bluuebunny/crossref_metadata_2025_split huggingface dataset:
GROUND BEEF EXPOSED TO RADIANT ENERGY: EFFECTS OF FAT AND BHA ON COLOR
Authors: BROWN BARBARA J. REED , HARRISON DOROTHY L. , SETSER CAROLE 
Published: August 2006

ABSTRACTGround beef with approximately 15, 30 or 45% fat was used to study effects of fat level and butylated hydroxyanisole (BHA) on color of beef exposed to 577 nm radiant energy. BHA was mixed dry with half the samples from each fat level. Samples were frozen and divided into exposure groups: initial exposure (2hr), re‐exposure (2 + 2 hr), no exposure. Spectrophotometric scans of reflectance and visual color scores were recorded. The higher the percentage fat, the greater the reflectance and the lighter the meat appeared to the human eye. Effects of BHA or exposure on reflectance measurements or on visual scores were small.
QUALITY CHARACTERISTICS OF BOBWHITE QUAIL SCALDED AT DIFFERENT TIMES AND TEMPERATURES
Authors: ARAFA A. S. , WILSON H. R. , JANKY D. M. , OBLINGER J. L. 
Published: August 2006

ABSTRACTTwo scalding times (30 and 60 sec) and four scalding temperatures (51.7°, 54.4°, 57.2° and 60°C) were used in a 2 × 4 factorial experimental design to determine the best time and temperature combination for scalding Bobwhite quail. Equal numbers of male and female quail were sacrificed at 16 wk of age and the effects of the different time and temperature combinations on picking, carcass appearance, total microbial count, yield and sensory characteristics were determined. The numbers of microorganisms in the scalding water and on the carcasses surface decreased as scalding temperature increased; however, this reduction in microbial count was not statistically significant. Picking was easier as scalding temperature was increased, but birds scalded at 60°C for 30 or 60 sec had a mottled appearance with considerable abrasion. Higher scalding temperature and longer immersion time (57.2°C/60 sec and 60°C/30 and 60 sec) significantly decreased cooking yield and produced tough meat with a low flavor score. Birds scalded at 51.7°C had good appearance but required considerable hand picking. Based on the data obtained from this study, scalding at 57.2°C/30 sec is recommended for Bobwhite quail. At this time and temperature combination, carcasses received better picking and appearance scores, had a cooked yield of 78.9% and were more tender than those scalded at either 57.2°C for 60 sec or 60°C for 30 and 60 sec.
USE OF A PROTECTED LIPID SUPPLEMENT TO MODIFY THE FLAVOR OF MUTTON
Authors: PARK R. J. , FORD ANNE L. , RATCLIFF D. 
Published: August 2006

ABSTRACTMature sheep were given a dietary supplement of formaldehydeprotected sunflower seed‐casein for varying periods as part of a feedlot ration. The flavor of mutton from these and from conventionally grazed or feedlot sheep was compared by laboratory taste panel and GLC examination of flavor volatiles. One or two weeks of the supplemented diet following pasture grazing significantly decreased mutton aroma and flavor intensity. This decrease however was small and further evaluation with different taste panels would be required to determine whether this method might prove viable for improving acceptability of mutton. The intensity of mutton aroma and flavor of lot‐fed sheep was not readily reduced by such dietary treatments. Examination of flavor volatiles produced data supporting the taste panel assessments.
QUALITY AND PROCESSING ATTRIBUTES OF SELECTED JALAPENO PEPPER CULTIVARS
Authors: WEISENFELDER A. E. , HUFFMAN V. L. , VILLALON BEN , BURNS E. E. 
Published: August 2006

ABSTRACTQuality characteristics of processed jalapeno pepper cultivars were established. An optimum jalapeno pepper was described to be 7 cm long, 3 cm wide, light green in color and a capsaicin level of approximately 1.6 mg/100g dry weight.
SUSCEPTIBILITY OF PICKLING CUCUMBERS TO BLOATER DAMAGE BY CARBONATION
Authors: FLEMING H. P. , THOMPSON R. L. , MONROE R. J. 
Published: August 2006

ABSTRACTThe susceptibility of pickling cucumbers to bloater damage was studied by artificial carbonation of brined cucumbers with mixtures of CO2 in N2. Bloater damage was induced within a few hours by carbonation of heated and unheated cucumbers, independent of microbial growth, suggesting that a physical‐chemical mechanism causes bloating. Evidence indicated, however, that biological factors may also influence bloating. Unheated, brined cucumbers bloated only slightly when carbonation was begun immediately after brining, or about a month or longer after brining. The cucumbers bloated extensively, however, when carbonation was begun between about 1 and 30 days after brining. Damage was more closely associated with % saturation than with concentration of dissolved CO2. Serious bloater damage was prevented when CO2 in brines was maintained below 50% saturation. Bloater damage resulted within a few hours, however, if brine CO2 greatly exceeded this level. Cucumbers varied in tolerance to CO2 before development of serious damage. The method herein reported for controlling levels of CO2 in the brine may be useful in further study of factors that influence the susceptibility of cucumbers to bloater damage.
THE LIGHT SCATTERING PROPERTIES OF FOODS
Authors: BIRTH GERALD S. 
Published: August 2006

ABSTRACTThe distribution of 632‐nm radiation (laser source) transmitted through samples of high moisture nonpigmented slices of raw plant tissue was measured. The rate of change in the radiometric measurements with respect to the distance from the point of incidence is shown to be related to the K‐M scattering coefficient of the tissue. The results are used to develop equations that describe the boundary conditions for the geometrical aspects of radiation interacting with plant tissue. These equations provide the basis for developing alternative methods of analyzing the reflectance and transmittance of diffusely transmitting samples. These new methods can serve as the basis for nondestructive compositional analysis of foods.
EFFECT OF STABILIZING AGENTS AND ASPARTAME ON THE SENSORY PROPERTIES OF ORANGE SHERBET
Authors: McPHERSON BARBARA A. , McGILL LOIS A. , BODYFELT FLOYD W. 
Published: August 2006

ABSTRACTAn orange sherbet incorporating aspartame as a partial sweetener was formulated. Due to a significant reduction of the total solids content, the following stabilizers were used individually and in combination to determine their effectiveness in improving the sherbet quality: arabinogalactan, carrageenan, guar gum, gum arabic, gum tragacanth, locust bean gum, a proprietary ice cream stabilizer, a proprietary sherbet stabilizer, purified wood cellulose, microcrystalline cellulose, and xanthan gum. Preference tests and modified texture profiles were utilized to determine the desirability of the different sherbet formulations. After hardening and after 4 wk of −25°C storage, the formulations with 37.5% of the sweetness as aspartame with either xanthan gum or the combination of carrageenan and locust bean gum were equal in desirability to the control.
EFFECTS OF THERMAL PROCESSING AND SALT ON THE pH AND ACIDITY OF HOME CANNED TOMATOES
Authors: SAPERS G. M. , PANASIUK O. , CARRÉ J. 
Published: August 2006

ABSTRACTThe effects of thermal processing and NaCl addition on the acidity of home canned tomatoes were investigated. Unsalted canned tomatoes were higher in pH and lower in titratable acidity than corresponding raw composites. The latter did not change in acidity prior to analysis. Salt depressed the pH of raw and canned tomatoes. This change was attributed to the well known Debye‐Hückel effect.
MORPHOLOGICAL, ULTRASTRUCTURAL AND RHEOLOGICAL EVALUATION OF SOY AND COTTONSEED FLOURS TEXTURIZED BY EXTRUSION AND NONEXTRUSION PROCESSING
Authors: TARANTO M. V. , CEGLA G. F. , RHEE K. C. 
Published: August 2006

ABSTRACTTexturized protein products were produced from defatted soy and glandless cottonseed flours by extrusion and nonextrusion processes. Scanning electron microscope photomicrographs showed that the surface morphology of both types of texturized products were similar and it was concluded that both processes were successfully used to create texture in the raw materials. However, rheological data indicated that the nonextrusion process produced a product which had significantly higher Ln stress and resilience values. The difference in Ln stress and resilience between the extrusion texturized products and their non‐extrusion counterparts is due to the differences in the ultrastructural arrangement of protein and insoluble carbohydrate components of the respective products. Based on the above, it is postulated that the working and kneading of the extrusion screw is not a prerequisite for the formation of texture.
RIBOFLAVIN AND THIAMINE RETENTION IN FROZEN BEEF‐SOY PATTIES AND FROZEN FRIED CHICKEN HEATED BY METHODS USED IN FOOD SERVICE OPERATIONS
Authors: ANG CATHARINA Y. W. , BASILLO LINA A. , CATO BEA A. , LIVINGSTON G. E. 
Published: August 2006

ABSTRACTFrozen beef‐soy patties, raw or char‐broiled, and frozen fried, breaded chicken parts were heated by various methods and vitamin B1 and B2 retentions determined. Heating methods used were: hot air convection followed by holding hot for 0, 1/2, 1 1/2, or 3 hr and infrared, high pressure steam, or microwave followed by hot holding for 1/2 hr. Riboflavin retentions in beef patties were above 89%, except when infrared heating was used (80%). Reheated chicken retained 87–93% of riboflavin and there was no significant difference among treatments. Thiamine retention was lowest in chicken parts reheated by convection and held hot for 3 hr (74%). Infrared heating resulted in 81–84% thiamine retention in beef or chicken while other methods retained 86–96%.
MOISTURE SORPTION ISOTHERMS OF COFFEE PRODUCTS
Authors: HAYAKAWA KAN‐ICHI , MATAS JONATHAN , HWANG MICHAEL P. 
Published: August 2006

ABSTRACTThe moisture sorption isotherms of six different coffee products were determined at 20 and 30°C by a standard procedure which used saturated salt solutions. According to the analysis of variance applied to collected adsorption data, we observed that different drying methods (M), temperature of adsorption (T), and environmental relative humidity (RH) significantly influenced moisture adsorption by the product. It was also observed that interactions between M and decaffeination as well as between M and RH were also statistically significant. Monolayer values and sorption heat values were estimated from the isotherms by using the BET and Clausius‐Clapeyron's equations.
COMPUTING EXACT PROBABILITIES IN SENSORY DISCRIMINATION TESTS
Authors: STONE H. , SIDEL J. L. 
Published: August 2006

ABSTRACTTables used for the determination of significance in a discrimination test were found to be inconsistent. It is recommended that exact probabilities can be computed using a table of the cumulative binomial distribution or approximate probabilities using either the adjusted Chi‐Square or the normal deviate formula.
LIQUID NITROGEN EXPOSURE AS AN ALTERNATIVE MEANS OF CHILLING POULTRY
Authors: ARAFA A. S. , CHEN T. C. 
Published: August 2006

ABSTRACTChilling of broilers by liquid nitrogen exposure resulted in lower Warner‐Bratzler shear values and longer sarcomere lengths, indicating more tender meat when compared with immersion chilled broilers. Liquid nitrogen chilling also resulted in higher cooking yields. Experienced panelists detected a highly significant (P < 0.005) difference between liquid nitrogen chilled and immersion chilled poultry meat with a preference for the liquid nitrogen chilled product. Significant correlations existed between objective and subjective methods for tenderness evaluation and between Warner‐Bratzler shear values and sarcomere lengths. Liquid nitrogen chilling of poultry resulted in a product with a longer shelf‐life when compared with that of immersion chilled broilers.
EFFECT OF SELECTED SOLUTES ON GROWTH AND RECOVERY OF A RADIATION‐RESISTANT Moraxella SP.
Authors: BRUNS M. A. , MAXCY R. B. 
Published: August 2006

ABSTRACTA highly radiation‐resistant Moraxella sp. from beef was more resistant to gamma radiation in frozen beef than Clostridium botulinum 33A spores. Even though the Moraxella sp. was extremely radiation‐resistant, its recovery after irradiation was markedly influenced by the plating medium. Fewer colony‐forming units were recovered in Tryptic Soy Agar (TSA) than in Plate Count Agar (PCA), and differences in recovery became more pronounced with increasing radiation dose. Growth studies of the nonirradiated Moraxella sp. suggested the presence of dialyzable inhibitory factor(s) in Trypticase Soy Broth (TSB) and TSA. The low (0.5%) concentration of NaCl in TSA was shown to be mainly responsible for the slow growth and reduced recovery after irradiation. Reduced recovery was also obtained by plating the Moraxella sp. in PCA plus 0.5% NaCl or PCA plus 6% glucose after irradiation. It was noted that 2 other highly radiation‐resistant isolates identified as Moraxella sp. gave similar results. Sensitivity to low solute concentrations, therefore, appeared to be a general phenomenon for this group.
SCANNING ELECTRON MICROSCOPY STUDIES ON STARCH GRANULES OF RED KIDNEY BEANS AND BEAN SPROUTS
Authors: SILVA HUGO C. , LUH B. S. 
Published: August 2006

ABSTRACTScanning electron microscopic examinations of cotyledons from red kidney beans (Phaseolus vulgaris, L.) revealed changes on the surface starch of granules during germination of the seeds. There were distinct transformations of the surface of the granules after the eighth day of germination. After germination for 10 days the granules appeared to be very fragile and broken into small, irregular fragments. Observations were also made on starch granules of cooked dry beans and in bean cotyledons germinated for 4 days followed by heating in edible oil at 95°C for 10min.
PROTEIN COMPOSITION OF SEEDS OF Lupinus albus
Authors: CERLETTI PAOLO , FUMAGALLI ALESSANDRO , VENTURIN DANIELA 
Published: August 2006

ABSTRACTProteins were extracted from dehulled white lupine seeds. The extraction yields compare favorably with those from other legumes. Globulins were separated from albumins and were further analyzed by ion exchange chromatography, gel filtration and cellulose acetate electrophoresis. Eight fractions were resolved, all with acidic character. Their mol wt and subunit composition were established.
SACCHARIDES IN PROSO AND FOXTAIL MILLETS
Authors: BECKER ROBERT , LORENZ KLAUS 
Published: August 2006

ABSTRACTThe saccharide composition of 8 samples of proso and foxtail millets was determined. Sucrose was the major saccharide followed by raffinose. Glucose, fructose, and galactose were present only in trace amounts. Myo‐inositol was found in small amounts in some of the samples. Maltose and maltotriose were not detected. Autolysis after 16 hr at pH 6.5 and 5.0, respectively, changed the saccharide composition. Sucrose and raffinose values decreased. Maltose values increased with autolysis at pH 6.5, but were much lower with incubation of the samples in a pH 5.0 acetate buffer. The amounts of myo‐inositol were higher after autolysis at the lower pH presumably due to hydrolysis of phytic acid by phytase.
EVALUATION OF INJURED COMMERCIAL POTATO SAMPLES FOR TOTAL GLYCOALKALOID CONTENT
Authors: FITZPATRICK THOMAS J. , McDERMOTT JANIS A. , OSMAN STANLEY F. 
Published: August 2006

ABSTRACTStress by physical damage is one of the most significant factors which may cause an increase in potato glycoalkaloids. A high percentage of potatoes available on the retail market are physically damaged and possibly are subject to an internal build‐up of glycoalkaloids. To investigate this possibility, analyses for total glycoalkaloids were carried out on damaged potatoes purchased on the retail market. Four separate purchases of three different potato varieties were tested. From this limited sampling it cannot be concluded that no tubers containing a high level of glycoalkaloids due to physical stress reach the retail market. However, in the cross section of damaged potatoes analyzed, in no case was a dangerous level of glycoalkaloids observed.
VITAMIN ASSAY BY MICROBIAL AND PROTOZOAN ORGANISMS: RESPONSE TO VITAMIN CONCENTRATION, INCUBATION TIME AND ASSAY VESSEL SIZE
Authors: VOIGT M. N. , EITENMILLER R. R. , WARE G. O. 
Published: August 2006

ABSTRACTStandard vitamin calibration curves for the microbiological determination of thiamine, riboflavin, vitamin B6, vitamin B1 2, biotin, niacin and pantothenic acid were prepared to determine the minimal and maximal vitamin concentrations that may be assayed by various microorganisms and protozoa, and to determine the incubation periods required for the growth response of the microbial vitamin assays to stabilize. The effect of assay vessel size on growth of Tetrahymena pyriformis was also determined. Vitamin assays using Tetrahymena pyrijkmis were shown to have wider concentration limits than those of bacteria and yeast. Analyses based on Ochromonas danica and Ochromonas malhamensis possessed approximately equal vitamin concentration limits when compared to corresponding bacterial assay methods. Accepted vitamin assay methodology using microorganisms terminate vitamin assays when the growth response has stabilized. This study indicated that some test organisms such as Lactobacillus viridescens, (thiamine), Lactobacillus casei (riboflavin) and Saccharomyces uvarum (vitamin B6) do not achieve a point of stable response, thus requiring a defined incubation period. Tetrahymena pyriformis growth was depressed by use of small diameter assay vessels. Optimum response of this organism requires the use of flasks in which assay media, when dispensed, will have a large surface to volume ratio.
PHYTOSTEROL BIOSYNTHESIS IN RIPENING TOMATOES
Authors: CHOW EDWARD T. S. , JEN JOSEPH J. 
Published: August 2006

ABSTRACTPhytosterols from mature green tomatoes ripened under red light treatment or in the dark were extracted and quantitated by GLC at 3‐day intervals. Tomatoes ripened under light showed 8 phytosterols while those ripened in the dark showed 5 phytosterols. The 4 phytosterols identified and quantitated were cholesterol, campesterol, stigmasterol and β‐sitosterol. This is the first time cholesterol was identified in tomato pericarp tissues. Red light treatment advanced and slightly enhanced the biosynthesis of tomato phytosterols in comparison with tomatoes ripened in the dark. Approximately a 10% increase in total phytosterols was noted and the increase was attributed mostly to campesterol and stigmasterol. In mature green tomatoes, the phytosterol content was 37 mg/100g dry wt of which two‐thirds was β‐sitosterol. As the fruit matured, stigmasterol became the dominant phytosterol with β‐sitosterol closely behind. Peak phytosterol content was 106 mg/100g dry tissue at the ripe stage of maturation and the content declined as tomatoes became senescent. The results support the fact that the effect of red light on terpenoids biosynthesis was a general one and was not specific to carotenoids biosynthesis in ripening tomatoes.
CHEMICAL AND GELATION CHARACTERISTICS OF AMMONIA‐DEMETHYLATED SUNFLOWER PECTINS
Authors: KIM W. J. , SOSULSKI F. , LEE S. C. K. 
Published: August 2006

ABSTRACTSunflower head and stalk pectins were demethylated by ammonia‐ethanol treatments over a range of concentrations, duration and temperature conditions. The de‐esterification treatments decreased the methoxyl and acetyl contents of the pectins and their molecular weights. The associated increases in proportions of acid amide and free carboxyl groups on the polygalacturonic acid molecules were greater in the modified pectins extracted from a head:stalk mixture (1:1 ratio) than in the modified head pectin samples. For all modified pectins there was a general increase in firmness and strength of the prepared gels as the percent esterification decreased from 32 to 14% in these samples. The modified head pectins were superior to those from the head‐stalk mixture in pectin solubility, absence of pregelation, and gel smoothness, elasticity, uniformity and stability. The improved gel characteristics of the demethylated pectins were attributed to the increase in acid amide groups and greater randomization of free carboxyl groups in the pectin molecules. The optimum pH of 4.3 for gel formation in the unmodified and most demethylated samples was higher than that of a commercial low‐ester pectin, suggesting a particular application in high pH dessert gels.
LAXATION AND SERUM CHOLESTEROL IN RATS FED PLANT FIBERS
Authors: FORSYTHE W.A. , CHENOWETH W.L. , BENNINK M.R. 
Published: August 2006

ABSTRACTSource and particle size of fiber were compared as laxative and hypocholesteremic agents in rats. Particle size of wheat bran and cellulose had no effect on fecal mass, moisture or dry matter. However, the cellulose with the larger particle size decreased intestinal transit time. Fibers which were extensively fermented by gut microflora increased fecal moisture and decreased intestinal transit time. No fiber decreased serum cholesterol compared to a fiber‐free group. However, serum cholesterol was increased in rats fed 16 and 30 mesh wheat bran. This study indicates that each fiber source has a highly individualized effect on laxation but little effect on serum cholesterol in rats.
DEVELOPMENT OF A SAUSAGE‐TYPE PRODUCT FROM MINCED MULLET USING RESPONSE SURFACE METHODOLOGY
Authors: DALEY L.H. , DENG J.C. , CORNELL J.A. 
Published: August 2006

ABSTRACTA sausage‐type product was developed in an attempt to increase the acceptability and utilization of mullet. Seventeen formulations using varying proportions of fish, soy, H2O, and sodium tripolyphosphate (TPP) were prepared and analyzed for cooking loss, shear force, expressible water and sensory acceptability. A response surface analysis was performed to determine the optimum combinations of ingredients to produce the most acceptable product. Results showed that all the responses were significantly influenced by the water level (α < 0.01). Sensory ratings were affected by the soy level (α < 0.05), and the objective results were strongly influenced by the TPP level (α < 0.01). The analysis demonstrated that many combinations of ingredients could produce an acceptable product. The levels of each ingredient could be chosen according to economic or other considerations.
OBJECTIVE MEASUREMENTS OF TEXTURE IN GROUND BEEF PATTIES
Authors: CROSS H.R. , STANFIELD MARILYN S. , FRANKS W.J. 
Published: August 2006

ABSTRACTBeef patties were prepared from carcasses ranging in quality grade from U.S. Prime to Cutter and formulated into 16 grade/cut combinations. Texture was evaluated for each sample with three devices (two shear and one compression) adapted to the Instron Universal Testing Machine. The single blade shear (SBS) and circle blade shear (CBS) were used to determine the maximum force required to shear the sample and to measure the area under the curve, i.e. work. The maximum force required to compress a core to one‐half its original thickness also was determined. In simple correlations, machine readings for single blade area under the curve and for maximum single blade shear force were the most highly correlated with the subjective panel evaluation of connective tissue amount (−0.93 and −0.92) and tenderness (−0.89 and −0.88). Correlations for CBS were highly significant but had lower coefficients (−0.86,−0.78;−0.82,−0.76; respectively) than the SBS. Regression equations containing single blade area, circle blade area and compression force accounted for 95.7% of the variability in subjective panel evaluations for amount of connective tissue and when circle blade shear replaced circle blade area, accounted for 92.6% of the variability in panel ratings for tenderness.