bluuebunny/crossref_metadata_2025_split huggingface dataset:
Functional Properties of Enzymatically Modified Beef Heart Protein
Authors: SMITH DENISE M. , BREKKE CLARK J. 
Published: August 2006

ABSTRACTThe effect of enzymatic modification on beef heart protein functionality was examined in model system and frankfurter experiments. Modification of heart myofibrils with ficin was effective in improving protein solubility and emulsification capacity compared to controls. Incorporation of enzyme‐modified heart into a meat model system composed of 30% beef heart and 70% beef skeletal meat resulted in improved cooked yields which were equal to controls made with 100% skeletal meat, in both no‐salt and 3% salt formulations. Normal (2%) and low (0.5%) salt frankfurters made with 30% enzyme‐modified beef heart had significantly greater smokehouse yields and consumer cooked yields than frankfurters made with 30% unmodified heart.
In Vitro Evaluation of the Effects of Ortho‐, Tripoly‐ and Hexametaphosphate on Zinc, Iron and Calcium Bioavailability
Authors: ZEMEL MICHAEL B. 
Published: August 2006

ABSTRACTEffects of orthophosphate, tripolyphosphate and hexametaphosphate on zinc, iron and calcium availability were evaluated following in vitro peptic and peptic‐pancreatic digestions. Solubility was used as an index of potential availability for zinc and calcium; both total soluble and ionized levels were considered for iron. Orthophos‐phate depressed zinc solubility while both polyphosphates enhanced it. All three phosphates depressed ionized, but not total, soluble iron, with the greatest effect exerted by tripolyphosphate. Results indicate that effects of phosphates on zinc and iron availability may be predicted by their effects on soluble zinc and soluble ionic iron levels following in vitro digestions. Effects on calcium availability were not explained by this method.
Predicting Steady Shear and Dynamic Viscoelastic Properties of Guar and Carrageenan Using the Bird‐Carreau Constitutive Model
Authors: KOKINI J. L. , BISTANY K. L. , MILLS P. L. 
Published: August 2006

ABSTRACTThe Bird Carreau constitutive model, a five parameter semi‐empirical set of equations, was used to predict the steady shear viscosity, η′, the dynamic viscosity, η″, and the out‐of‐phase component of the complex viscosity divided by frequency, η″/ω. For most of the frequency/shear rate region in the range 0.1 ‐ 100 set−1 for 1% and 1.25% guar, the models accurately predicted the experimental data. η″/ω data for 2.0% and 2.5% carrageenan dispersions were predicted accurately in the high frequency region but were not successfully simulated in the low shear rate/frequency region.
Factors Affecting Catalase Activity in Staphylococcus aureus MF‐31
Authors: GALLIGAN PATRICK M. , BARRIER WILLIAM A. , MARTIN SCOTT E. 
Published: August 2006

ABSTRACTSelected conditions were examined for their possible roles in the regulation of catalase activity in Staphylococcus aureus MF‐31. The addition of the heme precursor 5‐aminolevulinic acid resulted in increased catalase activity whereas the addition of exogenous hydrogen peroxide did not. Catalase activity decreased when S. aureus MF‐31 cells were grown in media containing glucose. Cells grown in media with succinate or citrate substituted for glucose exhibited increased catalase activity. Cells grown in tryptic soy broth (0.5% NaCl) supplemented with NaCl showed increased catalase activity at salt concentrations up to 3%.
Determination of Individual Simple Sugars in Aqueous Solution by Near Infrared Spectrophotometry
Authors: DULL GERALD G. , GIANGIACOMO ROBERTO 
Published: August 2006

ABSTRACTAn approach is presented for using near infrared region (NIR) spectrophotometry to determine the individual simple sugars (glucose, fructose, and sucrose) in aqueous solutions ranging from 3 ‐ 52% (w/w). The 95% confidence limits of the method for glucose, fructose, and sucrose were ≦ 1.3, 1.0, 0.9%, respectively.
A Simplified Method for Determination of Browning in Dairy Powders
Authors: PALOMBO RAHAMIM , GERTLER ARIEH , SAGUY ISRAEL 
Published: August 2006

ABSTRACTAn improved method for the determination of nonenzymatic browning in dehydrated dairy powders is described. The method involves liberation of the brown pigments from the protein molecules by means of a proteolytic enzyme, pronase. For complete proteolysis, the pronase mixture (2.53 mg enzyme/U.lg dry powder) was incubated at 45°C for 2 hr. After clarification, the browning index (defined as the optical density difference measured at 420 nm and 550 nm) was determined spectrophotometrically. The suggested method proved to be straightforward, easy to employ, and showed high accuracy and reproducibility. The procedure is suitable for routine laboratory analyses and its repeatability, as expressed by the coefficient of variation, was below 3%.
Incidence of Enterococcal Thermonuclease in Milk and Milk Products
Authors: BATISH V. K. , CHANDER HARISH , RANGANATHAN B. 
Published: August 2006

ABSTRACTOut of 728 enterococcal isolates recovered from 208 samples of milk and milk products, 216 isolates (29.7%) produced deoxyribonuclease (DNase), but among them only 31 (4.3%) were capable of exhibiting thermonuclease (TNase) activity. The incidence of DNase positive enterococci was maximum (63.4%) in Kulfi mix, but the number of thermonuclease positive enterococci was maximum (9.6%) in nonfat dry cow's milk. DNase positive enterococci were encountered in 78 (37.5%) samples, whereas only 22 (10.6%) of the samples showed the presence of thermonuclease producing enterococci. Although 30 samples (14.4%) contained staphylococcal TNase, thermonuclease of nonstaphyloccal origin was actually detected in 7 such samples. The latter, however, did not contain either Staphylococcus aureus or their enterotoxins.
Peroxidase Fractions from Asparagus of Varying Heat Stabilities
Authors: POWERS J. R. , COSTELLO M.J. , LEUNG H. K. 
Published: August 2006

ABSTRACTChromatofocusing was used to fractionate asparagus peroxidases. Basic isozymes of pI greater than 9.0 predominated throughout the spear. In addition, a more acidic peroxidase fraction is found in the asparagus spear tip. The basic and acidic fractions were similar in heat stability, but the acidic fraction reactivated readily after heating at 70°C.
Water Holding Capacity of Hemicelluloses from Fruits, Vegetables and Wheat Bran
Authors: HOLLOWAY W. D. , GREIG R. I. 
Published: August 2006

ABSTRACTThe water‐holding capacities of freeze‐dried bean, cabbage, lettuce, onion, peach, pear, pumpkin, tomato, wheat bran and their hemicelluloses were determined by the centrifugation method. Cabbage had the greatest water‐holding capacity at 35.8g of water per gram of dry food; bran the lowest at 5.2g water per gram. The waterholding capacity (WHC) of the hemicelluloses from fruits and vegetables varied considerably from 3.3 g/g in beans to 12.0 g/g from cabbage. Hemicelluloses extracted from wheat bran showed a marked increase in WHC from 5.2 g/g of water per gram of‘whole’bran to 22.8 g/g for hemicellulose. This decreased to 15.3g of water bound by hemicellulose that had been extracted after chlorite delignification. WHC of hemicelluloses from wheat bran and cabbage may account for their ability to increase stool weight.
Effects of Sodium Tripolyphosphate on Physical and Sensory Properties of Beef and Pork Roasts
Authors: SMITH LISA A. , SIMMONS SHARON L. , McKEITH FLOYD K. , BECHTEL PETER J. , BRADY PAMELA L. 
Published: August 2006

ABSTRACTSix paired beef round and pork loin roasts were used to determine the effects of sodium tripolyphosphate (STPP) on fresh and reheated roasts. Roasts were pumped 10% of their weight with distilled water (control) or with distilled water containing 4.75% STPP. Roasts were cooked to internal temperatures of 70°C (beef) or 75°C (pork) and evaluated after 0, 1 or 3 days (roasts were reheated to cooked temperatures). This study indicates that phosphate in pork and beef roasts allowed them to be reheated after 1 and 3 days of refrigeration with minimal losses of juiciness, tenderness or flavor intensity, Phosphate injection reduced warmed‐over flavor in reheated pork roasts but was not successful in decreasing the incidence of warmedover flavors in reheated beef roasts.
An Investigation into the Lipid Classes of Skipjack Tuna (Katsuwonus pelamis)
Authors: BALOGUN ADEBISI MOGEED , TALABI S.O. 
Published: August 2006

ABSTRACTThe lipid classes of the muscle of Skipjack tuna (Katsuwonus pelamis) were investigated over a period of 10 months by thinlayer chromatography. Triglycerides, diglycerides, monoglycerides and phospholipids content varied between 48.36 ± 1.22% and 62.49 ± 3.40%; 20.04 ± 5.59 and 28.53 ± 4.50; 0.98 ± 0.20% and 4.84 ± 2.48% and 4.31 ± 0.96% and 9.26 ± 0.52%, respectively. Both triglycerides and diglycerides formed the major fractions (between 68 and 91%) of Skipjack muscle lipid. There was a good concentration of phospholipids. Free fatty acid levels were fairly low and varied between 0.62 ± 0.10% and 3.94 ± 0.31%. No levels of hydrocarbons were detected in lipid samples from May to September but fairly high levels of (14.97 ± 2.89% and 12.74 ± 2.68, respectively) were detected in November and January samples.
Discriminative Characterization of Different Texture Profiles of Various Cooked Fish Muscles
Authors: HATAE KEIKO , YOSHIMATSU FUJIKO , MATSUMOTO JUICHIRO J. 
Published: August 2006

ABSTRACTTextural differences in cooked fish muscle tissues, according to species, were demonstrated quantitatively by acquiring fresh tissue samples of five species, cooking them under specific conditions, measuring the common physical properties of each (drip, residual weight, fumness, cohesiveness, penetration, fiber volume, fiber diameter, and fiber length) and scoring them in a range of −1.2 to −1.8 for skipjack to 1.0 to 2.0 for channel rock fish using discriminant analysis.
Sensory and Instrumental Evaluation of Snapper and Rockfish Species
Authors: SAWYER F. M. , CARDELLO A. V. , PRELL P. A. , JOHNSON E. A. , SEGARS R. A. , MALLER O. , KAPSALIS J. 
Published: August 2006

ABSTRACTSensory and instrumental measures were made of the edibility characteristics of 18 fish species from the families Lutjanidae and Scorpaenidae. Descriptive sensory analysis and cluster analysis of the data showed Lutjanidae and Scorpaenidae families to differ in texture, but not in flavor. Lutjanidae species were less flaky, less fibrous, less firm, and less chewy than the Scorpaenidae species. Only Atlantic Ocean Perch (Sebastes marinus), Longspinethornyhead (Sebastolobus altivelis), and Shortspinethornyhead (Sebastolobus alascanus), were more similar in texture to the Lutjanidae species than to their own family, Scorpaenidae. Consumer data revealed a similar separation of family groups on the basis of texture, but not flavor. Sensory and instrumental data showed good correlations between both sensory hardness and chewiness and the instrumental parameter of maximum shear stress (r = 0.86 and 0.84, respectively).
Effect of Methodology on Total Volatile Basic Nitrogen (TVB‐N) Determination as an Index of Quality of Fresh Atlantic Cod (Gadus morhua)
Authors: BOTTA J. R. , LAUDER J. T. , JEWER M. A. 
Published: August 2006

ABSTRACTSix different published methods of determining TVB‐N were evaluated for accuracy, precision, suitability as an index of quality, and both cost and speed of determination, using gutted Atlantic cod stored in ice for up to 18 days. Although the method of determination affected the actual values obtained, it did not affect the overall relationship between TVB‐N and sensory assessment of raw or cooked fish. The method of determination also affected precision and both cost and speed of determination. If high operational costs could be tolerated, MgSO4 ext/steam distillation would be the preferred method but if variability of results could be tolerated, TCA extraction/steam distillation would be the method of choice.
Growth of Enteropathogenic and Spoilage Bacteria in Sage‐Containing Broth and Foods
Authors: SHELEF L. A. , JYOTHI E. K. , BULGARELLII M. A. 
Published: August 2006

ABSTRACTSensitivity of strains of S. aureus, B. cereus, Pseudomonas sp. and S. typhimurium to sage was studied in nutrient broth and in foods. Inhibition was highest in broth (MIC of 0.0–1.0%), and diminished in rice (MIC of 0.4 to >2.5%), and chicken and noodles (MIC of 1.0 to >2.5%). Little or no inhibition was seen in meat at ≤2.5% of sage. In each growth medium B. cereus strains displayed the least resistance, followed by S. aureus, Pseudomonas sp., and S. typhimurium. Growth from spores of B. cereus was inhibited in a manner similar to that seen in vegetative cells. While antimicrobial activity of sage increased with increase in the volatile oil fraction, essential oils alone had limited inhibitory effect in broth, and no effect in foods. Salt and water levels in the food increased bacterial sensitivity, whereas fat and protein decreased it.
Effects of Lactic Fermentation of Milk on Milk Lipids
Authors: RAO D. R. , REDDY J. C. 
Published: August 2006

ABSTRACTFermentation of whole milk by Lactobacillus acidophilus, Lactobacillus bulguricus and Streptococcus thermophilus resulted in moderate but significant increase in the levels of saturated fatty acids and oleic acid with a concomitant decrease in the levels of linoleic and linolenic acids in the glyceride fraction. Similarly, the increase in the levels of free fatty acids was moderate. There were significant increases in the levels of stearic and oleic acids. Unusual fatty acids of bacterial origin were not detected, and monoglycerides disappeared completely upon fermentation. Changes in cholesterol levels were also not significant. Acid degree value and free fatty acid levels were correlated significantly (r = 0.711). Results indicate that previously reported hypocholestermic effect of fermented milk is not due to changes in the composition of lipid classes investigated.
Time‐Intensity Sensory Characteristics of Saccharin, Xylitol and Galactose and Their Effect on the Sweetness of Lactose
Authors: HARRISON SUSAN K. , BERNHARD RICHARD A. 
Published: August 2006

ABSTRACTTime intensity measurement reveals a more comprehensive picture of the sweetness characteristics of various additives in combination with lactose than other sensory measurements. Sweetness additivity effects were found in the case of lactose‐saccharin mixtures, synergistic sweetness effects were found in the case of lactose‐xylitol mixtures and suppression of sweetness effects were found in lactosegalactose mixtures. These varied effects were only seen in the area under the time‐intensity curve measurements. Sweetness suppression was found in all three mixtures when only the initial sweetness intensity and duration of sweetness measurements were interpreted.
Enzyme Diafiltration Technique for In Vitro Determination of Protein Digestibility and Availability of Amino Acids of Legumes
Authors: KAN TZE‐MING , SHIPE W. F. 
Published: August 2006

ABSTRACTIn vitro protein digestibility determined by peptic hydrolysis in a diafiltration reactor gave values comparable to the published in vivo digestibility data in 16 samples from both animal and plant sources. The in vitro technique is easier to perform and the reproducibility is greater than that reported for in vivo rat assays. A high performance liquid chromatographic method was modified to determine the amino acids in the pepsin hydrolysates. The amino acid content of nine samples were compared to the FAO‐WHO (1973) reference protein standard and the geometric mean of the essential amino acid content were compared with values for Protein Efficiency Ratio (PER), Net Protein Utilization (NPU), and Biological Value (BV). The geometric mean was most closely related to the NPU value with a correlation coefficient of 0.96.
Measurement of Convective Heat Transfer Coefficients During Food Freezing Processes
Authors: CHAVARRIA VICTOR MANUEL , HELDMAN DENNIS R. 
Published: August 2006

ABSTRACTAny prediction of freezing time for a food product depends on accurate heat transfer coefficients. The purpose of this investigation was to examine experimental procedures for accurate determination of convective transfer coefficients during freezing of food products. Measurements of heat transfer coefficients during cooling of any acrylic transducer and ground beef with similar size and shape were conducted at air temperatures below initial freezing point of the product. The results indicate that accurate measurements of the coefficients can be achieved through nonlinear regression analysis of temperature histories within an acrylic transducer.
Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product
Authors: FERRAMONDO ALBERTO , CHIRIFE JORGE , PARADA JOSÉ L. , VIGO SUSANA 
Published: August 2006

ABSTRACT“Dulce de leche” (milk sweet) is a typical Argentine confectionery product prepared with milk which is concentrated by evaporation in the presence of added sucrose. Its sugar composition, water activity (aw) and pH values of commercial samples were studied. Water activity varied between 0.80 and 0.85 and pH between 5.6 and 6.3. The effects of practicable modification in aw pH, storage temperature and addition of potassium sorbate on the growth of an osmotolerant yeast was studied. The best way of inhibiting the growth of the test microorganism at room temperature (25°C) was the addition of sorbate (500 ppm as sorbic acid) together with a pH adjustment to 5.5.
Effect of Extended Cook Times on Certain Physical and Chemical Characteristics of Beef Prepared in a Waterbath
Authors: DINARDO M. , BUCK E. M. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTContralateral beef muscles were prepared in either a 60°C waterbath or a 94°C conventional oven. Waterbath cooked muscles were placed in nylon bags and evacuated prior to cooking; some samples were held in the bath for 2 or 4 additional hours after reaching ternal end‐point temperature. Yields were greatest for waterbath prepared samples which were removed from the bath immediately upon reaching internal end‐point temperature. Extended cooking times increased collagen solubilization and decreased yields, overall rareness, panel scores for juiciness and flavor and Warner‐Bratzler shear values.
Effects of Cooking in Solutions of Varying pH on the Dietary Fiber Components of Vegetables
Authors: BRANDT LAURA M. , JELTEMA MELISSA A. , ZABIK MARY E. , JELTEMA BRIAN D. 
Published: August 2006

ABSTRACTTo study the effect of pH on dietary fiber components of vegetables, beans, cauliflower, potatoes, peas and corn were cooked in buffers of pH 2, 4, 6, and 10. Water‐soluble pectin and hemicellulose, water‐insoluble pectin and hemicellulose, cellulose and lignin were quantitated in raw, cooked vegetables and cooking medium. Tenderness and pH of raw and cooked vegetables were determined. Texture varied with cooking medium. Cooked vegetables were most firm at pH 4 and softest at pH 10. Dietary components found in cooking medium reflected these textural changes. Vegetables which showed greater pH effects exhibited greater changes in fiber components.
Effect of Mineral Gluconates on Quality Characteristics of Bread and Cookies
Authors: RANHOTRA GUR , GELROTH JANETTE , DREESE PAT , BLOCKCOLSKY DORIS 
Published: August 2006

ABSTRACTThese studies examined the effect of expanded fortification (FNB, 1974), using gluconates of Fe, Zn, Ca, and Mg as the mineral source, on quality characteristics of white pan bread and chocolate chip cookies. Gluconates, including magnesium gluconate, did not affect the yeast activity, dough mixing time, proof time, or dough pH. The pH and subjective quality scores of the breads were also little affected by any of the gluconates. Fortification reduced the specific loaf volumes slightly and also caused, by day 6, a greater firming of the crumb. Gluconates did not affect the subjective quality scores or spread ratios of the cookies, although cookie pH was lowered somewhat. Used singly, test gluconates did not appreciably alter the bread or cookie flavor profile except that cookies containing Zn gluconate were consistently preferred.
Recovery of Selected Bacteria in Media Containing 0.5% Food Grade Poly‐ and Pyrophosphates
Authors: MOLINS R. A. , KRAFT A. A. , OLSON D. G. , HOTCHKISS D. K. 
Published: August 2006

ABSTRACTPure cultures ofSalmonella typhimurium, Pseudomonas aeruginosa, Staphylococcus aureusand two lactic starters were plated with laboratory media containing 0.5% of a food grade poly‐ or pyrophosphate. Heated or unheated tetra sodium pyrophosphate (TSPP) was highly inhibitory or lethal to all cultures tested, followed by unheated sodium tripolyphosphate (STPP) and sodium polyphosphate glassy (SPG), while sodium acid pyrophosphate (SAPP) was not inhibitory or enhanced recoveries. Heating reduced the effectiveness of phsophates as inhibitors.
Softening of Cucumber Pickles by Cx‐Cellulase and Its Inhibition by Calcium
Authors: BUESCHER RON , HUDSON MIKE 
Published: August 2006

ABSTRACTThe effects of polygalacturonase free Cx‐cellulase alone or in combination with CaCl2 on softening of cucumber pickles during brine storage were examined. Treating Cx‐cellulase preparations with urea eliminated polygalacturonase activity. Pickles exposed to Cx‐cellulase remained firm for 4 months. After 4 months, Cx‐cellulase mediated softening became apparent. Calcium substantially increased firmness. Cx‐cellulase did not reduce the level of firmness attained in pickles exposed to calcium during 12 months of storage.
Microwave Recooking of Pork Roasts To Attain 76.7°C Throughout
Authors: ZIMMERMANN W. J. 
Published: August 2006

ABSTRACTSixteen trichina‐infected pork roasts were cooked at 30% power in two microwave ovens for 48.4 min/kg. Seven roasts attained or closely approached 76.7°C thoughout and were not recooked. Nine roasts whose initial post‐cooking low temperatures varied from 42.8–72.8°C were recooked one to three times at 8.8 min/kg. One of the roasts recooked three times probably would have required two more recookings at 8.8 min/kg to obtain 76.7°C throughout. Eight of the 16 roasts were underdone and should have been recooked. Trichinae in all sixteen roasts, irrespective of temperatures or degree of doneness attained, were noninfective to rats.
Effect of Delayed Filleting on Quality of Cod Flesh
Authors: SHAW S. J. , BLIGH E. G. , WOYEWODA A. D. 
Published: August 2006

ABSTRACTA study was undertaken to determine the effect of delayed filleting on overall shelf life of cod. One lot of gutted cod was divided into three groups for iced storage and filleted 1,4 or 7 days postmortem. Quality of fillets during subsequent storage at 1–2°C was assessed by physical characteristics, trimethylamine values, and total aerobic plate counts. After day 7, comparison of fillets of the same postmortem age showed that fish which had been most recently filleted was superior to that processed one day after landing, and stored subsequently in plastic trays. Results indicated that maximum overall shelf life could be attained by minimizing time stored as flllets, i.e. delaying filleting.
Kinetic Energy Calculations for Non‐Newtonian Fluids in Circular Tubes
Authors: OSORIO FERNANDO A. , STEFFE JAMES F. 
Published: August 2006

ABSTRACTExpressions to calculate the kinetic energy of Herschel‐Bulkley fluids flowing in circular tubes are presented. The influence of yield stress, consistency coefficient and flow behavior index are investigated. An equation ‐ based on theoretical considerations ‐ for determining kinetic energy from a kinetic energy correction factor is developed. Solutions are given in a graphical format to facilitate kinetic energy calculations.