bluuebunny/crossref_metadata_2025_split huggingface dataset:
A Comparison of Methods for Polyuronide Methoxyl Determination
Authors: WALTER REGINALD H. , SHERMAN RUTH M. , LEE CHANG Y. 
Published: August 2006

ABSTRACTA comparison was made between three basic methods for determining methoxyl (OMe) groups in a polyuronide, viz., step‐wise oxidation‐reduction initiated by hydriodic acid, neutralization of de‐esterified carboxyl groups with potassium hydroxide, and direct combustion of methanol by gas chromatography. Accuracy and precision of the methods were ascertained by analyzing methyl fuorate. All the methods were accurate. The neutralization and gas chromatographic methods had major advantages of simplicity and shortness of time of completion over the hydriodic acid/bromine method. Dimethylsulfoxide in the the saponification medium had no special effect.
Evaluation of Methods for Detecting the Production of H2S, Volatile Sulfides, and Greening by Lactobacilli
Authors: LEE B. H. , SIMARD R. E. 
Published: August 2006

ABSTRACTThe ability to produce volatile sulfides by 41 lactobacilli was not associated with species but depended on the composition of the media and the sensitivity of the indicator. Only a restricted number of L. plantarum strains and seven isolates were H2S‐positive on peptone iron, TSI and SIM agars. Lead acetate agar detected a greater number of H2S‐positive lactobacilli but the lead acetate (or DTNB) paper method was superior in a modified motility sulfide broth. Cured meat agar detected the production of greening by H2CO2‐producing lactobacilli (L. fructovorans, L. jensenii, L. lactis, L. viridescens, F‐74, F‐99). Such tests, however, were not applicable to detect lactobacilli producing green sulfmyoglobin.
Malic Acid Degradation and Brined Cucumber Bloating
Authors: McFEETERS R. F. , FLEMING H. P. , DAESCHEL M. A. 
Published: August 2006

ABSTRACTBloater formation of brined cucumbers increased as more malic acid was degraded to CO2 and lactic acid. CO2 production by the brined cucumber, unrelated to malic acid degradation, was 12.5 mM. This was just sufficient to bring cucumbers to the point of bloating. CO2 from malic acid provided the marginal increase required to cause significant bloating. Fermentation with a strain of Lactobacillus plantarum, which did not degrade malic acid, prevented cucumber bloating. Oxygen exchange of cucumbers before brining increased the amount of CO2 required to initiate bloating damage by 8 mM. Nonmalic acid‐degrading starter cultures and/or oxygen exchange may be useful alternatives to CO2 purging from brines to prevent bloater damage.
Determination of Equivalent Processes for the Pasteurization of Crabmeat in Cans and Flexible Pouches
Authors: WARD D. R. , PIERSON M. D. , MINNICK M. S. 
Published: August 2006

ABSTRACTEquivalent processes were determined for the pasteurization of crabmeat, from the blue crab (Callinectes sapidus), in cans and flexible pouches containing 113.5g, 227.0g, and 454.0g of product. F185 values were calculated for z values of 8, 10, 12, 14, 16, 18, 20, and 22. Based on the heating characteristics of the traditional container used for pasteurized crabmeat (401 × 301), equivalent processes for nontraditional containers were determined.
Electrical Stimulation of Mutton
Authors: BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R. 
Published: August 2006

ABSTRACTElectrically stimulated ovine muscles, restrained from shortening during rapid chilling at 0‐1 or 15‐16°C, had lower Warner‐Bratzler (WB) shear force values after 1 and 2 days aging at 0‐1°C than un‐stimulated controls, but were not significantly different at ≥4 days aging. Direct measurement of muscle fiber length showed that contraction values obtained for muscles assigned to go into rigor at 0, 15, 30 or 40°C were significantly less for stimulated muscles than for control muscles at 0°C, but of same magnitude or at rigor temperatures ≥15°C. WB shear force values indicated that, at temperatures ≥15°C, increase in tenderness due to stimulation became small after 7 days aging at 0‐1°C, whereas at 0°C aging further increased improvement due to stimulation. Results were thus consistent with electrical stimulation reducing myofibrillar shortening at rigor temperature <15°C but at temperature ≥15°C stimulation had the same effect as a few days aging.
Gossypol Removal and Functional Properties of Protein Produced by Extraction of Glanded Cottonseed with Different Solvents
Authors: RAHMA E. H. , RAO M. S. NARASINGA 
Published: August 2006

ABSTRACTCottonseed flakes were extracted with one of the following solvents: (A) hexane; (B) 1:1 mixture of 85% isopropanol and hexane; and (C) acetone followed by 1:1 mixture of isopropanol and hexane. Meal B had the lowest free gossypol content of 0.069%. The functional properties and the protein content of all the meals were similar. Ultracentrifugation did not reveal any change in the proportion of the protein fractions. Gel electrophoresis indicated minor differences.
Influence of Sulfur Dioxide Generators on Red Raspberry Quality During Postharvest Storage
Authors: SPAYD S. E. , NORTON R. A. , HAYRYNEN L. D. 
Published: August 2006

ABSTRACTHand harvested ‘Meeker’ red raspberries were held at 4°, 14°, and 25°C for up to 12 days using two types of sulfur dioxide generating pads. Visual mold ratings were lower for fruits held with either SO2 generator, but Howard Mold Count did not differ between the generators and the control fruits. Fruits stored with the generators were brighter and redder in color than controls when stored at 4°C. Irregular bleaching of anthocyanins from drupelets occurred when fruits were stored at 14°C or higher. Use of SO2 generators is not recommended for fresh market fruit or nonheat treated processing fruit due to the bleaching and due to SO2 residues in the fruit.
Effect of Sorghum Variety on Baking Properties of U.S. Conventional Bread, Egyptian Pita “Balady” Bread and Cookies
Authors: MORAD M. M. , DOHERTY C. A. , ROONEY L. W. 
Published: August 2006

ABSTRACTFive genetically different sorghums were ground and partially substituted for bread and cookie flour in U.S. white pan bread, Egyptian “Balady” bread and sugar cookies. Except for brown sorghum, water absorption, peak time, stability and time to breakdown, decreased as sorghum increased in the formula. Brown sorghum produced a better quality dough and higher bread volume compared to other sorghums. Bread volume decreased with increasing level of sorghum substitution. Crumb and crust color were directly related to sorghum variety and level of substitution. Replacement of bread flour with up to 30% ground sorghum produced acceptable Egyptian “Balady” bread. Spread factor of sugar cookies increased with increasing levels of sorghum.
Solubilization of the Red Beet Cell Wall Betanin Decolorizing Enzyme
Authors: WASSERMAN BRUCE P. , GUILFOY MICHAEL P. 
Published: August 2006

ABSTRACTThe red beet root cell wall betanin decolorizing enzyme was solubilized by digestion of tissue slices with cellulase, pectinase and glusulase. The cell wall hydrogen peroxide generating system was inactivated by the digestion process. Lysis of released protoplasts demonstrated the presence of a soluble intracellular decolorizing enzyme. The intracellular form, representing approximately 25% of the total activity, appears to have become ionically bound to cell wall fragments when intact tissue was homogenized and could be released by washing with 1M NaCl.
Damage of Amino Acid Residues of Proteins after Reaction with Oxidizing Lipids: Estimation by Proteolytic Enzymes
Authors: MATOBA TERUYOSHI , YONEZAWA DAIZO , NAIR BABOO M. , KITO MAKOTO 
Published: August 2006

ABSTRACTA mixture of casein and methyl linoleate was stored at 50°C and 80% relative humidity for 0 ‐ 14 days and damage to amino acid residues assessed. The damage was estimated by determining the amino acid composition of the hydrolysate by using proteolytic enzymes (pepsin‐pancreatin digestion, followed by aminopeptidase‐prolidase hydrolysis). The damage to amino acid residues was the most extensive in methionine, followed by tryptophan, histidine, and lysine. The degree of damage to these amino acids was also determined by chemical methods without using proteolytic enzymes. The efficiency of detecting damage by the present enzymatic method was close to that of the chemical methods.
Pectolytic Enzymes in Sweet Bell Peppers (Capsicum annuum L.)
Authors: JEN JOSEPH J. , ROBINSON MICHELE L. 
Published: August 2006

ABSTRACTLow levels of polygalacturonase (PG) and pectinesterase (PE) activities were quantitated in sweet bell peppers at four stages of maturity based on surface ground color (dark green, light green, turning, and red). The PG activity increased during pepper ripening and was maximal at the turning stage while the PE activity declined during ripening and was maximal at the light green stage. Pepper texture measurements were found to decline concomitantly with the increase in PG activity. Pepper PG showed pH optimum between 4.8 to 5.0 and increased temperature stability with advanced ripening. Compared to tomatoes, pepper PG activity was 116‐ to 164‐fold lower and pepper PE activity was 429‐ to 1900‐fold lower than the corresponding tomato enzymes.
Increase in Emulsification Activity of Soy Lecithin‐Soy Protein Complex by Ethanol and Heat Treatments
Authors: HIROTSUKA MOTOHIKO , TANIGUCHI HITOSHI , NARITA HIROSHI , KITO MAKOTO 
Published: August 2006

ABSTRACTSoy proteins were associated with soy lecithin. Soy protein isolate (SPI), 7S and 11S proteins complexed with lecithin were similarly affected by ethanol treatment to increase emulsification activity. By this procedure, the conformation of these proteins was changed resulting in aggregation. Though emulsification activity of the lecithin SPI complex was apparently increased by boiling for 1 min, this treatment only caused the 11S protein component to aggregate resulting in better emulsification activity, regardless of whether it was complexed with lecithin or not. The increase in emulsification activity caused by ethanol treatment was not affected by NaCl, whereas the increase by heat treatment was reduced by NaCl. It seems likely that ethanol and heat treatments change the comformation of soy proteins in different ways.
Emulsifying Properties of an N‐Terminal Peptide Obtained from the Peptic Hydrolyzate of αs1‐Casein
Authors: SHIMIZU MAKOTO , LEE SOO WON , KAMINOGAWA SHUICHI , YAMAUCHI KUNIO 
Published: August 2006

ABSTRACTA peptide corresponding to the 23 N‐terminal residues of αs1‐casein, αs1(1‐23), was purified from a peptic hydrolyzate of αs1‐casein. The emulsifying activity of αs1(1‐23) varied depending on the concentration. When the concentration was higher than 2%, αs1(1‐23) showed a similar emulsifying activity to αs1‐casein in neutral pHs. The emulsion capacity of αs1(1‐23) was about one half that of αs1‐casein. The extent of adsorption of αs1(1‐23) onto the oil globule surface was markedly high. In the acidic pH region (pH 5.5 – 3.0), αs1(1‐23) maintained a high emulsifying activity, whereas αs1‐casein lost its emulsifying activity. These results suggest that αs1(1‐23) acts as an emulsifying agent and probably can be used in some foods such as processed cheese or fermented milk products.
Freezing Time Prediction: An Enthalpy‐Based Approach
Authors: SASTRY SUDHIR K. 
Published: August 2006

ABSTRACTEquations were developed for prediction of freezing times of foods of slab geometry, for three different boundary conditions, using a method of solving for enthalpy per unit volume instead of temperature. Experimental verification was performed for the operation with a convective heat transfer boundary condition, using ice cream and green peas in a granular packed bed as test materials. Results indicate good prediction of freezing times over a range of conditions. Results of thawing tests are less satisfactory if the ambient temperature lies in the zone of rapidly changing food properties. A comparison with literature predictions is presented.
Functional Properties of Acylated Oat Protein
Authors: MA CHING‐YUNG 
Published: August 2006

ABSTRACTProtein extracted from defatted oat (Avena sativa L., variety Sentinel) was acylated with acetic or succinic anhydride at levels of 0.05 and 0.20 g/g protein. Acetic anhydride was more reactive than succinic anhydride in modifying lysine groups. Total essential amino acid content was slightly lowered by acetylation but unaffected by succinylation. Gel filtration chromatography showed some dissociation of oat polypeptides by succinylation. Solubility, emulsifying properties and fat finding capacity were all markedly improved by acylation, and the effect was more pronounced with succinylation. Emulsifying capacity of meat was enhanced by blending with acylated oat protein. Water hydration capacity and foam stability were adversely affected by acylation. Results suggest that acylated oat protein may be a valuable functional ingredient in meat and other emulsion food products.
Influence of Freezing and Thawing on the Egg Vitelline Membrane
Authors: VIAUD PIERRE ROGER 
Published: August 2006

ABSTRACTThe original method finalized for this study was a direct comparison of the isotheimic dehydration rate between two membrane samples, one subjected to a freezing‐thawing cycle, the other being untreated control. Freezing entailed irreversible modifications in the properties of the vitelline membrane of the hen's egg as indicated by a significant increase in the water absorption capacity; an accelerated drying rate; and a marked decrease in the water retention capacity. Through this method, the cryoprotective action of glycerol at the membrane level was also demonstrated.
Comparison of Four Procedures of Cheese Meltability Evaluation
Authors: PARK J. , ROSENAU J. R. , PELEG M. 
Published: August 2006

ABSTRACTTwo traditional cheese meltability tests, the Schreiber and Arnott, as well as two microwave modifications thereof were compared on a variety of mild and sharp cheddar, process American, and mozzarella cheeses and various process cheese products. There was a marked lack of correlation between the Schreiber and Arnott results indicating that at least two material properties control meltability. The effects of variations in heating time and oven temperature in the nonmicrowave tests and heating time in the microwave tests were determined. Differential scanning calorimetry did not reveal differences useful in predicting melting behavior.
Screening of Milk and Milk Products for Thermonuclease
Authors: BATISH V. K. , CHANDER HARISH , RANGANATHAN B. 
Published: August 2006

ABSTRACTOut of 208 samples of dairy products, 17.8% contained thermonuclease. Staphylococcal TNase (6‐49 μg/100 mL or g) was detected in 14.4% samples that also contained TNase positive S. aureus and their enterotoxins. Enterotoxin A was recorded most frequently. Incidence of TNase was maximum (30.4%) in raw cow's milk followed by nonfat dry cow's milk (25.9%) and Kulfli (25.0%). The most frequent contaminants in the seven nonstaphylococcal TNase positive samples (6 – 16 μg per 100 mL org) were TNase‐positive enterococci. TNase‐positive B. cereus was recovered from a TNase‐positive sweetened condensed milk sample. Unidentifiable TNase producing molds were detected in three TNase‐positive samples.
Fermentation of Corn Gluten Meal with Aspergillus oryzae and Rhizopus oligosporus
Authors: NEUMANN P. E. , WALKER C. E. , WANG H. L. 
Published: August 2006

ABSTRACTPER values determined for corn gluten meal (CGM) and CGM fermented with Aspergillus oryzae NRRL 1988 were not significantly different (P > 0.05) and both diets failed to meet maintenance requirements of rats. In order to characterize some of the changes that occur during fungal fermentation, CGM was also fermented for 4 days at 28°C with A. oryzae NRRL 1988 and NRRL 506 and Rhizopus oligosporus NRRL 2710 and NRRL 2549, respectively. Proteolytic activity, pH, and nitrogen content increased rapidly between 20 and 70 hr for all the fungi. Decreases in some amino acids were observed, possibly due to their catabolism by the molds. Lysine as a proportion of total essential amino acids released by pepsin and pancreatin in vitro was increased as a result of these fungal fermentations.
Nutritional Composition of Corn and Flour Tortillas
Authors: SALDANA GUADALUPE , BROWN HAROLD E. 
Published: August 2006

ABSTRACTCorn and flour tortillas were sampled at 2‐wk intervals for 6 wk from five tortilla factories and the nutritional composition determined. Corn tortillas were found to be slightly lower in protein, thiamin, riboflavin and niacin when compared to white enriched bread. A lowering of the pH of the corn masa to 7.3 or lower improved the retention of these vitamins. Flour tortillas were found to be comparable in nutrition to white enriched bread when enriched wheat flour was used in the manufacture of tortillas. A wide variation was found to exist in the nutrient composition of both corn and flour tortillas manufactured by the different factories. This variation is attributed to different formulation procedures at the tortilla factories.
Volatile Components of Mushroom (Agaricus subrufecens)
Authors: CHEN CHU‐CHIN , WU CHUNG‐MAY 
Published: August 2006

ABSTRACTVolatile components of mushroom (Agaricus subrufecens) were extracted by the simultaneous distillation‐extraction method. About 30 volatile components could be identified by GC and GC‐MS analyses. Aromatic compounds, such as benzyl alcohol, benzaldehyde, benzonitrile, methyl benzoate, and a phenyl acetic acid‐like compound, were the major volatiles (>85%) and are possibly the cause of “almond‐like” aroma of this mushroom. Eight carbon compounds which are common to most mushroom volatiles make up only a minor part (ca 2%) of the total volatiles.
Glucoamylase of Amylomyces rouxii
Authors: WANG HWA L. , SWAIN E. W. , HESSELTINE C. W. 
Published: August 2006

ABSTRACTThe production of glucoamylase by Amylomyces rouxii, a mold used in rice and cassava fermentations in the Orient, was demonstrated under solid substrate culture conditions. The enzyme purified by ammonium sulfate fractionation, gel filtration, and Sephadex ion exchange column chromatography appears homogeneous. A. rouxii glucoamylase is a glycoprotein and has an optimum pH around 4.5, optimum temperature 60°C, a molecular weight of 55,600 daltons, and Km values of 15.8, 27.6, 16.8 mg/mL for soluble starch, glycogen, and amylopectin, respectively. Unlike the other fungal glucoamylases, which were found (from culture filtrates) to exist in multiple forms, A. rouxii glucoamylase, isolated from solid substrate fermentation, displayed only one form.
Effects of Titratable Acidity and Carbonation Level on the Preference of Clarified Pineapple Juice
Authors: BARANOWSKI J. D. , PARK S. S. 
Published: August 2006

ABSTRACTThe titratable acidity (TA) of clarified pineapple juice was adjusted to 0.65, 0.75, 0.85, and 0.95% through ion‐exchange treatment followed by the addition of citric acid. Each lot of juice was carbonated to three levels of carbon dioxide content (2.5, 3.0 and 3.5 gas: liquid volumes). Preference panels were conducted on these juices, holding either TA or gas volume constant and varying the other parameter. Although few statistically significant differences were found, an overall preference for a 0.75% TA, low carbonation product was observed.
Observations on Reprocessing Frozen Alaska Pollock (Theragra chalcogramma)
Authors: BABBITT J. K. , KOURY B. , GRONINGER H. , SPINELLI J. 
Published: August 2006

ABSTRACTPollock, processed and frozen in Alaska, were thawed and mechanically filleted using a modified LaPine filleting machine. A Yanagiya flesh separator was used to prepare minced flesh from the fillet trimmings. In addition to standard hand‐packed fillet blocks, blocks were also prepared from randomly packed chopped fillets and chopped fillets mixed with varying amounts of minced flesh. The quality of the blocks was monitored during subsequent frozen storage by sensory and chemical tests. The results indicate that pollock is suitable for reprocessing. The quality of blocks prepared from chopped fillets was similar to that of conventional fillet blocks. Although minced flesh was less stable, an acceptable, but somewhat lower quality product could be made from a combination of fillets and 20% minced flesh.
Extension of Shelf‐Life of Oysters by Pasteurization in Flexible Pouches
Authors: CHAI T. , PACE J. , COSSABOOM T. 
Published: August 2006

ABSTRACTCombination of chlorination, packaging in flexible pouches, heating, cooling and cold storage could extend shelf‐life of oysters from 2 wk to 3 months. Freshly shucked oysters were first blown (or washed) in aerated chlorinated water, drained and vacuum sealed in flexible pouches. Pouched oysters were heated in two successive water baths for appropriate thermal treatment. After cooling in ice water, the products were stored at 0.5°C. Sensory tests performed immediately after pasteurization indicated that the pasteurized oysters were similar to freshly shucked oysters. Both aerobic and facultatively anaerobic bacterial counts were drastically decreased after pasteurization. Chemical changes during treatment and storage were determined and are discussed.
Sensory Characters of Thuringer Sausage Extended with Textured Soy Protein
Authors: RAO L. O. , DRAUGHON F. A. , MELTON C. C. 
Published: August 2006

ABSTRACTThuringer sausage was formulated by extending with 0, 5, 10, 15, and 20% hydrated soy protein. The fermented sausages were smoked and aged appropriately prior to sensory evaluation by a 25 member panel on an eight‐point hedonic scale. pH increased with soy level in the freshly formulated meat emulsion; however, the pH levels did not vary (P < 0.05) among the fermented smoked sausages. An inverse linear relationship between sensory panel scores and soy content was found. The means of the scores ranged between 5.7 and 6.5 (liked moderately to liked very much) with no score under 5.0. Thuringer sausage was extended with up to 10% textured soy protein without affecting consumer acceptability.
Interrelationships of Protein, Fat and Moisture Content of broiler Meat
Authors: ANG C. Y. W. , YOUNG L. L. , WILSON R. 
Published: August 2006

ABSTRACTNutrient composition data of broiler tissues were statistically evaluated for any significant relationships between and among the four major components, moisture (M), protein (P), fat (F) and ash (A). The ratios of M/P, F/M, and P/F were generally characterized by broiler part. Estimations of fat and protein from moisture content were applicable within each part of each reported data set. Multiple correlation coefficients among P, F and M were high regardless of part or cooking status. The total of these three major components accounted for approximately 99% of the tissue weight with slight variations between laboratories. The results support the method for estimating of P by subtracting the F and M from 99% or other values established by each laboratory.
Functional Properties of Blood Globin
Authors: SHAHIDI F. , NACZK M. , RUBIN L. J. , DIOSADY L. L. 
Published: August 2006

ABSTRACTThe functional properties of a globin protein isolated by an acid‐acetone‐salt treatment were studied. Results indicate that the product is a good source of lysine, leucine and valine; the limiting amino acids are methionine and isoleucine. Nitrogen solubility index, emulsifying activity, emulsifying capacity, foam stability and whippabillty of the globin product were evaluated. This protein has excellent foaming and emulsification properties. Its mayonnaise‐type emulsions are stable over 8 wk of storage at 4°C. These results indicate the potential of this globin protein as a good emulsifying or foaming agent for incorporation into food formulations.