Food Science Commons^™

Image Analysis To Determine Intramuscular Fat In Muscle, T. Ishii, R. G. Cassens, K. K. Scheller, S. C. Arp, D. M. Schaefer

Food Structure

The area of intramuscular fat in Holstein steer longissimus was determined using an image analyzing system. Slaughter weights of 500, 636 and 773 kg differed (p < 0.05) for intramuscular fat area, marbling score, and ether extractable lipid . Repeated measurements of intramuscular fat area in a given section showed high accuracy . However, comparing two sections from the same sample, there was often a large difference in fat content between the sections. Fat content determined by the imaging system was correlated significantl y with marbling score (r = 0.49) and ether extractable lipid (r = 0.34). Sampling is critical, and in order to obtain a high correlation several samples would be required from each muscle.

Characterization Of The Pore Structure Of Starch Based Food Materials, Z. Hicsasmaz, J. T. Clayton

Food Structure

Macroscopic pore structure parameters (bulk density, true density and porosity) and microscopic pore structure parameters (percentage closed pore volume and pore size distribution) for a highly expanded type (Wonder White Sandwich Bread) and a relatively compact type (Chessmen Butter Cookies) starch based food material were determined and their pore structures were compared. Bulk density determined by solid displacement and true density determined by pycnometry yielded porosity measurement s o f 0.9 for bread and 0.6 for cookies. Percentage closed pore volume calculated by comparing the true density of porous samples of bread and cookies with the true density of !heir …

Influence Of Addition Of Polyols And Food Emulsifiers On The Retrogradation Rate Of Starch, M. Muira, A. Nishimura, K. Katsuta

Food Structure

The influence of polyols and emulsifiers on hardening of non-glutinous rice starch gels has been investigated. The polyols and emulsifiers were added at concentrations of 6% (w/w) and 0.2% (w/w), respectively , to starch gels (starch content, 30%). The hardening rate and the initial viscoelastic values of gels were computed by analyzing static linear viscoelastic parameters (creep compliance) of the gels stored at 0 C for up to 3,000 minutes.

Hardening of gels, i.e., retrogradation of starch, could be described by a first order kinetic equation. Polyols prevented the retrogradation of starch, and formed rigid and stable gel matrices. Emulsifiers …

The Cellular Structure Of Selected Apple Varieties, K. G. Lapsley, F. E. Escher, E. Hoehn

Food Structure

Apple cultivars (Sauergrauech, Klarapfel, James Grieve, Granny Smith, Mcintosh, Robinette) which had different textures based on sensory and instrumental analysis (particularly in firmness and mealiness) were examined by conventional scanning electron microscopy (SEM), cold-stage SEM (cryoSEM) and confocal scanning laser microscopy (CSLM) using various preparative procedures. Advantages, lim itations and artifacts of each technique are discussed.

SEM with glutaraldehyde-fixation and criticalpoint- drying produced minimal tissue distortion and the fracture pattern and appearance of mealy versus non mealy tissue was different. Freeze-drying unfixed tissue caused cell collapse and firm versus soft varieties could not be differentiated. Freeze-fracturing and cryoSEM of apple …

Relating Spectral Observations Of The Agricultural Landscape To Crop Yield, Craig L. Wiegand, Arthur J. Richardson

Food Structure

Remote sensing and microscopy share several common concerns including wavelength and sensor selection, signal processing, and image analysis. For crop yield assessments, multispectral observations are acquired photographically, videographically, or with opticalmechanical scanners from aircraft and spacecraft. Sensors are chosen at wavelengths of high atmospheric transmission and maximum contrast between the soil background and the vegetation growing out of it. Vegetation indices have been developed that maximize the information about the photosynthetic size of the vegetation in the landscape and, hence, about crop stresses and yield . Three such indices that reduce the multispectral observations to a single numerical index are …

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, …

Effect Of Lactose And Protein On The Microstructure Of Dried Milk, V. V. Mistry, H. N. Hassan, D. J. Robison

Food Structure

Skim milk of approximately 3% total protein was ultrafiltered to 16.2% protein and 4.1 % lactose, and then diafiltered to reduce lactose to 2.1% and 0.9%. Total protein con ten t was maintained at approximately 17%. A ponion of the skim milk was condensed in a rising film evaporator to 14.7% protein and 15.7% lactose . All concentrates were spray dried at 120 to 125 °C inlet air temperature and 75 to 80 C outlet temperature using a rotary atomizer in a pilot plant spray dryer . Moisture content of the powders were 4.7 to 6.3% and lactose content ranged …

Cryo-Scanning Electron Microscopy Investigation Of The Texture Of Cooked Potatoes, J. T. Van Marle, A. C.M. Clerkx, A. Boekestein

Food Structure

The texture of steam-cooked potatoes was investigated by examining the fracture planes of four different cultivars, using cryo-scanning electron microscopy (cryo-SEM), which yielded a good preservation of the hydrated structures in potato tissue . For all cultivars , fracturing after steam -cooking took place between cells preferentially alongside the cell walls. However, textural difference appeared from the degree of intercellular contact, the cell shape and the appearance of cell surfaces. Cells in the fracture planes of firm potatoes had large intercellular contacts. In this case, most of the cells were flat and cell surfaces showed folds and cracks . For …

Physicochemical Properties Of Irradiation Modified Starch Extrudates, A. S. Sokhey, R. Chinnaswamy

Food Structure

Corn starch samples containing 0, 25, 50 and 70% amylose irradiated with -y -radiation dosages of 0 (native) , 5 , 10, 20 (containing 0, 2.5 or 5% potassium persulfate , hydrogen peroxide or eerie ammonium nitrate) or 30 kGy were extrusion cooked using a C. W. Brabender single-screw extruder at a barrel temperature of 140 °C, a screw speed of 140 rpm and 18% moisture content. Increasing irradiation dosages from 0 to 30 kGy gave consistently increased expansion ratios from 2.9 to 7.9 for 25% amylose starches and from 6.5 to 14.5 for 50% amylose starches, while the expansion …

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.

Drug Residues And Food Safety, Clell V. Bagley Dvm

Archived Food and Health Publications

Publication discusses drug residues in food animal products and food safety concerning drug residues.

Drug Use In Food Animals, Clell V. Bagley Dvm

Archived Food and Health Publications

Publication provides information on the safe use of drugs and antibiotics in food animals.

Proceedings From The 28th Annual Marschall Italian Seminar, Various Authors

Cheese Industry Conference

Since 1983, the Wisconsin Milk Marketing Board, funded by the 33,000 dairy farmers, has formed a unique partnership with the Wisconsin cheese manufacturers in their efforts to market the products they make with advertising, promotion, education and research programs.

These marketing programs have focused on Wisconsin's cheese quality and cheese making expertise as the foundation for the strategic direction that WMMB has set for our programs and services. Communications strategy was developed to capitalize on the equity in the name "Wisconsin" which has been confirmed through consumer and foodservice market research.

This presentation will give an overview of WMMB's programs …

Meat Effects On Nonheme Iron Absorption, Yunji Kim

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Studies were undertaken to investigate if gastric acidity and iron chelation to a meat component enhance nonheme iron absorption. Cereal meals, with and without added proteins, were gavaged into iron-deficient rats. The role of iron chelation was investigated by adding sodium phytate, an iron chelator implicated with decreased iron absorption, to the meals. The role of gastric acidity was investigated by treating the rats with cimetidine, which inhibits gastric acid production. In rats with normal acid production, beef, pork and chicken enhanced iron absorption when phytate had been added to the meals, suggesting a role for chelation in meat enhancement …

Rapid Determination Of Milk Components And Detection Of Adulteration Using Fourier Transform Infrared Technology, Ivan Von Mendenhall

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Absorption bands responding to changes in fat, protein, and lactose concentrations in milk were determined. The effects of milk fat variation and lipolysis on the infrared spectrum were studied.

Absorbances from 1283 to 1100 cm^-1 correlated with fat, protein, and lactose concentration and showed a low response to milk fat variation and lipolysis. A Fourier transform infrared spectrometer equipped with an attenuated total internal reflectance cell was calibrated using these absorption band s, partial least squares statistics, and milk samples from herds in Minnesota. When the fat, protein, and lactose concentrations in these samples were predicted, the standard deviations …

An Automated Reflectance Color Meter Instrument For Microbiological And Enzymic Assays, Tsz-Ching Yuan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The development of an automated instrument employing reflectance colorimetry was described. Several models were designed, assembled, and programmed to perform microbial and enzymic tests automatically. Samples were prepared manually or automatically by a Zymate™ II robot. These samples were incubated during the tests to maintain an optimum temperature for reactions and microbial growth. During incubation, color changes of appropriate indicator dyes in the sample/reagent mixtures were measured intermittently, recorded, and compared to previously defined end points. The computer-controlled instrument received data that related time of color changes with the initial numbers of microorganisms or the enzyme activity of the samples. …

Factors Affecting Moisture Distribution In 290-Kilogram Stirred-Curd Cheddar Cheese Blocks, Robert S. Reinbold

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this dissertation was to study factors affecting moisture distribution in 290-kilogram stirred-curd Cheddar cheese blocks cooled in stainless steel hoops. Uneven moisture distribution within blocks may create cheese with variable texture and flavor, which can be extremely costly to the producer. The effects of temperature, pH, and vacuum treatment on moisture distribution were investigated. Temperature, pH, moisture, and pressure profiles were presented. Also, comparisons were made between temperature profiles of 290- kilogram stirred-curd Cheddar cheese blocks cooled in stainless steel and in plywood hoops, as well as between temperature profiles of 66-kilogram Swiss cheese blocks cooled in …

Determining The Validity Of Methods Used In Meat Iron Analysis, Padmashri Ummadi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The validity of the Homsey method for heme iron, modified Schricker and sodium pyrophosphate extraction methods for nonheme iron and atomic absorption spectrophotometry (AAS) and ferrozine methods for total iron were determined using spikes of hemoglobin, ground beef baked to different degrees of doneness, proportional beef liver:catfish mixtures and National Institute of Science and Technology reference materials.

The mean spike recoveries of 0.01g and 0.02g Hb in raw beef and raw chicken samples were 96.7% of the heme iron for the Homsey method, 97.9% of the total iron for the ferrozine method, and 85.7% of the total iron for the …

Survival Of Lactobacillus Acidophilus And Bifidobacteria Bifidum In Ice Cream For Use As A Probiotic Food, Sharareh Hekmat

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Ice cream mix (12% fat, 11% milk solids nonfat, 12.5% sugar, and 4.5% corn syrup solids) was fermented with Lactobacillus acidophilus and Bifidobacterium bifidum. Half of the mix was heat treated at 82°C for 30 minutes and cooled to 40-41°C. The other half was warmed to 40-41°C and inoculated with the starter cultures. Both were made into ice cream and stored at -29°C. Survival of L. acidophilus and B. bifidum and of ẞ-galactosidase activity were monitored during 17 weeks of frozen storage. Reinforced clostridial medium was used to enumerate culture bacteria. Colony counts, after fermentation, for both L. acidophilus …

Effects Of Heat Treatment Of Ultrafiltered Milk On Its Rennet Coagulation Time And On Whey Protein Denaturation, Bashir H. Yousif

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to determine the effects of heating (including heating to ultra-high temperatures) homogenized ultrafiltered whole and skim milks on whey protein denaturation and milk's subsequent rennet coagulation properties: coagulation time, curd firmness, and microstructure.

Whole and skim milk samples were ultrafiltered using a spiral wound ultrafiltration membrane system. Samples were preheated to 72°C for 58 s, held for 8 s then heated to 72, 89, 106, 123, or 140°C for more than 97 sand held for 4 s. The milk was then cooled to 60°C and homogenized, further cooled to 30°C, packaged into 120 ml …

Physicochemical And Macromolecular Properties Of Starch-Cellulose Fiber Extrudates, R. Chinnaswamy, M. A. Hanna

Food Structure

Three different pure cellulose fibers (James River Corporation, NJ) with lengths of 22, 60 and 110 pm were used at 1, 2, 4, 6, 8 and 10% concentrations with normal corn starch. The fiber-starch mixtures were extruded (C.W. Brabender Laboratory Extruder) at moisture contents of 14, 18 and 22% (db), 140°C barrel temperature and 140 rpm screw speed. The expansion ratio of the starch-fiber extrudates varied from 5.0 to 13.3. The maximum expansion ratio of 13.3 was obtained with 2%-60 mm fiber and 14% (db) moisture content. Increasing fiber concentration and moisture content generally reduced the expansion volumes. Water solubility …

Structures And Properties Of Stabilized Vitamin And Carotenoid Dry Powders, Victor E. Colombo, Francoise Gerber

Food Structure

The development of special formulated forms of vitamin and carotenoid dry powders solved most of the technical problems encountered in handling the original pure crystalline or oily compounds. Various procedures to obtain stabilized products have been introduced on an industrial scale for feed , food and pharmaceutical purposes. Proven modes of manufacture of formulated dry powders includes the numerous spraying processes for emulsions, dispersions or solutions, and the production of adsorbates of fat-based products.

The objective of this paper is to provide an overview of stabilized vitamin and carotenoid dry powders. This contribution is intended to demonstrate the usefulness of …

Effect Of Chemical Modifications On The Microstructure Of Raw Meat Batters, Andre Gordon, Shai Barbut

Food Structure

The microstructure and stability of raw meat batters treated with five chemical agents were investigated by electron and light microscopy. Six batters were made with NaCI (2.5%). five of which were treated with either hydrogen peroxide (H,O,), B- mercaptoethanol (B-ME), ethylenediamine- tetraacetic acid (EDTA), urea or Tween 80. The Tween 80 treatment produced a highly unstable raw batter with significant (P > 0.05) fat and water losses. None of the other treatments produced an unstable raw batter.

Microstructural examination revealed that, except for Tween 80, the chemically-treated raw batters were stable and showed some similarity to the control in their microstructure …

Structure And Rheology Of Dairy Products: A Compilation Of References With Subject And Author Indexes, David N. Holcomb

Food Structure

No abstract provided.

Structure, Meltability, And Firmness Of Process Cheese Containing White Cheese, Miloslav Kalab, H. Wayne Modler, Marijana Caric, Spasenija Milanovic

Food Structure

White cheese made by coagulating heated milk (90"C) with a 2.5% citric acid solution to pH 5.5 consists of casein particles having a characteristic core-and-shell ultrastructure. The presence of this White cheese in process cheese can be detected by transmission electron microscopy on the basis of the core-and-shell ultrastructure which is stable during cheese processing. White cheese additions may be detected at levels equal to or higher than 8%.

White cheese, which does not melt alone when heated, increases meltability of the process cheese in which it is present as an ingredient. Meltability in creases at all White cheese concentrations …

Effect Of Irradiation And Dielectric Heating On Soybean Ultrastructure, Trypsin Inhibitor, And Lipoxygenase Activities, E. Kovacs, N. D. Lam, J. Beczner, I. Kiss

Food Structure

Scanning electron microscopy ( SEM) was used to observe the protein bodies of soybeans after irradiation (0 - 10 kGy dose range) , dielectric heating and storage . Microbiological changes , lip oxygenase and trypsin inhibit or activities and biological value were also studied after different treatments and storaee . There were no differences in the ultrastructure of control and irradiated ( 3, 6 and 10 kGy) soybeans immediately after irradiation . The effect of storage depended on whether whole or milled soybeans had been stored . There was no direct effect of dielectric he ating on soybeans ultrastruc ture …

Ultrastructural Evidence For Temperature-Dependent Ca2+ Release From Fish Sarcoplasmic Reticulum During Rigor Mortis, Hideki Ushio, Shugo Watabe, Muneaki Iwamoto, Kanehisa Hashimoto

Food Structure

The release or leakage of ca2+ from the sarcoplasmic reticulum (SR) during rigor mortis of fish muscle was investigated by transmission electron microscopy using pyroantimonate and related biochemical changes.

Ca2+ -pyroantimonate deposits were observed in the SR immediately after spiking the fish. At the onset of rigor for fish stored at 0°C, no deposits were found in the SR; however, fish stored for the same period at woe which were still in the pre-rigor state, clearly showed Ca2+ deposits in the SR.

In association with the Ca2+ translocation, ATP degraded faster at 0 c than at 10 °C, probably due …