bluuebunny/crossref_metadata_2025_split huggingface dataset:
Enhancement of Fruit Sensory Quality by Post‐Harvest Applications of Acetaldehyde and Ethanol
Authors: PAZ OSCAR , JANES HARRY W. , PREVOST BETH A. , FRENKEL CHAIM 
Published: August 2006

ABSTRACTPost‐harvest application of acetaldehyde vapors to blueberries, tomatoes, and pears led to the enhancement of the fruit sensory quality including an increase in the sugar content, sugar‐acid ratio, and flavor changes judged to be acceptable by test panels. Applied ethanol vapors led to similar but limited enhancement of fruit sensory quality. Comparative applications of ethylene were more effective in stimulating changes in the background color, including an increase in the total carotenoid content in tomato and anthocyanines in blueberry. Ethylene, however, had little or no effect, and occasionally led to deleterious changes in the fruit sensory quality. Acetaldehyde and related volatiles may be important in the development of fruit sensory quality, as occurring normally during ripening, or as a post‐harvest application for the improvement of fruit sensory quality.
Equilibrium pH of Home Canned Foods Comprising Combinations of Low Acid and High Acid Ingredients
Authors: SAPERS G. M. , PHILLIPS J. G. , DiVITO A. M. 
Published: August 2006

ABSTRACTA recipe data bank and method of data processing were developed to classify tomato‐based combinations of low and high acid ingredients according to product pH. Information describing the composition and preparation of more than 400 products were entered into the data bank. The extent of variation in ingredient proportions for different product categories was estimated. The ratio of low acid to high acid ingredients specified by the recipe was used as a criterion for selecting representative recipes for preparation and pH determination. High correlations were obtained between this index and product pH. The acidity of 24 common categories of combination products was characterized by the testing of representative recipes.
Energy Consumption in Water Blanching
Authors: RUMSEY THOMAS R. , SCOTT ELAINE P. , CARROAD PAUL A. 
Published: August 2006

ABSTRACTThe energy consumption of a tubular water blancher and a water blancher with screw conveyor were measured as a basis for suggesting energy conserving modifications. The former required 0.54 MJ/kg and the latter 0.91 MJ/kg, indicating the importance of complete steam condensation. A pilot scale experiment with a water blancher heated with heat exchange and by steam injection confirmed the energy savings potential of heating with an exchanger to minimize escape of steam rather than by steam injection.
Effect of Harvest Date, Irrigation, Maturity and Calcium Addition During Processing on Quality of Canned Summer Squash
Authors: HURST W. C. , SCHULER G. A. , REAGAN J. O. , RAO V. N. M. 
Published: August 2006

ABSTRACTSoaking summer squash in calcium prior to commercial blanching at 99°C decreased sloughing, increased sensory firmness and had no effect on lightness or pH of the canned product. Although blanching squash in calcium decreased sloughing, improved lightness, decreased pH and produced off‐flavors, the effect of hand blanching at 93°C with no calcium present increased sloughing, lightness, pH, and sensory firmness of the processed product. Adding calcium at the point of squash filling into cans after a commercial blanch produced no change in sloughing, decreased pH, increased sensory firmness and had no effect on lightness. Grade 1 squash exhibited the highest drained weight and lowest sloughing values. Drained weight increased at the end of the harvest season. Method of cultivation had no effect on the quality of canned squash.
Sensory, Physical and Chemical Properties of Canned Peaches
Authors: LIN R. R. , RAO V. N. M. 
Published: August 2006

ABSTRACTThe interrelationships among organoleptic, rheological, and chemical properties of canned peaches were studied. The rheological properties were determined by relaxation and Boussinesq die loading methods with the assumption that the Hertz theory was valid under experimental conditions. The results indicated that these methods could be used to monitor the textural properties of canned peaches. Chemical analysis showed that the total titratable acidity was significantly correlated to the hardness and graininess, while alcohol insoluble solids had a significant correlation with graininess. Acid detergent fibers showed a negative correlation with the mouthfeel.
Coating Behavior of Suspensions
Authors: LANG ELIZABETH ROBINSON , RHA CHO KYUN 
Published: August 2006

ABSTRACTThe ability of a solid suspension in liquid medium to coat a vertical surface was analyzed. Results with model suspensions, consisting of polystyrene particles (37–147 μm) in volume concentration from 15–40%, show that coating thickness increases linearly with particle concentration in suspension, and then increases sharply at a critical concentration. The coating thickness of sucrose in corn oil shows behavior similar to that of the model system.
A Monolayer Equation for Use in Sorption Studies
Authors: CAURIE M. 
Published: August 2006

ABSTRACTIt has been indicated that because of the assumption that E2= EL used in its derivation the B.E.T. infinite layer equation cannot describe adsorption beyond the first adsorbed layer. A simplification of the three constant B.E.T. equation provides a new monolayer equation which agrees more with the above assumption from which the Langmuir equation is shown to arise as a special case at low pressures. The monolayer capacity predicted by the new monolayer equation appears to maintain a more stable product than is possible with the classical B.E.T. infinite layer equation. The use of the new equation in sorption studies is recommended.
Measurement and Content of Nonheme and Total Iron in Muscle
Authors: SCHRICKER B. R. , MILLER D. D. , STOUFFER J. R. 
Published: August 2006

ABSTRACTA method for determining the nonheme iron content of meats was evaluated and used to determine the nonheme and heme iron content of selected muscles from beef, pork, and lamb. The method allows a quantitative determination of nonheme iron in meat and is influenced to only a minor degree by the presence of heme iron. Heating meat in a boiling water bath increased the nonheme iron content of the meat. Possibly, heating accelerates oxidative cleavage of the prophyrin ring thereby allowing release of the iron from the heme complex. Total iron content differed between muscles in pork and beef but not in lamb. Heme iron, expressed as percent of the total iron, in raw pork, lamb, and beef average 49, 57, and 62%, respectively.
Identification of the Hydroxycinnamtic Acid Derivatives in Cranberries
Authors: MARWAN A. G. , NAGEL C. W. 
Published: August 2006

ABSTRACTA procedure is presented for identification of cranberry hydroxycinnamic acids. Individual compounds were purified and identifications accomplished by using a variety of analytical techniques such as UV spectroscopy, colorimetric tests, paper chromatography, P‐glucosidase hydrolysis and high performance liquid chromatography. The identified compounds include glucose derivatives of p‐coumaric, caffeic, ferulic and sinapic acids. The absence of hydroxycinnamic acid‐quinic acid esters in cranberries has been substantiated.
Malt Modification Assessed by Histochemistry, Light Microscopy, and Transmission and Scanning Electron Microscopy
Authors: FRETZDORFF B. , POMERANZ Y. , BECHTEL D. B. 
Published: August 2006

ABSTRACTModification in a kilned malt sample was studied by a combination of histochemistry, light microscopy, and transmission and scanning electron microscopy. Hydrolysis of cell walls, proteins, and starch was most extensive in the starchy endosperm area adjacent to the scutellar epithelium. Some hydrolysis occurred in areas adjacent to the aleurone layers; hydrolysis decreased as distance increased from the embryo end to the distal end and from the aleurone layer to the center of the starchy endosperm. While no rigid sequence of hydrolysis was observed, generally, cell‐wall hydrolysis was more extensive than protein hydrolysis, and starch hydrolysis seemed to take place gradually in the late stages of malting and kilning. Small starch granules were hydrolyzed more extensively than large granules.
Solubility and Water Absorption of Systems Containing Soy Protein Isolates, Salt and Sugar
Authors: ELGEDAILY A. , CAMPBELL A. M. , PENFIELD M. P. 
Published: August 2006

ABSTRACTSolubility and water absorption of three soy protein isolates in the presence of sodium chloride and sucrose were studied. Water absorption also was investigated in a system that contained wheat flour in addition to the isolates, salt and sugar. Sodium chloride affected nitrogen solubility index and water absorption of the isolates; sucrose did not. Similarly, sodium chloride affected water absorption in the flour‐soy system, whereas sucrose did not. An apparent inverse relationship was observed between water absorption of soy protein isolates in the absence of flour and in combination with flour. Dough development times were shorter and doughs were less stable for flour‐isolate mixtures than for flour alone.
Physicochemical Changes Occurring During Storage of Precured Beef Blends at Different Temperatures and Two Levels of Salt
Authors: OCKERMAN H. W. , CRESPO F. LEON 
Published: August 2006

ABSTRACTPreblends of lean beef (20% water, 75 ppm nitrite, 3 or 6% salt) were stored at ‐10, 0 and 15°C and samples were analyzed at 0, 1, 2 and 3 days of storage. Emulsifying capacity (per 100 mg of total protein) was not significantly different between the 3 and 6% salt levels; and, was not significantly affected by storage temperature but decreased with storage time. The viscosities of the extracts were not significantly affected by the amount of added salt or the temperature of storage; however, they increased significantly during storage. Water‐holding capacity increased significantly with the quantity of salt and length of storage time. Correlation analysis resulted in a negative correlation between pH and viscosity and a positive correlation between pH and salt soluble proteins. Surprising was the significant negative correlation between emulsifying capacity and water‐holding capacity.
Processing Systems for Hot‐ and Cold‐Boned Primals from Mature Cow Carcasses
Authors: BERRY B. W. , CROSS H. R. 
Published: August 2006

ABSTRACTThe longissimus (LD) and semimembranosus muscles (SM) were removed from one side of 24 mature, low quality cow carcasses within 3 hr of slaughter, while these muscles were removed from the opposite side 24 hr later following chilling at 3°C. Muscles from both sides were allocated to four processing systems, which included various combinations of immediate freezing, aging, blade tenderization, vacuum packaging, film wrapping and enzyme application. Hot boning resulted in decreased tenderness for the LD and the SM when braised. Aging of film‐wrapped cuts for 7 days and vacuum‐packaged cuts for 14 days prior to freezing produced the greatest improvements in tenderness. Strip loins from hot‐boned, low quality mature cows can produce palatable steaks if aging, blade tenderization and enzymes are also used.
Comparisons of the General and Ball Formula Methods for Retort Pouch Process Calculations
Authors: SPINAK STEPHEN H. , WILEY ROBERT C. 
Published: August 2006

ABSTRACTComparisons of general and formula methods were made for pouches processed under water in a still vertical retort. Changes were considered in the conventional use of the formula method. Heat penetration tests were performed using horizontally positioned pouches (3/4 inch pouch thickness). Tests on pureed product using a common brass thermocouple receptacle indicated a probability of less than 1% that errors were caused by the receptacle. Tests were then conducted using the same puree and two types of particulate products. Inclusion of the lethality portion of come‐up time and the actual cooling lag factor in Ball calculations reduced the difference greater than 60% (5 min) and 18% (2 min), respectively, over the shorter general method times.
Extraction of Astaxanthin Plgment from Crawfish Waste Using a Soy Oil Process
Authors: CHEN HUEI‐MEI , MEYERS SAMUEL P. 
Published: August 2006

ABSTRACTThe carotenoid astaxanthin has been extracted from processed crawfish waste using a soy oil process. Analyses have included pigment quantitative analysis, effects of protease enzymes on pigment release, use of ethoxyquin as an antioxidant stabilizer agent, and studies of the ratio of added soybean oil to crawfish waste (v/w) for optimal extraction. Hydrolysis of crawfish waste with a commercial protease, Milezyme® 8X resulted in a 58% increase in astaxanthin release. Maximal pigment extraction and oil recovery was obtained from a 1:1 (v/w) ratio of oil to crawfish waste. The astaxanthin‐enriched oil (60 mg/100g oil), obtained from a 1:10 (v/w) ratio, or 3:10 (v/w) after the second stage of extraction, has application for a variety of pigmentation purposes, notably in aquatic diets for salmonid fishes.
Bioconversion of Shellfish Chitin Waste: Waste Pretreatment, Enzyme Production, Process Design, and Economic Analysis
Authors: COSIO IGNACIO G. , FISHER ROBERT A. , CARROAD PAUL A. 
Published: August 2006

ABSTRACTStudy of pretreatment of shrimp processing waste for a chitin bioconversion scheme to produce yeast single‐cell protein established conditions for size reduction, deproteination, and demineralization. Enzymatic hydrolysis of pretreated chitin waste achieved 80% conversion in 24 hr. Optimum temperature and pH were determined for maximum chitinase production in submerged culture, using pretreated chitin waste as substrate. An integrated process scheme for conversion of shrimp shell chitin waste to yeast single‐cell protein based on these and previous results was designed and analyzed economically, giving a negative after‐tax cash flow of $0.06 per kg of wet waste.
Yield and Nutritive Value of Rapeseed Protein Concentrate
Authors: LIU R. F. K. , THOMPSON L. U. , JONES J. D. 
Published: August 2006

ABSTRACTRapeseed protein concentrate (RC) was prepared on a semi‐pilot scale by a process involving 2% sodium hexametaphosphate. The nitrogen and total solids yields were 53 and 31%, respectively. The RC contained 77% protein, negligible amounts of glucosinolates, 14.2% ash, 3.4% phosphorous, and 1.26% phytic acid. The amino acid composition was similar to rapeseed flour. When fed to rats in diets at 5 and 10% protein levels, RC exhibited higher protein quality than the casein controls and no gross abnormalities were observed in all major organs. At the 20% dietary protein level, the difference in quality was not significant and rats fed RC had larger kidneys than those fed casein. This was attributed partly to the high phosphorous content of the diet. Mineral bioavailability was not affected by the phytic acid and phosphorous present in the RC.
Characteristics of Frozen Desserts Sweetened with Fructose and Lactose
Authors: PIHL MARK A. , STULL J. WARREN , TAYLOR RALPH R. , ANGUS ROBERT C. , DANIEL TERRY C. 
Published: August 2006

ABSTRACTCombinations of fructose and lactose were used as the major sweetening agents in ice cream‐type frozen dessert formulations. In addition to the sweeteners, variable amounts of caseinate were subjected to a 23 factorial experimental design in order to evaluate the most suitable combinations of lactose (4.5% or 5.5%), fructose (7.5% or 8.5%) and sodium caseinate (2% or 3%). Comparative chemical, physical and sensory analyses indicated that a formulation using 5.5% lactose, 8.5% fructose and 2% sodium caseinate gave product acceptability similar to that of an ice cream of standard ingredient array and composition.
Mechanical Tensioning of Electrically Stimulated Carcasses for Improved Tenderness
Authors: SONAIYA E. B. , STOUFFER J. R. 
Published: August 2006

ABSTRACTThe combined effect of electrical stimulation and tensioning on tenderness was studied with cows and lambs. Each carcass was split into sides: both sides were electrically stimulated (300V.a.c., 60Hz, 120sec) within 30 min after bleeding, one side was then tensioned. At 48 hr post‐stimulation, samples were taken from the semimembranosus and longissimus dorsi for shear test, sarcomere length and fiber diameter. Tensioning produced 9% and 15% decreases in shear force in the semimembranosus and longissimus dorsi respectively. Longer sarcomeres and narrower fiber diameter were also observed in tensioned muscles. All differences were significant at P < 0.05. Tensioning may be used to further improve tenderness of electrically stimulated carcasses.
Effect of Calcium Propionate and Sodium Diacetate on Fungi in Stillage
Authors: DRAUGHON F. A. , MOBLEY D. C. , SAFLEY L. M. , BACKUS W.R. 
Published: August 2006

ABSTRACTSodium diacetate was not effective for inhibiting fungal growth at 10 and 20 ppm in stillage produced at a “power‐hol” facility and a distillery. Calcium propionate at a concentration of 20 ppm was effective in inhibiting microbial growth for up to 9 days in Jack Daniels stillage. For the Muscle Shoals stillage, calcium propionate at a concentration of 10 ppm was effective in inhibiting fungal growth for up to 14 days Stillage produced at Muscle Shoals had a slightly higher initial pH but a lower yeast content which is thought to have contributed to the longer shelf‐life. Stillage produced at Jack Daniel had a lower solids content and a lower pH but supported more fungal growth and spoiled faster.
Rheology and Water Imbibing of Major Fractions of Soybean Beverage
Authors: URBANSKI G. E. , WEI L. S. , NELSON A. I. , STEINBERG M. P. 
Published: August 2006

ABSTRACTSix fractions of soybean cotyledons were prepared as slurries ranging from 10–65% solids. Cell wall material and protein had the highest consistency coefficients at a given concentration while the soluble carbohydrate had the lowest. Removal of cell wall material from full fat flour significantly reduced consistency coefficient while defatting had no significant effect. Pseudoplastic flow behavior increased with concentration for all fractions except the soluble carbohydrate, which showed Newtonian behavior regardless of concentration. Water imbibing ability correlated well with high consistency coefficients and pseudoplastic flow behavior.
Influence of Storage Atmosphere on Several Chemical Parameters of Sun‐Dried Shrimp
Authors: BIEDE S.L. , HIMELBLOOM B.H. , RUTLEDGE J.E. 
Published: August 2006

ABSTRACTSun‐dried shrimp from Taiwan and Louisiana were stored at 22°C for 8 months in modified atmospheres of air or vacuum. Packages were randomly selected at 2‐month intervals and analyzed for moisture, water activity (aw), total volatile nitrogen, ammonia and pigment oxidation. Moisture and aw were shown to decrease during the storage period regardless of the package atmosphere; however, the amount of decrease was less in samples stored under vacuum than in air. Total volatile nitrogen and ammonia increased during the storage period, with samples stored in air showing the greatest increases. Pigment oxidation reached a maximum at 4 months, samples stored in a vacuum showed the least amount of oxidation.
Effects of Chloride Salt, Method of Manufacturing and Frozen Storage on Sensory Properties of Restructured Pork Roasts
Authors: HAND L. W. , TERRELL R. N. , SMITH G. C. 
Published: August 2006

ABSTRACTPork shoulders were used to make two replications of restructured roast by the following methods: (1) grinder with 3‐hole “kidney shaped” plate and a conventional knife with four full‐length arms; (2) grinder with 3‐hole “kidney shaped” plate and a special knife with two half‐length arms and; (3) Comitrol machine with a 6.35 mm headsize. Sodium chloride was replaced with an equivalent ionic strength of potassium chloride in one‐half of the roasts made by each method. Frozen storage period (1 or 4 wk) did not (P7>0.05) affect sensory properties of cooked roasts. However, roasts made with potassium chloride had more off‐flavor than roasts made with sodium chloride (P<0.05). Roasts made by the Comitrol method had more off‐flavor and less whole muscle‐like mouthfeel than those made by the grind‐mix method using a knife with two half‐length arms (P<0.05).
Effects of Chloride Salts on Physical, Chemical and Sensory Properties of Frankfurters
Authors: HAND L. W. , TERRELL R. N. , SMITH G. C. 
Published: August 2006

ABSTRACTTriplicate 4.5 kg batches of frankfurters formulated with either pork/beef or mechanically deboned turkey (MDT) were made to replace all (100%) or part (35%) of the sodium chloride (NaCl) with either potassium chloride (KCl), magnesium chloride (MgCl2) or lithium chloride (LiCl). Regardless of storage period or formulation, replacing all of the NaCl with either KCl or MgCl2 was detrimental to flavor. This same replacement with LiCl was not detrimental to flavor in pork/beef formulations. Data suggest that MgCl2 would not be a satisfactory substitute for NaCl in these formulations; however, replacing 35% of the NaCl with KCl may be possible. Because of its toxicity, LiCl is not GRAS‐approved and we do not recommend its use but, its use in this study more closely approximated the sensory properties of NaCl than either KCl or MgCl2.
Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish
Authors: CARDELLO ARMAND V. , SAWYER F. MILES , MALLER OWEN , DIGMAN LORENZ 
Published: August 2006

ABSTRACTA standardized sensory methodology for evaluating the texture and appearance of fin fish was developed as part of a new retail marketing strategy for fisheries products proposed by the National Marine Fisheries Service of the U.S. Department of Commerce. This methodology is based on the evaluation of eight texture and appearance attributes of fish, using a 7‐point category scale. The method was applied to an evaluation of 17 species of North Atlantic fish to provide a data base for grouping species according to similarities and dissimilarities in their sensory characteristics. The obtained data were analyzed by cluster analytic procedures and revealed several distinct groupings of fish. Multidimensional unfolding of the data resulted in a two‐dimensional “fish map” that can be used to schematically represent the sensory relationships among species.
Alginate Immobilization of Banana Pulp Enzymes for Starch Hydrolysis and Sucrose Interconversion
Authors: GLASS RICHARD W. , RAND ARTHUR G. 
Published: August 2006

ABSTRACTA model system has been established that utilizes the entrapment of whole banana pulp homogenates within a calcium alginate matrix in the form of bead that is effective in assaying for enzyme activity in the pulp of the ripe banana fruit. This medium retained enzyme activity for amylase, maltase and invertase and provided indirect evidence of sucrose synthetase activity. A cyclic pathway has been proposed for the biosynthesis and hydrolysis of sucrose in the pulp of ripening banana fruit.
Concentration of Tomato Products: Analysis of Energy Saving Process Alternatives
Authors: DALE M.C. , OKOS M.R. , NELSON P. 
Published: August 2006

ABSTRACTFour process alternatives to the standard steam driven triple effect scraped surface evaporators are compared on a present value economic basis. Use of mechanical vapor recompression (MVR) evaporators, reverse osmosis (RO), and centrifugal separation of tomato fiber and serum are compared in different combinations. The lowest cost system was found to utilize centrifugation, RO, MVR and heat recovery with a total energy use of 88.7 Kcal/kg (160 Btu/1b) of tomato concentrate as compared to the conventional system requiring over 1110 Kcal/kg (2000 Btu/1b) concentrate. The viscosity of the recombined solids‐serum concentrate after a heat treatment was found to be 80% of the conventional concentrate. Mathematical models of the unit operations are developed and coupled with capital costs and energy costs for the unit operations to give present value system costs.