bluuebunny/crossref_metadata_2025_split huggingface dataset:
LOW‐METHOXYL PECTIN PREPARED BY PECTINESTERASE FROM Aspergillus japonicus
Authors: ISHII S. , KIHO K. , SUGIYAMA S. , SUGIMOTO H. 
Published: August 2006

ABSTRACTPectinesterase was purified from the culture medium of Aspergillus japonicus completely free from pectin depolymerizing enzymes. The purified enzyme was able to convert high‐methoxyl pectin into low‐methoxyl pectin capable of forming strong gels with calcium ion. The maximum gel strength of enzyme‐demethylated pectin was obtained at methoxyl content of 6.3%, calcium concentration of 41.8 mg/g of pectin and pH 3.5. The low‐methoxyl pectin, however, formed weaker gels at low concentrations of calcium ion and low pH. DEAE‐cellulose column chromatography indicated that the enzyme‐demethylated pectin was homogeneous with respect to methoxyl groups of the molecules. It was suggested that this homogeneity may be probably responsible for high gel strength of the low‐methoxyl pectin.
EFFECT OF BLANCHING TREATMENTS ON THE FIRMNESS OF CARROTS
Authors: LEE C. Y. , BOURNE M. C. , VAN BUREN J. P. 
Published: August 2006

ABSTRACTCarrots (26 varieties) were subjected to two blanching‐in‐water treatments prior to being canned in the conventional manner. (1) 4‐5 min blanch at 212°F, (2) 20–30 min blanch at 165°F. All of the low temperature blanch carrots were firmer than the corresponding high temperature treatment. Blanching was carried out at 130°, 150°, 170°, 190°, 212° F. The firmness, free methanol and pH of these treatments all showed the same trend, increasing as blanch temperature was raised from 130® to 170®F and decreasing as blanch temperature was raised from 170® to 212®F. This evidence supports the conclusion that the increase in firmness is caused by the effects of pectin methyl esterase PME) which is activated by the low temperature blanch and inactivated by the high temperature blanch.
CHANGES IN MINERAL ELEMENTS AND PHYTIC ACID CONTENTS DURING COOKING OF THREE CALIFORNIA RICE VARIETIES
Authors: TOMA R. B. , TABEKHIA M. M. 
Published: August 2006

ABSTRACTCalcium, magnesium, sodium, phosphorus, potassium, cadmium, copper, iron, manganese, zinc, and phytic acid were determined in three varieties of milled rice before and after cooking in both domestic tap water and distilled deionized water. For all varieties cooked with domestic tap water, three macrominerals (sodium, calcium and magnesium) and one micromineral (zinc) showed a significant increase in percent retention. Phytic acid content was reduced to approximately 1/3 when cooked in domestic tap water for all varieties.
EFFECT OF STORAGE ON LYSINE‐ENRICHED CORN, MILLET AND SORGHUM
Authors: EKBERG A. , FIELDS M. L. , EDMONDSON J. 
Published: August 2006

ABSTRACTSamples of corn and sorghum enriched with 0.4% lysine monohydrochloride and millet enriched with 0.5% lysine monohydrochlo ride were stored for 90 days in relative humidities of 67.2‐70.0% and 81.0‐83.0%. Temperatures of 25°C and 35°C for 12 hr each were maintained in a cyclic system. Added lysine was lost from each of the enriched meals at a relative humidity of 81‐83% whereas the lysine‐enriched meals stored at relative humidities of 67.2‐70.0 did not decrease. At relative humidities of 81‐83%, corn with added lysine lost 28.8%, millet with added lysine lost 34.7% and sorghum with added lysine lost 23.5%.
EFFECTS OF SODIUM NITRITE ON Clostridium botulinum TOXIN PRODUCTION IN FRANKFURTER EMULSIONS FORMULATED WITH MEAT AND SOY PROTEINS
Authors: SOFOS J. N. , BUSTA F. F. , ALLEN C. E. 
Published: August 2006

ABSTRACTBotulinal toxin production, residual nitrite depletion, and total microbial growth were measured in meat and/or soy‐containing frankfurter formulations during 27° C temperature abuse. Botulinal toxin production in formulations containing soy proteins was equal to or less rapid than in all‐meat samples, both in the absence and presence of nitrite. Of the nine soy proteins examined, nitrite did not delay C. botulinurn toxin production in products made from the isolate form, whereas it was an effective control in textured, flours and concentrates. In all‐meat formulations the effectiveness of nitrite decreased with increasing spore load. Residual nitrite depletion in meat wasmore rapid than in soy‐containing treatments. Among the soy proteins, nitrite depletion was more rapid in the isolate than in the textured form tested. Total microbial growth was similar in both meat and soy‐containing samples. Gas production was an inadequate index of toxin development.
MlCROSTRUCTURE OF ISOLATED SOY PROTEIN IN COMBINATION HAM
Authors: SIEGEL D. G. , TULEY W. B. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTCombination hams were prepared by injecting excised porcine muscles with a brine containing solubilized isolated soy protein. The microstructure of the muscle in the combination ham was compared to that of a water added ham to determine the location of the isolated soy protein. The effect of massaging on the location of the isolated soy protein was also studied. The results showed that the isolated soy protein occupied primarily perimysial spaces and the massaging acts to incorporate these proteins into the endomysial spaces and mix them with extracted myofibrillar proteins. The isolated soy protein appeared to enhance myofibrillar protein extraction by binding water, thus increasing the effective concentration of salt and phosphate. Scanning electron microscopy showed that the gel formed by the isolated soy protein possessed a denser structure than the gel formed by a crude myosin preparation. The gel formed by a mixture of myosin and isolated soy protein possessed a structure more comparable to the structure of the crude myosin gel.
GEL STRUCTURE OF NONMEAT PROTEINS AS RELATED TO THEIR ABILITY TO BIND MEAT PIECES
Authors: SIEGEL D. G. , CHURCH K. E. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTInvestigations on the binding abilities of some nonmeat proteins showed that those studied were inferior to the binding ability previously reported for myosin. Their binding abilities in the presence of 8% salt and 2% sodium tripolyphosphate were ranked from highest to lowest as wheat gluten, egg white, corn gluten, calcium reduced dried skim milk, bovine blood plasma, isolated soy protein and sodium caseinate. Structures of gels formed by these proteins and mixtures of them with crude myosin showed that a three dimensional network of protein fibers is not indicative of good binding ability. The types of molecular interactions stabilizing their gel structures are thought to be more important.
HEAT‐INDUCED GELATION OF MYOSIN: FACTORS OF pH AND SALT CONCENTRATIONS
Authors: ISHIOROSHI MAKOTO , JIMA KUNIHIKO SAME , YASUI TSUTOMU 
Published: August 2006

ABSTRACTThe heat‐induced gelation of myosin was optimally developed at temperatures between 60° and 70°C and at pH 6.0 as studied quantitatively by measuring shear modulus of myosin in 0.6M KCl. No difference was observed in the gelation profile, when KCl was replaced by NaCl. The shear modulus of the gel formed at 65°C and pH 6.0 increased proportionally to the 1.8 power of myosin concentration. Although the heat gelling ability of myosin as measured by the shear modulus did not increase with increasing salt concentration from 0.4–1.0M, irrespective of storage time at 0°C of the stock myosin solution (0.6M KCl) or suspension (0.1M KCl), it varied drastically with time of storage at salt concentrations between 0.1 and 0.3. This variation in shear modulus at O.1–0.3M KCl was apparent due to the storage conditions. These changes in the salt concentration dependence of the heat gelation of myosin corresponded well with the changes in solubility of myosin during storage. Studies on selected physico‐chemical properties of the original stock myosin during storage indicated gradual increase in viscosity with little inactivation of ATPase as well as very slight decrease in sulfhydryl content, suggesting the spontaneous transformation (aggregation) of myosin molecules to a less soluble state.
STABILITY OF STERILE BEEF AND BEEF EXTRACT TO PROTEASE AND LIPASE FROM Pseudomonas fragi
Authors: BALA K. , MARSHALL R. T. , STRINGER W. C. , NAUMANN H. D. 
Published: August 2006

ABSTRACTExtracellular protease and lipase from Pseudomonas fragi significantly (P < 0.05) decreased color stability of sterile beef at 4°C and sterile beef extract at 4°C and 21°C. Concentrations of free fatty acids (FFA) in enzyme‐treated sterile beef samples were significantly (P < 0.05) higher than in sterile controls held at 4°C indicating hydrolysis of glycerides by lipase from P. fragi. Concentrations of nonprotein nitrogen (NPN) and free amino acids in sterile beef extract treated with extracellular enzyme and held at 4°C and 21°C were significantly (P < 0.05) higher than in controls indicating proteolysis by protease from P. fragi. This was confirmed by SDS‐polyacrylamide gel electrophoresis of enzyme‐treated beef extract stored at 4°C for 6 days. Sephadex G‐100 gel filtration and poly‐acrylamide disc electrophoresis indicated that the molecular size and electrophoretic mobility of the protease and lipase were similar.
NUTRIFICATION OF DRY BEAN (Phaseolus vulgaris, L.) BY METHIONINE INFUSION
Authors: ANTUNES PEDRO L. , SGARBIERI VALDEMIRO C. , GARRUTI RUTH S. 
Published: August 2006

ABSTRACTThe technological conditions for the nutrification of beans by methionine infusion are described. The best conditions seem to be infusion for 1 hr with a 5% methionine solution at 50°C. By this procedure the methionine was raised from 1.2 to 24 g/100g of bean protein and the absorbed water was only 40% of the beans weight. The beans infused under these conditions, after drying, could be mixed 1:7 (w/w) with original beans and the mixture after cooking in the presence of the soaking water still contained 3% methionine on the protein basis. During soaking (prior to cooking) about one‐third of the infused methionine was diffused out in the remaining water. Therefore, elimination of the soaking water before cooking should be discouraged. Infusion with methionine raised the bean PER from 0.9 to 2.6 and the efficiency of a 10% bean protein diet from 9.4 to 26.6%. There was no difference in preference between the original and infused beans when the Directional Paired Comparison test was applied. However, when the Non Structured Scale test was used for the odor and taste of cooked beans there was no preference for the original beans when seasoning was used, whereas there was a significant difference at 5% probability level in favor of the original beans when the samples were cooked and tasted without seasoning.
RAPID EVALUATION OF PROTEIN QUALITY OF FOODS USING Clostridium perfringens
Authors: SOLBERG MYRON , BERKOWITZ KATHLEEN A. , BLASCHEK HANS P. , CURRAN JOANNE M. 
Published: August 2006

ABSTRACTA 1‐day protein quality evaluation procedure was developed utilizing the anaerobic microorganism, C. perfringens strain 3624. The food sample required no pretreatment except for particle size reduction. Culture development was measured manometrically. Contaminating microorganisms were inhibited by cultural conditions which included anaerobiosis, 46°C incubation and a large initial inoculum. Culture response was expressed as Relative Slope Ratio (RSR) which compared the response slopes of the test nitrogen source with that of a standardized mixture of synthetic amino acids. A preliminary study comparing RSR values with Protein Efficiency Ratios (PER) for 2.5 foods showed a linear correlation coefficient of 0.74. A study comparing RSR and PER values for 15 foods representing a wide variety of protein sources indicated that the RSR method cannot be substituted for the PER method, but there was an indication that foods may be grouped for improved analysis. The RSR assay was sensitive to thermal treatment variations and responded to sulfur containing amino acid supplementation of heated products. Further evaluation of the technique for rapid assessment of protein quality changes resulting from processing variables seems warranted.
INTRACELLULAR PROTEINASE FROM Streptococcus cremoris
Authors: ARORA J. L. , RAO L. KRISHNA , SANNABHADTI S. S. , SRINIVASAN R. A. 
Published: August 2006

ABSTRACTAn intracellular proteinase from Streatococcus cremoris was isolated, partially purified and characterized. A 40‐fold purification was obtained with retention of 73% of the original activity. The proteinase exhibited normal reaction kinetics with respect to enzyme concentration and reaction rate. Proteinase activity was optimal at pH 7.0 and 37°C. The enzyme showed maximum activity on casein, the alpha casein being preferentially degraded. Effect of metal ions, some inhibitors and reducing agents were studied.
AN ENZYMATIC METHOD FOB YEAST AUTOLYSIS
Authors: KNORR D. , SHETTY K. J. , HOOD L. F. , KINSELLA J. E. 
Published: August 2006

ABSTRACTTreatment of intact yeast cells with lytic enzymes, i.e. zymolase and lysozyme, markedly increased the release of nitrogen and proteins during incubation. The addition of pancreatin or pronase during incubation of cells with lytic enzymes caused the concurrent hydrolysis of the yeast proteins. The precipitable yeast protein at pH 4.5 decreased from 73 to 21% within 60 min. This procedure may be used for the commercial production of yeast autolysate.
GAS CHROMATOGRAPHIC CHARACTERIZATION OF OREGANO AND OTHER SELECTED SPICES OF THE LABIATE FAMILY
Authors: RHYU HAN Y. 
Published: August 2006

ABSTRACTThe Labiate family includes many common spices, some so similar that differentiation can be difficult. Available literature on the individual spices does not take into consideration the lot‐to‐lot variances and does not aid much in differentiation. All major Labiate spices procured from various areas during 1971–1978 were ground and steam‐distilled in the laboratory. Gas chromatographic profiles show no differences in qualitative composition of monoterpenes but only in their quantitative distribution. Correlation and multiple correlation coefficients suggest further similar chemistry of compound formation throughout the Labiate family during the life cycle of the plant. Differentiation between Greek and Mexican oregano is demonstrated by the use of linear discriminant function.
PHYSICAL AND CHEMICAL PROPERTIES OF POTATO PEEL AS A SOURCE OF DIETARY FIBER IN BREAD
Authors: TOMA R. B. , ORR P. H. , D'APPOLONIA B. , DlNTZIS F. R. , TABEKHIA M. M. 
Published: August 2006

ABSTRACTPeelings removed from potatoes (Solanum tuberosum) by four methods, abrasion, steam, caustic, and hand peeling were studied in terms of their physical, chemical and baking characteristics as a source of dietary fiber in bread. Potato peel apparently is superior to a wheat bran in the contents of certain minerals, in total dietary fiber, in water‐holding capacity, in its lower quantity of starchy components, and in its lack of phytate. These dietary advantages were not lost in baking quality trials.
QUALITY CHARACTERISTICS OF BRINE‐CHILLED AND SMOKED BOBWHITE QUAIL
Authors: ARAFA A. S. , JANKY D. M. , WILSON H. R. , OBLINGER J. L. , KOBURGER J. A. 
Published: August 2006

ABSTRACT480 Bobwhite quail were sacrificed at 16 wk of age to study the effect of brine‐chilling and smoking on carcass cooling rate during chilling, water uptake, thawing losses after frozen storage, cooking yield after smoking, tenderness and organoleptic characteristics of the smoke meat. Equal numbers of male and female carcasses were chilled in 0%, 5% or 7.5% brine solutions for 1, 2, 3 or 4 hr, in a 2 × 3 × 4 factorial experimental design. Removal of body heat of the carcass during chilling was accomplished at a much faster rate when brine‐chilling was used. Increasing the brine concentration from 5 to 7.5% resulted in a faster cooling rate. Brine chilled carcasses had significantly (P < 0.05) greater percent water uptake during chilling, lower thaw losses and higher cooked yield than the slush‐ice chilled (control) carcasses. Smoked meat from brine‐chilled carcasses had significantly (P < 0.05) lower shear force readings (indicating more tender meat) and better organoleptic scores when compared with smoked meat from the control carcasses. Increasing the chilling time resulted in significantly more tender meat and better juiciness scores. Tissue NaCl concentration was increased when higher brine concentration or longer chilling time was used.
YIELD AND COMPARISON OF NUTRITIVE AND ENERGY VALUES: PIGS' EARS
Authors: VAUGHN M. W. , WALLACE D. P. , FORSTER B. W. 
Published: August 2006

ABSTRACTRaw and cooked pigs' ears tissue were compared for yield, proximate mineral, vitamin, amino acid, saturated and polyunsaturated fats, and cholesterol composition and for protein efficiency ratio. The raw yield was 94.7%, a cooking loss of 1.8%, while the total loss was 7.1%. Cooking these connective tissues indicated a significant increase in moisture apparently due to gelatinized collagen. Cooking produced significant losses of protein and caloric values. There were some changes in minerals, vitamins, and amino acids. The raw and cooked tissue data revealed negative vitamins A and C and a significant difference for thiamin, riboflavin, and polyunsaturated fats; but no significant difference for saturated fats and cholesterol. Protein evaluation results clearly indicated that the estimated PER predicted the PER of the pigs' ears tissue within ±2 of the corrected rat bioassay PER. The corrected and est. PER for raw ears were 0.60 and 0.71, respectively, while the corrected and est. PER for cooked ears were 0.68 and 0.81: respectively.
BINDING OF MEAT PIECES: AN INVESTIGATION OF THE USE OF MYOSIN‐CONTAINING EXTRACTS FROM PRE‐ AND POST‐RIGOR BOVINE MUSCLE AS MEAT BINDING AGENTS
Authors: TURNER R. H. , JONES P. N. , MACFARLANE J. J. 
Published: August 2006

ABSTRACTThe feasibility of using myosin, extracted from post‐rigor bovine muscle, as a binding agent for meat pieces, was examined. Crude myosin was extracted with solutions containing various concentrations of sodium chloride (salt) and sodium tripolyphosphate (TPP). Maximum yield was obtained using 1M salt and about 0.25% TPP in the extracting solution. Binding strength, i.e. the strength with which pieces of meat adhere, of crude myosin extracted with 1M salt and 0.15, 0.25 or 0.5% TPP were not significantly different and were only slightly lower than that for crude myosin extracted from pre‐rigor muscle. The myosin preparations had binding strength much greater than that reported previously for actomyosin. These results show that crude myosin extracted from postrigor bovine muscle has a potential use as a meat binding agent.
WHITE‐SPOT FORMATION ON PACKAGED BEEF STEAKS
Authors: HALL L. C. , CARPENTER Z. L. , SMITH G. C. 
Published: August 2006

ABSTRACTBottom round (n=162), eye of round (n=80) and rib (n=126) steaks were used to identify conditions involved in formation of white‐spots on muscle surfaces of packaged meat cuts. Conditions investigated were: (a) retail packaging films, (b) angle at which cuts are displayed in the retail case, (c) maximum ambient temperature achieved during defrost of the retail case, and (d) type of film‐to meat surface contact. Neither microbes nor packaging film components (antifogging agents, plasticizer) appeared to be the cause of white‐spots. Retail packaging films were not associated with surface discoloration, incidence of white‐spots or overall appearance. Incidence of white‐spots was increased by: (a) displaying retail cuts at an angle of 15°, (b) temperature abuse between packaging and retail display, (c) defrost cycles in which ambient temperatures in the retail case reached 21 °C, (d) wrapping cuts in a manner resulting in “poor” film‐to‐meat surface contact, and (e) longer (3 days vs 1 day) periods of retail display. White‐spots appear to result from physical, rather than chemical, phenomenon with one plausible explanation being that of condensation of moisture between wrapping film and meat surfaces and concurrent washing of color pigments from muscle; such spots most frequently occur proximal to the boundary between areas of “good” vs “poor” film‐to‐meat surface contact.
OPTIMIZATION OF LACTIC ACID FERMENTATION OF FROZEN VEGETABLE PROCESS WASTES: MODEL SYSTEMS FOR PRODUCING ANIMAL FEEDS
Authors: MOON N. J. 
Published: August 2006

ABSTRACTOptimum conditions for controlled lactic acid fermentation of frozen food processing wastes to produce a stable ensiled feed are described. Parameters used to determine success of fermentation treatments were rapid pH reduction to < 4.55 and rapid acid production. Treatments investigated included: inoculum; Lactobacillus plantarum culture 15A, or 2B, Lactobacillus bulgaricus and Streptococcus faecalis subsp. liquefaceins, and waste fermented. Black‐eye peas, potato, green beans, corn and turnip greens represented wastes of different carbon and nitrogen levels. Other treatments included time (0, 1, 2, 5, 12 days); and moisture content (90, 70, 50 and 30%). Moisture level adjustments were made by drying or adding peanut hulls, wheat straw, or cardboard. Optimum conditions were culture 15A, 70% moisture obtained by drying or adding peanut hulls (˜23%) (v/w), and carbon nitrogen ratio of 20–25:1 (10–1.5% protein). A pH < 4.55 was obtained after 5–12 days with sufficient acidity present to control stability.
ANALYSIS AND RENOVATION OF RETORT COOLING WATER
Authors: WALTER R. H. , MITCHELL R. L. , DOWNING D. L. 
Published: August 2006

ABSTRACTRetort effluent was found by gravimetry to contain generally 20–40 ppm lubricant in the form of a stable micro‐emulsion. Adsorption‐filtration columns of aluminum filings, aluminum powder or charcoal removed lubricant from this effluent at a rate of 18–20 lb per 103 lb of adsorbent, with possibly greater efficiency being realized by proper attention to a small number of performance characteristics. Aluminum had an advantage over charcoal, because of its ease of regeneration in situ by elutriation with an organic solvent. Absorbance data, obtained from a series of standard emulsions, showed that accurate measurements of lubricant concentrations could be made photometrically, in the absence of interfering matter, at the levels found in retort effluent. Retort effluent was renovated experimentally by a two‐stage adsorption‐filtration process, involving aluminum (1st stage) and charcoal (2nd stage). The combined eluate had an absorbance (A) of zero until the break‐through volume when turbidity increased rapidly at A = 0.005–0.010.
CONSUMERS' RESPONSES TO FOOD PRODUCTS WITH INCREASED LEVELS OF POLYUNSATURATED FATTY ACIDS
Authors: THEUNISSEN T. J. J. M. , KOUWENHOVEN T. , BLAUW Y. H. 
Published: August 2006

ABSTRACTPigs were reared on different diets, leading to different percentages of PUFA'S (up to 40%) in their fat. Pork products, mostly cold, were evaluated by a consumer panel for overall preferences, and on various characteristics such as color, etc. Panel members evaluated also the acceptability of the products. Results show that the modified pork products do reasonably well, compared with standard products. The biggest exception is liver sausage.
REMOVAL OF RADIOACTIVE STRONTIUM AND CESIUM FROM VEGETABLES DURING LABORATORY SCALE PROCESSING
Authors: WEAVER C. M. , HARRIS N. D. 
Published: August 2006

ABSTRACTSeveral processing methods were examined for their effectiveness in removing 90Sr and 137Cs from vegetables exposed to the radionuclides through the nutrient solution. The greatest decontamination resulted from a combination of pickling and canning which reduced 137Cs by 94% and 90Sr by 65%. Canning was highly effective in reducing radionuclide concentrations in beans and kale. Freezing significantly reduced radionuclide content of only 137Cs in kale. Blanching of sweet potatoes appeared to result in a transfer of radioactivity from the peel to core, indicating that skins of contaminated potatoes should be removed prior to thermal treatment. Preparatory procedures prior to processing did not significantly reduce radionuclide levels except for 137Cs in beans.