bluuebunny/crossref_metadata_2025 huggingface dataset:
Evaluation of Nine Semi‐pilot Scale Whey Pretreatment Modifications for Producing Whey Protein Concentrate
Authors: RINN J‐C , MORR C.V. , SEO A. , SURAK J.G.
Published: August 2006

Cheese whey was chemically pretreated and subjected to one of nine semi‐pilot scale, physical pretreatment modifications involving various combinations of centrifugal clarification (CC) and/or microfiltration (MF) to remove residual lipids and phospholipoprotein complexes. Two pretreatment modifications were most effective for producing whey with least turbidity and lowest lipid and phospholipid contents. Whey given these two pretreatments provided highest ultrfiltration (UF) membrane flux rate and upon drying of the UF retentate resulted in the most highly functional WPCs in terms of solubility, foam expansion, emulsifying activity and gelation.
Soymilk Yogurt: Sensory Evaluation and Chemical Measurement
Authors: BUONO MARK A. , SETSER CAROLE , ERICKSON LARRY E. , FUNG DANIEL Y.C.
Published: August 2006

Soymilk yogurts with fortifiers, 25% fructose (SOYF), evaporated milk (SOYEM) or nonfat dry milk (SOYN), were compared for stachyose concentration; pH; sour, sweet, and beany flavor; and viscosity. Beaniness was reduced significantly compared to unfermented soymilk; SOYF had the lowest panel score. Sour flavor determined by a trained sensory panel on a 10‐point intensity scale was 1.8, 7.8, and 8.0 for SOYF, SOYEM, and SOYN, respectively. Mean sensory viscosity scores for these yogurts were 4.8, 7.9, and 9.0, respectively. Sour flavor and viscosity for SOYF were significantly lower than for other yogurts. No relationships between analytical and sensory measurements of flavor were found; however, instrumental viscosity measurements were linearly related to sensory scores.
Activity and Mobility of Water in Sweetened Concentrated Desludged Soy Beverages and Their Rheological Properties
Authors: KAHN R. , STEHLI D. , WEI L.S. , STEINBERG M.P. , YAMASHITA N.
Published: August 2006

Intermediate moisture soy‐sugar concentrates were formulated with dehulled, blanched, ground and desludged soybeans. The influence of specific sugar, sugar content and soy solids content on the activity, and NMR mobility of the water and the rheological properties of the model systems were determined. Both activity and mobility of water Were strongly influenced by the moisture content but not by the soy solids content. Interactions between added sugar and soy solids contents limited the lowest water activity achievable. All samples showed non‐Newtonian behavior. The consistency coefficient was influenced by the soy content, moisture content, specific sweetener, polymer‐to‐solute ratio and temperature. Flow behavior index was strongly influenced by soy solids contents but not by specific sweetner and temperature.
Diffusion Phenomena during Chemical (NaOH) Peeling of Tomatoes
Authors: FLOROS JOHN D. , CHINNAN MANJEET S.
Published: August 2006

The apparent diffusivity of NaOH (D) through the skin of processing tomatoes was estimated for various concentrations and temperatures as it relates to chemical peeling. For concentrations of 2M NaOH or greater, D was independent of concentration, which allows the Fick's law of diffusion to be used for simulation of the events during chemical peeling. The temperature dependence of D was of the Arrhenius type (for temperatures greater than 50°C) with an estimated activation energy Ea = 71.2 KJ/mol.
Low pH Inactivation of Polyphenoloxidase in Apple Juice
Authors: ZEMEL G. P. , SIMS C.A. , MARSHALL M. R. , BALABAN M.
Published: August 2006

Apple polyphenoloxidase (PPO) was inactivated to 98%, 63% and 34% of the initial activity after 20 min at adjusted pH values of 2.00, 2.25 and 2.50, respectively. Higher pH values resulted in slower inactivation. In a pilot plant study, juice was acidified with HCl to pH 2.00 for 45 min and subsequently raised to the original pH with NaOH. PPO activity decreased by 88% and filtration of the juice was improved. Sensory analysis of the juice indicated that the acidified samples had a lighter but less preferred color and a disagreeable salty taste. No aroma difference was recognized.
Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems
Authors: CHEN C. S. , NGUYEN T. K. , BRADDOCK R. J.
Published: August 2006

Freezing points of orange juices and model sugar‐acid‐water systems at various solute concentrations were investigated using models of solution theory. The observed freezing point depression values of citrus juice were less than those of the model system of comparable average molecular weight. The differences were characterized by a parameter which accounted for the solute‐solvent interactions. Models with generalized values were presented which allowed the prediction of equilibrium freezing curves of fruit juices based on proximate sugar‐acid composition.
Sensory and Cooking Properties of Lamb Chops Cooked With and Without External Fat and Epimysium
Authors: RHEE K.S. , ZIPRIN Y.A. , PAPADOPOULOS L.S.
Published: August 2006

When lamb loin chops with or without 0.64‐cm subcutaneous fat layer and epimysium (fat‐on or fat‐off chops) were broiled to an internal temperature of 77°C, cooking losses were higher (P<0.05) for fat‐off chops than for fat‐on chops. The concentration of ether‐extractable fat (g/100g cooked lean) was also higher for the cooked lean from fat‐off chops while the opposite was observed for moisture. Sensory properties of the cooked lean were adversely affected by the removal of subcutaneous fat before cooking. TBA‐reactive substances in a given amount of the cooked lean, after 4 days of storage at 4°C, were slightly higher (P<0.10) for the lean from fat‐off chops than for the lean from fat‐on chops.
Kinetic Compensation Effect in the Heat Denaturation of Whey Protein
Authors: RHIM J. W. , JONES V. A. , SWARTZEL K. R.
Published: August 2006

The kinetic compensation effect in the heat denaturation of whey proteins was demonstrated using two different kinetic compensation relationships, i.e. Enthalpy (ΔH≠/Entropy (ΔS≠) compensation and Frequency Factor (In ko)/Activation Energy (Ea) compensation. Isokinetic temperatures determined by these methods were 84.0 and 87.8°C, respectively. These values were higher than those associated with thermal death of microorganisms caused by heat denaturation of proteins; however, they were in the experimental temperature range, correlating well the dependent relationship between kinetic parameters.
Microbial Characteristics of Three Formulations of Precooked, Vacuum‐packaged Restructured Beef Steaks
Authors: PAYNE C.A. , MOODY W.G. , LANGLOIS B.E. , MEANS W.J. , AARON D.K.
Published: August 2006

Restructured steaks were manufactured with hot or cold boned beef using alginate, alginate + dried egg albumin, or salt/phosphate formulations. Raw steaks were sampled for aerobic (26° and 35°C), and gram‐negative enteric counts. Cooked vacuum‐packaged steaks were sampled for aerobic, gram‐negative enteric, lactobacilli and staphylococci and for the presence of Salmonella, Aeromonas, Yersinia, and Listeria during 7 wk storage (2°C). No differences in counts due to formulation were found for raw or cooked steaks. Higher aerobic counts (P<0.10) were observed for raw steaks manufactured from hot‐boned sides than from cold‐boned sides. Aerobic counts increased (P<0.01) with storage time. Staphylococcus aureus was the only pathogen isolated from cooked steaks.
Blood Fraction Effects on the Antibotulinal Efficacy of Nitrite in Model Beef Sausages
Authors: MILLER A.J. , MENICHILLO D.A.
Published: August 2006

Toxin production by Clostridium botulinum was studied in a model cured beef sausage containing 0–5% added dried bovine blood fractions. Controls which contained nitrite but without blood fractions, were toxic by bioassay in 3 wk at 27°C. Controls without nitrite or blood fractions were toxic at 1 wk, while model sausages supplemented with hemoglobin, red cells, or whole blood were toxic in 1–3 wk. Plasma yielded no detectable toxin for 4 to > 10 wk depending upon addition level. Sausages showing delayed toxigenesis had pH values lower than those which developed toxin earlier. These results demonstrated that use of blood fractions that increased iron levels in beef above 30 μ.g/g interfered with the antibotulinal efficacy of sodium nitrite.
Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt
Authors: ANDERSEN HENRIK J. , SKIBSTED LEIF H.
Published: August 2006

Salt (1%) and light effects on oxidative deterioration were followed during freezer storage (−18°C) in a display cabinet. Oxymyoglobin oxidation and lipid oxidation were strongly accelerated by added salt and more moderately by exposure to fluorescent light. The light‐dependent lipid oxidation was prevented by using packaging material with incorporated UV‐light absorber. However, a UV‐light absorber only yielded partial protection against discoloration. The two oxidation processes showed similarities in progression. In contrast to color deterioration, lipid oxidation showed an initial lag period in agreement with previous indications that pigment oxidation was an initiator of lipid oxidation in beef during freezer storage.
Moisture, Total Fat and Cholesterol in Goat Organ and Muscle Meat
Authors: PARK YOUNG W. , KOUASSI MARCEL A. , CHIN KOO B.
Published: August 2006

Moisture, total fat and cholesterol of goat liver, kidney, heart, Longissimus dorsi (LD) and Biceps femoris (BF) muscles were determined. Samples were taken from 10 Alpine and 10 Nubian post‐weaned goat kids that were fed a complete diet treated with 4 levels of Ca for 12 wk before slaughter. Mean moisture (%), total fat (%) and cholesterol (mg/100g wet tissue) for the respective tissues were: 75.9, 3.26, 214.2; 82.0, 3.14, 276.7; 79.2, 4.32,167.5; 79.2, 2.27, 57.8; 80.4, 2.03, 69.5. These goats contained less cholesterol in liver and more cholesterol in kidney and heart than the same organs in mutton samples reported previously. Fat and cholesterol were significantly (P < 0.01) influenced by dietary Ca, breed and tissue, while moisture was affected only by tissue.
Ph Effect on Thermal Transition Temperature of Collagen
Authors: HORGAN D.J. , KURTH L.B. , KUYPERS R.
Published: August 2006

Differential scanning calorimetry (DSC) was used to measure the thermal transition temperature of bovine intramuscular and tendon collagen. Equilibration of the collagen in buffers in the pH range 4.25–7.40 resulted in a decline in transition temperature with decreasing pH. This was more pronounced in collagen with higher concentrations of aldimine crosslinks. We proposed that postmortem pH decline was responsible for the thermal transition temperature decline observed by other workers. Therefore, thermal transition temperature measurements must be performed on collagen samples that have been thoroughly equilibrated to a common pH if they are to be used as indices of structural changes.
Emulsifying Capacity and Emulsion Stability of Milk Proteins and Corn Germ Protein Flour
Authors: HUNG S.C. , ZAYAS J.F.
Published: August 2006

Comparative studies of emulsifying capacity (EC) and emulsion stability (ES) of corn germ protein flour (CGPF), nonfat dry milk (NFDM), whey protein concentrates (WPC), and sodium caseinate (SC) were carried out using response surface methodology. CGPF was an effective stabilizer of fat‐protein‐water emulsions. Tested proteins showed the following trend in EC and ES: SC > WPC = NFDM > CGPF. EC and ES increased with increased concentration of protein. No effect of incubation temperature on EC and ES of these proteins was detected. All protein samples showed a maximum EC at high pH (near 8.0) and 1.0% concentration under test conditions, except NFDM (about pH 7.0). Minimal pH effect on ES was found.
Colorimetric Assay for Free Fatty Acids in Butter Using Flow‐Injection and Immobilized Enzymes
Authors: SCHOONER F. , SIMARD R.E. , PANDIAN S.
Published: August 2006

Butyrate kinase (BK) was extracted from Escherichia coli DH5 pJc7*, purified, immobilized on porous glass beads and packed in a glass tube as a biosensor coupled with a flow‐injection analysis system (FIA). The limits of detection were: FIA (25ppm) and batch method (BM, 5ppm). BK is highly specific for butyric, propionic and valeric acids. Regression coefficient values were: FIA r=0.992 and free enzyme r=0.987. The FIA and BM were tested on butter samples with high correlation (r= 1.000) between the methods. Correlation coefficients were: r=0.994 and r=0.988 between acid degree value and FIA/BM.
Partial Characterization of the Action of An A. niger Lipase on Butteroil Emulsions
Authors: GARCIA HUGO S. , AMUNDSON CLYDE H. , HILL CHARLES G.
Published: August 2006

A commercially available lipase (A. niger, APF‐12) was employed to hydrolyze an emulsified butteroil substrate. HPLC analyses of the reaction products indicated that short chain fatty acid residues (e.g., butyric acid) were preferably hydrolyzed at pH 5 whereas the overall rate of hydrolysis for all major fatty acids showed a pH optimum between 6 and 7. This indicated the possibility of directing the selectivity of lipolysis in butteroil to enhance production of short‐chain fatty acids associated with flavor development. The optimal temperature was ca. 35°C. Different cations also affected rate of hydrolysis.
Volatile Branched‐chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors
Authors: HA J.K. , LINDSAY R.C.
Published: August 2006

Analysis of cheeses by capillary gas chromatography (GC) revealed adequate concentrations of certain branched‐chain fatty acids (BCFAs) and phenols present to contribute distinctive flavors. Butyric acid‐like flavors in cow's milk Romano cheese were modified by 2‐methyl‐butanoic and 2‐ethylbutanoic acids which provided sweet, fruity notes. 4‐Ethyloctanoic acid provided a characterizing goaty note to Romano cheese made from mixed goats’and cows’milk. 4‐Methyloctanoic and 4‐ethyloctanoic acids along with p‐cresol, m‐cresol, and 3,4‐Di‐methylphenol appeared responsible for sheepy notes in sheep milk Romano cheese. Phenol and cresols (o, m, p) strongly contributed phenolic and medicinal flavor notes to smoked Provolone cheese. Low concentrations of BCFAs and phenols appeared to provide desirable background flavors to Parmesan cheeses.
Factors Contributing to Antilisterial Effects of Raw Egg Albumen
Authors: WANG CHI , SHELEF LEORA A.
Published: August 2006

Sensitivity of Listeria monocytogenes strain Scott A and Brie‐1 to several factors in raw egg albumen was investigated. A concentration of ca 15% of albumen in trypticase soy broth was listeristatic after 24 hr at 35°C, and listericidal effects were observed at higher concentrations. Supplementation of albumen with iron or biotin did not reverse the inhibition. Preheating of albumen (50–80°C) caused progressive loss of antilisterial effects. Supplementation of broth with lysozyme (>1 mg/mL) produced antilisterial effects that were enhanced at pH 9; conalbumin (>6 mg/mL) suppressed cell growth, while ovomucoid (>2 mg/mL) was inhibitory only at pH 9. Results inferred that antilisterial effects of albumen were caused primarily by lysozyme and were enhanced by ovomucoid, conalbumin, and alkaline pH.
Adenine Nucleotide Degradation in Modified Atmosphere Chill‐stored Fresh Fish
Authors: BOYLE J.L. , LINDSAY R.C. , STUIBER D.A.
Published: August 2006

Effects of carbon dioxide modified atmospheres on degradation of adenine nucleotides in chill‐stored whitefish (Coregonus clupeafor‐mis) and rainbow trout (Salmo gairdneri) were studied. K values were determined during storage up to 26 days. Results indicated CO2 atmospheres did not alter K values compared to those observed for aerobically held fish. However, both CO2 atmospheres and potassium sorbate‐dipping of fillets caused decreases in hypoxanthine concentrations compared to untreated aerobically held samples.
Static Headspace Gas Chromatographic Method for Volatiles in Canned Salmon
Authors: GIRARD B. , NAKAI S.
Published: August 2006

Amount of fish placed in vials as well as incubation temperature and time were factors studied to improve a static headspace sampling method applied to analyze volatiles in canned salmon. A random‐centroid optimization program (RCO) was used to simultaneously search for the optimal levels of other factors, namely, initial oven temperature, column headpressure, and total flowrate. RCO was an effective optimization program while allowing testing of several treatments at a time. The optimal conditions of operation permitted detection of 80 volatile compounds, 34 of which were identified including aldehydes, alkanes, aromatic compounds, sulfur‐containing compounds, alkenes, ketones, several miscellaneous compounds plus an alcohol and an acid.
Microorganisms on Commercially Processed Alaskan Finfish
Authors: HIMELBLOOM BRIAN H. , BROWN EILEEN K. , LEE JONG S.
Published: August 2006

Whole and processed Alaskan fish were examined for aerobic plate counts, total coliforms, and Escherichia coli. Washing whole salmon and halibut reduced skin microbial counts from 103/cm2 to 102/cm2. Whole and dressed fish had coliform counts less than 13/cm2 and E. coli counts less than 0.3/cm2. Alaska pollock and Pacific cod fillets had microbial counts between 103/g and 106/g, coliform counts less than 70/g, and E. coli counts less than 4/g. Whole fish contained microbial flora predominated by Moraxella species whereas dressed fish and fillets had microbial flora consisting of Arthrobacter/Corynebacterium, Flavobacterium, and Pseudomonas species. Microorganisms on conveyor belts and other contact surfaces may have contributed contaminants to fillets.
Axial Compression Properties of Kamaboko
Authors: KONSTANCE R. P.
Published: August 2006

Kamaboko, gelled seafood product from frozen surimi, has distinctive textural properties. Characterization of those properties, using an integrated approach to Theological studies, was accomplished by means of an instrumental texture profile analysis and evaluation of resultant stress‐strain relationships. The material had near‐ideal area expansion even at compressions of 60% while retaining its highly elastic texture. Apparently the product did not yield through 80% compression. Hardness of the kamaboko at 80% compression was characterized by a local maximum at 37.5°C which may have been related to processing temperature of the initial surimi gel‐set used in a double‐gel‐set procedure. Evaluation of stress‐strain relationships confirmed the incompressible nature of the gel and showed relatively slight variations between the Young's modulus and the deformability modulus. The elastic limit of the kamaboko increased significantly as temperature increased from 25 to 50°C.
Lipid and Pigment Extraction from Mechanically Separated Seal Meat
Authors: SYNOWIECKI JOZEF , SHAHIDI FEREIDOON
Published: August 2006

Mechanically separated seal meat (MSSM) was washed 3 x with water. Total hemoprotein pigment content of MSSM was reduced by 49.5% after the first washing, 65.1% after the second, and 67.5% after the third. Hunter L value (lightness) was increased from 14.8 to 32.4 after three washings. Hunter L values correlated (r =−0.990) well with total hemoprotein content of the meat. The total lipid content of the meat was also reduced by 30.7 to 57.5%, depending on the original fat content of the sample after washings. The yield of meat protein after the second washing was increased from 32% to 70.5% when a centrifugation instead of filtration method was employed.
Isolation of Gellan Gum from Foods by Use of Monovalent Cations
Authors: GRAHAM HORACE D.
Published: August 2006

Gellan gum added to foods was recovered by precipitation with 2M NaCl. The precipitate was trapped on glass wool, washed with 1M salt solution and eluted with boiling 40% H2SO4 or boiling 2 × 10−4N NaOH. Elution with dilute NaOH was as effective as use of 40% H2SO4, except with dog food, mayonnaise and salad dressing. The hydrocolloid content of the eluate was determined by the carbazole test. Recoveries from milk, beverages, salad dressing and other foods ranged from 75–94% (reproducibility 2–4%). The preferred cations for precipitation were Na+ > K+ > Li+ > NH4+. For the anions, the order was CO3− > SO4− > Cl−.
Acidification Effects on Microbial Populations During Initiation of Cucumber Fermentation
Authors: McDONALD L. C. , FLEMING H. P. , DAESCHEL M. A.
Published: August 2006

Addition of acetic acid (0.067M) or calcium acetate (0.133 M) to the cover brine (1.94M NaCl) of cucumbers reduced naturally occurring Enterobacteriaceae, but not lactic acid bacteria (LAB), during the first 5 days after brining. Naturally occurring LAB were predominantly heterofermentative (≥ 80%) 1 day after brining and homofermentative (≥ 90%) on the 5th day. Enterobacteriaceae survived longer within cucumbers than in brine, particularly in nonacidified cucumbers. Starter cultures of Lactobacillus plantation or Pediococcus pentosaceus decreased 90–99.9% during the first 10 hr after addition and did not increase until about 30 h after brining. Obtaining predominant fermentation of brined cucumbers by added cultures was difficult due to presence of natural microflora on/in the cucumbers and the harsh environment of the brine (high salt, low nutrients).
Scanning Electron Microscopy of Carrot Stick Surface to Determine Cause of White Translucent Appearance
Authors: TATSUMI YASUO , WATADA ALLEY E. , WERGIN WILLIAM P.
Published: August 2006

Carrot sticks that were prepared with a sharp culinary knife exhibited a whitish translucent appearance on the surface. This condition was not readily apparent with carrot sticks sliced with a razor sharp blade. Scanning electron microscopic examination of the translucent tissue revealed that the knife tended to shear, separate and compress the cells and tissues of the root. Dehydration of the large mass of exposed cells probably was responsible for the appearance of the whitish translucent tissue. Development of this condition is undesirable because consumers associate this with aged or nonfresh carrot sticks.
Viscosity Reduction and Reformation of Structure in Orange Concentrate as Affected by Homogenization within Commercial Taste Evaporators
Authors: CRANDALL P.G. , DAVIS K.C.
Published: August 2006

Experiments were undertaken to determine, if homogenization would reduce viscosity of bulk orange concentrate during commercial production and if a structure built‐up during storage. Homogenizers, installed within two Taste evaporators at separate citrus processing plants, were cycled “on” for homogenized samples and “off” for controls. In four replicates, homogenization significantly reduced viscosity 19% average. Samples were stored 6 months under tank farm conditions. Structure increased in 5 of 8 samples, but homogenized samples remained significantly lower in viscosity. This confirmed earlier pilot plant results under commercial operations.
Candelilla Wax Emulsion, Preparation and Stability
Authors: HERNANDEZ E. , BAKER R.A.
Published: August 2006

Wax in water emulsions were prepared with candelilla wax using a modified conventional method of high pressure homogenization for foods. The resulting emulsions were compared to coconut oil‐in‐water emulsions. A model based on spectra absorbance analysis was used to evaluate creaming rates of wax‐in‐water emulsions as well as coconut oil‐in‐water emulsions, prepared at different homogenization pressures. It showed creaming rates for wax‐in‐water emulsion were lower than for oil‐in‐water emulsion. Wax‐in‐water emulsions prepared at 4100 kPa produced suspended globules of 1.89 μmin size; emulsions prepared at higher homogenization pressures produced smaller average particle sizes, i.e., 0.66 μm at 27560 kPa.
Fruit Content Influence on Gel Strength of Strawberry and Peach Jams
Authors: CARBONELL E. , COSTELL E. , DURÁN L.
Published: August 2006

Influence of fruit content, interaction with final soluble solids and added pectin on gel strength of strawberry and peach jams was studied. Composition ranged 25–55%, 60–70 °Brix, 0.3–0.7% added pectin in strawberry jams and 0.1–0.5% in peach jams. Gel strength was measured in a Stevens LFRA texture analyzer. Regression equations showed that in strawberry jams effect of fruit content was quadratic and interaction with soluble solids was weak and negative while in peach jams the same effect was linear and the interaction was strong and positive. No interaction of fruit content with added pectin was observed, showing those effects were independent and additive.
Bacillus stearothermophilus Spore Recovery Altered by Media Concentration and Formulation
Authors: ZECHMAN L.G. , PFLUG I. J.
Published: August 2006

Bacillus stearothermophilus spores, subjected to a range of heating times and temperatures, were recovered using dextrose tryptone agar and soybean casein digest agar, with and without additives, at normal and reduced concentrations. For very mild heat treatments, for all media tested, there was essentially no difference in number of spores recovered. For severely heat‐stressed B. stearothermophilus spores, reduction in the media manufacturer's recommended concentration to one‐tenth significantly increased recovery; the 0.1 concentration media produced a 2‐ to 60‐fold increase in numbers recovered. Recovery of heat‐stressed spores using the 0.1 concentration media increased with increasing heating time and temperature.
Microwave Digestion of Multi‐Component Foods for Sodium Analysis by Atomic Absorption Spectrometry
Authors: SAPP ROBERT E. , DAVIDSON SANDRA D.
Published: August 2006

Microwave digestion of a variety of low‐sodium dinners was evaluated for determining sodium content. Dinners containing a meat, vegetable and dessert portion were blended, digested with strong acid in the microwave oven, and read by atomic absorption. Sodium values were compared with those obtained by an FDA method. Also, a sodium standard of known concentration was added to some samples, and the recoveries measured for two different amounts added. Reproducibility of microwave digestion was tested on replicates analyzed on the same day, on consecutive days and on consecutive weeks. Of the ten dinner types tested no matrix effects or interferences were noted, and we concluded that microwave digestion is a rapid means of preparing a complex matrix such as a frozen dinner for sodium analysis.
Scraped Surface Heat Exchanger Orientation Influence on Particle Residence Time Distributions
Authors: LEE JUN E. , SINGH RAKESH K.
Published: August 2006

Four levels of particle concentration for an “Interaction” experiment and three levels of carboxymethyl cellulose concentration, flow rate, mutator speed and particle size were used for a “Tracer Only” experiment to determine particle residence times in horizontal and vertical scraped surface heat exchangers (SSHEs). Minimum normalized particle residence time (NPRT) was not significantly affected by SSHE orientation in either type in the experiment. However, maximum NPRT was significantly higher with vertical SSHE except in the “Tracer Only” experiment. Average particles traveled faster than average bulk fluid with less deviation in horizontal SSHE whereas mean particle velocity was less than average bulk fluid velocity and had greater deviation in vertical SSHE.
Color and Oxidative Stability of Nitrite‐Free Cured Meat after Gamma Irradiation
Authors: SHAHIDI FEREIDOON , PEGG RONALD B. , SHAMSUZZAMAN KAZI
Published: August 2006

The effects of 5 and 10 kGy irradiation on the color and oxidative stability of meats treated with nitrite or a nitrite‐free curing system were investigated. The nitrite‐free curing system consisted of the preformed cooked cured‐meat pigment, sodium ascorbate and sodium tripolyphosphate with or without sodium acid pyrophosphate. Irradiation had no detrimental effects on the color or flavor of either cured samples. Polyphosphates had a beneficial effect on oxidative stability but had a slight detrimental effect on color stability of irradiated samples.
Comparative Study on Three Methods for Determining Air Content in Meat Batters
Authors: PALOMBO RACHAMIM , VAN ROON PIETER S. , PRINS ALBERT , KROL BEREND
Published: August 2006

Measurement of air content in meat batters is useful, as larger amounts of air negatively affect some properties of comminuted products. Three methods were compared. One method (Vemag) involved liberation of entrapped air from the batter by the combined effects of vacuum and mechanical forces. The other two methods involved application of under‐ (Smrat) or over‐ (Handtmann) pressure and calculation of the air content using Boyle's ideal gas law. The Smrat showed the lowest reproducibility. However, being the most rapid and easy to use, it was the method of choice for routine quality and process control. The Vemag and more favorably the Handtmann were recommended for accurate and reproducible determinations.
Determination of Optimal Level of Lactitol for Surimi
Authors: SYCH J. , LACROIX C. , CARRIER M.
Published: August 2006

Cryoprotective effects of lactitol dihydrate at 2, 4, 6 and 8% levels in cod surimi were investigated and compared to an industrial control (1:1 mixture of sucrose/sorbitol at 8% w/w) and to a control without additive. Stability of protein functional properties was monitored by salt extractable protein and differential scanning calorimetry analyses, as well as texture profile analyses of cooked gels for surimi stored at − 12°C for 8 wk. Data revealed the excellent cryoprotective properties of lactitol. Moreover, the level of lactitol in surimi could be reduced to 5.7–6.4% w/w without significant alteration of stabilizing effects.
Microbiological Evaluation of Alaska Shore‐based Surimi Production
Authors: HIMELBLOOM BRIAN H. , BROWN EILEEN K. , LEE JONG S.
Published: August 2006

Two shore‐based surimi plants in Alaska were investigated to determine microbial conditions of Alaska pollock flesh during processing. Median aerobic plate count (APC) was 2.0 × 103/g after mincing, 2.3 × 103/g after washing/screening, 4.2 × 104/g after refining and 1.6 × 104/g after dewatering. Reprocessing, needed for nonanalog grade surimi, resulted in APC of 1.2 × 105/g after a second refining and 3.0 × 105/g after a second dewatering. The APC for analog grade surimi was 5.5 × 104/g and 2.0 × 106/g for nonanalog grade surimi. Highest total coliform most probable number (MPN) of > 1100/g was determined from a nonanalog grade surimi sample and from a mince that had been refined twice. Highest Escherichia coli MPN of 460/g was determined from two minces.
Lithium Chloride as a Preferred Extractant of Fish Muscle Proteins
Authors: KELLEHER STEPHEN D. , HULTIN HERBERT O.
Published: August 2006

Lithium chloride yielded better extraction of fish muscle protein than sodium or potassium chloride under most conditions. In addition, constancy of extracted protein was better with lithium compared to potassium or sodium chlorides with respect to blending time, salt concentration, pH, temperature and foaming. With stored red hake muscle, LiCl was superior to NaCl with better extractability of protein and more linear reduction of extractability with storage time. Evidence indicated the superior performance of lithium compared to sodium was due to stabilization by lithium chloride of fish proteins towards denaturation.
Applications of Polarography for Assessment of Fish Freshness
Authors: LUONG J.H.T. , MALE K.B. , HUYNH M.D.
Published: August 2006

Fish freshness was assessed with an enzymatic method using a polarographic probe at 0.7 volt (platinum vs silver) to monitor degradation of inosine monophosphate (IMP), inosine (H × R), and hypoxanthine (Hx). The K‐value, a ratio of H × R + Hx/IMP + H × R + Hx, was determined in Sockeye salmon, Pacific cod and Pacific herring in ice and at 12°C. Results were compared with those from HPLC and sensory scores. K‐values by polarography correlated well with HPLC. Loss of freshness accompanied rise in K‐value in all studies. Sensory scores correlated relatively well with K‐values in Sockeye salmon and Pacific herring but less with Pacific cod. K‐value did not reflect eating quality of Pacific cod.
Acceleration of Tenderization/Inhibition of Warmed‐Over Flavor by Calcium Chloride‐Antioxidant Infusion into Lamb Carcasses
Authors: ST. ANGELO A.J. , KOOHMARAIE M. , CRIPPEN K.L. , CROUSE J.
Published: August 2006

Infusion of 0.3M calcium chloride plus 1% sodium ascorbate or 0.25% maltol into freshly slaughtered lambs resulted in acceleration of postmortem tenderization through activation of calcium dependent proteases, inhibition of lipid oxidation and retardation of warmed‐over flavor on ground cooked patties from their meat. After storage 2 days at 4°C, patties from lamb carcasses treated with antioxidants retained more desirable flavor characteristics (meaty and musty/herby) of lamb, and had less off‐flavor (painty and cardboardy) intensities.
Uptake and Fate of Ascorbic Acid‐2‐Phosphate in Infiltrated Fruit and Vegetable Tissue
Authors: SAPERS G.M. , MILLER R.L. , JR F.W. DOUGLAS , HICKS K.B.
Published: August 2006

Ascorbic acid‐2‐phosphate (AAP) and ascorbic acid (AA) were infiltrated into apple and potato tissue to control browning. Apple tissue absorbed more AAP and AA than potato under similar conditions. AAP hydrolysis by endogenous acid phosphatase (APase) yielded AA which accumulated or became oxidized to dehydroascorbic acid, depending on the rate of hydrolysis and browning tendencies of samples. APase activity varied greatly with commodity, method of sample preparation and sample pH. Variation in the ability of AAP to inhibit browning in different products could be explained by these factors.
Galacturonate in Pectic Substances from Fruits and Vegetables: Comparison of Anion Exchange HPLC with Pulsed Amperometric Detection to Standard Colorimetric Procedure
Authors: GARLEB K. A. , BOURQUIN L. D. , FAHEY G. C.
Published: August 2006

A HPLC method was developed to identify and quantify galacturonate; results were compared with those from a standard colorimetric procedure. HPLC was also used to determine neutral monosaccharide profile of isolated pectic substances (PS). The PS, isolated with ammonium oxalate from the total dietary fiber of apple, cucumber, celery, grapefruit and radish, were analyzed. Mean PS on original dry matter basis ranged from 6.0 ± 0.51% for apple to 18.5 ± 0.1% for celery. Galacturonate of isolated PS determined using anion exchange chromatography coupled with pulsed amperometric detection was not significantly different (P > .2) from that determined colorimetrically. Major monosaccharides in PS of all substrates were arabinose and galactose. Rhamnose, xylose and glucose also were detected in certain sources in much lower amounts. This HPLC method allows precise quantification of galacturonate and will be a useful tool for study of chemical composition of pectin.
Microbial Flora and Storage Quality of Partially Processed Lettuce
Authors: KING A.D. , MAGNUSON J.A. , TÖRÖK T. , GOODMAN N.
Published: August 2006

Storage of partially processed lettuce resulted in an increase in microbial population, pH, and change in package atmosphere composition (increasing CO2 and decreasing O2). Microbial populations varied in size with variations in processing and packaging. Typical initial log10 counts per g were: bacteria 3.4–5.1, yeasts 2.5–3.2; molds were infrequent. Commercial packaging inhibited bacterial growth and retarded browning. Although Gram‐negative bacteria were numerically dominant, a large yeast population was also found. Species in the genera Pseudomonas, Erwinia, and Serratia were the most frequently isolated bacteria. Cryptococcus, Pichia, Torulaspora and Trichosporon spp. were the most common yeasts.
Reverse Osmosis and Flavor Retention in Apple Juice Concentration
Authors: CHOU FANG , WILEY ROBERT C. , SCHLIMME DONALD V.
Published: August 2006

Plate‐and‐frame (PF) and spiral‐wound (SW) membrane configurations were used to study influence of reverse osmosis (RO) on flavor compounds in apple juice permeate and retentate. Low temperature (20°C) and high pressure (50 bar) were most effective operating parameters for flavor recovery. Non‐volatile flavor component RO losses were due to permeation. However, loss of volatile compounds through permeation was minor compared with equipment processing losses. Flavor compounds showed more rejection by polyamide than poly‐ether‐urea thin‐film composite membranes. The SW configuration demonstrated greater flavor losses than did PF. Chemical structure of aldehydes and esters appeared to affect flavor compound retention. Volatile losses modified the flavor profile of RO concentrated apple juice.
Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and Lipids
Authors: CHANG SHUH‐MING , LIU LIH‐CHING
Published: August 2006

In waxy and nonwaxy rice starch gels the retrogradation process was a function of time. The enthalpy for rice starch gel with high amylose content was higher than those for low amylose content or for waxy starch samples. In all rice starch gels, samples stored under 25°C had lower enthalpy and higher endothermic onset temperature. In presence of sucrose, extent of retrogradation increased, while in presence of NaCl, it decreased. Effects of maltose, glucose and lipids were dependent on rice starch gel and storage temperature.
Effect of Sodium Chloride on Pro‐oxidant Activity of Copper (II) in Peroxidation of Phospholipid Liposomes
Authors: ARNOLD A.R. , BASCETTA E. , GUNSTONE F.D.
Published: August 2006

The effect of sodium chloride and copper sulfate on the peroxidation of pork phospholipid liposomes was investigated at various temperatures. At 4°C copper(II) was highly pro‐oxidant but its activity was reduced by addition of sodium chloride. The pro‐oxidant activity of copper(II) was lower at −8 and −20°C than at 4°C. At −8 and −20°C the activity of copper(II) was enhanced in presence of sodium chloride. It was demonstrated that sodium chloride controlled the copper ion concentration below 0°C and that copper(II) exhibited decreasing pro‐oxidant activity with increasing concentration between 0.91 and 45.5ppm.
Neutral Salt Effects on Stability of Whey Protein Isolate Foams
Authors: PHILLIPS L.G. , YANG ST. , KINSELLA J.E.
Published: August 2006

Addition of 0.1 M Na2SO4, NaCl, or NaSCN reduced maximum overruns of whey protein isolate (WPI) by 33%, 27%, and 38%. This was attributable to an ionic effect, i.e., the ions interacted with countercharges on the proteins thereby reducing electrostatic interactions. In contrast, at high concentrations (1M), Na2SO4 improved foam stability by 76% compared to WPI without salt. Chloride had an intermediate effect, whereas NaSCN did not improve foam stability. Increasing Na2SO4 concentration (2M) improved foam stability by 127% compared to control. The relative effectiveness of salts at improving foam stability and heat stability followed the Hofmeister series (SO42‐<CI−<SCN−).
Electrochemical Quantitative Analysis of Uric Acid in Milk
Authors: JAWAD M.A. , DORIE J. , EL MURR N.
Published: August 2006

Analysis of cows’ milk by cyclic voltammetry using a carbon electrode showed an oxidation wave at a potential around + 0.8V with respect to a saturated calomel electrode. The compound responsible for the wave was determined to be uric acid. The electrochemical assay of uric acid was without preliminary treatment of the milk. A concentration of 3.3 × 10−2 g/L milk was detectable. The method proved highly accurate, rapid and precise [coefficient of variation = 3%].
Dry and Wet Aging Effects on Palatability Attributes of Beef Loin and Rib Steaks from Three Quality Grades
Authors: PARRISH F.C. , BOLES J.A. , RUST R.E. , OLSON D.G.
Published: August 2006

Twenty Prime and 20 Choice IMPS 107 ribs, and 20 Prime, 20 Choice and 20 Select IMPS 179 short‐cut strip loins were equally divided between dry aging and wet aging treatments. Steaks and Toasts, aged for 21 days, were evaluated by trained and consumer panels for sensory attributes. Some statistically significant palatability differences were observed due to treatment, grade and cut of loin and rib steaks by the trained panel, but no statistical differences in palatability attributes of loin steaks were detected by consumer panelists. A major difference between aging treatments, however, was the greater shrink and trim loss associated with dry aging.
Physical Properties of Air‐Dried and Freeze‐Dried Chicken White Meat
Authors: FARKAS B.E. , SINGH R.P.
Published: August 2006

Cooked, diced chicken meat was dehydrated by various air‐ and freeze‐drying techniques. The dried material was evaluated to determine shear strength, friability, color, rehydration, surface area, porosity, density and pore size distribution. A Scanning Electron Microscope was employed to study effects of the drying process on meat fiber structure. We found that freeze‐drying produced a porous material with excellent rehydration properties. Air‐drying produced samples with less porosity and poorer rehydration. We concluded that porosity was the primary factor in rehydration potential and surface area and pore size distribution was less important.
Effect of Packaging on Physical and Sensory Characteristics of Ground Pork in Long‐term Frozen Storage
Authors: BREWER M.S. , HARBERS C.A.Z.
Published: August 2006

Effects of packaging materials on water‐holding capacity (WHC), thaw and cook losses, TBA value, moisture and fat content, and sensory characteristics of ground pork held in frozen storage for 13, 26, or 39 wk were examined. Moisture and juiciness decreased and total losses (thaw + cook) increased over time regardless of packaging. WHC decreased most in PVC‐packaged pork (fresh = 0.53, 39 wk = 0.17) and least for vacuum‐packaged pork (39 wk = 0.25). After 39 wk TBA values were highest for PVC‐packaged (2.98) and lowest for vacuum‐packaged pork (1.16). Rancid and sour odors and flavors followed similar trends.
Low‐fat, High Added‐water Bologna Formulated with Texture‐modifying Ingredients
Authors: CLAUS J.R. , HUNT M.C.
Published: August 2006

Ingredients incorporated dry into 10% fat and 30% added‐water bologna were: DuoFiber®, oat fiber, pea fiber, wheat starch, Firm‐tex®, and isolated soy protein. Test bolognas were less firm than the high‐fat control but more firm than the low‐fat control. Fiber‐containing bolognas were more grainy and less juicy than the high‐fat control. Low‐fat bolognas were darker red than high‐fat bologna. DuoFiber and oat fiber had greater cooking losses than the low‐fat control, but purge was reduced by all test ingredients, particularly Firm‐tex. Lower vacuum level in packages also resulted in less purge. Test ingredients had beneficial effects on properties of low‐fat, high added‐water bologna, thus providing a way to alter product characteristics.
Short Thermal Treatment Effect on Carp Myofibril and Sarcoplasmic Reticulum: Possible Mechanisms in Rigor Mortis Acceleration by “Arai” Treatment
Authors: WATABE SHUGO , HWANG GYU‐CHUL , USHIO HIDEKI , YAMANAKA HIDEAKI , HATAE KEIKO , HASHIMOTO KANEHISA
Published: August 2006

Inorganic γ‐phosphate liberation from adenosine 5′‐triphosphate (ATP) by carp myofibrillar ATPase was measured at 0‐60°C to elucidate mechanisms in rigor mortis acceleration of sliced carp muscle during washing at a moderately high temperature. ATP splitting within 20 sec in the presence of 5 mM MgCl2 plus 0.25 mM CaCl2 was maximal at 45°C, which agreed well with the commercially adopted condition for preparing carp “arai” muscle. In addition, the maximum Ca2+ uptake by sarcoplasmic reticulum was observed at 30°C and decreased at higher temperatures. The acceleration of carp muscle rigor mortis at around 45°C was suggested to be partly due to enhancement of myofibrillar Mg2+‐ATPase activity by increase of intracellular Ca2+ concentration.
Quality Evaluation of Fish Meat by 31 Phosphorus‐Nuclear Magnetic Resonance
Authors: CHIBA ATSUSHI , HAMAGUCHI MASAMITSU , KOSAKA MASAAKI , TOKUNO TATSUYA , ASAI TOSHIHARU , CHICHIBU SHIKO
Published: August 2006

31Phosphorus‐Nuclear Magnetic Resonance (31P‐NMR) was used to evaluate degree of freshness of loach muscle depending on metabolic changes of high energy phosphate compounds. The phosphocreatine ([PCr])/inorganic phosphate ([Pi]) ratio was found to be a sensitive index of early metabolic hypofunction. Ratios of [PCr]/β‐phosphate of ATP ([β‐ATP]), and [Pi]/[β‐ATP] were demonstrated to be appropriate indexes to estimate such metabolic changes in fresh fish. The intramuscular levels of creatine phosphate, ATP and pH were maintained at higher levels in blood‐drained loach than in untreated fish. The freshness of fish which were bled and washed at lower temperatures were better preserved.
Water Activity and Temperature Effects on Nonenzymic Browning of Amino Acids in Dried Squid and Simulated Model System
Authors: TSAI CHUNG‐HONG , KONG MING‐SHENG , PAN BONNIE SUN
Published: August 2006

At constant temperatures (5 to 45°C) browning rate patterns of 22 amino acids, induced during dehydration in presence of glucose and celite, pH 6.4, Aw 0.60 to 0.85, were classified into three types: 1. (lysine, histidine, and glycine) showed high rates over a broad aw range. 2. (Cysteine and methionine) had intermediate browning rates and a pattern of multiple maxima. 3. Amino acids (glutamine, valine and tryptophan) had low browning rates and showed a single sharp browning maximum. Squid mantle had broad browning maxima over the intermediate a range resembling type 1, which comprised 75% of the total free amino acids in squid. Browning of squid was accelerated at ≥ 23°C, with aw 0.60 to 0.90. Activation energy of the model systems was 10 to 35 kcal/mole, and Q10 were 1 to 8.
Proximate, Nutritional and Microbiological Analyses of Milk‐Sweet Potato Mixtures Fermented with Yogurt Bacteria
Authors: COLLINS J. L. , EBAH C. B. , MOUNT J. R. , DRAUGHON F. A. , DEMOTT B. J.
Published: August 2006

Milk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk‐SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3‐79.7%; fat, 8.5‐4.9%; and calculated calories, 1,726‐1,651 kJ/100g (412‐396 Kcal/ 100g). Likewise, these components increased: nitrogen‐free extract, 66.3‐69.8% and vitamins C, 0.30 ‐ 0.41 mg/100 g and A, 971‐1,252 retinol equivalents/100g. On average, the product contained 19% protein, 3.8% ash and 2.5% dietary fiber. The lactic acid bacteria count in the product after 6.5 hr incubation was log 8.2 (1.585 x 106) CFU/g.
Production and Evaluation of Milk‐sweet Potato Mixtures Fermented with Yogurt Bacteria
Authors: COLLINS J.L. , EBAH C.B. , MOUNT J.R. , DEMOTT B.J. , DRAUGHON F.A.
Published: August 2006

Sweet potato (SP) puree, milk, sucrose, gelatin and freeze‐dried yogurt inoculum were fermented together to produce a yogurt‐like product of 0.85% titratable acidity (TA). Rates of TA development decreased as levels of SP and sugar were increased. Time of fermentation ranged from 6.25 to 7.25 hr. The fermented mixture became slightly darker and more orange colored as the level of SP was raised. A trained panel gave a mean score of 7.7 (scale 1‐10) for flavor, 3.9 (scale 1‐5) for body/texture and 3.8 for appearance/color.
Residual Avid in Activity in Cooked Egg White Assayed with Improved Sensitivity
Authors: DURANCE T. D.
Published: August 2006

An assay, based on binding of the dye 2–(4'hydroxyazobenzene)‐benzoic acid (HABA) and widely used in studies of avidin in liquid systems, was combined with an aqueous extraction method and used to assay avidin in cooked egg white. The method was validated for linearity of response to increasing avidin concentrations, precision, accuracy, recovery and sensitivity. Mean residual avidin activity in fried, poached and boiled (2 min) egg white was 33, 71 and 40% of the activity in raw egg white.