Assessment of Methodologies for Calorimetric Cholesterol Assay of Meats

The objective of this study was to assess the critical factors influencing the values for meat cholesterol determined colorimetrically. Procedure variations tested included: no saponification of total lipid extract before color development; with 15 min saponification at 80°C, with or without antioxidant protection; and with 60 min saponification at 80°C, with or without antioxidant protection. Without the saponification step, meat cholesterol values were overestimated. Samples with a large percentage of unsaturated fatty acids yielded higher cholesterol values when lipid extracts were saponified without antioxidant protection than with. Meat cholesterol values obtained by the procedure involving 15 min saponification with antioxidant protection were similar to those obtained by a commonly used gas chromatographic procedure.     

Factors Affecting Properties of Precooked-Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations

Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem-0-Fos® in combination with salt levels of 1.5, 1.0, 0.5 and 0.0% NaCl were precooked, frozen and packaged. Use of phosphates increased pH values, cooking yield, saltiness and juiciness scores and decreased the formation of off-flavor and rancidity. Higher NaCl levels increased saltiness scores and maintained juiciness scores and reheating yields over extended periods of frozen storage. Sodium chloride alone increased TBA values but did not affect (P > 0.05) off-flavor scores. The use of phosphates or vacuum packaging reduced the development of off-flavor and rancidity during extended periods of frozen storage.     

Molecular Structure and Functionalities of Protein Isolates Prepared from Defatted Cottonseed Flour Succinylated at Various Levels

Protein isolates were prepared from glandless cottonseed flour succinylated at various levels. Succinylation levels of the resultant proteins followed first order kinetics with respect to succinic anhydride concentration added. Succinylation decreased the amount of free sulfhydryl, as well as ξ-amino groups of proteins, but did not change intermolecular disulfide bonds. Protein isolate prepared from highly succinylated flour consisted of one homogeneous protein agglomerate, while isolate from unmodified flour contained several heterogeneous proteins. Water solubility of the isolates increased logarithmically with respect to degree of succinylation, with the sharpest increase at 95% succinylation or higher. Heat coagulability had an inverse-linear relationship with amounts of negative charges on protein molecules. Emulsion capacity and oil absorption capacity were not significantly changed at less than 60% succinylation. However, these increased markedly at greater than 60% succinylation. Emulsion capacity had a positive, but not linear correlation with water solubility of proteins.     

A HIERARCHICAL DIVISIVE CLUSTERING METHOD FOR MACHINE-COMPONENT GROUPING PROBLEMS

This paper proposes a new approach based on graph theory for the machine-component grouping problem in a cellular manufacturing system. The objective is to form components into part families such that the degree of interrelations is high among components within the same part family and low between components of different part families.

Since finding an optimal solution through total enumeration is prohibitive in terms of time and efforts even for problems with a moderate number of components, a heuristic algorithm is proposed. The algorithm is hierarchical and divisive in nature and illustrated with numerical examples.     

Minimization of Oxidative Flavor Deterioration in Refrigerated, Batter-Breaded Restructured Pork Nuggets by Glandless Cottonseed Flour in the Meat or Coating

Pork shoulders were restructured into nuggets with 0.5% NaCl, 0.25% polyphosphate and 3.0% water or with the three additives plus 1.5% defatted glandless cottonseed flour (GCF). Restructured nuggets were batter-breaded with either commercial coating ingredients or commercial ingredients plus GCF. The coated nuggets were prefried in vegetable oil and stored at 4°C for 0 or 9 days before reheating when needed. Thiobarbituric acid values and sensory warmed-over flavor scores of products showed that oxidative flavor deterioration in batter-breaded pork nuggets can be minimized by incorporating GCF into either the meat or the coating system. The GCF additions did not have adverse effects on coating pick-up and palatability.     

Fate of Pigments and Phytate During Isolation of Protein from Defatted Glandless Cottonseed Flour

In sequentially extracting proteins from defatted glandless cottonseed flour with water, salt (5% NaCl) and alkali (0.2% NaOH) solutions, high concentrations of yellow pigments resulted in watersoluble isolate (WSI), while much of the dark-brown pigments and phosphorus were found in alkali-soluble isolate (ASI) and small amounts of pigments in salt-soluble isolate (SSI). The major protein fractions of WSI and SSI contained small amounts of sugar and pigments and no phosphorus, while that of ASI contained high levels of bound sugar, dark-brown pigments and phosphorus. Yellow pigments were preferentially bound to small molecular weight proteins, but dark-brown pigments were bound to large protein molecules.     

基于多相子载波生成和高增益射频振荡器的高数据率超宽带调频发射机

描述了高数据率超宽带调频(FM-UWB)发射机的系统结构和电路设计.该发射机采用内含8相环形振荡器的有限模小数分频型锁相环(PLL)生成频率键控正弦波信号,以降低子载波频率和噪声.该环形振荡器输出的差分正弦波信号直接调制高增益射频(RF)环形振荡器,生成带宽为2 GHz且满足UWB频谱掩膜的信号.在65 nm TSMC...