bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Radiation and Conventional Processing on the Thiamin Content of Pork
Authors: THOMAS M. H. , ATWOOD B. M. , WIERBICKI E. , TAUB I. A. 
Published: August 2006

ABSTRACTA study was undertaken to compare the effect of ionizing radiation and thermal processing on the thiamin content of pork. Ground pork was either thermally processed in cans or, after enzyme‐inactivation, irradiated in pouches with electrons or gamma rays. Thiamin in treated and untreated samples was measured by the thiochrome method. The results show that thiamin retention in pork decreases as the irradiation dose increases, but that retention increases as the temperature of irradiation decreases. Moreover, irradiation with gamma rays (low dose‐rate) leads to lower retention than irradiation with electrons (high dose‐rate). Results also show that conventional thermal processing causes loss of thiamin comparable to or greater than irradiation at effective processing conditions for sterilization.
Changes in Physical Properties of Meat Batters During Heating
Authors: SCHWEID J. M. , TOLEDO R. T. 
Published: August 2006

ABSTRACTTechniques for measuring changes in physical properties of meat batters during heating that would be suitable for studying kinetics of gelation were studied. Change in absolute modulus as measured by a dynamic tester was too variable to be useful in studying gelation kinetics. However, differences in consistency show up as significant differences if the absolute moduli of the raw batters. Increase in volume during heating was strictly a temperature effect and the rate of expansion at the same heating medium temperature was the same for a bitter that was gelling compared to a gelled batter in the same mold. Pressure change on heating of a batter at constant volume showed a pattern consistent with expected behavior of proteins on heating. Plots of pressure against temperature were a series of linear sections with the transition points occurring at 33–36°C and at 57–67°C. These temperature ranges are known to start insolubilization of muscle proteins and start solubilizaation of collagen respectively. Plots of unaccomplished pressure change against time on semi logarithmic coordinates was used to calculate a time constant for each stage of the process thereby giving a measure of the rate of gelation.
Brining Procedures to Produce Uniform Salt Content in Fish
Authors: KOSAK PHILIP H. , TOLEDO ROMEO T. 
Published: August 2006

ABSTRACTInhibition of outgrowth and toxin production by Clostridium botulinum type E in smoked fish homogenates has been demonstrated at 3% water phase salt. Having the required salt content on a product that would not be too salty requires a uniform salt distribution throughout the fish. A two‐stage brining procedure was developed that resulted in minimal differences in water phase salt contents between the thin and thick sections of a fish. The first stage involved soaking in 10% NaCl for 15 hr, using a fish to brine ratio of approximately 1 lb to IL. A second stage soak in 2% NaCl for 24–48 hr depending on the size of the fish leached out excessive salt in the thin sections of the fish while leaving the salt iinside the thick sections. Analysis of samples from four different areas on the smoked fish brined using the two stage procedure revealed a uniform salt content.
Natural Lactic Acid Fermentation of Corn Meal
Authors: FIELDS M. L. , HAMAD AHMED M. , SMITH DUANE K. 
Published: August 2006

ABSTRACTA natural lactic acid fermentation occurs when water is mixed with corn meal and incubated at 37°C. Lactobacillus fermentum, Lactobacillus cellobiosus and Pediococcus acidilactici were isolated; viable coliforms, yeast and molds disappeared from the fermentation by the second day. Lactics dominated during the 4 days of study of the fermentation. Eh decreased during the first 24‐hr period which corresponded to the time coliforms were present in the fermenting corn meal. The percent yield of dry solids was related to the amount of water present. With less water, higher levels of acid were present inhibiting the flora which prevented less breakdown of the substrate and hence higher yields were obtained.
Fermentation of Corn for Nigerian Agidi
Authors: UMOH VERONICA , FIELDS MARION 
Published: August 2006

ABSTRACTAgidi, a Nigerian food made from corn, was prepared by the traditional Nigerian method and by a modified procedure in which fermented corn was used. The fermented agidi (with or without pH adjustment of the corn) was significantly higher (P < 0.05) in tryptophan and lysine than the nonfermented agidi. Sensory analyses indicated that flavor for the fermented (either pH adjusted or not) had a score greater than average (scale of 1 to 5, with 5 being the highest on the desired scale). However, since total sensory score (total points for color, firmness, acidity and flavor) was less than the traditional agidi, blending of the two is indicated for best acceptance and nutrition.
A Proximity Equilibration Cell for Rapid Determination of Sorption Isotherms
Authors: LANG K. W. , McCUNE T. D. , STEINBERG M. P. 
Published: August 2006

ABSTRACTSorption isotherm data are obtained by instrumental determination of water activity at a known moisture content or determination of moisture content after equilibration against a saturated salt solution. The latter method is simpler and the salt solutions are primary standards. However, the equilibration takes a long time, one to ten weeks, depending upon food composition. Thus, the objective of this work was to devise a method that retains the saturated salt solution but accelerates the rate of equilibration. In an equilibration environment between a food product and a saturated salt slurry, the driving force is the difference in vapor pressure; therefore the faster the vapor space reaches equilibrium with the saturated salt slurry, the quicker the maximum driving force for water absorption will be applied to the sample. It was felt that a reduction in the size of the usual large desiccater to a single sample size would provide the necessary area to volume ratio. The vessel chosen was a small plastic chamber (65 mm/53 mm). In this chamber, the surface area to vapor volume ratio was 0.3101 as compared to 0.0335 for the standard desiccator. The sample was contained in a standard aluminum weighing tray modified by removing a 44 mm diameter circular section from the bottom. This was replaced with a 47 mm diameter circle of Whatman No. 1 quantitative filter paper to support the sample and at the same time allow transmission of moisture. This would allow water molecules to travel in a straight line and thus the shortest distance between the saturated salt slurry and the sample. This small vessel with a single sample supported on a filter paper will be referred to as a Proximity Equilibration Cell (PEC). Using this technique, it was found that a 2/mm deep sample of corn starch required only 6 days for complete equilibration, as compared to 21 days for the conventional desiccator. Thus, the PEC satisfied the objective by reducing time by 70%. In making comparisons with the same salts in conventional and the PEC, it was noted that the end point was higher in the latter. Evidently, absorption in case of the conventional desiccator was so slow at the end that no weight gain could be detected in 24 hr but equilibrium had not yet been attained. In contrast, the PEC equilibrated so rapidly that it allowed a closer evaluation of true equilibrium.
Nutritive Value of an Extrusion‐Texturized Peanut Protein
Authors: ALID G. , YANEZ E. , AGUILERA J. M. , MONCKEBERG F. , CHICHESTER C. O. 
Published: August 2006

ABSTRACTDefatted peanut flour was texturized in a Wenger X‐25 extruder at 25.1% moisture content and 140°C product temperature. Texturization did not have any significant effect on the amino acid pattern nor on the PER of defatted flour. For example, the PER of the flour was 1.57 as compared to 1.54 for the textured product. Supplementation of both products with 0.3% DL‐threonine, 0.2% L‐lysine and 0.2% DI ‐methionine resulted in a 39 and 41% increase in PER, respectively (PER = 2.18).
Solubilization of California Small White Bean (Phaseolus vulgaris L.) Proteins
Authors: SATHE S. K. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTCalifornia Small White beans contained 25.90% crude protein on dry weight basis. Albumins accounted for 11.30% of the total crude proteins. Alkali (1N NaOH) extractable proteins had an isoelectric pH of about 4.0. About 88% of the total crude proteins were recovered employing acid/alkali extraction. Polyacrylamide gel electrophoretic analyses indicated that the acid soluble proteins were comprised of at least five components whereas the alkali soluble proteins consisted of at least two components.
An Automated Fluorimetric Method for the Determination of Histamine in Canned Fish Products
Authors: LUTEN J. B. 
Published: August 2006

ABSTRACTAn automated extraction and fluorimetric detection procedure for the determination of histamine in fish products is described. Proteins are removed pr or to the automated procedure. Histamine, added at different concentration levels to a homogenized fish sample, is recovered quatitatively. The results from a study of histamine in samples of commercially canned mackerel, tuna, herring and sardines showed that ∼79% of the investigated samples had histamine levels lower than 1 mg% while ∼8% had a histamine content higher than 10 mg%.
Using Einzymatic Proteolysis to Reduce Copper‐Protein Catalysis of Lipid Oxidation
Authors: YEE J.J. , SHIPE W.F. 
Published: August 2006

ABSTRACTCopper‐catalyzed oxidation of methyl linoleate was studied in a model emulsion systsm containing either proteins or their hydroly‐sates. Experiments were conducted with egg albumin, sodium caseinate, and soy proteins. Both the TEA test and diene conjugation measurements revealed that the prooxidant effects of proteins can be reduced by protoolysis. The evidence indicates that the prooxidant activity of complexes of copper and intact proteins is greater than that of copper and proteolytic products. This reduction of prooxidant activity is another example of how proteolysis can improve the functional properties of proteins.
Some Functional Properties under Heating of the Globin Prepared by Carboxymethyl Cellulose Procedure
Authors: HAYAKAWA S. , OGAWA T. , SATO Y. 
Published: August 2006

ABSTRACTConditions for gel formation of heated globin and inhibition of thermocoagulation of ovalbumin and bovine serum albumin by globin were investigated. Globin was highly soluble even when heated at 100°C at pH below 5. Globin also considerably inhibited thermocoagulation of ovalbumin and serum albumin near their isoelectric point. A great increase of viscosity was observed when 1% globin solution was heated at above 80°C in the narrow pH range between pH 5.2 and 5.4. Heated globin formed a transparent gel at concentration above 3% under well controlled heat conditions.
Identification of Volatile Flavor Compounds of Fresh, Frozen Beef Stew and a Comparison of These with Those of Canned Beef Stew
Authors: PETERSON ROBERT J. , CHANG STEPHEN S. 
Published: August 2006

ABSTRACTThe volatile flavor compounds of fresh, frozen beef stew were isolated, fractionated and identified by standard methodology. A total of 132 compounds was either positively or tentatively identified. A comparison of the volatile compounds and their relative amounts in the fresh, frozen stew with those previously identified in canned stew demonstrated both qualitative and quantitative differences between the volatiles of the two stews. This difference was due mostly to the greater number and amounts of the oxygen‐containing compounds such as alcohols, 2‐alkenals, esters, lactones, and ionones found in the fresh, frozen stew as compared with the greater number and amounts of hydrocarbons and nitrogen and/or sulfur‐containing heterocycles found in the canned stew.
Moisture Equilibrium in Apples at Several Temperatures: Experimental Data and Theoretical Considerations
Authors: ROMAN GRACIELA N. , URBICAIN MARTIN J. , ROTSTEIN ENRIQUE 
Published: August 2006

ABSTRACTMoisture equilibrium data for desorption of water from apples was determined at 20°, 30°, 40°, 50° and 60°C. The rehydration 40°C isotherm was also found. The experimental procedure was a gravimetric dynamic method. Sorptive capacity decreases as temperature increases. Rehydration of the dried material results in hysteresis. The data are interpreted in thermodynamic terms. Specific surface and monolayer concentrations are also found. Pore size distribution studies show that the most frequent pore radius at 20°C and 40°C are, respectively, 26 Å and 22 Å. Hysteresis data are compared with what would be expected from the cellulose wall, indicating that solubility and other effects increase sharply the sorptive capacity of the fruit. A comparison of desorption and adsorption characteristics shows that dehydration results in serious damage of the fruit structure.
Growth and Compositional Changes During the Various Developmental Stages of Some Saudi Arabian Date Cultivars
Authors: SAWAYA W. N. , KHATCHADOURIAN H. A. , KHALIL J. K. , SAFI W. M. , AL‐SHALHAT A. 
Published: August 2006

ABSTRACTCompositional changes during fruit maturation were studied in two important date cultivars grown in Saudi Arabia. Physical analyses showed that the fruit weight, length, diameter and weight of seed were highest at the mature color stage. Chemical analyses including moisture, total nitrogen, fat, fiber, ash, tannins, vitamin C, β‐carotene, and 10 nutritionally essential minerals showed that all were highest at the early stages of development and decreased during maturation. Reducing sugars were dominant in both cultivars and showed progressive increase during ripening with fructose and glucose as the only detected constituents. Sucrose content reached its maximum in both cultivars at the mature color stage then dropped sharply at the ripe stage. The total sugar content in both cultivars tended to increase all throughout maturation.
Investigation of the Physical and Chemical Properties of Banana Starches
Authors: LII CHENG‐YI , CHANG SHUH‐MING , YOUNG YA‐LAN 
Published: August 2006

ABSTRACTBanana (Musa sp.) starch was isolated after steeping in 0.05N sodium hydroxide. The starch had a granule size of 20–60μ, a gelatinization temperature range of 74–83°C, and a B‐type X‐ray diffraction pattern. The Brabender viscoamylogram and the swelling pattern indicated a fairly restricted‐swelling starch. The starch had low iodine affinity (ca 3.30%) and contained diesterified phosphate. During ripening, the amount of starch converted into reducing sugars and sucrose increased with degree of ripeness. Small granules were converted more rapidly than large granules. Other physical and chemical properties remained similar throughout ripening.
Partial Purification and Characterization of an Acid Phosphatase from Papaya
Authors: CARRENO RAPHAEL , CHAN HARVEY T. 
Published: August 2006

ABSTRACTA phosphatase in papaya was extracted, partially purified, and characterized. With p‐nitrophenyl phosphate as substrate, the enzyme had a pH optimum of 6.0, which categorized it as an acid phosphatase, a temperature optimum of 37°C, and a Km of 1.0 mM. Heat inactivation of papaya acid phosphatase was biphasic, and the kinetics of both phases were first order reactions. D values at 60°, 65°, 70°C for the heat resistant phase were 21.0, 11.7, and 4.0 min, respectively. For the heat labile and heat resistant isozymes of papaya acid phosphatase, the activation energies, Ea, for thermal inactivation were 60.0 Kcal/mole and 37.8 Kcal/mole, respectively. The apparent molecular weight of the enzyme as determined by gel filtration was 120,000 daltons.
Application of Leaching Model to Describe Potato Nutrient Losses in Hot Water Blanching
Authors: KOZEMPEL M. F. , SULLIVAN J. F. , MONICA E. S. DELLA , EGOVILLE M. J. , TALLEY E. A. , JONES W. J. , CRAIG J. C. 
Published: August 2006

ABSTRACTNutritive losses of hot water blanched potatoes were studied. The potatoes lost significant amounts of some amino acids‐glutamic acid, aspartic acid, valine, phenylalanine, arginine, methionine and tryptophan. They also lost a significant amount of gamma‐amino butyric acid. The concentration of the water soluble vitamins, ascorbic acid, riboflavin, thiamin, and niacin was significantly reduced. A leaching model, with diffusion as the rate controlling step, successfully predicted losses of these vitamins as a function of process parameters.
Functional Properties of Modified Black Gram (Phaseolus mungo L.) Starch
Authors: DESHPANDE S. S. , SATHE S. K. , RANGNEKAR P. D. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTBlack gram (Phaseolus mungo L.) starch was modified by heat and moisture treatments, acetylation, oxidation, cross‐linking, and adding free fatty acids (palmitic, stearic, and linoleic). Heat and low moisture treatment, acetylation, oxidation, and cross‐linking lowered the starch gelatinization temperature by 1–6°C, while adding fatty acids and the high moisture‐heat treatment raised it by 1–4°C. All modifications caused an increase in least gelation concentration of starch. High moisture‐heat treatment increased both water and oil absorption of starch. At 95°C, heat‐moisture treated, acetylated, and oxidized starches were more soluble, while fatty acid treated and cross‐linked starches were less soluble compared to raw starch. The modified starches had greater swelling capacity and solubility at pH 2.0 and 10.0. Heat‐moisture treated and chemically modified starches had lower swelling capacity (at 95°C) than that of isolated starch, whereas addition of fatty acids increased it.
Potential of Near Infrared Reflectance (NIR) Spectroscopy for Estimating Nutrient Content of Dehydrated Vegetables
Authors: PARK Y. W. , ANDERSON M. J. , MAHONEY A. W. 
Published: August 2006

ABSTRACTA near infrared reflectance (NIR) spectrophotometric procedure was evaluated for potential use in assaying nutrient contents of vegetables. Dried ground samples of cauliflower, broccoli, Brussels sprouts, spinach, asparagus, peas, green beans, and squash were analyzed chemically for crude protein, crude fat, ash, and neutral detergent fiber (NDF) and then scanned to develop NIR prediction equations. For the 75 calibration foods samples, the respective correlation coefficients between actual and NIR predicted values of these food components were 0.97, 0.77, 0.91, 0.81. Predictions for 26 unknown samples, which included cabbage, carrots, chard, corn, onions and rhubarb, were based on NIR equations developed from the first 75 samples. The resultant correlations were 0.95, 0.49, 0.85, and 0.78, respectively, for crude protein, crude fat, ash and NDF. NIR prediction detected incorrect chemical values of crude protein in several samples.
Analysis of Raw Beef Samples for Adulterant Meat Species by Enzyme‐Staining of Isoelectric Focusing Gels
Authors: KING N. L. , KURTH L. 
Published: August 2006

ABSTRACTElectrophoretic methods for detecting small proportions of contaminating species in fresh or frozen beef samples were investigated. By staining isoelectric focusing gels for particular enzymes, rather than for proteins in general, lower proportions of contaminants could be detected, because the band patterns were less complex. Buffalo, horse and pig muscles possess phosphoglucomutase isozymes of higher isoelectric point that beef, and this enabled detection of these species at contaminant:beef ratios as low as 1:99. By staining for adenylate kinase, kangaroo and horse were detected in beef samples at similar concentrations. Enzyme stains also proved useful for distinguishing some species not differentiated by general‐protein stains, e.g. phosphogluconate dehydrogenase distinguishes sheep from goat.
Nutrient Composition of Quail Meat from Three Sources
Authors: HAMM D. , ANG C. Y. W. 
Published: August 2006

ABSTRACTSamples of quail available to the public through specialty and/or supermarkets or by hunting were analyzed for selected nutrients in the meat. Classes of quail examined were (1) a strain of Japanese quail, Coturnix coturnix, (2) pen‐grown eastern Bob White, Colinus virginianus, and (3) wild Bob White, Colinus virginianus. Bob White quail were larger than the Japanese quail and yielded a higher percentage of deboned, deskinned meat (69% vs 61%) due mainly to a heavier, fatter skin on the Japanese quail. All the types examined were excellent sources of vitamin B6 (0.52–0.68 mg/100g raw meat) and niacin (6.0–10.3 mg/100g) and were good sources of thiamin (0.10–0.17 mg/100g) pantothenic acid (0.66–1.10 mg/100g) and riboflavin (0.16–0.50 mg/100g).
Effect of Natural Spices and Oleoresins on Lactobacillus plantarum in the Fermentation of Dry Sausage
Authors: NES INGOLF F. , SKJELKVÅLE REIDAR 
Published: August 2006

ABSTRACTThe effect of natural spices and oleoresins on the fermentation properties of three commercially available starter cultures of Lactobacillus plantarum has been investigated. In liquid medium it was shown that natural spices stimulated growth of the three bacteria and thus enhanced the cultures to ferment glucose and form more lactic acid. When similar oleoresin spices were supplied to the growing bacteria no effect was seen. It was also found that natural spices accelerated the fermentation process in the production of salami dry sausage while the oleoresins showed no effect.
Thermal Inactivation of Yeasts in Fruit Juices Supplemented with Food Preservatives and Sucrose
Authors: BEUCHAT L. R. 
Published: August 2006

ABSTRACTThermal inactivation of five yeasts (Candida krusei, Hansenula anomala, Saccharomyces bailii, S. cerevisiae and Torulopsis magnoliae) suspended in five fruit juices (apple, apricot, grape, orange and pineapple) as affected by potassium sorbate, sodium benzoate and sucrose was investigated. Yeasts were most sensitive to heat when suspended in orange juice. Both preservatives, at a concentration as low as 100 ppm, enhanced the rate of inactivation in juices containing no added sucrose. Supplementation of juices with sucrose (30 and 50%) resulted in protection against death of yeasts. The detrimental effects of potassium sorbate and sodium benzoate were reduced in the presence of high concentrations of sucrose. While neither preservative exhibited a consistent superior lethal effect compared with the other, overall, sodium benzoate was generally more effective than was potassium sorbate.
Effects of Antioxidants on Growth, Sporulation and Pseudomycelium Production by Saccharomyces cerevisiae
Authors: EUBANKS V. L. , BEUCHAT L. R. 
Published: August 2006

ABSTRACTButylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ) and propyl gallate were evaluated for their effects on growth, sporulation and pseudomycelium production by Saccharomyces cerevisiae. As little as 150 ppm BHA, 300 ppm TBHQ and 3000 ppm propyl gallate significantly (P 0.05) reduced the number of colonies formed on agar media compared with controls. The rate of growth was adversely affected by as little as 50 ppm BHA, 100 ppm TBHQ and 500 ppm propyl gallate. At pH 3 and 7, there was a combined inhibitory effect with antioxidants on the rate of growth compared to effects at pH 4–6. BHA and TBHQ increased the time required for sporulation. Production of pseudomycelium was affected by propyl gallate when the yeast was grown on corn meal agar. None of the antioxidants was as effective in a model food system (ice cream mix) containing 2% oil as they were in laboratory media.