bluuebunny/crossref_metadata_2025 huggingface dataset:
SHELF‐LIFE OF FRIED POTATO CHIPS USING RBD PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS
Authors: MAN Y.B. CHE , LIU J.L. , RAHMAN R. ABDUL , JAMILAH B.
Published: May 2007

Shelf‐life of potato chips fried in refined, bleached and deodorized palm olein (RBDPO), soybean oil (SBO) and their blends was evaluated. Potato slices were fried for 130 s at 180 PT 5C at 30 min intervals over a period of 5 h/day for 5 consecutive days. Indicators of frying oil quality with the shelf‐life of fried products chosen were total polar component and acid value. This study indicated that RBDPO was better than SBO for the preparation of fried potato chips in terms of shelf‐life of products. The blends were also slightly better than SBO with increasing proportion of RBDPO. However, the effects were minimal on the rate of development of rancidity in fried products beyond the fourth day of frying in the frying medium.
POTENTIAL NATURAL ANTIOXIDANTS FROM SASKATCHEWAN INDIGENOUS PLANTS
Authors: AMAROWICZ R. , BARL B. , PEGG R.B.
Published: May 2007

Ethanolic extracts from echinacea (Echinacea angustifolia) root, senega (Polygala senega) root, wild licorice (Glycyrrhiza lepidota) root, bearberry (Arctostaphylos uva‐ursi) leaves and aerial parts of horsetail (Equisetum spp.) were evaluated for their antioxidative activity using a β‐carotene‐linoleate model system. The extract of bearberry exhibited the highest activity, followed by those of wild licorice, senega, echinacea and horsetail. Phenolic compounds proved to be, at least in part, responsible for the observed antioxidative activity. The multistep fractionation of the most promising extract (i.e., bearberry) by column
LIPID CHARACTERISTICS OF EMU MEAT AND TISSUES
Authors: WANG Y.W. , SUNWOO H. , SIM J.S. , CHERIAN G.
Published: May 2007

Twenty four (24) samples of emu meat (drumstick) and fat (abdominal fat (AF) and back fat (BF)), liver and heart tissue were collected from three (3) farms, and twelve (12) samples of chicken (drumstick) and beef (steak) were collected from supermarkets. The AF and BF of emu contained over 99% triacylglycerols. Monounsaturatedfatty acids (MUFA) constituted to 56% in AF and BF, saturated fatty acids (SAFA) at 31% and polyunsaturated fatty acids (PUFA) constituted to 13%. Oleic acid (C18:1n‐9) was the predominant MUFA at 48%. The emu leg meat total lipids were up to 3%. Phospholipid constituted the major lipid class in emu and chicken meat at 64%, higher (P<0.05) than beef meat (47%). The emu drumstick contained higher (P<0.05) linoleic (C18:2n‐6), arachidonic (C20:4 n‐6), linolenic (C18:3 n‐3) and docosahexaenoic (C22:6 n‐3) acids than chicken drumstick and beef steak. The ratio of polyunsaturated fatty acids to saturated fatty acids in emu meat was 0.72, higher (P<0.0001) than chicken meat, 0.57 and beef meat, 0.3. The ratio of n‐6 to n‐3 fatty acids did not differ (P>0.05) among the three sources of meat.
SEMI‐SOLID FAT BY INTERESTERIFICATION OF RED PALM OIL WITH OTHER VEGETABLE OILS
Authors: KHATOON SAKINA
Published: May 2007

Interesterification of appropriate blends of vegetable oils offers an alternative method for obtaining semi‐solid fats without hydrogenation. Random interesterification was carried out on blends of different oils, namely palm oil and sunflower oil (8:2, 7:3 and 6:4 w/w), palm oil and rice bran oil (8:2 and 7:3 w/w), palm oil and coconut oil (9:1 and 6:4 w/w), as well as palm oil and soybean oil (7:3 w/w), in the presence of sodium methoxide as a catalyst (0.2% w/v). The melting characteristic of the interesterified fat obtained from a blend of refined red palm oil and sunflower oil blend, in the ratio of 4:1 (w/w; slip melting point 41C) indicated that this combination could be an ideal margarine fat base.
PROCESSING OF CRUDE PALM OIL WITH CERAMIC MICROFILTRATION MEMBRANE
Authors: MAJID RUSNANI ABD. , BAHARIN BADLISHAH SHAM , AHMADUN FAKHRU'L‐RAZI , MAN YAAKOB B. CHE
Published: May 2007

Membrane separation technology offers a potential application in the processing of crude palm oil. Ceramic membranes with different pore diameters (0.45 and 0.2 micron) were used to conduct the study on micromembrane process. Quality parameters of membrane‐processed oils examined included free fatty acid (FFA), carotene, fatty acid composition (FAC), phosphorus and iron contents. The effect of operating parameters such as transmembrane pressure, feed flow and time on permeate flux were evaluated. It was found that ‘Ceraflo’ceramic membrane with a pore size of 0.45 micron was only able to reject 14% of phosphorus from the crude oil. Ceramic membrane with pore size of 0.2 micron showed a better phosphorus rejection of 56.8%. The permeate was found to contain 7.13 ppm of phosphorus. The 0.2 micron membrane was also able to remove more than 80% of the iron from crude palm oil. Pore sizes for both membranes were not small enough to remove other components such as FFA, and carotene. Both membranes showed a similar trend in which the permeate flux increased with transmembrane pressure and feed flow until a certain limit where the flux declined with increasing pressure and feed flow. The limits in transmembrane pressures for membrane with pore sizes of 0.45 and 0.2 micron were 1.65 and 1.25 bar, respectively. Whereas the limits in feed flow for 0.45 micron and 0.2 micron membranes were 9.2 and 9.8 L/min
OXIDATIVE STABILITY OF A LIPASE‐CATALYZED TRANSESTERIFIED PALM STEARIN AND PALM KERNEL OLEIN BLEND
Authors: CHU B.S. , GHAZALI H.M. , LAI O.M. , MAN Y.B. CHE , YUSOF S. , YUSOFF M.S.A.
Published: May 2007

A palm stearin (PS) and palm kernel olein (PKO) blend at ratio 1:1 (by weight) was enzymatically transesterified. The oxidative stability of the blend, its control (without transesterification) as well as the PS and PKO were evaluated in a conventional oven at 60C for two weeks. Samples were withdrawn at 2 day intervals and analyzed for their peroxide value, iodine value, content of conjugated diene and fatty acid (FA) composition. The transesterified blend was found to be more susceptible than the control to oxidation during storage. PS exhibited the largest change in oxidative parameters employed, mainly due to its high level of unsaturated FA.
EFFECT OF DEGUMMING PROCESS ON CHROMATOGRAPHIC SEPARATION OF CAROTENES FROM CRUDE AND DEGUMMED PALM OIL
Authors: YOU L.L. , BAHARIN B.S. , MAN Y.B. CHE , TAKAGI S.
Published: May 2007

Carotene from crude palm oil (CPO) and degummed palm oil (DPO) was separated using synthetic polymer adsorption chromatography. Diaion HP‐20 adsorbent was used for reverse‐phase chromatography and column temperature was kept at 50C. Both 2‐propanol and n‐hexane were used as the first and the second eluting solvents, respectively. Phosphoric acid was used to remove the minor components in CPO in the degumming process. The turbidity of DPO was lower than that of CPO and the retention time in the column for DPO was shorter (21.3 min) compared to CPO (29 min) due to the removal of the minor components by phosphoric acid. Degumming process caused a reduction of 1.67 mg of total carotene content and 55.67 ppm of carotene concentration in CPO. This is probably due to the removal of carotenoids during the degumming process. After column chromatography, carotene recovery for CPO was 30.23% and 54.82% for the first and second fractions, respectively. On the other hand, carotene recovery for DPO was 33.91% for the first fraction and 46.25% for the second fraction. This indicated that the separation of carotene in CPO was more efficient than DPO in the column chromatography due to the longer retention time in the column.
ANTIOXIDANT ACTIVITY OF EXTRACTS OF PHENOLIC COMPOUNDS FROM RAPESEED OIL CAKES
Authors: AMAROWICZ RYSZARD , FORNAL JÓZEF , KARAMAĆ MAGDALENA , SHAHIDI FEREIDOON
Published: May 2007

Oil cakes were prepared from commercial rapeseeds of the double‐low Bolko variety using a complete technological line. Samples of the oil cake containing 8.1, 9.9, 11.4, and 14.4% moisture were stored for 1, 2 and 3 months at 15C and a relative humidity of 78%. The content of total phenolics in the extracts so obtained did not depend on the moisture content of the oil cake or the length of storage; values ranged from 77 to 81 mg/g. In the extract obtained from nonpressed rapeseeds, a similar content of total phenolics (80 mg/g) was determined. UV spectra of the extracts studied were characterized by maximum absorbance at 330 nm. This wavelength indicates that sinapine was the main phenolic compound in the extracts. However, the extract obtained from the cake with the lowest moisture content and stored for 3 months exhibited a maximum absorbance at 328 nm. All the extracts showed good antioxidant activity, as assessed using a β‐carotenelinoleate model system. Antioxidative properties of extracts obtained from rapeseed cakes were similar to those of extracts from nonpressed seeds.
COMPARISON OF LINOLEIC AND CONJUGATED LINOLEIC ACIDS IN ENZYMATIC ACIDOLYSIS OF TRISTEARIN
Authors: YANG TIANKUI , XU XUEBING , LI LITE
Published: May 2007

The acyl incorporation and migration of linoleic and conjugated linoleic acids in enzymatic acidolysis were compared in a solvent‐free system. Two systems were used in the Lipozyme RM IM‐catalyzed acidolysis at 60C temperature and 5% by weight enzyme load (based on substrates). One included tristearin (SSS) and linoleic (L) or conjugated linoleic (cL) acids (1:6, mol/mol). The other was between tristearin and the mixture of linoleic and conjugated linoleic acids (1:3:3, mol/mol/mol). Acyl incorporation and migration together with triacylglycerol composition of the products were monitored with gas chromatography, pancreatic lipase hydrolysis, and high performance liquid chromatography. Both acyl incorporation and migration of linoleic acid were faster than those of conjugated linoleic acid. At 5 h reaction, there were 13.0% LLL, 46.5% LSL, 27.7% LSS, and 5.6% SSS in the product for a system between tristearin and linoleic acid; whereas there were 2.4% cLcLcL, 10.4% cLScL, 50.9% cLSS, and 36.2% SSS in the product for a system between tristearin and conjugated linoleic acid. The results suggest that linoleic acid was more reactive than conjugated linoleic acid in the enzymatic acidolysis probably because of the rigid structure of the latter.
ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD (GADUS MORHUA) MODEL SYSTEM
Authors: SHAHIDI FEREIDOON , KAMIL JANAK , JEON YOU‐JIN , KIM SE‐KWON
Published: May 2007

Chitosan with different molecular weights (14, 57 and 360 cP apparent viscosity) was effective in controlling the oxidation of lipids of comminuted cod (Gadus morhua) following cooking. Both peroxide (PV) and 2‐thiobarbituric acid reactive substances (TBARS) values were reduced as a result of treatment of fish prior to cooking with 50, 100 and 200 ppm of 14, 57 and 360 cP chitosans. Inhibition of oxidation was concentration‐dependent and highest for the 14 cP chitosan.
THERMAL STABILITY OF SOME COMMERCIAL NATURAL AND SYNTHETIC ANTIOXIDANTS AND THEIR MIXTURES
Authors: ALLAM SAMAH SAID MAHMOUD , MOHAMED HANI MOUSTAFA ALY
Published: May 2007

The thermal stability of some commercially available antioxidants alone or in binary or ternary mixtures was investigated in order to find the optimal combination of antioxidants for food processing. The synthetic antioxidants used were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tertiary‐butyhydroquinone (TBHQ). Other antioxidants such as ascorbyl palmitate (AP), mixed tocopherols (TOCO) and monoacylglycerol citrate (MGC) were also employed. The effectiveness of these antioxidants and their combinations was assessed using the Rancimat test by measuring the induction period for the oxidation of sunflower oil after heating at 180C for 1 h and comparing it to the oxidation kinetics of the oil without added antioxidants. All antioxidants and their binary or ternary mixtures showed different degrees of thermal instability. TBHQ individually, among all the examined antioxidants, showed the highest thermal stability. On the other hand, AP as an antioxidant in sunflower oil exhibited low stability during heating. The thermal stability of AP could be enhanced by the addtion of BHA or BHT in binary mixtures at a ratio of 1:3 (w/w). In addition, the ternary mixture of AP, TOCO and MGC (65:25:10) in sunflower oil also showed a higher stability to thermal inactivation. However, the ternary mixture containing 0.13% AP, 0.05% TBHQ and 0.02% MGC provided the optimal protection during thermal treatment. Although a combination of 0.13% BHT, 0.05% AP and 0.02% MG was very effective synergistically at room temperature, it showed a higher susceptibility to thermal inactivation. It was
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF LENTIL (LENS CULINARIS)
Authors: AMAROWICZ R. , KARAMAC M. , SHAHIDI F.
Published: May 2007

Extract of lentil seeds in 80% acetone was prepared. Four fractions (I‐IV) were separated on a Sephadex LH‐20 column using methanol as the mobile phase. The antioxidant activity of each fraction was investigated in a β‐carotenelinoleate model system; UV spectra were recorded and the content of total phenolics determined. Results of β‐carotene‐linoleate model system indicated that antioxidant activities of separated fractions correlated with their content of total phenolic compounds and were in the order of IV>III>II>I. Fractions III and IV from lentil showed much stronger antioxidant activity than phenolics fractions separated from extracts of several different legumes using Sephadex LH‐20 column chromatography. Absorption maxima of UV spectra showed that flavonoids were the main phenolic compounds present in the separated fractions. Results of EI‐MS confirmed the presence of epicatechin in fraction III while condensed tannins were detected in fraction IV using TLC.
DIFFERENTIAL SCANNING CALORIMETRIC ANALYSIS FOR DETERMINATION OF SOME ANIMAL FATS AS ADULTERANTS IN PALM OLEIN
Authors: MARIKKAR J. M. N. , GHAZALI H. M. , MAN Y. B. CHE , LAI O. M.
Published: May 2007

A study was conducted to assess the use of differential scanning calorimetry (DSC) for monitoring the presence of common animal fats such as genuine lard (GLD), chicken fat (CF) and beef tallow (BT) as adulterants in palm olein. Pure palm olein samples spiked separately with GLD, CF and BT in various levels (1 to 20%) were analyzed using DSC to obtain the cooling profiles. High performance liquid chromatographic (HPLC) analyses were also performed to obtain compositional changes in triacylglycerols (TAG) of these samples. Qualitative differences in the cooling‐thermograms of adulterated samples are proposed as a basis for identification of adulteration peaks and differentiating the unadulterated sample of palm olein from those adulterated with the above mentioned animal fats. As the adulteration increased from 3 to 20%, the peaks corresponding to GLD and CF were found to appear in the low‐temperature region below ‐42.75C whereas that corresponding to BT adulteration appeared in the high‐temperature region above 8.5C. Despite their close proximity in position, GLD and CF adulteration peaks were shown to be distinguishable by making use of the subtractive procedures facilitated by the DSC computer software.
ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYZATES FROM BY‐PRODUCTS OF THE FOOD INDUSTRY
Authors: FLACZYK E. , AMAROWICZ R. , KORCZAK J.
Published: May 2007

Hydrolyzate was obtained from cracklings (CEH) using Alcalase. Hydrolyzates were also prepared from cracklings (CAH) and chicken feathers (FAH) using hydrochloric acid. Antioxidative activity of the above hydrolyzates was evaluated by spectroscopic methods. The oxidative stability of lard with the addition of hydrolyzates was tested using a Rancimat and an Oxidograph apparatus set at 110C. Hydrolyzates were analyzed using RP‐HPLC method. The highest antioxidative efficacy of hydrolyzates examined was found for CEH at an addition level of 0.25 and 0.50% Ntot using spectroscopic methods. The antioxidant effect of BHT at a level of 0.01% Ntot was stronger than that of all Hydrolyzates tested. The strongest antioxidant effects evaluated using the Rancimat method were noted for both acid hydrolyzates applied at level of 0.5% Ntot. Antioxidant activity of BHT, added to lard at a 0.02% level, was lower than those of CEH, CAH and GAH at a level of 0.5% Ntot. Superior antioxidant activity determined under conditions of the Oxidograph test was observed for CAH at a level of 0.5% Ntot. Antioxidant activities observed from synthetic antioxidants added to lard at a 0.02% level were higher than those from any of the three hydrolyzates tested. RP‐RP‐HPLC chromatograms of the acid hydrolyzates (CAH and FAH) were similar. A completely diferent looking chromatogram was obtained for the enzymatic hydrolyzate (CEH). It was characterized as having many, not well‐separated peaks originating from peptides.
SEPARATION OF TOCOPHEROLS AND TOCOTRIENOLS FROM PALM FATTY ACID DISTILLATE USING HYDROLYSIS‐NEUTRALIZATION‐ADSORPTION CHROMATOGRAPHY METHOD
Authors: CHU B. S. , BAHARIN B. S. , QUEK S. Y. , MAN Y. B. CHE
Published: May 2007

Vitamin E from palm fatty acid distillate (PFAD) was concentrated in this study by removing the extraneous matters, especially free fatty acids (FFA) and acylglycerols. Original PFAD used in this study contained 85 and 13.7% of FFA and acylglycerols, respectively. Acylglycerols in PFAD were first hydrolyzed using commercially available immobilized Candida antarctica lipase at 60C for 6 h. The fatty acids liberated, together with the existing FFA were then removed by neutralization. Hydrolysis followed by neutralization step concentrated vitamin E from an initial amount of 0.37 to 4.32%. Hydrolysis was an important step as without hydrolysis, neutralization could only concentrate vitamin E to 1.80%. Oil extracted from hydrolyzed and neutralized PFAD was then subjected to a normal‐phase silica adsorption chromatography. The column was first eluted with hexane followed by isopropanol. A large amount of acylglycerols was removed during the first elution, while vitamin E was desorbed by isopropanol, with a recovery of >90%. Vitamin E concentration after hydrolysis, neutralization and adsorption chromatography was 15.2%. The method described in this study offers an alternative for the existing separation methods. It could be applied as one of a series of steps in producing high‐purity vitamin E concentrates.
LIPID‐AUTOXIDATION‐LIMITED SHELF‐LIFE OF NIXTAMALIZED INSTANT CORN MASA
Authors: VIDAL‐QUINTANAR REYNA‐LUZ , LOVE MARK H. , LOVE JANE A. , WHITE PAMELA J. , JOHNSON LAWRENCE A.
Published: May 2007

Consumers often report the presence of off‐flavors and off‐odors characteristic of lipid oxidation in commercial dry instant corn masa, but the extent of this problem is unknown. The lipid oxidation states of two common brands of nixtamalized instant corn masa produced in Mexico were evaluated during 23‐weeks of storage at 15, 25, 35, 45, and 55C. Lipid autoxidation was evaluated by determining peroxide values (PV) and conjugated dienoic acids (CD) of extracted lipids, and sensory analyses of flours and tortillas made from stored flours. Increased storage time significantly increased lipid oxidation (P < 0.001). Similarly, increased storage temperature significantly decreased the time to reach rancid flavor thresholds. The Q10 values for flours and tortillas were 1.58 and 1.75, respectively. The shelf‐lives of instant corn masa were 5.8 months when stored at 25C and only 2 months at 45C.
SEPARATION OF INDIVIDUAL CATECHINS FROM GREEN TEA USING SILICA GEL COLUMN CHROMATOGRAPHY AND HPLC
Authors: AMAROWICZ RYSZARD , SHAHIDI FEREIDOON , WICZKOWSKI WIESLAW
Published: May 2007

Crude catechin mixtures from green tea were separated into six fractions using a silica gel column chromatography and a chloroform‐methanol‐water (65:35:10, v/v/v, lower phase) solvent system. Fraction I was free of catechins, fraction II contained epicatechin (EC), fraction III had epicatechin and epigallocatechin (EGC), fraction IV possessed EGC, fraction V contained EGC, epicatechin gallate (ECG) and epigallocatechin gallate (EGCG), and fraction VI had EGCG. EC and EGC were separated from fractions II, III and IV using HPLC with a RP‐18 semipreparative column and a water‐dimethylformamide‐methanol‐acetic acid (157:40:2:1, v/v/v/v) solvent system. For isolation of EGC, ECG and EGCG from fractions V and VI a water‐acetonitrile‐methanol‐acetic acid (159:36:4:1, v/v/v/v) solvent system was employed. Chemical structures of purified catechins were further confirmed by ESI‐MS.
EFFECT OF DIETARY MILK CREAM AND EGG YOLK FAT ON SERUM AND LIVER LIPID PROFILE IN RATS
Authors: RAMAPRASAD TALAHALLI RAVICHANDRA , MOHAN  , SAMBAIAH KARI , PRAKASH JAMUNA , LOKESH BELUR
Published: May 2007

Influence of dietary fat from milk and egg yolk on serum and liver lipid profile was studied in rats. Rats fed milk fat at 5% level for 8 weeks showed a 17% decrease in serum cholesterol and 31% decrease in triacylglycerol compared to the control group of rats fed groundnut oil (GNO). Liver cholesterol was decreased by 20% in the milk fed group. There was no difference in serum cholesterol concentration of rats fed egg yolk compared to the control animals. However, triacylglycerol and phospholipids in serum of rats fed egg yolk were decreased by 20 and 24%, respectively. In another set of experiments animals were rendered hypercholesterolemic by feeding a diet containing 0.5% cholesterol. Addition of milk fat in the diet decreased serum and liver cholesterol by 11 and 17%, respectively, compared to rats fed on a control diet. Similarly, triacylglycerols were decreased by 23 and 8%, respectively, in serum and liver of animals given
POTENTIAL ANTIOXIDANT ACTIVITY OF MARINE RED ALGA GRATELOUPIA FILICINA EXTRACTS
Authors: ATHUKORALA YASANTHA , LEE KI‐WAN , SONG CHOONBOK , AHN CHANG‐BUM , SHIN TAI‐SUN , CHA YONG‐JUN , SHAHIDI FEREIDOON , JEON YOU‐JIN
Published: May 2007

Grateloupia filicina is an important alga cultivated as a source of food in Korea and Japan. In order to examine its potential antioxidant activity, crude extracts of G. filicina were evaluated for their effect on scavenging of reactive oxygen species (DPPH, H, H2O2 and O2) and inhibition of lipid peroxidation. The activities of these extracts were compared with those of commercial antioxidants such as BHA, BHT and α‐tocopherol. The methanolic extract (2 mg/mL) of G. filicina scavenged 82% of DPPH radicals which is almost three times higher than that of BHT. The same methanolic extract scavenged 65% of superoxide onion which is almost two times higher than that of BHT and α‐tocopherol. In contrast, the extracts in chloroform and carbon tetrachloride inhibited lipid peroxidation more effectively than all commercial antioxidants tested in a linoleic acid model system.
THERMOXIDATIVE AND HYDROLYTIC CHANGES IN OILS USED FOR FRYING OF FROZEN PREFRIED FOODS
Authors: EL‐SAYED FYKA EDRESS , ALLAM SAMAH SAID MAHMOUD
Published: May 2007

Palm olein with 22.9 h of stability at 100 C (by the Rancimat method) and low acid and peroxide values of 0.184% and 1.33 meq/kg, respectively, was used to study the deteriorative effect of frying of frozen prefried potatoes and chicken and compared it with the effect of frying the same fresh foods. Quality characteristics of palm olein were monitored by following the changes in physical and chemical properties; foam height (FH), smoke point (SP), refractive index (RI), viscosity (Vis), acid value (AV), peroxide value (PV), polymer content (%Pol.), oxidized fatty acids (%OFA), thiobarbituric acid (TBA) value and, conjugated acids (absorbance at 232 nm for conjugated dienes and at 268 nm for conjugated trienes) with the progress in frying time of up to 20 h. Results revealed that frying the frozen prefried foods express more deteriorative effect than the fresh foods throughout the frying process.
COMPARISON OF THE EFFECTS OF ACHROMOBACTER IOPHAGUS AND SPLENIC PULP ON COLLAGEN OF RESTRUCTURED BEEF
Authors: ELKHALIFA E.A. , MARRIOTT N.G.
Published: May 2007

Bacterial cultures (BC) of Achromobacter iophagus and bovine splenic pulp (SP) were evaluated for their ability to degrade collagen in a restructured product high in connective tissue. Effects of the BC (6.0% v/w) and SP (3% w/w) on collagen solubility, amino acid composition, thermal stability, and sarcoplasmic and myofibrillar protein extractability were determined. Results yielded increased (P < 0.05) collagen solubility of A. iophagus and splenic pulp treated samples over that of the high collagen (HC) control product. As a result of both treatments, collagen decreased (P< 0.05) in denaturation temperature and enthalpies. Collagen from the BC samples exhibited decreased levels of hydroxyproline, glycine and proline which may be attributable to changes produced in collagen stability as determined by the collagen stability and denaturation temperature measurements.
SALT SUBSTITUTES IN CANNED LUNCHEON MEAT
Authors: ARGANOSA G.C. , MARRIOTT N.G.
Published: May 2007

Potassium chloride, magnesium chloride, calcium chloride and magnesium sulfate were used to replace 50% of the ionic strength of the sodium chloride in a luncheon meat product. The magnesium chloride treatment had a higher cook yield while all four treatments resulted in lower (P ≥ 0.05) thiobarbituric acid (TBA) values than the control. Samples from the calcium chloride and magnesium chloride treatments were lighter (P ≥ 0.05) in color than the control, suggesting that these two adjuncts were detrimental to product color. Total lipid content of the magnesium chloride treatment, which had a correspondingly higher cook yield, was greater (P > 0.05) than the other treatments. Cholesterol content of the magnesium chloride, calcium chloride, and magnesium sulfate treatments was higher (P ≥ 0.05) than the control. These results suggest that potassium chloride is a viable replacement for up to 50% of the ionic strength of sodium chloride in luncheon meat without any deleterious effects on product quality.
ENZYMES FROM FOOD MYOSYSTEMS1
Authors: HAARD N. F.
Published: May 2007

The quantity of enzymes in muscle tissue is normally small and difficult to purify. Much of the comparative enzymology of food myosystems has been done with tissue homogenates or impure enzyme isolates. Conclusions relating the specific contribution of an enzyme to autolysis during the conditioning of muscle foods can be misleading. This review will focus on salient features of some enzymes which are important in postmortem metabolism of food myosystems, including enzymes involved with energy metabolism, protein catabolism, lipid catabolism and adenosine triphosphate (ATP) catabolism. Intraspecific and interspecific variation in enzymes involved with these metabolic processes will be discussed. It is beyond the scope of this treatise to provide a comprehensive coverage of each metabolic process. The main objective of this review is to discuss some of the similarities and differences of enzymes from food myosystems.
A RAPID, DIRECT CHEMICAL ASSAY FOR THE QUANTITATIVE DETERMINATION OF THIOBARBITURIC ACID REACTIVE SUBSTANCES IN RAW, COOKED, AND COOKED/STORED MUSCLE FOODS
Authors: SPANIER A. M. , TRAYLOR R. D.
Published: May 2007

A study was performed to compare two procedures for the determination of thiobarbituric acid (TBA) levels in meat, i.e., the widely accepted distillation procedure versus a more rapid and direct extraction technique. Both methods produced statistically identical values for the rate of increase in TBA levels upon storage of precooked muscle foods. Addition of the antioxidant propyl gallate (PG) and the chelator ethylenediaminetetraacetic acid (EDTA) at concentrations of 200 ppm and 400 ppm, respectively, to the tissue samples prior to homogenization was found to be necessary both to retard further lipid oxidation and to serve as a ‘blank’or control to distinguish the color products formed between malondialdehyde (MDA) and TBA with those produced between other peroxides and TBA. The need for use of a control appears to be species dependent.
EFFECTS OF PORCINE SOMATOTROPIN AND SUPPLEMENTAL LYSINE ON PORCINE MUSCLE HISTOCHEMISTRY1
Authors: WHIPPLE G. , HUNT M.C. , KLEMM R.D. , KROPF D.H. , GOODBAND R.D. , SCHRICKER B.R.
Published: May 2007

Thirty barrows were used to evaluate effects of porcine somatotropin (pST) administration and increased dietary lysine (0.6, 0.8, 1.0 and 1.2%) on longissimus thoracis (LT) and semimentranosus (SM) muscle histochemistry. Myofiber types were classified based on ATPase and NADH staining. Fiber diameters were not affected (P> 0.05) by exogenous pST in either muscle. Percentage of αR fibers tended to decrease (P< 0.10) and percentage of the αW fibers increased (P< 0.05) in the LT with pST treatment. Fiber percentages of the SM were not affected by pST; however, the diameter of the αR fibers in the muscle tended to increase (P< 0.10) in those animals receiving 0.8 and 1.2% lysine. Supplemental lysine had no effect on fiber percentages in the SM or the LT muscles nor did it increase fiber diameters in the LT. These data indicate that pST enhanced the anaerobic potential in the LT and increased dietary lysine promoted cellular hypertrophy in the SM.
TEXTURAL PROPERTIES AND COLOR CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS WITH SELECTED BINDERS AND NOMEAT ADJUNCTS
Authors: CHEN C.M. , HUFFMAN D.L. , EGBERT W.R.
Published: May 2007

Restructured steaks were evaluated using subjective and objective texture and color analyses. Treatments included: intact muscle, restructured steaks with no additives, salt/sodium tripolyphosphate (NaCl/STP), calcium alginate, crude myosin extract (CME) with 0.1% Nad and 0.4% STP [low salt & phosphate (LSP)], CME with 1.0 NaCl and 0.4% STP [high salt & phosphate (HSP)], surimi LSP and surimi HSP. Restructured steaks made from CME (HSP) or surimi (HSP) exhibited superior (P < 0.05) sensory textural evaluation, tensile strength values, cooking loss properties, color and color stability (subjective and objective) when compared to other restructured steaks except CME (LSP) and NaCl/STP (in some parameters). Restructured steaks made with CME or surimi in combination with 1% NaCl and 0.4% STP improved or maintained textural properties as well as color and color stability of restructured steaks.
GLYCOLYTIC POTENTIAL IN PORCINE LONGISSIMUS MUSCLE BEFORE AND AFTER TRANSPORT: AN IN VIVO STUDY
Authors: FERNANDEZ XAVIER , MÅGÅRD MATS , TORNBERG EVA
Published: May 2007

The purpose of this research was to study the effect of transport on the glycolytic potential (GP, very close to glycogen content) measured in vivo of porcine Longissimus muscle. Four groups of 9 (Landrace × Yorkshire) × Hampshire crossbred pigs, corresponding to 4 rearing pens, were transported unmixed for 2 h. Biopsy samplings were performed immediately before and after transport on each pig. GP did not vary significantly when compared before and after transport (–2.2%). As shown by postmortem pH and internal light scattering measurements, no tendency toward the PSE (pale, soft and exudative) or DFD (dark, firm and dry) conditions was observed. It was concluded that a relatively short transport time (2 h) without mixing unfamiliar animals, did not induce high stress, as shown by the stability of muscle glycogen stored in vivo and the lack of deviation in meat quality traits postmortem.
EFFECT OF HOT PROCESSING ON THE PROPERTIES OF RESTRUCTURED BEEF WITH ALGIN/CALCIUM BINDERS1
Authors: AL‐JOHER MOHAMMED A. , CLARKE ANDREW D.
Published: May 2007

Restructured steaks were manufactured using hot‐ and cold‐boned (HB, CB) beef with or without a combination of sodium alginate (0.6%), CaCO3 (0.01%) and encapsulated lactate (0.6%). Evaluation of textural changes during refrigerated (4C) storage for 72 h revealed that the CB treatment resulted in more rapid gelation (12 h) of the algin/calcium binders than the HB treatment (30 h). All comparisons of physical and sensory properties confirmed that the restructured treatments with binders had greater cohesiveness than the controls (no binder). Comparison of penetration and compression force measurements revealed that HB products had the same or lower values than CB samples for all raw or cooked treatments. Sensory evaluation of bind strength and hardness suggested that statistical differences between HB and CB products were eliminated by cooking the restructured steaks.
EFFECT OF AMMONIA EXPOSURE ON SUBSEQUENT RANCID FLAVOR DEVELOPMENT IN LAMB
Authors: HAGYARD C. , CUMMINGS T. , MARTIN A.
Published: May 2007

Lamb exposed to ammonia in the event of refrigeration leakage is judged to be contaminated if the meat pH has increased 1.0–1.5 units or more above normal values, but the effect of smaller ammonia concentrations is not known. The left loins from 80 lamb carcasses, processed to Accelerated Conditioning and Aging (AC&A) specifications, were exposed to ammonia gas to give an increase in pH of 0.5 unit (40 loins) or 1.0 unit (40 loins). The right loins served as paired controls. Loins were frozen and held at –20C until they were assessed for rancid flavors by a trained taste panel. Loins were assessed after 3, 6, and 12 months storage. High‐ammonia samples developed a level of rancid flavors likely to be detected by consumers after 3 months storage, and low‐ammonia samples after 6 months. Therefore, pH cannot be used as a measure of ammonia contamination, as exposure causing only a 0.5 pH unit rise, which is within the normal pH range of lamb, severely reduced the frozen storage life.
OPTIMUM CONDITIONS FOR DETERMINING WATER HOLDING CAPACITY OF BEEF BY THE PRESS METHOD
Authors: ZHANG M. , MITTAL G.S. , BARBUT S.
Published: May 2007

Water holding capacity (WHC) of ground beef was measured by the press method. Three levels of applied force, test duration, sample mass, and salt concentration were investigated. Three types of deformations – plastic, elastic and permanent were used to explain the effects of applied force on WHC. Viscoelastic properties explained the effects of test duration. In general, WHC decreased with additional applied force and test duration, and increased with a larger sample size and salt concentration. Recommended test conditions are: 1 g sample size, 20 kN force for 2 min at a salt concentration of 0, 1 or 2%.
PROCESSING, PARTS, AND BONING YIELDS OF BOBWHITE QUAIL (COLINUS VIRGINANUS) AS AFFECTED BY AGE AND SEX
Authors: BALLARD M.A. , SMITH T.W. , HAYNES R.L. , CHEN T.C.
Published: May 2007

Bobwhite quail separated by sex were raised on standard diets for 8, 10, 12, 14, and 16 weeks and dressed to obtain head, feet, neck, viscera, blood and feather, and carcass weights. Carcasses were cut into breast, leg, and wing portions, then hand‐separated into skin, meat, and frame parts. Regardless of sex, carcass yield increased as the age advanced. No apparent difference in dressing percentages was observed between males and females under 12 weeks of age; however, as age increased beyond this point, the yield of males was higher than that of females. Increased dressing yield and decreased viscera content correlated with age. Age and sex had no apparent effect on the percentages of head, neck, and feet. The breast portion increased as the birds aged, with males being significantly higher. For 16 week males, breast portions constituted about half of the carcass weight.
PALATABILITY AND VISUAL CHARACTERISTICS OF HAMS AND LOIN CHOPS FROM SWINE TREATED WITH RACTOPAMINE HYDROCHLORIDE
Authors: STITES C.R. , McKEITH F.K. , SINGH S.D. , BECHTEL P.J. , JONES D.J. , MOWREY D.H.
Published: May 2007

This study was designed to evaluate the visual and palatability characteristics of boneless cured hams and fresh loin chops from pigs fed diets containing 0, 5, 10 or 20 ppm of the phenethanolamine, ractopamine hydrochloride (RAC). Sixty pigs were blocked by starting weight and randomly assigned to pens (four pigs/pen) within each of three blocks. Treatments were then randomly assigned to pens (six pens of the 0–ppm level and three pens each for the 5, 10 and 20 ppm RAC levels). Animals were slaughtered by weight block after approximately 48 days on trial. Fresh pork hams and loin sections (10–14th rib) were removed from the right side of the carcasses for subsequent analysis. Boneless hams were manufactured using commercial curing procedures. RAC had no effect (P > 0.05) on visual or palatability attributes of ham slices or boneless loin chops. Moisture content of the longissimus muscle from RAC treatments was lower (P < 0.05) than controls; however, this difference was small. These results indicate that RAC had no affect on the visual or palatability characteristics of boneless cured and smoked hams or fresh boneless pork loin chops.
LOW‐FAT, NO ADDED SALT IN RESTRUCTURED BEEF STEAKS WITH VARIOUS BINDERS
Authors: DEMOS B.P , FORREST J.C. , GRANT A.L. , JUDGE M.D. , CHEN L.F.
Published: May 2007

This research investigated technology for the development of a low‐fat restructured beef steak devoid of added salt with texture similar to intact muscle. Low‐fat (10%), low‐sodium restructured beef steaks made from closely trimmed, flaked beef round muscles and tumbled with or without a binding agent were compared to boneless top loin steaks (5–6% fat). Boneless top loin steaks had greater (P < .05) shear resistance, cohesiveness, juiciness, overall desirability, percentage moisture (raw) and percentage protein (cooked) than restructured steaks. Steaks made with 3.0% modified potato starch had slightly more juiciness and moisture content (cooked) and lower expressible fluid content than all other restructured samples. Product made with 1.0% microcrystalline cellulose had lower (P < .05) juiciness scores than top loin steaks and restructured steaks made with no additives or modified potato starch. Use of 0.25% kappa‐carrageenan or 1.5% surimi increased (P < .05) sensory scores for off‐flavor. Steaks made with 1.5% surimi also had lower (P < .05) sensory scores for overall desirability.
NONMEAT INGREDIENTS FOR LOW‐FAT GROUND BEEF PATTIES
Authors: BULLOCK K.B. , HUFFMAN D.L. , EGBERT W.R. , BRADFORD D.D. , MIKEL W.B. , JONES W.R.
Published: May 2007

Nine ground beef treatments were evaluated to compare chemical, physical and sensory characteristics of low‐fat ground beef patties containing various water binders. Treatments 1–5 contained a blend of iota and kappa carrageenans having various viscosity and gelling characteristics (SD389, Viscarin SD 389; ME389, Viscarin ME 389; GP379, Gelcarin GP379; ME389/GP379, 50/50 ME389 & GP379; and ME621, Gelcarin ME621), and treatments 6–9 contained other water binders (XG/LBG, xanthan/locust bean gum; PF, pea flour; ALG, algin; and LB. Lean BindTMmodified food starch). Treatment 1, which contained carrageenan (SD389), served as the control. Algin patties were rated lowest in flavor intensity. Algin and LB patties were highest in sensory tenderness and had the lowest shear force values. The patties manufactured from ME389/GP379 and XG/LBG received higher overall acceptability scores than the control SD389 patties.
POSTMORTEM CHANGES IN THE MECHANICAL PROPERTIES AND ULTRASTRUCTURE OF THE LONGISSIMUS IN TWO PORCINE BREEDS
Authors: MINELLI G. , CULIOLI J. , VIGNON X. , MONIN G.
Published: May 2007

Kinetics of postmortem muscle changes of two pig breeds were studied. pH was measured at 30 min (pH1) and 26 h (pH2) after slaughter. The longissimus thoracis et lumborum was used at 1, 2, 3, 6 and 14 days postmortem for measurements of sarcomere length and mechanical properties in the raw state, and cooking loss and mechanical properties after cooking. Electron microscopy was performed at 1, 6 and 14 days postmortem. pH1 was higher and the maximum stress lower in Large Whites than in Pietrains. Maximum stress of cooked meat decreased with aging time in Large Whites but not in Pietrains. Ultrastructural changes were more obvious in Large Whites than in Pietrains through day 6, but breed differences were no longer observed at day 14. Meat from Pietrain pigs was tougher than that from Large White pigs and tenderized at a slower rate and to a lesser extent during aging.
RETENTION OF SELECTED NUTRIENTS IN PORK ROASTS PREPARED BY VARIATIONS IN COOKERY METHODS1
Authors: BATENHORST JUDITH H. , SUN JIDONG , GIRAUD DAVID W. , YOUNG LINDA J. , HAMOUZ FAYRENE L. , DRISKELL JUDY A.
Published: May 2007

The retention of selected nutrients was determined in boneless Chef's PrimeTM pork loin roasts cooked by three different methods to 71 and 82C internal temperatures. Nutrients measured were those in pork that Americans frequently consume in inadequate quantities including vitamin B‐6, iron, magnesium, and zinc. Thiamin was the index nutrient. Roasts were cooked at 163C to internal temperatures of 71 and 82C by roasting, braising, and cooking in a bag. Cooking yields were similar for all treatments. Retention values for vitamin B‐6 and thiamin were significantly higher in pork cooked to 71C internal temperature than 82C. Vitamin B‐6 values were significantly higher in pork cooked in a bag than roasted, which was significantly higher than braised. Retention values for iron, magnesium, and zinc were similar for all treatments. These roasts would be considered as major sources of vitamin B‐6, thiamin, and zinc and good sources of iron.
PRERIGOR TREATMENT AND ENDPOINT TEMPERATURE EFFECTS ON U.S. CHOICE BEEF TENDERNESS
Authors: WANG H. , CLAUS J.R. , MARRIOTT N.G.
Published: May 2007

Bone and connective tissues at the 12th thoracic vertebra and round/loin junction on one side of each of three U.S. Choice beef carcasses were cut 90 min postmortem (prerigor treatment, Tendercut), while opposite sides served as controls. Effect of prerigor treatment was determined on 10‐day aged Longissimus (LM), Rectus femoris (RF), and Biceps femoris (BF) steaks cooked to different endpoint temperatures (EPT: 65.6, 70.0, 76.7C). Treated RF steaks had higher (less perceptible) connective tissue scores than controls. Myofibrillar and overall tenderness in all treated muscles were not different (P>0.05) than controls. Treated carcasses resulted in lower (P<0.05) Warner‐Bratzler peak force values for LM and longer sarcomeres for all muscles. Tendercut resulted in lower (P < 0.05) values for Lee‐Kramer peak force (LM at 65.6C and 76.7C; RF at 65.6C) and total energy (LM at 70.0C and 76.7C) than controls. Tendercut did not affect the BF at any EPT.
ANALYSIS OF PORK PRODUCTS FOR CHEMICAL RESIDUES
Authors: HEATON K.L. , SMITH G.C. , SOFOS J.N. , AARONSON M.J. , JONES D.K.
Published: May 2007

Ham (n=29), pork sausage (n=27), and pork subcutaneous adipose tissue (n=71) samples were analyzed for a maximum of 25 different chlorinated hydrocarbon/organophosphate pesticide/metabolite residues by gas chromatography. Furthermore, 13 samples each of adipose tissue, kidney, liver and muscle (total, n=52) were collected from commercial hog slaughter facilities and analyzed for diethylstilbestrol, zeranol, trenbolone acetate, azaperone and propiopromazine (tranquilizers), clenbuterol, and carazolol. Results showed that none of the adipose tissue samples contained pesticide residue levels greater than the detection threshold of 0.05 ppm. Five ham samples contained detectable (>0.003ppm), but nonviolative residue levels of dichloro‐diphenylchloroethane (DDE) and alpha‐benzene hexachloride (α‐BHC). Six sausage samples contained detectable (> 0.05ppm) but nonviolative levels of diazinon, dichlorodiphenyltri‐chloroethane (DDT), tetrachlorodiphenylethane (DDD), DDE, lindane or alpha, beta and delta isomers of BHC. None of the pork tissue samples contained tranquilizers or other drug residues at levels higher than the detection threshold of 1 ppb.
SARCOPLASMIC ENZYMES AS POTENTIAL INDICATORS OF HEATING ENDPOINTS IN MEAT PRODUCTS
Authors: KEETON J.T. , MORRIS C.A.
Published: May 2007

Recent outbreaks of foodborne illness caused by Escherichia coli O157:H7, Listeria monocytogenes and Salmonella have raised concerns about the safety of prepared meats. The USDA‐FSIS has responded by requiring safe handling labels on fresh meat products, increased surveillance of prepared meat products, higher heating endpoint temperatures and has proposed to declare E. coli O157:H7 an adulterant. As a result, accurate and rapid methods for monitoring prepared meats to ensure pathogen destruction are required. Enzymes and proteins play an essential role as diagnostic tools and monitoring devices for food components and contaminants. The application of enzyme techniques or other protein identification procedures could verify if sufficient heat has been applied to meat products to destroy pathogens. Several enzymes from various muscles have been screened for loss activity within the range of processing temperatures deemed safe. Enzyme candidates from bovine, porcine and avian muscles which could likely be developed into rapid enzyme or immunoassays are discussed.
DETERMINATION OF COLLAGEN SOLUBILITY AND CONCENTRATION IN MEAT BY NEAR INFRARED SPECTROSCOPY
Authors: YOUNG O.A. , BARKER G.J. , FROST D.A.
Published: May 2007

This paper examines the feasibility of measuring collagen properties by near infrared spectroscopy (NIRS) in ovine Semimembranosus and Biceps femoris muscles. Because collagen concentration within a muscle was rather narrow, the R for collagen concentration was never more than 0.55. By contrast, R for solubility was better, especially for Semimembranosus, always exceeding 0.80. No one scanning method — fiberoptic probe or the in‐built transport module — was superior, either in reflectance or transmittance modes. The equations developed were tested for predictive power by cross‐validation procedures within muscles and between muscles. In the latter case, Biceps femoris data were used in a Semimembranosus equation and vice versa. The equations worked in any combination. However, there were indications that the correlations were sensitive to the state of the meat, whole tissue or homogenized, although the wavelength range 910 to 950 nm did not vary with sample state.
RESIDUES OF ANTIBIOTICS, HORMONES AND PESTICIDES IN CONVENTIONAL, NATURAL AND ORGANIC BEEF
Authors: SMITH G.C. , HEATON K.L. , SOFOS J.N. , TATUM J.D. , AARONSON M.J. , CLAYTON R.P.
Published: May 2007

Analyses of “Conventional,”“Natural” and “Organic” beef samples (64 muscle, 60 adipose, 36 liver and 26 kidney tissues) revealed no violative residues of anabolic steroids (testosterone; estradiol; progesterone), xenobiotics (zeranol; melengestrol acetate; trenbolone acetate), a β‐lactam antibiotic (penicillin); macrolide antibiotics (tylosin; erythromycin), sulfa‐drugs (sulfathia‐zole; sulfamethazine;sulfadimethoxine; sulfaquinoxaline), tetracycline antibiotics (tetracycline; oxytetracycline; chlortetracycline) or pesticides of the chlorinated hydrocarbon and organophosphate groups (lindone; heptachlor; aldrin; 4,4′‐DDT; 4,4′‐DDD; 4,4′‐DDE; ethyl parathion; methyl parathion; pirimiphos‐methyl; alpha‐BHC; beta‐BHC; delta‐BHC; heptachlor epoxide; methoxychlor; ethion; chlorpyrifos; malathion; ronnel; trithion; dieldrin; disyston). There were 6 violative residues of pesticides in livers from “Organic” beef (3 of hexachloro‐benzene; 3 of diazinon), 6 violative residues of pesticides in livers from “Natural” beef (2 of hexachlorobenzene; 1 of endrin; 3 of diazinon) and 3 violative residues of pesticides in livers from “Conventional” beef (2 of hexachlorobenzene; 1 of mirex).
CHANGES ON BEEF ADIPOSE TISSUE FOLLOWING DECONTAMINATION WITH CHEMICAL SOLUTIONS OR WATER OF 35C OR 74C
Authors: GORMAN B.M. , KOCHEVAR S.L. , SOFOS J.N. , MORGAN J.B. , SCHMIDT G.R. , SMITH G.C.
Published: May 2007

Spray‐washing reduced aerobic plate counts (APC) by 0.88 to 2.83 log colony forming units (CFU)/cm2, with hot water (74C) being the most effective treatment. Counts exceeded 6 log CFU/cm2 in 1–3, 7–11, 11–16, 16–23 and 23–29 days of storage for unwashed, washed with hydrogen peroxide, washed with 35C water or ozonated water or trimmed/washed with 35C water, washed with commercial sanitizer, and washed with trisodium phosphate, respectively. Samples washed with acetic acid or water of 74C reached only 4.31 and 4.36 log CFU/cm2, respectively, at 29 days of storage. Increases in the concentration of thiobarbituric acid reactive‐substances (TBARS) were slowest in samples washed with trisodium phosphate. Spray‐washing with 2% acetic acid or 74C water were the most effective treatments for reducing microbial growth, followed by trisodium phosphate which also reduced lipid oxidation during storage of beef.