Digital Commons Network^™

Characterization Of Pigments Responsible For Red Or Pink Discoloration In Cooked Pork, Viswasrao M. Ghorpade

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The pigments responsible for pink or red discoloration in cooked vacuum-packaged meat products {bratwurst (pork and beef), ground pork, and pork roasts} were investigated. In bratwurst, this study attempted to characterize the red pigment that appears upon refrigerated storage, and to determine the effect of pH, cooking and storage temperature, and sodium lactate on incidence of red discoloration. Myoglobin was identified in the exudate of samples with red discoloration. Myoglobin levels of cooked products were significantly lower in samples of low initial pH (5.5) or cooked to higher than normal internal temperature (74°C). Red discoloration was associated with microbial growth. …

The Role Of Lactose In The Age Gelation Of Ultra-High-Temperature Processed Concentrated Skim Milk, Venkatachalam Narayanaswamy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to relate lactose reactivity and age gelation of UHT processed concentrated milk. Skim milk was pasteurized, diafiltered batchwise to reduce lactose concentration to less than 0.05%, and UF concentrated to 3X (one-third volume reduction). Lactose and sucrose were then each added at 3% or 6% w/v to part of the concentrate. The five samples, control (

All samples stored at 4°C and 20°C gelled after 21 weeks of storage. The viscosity changed slightly during the first 19 weeks of storage but increased suddenly (> 100 cPs) just before gelation. Samples stored at 35°C did …

Influence Of Process Parameters In The Manufacture Of Cottage Cheese Curd From Ultrafiltered Skim Milk, Ronald Michael Raynes

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A processing procedure for the manufacture of directly acidified cottage cheese curd from 16% total solids ultrafiltered retentate was developed. The effects of preacidification of skim milk before ultrafiltration and heat treatment of retentate were investigated to improve the functional and sensory qualities of retentate curd.

Retentate directly acidified with phosphoric acid and glucono-delta-lactone to pH 4.7 formed a dense, rubbery curd that could not be handled well in a vat. A heat treatment of 71.1°C for 30 min applied to the retentate resulted in a curd with acceptable handling properties. However, this heat treatment caused the curd to shift …

Effects Of Potassium Lactate, Encapsulated Citric Acid And Storage Temperature On Microbial Growth And Shelf Life Of Pork Sticks, Yen-Kan Su

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A new product, pork sticks, was developed. Optimum shelf life and safety were major concerns associated with this product. Potassium lactate (3%) or citric acid (0.5%, 0.56%, 0.60% or 0.66%) was added to pork sticks to determine their effects on microbial growth, sensory evaluation, and shelf life when stored frozen (-20°C), refrigerated (2°C), or at room temperature (22°C). Two raw materials, pork blade meat (shoulder meat; 91% lean, 9% fat) and regular 80:20 pork trim (80% lean, 20% fat) were used. The consumer panel preferred lean pork sticks made from blade meat over high-fat pork sticks made from regular 80:20 …

Properties Of Low-Fat Yogurt Made From Ultrafiltered And Ultra-High Temperature Treated Milk, Richard Alan Dargan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Yogurts were made from intermediate-high temperature (100, 110, 120, and 130°C for 4 or 16 s), ultra-high temperature (140°C for 4 or 16 s), and vat heat (82°C for 20 min) treatments of skim milk fortified to 5% protein by either ultrafiltration or the addition of nonfat dry milk (NDM). Whey protein denaturation in heated milks increased with temperature and holding time from indirect plate heating and was highest in vat-heated milks. Whey protein denaturation and yogurt water-holding capacity increased with protein levels in the fortified milks compared to skim milk. Penetrometer gel strength and stirred viscosity in 21 day-old …

Estimation Of Selected Milk Protein Genetic Variants By Multi-Component Analysis Of Amino Acid Profiles, Carol M. Hollar

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Cation-exchange fast protein liquid chromatography separated whole casein into β-casein A², A¹, and B, K-casein, α_s1-casein, and α_s2-casein fractions as well as γ-caseins and several unidentified peaks using a urea-acetate buffer at pH 5 and a NaCl gradient. The whole casein fractions eluted in the following order: breakdown products of β-casein and unidentified peaks; β-casein A², A^l, and B; additional breakdown products of β-casein and unidentified peaks; K-casein; α_s1-casein; and α_s2-casein. The calculated composition of the four major caseins correlated well with values obtained …

Summer Salad Recipes, Utah State University Extension

All Archived Publications

No abstract provided.

Importance Of Enzymes To Value-Added Quality Of Foods, J. R. Whitaker

Food Structure

New uses of enzymes are of major importance for value-added quality of foods. At the production and postharvest handling levels, enzymes associated with maturation , color , texture, flavor and nutritional changes are important. Recent examples are discussed which include longer storage prior to initiation of ripening , deletion or control of genes that result in softening1 browning and other quality defects and the enhancement of genes that improve the nutritional quality of foods. At the processing level, new uses of enzymes are described to change the properties of proteins and lipids , to eliminate off-flavor in beers and sterilized …

Scanning Electron Microscopy And Ultraviolet Absorption Microspectrophotometry Of Plant Cell Types Of Different Biodegradabilities, D. E. Akin, L. L. Rigsby

Food Structure

Phenolic components within cell walls are the greatest limitation to biodegradation of plants, but the location and types of compounds within specific walls are poorly understood . Leaf blades of warm-season (Coastal and Coastcross-1 bermuda grasses and sudangrass) and cool-season grasses (orchardgrass and tall fescue) and leaflets of legumes (alfalfa and lespedeza) were evaluated before and after incubation with rumen microorganisms for 7 days to determine cell types and wall structures most resistant to biodegradation. UV absorption microspectrophotometry was used to characterize aromatics within selected undegraded cell types, which had been shown in digestion studies to vary in biodegradability, from …

Structure Of Margarines Made With Low Erucic Acid Rapeseed Oil, J. Hojerova, S. Schmidt, J. Krempasky

Food Structure

Margarine based on hydrogenated low erucic acid rapeseed oil shows a strong tendency to produce an unacceptable grainy structure. This is caused by rapid transition of the B-form into the B-form of fat crystals. Sorbitan esters, monoacylglycerols, and a blend of acylglycerols were investigated as possible B-stabilizers. Polymorphic transitions were evaluated by visual assessment, examination by polarized light microscopy, and x-ray diffraction analysis in margarines prepared on a laboratory scale and containing varying amounts of stabilizers. The evaluation was extended over a 7-week period of storage at 10 C. Sorbitan esters of fatty acids were found to be the most …

Microstructural Differences Among Adzuki Bean (Vigna Angularis) Cultivars, Anup Engquist, Barry G. Swanson

Food Structure

Scanning electron microscopy (SEM) was used to study microstructural differences among five adzuki bean cultivars: Erimo, Express, Hatsune, Takara and VBSC. Seed coat surfaces showed different patterns of cracks, pits and deposits . Cross-sections of the seed coats revealed well organized layers of elongated palisade cells followed by many layers of amorphous parenchyma cells. Typical sub-epidermal layers of organized columnar, hour-glass cells were characteristica11y absent in the five cultivars of adzuki beans. The cross-sections of the cotyledons revealed intercellular materials between storage cells. Storage cells in Hatsune cultivar were loosely packed with many intercellular spaces as compared to the other …

Scanning Electron Microscopy Structure And Firmness Of Papain Treated Apple Slices, Yaguang Luo, Max E. Patterson, Barry G. Swanson

Food Structure

'Mcintosh' apple (Malus domesrica Borkh.) slices were treated with papain. Textural changes were recorded with an Instron Universal Testing Machine. Structural changes and distribution of microorganisms in apple tissues after treatment were observed with a scanning electron microscope (SEM). Apple slices submerg ed in a 1% papain solution were significantly firmer than apple slices submerged in the distilled water control for a 24 hour period (P < 0.05). Three and four days after slicing , a significantly smaller decay index was observed on the apple slices submerged in papain solution than on the control slices. Under SEM, less severe cell wall breakdown was observed on the apple tissues treated with papain than on apple tissues without treatment. Less spores were also observed on the papain treated apple slices than apple slices without treatment. Apple tissues treated with papain solution and distilled water also demonstrated noticeable st ru ctural differences. The apple tissues treated with papain solution for 18 hours retained the original cell structure while the cells in the apple tissues treated with distilled water collapsed.

Ingredient Substitution, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Phosphorus Sorption By Gravels In Lateritic Soils, D. M. Weaver, G. S.P. Ritchie, R. J. Gilkes

Food Science and Nutrition

The effect of sesquioxidic gravels (>2 mm size fraction) on phosphorus sorption by two gravelly lateritic soils was investigated by phosphorus sorption experiments, X-ray diffraction, autoradiography and electron microscopy.In one soil the abundance and size of gravels decreased downslope. As the gravel content of both soils increased (13-61%), the proportion of large (>8 mm) gravels increased (0-70%). Phosphorus sorption increased in the order: (>2 mm fraction) < (whole soils) < (2 mm) decreased with increasing gravel size and increased with increasing time. Phosphorus sorption by whole soils decreased with increasing gravel content. Phosphorus sorption by the >2 mm fraction was principally by the external surfaces of the gravels. The estimation of phosphorus application rates for lateritic soils depended on the amount of phosphorus required by the plant …

Whole Kernel And Bulgur Wheat Preparation And Usage, Georgia C. Lauritzen, Charlotte P. Brennand, Deloy G. Hendricks

All Archived Publications

No abstract provided.

Storage Of Dry Milk, Charlotte P. Brennand

All Archived Publications

No abstract provided.

What Is Protein, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Reduced Sugar And Sugar-Free Food Preservation, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Asparagus, Alvin R. Hamson

All Archived Publications

No abstract provided.

Cauliflower, Alvin R. Hamson

All Archived Publications

No abstract provided.

Broccoli, Alvin R. Hamson

All Archived Publications

No abstract provided.

Elderberries, Georgia C. Lauritzen, Carl M. Johnson

All Archived Publications

No abstract provided.

How To Turn Your Kitchen Into A Lab, Charlotte P. Brennand

All Archived Publications

No abstract provided.

Can Antibiotic Test Kits Be Useful?, Bart Weimer

All Archived Publications

No abstract provided.

Functional Properties And Microstructure Of Chicken Breast Salt Soluble Protein Gels As Influenced By Ph And Temperature, S. F. Wang, D. M. Smith

Food Structure

The effects of different pH's (4 .5 , 5.5, 6.5 and 7.5) and temperatures (30-80 •c) on the functional properties and microstructure of chicken breast salt soluble protein (SSP) in 0.6 M NaCI were investigated. Protein solubility decreased from 98% at pH 6.5 to less than I% at pH 4.3 and below. Salt soluble protein at pH 4.5 produced a discontinuous gel which could not be measured by back extrusion and had an expressible moisture above 80% at all heating temperatures . Aggregated globular microstructures were observed at pH 4.5 by scanning electron microscopy (SEM). Thin-sectioned images as seen by …

Identification Of Proteins And Complex Carbohydrates In Some Commercial Low-Fat Dairy Products By Means Of Immunolocalization Techniques, Barbara L. Armbruster, Nitin Desai

Food Structure

Macromolecular assemblies of proteins and hydrocolloids in low-fat dairy products contribute to the structure and texture of these foods. Immunolocalization techniques were used to identify B-lactoglobulin, casein, bovine whey proteins, and egg albumin in low-fat frozen desserts, reduced fat process cheese, and salad dressings. SimpJesse18 I 00 protein particles were examined and characterized by these methods and compared to naturally occurring protein structures in the low-fat foods. Hydrocolloid identification in low-fat salad dressing was accomplished by complexing cellulase and hemicellulase with colloidal gold and applying the probe as a pre-embedding step, on sections of embedded specimens or on material dried …

Scanning Electron Microscopy Studies Of A Typical Spanish Confectionery Product: "Xixona Turron", M. A. Lluch, M. J. Galotto, A. Chiralt

Food Structure

The microstructure of "Xixona turron" , a typical Spanish confectionery product, made with toasted almonds, sugar and honey, was elucidated, in order to confirm the nature of those physical changes occurring in its manufacturing process, which has not been previously studied. The effect of the major components of "Xixona turron" (oil, proteins and sugar) on its structural c!Jange was established. The initial oil suspension of sugar syrup drops and proteins undergoes a phase inversion , becoming an oil /water emulsion when hot, and a solid-like structure, when the aqueous sugar continuous phase solidifies at room temperature. In order to determine …

Distribution Of Aromatic Compounds In Coastal Bermudagrass Cell Walls Using Ultraviolet Absorption Scanning Microspectrophotometry, Nancy P. Ames, Roy D. Hartley, Danny E. Akin

Food Structure

The distribution of aromatic constituents, including lignin , in the leaf cell walls of "Coastal" hermudagrass (Cynodon dacrylon (L.) Pers.) was investigated using scanning ultraviolet (UV) microspectrophotometry. Leaf blade sections and individual tissue types were scanned at three wavelengths representing the absorbance maxima (318, 287 and 250 nm) of aromatic constituents present in bermudagrass leaves. The measured absorbance data were printed in a geometric arrangement to produce an image of the distribution and amount of aromatic constituents among and within cell wall types which vary in digestibility . Differences in absorbance were observed among cell wall types, among walls of …

Effect Of Chemical Modifications On The Stability, Texture And Microstructure Of Cooked Meat Batters, Andre Gordon, Shai Barbut

Food Structure

The effects of five chemical agents on the stability, texture and microstructure of cooked comminuted meat batters were studied. B-mercaptoethanol (/3-ME), hydrogen peroxide (H20~, ethylenediaminetetraacetic acid (EDT A), urea, and polyoxyetbylene sorbitan monooleate (fween 80) were used. The reduction of disulphide bonds by 8-ME or the oxidation of free sulphydryls by H20 2 prior to cooking did not affect liquid and fat losses during cooking as compared to the control (2.5% NaCI). However, texture profile analysis (fPA) showed that treatment with H20 2 resulted in a harder, more cohesive product than the control and ,8-ME treatments because a more fine-stranded, …

How To Turn Your Kitchen Into A Lab!, Charlotte P. Brennand Ph. D.

Archived Food and Health Publications

Publication goes over the steps to a proper experiment and teaches how to do experiments in your own kitchen.