bluuebunny/crossref_metadata_2025_split huggingface dataset:
STABILITY OF CONCORD GRAPE (V. labrusca) ANTHOCYANINS IN MODEL SYSTEMS
Authors: CALVI J.P. , FRANCIS F.J. 
Published: August 2006

ABSTRACTAn anthocyanin extract was prepared by treating Concord grape filter trim with methanol acidified with 0.01% citric acid. The extract was concentrated to provide an aqueous extract for testing as a colorant for beverages. The concentrate was freeze‐dried on a dextran carrier for use with a dry beverage mix. The stability of the anthocyanins in beverages with added glucose or sucrose was not pH dependent over the range from pH 2.8—3.6. Presence of ascorbic acid increased the pigment degradation rate. 5‐hydroxymethyl‐Zfurfural (HMF) did not accumulate on storage in sufficient amounts to affect appreciably the degradation rate. D2 1 2 and z values were determined under aerobic conditions for several systems. The calorimetric “a/” L' function correlated well with anthocyanin content at higher storage temperatures. The pigment was very stable in carbonated beverages, jelly and dry beverage base mix.
ETHANOL INHIBITION OF Staphylococcus aureus AT LIMITED WATER ACTIVITY
Authors: SHAPERO M. , NELSON D. A. , LABUZA T. P. 
Published: August 2006

ABSTRACTThe effectiveness of ethanol as an antimicrobial agent in model systems at limited water activity (aw) was tested. The effectiveness of ethanol against Staphylococcus aureus was a function of a, and test medium, but the antimicrobial effect was more than from just the a, lowering ability of ethanol. The results indicate that in a, lowered foods, low concentrations of ethanol (2‐4%) have a specific antimicrobial effect, thus making it a. useful agent to be used in conjunction with other humectants.
THERMALLY INDUCED GELATION OF THE 12s RAPESEED GLYCOPROTEIN
Authors: GILL T. A. , TUNG M. A. 
Published: August 2006

ABSTRACTScanning electron microscopy (SEM) and rheological characterization were used to study gelation of the 12s rapeseed glycoprotein. Dispersions at pH 4 readily self‐associated on heating with gelation at 4.5% protein concentration and measurable thickening at 1% protein. The SEM studies revealed a progression in three dimensional ordering and a decrease in pore size as pH was increased from 6 to 10. At pH 4, the gel was amorphous and readily reverted to a sol. Gel strength was affected by changes in pH and sodium chloride concentration, the strongest gels being formed at high pH and ionic strength. Aging the dispersion in the cold prior to thermally induced gelation increased apparent viscosity. Urea and dithiothreitol had little effect on gelation although 0.15M dithiothreitol gels were less elastic in nature, suggesting intermolecular disulfide bonding may have a role in matrix formation. Selective reduction alkylation prevented gelation but the content of e‐amino groups of lysine was unchanged indicating that modification of some other functional group essential for gelation had preferentially occurred. Gel formation in the rapeseed protein system is obviously a complex phenomenon which may involve covalent, ionic, disulfide, hydrophobic and hydrogen bonding. The presence of a high level of carbohydrate (12.9%) suggests the possibility of protein‐carbohydrate interaction during gel formation.
INFLUENCE OF BUTTERFAT CONTENT ON METHYL KETONE RETENTION DURING SPRAY DRYING AS DETERMINED BY HIGH PRESSURE LIQUID CHROMATOGRAPHY OF 2,4‐DINITROPHENYLHYDRAZONES
Authors: REINECCIUS G. A. , ANDERSON H. C. , FELSKA B. J. 
Published: August 2006

ABSTRACTThe retention of a homologous series of saturated n‐methyl ketones during the spray drying of milk systems of different fat contents was examined. Retention of the ketones increased with molecular weight, particularily in the fat‐free system. The addition of fat up to 21% (solids basis) improved retention. At higher fat contents, retention of the methyl ketones was diminished. Results suggest that the dispersed fat droplets serve as a reservoir for the ketones thereby lowering their vapor pressure and inhibiting their diffusion to the droplet surface. An increased loss of ketones at higher fat contents may be due to the fat forming a second continuous phase providing a diffusion pathway for the ketones to the drying surface.
INCREASING SHELF LIFE BY CARBON DIOXIDE TREATMENT AND LOW TEMPERATURE STORAGE OF BULK PACK FRESH CHICKENS PACKAGED IN NYLON/SURLYN FILM
Authors: SANDER EUGENE H. , SOO HONG‐MING 
Published: August 2006

ABSTRACTSimulated commercial bulk pack, whole chickens were subjected to conventional ice pack and three modified atmospheric, vacuum and two levels of CO2 within a Nylon/Surlyn film, storage environments. Pathogenic and nonpathogenic microbial growth, void space gas composition (except ice pack) and off‐odor development were monitored on samples stored at 1.1°C. Polynomial regression analysis of aerobic growth curves revealed that the lag phase was extended to 8‐10 days by using a CO2 addition rate of 3.61 × 10‐4 and 7.22 × 10‐4 m3/kg, respectively. The transition from lag to log phase appeared when the residual level of CO, in the void space reached 15‐55%. Following initial replacement of the air in the pouch with 95% CO2, the growth of anaerobic microorganisms was limited by the presence of CO2. The growth of potential pathogens, salmonella, coliforms, Staphylococcus aureus and Clostridium perfringens in the presence or absence of CO2 was negligible at 1.1°C. Off‐odor development can be detected when the colony forming units (CFU) numbers reach 106/g of body weight. Carbon dioxide restricts the growth of most objectionable putrefactive off‐odor bacteria; lactic acid organisms are encouraged by its presence on the surface of the sample and in the pouch void space. A recommended usage rate of 7.22 × 10‐4 m3 CO2/kg of body weight extends shelf life quality to 27 days at 1.1°C.
EFFECT OF LEVEL OF STRUCTURED PROTEIN FIBER ON QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT PATTIES
Authors: LYON C.E. , LYON B.G. , TOWNSEND W.E. , WILSON R.L. 
Published: August 2006

ABSTRACTMechanically deboned chicken meat (without skin) and chicken (with skin) were combined with 15 or 25% structured protein fiber (SPF) to subjectively and objectively evaluate the quality of patties. Proximate composition, water‐holding capacity, color, texture, and cooking loss were objectively determined. Products were characterized by the Quantitative Descriptive Analysis sensory technique. Raw patties containing 15% SPF had a higher water‐holding capacity than patties with 25% SPF. Cooked patties with 25% SPF required significantly more force to shear, exhibited higher cooking losses, and were characterized as more chewy and elastic, less moist, and more desirable than 15% SPF patties. Textural properties of patties containing mechanically deboned poultry meat were improved by adding 25% SPF; however, cook yield was greater for patties with 15% SPF.
DEVELOPMENT OF INDICES FOR SORTING IRANIAN PISTACHIO NUTS ACCORDING TO FLUORESCENCE
Authors: FARSAIE A LI , MCCLURE W. F. , MONROE R. J. 
Published: August 2006

ABSTRACTStudy of the excitation and emission spectra of Iranian pistachio nuts was made in order to develop an index for sorting aflatoxin contaminated nuts. The method is based on previous work which discovered that nuts emitting bright‐greenish‐yellow (BGY) fluorescence under LW‐UV light had a high probability of aflatoxin contamination. Six different indices were tested; I4 9 0, I4 9 0 I4 7 0, I4 9 0, I4 2 0, with excitation at 360 nm; and I4 9 0, I4 9 0 I4 5 0, I4 9 0 I5 5 0, with excitation at 420 nm (I = fluorescence intensity at indicated wavelengths). Tests clearly indicated that BGY fluorescent nuts can be separated from other nuts by electronic methods.
VITAMIN COMPOSITION OF FRESHLY HARVESTED AND STORED POTATOES
Authors: AUGUSTIN JORG , JOHNSON S. R. , TEITZEL C. , TOMA R. B. , SHAW R. L. , TRUE R. H. , HOGAN J. M. , DEUTSCH R. M. 
Published: August 2006

ABSTRACTThe major US potato varieties grown in various locations were analyzed for their contents in water‐soluble vitamins both at harvest time and during subsequent storage. Compositional ranges of each vitamin were quite large. Only a few varietal and location effects were detected. In the case of ascorbic acid, what appeared to be a location effect could likely have been the result of differences in harvest time of the samples. Prolonged storage had little overall effect on thiamine and riboflavin. It resulted in a sharp initial decrease in ascorbic acid, significant decreases in niacin and folic acid, and a significant and large increase in Vitamin B6. Storage temperature in the range of 38°‐45°F did not affect the vitamin composition, nor did reconditioning of the tubers at room temperature following cold storage.
PROPERTIES OF OGI POWDERS MADE FROM NORMAL, FORTIFIED AND OPAQUE‐2 CORN
Authors: ADENIJI AYODEJI O. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTOgi powders were made from normal corn, corn plus lysine and tryptophan, and opaque‐2 corn by grinding, steeping, fermenting, supplementing and drum drying. Compositional, nutritional, organoleptic, and storage properties of the powders were determined. Processing did not decrease protein content of the corn but total and available lysine were significantly reduced. Tryptophan levels were more stable to processing and in two of the powders increased, probably due to fermentation. All powders were acceptable to a Nigerian taste panel when made into ogi porridge, and storage of powders at 30°C for 18 wk caused only small changes in acceptability. The nutritional quality of the powders as judged by PER values, however, was substantially decreased by processing. The data suggest that supplementation with lysine and other amino acids following rather than preceding drying may be beneficial.
FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: RELATIVE SWEETNESS
Authors: SHAH N. O. , NICKERSON T. A. 
Published: August 2006

ABSTRACTA sensory panel of 11 judges determined the relative sweetness of lactose/glucose/galactose mixtures simulating hydrolyzed lactose syrups in a semi‐model system similar to unflavored ice cream mix. The hydrolyzed syrups were evaluated at two levels of substitutions (25% and 50%) of the sucrose in the control mix, which contained 15% sucrose. A paired‐comparison method was used, and the samples were served at 4.5 ± 0.7°C. The equisweetness point was determined graphically. The data showed a synergistic sweetness effect. A small amount of lactose enhanced sweetness, e.g. less sucrose was needed for equisweetness when 25% of the sucrose was replaced with 70%‐hydrolyzed lactose syrup than with 100%hydrolyzed syrup.
SWEETENING OF SOFT DRINKS WITH MIXTURES OF SUGARS AND SACCHARIN
Authors: HYVÖNEN LEA , KOIVISTOINEN PEKKA , RATILAINEN ANNI 
Published: August 2006

ABSTRACTLow‐calorie citrus base and cola‐type soft drinks were prepared using 10% sucrose isosweet sugar‐saccharin mixtures as sweeteners. The proportion of saccharin in the mixture, in which the aftertaste of saccharin was not noticed, was determined by an experienced taste panel. The equality of the sweetness of mixtures and 10% sucrose in the drinks was determined by the forced‐choice paired comparison method. The noticeable differences between mixture‐sweetened and sucrose‐sweetened drinks were checked in the triangle test. The preferences of the drinks were tested by rank order and hedonic scaling tests. The test drinks were also compared with corresponding commercial beverages as well. In consumer tests it was checked, whether the mixture‐sweetened drink was distinguishable from the sucrose‐sweetened one in a normal condition of drinking, using single sample test. In consumer tests preferences were also tested by ranking. The following conclusions were drawn. To avoid aftertaste the proportion of saccharin in the sugar‐saccharin mixture cannot be higher than 0.3% for sweetening cola‐type and 0.4% for citrus‐type soft drinks at the sweetness level of 10% sucrose. The test soft drinks sweetened with mixtures of sugar and saccharin were judged as good as or better than the corresponding conventional drinks on the market. Depending on the sugar component of the mixture the energy content of the drinks was 50‐70% lower than that of the isosweet sucrose‐sweetened one.
STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE
Authors: SAVELL J.W. , DUTSON T.R. , SMITH G.C. , CARPENTER Z.L. 
Published: August 2006

ABSTRACTThe right sides of five steers were electrically stimulated with 50 impulses of 0.5‐1.0 set duration, 100 volts (machine setting), 5 amps, 50‐60 cycles per set, producing an approximate 440 volt potential difference between electrodes; the left sides were used as untreated controls. Longissimus muscle samples were removed 20‐24 hr postmortem from both sides of each carcass for palatability, cookery and sarcomere length determination as well as for light and electron microscopy. Steaks from electrically stimulated sides were less juicy, more tender and more flavorful, had less organoleptically detectable connective tissue and lower shear force values, and sustained greater cooking losses than did samples from control sides. Mean sarcomere length did not differ significantly between control and electrically stimulated samples. Light micrographs of electrically stimulated samples revealed contracture bands throughout the myofibers along with stretched areas on either side of the contracture bands. Electron micrographs also showed contracture bands along with physical disruption of the myofibrils on either side of the bands. These data suggest that electrical stimulation (performed in the manner described here) may improve tenderness by physical disruption and the formation of contracture bands and not by prevention of cold shortening.
COMPONENTS OF VITAMIN B6 IN TURKEY BREAST MUSCLE
Authors: BOWERS JANE A. , CRAIG JEAN 
Published: August 2006

ABSTRACTExtracts of raw and cooked turkey breast muscle were chromatographically separated into pyridoxine, pyridoxal, and pyridoxamine fractions. Those fractions, in addition to an extract for total vitamin B6, were assayed microbiologically. Pyridoxine and pyridoxal contents were higher in the raw than in the cooked muscle; the pyridoxamine level was higher in the cooked muscle. No significant differences were found in the sum of the three forms of vitamin B6 or total vitamin B6 between cooked and raw muscle.
EFFECT OF MECHANICAL INJURY ON THE LIPID CONTENT AND QUALITY OF POTATOES
Authors: MONDY NELL I. , KOCH ROBERT L. 
Published: August 2006

ABSTRACTBake King or Katahdin potatoes that were injured by bruising and/or wounding were compared with control tubers for crude lipid, phospho‐lipid content and fatty acid composition. Both bruised and wounded tubers showed marked signs of discoloration at the time of analysis. The crude lipid content of both bruised and wounded tissue was significantly lower than the controls and the phospholipid content followed the same trend as the crude lipid. The fatty acid composition of the bruised tissue was similar to that of the control, but in the wounded cortical tissue the phospholipid showed an increase in saturated fatty acids and a decrease in unsaturated.
SENSORY EVALUATION OF BETANINE AND CONCENTRATED BEET JUICE
Authors: PASCH J. H. , von ELBE J. H. 
Published: August 2006

ABSTRACTBetalaine pigments extracted from red table beets (Beta vulgaris L.) have been employed as color additives frequently since the Federal Food and Drug Administration prohibited the use of FD&C Red No. 2 and No. 4. The contribution of betanine and beet juice concentrate to the flavor of buffered solutions and gelatin dessert was assessed by sensory tests. Results of triangle tests indicated betanine to be flavorless while concentrated beet juice had a flavor which can be successfully masked when added to flavored gelatin dessert powders.
EFFECT OF PH ON THE GROWTH OF Clostridium botulinum IN CANNED FIGS
Authors: ITO KEITH A. , CHEN JOHN K. , SEEGER MARCIA L. , UNVERFERTH JAY A. , KIMBALL RICHARD N. 
Published: August 2006

ABSTRACTFresh figs were pureed, the puree mixed with one of three syrup variables (water, light or heavy syrup), the pH adjusted at 0.1 pH intervals from 4.6 to 5.4, and the tubes inoculated with a composite of 5 type A and 5 type B. C. botulinum spores at 2 inoculum levels (102 or 106 spores/tube). Anaerobic incubation was at 30°C for almost 1 yr. The results of our experiments show that maintenance of pH 4.9 or below in this product will prevent the outgrowth of C. botulinum spores. An inoculated pack utilizing commercial procedures confirmed these results.
ACCELERATED PORK PROCESSING: FRANKFURTER EMULSION PROPERTIES
Authors: STILWELL D. E. , MANDIGO R. W. , WEISS G. M. , CAMPBELL J. F. 
Published: August 2006

ABSTRACTConsiderable research has been conducted in recent years on the accelerated method of pork processing, the processing of pork without carcass chilling. A limited amount of information exists regarding the emulsion properties of tissues handled in this manner. Alternate sides from 48 pork carcasses were processed in either an accelerated or conventional manner. Lean and fat tissue from the sides was incorporated in a standard frankfurter emulsion. Proximate analyses of the frankfurters prepared from the two forms of processed pork revealed no significant differences. Similarly, no differences were found for normal or severe cookout of finished frankfurters. Differences in emulsion stability values were not significant for total ml of loss per 100g emulsion (6.35 and 5.69, respectively, for accelerated and conventional). Accelerated processed frankfurters possessed greater (P < 0.01) gel/water loss (4.89 ml/g). than conventionally processed pork frankfurters (4.61 ml/g). The accelerated processed pork resulted in less fat loss (P < 0.05) than did the conventionally processed franks; and the accelerated pork emulsion percent solids (0.84 ml/g) was higher (P < 0.01) than the conventionally processed pork frankfurters (0.38 ml/g). No significant difference was obtained for emulsification capacity of the lean pork tissue that had undergone accelerated or conventional processing prior to use in frankfurter production.
CONCORD GRAPE PIGMENTS AS COLORANTS FOR BEVERAGES AND GELATIN DESSERTS
Authors: CLYDESDALE F. M. , MAIN J. H. , FRANCIS F. J. , DAMON R. A. 
Published: August 2006

ABSTRACTA dry powdered pigment extract was prepared from Concord grape juice sludge by methanol extraction, concentration and spray drying. The extract was added to a cherry flavored beverage mix and a strawberry flavored gelatin dessert mix. The former was packed in foil/paper pouches and the latter in polyethylene/paper pouches. Both were stored at −29°, 4.4°, 24°, 38°C and 38°C with 90% RH. All were evaluated for color, flavor and pigment stability and rated against samples containing Red No. 2. All samples were less stable for color than those containing Red No. 2. Samples stored at temperatures up to 24°C had considerable pigment breakdown after 12 wk of storage but still showed acceptable color. Pigment stability was greatly increased with nitrogen flushing, and decreased with storage at 38°C and even more at 34°C and 90% RH. The pigment extract imparted a flavor, which could be detected by triangular panels, but it was quite acceptable.
SPRAY DRYING ANTHOCYANIN CONCENTRATES FOR USE AS FOOD COLORANTS
Authors: MAIN J. H. , CLYDESDALE F. M. , FRANCIS F. J. 
Published: August 2006

ABSTRACTSpray‐dried powders from three anthocyanin sources were prepared as food colorants. The sources were cranberry press cake, Concord grape juice filter trim and Roselle calyces. The first two were extracted with 95% ethanol, 0.01% citric acid mixture and the third was a water extract prepared in Trinidad. All three were concentrated (10:1) in a vacuum pan and chilled prior to filtering. A carbohydrate carrier (Morrex 1918) was added to obtain a 30% total solids mixture and the product was spray dried. Air outlet temperatures of 90°C were suitable for production of anthocyanin concentrates of suitable bulk density with a minimum of anthocyanin degradation.
AN ANION EXCHANGE RESIN TREATMENT FOR IMPROVING THE TASTE OF COTTAGE CHEESE WHEY
Authors: HELBIG N. B. , CHAN S. Y. , NAKAI S. , RICHARDS J. F. 
Published: August 2006

ABSTRACTThe characteristic salty taste of cheese whey was attributed mostly to CaCl2, based on flavor evaluation of individual salts which conform to the milk salt composition. The removal of chlorides using anion exchange resins was investigated to reduce the salty taste of cottage cheese whey. Strongly basic anion exchangers, Rexyn 201 and 202 were more efficient in chloride removal than weakly basic exchangers, Amberlites 45, 68 and 98. Rexyn 202 was preferred to 201 due to requirement of a smaller volume of regenerant. Rexyn 202 regenerated with NaOH alone caused 70% destruction of riboflavin. Rexyn 202 prevented this destruction when regenerated with NaOH then with phosphoric acid; however, the extent of flavor improvement was unsatisfactory although significant. The regeneration of Rexyn 202 with NaOH then with gluconic acid demonstrated best results in terms of flavor improvement. The flavor close to that of the conventional two‐resin method was obtained by this method with almost no losses of Ca and riboflavin from cottage cheese whey compared to 70% and approximately 30% losses of Ca and riboflavin, respectively by the conventional cation‐anion exchange process. Significant flavor improvement of cottage cheese whey was achieved by the single resin column method for desalting, which is simpler than the conventional ion exchange methods using both cation and anion exchange resins.
IMPROVING ALCOHOL FERMENTATION IN CONCENTRATED ULTRAFILTRATION PERMEATES OF COTTAGE CHEESE WHEY
Authors: GAWEL J. , KOSIKOWSKI F. V. 
Published: August 2006

ABSTRACTFive cultures of active lactose‐fermenting yeasts were adapted to ferment concentrated ultrafiltrated cottage cheese whey permeates of high lactose levels (22–24%). The conditions for yeast adaptation and the problems of standardizing the fermentation solution were investigated. Yeast adaptation with controlled lactose standarization of the cottage cheese permeates led to a high yield of alcohol by one strain of Kluyveromyces fragilis approximately 10% (v/v) ethanol in 15 days at 30° C.
A RADIOMETRIC METHOD FOR RAPID SCREENING OF COOKED FOODS FOR MICROBIAL ACCEPTABILITY
Authors: ROWLEY DURWOOD B. , PREVITE JOSEPH J. , SRINIVASA HASSAN P. 
Published: August 2006

ABSTRACTRadiometry shows promise as a rapid screening method for determining if cooked, frozen foods meet microbial limits indicating adequate processing conditions (aerobic plate count, APC ≤ 1.0 × 105/g). In this method bacteria metabolize 14C‐labeled substrates to 14CO2. The time to detect labeled CO2 (detection time) is inversely related to the bacterial concentration in the food. Using radiometry, about 75% of a wide variety of cooked and frozen foods were correctly classified as acceptable (≤ 1.0 × 105) or unacceptable (>1.0 × 105 bacteria/g) within 6 hr. A minimum of 1 and a maximum of 5 of the 404 tested foods were incorrectly classified. Twenty‐three percent of tested samples were classified as suspect and required confirmation of acceptability by the standard plate count (24–48 hr).