bluuebunny/crossref_metadata_2025_split huggingface dataset:
THERMAL DEATH TIME OF Clostridium botulinum TYPE E IN MEAT OF THE BLUE CRAB
Authors: LYNT R. K. , SOLOMON H. M. , LILLY T. , KAUTTER D. A. 
Published: August 2006

ABSTRACTThe thermal death time (TDT) ofClostridium botulinumtype E spores in crabmeat between 165° and 185°F was determined to evaluate the safety of the pasteurization procedure. Samples (lg) of five strains of crabmeat, seeded with a known concentration of spores, were flamesealed in TDT tubes and dropped at regular intervals into a constant temperature water bath. Surviving spores were cultured and TDT curves were plotted from these data. The time of exposure at each temperature for the TDT curves was corrected by the graphic method. The TDT curves of the Beluga and Crab G21–5 strains both had slopes such that the temperature increment in °F for 1 log cycle (z) was approximately 15; the Alaska strain had a z of 13. In addition, the decimal reduction time (D) was calculated from the survival data for each temperature, and D curves were plotted for each strain. These curves had somewhat steeper slopes than those of the TDT curves. Differences in D values at the temperatures studied were small. However, the Beluga strain had somewhat higher D values, indicating a slightly greater heat resistance than the others. The Beluga strain had a D180of 0.74; Alaska, 0.51; Crab G21–5, 0.63; Crab 25V–1, 0.62; and Crab 25V–2, 0.49.
KINETICS OF PEPPERONI DRYING
Authors: PALUMBO S. A. , KOMANOWSKY M. , METZGER V. , SMITH J. L. 
Published: August 2006

ABSTRACTThe kinetics of sausage drying were described in terms of a rate equation and of the diffusivity for moisture in a sausage. The rate equation developed is: dx/dt = ‐k[(x ‐ c)/x]2, where k is the rate constant, t is time, x is percent yield at any time, and c is the ultimate percent yield at t =∞. Data, as percent yield, are substituted into the integrated form of the equation and values for k and c are obtained. The mean square (MS) of deviations of the data from the theoretical curve was used to test agreement. Heating or fermenting the sausages reduced MS and improved agreement. After extended drying, actual percent yields of sausages approximated yields predicted by the rate equation. Estimation of final percent yield, on the basis of sausage weight early in the drying period, should facilitate efficient production and marketing of sausage. By use of equations developed by Sherwood and Newman, the apparent overall diffusivities for moisture in pepperoni were 5.7 × 10−7, 5.6 × 10−7, and 4.7 × 10−7 cm2/sec, respectively, for pepperoni of starting tat content of 13.3, 17.4 and 25.1%.
FREEZE‐DRIED CARBOHYDRATE CONTAINING OIL‐IN‐WATER EMULSIONS: MICROSTRUCTURE AND FAT DISTRIBUTION
Authors: GEJL‐HANSEN FREDERIK , FLINK JAMES M. 
Published: August 2006

ABSTRACTThe structural relationships of fat and carbohydrate in the freeze‐dried matrix of oil‐in‐water model emulsions were investigated by using a variety of microscopic techniques (optical microscopy, scanning electron microscopy, and electron microprobe analysis) and solvent extraction methods. The separation of the lipid phase into surface and encapsulated fractions was quantitatively evaluated and the significance of this lipid distribution evaluated with respect to chemical stability of the dried emulsion. The degree of lipid encapsulation in the carbohydrate matrix is shown to depend on a number of process variables, including carbohydrate concentration and morphological characteristics, lipid concentration and freezing rate.
INHIBITION OF GROWTH AND AFLATOXIN PRODUCTION BY CINNAMON AND CLOVE OILS. CINNAMIC ALDEHYDE AND EUGENOL
Authors: BULLERMAN L. B. , LIEU F. Y. , SEIER SALLY A. 
Published: August 2006

ABSTRACTPrevious work indicated that cinnamon was inhibitory to the growth of aflatoxin‐producing molds. The objective of this study was to determine the specific components of cinnamon and cloves that may be effective against mold growth and toxin production. The effects of cinnamon oil, clove oil, cinnamic aldehyde and eugenol on growth and aflatoxin production by Aspergillus parasiticus were studied using yeast‐extract sucrose broth as the substrate. All four substances inhibited mold growth and subsequent toxin production. Cinnamon and clove oils were inhibitory at 200–250 ppm, cinnamic aldehyde at 150 ppm and eugenol at 125 ppm. Since cinnamic aldehyde and eugenol are the respective major components of cinnamon and clove oils, it was concluded that these are the major active antifungal ingredients of these two essential oils. The inhibitory effect of these substances was judged to be inhibition of growth rather than of toxin production. When growth occurred after a delay, aflatoxin production occurred when the cultures reached secondary metabolism. Given sufficient time, cultures which were inhibited initially, but which subsequently grew, produced toxin levels equivalent to control cultures. Levels of the oils above 250 ppm and of cinnamic aldehyde and eugenol above 200 ppm completely inhibited mold growth, or permitted only a small amount of growth that never reached secondary metabolism and never produced aflatoxins during the time of this study.
DEEP FAT FRYING CHARACTERISTICS OF BUTTEROIL
Authors: JR F. P. TANGEL , LEEDER J. G. , CHANG S. S. 
Published: August 2006

ABSTRACTA study was undertaken to determine whether the addition of methylsiloxane (silicone) to butteroil would improve the chemical and physical stability of the butteroil during actual deep fat frying conditions, and whether the storage stability of potato chips fried in siloxanetreated butteroil would be increased. A deep fat frying study was performed using butteroil (BO), butteroil with 10 ppm of silicone (BOS), and a commercial corn oil containing silicone (CO). Potato slices were fried in the oils on a daily basis and evaluated for flavor using a trained organoleptic panel. The storage stability of the chips was also determined by means of the peroxide values and the Schaal oven test. The thermal stability of the oils was determined with the smoke point test, total acid content and nonurea adduct‐forming esters (NUAFE). The results of this study showed that the addition of silicone to butteroil unproved its stability by decreasing its total acid content and NUAFE, by raising the smoke point and by lowering the degree of foaming. Also, the flavor of the BOS chips retained their high acceptability and preference over the BO chips. The storage stability of the BOS chips was also improved as shown by lower peroxide values and longer Schaal oven tests during storage.
COMPOSITION AND PHYSIOLOGY OF Monstera deliciosa FRUIT AND JUICE
Authors: PETERS R. E. , LEE T. H. 
Published: August 2006

ABSTRACTFruit of the tropical vine Monstera deliciosa undergo a pronounced climacteric during ripening with the concomitant large increase in ethylene production. The ripe fruit contains 19.1% soluble solids and 0.41% oxalic acid; the juice is considered safe for human consumption with respect to the levels of saponin, hydrocyanic acid and oxalic acid.
FATE OF MICROORGANISMS DURING FROZEN STOFAGE OF CUSTARD PIES
Authors: KRAMER AMlHUD , FARQUHAR JOHN 
Published: August 2006

ABSTRACTTotal (TPC) and coliform (COLI) counts were made on inoculated custard pies stored at −20°C for 18 months. All counts were reduced continuously. COLI reductions approximated a first order reaction with a mean half‐life of 76 days. TPC reductions were not first order. Half‐counts were reached in ca 60 days for all but the more acid lemon‐lime pies where half TPC was reached in 12 days. These results indicate the limited usefulness of using TPC as an indication of wholesomeness of frozen custard pies.
STORAGE STABILITY OF WHEAT BASED FOODS: A REVIEW
Authors: FELLERS D. A. , BEAN M. M. 
Published: August 2006

ABSTRACTFactors affecting flour stability are the milling process, the degree of refinement, the storage conditions of moisture and temperature but especially moisture, treatments such as bleaching, and additives such as reactive iron compounds included for the purpose of enrichment. Raw cereal products are susceptible to lipase activity and fat acidity increases, especially as moisture climbs above 12%. In many cases, loss in baking quality correlates with the development of fat acidity and thus fat acidity has often been used as a wheat and flour quality criterion. Raw cereal products tend to show resistance to oxidative rancidity, perhaps through natural antioxidants and morphological compartment‐alization of components. When cooked and dried under mild conditions, susceptibility to oxidative rancidity increases sharply. Dry toasting appears to develop new antioxidants and stability increases. Most cereal products respond positively, but to significantly different degrees, to the antioxidants BHA and BHT and thus shelf lives are extended. Wheat protein concentrate obtained from millfeeds is a very unstable product requiring control of enzymes either by low product moisture and storage temperature or by inactivation of the enzymes and use of antioxidants. Stability of soy‐fortified bread flour blends were affected not only by moisture and temperature of storage but also by the type of soy flour and dough conditioner used. With the dough conditioner sodium stearoyl‐2‐lactylate, soy‐fortified flour blend at 13% moisture lost substantial bread loaf volume potential on storage. Although other dough conditioners were able to largely prevent such substantial losses in loaf volume potential under the same conditions, moisture levels below 13% and preferably below 12% are necessary to avoid development of off odors and off flavors and loss of certain nutrients, particularly vitamin A and thiamine.
PROCESSING EFFECT ON PROXIMATE COMPOSITION AND MINERAL CONTENT OF MEATS OF BLUE MUSSELS (Mytilus edulis)
Authors: SLABYJ EOH DAN M. , CARPENTER PAUL N. 
Published: August 2006

ABSTRACTBlue mussels (Mytilus edulis) have been frozen or canned. The raw and processed meats (fresh, frozen and canned) were analyzed for proximate composition and mineral content (23 elements) using spectrograph, atomic absorption spectrophotometer, specific ion electrodes or calorimetric procedure. Initial steaming of blue mussels resulted in significant increase in dry weight of meats, but a decrease in carbohydrates and ash content. Further processing (freezing or canning) tended to increase ash but reduced dry weight and carbohydrate content. Only I, K and Na concentration was significantly reduced upon initial steaming. Further processing (freezing and canning) resulted in significant loss in Mg and K while Mn and Na content showed an increase in concentration. Increase in Na content showed an increase in concentration. Increase in Na content is attributed to high concentration of this element in the brine solution used, while Mn appeared to be concentrated by the blue mussel tissue against a negative gradient when in brine. Essential trace elements were not preferentially leached.
EFFECT OF Pseudomonas fragi ON THE COLOR OF BEEF
Authors: BALA K. , MARSHALL R.T. , STRINGER W.C. , NAUMANN H.D. 
Published: August 2006

ABSTRACTGrowth of Pseudomonas fragi had a significant (P > 0.05) effect on the color of beef stored at 1°± 1°C. Beef color was measured with a Hunter Color/Difference Meter and percentages of myoglobin (Mb), oxymyoglobin (O2 Mb), and metmyoglobin (MMb) on meat surfaces were determined using a Beckman DU Spectrophotometer with a reflectance attachment. As surface growth of P. fragi increased from log 2.2 to 7.2/cm2 during 20 days storage at 1°± l°C, the pH increased from 5.5 to 6.6, free fatty acid values (FFA) increased from 0.62 to 2.60 and percent O2 Mb decreased from 100% to 0%. Data indicated that proteolytic and lipolytic degradation products of P. fragi may be important in decreasing the color stability of beef stored at 1°± 1°C.
DEVELOPMENT OF Yersinia enterocolitica ON RAW AND COOKED BEEF AND PORK AT DIFFERENT TEMPERATURES
Authors: HANNA M.O. , STEWART J. C. , ZINK D. L. , CARPENTER Z. L. , VANDERZANT C. 
Published: August 2006

ABSTRACT Yersinia enterocolitica counts of inoculated beef and pork as determined from confirmed isolates picked from trypticase soy agar plates were similar to the counts of confirmed enamel‐black colonies on bismuth sulfite agar plates. With three strains of Y. enterocolitica increases in count occurred on raw beef held over a 10‐day period at 0–1°C. When inoculated raw or cooked beef and pork were stored at 7°C (0–10 days) or at 25°C (0–24 hr) large increases in Y. enterocolitica count occurred. At 25°C the increases in Y. enterocolitica counts were somewhat greater on cooked than on raw products. These differences in count may have been caused by (a) differences in the physicochemical characteristics of the meat (raw vs cooked) and/or (b) differences in the level and type of microbial flora that developed on these products. In addition to Y. enterocolitica, Staphylococcus and Micrococcus spp. often were dominant on cooked products, Pseudomonas and Microbacterium spp. on raw meats.
ASTRINGENCY IN AN INTERMEDIATE MOISTURE BANANA PRODUCT
Authors: RAMIREZ‐MARTINEZ J. R. , LEVI A. , PADUA H. , BAKAL A. 
Published: August 2006

ABSTRACTIn the development of an intermediate moisture banana product, it was found that ripe banana halves dehydrated to a moisture content of about 30%, following blanching and/or sulfiting, are remarkably astringent. In order to understand the cause of this phenomenon, total phenolics, leucoanthocyanins and vanillin‐reacting compounds were determined and found to be more extractable in astringent semidried bananas. Light microscopy observations showed that both blanching and sulfiting contribute to the leakage of tannin‐like compounds from the latex cells. Overall results conform with a mechanism by which appearance of astringency in semidried banana is due to diffusion of the astringency‐causing agents from the latex cells to the surrounding tissue.
LIGHT AND SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS: EXTRACELLULAR GELATINIZATION OF LIMA BEAN STARCH IN WATER AND A MIXED SALT SOLUTION
Authors: ROCKLAND LOUIS B. , JONES FRANCIS T. , HAHN D. M. 
Published: August 2006

ABSTRACTGelatinization temperatures of freely dispersed Lima bean starch were determined in pure water and a dilute aqueous salt solution. The composition of the salt solution was based on the hydration medium employed to process quick‐cooking beans. Morphological changes in the starch granules during the gelatinization process were examined microscopically. In either an excess of pure water or salt solution the dispersed granules expanded and exhibited a characteristic sequence of explicit configurations. Various stages of gelatinization were characterized in light or scanning electron photomicrographs as: (1) swollen; (2) dimpled or indented; (3) doughnut or erthrocyte‐like; (4) rubber‐raft shaped; (5) pancake; and (6) dispersed or diaphanous. The dispersed granules retained a veil‐ or film‐like residue which has been defined as a “membrelle.” Gelatinization was initiated at a specific temperature and progressed to completion over a limited temperature. With increasing temperatures, the proportion of granules affected increased until all the granules were dispersed. The gelatinization temperature range was 71–79°C in water and was 79–85°C in the salt solution.
EXTRACTION OF GOSSYPOL AND OLIGOSACCHARIDES FROM OILSEED MEALS
Authors: CANELLA M. , SODINI G. 
Published: August 2006

ABSTRACTRemoval of gossypol from cottonseed meal and fermentable sugars from soybean meal by butanol‐HCl solution was tested. Acidic butanol treatment yields low gossypol cottonseed protein concentrates and low oligosaccharides soy protein concentrates, respectively. This procedure does not appreciably alter proteins, as it is shown by the comparison of electrophoretic patterns of albumins and globulins extracted from meal and corresponding protein concentrates.
QUANTITATIVE DETERMINATION OF SORBIC ACID AND SODIUM BENZOATE IN CITRUS JUICE
Authors: BENNETT M. C. , PETRUS D. R. 
Published: August 2006

ABSTRACTA procedure has been developed using anion exchange high pressure liquid chromatography (HPLC) which is capable of determining microgram quantities of two common food preservatives, sodium benzoate and sorbic acid, in citrus juices. The compounds are eluted from the column with a simple buffer system and detected with a variable wavelength spectrophotometer. Simultaneous determination is possible. Centrifugation and filtration are the only sample preparations required and HPLC analysis time is less than 10 min. Results, confirmed by ultraviolet absorption and phosphorimetric analyses, are accurate and reproducible. Analysis of fortified juice samples in the common ranges yields values within 5% of the prepared concentration.
STIMULATION OF Bacillus cerus GROWTH BY PROTEIN IN COOKED RICE COMBINATIONS
Authors: MORITA TOSHIKO N. , WOODBURN MARGY J. 
Published: August 2006

ABSTRACTThe addition to cooked rice of beef, chicken or egg proteins or Casamino acids (with B‐complex vitamins) resulted in stimulation of growth of B. cereus strain 158/73 at 23 and 43°C. A critical level of 105 cells per g of food was reached by 7–20 hr at 23°C and 3–9 hr at 43°C. The same trend was observed with two other strains. Cooking the rice in water naturally high in minerals or the addition of B‐complex distilled water. Addition of starch or glucose to Brain Heart Infusion broth had little effect on growth of three strains of B. cereus under still or shaken conditions.
MAXIMUM‐LIKELIHOOD ESTIMATION OF 120 FOR INOCULATED PACKS
Authors: ROSS EDWARD W. 
Published: August 2006

ABSTRACTThis paper describes a statistical procedure for estimating the 12D dose in the radiation‐sterilization of canned food, using data from an inoculated pack experiment. The method assumes a two‐parameter distribution, of which the shifted‐exponential is taken as a prototype, and uses the maximum‐likelihood principle to estimate the parameters and hence 12D. The procedure is embodied in a computer program which estimates 12D and provides confidence limits on both 12D and the kill at zero dose. The method is described and illustrated by three examples and appears to obtain more information from the data than other methods do.
A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY
Authors: HSU H. W. , VAVAK D. L. , SATTERLEE L. D. , MILLER G. A. 
Published: August 2006

ABSTRACTAn in vitro method using a multienzyme system for the estimation of protein digestibility has been developed. The multienzyme system consists of trypsin, chymotrypsin and peptidase. It was found that the pH of a protein suspension immediately after 10 min digestion with the multienzyme solution was highly correlated with the in vivo apparent digestibility of rats. Regression analyses of 23 samples tested showed that the correlation coefficient between pH at 10 min and in vivo apparent digestibility was 0.90 with a standard error of estimate of 2.23. The regression equation was Y = 210.464 ‐ 18.103, where “X” was the pH of protein suspension immediately after the 10 min digestion with the multienzyme solution. The most significant advantage of this in vitro method for predicting apparent protein digestibility was that it can be completed within 1 hr and with a high degree sensitivity. The method can detect the effects of trypsin inhibitor, chlorogenic acid, and heat treatment on protein digestibility. Strong buffer salts may affect the measurement of protein digestibility, but the buffering effects found in general food proteins and products tested did not create any problem with the procedure.
DEGRADATION OF ASCORBIC ACID IN A DEHYDRATED FOOD SYSTEM
Authors: KIRK J. , DENNISON D. , KOKOCZKA P. , HELDMAN D. 
Published: August 2006

ABSTRACTThe stability of reduced and total ascorbic acid in a dehydrated model food system was determined as a function of water activity, moisture content, oxygen and storage temperature. Sorption isotherm data obtained at 10, 20, 30 and 37°C for the model system were used to calculate the BET monomolecular moisture content at these respective temperatures. The model system containing 11.25 mg of ascorbic acid per 100g (25% RDA) was equilibrated at water activities below, at and above the water activity corresponding to the calculated monomolecular moisture content for the adsorption isotherms The samples were then sealed in tin cans and stored under isothermal conditions to prevent any shift in water activity during storage. Reduced, dehydro‐ and total ascorbic acid levels were measured using an automated o‐phenyl‐enediamine fluorometric assay procedure and their rates of degradation determined for each storage temperature and water activity. Under all storage conditions total and reduced ascorbic acid losses could be described by first‐order kinetic functions. Rate of ascorbic acid destruction was dependent upon water activity, moisture content and storage temperature when stored in containers with no headspace. The rate of ascorbic acid destruction was shown to dramatically increase with the presence of oxygen.
EXTERNAL COLOR AS MATURITY INDEX OF MANGO
Authors: MALEVSKI Y. , BRITO L. GÓME.Z , PELEG M. , SILBERG M. 
Published: August 2006

ABSTRACTHaden mangoes at the green maturity stage were classified according to their maximum yellow and red external color intensity using a Hunterlab Color Difference Meter, and were allowed to ripen at 23 × 2°C. The mangoes were checked daily and when completely ripe, the internal color intensity and the content of T.S.S. were determined. lntensification of surface coloration was related to the initial color intensity of the mangoes. Fruits with a more intensive initial red or yellow coloration had ripened more rapidly than mangoes with less intensive coloration. All fruits with initial coloration of bL < 22 or aL < 0 had ripened within 12 days whereas 33% of the mangoes with values of bL > 16 and 22% of the mangoes with aL > 0 did not ripen within that time period. Fully ripened mangoes which had initially a more intensive coloration had developed a more desirable internal coloration and a higher content of T.S.S. It was concluded that both, the maximum red and maximum yellow color intensities at harvest, could serve as a good index of mango maturity. The maximum red coloration was found to be a more sensitive maturity index than the maximum yellow coloration.
FACTORS AFFECTING THE STORAGE STABILITY OF SHREDDED LETTUCE
Authors: BOLIN H. R. , STAFFORD A. E. , KING A. D. , HUXSOLL C. C. 
Published: August 2006

ABSTRACTNumerous factors affect the storage stability of shredded Iceberg lettuce, with temperature being most important. Pouches of shredded lettuce stored at 2°C retained a marketable quality 2.5 times longer than those held at 10°C. Also, if the product was sealed in a gas impermeable container it lasted longer. In addition, a sharp blade exercising a slicing action was superior to either a sharp blade chopping or a dull blade slicing or chopping. Smaller shred size reduced storage life, as did the presence of any free moisture or cellular fluids on the lettuce surface. The higher the microbial load the shorter the storage life. Of the chemical dips tested none increased storage life significantly. Physical damaging of the shredded lettuce was detrimental to its storage stability.
EFFECT OF FAT LEVEL AND RADAPPERTIZATION DOSE LEVEL ON THE QUALITY OF PORK ROLLS
Authors: SHULTS GARY W. , COHEN JOSEPH S. , MASON VERA C. , WIERBICKI EUGEN 
Published: August 2006

ABSTRACTThe effects of radiation processing on pork rolls with 0.75% salt and 0.3% sodium tripolyphosphate added were studied. Pork rolls were prepared with three fat levels (10, 15 and 20%) and irradiation processed at doses of 30, 45 and 60 kJ/kg, ‐30°× 10°C irradiation temperature. Differences in the sensory quality, consumer preference and shear press values were determined. No significant differences were determined among the ratings for the sensory characteristics or preference, although irradiation at 60 kJ/kg tended to lower product quality and preference ratings. Shear press values decreased with increasing fat levels. No decrease in shear press values was found among samples irradiated at 30, 45 and 60 kJ/kg.