bluuebunny/crossref_metadata_2025_split huggingface dataset:
RELATIONSHIP BETWEEN COMPOSITION, STABILITY AND RHEOLOGICAL PROPERTIES OF RAW COMMINUTED MEAT BATTERS
Authors: TOLEDO R. , CABOT J. , BROWN D. 
Published: August 2006

ABSTRACTThe rheological constants for sausage meat batters of varying composition were determined using a tube viscometer. Values for shear stress as a function of the rate of shear were fitted to the power law model of a fluid having a yield stress. Seven formulations were tested varying in composition from 20–60% fat, 30–60% water, and 9–18% protein, from mixtures of boneless beef, beef plates and flanks, and pork back fat. An eighth batter chopped from 100% pork back fat was also evaluated. Values for the power law coefficient ranged from 140–8,580 (in dyne‐set/cm2 units), the power law exponent ranged from 0.104–0.722, (dimensionless) and the yield stress ranged from 0–278 (dynes/cm2). The formulations having high fat and low protein contents had lower values for the coefficient, and higher values for the exponent, in spite of their lower water contents compared to the rest of the batters. Among the formulations, there appears to be no direct relationship between the magnitude of the rheological constants and the stability measured as the amount of fat and water released during heating. However, in two of the formulations having exactly the same fat, water, and protein contents but made up of different proportions of the meats used, the more stable formulation showed a higher value for the coefficient and a lower value for the exponent when compared to the unstable formulation.
TWENTY‐FOUR HOUR METHODS FOR BACTERIOLOGICAL ANALYSES IN FROZEN RAW BREADED SHRIMP PROCESSING
Authors: GODWIN GLYN J. , GRODNER ROBERT M. , NOVAK ARTHUR F. 
Published: August 2006

ABSTRACT24‐hr procedures suggested for the bacteriological evaluation of critical control points in the processing of frozen raw breaded shrimp were compared to official techniques on an interlaboratory basis. The 24‐hr methods were designed to enumerate APC, total coliforms, E. coli, and coagulase‐positive Staphylococcus aureus. The 24‐hr APC was a standard plate count procedure using Eugon agar, while the abbreviated techniques for total coliforms, E. coli, and coagulase‐positive S. aureus were 3‐tube MPN procedures. The data gathered from 16 analytical laboratories comprising 18 series of frozen raw breaded shrimp subsamples were subjected to a least mean square analysis to determine the effects of technique, the bivariate interaction technique x laboratory, and the variable “SM” which embodied the sample source and month processed. The analyses of variance indicated that there were no differences between techniques for APC, total coliforms, and E: coli at the 5% level of significance. The bivariate interaction, technique x laboratory, was not significant at the 5% level for these tests indicating a consistent relationship between the means for the 24‐hr and official methods for the various tests. The difference between the 24‐hr and official method for coagulase‐positive S. aureus was significant at the 10% level and the interaction, technique x laboratory, was highly significant. The variable SM was highly significant for all tests.
TOTAL ENERGY TO PRODUCE FOOD SERVINGS AS A FUNCTION OF PROCESSING AND MARKETING MODES
Authors: OLABODE HAMILTON A. , STANDING CHARLES N. , CHAPMAN PAUL A. 
Published: August 2006

ABSTRACTMajor food processing and marketing modes were examined in terms of their relative energy intensiveness in order to quantify the differences which exist among them. Detailed energy accounting was executed from point of harvest to point of consumption, using available industry data, direct experimentation, and theoretical engineering analysis for ten potato product models: fresh, flake‐dried, microwavedried, granulated, spray‐dried, freeze‐dried, canned, retort‐pouched, refrigerated, and frozen. Total energy for a finished 4‐oz serving of mashed potatoes was found to range from a low of about 1950 Btu for fresh to a high of 6950 Btu for frozen, with dehydrated models ranging from 2200 Btu for flaked to 5860 Btu for freeze dried. The broad differences between modes suggest a need for inclusion of energy accounting in decision making for food product development, processing, marketing and preparation.
EFFECT OF MICROWAVE TREATMENT OF PRE‐SOAKED PADDY, BROWN AND WHITE RICE
Authors: ROBERTS ROBERT L. 
Published: August 2006

ABSTRACTThe gelatinizing effects of microwave energy on whole grain rice were tested using paddy, brown and milled white rice. Rice at 30–35% moisture showed promising gelatinization results with microwave heating at atmospheric pressure. Products from short and medium grain rice were similar to parboiled rice and had less pasty characteristics. An expected surface gelatinization of whole kernels by the microwave “self‐leveler” effect was not observed.
A STUDY OF FACTORS AFFECTING MEMBRANE PERFORMANCE DURING PROCESSING OF COTTONSEED PROTEIN EXTRACTS BY ULTRAFILTRATION
Authors: HENSLEY D. W. , LAWHON J. T. , CATER C. M. , MATTIL K. F. 
Published: August 2006

ABSTRACTCommercial membrane processing is an emerging new field. Consequently, there is still much to be learned about the process in general and about particular applications. Except for the dairy industry, little work has been reported in the literature relative to food processing. The purpose of the work reported was to determine which factors influence membrane performance when processing cottonseed protein extracts by ultrafiltration. Interest was centered on those factors affecting membrane flux and ways to improve and maintain the flux during processing. Maintenance of membrane flux is imperative for the process to be economically feasible on a commercial scale. Protein extracts were prepared at the Food Protein Research and Development Center (FPRDC) pilot plant from glandless cottonseed flour using a selective extraction procedure. Extracts were pasteurized and processed directly or frozen until used. The effects of pressure, feed velocity, temperature and feed composition on permeate flux were investigated using different membranes and membrane systems. It was found that permeate flux could be estimated as a function of Reynolds number. Viscosity, an important variable in Reynolds number, was found to be a function of total Kjeldahl nitrogen in the membrane feed solution and the relation was of the form v= aBN where v is kinematic viscosity and N is feed nitrogen content, and a and B are constants which are functions of temperature. The viscosity did not correlate as strongly with total organics (total solids minus ash) or carbohydrates as with total nitrogen.
FUNCTIONAL AND STORAGE PROPERTIES OF COWPEA POWDER‐WHEAT FLOUR BLENDS IN BREADMAKING
Authors: OKAKA JAMES C. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTWheat flour extended with up to 20% cowpea (Vigna sinensis) powder, but not 30%, produced breads acceptable to a Nigerian and mixed member taste panel. Progressive substantial decrease in loaf volume occurred as cowpea powder level increased beyond 10% but could be minimized by including either 1.0% calcium stearoyl‐2‐lactylate, sodium stearoyl‐2‐lactylate, diacetyl tartaric acid ester of monglyceride, or 1.0% calcium stearoyl‐2‐lactylate plus 0.43% polysorbate in the bread formula. Most bread quality attributes, including acceptable flavor and loaf volume, decreased rapidly when flour blends containing 20% cowpea powder were stored at 30°C. Similar blends at 22°C for at least 12 wk produced acceptable breads, and loaf volume potential of 20% cowpea powder blends decreased only 6–9% at 22°C in 18 wk. Blends containing 10% cowpea powder performed essentially as well as unblended wheat flour initially and better than 20% blends throughout storage.
PALATABILITY AND COOKING CHARACTERISTICS OF MECHANICALLY TENDERIZED BEEF
Authors: GLOVER E. E. , FORREST J. C. , JOHNSON H. R. , BRAMBLETT V. D. , JUDGE M. D. 
Published: August 2006

ABSTRACTThis paper reports observations on the palatability and cooking properties of mechanically tenderized (“needled”) U.S. Good grade beef cuts. Top round roasts, chuck top blade boneless roasts, top round steaks and top loin boneless steaks were evaluated. Highly significant improvements in tenderness, measured by Warner‐Bratzler shear, were found in round roasts and in round and loin steaks due to mechanical tenderization. Initial and residual sensory tenderness evaluations showed a decided tenderization effect of the treatment on round steaks only. The tenderization process reduced cooking time and juiciness of round roasts and increased drip cooking losses from both types of roasts, but did not affect any of these properties of steaks. Mechanical tenderization had no influence on any of the other observed properties of beef (total and evaporation cooking losses, cooked muscle fluid content and desirability of flavor). Tests for interactions showed that the method of cooking roasts (dry heat or moist heat) did not influence the tenderness and other observed properties of mechanically tenderized beef. Similarly, except for total moisture of round steaks, mechanical tenderization of beef cuts did not alter the effects induced by a meat temperature of 80°C compared to 70°C.
FREEZING OF VEGETABLES BY DIRECT CONTACT WITH AQUEOUS SOLUTIONS OF ETHANOL AND SODIUM CHLORIDE
Authors: CIPOLLETTI J. C. , ROBERTSON G. H. , FARKAS D. F. 
Published: August 2006

ABSTRACTAqueous freezant (AF 15–15) consisting of 15% NaCl and 15% ethanol with a −19.3°F solubility limit was developed for direct contact freezing of vegetables. Carrots (3/8 in. dice) and peas were frozen and cooled to 2.5°F in 1.5 min of immersion and beans (1 in. cut) and whole kernel corn were frozen and cooled to 2.5°F in 2.5 min of immersion. AF 15–15 frozen and blotted peas, beans and corn contained 0.72–0.82% NaCl and were statistically indistinguishable from air‐blast frozen vegetables in organoleptic ratings. Air‐blast frozen carrot dice were preferred over AF frozen dice which contained 1.77% NaCl. A mixture of all of the above vegetables frozen in AF 15–15 was slightly favored over an air‐blast frozen mixture (6.7 vs 5.8 score). AF frozen vegetables showed a small (2.3–0.9%) weight gain, whereas the air‐blast frozen vegetables showed losses of from 3.9–13.3% with respect to fresh weight.
FLOW CHARACTERISTICS OF SWEET POTATO PUREE AS INDICATORS OF DEHYDRATED FLAKE QUALITY
Authors: GROSS M. O. , RAO V. N. M. 
Published: August 2006

ABSTRACTMouthfeel attributes of dehydrated sweet potato flakes can be predicted by viscometric analysis of puree. Georgia Red, Red Jewel and Rose Centennial were stored at 15°C, 95% RH for 0, 7, 14 and 47 days to insure varying degrees of starch conversion. The flow behavior of the pureed cultivars was analyzed to yield a suitable flow model and apparent viscosity at selected shear rates. The remaining puree was double drum dehydrated and the resulting flakes were evaluated for mouthfeel qualities. The flow index, coefficient of shear rate and apparent viscosity obtained from viscometric analysis were found to be significantly correlated to mouthfeel descriptors used for evaluation of the flakes.
ACCELERATED STABILITY TESTS OF MOISTURE‐SENSITIVE PRODUCTS IN PERMEABLE PACKAGES BY PROGRAMMING RATE OF MOISTURE CONTENT INCREASE
Authors: MIZRAHI S. , KAREL M. 
Published: August 2006

ABSTRACTA method for accelerated stability tests was developed, which is applicable to isothermal storage of moisture‐sensitive dehydrated products packaged in water‐vapor‐permeable containers. The method does not require prior knowledge of the kinetic model of the effect of moisture on rate of deterioration. The method can be applied to dehydrated products when the index of deterioration [defined as ° ‐ (dc/cn) where c is reactant concentration, and n is the order of reaction] is dependent only on moisture content, which changes continuously during storage. The accelerated tests are based on monitoring quality changes in the product, which undergoes rapid deterioration because of a high, albeit controlled, rate of moisture gain. Theoretical considerations based on kinetic theories indicate that the rate at which the index of deterioration changes at any given moisture content is inversely proportional to the rate of moisture gain. This fact provides a basis for the mathematical procedures of extrapolation and prediction of storage stability of the same product at the same temperature under any given rate of moisture gain. The method successfully predicted the loss of ascorbic acid in stored tomato powder and the extent of browning in dehydrated cabbage.
PRODUCTION, NUTRITIONAL VALUE AND BAKING QUALITY OF SOY‐EGG FLOURS
Authors: JR J. W. ERDMAN , O'CONNOR M. P. , WEINGARTNER K. E. , SOLOMON L. W. , NELSON A. I. 
Published: August 2006

ABSTRACTFull fat soy (S), 85% soy + 15% whole egg (85S) and 75% soy + 25% egg (75S) flours were produced and evaluated both nutritionally and as a 12% flour supplement in wheat breads. Dehulled, blanched, wet milled soybeans and whole eggs were mixed, drum dried, and milled to produce 85S and 75S flours. Nutrient analyses indicated increased fat, pantothenic acid, calcium, and sodium contents in egg flours. Although protein content decreased with egg addition as compared to S, NPR and PER analyses showed increases in protein quality. 12% S bread resulted in a depressed loaf volume as compared to 85S, 75S, and 100% wheat breads. The addition of 0.5% sodium stearoyl‐2‐lactylate increased loaf volumes of 100% wheat and S, but not 85S or 75S bread.
PROTEIN DISPERSIBILITY OF SPRAY‐DRIED WHOLE SOYBEAN MILK BASE: EFFECT OF PROCESSING VARIABLES
Authors: AMINLARI M. , FERRIER L. K. , NELSON A. I. 
Published: August 2006

ABSTRACTA full‐fat soybean milk base was produced by grinding blanched soybean cotyledons with water, heating, and homogenizing the resulting slurry (Nelson et al., JFS 41(1): 57, 1976). The soy milk base was spray dried using a Necro‐Niro portable spray drier. The protein dispersibility index (PDI) of the spray dried powder was altered by changing the processing conditions used during manufacture or spray drying. The PDI of the spray‐dried soy milk base was higher when ammonium bicarbonate rather than sodium bicarbonate was used for blanching the cotyledons. The PDI of the spraydried powder increased when the soybean slurry was homogenized at high pressures and when sodium bisulfite was added to the soy milk base before drying. Sodium bisulfite was the most effective single treatment for increasing PDI. Increasing the pH of the soy milk base to 9 before spray drying increased the PDI of the soy powder. Desludging the soy milk base did not increase the PDI. The best PDI obtained was 72.
THE LETHALITY‐FOURIER NUMBER METHOD: CONFIDENCE INTERVALS FOR CALCULATED LETHALITY AND MASS‐AVERAGE RETENTION OF CONDUCTION‐HEATING, CANNED FOODS
Authors: LENZ M. K. , LUND D. B. 
Published: August 2006

ABSTRACTThe accuracy associated with a calculated lethality or mass‐average retention is dependent on the accuracy of the variables needed for the calculation. This study was undertaken to determine the effect of biological variability in destruction rates of microorganisms and quality factors and in thermal diffusivity on accuracy of thermal process calculations. Estimates of the distributions of these biological parameters were used in a Monte Carlo procedure to generate distributions of calculated lethality and mass‐average retention. From these distributions, the error in thermal process calculations could be determined. Variation in parameters describing destruction rates and thermal diffusivity of the food can result in standard deviation for the F‐value of 10–15s of the F‐value at small Fourier numbers (dimensionless heating time). At larger Fourier numbers (≧0.7) the standard deviation is approximately 5–8%. For mass‐average retention, the maximum standard deviation is approximately 5%.
ENZYMATIC SOLUBILIZATION OF FISH PROTEIN CONCENTRATE IN MEMBRANE REACTORS
Authors: BHUMIRATANA S. , HILL C. G. , AMUNDSON C. H. 
Published: August 2006

ABSTRACTInsoluble fish protein concentrate (FPC) was solubilized by the proteolytic enzyme trypsin in batch, semi‐batch and continuous flow membrane raactors. Parametric studies were carried out on the batch system to determine the effects of temperature, pH, enzyme to substrate ratio, and initial substrate concentration on the kinetics of solubilization. The optimum conditions for the batch process were 50°C and pH 9. Product inhibition was found to be significant. At 40°C, pH 9, an initial substrate concentration of 50 mg/cm3, and a trypsin to substrate ratio of 0.001 (w/w), 61 per cent of the initial substrate was solubilized within one hour. In the semi‐batch experiments, the effects of temperature, pH, enzyme to substrate ratio, and prewashing of substrate were investigated. The optimum operating conditions for an initial substrate concentration of 50 mg/cm3 were 50°C and pH 8.8 with a trypsin to substrate ratio of 0.002 (w/w). After 4 hr of operation under the conditions stated above, 85% of the total amount of initial solid was dissolved. 62% of the initial nitrogen content appeared in the permeate.
VARIATION IN INHIBITION OF C. botulinum BY NITRITE IN PERISHABLE CANNED COMMINUTED CURED MEAT
Authors: TOMPKIN R. B. , CHRISTIANSEN L. N. , SHAPARIS A. B. 
Published: August 2006

ABSTRACTA series of seven tests was conducted to establish a base line for the inhibition of C. botulinum by nitrite in a perishable canned meat product. The product was subjected to abusive storage at 27°C. The degree of variation in swell times and rates among the tests was determined. Predicted average times to first swell were 6.7, 29.8, 82.6 and 94.3 days when 0, 50, 100 and 156 μg/g of sodium nitrite was added to the meat. The primary effect of nitrite appears to have been in determining the length of the lag phase. Once swelling commenced, the rate at which the cans swelled was not significantly different at 50, 100, and 156 μg/g of sodium nitrite. This information will be used to evaluate additives for controlling botulinal growth and toxin production under the conditions described.
DEAMINATED CHITIN AFFINITY CHROMATOGRAPHY: A METHOD FOR THE ISOLATION, PURIFICATION AND CONCENTRATION OF LYSOZYME
Authors: WEAVER GARY L. , KROGER MANFRED , KATZ FRIEDRICH 
Published: August 2006

ABSTRACTA relatively simple and efficient chromatographic method utilizing deaminated chitin (Dech), rather than chitin, has been developed and is described for the isolation, purification and concentration of lysozyme from food or biological tissues prior to quantification. It is shown that deaminated chitin has a high specificity and capacity for lysozyme (squid Dech more so than crab Dech), along with good stability and allowing fast flow rates. Studies with fresh egg white, human blood, human milk, goat milk and a commercial hen egg white lysozyme preparation showed recoveries of lysozyme greater than 99%. The various isolated lysozymes were considered to be adequately pure as determined by amino acid analysis and disc gel electrophoresis.
NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGE
Authors: CHANG STEPHEN S. , OSTRIC‐MATIJASEVIC BISERKA , HSIEH OLIVER A. L. , HUANG CHENG‐LI 
Published: August 2006

ABSTRACTThe presence of antioxidants in spices, specifically Rosemary and sage, is well known. However, the extracts of such spices usually have a strong odor and bitter taste and therefore cannot be used in most food products. This paper reports a patented process for the extraction of Rosemary and sage followed by a vacuum steam distillation of the extract in an edible oil or fat to obtain a bland natural antioxidant. Fractionation and characterization of the active antioxidant ingredient in the extract of Rosemary and sage is also reported.
DETECTION OF CHICKEN FLESH IN BEEF SAUSAGES
Authors: HAYDEN ALONZA R. 
Published: August 2006

ABSTRACTAntisera to chicken troponin were produced in rabbits and were effective, in agar gel diffusion reactions, for the identification of chicken flesh in those beef sausages which by law should contain no chicken. Antisera to chicken troponin were reacted with extracts of heated beef sausages containing 1, 3 and 5% chicken flesh. The results indicate that such antisera can detect chicken flesh in beef sausages adulterated at the 1, 3 and 5% levels. Species specificity was demonstrated by a lack of reactivity between rabbit antiserum to chicken troponin, beef sausages and heated pork and lamb flesh. Chances of species cross‐reactivity may increase with prolonged immunization. It is recommended that each antiserum be tested for species specificity before “pooling.”
EFFECT OF ACETONE ON COLOR AND MICROSTRUCTURE OF MYOGLOBIN CHARACTERIZED BY REEMISSION PHOTOMETRY AND SCANNING ELECTRON MICROSCOPY
Authors: HÄGERDAL BÄRBEL , LÖFQVIST BO 
Published: August 2006

ABSTRACTThe color and microstructure of myoglobin preparations obtained by acetone treatment were characterized by reemission photometry and scanning electron microscopy (SEM). When acetone was added to water solutions of myoglobin a microstructure composed of beads with a diameter of 150 nm could be formed. The bead‐like microstructure was stable against changes in the composition of the acetone‐water medium only when the myoglobin preparation had undergone complete irreversible transition. The bead‐like microstructure of preparations having undergone incomplete irreversible transition collapsed to a fused microstructure when exposed to media of higher water content than the preparation medium. The irreversible transition of the preparation thereby increased. Preparations having a bead‐like microstructure appeared more lightly colored due to the dispersion of the reemitted light. A similar bead‐like microstructure could be obtained upon acetone treatment of a crude acid precipitated protein concentrate from Vicia faba (broad beans).
EFFECT OF OVEN CONDITIONS AND SAMPLE TREATMENT ON WATER LOSS OF DRY COOKED BOVINE MUSCLE
Authors: GODSALVE E. W. , DAVIS E. A. , GORDON J. 
Published: August 2006

ABSTRACTThe influence on water loss rates of beef muscle of varying the rate of air flow past the cooking muscle, the orientation of the muscle fibers relative to the direction of air flow, and the postmortem treatment of the muscle prior to cooking in a controlled environment oven was evaluated. Variation in flow rate did not change the basic mechanism of water transport (i.e., did not change qualitative features of the emission curve) but did increase the water emission rate in the constant rate period and the first falling rate period. Perpendicular fiber orientation with respect to air flow direction gave a higher rate of water loss in the early staees of cookina. Muscles that entered rieor in a restrained position gave higher water loss rates than those that entered rigor in an unrestrained position. Scanning electron microscopy showed looser structure of the myofibrils in the restrained muscle which could account for the higher water loss rates.
DEVELOPMENT OF PROCEDURES TO MINIMIZE MECHANICAL DAMAGE IN FREEZE‐DRIED MEAT PATTIES
Authors: SHARMA S. C. , SELTZER E. 
Published: August 2006

ABSTRACTThe effects of various food grade additives on the mechanical integrity, texture, sensory quality and storage stability of freeze‐dried meat (beef and pork sausage) patties were evaluated. The major finding of this study has been the appropriateness of salt soluble meat proteins, dispersed by an optimal incorporation of phosphates, as binder for the meat particles, in a process sequence which includes lyophilization. The phosphate treatment is part of the additive system, the effectiveness of which is augmented by sodium chloride and wheat gluten. The optimum levels of additives to be incorporated into fresh comminuted meat were evolved as: 0.35–0.50% kena, in combination with 1.25–1.50% sodium chloride and 0.15% wheat gluten. The additive system developed herein improved significantly the mechanical, rehydration, textural, sensory and storage characteristics of the products when compared with their respective controls prepared without the additives.