bluuebunny/crossref_metadata_2025_split huggingface dataset:
GROSS COMPOSITION, SENSORY EVALUATION, AND COLD STORAGE STABILITY OF UNDERUTILIZED DEEP SEA PACIFIC RATTAIL FISH, Coryphaenoides acrolepis
Authors: KREMSDORF DEBORAH L. , JOSEPHSON R. V. , SPINDLER AUDREY A. , PHLEGER C. F. 
Published: August 2006

ABSTRACTPacific rattail (grenadier) fish (Coryphaenoides acrolepis), relatively abundant underutilized deep sea fish off the coast of California, were retrieved and analyzed for gross composition, sensory attributes, consumer acceptance, and storage stability characteristics. Representative fillet samples analyzed contained an average of 14.1% protein, 1% ash, low lipid (0.5%), and relatively high moisture (84.2%). While differing in sensory attributes and slightly in gross composition from commercially frozen Icelandic cod (Gadus morhua), a fish with similar taxonomy and demonstrated consumer acceptance, Pacific rattails were “liked moderately” by sensory judges and compared favorably with cod in both preference and hedonic tests. Their iced cold storage stability over a 20‐day period was judged to be excellent. Overall decreased iodine values (i.e., lipid oxidation) and increased hypoxanthine (i.e., nucleotide degradation) content were measured during storage. No evidence of proteolysis was found for up to 15 days of cold storage by sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. However, significant changes in sensory attributes, odor, texture, moisture were not noted until after 15 days storage and acceptance dropped only slightly and not significantly even after 20 days.
INFLUENCE OF PRERIGOR AND POSTRIGOR MUSCLE ON THE BACTERIOLOGICAL AND QUALITY CHARACTERISTICS OF PORK SAUSAGE
Authors: LIN HWEI‐SHEN , TOPEL DA VID G. , WALKER HOMER W. 
Published: August 2006

ABSTRACTThe right and left sides of three market‐weight pigs were assigned to two treatments, designated prerigor and postrigor, for pork sausage manufacture. Muscle and fat were obtained from the right side within 1 hr after slaughter and were immediately processed into sausage referred to as prerigor sausage. The left side of the carcass was chilled for 6 days at 2°C. The sausage made from this tissue is referred to as postrigor sausage. The sausage samples were stuffed into 0.45‐kg packages and stored at 2–5°C or °22°C for 8 wk. The pH values, bacterial counts, cooking loss and taste palatability traits were investigated on fresh and frozen samples representing the prerigor and postrigor groups. The prerigor sausage samples stored at 2–5°C had significantly higher pH values, higher total aerobic mesophiles and lipolytic bacterial counts, higher juiciness and overall acceptance scores and a lower cooking loss than did the samples prepared from the postrigor muscle. No significant difference was found in total aerobic psychrotrophs and flavor score, but the sausage made from prerigor muscle had slightly higher values. The period of storage at 2–5°C influenced the bacterial counts and 911 taste panel scores. The sausage stored at °22°C was similar to the nonfrozen samples for taste panel comparisons.
INFLUENCE OF CARCASS WEIGHT, SEX AND BREED ON CONSUMER ACCEPTANCE OF LAMB
Authors: MENDENHALL V. T. , ERCANBRACK S. K. 
Published: August 2006

ABSTRACTRetail cuts from 654 Rambouillet, Targee, Columbia and cross‐bred lamb carcasses were marketed in Utah and California. A questionnaire was distributed at the point of sale asking the consumer to describe the acceptability of the particular cut that was purchased. Sensory scores for tenderness, flavor, juiciness and overall acceptability were determined by the consumer using a hedonic scale. A consumer response was collected for each of 426 carcasses. Weight, sex and breed had no significant affect on consumer acceptance. Discrimination against lamb carcasses on the basis of weight, or sex, at best, reflects the personal preferences of buyers, packers, feeders and retailers or may reflect the lack of uniformity in trimming retail cuts.
VISCOSITY CHANGES IN CARP ACTOMYOSIN SOLUTIONS
Authors: YAMA T. NAKA , NIWA E. , HAMADA I. , SHIN C. 
Published: August 2006

ABSTRACTThe flow property and ATPase activity were determined to clarify the behavior of carp actomyosin solution during incubation at 40° C. At higher concentration, intermolecular interaction and aggregation between actomyosin molecules occurred greatly and continued for a long time. These changes did not take place at low concentration or in actomyosin preparations containing Na4 P207 and MgCI2, which are known to dissociate actomyosin to myosin and F‐actin. These differences would be due to the difficulty of intermolecular interaction at low concentration or between smaller components. The formation of network structure during incubation was suggested from the stress relaxation behavior at a constant shear rate and the presumption of yield stress. In actomyosin solutions containing Na2 P2 O7 and MgCI2, network structure formation during incubation was suppressed. Namely, after the incubation, both immediate stress relaxation and yield stress were much smaller than those of the solution without additives. Contrary to the observations on rabbit actomyosin, the viscosity of carp actomyosin solution increased once and then decreased. When the maximum viscosity was observed, ATPase activity decreased only by 33% of the original activity. Then, ATPase activity continued to decrease and disappeared after 180 min. In carp actomyosin solution containing Na2P2 O7, and MgCl2, the viscosity change was not found, and ATPase activity remained at a definite value even after 180 min. Relationship between viscosity change and ATPase inactivation was discussed.
EFFECT OF ELECTRICAL STUNNING ON POSTMORTEM BIOCHEMICAL CHANGES AND TENDERNESS IN BROILER BREAST MUSCLE
Authors: LEE YU BANG , HARGUS GARY L. , WEBB JERRY E. , RICKANSRUD DAVID A. , HAGBERG ELROY C. 
Published: August 2006

ABSTRACTTwo hundred broilers were commercially processed with and without electrical stunning to determine the effect of stunning on biochemical changes and its relationship to final meat tenderness. Electrically stunned birds were more tender with 30% lower shear values than no‐stun controls after 24 hr aging. Breast muscles of electrically stunned birds showed significantly higher ATP, CP and pH, and lower lactate level than no‐stun controls during the early processing steps. It was concluded that electrical stunning inhibited the rapid breakdown of ATP, CP and glycogen, and thus delayed the onset of rigor until after spin‐chill by which time muscle temperature reached 4°C. Consequently, the rigor process occurred at low temperature where potential heat shortening was avoided, resulting in improved meat tenderness.
CRUDE MYOSIN FRACTIONS AS MEAT BINDERS
Authors: SIEGEL D. G. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTA model system designed for the Instron Universal Testing Machine to record the peak force required to separate pieces of meat at a binding junction was used to measure the ability of various muscle protein fractions to bond meat pieces. The binding abilities of crude myosin preparations were found to be significantly greater than the binding ability of either a muscle homogenate free of fat and sarcoplasmic proteins, a total muscle homogenate or a nonprotein control consisting of salt, phosphate and water. Crude myosin fractions extracted from pre‐ and post‐rigor bovine muscle over short and long extraction times with three extracting solutions, Guba‐Straub, Hasselbach‐Schneider and Weber‐Edsall, were measured for binding ability, yield and mole ratio of myosin to actin by scanning SDS‐PAGE gels. Results showed that the Hasselbach‐Schneider myosin was superior to the Guba‐Straub and Weber‐Edsall myosins in both binding ability and yield. Comparisons of mole ratios with binding abilities showed that when the same extracting conditions were present the higher proportion of myosin resulted in a higher binding ability. However, when different extracting conditions were present, the higher proportion of myosin did not always give a higher binding ability. These results imply that ionic interactions are inculpated in the binding phenomenon.
CORN PROTEIN CONCENTRATE: FUNCTIONAL AND NUTRITIONAL PROPERTIES
Authors: PHILLIPS R. DIXON , STERNBERG M. 
Published: August 2006

ABSTRACTThe functional and nutritional properties of a bland, light colored corn protein concentrate (MCPC) have been investigated. This material contains 67% protein (dsb) and less than 0.5% fat. The water solubility is low, but water and fat binding properties are similar to those of a commercial soy concentrate. MCPC is rich in methionine and cystine, and forms complementary protein mixtures having enhanced nutritive value with soy products. The PER of a 20/80 (protein basis) mixture of MCPC and soy concentrate was found to be 86% the value for casein compared to 73% of the casein value for soy concentrate alone. Digestibility (in vitro) of MCPC was 0.82.
A THEORETICAL COMPARISON OF LOSSES IN FOODS UNDER FLUCTUATING TEMPERATURE SEQUENCES
Authors: LABUZA THEODORE P. 
Published: August 2006

ABSTRACTThe prediction of shelf life of foods is dependent on certain physical factors which change as a function of time in distribution. Temperature has been the most studied factor. With respect to fluctuating temperature studies in all cases in the literature, a zero order reaction rate has been assumed. In actuality, many foods degrade by first order rates thus the equations for prediction of losses are incorrect if applied. New equations for first order degradation have been developed. Comparisons for losses in a theoretical temperature distribution show that for less than 50% degradation the losses are about the same for zero and first order at anytime, thus determination of the order is not critical. This study shows that the temperature sensitivity (Q10) of the reaction is very important in making predictions.
LECTINS FROM RED KIDNEY BEANS: RADIATION EFFECT ON AGGLUTINATING AND MITOGENIC ACTIVITY
Authors: FILHO J. MANCINI , LAJOLO F. M. , VIZEU O. M. 
Published: August 2006

ABSTRACTThe authors studied the effect of ionizing radiations on hemagglutinating and mitogenic activity of purified phytohemagglutinin in solution. A dose of 10 Krad, is needed for 50% destruction of the agglutinating capacity; the mitogenic effect is more resistant: 70 Krad for 50% inactivation. The results indicate that the agglutinating and mitogenic effects are due to different structures. The radiation effect on agglutinating activity is an exponential function of the lectin concentration. Macromolecular changes, followed by polyacrylamide gel electrophoresis, were evident for doses high than 40 Krad. A dose up to 3 Mrad was ineffective to inactivate the hemagglutinin in kidney beans even with 30% or 60% water content.
FREE RADICAL PRODUCTION IN PROTEIN‐RICH FOOD
Authors: UCHIYAMA SADAO , UCHIYAMA MITSURU 
Published: August 2006

ABSTRACTThe γ‐irradiation and heating of Kamaboko, a staple fish meat cake in Japan, resulted in the formation of free radicals (g = 2.0030 ∼ 2.0049) measurable at a room temperature by an electron spin resonance spectrometer. These free radicals were retained in protein mainly and increased with rise of dose of γ‐ray or temperature. The radical productivity of amino acid by heating was high in L‐lysine, L‐tryptophan and L‐phenylalanine. Among them L‐lysine displayed the greatest amount of radical formation.
REACTIVE LYSINE IN FOODSTUFFS AS MEASURED BY A RAPID DYE‐BINDING PROCEDURE
Authors: HURRELL R. F. , LERMAN P. , CARPENTER K. J. 
Published: August 2006

ABSTRACTThe dye‐binding capacity (DBC) of basic groups in the proteins of test materials for Acid Orange 12 is measured before and after reaction with propionic anhydride to block the lysine groups. The difference in moles dye bound as a result of the reaction agrees well with the lysine moles present, as determined with fluoridinitrobenzene and by ion‐exchange chromatography, for over 50 samples‐fish, meat, milk, barley, peanut, grain legumes etc. The procedure takes approximately 40 min using commercial dye‐binding equipment and longer using normal laboratory apparatus. It appears suitable for plant breeding studies and for quality control of damage to lysine in processed foods.
PLATE WASTE OF BACON CURED WITH AND WITHOUT SODIUM NITRITE
Authors: WILLIAMS J. C. , GREENE B. E. 
Published: August 2006

ABSTRACTBacon cured with and without NaNO2 was served in a student dining hall as part of the regular breakfast menu selection. Plate waste was measured. Mean percentage plate waste was 13.7% and 13.4%, respectively, for bacon cured with and without NaNO2. The presence or absence of NaNO2 did not appear to be a determinant of the quantity of bacon consumed by these institutional food service facility patrons.
EFFECTS OF SELECTED INORGANIC SALTS ON CERTAIN TENDERNESS CHARACTERISTICS OF SPENT HEN MUSCLE
Authors: PALLADINO DEBRA K. , BALL HERSHELL R. 
Published: August 2006

ABSTRACTThe effects of 15 inorganic salts on the tenderness of spent hen muscle were examined. Addition of salts at in‐muscle ionic strengths of μ= 0.125, 0.25, and 0.50 equalized charges, enabling examination of specific ion effects. Criteria measured included water holding capacity, yield, moisture, and shear. Lithium, magnesium, and sodium salts were the most effective for increasing tenderness. Calcium salts decreased tenderness. Overall ranking for tenderizing effects of anions was Cl−1 > Br−1 > I−1 > F−1, and for cations Li+1= Na+1= Mg+2 > K+1 > Ca+2. There were no differences in tenderness among ionic strengths, μ= 0.25 or 0.50. Similar tenderness effects were observed at μ= 0.125. Previously frozen samples were significantly affected by treatments, while unfrozen samples showed no effect due to treatment.
INFLUENCE OF COOKING METHOD ON QUALITY ATTRIBUTES AND VITAMIN CONTENT OF SWEET POTATOES
Authors: LANIER JONELLE J. , SISTRUNK W. A. 
Published: August 2006

ABSTRACTA study was conducted on the effects of cultivar, size and method of cooking on quality attributes and nutrient content of sweet potatoes. The sweet potatoes were cooked by baking, boiling, steaming, microwave and canning, and subsequently analyzed. Sensory evaluations were also conducted. Ascorbic acid, riboflavin and carotenoids were highest in the cultivar Centennial and lowest in Georgia Jet. Niacin content was higher in Jasper than the other cultivars, while Goldrush and Centennial contained more pantothenic acid. Large roots contained more ascorbic acid and carotenoids, but B‐vitamins did not vary with size. Canned roots were lower in all vitamins tested, except for carotenoids. Baking retained more of the vitamins, followed by microwave cooking. Generally, baking and microwave cooking produced better color, higher total solids and better flavor. Microwave cooking resulted in less moistness and smoothness. Cultivars and sizes responded differently to cooking, thus producing significant interactions.
COLOR EVALUATION OF SELECTED CAPSICUMS
Authors: NAGLE B. J. , VILLALON B. , BURNS E. E. 
Published: August 2006

ABSTRACTThe extractable color values of fifteen selected cultivars of red‐peppers and two methods of measuring color intensity were compared. Significant differences were found between cultivars for objective and subjective color values. Extractable red pigment values were much greater than yellow in all cases. As xanthophyll content increased, beta‐carotene content increased. All Gardner values decreased with increasing pigment content. The Gardner Color Difference Meter proved to be a better indicator of extractable pigments than the subjective evaluation.
ACCELERATED SEDIMENTATION TEST FOR THE DETERMINATION OF DISPERSION STABILITY OF PROTEIN ISOLATES
Authors: LEE CHERL‐HO , RHA CHO KYUN 
Published: August 2006

ABSTRACTAn accelerated sedimentation test using a low range of centrifugal force was developed to determine and evaluate the physical stability of a protein dispersion. The dispersion stability of commercial soybean protein isolates was tested with this method. The effect of hydrocolloids and calcium salts on the dispersion stability of soybean protein isolate was also studied. The accelerated sedimentation test could distinguish differences in dispersion stability of soybean protein isolates produced by different manufacturers. Neutralization and subsequent heat treatments had a stabilizing effect on the dispersion of isoelectric‐type soybean protein isolates. Dispersion stability was related to the hydration and swelling of the protein particles, and disintegration and aggregation of the hydrated particles.
EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALS
Authors: HAMAD AHMED M. , FIELDS M. L. 
Published: August 2006

ABSTRACTGerminated wheat and barley increased significantly (P < 0.05) in % Relative Nutritive Value (RNV); the increase in % RNV was highly significant (P < 0.01) for germinated rice. The increase in available lysine was highly significant (P < 0.01) in germinated wheat, barley, oats and rice. Natural lactic acid fermentation increased the % RNV significantly (P < 0.05) for wheat, barley and rice and significantly (P < 0.01) for millet and maize. The available lysine content increased significantly (P < 0.05) in fermented oats, rice, millet, and maize but the available lysine increase was highly (P < 0.01) significant in fermented wheat. Both germination and fermentation had equivalent effects as procedures to improve the protein quality of cereals.
EFFECT OF SALT AND TEXTURED SOY LEVEL ON SENSORY CHARACTERISTICS OF BEEF PATTIES
Authors: GARDZE CAROL , BOWERS JANE A. , CAUL JEAN F. 
Published: August 2006

ABSTRACTBeef patties containing four soy and four salt levels were evaluated by both rating and flavor profile panels. Textured soy decreased meaty aroma and flavor, and saltiness in samples containing 1.2g salt but increased cereal‐like aroma and flavor as determined by the rating panel. Salt caused few changes in meaty and cereal‐like aroma but generally increased meaty flavor, saltiness and desirability scores and decreased cereal flavor in several cases. Juiciness was not affected by adding salt or soy. Results of the flavor profile panel were similar to the rating panel findings. Salt masked the cereal flavor in some cases and increased it in others. Salt decreased oily mouthcoating and a bloody, salty, metallic (BSM) flavor note, altered the mouthfeel of various samples, and shortened the aftertaste duration and BSM note. Adding soy decreased oily mouthcoating, changed the mouth feel, and shortened the aftertaste duration of the samples. Generally soy decreased cooking losses.
SENSORY AND PHYSICAL MEASUREMENTS OF DRY FERMENTED SALAMI PREPARED WITH MECHANICALLY PROCESSED BEEF PRODUCT AND STRUCTURED SOY PROTEIN FIBER
Authors: BERRY B. W. , CROSS H. R. , JOSEPH A. L. , WAGNER S. B. , MAGA J. A. 
Published: August 2006

ABSTRACTDry fermented salami was prepared from formulations in which 0, 15 and 30% levels of both mechanically processed beef product (MPBP) and structured soy protein fiber (SSPF) were incorporated. A 10‐member trained sensory panel for flavor found that the frequency of undesirable flavors was highest for salami with 15% SSPF‐pH 6.2‐0% MPBP and lowest for 0% SSPF‐15% MPBP and 0% SSPF‐30% MPBP. A second l0‐member trained panel found that the salami with 30% SSPF‐0% MPBP was lightest in color, while a 116‐member untrained panel found this formulation was undesirable in flavor, tenderness, and overall desirability. Instron and Hunter Color Difference measurements reflected a toughening and lightening of color, respectively, for the 30% SSPF‐0% MPBP salami in contrast to those treatments made with MPBP. Data from objective measurements (Instron and Hunter Color Difference Meter) were combined for all treatments and showed that salami increased in firmness and darkened with drying time. Both the trained and untrained sensory panels rated salami manufactured with 15 or 30% MPBP as generally comparable to the control salami.
MICROBIOLOGY AND QUALITY ATTRIBUTES OF AGED HAMS PRODUCED FROM FROZEN GREEN HAMS
Authors: LANGLOIS B. E. , KEMP J. D. , FOX J. D. 
Published: August 2006

ABSTRACT48 hams of similar weight and quality were frozen at ‐29°C and then stored for about 8 wk at ‐18°C. The hams were divided into 4 equal groups for thawing and curing. Groups 1 and 2 were placed in cure after thawing at 13°C for 24 hr, while Groups 3 and 4 were cured frozen. Groups 1 and 3 were cured with salt, sugar, potassium nitrate (KNO,) and sodium nitrite, and groups 2 and 4 were cured with the same ingredients with the omission of KNO,. Surface swab samples were obtained from hams in each group when fresh, after cure, after salt equalization and after aging 1, 2 and 3 months and evaluated for aerobes and pseudomonads (7, 26 and 37°C), lacto‐bacilli, enterococci, streptococci, and yeasts and molds. Pseudomonads were not enumerated after salt equalization or after 1 and 2 months aging. Enumerations were made for coliforms before curing and after aging 3 months and for staphylococci after aging 3 months. Weight loss was recorded periodically as processing and aging progressed. After aging 3 months the hams were cut, evaluated visually and by a palatability panel, sheared for tenderness and analyzed for moisture, salt and nitrite. Coliforms were detected only on the thawed hams before curing. Coliforms were not detected after aging 3 months. No coagulase‐positive staphylococci were detected after aging. Except for the Pseudomonas count at 7°C (P < 0.05), all counts were higher (P < 0.01) for thawed hams than for frozen hams before curing. After curing, thawed hams had higher counts than hams cured frozen, but only the difference for aerobic count (37°C) was significant (P < 0.01). Hams cured without KNO3 tended to have higher counts than hams cured with it, but the differences were not significant. No differences were observed after salt equalization and after aging 1 and 2 months. Frozen hams cured without KNO3 tended to have counts that were higher than the hams cured with KNO3+ NaNO2. Only the differences between the aerobic counts at 7°C and yeast and mold counts after aging 3 months were significant (P < 0.01). There were no differences in color, aroma, or general appearance, organoleptic scores, or composition due to the presence or absence of KNO3. Hams placed in cure while frozen had less weight loss and lower salt content than those thawed before being placed in cure. Color, aroma, general appearance, palatability scores, shear values, moisture and nitrite content were similar in the frozen and thawed groups.
PURIFICATION OF PHYTOLACCANIN (BETANIN) BY REMOVAL OF PHYTOLACCATOXIN FROM Phytolacca Americana
Authors: DRIVER M. G. , FRANCIS F. J. 
Published: August 2006

ABSTRACTThe red‐violet pigment that occurs abundantly in nature as a beta‐cyanin‐betaxanthin complex in pokeberries (Phytolacca americana) may have potential as a food colorant. However, the berries of this plant contain a toxic saponin which must be removed prior to consideration of the pigment as a food colorant. A method involving butanol, acetone and ethyl ether was devised for the solvent extraction of the saponins from the pokeberries and/or beets (Beta vulgaris). The method was found to be effective for the isolation and purification of phytolaccanin and/or betanin pigments. As much as 97 per cent of the saponins were removed.
DEMINERALIZATION OF CHEDDAR WHEY ULTRAFILTRATE WITH THERMALLY REGENERABLE ION‐EXCHANGE RESINS: IMPROVED YIELD OF α‐LACTOSE MONOHYDRATE
Authors: PARRISH F. W. , SHARPLES P. M. , HOAGLAND P. D. , WOYCHIK J. H. 
Published: August 2006

ABSTRACTUltrafiltrate derived from Cheddar cheese whey was demineralized first by removal of divalent cations followed by removal of monovalent cations. The yield of α‐lactose monohydrate, crystallized from 50% (W/W) aqueous solution, was significantly greater from the completely deionized solution compared with the yields from ultra‐filtrate from which only divalent cations had been removed or from ultrafiltrate which did not receive treatment with thermally regenerable ion‐exchange resins.