bluuebunny/crossref_metadata_2025_split huggingface dataset:
DENSITY SEPARATION OF PROTEIN FROM OAT FLOUR IN NONAQUEOUS SOLVENTS
Authors: CLUSKEY J. E. , WU Y. V. , WALL J. S. 
Published: August 2006

ABSTRACTProtein and carbohydrate fractions in oat flour were separated on the basis of density using nonaqueous solvent systems. Optimum solvent densities and solvent:flour ratios for maximum yield of protein fraction were determined. Fractions with over 70% protein content can be separated; however, they represent only about 40% of the protein available in the flour. The carbohydrate fraction contains about 10% protein, with approximately half the protein available in the flour remaining in this fraction. Functional properties of the protein fractions such as hydration capacity, emulsifying activity, emulsion stability and nitrogen solubilities were determined.
COPRECIPITATION OF CHEESE WHEY WITH SOYBEAN AND COTTONSEED PROTEINS USING ACID AND HEAT TREATMENT
Authors: THOMPSON LILIAN U. 
Published: August 2006

ABSTRACTSoybean‐ and cottonseed‐whey protein coprecipitate isolates (SIW and CIW) and coprecipitate concentrates (SCW and CCW) were all prepared using heat treatment (95°C, 15 min) at acidic pH (4.6). Soybean and cottonseed protein isolates (SI and CI) and concentrates (SC and CC) and whey protein concentrate (WC) were also prepared under similar conditions for comparison with the coprecipitates. In general, the coprecipitation resulted in acidulant savings (7–9% for SIW and CIW, 51–68% for SCW and CCW), higher nitrogen yields (24–29% for SIW and SCW, 10–17% for CIW and CCW), higher protein scores, lighter color, slightly higher solubility, lower water and fat absorption and emulsifying capacities compared with separate precipitation of the oil‐seed proteins. The whipping properties decreased in the coprecipitate isolate but increased in the coprecipitate concentrate of soybean and cottonseed. Compared with a commercial soy isolate, all coprecipitates had lower solubility, emulsifying and whipping capacities but equivalent water and fat absorption capacities.
STABILITY OF ALPHA‐ AND GAMMA‐TOCOPHEROL: Fe3+ AND Cu2+ INTERACTIONS
Authors: CORT W.M. , MERGENS W. , GREENE A. 
Published: August 2006

ABSTRACTBoth alpha‐ and gamma‐tocopherol are degraded by Fe2+ and Cu2+. Ascorbic acid and EDTA completely inhibit the Cu2+ oxidation but only ascorbic acid completely prevented the Fe3+ oxidation although EDTA and citric acid gave some protection. On the other hand pure tocopherols, undiluted, were stable to air and light over a period of years.
BEEF THAWING AND COOKERY METHODS.
Authors: MOODY W. G. , BEDAU CAROLA , LANGLOIS B. E. 
Published: August 2006

ABSTRACTSteaks and roasts from Angus and Simmental crossbred steers were evaluated by a nine‐member panel, and sample cores were sheared on the Instron Universal Testing Device equipped with a Warner‐Bratzler shear head. The meat was subjected to five different thawing and cooking methods and two storage periods. There was a difference (P < 0.01) in microbial numbers (log counts) found on the roasts due to incubation temperature (37°C vs 7°C) and time in storage (fresh, 5 months and 10 months). The fresh roasts had higher (P < 0.01) mean log counts. Slightly higher total cooking losses were observed for the roasts than for the steaks. The highest Instron shear values for both roasts and steaks were recorded for the microwave‐thawed and cooked meat. Overall panel satisfaction for both cuts of meat was positively correlated with flavor, juiciness and tenderness. Storage time was negatively correlated with flavor. Breed had no significant effect on flavor, juiciness, tenderness, overall satisfaction or shear values. Differences (P < 0.025) were found between the microwave and conventionally cooked meat, with the microwave‐cooked meat having the greatest cooking losses.
INFLUENCE OF LIQUID NITROGEN, LIQUID CARBON DIOXIDE AND MECHANICAL FREEZING ON SENSORY PROPERTIES OF GROUND BEEF PATTIES
Authors: SEBRANEK J. G. , SANG P. N. , RUST R. E. , TOPEL D. G. , KRAFT A. A. 
Published: August 2006

ABSTRACTGround beef patties were formulated with 20% fat, formed on a pattie machine at 113g each (4/lb) and frozen either by liquid nitrogen or liquid carbon dioxide in a cryogenic tunnel at ‐74°C or by a walk‐in mechanical freezer at ‐29°C. Composition, TBA numbers, shrinkage and taste panel scores evaluated at 0, 30, 60, 90 and 120 days after manufacture showed a significant reduction in quality for the mechanically frozen patties when compared with the cryogenic methods. There was no difference between liquid nitrogen and liquid carbon dioxide for quality retention by ground beef patties.
MICROSTRUCTURAL COMPARISONS OF THREE COMMERCIAL FRANKFURTERS
Authors: THENO D. M. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTThree commercially available brands of beef and pork frankfurters were compared by light and scanning electron microscopy for protein matrix structure and fat distribution within the sausages. One brand had a coarse protein matrix structure, large fat droplets and some large pieces of intact muscle, while a second brand had a more uniform fat and protein distribution with some visible muscle fragments present. A third brand of frank had uniformly small fat droplets evenly distributed in a protein matrix. Scanning electron micrographs show this frank to be a true meat emulsion. These observations show the wide variation between the microstructure of acceptable commercial frankfurters.
COMPOSITION, QUALITY AND MICROBIOLOGY OF DRY‐CURED HAMS PRODUCED FROM PREVIOUSLY FROZEN GREEN HAMS
Authors: KEMP JAMES D. , LANGLOIS B. E. , FOX J. D. 
Published: August 2006

ABSTRACTFour groups of 15 hams each were divided as follows: Group 1 was placed in cure while frozen. Groups 2, 3 and 4, respectively, were placed in cure after thawing at 3°C, 15°C or in running water at 38°C. After curing 4 wk at 3–4°C and salt equalization at 13°C for 4 wk, they were smoked 24 hr at 38°C and aged 3 mo. at 24°C. Hams were sliced, evaluated for color and odor, cooked, evaluated by a palatability panel and sheared for tenderness; lean was analyzed for moisture, salt and nitrite. Various microbial counts were made on surface and core samples at different processing periods. Group 1 had the least weight loss with no differences between groups 2, 3 and 4. Color, aroma, general appearance and palatability scores and nitrite content were similar for all hams. Shear values were lower for the semimembranosus muscle in group 1. Other shear values were similar. Group 1 was lower in salt and higher in moisture than groups 2, 3 and 4, with no differences among the latter three groups. No bacteria of public health significance were detected in or on hams before curing or after 3 mo aging. Freezing and storage seemed to cause injury to some microbial species and resulted in failure to recover selected pathogens and some nonpathogens from thawed hams. Higher initial surface counts were obtained from hams thawed before curing than from hams cured frozen. Hams cured frozen had higher surface counts after curing than hams thawed before curing. The results probably are related to the lower salt and higher moisture levels of hams cured frozen, as well as to the method used to thaw the hams.
PREVENTION OF POST STORAGE GREENING IN TABLE STOCK POTATO TUBERS BY APPLICATION OF SURFACTANTS AND ADJUVANTS
Authors: POAPST P. A. , PRICE I. , FORSYTH F. R. 
Published: August 2006

ABSTRACTThe addition of adjuvants to sprays of aqueous emulsions of Tween (polysorbate) surfactants reduced the concentration of the Tween required to prevent greening; thus they increased the practicality of using Tweens 60, 65 and 80 which are broadly accepted food additives. Conspicuous among adjuvants found were certain plant acids. These were lactic, glycolic, d‐tartaric, L‐ascorbic, glyoxylic, gluconic, α‐ketoglutaric, D‐isoascorbic and citric acids. The principal mode of action of the adjuvants was to decrease the permeability of the adhering surfactant film towards CO2 transfer. This action and its duration was a function of the Tween and its concentration, and the adjuvant and its concentration.
PIGMENTS OF MIRACLE FRUIT, Synsepalum dulcificum, Schum, AS POTENTIAL FOOD COLORANTS
Authors: BUCKMIRE R. E. , FRANCIS F. J. 
Published: August 2006

ABSTRACTThe red anthocyanin pigments of Miracle fruit, Synsepalum dulcificum, Schum were extracted, purified by ion exchange, and concentrated for use as a food colorant. The pigment preparation, when added to carbonated water and carbonated sugar solutions, provided an orange red solution with stability comparable to that of anthocyanins from other sources. At pH 1.0, in water, the ratio of the extinction coefficient of the pigment preparation compared to that of FD&C Red No. 2 was 2.03. At pH 2.8 and 3.0 the ratios were 1.2 and 0.85, respectively. When the pigment preparation was added to model systems containing acetic, tartaric, citric and malic acids, pigment degradation was most rapid with malic acid.
SENSORY QUALITIES OF SELECTED CANNED FOODS SUBJECTED TO SHORT–TERM STORAGE
Authors: HAYAKAWA KAN‐ICHI , TIMBERS GORDON E. , STIER ELIZABETH F. 
Published: August 2006

ABSTRACTCanned asparagus cut, corn kernels, peas and apple slices were produced from respective frozen products, which were obtained from a local frozen food packer. Commercial processing procedures were followed for this production. Immediately after the production, the canned foods were randomly divided into five different lots and initiated storage at ‐29, 2, 4.5, 21 or 38°C for slightly over 1 yr. During this storage, the products were sampled at five different dates and subjected to the evaluation of overall sensory quality by a flavor panel. For this evaluation, those stored at ‐29°C were used as reference samples to determine flavor difference scores. It was generally observed that samples stored at 38°C deteriorated at considerably faster rates as compared to those stored at the lower temperatures. The storage at 2, 4.5 or 21°C did not result in severe loss of the quality during the entire test period. Changes in the flavor difference scores may be mathematically represented with polynominal functions of storage time and temperature according to the regression analysis of data collected.
ASYMMETRY IN FREEZE‐DRYING
Authors: ZARKARIAN J. ALEKSONIS , KING C. JUDSON 
Published: August 2006

ABSTRACTThis paper describes what is meant by asymmetric freeze‐drying and reports experimental observations of the phenomenon. Current mathematical models of freeze‐drying cannot account for asymmetry. This theoretical deficiency is corrected by the development and solution of a freeze‐drying theory termed the asymmetrically‐retreating‐ice‐front (ARIF) model. An extension of the well‐known uniformly‐re‐treating‐ice‐front (URIF) model, the ARIF theory accounts for heat flux through the frozen region and for unequal heat fluxes to different sample faces. The ARIF theory is able to predict temperatures and moisture fractions during drying, total drying times, and degrees of ice‐core asymmetry which agree reasonably well with experimental results.
TEXTURAL PROPERTIES OF AMYLOSE SPONGES
Authors: Q A. TORRES , SCHWARTZBERG H. G. , PELEG M. , RUFNER R. 
Published: August 2006

ABSTRACTSponges were prepared by freezing and thawing of amylose gels. The sponges had a characteristic “leafy’ structure reminiscent of the fleshy part of some seafoods. The mechanical properties of the sponges were evaluated by uniaxial compression. It has been found that the true stress‐strain relationship of the sponge could be described by σ= E1ε+ E2εn, where σ and ε are the true stresses and strains, E1, E2, and n are constants. It has been suggested that the first component is the elastic contribution of the sponge and the second component is the contribution of structural compaction which becomes dominant at large deformation levels. The effects of consecutive compressive cycles as well as amylose concentration and freezing methods were also evaluated in terms of mechanical parameters. Explanation of the latter has been suggested in terms of the deformation mechanism of sponges.
CONTINUOUS DIFFUSION‐EXTRACTION METHOD TO PRODUCE APPLE JUICE
Authors: BINKLEY C. R. , WILEY R. C. 
Published: August 2006

ABSTRACTThe continuous stepless counter‐current De Danske Sukkerfabrikker diffusion apparatus originally developed to recover sugar solids from sugar beets was studied as a physical procedure to recover apple juice. This procedure was compared with apple juice recovery using a Willmes press which is an example of a batch mechanical pressing operation. Crinkle‐cut apple slices 3 mm in thickness were introduced into the diffuser and heated from 55–75°C. The cell sap containing soluble nutrients was diffused through the apple cell membrane and extracted by heated potable water flowing under the force of gravity. The diffusion‐type juice soluble solids yields were 13.47% higher than those for the press‐type juices and resulting extracted pomace was low in waste‐soluble solids. Sensory comparisons between the pressed and diffusion juices showed preference for the pressed product.
HISTAMINE IN SAUERKRAUT
Authors: TAYLOR STEVE L. , LEATHERWOOD MATTHEW , LIEBER ELLEN R. 
Published: August 2006

ABSTRACTA survey of 50 samples of sauerkraut obtained at the retail level revealed an average histamine content of 5.06 mg/100g. The histamine content ranged from 0.91 mg/100g to 13.0 mg/100g. Such histamine levels are considerably lower than the level of 100 mg/100g which has been associated with outbreaks of food poisoning. Based on this survey, commercially available sauerkraut should be considered a low risk product for the development of symptoms of histamine toxicity.
INHIBITION OF GLYCOALKALOID FORMATION IN POTATO TUBERS BY THE SPROUT INHIBITOR, MALEIC HYDRAZIDE
Authors: MONDY NELL I. , TYMIAK ADRIENNE , CHANDRA SUBHASH 
Published: August 2006

ABSTRACTIn each of 2 yr potato plants were sprayed with the sprout inhibitor, maleic hydrazide (MH‐30) 4 wk prior to harvest of the tubers and the tubers were analyzed for glycoalkaloid content after storage at 4.5°C for varying periods of time. Tubers from plants treated with MH were significantly lower in glycoalkaloid content than the controls. The Kennebec variety was higher than the Katahdin variety in glycoalkaloid content and the glycoalkaloid content increased with increased storage time.
ACCEPTABILITY OF ONE‐HOUR ROLLS MADE WITH SWEET WHEY AS THE LIQUID INGREDIENT
Authors: McNAUGHTON J. P. , McMURTRAY T. , SUDDUTH J. , JONES S. , WANG E. 
Published: August 2006

ABSTRACTThe purpose of this study was to test overall acceptance, texture and general appearance of 1‐hr buttermilk rolls formulated by substituting sweet liquid whey for buttermilk. Three recipes of rolls with 100% buttermilk (B), 50% buttermilk and 50% whey (BW), and 100% whey (W) as the liquid ingredient were tasted by 11 panelists on four occasions. No difference existed for general acceptance or appearance in any treatment roll, but W rolls received a more favorable rating for texture (P ≤ 0.05) than BW or B rolls. Liquid whey incorporated into rolls could improve diets high in carbohydrate, alleviate pollution, and conserve energy and water for bread and cheese industries.
SHEAR FORCE MEASUREMENTS ON COOKED MEAT FROM SHEEP OF VARIOUS AGES
Authors: BOUTON P.E. , HARRIS P.V. , RATCLIFF D. , ROBERTS D.W. 
Published: August 2006

ABSTRACTForce‐deformation curves have been obtained, using a Warner‐Bratzler shear device, for meat, from sheep of various age groups ranging from 2–3 months to 6–8 yr, cooked at 60 or 80°C. The sheep carcasses were pelvic hung, within 1 hr of slaughter, to avoid possible prerigor shortening of the selected muscles. The initial yield force values appeared to reflect changes in the myofibrillar structure since they were increased by cooking at 80°C and were little affected by animal age. On the other hand the difference between the peak and initial yield force values were more indicative of connective tissue changes since they significantly increased with animal age and decreased with cooking at 80°C. Peak shear force values tended to increase with animal age thus indicating that, when prerigor shortening effects were avoided, tenderness decreased with age.
PREDICTING PROTEIN EFFICIENCY RATIO BY THE CHEMICAL DETERMINATION OF CONNECTIVE TISSUE CONTENT IN MEAT
Authors: LEE YU BANG , ELLIOTT JAMES G. , RICKANSRUD DAVID A. , HAGBERG ELRO Y C. 
Published: August 2006

ABSTRACTThe influence of connective tissue content on amino acid composition and rat PER was studied in an attempt to develop a regression equation for predicting PERs of meat from the simple chemical analysis of collagen. Collagen content was highly correlated to essential amino acid content and rat PER with correlation coefficients of ‐0.99 and ‐0.98, respectively. The developed regression equation, PER = ‐0.02290 (collagen content) + 3.1528, effectively predicted rat PER within ± 0.2 units when tested on various meat ingredients. These results indicated that the chemical determination of collagen content can be employed to provide a rapid, inexpensive and easily adaptable assay for the estimation of protein quality of meat. Mechanically deboned red meat had a reasonably good PER (2.65) and only a moderate level of collagen (19%); whereas, partially defatted chopped beef showed wide variation in PER as well as in collagen content with different processors. Both raw and cooked mechanically deboned chicken also showed good PERs, 3.0 and 2.6, respectively.
ANTIBOTULINAL ROLE OF ISOASCORBATE IN CURED MEAT
Authors: TOMPKIN R. B. , CHRISTIANSEN L. N. , SHAPARIS A. B. 
Published: August 2006

ABSTRACTThe effect of antioxidants, reducing agents, and a chelating agent were tested in perishable canned cured meat. Isoascorbate, ascorbate, and cysteine enhance the antibotulinal effect of nitrite in perishable canned cured meat. It was determined that this effect was not due to the antioxidant or reducing properties which these compounds possess. The data indicate that they enhance the effect of nitrite by sequestering a metal ion(s) in the meat. It is suggested that nitrite (nitric oxide) reacts with a cation dependent material within the germinated botulinal cell and blocks a metabolic step which is essential for outgrowth. Enhancement of nitrite by isoascorbate, and similar compounds, may be due to preventing repair of damaged material or formation of new cation dependent material.
EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE TENDERNESS AND pH
Authors: BOUTON P. E. , FORD A. L. , HARRIS P. V. , SHAW F. D. 
Published: August 2006

ABSTRACTThe tenderness of muscles from sides of beef which had received one of three different electrical stimulation treatments was compared with that of muscles from unstimulated control sides. Comparisons were also made between muscles from stimulated and unstimulated sides suspended by the Achilles tendon or by the sacro‐sciatic ligament. The maximum stimulation voltage applied was 110v d.c. Stimulation caused a marked increase in the tenderness of muscles which were removed from the carcasses 22‐24 hr after slaughter. Muscles from stimulated sides had significantly lower pH values at 1, 4 and 24 hr after slaughter than muscles from control sides.
RELATIONSHIP OF THYROID ACTIVITY TO DISTRIBUTION OF FAT IN RABBIT CARCASSES
Authors: MCBRIDE T. M. , CRAMER D. A. 
Published: August 2006

ABSTRACTThe effects of exogenous administration of T4 and a combination of T4 and Synovex (12.5 mg progesterone and 1.25 mg estradiol) on the distribution of fat in rabbit carcasses have been studied. The results demonstrate that increasing thyroid activity will cause production of leaner rabbits that contain adequate amounts of intramuscular fat. Further, implantation of estrogenic hormones tend to stimulate growth and counteract the depressed weight gains in treated rabbits. A possible T4‐Synovex interaction is indicated. Rabbits receiving both hormones had the lowest amount of waste fat and the highest amount of intramuscular fat of all treatment groups.
DIFFERENCE IN POLYGALACTURONASE COMPOSITION OF CLINGSTONE AND FREESTONE PEACHES
Authors: PRESSEY R. , AVANTS J. K. 
Published: August 2006

ABSTRACTThe composition of polygalacturonase activity and the solubility of pectin were compared in clingstone and freestone peaches. At the unripe stage, all varieties of both types of peaches had low levels of water‐soluble pectin and virtually no polygalacturonase activity. Ripe clingstone peaches had exopolygalacturonase activity and essentially insoluble pectin. Ripe freestone peaches had exopolygalacturonase and endopolygalacturonase activity and high levels of water‐soluble pectin. These differences in composition of polygalacturonases may account for the markedly different textural characteristics of the two types of peaches.
COMPRESSION CREEP BEHAVIOR AND SYNERESIS WATER OF AGAR‐AGAR AND ACTOMYOSIN GELS
Authors: NAKAYAMA T. , KAWASAKI M. , NIWA E. , HAMADA I. 
Published: August 2006

ABSTRACTTypical hydrogels of food material were characterized on creep behavior and syneresis water. An autographic creep meter, consisting of a balance and two parallel plates, was designed for agar‐agar and actomyosin gels. In the case of agar‐agar gel, instantaneous modulus was independent of applied stress level up to 19000 dyne/cm2, but from retardation modulus the critical boundary of linear viscoelastic region was estimated to be 7600 dyne/cm2 in stress and 0.020 in strain. A large amount of syneresis water came out during the creep run. In the case of actomyosin gel, the critical boundary of linear viscoelastic region was 5700 dyne/cm3 in stress and 0.107 in strain. And even over the boundary, syneresis water was negligible during the creep run. Much syneresis water from the agar‐agar gel was due to both the smaller linear viscoelastic region and the easiness of water movement in the gel. Namely, the line width of the proton NMR spectrum of agar‐agar gel was narrower than that of actomyosin gel.
RAPID DETECTION OF SALMONELLAE IN FOODS BY MEMBRANE FILTER‐DISC IMMUNOIMMOBILIZATION TECHNIQUE
Authors: SWAMINATHAN B. , DENNER J. M. , AYRES J. C. 
Published: August 2006

ABSTRACTA membrane filter‐disc immunoimmobilization technique was developed for rapid detection of salmonellae in foods. The method involved concentrating bacteria from the selective enrichment culture of a food sample by membrane filtration. The membrane filter, with the entrapped bacteria, was inverted and placed on the surface of a semi‐solid selective medium contained in a 100 × 15 mm plastic Petri plate. A paper disc impregnated with Salmonella polyvalent flagellar antiserum was placed on the surface of the semi‐solid agar approximately 2.5 cm from the nearest edge of the membrane filter. The plate was incubated at 37° C under high humidity. Motile salmonellae, if present in the sample, grew and migrated in the semi‐solid medium. When the moving front of motile salmonellae came into contact with the diffusing flagellar antiserum, an antigen‐antibody reaction occurred resulting in the immobilization of salmonellae. The formation of a line of immobilization indicated the presence of salmonellae in the sample. A semi‐solid medium containing dulcitol, proteose peptone, brilliant green, and novobiochin as the major functional components was found to be more efficient than semi‐solid modifications of Salmonella‐Shigella agar and Hektoen enteric agar for the detection of salmonellae in foods by the membrane filter‐disc immunoimmobilization procedure. The new method, when applied to the detection of salmonellae in raw meats and poultry, was found to give good correlation with the conventional cultural method.