bluuebunny/crossref_metadata_2025 huggingface dataset:
Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization Temperatures
Authors: Arntfield S.D. , Scanlon M.G. , Malcolmson L.J. , Watts B.M. , Cenkowski S. , Ryland D. , Savoie V.
Published: July 2006

Laird No. 1 lentils micronized (high‐intensity infrared heat) to give internal temperatures of 138 and 170 °C were compared to unprocessed lentils stored at room temperature. Micronized lentils, which had been tempered to 33% moisture for 16 h, required less force to compress after cooking and contained increased levels of gelatinized starch and pectic substances but decreased levels of soluble protein, phytic acid, and neutral detergent fiber compared to the unprocessed lentils. Cell walls in the micronized lentil were less susceptible to fracture, and the microstructure was more open. Properties of the micronized lentils were better when the internal temperature reached 138 °C. When micronized to an internal temperature of 170 °C, cooked lentils were harder, possibly due to greater moisture losses and a change in the neutral detergent fiber. Micronization resulted in a slight darkening of the lentils, and this was accentuated at 170 °C.
Storage Water Activity Effect on Oxidation and Sensory Properties of High‐Oleic Peanuts
Authors: Baker G.L. , Sims C.A. , Gorbet D.A. , Sanders T.H. , O'Keefe S.F.
Published: July 2006

Peanuts were stored under different water activities and maintained using saturated salt solutions, for 14 wks. Peroxide values, percent moisture, and sensory attributes were determined at 2 wk intervals. Peroxide values increased over time for all treatments. The highest oxidation values were observed in the peanuts held under 0.67 water activity, followed by 0.12, 0.52, 0.44 and 0.33, respectively. Moisture increased over time for all samples and correlated with the water activity of storage. Roast peanut flavor decreased with time and the decrease was greater at higher aw of storage.
Interactions Between Wine Lees and Polyphenols: Influence on Oxygen Consumption Capacity During Simulation of Wine Aging
Authors: Salmon J.M. , Fornairon‐Bonnefond C. , Mazauric J.P.
Published: July 2006

ABSTRACT: During wine aging on lees, some membrane lipids of yeast lees, in contact with dissolved oxygen at low concentration, may undergo mild oxidation explaining the capacity of yeast lees to consume oxygen. We studied the cross‐reactivity of complex polyphenols and tannins from wine and yeast lees towards oxygen during simulation of wine aging. We observed a total decrease of oxygen consumption capacity of mixed yeast lees and wine polyphenol by comparison with the reactivity of each component studied alone. A strong loss of reactivity of yeast lees towards oxygen was observed when separated from soluble polyphenols, although only a fraction of the total polyphenols remained adsorbed on lees.
Study of the Influence of Osmotic Dehydration and Freezing on the Volatile Profile of Strawberries
Authors: Talens P. , Escriche I. , Martinez‐Navarrete N. , Chiralt A.
Published: July 2006

ABSTRACT: The effect of osmotic process conditions on the volatile fraction of strawberries was studied, as well as the effect of freezing and frozen storage. Osmotic treatments were carried out on strawberries in sucrose solutions up to 20 °Brix, at atmospheric pressure (OD), and by applying a vacuum pulse (PVOD). Volatile compounds of fresh, dehydrated, and frozen‐stored (at –18 °C for 1 mo) samples were obtained by simultaneous distillation‐extraction. Osmotic treatments caused an increase in ester concentration and, in some cases, in furaneol less marked in PVOD. Freezing implied losses in all components, although in pre‐dehydrated samples the concentration of some esters (and furaneol) remained greater than in the fresh samples.
Storage Stability of Extruded Products from Blends of Meat and Nonmeat Ingredients: Evaluation Methods and Antioxidative Effects of Onion, Carrot, and Oat Ingredients
Authors: Jamora J.J. , Rhee K.S.
Published: July 2006

ABSTRACT: Expanded extrudates were produced from pork meat (20%)‐defatted soy flour (25%)‐corn starch mixture, with or without additional ingredients: onion powder (1%), alone or in ombination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). Dried extrudates tored aerobically at 37 °C for 0, 15, 30, or 60 d were evaluated for thiobarbituric acid‐reactive substances (TBARS) measured at 450 nm (TBARS@450) and 530 nm (TBARS@530) and for peroxide value (PV). Both TBARS@450 and TBARS@530 were not useful for assessment of either the ingredients or storage time effect. PV decreased between d 0 and d 30 for some products. However, PVs within a given storage time indicated that all the additional ingredient treatments were antioxidative.
Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas Chromatography
Authors: Du M. , Ahn D.U.
Published: July 2006

ABSTRACT: A method for the simultaneous analysis of tocopherols and sterols was developed. Lipids were extracted with the Folch method, saponified by KOH‐ethanol, and then tocopherols, cholesterol, and phytosterols were extracted with hexane. The extracted samples were dried under a nitrogen stream, derivatized using trimethylsilyl compounds, and then subjected to a gas chromatography. The recovery rates for cholesterol, stigmasterol, and sitosterol were about 100%, but recovery rates for tocopherols were low (25% forδtocopherol and 66% for γ‐tocopherol) and varied according to compound structures. However, the recovery rates for δ‐ and γ‐tocopherols increased to about 100% when the amounts of water and hexane were increased to 15 mL at the extraction step after saponification.
Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution Analysis
Authors: Choi H.S. , Sawamura M. , Kondo Y.
Published: July 2006

ABSTRACT: The key aroma compounds were identified in Citrus flaviculpus Hort. ex Tanaka (ki‐mikan) by using aroma extraction dilution analysis (AEDA) and the sniff test. Ki‐mikan peel oil was extracted by cold‐pressing. The highest flavor dilution (FD) factor was found for limonene. β‐Phellandrene, carvacrol, spathulenol, camphene, elemol, (+)‐trans‐limonene oxide, and tetradecane showed higher relative flavor activity. Results of the sniff test of the original essential oil and its oxygenated fraction revealed that tetradecane, linalool, and α‐terpineol were regarded as the key aroma compounds of ki‐mikan peel oil. A diluted solution of linalool and α‐terpineol of 3 ppm gave a ki‐mikan‐like flavor, while a higher concentration near 100 ppm of tetradecane tended to produce a fresh and fruity aroma note similar to ki‐mikan flavor.
Change in Moisture Distribution in Lasagna Pasta Post Cooking
Authors: Mccarthy K.L. , Gonzalez J.J. , McCarthy M.J.
Published: July 2006

ABSTRACT: The time‐dependent internal moisture distributions in lasagna pasta were experimentally evaluated and mathematically modeled as a function of cooking time and holding time. During the holding time, changes in the moisture distribution were followed using a magnetic resonance imaging (MRI) spin‐echo‐based pulse sequence. Immediately after cooking, the moisture distribution was highly nonuniform for all samples. The moisture content was high on the surface of the pasta and low in the central plane. This gradient equilibrated over time as the moisture redistributed. The moisture redistribution was modeled using a one‐dimensional Fickian diffusion equation; values of the diffusion coefficient ranged from 0.8 to 1.6 × 10−7 cm2/s.
Texture Changes During the Ripening of Port Salut Argentino Cheese in 2 Sampling Zones
Authors: Verdini R.A. , Rubiolo A.C.
Published: July 2006

ABSTRACT: Texture changes during ripening of Port Salut Argentino cheese for different sampling zones were studied. Compression relaxation tests were performed and results were analyzed using both Maxwellian and Peleg's models. Elastic equilibrium modulus obtained from the Maxwellian model decreased from 1.22 to 0.11 104Pa during ripening. The constants derived from Peleg's model, k1 and k2, diminished with ripening time from 1.18 to 0.71 min and from 1.27 to 1.12, respectively. Asymptotic equilibrium modulus from Peleg's model decreased from 0.95 to 0.07 104Pa during ripening. Rate parameters derived from a 1st order kinetics applied to both equilibrium moduli showed that the decrease was faster in the external zone (0.0846 d−1) than in the central zone (0.0368 d−1). The correlation between equilibrium moduli, salt concentration, moisture content, and maturation indexes was obtained with a determination coefficient of 0.76.
Rapid Prediction of Maple Syrup Grade and Sensory Quality by Estimation of Microbial Quality of Maple Sap Using ATP Bioluminescence
Authors: Lagacé L. , Girouard C. , Dumont J. , Fortin J. , Roy D.
Published: July 2006

ABSTRACT: ATP bioluminescence was evaluated as a method for assessing the level of microbial contamination in sap and predicting maple syrup characteristics. This approach provided results that were strongly correlated with the standard plate count and took less time than the modified resazurin technique. ATP bioluminescence measurement of sap proved to be reliable for predicting physicochemical and sensory characteristics as indicated by the color and flavor of maple syrup. Most of the syrups made from saps with higher ATP bioluminescence values were darker in color and presented off‐flavors. Based on these results, ATP bioluminescence could be used to improve sanitary practices associated with collecting and storing maple sap.
Postharvest Microbiology of Farm‐reared, Tropical Freshwater Prawn (Macrobrachium Rosenbergii)
Authors: And G. Jeyasekaran , Ayyappan S.
Published: July 2006

ABSTRACT: The microbiological quality of farm‐reared, tropical freshwater prawn (Macrobrachium rosenbergii) stored at 2 different temperatures was studied. The prawn muscle was found to have the initial bacterial load of 104 cfu/g. The lactics and vibrios were in the range of 102 cfu/g, while the E. coli, aeromonads, staphylococci, anaerobes, and molds were in the level of 101 cfu/g. Salmonella and Vibrio cholerae were present in the prawn muscle. The prawn muscle held at room temperature (28 ± 2 °C) was organoleptically acceptable up to 8 h, when the bacterial load was more than 106 cfu/g. However, the prawn muscle stored at freezer temperatures (−10 to −15 °C) was found to be in acceptable condition even after 30 d of storage and the bacterial load was fluctuating in the range of 103 to 104 cfu/g.
A Model of Survival Curves Having an‘Activation Shoulder’
Authors: Peleg M.
Published: July 2006

ABSTRACT: The ‘activation shoulder’ in the isothermal survival curves of B. stearothermophilus spores is probably an indication that the initial number is an undercount and that heat improves their recovery. The inactivation need not follow a first order kinetics. It is described by an empirical model, whose coefficients are determinded by the spores but not by any preconceived kinetic order. When the temperature‘profile ’ and the survival parameters’ temperature dependence are expressed algebraically, the slope of the corresponding non isothermal survival curve, which is initially positive, can be used to generate the survival ratios by numerical methods, as demonstrated with simulated stable and unstable heat treatments using published inactivation data.
Glass Transition and Food Technology: A Critical Appraisal
Authors: Meste M. Le , Champion D. , Roudaut G. , Blond G. , Simatos D.
Published: July 2006

ABSTRACT: Most low water content or frozen food products are partly or fully amorphous. This review will discuss the extent to which it is possible to understand and predict their behavior during processing and storage, on the basis of glass transition temperature values (Tg) and phenomena related to glass transition. Two main conclusions are provisionally proposed. Firstly, glass transition cannot be considered as an absolute threshold for molecular mobility. Transport of water and other small molecules takes place even in the glassy state at a significant rate, resulting in effective exchange of water in multi‐domains foods or sensitivity to oxidation of encapsulated materials. Texture properties (crispness) also appear to be greatly affected by sub‐Tg relaxations and aging below Tg. Secondly, glass transition is only one among the various factors controlling the kinetics of evolution of products during storage and processing. For processes such as collapse, caking, crystallization, and operations like drying, extrusion, flaking, Tg data and WLF kinetics have good predictive value as regards the effects of temperature and water content. On the contrary, chemical/biochemical reactions are frequently observed at temperature below Tg, albeit at a reduced rate, and WLF kinetics may be obscured by other factors.
Three‐Dimensional Lipid Distribution of a Brown Rice Kernel
Authors: Ogawa Y. , Kuensting H. , Nakao H. , Sugiyama J.
Published: July 2006

Lipid distribution was successfully observed in a brown rice kernel (Oryza sativa L.) 3‐dimension‐ally (3D) by means of a virtual 3D visualizing model. Sections of an untreated rice kernel were collected on an adhesive tape with preservation of its shape. The actual distribution of lipid was visualized by staining. A virtual 3D visualizing model of the lipid distribution was produced from the stained sequential sections of the rice kernel. Lipid is not only located at the outer layer of the rice kernel but also in lower tissues beneath the seed coat and around the embryo. Lipid distribution at dorsal and ventral sides could also be visualized.
Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2‐Methylisoborneol, but not Musty Flavor
Authors: Forrester P.N. , Prinyawiwatkul W. , Godber J.S. , Plhak L.C.
Published: July 2006

Catfish fillets containing 2‐methylisoborneol were vacuum‐tumbled in 0%, 0.5%, and 2% citric acid solutions, or left untreated to evaluate acid treatment for reducing musty flavor. Color, texture, composition, and expressible moisture were determined using raw fish. Untreated and 2% acid‐treated cooked fish were evaluated by sensory evaluation. MIB, determined by GC‐MS, significantly decreased from 4.43 to 2.80 μg/kg as a result of vacuum‐tumbling with 2% citric acid. The moisture content, expressible moisture loss and lightness of the samples increased as a result of acid treatment. Panelists preferred untreated samples compared to the 2% acid‐treated samples, but were unable to differentiate between them in terms of musty flavor.
Transmembrane Mass Transfer in Carrot Protoplasts during Osmotic Treatment
Authors: Ferrando M. , Spiess W.E.L.
Published: July 2006

Minimized experiments with Confocal Scanning Laser Microscopy were used to describe mass transfer of isolated carrot protoplasts from at the usual conditions of the Osmotic Treatments (OT). Carrot protoplasts during OT with 30, 40 and 50% sucrose solutions were monitored. The ratio of cellular volume before and after OT with 30, 40 and 50% sucrose solutions was 0.86 ± 0.12, 0.41 ± 0.04 and 0.17 ± 0.02, respectively. Trans‐membrane water flux was determined from cellular shrinkage, and the coefficient for water membrane permeability was (5.2 ± 0.9) 10‐6 mol2/Jm2s. To describe water transport in protoplasts at transient conditions, the diffusional approach was used. The effective water diffusivity during OT with 50% sucrose solutions was in the (0.8‐1.8) 10‐12 m2/s range.
Measurement and Characterization of Bubble Nucleation in Beer
Authors: Lynch D.M. , Bamforth C.W.
Published: July 2006

A new method has been developed for characterizing the rate of bubble formation in beer. The method consists of forming bubbles in beer in a standardized glass using a controlled source of nucleation, then photographing the glass. The extent of bubbling is compared with that displayed in a set of reference standards to give a measure of the rate of nucleation. Comparisons were made among commercial beers to determine which physicochemical factors influence nucleation, and to what extent. Surface tension, density, and carbon dioxide content all influence the appearance of bubbles in the glass.
Sensory Threshold of Light‐Oxidized Flavor Defects in Milk
Authors: Chapman K.W. , Whited L.J. , Boor K.J.
Published: July 2006

Reduced fat (2%) milk in high‐density polyethylene (HDPE) containers was exposed to fluorescent light in a 6 °C walk‐in cooler. Samples were evaluated by 10 trained panelists and by 94 consumers to assess the presence and intensity of sensory differences from unexposed control samples using the semi‐ascending paired difference method. Trained panelists detected flavor defects following 15 to 30 min of light exposure; consumers detected defects between 54 min and 2 h. As approximately 50% of plastic containers remain in dairy cases for at least 8 h, these results suggest that the majority of milk on the market in light‐transmissible containers is vulnerable to development of detectable light‐oxidized flavor defects.
Transglutaminase Catalyzed Reactions: Impact on Food Applications
Authors: DeJong G.A.H. , Koppelman S.J.
Published: July 2006

ABSTRACT: Transglutaminases can perform various reactions that are based on cross‐linking, acyl‐transfer and deamidation. These enzymes are found in many different organisms where they have very specific roles. The basic reaction mechanism of these transglutaminases is similar. The reactions catalyzed by transglutaminases have proven to be useful in production of different kinds of protein ingredients and food products. In this review, we will show important aspects of transglutaminase cross‐linking in respect to substrate specificity, accessibility of proteins, regulation and differences in reactions and safety. These aspects will be viewed in respect to food applications
Properties of Liposomes Prepared with Various Lipids
Authors: Hsieh Y.‐F. , Chen T.‐L. , Wang Y.‐T. , Chang J.‐H. , Chang H.‐M.
Published: July 2006

ABSTRACT: Use of several lipids as an alternative to cholesterol to prepare stable liposomes was tried. Liposome prepared at 1/0.25 lecithin/stearic acid ratio exhibited better (55%) encapsulation efficiency (EE) of bovine serum albumin (BSA) than that (41%) prepared at 1/0.25 lecithin/cholesterol ratio. Liposomes showed the minimal released percentage of encapsulated BSA at pH 6. Storage at −20 °C caused serious damage to liposomes. Addition of α–tocopherol was effective in stabilizing liposomes. Liposomes, incorporated with α–amylase, prepared at 1/0.25 lecithin/cholesterol or stearic acid ratio were effective in protecting enzyme against acid (pH 2.8) and pepsin (15 mg/mL). Use of stearic acid, instead of cholesterol, would be feasible in preparing stable liposomes.
Red Orange Extract: Effect on DNA Cleavage
Authors: Russo A. , Bonina F. , Acquaviva R. , Campisi A. , Galvano F. , Ragusa N. , Vanella A.
Published: July 2006

ABSTRACT: Red oranges are characterized by high levels of anthocyanins, with a high content of other antioxidant compounds such as flavones, hydroxycinnamic acids, and ascorbic acid. In this work, we investigated effects of standardized extract from red oranges on DNA cleavage and its free radical scavenging capacity. In addition, its effect on xanthine oxidase activity and lipid oxidation in rat‐liver microsomes was evaluated. The extract showed a protective effect on DNA cleavage and a dose‐dependent free radical scavenging capacity. These results were confirmed by significant inhibition of xanthine oxidase activity and an antilipoperoxidative capacity. The evidence suggests that, because of its antioxidant activity, the extract may offer excellent photoprotection for skin and may be useful in treatment of diseases where oxidative stress plays a role.
Characterization of Oil‐in‐Water Emulsions Prepared with Commercial Soy Protein Concentrate
Authors: Roesch R.R. , Corredig M.
Published: July 2006

ABSTRACT: Oil‐in‐water emulsions containing a commercial fraction of soy protein concentrate (SPC) were characterized for stability and microstructural differences. Emulsions were prepared with SPC (concentrations between 1% and 10% (w/v)) and soybean oil (10% w/w) and homogenized at 80 MPa. When SPC was added at a concentration high enough to be present in the dispersed phase, the average particle size, as determined by integrated light scattering, reached a plateau value. In addition, emulsions prepared with > 4% SPC showed increased viscosity with increasing SPC concentration. The protein formed a continuous network and emulsions were stable to creaming. Microstructural observations showed that phase separation occurred in emulsions prepared with high SPC concentrations.
Profiles of New Zealand Snapper (Pagrus auratus) Postmortem Metabolism as Affected by Acclimated Temperature and Postmortem Storage Temperature
Authors: Jerrett A.R. , Law R.A. , Holland A.J. , Black. S.E.
Published: July 2006

ABSTRACT: Chemical anesthesia (AQUI‐STM) was used to harvest tank‐reared snapper (Pagrus auratus) from late summer (19.6 °C) and winter (11.9 °C) acclimated populations in a “rested” state. Carcasses were stored in seawater at temperatures between 2 and 20 °C to investigate the effects of acclimation and storage temperature on the postmortem metabolic rate. Contour plots of postmortem muscle pH [lactic acid] and adenosine triphosphate/inosine monophosphate measurements revealed critical temperature transitions: 16 to 18 °C (coinciding with seasonal behavioral changes) and 4 to 6 °C (consistent with cold injury). DC eye surface potential (ESP) was evaluated as a noninvasive indicator of tissue‐temperature interactions and showed similar patterns of critical temperature transitions.
Determination of Total Charge Content of Whiskey by Polyelectrolyte Titration: Alteration of Polyphenols
Authors: Tanaka H. , Kitaoka T. , Wariishi H. , Ishihara C.
Published: July 2006

ABSTRACT: Whiskeys with maturation periods of 1 to 26 y were analyzed by polyelectrolyte titration at various pH levels. The amounts of charge (polyelectrolyte concentration), which were mainly attributable to polyphenols which were extracted from wood casks during the maturation, were determined. The amounts of charge, namely polyphenols, increased with increasing periods of maturation. On the other hand, the ratio of amounts of charge in the alkaline region compared to those in the neutral region became smaller with longer storage. It was found that polyphenols were extracted over time from the wood cask by whiskey, but they were oxidized to alter the polyphenol compositions, which stabilized clusters (molecular association) between alcohol and water to make whiskeys mellow.
Antioxidant Activity of Wheat Sprouts Extract In Vitro: Inhibition of DNA Oxidative Damage
Authors: Falcioni G. , Fedeli D. , Tiano L. , Calzuola I. , Mancinelli L. , Marsili V. , Gianfranceschi G.
Published: July 2006

ABSTRACT: Wheat sprouts contain a remarkable level of various antioxidants. A fraction containing high amounts of powerful antioxidant glycoside molecules has been isolated. In a dose‐dependent manner, this fraction reduces the lucigenin‐amplified chemiluminescence produced by the superoxide anion generated from the xanthine/xanthine oxidase system, thus indicating a superoxide‐scavenging activity. A protective effect of this wheat sprouts fraction on the oxidative damage of pBR322 plasmid DNA induced by Fenton reaction (Fe2+/H2O2) was subsequently demonstrated. Moreover, the results reported here show that the amount of antioxidant compound strongly increases during the germination phase, while scantly present in the wheat germ, and virtually absent in the young wheat plant.
Surface Hydrophobicity and Protein Cross‐Linking in Rice Subjected to Varying Drying and Tempering Conditions
Authors: Tang S. , Hettiarachchy N.S. , Ju Z. , Cnossen A.
Published: July 2006

ABSTRACT: Rough rice was subjected to 25 °C or 60 °C drying with or without 3 h of tempering at 16.9% relative humidity to obtain rice flours. Proteins extracted from these flours were evaluated for surface hydrophobicity, molecular size, and protein cross‐linking via lysine‐carbohydrate interaction and formation of S‐S bond. Drying at 60 °C significantly increased glutelin surface hydrophobicity (P < 0.05), but did not affect moisture, protein, glutelin components and their molecular sizes, and cystine and available lysine contents in comparison with drying at 25 °C. Therefore, drying at 60 °C is considered ineffective to cause protein cross‐linking and glutelin changes in molecular size.
Phase Behavior of a Meat‐Starch Extrudate Illustrated on a State Diagram
Authors: Moraru C.I. , Lee T.‐C. , Karwe M. V. , Kokini J.L.
Published: July 2006

ABSTRACT: The phase behavior of a meat‐starch extruded system was illustrated on a state diagram. A mixture of meat and potato granules (1.48:1) was extruded with a twin‐screw extruder. The extrudates were equilibrated at relative humidities between 0 to 88% and their glass transitions were determined.

Starch and proteins were phase separated at macromolecular level and retained their own phase transitions. The state diagram of the system showed that proteins dictated the texture of the mixed system, with starch contributing to the high value of the mechanical properties. Water had a plasticizing effect on both biopolymers. At room temperature, the extrudates with aw < 0.32 were glassy, while those with aw > 0.57 were rubbery.
Pineapple Candying at Mild Temperature by Applying Vacuum Impregnation
Authors: Barat J. M. , Talens P. , Barrera C. , Chiralt A. , Fito P.
Published: July 2006

ABSTRACT: The candying process usually takes a long time and is accomplished at high temperatures, implying damage in the product sensory properties. Sample vacuum impregnation, followed by successive osmotic steps (2 or more) in sucrose solutions of increasing concentrations, at 15 and 30 °C, has been used in order to improve pineapple candying process. Sample weight (and volume in some cases) has been controlled throughout the process till no notable changes occurred. Then, sample composition and water activity were analyzed. A 3‐step process (VI with 25 °Brix followed by successive immersions in 55 and 65 °Brix solutions) provided good process yield, with better sensory properties when working at 15 °C.
New Technology for Producing Paste‐like Fish Products using Lactic Acid Bacteria Fermentation
Authors: Yin L.‐J. , Pan C.‐L. , Jiang S.‐T.
Published: July 2006

ABSTRACT: To develop a new processing technique, mackerel mince was homogenized to obtain different media with protein concentration of 90, 45, 22.5 mg/mL, respectively. Lactic acid bacteria (LAB) were inoculated to the media. During 48 h fermentation at 37 °C, rapid growth of LAB, decline in pH, suppression of main microflora, and increases in whiteness, Hunter L and sensory quality were observed and the VBN of fermented samples was still below 25 mg/100g. After 24 and 48 h fermentation, the sensory evaluation and photographic records indicated the high acceptability of the fermented products. From this study, various LAB fermented fish products can be produced and this technique has very high commercial potential.
Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel Surimi
Authors: Hsieh J.‐F. , Tsai G.‐J. , Jiang S.‐T.
Published: July 2006

ABSTRACT: Effects of microbial transglutaminase (MTGase), recombinant cystatin, or their combination on the gel properties of mackerel surimi were investigated. The addition of MTGase caused the cross‐linking of myosin heavy chain (MHC) and substantially increased the gel strength (from 536.6 to 2012.4 g × cm), while the recombinant cystatin could effectively prevent the MHC degradation and gel softening during the production of mackerel surimi‐based products. Combined use of MTGase and recombinant cystatin revealed synergistic effectiveness on improving the quality of mackerel surimi (increased from 435 to 2438 g × cm, set at 45 °C for 20 min).
Bioavailability of Calcium from Tofu as Compared with Milk in Premenopausal Women
Authors: Weaver C.M. , Heaney R.P. , Connor L. , Martin B.R. , Smith D.L. , Nielsen S.
Published: July 2006

ABSTRACT: Using a cross‐over design, two studies were conducted to measure calcium absorption from calcium‐set tofu compared to milk in healthy, premenopausal women. In “study 1,” calcium absorption from tofu set with CaCl2 was determined in Caucasian women by fecal recovery of the stable isotope, 44Ca. In “study 2,” calcium absorption was determined in Asian women from tofu set with CaSO4 by appearance of 45Ca in serum after 5 h. Analysis of the studies, both separately and pooled, showed that calcium absorption was similar between calcium‐set tofu and milk. Calcium‐set tofu is a concentrated source of bioavailable calcium.
Improvement of Hairtail Surimi Gel Properties by NADPH‐Sulfite Reductase, Recombinant Cystatin, and Microbial Transglutaminase
Authors: Hsieh J.‐F. , Tsai G.‐J. , Jiang S.‐T.
Published: July 2006

ABSTRACT: Effects of nicotinamide dinucleotide phosphate (NADPH)‐sulfite reductase, recombinant cystatin, and microbial transglutaminase (MTGase) or their combination on hairtail surimi quality were investigated. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) showed that adding NADPH‐sulfite reductase could effectively recover native myosin. Apparent cross‐linking of hairtail myosin during the setting process was observed with added MTGase, while myosin degradation on the heating process was substantially retarded with recombinant chicken cystatin. The combined use of NADPH‐sulfite reductase, recombinant chicken cystatin, and MTGase exhibited a greater effect on improving hairtail surimi quality.
Physicochemical Properties and Microbial Stability of Reduced‐Fat Chinese‐Style Sausage Stored under Modified Atmosphere Systems
Authors: Lin K.‐W. , Lin S.‐N.
Published: July 2006

ABSTRACT: Physicochemical properties and microbial stability of reduced‐fat Chinese‐style sausages packaged with various modified atmosphere packaging (MAP) systems were evaluated. With the exception of VAC (vacuum) treatment, the TBARS (thiobarbituric acid‐reactive substances) values increased with increasing storage time. Treatments of C100 (100% CO2), C80 (80% CO2/20% N2), and C20 (20% CO2/80% N2) were higher in TBARS values than VAC and N2 (100% N2) after 2 wk of storage. The numbers of total plate counts, psychrotrophs, total anaerobes, or lactic acid bacteria increased slightly, though statistically insignificant, during storage, while N2 was numerically the lowest and VAC was intermediate. Vacuum packaging was more effective than other MAP in maintaining lipid and microbial stability of reduced‐fat Chinese‐style sausage. Keywords: reduced‐fat, Chinese‐style sausage, MAP, storage stability, vacuum packaging
Improving Consumer Satisfaction of Beef Through the Use of Thermometers and Consumer Education by Wait Staff
Authors: Schmidt T.B. , Keene M.P. , Lorenzen C.L.
Published: July 2006

ABSTRACT: When consumers were provided with visual and verbal assistance in placing orders for beef sirloin steaks, ratings for overall liking and liking of flavor were higher (P < 0.05) compared to liking ratings for steaks when no assistance was provided. In a comparison of thermometers and touch method to determine endpoint temperature, steaks cooked using thermometers had endpoint temperatures closer to the desired endpoint temperature (1.0 compared with 18.9 °C). Consumers receiving their steak correctly cooked rated the steak higher (P < 0.05) for overall liking and liking of flavor. Providing wait staff assistance and using thermometers in foodservice establishments will increase consumer preference for beef sirloin steaks.
Characteristics of Double‐Encapsulated Flavor Powder Prepared by Secondary Fat Coating Process
Authors: Cho Y.H. , Park J.
Published: July 2006

ABSTRACT: Double encapsulation of single‐encapsulated powder containing flavor compounds was performed by a fat coating process using molten hydrogenated palm kernel oil (melting point = 47.3 °C). Double‐encapsulated powder showed a 47% increase in mean particle size and a 33% reduction in moisture uptake. Single‐encapsulated powder exhibited rapid limonene oxidation throughout the storage time, while double‐encapsulated powder was consistently stable. SEM images of the double‐encapsulated powder showed singular or aggregated particles covered with a continuous fat matrix. Thermally controlled release from the double‐encapsulated powder was observed. Flavor release from the double‐encapsulated powder ranged from 36.6% to 57.8% at 37 °C, with an increase to 81.3 to 95.0% at 60 °C.
ATP, IMP, and Glycogen in Cod Muscle at Onset and During Development of Rigor Mortis Depend on the Sampling Location
Authors: Cappeln G. , Jessen F.
Published: July 2006

ABSTRACT: Variation in glycogen, ATP, and IMP contents within individual cod muscles were studied in ice stored fish during the progress of rigor mortis. Rigor index was determined before muscle samples for chemical analyzes were taken at 16 different positions on the fish. During development of rigor, the contents of glycogen and ATP decreased differently in relation to rigor index depending on sampling location. Although fish were considered to be in strong rigor according to the rigor index method, parts of the muscle were not in rigor as high ATP concentrations were found in dorsal and tail muscle.
Kinetics of Tomato Pectin Methylesterase Inactivation by Temperature and High Pressure
Authors: Stoforos N.G. , Crelier S. , Robert M.‐C. , Taoukis P.S.
Published: July 2006

ABSTRACT: In this study we investigated the inactivation of endogenous pectin methylesterase (PME) in tomato juice during combined high‐hydrostatic pressure (ambient to 800 MPa) and moderate temperature (60 to 75 °C) treatments under isobaric and isothermal processing conditions. PME inactivation rates increased with increasing processing temperature, with the highest rate obtained during processing at 75 °C and ambient pressure. Inactivation rates were dramatically reduced as soon as processing pressure was raised. High inactivation rates were again attained when processing pressure exceeded a value of about 700 MPa. Such a behavior was described by considering two parallel mechanisms of inactivation, each one following first order kinetics with its own kinetic parameters.
Color Degradation Kinetics of Spinach, Mustard Leaves, and Mixed Puree
Authors: Ahmed J. , Kaur A. , Shivhare U.
Published: July 2006

ABSTRACT: The kinetics of color degradation of spinach, mustard leaves, and mixed (mustard:spinach:fenugreek = 1:0.75:0.25) puree were investigated at temperatures between 75 and 115 °C. Color degradation was studied in respect to both visual green color (Hunter ‐a value) and total color [L × (‐a) × b]. Degradation of color followed 1st‐order reaction kinetics. Temperature dependence of the degradation rate constant obeyed the Arrhenius relationship with activation energies ranging between 19.71 and 41.64 kJ/mol. Higher activation energy value indicated greater temperature sensitivity of mustard leaves than spinach and mixed puree. Activation energies for visual green color were consistently higher than that for total color. Visual green color could therefore be used for on‐line quality control of spinach, mustard leaves, and mixed puree during thermal processing.
Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface Methodology
Authors: Sbodio O.A. , Tercero E.J. , Coutaz R. , Martinez E.
Published: July 2006

ABSTRACT: :

To evaluate the relationship between the factors affecting coagulation, the hot wire method was used for direct measurements of the renneting milk process as well as a central composite design with 3 factors: rennet concentration (x1), renneting pH (x2), and temperature (x3). Second‐order models for maximum voltage (Y1), time at maximum voltage (Y2), and coagulation time (Y3) were employed to generate response surface contours. Optimum conditions for cutting time were found with x1= 0.0278 R.U./mL milk, x2= 6.60, and x3= 35 °C, for which the responses were Y1= 2854 ± 171 μV, Y2, = 14.08 ± 3.04 min, and Y3= 7.16 ± 1.12 min. No significant differences (p > 0.01) were found between the 3 responses obtained in the experiment and the ones predicted by the models. The use of the objective and non‐destructive monitoring of curd formation and the response surface methodology can be recommended to optimize milk coagulation.
Pressure Inactivation Kinetics of Microbial Transglutaminase from Streptoverticillium mobaraense
Authors: Lee E.Y. , Park J.
Published: July 2006

Microbial transglutaminase (MTGase) forms nondisulfide covalent crosslinks in proteins. Changes in activity of MTGase from Streptoverticillium mobaraense after exposure to pressure (100 to 600 MPa for 10 to 60 min, respectively) were analyzed. MTGase activity increased linearly with enzyme concentration, regardless of pressures in the range examined. The Vmax value was changed by pressure while the Km value was independent of pressure. Sodium chloride (0 to 0.86 N) apparently caused MTGase destabilization under pressure. Oscillatory pressurization (400 to 600 MPa, 25°C, 10 min/cycle, 0 to 5 cycles) resulted in a higher degree of inactivation when pressures were greater than 500 MPa. MTGase maintained 60% of its initial activity even after pressurization at 600 MPa for 60 min, indicating that MTGase was pressure‐resistant as compared to other enzymes.
Salmonella Enteritidis Risk Assessment: A Kinetic Analysis
Authors: Almonacid S. , Gutierrez J. , Jaques A. , Simpson R.
Published: July 2006

ABSTRACT: Egg and egg preparations are important vehicles for Salmonella enteritidis infections. The influence of time‐temperature becomes important when the presence of this microorganism is found in commercial shell eggs, particularly in countries where refrigeration is not mandatory as in Chile. The objective of this research was to develop a mathematical model to analyze the Salmonella enteritidis risk under variable ambient temperatures. Breakdown of vitelline egg membrane was assumed to be required for initiation of bacterial growth. When the critical factor concerning safety is the vitelline membrane breakdown, 15 °C was found to be the storage threshold temperature for a 30‐d shelf life. This computer based tool can be used as a contribution in current regulation adjustments or modifications.
Microstructure and Stability of Non‐Protein Stabilized Oil‐in‐Water Food Emulsions Measured by Optical Methods
Authors: Quintana J.M. , Califano A. , Zaritzky N.
Published: July 2006

ABSTRACT: :

The microstructure and stability of oil‐in‐water emulsions, stabilized with non‐protein emulsifiers (sor‐bitan esters), were analyzed as a function of emulsification time, rotor speed, hydrophilic‐lipophilic balance (HLB), and ionic strength. Sauter average dia (D[3,2]) were determined from micrographs. Back‐scattered light data were analyzed and a method to determine creaming rates of the systems was proposed. Creaming rates showed that the relationship between emulsion stability and HLB was non‐linear. Addition of NaCl raised creaming rates, resulting in decreased stability, while micrographs showed the presence of flocs. Results were discussed taking account of interactions present in the system.
Photooxidative Stability of Ice Cream Prepared from Milk Fat
Authors: Shiota M. , Ikeda N. , Konishi H. , Yoshioka T.
Published: July 2006

ABSTRACT: :

The photooxidation of ice cream containing 14.25% milk fat prepared from 7 fat materials with different compositions was investigated by conducting sensory evaluations for oxidized off‐flavor and by monitoring hydroperoxide formation. They showed a wide range of oxidative stability against light, and the flavor score was related to peroxide value (correlation coefficient, 0.795). The photooxidative stability of ice cream was influenced mainly by the riboflavin content and by the oil's susceptibility to photooxidation. These contributing proportions were 53.7 and 17.6%, respectively, with a multiple regression model. The photooxidative stability of the oil fraction increased with the increasing tocopherol homologues ratio, γ‐tocopherol/α‐tocopherol (correlation coefficient, 0.846). Furthermore, the photooxidative stability of ice cream was influenced by the amount of free‐fat content.
Characterization of Flavonoids in Different Cultivars of Onion (Allium cepa L.)
Authors: Marotti M. , Piccaglia R.
Published: July 2006

ABSTRACT: :

Twelve cultivars of different colored onions (white, golden, and red) were evaluated for fresh bulb yields and for flavonoid contents. The fresh bulb yields ranged from 3.1 to 6.7 kg m−2 as found in golden cultivars “Santana” and “Castillo” respectively. The flavonoids, extracted with methanol/water/acetic acid (50:42:8, v:v:v) from fresh bulbs and characterized by HPLC with a DAD detector, were mainly made up of quercetin and isorhamnetin in the form of aglycones and glycosides. The highest amount of free quercetin was detected in the fresh bulbs of “Tropea rossa tonda” (557.8 mgkg−1) whereas that of total flavonoids was found in “Dorata Density” (979.1 mgkg−1). The golden cultivar “Castillo” resulted in the highest bulb and flavonoid yields (6.7 kg m−2 and 5.2 g m−2 respectively)
Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects
Authors: Cisneros‐Zevallos L. , Krochta J.M.
Published: July 2006

ABSTRACT: Internal atmosphere modification in fruits and vegetables by surface film coatings depends on film permeability, coating thickness, and fruit surface coverage. Research in this area has been mostly empirical, with unpredictable results and diverse conclusions. To reduce variability, it is necessary to have a better understanding of factors that may influence the response of coatings applied to fruits. One factor is relative humidity (RH), which is known to affect the permeability of biopolymer films. By using steady‐state mathematical models as tools, we hypothesize that fruits coated with hydrophilic films will be largely influenced by the RH of storage conditions. For hydrophobic materials, RH would have less influence on coating performance.
Partial Purification and Characterization of Sulfhydryl Oxidase from Aspergillus niger
Authors: Vignaud C. , Kaid N. , Rakotozafy L. , Davidou S. , Nicolas J.
Published: July 2006

ABSTRACT: Sulfhydryl oxidase (SOX) was purified after extraction and the contaminating catalase activity was completely eliminated in the last chromatography step. A yield of 25% was obtained with a purification factor higher than 300. The isoelectric point was 3.7 and the molecular weight 110 kDa. SOX exhibited an optimal activity at pH 5.6 and its efficiency (Vmapp/Kmapp) increased from pH 4.5 to 6.5. At pH 5.6, the Kmappvalues were 0.5, 2.5, 10.5, 110, and 450 mM for GSH, cysteine, g‐glu‐cys, dithiothreitol, and homocysteine, respectively, and the Vmappvalues represented 2, 34, 24, and 44% of the VmaPPvalue found for GSH, respectively. Cys‐gly was not oxidized by SOX. In the presence of GSH, SOX is able to catalyze the oxidation of cysteine and cys‐gly at a significant rate.
Chemical and Stability Characteristics of Structured Lipids from Borage (Borago officinalis L.) and Evening Primrose (Oenothera biennis L.) Oils
Authors: Senanayake S.P.J.N. , Shahidi F.
Published: July 2006

ABSTRACT: Structured lipids of borage and evening primrose oils containing n‐3 fatty acids were produced via acidolysis catalyzed by lipase from Pseudomonas sp. The structured lipids were characterized, and their oxidative stability evaluated under Schaal oven conditions at 60 °C by measuring conjugated dienes (CD), 2‐thiobarbituric acid reactive substances (TBARS) and headspace volatile analysis. Among the oils examined, enzymatically modified products gave rise to higher (p # 0.05) CD, TBARS, and headspace volatiles as compared to those of their unmodified counterparts. Introduction of highly unsaturated fatty acids and removal of endogenous antioxidants such as tocopherols might be responsible for this observation.
Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen Storage
Authors: Nam K.C. , Hur S.J. , Ismail H. , Ahn D.U.
Published: July 2006

ABSTRACT: Raw turkey breasts were aerobically or vacuum‐packaged, irradiated with a linear accelerator, and frozen for 0, 1.5, or 3 mo. Lipid oxidation, volatiles, color values, gas production, and oxidation‐reduction potential of the samples were determined. Irradiation produced off‐odor volatiles associated with lipid oxidation and sulfur‐volatiles; the off‐odor was much higher in aerobic packaging. Volatiles increased with irradiation dose, aerobic packaging, and storage time. Irradiation increased stable pink color with both aerobic and vacuum‐packaging. Irradiation increased the production of carbon monoxide (CO) and reducing property, indicating that CO‐myoglobin could be responsible for the pink color. Lipid oxidation and color changes were not related in irradiated frozen turkey.
Salmon Fillet Texture is Determined by Myofiber‐Myofiber and Myofiber‐Myocommata Attachment
Authors: Taylor R.G. , Fjaera S.O. , Skjervold P.O.
Published: July 2006

ABSTRACT: Atlantic salmon (Salmo salar) fillets were stored on ice for a maximum of 14 d to determine which muscle structures are associated with changes in texture and rigor. Texture was measured as shear force and the changes correlated with structural alterations. Texture decreased significantly within 24 h in parallel with loss of attachment of muscle fibers. Loss of rigor stiffness by 5 d was associated with myofiber detachment from the myocommata. These results show that fillet texture depends on several distinct structures and events, initially including breaks in the cell cytoskeleton and loss of fiber‐fiber attachment and later breaks in the connective tissue and fiber detachment from the myocommata.
Free Radicals in Wheat Seeds Studied by Electron Spin Resonance
Authors: Szöcs F.
Published: July 2006

ABSTRACT: We used electron spin resonance (ESR) to investigate free radicals in wheat seeds in air or under vacuum in relation to annealing temperature. Annealing in the 100 to 200 °C range resulted in concentration increases of free radicals in samples. A greater increase was observed for experiments carried out in air than for those under vacuum. Most free radicals occurred in the grain surface layer. The bran contained a concentration of free radicals 100 times greater than that of the white grain portion. The reaction of stable free radicals in bran was also studied during thermal decomposition of dibenzoyl peroxide at high pressure. They reacted with shortlived peroxyl radicals in bran to produce a nonradical product.
Effect of Brine Concentration and Brining Time on Quality of Smoked Rainbow Trout Fillets
Authors: Jittinandana S. , Kenney P.B. , Slider S.D. , Kiser R.A.
Published: July 2006

ABSTRACT: Frozen rainbow trout fillets were brined in 8.7 or 17.4% sodium chloride solutions for various periods. Brine uptake, brined and cooked pH, cook yield, shear force, total and water‐phase salt content, and brined and cooked proximate composition were determined. Fish mince was used for texture (hardness and cohesiveness) and protein solubility (total soluble and myofibrillar proteins) evaluations. Increasing the brine concentration increased fillet weight loss after brining, cook yield, water‐phase salt content, shear force, brined fat, brined and cooked ash, brined pH, and brined and cooked moisture.
Protein Adsorption onto Metal Oxide Materials in White Wine Model Systems
Authors: Pachova V. , Ferrando M. , Güell C. , Lóapez F.
Published: July 2006

ABSTRACT: Three standard proteins—bovine serum albumin (BSA), ovalbumin (OVAL), and lysozyme (LYS)—were used to evaluate metal oxide adsorption isotherms. The isotherms of BSA adsorbed on powdered ZrO2 and those of LYS adsorbed on pellets of ZrO2 or spheres of Al2O3 at pH 3.5 were well fitted by the Langmuir model. The adsorption curve of OVAL on powdered ZrO2 showed an inflection point at the same pH. The adsorption curves obtained from the other systems (protein‐metal oxide) were unfavorable. Protein adsorption of a white wine onto zirconium oxide showed adsorption selectivity. Zirconium had a preference for removing the unstable proteins, and that it could be used to stabilize white wines.