bluuebunny/crossref_metadata_2025 huggingface dataset:
Dynamic Viscoelastic Behavior of Natural Actomyosin and Myosin during Thermal Gelation
Authors: SANO TAKESHI , NOGUCHI SATOSHI F. , TSUCHIYA TAKAHIDE , MATSUMOTO JUICHIRO J.
Published: August 2006

The changes in viscoelasticity of natural actomyosin and myosin during thermal gelation were investigated by dynamic viscoelasticity measurements. Thermal gelation of natural actomyosin could be divided into four characteristic temperature ranges. The storage modulus increased considerably in the 32–43°C range, decreased sharply in the 43–52°C range, and then increased again in the 52–80°C range. For the thermal gelation of myosin, the storage modulus increased in two steps at two temperature ranges, i.e., 30–41°C and 51–80°C. An increase in the loss modulus was observed at an early stage of each of the two ranges.
Characterization of the Muscles within the Beef Forequarter
Authors: JOHNSON R. C. , CHEN C. M. , MULLER T. S. , COSTELLO W. J. , ROMANS J. R. , JONES K. W.
Published: August 2006

Thirty‐four muscles/muscle groups, each 0.1 kg or greater, were dissected from each of 16 forequarters to establish a data base of individual muscle traits. Individual muscle yields, tenderness profiles, and chemical analyses indicated the muscles within the forequarter are extremely variable. The Serratus ventralis (SRV), Infraspinatus (INF) and Triceps brachii complex (lateral, long and medial heads, TBT, TBL and TBM, respectively), which are several of the larger muscles/muscle groups within the forequarter, possess tenderness profiles comparable to the Longissimus dorsi (LGD). This study suggests that maximum utilization of the beef forequarter may best be achieved when individual muscles are fabricated and marketed according to their size, tenderness potential and composition.
Chemical, Sensory and Microbiological Properties of Cured Pork and Turkey Ham Products
Authors: CHEN C.M. , JONES K.W.
Published: August 2006

Cured hams prepared with various blends of pork and turkey were investigated. No difference in cooking yield was found. Product containing 50% or more turkey meat was lower (P < 0.05) in fat than blends containing predominantly pork. The presence of turkey thigh meat resulted in higher (P < 0.01) pH and TBA values compared to blends containing all pork. Total pigment and nitroso pigment values increased (P < 0.05) as the amount of turkey meat increased in the formulation. Consumer sensory panelists found no significant preferential difference between blends. Storage effects revealed only minor changes in pH, TBA values, and microbiological profiles over the 9 wk storage period.
Gelation and Thermal Transitions in Post‐Rigor Turkey Myosin/Actomyosin Suspensions
Authors: DUDZIAK JUDITH A. , FOEGEDING E. ALLEN , KNOPP JAMES A.
Published: August 2006

A myosin/actomyosin mixture (MAM), actomyosin and myosin were isolated from post‐rigor turkey. Rheological properties of MAM gels were determined by uniaxial compression. Breast MAM formed gels which were stable at lower protein concentrations (10 and 15 mg/mL) than thigh MAM (20 and 25 mg/mL). Differential scanning calorimetry (DSC) and a fluorescent hydrophobic probe, 8‐anilino‐l‐napthalene sulfonate (ANS), were used to study thermal transitions. One DSC peak was observed in breast and thigh MAM. ANS thermograms showed that thigh actomyosin had a greater transition temperature (Tr) (51.8°C) than breast actomyosin (49.7°C). The ANS Tr was 48°C for both myosins. The difference in gelation appeared to be associated with protein‐protein interactions.
Microbiological and Chemical Changes of Surimi‐Based Imitation Crab during Storage
Authors: YOON IN HEE , MATCHES JACK R. , RASCO BARBARA
Published: August 2006

Changes in surimi‐based imitation crab products were monitored during storage at o°, 5°, 10°, and 15°C. Numbers of bacteria growing on crablegs and flaked crablegs during 42 days storage were measured. The genera making up the major portion of these populations were Bacillus species at 15°C and Pseudomonas at 5° and 0°C. Chemical changes in the products produced by bacteria were monitored. Levels of total volatile bases produced were lower in the imitation crab than those reported for fresh fisheries products. The major compounds produced in crableg analogs were volatile acids and butandiol, which increased as the storage time increased.
Effect of Egg Yolk and Egg Yolk + Salt on Rheological Properties and Particle Size Distribution of Model Oil‐in‐ Water Salad Dressing Emulsions
Authors: CARRILLO ANA RISI , KOKINI JOZEF L.
Published: August 2006

The role of egg yolk and egg yolk + salt in stabilizing oil‐in‐water (o/w) salad dressing emulsions pre‐stabilized with xanthan and propylene glycol alginate was studied using creep tests, steady shear, and particle size analysis. Results show that each combination significantly affects rheological stability of model o/w salad dressing emulsions. All emulsions exhibited viscoelasticity and wcrc characterized by three parameters: η1, E1 and ηN. Steady shear measurements showed that both egg yolk and salt increased viscosity radically. Particle size data showed significant changes with both addition of egg yolk and salt to the model system.
Observation and Analysis of Crystalline Phases in Processed Cheese
Authors: POMMERT J. F. , KLAEBE A. , PERIE J. , LEBUGLE A. , PUECH J.
Published: August 2006

Crystals in four kinds of processed cheese were investigated and found to depend upon the salt used in the melting process. Transmission and scanning electron microscopy, in situ X‐ray diffraction, infrared spectroscopy and EDX analysis were used to reveal the presence of crystalline monoclinic calcium pyrophosphate dihydrate in addition to calcium phosphate.
A Capillary GC Determination of Cyclopropenoid Fatty Acids in Cottonseed Oils
Authors: PARK S. W. , RHEE K. C.
Published: August 2006

A capillary gas chromatography (GC) method was studied for direct analysis for cyclopropenoid fatty acids (CPEFAs) as methyl esters. No thermal alterations were indicated in CPEFA methyl esters on a Supelcowax 10 or a DB‐5 capillary column like other fatty acid methyl esters (FAMES), which obviated a second derivatization. GC conditions are described for a complete separation and quantitation of CPEFAs in cottonseed oils. CPEFAs of cottonseed oils from various refining steps were analyzed by the method. The reliability of the method was demonstrated with over 95% recoveries of CPEFA methyl esters diluted in corn oil FAMES at various levels as low as 0.017%.
Effect of Gaseous Atmosphere on the State of Water in Collagen Influencing Microbial Growth
Authors: SPECCHIO J. J. , KARMAS E. , DAUN H. , PAIK S. , GILBERT S. G.
Published: August 2006

The effects of CO2 and N2 atmospheres on the thermodynamic state of water influencing microbial response in collagen was studied by generating sorption isotherms by inverse gas chromatography and the static method and calculating thermodynamic parameters of sorption. CO2 atmosphere significantly increase; water sorption by collagen at 25°C, 30°C, and 35°C compared to N2 and He. The average binding energies of collagen were significantly increased by CO2 as shown by larger negative Gibb's free energy (δGs), isoteric enthalpy of sorption (δHs) and entropy of sorption (δSs) values. Water clustering in collagen appeared at a higher water activity (aw) in CO2 gas as compared to N2‐ and He‐treated atmospheres at 25°C, 30°C, and 35°C.
Thiamin Stability in Simulated Intermediate Moisture Food
Authors: ARABSHAHI A. , LUND D.B.
Published: August 2006

Four different intermediate moisture model systems (IMMS) were designed and prepared to simulate intermediate moisture foods. Stability of thiamin hydrochloride in IMMS as a function of temperature, oxygen, aw, moisture content and composition of the model systems was studied. Analysis of kinetic data indicated that the rates of degradation of thiamin (1) can be represented by a first order model, (2) were not affected by oxygen concentration and presence of riboflavin and niacin, (3) obeyed an Arrhenius relationship for temperature dependence in the range 25‐60°C, (4) increased as polarity of the reaction medium decreased, and (5) decreased as aw increased from 0.65 to 0.85.
Determination of Zinc Bioavailability from Soy Protein Concentrates by Slope‐Ratio Analysis
Authors: THOMPSON DONALD B. , FOSMIRE GARY J.
Published: August 2006

Soy protein concentrates were made by 60% ethanol leaching (EC) and hot water leaching (WC), resulting in phytate‐to‐Zn molar ratios of 52 and 23, respectively. Zn bioavailability was determined by a slope‐ratio assay. Varied dietary Zn levels were achieved by either ZnCO3 or soy concentrate addition to an egg albumin diet. For weight gain, slope ratios relative to ZnCO3 were 0.67 (P< 0.001) for EC and 0.81 (P<0.01) for WC. Zn bioavailability was higher for WC than for EC (slope ratio of 0.82, P<0.05). For log tibia Zn, slope ratios relative to ZnCO3 were 0.36 (P< 0.001) for EC and 0.57 (P<0.01) for WC. The appropriateness of the slope‐ratio assay for Zn sources of differing bioavailabilities is discussed.
Functional Properties of Hydrolyzed Whey Permeate Syrups in Bread Formulations
Authors: OGUNRINOLA O.A. , JEON I.J. , PONTE J.G.
Published: August 2006

Hydrolyzed whey permeate syrups (HWPS) prepared by various treatments were incorporated at 6% flour basis as a substitute for sucrose in a typical white pan bread formulation. Results indicated that there were little significant differences in the yeast fermentation rate, proof time, and bread quality among doughs formulated with sucrose (control) and HWPS. Demineralized 75% HWPS produced good functional qualities of dough and yielded bread equal to or better than the control. The 50% and 95% HWPS had some adverse effects on the handling characteristics of the doughs. Breads made with demineralized 50% and 95% HWPS were firmer than the control. The 50% HWPS breads showed darker crust colors, whether HWPS was or was not demineralized.
Minimum Inhibitory Concentration Studies of Antimicrobic Combinations Against Saccharomyces cerevisiae in a Model Broth System
Authors: PARISH M.E. , CARROLL D.E.
Published: August 2006

Minimum inhibitory concentration (MIC) studies were conducted to observe synergistiC., antagonistic or additive effects produced by combinations of butylparaben, ethanol, potassium sorbate and sodium metabisulfite against growth of two Saccharomyces cerevisiae strains (Montrachet 522 and NCSU 76) in yeast nitrogen base‐glucose broth at pH 3.30. Results suggested antagonistic effects between SO2/sorbate, SO3/butylparaben and butylparaben‐ethanol. Additive effects were observed between ethanol/sorbate, ethanol/SO2, and butylparaben/sorbate. No synergistic effects were detected. NCSU 76 had higher MICs than Montrachet 522 for all individual antimicrobial agents indicating greater resistance to these compounds. On an individual molar basis, MIC results indicated butylparaben was more inhibitory than the other antimicrobial agents alone.
Effects of Combined Antimicrobial Agents on Fermentation Initiation by Saccharomyces cerevisiae in a Model Broth System
Authors: PARISH M.E. , CARROLL D.E.
Published: August 2006

Effects of sodium benzoate, potassium sorbate, sodium metabisulfite (SO2), butyl p‐hydtoxybenzoic acid and their dual combinations were observed against the ability of the wine yeast, Saccharomyces cerevisiae, Montrachet 522, to begin a fermentation in yeast nitrogen base‐glucose broth at pH 3.30. Antimicrobial activities of equal molar concentrations of compounds and combinations of compounds were compared. Butylparaben and combinations involving butylparaben most effectively inhibited fermentation initiation. Combinations involving SO2 had lower antimicrobial activities than either SO2 or the other individual compound alone indicating antagonistic effects between SO2 and the other antimicrobial agents tested. Apparent additive antimicrobial effects were observed for butylparaben/sorbate, butylparaben/ benzoate and benzoate/sorbate.
Growth and Protease Secretion by Spoilage Bacteria: Influence of Nitrogen Fractions of Proteinaceous Foods on Aeromonas hydrophila
Authors: ALUR M. D. , NERKAR D. P. , VENUGOPAL V.
Published: August 2006

Sarcoplasmic protein fraction isolated from fish supported growth and secretion of proteases by Aeromonas hydrophila under aerobic conditions. Removal of nitrogenous material having molecular weight above 10,000 daltons from the sarcoplasmic protein fraction by ultrafiltration caused diminished growth and enzyme secretion by the bacterium. This effect could be reversed by supplementation with fish myosin, casein or bovine serum albumin. Resting cells of the bacterium suspended in membrane‐filtered sarcoplasmic protein fraction or phosphate buffer (0.01M, pH 7.5) secreted protease and aminopeptidase in the presence of proteins such as myosin, casein or BSA. The results suggest that apart from the sarcoplasmic protein fraction, structural proteins of muscle and milk could also influence growth and protease secretion by A. hydrophila.
Ceramide Hexosides in Rabbit Meat
Authors: CAMBERO MARIA ISABEL , DE LA HOZ LORENZO , SANZ BERNABE , ORDOÑEZ JUAN A.
Published: August 2006

The glycolipid fraction obtained by silicic acid‐celite column chromatography from the crude lipid extracts of different batches of rabbit meat has been studied. Thin‐layer chromatography analysis showed the presence of four glycolipids. Monogalactosyl‐ and monogluco‐sylceramide were found in wild adult rabbit and suckling and 70 days old New Zealand rabbits. Diglycosylceramide was not detected in wild rabbits and triglycosylceramide was only present in suckling New Zealand rabbits.
Change in Titin Position in Postmortem Bovine Muscle
Authors: RINGKOB T. P. , MARSH B. B. , GREASER M. L.
Published: August 2006

Myofibrils were prepared from bovine psoas muscles removed from the carcass at 3 and 48 hr postmortem and subsequently stained with a monoclonal antibody against titin. The antibody stained 2 bands per sarcomere (perpendicular to the fiber direction) in myofibrils from 3‐hr muscle but often revealed 4 bands per sarcomere in the 48‐hr samples. The results suggested that (1) the titin shape might be altered within the first 2 days postmortem, or (2) proteolysis of titin or a protein to which it was attached occurred.
Improved Method for Determination of Salt in Oysters by Direct Titration of Chloride Ion
Authors: HACKNEY CAMERON R. , SANDERS LISA , RIPPEN THOMAS , REILY LAWRENCE
Published: August 2006

Determination of salt in oysters by direct titration of the chloride ion, using 0.171N silver nitrate and dichlorofluorescein as an indicator, was compared to the AOAC back titration procedure. The direct titration method was easier to perform and far more rapid than the AOAC procedure and could be done in‐plant. No significant differences were observed between the methods; however, the direct titration method was more reproducible at salt concentrations of less than 0.5%. The standard deviations were much greater for the AOAC procedure at low salt concentrations but were similar at higher salt concentrations.
Protein Hydrolysis in Coho and Sockeye Salmon During Partially Frozen Storage
Authors: FRENCH J.S. , KRAMER D.E. , KENNISH J.M.
Published: August 2006

Coho (Oncorhynchus kisutch) and sockeye salmon (O. nerka) were held at O°, −1°, −2°, −3°, and −20°C for up to 25 days. Hydrolysis of individual soluble proteins was analyzed by SDS‐PAGE. The highest rates of Hydrolysis were in fish held at −2° and −3°C. Several proteins were present in nearly constant ratios. Significant changes were observed in nine other protein bands. A 35,000 dalton protein was present only in coho salmon. This protein appeared with a half‐time of five days and then disappeared. Major changes were observed in 34,000 and 36,000 dalton proteins; half of which were hydrolysed in 7 to 20 days. A 32,000 dalton protein was half‐hydrolyzed in 14–23 days in sockeye but very slowly in coho salmon.
A Procedure for Measuring Excised Muscle Contraction
Authors: DICKENS J.A. , PAPA C.M.
Published: August 2006

A procedure was developed to accurately measure the contraction of excised Pectoralis major muscles (along the longitudinal axis) from broilers during the development of rigor. A linear variable differential transformer (LVDT) and computer equipment were used to continuously monitor contraction through the course of rigor. A holding tank was designed and constructed and in conjunction with the LVDT allowed cooling of the muscle while contraction was being monitored over a predetermined time period. Applying the procedure to broiler Pectoralis major muscles, the results indicated much less variation using the LVDT in comparison with a technique of manual measurement; however, mean values were not significantly different.
Reduction of Metmyoglobin by Extracts of Bovine Liver and Cardiac Muscle
Authors: FAUSTMAN C. , CASSENS R.G. , GREASER M.L.
Published: August 2006

Enzymatic reduction of metmyoglobin (in vivo) was investigated using a partially purified metmyoglobin reductase from bovine cardiac muscle. Greater substrate reduction (P<0.05) occurred at pH 6.3 versus 7.0 or 7.3 and at 375°C compared to 22°C using either partially purified cytochrome as or potassium ferrocyanide as reaction mediators. Differences in effectiveness between potassium ferrocyanide and the cytochrome b, preparation were dependent on specific pH/temperature conditions. The cytochrome preparation alone (i.e. without metmyoglobin reductase) reduced metmyoglobin at a rate comparable to that of the reductase. At 22°C the cytochrome b=, preparation assay displayed much slower re‐oxidation than the cardiac reductase/ferro‐cyanide assay (48 vs 2 hr, respectively).
Comparison of Oligo‐ and Polysaccharides Formed from Starch During Processing of Sweet Potato Puree by Endogenous and Exogenous Enzyme Treatments
Authors: CHANG‐RUPP P.L. , SCHWARTZ S.J.
Published: August 2006

Hydrolysis patterns of starch were monitored during production of sweet potato puree (Jewel variety) using high performance size exclusion chromatography. A wide range of polysaccharides from large molecular size to simple sugars was observed. Lye peeling, prior to pureeing, induced partial hydrolysis by native enzymes due to gelatinization of starch from heat and alkali. Native enzymes were inactivated by steam injection (105°C for 5 min) and the puree treated with Bacillus subtilis alpha‐amylase and Tenase, a thermostable alpha‐amylase. Bacillus subtilis alpha‐amylase produced a narrower molecular size range of polysaccharides during hydrolysis relative to Tenase. The average molecular size distribution of amylolysis end products from the native and exogenously treated systems differed. Specific lower molecular weight oligosaccharides formed during the final stages of amylolysis.
Starch/Solute Interaction in Water Sorption as Affected by Pretreatment
Authors: CARRILLO PEDRO J. , GILBERT SEYMOUR G. , DAUN HENRYK
Published: August 2006

The effect of the freeze‐drying process on the structure of starch and starch‐sucrose mixtures was studied. The technique of inverse gas chromatography was used to study the interaction between organic compounds (probes) and starch (hylon 7) as well as starch‐sucrose mixtures. The structural and morphological characteristics of the starch‐solute mixtures from the thermodynamic parameters of these interactions was also examined. The porous freeze‐dried samples interacted more with certain organic probes compared with untreated starch as indicated by higher values of specific retention volumes (Vgo). Untreated starch apparently interacted only on the surface with organic probes. Freeze‐dried starch reacted only with polar organic probes, particularly those with hydrogen bonding propensity. Cluster analysis of the water sorption isotherms correlated with data obtained from the injected probes.
An In Vitro Digestibility Assay for Prediction of the Metabolizable Energy of Low‐Calorie Dextrose Polymeric Bulking Agents
Authors: WHITE JOHN S. , PARSONS CARL M. , BAKER DAVID H.
Published: August 2006

A method was developed to predict in vivo digestibility and metabolizable energy of dextrose polymers from in vitro enzyme digestibility measurements. A high correlation (r = 0.98) was established between in vivo true digestibility (TD) and in vitro percent dextrose yield (DY) for polymeric compounds representing a wide range of in vivo digestibility (22–96%). The linear regression equation describing this relationship was TD (%) = 1.11 DY + 10.68. The in vivo nitrogen‐corrected true metabolizable energy (TMEn) of four test compounds was predicted from in vivo digestibility data with good accuracy using the linear regression equation TMEn (kcal/g) = 0.038 DY + 0.637 (r = 0.97). The in vitro method is most useful for predicting in vivo digestibility and metabolizable energy of dextrose polymers with in vitro dextrose yields less than 80% and in vivo metabolizable energy values less than 3.6 kcal/gram.
Effect of Centrifugation on Hemagglutinin Activity Assessment in Common Beans
Authors: PAREDES‐LOPEZ O. , SCHEVENIN M. L. , GUEVARA‐LARA F.
Published: August 2006

The effect of centrifugation in the determination of hemagglutinin (lectin) activity was assessed. Seeds of two bean cultivars (Phaseolus vulgaris) were used for this study. The saline extracts of lectins from soaked and/or cooked samples showed significant decreases in hemagglutinin activity after centrifugation, whereas the activity of the same extracts from raw beans (control) did not change after this separation step. These results suggest that the use of centrifugation affects the hemagglutinin activity assessment.
Anthocyanins in Fruits of Aronia Melanocarpa (Chokeberry)
Authors: OSZMIANSKI JAN , SAPIS JEAN C.
Published: August 2006

Anthocyanins from fruits of Aronia melunocap (chokeberry) were extracted with acidified ethanol and methanol and fractionated by high performance liquid chromatography. The pigment composition was very simple as there were only four compounds. Semi‐preparative HPLC, thin‐layer chromatography and spectral techniques indicated cyanidin as a single aglycone and glucose, galactose, arabinose, and xylose as associated sugars. The relative proportions of anthocyanins were determined. The major components were cyanidin 3‐galactoside and cyanidin 3‐arabinoside.
Procedures for the Efficient Washing of Minced Whiting (Merluccius productus) Flesh for Surimi Production
Authors: PACHECO‐AGUILAR R. , CRAWFORD D.L. , LAMPILA L.E.
Published: August 2006

Low volume exchanges of water and washing at pH 4,9–6.7 were evaluated as means of reducing the water used for surimi processing. A single washing at a 3:1 water‐flesh ratio and washing under acidic conditions at pH 5.0–5.3 were determined to be the most efficient procedures. Acidic conditions were the most effective in removing lipid and trimethylamine oxide. Water requirements were reduced by 80%, and yield was improved by up to 34% over conventional processing. Texture of gels was poorer when prepared from surimi produced under acidic conditions. Results suggested that reduced amounts of water might be possible in surimi processing and that Pacific whiting was a suitable resource for surimi production.
Gel Electrophoretic Analysis of the Protein Changes in Ground Beef Stored at 2°C
Authors: XIONG Y.L. , ANGLEMIER A.F.
Published: August 2006

Purified myofibrils and sarcoplasmic proteins were prepared from ground (GR) and intact (CON) beef semitendinosus muscle samples after 0, 1, 3, 6, and 10 days of storage at 2°C. SDS‐polyacrylamide gel electrophoresis analysis revealed the following major postmortem changes in GR samples: the gradual disappearance of nebulin and desmin, appearance of 110,000‐, 95,000‐ and 30,000‐dalton polypeptides, and an increased content of myosin light chain‐3 and 55,000‐dalton component in myofibrils. Also noted was emergence of 100,000‐ and −500,000‐dalton polypeptides and diminution of 300,000‐dalton protein in the sarcoplasmic fraction. Since GR samples showed proteolytic changes similar to those of CON samples, it was concluded that grinding had little effect on postmortem muscle protein degradation.
Effects of Brine and CO2 Chilling Systems on Hot‐Processed Vacuum‐Packaged Pork
Authors: WILEY E.L. , REAGAN J.O. , CARPENTER J.A. , ANDERSON J.B. , MILLER M.F.
Published: August 2006

Quality, packaging and sensory attributes were evaluated for hot‐processed boneless loin segments (blade‐end and sirloin‐end) and Boston shoulders that were brine, CO2 or conventionally chilled. The only pH or temperature differences (P < 0.05) among processing treatments occurred at 3 hr postmortem. Boneless loin segments and Boston shoulders that were hot processed and CO2‐chilled had higher (P < 0.05) purge values than their conventionally processed counterparts. No significant differences were found among treatments for sensory traits or shear values. Overall, boneless loins and Boston shoulders from hot‐processed carcasses that were brine or CO2‐chilled were similar in dimensional measurements and sensory traits.
Protein Enrichment of Sugar‐Snap Cookies with Sunflower Protein Isolate
Authors: CLAUGHTON S.M. , PEARCE R.J.
Published: August 2006

Sugar‐snap cookies were protein enriched with sunflower protein isolate (SFPI) at levels of up to 20% (flour weight basis). Spread and surface grain were reduced, and color was slightly affected, with increasing levels of SFPI. The addition of soy lecithin (1–2%) improved spread and surface grain characteristics. Sensory evaluation scores for cookies showed acceptable cookie quality at levels of up to 15% SFPI.
Enzymatic Browning in Atlantic Potatoes and Related Cultivars
Authors: SAPERS G.M. , DOUGLAS F.W. , BILYK A. , HSU A.‐F. , DOWER H.W. , GARZARELLA L. , KOZEMPEL M.
Published: August 2006

The extent of enzymatic browning at cut surfaces of Atlantic potato, its siblings and parents, and Russet Burbankwas investigated. Browning, measured by tristimulus colorimety, was compared with cultivar variation in polyphenol oxidase (PPO), PPO substrates, and ascorbic acid. Atlantic potato was much less subject to browning at cut and peeled surfaces than Russet Burbank. Browning in Atlantic potato could be almost eliminated by dipping in water. Belchip and Chipbelle (siblings) and Wauseon and Lenape (parents) were similar to Atlantic potato in browning behavior. The tendency to brown in these cultivars and Russet Burbank was correlated with total phenolic compounds, tyrosine, and to a lesser extent, PPO activity.
Sensitive, Rapid and Precise Determination of L‐Glutamic Acid in Cheese using a Flow‐Injection System with Immobilized Enzyme Column
Authors: PUCHADES R. , LEMIEUX L. , SIMARD R. E.
Published: August 2006

Glutamic acid in cheese was determined by its reaction in a packed‐bed enzyme reactor containing immobilized glutamate dehydrogenase (GIDH) in a flow‐injection system, measuring fluorescence of NADH generated. There was a linear relationship (r = 0.999) between log‐peak height and log‐glumatic acid concentration (0.01 to 0.5 mM). The detection limit was 0.005 mM for an injection volume of 88 μX. The sample frequency was 30/h and the precision was better than 1.2% for 10 successive assays. The accuracy of the enzyme reactor‐flow injection system was evaluated by comparison with HPLC results and an excellent correlation was obtained (r = 0.996). No measurable decrease in activity of the GIDH column was observed after a 3‐month period.
Evaluation of the Helical Screw Rheometer as an On‐line Viscometer
Authors: TAMURA M.S. , HENDERSON J.M. , POWELL R.L. , SHOEMAKER C.F.
Published: August 2006

Measurements with a helical screw rheometer (HSR), which consisted of a helical screw enclosed in a tight fitting barrel, were compared with readings from a cone and plate rheometer. Comparable viscosity measurements were obtained with both instruments using carboxymethylcellulose solutions and tomato products. The HSR had the advantages that it could be more easily used for on‐line measurements and was suitable for fluid food suspensions because it prevented settling or separation of particulates during the measurement.
A New Water Sorption Equilibrium Expression for Solid Foods based on Thermodynamic Considerations
Authors: RATTI C. , CRAPISTE G.H. , ROTSTEIN E.
Published: August 2006

Solution thermodynamics was used to derive a new semitheoretical expression to represent sorptional equilibrium in food products having both temperature and water content as independent variables. A number of correlations have been studied and compared with the proposed equation using different requirements, necessary for their application in mathematical modeling and engineering calculations. These criteria were their capabilities to fit the experimental data, to evaluate the derivatives and the heat of sorption, and to predict the behavior at high moistures. On this basis, it was concluded that the present expression provided an accurate description of the sorptional behavior for many food systems.
Effects of Drying Method, Packaging, and Storage Temperature and Time on the Quality of Dill (Anethum graveolens L.)
Authors: PÄÄKKÖNEN K. , MALMSTEN T. , HYVÖNEN L.
Published: August 2006

Sorption isotherms, color and sensory quality of the dill herb (Anethum graveolens L.) were determined over a 2‐yr period in experiments investigating the effects of packaging and storage temperature and time for air‐dried and freeze‐dried dill. The intensity scoring of odor and taste was significantly (p < 0.01) poorer for the dried dills than for frozen dill. Drying with heated air and the subsequent deteriorative processes essentially altered the odor and taste. In the case of freeze‐dried dill the storage conditions were important; when storage was at room temperature (23°C) the intensity of the odor and taste was better preserved in vacuum packages than in glass jars or paper bags.
Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C
Authors: BOER GEORGE , FENNEMA OWEN
Published: August 2006

Alaska pollock minces having reduced, normal and elevated levels of moisture were stored at ‐ 10°C for 2 and 4 wk to determine how toughening was influenced by different amounts of ice in the frozen tissue. Minces containing reduced or elevated amounts of ice exhibited greater toughening than that observed in control minces. Also, some minces received an extra mixing step prior to freezing and this resulted in less toughening during storage, perhaps due to oxygen incorporated and partial inhibition of the enzyme system that converts trimethylamine oxide to dimethylamine and formaldehyde. However, among moisture‐modified minces that received the same mixing treatment, development of toughening did not relate in any consistent manner with the development of dimethylamine.
Physicochemical Properties of Ovalbumin and Lysozyme Treated with Oleic Acid
Authors: KING A.J. , BALL H.R. , CATIGNANI G.L. , SWAISGOOD H.E.
Published: August 2006

Results from polyacrylamide gel electrophoresis confirmed that proteins were more negatively charged in the presence of oleic acid. The electrophoretic mobility of unmodified and modified lysozyme was of opposite but similar magnitude. Critical micelle concentration (50.0 μ M) of oleic acid suggested that association between the fatty acid and proteins was mostly hydrophobic. Muramidase activity of modified lysozyme and difference spectra of modified ovalbumin suggested that oleic acid was partially or totally surrounding the proteins. Improved freeze‐thaw characteristics of treated egg white were attributed to greater negative charge and instability of proteins produced by oleic acid.
Recovery of Protein and Microorganisms From Shrimp Peeler Effluent
Authors: DEPAOLA A. , PERKINS B.E. , HARPER K.P. , MCPHEARSON R.M.
Published: August 2006

A study was conducted to determine the quantity and quality of proteinaceous solids recoverable from mechanical shrimp peeler effluent. Solids were recovered by HCl precipitation and centrifugation. Recovery of solids from untreated effluent was 1%‐2% by weight (ca. 10% protein) and was predictable by turbidity. The precipitation/centrifugation process reduced supernatant total organic nitrogen and biochemical oxygen demand approximately 50% and turbidity by over 90% compared with untreated effluent. Total aerobic plate counts (APC) of bacteria recovered from unprocessed shrimp and precipitated solids were 105‐106 CFU/g, approximately 1.5 log units greater than from peeled shrimp or untreated shrimp effluent. Total APC of bacteria recovered from clarified effluent was 3.2 × 101 CFU/mL.
Evaluation of Venison Color by an Objective Method using CIELAB Values
Authors: STEVENSON J.M. , SEMAN D.L. , WEATHERALL I.L. , LITTLEJOHN R.P.
Published: August 2006

A trained color panel was used to score both venison color and color acceptability for comparison with instrumental color measurements. Panel color scores were highly correlated with acceptability (r = 0.97) and could be predicted from CIE L*, a* and b* values by regression (R2 (adj) = 0.84). The use of a* alone explained the greatest amount of variation R2 (adj) = 0.78), and the inclusion of both L* and b* significantly improved the model. The use of hue angle and chroma either individually or in combination with L* did not provide better relationships. The use of L*, a* and b* is recommended for satisfactory prediction of panel color scores of venison with no less than three observations per sample.
Fate of Clostridium sporogenes PA 3679 in Fish Sausage Formulations with Adjusted aw using Food Binders
Authors: NIETO M. B. , TOLEDO R. T.
Published: August 2006

Fish sausage from minced Spanish mackerel was formulated to aw of 097–0.92 using egg white solids alone and in combination with nonfat dry milk, alginate and soy protein isolate, without and with nitrite added at 150 ppm. The batter was inoculated with PA 3679 spores at ca. 105/g, chopped, stuffed in casing, cooked to a core temperature of 85°C, vacuum‐packaged and stored at 25°C for 60 days. The test organism did not reproduce in formulations having aw < 0.95. Total counts decreased rapidly and spore counts were nil at the end of storage. Spores of PA 3679 germinated at aw as low as 0.924 but the cells failed to grow. Products with aw > 0.95 spoiled. Product stability was influenced by aw regardless of binder type and presence of nitrite.
Shelf‐life of Algin/Calcium Restructured Turkey Products Held under Aerobic and Anaerobic Conditions
Authors: ERNST E.A. , ENSOR S.A. , SOFOS J.N. , SCHMIDT G.R.
Published: August 2006

The shelf‐life of restructured products made with ground turkey or turkey breast pieces and formulated with combinations of 0.5–1.0% sodium alginate, 0.1–0.2% calcium carbonate and 0.15–0.30% lactate (ACL) was compared to product containing a combination of 1.4% NaCl and 0.32% sodium tripolyphosphate and to no‐additive controls stored at 4°C under aerobic and anaerobic conditions. No significant (p > 0.05) differences were observed between ACL and salt/phosphate restructured turkey products in the rate and extent of growth of psychrotrophs or lactic acid bacteria. The salt/phosphate combination, however, repressed (p<0.05) the growth of pseudomonads. Overall, inclusion of ACL did not influence spoilage of restructured turkey meat products held under aerobic or anaerobic conditions.
Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents
Authors: WANG SHAW S. , CHIANG WIN‐CHIN , YEH AN‐I , ZHAO BOLONG , KIM IK‐HWAN
Published: August 2006

Thermal energy effect on the phase transition of a waxy corn starch, Amioca, with different amount of water was evaluated by using differential scanning calorimetry. For water content less than 40% (w/ w), the kinetics of the conversion of starch followed the pseudo‐zeroth order. An activation energy of 33.78 kcal/mol for 80% Amioca and that of 44.25 kcal/mol for 75% Amioca in the Amioca‐water system were obtained from the Arrhenius relation. A useful correlation between the rate constant of conversion and a nondimensional temperature parameter, T/Tp, was found from various sources and with various moisture contents.
Effect of Methanol‐Ammonia‐Water Treatment on the Concentration of Individual Glucosinolates of Canola
Authors: SHAHIDI FEREIDOON , GABON JACQUELINE‐ELIZABETH
Published: August 2006

The effect of methanol‐ammonia‐water/hexane extraction of canola seed on the content of individual glucosinolates of their resulting meals was investigated. The level of original glucosinolates retained in the treated meals varied between 6% to 15% as determined by gas chromatography and high performance liquid chromatography. These correspond to values of about 4% to 10% for the aliphatic glucosinolates found in seeds routinely analyzed for canola designation. The concentration of these aliphatic, nonindole, glucosinolates in the treated meals was less than 1.8 μmol per gram while their total concentration did not exceed 4.3 μmol per gram of meal.
Sterilization of Conduction‐Heated Foods in Oval‐Shaped Containers
Authors: SIMPSON RICARDO , ARIS IVAN , TORRES J. ANTONIO
Published: August 2006

A finite difference approximation of the differential equation for transient heat conduction in three dimensions was used to evaluate thermal processes for foods in oval‐shaped containers. A sensitivity analysis on the basis of thiamin retention was used to select the time increment and the size of the volume elements required by the numerical method. Estimations of the temperature for the center of the oval container were in close agreement with an analytical solution valid for sufficiently long times, constant boundary conditions, and uniform initial temperature. To validate the model, published experimental data for the retention of thiamin, chlorophyll and betanin were compared with values predicted by the numerical method.
Stability of Cream Liqueurs Containing Low‐Molecular‐Weight Surfactants
Authors: DICKINSON ERIC , NARHAN SUNIT K. , STAINSBY GEORGE
Published: August 2006

The effect of adding low‐molecular‐weight surfactants, commercial glycerol monostearate (GMS) or sodium stearyl lactylate (SSL), on the stability of simulated cream liqueurs (dairy based oil‐in‐water emulsions containing alcohol) was investigated. The presence of 0.4–0.5 wt % GMS or SSL led to a substantial reduction in creaming at ambient temperature as well as a longer shelf‐life at 45°C. A protein analysis of the aqueous phase after emulsion centrifugation showed that added GMS or SSL displaced a significant proportion of caseinate from the surface of the emulsion droplets. Improved stability with respect to creaming appeared to be associated with a change in bulk rheological properties of the emulsion, probably arising from complex formation between low‐molecular‐weight emulsifier and caseinate, both in bulk aqueous solution and at the surface of the fat droplets.
Effect of Controlled Atmospheres (Low Oxygen, High Carbon Dioxide) on Storage of Cauliflower (Brassica oleracea L., Botrytis Group)
Authors: ROMO‐PARADA L , WILLEMOT C. , CASTAIGNE F. , GOSSELIN C. , ARUL J.
Published: August 2006

Cauliflowers were stored for 9 wk in air or in N2 containing 3% O2 and 0, 2.5, 5 or 10% CO2 at 1°C and 100% relative humidity, with or without pretreatment with 15% CO2 Consumer visual acceptability and several maturity indicators (weight loss, rate of respiration, leakage of free α‐amino compounds, levels of free sugars and organic acids) were determined. The samples exposed to 5% or less CO2 were still acceptable after 7 wk of storage, while 10% CO2 and pretreatment with 15% CO2 caused softening, yellowing and increased leakage. Respiration was decreased by low O2. Increasing CO2 up to 5% brought additional benefit. Succinic acid increased with increasing CO2.
Effects of Storage Temperature, Humidity and Duration on Ostrich Fern (Matteuccia Struthiopteris(L.) Todaro) Quality
Authors: LIDSTER P.D. , PRANGE R.K. , VON ADERKAS P. , JACKSON E.D. , McDONALD J.E. , McLACHLAN J.
Published: August 2006

Storage of Ostrich ferns (fiddleheads) at temperatures above or below 0°C decreased storage life and marketable quality. Percent weight loss, ascorbic acid, bacterial load, yeast and mold loads generally increased and relative water content decreased with increased storage temperature above 0°C and duration. Fiddlehead absolute moisture and ascorbic acid decreased with extended storage at lower storage humidities. Marketable yields decreased with higher storage temperatures, lower storage humidity and extended storage durations. Optimum storage conditions of 0°C and 100% RH provided marketable yields of 95% and 76% after 16 and 32 days, respectively, while fiddlehead storage in water at 0°C for 15 days provided marketable yields of 97%.
Effect of Oxygen on Thermal Degradation of 5‐Methyl‐5,6,7,8‐Tetrahydrofolic Acid
Authors: BARRETT D.M. , LUND D.B.
Published: August 2006

Previous studies of thermal degradation of folic acid have not given consistent rate expressions or activation energies. The present study employed a model system which eliminated oxygen mass transfer limitations to examine degradation as a result of heating. A pseudo first‐order reaction rate constant (k365.K) and an activation energy (Ea) for thermal degradation due to an oxidative mechanism were estimated to be 0.154 ± 0.044 min−1 and 16.3 kcal/mol, respectively. In the presence of N2, these parameters were estimated to be 0.094 ± 0.009 min−1 and 23.3 kcal/mol, respectively. While elimination of oxygen will not ensure folic acid retention, the overall degradation rate will be reduced significantly.
Starch/Sucrose Interactions by Organic Probe Analysis: An Inverse Gas Chromatography Study
Authors: CARRILLO PEDRO J. , GILBERT SEYMOUR G. , DAUN HENRYK
Published: August 2006

The effect of freeze drying of high amylopectin starch was determined with samples of starch dispersed in water with or without solubilized sucrose. The X‐ray diffraction data showed that this treatment disrupted crystalline structures of amylopectin and sucrose exposing additional sites for water sorption. This was shown also by sorption isotherms of the starch alone. The Hylon 7‐sucrose freeze‐dried samples produced a greater effect on sorption than did the corresponding Amioca freeze‐dried mixtures. Organic probe analysis of the starch and starch‐sucrose mixtures indicated that high amylose starches were more reactive with polar organic probes than high amylopectin starches when freeze‐dried. Untreated high amylopectin starches were more reactive with probes in agreement with the water sorption data for a more branched polymer.
Establishing Thermal Processes for Heterogeneous Foods to be Processed Aseptically: A Theoretical Comparison of Process Development Methods
Authors: CHANDARANA D.I. , GAVIN AUSTIN
Published: August 2006

A mathematical model for predicting heat transfer into particulate foods processed in a continuous aseptic system was developed. Various approaches were taken to theoretically design thermal processes for a commercially sterile model product. The impact of the thermal treatment on possible nutrient retention and on accumulated microbial effectiveness was assessed. Comparison of the approaches presented indicated that neglecting the thermal contribution of a heat exchanger while scheduling the thermal process for a particle center Fo of 6.0 min could result in an effective Fo of as high as 78 min. In addition, such a conservative approach can result in higher nutrient destruction, 13.6% to 18.6%, instead of 6% to 17% depending on particle size.
Processing and Sensory Properties of Round Pork Bacon
Authors: STITES C. R. , McKEITH F. K. , BECHTEL P. J. , NOVAKOFSKI J.
Published: August 2006

Pork bellies were cured and assigned to five treatments (n = 10). Round bacon was prepared from tumbled (T), macerated and tumbled (MT), emulsion‐coated and tumbled (ET), or macerated, emulsion‐coated and tumbled (MET) bellies and compared to control slab bacon. Treated bellies were rolled longitudinally and stuffed into fibrous casings. Bacons were smoked and cooked to 55°C. Few differences were observed between treatments for visual characteristics (binding, cured color, fat/lean ratio). Control slab bacon had greater (P <0.05) off‐flavor intensity than all other treatments and MT had the highest (P <0.05) overall acceptability scores. Control slab bacon had lower slicing yield (P <0.05) than all other treatments.
Effect of Storage Temperature on the Stability of Aseptically Packaged Concentrated Orange Juice and Concentrated Orange Drink
Authors: MARCY J. E. , HANSEN A. P. , GRAUMLICH T. R.
Published: August 2006

Commercial orange drink concentrate and two orange juice concentrates were aseptically packed in flexible bags and stored at 4°, 15°, 22°, and 30°C for 6 months. Ascorbic acid, nonenzymatic browning and sensory quality were measured monthly. Sensory characteristics for drink concentrate deteriorated after 3 and 4 months at 30°C and 22°C, respectively. Juice concentrates were unacceptable after 2 and 5 months at 30°C and 22°C, respectively. Drink concentrate ascorbic acid loss was greater than juice concentrates at 4°, 15°, and 22°C. Changes in nonenzymatic browning as measured by Hunter color and by absorbance at 420 nm were similar to changes in other containers. The quality of refrigerated aseptic drink (15°C) and juice (4°C) was similar to frozen concentrates (−18°C).
Dynamic Viscoelastic Behavior of F‐actin on Heating
Authors: SANO TAKESHI , NOGUCHI SATOSHI F. , MATSUMOTO JUICHIRO J. , TSUCHIYA TAKAHIDE
Published: August 2006

Although a relatively large amount of actin is contained in myofibril, the role of F‐actin in the thermal gelation of muscle proteins has been little studied. We investigated the dynamic viscoelastic behavior of F‐actin on heating to clarify the role of F‐actin in the thermal gelation. F‐actin did not form an elastic gel on heating but did turn into a curdy matter. In addition, F‐actin showed no development either of the storage modulus or the loss modulus during a rise in temperature. These results suggest that F‐actin negatively affects the gel formation of fish muscle proteins.
Changes in Quality of All‐Beef and Soy‐Extended Patties as Influenced by Freezing Rate, Frozen Storage Temperature, and Storage Time
Authors: BERRY B.W.
Published: August 2006

All‐beef and soy‐extended patties were frozen to ‐ 18°C in either 24, 48, 72 or 96 hr and stored at ‐23, ‐18 or ‐7°C for 0, 6, 9, 12, 18 or 24 months prior to evaluating various quality factors. In evaluations made immediately post‐freezing, freezing to ‐ 18°C in 96 hr reduced beef flavor intensity and juiciness for both types of patties. Except for juiciness, storage at ‐7°C for just 6 months produced sizeable reductions in quality. Longer storage produced gradual, but continual deteriorations in quality, especially color, odor, flavor and TBA values. Inclusion of soy reduced many of the negative effects of storage on quality.
Colonization of Beef Muscle Surfaces by Pseudomonas fluorescens and Pseudomonas fragi
Authors: DELAQUIS PASCAL J. , McCURDY ALAN R.
Published: August 2006

Attached and unattached cell densities were determined for Pseudomonas fluorescens and Pseudomonas fragi growing on the surface of beef muscle stored at 4 and 25°C, in presence of NaCl, KCl, and CaCl2. A mechanical rinsing procedure was developed for this purpose. Both species colonized the surface at both temperatures and were enhanced at low (4°C) temperature. Attached cells represented up to 90% of the total until a density of 105‐106 CFU cm−2 was reached. At that point, a proportion of attached cells to unattached cells declined but colonization of the surface continued. In presence of CaCl2, ratios of attached to unattached cells did not decline, suggesting a significant role for the calcium ion in colonization. Ability to colonize meat surfaces may be a significant competitive advantage for meat spoilage bacteria such as Pseudomonas fragi and Pseudomonas fluorescens.