bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of extraction medium pH on the protein content of some legume starches
Authors: ANDERSON C. G. , ROMO C. R. 
Published: August 2006

SummaryStarches of lentil, garbanzo and field bean were isolated according to a detailed separational scheme at several pHs in the range of 5.5 to 9.5 and nitrogen determinations made on the purified samples. Nitrogen determinations and protein solubility profiles were also determined on the legume flours in order to facilitate a comparison of the data obtained for the starches. the relationship between protein solubility and starch protein content is discussed. the protein content of garbanzo starch decreased from a value of 0.51% at pH 5.5 to a value of 0.13% at pH 9.5. For field bean starch the protein content was 0.55% at pH 5.5 and 0.18% at pH 9.5. In the case of lentil starch the protein content decreased from 0.42% at pH 5.5 to 0.25% at pH 7.5 with very little change up to a pH of 9.5. It was found that extraction medium pH has no effect upon the yield of starch.
SENSORY EVALUATION OF PORK SAUSAGE CONTAINING TEXTURED VEGETABLE PROTEIN
Authors: GOLTRY S. J. , STRINGER W. C. , BALDWIN R. E. 
Published: August 2006

ABSTRACTThe objective of this study was to evaluate the flavor, juiciness, and general acceptability of pork sausage containing four levels of textured vegetable protein (VP). The different formulas were evaluated, one at a time, under red lights and sensory evaluations of juiciness, flavor, and general acceptability were made on a 5‐point hedonic scale (1, like very much to 5, dislike very much). Mean panel scores for flavor indicated the formula containing 10% VP was most liked, followed in order by the control, 20% and 30%. However, the control and 10% treatment were superior to the 20 and 30% treatment. Judgement of juiciness indicated a significant difference between the 10% and 20% treatment, but no significant difference could be detected when comparing either the control or 30% treatment to the 10% and 20% treatments. There was no significant difference among any of the treatments of general acceptability, but the 10% was most liked by the panelists followed by the control, 30% and 20%. Mean panel scores for flavor, juiciness and general acceptability revealed that none of the treatments were disliked. The 10% treatment was the most preferred of the four treatments when flavor, juiciness, and general acceptability were evaluated.
QUALITY CHARACTERISTICS OF CONVENIENCE CHICKEN PRODUCTS AS RELATED TO PACKAGING AND STORAGE
Authors: ARAFA A. S. , CHEN T. C. 
Published: August 2006

ABSTRACTPrecooked and prefried chicken products were prepared and packaged by three methods using commercial polyester/polyethylene laminate pouches and oil resistant papers. The effects of frozen storage on weight losses, TBA value, peroxide value, acid value and organoleptic qualities of the prepared products were studied. Vacuum packaged samples had the lowest weight losses, TBA and peroxide values, and the best preference scores as compared to the heat sealed and the paper wrapped products. Acid values were higher for breast portions than those of the thigh parts. A sharp decline in acid values during storage was observed for the paper wrapped samples. Taste panels preferred the products which were fried just before serving, rather than the prefried ones.
FURTHER EVALUATION OF CONVENTIONAL AND HOT‐BONED BOVINE LONGISSIMUS DORSI MUSCLE EXCISED AT VARIOUS CONDITIONING PERIODS
Authors: KASTNER C. L. , SULLIVAN O. P. , YAZ M. A , RUSSELL T. S. 
Published: August 2006

ABSTRACTThe objective of this study was to evaluate the tenderness of bovine longissimus dorsi muscles conditioned in the intact half at 16°C and excised at 6, 8 or 10 hr postmortem (hot boning) as compared to the same muscles chilled at 2°C and excised at 48 hr postmortem (cold boning). Fifteen choice and good grade heifers were utilized in this study. When each postmortem holding period was evaluated, statistically nonsignificant differences (P > 0.10) were observed between hot‐and cold‐boning means for shear force, myofibrillar protein extractability and sarcomere length. A statistically significant difference (P < 0.10) between hot‐ and cold‐boning fiber diameter means was observed at the 6‐hr holding period. Fiber kinkiness means for the hot‐and cold‐boning treatments were also statistically different at the 6‐ (P < 0.01) and 8‐hr (P < 0.10) holding periods. These data indicate that conditioning intact halves at 16°C and excising bovine longissimus dorsi muscles at 8 hr postmortem can yield a product of acceptable tenderness. The authors recommend the 8‐hr holding period as a precautionary measure realizing that the 6‐hr holding period did not give greatly different results.
EFFECT OF SODIUM ACETATE ON GROWTH AND AFLATOXIN PRODUCTION BY Aspergillus parasiticus NRRL 2999
Authors: BUCHANAN R. L. , AYRES J. C. 
Published: August 2006

ABSTRACTThe effect of sodium acetate and propionate on growth and aflatoxin oroduction byA. DarasiticusNRRL 2999 was studied in AMY medium imodified AM medium + 2% yeast extract) to determine the possible use of this compound as a means of controlling aflatoxin production. At pH 4.5, concentrations of sodium acetate ≥ 1.0g/100 ml completely inhibited growth and prevented aflatoxin production, while levels of 0.6 and 0.8g/100 ml partially inhibited growth and decreased aflatoxin production by 70% and 99%, respectively. Examination of the effect of initial pH on the inhibitory action of sodium acetate indicated that the extent of inhibition was a function of the initial pH. The effect of propionic acid on growth and aflatoxin production was also examined, and this compound was found to be more inhibitory than acetate. The role of sodium acetate and propionic acid as a means of controlling aflatoxin production appears to be promising.
INFLUENCE OF PROTEIN SUPPLEMENTS ON GROWTH OF Staphylococcus aureus AND PRODUCTION OF ENTEROTOXINS
Authors: TATINI S. R. , STEIN S. A. , SOO H. M. 
Published: August 2006

ABSTRACTInfluences of soy protein (promine D; SP), fish protein concentrate (FPC) and Brewer's Yeast or Torula Yeast on aerobic growth of S. aureus (288) and production of enterotoxins A and D were evaluated in liquid media containing equivalent amounts (1.8%) of protein from each source. S. aureus grew faster (29 min generation time) and reached a final population of 2–7 × 109/ml in yeast media as compared to soy or, fish protein concentrate; 50–56 mm generation time and a final population of 2 × 108/ml in SP or EPC. Production of enterotqxins by S. aureus was enhanced in yeast media. Enterotoxin A was detectable in unconcentrated yeast preparations after 6 hr and both toxins (A and D) after 12 hr incubation. Enterotoxin A was detected only in FPC concentrated 50‐fold and after 24 hr incubation. Neither enterotoxin A nor D was detected in SP concentrated 100‐fold after 24 or 48‐hr incubation. Addition of Brewer's Yeast (2% w/v) to whole milk enhanced production of enterotoxins A and D; there was at least a 100‐fold higher amount of enterotoxin in milk + yeast as compared to simply milk.
PRODUCTION OF FLAVOR VOLATILES IN ENZYME AND SUBSTRATE ENRICHED PEANUT HOMOGENATES
Authors: TON J. A. SINGLE , PATTEE H. E. , SANDERS T. H. 
Published: August 2006

ABSTRACTThe role of enzymes in the production of flavor volatiles from rawpeanuts was investigated through the use of enzyme‐ and substrateenriched peanut homogenates. Enzymatic control of the production of the flavor volatiles was shown by the generation of the volatiles upon addition of peanut acetone powders to an enzyme‐inactivated sample. Lipoxygenase was shown to be primarily responsible for production of the flavor volatiles in model systems of purified peanut lipoxygenase and linoleic acid which produced gas chromatographic profiles almost identical to those of peanut homogenates. Typical lipoxygenase intermediates were. demonstrated in extracted lipid material from raw peanut homogenates by UV absorption peaks at 234 nm and 275 nm, whereas heat‐inactivated samples showed only trace absorption peaks. The optimum pH for production of the flavor volatiles was between 6.5 and 7.0. Pentane production was inhibited by, propyl gallate, hydroquinone and ascorbic acid. Exogenous aliphatic alcohols added to peanut homogenates before blending were converted to their corresponding aldehydes, indicating that an alcohol‐to‐aldehyde conversion reaction exists in peanuts.
EFFECT OF SODIUM CHLORIDE ON REHYDRATION OF FREEZE‐DRIED CARROTS
Authors: CURRY J. c. , BURNS E. E. , HElDELBAlJGH N. D. 
Published: August 2006

ABSTRACTThe incorporation of NaCl into freeze‐dried carrot slices was found to have a marked effect on rehydration. Highest rehydration ratios were obtained at the 0.2M NaCl treatment. After 5 min of rehydration, the 0.2M NaCl treatment resulted in a 54% increase in rehydration ratio over nontreated control samples. Microstructure of the freeze‐dried Carrot tissue was characterized utilizing the scanning electron microscope. Location of crystalline and amorphous salt deposition was observed and related to rehydration characteristics.
EVALUATION OF ASCORBYL MONOESTERS FOR THE INHIBITION OF NITROSOPYRROLIDINE FORMATION IN A MODEL SYSTEM
Authors: PENSABENE J.W. , FIDDLER W. , FEINBERG J. , WASSERMAN A. E. 
Published: August 2006

ABSTRACTThe effect of a number of ascorbic acid derivatives on the nitrosation of pyrrolidine was determined in a model system developed to simulate the lipid‐aqueous‐protein composition of bacon. Sodium ascorbate reduced nitrosopyrrolidine formation 43% in the aqueous phase, but had little effect in the lipid layer. The combination of several ascorbyl esters with sodium ascorbate increased the inhibitory effect to a high of 70% in the aqueous phase. In the lipid phase up to 49% reduction in nitrosation was observed.
SAUSAGE DRYING: FACTORS AFFECTING THE PERCENT YIELD OF PEPPERONI
Authors: PALUMBO S. A. , SMITH J. L. , ZAIKA L. L. 
Published: August 2006

ABSTRACTVariations in sausage formulation and processing have been evaluated in terms of sausage weight percentage at 42 days of drying. Of the variations studied, only percent salt and meat particle size had no effect, while starting percent fat, sausage diameter, meat type, cure type, pH and post‐fermentation heating had generally small but statistically significant effects on sausage percent yield. Increasing the fat content of pepperoni from 13.3 to 25.1% increased the sausage percent yield from 48.0 to 57.75%. Larger diameter (85 mm) sausages had higher percent yield than smaller diameter (55 mm) sausages, 56.55% vs 48.95%. Starting fat content and casing diameter represent the variations which would be of interest and importance to producers of commercial pepperoni and dry sausages.
A RAPID FLUOROMETRIC METHOD FOR THE DETERMINATION OF HISTAMINE IN CANNED TUNA
Authors: LERKE PETER A. , BELL LAURENCE D. 
Published: August 2006

ABSTRACTA quick, accurate method for the determination of histamine in tuna rish has been developed. Histamine is recovered from fish extracts by ion exchange chromatography, derivatized with o‐phthalaldehyde and measured by the intensity of the resulting fluorophore. From filtered crude extracts, 12 samples can be determined per man hour including reconditioning of the ion exchange columns. Recoveries of histamine added at levels of 5 and 30 mg/100g to extracts from acceptable quality fish ranged from 98–103%. Recoveries of 94–101% were demonstrated for histamine added at levels of 30 and 100 mg/100g to extracts of decomposed fish. Multiple analyses agree within 0.5 mg at a level of 100 mg/100g and within 5.0 mg at a level of 100 mg%. The method is at least as accurate as the official AOAC calorimetric procedure and less prone to error by virtue of its simplicity.
ENZYMATIC FISH PROTEIN HYDROLYZATE: CHEMICAL COMPOSITION, NUTRITIVE VALUE AND USE AS A SUPPLEMENT TO CEREAL PROTEIN
Authors: YÁÑEZ ENRIQUE , BALLESTER D. , MONCKEBERG F. , HEIMLICH W. , RUTMAN M. 
Published: August 2006

ABSTRACTThis study is concerned with the production of an enzymatic fish protein hydrolyzate (EFPH) from Chilean hake (Merluccius gayi) and its ability to supplement cereal protein‐wheat, rice and corn‐as tested by biological studies in growing rats. Chemical analyses of several batches showed that the product contains about 63% of protein (N × 6.25). The amino acid profile indicated that all the essential amino acids are present in higher amounts than those established for man in the 1973 FAO/WHO amino acid scoring pattern, with the only exception of threonine which is in slight deficit. Lysine amounted to 11.8% (g per 16g N) of which 75% is biologically available. The biological value of protein of EFPH was tested as protein efficiency ratio (PER) in the rat. The adjusted PER values (casein = 2.50) were consistently higher than or at least equal to the standard. These results point out an excellent biological quality of the protein. Fortification of cereals with EFPH at the levels of 2, 4, 6, 8 and 10% caused an increase in both quantity and quality of dietary protein, the latter being measured as protein efficiency ratio. The results obtained in these experiments show that this type of product can make a significant contribution to populations ingesting low protein diets such as those based on wheat, rice or corn.
EVALUATION OF CORN TORTILLAS SUPPLEMENTED WITH COTTONSEED FLOUR
Authors: McPHERSON CLARA M. , OU SUH‐YUN L. 
Published: August 2006

ABSTRACTThe nutritional value of corn tortillas was substantially improved when supplemented with cottonseed flour (CSF) as noted by amino acid analysis and rat growth studies. This is probably attributable to improved contents of lysine and tryptophan. The leucine‐isoleucine ratio also was improved. Rats showed the greatest weight gain from tortillas supplemented with 20 and 25% CSF. Protein efficiency ratio and net protein ratio values of the latter were not significantly different than those of casein. Tortillas supplemented with CSF showed an improved shelf life as noted by lower fat acidity values. There were no significant differences in acceptability of the supplemented tortillas.
STRESS RELAXATION OF DEFORMED FRUITS AND VEGETABLES
Authors: PELEG M. , CALZADA J. F. 
Published: August 2006

ABSTRACTThe force relaxation curves of deformed specimens of apples, pears and potatoes were studied in compression tests. It was found that ln all three commodities two relaxation curves could cross one another even if one of them started at conditions in which both the deformation and the initial force had higher values. It was also noticed that for deformations bigger than about 5% the residual force was dependent on the rate at which the deformation had been reached. The values of the residual forces of samples deformed at a rate of 10 cm/min were smaller than the values of those samples which were deformed at 1 cm/min. These characteristics of the relaxation phenomenon could be explained by physical irreversible changes which occur during the deformation of the biological material. They could also be represented by a modified rheological model in which the number of active elements and their mode of mechanical response is a function of the deformation and its application rate.
EFFECT OF VARIETY AND COOKING METHOD ON COOKING TIMES, THIAMINE CONTENT AND PALATABILITY OF SOYBEANS
Authors: PERRY AIKO K. , PETERS CHRISTINE R. , VAN DUYNE FRANCES O. 
Published: August 2006

ABSTRACTDry mature soybeans were soaked and boiled in water or in 0.07, 0.2 or 0.5% NaHCO3 solutions or were soaked in water, fried in oil and boiled in water. Kanrich and PG‐5 beans (vegetable types) required shorter boiling times than did Calland and Amsoy (field types). The boiling times decreased as the concentration of NaHCO3 increased but preliminary frying resulted in the shortest boiling times. Soybeans soaked and boiled in water or in 0.07% NaHCO3 solution contained more thiamine and had higher total palatability scores than did those prepared with 0.2 or 0.5% NaHCO3 solutions. Beans soaked and boiled in the latter solutions were darker and had mealy textures and alkaline flavors. Fried and boiled soybeans retained the most thiamine and had the highest flavor scores. Vegetable varieties of soybeans contained more thiamine than did field beans.
COLORIMETRY OF DRY BREAKFAST‐TYPE CEREALS
Authors: DRIVER M. G. , FRANCIS F. J. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTSix lots of dry cereals were chosen to develop guide lines for production line color control. Each pair were samples representing the finished product and the base product. The first pair was tan colored cubes, the second pair was red spheres and the third, orange spheroids. The samples in each pair were very similar in color by visual examination. Four instruments were tested for their ability to distinguish between the samples in each pair. A Color Eye instrument, modified for small area viewing (5 mm diam) could be used to separate the samples in each pair. Similarly, a General Electric Recording Spectrophotometer could also be used to separate the samples in each pair, but with both instruments, the mean values for each pair were close and the coefficient of variability high. Measurement of individual pieces of cereal was deemed impractical. A Hunter Color Difference Meter could also be used to separate the samples in each pair with a low coefficient of variability. An Agtron large area viewer was the most successful instrument in separating the samples in each pair. The differences in the averages between each pair were large due to the scale expansion facility, and the coefficient of variability was low. The red mode was most successful for the tan and red samples and the green mode most appropriate for the orange samples.
POLYSACCHARIDES OF THE KERNEL OF MATURING AND MATURED COCONUTS
Authors: BALASUBRAMANIAM K. 
Published: August 2006

ABSTRACTPolysaccharides in the kernel of coconuts were isolated, characterized and quantitated. At all stages of maturation, galactomannans and cellulose were present whereas mannans, almost absent in very immature kernel, increased with maturation. The water soluble galactomannan decreased with maturity. It was 0.1% in mature fresh kernel. The 4% NaOH extractable galactomannans reached a maximum value at an intermediate stage of maturation, whereas the 17% NaOH extractable galactomannans and the cellulose components steadily increased. The galactomannans always predominated and formed 61% of the total polysaccharides in the mature kernel, followed by mannans (26%) and cellulose (13%). The presence of α‐linked galactose residues in galactomannan and of β‐linked mannose residues in galactomannan and mannan were observed.
SCANNING ELECTRON MICROSCOPY OF SWEET POTATO ROOT TISSUE EXHIBITING “HARDCORE”
Authors: HAARD NORMAN F. , MEDINA MARJORIE B. , GREENHUT VICTOR A. 
Published: August 2006

ABSTRACTScanning electon microscopy of sweet potato roots (Ipomoea batatas, cv. Jewel) revealed that tissue exhibiting the physiogenic disorder called hardcore appeared to possess more rigid intact cell‐cell junctures than normal tissue. Cooking grossly distorted the tissue and cellular integrity of normal sweet potato and caused noticeably less perturbation of cell‐cell junctures in hardcore tissue. The results support the hypothesis that hardcore is caused by the deposition of heat stable supporting material in the walls or middle lamella of regions of parenchyma tissue although the underlying reason(s) for the differences in appearance are not revealed by this study.
NONENZYMATIC BROWNING KINETICS IN AN INTERMEDIATE MOISTURE MODEL SYSTEM: EFFECT OF GLUCOSE TO LYSINE RATIO
Authors: WARMBIER H. C. , SCHNICKELS R. A. , LABUZA T. P. 
Published: August 2006

ABSTRACTAn intermediate moisture model food system containing casein, glucose, glycerol, oil, microcrystalline cellulose and water, was used to study nonenzymatic browning. The initial molar ratio of glucose to available lysine was varied from one‐half to five. The model food system samples were prepared to 0.52 water activity and were stored in sealed cans at 45°C and analyzed periodically. The browning was followed by determining pigment accumulation, glucose utilization, and loss in FDNB‐available lysine. The rate of pigment formation followed zero order kinetics after an initial short induction period. This rate increased linearly as the initial molar ratio of glucose to available lysine increased from one‐half to three. Above this ratio the rate did not change. The initial rate of glucose utilization and available lysine loss obeyed first order kinetics, and increased as the initial molar ratio of glucose to available lysine increased from one‐half to five. This work shows that in the presence of glycerol, the initial condensation reaction is not the rate controlling step for pigment production.
QUANTITATIVE ANALYSIS OF ALDEHYDES, ESTERS, ALCOHOLS AND ACIDS FROM CITRUS OILS
Authors: BRADDOCK R. J. , KESTERSON J. W. 
Published: August 2006

ABSTRACTActual amounts of octanal, decanal, dodecanal, tetradecanal, geranial and neral in various coldpressed citrus oils were determined by quantitatively preparing and analyzing the 2,4‐dinitrophenylhydrazone derivatives. These major and other minor carbonyl components in citrus oils were separated and isolated using a combination of column and thin‐layer chromatography of the derivatives. Differences in aldehyde composition include nearly equal amounts of octanal and decanal in Valencia orange oil and significantly less decanal than octanal in Pineapple, Hamlin and Temple orange oil. Tangerine oil has nearly equal amounts of octanal and decanal, but lesser quantities than the orange oils. Valencia essence oil, manufactured commercially by decantation from the aqueous essence phase recovered during juice evaporation, contained almost twice as much decanal as octanal. Coldpressed oils generally showed higher aldehyde/ester ratios than essence oils. The higher ester contents of the essence oils accounted for a more juice‐like aroma of the latter. Quantitative chemical analyses of total aldehydes, esters, alcohols and acids of eight types of citrus oils were performed. These analyses illustrated basic compositional differences in the oxygenated components of orange, mandarin, grapefruit and essence oils.
EFFECT OF SOME PHENOLIC COMPOUNDS ON THE OXIDATION OF 4‐METHYL CATECHOL CATALYZED BY AVOCADO POLYPHENOLOXIDASE
Authors: KAHN VARDA 
Published: August 2006

ABSTRACTThe degree of browning produced from the oxidation of 4‐methyl catechol by Lerman and Fuerte avocado PPO was affected by the presence of various phenol‐type compounds which could not, by themselves, act as substrates for the enzyme. P‐coumaric acid, protocatechuic acid and p‐cresol arrested the development of dark‐colored o‐quinones, while phloroglucinol, orcinol and resorcinol markedly increased their formation. Similar relative effects were obtained with PPO of either avocado source.