Food Science Commons^™

Efficiency Of Converting Iron Into Hemoglobin As An Assay For Evaluating Iron Bioavailability, Paul Whittaker

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of iron absorption on subsequent hemoglobin regeneration was investigated by repletion and subsequent analysis of an anemic weanling rat model. Primary assay procedure in these studies was the Regeneration Efficiency method.

As repletion or curative assay techniques form the central body of investigative research in iron utilization, the first subject of inquiry was the effect of repletion interval and degree of depletion upon the animals as monitored by physical indicators such as blood volume, growth and hematinic response. Percent blood volume is a particularly useful figure in the calculation of the amount of hemoglobin iron but was found …

The Effect Of Long Term Storage Of Nonfat Dry Milk On Sensory Quality And On The Development Of Oxidative Derivatives Of Sterols, Nancy R. Driscoll

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nonfat dry milk (NOM) was evaluated to determine the effect of long term storage on its sensory quality, its solubility index and on the development of oxidative derivatives of sterols. Storage variables included the form of the milk, the atmosphere in the storage container, the type of package and the storage temperature. A trained taste panel evaluated the milk for the development of cooked, metallic, and oxidized/stale flavors, mouthfeel and overall acceptability. Gas chromatography was used to determine cholesterol content and the quantity of oxidative derivatives of cholesterol present in the samples.

Although long term storage of NOM did not …

A Method For Separating Casein Micelles From Whey Proteins For Determining Casein In Milk, Robert N. Carpenter

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to determine if size exclusion chromatography could be used to separate casein micelles from whey proteins for a rapid, direct test to measure percent casein in milk. A size exclusion chromatography column was developed for the separation having dimensions 100 by .4 cm. Packing material selected was glycophase coated porous glass supports. A Beckman DU-8B spectrophotometer monitored the casein and whey protein peaks as they eluted and a Tektronix 4052 computer accepted data points every 4 sec, storing these on tape. Absorbances and areas of each peak were used in the evaluation of samples. …

A Study Of The Action Of Bovine Cathepsin D On Intramuscular Connective Tissue, Elimosaria Elikalia Maeda

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Cathepsin D has been postulated to play a role in the tenderization of meat with ageing. Meat toughness has been related to connective tissue content and degree of myofibrillar shortening. This investigation was undertaken to determine the activity of cathepsin D on bovine intramuscular connective tissue.

Highly purified cathepsin D preparations from bovine spleen and bovine sternomandibularis muscle were obtained by ammonium sulfate fractionation followed by affinity chromatography on pepstatin coupled to controlled pore size alkyl amine glass beads. Maximum proteolytic activity using hemoglobin as substrate was obtained at pH 3.5 and 3.8 for bovine spleen and muscle cathepsin D, …

Enzymic Milk Coagulation: Casein Micelle Aggregation And Curd Formation, Donald J. Mcmahon

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Enzymic milk coagulation was monitored by measuring changes in curd firmness and apparent absorbance of undiluted milk. Detection of coagulation, visually or rheologically, occurred after the milk changes from a system of aggregating particles to an extended space network. This change was observed as a shoulder in apparent absorbance plots and coagulation time was defined as the critical point in the aggregation process analogously to non-linear condensation polymerization reactions. It corresponds to the inflexion point during the period when apparent absorbance was rapidly increasing and can be calculated by fitting curd firmness data to an exponential equation.

Addition of calcium …

The Effect Of Heat Treatment On Meat Heme And Nonheme Iron Bioavailability For The Anemic Rat, Oranong Jansuittivechakul

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three separate experiments were conducted to investigate the effects of heat treatment on meat heme and nonheme iron bioavailability in anemic rats. Male weanling Sprague-Drawley rats were first made anemic, then subsequently fed with experimental diets. In the first experiment, dietary iron sources were raw or autoclaved meat mixed with ferrous sulfate to give the ratios of iron from meat and ferrous sulfate equal to 100:0, 75:25, 50:50, 25:75, and 0:100 respectively. For the second experiment, the dietary iron sources were raw or autoclaved meat mixed with bovine hemoglobin (HB) to give dietary iron ratios as described for experiment 1. …

Using Videodisc Technology And The Index Of Nutritional Quality To Teach Dietary Guidance To Young Adults, Glenda Wigginton Edmunds

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A review of the literature indicated a need for nutrition education materials to be current with prevailing scientific knowledge, using advanced instructional technology. Individuals need help in applying nutrition principles to their dietary practices.

A nutrition education program utilizing the nutrient density concept and the dietary guidelines for use on videodisc with microcomputer interface was developed and evaluated. The evaluation of the program did not prove to be effective statistically but learners did show an interest in the program and had positive feedback in regard to the information presented and the technology used.

A Review Of The Muscle Cell Cytoskeleton And Its Possible Relation To Meat Texture And Sarcolemma Emptying, D. W. Stanley

Food Structure

A review of the muscle cytoskeleton is presented. Current evidence leads to the concept of a muscle cell cytoskeleton consisting of at least two elements - gap filaments which are located parallel to the fiber ax~s and provide intracellular elasticity and tensile strength and intermediate filameots found in the zdisc area that function to connect adjacent Z- discs and promote lateral registration. The former constituent consists of the high molecular weight protein connectin (titinl while the latter is composed of the smaller protein desmin (skeletinl. Both proteins exist in filamentous form, are susceptible to proteolysis and are insoluble in physiological …

Image Analysis Of Morphological Changes In Wiener Batters During Chopping And Cooking, A. G. Kempton, S. Trupp

Food Structure

Histological changes in wiener batters during chopping and cooking have often been illustrated with "representative" fields . The practice of selecting representative fields ignores variation and leads to word descriptions that cannot be correlated with numerical scores for functional or sensory tests . If wieners are regarded as a multi-component system, objectivity can be achieved by selecting many fields for each sample according to a rigid sampling plan. Image analysis quantified parameters of both the fat and protein components . The reduction in size of fat globules during chopping of a commercial formulation, for example, was a function of area …

Microstructure Of Winged Beans, K. Saio, Y. Nakano, S. Uemoto

Food Structure

Microstructures of seven plant introductions of winged beans (Psophocarpus tetragonolobus) produced in Okinawa, Japan were investigated. In cotyledonary cells of winged beans, protein bodies plus numerous lipid bodies were distributed in a cytoplasmic network. Starch granules were often found in some introductions but rarely in others. All seven introductions had very thick cell walls. The high protein, fat and hemicellulose contents of winged beans are consistent with the numerous protein bodies, lipid bodies and thick cell walls in the mature cotyledonary cells. The cell walls contained a number of depressions or cavities 1 to 2 lJ m deep which frequently …

An Alternive To Critical Point Drying For Preparing Meat Emulsions For Scanning Electron Microscopy, Edward J. Basgall, Peter J. Bechtel, Floyd K. Mckeith

Food Structure

A rapid sample drying technique is described which is useful for the simultaneous preparation of large numbers of samples as an alternative to critical point drying. The cryofractured face of meat emulsions was visualized after appl ying this technique . The fine structure of 1 ipids and proteins were found to be well preser ved in comparison to other reports which used critical point dried meat emulsions. Lipid was readily discerned from the protein matrix by selective fixation of the components in duplicate samples . Stereo imaging was useful in enhancing the texture of the cryofractured surface and as an …

Endosperm Degradation In Barley Kernels That Synthesize Amylase In The Absence Of Embryos And Exogenous Gibberellic Acid, A. W. Macgregor, P. B. Nicholls, L. Dushnicky

Food Structure

During germination at l6°C, whole seeds and distal half-seeds of Klages barley and two types of Clipper barley (Types A and B) were analyzed for a -amylase . Structural changes in the endosperms of these seeds and half-seeds were examined by scanning electron microscopy. In Clipper B half-seeds, Q-amy base activity increased significantly , there was a detectable amount of starch granule hydrolysis and endosperm structure was markedly degraded. No starch hydrolysis and only trace amounts of a-amylase and endosperm degradation were detected i.n Clipper A and Klages halfseeds. The rewns significant a -amylase synthesis, starch hydrolysis and endosperm degradation …

Stranded Structure Development In Thermally Produced Protein Concentrate Gel, T. Beveridge, L. Jones, M. A. Tung

Food Structure

Scanning electron micrographs of thermally induced whey protein concentrate gels were taken. Sample preparation was accomplished by glutaraldehyde fixation, osmium tetroxide post fixation and critical point dehydration. Stranded or beaded gel structures were observed on the external surface of a gas bubble, suggesting that a "string-of-beads" gel microstructure may result from bubble formation during thermal treatment.

Myofibrillar Characteristics Of Porcine Stress Syndrome, P. K. Basrur, Sandra Frombach, W. N. Mcdonell, H. D. Geissinger

Food Structure

Porcine Stress Syndrome (PSS) is a genetic trait causing considerable economic loss to the swine industry through stress related death and the poor quality meat known as pale, soft, exudative (PSE) pork . A scanning and transmission electron microscopic examination of muscle biopsies from stress susceptible pigs revealed contracture bands , wide separation of myofibers and focal distortion and dissolution of myofibril s . The changes affecting myofibrillar characteristics and intra and intercellular accumulation of material suspected to be myoplasmic fluid in biopsies of halothane reactors suqqest that the myopathic alterations presaging the carcass deterioration into pale, soft , exudative …

The Effects Of Commercial Processing On The Structure And Microchemical Organization Of Rapeseed, S. H. Yiu, I. Altosaar, R. G. Fulcher

Food Structure

Rapeseed samples collected from different processing stages were obtained from one commercial crushing plant for the present investigation. The samples included (A) whole seeds, (B) flaked seeds, (C) press cakes, (D) solvent extracted meal, (E) desolventized meal and (F) cooled, desolventized meal . Frozen and/or glycol met hacrylate-embedded sections of the samples were examined using the techniques of fluorescence microscopy. Mechanical crushing tended to disrupt cell walls. After cooking and expeller pressing, individual protein bodies fused to form large masses encompassing phytin containing globoids. Storage lipids also coalesced into larger droplets. Most of the oil was removed after solvent extraction …

Morphometry Of Meat By Scanning Light Microscopy, H. J. Swatland

Food Structure

Morphometric data can be collected from meat by using a scanning stage and a photometer, both controlled by a microcomputer. The passive counting of connective tissue boundaries is g1ven as an example to show that enumerative data may be biassed by the ratio of the width of the subject of measurement to the projected diameter of the photometer aperture. In a second example, the scanning stage is actively directed by the observer and is used to map the radial distribution of succinate dehydrogenase (SOH) activity in different histochemical types of muscle fibers. This is accomplished by the arbitrary fitting by …

Effect Of Prerigor Pressurization On Bovine Lysomal Enzyme Activity, E. A. Elgasim, W. H. Kennick, A. F. Anglemier, M. Koohmaraie, E. A. Elkhalifa

Food Structure

Longissimus muscle from 8 dairy cows was prerigor pressure (PRP) treated at different pres sure levels (0, 34.5, 68.9 and 103.5 I·INm- ' ). a-Glucuronidase (indicator of lysosomal enzymes) activity in the unsedimentable (U) and sedimentable (S) fractions was fluorometrically assayed at ! ~ , 24 and 168 hr postmortem. At I ~ and 24 hr postmortem, the specific activity of a-Glucuronidase in the U-fraction from PRP treated samples was significantly (P

Infection Of Oriental Mustard By Nematospora: A Fluorescence And Scanning Electron Microscope Study, Richard A. Holley, Beverley E. Phipps-Todd, Suk H. Yiu

Food Structure

Fluorescence light microscopy and scanning electron microscopy were used to study penetration by the yeast Nematospora caryli through the seed coat and into the embryonic tissues of oriental mustard seed (Brasslca iuncea).

Infection of the seed was associated with its physical injury; however, it was evident that the yeast was capable of successfully invading healthy plant cells. The pathological process was followed in parallel using both the above types of microscopy. Foci of yeast infection on the seed coat outer surface were characterized by swelling of the infected epidermal cells. Nematospora hyphae were seen in the lumina of the seed …

Sensory And Instrumental Texture Properties Of Flaked And Formed Beef, Armand V. Cardello, Ronald A. Segars, John Secrist, Joseph Smith, Sam H. Cohen, Robert Rosenkrans

Food Structure

Four experiments were conducted to assess the sensory textural properties, consumer acceptability and instrumental-sensory correlates of flaked and formed beef steaks. In Experiment 1, the effects of additions of NaCI, TPP and soy isolate on the texture of steaks were examined using a trained texture profile panel, and the texture of these steaks was compared to that of intact muscle (ribeye) steaks. Results showed large differences between the flaked and formed samples and the ribeye steak, as contrasted to small differences among the flaked and formed samples treated with different levels of NaCI, TPP and/or soy isolate.

In Experiments 2 …

Field Spectroscopy In The Food Production Chain, E. J. Brach

Food Structure

This paper reviews the application of field spectroscopy in the food production chain, particularly how field spectroscopy aids research and production of agricultural crops , and helps to understand the process of converting these crops into food.

The review discusses the nondestructive application of field spectroscopy such as ultraviolet, reflective , visible, near infrared and fluorescence techniques using conventional or laser light sources, to determine qualitative and quantitative properties of agricultural crops and produce.

Field spectroscopy can provide data on soil constituents and moisture, crop maturity, crop vigor, crop health, variety, variety within crops , and protein and moisture content …

Composition And Microstructure Of Soft Brine Cheese Made From Instant Whole Milk Powder, Mohamed M. Omar, Wolfgang Buchheim

Food Structure

Comparative studies were made on the composition, microstructure and organoleptic quality of soft brine cheese made from instant whole miIk powder and from raw miIk. The chemical analysis of young and ripened (one and two month) cheese revealed similarity except for a higher salt content in the cheese made from reconstituted milk at the end of ripening . Electron microscopic studies showed distinct differences in the structure of the protein matrices in the ripened cheese samples , i .e . a very homogeneous structure in the cheese made from raw milk compared with a slightly aggregated state of the protein …

The Structure Of Fresh Desiccated Coconut, J. F. Heathcock, J. A. Chapman

Food Structure

Light and electron microscopy have been used to study the structure of fresh coconut endosperm tissue and the changes which have occurred when this has been processed to the desiccated form. In fresh tissue, a marked gradation of cell size , shape and contents exists between inner and outer endosperm regions. Adjacent to the brown testa, cells are rigid, compact and lipid-filled while those cells lining the central water-filled cavity have thin, easily deformed cell walls and contain little lipid . Desiccated coconut be ing derived from fresh tissue, is similar in morphology but moisture is reduced from 50% to …

Ultrastructure Studies Of Pasta. A Review., P. Resmini, M.A. Pagani

Food Structure

Freeze-fracturing can be used effectively to study pasta microstructure both in the dry and cooked state. Aft er a walerglycerol soaking. conventional raw wheat pasta shows an uncoagulated protein matrix in which the starch granules are uniformly dispersed. Starch granules appear unswollen with a spherulitic structure. Extensive protein denaturation and starch swelling may occur during processing when a temperature greater than 60°C is attained in drying. Extensive structural transformations take place in cooking. A fibrillar protein network which envelops gelatinized starch is the typical structure observed in cooked durum wheat spaghetti. Whereas. in soft wheat products, there is a less …

B-Glucans In The Caryopsis Of Sorghum Bicolor (L.) Moench, C. F. Earp, C. A. Doherty, R. G. Fulcher, L. W. Rooney

Food Structure

Fluorescence microscopy was used to determine the location of B- glucans in sorghum. Sections from three genetically different sorghum cultivars were stained with Calcofluor or Congo Red , fluorochromes which have been reported to react with 13-glucans. Autofluorescence, indicative of ferulic acid in other cereals, was observed in untreated sections. When stained sections were treated with endo -B-glucanase , fluorescence was reduced or entirely eliminated in pericarp, aleurone and endosperm cell walls. 13-Glucans were i so lated from the endosperm of three sorghum cultivars. When reacted with the two dyes, Calcofluoror Congo Red , precipitates formed immediately, a reaction which …

Evaluation Of Selected Properties Of Chlorinated Wheat Flours In A Lean Cake Formulation, J. Grider, E. A. Davis, J. Gordon

Food Structure

Cake flours treated with different levels of chlorine were evaluated by use in a Kissell cake formulation. Flour particle size distributions varied with chlorination level, but pH and specific gravity of the batters did not differ. Batter viscosity differences were observed at specific temperatures during heating of total batters. Temperature profiles differed positionally in the cakes, but these patterns of heat penetration were not related to level of chlorine treatment. However, water loss rates differed depending on the level of chlorine treatment indicating a more pronounced effect of chlorination level on the water loss characteristics of the cakes during the …

The Relative Roles Of Initial And Residual Sodium Nitrite On Germination Of Clostridium Botulinum Spores In Meat, Orchid Mettanant

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Four levels of NaNO₂ (0 ppm, 50 ppm, 100 ppm, and 156 ppm) were tested for antibotulinal activity in ground pork inoculated with spores of Clostridium botulinum either at the time of formulation or after cooking. Samples formulated with less than 156 ppm sodium nitrite received additional nitrite to adjust the residual nitrite equal to that found after cooking in samples formulated with 156 ppm nitrite. All samples were subjected to abusive storage at 27 C. Inoculating the spores at the time of formulation resulted in a faster rate of swelling. Heating C. botulinum spores for 30 min. at …

Evaluation Of Heme And Free Iron Binding Agents As Substitutes For Sodium Nitrite In Cured Meat, Farzaneh Vahabzadeh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nitric oxide (NO) and carbon monoxide (CO) gases, alone or with oxalate, phytate, or ethylenediaminetetraacetate (EDTA) were tested for antibotulinal activity as substitutes for sodium nitrite in ground pork inoculated with spores of Clostridium botulinum, then abused by storage at 277°C. Nitric oxide with 250 ppm oxalate or phytate was most inhibitory, while NO alone was as effective as 156 ppm sodium nitrite for inhibition of gas and botulinal toxin production in the meat system. All swollen samples contained very low levels of residual nitrite, but nitroso heme and soluble iron content did not change compared with unswollen samples …

Associative Growth Of Paired Lactic Streptococci In Ph Controlled Whey-Based Media, Carol Lee Hansen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study evaluated four lactic streptococcal pairs which had been used routinely in cheese plants to determine (1) if strain growth interactions would produce stimulated growth and acid production; (2) final percent strain ratios and generation times after 1/1 initial inocula volumes and (3) whether final strain ratios could be controlled through adjustment of initial inocula volumes. Strains were propagated in fortified and unmodified whey substrate under pH control at 27C for 12 hours. Cell number and acid activity were evaluated on single and paired strains. Phage typing was used to determine generation times and the percent of each strain …

The Relationship Between Milk Composition And Swiss Cheese Yields, Gheyath H. Majeed

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Eighty-five samples of milk and Swiss cheese made from the same milk were collected at Cache Valley Dairy Association, Smithfield, Utah, between August, 1979, and July, 1980. The weights of the milk, Swiss cheese and the trim were carefully recorded. The milk samples were analyzed for fat and protein, and the cheese samples were analyzed for fat, protein and moisture. An attempt was made to predict Swiss cheese yields from the fat and protein content of the milk and the moisture content of the cheese.

The data were analyzed statistically by Gauss-Newton non-linear least squares method of iteration. Three formulas …

A Comparative Study Of Seizure Susceptibility And Serum Calcium, Magnesium And Phosphorus Profiles Of Magnesium Deficient Rats, Nicole H. Bernhard

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Magnesium deficiency in rats is known to precipitate audiogenic seizures. An unknown mineral factor in a diet mixture was found to substantially reduce the seizure occurence in magnesium deficient vii animals. This was corrected when the same mineral mixture was remade. Subsequently the faulty mineral mixture was discarded. This research .. as aimed at determining the mineral factor responsible for the observed changes in seizure occurence, and also aimed at investigating the relationships of serum calcium, magnesium and phosphorus concentrations to seizure susceptibility. Treatments to change the serum concentrations of these minerals included dietary manipulation, subcutaneous injection of calcitonin, of …