H. , BUREN J. P. VAN 
Published: December 2006

SUMMARYAs part of a program to reduce the flatulence‐inducing tendency of soy milk, a method for the enzymatic removal of galacto‐oligosaccharides by means of an enzyme preparation from Aspergillus saitoi was investigated. It was found that a partially purified preparation possessing both α‐galactosidase and invertase, yet free from protease, could be obtained easily from a commercial A. saitoi acid‐protease product by means of a simple molecular sieving procedure. The α‐galactosidase exhibited its optimum pH between 5.0 and 5.5, and seemed to be stable between pH 4.0 and 8.0. The optimum temperature was found at about 55°C; however, the enzyme itself was inactivated by maintaining it at 70°C for 30 min. These properties appeared suitable for the enzymatic treatment of soy milk. p‐Chloromercuribenzoate, N‐bromosuccinimide, HgCl2, AgNO3 or CuCl2 showed strong inhibitory effects on the enzyme. The presence of 1 x 10‐2M galactose caused only slight inhibition. Km value of the enzyme with melibiose as a substrate was found to be 3.11 x 10‐3M and the molecular weight of the enzyme estimated to be about 290,000 on the basis of a gel filtration technique. Investigations by means of thin‐layer chromatography indicated that the addition of small amounts of this enzyme preparation to soy milk resulted in complete hydrolysis of galacto‐oligosaccharides. The practicability of the present method was also discussed from an economic viewpoint.
BREAD FROM SORGHUM AND BARLEY FLOURS
Authors: HART M. R. , GRAHAM R. P. , GEE M. , MORGAN A. I. 
Published: December 2006

SUMMARYVarious additives were examined as possible aids in making bread from sorghum and barley flours. Good rise was achieved with doughs containing 45% solids. Several gums, especially 4000 centipoise methylcellulose, increased gas retention in sorghum bread and improved texture of both sorghum and barley breads. Several starches improved texture and loaf volume of sorghum bread. Glyceryl monostearate (GMS) improved the texture of sorghum bread but caused it to crumble badly. GMS improved softness in barley bread. Shortenings also softened sorghum and barley breads. The effect of several processing variables on sorghum bread was studied along with 2 methods of imparting a sour fermented flavor to sorghum bread.
STARCH CHARACTERISTICS OF SELECTED GRAIN SORGHUMS AS RELATED TO HUMAN FOODS
Authors: MILLER O. H. , BURNS E. E. 
Published: December 2006

SUMMARYSeventeen varieties and hybrids of grain sorghum were analyzed for content of total starch, amylose, amylopectin, starch density, and starch granule diameter. Correlations among these attributes and organoleptic quality were made. Starches of regular‐starch type varieties had higher densities than waxy starch varieties. Starch density was related directly to amylose content and inversely to total starch and amylopectin content. Amylose content was directly related to total starch content, starch density, and inversely related to amylopectin content. The varieties with high amylopectin content were preferred for sorghum bread. Organoleptic quality was directly related to amylopectin content and inversely related to total starch and amylose content.
EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORK
Authors: CHO I. C , BRATZLER L. J. 
Published: December 2006

SUMMARYThe effect of sodium nitrite in the curing pickle upon the flavor of the resulting cured and cooked pork roasts was investigated. Paired pork longissimus dorsi roasts were cured with varying amounts of salt, and with or without sodium nitrite. The effect of smoke was also studied. Taste panelists were able to select correctly (P < 0.05 or 0.01) the different sample in triangle tests and indicated that the pork roasts cured with sodium nitrite had more cured pork flavor. Smoke did not mask this flavor, which was different from that attributable to the salt used in the curing pickle.
WEIGHT AND COLOR CHANGES DURING STORAGE OF BEEF STEAKS PACKAGED IN CLEAR PLASTIC, FOAM AND PULP TRAYS
Authors: BUCK ERNEST M. , PETERS BRUCE A. 
Published: December 2006

SUMMARY4 trials were conducted using 144 U.S. Choice‐grade beef round steaks packaged in pulp, foam and clear plastic trays overwrapped with PVC film. Percent weight losses, at the end of 2 and 4 days of storage, were significantly greater for those steaks packaged in pulp trays as compared to clear or foam trays (P<.01). Evaporation losses from the various types of trays employed in this study were relatively uniform and differences in steak weight losses were primarily accounted for by absorbed or free juices in the tray. The color acceptability of all steaks declined during storage and there was no particular color advantage associated with any tray type. Visibility of steak undersides through clear plastic trays remained at an acceptable level throughout the storage period. A stacking effect was observed as top packages of stacks lost more weight and showed greater color discoloration than bottom packages.
COOLING OF PORCINE HAM BY OIL IMMERSION
Authors: KASTNER C. L. , HENRICKSON R. L. , CLARY B. L. 
Published: December 2006

SUMMARY12 swine (8 Hampshire and 4 Yorkshire barrows) were selected for this study. Each animal was slaughtered and the hams removed from the “hot” carcass. Individual paired hams from the same animal were placed in 1 of 2 cooling systems (immersion in refrigerated light mineral oil or a forced‐air system). Both systems were operated at 40°F and were equated on the basis of the heat‐transfer coefficient. Cooling periods to reach a given temperature were recorded in order that evaluations could be made on how well the heat‐transfer coefficients were equated and to assess economies of cooling times. Total moisture loss from the hams during cooling was recorded to compare oil immersion with air chilling. Cooling curves and the F‐test in conjunction with the analysis of variance indicated that the difference in cooling time between the 2 systems was nonsignificant when the heat‐transfer coefficients were equal. The objective to equate the heat‐transfer coefficients was, therefore, accomplished. Chilling by oil immersion was 1.57 times faster than chilling in the forced‐air system when both the air and oil velocities were 10.0 ft/sec. Moisture loss in the air chilling method was from 4.34 to 2.42 times greater than that in the oil immersion system when the air velocity was approximately 176 times greater than the oil velocity.
EFFECT OF HEAT ON THE CHEMICAL AND NUTRITIVE STABILITY OF FISH PROTEIN CONCENTRATE (FPC)
Authors: DUBROW DAVID L. , STILLINGS BRUCE R. 
Published: December 2006

SUMMARYExperiments were conducted to determine the heat stability of FPC (fish protein concentrate). FPC was subjected to one of two forms of heat: (1) dry air (oven/ and (2) moist (autoclave). Temperatures of dry heat were 100°C, 120°C, or 150°C. Temperatures of 100°C or 120°C were used for autoclaving. Exposure times for both treatments were 0, 30, 60, 120, or 240 min. Proximate composition, amino acids and pH were determined. NPN was also determined in autoclaved samples. PER values were obtained for protein quality. Results of dry heat showed little change to occur in samples heated to 120°C for up to 4 hr. Samples heated to 150°C for 60 min or longer showed a decrease in lysine, arginine, available lysine and PER. Moist heating produced an increase in NPN, a decrease in pH and little change in amino acid concentration. The protein quality was decreased after 4 hr at 120°C.
EFFECT OF pH ON THE QUALITY OF CHICKEN FRANKFURTERS
Authors: BAKER R. C. , DARFLER J. , VADEHRA D. V. 
Published: December 2006

SUMMARYChicken frankfurters were made with chicken meat adjusted to pH levels from 4.6 to 8.6. Finished frankfurters were tested subjectively for tenderness, juiciness, flavor and preference by an experienced taste panel. These were subjectively tested for compression values by Kramer shear press and for punch and deformation values by Instron. Results indicated that at normal pH (6.1) the chicken frankfurters were the most firm. Below pH 6.1 they rapidly became more tender, because of the instability of the emulsion. Above pH 6.1, they gradually became more tender, due to lower moisture loss. Juiciness was little affected by pH, except at pH 5.6, which produced a drier sample.
APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 3. Diffusable Bitter Peptides and Free Amino Acids in Peptic Hydrolyzate of Soybean Protein
Authors: FUJIMAKI MASAO , YAMASHITA MICHIKO , OKAZAWA YUKIO , ARAI SOICHI 
Published: December 2006

SUMMARYIsolation and characterization of 7 sorts of diffusable bitter peptides in peptic hydrolyzate of soybean protein were presented. One liter of dilute HCI solution containing 25 g of soybean cold‐insoluble protein and 250 mg of pepsin was incubated at 37°C for 24 hr. The resulting peptic hydrolyzate was dialyzed against water and the diffusable fraction was, after being concentrated at 40°C, investigated by gel permeation chromatography using Sephadex G‐10, ionexchange chromatography of Dowex 50 (w)‐X2 (pyridinium) and thin‐layer chromatography with silica gel G. Bitterness of the diffusable fraction was attributable to free amino acids having bitter flavor, such as isoleucine, leucine, phenylalanine and valine; also to peptides such as H. Gly‐Leu. OH, H. Leu‐Phe. OH, H. Ser‐Lys‐Gly‐Leu . OH, H‐Leu‐Lys . OH, H. Phe‐(lle, Leu2)‐ Gin‐Gly‐Val . OH, H. Arg‐Leu‐Leu . OH and H. Arg‐Leu . OH. It was characteristic that almost all diffusable bitter peptides investigated here had leucine at the termini. Through carboxypeptidase A treatment on these peptides, the bitterness decreased considerably. Furthermore, applying carboxypeptidase A or Nagane, a bacterial neutral proteinase, to the diffusable fraction of the peptic hydrolyzate was also effective in removing the bitterness somewhat.
CORRELATION BETWEEN GAS‐CHROMATOGRAPHIC PATTERNS AND FLAVOR EVALUATION OF CHEMICAL MIXTURES AND OF COLA BEVERAGES
Authors: YOUNG LARRY L. , BARGMANN ROLF E. , POWERS JOHN J. 
Published: December 2006

SUMMARYTwo methods of discriminant analysis, Chi‐square tests, “t” tests and analysis of variance were applied to gas‐liquid chromatographic (GLC) data to compare GLC measurements of food volatiles with organoleptic evaluation of flavor. Model systems composed of ethyl butyrate, ethyl heptylate and benzaldehyde were used for one set of trials. A second system consisted of blends of Pepsi‐Cola® and Coca‐Cola®. The stepwise discriminant analysis (SDA) procedure described by Powers et al. (1968) was only moderately successful in classifying the mixtures when applied to the GLC data for the model systems, but the cola blends could be classified readily. From GLC data, cola blends differing from each other by only 7–10% could be distinguished. A new discriminant analysis program, designated MUDAID by its originator (Bargmann, 1967), is more useful for predictive purposes. The analysis yields the correlation coefficients for each peak area with sample differences and the weighting factors. Discriminant equations can thus be written. By substitution of measurement values for unknowns, their identity may be predicted. Organoleptic subthreshold additive effects could not be demonstrated with binary mixtures of flavor substances, but judge‐compound interaction effects were observed.
COMPARISON OF FLAVOR AND VOLATILES OF TOMATO PRODUCTS AND OF PEANUTS
Authors: MILUTINOVIć LEPOSAVA , BARGMANN ROLF E. , CHANG KUN‐YU , CHASTAIN MARGARET , POWERS JOHN J. 
Published: December 2006

SUMMARYThe volatiles of canned tomatoes acidified with citric and with malic acid differed significantly from those of control, nonacidified tomatoes and from each other. Tomatoes treated with sugar and acid also differed significantly in volatiles. Blends of tomato juice prepared from various proportions of canned juice and juice reconstituted from tomato powder differed significantly in flavor. Through the application of discriminant analysis (DA) to gas‐liquid chromatographic (GLC) data, blends could usually be predicted correctly from the discriminant equations. Peanuts roasted for 12, 16, 20 and 24 min were similarly evaluated organoleptically and gas chromatographically. For the 3 products above, one or a few peaks were generally not sufficient to characterize the sample. When 10–15 peak areas were used to make the discrimination, each of the 3 products could be catagorized readily according to treatment.
EFFECT OF FREEZING RATE AND FREEZE DRYING ON THE SOLUBLE PROTEINS OF MUSCLE. 1. Chicken Muscle
Authors: HUBER C. S. , STADELMAN W. J. 
Published: December 2006

SUMMARYFreezing treatment, immersion in liquid nitrogen and air freezing at −100°C had a significant influence on the soluble proteins of frozen and freeze‐dried chicken muscle. Greater protein solubility occurred in muscle frozen at −10°C than in muscle frozen by immersion in liquid nitrogen. This was observed in both raw and cooked muscle tissue. The effect of freeze‐drying on protein solubility was not the same for raw and cooked muscle. Total protein solubility increased when cooked muscle was freeze dried. There was no protein solubility difference between frozen and freeze‐dried raw muscle.
ANTIGENICITY OF SALT‐SOLUBLE BEEF MUSCLE PROTEINS HELD FROM FRESHNESS TO SPOILAGE AT LOW TEMPERATURES
Authors: MARGITIC SLAVOLJUB , JAY JAMES M. 
Published: December 2006

SUMMARYGround semitendinosus beef muscle was allowed to undergo normal spoilage at 7°C for 30 days. Changes in the antigenicity of the muscle proteins were determined periodically by injecting rabbits with 3% NaCl extracts of beef from freshness to spoilage. According to the serological methods employed, the salt‐soluble muscle proteins were highly antigenic in all meat extracts. Although the anti‐putrid and anti‐fresh extract antibodies cross reacted they were, nevertheless, serologically distinct, in that the former always yielded a greater amount of precipitate and a larger number of precipitating bands than did the latter, when he two were tested against their homologous antigens. This study revealed that spoiled meat extracts contained at least 2 new antigenic species not demonstrable in fresh meat extracts, in addition to the antigens serologically common to both extracts. These findings indicate a lack of complete breakdown of salt‐soluble beef proteins by the spoilage flora.
EFFECT OF POST‐MORTEM AGING ON ISOLATION OF INTRAMUSCULAR CONNECTIVE TISSUE
Authors: CLAIN P. E. MC , CREED G. J. , WILEY E. R. , HORNSTEIN I. 
Published: December 2006

SUMMARYThe yield of bovine and porcine intramuscular connective tissue (IMCT) was quantitated at various time intervals post‐mortem. The pH of the muscle tissue was followed through the aging period, and the heat absorbed during hydrothermal shrinkage (ΔHs) and the temperature of the transition (Ts) determined on the IMCT. The yield of bovine IMCT at 72 hr post‐mortem was 50% lower than that at 0 hr, whereas 34% lower yields were found for the porcine tissue (P < 0.01). Loss in the yield of IMCT was paralleled by the drop in pH post‐mortem. Recovery of IMCT reached a minimum in the pH range 5.43–5.53. No marked differences in ΔHs or Ts were observed in any of the samples studied.
CAROTENOIDS IN 3 STAGES OF RIPENING OF MANGO
Authors: JOHN JACOB , SUBBARAYAN C. , CAMA H. R. 
Published: December 2006

SUMMARYThe distribution of carotenoids, both qualitative and quantitative, during 3 stages of ripening of mango has been studied using chromatographic, spectroscopic and chemical methods. There was an increase in content as well as in number of carotenoids during ripening. The present study showed there were 15, 14 and 17 different carotenoids in the unripe, partially ripe and fully ripe mangoes, respectively. Even though phytofluene (39.26%) was the major carotenoid in the partially ripe mango, β‐carotene constituted the major carotenoid in the unripe (37.47%) and fully ripe mango (50.64%). cis‐β‐Carotene was present only in the fully ripe mango. Only the unripe mango contained ζ‐carotene, whereas γ‐carotene was present in all the 3 stages of ripening. The major xanthophyll present in the unripe mango was mutatoxanthin (9.44%), whereas auroxanthin constituted the major hydroxylated carotenoid of the partially ripe (5.07%) and fully ripe (10.40%) mangoes. The percent of cryptoxanthin dropped to lower levels during ripening. As ripening proceeded, lutein completely disappeared. There were significant quantities of zeaxanthin in the partially ripe and fully ripe mango. Epoxy carotenoids such as 5,6‐monoepoxy‐β‐carotene, mutatochrome, cis‐violaxanthin, luteoxanthin, mutatoxanthin and auroxanthin were observed in all 3 stages of ripening.
EFFECT OF TREATMENT OF PRE‐ AND POST‐RIGOR PORCINE MUSCLES WITH LOW SODIUM CHLORIDE CONCENTRATIONS ON THE SUBSEQUENT EXTRACTABILITY OF PROTEINS
Authors: JOHNSON R. G. , HENRICKSON R. L. 
Published: December 2006

SUMMARYComparisons were made of the extractable salt‐soluble protein content between pre‐ and post‐rigor normal‐ and low‐pH muscles. Pre‐rigor normal‐pH muscle was found to contain 69.9% more extractable salt‐soluble protein than post‐rigor normal‐pH muscle, whereas pre‐rigor low‐ pH muscle contained only 7.3% greater extractable salt‐soluble protein than post‐rigor low‐pH muscle. Addition of 1, 2 and. 3% sodium chloride to meat samples 24 hr before extraction of protein increased the extractable salt‐soluble protein content in pre‐rigor normal‐pH muscle, and decreased the extractable salt‐soluble protein content in post‐rigor normalpH muscle. Addition of sodium chloride decreased the extractable salt‐soluble protein content in pre‐ and post‐rigor low‐pH muscle.
INFLUENCE OF SLICING WARM PORCINE MUSCLE ON FIBER DIAMETER, KINKINESS AND SHEAR FORCE
Authors: CAGLE E. D. , HENRICKSON R. L. 
Published: December 2006

SUMMARYTen market‐weight Hampshire pigs were used to test 2 methods of fabricating hotprocessed pork Ioins. Longissimus dorsi muscle sliced before removal of body heat had significantly higher shear values than the corresponding muscle sliced after a 24‐hr chill. This difference was believed to be due to the contraction of the muscle fibers caused by slicing the muscle soon after death. Fiber diameter and percent kinkiness were also significantly affected by method of slicing, but the larger fiber diameter and greater percent kinkiness were found for the cold‐sliced muscle. An interaction between side and treatment was attributed to the manner in which the animal was suspended during death.
PROTEOLYTIC ACTIVITY OF CUCUMIS TRIGONUS ROXB. EXTRACTION, ACTIVITY, CHARACTERISTICS
Authors: HUJJATULLAH S. , BALOCH A. K. 
Published: December 2006

SUMMARYThe proteolytic activity of the fruit of Cucumis trigonus Roxb. casein as substrate was studied and the active principle isolated. Optimum conditions for maximum yield, effect of various factors on the activity and kinetics of the enzyme‐substrate complex were investigated. The isoelectric point of the enzyme is pH 3.4. Analytical test on the enzyme isolate for thiol groups gave negative results, but the enzyme behaves in a manner indicative of the presence of ‐SH groups. The enzyme system possesses strong meat‐tenderizing but apparently no milk‐clotting properties. Certain fillers and activators are proposed for an effective meat‐tenderizing mixture based on the powdered enzyme extract. An arbitrary name “Cucumin” is suggested for this newly discoveredprotaolytic factor.
EFFECT OF TEMPERATURE ON STABILITY OF ORANGE AROMA SOLUTION
Authors: GUADAGNI O. G. , BOMBEN J. L. , MANNHEIM H. C. 
Published: December 2006

SUMMARYStability of orange aroma solutions from Valencia oranges grown in Arizona, California and Florida was studied at storage temperatures of 0, 10, 20, 34 and 70°F. Samples stored in 10‐ml Pyrex glass screw‐capped vials lost aroma strength and fresh orange character rapidly at 70 and 34°F. Aroma strength as measured by threshold determinations remained fairly constant at 0 and 20°F for up to 1 year. Significant changes in aroma character, however, were observed within 6 months and 1 year at 20 and 10°F, respectively. At 0°F, fresh orange aroma was maintained without significant change for up to 88 weeks. The most significant change indicated by GLC headspace analysis was almost complete loss of limonene in samples held at 70°F for 9 weeks or more. Aroma strength and character during storage at 70°F were preserved by sealing in glass tubes and storing in the dark.
EFFECT OF AGING ON PALATABILITY AND SELECTED RELATED CHARACTERISTICS OF PORK LOIN
Authors: HARRISON DOROTHY L. , BOWERS JANE A. , ANDERSON LOIS L. , TUMA H. J. , KROPF D. H. 
Published: December 2006

SUMMARYSelected characteristics of 24 left pork loins representing 4 aging (chilling at 36°F) periods (1, 4, 8 and 12 days) were investigated. The loin was cut into 4 sections: al the 4th to 8th thoracic vertebra, b) the 8th to 12th thoracic vertebra. c) the 12th thoracic to the 1st lumbar vertebra and dl the 1st to 5th lumbar vertebra. 2, 1.5‐in. chops were cut from the posterior end of each section and used for measurements on the cooked meat (cooking time and losses, palatability scores, shear value, water‐holding capacity, total moisture, free fatty acids and pH). The remaining portion of the sections was used for measurements on the raw meat (total moisture. free fatty acids, pH, lactic acid, TBA, ether extract and free aminesl. Significant increases after 12 days’aging were noted in cooking time in min/lb (P <0.05), dripping cooking losses (P < 0.05), acid numbers for raw and cooked fat (P < 1.01), pH of raw (P < 0.05) and cooked (P < 0.01) muscle, TBA value of raw muscle (P < 0.05). tenderness score (P < 0.05) and free amines (P <0.01). Decreases (P < 0.05) were noted for percentage total moisture of raw muscle and shear values. Aging pork loin for 12 days had only a slight effect on palatability. Few significant changes were noted in the pork loins until after 4 days of aging. However, free amines in raw muscle and free fatty acids of cooked meat increased (P < 0.05) between 1 and 4 days of aging. Generally, aging was of little benefit.
PHYSICAL AND CHEMICAL STABILITY OF SOYBEAN OIL‐FILLED MILK
Authors: MODLER H. W. , RIPPEN A. L. , STINE C. M. 
Published: December 2006

SUMMARYFilled milks were formulated from fresh skimmilk, vegetable oils and emulsifiers. The filled milks were pasteurized at 170°F for 8 see, homogenized at 500/2,500 psi and cooled to 36°F. Studies on lipid oxidation and flavor score were made during storage at 40°F for 7 days. Soybean oil‐filled milk, prepared from lightly hydrogenated soybean oil, was quite acceptable when evaluated organoleptically at 24‐hr intervals of approximately 1 wk. Thiobarbituric acid and peroxide values revealed that very slight oxidation had occurred during storage for approximately 1 wk at 40°F. Monoglyceride emulsifiers with varying degrees of saturation were used to stabilize the emulsion of soybean oil in skimmilk. The more unsaturated monoglycerides tended to impart bitter flavors to the milk when used at a concentration of 0.1% (based on weight of product) and also were less efficient emulsifiers when compared to saturated monoglycerides. Development of a very undesirable sulfide‐like odor and flavor occurred under extremely high pasteurization temperatures. The degree of off‐flavor produced was directly proportional to time and temperature of heating.