bluuebunny/crossref_metadata_2025_split huggingface dataset:
Combined Effect of Water Activity, pH and Sub‐optimal Temperature on Growth and Enterotoxin Production of Staphylococcus aureus
Authors: NOTERMANS S. , HEUVELMAN C. J. 
Published: August 2006

ABSTRACT Staphylococcus aureus growth and enterotoxin production in relation to a, (0.99–0.87), pH (4.0–7.0) and temperature (8–30°C) was determined in Brain‐heart‐infusion broth with respectively NaCl and sucrose as humectants. Growth of S. aureus was not observed at aw 0.85, at pH 4.3 or at 8°C. At 12°C no growth occurred at a, 0.90 or at a, 0.93 in combination with pH < 5.5. At aw 0.96 no growth occurred at pH ≤ 4.9. Production of staphylococcal enterotoxin type A (SEA) occurred under nearly all conditions allowing growth. Production of SEB appears to be determined by aw; at aw 0.96 SEB was produced at all temperatures allowing growth, while at a, 0.93 SEB was hardly produced. Production of SEC and SEF was affected both by aw and temperaure. Production of these toxins was rarely observed at a, 0.93. No SEC and SEF were produced at 12°C. Extrapolation of these findings to food is discussed.
Storage and Lipid Quality of Chunked, Formed Roasts Containing Mechanically Separated Lamb
Authors: PETRO K. A. , MILLER G. J. , WILLIAMS J. C. , FIELD R. A. , CROSS H. R. , SECRIST J. L. 
Published: August 2006

ABSTRACTRestructured chunked and formed roasts containing 10 or 30% mechanically separated lamb (MSL) were made with meat from ram or wether lambs. Roasts were either frozen immediately after formulation and stored at ‐30°C before cooking to 71°C, or precooked immediately to 63°C, chilled and reheated to 71°C before storage at 4 and ‐30°C. Storage periods varied depending upon treatment. Roasts with 10% MSL contained less total fat and less free fatty acids (FFA) than those with 30% MSL. There was little evidence of extensive lipid oxidation as measured by thiobarbituric acid values and peroxide oxygen values in any of the roasts. There was an indication that pre‐cooking and curing prior to storage increased glycerolipid hydrolysis because of increased levels of FFA. Apparently increased hydrolysis occurred in triglycerides since levels of phospholipids did not change.
Effects of Salt Levels in Prerigor Blends and Cooked Sausages on Water Binding, Released Fat and pH
Authors: PUOLANNE EERO J. , TERRELL R. N. 
Published: August 2006

ABSTRACTPrerigor pork was used to make preblends of 0, 1, 2, 3 or 4% salt and 125 ppm sodium nitrite. Sausages formulated with 1.5 or 2.0% salt were made from all preblends; sausages formulated with 1.0% salt were made from preblends of 0, 1, 2 and 3% salt. Sausages made with nonsalted preblends had less water binding capacity (WBC) and more released fat (RF) than sausages made with preblends of 2, 3, or 4% salt (P < 0.05). Levels of salt in preblends did not affect (P > 0.05) WBC when salt contents of sausages were reduced from 2.0 to 1.5%; however, these WBC values were lowered somewhat when preblends with 0 or 1.0% salt were used. Water binding capacity decreased (P < 0.05) when salt contents of sausages were reduced from 1.5 to 1.0%, and when these sausages were made with preblends containing 2.0 or 3.0% salt. Data suggest that salting of prerigor pork is beneficial for optimizing WBC in sausages made with low salt contents.
Effect of Anionic Gums on the Texture of Pickled Frankfurters
Authors: FOX J. B. , ACKERMAN S. A. , JENKINS R. K. 
Published: August 2006

ABSTRACTThe addition of the anionic gums, xanthan and carrageenan, stabilized the texture of frankfurter emulsions against acid deterioration at 37°C in vinegar pickle. The proteins collagen, casein, and gluten, and the gums guar, arabic, and locust bean had no effect. The cationic gum, chitosan, formed an acid‐stable gel but the gel would not hold the emulsion. The process of acid deterioration had an initial period of firming of the gel texture. Shear (rupture) and elasticity did not show a corresponding initial increase. Subsequent deteriorative changes were less in the emulsions with xanthan gum than in any of the other emulsions. The gum gel is formed at the expense of the protein‐fat structure, probably through a gum‐protein interaction.
Effects of Rigor‐State, Levels of Salt and Sodium Tripolyphosphate on Physical, Chemical and Sensory Properties of Frankfurter‐Type Sausages
Authors: PUOLANNE EERO J. , TERRELL R. N. 
Published: August 2006

ABSTRACTPreblends of prerigor or postrigor pork with 2 or 4% salt were used to make sausages with finished product salt contents of 2.5 or 1.5% and with or without sodium tripolyphosphate. pH values increased (P > 0.001) when sausages were made with preblends of 4% salt or when phosphate was used. Reducing salt contents from 2.5 to 1.5% did not (P < 0.05) affect physical, chemical or sensory properties except for saltiness and Instron force of rupture values. Firmness of sausages increased (P < 0.05) when sodium tripolyphosphate or preblends with 4% salt were used. Data suggest that salt levels could be reduced 50% without detrimentally affecting physical, chemical or sensory properties of these frankfurter‐type sausages.
Effect of Potassium Sorbate on Refrigerated Storage of Vacuum Packed Scallops
Authors: BREMNER H. ALLAN , STATHAM JO A. 
Published: August 2006

ABSTRACTScallops (Pecten alba) were packaged aerobically, vacuum packaged, treated with 0.1% K‐sorbate then packaged, or vacuum packaged and frozen. The initial flora was predominantly Vibrio which grew well in the aerobic packs (˜ 108 c.f.u./g after 6 days at 4°C) and in the vacuum packs (˜ 107 c.f.u./g after 6 days 4°C). The microbial counts in the sorbate‐treated scallops were low (˜ 103 c.f.u./g) after 6 days at 4°C and rose to 105 c.f.u./g by 22 days, remaining at this level until the experiment ended after 48 days. Extensive use of taste panels as an evaluative tool enabled construction of odor and flavor profiles which showed clearly the nature of the changes that occurred during storage. The sorbate‐treated scallops stored for up to 28 days at 4°C remained as acceptable as the frozen controls.
Sodium Content of Oysters (Crassostrea virginica) and the Effect of Processing Method
Authors: WARD D. R. , LOPEZ A. , WILLIAMS H. L. 
Published: August 2006

ABSTRACTThe issue of the sodium content of foods and the labeling of food products as to their sodium content has become the target for legislative debate. Oysters, processed by three methods currently employed within the oyster processing industry, were analyzed for sodium content using atomic absorption spectrophotometry. Significant differences in the sodium levels were observed among the processes. Indications were that the variations observed were in part due to the viability of the mollusk during processing. The data indicate that it would be a significant problem for the oyster industry to declare in the label sodium content within a reasonable limit of certainty.
Changes in Sucrose, Fructose and Glucose Content of Frozen Strawberries with Thawing
Authors: SKREDE G. 
Published: August 2006

ABSTRACTFree sugar composition of strawberries during thawing and up to 5‐hr after‐thaw storage was studied. Sucrose content of drained fruits and juice decreased by 70% whereas fructose and glucose content increased during thawing at 4 °C. Total free sugar content remained constant. Sucrose degradation caused by invertase activity in the strawberry fruit rather than by sucrose synthase activity or acid hydrolysis was demonstrated. The sucrose inversion was more pronounced in drained fruits than in juice. Sucrose inversion also occurred when fruit was thawed by a current of air, microwave heating, or 35 °C water, but to a lesser extent. The 5‐hr holding period after thawing resulted in comparable sugar composition with all thawing procedures. For best preservation of the free sugar composition a fast thawing method should be chosen.
Ultrafiltration of Acid Whey in a Spiral‐Wound Unit: Effect of Operating Parameters on Membrane Fouling
Authors: KUO KUN‐PEI , CHERYAN MUNIR 
Published: August 2006

ABSTRACTMembrane fouling by acid (cottage cheese) whey could be minimized by appropriate pH adjustment and removal of insoluble particulates. Acidifying pasteurized whey to pH 2 or 3 followed by conventional centrifugal clarification (e.g. 5000g for 20–30 sec) significantly improved flux over that of unadjusted whey. Neutralizing whey to pH 7 was also just as effective provided resulting insoluble particles could be removed efficiently. Operating at 50°C was slightly more beneficial than 40° or 30°C. High flow rates were beneficial only if transmembrane pressure was below some critical value (about 50 psig or 350 kPa in this case). At pressures higher than this, high flow rates significantly increased fouling rates. After prolonged operating time, neither flow rate nor pressure appeared to have a significant effect, due perhaps to a change in the mode of fouling from surface deposition to pore adsorption.
Capsule‐Packed Freezing of Cooked Rice and Glutinous Rice Cakes
Authors: MITSUDA H. , KAWAI F. , YAMAMOTO A. , UENO S. 
Published: August 2006

ABSTRACTCooked rice and commercial glutinous rice cakes were frozen by a capsule‐packed freezing method we developed, then stored. Characteristics of samples frozen by this new method were compared with those of samples frozen in deep freezers (–20°C and –50°C), or chilled in an ordinary (5°C) or Cold Fog refrigerator (0°C). Texturometer measurements, glucoamylase digestion, and X‐ray diffraction analysis of specimens thawed to room temperature indicated that the samples prepared by our new method were superior to those frozen in conventional freezers or chilled in refrigerators. Simulation experiments in a program freezer showed that rapid freezing and adequate tempering were characteristic of our capsule‐packed method.
Improved Salmonella Species Recovery from Nonfat Dry Milk Pre‐enriched Under Reduced Rehydration
Authors: ANDREWS W. H. , WILSON C. R. , POELMA P. L. 
Published: August 2006

ABSTRACTRecovery of Salmonella species from nonfat dry milk was performed by the method of the Association of Official Analytical Chemists (AOAC), in which a 25‐g sample is rapidly rehydrated in 225 ml of sterile distilled water. Recovery was improved by swirling pre‐enriched samples at an initial 1:2 sample/water ratio and diluting 60 min later to a final 1:9 sample/water ratio before incubation at 35°C. In a second improved method, 25‐g samples were gently added to 225‐ml volumes of sterile distilled water and allowed to soak undisturbed for 60 min at room temperature before incubation. Direct comparison of the AOAC and soak methods showed that 16 and 62 Salmonella‐positive samples, respectively, were detected by each of these methods. Sensitivity of the soak method did not decrease during analysis of four 100‐g samples or a single 375‐g sample as compared with analysis of fifteen individual 25‐g samples.
Measurement of Taste Intensity and Degree of Liking of Beverages by Graphic Scales and Magnitude Estimation
Authors: GIOVANNI MARIA E. , PANGBORN ROSE MARIE 
Published: August 2006

ABSTRACTGraphic scaling (GS) and magnitude estimation (ME) of hedonic and intensity responses to 4–30% sucrose in lemonade and 0–16% fat in milk gave similar conclusions about the beverages, but GS was simpler to perform and responses were influenced less by numerical and contextural effects. More restricted ranges were used for ME than for GS, and for hedonic than for intensity responses. Good reproducibility was obtained, except for GS of hedonic responses to lemonade, which were bimodally distributed. Use of a higher sucrose reference (R) in lemonade decreased ME values, and increased the intensity exponent from 0.651 when R was 4% sucrose to 0.973 when R was 10% sucrose. Individual intensity exponents varied from 0.068–0.372 for milk, and from 0.146–1.075 for lemonade when R was 4% sucrose, and from 0.373–2.635 when R was 10% sucrose.
Effects of Product Formulation, Processing, and Meal Composition on In Vitro Estimated Iron Availability from Cereal‐Containing Breakfast Meals
Authors: CARLSON B. L. , MILLER D. D. 
Published: August 2006

ABSTRACTThe effects of breakfast cereal composition, breakfast cereal processing, and breakfast meal composition on relative iron availability from breakfast meals were estimated using an in vitro method. Addition of wheat bran and germ to cereals and meals reduced iron availability. Presweetening caused a slight increase in iron availability. Comparisons among meals containing cereals that were similar except for type of processing showed that processing may affect iron availability. Addition of orange juice to breakfast meals caused a dramatic enhancement of iron availability. Ascorbic acid fortified apple and grape juice increased iron availability but the effect was small compared with the orange juice effect. Studies with purified organic acids showed that ascrobic and citric acids present in the juices caused the observed enhancement of iron availability. Citric acid was a more potent enhancer than ascorbic acid.
Evaluation of a Rapid Impedimetric Procedure for the Quantitative Estimation of Coliforms
Authors: FIRSTENBERG‐EDEN RUTH , KLEIN CORBETT S. 
Published: August 2006

ABSTRACTA selective coliform medium (CM), developed for the impedimetric detection of coliforms, produced better impedance signals than conventional media. The selectivity of CM was better than that of lauryl tryptose broth (LTB) and violet red bile agar (VRBA). The applicability of CM to the quantitative impedimetric detection of coliforms in meat was tested and compared with most probable number and VRBA plate counts. Approximately 90% of the typical VRBA colonies did not produce gas when tested in brilliant green bile broth (BGB). Therefore, the VRBA counts were corrected by the percentage of colonies which produced gas in BGB for each sample. A correlation coefficient of 0.90 was obtained between the impedimetric test and corrected VRBA plate counts using a combined total of 91 meat samples tested by two different laboratories.
Comparison of HPLC and Mouse Bioassay Methods for Determining PSP Toxins in Shellfish
Authors: SULLIVAN JOHN J. , SIMON MARTHA G. , IWAOKA WAYNE T. 
Published: August 2006

ABSTRACTParalytic shellfish poisoning (PSP) toxins in shellfish were analyzed and quantified using both a high pressure liquid chromatographic (HPLC) technique and the standard AOAC mouse bioassay. Good correlation between the two assays was obtained at or below the limit of 80 μg toxin/100g, while at higher levels of toxicity, the HPLC technique tended to underestimate total toxicity slightly. Advantages and disadvantages of both techniques are discussed.
Two Effects of Sodium Chloride Causing Softening of the Texture of Canned Snap Beans
Authors: VAN BUREN J. P. 
Published: August 2006

ABSTRACTThe effect of NaCl on the texture of canned snap beans was studied with leached and nonleached pods. Pectin and Ca solubilization were also measured. NaCl promoted softening both during cooking and apart from cooking. The cooking effect was accompanied by increased pectin solubility. The noncooking effect was accompanied by increased Ca solubility.
Heat‐Induced Changes in Free Amino Acids on Manufacturing Heated Pulps, Purées and Pastes from Tomatoes
Authors: OKITANI AKIHIRO , KIM SEUNG‐YEOL , HAYASE FUMITAKA , CHUNG TAE‐YUNG , KATO HIROMICHI 
Published: August 2006

ABSTRACTThe effect of heating on the free amino acid composition of processed tomato products, heated pulps, purées and pastes was examined. The major components of the fresh pulp were glutamic acid, γ‐aminobutyric acid, aspartic acid, glutamine and asparagine. The heating process caused about a 40% loss of the total amino acids, which was attributable mostly to decreases in glutamic acid, glutamine and aspartic acid. Neither aromatic amino acids nor basic amino acids decreased in this process. Additional low temperature heating applied to the heated pulp to manufacture purées and pastes caused less effects than the high temperature heating used to prepare the pulp.
A New Model for Describing the Water Sorption Isotherm of Foods
Authors: CHIRIFE JORGE , BOQUET REINALDO , FONTÁN CONSTANTINO FERRO , IGLESIAS HÉCTOR A. 
Published: August 2006

ABSTRACTThis work investigated the applicability in the food area of a new sorption equation recently developed by Ferro Fontán et al. (1982). The equation may be written, 1n (γ/aw) =α (m)‐r, where, γ, α and r are parameters to be determined, m is the moisture content, and aw is water activity. It was found that the three parameter equation is able to describe the water sorption isotherm of 18 different foods in an extensive range of aw (up to about 0.95) with only 2–4% error (average) in the predicted moisture contents. Foods examined comprised, among other, oilseeds, starchy foods, and proteins.
Formation of N‐Nitrosamines in Gid‐deed
Authors: EL‐MABSOUT Y. E. , GRAY J. I. , ZYLEMA B. , MANDAGERE A. K. 
Published: August 2006

ABSTRACTGid‐deed is a traditional Libyan food product which is prepared in most households by heavily salting lamb meat and then sun‐drying. Nitrates and nitrites are not intentionally added to the product, although nitrate may be present as an impurity in the salt and thus incidentally added in the salting step. In this study, presumptive N‐nitrosamine levels in gid‐deed samples prepared with rock salt, refined salt, refined salt plus nitrite, and refined salt plus nitrate are reported. Similarly, four gid‐deed samples prepared in Libya were also analyzed. The content of free proline and sarcosine was also determined since these amino acids have been implicated as precursors of N‐nitrosopyrrolidine and N‐nitrosodimethylamine, respectively.
Retardation by Glandless Cottonseed Flour of Lipid Oxidation and Discoloration in Raw Ground Beef Containing Salt
Authors: RHEE KI SOON , SMITH GARY C. , RHEE KHEE CHOON 
Published: August 2006

ABSTRACTSalt (NaCl) was added to raw ground beef at levels of 0, 0.5, 1, 2 or 3% of the weight of the meat and defatted glandless cottonseed flour (GCF) was added at 0 or 3% levels. Patties were made with these mixes and stored for 3 or 6 days at 4°C or for 30 or 60 days at –20°C. Lipid oxidation (TBA values) in samples stored at 4° and –20°C and discoloration in samples stored at 4°C were determined. In samples made with salt only, TBA values within each storage period for each storage temperature increased with increasing salt levels up to 2%; increasing salt from 2 to 3% decreased TBA values. GCF markedly reduced TBA values at each salt level. Discoloration of samples stored at 4°C was also decreased by GCF.
Laboratory Scale Production of Winged Bean Curd
Authors: KANTHA S. SRI , HETTIARACHCHY N. S. , ERDMAN J. W. 
Published: August 2006

ABSTRACTProcedures for the preparation of 100% winged bean or mixed winged bean‐soybean curd employing the essential steps of soy curd production have been developed and optimized. Use of magnesium chloride, gluconodelta lactone, acetic acid and calcium sulfate as coagulants was investigated. The results showed that while curd formation was not facilitated by acetic acid, sticky and less cohesive curds could be formed with magnesium chloride and gluconodelta lactone. Calcium sulfate precipitation resulted in a semi‐solid and appreciably cohesive curd from winged bean. Winged bean curd had very low hardness value in comparison to soy tofu. Curd products prepared from five ratios of winged bean‐soybean mixtures indicate that 50:50 and 25:75 winged bean‐soybean combinations by weight resulted in satisfactory products.
On Sodium Chloride Action in the Gelation Process of Low Density Lipoprotein (LDL) from Hen Egg Yolk
Authors: WAKAMATU T. , SATO Y. , SAITO Y. 
Published: August 2006

ABSTRACTGelation of 40% LDL solution with 1~10% NaCl was inhibited during frozen storage at −20°C and −25°C. Frozen storage of LDL solutions with more than 4% NaCl at −30°C, −40°C and −60°C induced the gelation, whereas gelation was inhibited by addition of 1 and 2% NaCl at temperatures lower than −30°C. Differential scanning calorimetry analyses revealed that when NaCl acts as an inhibitor of gelation, it increased the unfrozen water in the LDL solutions through formation of LDL‐water‐NaCl complex where the water is hardly frozen; and when it acts as an accelerator of gelation, it promoted removal of water from the complex.
Statistical Evaluation of Water Activity Measurements Obtained with the Vaisala Humicap Humidity Meter
Authors: FAVETTO GUILLERMO , RESNIK SILVIA , CHIRIFE JORGE , FONTAN CONSTANTINO FERRO 
Published: August 2006

ABSTRACTThe objective of this study was to determine the suitability, precision and accuracy of the Vaisala Humicap electric hygrometer for aw measurements in the range 0.752‐0.974 (at 25°C). Results of the statistical evaluation indicated that this hygrometer, when calibrated and operated as described here, provides a convenient and fast means of aw measurement having adequate accuracy and precision for most food applications.
Thermal Stability of Folic Acid and 5‐Methyltetrahydrofolic Acid in Liquid Model Food Systems
Authors: DAY B. P. F. , GREGORY J. F. 
Published: August 2006

ABSTRACTThe effects of temperature, iron and ascorbate fortification, and oxygen concentration on the stabilities of folic acid (FA) and 5‐ methyltetrahydrofolic acid (5‐CH3‐THF) were examined in liquid model food systems. Small retort pouches were used as reaction vessels and the model systems were processed at 100°C, 120°C, and 140°C. A cation‐exchange procedure was devised to provide sample extract purification before quantitation using high‐performance liquid chromatography (HPLC). FA and S‐CH3‐THF were found to be very stable under these conditions. Lactose, protein, iron and ascorbate were all found to be capable of reducing the oxygen partial pressure within the model systems, thereby enhancing the stability of FA and 5‐CH3‐THF. FA and 5‐CH3‐THF degradation was not zero or first order but possibly second order as a result of limiting oxygen concentrations.
Changes in Chemical Constituents of Kiwifruit During Post‐Harvest Ripening
Authors: MATSUMOTO SHINJI , OBARA TETSUJIRO , LUH B. S. 
Published: August 2006

ABSTRACTKiwifruit (Actinidia chinensis Planch, Hayward cultivar) were ripened at 20°C under a stream of water‐vapor saturated air containing 5 ppm ethylene gas. A remarkable rapid softening in the texture and rising of the soluble solids were observed in 24 hr. The total acidity, starch and amylose content decreased during ripening. Both fructose and glucose increased from 2.7% to 5.0% after 5 days of ripening. Sucrose content increased from 0.45% to 2.22% on the second day, then decreased to 1.19% after 5 days. No significant change in chlorophyll and total solids were observed throughout the experiment. There were stepwise decreases in the L and bL values during ripening. The ascorbic acid content decreased from 210 to 190 mg per 100g fresh fruit after 5 days of ripening.
Determination of Total Glycoalkaloids (TGA) in Dehydrated Potatoes
Authors: MONDY N. I. , PONNAMPALAM R. 
Published: August 2006

ABSTRACTA method was developed to optimize TGA extraction for dehydrated potato products. Maximum TGA content was obtained from uncooked dehydrated powder with hydration ratio (powder:water) of 1:4 (by weight) for the freshly prepared powder. Powders prepared from precooked potatoes required a hydration ratio (1:5) for optimum TGA extraction. For powders that were stored for 4 months, 1 hr of hydration was necessary for maximum TGA extraction. In all varieties tested the TGA content of powders was slightly less than the fresh tissue but these differences were not statistically significant. However, significant varietal differences were observed. The Chipbelle and Katahdin varieties were significantly higher in TGA content than Rosa and Pontiac varieties.